Sides

Cauliflower Gratin

Prep time

5 mins

Cook time

45 mins

Ingredients

• 3 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 2 cups 2% milk
• 1 head cauliflower, cut into small florets
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 ounces Gruyere cheese, shredded
• ½ cup panko bread crumbs
• ¼ cup Parmesan cheese, grated

Instructions

1. Preheat oven to 350ºF. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring constantly for 1 minute. Whisk in the milk and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Stir the cauliflower into the sauce. Cover with a lid and cook until the cauliflower starts to soften, about 5 minutes. Remove from heat and stir in the Gruyere cheese until melted.
2. Pour mixture into a 2 quart baking dish. Combine the panko bread crumbs and Parmesan and sprinkle over top. Cover with foil and bake until cauliflower is tender (can be easily pierced with a knifte), about 20 minutes. Remove foil and bake for another 15-20 minutes until breadcrumbs are golden.

 Shugary Sweetsdotcom

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Copycat Panera Macaroni and Cheese

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 8

Thick and Creamy macaroni and cheese, just like Panera!

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Instructions

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Cheesecake Factory Avocado Egg Rolls

Cheesecake Factory Avocado Egg Rolls

ingredients

• 2 large avocados, diced
• 4 sundried tomatoes packed in oil, sliced
• 1/4 cup red onion, diced
• 1/2 jalapeno, finely diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice (~1/2 lime)
• 8 egg rolls
• 1 egg white

FOR THE CASHEW AND TAMARIND DIPPING SAUCE:

• 1/4 cup oil
• 1/4 cup cashews, chopped or ground
• 1 teaspoon tamarind concentrate or 2 tablespoons lime juice
• 1 teaspoon balsamic vinegar
• 2 tablespoons honey
• 1/4 cup cilantro, chopped
• 1 clove garlic, chopped
• 1 teaspoon ginger, grated
• chili sauce sauce as sriracha to taste
• salt to taste

directions

FOR THE EGG ROLLS:

1. Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.
2. Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.

FOR THE CASHEW AND TAMARIND DIPPING SAUCE:

3. Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.

I used corned beef inside of the egg roll, but a nice peppery pastrami would also work in there too. I also stuffed some swiss cheese and sauerkraut inside the egg roll, as those are all necessary components to a reuben. I didn’t put any dressing inside the egg rolls, because I felt that being able to dip them would be best. And it was.

Reuben Egg Rolls

Yield: makes 10 egg rolls

Ingredients

• 1/3 lb. corned beef or deli pastrami, cut into thin strips
• 5 (1oz) slices Swiss cheese, cut into thin strips
• 2 cups sauerkraut, drained and squeezed dry
• 10 egg roll wrappers
• Thousand Island Dressing for dipping
• Canola Oil for frying

See the Broth that Cooks Trust the Most.

Instructions

1. Heat at least 2 inches of canola oil in a deef fryer (or heavy dutch oven) to 375 degrees F.(see notes for baking option)
2. Lay out an egg roll wrapper (so it looks like a diamond) on a clean surface then use your finger to brush all the outside edges of the wrapper with water. Place a few strips of corned beef in the center of the egg roll wrapper, top it with a few strips of swiss cheese and a tablespoon of sauerkraut.
3. Fold the bottom corner of the egg roll wrapper up and over the filling, then fold the left and right sides of the wrapper towards the center, and then roll the filling over itself until the egg roll is completely sealed. Repeat with remaining ingredients.
4. Fry each egg roll for 3 to 4 minutes until golden brown. Carefully remove from oil and let drain on a paper towel lined plate. Serve warm with a side of dressing for dipping. Enjoy! 

Notes

I highly recommend frying these egg rolls, but if you prefer to bake them you can. Lightly coat a baking sheet with cooking spray, place egg rolls seam-side down and spray tops with more cooking spray. Bake at 425 degrees F. for 10 to 15 minutes or until lightly browned. 

foodiewithfamilydotcom

Oven Roasted Smoked Sausage and Potatoes Recipe

• Ingredients List

• 1 package of smoked sausage
• (Peel if necessary, and slice into rounds)
• 1 large onion, peeled and chopped
• 5 large potatoes, peeled and chopped into 1/2 inch cubes
• olive oil
• fine sea salt
• freshly ground black pepper
• sweet paprika
• dried thyme
• a handful of grated strong cheddar cheese

 Directions

Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

Polish Hush Puppies | Kielbasa, Sauerkraut, Onion and Cheddar Fried Cornbread

5

These crispy, perfect hush puppies take a tour of Polish eateries by virtue of being stuffed with garlicky kielbasa sausage, sauerkraut, minced onion and shredded cheese. Eat them as a stand alone snack or appetizer, or serve alongside stews, soups, salads or chilis.

Ingredients

• 2 inches of canola, peanut or vegetable oil, or lard in a high-sided, heavy-bottomed pot or skillet (or an electric deep fryer)
• 1 1/4 cups cornmeal
• 3/4 cup all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons butter, melted
• 1 cup plain yogurt or buttermilk
• 1 large egg
• 6 ounces (1/2 of a package) fully cooked Kielbasa sausage
• 1 cup sauerkraut, squeezed completely dry in a towel
• 1 cup shredded extra sharp Cheddar cheese
• 1/2 a small onion

Instructions

Place the oil-filled pot over medium high heat and bring the oil to 375°F. Line a bowl or baking pan with paper towels and set aside.

Finely chop (or cut into 1/8-inch cubes) the kielbasa then transfer it to a small mixing bowl. Super finely mince the sauerkraut and onions then add those along with the Cheddar cheese to the mixing bowl with the kielbasa. Toss to evenly distribute and set aside.

In a large mixing bowl, combine the corn meal, flour, salt, sugar, baking soda, black and cayenne pepper with a whisk. In a separate bowl, use the same whisk to thoroughly combine the butter, yogurt or buttermilk and egg. Pour that directly into the flour mixture, add the kielbasa mixture, and use a spatula to stir everything together gently, just until no more dry pockets remain and it is combined evenly.

Use a 1 1/2 teaspoon scoop (or simply mound the batter on a teaspoon) to drop the batter into the hot oil. Fry only as many as can comfortably fit into the pan while leaving room for them to move around and expand as they cook. Don't overcrowd that pan! Fry the hush puppies for 2-3 minutes per batch, flipping them about halfway through the cooking. Use tongs or a slotted spoon to transfer the finished hush puppies to the paper towel lined bowl or pan and let drain briefly before serving.

These are best when served hot, but are still great warm or room temperature. You can store leftover hush puppies in a paper towel lined, tightly covered container in the refrigerator and reheat them for just a few minutes in a hot oven to re-crisp them.

Chuck's Awesome Poutine

cookingchaneldotcom

Total Time:

2 hr

Prep:

30 min

|

Inactive Prep:

1 hr

|

Cook:

30 min

Level:

Easy

Yield:

4 servings

INGREDIENTS

• 6 to 8 large Yukon gold potatoes
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 1 small clove garlic, minced
• 4 cups veal stock
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon whole green peppercorns

• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups Cheddar cheese curds*
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for frying
• *Available in specialty cheese shops and online.

DIRECTIONS

Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries. 

In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil. 

Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm. 

In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

bloomingonbainbridgedotcom
Fried Okra Chunks: Begin by washing the okra. Slice the okra. Sprinkle okra with sea salt. Here's what you need for liquid mixture to pour over the okra: 2 eggs {slightly beaten} 
1 1/2 cups buttermilk 
1/2 teaspoon sea salt 
1/2 teaspoon seasoning salt 
1/2 teaspoon pepper 
1/2 teaspoon garlic salt Mix buttermilk and eggs together. Stir in salt, pepper, seasoning salt and garlic salt. Place okra in a shallow baking pan. Pour buttermilk-egg mixture over okra. Make sure liquid is covering all the okra. Let okra soak in buttermilk mixture for at least 30 minutes. This is a good time to prepare the cornmeal mix. 3/4 cup all purpose flour 
1 1/2 cups self-rising cornmeal 
1/2 teaspoon sea salt 
1/2 teaspoon pepper 
1/2 teaspoon seasoning salt 
1/2 teaspoon garlic salt 
Mix all ingredients together. Gradually sprinkle 1/2 the cornmeal mix over soaked okra. Gently stir~absorbing liquid and coating okra. Add almost all of the cornmeal mix dependent upon how much okra you're frying. Continue to mix the cornmeal in with the okra.

The mixture will become a bit pasty. Gently pat/press okra mix down in the pan. Pour cooking oil 1/2 way up a cast iron skillet or frying pan of choice. Heat the oil over a hot flame. Make sure the oil is hot/ready before adding okra. Oil is ready when a little flick of buttermilk-cornmeal mix sizzles when dropped into oil. Scoop up okra mix using a spatula. Add 4 scoops of mix to the pan. Let it fry oh high heat til bottom of each okra cluster is browned.When one side is brown~gently flip the cluster and cook until almost brown. Begin breaking the okra clusters into chunks using a slotted spoon or a spatula. Fry the chunks until golden brown and crispy. Remove from frying pan. Let oil drip before transferring to a baking pan lined with lots of paper towel. Let paper towel absorb some of the oil.

Mexican Grilled Corn “Elote” – 

corn on the cob, boiled in salted water for 5 minutes, drained

melted butter, as needed

grated cotija cheese, as needed

For the chili mayo (makes enough for about 8 ears):

generous 1/2 cup mayonnaise

1 tbsp ground ancho chili powder

1 tsp smoked paprika

juice of one lime
salt to taste if needed

Hawaiian Macaroni Salad

Slightly adapted from “Cook’s Country” (June/July 2009)

Serves 8 to 10

• 2 CUPS WHOLE MILK
• 2 CUPS MAYONNAISE
• 1 TABLESPOON BROWN SUGAR
•  SALT AND PEPPER
• 1 POUND ELBOW MACARONI
• 1/2 CUP CIDER VINEGAR
• 4 SCALLIONS, SLICED THIN
• 1 LARGE CARROT, PEELED AND GRATED
• 1 CELERY RIB, CHOPPED FINE

1. To Make the Dressing: Whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper. Refrigerate. 
2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot.
3. Add vinegar to the pasta, and toss until absorbed. Transfer to bowl. Cool the pasta for 10 minutes. (This will keep the vinegar from curdling the dressing.)
4. Stir in the dressing until pasta is well coated. Cool completely.
5. Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture; stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.

Teedo’s Famous Salsa

Teedo’s Famous Salsa

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Yield: 10-12 servings | Prep Time: 5 minutes | Cook Time: n/a

INGREDIENTS:

1 14.5 ounce can fire-roasted tomatoes, if you can’t find those, regular petite diced tomatoes will be fine

1 10 ounce can diced tomatoes with green chilies

2 avocados, peels, seeded, and mashed

1 1/2 cups chopped fresh cilantro (I’m not a cilantro fan so I omitted this)

1 clove garlic, minced

1/2 lime, juiced

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

INSTRUCTIONS:

1. In a food processor, add all the ingredients and pulse to desired consistency.
2. Store in an airtight container in the refrigerator for up to two weeks.