Cauliflower Casserole

This recipe was adapted from Taste of Home here.

1 medium head cauliflower, broken into florets
1 c (8oz) sour cream
1 c (4oz) shredded cheddar cheese
1/2 c crushed cornflakes
1/2 c diced orange or red sweet pepper
1/2 c diced yellow sweet pepper
1/4 c grated Parmesan cheese
Paprika

Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water.  Add cauliflower to steaming basket and cover the pot.  Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender. 

If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.

In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers.  Put into a greased 2 qt. baking dish.  Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 325° for 30 minutes or until heated through.

Fried Rice

Cooking Spray
3 eggs, beaten
1 tablespoon oil
1/4 cup green onion, minced
4 cups cooked rice (grains separated)**
1 cup frozen carrots and peas, thawed
1-2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons butter

Lightly spray your wok with cooking spray and then heat wok over medium heat. When wok is hot, pour in the eggs and scramble with wooden spoon or spatula. Remove the eggs when they are still slightly runny and set them aside.

Coat the wok with the 1 tablespoon oil and swirl it around to coat the entire surface of wok. When the oil is very hot, add the green onions and stir fry until fragrant (only about 10-15 seconds). Add in the rice and combine with the onions. Spread out the rice over the entire surface of the wok and let it sit untouched until the grains begin to sizzle (about 1-2 minutes). Toss the rice and add 1 tablespoon soy sauce. Toss rice again and then spread it out again.

Add the peas and carrots, the cooked eggs, and sesame oil, and butter. Toss everything to distribute all ingredients and melt butter. Spread rice out again and let it sit until the grains get very hot. Taste rice at this point and add another tablespoon of soy sauce if necessary.

Makes approximately 6 servings.

(You can add any type of protein to this dish as well. Shrimp, pork, chicken or beef all work really well. Just be sure to cook/saute your meat first and cook it until it is just short of being done. Set it aside and add it back in at the very end when all the ingredients are heating up together.)

** VERY IMPORTANT: For the best results, cook your rice at least one day prior to making this dish and refrigerate it. This ensures that the rice fully absorbs the moisture from cooking and dries out a little. When you're ready to make your fried rice, make sure you break up the grains of rice really well before adding it to the wok.

Black Beans and Rice with Cilantro Pesto

Recipe courtesy of Bobby Flay

1 pound black beans, picked over, soaked overnight and drained
2 tablespoons canola oil
1 Spanish onion (yellow onion), finely chopped
2 cups long grain rice
Salt and freshly ground pepper
2 cups chopped cilantro leaves
2 cloves garlic, chopped
1 tablespoon pine nuts
3/4 cup pure olive oil
1/2 cup grated cotija cheese

Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.

Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.

While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.

Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.

Potato Casserole

Traditional church potluck recipe!

1 (32 oz) package of frozen hash brown potatoes
1/2 cup melted butter
1 (10.5 oz) can cream of chicken soup
12 oz. grated american cheese or cheddar
1 (8 oz.) carton sour cream
1 tsp. salt
1/4 tsp. pepper
1/2 small onion, chopped
2 cups of crushed corn flakes
1/2 cup melted butter (for top)

Preheat oven to 350 degrees.
Place thawed potatoes in 9 x 12 baking dish. Mix together next 7 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake uncovered for 45 minutes.

Gruyere Potato Gratin

1 pound large red potatoes
3/4 cup coarsely grated Gruyere cheese (about 3 ounces)
1 large egg
1 cup milk, heated just to boiling
Kosher salt
Freshly ground black pepper.

Preheat oven to 400 degrees and butter a 1 1/2 quart gratin or shallow baking dish.

Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8 inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.

In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers. Sprinkle the first two layers each with 1/4 cup Gruyere and salt and pepper.

In a small bowl, whisk egg and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/4 cup cheese and bake for 30 minutes or until top is golden and potatoes are tender.

Makes 2 generous servings. (For our dinner party, I tripled the recipe.)

Green Beans with Cranberries, Blue Cheese and Walnuts

3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16 oz) package frozen whole green beans
4 ounces blue cheese, crumbled
1 cup walnuts, toasted
1/2 cup sweetened, dried cranberries

Bring first three ingredients to a boil in a large skillet over medium heat. Add green beans and cook 5-7 minutes or to desired degree of doneness. Spoon green beans into a serving dish and sprinkle evenly with blue cheese, walnuts, and cranberries. Serve immediately.

Makes approximately 6 servings.

Indian Style Okra

INGREDIENTS

• 3 tablespoons butter
• 1 medium onion, chopped
• 1 pound sliced fresh okra
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• salt to taste
• (feel free to increase all seasonings if desired.)

DIRECTIONS

1. Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

VARIATION: You can also add one can diced tomatoes or one diced fresh tomato.

HINT: Wash the okra the morning you plan to cook it and let it air dry all day before trying to slice it. Okra doesn't slice well wet.

Spicy Collard Greens

INGREDIENTS

• 6 slices bacon
• 1 bunch collard greens, rinsed and trimmed
• 1/3 cup vinegar
• salt to taste
• ground black pepper to taste
• ground cayenne pepper to taste

DIRECTIONS

1. Place bacon in a large stockpot. Cook over medium high heat until evenly brown. Do not drain.
2. Wash collard green leaves and remove thickest stem parts (just tear them out). Tear each collard leaf into several large pieces. Do not dry the leaves, just add them to the stockpot. Pour the vinegar into the stockpot. Sprinkle salt, black pepper and cayenne pepper on top. Add a 1/2 cup water.
   
3. Leave on medium low heat to steam the greens until tender (stir occasionally), about 30 minutes.

Warm Dijon Potato Salad

Ok, this is the ONLY potato salad that I will eat and it's delicious. It's got a great kick, it's nice and chunky and it is served warm. I like to serve it with BBQ sandwiches or hamburgers, but it is a great side dish to anything.

2-3 pounds Yukon Gold potatoes or baby white potatoes
1/2 cup mayonnaise (I have also made it with light mayo and can't tell the difference)
2 tablespoons whole grain Dijon mustard (like Gulden's)
1 shallot minced
3 tablespoons red wine vinegar
1 1/2 teaspoons black pepper
fresh parsley, finely chopped

Bring potatoes to a boil in a large pot (make sure the water covers potatoes completely) and cook for about 20 minutes or until just tender (test with a fork). Drain and rinse with cold water.

In a small mixing bowl, whisk together the remaining ingredients until combined and smooth.

Cut the potatoes into bite-sized chunks (about 1-inch cubes) and toss with the dressing. Top with parsley and toss once more. Serve warm.

Broccoli Salad

I think the broccoli salad I had at Thanksgiving also had sunflower seeds in it. This recipe is not from the person who made that dish, but from my mother-in-law who has a similar recipe. I loved this broccoli salad. I had never had anything like it before. It was so good that it was the first dish completely gone at our Thanksgiving meal.

1 head broccoli, chopped
1/2 cup chopped celery
1 cup red grapes, halved
1/2 small red onion, chopped
4-5 slices bacon cooked til crisp and crumbled
or about 1/4 cup real bacon bits
1/2 cup raisins OR dried cranberries

Dressing:

1/2 cup mayo
1/4 cup sugar
2 teaspoons vinegar

Stir together dressing ingredients while preparing salad ingredients. Mix altogether adding bacon just before serving. You can also add sunflower seeds or slivered toasted almonds just before serving. Salad does not keep too well as leftovers.

Spinach Madeline

This spinach casserole has a delicious and unusual spicy kick. I found out it is jalapeno cheese. My mother-in-law told me it comes in a roll. Not sure if I've seen it before, but I want to make this sometime.

2 pkg. frozen spinach
4 T butter
2 T flour
2 T chopped onion
1/2 cup evaporated milk (Pet)
1/2 c vegetable liquid (from drained spinach)
1/2 t. black pepper
3/4 t. celery salt
3/4 t. garlic salt
1/2 t. salt
6 oz. Jalapeno cheese, cut into small pieces
1 t. Worcestershire sauce
Red pepper to taste (1/8 t.)

Cook spinach according to directions. Drain and reserve liquid. Melt
butter in saucepan over low heat. Add flour, stirring until blended and
smooth, but not brown. Add onion and cook until soft but not brown. Add
liquid slowly, stirring constantly to avoid lumps. Cook until smooth and
thick; continue stirring. Add seasonings and cheese which has been cut into
small pieces. Stir until melted. Combine with cooked spinach. This may be
served immediately or put into a casserole and add bread crumbs to top. The
flavor is improved if the latter is done and kept in refrigerator over
night. This may also be frozen. Serves 6-8.

Olive Garden Zuppa Toscana

I don't know about you guys, but Casey and I love this soup from Olive Garden. My friend Mary gave me the recipe (I'm not sure how she got it) and it is wonderful. Even though this is not really the season for soup, keep this in your back pocket and when fall rolls around you can try it.

Prep time = 20 min.
Cook time = 45 min.

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving.

Yields: 6-8 servings

Josh's Recipes from the January club meeting

These are fairly easy with few ingredients and the elegance of a French bistro.

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through. Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette

1/4 cup white wine vinegar
1/4 cup fresh basil leaves, chopped
1/2 cup pure olive oil 4 red potatoes, parboiled and cut into 1/2-inch thick slices
Olive oil
Salt and freshly ground pepper
8 ounces soft goat cheese
Basil leaves, for garnish
3 tablespoons chopped fresh chives, optional

Place vinegar and basil in a blender with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified, check for seasoning. Heat grill to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using.

John's Spanish Rice

I made my Dad's delicious Spanish rice recipe yesterday also & decided it definitely needs to be posted. It reminds me of home! So flavorful & yummy!!

1 cup uncooked rice
1/4 cup cooking oil
1 (15 oz.) can whole tomatoes or Ro-Tel (chop tomatoes & reserve liquid)
4 stalks celery, chopped
1/4 - 1/2 bell pepper, chopped
1/4 tsp. salt
1 onion, chopped
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 jalapeno, chopped (optional)

-OR-

Instead of the spices, use 4 tsp. Fiesta Spanish Rice Seasoning

Heat the oil in a large frying pan that has a tight fitting lid. Add the rice and saute until lightly browned. Mix reserve tomato liquid with enough water to make 2 1/2 cups liquid; add to the rice and stir. Stir in chopped tomatoes, celery, bell pepper, onion, jalapeno (if desired), and the seasoning. Bring to a boil and cover. Lower heat and simmer 15-20 minutes until the liquid is absorbed. Fluff and serve.

Makes 8 servings.

Tomato Salsa

1996 Southern Living Annual Recipe Book - Tomato Salsa by Sheila Fogle

1 (16oz) can crushed tomatoes, undrained (I don't see this size ever... usually 20+ oz and I just use most of the can - leave a little out of it)
2 (14.5oz) cans diced tomatoes, undrained
1 (4.5oz) can chopped green chiles, undrained
1 medium onion, chopped
2 large jalapeno peppers, chopped
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
2 Tablespoons lime juice
1 Tablespoon sugar

I sometimes add a little salt also (for more flavor). Combine ingredients... feel free to puree it further in a food processor if you don't like chunky salsa. The heat and flavor of the salsa will intensify over time (3 hours + before serving)... I usually make the day before serving and put it in a sealed container in the fridge overnight.

Love this recipe! Who doesn't love fresh salsa! Yum!

Veg-All Casserole

This is one of my very favorite recipes from my Grandmother. It's so simple & easy, but delicious! This is a definite family favorite... especially at Thanksgiving:

1 cup diced onions
1 cup diced celery
1 cup mayonnaise
1 cup grated cheese
1 can water chestnuts
1 can Veg-All (drained)

Mix together & put in casserole dish. Top with Better Cheddar crumbs. Bake at 350 degrees for 30 minutes.

Spinach Squares

I think I made these at our very first meeting.

1 (10 oz.) package of frozen spinach
1 stick butter
3 eggs, beaten
1 cup milk
1/2 pound cheddar cheese, grated
1 cup flour
1 cup chopped onion
1 tsp. baking powder
1 tsp. salt
pepper
1/8 tsp. nutmeg

Preheat oven to 350 degrees.
Cook spinach according to package directions and drain well.
Melt butter in 9 by 13 baking pan. Combine remaining ingredients with spinach and mix well. Turn into pan, stirring in butter and spreading evenly. Bake 30 minutes. Cut into 1 1/2 inch squares to serve as an appetizer or 3 inch squares to serve as a side dish.

I want the recipe for that corn side dish Josh made when we were at Dara's house last time. Remember that?

Garlic-Zucchini Orzo

1/2 pound orzo pasta
1/2 cup parmesan cheese, grated
1-2 zucchini
3 garlic cloves
1 yellow onion
Lemon zest
Parsley, chopped
Salt and Pepper

Chop as much onion as desired and slice the zucchini into thin disks. Finely chop the garlic cloves. Drizzle some olive oil (about 2 T) into a saucepan and heat on medium-high. Add the garlic, onion and zucchini and cook for about 10 minutes.

Cook orzo according to package directions (al dente is best) with salted water. Drain pasta and add the vegetable mixture to the orzo. Then add the parmesan cheese, lemon zest (to taste), salt, pepper and parsley.