2 heads broccoli, cut into 1-2 inch florets (about 8-10 cups of florets)
3 cloves of garlic, sliced (don't slice too thin because they will burn)
1 small lemon
1/4 grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
Olive Oil
Preheat oven to 420. Line a cookie sheet with aluminum foil and place the broccoli florets on sheet in a single layer. Sprinkle the sliced garlic over top of the broccoli, then drizzle about 4 tbsp of olive oil over the broccoli and toss to combine. Add the salt and pepper, then place pan in oven to roast for about 20 minutes - the tips of the florets should be browned, but not burned). Remove from oven.
Sprinkle the zest from the lemon over the broccoli, drizzle about another tbsp of olive oil over top, squeeze most of the juice from the lemon and add that to the broccoli, and finally top it with the grated Parmesan cheese. Toss to combine and serve it hot.
1 1/2 pounds Brussels Sprouts
1/4 cup olive oil
2/3 cup balsamic vinegar
2 tbsp sugar
Salt & Pepper
Preheat oven to 375, and spray a baking sheet with cooking spray. After cleaning the Brussels sprouts, remove the stems and cut them in half. Place on baking sheet and toss with the olive oil until evenly coated. Sprinkle with salt and pepper generously. Place in oven and cook for about 30 minutes, or until tender when poked with a fork.
Add the sugar and balsamic to a small saucepan and bring to a boil. Reduce the heat to medium-low and cook until it has a syrup-like texture and is slightly thickened, about 10 minutes. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve hot. Makes about 8 servings.
Wands's Coleslaw
2 cups shredded cabbage (or packaged coleslaw mix)
1 tbspn sugar
1/4 tsp celery seed
2 tbspn fresh lemon juice
pinch of salt & pepper
1/2 cup raisins (or 1/2 cup shredded pineapple, or a little of both)
Add the cabbage to a large bowl and set aside. Place the rest of the ingredients (except the raisins) into a smaller bowl and whisk until well blended. Pour over the cabbage and toss to combine. Add the raisins and stir them in. Cover and refrigerate for a couple of hours before serving. It may seem like there is not enough dressing at first, but after it sets for a while you will find that there is plenty.
Cheesy Squash Casserole
olive oil
6-7 medium squash
6-7 medium squash
1 large onion, sliced
1/4 cup grated Parmesan cheese
1 cups shredded sharp cheddar cheese
1/4 cup sour cream
2 tbsp butter
4 tbsp seasoned breadcrumbs
4 tbsp seasoned breadcrumbs
Salt & pepper, to taste
Preheat
oven to 350 and grease an 8 x 11 casserole
dish. In a skillet over medium heat, drizzle olive oil to cover bottom
of pan. Add the onions
& squash and saute until tender, stirring frequently (for about 15
minutes). While cooking, season with some salt and pepper.
Drain
squash & onions in a colander. Press down with a large
spoon or back of spatula to get as much juice/water out as possible.
Transfer the squash & onions to a large bowl, and add both cheeses,
sour cream, and salt & pepper. Stir well to combine, then pour into
casserole dish.
Melt
butter in a small bowl and add the breadcrumbs, stirring until all the
breadcrumbs are moistened with the butter, then sprinkle all over top of
casserole. Bake (uncovered) for 20-30 minutes, or until edges of
casserole are bubbly.
French Onion Stuffed Mushrooms
1 & 1/2 onions or 1 very large onion, sliced thin
2 tbsp butter
2 packages of baby bella mushrooms (22-24) mushrooms, stems removed
Keep about 1/2 of the stems and chop them up finely
1/4 cup red wine
1 tsp Worcestershire sauce
1/2 Gruyere cheese, shredded
1 tbsp butter
2 tbsp seasoned bread crumbs
Salt & Pepper
Preheat oven to 350 and spray a baking sheet with cooking spray. Melt 2 tbsp of butter in a large skillet on medium-low heat. Add the onions and saute for 20 minutes, then add the chopped mushroom stems and continue to cook for another 10 minutes. Add the wine, Worcestershire sauce, a dash of salt & pepper and continue cooking for about 5-10 minutes more or until the most of the liquid evaporates. Remove the onion mixture from pan and place in a glass bowl or on a plate.
To the now empty skillet, add the mushrooms and saute on each side for a couple of minutes (if the pan seems dry you can add a little more butter). Remove from heat and add the onion filling to each mushroom. In a small bowl and melt the 1 tbsp of butter in the microwave. Add the seasoned bread crumbs to the melted butter and stir to combine. Top each filled mushroom with the Gruyere cheese, then sprinkle on the bread crumbs. Place mushrooms on the baking sheet and cook in the oven for 15 minutes. Serves 4.
Crispy Smashed Potatoes
Small Red Potatoes, rinsed clean - the amount to cook depends on how many you are serving & how small the potatoes are, so you will have to decide that yourself
Garlic Salt & Pepper Seasoning
Dried Dill, or use any herb you prefer (fresh or dried)
Olive Oil
Fill a large saucepan about halfway with water and place your potatoes in the pot. Turn heat on high and bring to a boil, and cook until potatoes are fork tender - about 10 minutes, but you will need to keep testing them because they may need longer depending on their size. Drizzle olive oil generously onto a cookie sheet, then place the boiled potatoes on. Preheat oven to 425.
With a fork or potato masher, gently press down on each potato until they break open - you don't want to completely smash them down, just apply enough pressure to break them open. Brush olive oil with a pastry brush onto each potato (or you can just drizzle it on) , then sprinkle with the garlic salt & pepper seasoning to taste. Lastly, sprinkle the dried dill on each potato. Place cookie sheet in oven and bake for about 20 minutes, or until they are crispy and have a nice golden brown color to them.
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Loaded Twice-Baked Cauliflower
1 head cauliflower
1 tbsp butter
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1/2 cup green onions (including white parts), chopped
1/4 cup Parmesan cheese, grated
1 cup cheddar cheese, shredded
6 slices bacon, cooked until crisp then chopped
Preheat oven to 350 and spray a baking dish with cooking spray (about an 8x8 size pan, but really it depends on how big the head of cauliflower). Cut the stem off the head of cauliflower, separate sections, and cut into medium size pieces. Place in a steamer type pan, and cook until tender. Transfer to a large bowl and mash up the cauliflower with a potato masher.
Add the butter, salt, pepper, sour cream, green onions, 3/4 of the chopped bacon and Parmesan cheese and stir to combine. Place into baking dish, top with cheddar cheese then remaining chopped bacon. Place in oven and cook for about 30 minutes or until it's bubbling.
1 & 1/2 onions or 1 very large onion, sliced thin
2 tbsp butter
2 packages of baby bella mushrooms (22-24) mushrooms, stems removed
Keep about 1/2 of the stems and chop them up finely
1/4 cup red wine
1 tsp Worcestershire sauce
1/2 Gruyere cheese, shredded
1 tbsp butter
2 tbsp seasoned bread crumbs
Salt & Pepper
Preheat oven to 350 and spray a baking sheet with cooking spray. Melt 2 tbsp of butter in a large skillet on medium-low heat. Add the onions and saute for 20 minutes, then add the chopped mushroom stems and continue to cook for another 10 minutes. Add the wine, Worcestershire sauce, a dash of salt & pepper and continue cooking for about 5-10 minutes more or until the most of the liquid evaporates. Remove the onion mixture from pan and place in a glass bowl or on a plate.
To the now empty skillet, add the mushrooms and saute on each side for a couple of minutes (if the pan seems dry you can add a little more butter). Remove from heat and add the onion filling to each mushroom. In a small bowl and melt the 1 tbsp of butter in the microwave. Add the seasoned bread crumbs to the melted butter and stir to combine. Top each filled mushroom with the Gruyere cheese, then sprinkle on the bread crumbs. Place mushrooms on the baking sheet and cook in the oven for 15 minutes. Serves 4.
Small Red Potatoes, rinsed clean - the amount to cook depends on how many you are serving & how small the potatoes are, so you will have to decide that yourself
Garlic Salt & Pepper Seasoning
Dried Dill, or use any herb you prefer (fresh or dried)
Olive Oil
Fill a large saucepan about halfway with water and place your potatoes in the pot. Turn heat on high and bring to a boil, and cook until potatoes are fork tender - about 10 minutes, but you will need to keep testing them because they may need longer depending on their size. Drizzle olive oil generously onto a cookie sheet, then place the boiled potatoes on. Preheat oven to 425.
With a fork or potato masher, gently press down on each potato until they break open - you don't want to completely smash them down, just apply enough pressure to break them open. Brush olive oil with a pastry brush onto each potato (or you can just drizzle it on) , then sprinkle with the garlic salt & pepper seasoning to taste. Lastly, sprinkle the dried dill on each potato. Place cookie sheet in oven and bake for about 20 minutes, or until they are crispy and have a nice golden brown color to them.
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1 head cauliflower
1 tbsp butter
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1/2 cup green onions (including white parts), chopped
1/4 cup Parmesan cheese, grated
1 cup cheddar cheese, shredded
6 slices bacon, cooked until crisp then chopped
Preheat oven to 350 and spray a baking dish with cooking spray (about an 8x8 size pan, but really it depends on how big the head of cauliflower). Cut the stem off the head of cauliflower, separate sections, and cut into medium size pieces. Place in a steamer type pan, and cook until tender. Transfer to a large bowl and mash up the cauliflower with a potato masher.
Add the butter, salt, pepper, sour cream, green onions, 3/4 of the chopped bacon and Parmesan cheese and stir to combine. Place into baking dish, top with cheddar cheese then remaining chopped bacon. Place in oven and cook for about 30 minutes or until it's bubbling.
Spinach & Broccoli Stuffing
1 box of frozen chopped broccoli
1 box of frozen spinach
1 can cream of mushroom soup
Prepare stuffing according to directions. Cook the broccoli and spinach (I just heat it through in the microwave). Mix the soup, stuffing, broccoli & spinach together. Put into a baking dish and bake in a 350 degree preheated oven for 20-30 minutes or until hot.
Joy's Potato Salad
1 1/4 cups mayonnaise
2 tsp mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dried dill
1 1/2 tsp salt
3/4 tsp pepper
4 hard boiled eggs, chopped
Peel potatoes and cut into cubes. Boil until tender, and let cool completely. Add the rest of the ingredients and stir until well combined. Adjust any of the seasonings to your taste - may need a little more or less depending on your own preferences. Serves 8-10.
Individual Potato Gratins (adapted from Melissa d'Arabian)
1/2 cup grated swiss/gruyere cheese
1/4 of an onion, thinly sliced
Salt and pepper
1/2 cup heavy cream (can substitute half & half)
Preheat oven to 375. Spray a 6 muffin tin with vegetable spray. Layer potato slices, cheese, onions into each cup. Season with salt and pepper, and top each with 1-2 tbsp of heavy cream. Cover with foil and bake for 35-45 minutes, removing foil halfway through cooking time.
Apple Sausage Stuffing
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 bunch sage, leaves finely chopped
8 cups stale rustic bread, cut into 1-inch cubes
2 cups cornbread, crumbled up
2 to 3 cups chicken stock
Coat a large sauté pan with olive oil over medium heat. Add the onions and celery, and season with salt. Cook until veggies start to become soft and translucent. Add the garlic and cook for another 1-2 minutes. Add the sausage and cook until the sausage browns/cooks thru. Stir in the apples and apple cider and cook until the apples start to soften, about 3-4 minutes. Sprinkle in the sage leaves and turn off the heat. Preheat the oven to 350 degrees F.
Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist (you want it to be pretty wet). Taste to check for seasoning and season with salt and pepper if needed. Transfer to a 9x11 deep ovenproof dish and bake until it is hot all the way through and crusty on top. Serves about 10.
Creamed Spinach
1 large onion, chopped
4 tbsp butter
¼ tsp nutmeg
¼ cup flour
3 lbs (5, 10 oz packages) frozen chopped spinach, defrosted & well drained
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup grated Gruyere cheese
Salt & pepper to taste
1 large onion, chopped
4 tbsp butter
¼ tsp nutmeg
¼ cup flour
3 lbs (5, 10 oz packages) frozen chopped spinach, defrosted & well drained
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup grated Gruyere cheese
Salt & pepper to taste
Preheat the oven to 400 degrees.
Melt the butter in a sauté pan over
medium heat and add the onion and sauté until translucent, about 15 minutes.
Add the flour and nutmeg and cook while stirring, for 2 more minutes. Add the
cream and milk and cook until thickened. After squeezing out as much liquid as
possible from the spinach, add it to the sauce and stir to combine. Add 1/2 cup
of the Parmesan cheese and mix well. Season with salt and pepper to taste.
Transfer the spinach to a baking
dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake
for 20 minutes until hot and bubbly. Serves 8.
Macaroni Salad
14.5 oz box elbow noodles (cooked, drained and cooled to room temp)
1 1/2 cups frozen peas, thawed (not cooked)
2 cans tuna (drained and crumbled up)
1 1/4-1/2 cup mayonnaise (start small and add more to suite your preference)
1 tsp salt
1/2 pepper
1/4 tsp garlic powder
1/2 tsp onion powder
Once the noodles are cooled to room temp, add them to a large bowl. Add the remaining ingredients, and stir until completely combined. Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving. When ready to serve, give it a stir. If it seems a little dry add 1/4 cup more of mayonnaise, or as much as desire. Taste and adjust seasoning if needed - it may need more salt and pepper, depending on your preferences. Serves 10-12.
Edamame Salad
10 oz shelled edamame
1/4 cup chopped red pepper
1/2 cup cherry tomatoes, cut in half
3/4 cup black beans, rinsed and drained
2 tbsp chopped red onion
1/2 cup diced chicken
1/2 tsp cumin
1 tbsp olive oil
1 tsp sesame oil
1 tbsp lime juice
2 tbsp chopped cilantro
1/4 tsp crushed red pepper
1/4 cup dry roasted peanuts
salt & pepper to taste
Combine all ingredients in a medium size bowl, and stir well to combine. Season with salt and pepper to taste. Cover and refrigerate for at least an hour so all the flavors have time to meld together.
Grilled Dill Potatoes
2 lbs of really small red potatoes, cut in half
3 tbsp good olive oil
1/2 tsp salt
1/4 tsp pepper
1 heaping tbsp fresh dill, chopped
After cutting the potatoes in half, place them on a microwave safe dish. Cook them in the microwave for 8-10 minutes - this is just to get the cooking process started. Put potatoes in a bowl and add the rest of the ingredients (3 tbsp of olive oil might seem like a lot, but they really need it when cooking on the grill). Toss everything together until the potatoes are evenly coated. Place potatoes on a flat grill pan lined with tin foil - I have a grill pan with holes in the bottom, but if you don't have one you can use a cookie sheet.
Place on the grill which has been preheating on medium heat - if your grill has a thermometer, the temperature should be around 400. Grill for about 35-45 minutes. Make sure to check on them often to stir and flip them so they get browned on all sides. You don't want them to be burned, but you do want them to be a nice rich brown and that's when they are done. Enjoy!
Baked Breaded Eggplant
2-3 cups (start with 2 and add more if needed) of seasoned breadcrumbs
Olive oil
Garlic Salt to taste
Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers). Peel and slice eggplant about a ¼ inch thick. In a small bowl whisk together the egg with about a tablespoon or two of water. Pour 2 cups of seasoned bread crumbs on a plate and set aside.
Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets. Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant. Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes. When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them. Serve hot or cold, either way it's yummy! Serves 4.
Grilled Sweet Potatoes
3-4 tbsp olive oil
2-3 large sweet potatoes, peeled and cut into 1-2 inch pieces
2 scallions, cut into large pieces
1 tbsp fresh thyme
3 garlic cloves sliced thin
salt and pepper to taste
Preheat the grill on medium-low heat. Line a flat grill pan, or cookie sheet, with aluminum foil. Place the sweet potatoes, scallions, thyme & garlic into a large bowl. Drizzle with olive oil, and season generously with salt and pepper. Toss until well combined, then place on your grill pan. Cover with aluminum foil and seal around the edges. Cook until potatoes are tender (about 20-30 minutes), stirring every so often to make sure it's not burning.
Pesto Bread
1 loaf of French Baguette
1/2 cup pesto (the amount will vary based on the size of the baguette)
Fresh or shredded mozzarella
Preheat oven to 350. Cut the baguette in half lengthwise, and spread the pesto all over both halves. Don't put too thick a layer of pesto though because it's got a pretty strong flavor - a little goes a long way. Layer the fresh mozzarella on top of the pesto, or sprinkle with the shredded mozzarella to cover the pesto on each half of the bread. Place on a baking sheet and cook in oven for about 8-10 minutes, or until the cheese is melted.
Zucchini Cakes (makes 5 cakes)
2 1/2 cups shredded zucchini
1/4 cup onion, minced
1 egg, beaten
1/4 cup Parmesan cheese
1/2 cup seasoned bread crumbs
1 tsp Old Bay Seasoning, or you can use Cajun seasoning
2 tbsp butter, melted
1/4 cup flour
1/4 vegetable oil
salt to taste
In a bowl add the shredded zucchini, egg, butter, minced onion, bread crumbs, Parmesan cheese and seasoning and stir well to combine.
Divide into five equal parts and shape into patties. Heat oil in a large skillet over medium high heat until hot. Dredge the patties in flour, then add them to the hot pan. Cook on each side until golden brown, then remove and place on a wire rack. Sprinkle with salt and serve immediately.
*Note - to freeze, allow them to cool completely, then wrap them individually in plastic wrap and place in a freezer bag.*
Sauteed Kale with Raisins & Pine Nuts (adapted from Cook's Illustrated)
4-5 cups kale, removed from stems and chopped
1/2 tsp garlic, chopped
1/4 cup pine nuts
2 tbsp of raisins
Olive oil
salt & pepper
Heat about 2 tbsp of olive oil medium heat in medium-sized saute pan. After chopping the kale, submerge it in water & swish it around to get it nice and clean. Remove from water and shake off excess water, but don't pat it dry - you want it to be a little damp.
Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle. Add the raisins and kale, stir and cover. Cook until the greens wilt, stirring occasionally (about 5 minutes). Remove the cover and season with salt and pepper. Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates. Will serve 2-3 if used as a side dish.
Crab Rangoon
8 ounces of cream cheese, at room temperature
22-24 wan ton wrappers
1/3-1/2 cup imitation crab meat, chopped
1 1/2 green onions, minced
1/8 teaspoon garlic powder
1/4 teaspoon soy sauce
1 egg, beaten
vegetable oil, for frying
Add the cream cheese, soy sauce, green onions and garlic powder to a medium size bowl and cream it all together until nice and smooth. Stir in crab. In a large cast iron skillet heat enough vegetable oil to cover the bottom of the pan on medium heat.
In a separate small bowl beat the egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly. Repeat until all the filling is gone - it should make about 22-24 rangoons.
Fry the rangoons in batches in the hot oil for 2-3 minutes or until golden brown on each side. Serve with duck sauce.
Braised Cabbage (serves 4)
2 tbsp butter
1 onion, sliced
1 apple, cored & sliced
1/2 medium sized cabbage, cored & chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
Salt & Pepper
Melt the butter in a large skillet on medium heat. Add onions and saute until translucent, about 8 minutes. Add the apples and cook another couple of minutes. Add the cabbage, stir to combine and saute for 5 minutes. Add the cider and cider vinegar. Simmer for about 30 minutes, or until everything is softened and the liquid is mostly evaporated. Add the balsamic vinegar and salt & pepper to taste. Stir and cook for another 5 minutes before serving.
Smashed Sweet Potatoes
(adapted from www.dlynz.com)
2 sweet potatoes
1/2 tsp salt (for boiling water)
2 tbsp butter, melted
2 tbsp olive oil
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp pepper
Place 2 qts water in large saucepan, with 1/2 tsp salt, and bring to boil. Peel the sweet potatoes and cut them into 1" slices, then add them to the boiling water. Simmer for about 10-12 minutes - you want them to be somewhat softened. Remove from water and place on wire rack to cool for 10 minutes.
In a small bowl mix together the brown sugar, salt, chili powder, cumin, paprika, onion & garlic powder and pepper. In a separate small bowl, mix together the melted butter and olive oil. Line a baking sheet with tin foil and place a wire rack on top. Using a flat bottomed bowl, slightly push down on a slice of sweet potatoe, being careful to not completely break it apart. Brush the top with the butter mixture, then sprinkle a little bit of the spice mix on top. Place on wire rack, spiced side down, and repeat the process until they are all lined on the wire rack. Brush the tops with the butter mixture and then sprinkle the remaining spice mix over top. Cook at 375 for about 30 minutes. Serves 4.
Zucchini Fries (adapted from www.wagdoll.co.uk)
2 eggs, beaten
3 smallish sized zucchinis
3/4 cup almond flour
3/4 cup grated Parmesan cheese
1/4 tsp pepper
1/4 tsp salt
1/4 tsp paprika
1/4 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
Preheat oven to 400 and spray 2 cookie sheets generously with cooking spray. Slice the zucchini into fry-like wedges. Mix the almond flour, Parmesan cheese and all the spices together in a shallow dish. Beat the eggs in another dish. Dip each piece of zucchini into the egg and then into the flour mixture, making sure to coat them completely. Lay them onto the cookie sheets and bake for about 25-30 minutes, or until golden brown and crisp. Serves 4.
Roasted Veggies with Goat Cheese & Balsamic (serves 3-4)
2 cups baby carrots
2 small yellow squash - cut in half, then cut in half again, then quartered (if that doesn't make sense, then just cut them so they resemble the shape and size of the carrots)
1/2 large onion, cut into big chunks
1 red pepper, cut into strips
2 tbsp garlic flavored olive oil
Salt & Pepper to taste
Balsamic Vinegar
Goat Cheese
Preheat oven to 375. Place all the veggies (including the onion) onto a baking sheet, add the garlic flavored olive oil then toss to evenly coat all the veggies. Season with salt and pepper to taste, then place in oven. Roast for about 20 minutes, give them a stir and check to see if they are cooked to your desired "doneness". I let mine roast for another 15 minutes before taking them out, but it's really up to you depending on how firm you want the veggies.
Place veggies onto a serving platter. Sprinkle (or lightly drizzle) some Balsamic Vinegar over the veggies - just a little goes a long way, so do not drown them in the vinegar. Crumble up some goat cheese add it to the top of the veggies - how much depends on your preferences. I didn't use a lot, maybe a couple of tablespoons or so. ENJOY!
Blue Cheese & Bacon Stuffed Onions (adapted from www.jamesandeverett.com)
3 medium sized sweet onions 3/4 stick of butter at room temp
1/2 cup blue cheese, crumbled
4 strips bacon, cooked & crumbled
1/4 tsp dried thyme (or 1/2-1 tsp fresh thyme)
Salt & Pepper to taste
Cook your bacon and set it aside. Heat your grill on high. Trim the ends of each onion and peel off the outer layer. With a spoon, scoop out the center of each onion - careful not to dig all the way through the bottom. In a bowl, mix together the butter, blue cheese, thyme, crumbled bacon and a dash of salt & pepper. Stir everything together, then with a spoon stuff each onion with the filling all the way to the top.
Place each onion on a square of tin foil, then draw the foil up and over to make a pouch - seal all ends tightly, but try to not touch the sides of the onions. Reduce the heat on your grill to low and place foil pockets onto the grill. Close the lid and cook for about 40 minutes - cooking time will vary based on the size of the onions. Remove from grill and let it set for 5 minutes. Be careful not to get burned from the steam when opening the pockets. Plate the onions and drizzle any juices from the bottom of the pocket over top of the onions. YUM!
Sweet Potato Quinoa Patties
1 large sweet potato
3/4 quinoa, cooked
1/2 onion, diced
2 tsp garlic, minced
1/4 tsp salt
1/8 pepper
1/4 cup seasoned bread crumbs (for a gluten free dish, use gluten free breadcrumbs)
1/4 cup Parmesan cheese
1 tbsp fresh basil, chopped
Heat olive oil in a medium sized skillet on medium-low heat and add the onion. Peel sweet potato and cook in the microwave for 3-5 minutes - you don't want it to be soft, but not rock hard either. Remove from microwave and cut it into small pieces. Add to the onions and season with the salt and pepper. Stir, cover and cook for about 10 minutes. Add the garlic, stir, and after one minute remove from heat. Transfer mixture to a bowl.
Mash the potato up with a fork a little, then add the quinoa, bread crumbs, cheese, basil, and more salt and pepper to taste. Mix well, then form into patties - I got 4 large patties out of it. Heat olive oil in a skillet again on medium-high heat. Add the patties and cook for about 4 minutes on each side, or until browned.
Roasted Cauliflower (serves 4)
1 head of cauliflower, cut into florets 1/4 cup garlic infused olive oil (you could use regular olive oil if you prefer)
1/4 cup Parmesan cheese (grated or shredded is fine)
Salt & Pepper
Preheat oven to 425 and place the florets into a 9x13 baking dish. Pour the olive oil over the cauliflower, and sprinkle with salt & pepper to taste. Toss to make sure all the cauliflower is covered in the olive oil. Place in oven and bake for about 25 minutes, stirring halfway through. Remove from oven (the cauliflower should be a nice light golden color) and sprinkle with the Parmesan cheese.
Easy Skillet Potato Gratin (adapted from Williams Sonoma)
2 tbsp butter
1/2 large onion, diced
2 tbsp flour
1/2 cup heavy cream
1/2 cup chicken stock
1 cup Gruyere cheese, shredded
1/2 tsp dried thyme
Salt & Pepper to taste
2 lbs potatoes, peeled & cut into 1" cubes
1/4 cup grate Parmesan cheese
Preheat oven to 375, and melt butter in a large cast iron skillet (or any type of skillet that can go directly into the oven to finish cooking) on medium heat. Add the onion and saute until tender, about 5 minutes. Whisk in the flour and cook for about 2 minutes. Whisk in the cream and chicken stock until smooth. Add the Gruyere and thyme, and stir until cheese has melted. Season with salt & pepper to taste. Add the potatoes and stir to coat the evenly. Put a lid on the skillet and continue to cook for 15 minutes.
Remove the lid and sprinkle the Parmesan cheese evenly over top. Place skillet into the oven and bake uncovered until the top in golden brown and it's bubbling, 20-30 minutes. Serves 4-5.
Faux Garlic & Chive Mashed Potatoes
1 medium head of cauliflower
2 cups vegetable broth
1/4 cup Parmesan cheese
1 tsp garlic, chopped
1 tbsp chives, chopped
1/4 tsp salt
1/8 tsp pepper
Pour the broth into a saucepan and bring to boil. Rinse and cut cauliflower into pieces then add to the boiling broth and cook for about 6-8 minutes, or until soft. Drain and pat dry with paper towels (you want it as dry as you can get it), but do not let it cool. Place cauliflower in the bowl of a food processor and add the remaining ingredients. Puree until nice and smooth and it resembles the look of mashed potatoes. Makes about 4 servings.
Macaroni Salad
1 1/2 cups frozen peas, thawed (not cooked)
2 cans tuna (drained and crumbled up)
1 1/4-1/2 cup mayonnaise (start small and add more to suite your preference)
1 tsp salt
1/2 pepper
1/4 tsp garlic powder
1/2 tsp onion powder
Once the noodles are cooled to room temp, add them to a large bowl. Add the remaining ingredients, and stir until completely combined. Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving. When ready to serve, give it a stir. If it seems a little dry add 1/4 cup more of mayonnaise, or as much as desire. Taste and adjust seasoning if needed - it may need more salt and pepper, depending on your preferences. Serves 10-12.
Edamame Salad
1/4 cup chopped red pepper
1/2 cup cherry tomatoes, cut in half
3/4 cup black beans, rinsed and drained
2 tbsp chopped red onion
1/2 cup diced chicken
1/2 tsp cumin
1 tbsp olive oil
1 tsp sesame oil
1 tbsp lime juice
2 tbsp chopped cilantro
1/4 tsp crushed red pepper
1/4 cup dry roasted peanuts
salt & pepper to taste
Combine all ingredients in a medium size bowl, and stir well to combine. Season with salt and pepper to taste. Cover and refrigerate for at least an hour so all the flavors have time to meld together.
2 lbs of really small red potatoes, cut in half
3 tbsp good olive oil
1/2 tsp salt
1/4 tsp pepper
1 heaping tbsp fresh dill, chopped
After cutting the potatoes in half, place them on a microwave safe dish. Cook them in the microwave for 8-10 minutes - this is just to get the cooking process started. Put potatoes in a bowl and add the rest of the ingredients (3 tbsp of olive oil might seem like a lot, but they really need it when cooking on the grill). Toss everything together until the potatoes are evenly coated. Place potatoes on a flat grill pan lined with tin foil - I have a grill pan with holes in the bottom, but if you don't have one you can use a cookie sheet.
Place on the grill which has been preheating on medium heat - if your grill has a thermometer, the temperature should be around 400. Grill for about 35-45 minutes. Make sure to check on them often to stir and flip them so they get browned on all sides. You don't want them to be burned, but you do want them to be a nice rich brown and that's when they are done. Enjoy!
Baked Breaded Eggplant
1 very large eggplant, or 2 smaller ones
1 large egg 2-3 cups (start with 2 and add more if needed) of seasoned breadcrumbs
Olive oil
Garlic Salt to taste
Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers). Peel and slice eggplant about a ¼ inch thick. In a small bowl whisk together the egg with about a tablespoon or two of water. Pour 2 cups of seasoned bread crumbs on a plate and set aside.
Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets. Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant. Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes. When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them. Serve hot or cold, either way it's yummy! Serves 4.
Grilled Sweet Potatoes3-4 tbsp olive oil
2-3 large sweet potatoes, peeled and cut into 1-2 inch pieces
2 scallions, cut into large pieces
1 tbsp fresh thyme
3 garlic cloves sliced thin
salt and pepper to taste
Preheat the grill on medium-low heat. Line a flat grill pan, or cookie sheet, with aluminum foil. Place the sweet potatoes, scallions, thyme & garlic into a large bowl. Drizzle with olive oil, and season generously with salt and pepper. Toss until well combined, then place on your grill pan. Cover with aluminum foil and seal around the edges. Cook until potatoes are tender (about 20-30 minutes), stirring every so often to make sure it's not burning.
1 loaf of French Baguette
1/2 cup pesto (the amount will vary based on the size of the baguette)
Fresh or shredded mozzarella
Preheat oven to 350. Cut the baguette in half lengthwise, and spread the pesto all over both halves. Don't put too thick a layer of pesto though because it's got a pretty strong flavor - a little goes a long way. Layer the fresh mozzarella on top of the pesto, or sprinkle with the shredded mozzarella to cover the pesto on each half of the bread. Place on a baking sheet and cook in oven for about 8-10 minutes, or until the cheese is melted.
2 1/2 cups shredded zucchini
1/4 cup onion, minced
1 egg, beaten
1/4 cup Parmesan cheese
1/2 cup seasoned bread crumbs
1 tsp Old Bay Seasoning, or you can use Cajun seasoning
2 tbsp butter, melted
1/4 cup flour
1/4 vegetable oil
salt to taste
In a bowl add the shredded zucchini, egg, butter, minced onion, bread crumbs, Parmesan cheese and seasoning and stir well to combine.
Divide into five equal parts and shape into patties. Heat oil in a large skillet over medium high heat until hot. Dredge the patties in flour, then add them to the hot pan. Cook on each side until golden brown, then remove and place on a wire rack. Sprinkle with salt and serve immediately.
*Note - to freeze, allow them to cool completely, then wrap them individually in plastic wrap and place in a freezer bag.*
4-5 cups kale, removed from stems and chopped
1/2 tsp garlic, chopped
1/4 cup pine nuts
2 tbsp of raisins
Olive oil
salt & pepper
Heat about 2 tbsp of olive oil medium heat in medium-sized saute pan. After chopping the kale, submerge it in water & swish it around to get it nice and clean. Remove from water and shake off excess water, but don't pat it dry - you want it to be a little damp.
Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle. Add the raisins and kale, stir and cover. Cook until the greens wilt, stirring occasionally (about 5 minutes). Remove the cover and season with salt and pepper. Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates. Will serve 2-3 if used as a side dish.
8 ounces of cream cheese, at room temperature
22-24 wan ton wrappers
1/3-1/2 cup imitation crab meat, chopped
1 1/2 green onions, minced
1/8 teaspoon garlic powder
1/4 teaspoon soy sauce
1 egg, beaten
vegetable oil, for frying
Add the cream cheese, soy sauce, green onions and garlic powder to a medium size bowl and cream it all together until nice and smooth. Stir in crab. In a large cast iron skillet heat enough vegetable oil to cover the bottom of the pan on medium heat.
In a separate small bowl beat the egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly. Repeat until all the filling is gone - it should make about 22-24 rangoons.
Fry the rangoons in batches in the hot oil for 2-3 minutes or until golden brown on each side. Serve with duck sauce.
2 tbsp butter
1 onion, sliced
1 apple, cored & sliced
1/2 medium sized cabbage, cored & chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
Salt & Pepper
Melt the butter in a large skillet on medium heat. Add onions and saute until translucent, about 8 minutes. Add the apples and cook another couple of minutes. Add the cabbage, stir to combine and saute for 5 minutes. Add the cider and cider vinegar. Simmer for about 30 minutes, or until everything is softened and the liquid is mostly evaporated. Add the balsamic vinegar and salt & pepper to taste. Stir and cook for another 5 minutes before serving.
(adapted from www.dlynz.com)
2 sweet potatoes
1/2 tsp salt (for boiling water)
2 tbsp butter, melted
2 tbsp olive oil
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp pepper
Place 2 qts water in large saucepan, with 1/2 tsp salt, and bring to boil. Peel the sweet potatoes and cut them into 1" slices, then add them to the boiling water. Simmer for about 10-12 minutes - you want them to be somewhat softened. Remove from water and place on wire rack to cool for 10 minutes.
In a small bowl mix together the brown sugar, salt, chili powder, cumin, paprika, onion & garlic powder and pepper. In a separate small bowl, mix together the melted butter and olive oil. Line a baking sheet with tin foil and place a wire rack on top. Using a flat bottomed bowl, slightly push down on a slice of sweet potatoe, being careful to not completely break it apart. Brush the top with the butter mixture, then sprinkle a little bit of the spice mix on top. Place on wire rack, spiced side down, and repeat the process until they are all lined on the wire rack. Brush the tops with the butter mixture and then sprinkle the remaining spice mix over top. Cook at 375 for about 30 minutes. Serves 4.
Zucchini Fries (adapted from www.wagdoll.co.uk)
2 eggs, beaten
3/4 cup almond flour
3/4 cup grated Parmesan cheese
1/4 tsp pepper
1/4 tsp salt
1/4 tsp paprika
1/4 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
Preheat oven to 400 and spray 2 cookie sheets generously with cooking spray. Slice the zucchini into fry-like wedges. Mix the almond flour, Parmesan cheese and all the spices together in a shallow dish. Beat the eggs in another dish. Dip each piece of zucchini into the egg and then into the flour mixture, making sure to coat them completely. Lay them onto the cookie sheets and bake for about 25-30 minutes, or until golden brown and crisp. Serves 4.
2 cups baby carrots
2 small yellow squash - cut in half, then cut in half again, then quartered (if that doesn't make sense, then just cut them so they resemble the shape and size of the carrots)
1/2 large onion, cut into big chunks
1 red pepper, cut into strips
2 tbsp garlic flavored olive oil
Salt & Pepper to taste
Balsamic Vinegar
Goat Cheese
Preheat oven to 375. Place all the veggies (including the onion) onto a baking sheet, add the garlic flavored olive oil then toss to evenly coat all the veggies. Season with salt and pepper to taste, then place in oven. Roast for about 20 minutes, give them a stir and check to see if they are cooked to your desired "doneness". I let mine roast for another 15 minutes before taking them out, but it's really up to you depending on how firm you want the veggies.
Place veggies onto a serving platter. Sprinkle (or lightly drizzle) some Balsamic Vinegar over the veggies - just a little goes a long way, so do not drown them in the vinegar. Crumble up some goat cheese add it to the top of the veggies - how much depends on your preferences. I didn't use a lot, maybe a couple of tablespoons or so. ENJOY!
3 medium sized sweet onions 3/4 stick of butter at room temp
1/2 cup blue cheese, crumbled
4 strips bacon, cooked & crumbled
1/4 tsp dried thyme (or 1/2-1 tsp fresh thyme)
Salt & Pepper to taste
Cook your bacon and set it aside. Heat your grill on high. Trim the ends of each onion and peel off the outer layer. With a spoon, scoop out the center of each onion - careful not to dig all the way through the bottom. In a bowl, mix together the butter, blue cheese, thyme, crumbled bacon and a dash of salt & pepper. Stir everything together, then with a spoon stuff each onion with the filling all the way to the top.
Place each onion on a square of tin foil, then draw the foil up and over to make a pouch - seal all ends tightly, but try to not touch the sides of the onions. Reduce the heat on your grill to low and place foil pockets onto the grill. Close the lid and cook for about 40 minutes - cooking time will vary based on the size of the onions. Remove from grill and let it set for 5 minutes. Be careful not to get burned from the steam when opening the pockets. Plate the onions and drizzle any juices from the bottom of the pocket over top of the onions. YUM!
1 large sweet potato
3/4 quinoa, cooked
1/2 onion, diced
2 tsp garlic, minced
1/4 tsp salt
1/8 pepper
1/4 cup seasoned bread crumbs (for a gluten free dish, use gluten free breadcrumbs)
1/4 cup Parmesan cheese
1 tbsp fresh basil, chopped
Heat olive oil in a medium sized skillet on medium-low heat and add the onion. Peel sweet potato and cook in the microwave for 3-5 minutes - you don't want it to be soft, but not rock hard either. Remove from microwave and cut it into small pieces. Add to the onions and season with the salt and pepper. Stir, cover and cook for about 10 minutes. Add the garlic, stir, and after one minute remove from heat. Transfer mixture to a bowl.
Mash the potato up with a fork a little, then add the quinoa, bread crumbs, cheese, basil, and more salt and pepper to taste. Mix well, then form into patties - I got 4 large patties out of it. Heat olive oil in a skillet again on medium-high heat. Add the patties and cook for about 4 minutes on each side, or until browned.
Roasted Cauliflower (serves 4)
1 head of cauliflower, cut into florets 1/4 cup garlic infused olive oil (you could use regular olive oil if you prefer)
1/4 cup Parmesan cheese (grated or shredded is fine)
Salt & Pepper
Preheat oven to 425 and place the florets into a 9x13 baking dish. Pour the olive oil over the cauliflower, and sprinkle with salt & pepper to taste. Toss to make sure all the cauliflower is covered in the olive oil. Place in oven and bake for about 25 minutes, stirring halfway through. Remove from oven (the cauliflower should be a nice light golden color) and sprinkle with the Parmesan cheese.
2 tbsp butter
1/2 large onion, diced
2 tbsp flour
1/2 cup heavy cream
1/2 cup chicken stock
1 cup Gruyere cheese, shredded
1/2 tsp dried thyme
Salt & Pepper to taste
2 lbs potatoes, peeled & cut into 1" cubes
1/4 cup grate Parmesan cheese
Preheat oven to 375, and melt butter in a large cast iron skillet (or any type of skillet that can go directly into the oven to finish cooking) on medium heat. Add the onion and saute until tender, about 5 minutes. Whisk in the flour and cook for about 2 minutes. Whisk in the cream and chicken stock until smooth. Add the Gruyere and thyme, and stir until cheese has melted. Season with salt & pepper to taste. Add the potatoes and stir to coat the evenly. Put a lid on the skillet and continue to cook for 15 minutes.
Remove the lid and sprinkle the Parmesan cheese evenly over top. Place skillet into the oven and bake uncovered until the top in golden brown and it's bubbling, 20-30 minutes. Serves 4-5.
Faux Garlic & Chive Mashed Potatoes
1 medium head of cauliflower
1/4 cup Parmesan cheese
1 tsp garlic, chopped
1 tbsp chives, chopped
1/4 tsp salt
1/8 tsp pepper
Pour the broth into a saucepan and bring to boil. Rinse and cut cauliflower into pieces then add to the boiling broth and cook for about 6-8 minutes, or until soft. Drain and pat dry with paper towels (you want it as dry as you can get it), but do not let it cool. Place cauliflower in the bowl of a food processor and add the remaining ingredients. Puree until nice and smooth and it resembles the look of mashed potatoes. Makes about 4 servings.
Delicious recipes! I tried almost all of them! Thank you :)
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