A Mopdog Thanksgiving: community cookbook
We enjoyed #mopdogoween so much that we decided to do something fun and interactive for Thanksgiving! During the month of November, we are asking you to share some of your most creative holiday recipes on our Facebook page using #mopdogthanks and #thanksgivingrecipes.
Once you have submitted your recipe to our Facebook page, we will turn it into a recipe card for our community cookbook! Check back all month long to view, comment, like and share the delicious dishes that have been posted. Who knows, you might even discover your new favorite dish!
We’ll get things started with a creative twist on traditional steamed Brussels sprouts. If the mention of the word Brussels makes you cringe, then you haven’t tried them roasted! Everyone will love the crunchy goodness, even those so-called haters.
Roasted Brussels Sprouts
1 ½ pounds Brussels sprouts
3 tablespoons olive oil
¾ teaspoons fine sea salt
½ teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow leaves.
- Place Brussels sprouts on a baking sheet. Drizzle olive oil and sprinkle fine sea salt and black pepper on each sprout.
- Roast for 35 to 40 minutes until crisp on the outside and tender on the inside.
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