What We're Eating Sunday December 15 - Saturday 21

Smithfield smoked sausage.
I love it because it snaps when you bite into it.
The honey boursin Brussels sprouts are the bomb!
I used shallot & chive boursin.
This recipe is definitely a keeper.
I've got the other half of the sausage for another future recipe.

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This is simply leftovers or things I had to put together.
Did not feel like cooking - period.

Sliced ham, broccoli and cauliflower, caramelized onions.
Added almost 1/2 block of boursin to a little over 1T honey, then drizzled it over the casserole dish, added some cranberries and walnuts.
Put it in the oven @ 350 for 20 minutes.
It was good.
Just reheated it as I had made it earlier today.

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Tina was baking cookies for the holidays, so there was no time for cooking anything. She did make a spaghetti and meat balls from a jarred sauce that she doctored up. Naturally, I was doing the cookie test taster, so that really kept me full all day. I did take an extra diabetic medication to keep my number's low.
 
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