Roasted Cauliflower

Ingredients
Head of cauliflower
Lawry's Seasoning Salt, 5 shakes
Lawry's Garlic Salt. 5 shakes
Paprika, 3 shakes
EVOO, poured for 3-4 seconds =) (roughly 3-4T)

Directions:
**Preheat oven to 400 (I roasted for 10 minutest @ 425 then reduced to 400)
1. Use a baking sheet (I cover it in tin foil so I keep the pan clean).
2. Chop up cauliflower into large florets.
3. Place cauliflower, seasoning & oil into a mixing bowl & hand toss.
4. Lay flat on baking sheet.
5. Bake at 400 for 25-30 minutes (until edges get a little golden but stem becomes translucent.)

**Serve alone as a side or appetizer OR add sauce.



Cheese Sauce (Optional); Use as a Dip or Pour over.
1/2 Cube of butter
1/2 C of milk
2T of flour
1/4 C of shredded cheese
Garlic Salt & Pepper to taste
1/2t of Paprika
1/2t of dry mustard
1 t of Worcestershire sauce

Directions:
1. Melt butter over med-high heat
2. Whisk in flour
3. As flour & butter begin to form, slowly add in milk - keep whisking!
4. Once mixed together and giving a "sauce" look, add in cheese - keep whisking! 5. Take OFF heat once mixed all together.
**You may need to reheat if you don't serve immediately b/c it may clump together.

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.

Patatas a la Pobre

A typical Spanish tapa. An easy side dish that is loved by every guest of all ages.

Ingredients:
3-4 yellow potatoes (depending on how many people you want to feed, average 1.5 potatoes per person).
paprika
salt
EVOO

Directions:
1. Finely slice potatoes into rounds (about 1/16" thick)
2. Lay flat on a large cookie sheet
3. Coat both sides with EVOO, salt & paprika, mix them around if needed.
4. Bake at 425 for 20-25 minutes (watch)
5. Some will be crisp as potato chips, others crisp and soft.

Serve as a Tapa with sauce (mayonnaise w/ a few dashes of hot sauce mixed in) OR as a side dish to any BBQ meal.

Mac N Cheese by B. Walker

Here is a fantastic Barefoot Contessa recipe i tried the other night...I left out the nutmeg.. Soo yummy and makes enough for 8 people!

Ingredients

* Kosher salt
* Vegetable oil
* 1 pound elbow macaroni
* 1 quart milk
* 8 tablespoons (1 stick) unsalted butter, divided
* 1/2 cup all-purpose flour
* 12 ounces Gruyere, grated (4 cups)
* 8 ounces extra-sharp Cheddar, grated (2 cups)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground nutmeg
* 3/4 pound fresh tomatoes (4 small)
* 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Bacon Onion Tart by Lize.

Another last minute creation by Lize. She just "threw" this together. Ha!

Ingredients
Puff Pastry package (frozen; defrost)
1/2 package of bacon, chopped
1 sweet onion
Bag of spinach
Feta Cheese
Balsamic Vinegrette(make your own)

Directions
1. Sautee onions and bacon together; add pepper to taste
2. Line pie dish with puff pastry; add in mixture above
3. Break up leftover pastry and cover the top.
4. Follow directions for baking puff pastry
5. Wait until it's "warm" (vs. hot) and top with spinach leaves (tumbled in vinegrette) and crumbled feta. (see picture).

Roasted Corn and Black Bean Salad

1 Bag TJs Roasted Corn, defrosted
2 cans TJs Black cans, drained and rinsed
1 Red Bell pepper, diced
TJs cilantro dressing (some like El Torito better); Balsamic might be good too.

Place veggies in blow and then add dressing to taste.

Optional: Add diced tomatoes and/or diced avocados

Would be a great side dish with either a Citrus Chicken or any BBQ

Quick Roasted Potatoes

Use Red or Yellow (small) potatoes. Use however many servings you need; 2 lbs = 4-6servings.

1. clean potatoes; leave on skin
2. cut into quarters
3. place potatoes & 1/4C olive oil in bag & TOSS to coat
4. Add in 1 package of Hidden Valley Ranch dressing mix (dry) & TOSS to coat
5. Bake @ 450 on un-greased baking sheet for 35 minutes.

[I beat these would make yummy "baked" french fries too - just use Russett potatoes and cut them vertically & long vs. quarters.]

Gourmet Potatoes by B. Walker

6 med potatoes
2C cheddar cheese, shredded
1/4C butter
1.5C sour cream
1/3C chopped green onion
1t salt
1/4t pepper
2T pepper
2T paprika for taste & color (before baking)

1. Cook potatoes w/ peels on, then shred coarsely. set aside.
2. In a saucepan combine cheese & butter until almost melted. Remove from heat & blend in sour cream, onion & seasoning.
3. Fold #2 into potatoes.
4. Place in greased casserole dish.
5. Dot with butter & paprika
6. Bake @ 375 for 1.5 hours

Marinara

This classic, quick tomato sauce can be made any time of the year with canned tomatoes. Serve with angel hair pasta.

3T olive oil
3 large shallots, finely chopped
3 med garlic cloves, minced
1, 28oz can whole tomatoes
6 large basil leaves, finely chopped
2 bay leaves
1T tomato paste
1T sugar
1.5t dried oregano
1t dried marjoram
3/4 t salt

Directions

1. In a medium skillet or saucepan, heat the oil over med heat. Add the shallots and garlic; saute until tender (or translucent), 2-3min.
2. Add the tomatoes, breaking them up w/ your hands. Stir in remaining ingredients.
3. Increase heat slightly and simmer the sauce until thick, about 15 min.
4. Remove bay leaves and pour the sauce over pasta (or freeze, if need be).

Green Chile Corn Muffins by P. Dean

These muffins are amazing! So good w/ just plain marinated chicken...a mexican dish...or any meal.

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined.
3. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
4. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Swedish Meatballs

Looking for a typical swedish meal. This is a family recipe that has been passed down for generations...enjoy!

1 lb ground beef
.25 cup onion, chopped
.25 tsp poultry seasoning
.25 cup minute rice
.25 cup crushed saltine crackers
.33 cup milk
.25 tsp salt
.25 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup

1Brown (carefully) meatballs in Crisco.
2Add meatballs in w/ soup and bake for an hour.
3Serve as is with mashed potatoes, bake for an hour, but at 325.

Avocado Salad

You can prepare the entire salad the night before except the fritos and dressing. You can make the dressing ahead of time, but beware that the avocado might turn a funky color - generally, not worth the risk & better fresh!

1 avocado
1/2 cup sour cream
1 clove garlic
1/4 tsp salt
1 Tbs lemon juice
1/2 cup salad oil or olive oil
1/2 tsp chili powder
3/4 lettuce head (just romaine is best)
1 small can of chopped black olives
3 green onions, chopped
1 cup crushed fritos
1/2-1 cup grated cheddar cheese

Dressing=avocado, sour cream, minced garlic, salt, lemon juice, oil and chili powder

Servings: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 15 minutes

Mango Salsa

From a student @ PLNU - serves 4 as a snack.

Ideas: Serve w/ Chips or as a garnish w/ Fish or Chicken- yum!

1 med-hot red chili (fresno, jalapeno, anaheim poblano); roasted, skinned, seeded & sliced.
1/2- 1 serrano chili (red or green), sliced
1 med mango, peeled, stone removed and flesh finely diced
1/2 papaya, peeled, seeded and diced
juice of 2 limes
juice of 1 orange
2T, well-seasoned fish stock or light soy sauce
2 garlic cloves, chopped
2t granulated sugar
1 small red onion, finely diced

Either stir all ingredients together in a bowl OR puree in a food processor OR with a mortar and pestle; Final texture should be very coarse.

Store: Keep in air tight container in the fridge.

Stuffed Peppers w/ Sweet Italian Sausage

These can be used as a 1st course or as a main course. Oscar and I have made these w/ ground beef too and they're delicious. Choose whatever type of peppers you like best or a variety for color & presentation.

Ingredients
3 Italian Sweet Sausage Links
Green, Red &/or Yellow Peppers (6 total)
1 egg
parsley (opt'l)
bread crumbs (about 1/2-1 C, to your taste)
marinara sauce (about 1/2-1 C, to your taste)
parmesan cheese, grated
pine nuts, toasted (opt'l)


Directions

1. Preheat oven to 350. Cut off the tops of the peppers, de-seed, rinse and dry them. Poke holes in the bottom of each w/a fork.
2. Remove casings from sausage and saute meat with onion & garlic in 1T of olive oil. Breaking up w/ a wooden spoon until the crumbles are brown. Set aside.
3. In a bowl, combine a beat egg, some parsley (opt'l), bread crumbs, marinara sauce & the sausage.
4. Spoon the mixture into the peppers and place them on a baking dish, then top w/. more sauce (toasted pine nuts & parmesan = optional).
5. Bake until the tops are brown, about 30 minutes

Argula Salad by J. Massie

dressing:
1. squeeze 1/2 a lemon into a shakable container.
2. pour in 3 or 4 tablespoons of olive oil.
3. salt and pepper to taste.
4. shake it up and pour over arugula leaves.
5. toss with freshly grated parmesan cheese.

Roasted Green Beans & Tomatoes

Ingredients
1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Directions
Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.

1. Coat beans and tomatoes with olive oil and season them with salt and pepper. [Remember it is critical that you do this *before* you put them on the baking sheet, otherwise you will really "roast" (aka grease/dirty your oven).]
2. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. [You can also do this on an in-door grill or grill-pan, just make sure you "turn" them from time/time. It'll go faster this way too.]
   
3. Serve as a side.

Zucchini Bread by Stacy Ford

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups flour (spoon in)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped nuts (optional)

1. Mix wet ingredients first
2. Stir in dry
3. Bake in two 8 inch greased loaf pans @ 325 for 60 to 80 minutes

Lemon Blueberry Biscuits by Aunt Chris

Makes 12 biscuits

2 c flour
1/2 C sugar
2 tsp. baking powder
1/4 C melted butter
1 tsp. grated lemon peel
1 C blueberries
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg, beaten

Glaze: 1/2 C powder sugar, 1 Tlbs. lemon juice, 1/2 tsp. lemon peel

1. Mix dry ingredients.
2. Combine butter, egg , yogurt and lemon peel.
3. Mix the two together and add blueberries.
4. Drop by spoonfuls onto lightly greased cookie sheet.
5. Bake @ 400, 15-18min

Put on glaze while warm.

Chicken & Cashews in Lettuce Cups

3 T soy sauce
3 T honey[I doubled the sauce b/c I'm a saucy person :-)]
2 T oil (for frying)1.5 lbs of boneless, skinless chicken - dice it. [I used two of those frozen Costco breasts (that sounds weird :-), then butterflied them and diced.]
1 T of grated ginger [didn't use this, not a fan of ginger]
1 bunch of scallions, trimmed and sliced [used 2 stalks - only green part]
1 8oz can of sliced water chestnuts, drained
1/4 C roasted, unsalted, cashews [I used the "cashew pieces" from TJs, cheaper and already diced; I also used at least a 1/2 C maybe a whole Cup of Cashews, but then again, I'm a "nutty"][I also added a 1/2 of a zucchini chopped finely - to sneak in the vegetables w/ my kids - great flavor!]
1 small head of Boston/Bibb/Butter Lettuce leaves (separate & wash while chicken is cooking; dry off)

COMBINE the soy and honey in a small bowl
HEAT the oil in a large skillet over med-high heat.
SEASON chicken w/ 1/2 t pepper (I used red pepper for xtra kick, up to you - for kids maybe X pepper) and cook stirring occasionally, until it begins to brown, about 3-5 minutes.
LOWER heat to medium and stir in garlic [and ginger]. [I then pushed the cooked chicken to the side of the pan (to slow overcooking) and added in the zucchini to cook].
Add the scallions, stir and cook for 1 minute.
Stir in the water chestnuts and 1/2 the soy mixture [again, add as much sauce as you like] and continue to cook until the chicken is cooked through, about 4 minutes.
Remove from heat and sprinkle w/ the cashews [I added them in w/ the mixture in the pan to heat it all through for about a minute or two before removing.]
SERVE and use remaining sauce for drizzling.

Risotto w/ Sugar Snap Peas & Ham

This could be a whole meal, a 1st course before meat or a 2nd course after soup.

30 minutes total

1/2lb sugar snap peas, trimmed and cut in half on diagonal
3.5C chicken broth
2t olive oil
4 leeks, cleaned and thinly sliced (I've used yellow onion too, if you only have that on hand)
sometimes I add 1C of sautéed, sliced crimini or dark Italian mushrooms
2 cloves garlic, minced (Christopher Ranch pre-diced, in the jar, garlic makes life so much easier)
1C risotto (Arborio) rice
4oz cubed ham (1/2 of an 8oz package like Cumberland Gap - found in meat section)
1/2C grated fresh parmesan cheese (this makes all the difference)
1/4t black pepper

Directions: Cook peas in boiling water about 4 minutes or until crisp-tender (still very green). Drain and rinse w/ cold water (to stop cooking process); Heat oil in large saucepan over medium heat, add leeks and cook 6 minutes/until softened; Add garlic and cook 1 minute; Stir in rice and cook 1 minute; add broth 1/2 cup at a time (this is critical), stirring frequently (not covered!) until liquid is absorbed then add another 1/2 cup; Rice should be tender, yet firm (it should look sticky). Add peas and ham and cook, stirring constantly, 2 minute or until it's all heated through. Stir in parmesan cheese and pepper.