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: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- 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.
Ingredients
- Servings: 4
- 4 bone-in chicken breast halves, with skin
- 1/3 cup red pepper jelly
- 1/3 cup dijon mustard
- 1/3 cup honey
Recipe
Preparation Time: 5 mins
Cook Time: 1 hr
Ready Time: 1 hr 5 mins
- preheat the oven to 350 degrees f (175 degrees f).
- arrange chicken breasts in a baking dish so they are not crowded. in a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
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: 30 mins
Cook Time: 4 hrs
Ready Time: 17 hrs
- 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.
Ingredients
- Servings: 3
- 6 ounces linguine pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
- 1 (9 ounce) box frozen creamed spinach, thawed
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- 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 linguine, 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 11 minutes. drain well in a colander set in the sink.
- meanwhile, heat the olive oil in a large saucepan over medium heat. stir in the garlic, and cook until softened, about 3 minutes. stir in the fire-roasted tomatoes and bring to a simmer. cook 1 minute before adding the creamed spinach. cook and stir 5 minutes; season to taste with salt and pepper. stir the drained linguine into the tomato sauce before serving.
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: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- 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.
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: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- 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.
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: 15 mins
Cook Time: 30 mins
Ready Time: 1 hr 15 mins
- 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.
