Creamed Brussels Sprouts
 
Ingredients:
12 oz. bag of fresh Brussels sprouts cut into halves
1 ½ tbsp. butter
2/3 cup of heavy cream
¼ cup + ¼ cup of grated parmesan cheese
¼ tsp. salt
Dash white pepper
 
Directions:
Preheat oven to 425 degrees.
Place Brussels sprout halves face down in a pan and bake for 15 minutes.
Melt butter in a pot.
Add the sprouts and cream.
Stir for a few minutes and simmer until most of the cream has evaporated and thickened.
Stir in ¼ cup of parmesan cheese, salt, and pepper.
Reduce oven temp to 350 degrees.
Slide the creamed sprouts into a small square pan lined with parchment.
Bake for an additional 15 minutes.*

​Serves 3-4

* Optional:
Sprinkle an additional ¼ cup of parmesan cheese to the top of the creamed sprouts before baking.
 
 

CREAMED SPINACH (from frozen)

Ingredients:

10 oz. bag of frozen spinach
1 1/2  tbsp. butter
2 cloves of garlic minced
2 ounces of cream cheese
¼ tsp. salt
1/8 tsp. pepper
 3 tbsp. grated Romano cheese
2 tbsp. heavy cream
​
Directions:
Microwave spinach for 3 minutes.
Drain spinach in a colander, pressing to squeeze out excess liquid.
Set aside.
Melt the butter in the pot. 
Add the garlic. 
Sauté for one minute.
Add the cream cheese, spinach, salt, pepper, Romano Cheese and heavy cream.
Stir until well blended.
 
Serves 3

​CREAMED SPINACH

Ingredients:

10 oz. bag of fresh baby spinach
2 tbsp. butter
1/3 cup finely chopped Vidalia onion
2 cloves of garlic minced
3 ounces of cream cheese
3 tbsp. grated Romano cheese
¼ tsp salt
Dash of cayenne pepper
 
Directions:

Wash and drain spinach.
Place spinach in a pot. Cover and cook until it is tender.
Drain in a colander, releasing the excess liquid. Set aside.
 Melt the butter in the pot. 
Add the onion and garlic.
Sauté until the onion is transparent and the garlic is turning slightly golden.
Remove from heat.
Add back the spinach.
Place the pot back on the stove top on medium heat.
Stir in the cream cheese, Romano cheese, salt and cayenne pepper until well blended.
 
Serves 2-4