Shredded Brussel Sprouts salad

Found this interesting twist on brussel sprouts today. Yes on Pinterest
First you shred the sprouts which I found the easiest using a food processor
with the shredder disc.  You add the vinaigrette type dressing, nuts and
I added parmesan cheese. I think you could add bacon bits also.
I liked it, the girls were like its not bad.  It was different way of mixing it up
and doing something different with them.

1 LB. Brussel Sprouts shredded
2TBL. wholegrain mustard
4TBL. fresh lemon juice
1/2 cup extra virgin olive oil
Kosher salt and fresh ground pepper
1/2 cup shelled walnuts chopped(I had pecans so I used them)
1/4 cup shredded parmesan cheese

Shred Brussel sprouts, whisk dressing season to taste, top with nuts and cheese.
I added the dressing about an hour before so it could marinate and soften up the
sprouts.

Baked Potato slow-cooker soup

I went to  Mama loves food to find this wonderful baked potato soup that
is made in the crock-pot the recipe she has there is quite a large one so
I suggest you down size it for your family. Its one of those fix it and
pretty much forget it kinda dinners.  It was easy and everyone
liked it!

RR #1 DOWNLOAD OF 2010

BAKED SHELLS CASSEROLE (yes Rochelle you would like it to)

We almost forgot to take a photo.

First impression was "YUMO" as RR would say. The sauce was great, I loved the

homemade taste. We used our canned tomatoes from last summer and chopped

them in the quisinart I wished I would have made extra to save for something else.

All the flavors were good use all the different seasonings it makes it taste great.

We used half wheat shells half regular don't use to many or it won't be saucy enough.

We also used fresh spinach chopped up and then microwaved for a few minutes.

You can omit the wine also, we did and just put a little extra broth. Also start early

enough to let your sauce reduce, we didn't so we ended having dinner at 7:30 ish-

late for us.

Ingredients

• 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 6 cloves garlic, finely chopped, divided
• 1 large or 2 small to medium onions, finely chopped, divided
• 1 small carrot, finely chopped or grated
• Salt and pepper
• 1 1/2 teaspoons oregano or marjoram, half a palmful
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
• 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup dry white or red wine
• 2 cups chicken stock
• 2 28-ounce cans Italian crushed tomatoes
• 1 pound medium or large shell pasta (not extra-large stuffing shells)
• 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
• Freshly grated nutmeg, about 1/4 teaspoon
• 2 cups fresh ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
• 2 large egg yolks, lightly beaten

• Yields: Serves 4-6

  Preparation

  In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

  After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

  Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

  While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

  Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

  Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

  Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.