4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk, heated
16 oz white extra sharp cheddar cheese
16 oz elbow macaroni cooked as directed
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stir in grated Cheddar cheese stirring until melted. Pour over cooked macaroni. Bake at 350 degrees until lightly brown and bubbly.
8 oz. Cream Cheese
8 oz. Monterey Jack Cheese Shredded
1/4 tsp Garlic Powder
1/4 Yellow Onion Diced Smal
1 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well
1 Box of Puff Pastry Sheets (2 Sheets)
1 Tbsp. Water
Combine the Egg and Water and Beat until well mixed. Combine Softened Cream Cheese, Monterey Jack Cheese, Garlic Powder and Onion in a bowl and mix well. Add Spinach into the Cream Cheese Mixture and stir. Unroll Puff Pastry Sheets and Brush both sides with Egg and Water Mixture. Spread Cream Cheese and Spinach Mixture over one side of the Puff Pastry. Roll Up the Puff Pastry and Slice. Place rolls on a Baking Sheet and bake at 400°F for 20 Minutes or until the Puff Pastry turns a golden color.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
freshly ground black pepper
spray olive oil OR non-stick cooking spray
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
4 tablespoons unsalted butter plus 2 tablespoons softened
1 cup diced yellow onion
1 tablespoon minced garlic
1 ¼ teaspoons sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
2 pounds prewashed baby spinach
8 ounces Neufchatel cheese, cubed
½ pound triple cream brie, cut into ¼ inch cubes
½ cup grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
Set a medium heavy saucepan over medium-high heat and add the 4 tablespoons butter. When the butter begins to bubble, add the onion, the garlic, and ½ teaspoon of the salt. Cook the onions and garlic until translucent, 4 to 6 minutes. Add the spinach in batches, stirring after each addition until all of the spinach has wilted, 6 to 8 minutes. Stir in the Neufchatel, brie and Parmesan. Cover, reduce heat to medium, and cook for 6 to 8 minutes longer, or until cheeses are melted and the spinach is tender. In a small bowl, make a beurre manie by mixing the 2 tablespoons softened butter and flour with a fork until you have formed a smooth paste. Stir the beurre manie into the spinach mixture and cook, stirring for 6 to 8 minutes longer or until the mixture thickens. Serve immediately or store in an air tight container for up to 3 days
1/2 cup plain breadcrumbs
2 tbsp plus ¼ cup grated Parmesan cheese
2 tbsp melt4ed butter
1 ½ tsp Italian seasoning, divided
1 16 oz pkg frozen broccoli florets thawed
1 16 oz pkg frozen cauliflower florets thawed
1 med onion, chopped
2 tbsp flour
1 ½ tsp garlic powder
¼ tsp kosher salt
¼ tsp ground black pepper
1 ¼ cups milk
4 oz Neufchatel cream cheese, cubed.
Heat oven to 350 degrees. Mix breadcrumbs, 2 tbsps Parmesan, 2 tbsps melted butter and 1/2 tsp Italian seasonings in a small bowl, set aside (side note, use Italian seasoned breadcrumbs). Cut any large broccoli or cauliflower flowerets into bit-size pieces. Melt the other 2 tbsp butter in a large skillet on medium heat. Add onion and cook for 5 minutes until softened. Wisk in flower, remaining Italian seasoning, garlic powder, salt and pepper. Add milk and stir until thickened and bubbly. Add Neufchatel cheese and remaining ¼ cup Parmesan cheese, cooking until melted. Add vegetables, toss gently to coat. Spoon into a PAM sprayed 2 quart shallow baking dish and top evenly with crumb mixture. Bake 40 minutes until heated through and top is golden.
6 tablespoons butter
2 medium apples, peeled and finely chopped
4 small ribs celery with leafy tops, finely chopped
2 small onions, finely chopped
Salt and pepper
1 large bay leaf
2 tablespoons thyme, finely chopped
1 tablespoon lemon or orange zest
3 to 4 tablespoons parsley, finely chopped
1 pound mild Italian pork or turkey sausage
1/4 cup Calvados or brandy (apple brandy)
About 3 cups Pepperidge Farm seasoned stuffing mix or homemade toasted breadstuffing with poultry seasoning
Turkey or chicken stock, to moisten
1 cup roasted or jarred chestnuts, chopped
Preheat oven to 350°F.
Melt butter in a skillet; add apple, celery and onion. Season with salt, pepper, bay and thyme, and cook until tender, 10 minutes or so. Add parsley remove bay leaf. Stir in stuffing bread, season with a little celery salt and moisten with stock, adding just enough to make bread damp but not wet. Brown sausage until lightly brown–do not cook sausage until dry; add chopped chestnuts. Deglaze sausage/chestnut pan with Calvados or brandy, and flambe to burn off alcohol. Stir in stuffing/veggie mix until well combines, transfer to a casserole dish and bake for 35–40 minutes.
1 small bag of “baby” potaotes
Fresh herbs (your favorite)
Par-boil baby potatoes until fork tender. Preheat oven to 450 degrees. Grease baking sheet with olive oil, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. Top with some grated Parmesan cheese. Bake for 20 minutes. Crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness.