Preheat oven to 350F. Mix all ingredients together in bowl. Spread into 9x 13″ glass casserole dish coated with cooking spray. Bake for 25 minutes or until golden brown. Cool slightly and cut into squares.
*Dried parsley and oregano may be substituted if fresh is not available.
In a medium bowl combine all the ingredients except the oil. Stir and mix well to incorporate. Heat oil in a medium fry pan. Drop rounded large spoonfuls into the pan and fry until browned on both sides. Serve warm with a dallop of sour cream or with a light summer red sauce. Enjoy!
3/4 cup buttermilk (regular milk can also be used, but I feel the buttermilk coats the cauliflower better)
Ingredients – for the buffalo sauce
1/2 cup buffalo wing sauce
3 tbsp. butter
2 tbsp. honey
Blue cheese dressing for dipping when serving – optional
Preheat oven to 450 degrees. Grease a baking sheet. Break the cauliflower into medium size pieces, discarding any large stem pieces. Set aside. In a medium bowl, stir together the garlic powder, paprika and pepper. Stir in the buttermilk. Add the cauliflower florets to the milk mixture and toss to coat. Use a slotted spoon to arrange in a single layer on a prepared baking sheet. Bake for 10-15 minutes, turn over the cauliflower pieces and bake another 10 minutes.
While the cauliflower is baking, prepare the buffalo sauce. Combine the buffalo wing sauce, butter and honey in a sauce pan. Bring to a low boil over medium heat and cook for 2-3 minutes. Remove from heat and pour into a medium bowl. Remove the cauliflower from the oven and place in the bowl with the sauce and toss to coat. return to the oven and bake for another 10 minutes. You may also broil for the last few minutes if you’d like a crisper texture. Be careful not to burn. Serve immediately with a side of blue cheese for dipping if desired.
Combine the flour, salt, butter and egg with a fork or pastry blender until loose crumbles. Add the water and mix to combine. With your hands, shape into a flattened ball, wrap and chill for about one hour.
Gently roll out the dough and place into a 10″ tart pan, cutting off the excess.
Combine the mustard, basil, olive oil and salt and pepper. Evenly spread the optional tomato paste on the tart base then top with the basil olive oil mixture.
Add the cherry tomatoes in a single layer as shown, pack them tightly. Drizzle with the honey and 1 tbsp. olive oil. Season with salt and pepper. Bake in a 425F oven for one hour. Remove and let rest 10 minutes.
Cook the rice according to package instructions. Set aside. In a large fry pan, saute the bell pepper and onion in the olive oil and butter until soft, add the garlic and continue to fry over medium heat. Stir in the rice and blend well. Push the rice mixture to the sides of the pan so as to create a “well” in the middle. Add the peanut butter and allow to soften until ‘melted’. Add the curry and cumin. Continuing to work in the center of the pan, add the 1/4 cup soy sauce and brown sugar. Mix well. Work the mixture into the rice so that it is all well incorporated. Add the extra soy sauce over the rice. Rice should be fully coated. Can be made ahead and kept warm until serving. When serving, sprinkle the toasted coconut over as a garnish.
*Indonesian rice is typically served with a side of toasted coconut and peanuts. Simply place about a cup or more of sweetened coconut in a fry pan. Over medium heat and lightly stirring, toast the coconut until it is a golden color. Remove from the heat, allow to cool. Then mix in 1/4 cup spanish peanuts, if desired. Can be done without the peanuts if that is preferred. This toasted coconut can be stored in an airtight container for use another time as well.
This casserole is a must-have at our Thanksgiving table. It is certain to be a family favorite for you as well!
3-4 medium sweet potatoes
1/2 cup white sugar
2 eggs, beaten
1/2 tsp. salt
4 tbsp. butter, softened
1/2 cup evaporated milk
1 tsp. vanilla
For the topping
1/2 cup packed brown sugar
1/3 cup flour
1 tsp. cinnamon
3 tbsp. butter, softened
1/2 cup chopped pecans
Preheat oven to 325F. Place the sweet potatoes on a foil-lined baking sheet and bake until cooked through, approx 40-50 minutes. Remove from the oven, allow to cool enough to handle. Peel the potatoes and place in a large mixing bowl. Mash the potatoes with a potato masher. Mix together the potatoes, white sugar, eggs, salt, butter, evaporated milk and vanilla. Mix until smooth. Transfer to a 9×13″ baking dish.
For the topping – in a medium bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potatoes.
Bake in preheated oven 30 minutes or until the topping is lightly browned.
This recipe is easily increased, you’re only limited by the number of ramekins you own.
5 ounces of button mushrooms, coarsely chopped, and a couple of extra ounces, sliced, for arranging on the tops of the souffles
4 Tablespoons of butter, and some for greasing the baking sheet and browning the extra sliced mushrooms
4 Tablespoons of flour
1 and 2/3 cups of milk
3 ounces of grated Gruyere, Emmentaler or a combination of them, and some extra to sprinkle on the tops of the souffles
3 large eggs, separated
8 teaspoons of creme fraiche or heavy cream
a frying pan
a large baking sheet
Parchment paper (also known as baking paper)
8 half-cup size ramekins
The First Baking: it may be done up to two days ahead:
1. Preheat the oven to 350 F. Cut 8 circles from the parchment paper to fit the bottoms of the ramekins. Butter the ramekins well and line them with the circles of paper:
2. Heat a little butter in the frying pan and fry the sliced mushrooms that will go on top of the souffles until they are golden. Cool, cover and refrigerate them to use for the second baking of the souffles. In the same pan, heat the 4 Tablespoons of butter and cook the chopped mushrooms for several minutes until they brown a little. Add the flour and cook it for a minute, stirring. Add the milk and continue to stir until a sauce forms and thickens. Add the 3 ounces of grated cheese, reserving some extra for the second baking. Add some grinds of salt, pepper and nutmeg and cool the mixture:
3. Beat the egg whites until they are stiff and don’t slide up the side of a tilted bowl:
4. Beat the egg yolks a little, stir them into the mushroom mixture, and fold in the egg whites:
5. Divide the mushroom mixture among the 8 ramekins and place them in a roasting pan. Fill the pan with cold water to reach half way up the sides of the ramekins:
6. Bake the souffles for about 15 – 20 minutes, or until they are puffed and browned. Remove them from the roasting pan and let them cool:
7. The souffles will sink. When they are cooled, cover and refrigerate them until you are ready to bake them a second time and serve them. (The souffles may be made up to this point a couple of days ahead.):
The Second Baking: arrange them on the baking sheet a little ahead of time and bake right before serving:
1. Preheat the oven to 375 F. Cut out 8 4-inch squares of parchment paper. Streak the baking sheet with butter to hold down the paper squares and place the squares on the sheet:
2. Unmold the souffles, peel off the paper rounds, and place the souffles right-side up on the paper squares. Over each souffle pour a teaspoon of heavy cream or creme fraiche, sprinkle on some grated cheese and arrange mushroom slices on top:
3. Bake the souffles for about 15 minutes, or until they rise slightly and the cheese bubbles. Serve them on the parchment squares. They look nice garnished with Green Onion Curls and fresh black pepper ground over each plate:
1 pkg. garlic and herb Boursin cheese, room temperature
fresh marinara sauce (optional)
Cut the top and bottom off the zucchini. Using a cheese slicer or mandolin, slice a thin layer off and discard. Continue to slice as many thin layers as you can get from each zucchini, discarding the “top” and “bottom” slice, these are the slices with the peel. Lay the slices out on paper towel lined cookie sheets and salt lightly. Allow to “sweat” for about 10 minutes. turn the slices over and repeat. This draws out the excess moisture from the zucchini. Dab any extra moisture with a paper towel.
Using 4 slices for each serving, weave the zucchini slices together as shown.
Place a small amount (approx. 1 tbsp.) of the softened boursin cheese in the center and fold the slices over as shown to form a neat package. Gently turn the package over and place on serving dish. Serve chilled.
I spread a small amount of chilled fresh marinara sauce and a light drizzle of basil pesto on a platter and placed the zucchini packets on top of that. You can also present these on individual plates for real some real “wow” factor.
Hello, my name is Bernadette. I believe in living each day fully and enjoying what each season has to offer to all facets of life. I am a wife and mother to four beautiful children. I’d like to share with you my ideas and tips for creating your best life, for you and those you love. Welcome.
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