Caroline’s Mashed Cauliflower

Caroline’s Mashed Cauliflower

More delicious than mashed potatoes… honest!

What you’ll need:

1 Large head cauliflower

1 Tbls. Olive oil

1 c. chicken broth

1 c. Shredded Italian Cheese Blend  

1 Tbls. Garlic, minced

Instructions:

Remove all green parts of cauliflower and central stem.

Place cauliflower in pan with broth and olive oil. Bring ingredients to a medium boil. Cover pot, and gently boil for 8-10 minutes over med-high heat. When the cauliflower is tender, remove from pan and drain. DO NOT RINSE. Place in large mixing bowl with cheese and mix, just like mashed potatoes. Milk and butter may be added to achieve desired taste and consistency. Serve with chopped green onions

Also pictured: Cranberry Apple Stuffed Pork Chops

Cranberry & Apple Stuffed Pork Chops

Cranberry & Apple Stuffed Pork Chops

Delicious treat in the fall with fresh orchard picked apples, or any time for that matter.

What you’ll need:

4 Butterflied pork chops

1 diced granny smith (or any variety) apple   

¼ c. dried cranberries

Salt & Pepper - to season meat

12 Toothpicks

Instructions:

Dice apple and toss with cranberries in a small bowl. Set aside. Dry chops and lay out on a flat surface. Put an equal amount of filling in center each chop. Fold chop over and use toothpicks to secure the edges of the chop, so filling cannot escape. Place on a preheated grill and flip every 6 minutes. Allow 20-30 minutes for chops to cook. Use a thermometer to check internal temperature. Cook pork to 165+ degrees. Allow pork to rest 5 minutes prior to serving and remove toothpicks.  

Rustic Red Velvet Brownies with Cream Cheese Frosting

Rustic Red Velvet Brownies with Cream Cheese Frosting

You get the best of both worlds! Moist cake with a chewy brownie and rich frosting

What you’ll need:

For the brownies-

3 T. unsweetened cocoa powder
1 oz. red food coloring
2 t. pure vanilla extract, divided
1/2 c. unsalted butter, at room temperature
1 1/2 c. granulated sugar
2 large eggs, at room temperature

1 1/4 c. all-purpose flour
1/4 t. salt

For the frosting-
1 block cream cheese – at room temperature
1 stick butter – at room temperature

2 c. powdered sugar

Instructions:

Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

Frosting:

In a large bowl, combine the butter and cream cheese. Add the powdered sugar and mix until combined.

Seared Champagne Bacon Wrapped Filet Mignon

Seared Champagne Bacon Wrapped Filet Mignon

A perfect way to get rid of the left over Champagne from any celebration

What you’ll need:

4 Filet Mignons
1 Bottle cheap Champagne
1 Onion- quartered
8 slices precooked bacon
Salt & Pepper
Olive Oil

Instructions:

Coat bottom of a skillet with olive oil and place over medium high heat.

Preheat oven to 350

Season filets with salt & pepper. Add them to pan and sear on each side for 2-3 minutes. Remove filets from pan, and let rest 5 minutes. Next wrap bacon around each steak. This usually takes 2 pieces. Use a toothpick to keep bacon wrapped around the meat. Add the steak to a baking dish with the quartered onion. Pour Champagne over steaks, and cover baking dish with foil. Bake @ 350 for 1 hour.

Also pictured: Broiled Potato "Chips"

Sinful Cookies and Cream Cake

Sinful Cookies and Cream Cake

Simple Popular. To die for.

What you’ll need:

1 Box Chocolate Cake Mix & ingredients necessary to make cake
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk (2% or higher)
Crushed Oreo Cookies (optional)
1 Large tub whipped topping

Instructions:

Preheat oven as directed on box of cake.

Make cake mix according to directions and bake in a well-greased 9x13 pan.

Just before cake is done, start making the pudding. In a bowl, add milk to pudding mixture and whisk until smooth. Let pudding mixture sit for about 2 minutes. Pudding should thicken, but not be a thick as pudding ready to serve.

When cake is finished, while still warm, poke holes all over cake using a wooden spoon handle or a straw. Pour pudding mix over cake, and refrigerate. After pudding has set up, remove from refrigerator and cover with whipped topping, and crushed Oreos. Serve immediately or let set for flavors to incorporate more.

Refreshing Broccoli

Refreshing Broccoli

There truly is no better broccoli around than this.

What you’ll need:

2 Large bunches of broccoli - cut into florets
1 head elephant garlic – sliced very thinly
¼ c. roasted pine nuts
Olive Oil
Salt & Pepper
½ Lemon – juiced
1/3 c. fresh parmesan cheese  

Instructions:

Preheat oven to broil.

Place broccoli and pine nuts on a cookie sheet. Coat florets and pine nuts with olive oil and season with salt & pepper to your liking. Place garlic slices here and there. Broil for 15-20 minutes. Tips of florets should be lightly brown. Remove from oven and squeeze juice of ½ a lemon over broccoli. Sprinkle fresh ground parmesan cheese over dish, and serve.

It is imperative to keep the broccoli dry until you begin this recipe. DO NOT wash your broccoli. All bacteria will die under the heat of the broiler.

Perfect Green Beans

Perfect Green Beans

Green Beans don’t have to be stringy and slimy. These crisp green beans are made in a snap.

What you’ll need:
1 pkg. frozen green beans
½ T minced garlic
Olive Oil
Salt & Pepper

Instructions:

Preheat oven to broil.

Place frozen green beans in large bowl with garlic, and coat with olive oil. Toss, and place on a greased bar pan. Broil for 10-15 minutes or until done. Flipping is not necessary, but is recommended.

Add some toasted almonds after they come out of the oven for some added crunch.

Broiled Potato “Chips”

Broiled Potato “Chips”

Try this no-fry solution to the classic comfort food… fried potatoes.

What you’ll need:

6-8 potatoes- peeled and sliced
Olive Oil
1 onion – sliced
1 T Italian Seasoning
½ T minced garlic
Salt & Pepper

Instructions:

Preheat oven to broil.

Using a mandolin, slice the potatoes and onion. Put sliced potatoes and onion in a large bowl and coat with olive oil. Add seasoning and garlic. Toss, and place on a greased bar pan. Broil for 15-20 minutes or until done. Flipping is not necessary, but is recommended.

These will not become crispy like a chip, but should be crisp around the edges.

Also pictured: Seared Champagne Bacon Wrapped Filet Mignon

Greco-Roman Pasta with Earthy Pesto

Greco-Roman Pasta with Earthy Pesto

Why not have the best of both worlds with strong Greek flavors and rich Italian pasta?

What you’ll need:

1 box spaghetti
2 c.  cherry tomatoes - halved
1 can halved blacked olives  
1 c. garlic stuffed olives – chopped
1 c. feta cheese crumbles
¼ c diced red onion
Chopped green onions for garnish
Red Onion- thinly sliced for garnish 

 Instructions:

Boil pasta as directed on box.  Drain pasta and toss with 2 T. olive oil. Set aside and chill. Cut tomatoes, onion, and olives, put in bowl and set aside.  While pasta chills, make pesto (recipe below).  After pasta has chilled, toss all ingredients together and serve.
We suggest slicing the red onion on a mandolin to get the thinnest slices possible.

Pesto

¾ c. toasted pine nuts
2 large bunches fresh basil
¼ t. garlic paste
½ c shredded parmesan cheese
Salt & Pepper – to taste
1 c. Olive oil – add extra oil until proper consistency is reached.

Combine all ingredients in blinder and blend until a cake batter like consistency is reached. Add more olive oil if necessary.

Try making this dish with no or low-fat ingredients to create a great low-fat dish. Also adding sliced grilled chicken breast or steak transforms this side to a healthy main dish.

BA’s Southwest Salad with Spicy Ranch Dressing

 BA’s Southwest Salad with Spicy Ranch Dressing

For something other than the normal tossed salad, try this spicy salad with simple homemade dressing

What you’ll need:

Salad
3 large hearts of romaine - chopped
1 can small black beans - drained and rinsed
1 can sweet yellow corn – drained and rinsed
1 c. shredded cheddar cheese

1 8oz container fresh mild salsa
Red Onion- thinly sliced for garnish

Dressing

1 c. sour cream
1 c. Ranch Dressing
2 T. Taco Seasoning

Instructions:

 Start salad by putting chopped lettuce in large shallow bowl. Next layer the remaining ingredients in order given above atop lettuce bed.  Finish salad with dressing.

Try topping salad with tortilla strips for added crunch.
We suggest slicing the red onion on a mandolin to get the thinnest slices possible.