0:00
(Spoon tapping against counter)
0:04
We got, we got kind of a drunk dog today, y'all.
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She just got back. Look at her over there.
0:12
She just got back from having her teeth cleaned.
0:15
And she is...(laughing)
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- [Eddie] She is not happy.
0:18
- No, she is not happy and...(laughing)
0:24
bless her heart, but she needed it.
0:27
Her teeth were, they were full of tar.
0:32
And I said hopefully that will
0:33
make her breath smell a little bit better.
0:38
I mean, what if we never had our teeth cleaned?
0:40
Imagine what our breath would smell like, right?
0:44
So anyway, she's still a little under the anesthesia.
0:49
Alright, I'm doing another veggie casserole.
0:54
Not really a casserole, but kind of.
0:57
I'm gonna serve these in individual dishes.
0:59
And you know, I was talking about earlier,
1:02
in an earlier video, about cauliflower,
1:05
you know just being right up there
1:07
with the greatest of all vegetables for you.
1:10
But there's another vegetable too
1:12
that has given that kind of...
1:18
props and that's Brussels sprouts.
1:21
You can't go into a nice restaurant
1:23
and not find Brussels sprouts on the menu.
1:25
So that's what we're gonna do today.
1:27
We're gonna do a bacon and Brussels sprout Alfredo.
1:32
And I'm gonna bake 'em in individual dishes.
1:36
And so everybody will have their own dish.
1:40
Now I just, let's see, how much bacon did I just cook?
1:46
It was four slices of real thick bacon diced up.
1:49
Good. And you just cook 'em to your preference.
1:55
The recipe says until really crisp.
1:58
But I like mine not quite crisp.
2:02
I like it when it still has a lot of flavor in each piece.
2:07
So, that's up. Now I've got my leftover bacon renderings
2:14
and I'm gonna put in, this is like three quarters
2:18
of a pound of brussel sprouts and diced purple onion.
2:29
And I'm gonna cook this for about 7, 8, 9 minutes.
2:36
They look like little cabbages, don't they?
2:39
I really think it's a good idea to cook this
2:41
with a lid on and you're getting some moisture
2:47
and helping that brussel sprout get a little tender.
2:53
So it's looking very good.
2:55
I'm gonna give it like one or two more minutes.
2:58
See, I love it when it gets brown like that.
3:03
To me, that's just real appetizing.
3:07
So, Ooh, that's a nice dark piece.
3:14
You know what, I think I'm gonna go ahead
3:16
and add the garlic now.
3:18
And remember, you know that we
3:22
as two cloves of garlic minced.
3:27
Cause remember that garlic will burn.
3:33
So we'll kinda let that garlic seep in there
3:38
and wake up that brussel sprout.
3:43
Time to wake up. Um-hum.
3:58
let's see now I think
4:00
I'm gonna add our bacon back to it.
4:07
Oops. And stir that in.
4:11
See, that looks good enough to eat to me
4:13
just like that, you know. (laughter)
4:18
But we are gonna serve this as a meal, so.
4:23
I'm gonna add half of my Gruyère cheese.
4:30
I'm gonna add some pomena
4:40
and that will give it pretty color.
4:46
And I'm gonna add now one 15 ounce jar of Alfredo sauce.
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Now you can make your own,
4:55
but this sure is easy.
4:58
Alright, about a half a teaspoon of salt and pepper.
5:03
Now we're gonna add our...
5:11
- Cavatappi, yeah. I can't ever remember it
5:13
but the best way to describe this is
5:19
elbow macaroni on steroids.
5:23
So it called for half a pound.
5:34
Of our, I have to look at it before I can pronounce.
5:37
I have to look at the word.
5:39
How It's spelled cavatappi pasta.
5:45
Now, this would be up to you
5:50
as to how much pasta you put in it.
5:56
I never, in pasta recipes,
5:59
I've noticed over the years that
6:02
the recipes always call for a tremendous amount of pasta
6:08
versus the cream or the liquid.
6:12
So I am opting not to use
6:20
So I'm gonna bring my more individual dishes over here.
6:24
I bought these at a yard sale years ago,
6:29
oven to table cookware.
6:31
And they didn't have but three of 'em, (laughter)
6:34
so I said, okay that'd be Michael, me,
6:36
and Lulu or Jess, or somebody. (laughter)
6:47
This is just a very pretty simple
6:56
So I'm gonna bake this
7:02
for about 20 minutes, you know, just, just enough
7:06
to get 'em hot all the way through again.
7:08
And I'm gonna top 'em now with the rest of our Gruyère
7:13
and I will probably check on them
7:18
and maybe add some more Gruyère like the last five minutes.
7:25
Our brussel sprout alfredo pasta is ready.
7:30
You know, everything was warm when we put it together,
7:35
so it didn't take long.
7:37
But it, like I said, 20 minutes.
7:45
And be careful, Paul.
7:47
I don't wanna break my three pretty dishes.
7:54
(cups clinking on the countertop)
8:01
you could top this with a little
8:03
fresh graded parm if you'd like.
8:08
But I think the Gruyère,
8:11
you know, it has such a wonderful flavor.
8:15
Little on the strong side, but I think that's all it needs.
8:18
And look, Gruyère melts so good.
8:22
See it's stringy y'all.
8:27
I like it a lot. I like stringy cheese.
8:36
- [Eddie] It smells so good. It really does.
8:38
- It is so good Eddie. The smoked flavor from the bacon.
8:45
Mmhmmhmm, you know, I don't,
8:48
I don't know what to say about this other than just perfect.
8:53
One more simple, easy,
8:59
economical dish to serve to your family.
9:04
And it's good enough for company. (laughs)
9:08
So love and best dishes, y'all.
