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.

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

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

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.

Spaghetti Squash with Pine Nuts, Sage Butter and Romano

Spaghetti Squash with Pine Nuts, Sage Butter and Romano

1 spaghetti squash, halved lengthwise and seeded
1/2 cup toasted pine nuts
1/2 cup grated Pecorino Romano cheese
5 or 6 large fresh sage leaves
6 tablespoons unsalted butter
Salt and ground white pepper to taste

Preheat oven to 350 degrees.
Place the squash, cut side down, in a large baking dish. Add about 1/2 cup salted water to the pan. Bake the squash for about 50 minutes or until you can easily pierce the flesh with a fork.
Meanwhile, melt the butter in a small skillet over medium-high heat. After the foam subsides, add the sage leaves and cook about 2 to 3 minutes, until the leaves are slightly crispy and the butter is turning slightly brown. Remove from heat.
Scrape flesh of squash from the rind using a fork and place in a bowl. Pour the sage butter over the spaghetti squash. Add the pine nuts and Romano cheese; toss. Season with the salt and white pepper, toss again to combine. Serve immediately.

Sauteed Garlic Zucchini with Parmesan

Sauteed Garlic Zucchini with Parmesan

4 medium-sized zucchini, cut into thin slices and then halved
4 cloves garlic, pushed thru a press
1 or 2 pinches ground thyme
1/4 cup olive oil
Salt and pepper, to taste
Good quality grated Parmesan cheese

In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and cook until just fragrant, about 2 minutes.
Add the zucchini, season with salt and pepper, sprinkle with the ground thyme and saute until zucchini turns slightly brown, about 8 to 10 minutes.
Remove from the skillet and place on a serving dish. Sprinkle zucchini with the grated Parmesan and serve.

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

This recipe is a great way to use up left-over chicken. You can also use store-bought rotisserie chicken. These are super-easy to make and are great for quick weeknight dinners. They are also great for tailgating and football parties!!

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

4 large poblano chile peppers
1/2 medium white onion, chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce, to taste
3 tablespoons olive oil
2 cups shredded cooked chicken thighs
1 1/2 cups cooked white rice
2 cups grated sharp or extra-sharp white Cheddar, divided
1 cup shredded Monterey Jack cheese
Kosher salt

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chile peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and carefully cut out the seed cores, leaving the stems on. Return the poblanos to the baking sheet.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until tender, 8 to 10 minutes. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer for about 5 more minutes. Stir in the chicken and rice and then 1 cup of the Cheddar and 1 cup of the Monterey Jack cheese. Season to taste with salt. Divide the filling among the peppers.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

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.

Grilled Avocados with Salsa and Sour Cream

I have an obsession with avocados. I can literally eat guacamole with a spoon. So..as if avocados weren't amazing already....grilling them just takes them to a whole other phenomenal place.

Grilled Avocados with Salsa and Sour Cream

2 ripe avocados
2 limes, 1 juiced and the other cut in half
1/4 cup olive oil
Kosher salt
Chopped cilantro
Salsa (we LOVE Spike's Salsa. It is hands down the best jarred salsa around)
Sour cream

Preheat your grill to medium. Combine the lime juice and olive oil in a small bowl. Cut the avocados in half, remove the pit and brush it with the lime juice mixture. Place it flesh-side down on the grill for about 6 minutes.
Carefully remove the grilled avocados from the grill and sprinkle with some lime juice and season with the Kosher salt. Using a teaspoon, carefully add the salsa to the opening where the pit was and then top that with a small dollop of sour cream. Sprinkle with the chopped cilantro.

Footnotes - Grilling avocados makes them warm and soft and gives them an unbelievable smoky flavor. A fun idea is to serve them as individual appetizers with tortilla chips so you can scoop out the avocado like a dip.

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.

Rosemary-Garlic Marinated Portobello Mushrooms

Rosemary-Garlic Marinated Portobello Mushrooms

4 large portobello mushrooms caps, cleaned
1 cup olive oil
10 to 12 sprigs fresh rosemary
6 large cloves garlic, pushed thru a press
Kosher salt and fresh ground black pepper

Place the mushroom caps in a large zip-lock bag or large plastic bowl with a cover. Add the rosemary sprigs and garlic and season with the Kosher salt and pepper. Shake the bag or the bowl to mix up the marinade and completely coat the mushrooms. Let sit at room temperature for about an hour or 2. Prepare grill at medium heat. Place the rosemary sprigs on the grill, then place the mushroom caps on top of the sprigs. Cook for about 8 to 10 minutes per side. Serve mushrooms with the grilled rosemary sprigs as garnish.

Sauteed Asparagus with Garlic and Parmesan

Sauteed Asparagus with Garlic and Parmesan

3 tablespoons olive oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste

Rinse asparagus spears and pat dry. Remove rough ends with a knife. Heat olive oil in a skillet over medium-heat heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender. (Reduce heat to medium-low and cook an additional 10 minutes if you like your asparagus very tender). Transfer to a serving platter and season with salt and pepper to taste. Sprinkle with Parmesan and serve.

Baked Parmesan Cauliflower

Baked Parmesan Cauliflower

1 head cauliflower, separated into large florets
Salt and freshly ground black pepper
1 tablespoon garlic powder
3 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1/2 cup panko bread crumbs

Heat oven to 425 degrees. Butter a 2-quart oval baking dish. Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until al dente, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese, garlic powder and bread crumbs. Bake uncovered until lightly browned on top, about 30 minutes.

Escarole with Garlic Chips

Escarole with Garlic Chips

1/4 cup extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
2 heads escarole, cut into thirds
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced

In a cold skillet add the oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.

Turn the heat up to medium and add the escarole. Cook until wilted, about 3-4 minutes; season with salt, pepper and nutmeg, to taste. Saute about 2 minutes more. Add the lemon juice, transfer to a serving bowl and serve with the garlic chips on top.

How I do Caramelized Onions.....

I will put caramelized onions on ANYTHING! They will make almost any dish taste wickedly insane. I have read a lot of different methods for making caramelized onions, but this is the way I make them. The trick is to cook them slow and not rush them. They aren't hard to make either. I know when you mention caramelized onions to some people, they break out in a cold sweat. It may take a while ( a good hour or so ) but the end result is so worth it.

Caramelized Onions

5 or 6 small yellow onions, sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook for 40 minutes until golden, stirring ocassionally. Stir in the vinegar and blend well. Yeah....that is pretty much it! Enjoy!!