World Best Roasted Food Recipes: July 2016

Sunday, July 31, 2016

Chicken Alfredo Pizza

Ingredients

Servings: 8
sauce
4 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
3/4 cup grated romano cheese
garlic butter
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
dough
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
3 cups all-purpose flour
2 boneless chicken breast halves, roasted
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make sauce: melt butter in a small saucepan over medium heat. blend in salt, pepper and flour, then stir in the milk and romano cheese. simmer, stirring constantly, until thickened. remove from heat, cover and set aside.
to make the garlic butter: melt the butter in a small saucepan over medium heat. blend in the garlic, rosemary, and salt. cook, stirring constantly, until garlic is tender but not browned. remove from heat, cover and set aside.
to make the dough: pour the warm water into a small bowl and stir in the yeast until dissolved. allow to rest until yeast foams, about 5 minutes. mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. stir in the yeast mixture, and gradually stir in the flour. gather into a loose ball and knead until a smooth ball forms. cover, and let rest 1/2 hour.
preheat oven to 400 degrees f (200 degrees c). season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. chop or shred and reserve.
to assemble the pizza: spread dough out on prepared pizza stone. top with cooled garlic butter, covering entire crust. next spread with alfredo sauce (if necessary, warm to spreading consistency), leaving crust edges. top with chicken, turning to coat with sauce.
bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. remove from oven and let set for 2 to 3 minutes before cutting.

roasted asparagus with sea salt and parmesan

Ingredients

Servings: 4
1 pound asparagus spears, trimmed and cut into 1 1/2-inch pieces
1/2 cup shredded parmesan cheese
3 tablespoons butter, melted
1 teaspoon minced garlic
3/4 teaspoon ground black pepper
1/2 teaspoon diamond crystal® coarse sea salt
1 lemon, finely zested and juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place asparagus pieces in large bowl. add parmesan cheese, butter, garlic, black pepper, diamond crystal® coarse sea salt, lemon juice, and lemon zest. toss to coat evenly.
transfer asparagus to baking dish in a single layer. bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.

Artichoke & Spinach Dip Restaurant Style

Ingredients

Servings: 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Sugar Coated Pecans

Ingredients

Servings: 1
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Recipe

preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

roasted potatoes and apples

Ingredients

Servings: 4
1/4 cup apple vinegar
1 teaspoon soy sauce
3 tablespoons brown sugar
1 1/2 teaspoons yellow mustard
1 tablespoon paprika
1 teaspoon salt
1/4 cup olive oil
1 pound potatoes, scrubbed and cubed with skin
1 pound apples, cored and cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x13 inch baking dish.
whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. pour mixture into prepared baking dish.
bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

Keligun Chicken

Ingredients

Servings: 6
6 cut up chicken pieces
1 cup soy sauce
1/2 cup distilled white vinegar
1 teaspoon crushed garlic
ground black pepper to taste
1/4 cup fresh lemon juice
salt to taste
1 cup unsweetened flaked coconut
1/3 cup chopped green onions
1 dash lemon pepper
1/8 cup chopped green onion for topping

Recipe

to make marinade: combine the soy sauce, vinegar, garlic and ground black pepper. mix together. marinate chicken in refrigerator for 2 to 4 hours.
remove chicken from refrigerator and dispose of marinade. broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. when chicken is cooked, remove bones and dice chicken meat.
put diced chicken in a medium bowl. add the lemon juice and salt and mix together. then add the coconut, green onion and lemon pepper spice. mix all together, top with green onion and serve.

roasted autumn root vegetables

Ingredients

Servings: 0
cooking spray
4 beets, peeled and cut into 3/4-inch cubes
2 new potatoes, peeled and cut into 3/4-inch cubes
2 parsnips, peeled and cut into 3/4-inch cubes
2 turnips, peeled and cut into 3/4-inch cubes
1 rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
1/3 cup vegetable broth
2 tablespoons balsamic vinegar
1 pinch italian seasoning, or to taste (optional)
1 (4 ounce) package goat cheese, crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 450 degrees f (230 degrees c).
spray a baking sheet with cooking spray.
toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
spread seasoned vegetables over prepared baking dish.
roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
stir vegetable broth, balsamic vinegar, and italian seasoning together in a small bowl.
pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
transfer roasted vegetables to a bowl and toss with goat cheese.

Roasted Garlic Cauliflower

Ingredients

Servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

sarson ka saag (indian mustard greens)

Ingredients

Servings: 6
2 large dried red chile peppers (optional)
2 bunches fresh spinach, washed and chopped
1 bunch mustard greens, washed and chopped
2 tablespoons ghee (clarified butter)
1/2 teaspoon cumin seeds
1/4 cup finely chopped onion
1/2 teaspoon ginger paste
2 teaspoons garlic paste
1/2 tomato, chopped
salt to taste
1/2 teaspoon white sugar, or to taste
1/4 cup water (optional)

Recipe

Preparation Time:

Cook Time:

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place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. set aside.
place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. if leaves are dry, mix in 1 or 2 of tablespoons of water. if leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. allow to cool.
place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. if dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Roasted Garlic Mashed Potatoes

Ingredients

Servings: 8
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Roasted Garlic Cauliflower Mash

Ingredients

Servings: 6
6 cloves garlic, crushed
3 tablespoons olive oil
1 large head cauliflower, coarsely chopped
1 teaspoon kosher salt
1 teaspoon dried parsley
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a casserole dish and drizzle with olive oil.
roast garlic in the preheated oven until tender and fragrant, about 15 minutes.
place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add cauliflower, cover, and steam until tender, about 10 minutes.
mash cauliflower and roasted garlic with olive oil together in a bowl. stir salt, parsley, and pepper into mashed cauliflower until completely incorporated. spread cauliflower mixture into casserole dish.
bake mashed cauliflower in the preheated oven until hot and flavors blend, about 15 minutes.

sausage-stuffed eggplant

Ingredients

Servings: 2
1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
1/2 pound bulk italian sausage
1/4 teaspoon garlic powder
1/4 teaspoon dried italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
brush cut sides of eggplant with olive oil and place, cut-side up a baking sheet. roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
meanwhile, brown the italian sausage in a skillet over medium-high heat; drain off the grease. place into a mixing bowl, and season with garlic powder, italian seasoning, and pepper. stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. roughly chop the eggplant meat, and fold into the sausage mixture. divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. while the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Roasted Garlic Cauliflower

Ingredients

Servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Artichoke & Spinach Dip Restaurant Style

Ingredients

Servings: 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted vegetable medley

Ingredients

Servings: 6
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Pumpkin Seed Pasta

Ingredients

Servings: 5
1 cup raw pumpkin seeds
1 tablespoon cayenne pepper
3 pounds roma (plum) tomatoes, halved
2 bunches green onions, cut into 1/2-inch pieces
6 cloves garlic, chopped
1/4 cup olive oil
1 (10 ounce) package goat cheese
1 (16 ounce) package gemelli pasta

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
spread pumpkin seeds in a single layer on a cookie sheet. sprinkle the seeds with cayenne pepper.
roast in the preheated oven until lightly browned, 3 to 5 minutes. watch them carefully so that they do not burn. set aside.
place the tomatoes in a single layer on a cookie sheet. scatter the green onion and garlic over the tomatoes. drizzle the vegetables with olive oil to coat.
roast in the preheated oven 45 minutes. remove from oven and cool slightly; remove the skins from the tomatoes.
meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the gemelli, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. drain well in a colander set in the sink.
stir the goat cheese into the hot pasta until melted. then, stir in the roasted peeled tomatoes. place the pumpkin seeds on top of pasta to serve.

roasted peppers in oil (peperoni arrostiti sotto olio)

Ingredients

Servings: 6
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
3/4 cup extra-virgin olive oil
1 clove garlic, minced
5 leaves fresh basil leaves, finely sliced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat and lightly oil the grate. reduce grill heat to medium.
grill whole peppers until charred on all sides, turning about every 5 minutes. place charred peppers in a plastic food storage bag and tie shut. allow peppers to cool in bag.
combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
remove cooled peppers from bag and scrape off charred skins. cut peppers in half and remove seeds and stems. slice peppers into long strips and place in oil mixture. mix well, assuring peppers are covered in oil. serve, storing leftover peppers in refrigerator for up to 5 days.

roasted vegetable medley

Ingredients

Servings: 6
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

salvadorian roasted turkey

Ingredients

Servings: 1
10 large roma (plum) tomatoes, halved and seeded
1 large green bell pepper, halved and seeded
2 tablespoons vegetable oil
1 (10 pound) whole turkey, neck and giblets removed
1 granny smith apple - peeled, quartered, and cored
1 (5 ounce) jar pitted green olives, drained
2 dried ancho chiles, stemmed and seeded
1/2 cup raw pumpkin seeds
2 bay leaves
1 onion, cut into chunks
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place an oven rack in the topmost position and preheat oven on the broil setting. line a baking sheet with aluminum foil.
place tomatoes and bell pepper the baking sheet, cut-side down. broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees f (165 degrees c).
meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. when hot, add the turkey and sear on all sides until browned, about 10 minutes. once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. set aside.
heat a skillet over medium-high heat. add the ancho chiles, pumpkin seeds, and bay leaves. cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. blend until you have a thick, smooth sauce. season with salt and pepper to taste, adding a little liquid from the olives if desired.
brush the sauce the turkey, and place into preheated oven. cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees f (80 degrees c), about 3 hours, basting occasionally.

Chinese-style Peanut Cookie

Ingredients

Servings: 4
3/4 cup roasted peanuts, finely ground
1 cup all-purpose flour
1/4 cup corn flour
1 1/4 cups confectioners' sugar
1/2 cup vegetable oil
1 egg yolk, beaten (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. make a well in the center of the peanut mixture. slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. let cool on racks.

perfect turkey

Ingredients

Servings: 1
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white

Recipe

Preparation Time:

Cook Time:

Ready Time:

rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

Artichoke & Spinach Dip Restaurant Style

Ingredients

Servings: 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Orange Cornish Hen For Two

Ingredients

Servings: 2
1 cornish game hen, thawed and giblets removed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup frozen orange juice concentrate, thawed
1/4 cup honey
1/4 cup ketchup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
season hen with salt and black pepper; place in a roasting pan.
roast hen in the preheated oven until partially cooked, 25 to 30 minutes.
mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes.
baste hen with orange glaze; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees f (82 degrees c), 35 to 40 more minutes. let rest for 10 minutes before serving.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

perfect turkey

Ingredients

Servings: 1
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white

Recipe

Preparation Time:

Cook Time:

Ready Time:

rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

spaghetti squash with fire roasted tomatoes

Ingredients

Servings: 6
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 cup chopped asparagus
1 cup chopped onion
1 tablespoon minced garlic
2 (14.5 ounce) cans fire-roasted tomatoes with garlic (such as hunt's®), drained
1 cup crumbled feta cheese
12 pitted kalamata olives, halved
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
lay spaghetti squash halves with cut sides down a baking sheet.
bake squash in the preheated oven until a knife easily cuts the skin, about 45 minutes. remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm.
heat vegetable oil in a skillet over medium heat; cook and stir asparagus, onion, and garlic until tender, about 10 minutes. stir in fire-roasted tomatoes, feta cheese, and olives; cook until heated through, 3 to 5 minutes. toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.

Amazing Oven Roasted Potatoes

Ingredients

Servings: 6
6 potatoes, cut into chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon cracked black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
rinse and dry potatoes with a paper towel and transfer to a large bowl. add olive oil, seasoned salt, salt, and black pepper; mix well. spread potatoes on a baking sheet.
bake in preheated oven for 30 minutes, turning potatoes occasionally. continue baking until potatoes are tender and golden brown, about 30 minutes more.

roasted asparagus with bacon and feta cheese

Ingredients

Servings: 4
1 bunch asparagus, trimmed
2 tablespoons olive oil
salt and ground black pepper to taste
8 slices crisply cooked bacon, crumbled
1/2 cup crumbled feta cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil or parchment paper.
pour olive oil into a resealable plastic bag; season with salt and pepper. add asparagus, seal the bag, and shake bag to coat asparagus with the oil.
remove asparagus from the oil and shake to remove excess. discard the remaining oil. arrange asparagus the prepared baking sheet.
roast asparagus in preheated oven until tender, about 10 minutes.
transfer asparagus to a serving platter; sprinkle bacon and feta cheese over the asparagus.

grilled tomato, onion, and bread salad

Ingredients

Servings: 8
2 red onions, sliced 1/2 inch thick
8 plum (roma) tomatoes, cored
4 tablespoons olive oil, divided
4 cups cubed italian bread
2 teaspoons dried thyme leaves
salt and pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices
1/2 cup shredded fresh basil
3 tablespoons red vinegar
2 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat.
brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. sprinkle with thyme, salt, and pepper; toss well. skewer the bread cubes with metal skewers.
grill bread on preheated grill until golden brown on all sides, about 3 minutes. grill onions and tomatoes until soft, about 5 minutes.
chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. pour over the salad, and toss to coat.

chef john's corned beef hash

Ingredients

Servings: 4
1 1/2 pounds potatoes, peeled and quartered
1 1/2 pounds cooked corned beef, finely chopped
1 bunch green onions, chopped
salt and ground black pepper to taste
2 cloves garlic, crushed
1 tablespoon butter
1/4 cup roasted tomato salsa

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. drain and finely chop.
cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. stir green onions, salt, and pepper into beef. add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
stir potatoes, salsa, and a pinch of salt into beef mixture. pat mixture down in the skillet with a spatula and divide hash into 4 sections. cook, without stirring, until a crust forms on the bottom, about 5 minutes. flip sections and cook until a crust forms on the bottom again, about 5 minutes more. repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Roasted Garlic Cauliflower

Ingredients

Servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted parmesan-garlic carrots

Ingredients

Servings: 4
1 pound carrots, peeled
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. arrange coated carrots the prepared baking sheet.
roast carrots in preheated oven until crisp-tender, about 45 minutes. sprinkle 1/4 cup parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. garnish with additional parmesan cheese to serve, according to your taste.

roasted cauliflower

Ingredients

Servings: 4
cooking spray
1 large head cauliflower, cut into small florets
2 tablespoons olive oil, or as needed
1 tablespoon seasoning
1 tablespoon garlic salt
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 500 degrees f (260 degrees c). spray a baking sheet with cooking spray.
place cauliflower in a resealable plastic bag. add olive oil, seasoning, and garlic salt to cauliflower; mix until evenly coated. spread cauliflower in an even layer the baking sheet; season with salt. cover cauliflower with aluminum foil.
roast in the preheated oven until cauliflower are slightly soft, 10 to 15 minutes. remove foil and toss cauliflower with tongs. continue roasting until cauliflower are browned and crispy, about 15 minutes.

Stuffed Peppers With Quinoa

Ingredients

Servings: 6
3 red bell peppers, sliced lengthwise
1 tablespoon olive oil
1 onion, finely chopped
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup chicken broth
3/4 cup quinoa
1/2 carrot, grated
1 (14 ounce) can black beans, rinsed and drained
1 (6 ounce) package fresh spinach, or more to taste
1/2 cup shredded mexican cheese blend

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish and arrange red bell peppers in dish.
roast peppers in the preheated oven until tender, about 30 minutes.
heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. spoon quinoa mixture into roasted red peppers and top with mexican cheese blend.
bake in the oven until cheese is melted, about 15 minutes.

Roasted Garlic Mashed Potatoes

Ingredients

Servings: 8
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

roasted vegetable medley

Ingredients

Servings: 6
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Sriracha Whole Roasted Cauliflower

Ingredients

Servings: 6
1/4 cup olive oil
1 lemon, zested and juiced
1 tablespoon sriracha sauce
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon montreal steak seasoning
1 teaspoon ground coriander
1 head cauliflower, leaves removed and base trimmed
1/4 cup freshly grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
mix olive oil, lemon zest, lemon juice, sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. cool cauliflower for 5 to 10 minutes. cut cauliflower into wedges and sprinkle parmesan cheese over each.

Artichoke & Spinach Dip Restaurant Style

Ingredients

Servings: 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

steamed green beans with roasted tomatoes

Ingredients

Servings: 6
4 cups tomatoes, cut into 1-inch pieces
1 whole head garlic, cloves separated and peeled
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds fresh green beans, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
mix tomatoes, garlic cloves, salt, pepper, and olive oil in a large bowl; spread into a 9x13-inch baking dish.
roast tomatoes in the preheated oven until they are lightly flecked with brown spots and the garlic cloves are tender, about 45 minutes; remove from oven after 20 minutes and mash lightly with a spatula.
about 5 minutes before tomatoes are done, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add green beans, cover, and steam until just tender, about 5 minutes. place steamed green beans into a serving dish and combine with roasted tomatoes to serve.

torta rustica

Ingredients

Servings: 1
2 1/4 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon salt
3/4 cup butter, diced
2 eggs
4 tablespoons cold water
1 1/2 cups ricotta cheese
4 ounces feta cheese
1 cup grated parmesan cheese
1 egg
1/4 cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
1/2 pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

Recipe

mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Saturday, July 30, 2016

Crystal's Awesome Potato Salad

Ingredients

Servings: 6
4 potatoes, peeled
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chopped roasted red pepper
2 tablespoons chopped pepperoncini
2 hard cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons dill pickle relish
1 teaspoon dijon mustard
1 tablespoon prepared yellow mustard
1 clove garlic, minced
1 teaspoon dried dill
1 teaspoon chopped parsley
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes in a large saucepan with enough water to cover, and bring to a boil over high heat. reduce heat to medium low, cover and simmer until potatoes are tender. drain and cool; cut into 1-inch cubes.
in a large bowl, combine potatoes with onion, celery, roasted red pepper, pepperoncini and eggs.
in a small bowl, mix mayonnaise, sour cream, pickle relish, dijon and yellow mustards, garlic, dill, parsley and red pepper flakes. pour mixture over potatoes and stir gently to combine. season to taste with salt and pepper. cover and chill for 2 hours before serving.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

How To Make Roasted Red Potatoes

Ingredients

Servings: 6
1/4 cup olive oil, or more if needed
2 pounds red potatoes, cut into evenly sized pieces
5 fresh thyme sprigs, or to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/2 large red bell pepper, seeded and cut into 1-inch pieces

Recipe

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
pour olive oil into a heavy baking dish (such as an enameled cast iron dish). place potatoes into the baking dish and toss to coat with olive oil. sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
bake in the preheated oven for 30 minutes. toss vegetables to turn over. some potatoes may stick; don't try to turn them. return to oven and bake for 20 more minutes.
toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. continue baking until potatoes are browned and tender, about 15 more minutes.
turn oven off and leave potatoes in the oven for 15 more minutes. toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

torta rustica

Ingredients

Servings: 1
2 1/4 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon salt
3/4 cup butter, diced
2 eggs
4 tablespoons cold water
1 1/2 cups ricotta cheese
4 ounces feta cheese
1 cup grated parmesan cheese
1 egg
1/4 cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
1/2 pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

Recipe

mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Steak Deals

Ingredients

Servings: 6
2 pounds bottom round roast, cut into 1/8 inch thick slices
salt and pepper to taste
2 (8 ounce) packages cream cheese, sliced
15 fresh hot chile peppers, seeded
2 pounds bacon, sliced

Recipe

to grill: preheat grill to medium low heat. to roast: preheat oven to 350 degrees f (175 degrees c).
spread out beef slices and season with salt and pepper to taste. put a slice of cream cheese and a hot pepper on the end of each slice, and roll up like an eggroll. wrap 1 slice of bacon lengthwise around each steak deal, then wrap a second bacon slice around each so that the first slice is secured. secure steak deals with toothpicks and place in disposable pans for grilling, or a 9x13 inch baking dish for roasting.
cook steak deals on grill or in oven long enough for beef to be cooked through and bacon to be somewhat crispy (20 to 30 minutes).

Artichoke & Spinach Dip Restaurant Style

Ingredients

Servings: 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted brussels sprouts

Ingredients

Servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

rosemary marlin with roasted corn and tomato relish

Ingredients

Servings: 3
1/2 cup extra virgin olive oil
1 sprig fresh rosemary, leaves stripped and finely chopped
2 pounds marlin steaks
1/4 cup extra virgin olive oil
1 large onion, minced
2 cups cherry tomatoes, halved
2 ears corn, kernels cut from cob
2 cloves garlic, minced
1 sprig fresh rosemary, leaves stripped and finely chopped
2 teaspoons kosher salt, or to taste
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make the marinade, place 1/2 cup olive oil and 1 sprig of rosemary into a resealable plastic bag. add the marlin steaks, seal the bag, and turn gently to evenly coat the fish. refrigerate for 1 hour.
preheat oven to 450 degrees f (230 degrees c).
pour 1/4 cup olive oil into an oven-safe 10 inch skillet. stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary, and kosher salt.
place skillet in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
preheat an outdoor grill for high heat. lightly oil grate, and set 4 inches from the heat.
place the fish on the preheated grill, and season with salt and pepper to taste. cook, turning once, until fish is opaque and flakes easily with a fork, about 5 minutes each side depending on thickness. place the fish on a serving platter, and top with corn and tomato relish

perfect turkey

Ingredients

Servings: 1
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white

Recipe

Preparation Time:

Cook Time:

Ready Time:

rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

Artichoke & Spinach Dip Restaurant Style

Ingredients

Servings: 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

trail mix white fudge

Ingredients

Servings: 42
1/2 cup dried cranberries
1/2 cup dried apricots, cut into 1/2-inch dice
1/2 cup roasted pistachios, coarsely chopped
1/2 cup crystallized ginger, cut into small pieces
2/3 cup granulated sugar
1 (5 ounce) can evaporated milk
1/4 teaspoon salt
8 ounces white chocolate chips (or bar, cut into medium dice)
1 1/2 cups miniature marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
spray an 8-inch square pan with cooking spray. fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
place cranberries, apricots, pistachios and ginger in a medium bowl. then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. press fudge into prepared pan. refrigerate until cool and hard, about 1 1/2 hours.

Lemon Leek Roasted Cornish Hens

Ingredients

Servings: 4
4 rock cornish hens
2 lemons, halved
2 sliced leeks, white part only
2 tablespoons poultry seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place hens in a lightly greased 9x13 inch baking dish. stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
bake at 350 degrees f 9175 degrees c) for 1 hour, or until hens are cooked through and juices run clear. let stand 10 minutes, then remove lemon and leeks.

ben's bearnaise sauce

Ingredients

Servings: 1
1/2 cup dry white
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the , vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. boil over medium-high heat until the liquid is reduced to about 2 tablespoons. strain vinegar reduction into a large bowl; set aside.
bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. whisk constantly until the yolks have thickened and turned a pale lemon yellow color. the mixture will form ribbons when the whisk is lifted from the bowl. once the yolk has reached this point, remove the bowl from the simmering water.
slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. do not stop whisking until all of the butter is fully incorporated or the sauce will separate. once finished, the mixture will have become a thick and creamy sauce. serve immediately.

Roasted Garlic Cauliflower

Ingredients

Servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

slow roasted bbq beef roast

Ingredients

Servings: 10
5 pounds boneless rump roast
2 cloves garlic, sliced
1 teaspoon spanish paprika
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare an outdoor rotisserie grill for medium heat.
cut slits on all sides of the roast, and insert garlic slices.
in a small bowl, mix paprika, salt, pepper, rosemary, and thyme. rub the mixture over the roast.
place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees f (63 degrees c). allow to rest about 20 minutes before slicing.

Roasted Garlic Cauliflower

Ingredients

Servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted beets, apples, and fennel

Ingredients

Servings: 6
5 medium beets, peeled and quartered
5 apples, cored and chopped
2 heads fennel, trimmed and thickly sliced
1/2 cup honey dijon salad dressing
1/4 cup apple vinegar
2 tablespoons olive oil
1 teaspoon sea salt
ground black pepper, to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place the beets, apples, and fennel in a large roasting pan. in a small bowl, mix together the honey dijon salad dressing, apple vinegar, olive oil, salt, and pepper. pour the dressing mixture over the beets, apples, and fennel and mix well.
roast in the oven for 1 hour or until the beets are tender.

Roasted Garlic Cauliflower

Ingredients

Servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted vegetable medley

Ingredients

Servings: 6
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.