APPETIZERSMacaroni & Cheese
1/2 pound macaroni noodles
Ingredients for topping:
2 T. unsalted butter
1 C. freshly ground bread crumbs
3/4 C. grated extra-sharp cheddar cheese
1/4 C. grated Parmesan
Ingredients for sauce:
1/2 stick (4 T.) unsalted butter
3 T. all-purpose flour
2 1/2 C. whole milk
3 C. grated extra-sharp cheddar cheese
1/4 C. grated Parmesan
1 t. kosher salt
1/4 t. pepper
Directions for macaroni:
Cook macaroni in a pot of boiling salted water until al dente.
Save 1/2 C. cooking water and set aside.
Drain macaroni in a colander.
Set macaroni aside while you prepare cheese sauce.
Directions for topping:
Melt butter.
Stir together with bread crumbs, cheddar and Parmesan.
Set aside.
Directions for sauce:
Melt butter in a large pot over medium-low heat.
(I use the same pot that I boiled the macaroni in)
Whisk flour into melted butter.
Whisk continuously until well blended and nutty smelling.
Whisk in milk.
Bring sauce to a gentle boil, whisking constantly
(this takes quite a while)
Stir in cheeses, salt and pepper until smooth.
***Add the cooking water back in.
Mix well.
Remove from heat and pour over cooked noodles.
Mix well.
Transfer to a buttered 9 x 13-inch baking dish.
Preheat oven to 375
Sprinkle topping over macaroni and bake (uncovered) until golden and bubbling, about 20 minutes.
**Do not overbake!
Your pan size and your oven may change the baking time.
Don't let this get dried out!
It should be moist coming out of the oven, as it will thicken as it cools.
ISIDES
Asparagus, Pecorino, and Red Onion Salad
Ingredients for salad:
One bunch asparagus, tough ends removed
1 small red onion, finely diced
1 C. coarsely grated aged Pecorino
Ingredients for dressing:
1/3 C. red wine vinegar
1/4 C. extra-virgin olive oil
kosher salt (to taste)
ground black pepper (to taste)
Directions for salad:
Cut the asparagus (including tips) into very thin slices.
Place the asparagus in a medium bowl.
Add the red onion and pecorino.
Mix to combine.
Directions for dressing:
Whisk vinegar and olive oil together.
Season to taste with salt and pepper.
Pour dressing over salad and mix well.
Beans, Beans, Beans
Preheat oven to 350
Ingredients:
2 onions, chopped (sauteed if desired)
1 (16 ounce) can baked beans
1 (16 ounce) can green beans, drained
1 (16 ounce) can wax beans, drained
1 (16 ounce) can lima beans, drained
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can tomato soup
1/2-3/4 C. brown sugar
2 T. prepared mustard
1 t. chili powder
1 (6 ounce) can tomato paste
bacon slices (if desired)
Directions:
Mix all ingredients together.
Pour into a 9 x 13-inch baking pan.
Top with slices of bacon if desired.
Bake uncovered for 1 hour.
Cheesy Hash Brown Bake
Preheat oven to 375
Ingredients:
2 pounds frozen hash browns (thawed for 30 minutes)
1 C. diced onion
1 (10 3/4 ounce) can Cream of Chicken Soup
2 C. sour cream
1 stick butter, melted
1 1/2 C. sharp cheddar cheese, grated
kosher salt
ground black pepper
1 C. crushed potato chips, corn flakes, or cheese crackers
Directions:
In a large bowl, mix together:
hash browns, onion, soup, sour cream, butter, cheese, salt, and pepper.
Spread into a 9 x 13-inch baking dish.
Top with crushed chips.
Bake for 1 hour.
Carrot Souffle
Preheat oven to 350
Ingredients:
4-5 pounds carrots, peeled and cut into 1-inch pieces
1/2 C. (1 stick) butter, softened
1 C. sugar
1 1/2 t. baking powder
1 1/2 t. vanilla extract
1 t. cinnamon
2 T. flour
4 eggs, beaten
Directions:
Put carrots in a large pot with enough water to cover.
Bring to a boil.
Cook until carrots are very soft.
Drain carrots well.
Return carrots to the pot.
Add butter to the pot.
Mash carrots and butter together.
In a separate bowl, whisk sugar, baking powder, vanilla, cinnamon and flour.
Add eggs to sugar mixture and mix.
Add egg mixture to carrots and mix well.
Pour into a greased 9 x 13-inch baking dish.
Bake 55 to 60 minutes or until top is light golden brown.
Cranberry Walnut Quinoa Salad
Ingredients:
1 C. quinoa
1 C. dried cranberries
1 C. frozen peas or green beans
1/4 C. walnuts, chopped
1/4 C. green onions, sliced
1/4 C. balsamic vinegar
1 1/2 T. olive oil
4 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
Directions:
In a medium pot, combine quinoa with 2 cups water.
Bring to a boil over high heat, uncovered.
Reduce heat to a simmer.
Cover and continue cooking until all water is absorbed.
In a medium bowl, combine:
cooked quinoa, dried cranberries, peas/beans, walnuts and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil and garlic until well blended.
Pour over the quinoa mixture.
Toss until well blended.
Season with salt and pepper to taste.
Serve warm or cold.
Chinese Cole Slaw
Ingredients for slaw:
1 pound shredded green cabbage (or packaged Cole Slaw)
1 or 2 carrots, shredded
4 green onions, chopped
And any other vegetable you like!
Ingredients for dressing:
Seasoning packet from 1 Chicken Ramen
2 T. sugar
1/4 C. canola oil
3 T. red wine vinegar
3-5 cloves of minced garlic
1/2 t. kosher salt
1/2 t. pepper
Directions:
Put all slaw ingredients in a large bowl.
In a glass measuring cup, whisk together dressing ingredients.
Pour dressing over salad.
Mix well.
Refrigerate.
Mix slaw occasionally while in refrigerator.
When ready to serve, mix in:
noodles from Ramen, crushed
1 C. slivered almonds
2 T. toasted sesame seeds
*This is especially delicious with roasted, shredded chicken!
Quinoa Tabbouleh
Ingredients:
1 C. quinoa
1 1/4 C. chicken or vegetable broth
2 C. cherry tomatoes, halved
2 C. English cucumbers, seeded and chopped
1 bunch green onions, finely chopped
1 clove garlic, minced
6 T. lemon juice
1/3 C. extra-virgin olive oil
2 C. fresh parsley, chopped
1 C. mint leaves, shredded (make sure all of the leaves are bright green)
Directions:
Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa and broth.
Bring to a boil, then reduce heat to a simmer.
Cover and cook until all of the broth is absorbed (10-15 minutes).
Meanwhile, place the tomatoes in a colander.
Sprinkle the tomatoes lightly with salt and set over a bowl and let drain for 10 minutes.
Once the quinoa has cooled, transfer it to a large bowl.
Add the drained tomatoes, cucumber, green onions, garlic, lemon juice, oil, parsley, and mint.
Season with salt and pepper to taste.
Chill for at least one hour to let the flavors blend.
Tofu "Egg" Salad
Ingredients:
1 (12 ounce) package firm tofu
1 T. mustard (any flavor)
1 T. honey
2 t. vinegar
1/2 t. turmeric
1/2 t. onion powder
1/2 t. celery seed
1/4 t. kosher salt
1/8 t. black pepper
1/4 C. minced celery
2 T. minced pickles
Directions:
Crumble tofu into a medium bowl.
In a small bowl, combine:
mustard, honey, vinegar, turmeric, onion powder, celery seed, salt, and pepper.
Pour over the tofu and stir together.
Add the celery, pepper, and pickles and mix well.
Serve immediately or chill.
Tomato Tart
*Make pastry in advance
Ingredients for pastry:
1 3/4 C. self-rising flour
6 T. cold butter, cut into 1/2-inch pieces
1/4 C. cornmeal
1/4 C. Parmesan, grated
2 T. Parmesan, grated (yes, this is correct)
1/4 t. kosher salt
pinch freshly ground pepper
1/2 C. buttermilk
Directions for assembling pastry:
In a food processor, pulse flour, butter, cornmeal,
1/4 C. Parmesan, salt and pepper until crumbly.
With motor running, add buttermilk in a slow, steady stream.
Process just until dough forms a ball.
Divide dough in half, shape each half into a disc.
Wrap in waxed paper.
Chill 1 hour or overnight.
Ingredients for filling:
1 T. olive oil
2 T. minced onion
2 garlic cloves, minced
1 t. minced jalapeno chili
1 (28 ounce) can tomatoes, chopped, and juices reserved
1/4 t. kosher salt
pinch freshly ground pepper
1 egg, separated
Directions for filling:
In a medium saucepan over medium heat, heat olive oil until hot but not smoking. Add onion, garlic and jalapeno.
Cook for 1 minute.
Add tomatoes, their juices and salt and pepper to taste.
Bring to a boil over medium-high heat,.
Reduce heat and cook at a low boil for 20 minutes, or until reduced and thickened.
Transfer to a bowl, allow to cool to room temperature, and use immediately
(or refrigerate until ready to assemble tart)
Preheat oven to 400
Directions for assembling tart:
Set out 9-inch round tart pan.
Roll out one disc of dough to a 1/4-inch thick 11-inch circle.
Press dough into pan.
Brush dough with egg white.
Pour chilled tomato mixture evenly over tart shell.
In a small bowl, stir together egg yolk and 2 t. water.
Roll out remaining half of dough to 1/4-inch thick and cut into 1-inch strips.
Arrange strips in a crisscross pattern over top of tart.
Brush dough strips with egg yolk mixture.
Sprinkle top of tart with 2 T. Parmesan.
Bake on a baking sheet for 25 to 30 minutes, or until crust is browned.
Serve warm or at room temperature.
Penne Basilica
Ingredients:
1 pound penne pasta
2 T. butter
2 1/2 C. heavy cream
1/2 t. kosher salt
1/4 t. ground black pepper
1/2 C. sun dried tomatoes (soak for 15 minutes in hot water, julienne)
1/2 C. shredded Asiago Cheese
1/2 C. pine nuts, toasted if desired
Directions:
Cook pasta in boiling water until al dente.
Drain.
In a large pot, combine butter, cream, salt, and pepper.
Bring mixture to a boil.
Add pasta to cream mixture.
Continue cooking until sauce thickens slightly.
Reduce heat to a simmer.
Add in tomatoes.
Stir to blend.
Stir in cheese, and pine nuts.
Season with salt and pepper, if necessary.
Serve immediately.
Greek Tofu Salad
Ingredients:
1/3 C. crumbled feta cheese
1/4 C. chopped red onion
12 Kalamata olives, pitted and chopped
3 T. lemon juice
1 T. extra-virgin olive oil
1 C. firm tofu, drained and crumbled
kosher salt, to taste
ground black pepper, to taste
1 ripe tomato, coarsely chopped
1 small cucumber, coarsely chopped
2 T. chopped fresh parsley
Directions:
In a medium bowl stir together:
feta, onion, olives, lemon juice, and olive oil.
Add tofu and combine with a fork.
Season with salt and pepper.
Cover and refrigerate for 20 minutes.
Add tomato, cucumber, and parsley to tofu mixture.
Season with salt and pepper.
Feta Wheat Berry Salad
Ingredients:
1 C. wheat-berries (found in the bulk food section)
1/2 C. diced Feta
1/2 C. thinly sliced red onion
1/2 C. julienne strips of seedless cucumber
5 T. olive oil
1/4 C. julienne strips of drained bottled roasted red pepper
2 T. lemon juice
1 T. red wine vinegar
1/3 C. Kalamata Olives
1 t. ground cumin
1 garlic clove, minced
Directions:
Place wheat berries in a pot and generously cover with water.
Bring to a boil.
Cook for 45 minutes, or until wheat berries are tender
You may need to turn heat down slightly if water starts to boil over.
Drain wheat berries.
Place wheat berries in a large bowl.
Add in all other ingredients.
Blend well.
Spicy Cole Slaw
Ingredients:
1 (16 ounce) bag shredded cabbage (or shred 1 head cabbage)
1 bunch green onions, sliced (as many as you would like)
1 C. mayonnaise
1 T. brown sugar
2 T. hot chili sesame oil
kosher salt
freshly ground black pepper
1 C. peanuts
Directions:
Mix all ingredients (except peanuts) together.
Refrigerate at least 4 hours or overnight.
Mix in the peanuts right before serving.
Potato Salad
Ingredients for salad:
3-4 pounds potatoes, boiled in skins, peeled and diced
8 ounces mayonnaise
4 eggs, hard cooked and diced
3 sweet pickles, diced
2 small onions, diced (optional)
1/2 stalk celery, diced
2 ounce jar pimentos, chopped
dash salt and pepper
celery seed to taste
Ingredients for dressing:
2 T. sugar
1/2 t. dry mustard
1/8 t. red pepper
1 T. flour
1 t. kosher salt
2 eggs
1/2 C. vinegar
1/2 C. water
Directions for Dressing:
Mix all ingredients together in a small saucepan.
Cook on low until slightly thickened.
Directions for Salad:
Place potatoes in large bowl.
Add mayonnaise, eggs, pickles, onions, celery, pimentos, and seasonings.
Toss with dressing.
May garnish with additional hard cooked egg slices.
Better if prepared a day in advance.
Ratatouille Casserole
Preheat oven to 400
Ingredients:
1 medium eggplant, peeled and cubed
2 medium zucchini, cubed
1 large onion, chopped
2 ribs celery, chopped
1/4 C. olive oil
4 tomatoes, peeled and chopped
3 eggs
3/4 C. grated Parmesan, divided
1 t. minced parsley
1 t. dried basil
kosher salt and pepper to taste
4 ounces grated mozzarella cheese (you can mix in feta if you like)
Directions:
In a large skillet, saute:
eggplant, zucchini, onion, and celery in olive oil for 10 minutes, or until vegetables are softened.
Add tomatoes and saute mixture for 20 minutes, or until vegetables are very soft.
Increase heat to high and cook mixture until liquid has evaporated.
Transfer mixture to large bowl and let cool to room temperature.
In another bowl beat eggs.
Mix in 1/4 C. Parmesan, parsley, basil, and oregano.
Add egg mixture to vegetable mixture and season with salt and pepper.
Butter an 8 or 9-inch pan and spoon in 1/2 vegetable mixture.
Sprinkle with 1/4 C. Parmesan.
Add remaining vegetable mixture.
Sprinkle with 1/4 C. more Parmesan.
Top casserole with grated mozzarella cheese.
Bake for 40 minutes.
Sweet Potato and Apple Casserole
Preheat oven to 375
Ingredients:
2 T. all-purpose flour
1/2 C. brown sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
3-4 medium sweet potatoes (peeled and sliced 1/4")
4-5 medium apples (peeled and sliced 1/4")
1/2 C. apple juice (or orange juice)
1/2 stick butter, diced
Directions:
Mix the dry ingredients together in a small bowl.
Place a layer of sweet potatoes in the bottom of a 2-quart casserole dish.
Top with a layer of apples.
Sprinkle 1/3 of the dry mixture over apples and dot with butter.
Repeat the layering until you run out of sweet potatoes and apples.
Pour apple juice over the top.
Cover and bake for 1 hour.
Hot German Potato Salad
Ingredients:
6 medium potatoes
6 strips bacon, cut into small pieces
2 T. flour
1/4 C. sugar
1 t. kosher salt
1/2 t. celery seed
1/8 t. ground black pepper
1 C. water
1/2 C. vinegar
Directions:
Wash potatoes and pierce them several times with a knife.
Microwave on high until tender, about 10-12 minutes.
Let cool slightly, then peel potatoes and cut into 1/8-inch slices.
You should have about 4 cups.
Place bacon in a glass measuring cup.
Cover cup with a paper towel.
Microwave on high until crisp, about 6 minutes; stirring after 3 minutes.
With a slotted spoon, transfer bacon to paper towels to drain.
Stir flour, sugar, salt, celery seed, and pepper into bacon fat until smooth.
Microwave on high until bubbly, 1-2 minutes, stirring after 1 minute.
Add water and vinegar to flour mixture.
Microwave on high 4 minutes,
or until mixture boils and thickens, stirring after 1 minute.
Remove from oven and stir smooth.
Add potatoes and bacon; stir gently so potatoes hold their shape.
Cover casserole and let stand until ready to serve.
Veggie-Stuffed Portobello Mushrooms
Preheat oven to 425
Ingredients:
4- 4 to 5 inch Portobello mushroom caps, stems and gills removed
3 T. olive oil
1 small yellow pepper, chopped
1 small onion, chopped
1 medium zucchini, coarsely shredded
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1/4 t. kosher salt
1/4 t. ground black pepper
5 ounces baby spinach
1/2 C. dry bread crumbs
4 ounces shredded mozzarella or provolone cheese
1/2 C. finely shredded Parmesan
Directions:
Line a 15 x 10-inch baking pan with foil.
In a large skillet, cook and stir pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat for 4 minutes.
Stir in salt and pepper.
Add spinach, stir, and cover skillet.
Cook for 2 minutes or until spinach is wilted.
Remove from heat.
Stir crumbs, mozzarella, and half of the Parmesan into the spinach mixture.
Set aside.
Arrange mushrooms, stemmed side up, on prepared pan.
Divide spinach mixture among mushroom caps.
Bake 15 minutes.
Top with remaining Parmesan.
Bake 2 minutes more or until heated through.
Green and Gold Casserole (one of my favorites!)
Preheat oven to 350
Ingredients:
2 (10 ounce) tubes refrigerated crescent rolls
1/2 C. grated Parmesan
1 1/4 pounds zucchini (approximately 4 medium),
halved lengthwise and sliced into 1/4 inch slices
4-5 cups of mushrooms (approximately 1#)
1 large onion, halved lengthwise and sliced thin
16 ounces sour cream
1/4 C. flour
1 t. kosher salt
1/4 t. pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 C. shredded Monterey Jack cheese
Directions:
Lightly grease a 9 x 13-inch pan.
Unroll 1 roll of crescent rolls and place in bottom of pan,
sealing perforations.
Sprinkle with 1/4 C. Parmesan.
Bake for 10 to 15 minutes or until golden.
Meanwhile, saute zucchini, mushrooms and onions until slightly soft.
Remove and set aside.
In a large bowl, stir together sour cream, flour, salt and pepper.
Add zucchini mixture and artichokes to flour mixture.
Pour into pan and top with monterey jack cheese.
Unroll remaining roll of crescents and separate them.
Arrange the separated triangles on top of the vegetables (any way you like).
Sprinkle with remaining Parmesan and bake 30 to 40 minutes or until golden and heated through.
Penne Pasta with Mediterranean Vegetables
Ingredients:
1/4 C. balsamic vinegar
2 T. minced garlic
1 C. diced onions
1 small eggplant, diced
1 small yellow squash, diced
1 sweet red pepper, diced
2 C. diced tomatoes
1/4 C. chopped fresh parsley
1 T. olive oil
1/4 C. grated Parmesan
1/2 t. kosher salt
8 ounces penne pasta
Directions:
Cook pasta according to package directions.
Drain and set pasta aside.
In a large nonstick skillet over med-high heat,
cook vinegar and garlic for 3 minutes.
Add onions, eggplant, squash, and peppers.
Cook for 5 minutes.
Add tomatoes and parsley.
Cook, stirring frequently, for 15 minutes.
Stir in oil, Parmesan, and salt.
Cook for 5 minutes or until sauce thickens.
Add sauce mixture and toss well.
Also wonderful as a side dish without the pasta.
Creamy Cucumber Salad
Ingredients:
1 English Cucumber, thinly sliced
1/4 C. red onion, thinly sliced
Dressing Ingredients:
1/2 C. sour cream
1 T. vinegar
1 T. sugar
1/2 t. kosher salt
1/4 t. black pepper
14 t. garlic powder
Directions:
Combine dressing ingredients.
Add cucumbers and red onion.
Mix and chill!
Mandarin Orange Salad
(make dressing ahead of time)
Ingredients for salad:
2 large heads of Romaine
1 (14 ounce) can mandarin oranges, drained
1 C. dried cranberries
1/2 bag croutons (to your liking)
bacon bits (to your liking)
slivered almonds (to your liking)
1/2 pound sliced mushrooms
Mix together in a large bowl.
Ingredients for dressing:
1 C. canola oil
3/4 C. sugar
1/2 C. cider vinegar
1 t. dry mustard
1 t. kosher salt
1 1/2 T. poppy seeds
Directions for dressing:
Blend in blender and refrigerate for 2 hours.
Pour over salad.
Kale (or spinach) & Wild Rice Salad
Ingredients for dressing:
2 t. minced garlic
1/3 C. olive oil
1/4 C. lemon juice
1 T. Dijon mustard
kosher salt and pepper to taste
Ingredients for salad:
2 C. dried cranberries (or dried cherries)
6 C. chopped kale (or spinach)
1 1/2 C. cooked wild rice, cooled
1/2 C. thinly sliced red onion
1 medium Fuji apple, chopped
1 C. chopped walnuts or pecans
Directions for dressing:
Combine garlic, olive oil, lemon juice, and mustard.
Whisk well.
Season to taste with salt and pepper.
Directions for salad:
In a large bowl, combine cranberries, kale, wild rice, red onion, apple, and nuts.
Pour dressing over salad; toss to coat.
Salad is best when allowed to sit for a few hours.
Rich and Charlie's Salad (a St. Louis salad)
Ingredients for dressing:
3/4 C. olive oil
1/2 C. red wine vinegar
2 cloves garlic, minced
1/3 small red onion, grated
Ingredients for salad:
1 medium head iceberg lettuce
1 average head romaine
1 C. hearts of palm, sliced
1 C. canned artichoke hearts, drained and halved
1 medium red onion, sliced thin
1 (4 ounce) can pimento, chopped, drained
1/2 to 3/4 C. grated Parmesan
Directions:
Mix all ingredients for dressing together in a jar and set aside.
Tear iceberg and romaine into a bowl.
Add hearts of palm, artichokes, red onion, and pimentos.
Sprinkle with Parmesan, pour dressing over all and toss thoroughly. Chill at least 15 minutes before serving.
SIDES & SALADS
Egg Salad
Ingredients:
8 eggs
1/2 C. mayonnaise
1/2 t. kosher salt
1/4 t. ground black pepper
*feel free to add in diced celery, relish, red onion, or anything else you like
Directions:
Place eggs in a pot.
Cover eggs with water (at least one inch above tops of eggs)
Bring to a boil and immediately remove from heat.
Cover the pot and let sit for 7-8 minutes.
Immediately rinse eggs under cold water.
I like to swirl the eggs around the pot to crack shells.
Peel under running water.
Place eggs in a bowl and mash with your hands (the best tools) or a fork.
Add in mayonnaise and mix.
Add in salt and pepper and mix well.
