Faux BoBeau Brussels Sprouts

Before

Roasted

Served

There is a restaurant in town called BoBeau. It's my high school friend's family restaurant. One of the favorite dishes: Brussels sprouts. Di-vine. Let me preface this by saying I have NEVER liked them. My mom didn't make them growing up. I tried them a few times in adulthood, hoping the nutritional value would offset my taste buds, but no. It has remained one of the few foods I wouldn't eat...until now. I carefully examined the ingredients and while I can't exactly mimic the fine chef's detail, I was able to make something close enough that my family flipped over.

Ingredients
Brussels sprouts (organic always tastes better), cut in 1/2
Red Onion, 1/2 & sliced and diced
Hard Salami, small cubes - roughly 1C
EVOO (I prefer Spanish, it has more flavor), about 2-3 Tablespoons
Few sprinkles of Lawry's Garlic Salt & Seasoning Salt & Pepper
Balsamic Vinegar (2-3T)
Shaved Parmesan cheese

Directions - this is the quick & easy version. See below for mods.
1. Preheat oven @ 400
2. Place sprouts & salami in a bowl, drizzle EVOO, salt & pepper over it. Toss.
3. Place on lined baking sheet with inside of sprouts facing down. Make sure cubed salami is even spaced throughout the pan. Make sure sprouts aren't too crowded.
4. Roast for about 30minutes (check may need longer by 10-15 minutes depending on oven)
5. Once they begin getting brown/black edges then take them out and flip them individually (so inside is facing up). Roast for another 5-10 minutes (be careful not to burn them).
6. Serve on a flat serving dish or bowl. Drizzle with balsamic. Generously sprinkle fresh shaved Parmesan over the the top..even the crumbles are good.

Enjoy! The crispy salami is so yummy too!

Modifications:
1. Flash fry the sprouts in a sauce pan w/ 1T of EVOO for about 2-3 minutes; constantly tossing before placing into the mixing bowl (step 2).

2. Use pancetta instead of hard salami.

3. Create a balsamic reduction to drizzle over sprouts at the end.

Mushroom Tart

This could be an appetizer, lunch or a light dinner (if shared!). Also from MS Great Food Fast book.

INGREDIENTS
1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions [I used TJs whole wheat pizza crust for more of a pizza style.]
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 packages (10 ounces each) white (or crimini = more flavor) mushrooms, trimmed and thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese, crumbled

DIRECTIONS
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
2. Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
3. In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
4. Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

Lazaro Brohams

You can make these “slider style” too (just buy slider buns)perfect as an appetizer or served as the main course, especially good served with my brother's rockin' BBQ corn. {Will post soon}

Ingredients
Meat:
• Pork Shoulder
• 1T Apple Cider Vinegar
• Jack Daniels BBQ Sauce (or Bulls Eye) – small bottle
• Mini can of pineapple juice.
• BBQ seasoning of choice (Lawry’s is a good staple)
Directions:
1. Season pork on both sides, patting seasoning into meat.
2. Place pork shoulder & apple cider vinegar in slow cooker on “high” all day.
3. 2 hours before serving & when fully cooked: drain fat & most of the juice.
4. Meat should pull apart with a knife & fork. {If it doesn’t, it’s okay, it will in two more hours before serving.}
5. Add in entire bottle of BBQ sauce & pineapple juice. Mix.

Slaw:
• Bag of slaw (green & red cabbage w/ carrots) OR make your own
• 2 Stalks of celery, finely chopped
• 2 Green onions, finely chopped
• 2t of sugar, sprinkled
• 1 T lite mayonnaise (you can add more if you like it wet, I don’t)
• 2t of Dill
• Salt & Cracked pepper to taste
Directions
1. Mix all ingredients except mayonnaise & seasonings.
2. Add in mayonnaise. Mix again.
3. Add in spices. Mix again.
4. Chill for at least 30 minutes before serving.

crockpot spinach artichoke dip by J. Massie

1 cup grated smoked mozzerella
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper

Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!

Spinach Cheese Squares

2 eggs
1C flour
1C milk
1/4C butter
12oz monterey jack cheese, cut into 1/2" cubes
1 (10oz) package of frozen chopped spinach, thawed, well-drained
1t baking powder
1t salt
1t chili powder

1. heat oven to 350. spray 13x9" baking pan w/ non stick cooking spray. set aside.
2. med bowl beat eggs until frothy. add all remaining ingredients; mix well.
3. spread mixture evenly into prepared pan. bake for 35-40min or until golden. let it stand for 10min. cut into small squares.

Crispy Baked Ravioli

1 package refrigerated cheese-filled ravioli
1/2C italian bread crumbs
1/4C grated parmesan
1/2C sour cream
1/4C milk
3/4 pasta sauce, warmed

1. heat oven 375. med bowl combine bread crumbs and cheese
2. small bowl combine sour cream and milk. dip ravioli in sour cream mixture, then in bread crumbs to coat evenly.
3. place ravioli on nonstick baking sheet. bake for 12-14 min or until ravioli are crisp and lightly browned. serve immediately w/ pasta sauce.

Blue Cheese Appetizer Tart

Pastry
1.5C all purpose flour
1/2C butter
5-6T ice water
(or buy one already made!)

Filling
1 (8oz) package of cream cheese
1/3C crumbled blue cheese
1/4C whipping cream
1 egg, slightly beaten
1/4t ground pepper
1/3C chopped roasted red peppers
3T pine nuts or favorite chopped nuts
2T tablespoons chopped parsley

1. heat oven to 375. large bowl place flour, cut in butter until crumbly. w/ fork mix in water utnil flour is just moistened. shape into a ball. roll out (floured surface) and put in pastry dish (12")
2. place 9 or 10" tart pan w/ removable bottom or pie pan; press firmly on bottom and up sides of pan. cut away excess pastry; prick all over w/ a fork. bake for 17-22 min or until very lightly browned.
3. Large mixer bowl combine cream cheese & blue cheese. Beat on med-speed, scraping bowl often and until creamy. Continue beating, gradually adding in whipping cream, egg, and pepper until blended. spread into pastry shell. sprinkle roasted red pepper, pine nuts and parsley over filling.
4. bake for 20-25min until filling is set. let it stand for 20min. cunt into wedges. cover; store refrigerated.

Swiss & Ham Puff Pastry Squares

1 package of frozen puff pastry sheets, thawed
1 egg, slightly beaten
1T water
Poppy seeds

Filling
1C swiss cheese, shredded
1C deli ham, finely chopped
1/2C mayo
2t dijon
1/4C chopped green onions

1. heat oven to 400. unfold pastry sheets. using a pastry cutter or knife, cut each into 1.5" squares. place on baking sheets.
2. small bowl combine egg and water. brush tops of pastry squares; sprinkle w/ poppy seeds. bake for 9-13min or until pastry is puffed and golden. cool completely.
3. med bowl combine all filling ingredients. w/ a serrated knife split each square horizontally. fill w/ about 1t mixture.

*you can bake puff pastrys ahead of time. airtight contatiner in fridge for 2 days or freezer up to 2 weeks. reheat @ 350, 5min.

Hot Arichoke & Sun-Dried Tomato Dip

1/4C shredded parmesan
1/2C sour cream
1/2C mayonnaise
1/2C sun-dried tomoatoes, coursely chopped
8oz shredded swiss cheese
1 can of artichoke hearts, drained, chopped
1/4t garlic powder
1/4t hot pepper sauce

serve w/ crackers, baguette slices or breadsticks.

1. heat oven to 350. Large bowl stir together all ingredients. Spoon into a 9" pirex. Bake for 22-26min or until edges are very lightly browned.
2. Serve hot.

Fried Tortellini with Sun-Dried Tomato Sauce

1/4C chopped onion
2t olive oil
1/2C chicken broth
1/2C sun-dried tomatoes in oil, drained
3 Roma tomatoes, chopped
1T chopped fresh basil
1T chopped fresh oregano
1/4t salt
1/4t pepper

Toretellini - 84 small, cooked & well drainied

1. 2 quart saucepan combine onion and oil. Cook over med-hi heat until onion is softened. Add remaining sauce ingredients. Cook over med-hi heat, stir occasionally until it comes to a boil. Reduce head to med-low. Cover; stir occasionally. 30 min. Cool 10min.
2. Pour sauce mixture into a blender. Cover. Blend on high until smooth.
3. In a fryer or dutch oven - heat oil to 375. Fry in batches of 10-12 until golden brown. Drain well on paper towels.
4. Serve w/ sauce.

*you can fry tortellini a head of time and then heat up on a baking sheet @ 350 for 6-8min.

Apple Cranberry Salsa by C. Kemp

1 1/2 cup cranberry fresh or frozen thawed
1/2 apple
1/2 jalapeno chili
4TBSP sugarzest of one orange (plus I added 1/4 orange cut up into salsa)
2 TBSP chopped cilantrodash of lime or lemon juicedash of salt

1. pulse cranberries and apple in food processor till coursely shredded - 10 pulses
2. combine cranberries, apple, orange zest, orange, chili, and sugar in a bowl and let sit for 20 mins for the cranberries to soften
3. add cilantro, lime juice and salt to taste

I served it with wheat thins, but have also had it with tortilla chips.

Brie-Jalapeno Appetizer by A. Lee

1/2 package of puff pastry/filo bread, defrosted
1/2 package of large Presidents Brie Cheese (from Costco) or 2 small packages at local store
1/2 Jar of Jalapeno jelly (TJs doesn't carry it, sorry)

Directions: Cut puff pastry into a square, place on parchment-paper lined casserole dish (something w/ a lip on it), shave/cut white stuff off cheese, slice cheese and place on pastry, cover w/ jalapeno jelly. Take corner of pastry and fold to center (do this for all 4 sides). You can cut excess, re-roll & cut into fun shape (leaf, bow, etc.) if you want. Bake @ 350 until golden. Serve w/ crackers. Tastes & looks gourmet, yet it takes 5 minutes. Thanks, Alix!

Ham & Cheese Turnovers

Light dinner or lunch (could even be an appetizer). So easy! and both kids can eat it (a rarity these days b/c of ages).

25 minutes total

1lb of refrigerated pizza dough (TJs has a good one or you can use Pillsbury - so much easier b/c you don't have to roll it out)
8oz of deli ham, thinly sliced
4oz swiss cheese (pepper jack & munster are good too)
1/2 yellow onion, chopped & sautéed in olive oil (you don't have to sauté them, but I think it makes it sweeter)
Served w/ a Side Salad: 2t whole grain mustard,2T evoo, & romaine lettuce (I serve it w/ a homemade lite balsamic dressing)

Directions: Heat oven to 400; Roll out pizza dough & cut into 8 triangles (if you use Pillsbury pizza dough, it'll make about 12-14 triangles); Stack a piece of ham, cheese and onion on each triangle and roll up dough (some of filling will stick out- you can let it or pull wrap it up). They end up looking like Pillsbury croissants. Place triangles on parchment-lined baking sheet. Bake until golden; about 15-20 minutes. Done & Delish! Serves 4-6.