New Spin on Funeral Potatoes

I've had funeral potatoes for as long as I can remember. I've always loved them. BUT - my kids are a different story. My oldest doesn't like CHEESE! That makes me question whether or not he's actually my son - LOL. So, we went for years without making them - but I've been trying out new sides for Thanksgiving  because M recently said "I don't like Thanksgiving - because you know - pilgrims and I only like the mashed potatoes, rolls and salad". Considering those 3 items make up half of the meal - I'd call it a win - but none the less...

So... I trudge on - and I snuck this new spin in last night and guess what? They loved it!!! 

New Spin on Funeral Potatoes
8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

Hot Dog Burnt Ends

Labor Day without all the labor!!

Hot Dog Burnt Ends

Two 8-count packages hot dogs
2 tablespoons yellow mustard
2 tablespoons barbecue rub, preferably Hey Grill Hey Signature Sweet Rub
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 cup barbecue sauce

Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!

Snack Attack

I've gotten B.U.S.Y!! Like INSANELY busy. We have AT LEAST 6 soccer games our kids are playing in every. single. week. We often get home after 8pm week nights and still haven't eaten dinner! 

A lot has dropped off my plate.   

I have decided that one thing I can do right before I run out the door to get the girls from school is provide them a PLENTIFUL snack (first dinner) with some healthy stuff and some fun stuff! 

Here's an example of a board I did earlier in the week...

Blueberry yogurt covered pretzels
Mini Bagels
Chive and onion cream cheese
Brown sugar and cinnamon cream cheese
Mini pretzels (these were tiny bats!)
Smartfood popcorn
Goldfish crackers
Gummy bears
Mango slices (dried)
Deli ham rolled up with colby jack cheese
Pirouline cookies

Sweet & Spicy Thai Lettuce Cups

4 cloves garlic
2 inches ginger
1 white or yellow onion, diced
3 lbs ground turkey
1 small bag of shredded carrots
1 cup soy sauce
Iceberg lettuce
Thai sweet chili sauce

Sauté garlic, ginger, and onion. Add ground turkey and carrots. Simmer with soy sauce. Serve over lettuce and top with sweet chili sauce.

Egg Breakfast Muffins

We go back to school tomorrow!!! How did that happen? In a rush today with last minute details - but I did manage to try out this idea and it was a BIG HIT!! Super easy and delicious.

Egg Breakfast Muffins

12 large eggs
Salt
1 c ham or sausage cooked and diced
1/2 - 1 c pico or your favorite salsa
1 c whatever shredded cheese you have

Preheat oven to 350 degrees.
Spray a 12-cup muffin pan with non-stick cooking spray
In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
Scoop 1/3 cup of mixture into each muffin spot
Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Six Cans Away!

This is a recipe I threw together as a "tester" for my too soon to be college Freshman. I wanted to make it in the crock pot I'm sending with him and I wanted to have his approval taste-wise before I committed. 

This recipe is perfect for when you are tired, hungry, poor - game night busy - all of the above! You can grab these 6 cans (plus taco seasoning) and have a delicious, filling meal in no time flat - or waiting for you when you come home... so I'm calling it Six Cans Away - bc you are literally 6 cans away from exactly what you need.

Six Cans Away!!!

1 15 oz can black beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)

1 14.5 oz can diced tomatoes (drained)
1 15 oz can sweet corn (drained)
1 10.75 oz can cream of chicken soup
1 10 oz can green enchilada sauce
1 packet taco seasoning mix

Throw everything together and heat up on the stove top on Medium Low until warm (20 minutes).

OR

Spray slow cooker with nonstick cooking spray.
Pour all the ingredients into slow cooker and stir together.
Cook on low heat for 2 hours.

Serve as a SOUP by adding 14 oz can of chicken broth.
Serve as MACHO NACHOS with shredded cheddar cheese and tortilla chips.
Serve as a BURRITO in a flour tortilla.

AMP IT UP with an 8 oz block of Velveeta cheese melted in for the ultimate queso.

*Add left over chicken or ground beef to AMP it up

Coq au Vin Blanc

My husband and I celebrated another Anniversary and this year we decided to go French. We went to a quaint Victorian home built in 1878 that has been converted into a restaurant. It was AMAZING. If you are in our neck of the woods - eat at The Charleston in Draper.

We started our meal with the Baked Brie appetizer - served with figs, strawberries, crostini and honey. For our entrees - my husband had the Gaucho Steak 7oz grilled Filet Mignon, celery root & potato puree, garlic sautéed shrimp, grilled asparagus, and Argentinian Chimichurri vinaigrette served on the side so delicious - and I had the Coq!! 

It brought back so many memories of the years I spent living in Brussels. Here is the description of the dish on their menu: Chicken braised with white wine, heavy cream, carrots, celery, mushrooms, lardons, leeks over creamy celery root & potato puree

Coq au Vin Blanc
1 3 1/2-pound chicken, in 10 pieces without backbone, dried
Salt and ground white pepper
4 oz pancetta (or bacon in a pinch)
8 oz white pearl onions (frozen)
1 med onion, finely chopped
1/2 lb celery cut diagonally into 1 inch pieces
1/2 lb carrots cut diagonally into 1 inch pieces
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
2 cups chardonnay (or chicken stock)
1 cup heavy cream
2 T butter (unsalted or black truffle)

Cook the pancetta until crisp in a 4-quart stovetop creuset. Remove pancetta and drain on a paper towel. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.

Reduce heat, add the pearl onions to casserole and toss in fat until lightly browned. Add the chopped onion, celery, carrots and garlic, cook until softened, and stir in the mushrooms. When they wilt, return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.

Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.

Now to just make it and tweak it to perfection. Also - on the hunt for a recipe for the insane celery root and potato puree!! 

Emeril's Gazpacho

Gazpacho

4 ripe medium tomatoes (about 2 pounds), cored and cut into 1/4-inch cubes (about 5 cups), juice reserved

2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)

2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)

1/2 small sweet onion, peeled and minced (about 1/2 cup)

2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)

1/4 cup finely sliced green onions

2 medium garlic cloves, minced (about 1 1/2 teaspoons)

1 tablespoon minced jalapenos

1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil

3 tablespoons sherry vinegar

2 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

5 cups V8 juice

3 tablespoons extra virgin olive oil

1 teaspoon Emeril's Kick It Up! Red Pepper Sauce or other hot sauce

Crusty bread or croutons, for serving

DIRECTIONS

Combine the tomatoes and their juice, bell peppers, cucumbers, onion, celery, green onions, garlic, jalapeños, herbs, vinegar, salt, and pepper in a large (at least 4-quart) nonreactive bowl or container. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the V8 juice, olive oil, and hot sauce. Transfer 6 cups of the mixture to a blender (working in batches if necessary) and puree until mostly smooth. Return the pureed mixture to the bowl and stir to combine. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry. Adjust the seasoning if necessary and serve with crusty bread or croutons.

Chips and Dips

We had an Olympic Party for the 2020 (2021) Tokyo Summer Olympics!!!

There are 6 of us. Sweetness works his butt off. Literally dawn to dusk and beyond. He also travels. Just to give you an example - this week he literally left our house Monday early early - got home Tuesday night expecting to stay the night and had a customer ask him to be at a location 3 hours away at 6am. He ate dinner with us and was out the door. 

Our oldest is currently working a summer job full time in anticipation of his Freshman year at college. #2 is busy with soccer, work and social life. It's a struggle to get the 6 of us together. 

It's honestly the hardest phase so far in my life - and that is saying a lot! I'm probably just saying that because I'm in that phase - but whatever. 

In hopes of making the most of what could be the last year with our six pack - I bought a book called Adventure Challenge (family version) I'll link it when I get a sec. I had each of my kids randomly pick a challenge (scratch off) and be in charge of that challenge - I went along with them and paid - left all the planning up to the child. I was hoping to accomplish at least 4 challenges on our 3 day trip together - but we only got around to 2 of them. 2 more to go - posts to follow. 

Then I was SO INSPIRED by a segment I saw on Studio 5 that I wanted to do an Olympic party as well. Considering our schedules - I decided to combine several things into one 90 minute 6 pack moment.

CHIPS and DIP ideas: 

Rosemary, Black Pepper & Parmesan Chips

Lemon, Pink Peppercorn & Asiago Chips

Lime, Chile & Coijita Chips

Basil, Roasted Garlic & Romano Chips

Orange, White Pepper, & Manchego Chips

Specialty Chips Recipe: 14 oz bag Sea Salt Kettle Chips •Fine grated cheese of choice •Pepper, and spice of choice. •Infused olive oil, of choice

Line baking sheet with parchment. Place chips on sheet in a thin layer. Spray lightly with oil, or drizzle and toss to coat. Sprinkle with cheese, and pepper, or spice. If desired, bake at 350 until hot. Cool.
Serve with specialty dips!

Specialty Dips

BBQ Spice • 2 tsp 

Hearty Garlic • 1 1/2 tsp 

Beer Can Classic • 1 1/2 tsp 

Parmesan Alfredo • 2 tsp 

Nantucket •1 tsp

Stir above choice of spice mix into 1 cup sour cream. Refrigerate until ready to serve.

Honey Lime Chicken Enchiladas

Alright. I am known for my Chicken Enchiladas. I taught my daughter, Biz, to make these a couple years ago and she makes these every couple months and always gets rave reviews. 

Another of my daughters, Maisie, just came back from a trip with her friends and told me she helped make Chicken Enchiladas that in her opinion are even BETTER than ours. Having lived in New Mexico for several years - I was shocked - and I immediately knew we just HAD to make this new recipe to get a verdict from all 6 of us.

To be honest - this recipe looks much more "Utah" and "kid" friendly than my New Mexican recipe - but I live in Utah - and I have kids - so - bring. it. on.

This recipe is from Six Sisters Stuff - a popular food blog.

Honey Lime Chicken Enchiladas
Marinade
6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts cooked and shredded

Enchiladas
16 ounces green enchilada sauce divided
10 flour tortillas
2 cups shredded cheddar cheese divided
1 cup heavy cream

Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours. I watched the video on this recipe - and she actually said she prefers an overnight marinade.
Preheat oven to 350 degrees F.
Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
Placed rolled (not tucked burrito) tortillas into prepared pan.
Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
Sprinkle with remaining cheese and bake for 30 minutes or until brown and crispy on top.

Sheet Pan Sausage and Pepper Hoagie's

I had my soon to be on his own son make this for dinner the other night - HUGE HIT!!! And BONUS - SO incredibly easy!!!

Sheet Pan Sausage and Pepper Hoagie's

6 hoagie or sub rolls
3 bell peppers (red, yellow and/or orange), seeded and cut into large chunks
2 red onions, trimmed and cut into quarters
3 tablespoons olive oil
1 teaspoon dried sage
1 teaspoon kosher salt
Freshly ground black pepper
12 Italian sausages (hot and/or sweet)
1/2 cup mayonnaise
1/3 cup ketchup
1/4 cup whole-grain mustard

Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.

Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.

Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.

Chef Salad

 

Chef Salad
Ham, diced
Turkey, diced
Cheddar cheese, shredded
Hard boiled egg, sliced
Cucumbers, diced
Lettuce, chopped
Ranch dressing

Croutons*

Chop lettuce and put in your bowl. Top with all other ingredients and eat!!

*My FAVORITE "croutons" are the premade Crostini from Harmons. If you can't find them - get a baguette, thinly slice, drizzle with evoo, sprinkle with salt and bake at 450 degrees for a couple minutes until they get brown on the edges.

Cheater Millionaire Bars

Cheater Millionaire Bars

15 whole chocolate graham crackers
2 c chopped semisweet chocolate or Chocolate sauce
1/4 c coconut oil
1 c M and Ms
2/3 c Twix, chunked up*
2/3 c Snickers or Kit Kat, chunked up
2/3 c Milky Way, chunked up
27 oz dulce de leche or caramel

Line a baking sheet with foil and coat with an even layer of cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

*Chunked Up = chopped into bite sized pieces.

Pepperoni Pizza Queso

Pepperoni Pizza Queso

2 T vegetable oil
1 small yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
One 10-oz can diced tomatoes with green chiles
One 4.5-oz can chopped green chiles
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
4 oz mozzarella, shredded
4 oz fontina, shredded
2 oz Parmesan cheese, grated
Milk, as needed
1 t fresh oregano, torn `
1 small jalapeno pepper, diced
1 c sliced pepperoni, chopped
2 Roma tomatoes, small dice
2 T fresh basil leaves, torn
Tortilla chips or Doritos, for serving

Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with chips.

Raspberry Salad

Raspberry Salad

1-2 heads of Romain - or your favorite salad greens - chopped
1 can Mandarin Oranges drained
1 c Celery, diced
1 Red Bell Pepper, sliced
1 can Pineapple Chunks drained
4 Green Onions chopped - white and green parts
1 cup Raspberries
1 cup Cashews - or your favorite nut 

Dressing 

3/4 Cup White Sugar
1 Teaspoon Dry Mustard
2 1/2 Tablespoons White Vinegar
2 1/2 Tablespoons Apple Cider Vinegar
1 Tablespoon Diced or grated Red Onion
1 Cup Canola Oil
1 1/2 Tablespoons of Poppy Seeds

In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
Drizzle the dressing and top with cashews, serve immediately.

For the Dressing
Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses. Turn off the blender. Add the red onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil. Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds.
Chill and serve over the salad.

Instant Pot Refried Beans

Yummy!!!

Instant Pot Refried Beans
6 Cups Dry Pinto Beans12 Cups Chicken Broth (*see note)
2 1/2 Teaspoons Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 1/2 Teaspoons Onion Powder
2 Teaspoons Chili Powder
2 Teaspoons Salt

Toppings:
Cotija Cheese
Jalapenos , sliced
Salsa or tomatoes
Cilantro , chopped
Sliced Limes

Dump the beans in a large bowl and cover completely with water. Allow to soak for 8 hours or overnight. Drain and rinse the beans.

Dump the beans into the instant pot.
Add the chicken broth and water (we use all chicken broth) and put the lid on with the valve on seal.
Turn the instant pot on to high pressure for 30 minutes.

Allow a natural release for 10 minutes and then quick release.

Drain all of the liquid off of the beans, reserving 2 cups of the liquid.

Add 1 cup of the liquid back in the pot along with all seasonings and using a potato masher, smash the beans. Add more liquid as needed from the second reserved cup.
Serve with toppings if desired.

Notes
*You can substitute some broth with water if you want to cut calories or sodium, just make sure the total amount of liquid is 12 cups. You will lose some flavor the more water you use. You can easily halve or even quarter this recipe. It's 1 cup of beans to 2 cups of water and reserve only 1/2 cup of the liquid for mashing.
Refried beans will keep in the refrigerator for 3-4 days.

Lemon Dressing

 

To be honest - I REALLY have to LOVE a salad dressing to make it from scratch. I'm very adept at finding a store bought replacement for most of the homemade dressings I like on my array of salads.

This one BREAKS all the rules. I've never had anything like it - and although I searched my heart out and now have several Lemon Dressings in my refrigerator - nothing comes close.

Lemon Dressing
1 Cup Lemon Juice use as much fresh as you can (about 5 lemons)
1/2 Cup Oil canola or vegetable
1/2 Cup Sugar
1/4 teaspoon Ginger ground
1/8 Cup Lemon Zest 2 tablespoons

Zest 2 lemons.

Juice all the lemons - a great trick is to microwave them for 15-20 seconds before cutting them in half - it will yield more juice. Add all other ingredients and shake until combined. 

Serve on top of anything you fancy! I love it on this Strawberry Salad with Lemon Dressing

Strawberry Salad with Lemon Dressing

I AM OBSESSED with this salad - and this salad dressing!!!

I crave it like crazy. I made the dressing a few days ago and I've served it for dinner every night since. We've come up with some great substitutions to keep things fresh. My youngest and my husband aren't as crazy about the dressing as I am - so they've been using Brianna's Raspberry Poppy Seed Dressing instead.

I've made this salad the original way, the picture above is from tonight when we were out of spinach - but had romaine. We've also substituted quinoa for lettuce/spinach. SO GOOD!

Strawberry Salad with Lemon Dressing
Candied Almonds
1 Bunch Spinach baby, washed (or romaine or quinoa)
Strawberries sliced
Mandarin Oranges drained, or any other berry you have/love

Candied Almonds
1/2 Cup Almonds Slivered
2 Tablespoons Butter
1/4 Cup Brown Sugar or more
1 teaspoons Cinnamon

Toast the almonds over medium heat, watching carefully so as to not burn until slightly browning. Add butter, brown sugar and cinnamon. Continue to cook, stirring frequently until brown sugar begins to bubble and stick to the almonds. Remove from heat and spread almonds on parchment paper to cool.

Dressing
1 Cup Lemon Juice use as much fresh as you can (about 5 lemons)
1/2 Cup Oil canola or vegetable
1/2 Cup Sugar
1/4 teaspoon Ginger ground
1/8 Cup Lemon Zest 2 tablespoons

Zest 2 lemons.

Juice all the lemons - a great trick is to microwave them for 15-20 seconds before cutting them in half - it will yield more juice. Add all other ingredients and shake until combined. 

Simple Corn on the Cob

Another recipe I make ALL THE TIME that I've never put on the blog. J is headed to college and asked me to include this recipe - so here goes...

I'll just tell you what I do and know that you can make adjustments regarding amount of cobs, etc.

Simple Corn on the Cob

8 Cobs of corn (shucked and cleaned)
Largest pot you own - filled 2/3 full with water
1 c milk

1 stick butter

Bring the pot of water to a boil. Turn heat down to medium and add milk and butter - simmer until butter is melted. Watch the pot carefully. The fat in the milk and the butter will cause it to foam and overflow in seconds if you turn your back.

Once the butter is melted - add the cobs. Cook for about 10 minutes. Use tongs to pull each cob out and rest on a plate to cool a bit.

The result? Sweet, buttery, perfect corn without having to slather it in butter!!

*We usually do full cobs of corn - but lately I've been breaking the cobs in half so we have 16 little servings.

Ironman Salad

Ironman Salad

Raw Kale
Edamame
Blueberries
Dried cranberries
Matchstick carrots (buy them already matched)
Red onions
Salted peanuts
Sunflower seeds
I added roasted salted pistachios

Dressing
Red wine vinegar
Honey
Raspberry puree
Dijon mustard
Seasoned rice wine vinegar
Salt and pepper
SEE SUPER CHEAT AT BOTTOM

It looks like a long list - but this really is a quick salad.
As with most salads - you just add the amounts pertaining to what you have on hand - and what your preference is for that ingredient.

With the Kale - you have to remove the rib (hard stalk) just tear the lettuce off the stalk.
Cook Edamame according to package directions and let cool - or remove from pod and let cool.
Slice or dice red onion (if you don't want an overpowering taste - soak the slices in ice water for about 10 minutes while your getting everything else ready).
If you want a SUPER CHEAT - you can buy Brianna's Raspberry Poppy Seed Dressing

Muffaletta Sandwich

This was a REAL crowd pleaser - and half of us don't particularly care for olives. This is Jeff Mauro's recipe:

 

Muffaletta Sandwich
1 large round boule or round Italian loaf bread or 4 individual ciabatta rolls

Olive Giardiniera Salad, recipe follows
1/4 pound sandwich sliced sharp provolone

1/4 pound sandwich sliced mortadella
1/4 pound sandwich sliced Genoa salami or sopresatta
1/4 pound sandwich sliced hot capicola *I used deli ham 

Olive Giardiniera Salad:
1 cup pitted green olives
1/2 cup drained roasted red peppers
1/2 cup hot giardiniera with oil (16 oz yields 4 helpings)
1/4 cup drained capers (a 3.5 oz bottle yields 2 batches)
1/4 cup red wine vinegar
1/4 cup fresh parsley

1 teaspoon sugar

**This Olive Giardiniera Salad makes EXACTLY enough for 1 boule or 4 individual ciabatta rolls.

Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.

Olive Giardiniera Salad:
Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

You can let this sit, in a Ziplock or Saran Wrap for a while... I've made ours 30 minutes in advance up to 3 hours in advance. 

Hawaiian Fried Rice

A note for me - it wasn't my bag. The 5 other people in the family HATED IT. Got the recipe from Six Sisters Stuff - followed the recipe to the T and then added cooked shrimp from Harmons. Everyone said BLEH. MEH. BLECK. 

NOT MAKING AGAIN - especially bc shrimp is SO EXPENSIVE!!!

Greek Pasta Salad

It's my Father In Law's birthday tomorrow and we want to make it a really special one for him. He LOVES salt - even more than I do! He also loves a little spice (like from a good peperoncini), the briny flavor of every kind of olive you can think of - so while a couple of my kids will only have a "no thank you bite" I only care whether or not Papa likes it!! I'll let you know how it goes with my picky kids!

Greek Pasta Salad
Bow tie pastaKen's Greek Salad Dressing (or your fave)
Cucumbers
Red onion, diced
Sundried tomatoes
Artichoke hearts (usually I have them in a can quartered)
Bell peppers, diced (multi colored)
Peperoncini (whole)
Feta, crumbled

Cook pasta to directions on package. Drain, rinse with cold water. Drain cold water off and add to a container with an air tight lid. Add about half the salad dressing to the pasta and put in the refrigerator while you prep everything else.

I peel, slice and quarter the cucumbers - do what ever you like! Then I dice about 1/2 a large red onion, dice the bell peppers (my favorite are red, orange and yellow - no thanks green!) Drain the artichokes and cut them into bite sized pieces. Do the same for the sundried tomatoes*

Combine all ingredients with the pasta that has been marinating in the Greek Dressing. Stir to combine and get that salad dressing all over the other ingredients.

Let refrigerate for as long as you can - at least 1 hour - I like to make the pasta/dressing the night before.

About 30 minutes before serving - check out how the dressing is doing. If it's had enough time - most of it should be absorbed into the pasta. Check for taste. I generally add the remainder of the dressing to keep the salad from being too dry while adding more flavor. Add the peperoncini's and feta very last - just before serving - if you are worried about the peperoncini's affecting the entire salad, serve them on the side.

*You can use cherry or grape tomatoes in lieu of sun dried

Oreo Cookie Strikes Again

Another Sunday - another batch of cookies - another recipe from Spencer Lawson here on SMALL KITCHEN SWEETS this batch was made by Miss Bee.

Oreo Style Cookies

1 cup vegetable shortening (we tried butter flavor this time)

1 cup brown sugar
1 cup white sugar
2/3 cup Black Cocoa Powder
1/2 cup hot water
2 tsp vanilla extract
3 eggs
2 tsp baking soda
1 tsp kosher salt
4 1/4 cups flour
Cookie crumbs/sprinkles/candy for decoration (optional)

Cream Cheese Frosting
2 sticks unsalted butter (slightly cold)
2 8oz packages cream cheese (slightly cold)
6 cups powdered Sugar
2 tsp vanilla extract
2 tsp kosher salt

Preheat oven to 350 degrees Fahrenheit.

Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add black cocoa powder and mix again to combine. Add hot water and extracts. Mix thoroughly.

Add eggs one at a time. Once mixed, add baking soda and salt. Mix thoroughly.

With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.

Portion out large scoops of dough (2.5 - 3 oz). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 10 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!

Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.

For extra flair, use a round cookie cutter to scoot each Oreo cookie into a perfect circle IMMEDIATELY after taking them out of the oven.

*Cream Cheese Frosting - we cheated and used store bought
In the bowl of an electric mixer, fitted with the paddle attachment, add butter and cream cheese. Mix together for about 5 minutes, until light and fluffy.
Add half of the powdered sugar (about 350 g) and mix for 1 minute. Scrape down the sides.
Add remaining powdered sugar, salt, and vanilla extract. Mix for 1 minute.
Switch to the whisk attachment and whip the frosting for 3-4 minutes.
Place bowl of frosting into the fridge for about 20 minutes (it will be quite runny and you need to do this step in order to pipe it on to the cookies)

Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting on to cookie in either a round or zig zag pattern.
Sprinkle cookie crumbs, sprinkles, or other candy on to the top.

Sprinkle Cookies!

 I don't like to bake. I'm not good at it. It's way too precise for me. Until about the last year or so - I've sailed smoothly through by catering to my kids sugar needs with store bought cookies.

2 of my teenaged daughters LOVE to bake and have been asking to make cookies, cakes, brownies, etc. So - I've researched, bought the right equipment (to a point) and they have enjoyed making everything they want!

I saw this recipe on our local news station so we had to try it at home - we were not disappointed!!! These were a HUGE HIT! For the record Miss M made these.

I really recommend reading his original post in it's entirety!!! So many good tips and tricks - especially for beginning bakers. You can find this original post here on SMALL KITCHEN SWEETS

SPRINKLE COOKIES!!

1 cup vegetable shortening
1 cup brown sugar200 g / 1 cup white sugar
4 tbsp hot water
1 tsp almond extract
2 tsp vanilla
3 eggs
2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 1/4 cups flour
About 1 cup white chocolate chips
About 1/2 cup rainbow Jimmy sprinkles ( I always add more)

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add hot water and extracts. Mix thoroughly.
Add eggs one at a time. Once mixed, add baking soda, baking powder, and salt. Mix thoroughly.
With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.

Add white chocolate chips and sprinkles. Pulse mixer gently and then mix on high speed for 30 seconds, scraping the sides if needed.

Portion out large scoops of dough (he uses a 3 oz portion scoop - I could only find a 2.5 oz). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 20 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!

Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.

*For extra flair, use a round cookie cutter to scoot each Funfetti cookie into a perfect circle IMMEDIATELY after taking them out of the oven. WE USED THIS TRICK - AND EVERYONE WHO CAME OVER FOR DINNER THOUGHT THEY WERE STORE BOUGHT BC THEY LOOKED SO PERFECT!!

Alfredo Sauce

Welp - I went to look up my recipe for alfredo sauce and waddya know? It's not there!! I wanted to make Pasta Primavera - but I can't use Alfredo Sauce from a jar bc my son is allergic to eggs. So...

Alfredo Sauce
4 t chopped or minced garlic
2 t diced shallots
1 1/2 c chicken stock
2 c heavy whipping cream
1 c grated parmesan
4 oz cream cheese
salt and pepper

*I am PARANOID about burning garlic - so I always make sure not to put myself in a position to...

Add chicken stock to warm pan. Allow to heat up a bit. Add garlic and shallots. Add heavy cream 1 cup at a time. Add grated parmesan and allow cheese to melt. When that has come up to temperature, add cream cheese - 2 oz at a time. Allow it to melt and incorporate before adding the second one. Add salt and pepper to taste.

In this case - I steamed a bunch of veggies in the microwave, and cooked pasta according to package directions on a separate burner. Once everything was ready - I added the veggies to the sauce - making sure to coat them completely - then added the fettucine. Smiles all around.

The Perfect Pork Chop

The Perfect Pork Chop

Arrange a rack in the middle of the oven and heat to 400°F. Place a large oven safe skillet (the gray cast iron) in the oven to heat as well. While the oven heats, prepare the pork chops.

Season the pork chops. Remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt, pepper and garlic powder.

Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.

Place the pork chops in the hot skillet - don't overcrowd (3). You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes.

Flip the chops and transfer to the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 3 to 7 minutes - we like ours closer to 3 minutes.

Rest the chops. Tent loosely with foil and let the chops rest for at least 5 minutes before serving

Beautiful Roasted Spring Carrots

These were beautiful and delicious when they came straight out of the oven. I will definitely make them again. 

Beautiful Roasted Spring Carrots

1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet.
In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine.
Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.

Brussels Sprouts Mash Up

YEAH!!! After a LONG lockdown due to COVID-19 we can finally see the light at the end of the tunnel! More than half of our extended family members have the antigens against the virus because they had it, or have been vaccinated or have appointments to be vaccinated within the next 2 weeks! WE ARE THRILLED!!! 

I am hosting Easter dinner at my home - and luck would have it - the weather has been beautiful and is supposed to continue to be through the next several days - so we are able to eat outside in our back yard. My sister in law and I are collaborating and as we spoke today - she said it perfectly "I am WAY TOO excited about this!"

She is doing the ham and the salad. I (well - WE) are doing the Ham Sauce, Rolls, Brussels Sprouts and Mashed Potatoes. 

I didn't link a Brussels Sprouts recipe because I'm doing a mash-up. My 18 year old son (YES! I said 18! I have an actual adult son!!) requested Brussels Sprouts specifically for this dinner. I was shopping when he called with his request and I said "there isn't another kid that would request Brussels sprouts - other than your sisters" and everyone within ear shot turned to look at me. If that isn't a testament to how good they can be - I don't know what is!!

My mash up is going to be these 2 tried and true recipes - Tina's Sprouts and Ina Garten's Roasted Sprouts  HERE'S my plan...

Mash-Up

4-5 lbs Brussels sprouts, 2 1/2 lbs halved  1/2 lbs shaved on your mandolin on the thinnest setting

3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lb uncooked bacon, cut into bite sized pieces

Preheat oven to 400 degrees F. Halve the sprouts, cut off the brown ends and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 20 minutes (or more depending on your oven), until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt.

Put the sprouts in to bake and start the bacon in a sautee pan until nice and crispy. Remove with a slotted spoon. Fry the shaved sprouts in the bacon fat until almost tender. Mix the bacon, bacon fat and shaved sprouts with the roasted sprouts.

My plan is to do this as close to dinner time as possible. I plan to serve them on a ceramic plate kept warm on my electric buffet server.

Crossing my fingers - and licking my lips!!

I'll be posting updates on how things went - if I tweaked anything - and pictures FOR SURE!!

*I wrote my tweaks into the recipe above... AND... there's a bit of a story to tell - so check out the next post - Hosting Easter Dinner - what NOT to do! YIPES!!

Jim's Famous Almond Cake

Our friend Jim is an incredible Chef and Baker. He always surprises us on camping trips with some delicious thing or another.

My ABSOLUTE favorite thing he has ever made is his Almond Cake. I don't like sweets much - this isn't sweet like any cake you've ever had - but it is INCREDIBLE!!

I finally talked him into giving me the recipe (he usually makes a dozen cakes at a time - so he had to break it down into one cake increments for me).

Jim's Famous Almond Cake

Preheat oven to 325. Grease, paper and flour 1 10-inch cake pans. Set aside.
Cream : 1 C sugar
2 C almond paste
Add: 1 C butter (soft)
Cream on high speed until fluffy.
Slowly add: 6 eggs, beating after each one. Continue beating on med to high speed.
Add: 1 1/4 C flour
1/2 tsp salt
1/4 C kirsch *couldn't find it - made it without - it's an alcohol


Mix only until combined. Bake in center of oven at 325 until brown and toothpick comes out clean, about 40 minutes in my oven

B.L.A.T. Salad

B.L.A.T. Salad
10 strips thick-cut applewood smoked bacon, cooled and cut into bite size

2 large Roma tomatoes, diced
salt and pepper, to taste
1 large head of romaine lettuce
2 avocados
3 green onions

I cook my bacon in the OVEN! I'm sure I've mentioned that. It's so easy and less mess! Cover your cookie sheet with tin foil and add a rack on top so the bacon gets crispy all over. Put the bacon in a cold oven and set it to 400 degrees. It will take about 20 minutes - but that'll depend on your oven and how crispy you want it!

Assemble the salad and serve with dressing on the side!

* On the original blog - the author suggests using 1/2 cup mayonnaise with 1 of the tomatoes (diced), add salt and pepper and let it sit in the fridge while you prep everything else. She uses this as the salad dressing! Sounds interesting! BUT... we have an egg allergy in our home - so I always serve our salads naked so the kids can choose their own dressing (which is also helpful bc it helps the kids eat more salad!)

St. Patrick's Menu

I have to preface this post with a couple of things. My mom never made this when I was growing up. My husbands Mom did - and he HATED it for YEARS. I really love celebrating every single holiday (obviously) and I learned how to make it (thank you internet!) The first time I made it was 12 years ago when we had just moved far away from home and were trying to get to know our neighbors. We invited the Kenny family (who we still vacation with on a yearly basis) and I had no idea that Mike was Irish. He said it was the best Corned Beef and Cabbage he'd had in his life (and I made his favorite rolls just in case it turned out horribly - so he may've been biased - but year after year - this proves to be amazing.

I have A LOT of favorite meals based around holidays. This one is good - but not my fave. THAT SAID - my oldest daughter, (16) has declared this meal as her favorite meal of the YEAR every year for the last 10. Really. Our 13 year old daughter is equally adamant about her love of this meal. Boy loves it - of course. Even our pickiest quesadilla loving youngest will eat it - and that is saying something!!  

I invited my best friend and her family over tonight and she admitted that she (FULL IRISH) had never had it and neither had her kids. They all raved! 

I've been so busy that I've forgotten a lot of the details of things OR have been wanting to do something without wanting to think about it and just like our usual St. Patrick's dinner - have searched this blog for my short cuts and have been disappointed that I never made those notes!!

Corned Beef - this one from Costco. I'm so glad I took this picture - I didn't take it for this post - I actually took it because my eye site is going FAST and I needed to blow it up on my phone! LOLOLOL

I cooked it in my crock pot on low for 6 hours and then bumped it up to High for 45 minutes. YOU DO NOT WANT TO OVER COOK CORNED BEEF!!!! I can't emphasize this enough! If you do - it gets stringy or becomes the texture of baby food - NO THANKS! You want it to be tender - but you want to be able to pull it out in one piece and let it rest and then be able to cut it into slices.

Decadent Mashed Potatoes are the JAM! My cheat is that I use the BISTRO brand mashed potatoes from Costco - both packs - 64 ounces + all the other ingredients listed in the recipe and you are golden! 

Cabbage. Fill the dutch oven (my work horse 6 qt?) half way with water. Bring to a boil. Heavily salt the water after it comes to a boil. I always buy 2 heads of cabbage - cut them into 6 wedges each. place the wedges into the boiling water. Don't worry about overcrowding bc they will shrink a bit - and just like the corned beef - you don't want it to turn to mush. Make sure to push the cabbage down into the water or flip over so they all get evenly boiled. Probably 10-15 minutes. Drain. Add the cabbage back to the dutch oven. Add 3/4 - 1 stick of butter and cover so the butter melts and salt just before serving. Seriously. So. Good.  

St. Patrick’s Savory Charcuterie

We had our traditional St. Patrick's Day dinner - Corned Beef, Cabbage and Mashed Potatoes. We had some friends over to celebrate and I made this charcuterie board!

Sauces: Ranch dip, Guacamole, yellow mustard, Boar's Head mustard and Boar's Head Horseradish.

Green Pea snacks, GF Costco sea salt crackers, mini pretzel rolls.

Costco has a package of Italian (I know!) meats - Coppa, Procuitto, Black pepper salami and dry salami.

We had Kerrigold white Irish cheddar and Oscar Wilde cheese, cucumbers and celery

I completely spaced the grapes, mandarin oranges, carrot chips - OH WELL! Next time!!

St. Patrick's Dessert Charcuterie Board

 

How cute is this? Seriously!! I'm obsessed. 

We went out of town with friends and we decided to do a St. Patrick's themed meal bc it was so close tot he holiday. I was put in charge of dessert - and if you don't know it yet - I. DO. NOT. BAKE. 

Just wanted to jot this down for next year!!!

I bought a HUGE bag of Skittles and Miss P helped me sort them into colors. I also bought a 'shareable' bag of Rolos, a bag of mini marshmellos, some rice krispie bars and cookies from the grocery store and I had some big gumballs I put into a cookie cutter. I added some gold coins I had from my home deco stuff and had to include Emmett and Emer (our gnomes) for a little fun. 

Valentine's Day Charcuterie Board

 DARLING!!!

For the first time (I think EVER) hubs and I weren't going to be with all our kiddos on the 14th. 

Usually, V-day is about the kids. We "heart attack" the kitchen with love notes to each other. Sweets and I give them little gifts or candies and we all eat a Heart Shaped pizza (or 2) to celebrate. 

This year was different - so we celebrated early with our extended family close to the 14th. 

For next year: kisses, 'all pink' starbursts, heart shaped sugar gummies, heart shaped fruit snacks, animal crackers, strawberries, grapes, pink wafer cookies, gumballs, m&m's... so much fun!!!

Italian Wedding Soup

I can't believe I've never posted this recipe! This is my sons ALL TIME FAVORITE soup.

It's also full of cheats - so it's SUPER FAST.

Italian Wedding Soup

Your favorite store bought mini meatballs (cooked per package directions)
2 T Olive Oil (evoo)
1 c minced yellow onion (frozen!)
1 c diced carrots (frozen!)
10 c chicken stock
1 box of Acini de Pepe pasta (or any small pasta will do!)
1/4 c minced fresh dill
12 oz spinach (fresh in the bag)

Heat the evoo over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery (if using) and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

So good - so filling - so satisfying!

*When I made it this time - I couldn't find mini meatballs - so I used regular sized - next time I have to use regular size - I will quarter them before adding to the soup.

Sesame Cauliflower

Sesame Cauliflower

1 cup rice flour or all-purpose flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup 2 percent milk

1 head cauliflower, cut into bite-size pieces

Nonstick cooking spray, for the baking sheet

Sesame Sauce:

1/3 cup low-sodium soy sauce

2 T honey

2 T toasted sesame oil

2 T rice wine vinegar or apple cider vinegar

1 T cornstarch

1 T sesame seeds, plus more for garnish

2 tsp grated fresh ginger

1 tsp sriracha

3 cloves garlic, minced

Sliced scallions, for garnish

For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

Spinach Artichoke Dip

I saw this on Instagram via The Pioneer Woman - it looked delicious - BUT - what really hooked me was that is it EGGLESS!

It's almost GAME DAY - so I'm excited to give this recipe a GO!

Spinach Artichoke Dip

3 T butter

4 T garlic, minced

1 bag spinach

Salt and pepper, to taste

2 cans artichoke hearts, rinsed and drained

3 T butter (additional)

3 T flour

1 1/2 c whole milk (more if needed)

8 oz. softened cream cheese

1/2 c crumbled feta

1/2 c grated parmesan

3/4 c grated pepper jack cheese

1/4 t cayenne

Extra grated pepper jack

Tortilla chips for serving

Melt 3 T butter in a skillet over medium heat. add the minced garlic and cook for a couple of minutes. crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes until liquid is cooked off and artichokes start to get a little color. remove the artichokes.

In the same skillet or a different pot, melt 3 additional T of butter and whisk in 3 T of flour until it makes a paste. Cook over medium low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened, splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.