What's Cooking Good Looking?

Well, at the moment nothing because I am at work, but tomorrow my kitchen will be in full swing. I don't host Thanksgiving, we go to my mother-in-law's house, but this year I was asked to bring a vegetable. I always wonder why people ask the chubby girl to bring things like salads and veggies, but hey, I'm a team player.

This year I will be bring a creamed spinach souffle and roasted grape tomatoes.

The spinach souffle isn't a true souffle by any stretch of the imagination because it contains no eggs what-so-ever, but spinach casserole doesn't sound very appetizing:

2 (10 oz.) pkgs. frozen chopped spinach
Salt & pepper to taste
1 tsp. sage
1 (8 oz.) pkg. cream cheese, softened
1/2 c. melted butter, divided
2 c. bread crumbs

Cook spinach according to package instructions. Drain. Combine spinach, salt and pepper, cream cheese and 1/4 cup butter. Mix well. Spoon into a 2 quart casserole dish. Combine 1/4 cup butter, breadcrumbs, and sage stirring well. Spread bread crumbs over spinach mixture and bake at 350 degrees for 30 minutes.

The roasted grape tomatoes are my version of a barefoot contessa recipe.

4 pints grape tomatoes
olive oil
Salt and pepper
Salad Herbs (I have a jar of freeze dried "salad herbs." Don't know what is actually in them)

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with salt, pepper, and salad herbs. Roast for 15 to 20 minutes, until the tomatoes are soft.

What are you cooking?