Recipe: Broccoli Cheddar Casserole

Ingredients:

3 heads broccoli (or substitute with cauliflower)

1/2 cup butter

1/2 cup all-purpose flour

1 cup heavy cream 

2 cups nonfat  milk

1/2 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

1 cup pepper jack cheese

1 cup sour cream

1 cup grated cheddar

Directions:

Bring 6 quart water to boil

Add broccoli 

remove after four minutes and set in a baking dish

Heat butter in wide skillet

Sprinkle flour into butter

Whisk together on medium heat until smooth and emits nutty aroma

Heat Cream and milk in a separate 

Slowly add milk stirring constantly with whisk  adding 1/4 cup at a time and stirring until glossy each time 

Continue until all milk has been added in

Add Salt , Pepper, Cayenne pepper, and pepper jack cheese

Stir until jack cheese is melted and sauce is bubbling 

Turn heat down and fold in sour cream

Pour over broccoli  and sprinkle 1 cup cheddar over broccoli.

Bake at 350 degrees for 40 min. 

RECIPES: STIR- FRY SPINACH ORZO PASTA SALAD

Need to get your spinach in? Here is how!

Make the Spinach Stir-Fry and eat it by itself or combine the stir-fry with Orzo pasta and fresh salad ingredients to make a fantastic pasta salad that your friends will rave about.

Spinach Stir-Fry:

1 bag (6 oz) washed ready to use fresh

spinach (chopped in strips) set aside

1Tbs Olive Oil

1 Clove crushed garlic

1/8 C. red onion chopped small

1 pint grape tomato cut in halves

1/4 tsp sea salt

1/4 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp fresh cracked pepper

Pasta:

1 cup Orzo (about 2.5 cups cooked)

Fresh Salad Mix:

1 6-inch piece of celery chopped in small pieces

1 green onion cut in slivers

2 Tbs fresh dill chopped fine

2 Tbs favorite Italian dressing

1/4 cup toasted pine nuts

1/2 cup crumbled feta cheese

Directions:

Spinach Stir-Fry:

Heat oil on medium high. Add garlic saute for 30 sec.

add red onion and saute for 90 sec

Add cut tomatoes and seer each side stirring frequently ( about 3 min)

Add cut spinach saute until spinach just wilts.

Add sea salt, cayenne pepper, paprika, and cracked pepper. Stir and remove from heat and set aside.

Pasta:

Cook Orzo pasta al dente (about 6 minutes) in boiling water with 1tsp salt and 1/2 tsp olive oil.

Drain and rinse with cold water and set aside.

Salad Mix:

Combine celery, green onion, dill, Italian dressing, pine nuts, and feta. Set aside.

Combine Spinach Stir-Fry with Orzo pasta. Toss in the fresh salad mix ingredients.

Refrigerate and Serve when you are ready to eat.

RECIPES: CUMIN SPICED GREEN BEANS

1 Tbs Olive Oil

1/2 tsp Cumin Seeds

1/4 cup onion chopped fine (optional)

1 Family Size (24 oz) Frozen Cut Frozen Green Beans

1 tsp cumin powder

1/2 tsp turmeric powder (don't get this on your clothes or it will never come out)

1/2 tsp salt

1 large fresh squeezed Lemon (about 4 Tbsp)

Heat Olive Oil on Med Hi

Drop in Cumin Seeds

Immediately add onions and saute for 1 min

Add Frozen Green Beans and saute for 5 minutes until all beans are soft

Sprinkle cumin, turmeric, and salt. Sautee for 10 more minutes.

Squeeze lemon over beans.

Serving Suggestions: Serve as a vegetable side with grilled chicken, steak or shrimp. Serve over 1/4 cup brown rice for a healthy side.

Recipes: The Best Macaroni and Cheese Ever

I finally did it! I came up with the perfect cheese sauce for homemade Mac and Cheese.
Pay close attention because a great macaroni and cheese is not as easy as one would think. One of my favorite dishes is Mac and Cheese and I have struggled for years to get the recipe perfect. Hopefully I can impart all the tricks so you can enjoy the same great results and learn some new cooking words while you are at it.

Ingredient List:
2 Tbs Unsalted Butter
2 Tbs White Flour
1 1/2 Cup  nonfat milk warmed
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups grated pepper jack cheese (16 oz.)

6 cups cooked elbow macaroni

Crumbled bacon for garnish


Perfect sauces originate from a perfect Bachamel Sauce first. First you have to make a Roux, turn that into Bechamel Cream Sauce and then add cheese to make your perfectly Cheese Sauce to which you add your macaroni.

Roux is a combination of unsalted butter, cooked with flour until the flour itself is "cooked out" at which time you get a nutty aroma.

Here we go: Making the Roux- Heat 2 Tbs Butter with 1/4 tsp cayenne pepper. Add 2 Tbs white flour. Stir with a whisk on a medium low heat that allows some bubbling but not burning. If it turns dark brown or burns, toss it out and start over! No one wants to eat brown macaroni and cheese! The only brown color should be the tiny flecks of cayenne pepper. Cook stirring constantly until a nutty aroma appears. This should take about 5 minutes. Getting to the nutty aroma stage is a must otherwise you will taste the uncooked flour in your sauce.

Heat up 1 1/2 cup nonfat milk in the microwave for 1 minute. Heating up the milk is equally as important as making the Roux. I am not sure why this works so well but trust me IT IS IMPORTANT.

Slowly add warm milk to roux while stirring continuously over low-med heat. The Roux will expand as you add the milk to create a smooth silky sauce. Do not add more milk until the bit that you have added has been absorbed by the roux mixture. Once all the milk is added stir over low heat until desired thickness is achieved. Add additional non fat milk (warm of course) if you want a thinner sauce.

Add 1/4 tsp salt and 1/4 tsp pepper

Add 2 cups shredded cheese. I prefer Pepper Jack. But, you could use Colby and Jack or even cheddar. You can use what ever you like. Stir mixture until cheese is all melted.

Fold in cheese sauce to 6 cups cooked macaroni. Serve immediately with crumbled bacon on top or Transfer to a baking dish. Top with crispy fresh crumbled bacon and set aside. Bake at 350 for 30 just before serving.

Makes eight 1 Cup Servings.

Awesome!!!!!!

Recipes: 2 Minute Microwave Corn on the Cob

Years ago my friend at work would bring everyone fresh corn on the cob, a stick of butter and a roll of wax paper. We would all gather in the break room shuck our corn rub some butter on it and roll it up in wax paper and twist the ends. We'd stick them in the microwave one by one and the result was unbelievable! Thanks Gwen for all the years of corn and shucking memories. I can't wait for this years crop to come in. This method of corn cooking was one I adopted at home because it was quick and easy and my kids loved it. The loved the aroma, they love the taste and they love those corn holders you stick in the ends of the cob so you can hold your corn easily.

Now that everyone is more health conscious, we don't use butter in our house for corn, we use butter spray and it is just as good especially if you get really sweet corn. Here is how to do it...

4 large corn on the cobs (shucked and rinsed)

butter spray

wax paper

Spray each cob with a generous amount of butter spray and roll the corn up in a piece of wax paper twisting the ends to secure the corn inside. Microwave each piece for 2 minutes on hi. (Only 90 sec for small pieces). Remove wax paper and put on corn holders and you are ready to eat. E Z !!!

Recipe #27: Yellow Rice

4 Tbs Corn Oil
1/2 tsp mustard seeds
1 medium white onion diced medium

1/4 tsp cumin seeds
1 medium Serrano chili minced (optional)
1 Tsp Turmeric Powder
1 tsp salt
1/4 cup Spanish peanuts
6 cups cooked Rice
1/2 cup fresh cilantro chopped fine
1/2 fresh squeezed lemon

Heat oil on med-high. Add mustard seeds and cover immediately to prevent splattering and popping of oil. Add onions, cumin seeds and chili. Cook until translucent.Reduce heat to medium. Add Turmeric and salt. Add Spanish peanuts. Mix well over medium heat for 5 minutes. Remove from heat and allow to cool. Add rice one cup at a time and mix completely until all rice has been added. Add cilantro and lemon and mix well.

Servings: 6 One cup servings
Serving Ideas: Serve with Nonfat Plain Yogurt or Raita (Indian style tangy yogurt with cucumbers and onions).

Recipe #25: Cauliflower and Peas

4 Tbs Corn Oil
1/2 tsp mustard seeds

1 Med Yellow Onion (minced)
1 Tbs Ginger (minced)
1 Tsp Garlic (minced)

1/2 tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
1/4 tsp cayenne pepper
1 tsp salt

1 can Rotel Original (14.5 oz)

1 whole cauliflower cut in pieces

1 1/4 frozen peas thawed
1/2 cup fresh Coriander Chopped

Heat oil on medhi. Add mustard seeds (use cover so it does not pop out on you).
Add onion , ginger and garlic and sautee til tender.
Add all spices and salt. Stir
Add Rotel and simmer 5 minutes on med heat.
Add Cauliflower and stir until all cauliflower is covered evenly. Cover and cook stirring occasionally for 15 min.
Add Peas and cook uncovered 5 min on medium until most of the water evaporates.
Add fresh Coriander. Stir and serve.


Serving suggestions: With Nann, rice or by itself.
Servings: 4
Storage: regrigerate for upto 5 days.

Recipe #24: Gourmet Canned Potatoes

This is the fastest and easiest recipe for a potato side dish I have ever make and everyone "LOVES" it when I make them. It is a bonus that the recipe calls for only 2 Tbs Butter for 6 servings. I serve them with the most elegant main course of grilled salmon, with breakfast quiche and even with everyday baked or grilled chicken. The secret is no one knows they come from a can! They are reddish bronze in color and crispy on the outside and the perfect texture on the insides.


1 Large can (64oz) Del Monte new potatoes (drained)
2 Tbs butter (not margarine)
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp salt

In a non-stick pan, add potatoes and butter. On medium heat roll the potatoes until they are covered evenly with the butter. Sprinkle over potatoes the cayenne, paprika, pepper and salt. Roll the potatoes until evenly coated with the spices. Turn up the heat until all watery liquid is evaporated and only butter remains in the pan. Reduce to medium high and continue to seer each potato until all sides of all the little potatoes are bronzed to a crisp about 10 min. They should be crispy on the outside and smooth but dense in the middle. Remove from heat and serve.
If you are serving these for breakfast, quarter the potatoes before cooking them.

Recipe #17: Avocado Salad Dip

1 ripe avocado (soft to the touch like a peach)
1 tsp red onion, chopped fine
1Tbs cilantro, chopped fine
¼ tsp minced jalapeno
½ juice of lime, seeds removed
¼ tsp sea salt
Dash of pepper

Cut around avocado lengthwise taking care not to cut through the seed. Split apart half of the avocado and scoop the seed out with a spoon. Then scoop the inside of the avocado out with a spoon and put in a serving bowl. Cut the avocado in small chunks. Add the remainder of ingredients. Toss with a fork and slightly mash some of the avocado. Top off with a sprinkle of sea salt and garnish with cilantro.
Serve with chips and salsa or as a side with Mexican food. Do not make too far in advance or it will turn brown. If you have to prepare ahead squeeze additional lime on top of finished salad and cover tightly with saran wrap.
Yields: 2 servings

Recipe #16: Mom’s Indian Yogurt Rice (Musiru Anah)

1 uncooked rice (long grain rice) I use Mahatma brand for this recipe
2 cup water

1 tbs corn oil
2 tsp Split Urid Dal, also called Matpe Beans (hulled and split)
10 curry leaves (if available)
½ tsp black mustard seeds
½ tsp cumin seed
1 medium Serrano or jalapeno chili finely chopped
½ large red onion chopped fine
½ cup fresh cilantro chopped fine

2 cup non-fat plain yogurt
1 cup butter milk
¼ cup sour cream

Cook ahead the Rice- in a double boiler:
If you don’t own one you can easily set one up by putting a metal mixing bowl that fits inside a covered pot. Fill covered pot with 1-2 inches of water. Heat water on medium heat so water gets hot and creates steam but not so it is boiling. Put uncooked rice and 2 cups water in the metal mixing bowl. Set metal mixing bowl into the pot of heating water. The water should not come above the half way point of the mixing bowl. Cover and cook for 40 minutes. It should appear wet but cooked when you uncover lid. Turn burner off and let rice cool completely in the pot with the lid on.
Prepare Yogurt:
Combine yogur, butter milk, and sour cream and set aside.
Prepare Masala:
Heat oil on med-hi, add Urid Dahl, stir 1 min. Add curry leaves and mustard seeds and cover immediately so oil does not splatter. Turn heat to med . Add cumin seeds and stir. Add Serrano chili and onions. Cook 2 minutes and turn off burner. Add cilantro and stir.
Final Preparation:
Combine Cooled Rice with Prepared Yogurt. Then fold in prepared masala. Sprinkel ½ tsp salt and fold in. Garnish with cilantro.
Variation: Add diced red bell peppers and more urid dahl if you like the hard crunch. After sitting over night the dahl is not crunchy. I like crunchy.
Serve immediately or refrigerate and serve later.
Yields: 4 servings

Recipe #10: Mung Bean Salad

This is a fantastic salad, light, tangy, crunchy, but filling because of the high fiber and high protein content in the Mung Beans.

2 Cups Mung Bean (split and hulled) - Rinse, then soak in water 6-12 hours,
drained well.
4 Tbs Red Onion (chopped fine) - Add
2 Cups Cucumber (peeled, remove seeds,finley chopped) - Add
4 Tbs Fresh Cilantro (chopped fine) - Add
4 Tbs Lemon Juice (1 small fresh squeezed lemon) - Add
1 tsp Sea Salt - Add
1/2 Tsp Cracked Pepper (fresh cracked) - Add

Spice it up by adding 1/2 Jalapeno (chopped fine)

Combine all ingredients and store in refrigerator (up to 48 hours) until served.
Serving suggestions: Great as a salad on it's own. Great on top of fresh hot rice. Awesome as a side item with steak, chicken or seafood.

RECIPES #8: GUACAMOLE HEAVEN

Time to prepare: 10min
Servings: 2
Eat immediately or it will brown.

There is nothing better than fresh Guacamole Salad to eat with chips, to spoon over Taco Salad, or served as a side on Mexican Dinner night.
Fast, easy and de-lish-ous!

How to pick an Avocado: I like the smaller Avocados because the inside taste meatier and not so watered down. If you are ready to make this dish today, pick the ones that are dark brownish-black. They should be soft to the touch but not so soft they are mushy inside. If your a couple of 3 days out from making this recipe, pick the Avocados that are brighter green and hard. Allow them to ripen on the counter for 1-2 days and then refrigerate til you are ready but don't keep them longer than a week. They will get mushy fast. $1 a piece is a pretty good price. 2 for a $1 is a bargain ... buy lots if you see this price.


1 Avocado (Halved and insides scooped out and cut into cubes)
1 Tbs cilantro chopped fine
1/3 to 1/2 jalapeno chopped fine
1/3 Concord Brand Guacamole mix pack - Spicy($.99) OPTIONAL
1/3 fresh lime juice
Sea Salt to taste
(optional if you like it chunky) 1 green onion chopped white part only
(optional if it is too spicy) 1 Tbs sour cream
Combine all ingredients and serve with Tostito's Multi grain Tortilla Chips

RECIPES #4: STIR-FRY SPINACH ORZO PASTA SALAD

Need to get your spinach in? Here is how!

Make the Spinach Stir-Fry and eat it by itself or combine the stir-fry with Orzo pasta and fresh salad ingredients to make a fantastic pasta salad that your friends will rave about.

Spinach Stir-Fry:

1 bag (6 oz) washed ready to use fresh spinach (chopped in strips) set aside

1Tbs Olive Oil

1 Clove crushed garlic

1/8 C. red onion chopped small

1 pint grape tomato cut in halves

1/4 tsp sea salt

1/4 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp fresh cracked pepper

Pasta:

1 cup Orzo (about 2.5 cups cooked)

Fresh Salad Mix:

1 6-inch piece of celery chopped in small pieces

1 green onion cut in slivers

2 Tbs fresh dill chopped fine

2 Tbs favorite Italian dressing

1/4 cup toasted pine nuts

1/2 cup crumbled feta cheese

Directions:

Spinach Stir-Fry:

Heat oil on medium high. Add garlic saute for 30 sec.

add red onion and saute for 90 sec

Add cut tomatoes and seer each side stirring frequently ( about 3 min)

Add cut spinach saute until spinach just wilts.

Add sea salt, cayenne pepper, paprika, and cracked pepper. Stir and remove from heat and set aside.

Pasta:

Cook Orzo pasta al dente (about 6 minutes) in boiling water with 1tsp salt and 1/2 tsp olive oil.

Drain and rinse with cold water and set aside.

Salad Mix:

Combine celery, green onion, dill, Italian dressing, pine nuts, and feta. Set aside.

Combine Spinach Stir-Fry with Orzo pasta. Toss in the fresh salad mix ingredients.

Refrigerate and Serve when you are ready to eat.

Recipes #2: Melt In Your Mouth Jalapeno Corn Bread

Makes 70 Mini Corn Bread
(Serves 10)
Prep Time: 20 minutes
Cook time: 30 minutes at 350 degrees

3 C.
corn bread mix
2.5 C whole milk
14 oz can yellow cream corn
6 oz cream cheese sofened to room temp
3 C grated Cheddar cheese (medium)
1 large onion chopped to 1/4 inch pieces
1/4 C vegetable oil
6 Tbs butter melted
1 tsp sugar
1/4 tsp salt
1 12oz jar of jalapenios chopped

Blend Ingredients
pour 1 Tbs into each mini muffin and bake 350 degrees at for 30 min or until bronzed on top.

Recipes #1: SCENTED SAFFRON RICE

This dish is just that scented! No real flavor other than salt so can be paired with just about any meat or vegetable.

1 Cup Rice (Basmati is preferred)
2 Cup Water
1 tsp salt
3 clove
3 pepper corn
1Tbs butter
2 whole Cinnamon sticks
1/8 tsp saffron

Combine all ingredients in a rice cooker or in a pot with a tight lid.
Bring to a boil stir and reduce heat to low. Cooks in 20 minutes.
Fluff with fork and serve.

Stores in refrigerator for 1 week.
Freeze in zip locks and microwave to serve for 3 months.