Bugs Bunny's Favorite Carrot Casserole

I wanted to make a dish with carrots and found this one recipe lion; Bugs Bunny's Favorite Carrot Casserole.  I think I put too many ritz crackers on the top.  It is a nice side dish we enjoyed it.
I made this dish again on Sept. 1st.  I changed the crackers I put in 15 Ritz and 15 soda crackers.  I liked this ratio so much better.

Bugs Bunny's Favorite Carrot Casserole

Ingredients:

1 pound carrots, peeled

1 small onion

1 cup (2 sticks) butter

1 tablespoon all-purpose flour

1 cup milk

15 Ritz and 15 soda crackers

Directions:

Preheat oven to 350 degrees F.

Serves 6

Cut the carrots into 1-inch pieces and boil till tender. Drain and mash. (May process in blender or food processor for a few seconds.)

Chop onion and saute in half the butter till softened. Do not brown.

Whisk in flour, then milk, and continue cooking till the sauce is thickened.

Add mashed carrots and stir to combine.

Transfer to a buttered [or spray with Pam] 9x13 baking dish. [Can use a smaller, square or round dish to reduce the quantity of topping]

Make topping: crush cracker and mix with remaining butter, melted. Sprinkle topping on carrots.

Bake in preheated oven for 20-30 minutes. If casserole is prepared in advance and refrigerated, increase baking time at least 10 minutes.

Cauliflower Gratin

Here is the second recipe from last week. Truly enjoyed this recipe. The Gruyere Cheese was great. I had not used this cheese in recipe before in a recipe.

Cauliflower Gratin

Ingredients:

1 1/2 cups milk
1 bay leaf
1 clove garlic, split
3 tbsp. butter
3 tbsp. flour
1/2 cup grated Gruyere cheese
1/4 cup breadcrumbs
2 to 3 tbsp. grated Parmesan Cheese

Directions:

Sauce:
In a medium sized saucepan add milk, bay leaf and garlic and bring to simmer.
Cover, turn off heat and let infuse for 15 minutes.
In another saucepan melt butter and whisk in flour and cook out raw taste of flour.
Gradually whisk in milk.
Whisk and cook until mixture thickens.
Remove from heat and stir in cheese, stir until cheese melts.
Season with salt and pepper.
Set aside.

Prepare cauliflower:
Preheat oven to 425º.
Bring a large pot of water to boil that has been well salted.
Blanch cauliflower until it is just tender, about 5 minutes.
Drain well.
Pat dry with tea towel.
Season with salt and pepper.
Add cauliflower to cheese mixture and toss gently.
Add to gratin dish.
Top with breadcrumbs and Parmesan Cheese
Bake for about 30 minutes or until bubbly and lightly browned.

Mine Shell Pasta with Creamy Smoked Bacon and Pea Sauce

Yet another trip to the library to pick-up books I ordered, and of course you have to look to see if there is anything else you might like to take home. Jamie's Food Revolution was it. Looking through the book there are a number of very good recipes. I am always looking for recipes to take to work for lunch or dinner depending on which shift I am on. This is a great recipe, it heats up nicely in the microwave.

Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce

Ingredients:

10 slices smoked bacon or pancetta
small bunch of mint (did not use)
sea salt and pepper
1 pound dried mini shell pasta
olive oil
1 tbsp. butter
2 cups frozen peas
2 tbsp. heavy cream or creme fraiche
1 lemon
6 ounces Parmesan cheese

Directions:

Prepare pasta according to directions.

In a large frying pan over medium heat add 1 tbsp. olive oil and butter.
Add bacon to pan, sprinkle with pepper and fry until golden and crisp.
If you are using mint, chop it finely.
When bacon is crisp add peas and toss.
Add cream and mint to bacon.
Drain pasta, save some of the pasta water.
Add pasta to bacon.
Add the juice of 1/2 lemon.
Let mixture bubble on heat until sauce reduces a bit.
Remove from heat.
If sauce is a bit to thick, add some of the pasta water.
Add Parmesan cheese and toss it.

Serve with a salad.
Serves 4 to 6

Cheesy Broccoli Baked Potatoes

There is a new show on TV called The Best Recipes Ever. It is based on Canadian Living. I taped the show as I never remember it is on. This recipe caught my eye as you can have a whole meal in one. Without a doubt this will be a recipe that will be made again and Dan liked it as well. You can take it to work and heat it up.

Cheesy Broccoli Baked Potatoes

Preheat oven to 400º.

Ingredients:

2 baking potatoes (russett)
1 cup broccoli florets, chopped
4 slices bacon, sliced 1/2"
1/2 cup chopped onions
2 tsp all-purpose flour
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 cup cheddar cheese, shredded
1/4 cup cheddar cheese, shredded

Directions:

Take your potatoes and microwave them until just cooked. Use the potato setting.
Then place in oven for about 10 minutes until crisp.
Cook broccoli until tender, drain and set aside.
In medium size fry pan cook bacon until golden brown. Remove bacon from pan and place on paper towel to remove excess bacon fat.
Add onions to pan and cook until softened.
Add flour and cook until the flour is cooked out, 1/2 minute or so.
Whisk in milk, salt and pepper.
Stir until mixture thickens.
Remove from heat and add cheese, stir until cheese melts.
Add broccoli and bacon. Set aside.
When potatoes are done cut them in half and scoop out potato and put with broccoli and bacon mixture.
Combine the potato into the broccoli mixture.
Place the potato shells on baking sheet and fill with cheese broccoli mixture, over fill the shells with this mixture.
Top with the second grated cheese.

Bake for about 10 to 15 minutes or until golden brown.

Brussels Sprouts with Bacon

I love Brussels sprouts and adding bacon just seemed a perfect match. This is the second time I made this recipe.

Brussels sprouts with Bacon

Ingredients:

3 slices bacon, chopped
1 tbsp. olive oil
medium onion, chopped
1 1/2 lbs Brussels sprouts, sliced 1/8 " slices
1 cup chicken broth
salt and pepper to taste

Directions:

Cook bacon until nicely browned. Remove from pan and place on paper towel to drain. Add olive oil to pan and saute onions until translucent. Add the Brussels sprouts and cook until just tender. Add chicken stock and bring up to a gentle bubble. Cover and let simmer for about 10 minutes. Remove to a serving dish and sprinkle bacon on top.

Radishes and peas

I was watching French Food at Home and she made this vegetable dish. The addition of radishes intrigued me so I gave it a try. It is a great dish. When you cook the radishes they are sweet, they loose that sharpness they have when raw.

Radishes and Peas

Ingredients:

2 tablespoons butter
1 tsp. olive oil
1/4 cup thinly sliced sweet onion
2 bunches radishes, quartered or sliced
1/4 cup water
2 cups freshly shelled peas or frozen small peas
1 pinch Salt and pepper
2 green onions, thinly sliced (used the sweet onion)
handful of chopped fresh dill ( I did not have this)

Directions:

Melt the butter and olive oil in a saute pan add radishes and gently cook the until half cooked.
Add the sliced onions and saute until translucent.
Add the peas with 1/4 cup water.
Continue cooking until the peas and radishes are tender.
Season to taste.
Garnish with scallions and dill.