Scalloped Potatoes For Two

INGREDIENTS

2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced (3)

2 tablespoons butter or 2 tablespoons margarine

2 tablespoons all-purpose flour (3-4)

1 cup milk (almost 2)

1⁄4 cup shredded cheddar cheese (Monterey Jack)

1⁄2 teaspoon salt (omit if using Worcestershire sauce)

1⁄4 teaspoon ground black pepper (white pepper)

1/2 teaspoon Mural of Flavor 

1/4 teaspoon Onion powder 

1/4 teaspoon Garlic powder 

1⁄4 teaspoon Worcestershire sauce (optional)

1⁄4 cup French-fried onions (optional)

Paprika (optional)

DIRECTIONS

Place potatoes in a greased 1quart baking dish (9x9), set aside.

In a small pan, melt margarine and then add flour cook until the flour taste disappears (about 3 to 4 minutes ).

Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.

Add cheese, salt, pepper, other seasonings (use measurements or to taste), and Worcestershire sauce if using and stir until cheese is melted.

Cool sauce slightly, pour over potatoes.

Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with French-fried onion, and paprika.

Bake for another 20 minutes or until potatoes are fork tender.

Let " rest " for 10 minutes, so sauce will thicken.

Original recipe and picture from www.food.com

Crispy Brussels Sprouts with Balsamic and Honey

INGREDIENTS
2 pounds Brussels sprouts
1/4 cup olive oil
1 teaspoon kosher salt
3 tablespoons balsamic vinegar
2 teaspoons honey
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.

RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Original recipe and picture from thekitchn.com