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

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!

Boss Hog Vegetarian Chili

Serves 8

Ingredients:

• 1 TBS olive oil


• 1/2 medium onion, chopped


• 2 bay leaves


• 1 tsp ground cumin


• 2 TBS dried oregano


• 1 TBS salt


• 2 stalks celery, chopped


• 2 green bell peppers, chopped


• 2 jalapeno peppers, chopped


• 3 cloves garlic, chopped


• 2 (4 ounce) cans chopped green chile peppers, drained


• 2 (12 ounce) packages vegetarian burger crumbles (or if you prefer meat- ground turkey, browned)


• 3 (28 ounce) cans whole peeled tomatoes, crushed


• 1/4 cup chili powder


• 1 TBS ground black pepper


• 1 (15 ounce) can kidney beans, drained


• 1 (15 ounce can garbanzo beans, drained


• 1 (15 ounce) can black beans


• 1 (15 ounce) can whole kernel corn

Preparation:

1. heat the olive oil in a large pot over medium heat. Sitr in the onion, and seasno with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles (or browned turkey meat). Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


342 calories per service 7.7 g of fat

Brie Cheese Fondue

Serve with Ideas
Use fresh baguette slices or chunks of flavorful artisan breads, lightly blanched vegetables, fruit (fresh figs and green apples are our favorites), cooked and sliced flavored sausages or chicken, and an array of relishes, jellies (pepper jelly rocks with this), mustards, olives, hot peppers, capers, cornichons, and spreads- whatever you have on hand.

4 servings

• 2 cloves garlic, crushed
• 1 cup dry white wine
• 1/4 cup sherry
• 1 lb Brie cheese, rind removed and cubed
• 1 TBS cornstarch
• 1 pinch freshly grated nutmeg
• salt and white pepper to taste

Preparation:

Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.

Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!

Rockin Oysters Rockefeller

16 servings

• 48 fresh unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10oz) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fonitna cheese, shredded
• 8 ounce mozzarella cheese, shredded
• 1/2 cup milk
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 2 TBS fine bread crumbs

Preparation:
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
***great article on Shucking Oysters click HERE.

Chicken Fiesta Salad

Ingredients:

• 2 skinless boneless chicken breast


• 1 packet dry fajita season mix


• 1 can black beans, rinsed & drained


• 1 can (11 oz) Mexican-style corn


• 1/2 cup salsa


• 1 (10 oz) package mixed salad greens


• 1 onion chopped


• 1 tomato cut into wedges


• Optional 1 avocado, cubed

Preparation:
Rub chicken with one half fajita seasoning. Grill or pan fry, let cool, then chop.
In large saucepan mix beans, corn, salsa, and other half fajita seasoning. Heat over medium heat until warm. Toss greens, onion, & tomato. Top salad with chicken, dress with bean/corn mixture. Top with cheese and avocado and/or guacamole. Serve with tortilla chips & Guacamole.

Baby Back Ribs

This recipe has to marinate for at least 8 hours or overnight...but worth the wait.

Ingredients:

• 2 lbs pork baby back ribs


• 1 (18 oz) bottle bbq sauce

Preparation:
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with bbq sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours or overnight.
Preheat oven to 300 degrees
Bake ribs wrapped tightly in the foil at 300 degrees for 2 1/2 hours. Remove from foil and add more sauce if desired.

Seared Tuna Encrusted with Sesame Seeds

So light, delicious, and easy.


Ingredients:

• 8 oz sushi grade tuna fillet


• 2 Tbs black or white sesame seeds


• Vegetable Oil

Preparation:
Wash and dry tuna fillet. Cover both sides w/ sesame seeds. Heat cast iron or heavy skillet to HOT. Coat skillet with oil enough to cover. Cook tuna 1-2 minutes per side for rare, and 2-3 minutes per side for medium rare. Enjoy!

Twice Baked Potatos

Ingredients:

• 4 large potatos


• 8 slices of bacon


• 1 cup sour cream


• 1/2 cup milk


• 4 Tbs butter


• 1/2 tsp salt


• 1/2 tsp pepper


• 1 cup shredded cheddar cheese


• 8 green onions, sliced & divided

Preparation:

Preheat oven to 350 degrees. Bake potatos in preheated oven for 1 hour. Place bacon in large deep skillet. Cook medium-high until evenly brown, drain & crumble. Allow potatos to cool for 10 minutes. Slice potatos in half lenghtwise. Scoop flesh into bowl, save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, & 1/2 onion to potato flesh. Mix with hand mixer until well blended & creamy. Spoon mixture into potato skins. Top each with remaining ingredients. Bake 15 minutes.

Spinach Artichoke Dip

Ingredients:

• 2 8 oz package cream cheese


• 3/4 cup half & half


• 1 Tbs onion finely chopped


• 1 garlic clove, minced


• 1/2 cup parmesan cheese


• 1 10oz bag frozen chopped spinach thawed- well drained


• 1 13 oz can artichoke hearts


• 2/3 cup shredded monterey jack cheese

Preparation:

Combine cream cheese, half & half in a bowl until well blended. Add remaining ingredients, except cheese, stir well. Pour mixture into Crock-Pot, cover. Cook on high for 1 1/2 to 2 hours (until warm). Sprinkle with cheese. Serve with tortilla chips, crackers, or bread

Guacamole

Ingredients:

• 4 ripe Haas avocados


• 3 Tbs lemon juice (1 small lemon)


• 5 dashes tabasco


• 1/4 cup red onion, minced small


• 1 large garlic clove, minced small


• 1 tsp salt


• 1 tsp ground black pepper


• 1 medium tomato, seeded w/ juice squeezed out, diced small


• 1 fresh jalepeno, seeded & diced small


• 1 Tbs mayo

Preparation:
Cut avocados in 1/2, remove pits, and scoop out insides. Put in bowl immediately, add lemon juice, hot pepper sauce, onion, jalapeno, garlic, salt & pepper. Toss well. Using sharp knife, slice through the avocados in bowl until cubed. Add tomatoes and mayo. Mix well. Salt and pepper to taste. Serve!

Crab Wontons

Serve with Thai Sweet Chili Sauce


Ingredients:

• 8 oz imitation crabmeat


• 1 8 oz box of cream cheese


• 20 wonton wrappers


• 1/2 cup onion, finely chopped


• salt to taste


• black pepper to taste


• 2 Tbs butter


• 6 Tbs oil deep enough to cover 1/2 wonton

Preparation:
Soften cream cheese on counter while chopping onions & cooking mixture. Sautee onions, butter, crab with salt & pepper until onions are translucent. Immediately stir hot mixtures into softened cream cheese, until mixed and throughly mixed & creamy. Spoon small amount of mixture into middle of each wonton. Close & form wonton. Heat oil in skillet on Med to Med-Hi. Place wontons in oil, turn. Done when golden brown. Serve with Thai Sweet Chili Sauce

Italian Butter Bread Dip

Butter served in authentic Italian restaurants

Ingredients:

• 1/2 Tbs minced garlic


• 1/2 Tbs crushed red pepper


• 1/2 Tbs ground black pepper


• 1/2 Tbs dried oregano


• 1/2 Tbs dried rosemary


• 1/2 Tbs dried basil


• 1/2 Tbs dried parsley


• 1/2 Tbs garlic powder


• 1/2 tsp salt


• 1/4 Tbs extra virgin olive oil

Preparation:
Using a spice or coffee grinder, grind together red & black pepper, dried herbs, garlic powder, minced garlic, & salt. Sprinkle 2 tsp of herb mixture on plate. Pour thin layer of EVOO on top. Serve with fresh italian bread. Store extra herb mixture in air tight container.

Healthy Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 6 tsp chopped parsley
• 4 1/2 Tbs fat free feta cheese, crumbled
• 1 1/2 tsp extra virgin olive oil
• dash of cayenne pepper

Preparation:

Twist off stems from mushroom caps. Chop stems and add to bowl. Mix in rest of ingredients. Spray Pam light on cooking dish. Fill mushrooms caps with remaining ingredients. Bake @ 425 degrees for 30-40 minutes.

Shrimp Ceviche

Ingredients:

• 3 lbs small raw shrimp


• 4 large tomatoes, seeded and diced


• 6 limes, juiced


• 4 lemons, juiced


• 1 cup cilantro leaves, chopped


• 1 serrano chile, seeded & finely chopped


• 1/2 cucumber, peeled & diced


• 1 red onion, diced


• 3 Tbs tomato sauce


• salt and pepper to taste

Preparation:


Lay shrimp in bottom of glass baking dish. Pour lemon and lime juice over shrimp. Refrigerate 3 hours. Toss remaining ingredients & refrigerate for additional 1 hour. Serve with chips or on fish.