“Live at 9” – 3 Delicious Vegetable Dishes

Spinach, cauliflower, brussels sprouts, grape tomatoes, leeks, butternut squash…oh my…vegetables can be the center of your meal. Check out my latest “WREG Live at 9” demonstration to see how easy these vegetables are to make and just how yummy they are to eat!

Italian Spinach

1 tablespoon extra virgin olive oil
1 tablespoon butter
¼ teaspoon red pepper flakes
2 cloves garlic, minced
1 pound baby spinach, roughly chopped
Salt & pepper, to taste
2 eggs, beaten
1 tablespoon grated parmesan cheese

Over medium high heat, melt butter and oil until melted. Add red pepper flakes and garlic. Cook 30 seconds (do not let garlic burn). Add chopped spinach and sauté until wilted. Add beaten eggs and toss until egg is cooked. Stir in parmesan cheese. Serve warm.

Italian Spinach

Italian Spinach

Oven Roasted Vegetables with Weber® Just Add Juice Herb & Garlic Marinade

1 package Weber® Just Add Juice Herb & Garlic Marinade Mix
¼ cup Extra Virgin Olive Oil
1 butternut squash, peeled, seeds removed and cut into 1-inch pieces
2 leeks, cleaned and sliced into ½-inch pieces
½ cup grape tomatoes, sliced in half
½ pound Brussels sprouts, cut in half

Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with pan spray. In a large bowl, combine all ingredients and toss until completely combined. Place vegetables on prepared baking sheet. Bake 15-20 minutes, or until vegetables are soft.

Oven Roasted Veggies

Oven Roasted Veggies

Crispy Cauliflower Galette

1 head cauliflower
1 teaspoon sea salt
1 large egg
1 cup shredded cheddar cheese
¾ cup Pankos (Japanese-style bread crumbs)
1 tablespoon chives
¼ teaspoon white pepper
1/8 teaspoon cayenne pepper (or less to taste)
2 tablespoons grated parmesan cheese
2 tablespoons butter, divided
2 tablespoons corn oil, divided
Sour cream, if desired

Cut cauliflower into florets and cook in salted boiling water, until tender, about 10 minutes. Drain and mash cauliflower with vegetable masher. Stir in cheese, pankos, chives, egg, white and cayenne pepper, and parmesan cheese.

Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch, nonstick sauté pan over medium heat. When butter and oil have heated, press cauliflower mixture into skillet and cover. Cook over medium heat until crisp on the bottom, pressing occasionally with a spatula, about 5-10 minutes.

Place a rimless flat dish on top, large enough to cover pan, and invert the galette onto the dish. Add the remaining 1 tablespoon butter and oil to the same pan, then slide the galette, browned-side up, back into the pan.

Cook until crisp and golden on the second side, about 5 minutes longer. Slide galette into serving dish, cut into wedges, and top with sour cream, if desired.

Crispy Cauliflower Gallete

Crispy Cauliflower Gallete

Buon Appetito!!!


Thankgiving Goodies

Thursday I had the challenge of making a home cooked Thanksgiving Luncheon for 100 people.  First thing I did was contact two of my favorite colleagues to help with this endeavor.  Good thing they were available, as business travels took me out of the country Monday and Tuesday.  This could never have been successful without them!  Our meal consisted of the traditional turkey, fried turkey, gravy, homemade cranberry sauce, sweet potato casserole, corn bread dressing, green bean casserole, ham, honey butter rolls, and of course pecan, apple, and pumpkin pies.  However, not so traditional, we made my “Red Skin Smashed Potatoes” recipe and my dads recipe for stuffing.

Turkey….

Turkey….

I have to say, seems like all enjoyed the meal and I have received more requests for the potato recipe…

Red Skin Smashed Potatoes

Red Skin Smashed Potatoes

This recipe is so easy and definitely one of my families favorites….here you go!

Red Skinned Smash Potatoes

3 pounds red skin potatoes, washed, cut into 1-inch size pieces
1 teaspoon Spice Islands® Sea Salt
4 tablespoons butter
1/2 cup sharp cheddar cheese
1/4 cup parmesan cheese
2 tablespoons Spice Islands® Chives
1/4 cup heavy cream, additional cream if needed (you can also use milk)
Spice Islands® Black Pepper, to taste
Pankos (Japanese breadcrumbs)

Place cut potatoes into a large pot, rinse with cold running water until the water is clear (this removes excess starch from the potatoes).  Place pan on stove over high heat.  Add 1 tablespoon salt.  Bring to boil, cook until tender (about 10-15 minutes).  Remove from heat and drain potatoes.

In a large mixing bowl add drained potatoes and butter.  Using a potato masher, mash until butter has melted.  Add cheddar cheese, parmesan, chives, heavy cream and black pepper.  Continue to mash until all is incorporated.  Taste and adjust spices adding additional salt if needed and cream or milk.  Mixture should be creamy and slightly lumpy.

Preheat oven to 375°.  Place potatoes into a baking casserole dish which has been sprayed with cooking spray.  Generously top potatoes with pankos (and additional butter if desired).  Bake 20-30 minutes or until top is golden.

Another favorite was my “Cheesy Honey Butter Rolls”…so easy to make and yet so tasty.  These can be made ahead of time and baked off right before serving.

Cheesy Honey Butter Dinner Rolls

Cheesy Honey Butter Dinner Rolls

Coming soon, Southern Style Sweet Potato Casserole and homemade quick and easy Cranberry sauce (you’ll never buy the can stuff again).

Enjoy!


Pretzels are Easy Made at Home | WREG.com

Chef Gail Churinetz – Make Pretzels at Home WREG.com

Click on the above link to view the video

What better time of the year to make pretzels….Octoberfest!!!  

Pretzels for Breakfast

Pretzels for Breakfast

Oktoberfest

From Wikipedia, the free encyclopedia

Oktoberfest is the world’s largest fair held annually in MunichBavariaGermany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year. To the locals, it is not called Oktoberfest, but “die Wies’n”, after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.

The Munich Oktoberfest originally took place during the sixteen days up to, and including, the first Sunday in October. In 1994, the schedule was modified in response to German reunification so that if the first Sunday in October falls on the 1st or 2nd, then the festival would go on until October 3 (German Unity Day). Thus, the festival is now 17 days when the first Sunday is October 2 and 18 days when it is October 1. In 2010, the festival lasted until the first Monday in October, to mark the anniversary of the event. The festival is held in an area named the Theresienwiese(field, or meadow, of Therese), often called Wiesn for short, located near Munich’s center. Large quantities of Oktoberfest Beer are consumed, with almost 7 million litres served during the 16 day festival in 2007. Visitors may also enjoy a wide variety of traditional food such as Hendl (roastchicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezen (pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotkohl/Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and Weisswurst (a white sausage).

Pretzel Wrapped Breakfast SausageBreakfast Sausage Wrapped in Pretzel Dough

Yield:  4-6 Servings

Prep Time:  20 Minutes

Bake Time:  15 Minutes

1 Box Simply Homemade® Pretzel Creations Baking Mix

1 tablespoon oil (vegetable, canola or corn)
¾ cup very warm tap water
1 cup shredded sharp cheddar cheese
2 packages (6.4 ounce size) Brown n’ Serve Fully Cooked Sausage Links, thawed
1 egg

In a medium size mixing bowl add combine yeast and sugar.  Stir in very warm water (105-115°F).  Let sit 3 to five minutes.  Add pretzel mix, oil and cheddar cheese, stir until thoroughly combined (dough may be stiff; use hands if desired).

Cover dough and let rise 25 minutes in a warm, draft-free place.

Remove sausage from box.  Place on paper towel and microwave one minutes.  Pat sausage dry.

Preheat oven to 400°F.  Spray a large baking sheet with cooking spray.

Divide dough into 20 equal sized balls.  On a clean, dry surface roll each piece into an 9-inch rope.  Wrap rope around sausage and place on prepared baking sheet.  Continue with remaining pieces.

Brush each pretzel sausage with an egg wash (one egg slightly beaten with one tablespoon water).

Bake 12-15 minutes, or until slightly golden.  Serve with warm maple syrup.

Maple Syrup

½ cup boiling water
1 cup sugar
¼ teaspoon maple flavoring

In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavor.


The Ultimate “Baked Mac & Cheese”

One of my families favorite meals is the ultimate baked mac & cheese, such comforting food….and so easy to make…With the onset of Rob’s wedding to Cecile, thought I would make his favorite “mom” food….hope you enjoy it!!!

Baked Macaroni & Cheese

1/3 cup butter
1/3 cup flour
1 teaspoon mustard powder
¼ teaspoon coarsely ground black pepper
3 cups milk
¼ lb. white American cheese
¼ lb. Swiss cheese
3 cups shredded sharp cheddar cheese
¼ cup grated cheese
1/3 cup pankos (Japanese bread crumbs)
1 lb. good quality Penne or Shell macaroni, cooked al dente

In a large pot over medium heat, melt butter, flour, mustard powder and black pepper until bubbling and lightly brown. Slowly whisk in 3 cups of milk, American and cheddar cheeses. Cook on medium low heat until boiling; add Swiss and grated cheese, combine until cheese has melted.
In a large baking pan add cooked macaroni and ¾ of cheese mixture. Stir until well combined. Pour remaining cheese sauce over macaroni; top with pankos. Bake at 375 for 30-45 minutes, or until lightly browned and crispy on top.

"ditch the box"...


“Firecracker Shrimp”….something spicy for that special DAD in your life…..

With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

12 jalapenos, cut in half lengthwise, seeds removed

1 lb. large shrimp (31-35 count)

8 oz. cream cheese, softened

8 oz. shredded sharp cheddar cheese

1 tsp. Cajun seasoning

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.