6 tablespoons butter, cubed
4 ounces cooked ham, chopped
1 to 2 garlic cloves, minced
1 head cauliflower, broken into florets
1-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1-1/2 cups shredded Swiss cheese
2 to 3 tablespoons minced fresh parsley
2 medium yellow onions, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon black pepper
Mac and Cheese
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, warmed
1 cup of beef stock
2 teaspoons salt
½ teaspoon ground mustard powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
1 cup sharp gruyere cheese, freshly shredded
½ cup mozzarella cheese, freshly shredded
2 cups shredded rotisserie chicken
Salt and pepper, to taste
¼ cup Gruyere cheese, shredded
Thyme, chopped (for garnish)
Preheat oven to 350°F.
Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened
Turn the heat to medium and cook until the onions are golden brown, stirring occasionally
Cover and remove the pan from the heat and set aside.
Mac and Cheese
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes or until thickened.
Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
Add the cheeses and onion mixture, stir until all of the cheese is melted.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Add the shredded rotisserie chicken and stir until completely mixed together.
Top with ¼ cup shredded Gruyere cheese
Bake, uncovered, for 12-15 minutes, or until golden brown.
Season with salt and pepper, and top with chopped thyme.
1 14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 c. black beans rinsed and drained
1/2 c. grilled corn
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/2 package taco seasoning
2 Tbsp. lime juice
In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
Add mayo mixture to coleslaw mixture and stir to combine.
1 lb Brussels sprouts, washed and trimmed, halved or quartered
4 oz thick cut bacon, diced
½ c diced onion
2cloves garlic, minced
3 sprigs of fresh thyme or 1 tsp dry
1 oz Balsamic vinegar
½ – 1 c chicken stock
Salt and Pepper to taste
Bring a large saute pan to medium heat
Add bacon and render 2-3 minutes
Add onion and cook until translucent
Add garlic, thyme and Brussels. Cook 3-5 minutes until caramelized
Season with salt and pepper
Add vinegar and enough stock to moisten
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
1 ½ lbs Yukon gold potatoes, thinly sliced
2 Tbsp butter, diced and divided
1 pint heavy whipping cream
2 cloves garlic, thinly sliced
2 cups shredded cheddar cheese
4 slices Provolone cheese
½ cup grated Parmesan cheese
Salt and Pepper
Preheat oven to 325 degrees. Spray a 1 ½ quart casserole pan.
Layer half the potato slices in the bottom of the casserole dish. Dot with half of the butter. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and cheese. Season again with salt and pepper.
Bake covered for ½ hour in the preheated oven, then sprinkle Parmesan cheese over the top. Continue baking uncovered for 50-60 minutes.
1 pound Butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 Tbsp. flour
¼ tsp. pepper
1 cup chicken broth
1- ½ cups shredded Cheddar cheese, divided
Heat oven to 350*
Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels.
Place squash in large saucepan. Add enough water to cover squash. Bring to a boil on high heat; simmer on medium-low heat for 8 to 10 minutes or until squash is tender.
Meanwhile, cook bacon in skillet until crisp, stirring occasionally.
Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. of the drippings in the skillet. Drain bacon on paper towels.
Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender.
Stir in flour and pepper; cook and stir 1 min.
Gradually stir in broth; cook and stir 2-3 min. or until thickened.
Remove from heat. Stir in 1 cup cheese.
Drain squash, arrange in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
Bake 25-30 minutes or until squash mixture is heated through and cheese is melted.
1 (15 oz) can yellow corn
1 (15 oz) can white corn
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red pepper, seeded and chopped
1 Tbsp. minced garlic
¼ cup lime juice
1 avocado, peeled, pitted and diced
2 Tbsp. olive oil, or to taste
Stir the yellow and white corns, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl.
Gently mix in the lime juice and avocado.
Drizzle with olive oil to serve.
¼ lb. thinly sliced hard salami, cut into ¼ in. strips
1 ½ tsp. Olive oil
2 Tbsp. butter
2 lbs. fresh Brussels sprouts, thinly sliced
2 cups shredded fresh kale
1 large onion, finely chopped
½ tsp. kosher salt
1/8 tsp. cayenne pepper
¼ tsp. coarsely ground pepper
1 garlic clove minced
½ cup chicken broth
½ cup chopped walnuts
1 Tbsp. balsamic vinegar
In a Dutch oven or large skillet, cook and stir salami in oil over medium-high heat for 3-5 minutes or until crisp. Remove to paper towels with a slotted spoon; reserve dipping’s in pan.
Add butter to drippings; heat, add brussels sprouts, kale, onion, salt and peppers; cook and stir until vegetables and crisp-tender. Add garlic; cook 1 minute
Stir in the broth; bring to a boil. Reduce heat; cover and cook 4-5 minutes or until brussels sprouts are tender. Stir in walnuts and vinegar. Serve with salami strips
4 slices bacon
¼ c onion, chopped
1 clove garlic, minced
1 bag frozen, whole brussel sprouts, thawed and cut into half
1 c milk
1 1/3 c chicken stock
¼ c margarine
¼ to ½ cup flour
½ cup Parmesan cheese
1 tsp Dijon mustard
Pinch each, dried thyme, salt and pepper
¾ c Cheddar cheese
Preheat oven to 350°, pan spray a 13 x 9 inch baking pan Fry bacon until crisp, remove from pan. Sauté onion 2 -3 minutes in bacon drippings, add garlic. Sauté 1 more minute. Add onion-garlic mixture to baking pan. Top with thawed, halved brussel sprouts.
Melt margarine in a sauce pan. Add flour and cook 3-5 minutes. Whisk in stock, whisk in milk. Add Parmesan cheese, mustard and seasonings.
Pour sauce over Brussels, sprinkle with bacon.
Cover and bake 30 minutes.
Sprinkle with cheese, melt cheese in oven and serve!