Cauliflower "Mac" and Cheese Casserole

INGREDIENTS     

• 1 medium head of cauliflower, chopped
• 1½ T. butter
• 1½ T. flour
• 1½ cups milk
• ½ t. salt
• ground black pepper
• ¼ t. nutmeg
• 1½ t. Dijon mustard
• 2 oz. cream cheese, cut into small pieces
• 1½ t. Dijon mustard
• 1 cup shredded sharp cheddar, plus ½ cup for topping the casserole

DIRECTIONS   

1. Cook the cauliflower in boiling salted water for 15 minutes.
2. To prepare the sauce, heat the butter and stir in the flour.  Add the milk gradually, stirring with a wire whisk.  Simmer and stir in the salt, pepper and nutmeg.  Add the cheese.
3. Preheat oven to 350° F.
4. Combine the cauliflower and cheese sauce and transfer to a oval baking dish. Sprinkle the surface with cheese.  Cover with foil and bake in a 350° F oven for 10 minutes.  Place under the broiler for 3 minutes to brown the surface. 

Recipe Image: Food and Wine

 

Hungarian Cabbage and Noodles

INGREDIENTS   

• 4 cups sliced white cabbage
• 1 cup sliced onions
• 4 T. butter
• 1 t. sugar 
• 1 T. salt and black pepper to taste
• 3 cups cooked noodles 
  

DIRECTIONS   

1. In a large mixing bowl, add the sliced cabbage and salt. Squeeze cabbage and let sit for a while.
2. Add in butter to a heated pan and allow it to melt.
3. Add all ingredients except noodles. Stir until well mixed.
4. Reduce the heat to low and simmer for 25 to 30 minutes or until the cabbages turn brown.
5. Add in the cooked noodles and toss until well combined.
6. Remove from the heat.
7. Serve with sour cream.

Recipe Image: Budget Bytes

Broccoli Salad with Peanuts and Tahini-Lime Dressing

INGREDIENTS   

• 2 pounds broccoli 
• ¾ cup thinly sliced scallions, white and green parts
• ½ cup lightly salted peanuts, finely chopped
• ⅓ cup tahini
• ¼ cup fresh lime juice (from about 2 limes)
• ¼ cup toasted sesame oil
• 2 T. soy sauce
• 2 t. honey (optional)
• 1 garlic clove, finely grated
• a few dashes of hot sauce, plus more to taste
• ⅓ cup chopped fresh cilantro 

DIRECTIONS   

1. Shave broccoli steams and finely stems and crowns.
2. Add remaining ingredients and toss.
3. Refrigerate until serving. 

Recipe Author: NY Times

Los Olivos Salsa

INGREDIENTS   

• 1 cup finely chopped white onion (about 1 small onion)
• 2 jalapeño seeds removed, finely chopped 
• ½ lime squeezed
• ½ teaspoon fine sea salt
• 8 ripe red tomatoes, skin removed and chopped
• 1 can fire roasted tomatoes, drained and whipped
• ½ cup finely chopped fresh cilantro  

DIRECTIONS   

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. 
3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Salsa keeps well in the refrigerator, covered, for up to 4 days.

Recipe Image: House of Yumm

Kung Pao Dumplings

INGREDIENTS   

• 1 lb. chicken, minced
• ¼ cup diced green onion, white part only
• 1 t. ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 t. crushed red pepper
• 1 t. sesame oil
• 1 t. rice vinegar
• 2½ T. soy sauce
• 1 T. cornstarch
• ½ cup peanuts, crushed
• round wonton wrappers 
  

DIRECTIONS   

1. Mix cornstarch and soy sauce in a small bowl until dissolved.
2. Combine the rest of the ingredients and mix until it becomes ‘sticky’.
3. To make the dumplings, place a heaped teaspoon of filling into the center of a wonton wrapper.
4. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
5. Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the sauce and serve.

Slow Cooker Chocolate Lava Cake

INGREDIENTS    

• 1 box of Devils Food cake mix
• 3 eggs
• ⅓ cup of vegetable oil
• 1⅔ cup water
• 1 box of instant chocolate pudding mix (4 oz.)
• 2 cups of milk
• 2 cups milk chocolate chips (12 oz.)  

DIRECTIONS    

1. Beat together cake mix, oil, eggs, and water in large bowl with an electric mixer for a few minutes until batter is smooth.
2. Spray slow cooker with nonstick spray so the cake won’t stick.
3. Pour cake batter into the slow cooker and smooth over the bottom.
4. In a mixing bowl combine together the 2 cups milk and pudding mix and pour over the top. Do not over stir.
5. Sprinkle chocolate chips over top without stirring.
6. Place lid on top and cook on high for 2½ hours.

Recipe Image: Gluesticks

Chicken and Lemongrass Dumplings

INGREDIENTS 

• 1 lb. chicken mince
• 1 stalk lemongrass, bruised and finely chopped
• 1 garlic clove, finely grated
• 3 T. chicken stock
• 2 t. fish sauce
• 1 t. corn flour (cornstarch)
• ½ t. sea salt
• ¼ t. sugar
• 40 round wonton wrappers

For the Sauce:  

• 3 T. fish sauce
• 2 T. white vinegar
• 3 T. sugar
• 2 T. lime juice
• 1 long red chili, finely chopped
• 2 garlic cloves, finely chopped 

DIRECTIONS   

1. For the sauce, whisk together the ingredients and set aside until ready to serve.
2. For the dumpling filling, combine the pork, lemongrass, garlic, chicken stock, fish sauce, corn flour, salt and sugar in a bowl. Mix vigorously until the mixture becomes ‘sticky’.
3. To make the dumplings, place a heaped teaspoon of filling into the center of a wonton wrapper. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
4. Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the sauce and serve. 

Recipe Author: Marions Kitchen

Spinach and Artichoke Melts

INGREDIENTS   

• ½ t. kosher salt, plus more
• 10 oz. baby spinach
• 1 14-oz. can artichoke hearts
• 1 large garlic clove, finely chopped
• 2 oz. Parmesan cheese, finely grated (about ½ cup)
• 2 T. mayonnaise
• juice of ½ lemon
• dash or 2 of hot sauce
• freshly ground black pepper
• 2 oz. chilled cream cheese, cut into ½" pieces
• 4½"-thick slices country-style bread (such as sourdough)
• extra-virgin olive oil (for drizzling)
• 6 slices provolone cheese 

DIRECTIONS   

1. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, cook until spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
2. Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and ½ tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
3. Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don’t burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
4. Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don’t want the toasts to burn).

Recipe Author: Bonappetit

Italian Salad

INGREDIENTS   

• ½ cup olive oil
• 5 T. white wine vinegar
• 1 T. mayonnaise
• 1 T. sugar
• 1½ teaspoons dried oregano
• 1 garlic clove, finely grated
• kosher salt, freshly ground pepper
• 1 small head of iceberg lettuce
• ½ small red onion, sliced into rings
• 2 oz. provolone picante cheese, thinly sliced
• 1 cup drained small mozzarella balls, torn
• 10 pepperoncini, halved if large 

DIRECTIONS   

1. Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
2. Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over, nestling in among leaves. 
3. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.

Recipe Author: Bonappetit

Almond Joy Cookies

INGREDIENTS   

• 14 oz. coconut, shredded 
• 2 cups chocolate chips (semi-sweet) 
• ⅔ cup almonds chopped 
• 14 oz. sweetened condensed milk  

DIRECTIONS   

1. Preheat oven to 325°F.
2. Line baking sheet with parchment paper.
3. Combine all ingredients.
4. Shape into round mounds using moistened fingers dipped in water.
5. Bake cookies for 12 to 15 minutes or until tips of coconut are just starting to turn golden brown.
6. Cool completely on baking sheet.

Photo Image: Momontimeout

Vietnamese Chicken and Red Cabbage Cups

INGREDIENTS   

• 3 T. canola oil
• 1 lb. ground chicken
• 1 red onion, ½ finely chopped and ½ thinly sliced
• 2 t. paprika
• 1 lime zested (about 1 t.) and juiced (about 2 T.), plus lime wedges for serving
• 1 T. fish sauce
• 1 t. (packed) brown sugar
• 4 whole red cabbage leaves, plus ½ leaf, thinly sliced
• ½ cup fresh cilantro leaves
• ¼ cup fresh mint leaves, torn
• 1 red Fresno Chili, sliced

DIRECTIONS  

1.  In a large skillet, heat 1 T. oil over medium. Add the chicken, chopped onion, paprika, and 1 t. salt. Cook, stirring occasionally and breaking up with a spoon, until the chicken is lightly browned and cooked through, about 5 minutes.
2. In a small bowl, whisk the remaining 2 T. oil, the lime zest and juice, fish sauce, and brown sugar. Stir into the chicken mixture. Divide among the whole cabbage leaves. Top with the sliced onion and cabbage, the herbs, and chile. Serve with lime wedges.

Recipe author: Rachel Ray