Buffalo Cauliflower

Buffalo Cauliflower

1 head cauliflower, cut into florets
4 tablespoons olive oil
Salt, to taste
2 tablespoons unsalted butter, melted
1/2 cup Frank's Red Hot Wing Sauce
Ranch dressing for dipping (I use Marie's...yummy!!)

Preheat Oven to 400 degrees.

Place cauliflower florets in a large bowl. Drizzle with olive oil and season with salt, tossing to combine.
spread cauliflower onto a baking sheet and roast until they begin to brown and soften, about 25 to 30 minutes.
meanwhile, in a small bowl, mix together the melted butter and wing sauce.
Using about 1/4 of the wing sauce mixture, drizzle over the cauliflower, tossing again to coat and roast an additional 8 to 10 minutes.
remove from oven and toss with the remaining wing sauce mixture. Serve with the ranch dressing.

Fresh-Cut French Fries

Fresh-Cut French Fries 

4 to 5 medium Yukon Gold potatoes, peeled and cut 

1 cup good-quality olive oil, preferably Greek

Salt

In a large frying pan, heat the oil over medium-high heat until hot. You can test the oil by dipping the tip of one of the potatoes in the oil. If it sizzles, it's ready. 

Add the potatoes to the oil, lower the heat to medium and fry until golden brown. Remove from pan and place on a paper towel lined plate. Sprinkle with salt while still hot. Serve and enjoy!

Sauteed Broccoli Rabe with Garlic and Feta

Let me start by saying that I hate broccoli rabe. I can't get over the bitterness. There are only 2 circumstance where I will eat it....when its in my Hot Sausage Stromboli Bread and this recipe. I first had this at my parent's house when my dad made it as a side for dinner. The heat from the hot broccoli rabe melts the feta. It is SO good!



Sauteed Broccoli Rabe with Garlic and Feta

2 bunches broccoli rabe
1/4 cup extra virgin olive oil
6 medium garlic cloves, peeled
Salt and ground black pepper
1/2 block good-quality feta cheese, crumbled (I use Arahova or Ipirou)

Remove any tough or damaged outer leaves of broccoli rabe. Remove the thick lower stems. Cut broccoli rabe into 3 sections. Clean broccoli rabe well under running water until all dirt is removed.

Fill a large pot with water. Once water is boiling, place broccoli rabe in the pot and boil for about 5 minutes. Drain broccoli rabe well and set aside. In a medium, deep skillet, heat olive oil over medium heat. Add garlic and sauté until browned. Be careful not to burn garlic! Add broccoli rabe to the pan and toss to coat. Season to taste with salt and ground black pepper, cooking for about 10 to 15 minutes.
Remove the sauteed broccoli rabe and garlic and place in a serving dish. Add the crumbled feta to the hot broccoli rabe. Serve immediately.

Stuffed Artichokes

Stuffed Artichokes

4 large artichokes
1 1/2 cups seasoned breadcrumbs
1/2 cup grated Romano cheese
4 garlic cloves, minced
Salt and pepper
Olive oil
1/2 cup white wine
Water

Take the artichokes and cut off the bottoms to level them off so they can stand up straight. Peel off any outer leaves that look really tough or that are just hanging off. Cut the tops of the artichokes so then are flat across.
In a separate bowl, mix the breadcrumbs, cheese, garlic, salt, pepper and just enough olive oil to make the mixture moist. Pry open the artichokes, pulling the leaves away from the middle a little bit. Start stuffing the breadcrumb mixture in between the leaves until all four are sufficiently stuffed then place the artichokes in a deep, heavy bottomed sauce pan. Drizzle a little olive oil on the tops of the artichokes to keep the stuffing extra moist. Add the wine to the pot and then add enough water to come halfway up the sides of the artichokes. Simmer over low heat. Then cover and cook until soft, about 45 minutes to an hour.

Baked Stuffed Mushrooms....plus Baked Stuffed Mushroom Casserole

This recipe is originally from my LFFD Ladies Auxiliary cookbook. I think it's the best stuffed mushroom recipe I ever made. The casserole recipe is a funny story. The other day I decided to cook for Billy and his partner at work. I made my Spicy Italian Stromboli Ring and I wanted to make these stuffed mushrooms. I opened the fridge to get the mushrooms and I realize that they had spoiled. The day before I had gone food shopping with my mom and bought sliced mushrooms.....so I figured why not use sliced and bake them....and voila...Baked Stuffed Mushroom Casserole!



Baked Stuffed Mushrooms

1 lb. fresh stuffing mushrooms
1 stick of melted butter
1 cup seasoned bread crumbs
Fresh chopped parsley
2 tablespoons olive oil
2 cloves garlic, crushed
½ cup grated Romano cheese
½ cup white wine
1 cup frozen chopped onions

Preheat oven to 350 degrees.
Remove mushroom stems from mushrooms and chop. Place caps on a buttered baking sheet and set aside. In a saucepan, melt butter and white wine over low heat. In a skillet, sauté chopped stems, chopped onions and crushed garlic in olive oil. In a bowl, mix together bread crumbs, parsley and cheese then add them to the melted butter and white wine, then add the mushroom mixture, stir everything together. Mold a small amount on the cap of each mushroom. Bake for 30 minutes.




Baked Stuffed Mushroom Casserole

1 lb fresh sliced mushrooms
plus the rest of the ingredients listed above (minus the stuffing mushrooms of course)

Preheat oven to 350 degrees.
In a saucepan, melt butter and white wine over low heat. In a skillet, sauté chopped onions and crushed garlic in olive oil. Add the sliced mushrooms and cook until tender, about 7 minutes. In a bowl, mix together bread crumbs, parsley and cheese then add them to the melted butter and white wine. Add the mushroom mixture and stir everything together. Place the entire mixture into a small baking dish and bake for 30 minutes.

Roasted Brussels Sprouts with Mushrooms and Crispy Shallots

Roasted Brussels Sprouts with Mushrooms and Crispy Shallots

For the Brussels sprouts -

3 lbs. Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1/2 tablespoon ground black pepper

For the shallots -

1 cup vegetable oil
1/2 lb. (about 6) large shallots, cut into thick rings

For the mushrooms -

1 stick unsalted butter
1 1/4 lb mixed fresh mushrooms, sliced
1/4 cup dry white wine
1/2 tablespoon ground thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water

Preheat oven to 450 degrees.

Toss Brussels sprouts with oil, garlic, salt and pepper, then spread out in 1 layer on 2 large cookie sheets. Roast, stirring occasionally, until tender and browned, 25 to 35 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Fry shallots in batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (the shallots will crisp as they cool.) Pour off oil from skillet but do not clean.

Heat 6 tablespoons of the butter in the same skillet over medium-high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 10 minutes.

Add wine, thyme, salt and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 5 minutes. Add water and remaining 2 tablespoons of butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in the Brussels sprouts. Top with the shallots.

Recipe adapted from Epicurious

Tortellini Pasta Salad with Pepperoni and Black Olives

Tortellini Pasta Salad with Pepperoni and Black Olives

1-20 oz. package refrigerated cheese tortellini
1 container fresh pearlini mozzarella
1 cup pepperoni, chopped (I use Hormel mini pepperoni. No chopping required!)
1 container cherry tomatoes cut in half
6 to 8 fresh basil leaves, chopped
1-8oz. can sliced black olives
1 1/2 cups bottled Caesar salad dressing
Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Adapted from Dream Home Cooking Girl



Doubled the ingredients for a 4th of July BBQ! Also used tri-color cheese tortellini.

Ultimate Green Bean Casserole

Ultimate Green Bean Casserole

Unsalted butter for baking dish, plus 2 tablespoons
Canola oil for frying, plus 1 tablespoon
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
6 large shallots, peeled and sliced into thin rings
1 lb. cremini mushrooms, sliced
1/4 cup shallots, finely chopped
1 cup chicken stock
1 cup heavy cream
2 lbs. green beans, trimmed, halved and blanched

Preheat the oven to 375 degrees. Butter a 9x13-inch baking dish.

In a large saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350 degrees on a deep-frying thermometer. Line a baking sheet with paper towels.
Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.
In a large sauté pan over medium-high heat, warm the 1 tablespoon of oil and melt the 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.
Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving.

Recipe adapted from Williams-Sonoma

Creamed Corn with Bacon and Leeks

Creamed Corn with Bacon and Leeks

6 ears corn
2 cups milk or half & half
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices bacon
1 cup chopped leek

Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, milk, cornstarch, sugar, salt, and pepper in a food processor and process until smooth, scraping sides.
Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1teaspoon drippings in pan. Crumble bacon.
Add leeks to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan and bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
Sprinkle with the crumbled bacon just before serving.

Delicata Squash Rings with Sage and Breadcrumbs

Delicata Squash Rings with Sage and Breadcrumbs

2 delicata squash
1 cup seasoned breadcrumbs
2 cloves garlic, pushed thru a press
1/4 cup freshly grated good-quality Romano cheese
2 tablespoons chopped fresh sage
Salt and fresh ground pepper
1/2 cup olive oil
Fresh chopped parsley

In a small bowl, combine the breadcrumbs, chopped sage, Romano cheese and 3 tablespoons of the olive oil.
Heat a large skillet over medium heat. Add about 2 tablespoon of oil to the pan. Add the garlic and saute until fragrant, about 2 minutes. Add the bread crumb mixture and cook for about 5 or 6 minutes. Remove breadcrumb mixture from skillet and wipe skillet clean.
Wash off the squash. Cut off the ends of both squash. Using a spoon, scrape out the seeds. Cut lengthwise into rings about 1/2-inch thick.
Using the same skillet, add the remaining oil and heat over medium-high heat. Add the squash rings, a few at a time, and cook until the edges are golden and crispy. Flip the rings to the other side and continue to cook until tender. Drain on a paper towel lined plate. After you have cooked all of the rings, place them on a serving platter and sprinkle with the breadcrumb mixture. Top with the parsley and a bit more Romano.

Recipe adapted from Rachael Ray Magazine

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

1 lb. pasta (wagon wheels, radiatore, fiore or any small shaped pasta)
2 jars Marie's Chunky Blue Cheese Salad Dressing(I like a lot of dressing so I use 2 jars but feel free to use 1)
Frank's Red Hot Wings Sauce, to taste
3 stalks celery, chopped
1 large red onion, diced
Cooked chicken, as much as you like (I usually buy a rotisserie chicken and cut it up)
1/2 cup shredded mild cheddar cheese (optional)
Salt and pepper

Cook the pasta according to package instructions until al dente. Drain and run pasta under cold water to stop the cooking process. Add the pasta to a large serving bowl.
In a small bowl, mix together the Marie's dressing and the wing sauce.
Add the chicken, red onion and celery to the pasta and toss. Fold in the dressing mixture and season with salt and pepper. Top with the shredded cheese, if using, and toss again.
Chill in the fridge for about and hour or 2. This salad can also be made the day before.

Portobello Mushroom Gratin

Portobello Mushroom Gratin

6 portobello mushroom caps, sliced 1/2-inch thick
2/3 cup bread crumbs
1 1/4 cups shredded Munster cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
5 tablespoons butter, divided
1 large shallot, chopped very fine
1 garlic clove, grated
Pinch of ground thyme
1/4 cup dry sherry or white wine
1 cup heavy cream

Preheat oven to 400 degrees.
Mix together the Munster cheese, bread crumbs, parsley, garlic, shallots, thyme, sherry or white wine, heavy cream, salt and pepper.
Place the portobello mushroom slices in a buttered gratin dish. Pour the cheese mixture over the mushrooms. Sprinkle with the grated Parmesan cheese.
Cover with foil and bake for 35 minutes. Uncover and bake for an addition 8 minutes or until the top is golden brown and bubbly.

Grilled Potato Salad

Grilled Potato Salad

6 Yukon gold potatoes, should be about 2 lbs.
2 tablespoons canola oil, plus more for grill
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup celery, finely diced
2 tablespoons chopped parsley
1/2 small large onion, finely diced
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
Juice from 1/2 a lemon

Preheat your grill to medium heat. Oil the grill grates well.
Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss to coat.
Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, flipping and repeating on the other side. Remove and allow to cool completely. Dice each potato slice into quarters.
In a large bowl, add the diced potatoes, celery, red onions and parsley.
In a medium bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper and the lemon juice.
Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and add additional salt and pepper as needed.

Original recipe adapted from Guy Fieri

Almost Homemade Baked Beans

Almost Homemade Baked Beans

2 - 28 oz. cans baked beans
1/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup plus 2 teaspoons light brown sugar
4 to 6 strips of bacon

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with cooking spray.
In a large bowl, combine the beans, ketchup, yellow mustard and 1/4 cup of the brown sugar: mix well. Pour into the prepared baking dish. Top with the bacon slices then sprinkle with the remaining 2 teaspoons of brown sugar.
Bake, uncovered for 45 to 55 minutes or until bubbly and the bacon is crispy.

Footnote - The longer the beans cook, the better they taste.

Scallops Feliciana

Scallops Feliciana

1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper

In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.

Sweet Corn with Bacon, Onions and Cream

Sweet Corn with Bacon, Onions and Cream

1 bag super sweet frozen corn, thawed or 10 ears of cooked corn, shucked
6 bacon slices, cut crosswise into 1-inch pieces
1 large onion, chopped
4 garlic cloves, finely chopped
1 cup heavy cream
3/4 cup finely chopped scallion

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, about 8 minutes, then, using a slotted spoon, transfer to paper towels to drain. Add the garlic and onions and cook in the bacon drippings remaining in skillet over low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn and cream and cook over moderately high heat, uncovered, stirring occasionally, until corn is heated through and the cream has thicken slightly, 10 to 15 minutes. Stir in scallion and season with salt and pepper to taste. Place creamed corn in a large serving bowl and sprinkle with the bacon before serving.

Baked Potato Gratin...to DIE for!!!

Now, some of the recipe I make are necessary..like dinner for Wednesday night, parents are coming over, dinner with friends....and then there are the "other recipes". You know, the gooey, messy, cheesy, creamy - I'd like to lay down naked in the bowl - recipes. Those are always the best ones. I follow a strict food policy. I mean, why eat it if it just tastes OK? Well my lovies.....this is that recipe.

Baked Potato Gratin...to DIE for!!!

2 lbs. russet potatoes, unpeeled and scrubbed
1 cup minced shallots
3 cups grated white cheddar cheese
2 teaspoons Kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups sour cream

Preheat the oven to 425 degrees.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes on the oven rack and bake until tender, about an hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
Preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and add the shallots, 2 cups of the cheese, Kosher salt and white pepper. Using your hands, gently toss the mixture together to combine. Fold in the sour cream.
Transfer the potato mixture to a 1 1/2-quart casserole dish. Sprinkle the remaining 1 cup of cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.

Spinach with Butter and Parmesan

Spinach with Butter and Parmesan

1 lb. fresh spinach, washed with thick stems trimmed
1/2 teaspoon salt
4 tablespoons unsalted butter
4 tablespoons fresh grated Parmesan cheese, grated fine

Heat a large sauce pan over medium-high heat for about 1 or 2 minutes to get the pot hot. Add the spinach and sprinkle with salt. Cover and cook until the spinach has wilted and the stems have softened, about 15 minutes. Remove the pot from the heat and drain if any liquid is in the pot. Return the spinach to the pot. Add the butter, stirring so that the butter can melt and coat the spinach leaves. Once all the butter has melted add the Parmesan cheese and stir again.

Footnotes - This recipe is the perfect example of where FRESH grated Parmesan will make or break how this dish will taste. I buy a small block of Parmesan and grate it on a micro-plane. Comes out great!! You can even garnish with a few pieces of shaved Parmesan.

Cast-Iron Skillet Sweet Onion Bread

Cast-Iron Skillet Sweet Onion Bread

1 large sweet onion, sliced
3 tablespoons butter
2 tablespoons olive oil
1 can refrigerated pizza crust
1/4 freshly grated Parmesan cheese

Preheat oven to 450 degrees. Meanwhile, in a 10-inch cast-iron skillet, cook the onions in the butter and oil until golden brown, about 20 minutes. Transfer the onions to a plate. Arrange the pizza dough in the skillet and top with the onions and Parmesan cheese. Bake for 10 minutes or until golden brown.

Footnotes - Instead of baking this in the oven, bake it on the grill. It will give the bread a slight smoky flavor. You can also add fresh herbs such as rosemary, thyme or basil.

Orzo with Basil and Parmesan

Orzo with Basil and Parmesan

1 cup uncooked orzo pasta
2 tablespoons butter
1 - 14.5 oz. can chicken broth
1/2 cup grated good-quality Parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper to taste
2 tablespoons chopped fresh basil

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.