Buffalo Cauliflower

Ingredients: 

• 2 tablespoons unsalted butter
• 1/4 cup hot sauce, such as Frank's
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• Kosher salt
• 8 cups cauliflower florets (from about 1 medium head)

Preparation:

Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. 

Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. 

Serve hot

Whole30 Bacon and Egg Cups -

RECIPE COURTESY OF FOOD NETWORK KITCHEN

Original Post and Video Here

Ingredients:

• 12 strips sugar-free bacon (about 10 ounces)
• 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
• 1 small red bell pepper, finely chopped
• 12 large eggs
• 2 tablespoons chopped fresh chives
• Hot sauce, for serving

Preparation:
Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

Italian Beef Sandwiches - Slow Cooked

Ingredients:

• 3 cups water
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 oz)package dry Italian-style salad dressing mix
• 1 (5 lb) rump roast

Preparation: 

1. Combine water with salt, ground black pepper, oregano, basil, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing  mixture over the meat.
3. Cover, and cook on low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
4. Optional- Put on a hoagie or Italian roll and use left over mixture as au jus for dipping or try the easy marinara sauce.

Stuffed Mussels

Ingredients:

• 4 pounds mussels
• 1/2 cup dry white wine
• 1/4 pound prosciutto
• 3 ounces plain bread crumbs
• 5 tablespoons chopped fresh parsley
• 4 or 5 garlic cloves, crushed
• 1/2 cup olive oil
• Salt and pepper to taste
• Garnish: lemon wedges

Preparation:

Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched).

Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

Enjoy!

Cake Pops

Ingredients



•1 box cake mix (cook as directed on box for 13 X 9 cake)
•1 can frosting (16 oz.)
•Wax paper
•Candy melts (1 lb. pkg.)
•Candy decorations
•Lollipop sticks


Preparation:

 
Bake cake according to directions and cool completely

Crumble Up Cake



Using hands, or a fork, crumble cake into a large bowl. I used a butter-rich cake batter. Next time, I'd use another mix, as this one was actually too moist.



Add in Frosting


Add in one container of frosting a little bit at a time and mix thoroughly, using the back of the spoon or your hands
 

Mix Until Evenly Distributed



Roll Into Balls


Roll mixture into balls of your desired size and place on wax paper
 

Add Sticks


Insert sticks a little less than halfway into the cake balls. Place in the freezer to firm up.



Melt Candy Coating


Using a microwave or double boiler, melt the candy coating.


Melt Thoroughly

Ensure the candy is thoroughly melted

 

Coat Cake Balls

Dip cake balls into the candy coating by slowly rotating the lollipop stick until the ball is covered. Remove and softly tap and rotate until the excess chocolate falls off. Coat in sprinkles, sugar, or other toppings. Store pops right-side-up in styrofoam or place head down on wax paper for different result. The results were a bit overwhelmingly sweet for my taste, but the kids loved them!

WOWZER Baby Back Ribs

Ingredients:

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 TBS light brown sugar, tightly packed
• 3 TBS kosher salt
• 1 TBS chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp jalapeno seasoning
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp rubbed thyme
• 1/2 tsp onion powder

 Braising Liquid:

• 1 cup white wine
• 2 TBS white wine vinegar
• 2 TBS Worcestershire sauce
• 1 TBS honey
• 2 cloves garlic, chopped

Preparation:


Preheat oven to 250 degrees.


In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.


Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.


Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

The Famous iCarly Spaghetti Tacos

Ingredients:


Betty's Easy Marinara Sauce
1lb of browned ground turkey
1 package Angel hair pasta
Taco shells


Preperation:
Add browned meat to the Easy Marinara Sauce. Cook noodles. Put the noodles in the taco shells, and top with the meat sauce.

Eggs and Asparagus

Ingredients

• 1 lb asparagus spears (thick spears are best for roasting)
• 1-2 Tbsp olive oil
• 2 cloves garlic, minced
• Kosher Salt
• Freshly grated black pepper
• Lemon juice
• 4 Eggs

Preparation:

Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.


Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice


Cook eggs to your preference. Plate asparagus and lay egg over top.
Serves 4.


*Now i thought it would be great with the bacon and maybe even some hollandaise sauce. Next time i will definately try those additions.

Chicago Style Hot Dogs - DROP THE KETCHUP

A true Chicago dog has an all beef frank, a poppy seed bun, all the ingredients listed below, and MOST IMPORTANT - NO KETCHUP!

Ingredients:

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Preparation:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Easy Shepherd's Pie

Ingredients:

• 1 lb ground turkey
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 TBS butter (1 stick)
• 1/2 cup beef broth
• 1 tsp Worcestershire sauce
• salt, pepper, other seasonings of choice

Preparation:

Peel and quarter potatoes, boil in salted water until tender (about 20 min).

While the potatoes are cooking, melt 4 TBS butter (1/2 stick) in large frying pan

Saute onions in butter until tender over medium heat ( 10 mins). If adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and saute until no longer pink. Add salt and pepper. 
Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in a bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peak that will brown nicely. You can use the fork to make some designs in the potatoes as well.


Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Top with Gravy!!


Serves 4