Appetizer
1 Bunch broccoli
1 Red onion -- chopped small
1 Package sharp cheddar cheese -- shredded
1 Egg
1 Cup flour
1 Cup bread crumbs-sesoned
1 Cup vegetable oil
Cook broccoli
Combine broccoli, red onion, cheese in bowl
Roll into balls
Refrigerate
Roll in flour, egg, bread crumbs
Heat oil in pan
Cook until done
Serve with honey mustard dressing
¼ Cup plus 2 tablespoons vegetable oil
¼ Cup flour
2 Cups milk
½ Cup parmesan cheese – grated
½ Cup Monterey jack cheese – grated
1 Cup onion – chopped
10 Ounces spinach – chopped
2 Tablespoons garlic – chopped
2 Cans artichoke hearts -- drained and cut into fourths
Salt
Cayenne—Cayenne can be spicy, use as much or as little as you want, you can also replace it with different spices
Preheat oven to 400 degrees
Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat.
Stir the mixture constantly for 5 to 6 minutes for a blond roux.
Whisk in the milk and bring the liquid up to a boil.
Season the liquid with salt and cayenne.
Simmer the liquid to 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon.
Remove the sauce from the heat and stir in the Cheeses.
Set the sauce aside.
In a saute pan, hear the remaining vegetable oil.
When the oil is hot, add the onions and saute for 2 minutes.
Stir in handfuls of spinach at a time, until all the spinach is incorporated.
Add the garlic and artichoke and saute for 2 minutes.
Season the vegetables with salt and cayenne.
Remove the vegetables from the heat and turn into a mixing bowl.
Fold the Bechamel sauce into the vegetables.
Turn the mixture into a baking pan.
Bake the dip for 10 to 15 minutes, or until the top is golden brown.
You can also put this in a small crock pot instead of baking it.
Serve with Chips.
1 stick plus 1 tbls butter
1 pound spinach (baby) chopped
1 small onion finely chopped
3 cloves garlic chopped
2 cups crumbled feta
1/2 tsp grated nutmeg
1 tsp paprika
salt & pepper
1 package phyllo sheets, thawed
Melt tablespoon butter in pan.
Once melted add the chopped onion, cook on medium till translucent.
Add garlic and spinach. Cook until spinach is wilted stirring as needed.
Strain the spinach mixture. I usually put it in a cheese cloth or kitchen towel and squeeze.
Put the spinach mixture in a bowl, add feta and spices. Mix to combine.
Working with Phyllo —Keep it covered with a dampened towel
Melt the stick of butter
Lay one sheet of phyllo on your workspace, brush with some melted butter
Place another sheet of phyllo on top of the first sheet and brush with some butter
Cut the sheets into 6 pieces along the long side so you have 6 stripes about 12 by 2 3/4 inches
Put a heaping tablespoon of filling in corner of the strip closest to you, then fold corner of phyllo over to enclose filling and form a triangle.
Continue folding strip, maintaining the triangle shape.
Put the triangle, seam side down, on a baking sheet covered with parchment, and brush the top with butter.
Make more triangles, using all the Phyllo and filling.
Bake till golden brown 20-25 minutes in an 375 degree oven
4 Medium ears of corn, shucked
2 Tablespoons olive oil
Salt
Pepper
1 Tablespoon butter
1 Cup minced onion
1/4 Cup small diced red peppers
1/4 Cup small diced yellow peppers
1 Medium Jalapeno, Stemmed, seeded and minced
1 Tablespoon chapped garlic
1 Cup mayonnaise
1/2 pound grated Monterey jack cheese
2 Tablespoons finely chopped green onions, green part only
Preheat oven to 400
Rub each ear of corn with the oil
Season with salt and pepper
Place the corn on the grill and cook for 1 minute on all sides (it can be done under the broiler in the oven if needed)
Remove the corn and let cool
With a sharp knife, remove the kernels from the cobs
In a large saute pan, melt the butter
Add onions and peppers
Saute for 2 minutes
Add corn and continue to saute for 2 minutes
Add jalapeno and garlic
Continue to cook for 1 minute
Remove from the heat and col slightly
Turn the vegetable misture into a mixing bowl
Stir in the green onions
Season with salt and pepper
Pour the mixture into a greased 6 cup oven proof baking dish
Top with cheese spreading evenly
Bake for 10-15 minutes or until bubbly
Note: I have also put this into a small crock pot in place of putting it in the oven as it will keep warm longer
I have also made this with turkey slices and cheddar cheese. You can be creative with the filling.
1 Sheet Puff Pastry, thawed
1 Large Egg, beaten lightly
2 Ounces thinly sliced Prosciutto
1 Red Pepper, roasted, peeled and seeded, sliced 1-inch thick (you can also buy a can of roasted peppers, pat the peppers dry and slice)—See recipe for roasted peppers below.
Preheat oven to 400
On a lightly floured surface arrange pastry sheet with the short side facing you and cut it in half
Arrange a half of the sheet with the long side facing you and brush edge of far side with some egg.
Put 1/2 of the prosciutto evenly on top of the pastry, avoiding egg-brushed edge.
Put 1/2 of the pepper strips on top of prosciutto
Starting with the side nearest you, roll pastry and wrap in plastic. Make the other log in the same way.
Refrigerate with seam sides down, until firm, at least 20 minutes
Cut logs into 1/2 inch-thick slices and arrange cut side down, on parchment lined baking sheet
Bake Pinwheels in batches until golden about 14-16 minutes.
How to Roast a pepper
Put pepper on a cookie sheet (do not line with parchment as it will burn)
Brush with a little olive oil
Broil the pepper in oven till pepper is charred on all sides, you will need to turn it during cooking
Remove from oven
Put pepper into a plastic zip bad, remove the air, and close for 5-10 minutes
After 10 minutes remove from bag and peal the pepper
Remove the seeds and chop
This can also be done on a gas grill outside over high flame (same process
8 Ounces Crescent rolls
Broccoli
Carrots
8 Ounces Cream Cheese-Softened
1/3 Cup Buttermilk Ranch Dressing
1 Teaspoon Dill
1 Cup Shredded fine Cheddar Cheese
Preheat oven to directions on Crescent Rolls Package
Put entire tube of crescent rolls in bottom of 9x13 baking pan. Crimp seems together
Bake until golden brown
Let cool
Mix Cream Cheese, buttermilk ranch, and dill together in small bowl
Spread on top of the cooked and cooled crescent rolls
Finely chop broccoli and carrots
Spread broccoli and carrots on top of the crescent rolls and ranch mixture
Spread cheese on top
Cut into squares
Refrigerate
1 Cup Water
1 Cup Sugar
1 Cup Soy Sauce
1/4 Cup Vegetable oil
1/4 Cup Pineapple Juice
Garlic Powder
I usually double this recipe depending on how many chicken wings I am making. A big package from Costco (usually has two sides and 3 compartments per side) Each side will double this recipe. If you buy the small cans of pineapple juice (comes in a six pack) each can is a 1/2 cup.
Directions
Combine all ingredients from water to pineapple juice.
Pour over chicken
Sprinkle with garlic powder
Marinate for 24 hours stirring occasionally (or put the wings into a zip bag remove air and rotate)
Preheat oven 375-400
Cook chicken on disposable cookie sheet until done, you ay have to drain some of the liquid about 1/2 was through cooking.
The longer you cook the darker they get and taste better. Cook for 45 minutes to 1 hour till you have the desired color.