Brussel Sprouts with Pancetta

I found this recipe in Cooking Light magazine, and made them to take to our Thanksgiving dinner. Man they were yummy! Brussel sprouts are the "in vegetable" right now so there are lots of good recipes floating around. You can use bacon instead of pancetta if you like.

Ingredients
2 1/2 pounds Brussels sprouts, trimmed
1 tablespoon kosher salt
1/2 cup chopped pancetta (about 4 ounces)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Preparation

1. Preheat oven to 450°.
2. Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.
3. Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.
4. Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.

Cheesy Potatoe Soup Recipe

Here is a recipe for a delicious cheesy potatoe soup.

Potato Cheese Soup Recipe

Ingredients:

4 medium large potatoes - I like to use the red ones and leave the peel on
2 1/2 cups petite carrots
1/4 cup green onion, diced
4 tsp better than bouillon chicken or 4 bouillon cubes
2 tsp white vinegar
1 1/4 cups milk
6 Tbsp flour
3/4 cup shredded jack cheese
1 1/2 cups shredded cheddar
6 slices pre-cooked bacon

Instructions:

•Wash and cut potatoes into bite-sized pieces (peeling is optional).
•Dice green onions and bacon.
•Put 5 cups water and first 5 ingredients in large saucepan: bring to a boil, and cover and simmer 7-10 minutes.
•Whisk flour and milk together and add to saucepan with vegetables.
•Bring to a boil and cook (simmering and stirring bottom occasionally to avoid scorching) 15 minutes.
•Add cheese and bacon for some yummy cheesy soup!