Thursday, February 1

Cheese Roasted Cauilflower

Roasting a whole cauliflower is one of my favorite things to do. You can keep it simple and just top with butter, salt, and pepper. Or you can go for my favorite which is steamed and then roasted covered in cheese. It creates a fun side which is very enjoyable to the eyes as well.

This will serve 4-6
Full time 1 hour

The needs:

I large head cauliflower, approximately 8" across
1 cup shredded cheese, I am using blended cheddar and white cheddar
1/4 cup butter, cut into pieces
1/4 cup mayonnaise
1 tsp mustard
Salt and pepper to taste

The know:

Preheat your oven to 350' and put the butter pieces in a small glass baking dish, set aside.

Place cauliflower in a pot and fill with 2 inches of water. Boil over high heat for 30 minutes to steam the cauliflower. Occasionally check to make sure water has not dissipated.

While it steams. In a small bowl combine mayonnaise and cheese.

Once steamed. Carefully remove cauliflower from pot and dry on a kitchen towel to remove excess water.

Place in center of baking dish.

Cover with cheese mixture and bake in oven for 30 minutes or until golden.

Season with salt and pepper. Serve immediately.


Saturday, January 27

Easy Meatball Parmesan Sliders

 Simple, easy, and a party please meatball parmesan sliders are a great way to feed hungry crowds with little to no fuss.

Full time 30-40 minutes
Serves 8 to 15

The needs:

15 dinner or slider rolls, unsliced
15 frozen or homemade meatballs
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup olive oil
2 tbsp. dried oregano
1 tbsp. garlic power
1 tbsp. onion powder
1 tsp salt
1 tsp ground black pepper

The know:

Preheat oven to 350' and lightly spray the bottom of a 9X13 baking pan with cooking spray.

push thumb into the top center of each roll and create a hole roughly 1" wide. Place roll into prepared baking dish, continue until all rolls are done.

 Drizzle olive oil across the surface of the rolls and brush into the rolls to fully coat.

In a small bowl combine oregano, garlic powder, onion powder, salt, and pepper. Sprinkle 2/3 of the mixture across the rolls. Place in oven and bake 10 minutes

Combine meatballs and marinara in a large bowl, fully coating meatballs. You will heat in microwave for 5 minutes if using frozen or if using homemade 2-3 minutes to ensure they are warm, but not hot.

Carefully remove rolls from oven.

Place one meatball into each roll.

Top with any leftover sauce.

Top with cheese.

Top with remaining herb mixture.

Return to oven and bake 15 minutes or until cheese is melted and golden.

Serve immediately. Cheers!

Monday, January 22

HOW TO: Infuse Sugar with Herbs

Infusing sugar with herbs is a great way to add subtle flavors to your recipes and preserve herbs. Infusing sugar can be done in a few simple steps and works with a variety of herbs. The best herbs to use are mint, lavender, rosemary, and vanilla. However, feel free to experiment with herbs like anise, cinnamon, and basil.

The whole method takes a few days as the sugar needs time to absorb the herb oils. However, you can prepare the sugar in roughly ten minutes. You are going to want to grab the following item:

1 cup granulated sugar, any size will work just remember the larger the crystals the subtler the flavor
1/4 cup herb or your choice, for this I am using mint
Paper towels or tea towels
Sealable container, I am using a recycled jar

Let us begin:

Lay out a layer of paper towels and spread herbs out. Place an additional layer of towels over the herbs and press down firmly to remove as much excess moister as you can. This will keep the oils in tack, but remove surface moisture which will lead to clumping.

Place a shallow layer of herbs at the bottom of your container.

Top with 1/4 cup sugar.

Repeat the layers ending with herbs on the top layer.

Seal jar, and label. Make sure to include the date. You will want to store this in a cool and dark environment for a few days up to a week.

Make sure you use a fork to gentle break up the clumps before using. Store and use for up to one month. if you wish to keep it longer, you will need to remove the herb pieces. This will allow you to store the sugar for up to three months.