Hamburger Gnocchi

This is a hearty, filling dish with the whole pound of ground beef. I recommend you cut the beef in half and add more mushrooms and bell peppers. Otherwise, your skillet may be too full.

You could go meat free as well. 

NOTE: This fills up my large skillet to capacity. 

1 lb ground beef 

1 med onion (chopped)

1 pkg Gia Russa mini gnocchi

1 Tbls olive oil 

2 Tbls butter

2 cloves garlic (minced)

Salt, pepper, 

1/2 tsp paprika, 

1/2 tsp oregano 

1/2 package sliced mushrooms 

1/2 green pepper, chopped

1 can cream of mushroom soup

1 can diced tomatoes (Italian style)

1/2 cup milk

1 Tbls dijon mustard 

3 Tbls sour cream 

1/4 cup parmesan cheese 

In a large skillet, season and brown ground beef and onion, drain and set aside in bowl or casserole dish.

Melt butter in pan, add sliced mushrooms and garlic, sauté lightly for 2- 3 minutes. 

Mix in gnocchi, seasonings, milk, mustard and sour cream. Mix and stir, cook on low heat until heated through. 

Mix in mushroom soup, and finally the cooked beef. Simmer in large skillet or bake in casserole dish at 350f. for 20 minutes. Sprinkle with parmesan cheese. 

Spinach & Sundried Tomato Chicken Pasta

I thought this was delicious, so I wrote it down after I made it. 

I cook usually just for my wife and myself. I try to make smaller batches, so there is enough for 2 servings and with some leftover. I made this based partially on what I had on hand to use. That is why I used Swiss cheese. I love Swiss cheese and it seemed to work well with this dish. This is a great recipe to use leftover rotisserie chicken. I love sundried tomatoes and I had some on hand that I wanted to use up as well. If you hate spinach, leave it out ! But please, try this with the sundried tomatoes !

I used the California sundried and smoked. They add a great flavor.  

Enjoy !

Ingredients:
1-1/2 cups dry pasta (I used penne)
1-1/2 cups cooked chicken, chopped
1 cup chopped onion
1/2 cup black olives,sliced
1/4 cup spinach squeezed dry
2 Tbs sundried tomatoes chopped

2 Tbs olive oil
3 cloves minced garlic 
2 Tbs grated Parmesan

1 tsp Italian seasoning 
1/2 cup shredded swiss cheese
1 jar alfredo sauce
  salt & pepper to taste 

Directions:

Heat oven to 350f.

Cook pasta until al dente. While pasta cooks, chop up chicken, onion, and olives

Defrost spinach or saute, if using fresh

Drain pasta, place in casserole or baking dish

Drizzle with olive oil, add chopped garlic and sundried tomatoes

Add chicken, onion, and black olives

Sprinkle on Italian seasoning, salt & pepper, and parmesan cheese

Toss pasta mixture lightly and add alfredo sauce in, and mix again

Bake @ 350 for 20 to 30 minutes until hot & bubbly

Tortellini & Pepperoni Casserole

 Tortellini Pepperoni Casserole

Ingredients:

1 pkg. Aldi fresh tri-color tortellini 
1 Tbs. butter
1/2 green pepper, chopped 
1 cup sliced mushrooms
1/4 cup chopped onion
2 cloves garlic, minced

1 tsp Italian seasoning 
1/2 pkg. sliced pepperoni 
1/2 jar Alfredo sauce
4 oz. mozzarella, grated
Grated parmesan cheese
Salt and pepper to taste

Directions:

Cook tortellini, drain and transfer to small casserole dish.
Saute veggies and garlic in butter until soft, add to tortellini.
Add pepperoni slices, Alfredo sauce and seasoning. Top with mozzarella and bake covered in 350 oven for 20 minutes. Sprinkle with parmesan if desired.

Elote in a Bowl

 When the late summer rolls around in the Midwest, and fresh sweet corn is available, I love to make this recipe. You can eat this warm or cold. I like it warm the best.

I could eat it every day. Canned corn works, but it is not the same.

I love to cook, bag and freeze all the fresh corn I can in the relatively short season it is available.

Ingredients:

4 ears cooked sweet corn, cut from cob

4 Tbs mayonnaise

4 Tbs sour cream

4 Tbs butter, melted

4 oz. Cotija, or feta cheese, (crumbled) or 4 Tbs. Parmesan

Salt and pepper to taste

1/4 cup cilantro, chopped

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 Lime, juiced

1 jalapeno, minced or green pepper

Cumin, and or Chili Powder to taste.

1 dash cayenne pepper

I like to use my Instant Pot for cooking the corn. Stack 4 ears on top of the trivet, add 1-1/2 cups water and pressure cook for 2 minutes. Release pressure, cool slightly with water, so you can handle them to cut kernels from corn.

Place corn in a large bowl and put butter on top of cooked corn to melt. 

Stir to combine, butter, salt and pepper to taste.

Add in cilantro, onion, cumin, garlic and Chile powder 

Mix mayo, sour cream and lime, then mix into corn, with crumbled cheese.

Sprinkle more cilantro on top (if desired)

Deviled Egg Pasta Salad

I  love this delicious pasta salad for a summer side dish for camping, picnics and potlucks.

So easy to make, especially if you use your instant pot to cook the pasta and boil the eggs.

Ingredients:

8 hardboiled eggs

1 ½ cups elbow macaroni (uncooked)

1 cup mayonnaise

1 tablespoons Dijon mustard

1 tablespoon white vinegar, or fresh lemon juice

1 clove garlic, finely minced or crushed to paste

½ teaspoon each salt and black pepper, adjust to taste

½ cup chopped olives (green preferred)

2 stalks celery, chopped

¼ cup onion, chopped

¼ cup chopped pimento or red pepper

2 or 3 green onions w/ tops, sliced thin

1/4 cup bacon crumbles

½ teaspoon smoked paprika

Hard boil the eggs, then chill and peel.

Boil pasta, rinse in cold water and drain well.

Transfer pasta to large serving bowl.

Chop olives, onions, celery and pimento, mix into pasta.

Add salt and pepper to taste.

Slice eggs in half and separate yolks from whites. 

Set whites aside.

Place yolks in a small bowl and mash with a fork. Mix in mustard, minced garlic, vinegar or lemon juice and mayonnaise, to make the dressing.

Stir dressing into pasta mix until well combined. Now chop egg whites and stir into pasta.

Top with paprika and bacon crumbles. Cover and chill for a couple hours before serving. 

Sweet Southern Cornbread

 This is a simple, sweet and moist cornbread recipe. It uses 1 box of Jiffy corn muffin mix and a few other additions that make this cornbread a delicious southern staple.

INGREDIENTS:

1/4 cup sugar

1/4 cup butter, melted

1/4 cup sour cream

1/3 cup milk

1 large egg

1/2 tsp salt

1 box Jiffy corn muffin mix

Blend together sugar and butter,

Mix in egg, sour cream, milk and salt.

Stir in Jiffy muffin mix.

Pour into a greased glass pie plate.

Bake in preheated oven at 400f,

for about 20 minutes or until  it passes toothpick test.

Rub with a tablespoon of butter and a sprinkle of sugar if desired.

Dilly Casserole Bread

 This is the winning recipe from the Pillsbury bake-off in 1960. My wife loves to make this on special occasions and it is always delicious!  A true great American recipe!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 pinch white sugar

1 cup cottage cheese

1 egg

1 Tbs butter

1 Tbs margarine

2 Tbs white sugar

2 tsp dill seed

1 Tbs dried minced onion

1 tsp salt

2-1/4 cups all-purpose flour 

1/4 tsp baking soda

Directions:

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.  

In a large saucepan, melt butter and stir in cottage cheese. 

Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. 

Mix in egg and dissolved yeast. 

Stir in flour gradually to form a stiff dough. (add additional flour if too sticky)

Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.

Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole or loaf pan. Let rise 30 to 40 minutes in a warm place.

Bake at 350 degrees F. for 30 minutes until golden brown. Brush top with margarine and 

sprinkle lightly with Kosher salt if desired.

                                

Easy Chicken Parmesan

This is a solid, basic recipe for a frequently searched for Italian dish.

A great, easy, Chicken Parmesan !

Serve with spaghetti or linguine, and a green salad, and garlic bread.

Ingredients:

4 boneless split chicken breasts 

  (flattened to 1/2 inch thickness)

1 large egg

1/2 cup milk

salt and pepper to taste

1/2 cup seasoned breadcrumbs

(optional seasonings, oregano, basil, thyme, rosemary, garlic powder, red pepper flakes)

Olive oil for sautéing chicken

8 slices mozzarella cheese

1 (24-ounce) jar favorite pasta sauce

1/2 cup shredded parmesan cheese

8 ounces spaghetti, or linguine

Directions:

Preheat oven to 350f. Lightly coat 9 x 13 baking dish with olive oil.

Put the chicken breasts between sheets of plastic wrap and gently pound to about 1/2 inch in thickness. In a medium bowl, whisk together the egg and milk, season chicken with salt and pepper. Dip the flattened chicken breasts in the milk and egg mixture and then in the seasoned breadcrumbs, turning each piece to coat it evenly.

In a large skillet or sauté pan heat olive oil over medium heat until hot 

Brown the chicken in the hot oil on both sides until golden brown, 3 to 4 minutes per side.

Pour 1/3 of the pasta sauce on the bottom of the prepared baking dish. Place the chicken on top and use 6 mozzarella slices to cover the chicken.Pour the remaining sauce over the chicken and cheese. Sprinkle Parmesan cheese on top. Tear the remaining mozzarella slice into pieces and scatter on top. Bake for 25 to 30 minutes, or until bubbly.While the chicken bakes, cook the spaghetti or linguine in boiling salted water following package directions. Drain well.Plate the pasta and top with chicken breast and sauce. Enjoy !

Chow Mein Casserole

 I am not sure where I got this recipe. It seems to have it's roots in the Midwest. My mom made it when we were young in Minnesota. I went through my recipes and I don't see that I ever wrote it down. I have made it often, but with much of my cooking, I often do not use a recipe. Here is my version, that is very similar to other recipes, except my version is a little different. I have a secret ingredient that adds some unique flavor. It has a small amount of Chinese 5 Spice Powder. I recommend you keep some on hand. It is great in many recipes.

INGREDIENTS:

1 lb. lean hamburger 

1 medium onion, chopped

3 celery stalks,  chopped 

2 carrots, sliced or julienned 

1 tsp Worcestershire sauce

2 tsp soy sauce 

1 can cream of mushroom soup

3/4 cup jasmine rice, (rinsed)

3/4 cup water

Salt, pepper, and garlic powder

1 tsp. Chinese Spice Powder (optional)

Crunchy style chow mein noodles for topping or, for serving.

Method:

I use my Instant Pot for this, just because, it is quicker !

Use Sauté mode, add a little oil of choice, pre-heat and add in ground beef.

Add half of chopped onion, salt and pepper, garlic powder.

Cook and stir until no longer pink. Hit it with some Worcestershire and soy sauce.

Add in celery, carrot and rest of onion.

Mix in rice, water, soup, and 5 spice powder.

Switch Instant Pot to pressure mode, and seal

Cook at pressure for 20 minutes.

Release pressure and stir. Check rice for tenderness.

Cook another 5 minutes if needed.

You can top this with the chow mein noodles and bake it like a casserole,

or just serve on top of chow mein noodles, or put noodles on top ! 

Split Pea Soup With Ham

 During cold weather, you can't beat a nice hearty soup.

This recipe is a great way to make use of that ham bone you put in the freezer a while back.

I have made this recipe many times, it is just like mom used to make.

I start out with 6 cups of liquid. You can use all broth, or all water. I use a mix of both. If soup is too thick, add more liquid as desired.

 This is written for an Instant Pot cooker.  You can use a Dutch oven or a stockpot, it just takes much longer!

INGREDIENTS:

1 ham bone (with meat)

1 lb. bag split peas

6 cups liquid (chicken broth, water, bouillon)

2 cloves garlic, minced

2-3 celery stalks, 1/4 inch dice

2 carrots, split and chopped 

1 med. onion, chopped

1 bay leaf

2 Tbs butter

Salt, pepper, dried thyme, Italian seasoning for flavor

Chop veggies and sauté in oil until onion is soft. (add garlic last)

Add liquid and seasonings. 

Sort and rinse peas, add into liquid. 

Drop in ham bone, cover and seal

Set pressure to 17 minutes, natural release. 

Remove ham bone, remove any meat, chop and return meat to pot.

If peas are still to intact, return to pressure for 5 more minutes

Cook on slow cook mode, with pressure valve open until served.

I like to drizzle some good olive oil on top when serving into bowls.

Spinach Bars

I think this is an old Betty Crocker recipe from the 60's, that I took from a hand written index card in a recipe book that my wife had. This is the standard version of this recipe. 

There are many ways to add slight variations to this recipe, like adding garlic, mushrooms, red bell pepper, bacon bits, small amounts of different cheeses, but this standard recipe is excellent as it is.

Great for a potluck or tailgate party, breakfast side, or a grab and go snack. 

There are similar recipes that use 2 pkgs. of spinach and a whole pound of cheese. I think that is too much of both. I like to sauté the onions or mushrooms first, This removes some of the liquid in them, so your bars will not be too mushy.

Ingredients:

4 Tbs butter

3 eggs

1 cup flour

1 cup milk

1 tsp salt

1 tsp baking powder 

8 oz cheddar cheese

1- 10 oz. pkg. frozen spinach (thawed and squeezed to remove liquid)    

1/4 cup minced onions

1/2 cup chopped mushrooms (optional)

Directions:

Melt butter and coat a 13 x 9-inch baking dish.

In large bowl, beat eggs, stir in milk.

Stir in flour and baking powder until well blended. Stir in spinach and onion, then cheese. Stir all until blended.

Spoon into baking dish with melted butter. Bake at 350° for 40 minutes, or until set in the middle. Cool 30 minutes before cutting into squares.

Can be served or at room temperature. 

You can substitute chopped, broccoli in place of spinach. 

Photo courtesy of Betty Crocker

TicTock Pasta ?

TicToc Pasta ? I don't care about TicToc, and I don't care about most of the trends discovered there.

Okay, but, I had to try it. I think it would have been boring if not for my upgrades.

Would more than 3 ingredients overwhelm their attention span ?

I can't wait until they melt together, peanut butter and chocolate !  Whee !

Just a thought here, on my part.... Goat cheese, tomatoes and basil go really well together, Hmmm.....

Okay, so here is what I threw together for my "Baked Feta Pasta"

4 oz penne, or your favorite pasta

2  pints cherry tomatoes 

1  8oz block of Feta cheese

4 Tbs extra virgin olive oil

1 dash red pepper flakes

3 garlic cloves (minced)

2 Tbs grated parmesan

6  fresh basil leaves

salt and black pepper to taste

Preheat oven to 400f.

In a medium baking dish, dump the tomatoes.

Drizzle with 2 Tbs olive oil, red pepper flakes, salt & pepper.

Drop in the feta cheese block and turn to coat all in oil.

Prepare pasta, drain and keep warm.

Bake tomatoes and feta for about 30 minutes, until tomatoes have burst.

Remove from oven and add minced garlic, basil, and pasta.

Stir and add salt and pepper to taste.

Return to oven for 10 minutes longer to heat through. 

Remove from oven and serve.

Southern Shrimp & Grits

Southern Shrimp & Grits

This classic, restaurant style recipe, represents the best of the south!

Creamy, cheesy grits, with delicious additions, to compliment the spicy shrimp.

A delicious and simple entree to enjoy and share.

I cut this recipe in half, because I usually cook for just my wife and myself.

Ingredients:

2 cups chicken stock

1/2 cup uncooked old fashioned grits

1/8 teaspoon salt

1/2 cup (4 ounces) shredded sharp white cheddar cheese

2 Tbs butter, divided

3 green onions 

2 bacon slices

1/4 cup chopped green pepper

3 cloves garlic, chopped

1/2 lb. medium, raw, peeled and deveined shrimp (tails removed)

1 tsp Creole seasoning (Old Bay)

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley for serving, (optional)

Directions:

In medium saucepan, bring water and salt to a boil, whisk in grits with a fork.

Turn down heat to med. and simmer and grits, stirring frequently.

Then, turn off heat and cover for 5 minutes.

Stir the grits and mix in 1 cup (4 ounces) shredded sharp white cheddar cheese and 1 tablespoon of the unsalted butter.

cover and keep warm.

In medium fry pan, cook bacon, and drain on paper towels, leave drippings in pan.

Add 1/4 cup chopped green bell pepper, 3 cloves garlic, chopped, and the reserved white and light green parts of the green onions to the skillet with the bacon grease. Cook over medium heat, stirring often, until the peppers have softened, about 5 minutes.

Stir in 1/2 lb. shrimp, 1 teaspoon Creole seasoning, and remaining 1/4 cup chicken stock. Cook, stirring occasionally, until shrimp are just cooked through and no longer translucent, about 3 minutes.

Transfer the shrimp from the skillet to a large bowl. Cook the stock mixture until reduced by half, 1 to 2 minutes. Taste the sauce and adjust seasonings, if needed.

Take the skillet off the heat and whisk in the remaining 1 tablespoons unsalted butter until the butter has melted and the sauce is thick and glossy, then stir in 1 tsp grated lemon zest, 1 Tbs. fresh lemon juice, and 1 Tbs. chopped parsley.

Return the shrimp to the skillet and toss to coat in the sauce.

Chop the cooked bacon. Divide the grits evenly among 2 bowls. Top the grits with the shrimp and bacon and garnish with the reserved green onion tops.

Ron's Mighty Meatballs

 

There are many recipes that are similar for meatballs. This recipe that I have refined uses beef and pork. I think it makes the best meatballs that are flavorful and juicy. 

1 pound ground beef

1 pound ground pork

1/2 cup minced onion

4 cloves garlic, minced

2 eggs (lightly beaten)

1/4 cup milk

1 cup Panko crumbs

1/2 cup Parmesan cheese

2 tsp Worcestershire sauce

2 tsp Italian seasoning

1 tsp Sriracha sauce

1 tsp paprika 

1 tsp sea salt

1/2 tsp black  pepper

In a large bowl, gently mix together pork, beef, onions and garlic.Make a large indentation in the meat and add in the eggs, milk, panko crumbs, parmesan and the rest of the ingredients. Mix gently, but thoroughly with fingers.Shape into walnut sized balls, and brown in butter or olive oil in large frying pan.Check one for doneness, finish in oven if necessary.Use with pasta dishes or alone with potatoes and gravy.Freezing any leftover ones works great for quick meals in the future.

Bloomington Schools Chow Mein

 There seems to be many people that have good memories of the school lunches in the Bloomington, MN school district from the 60's and 70's. I grew up in that era and went to Bloomington schools as well. Now after double checking various sources, here is what I believe to be the simple recipe for Bloomington, MN School lunch Chow Mein. Enjoy !

INGREDIENTS:

1-1/2 lbs. Ground beef

3 Cups water

3 Cups celery, chopped

2 Chicken bouillon cubes

1-1/2 Tbs. Soy sauce

1 tsp. Kitchen bouquet

1 tsp. Salt

1 Cup warm water

6 Tbs. Cornstarch

DIRECTIONS:

Brown ground beef.

Add water, celery and onions, cook until celery is soft but crispy.

Add soy sauce, salt and kitchen bouquet to above mixture.

Thicken with cornstarch and water mixture. Cook until clear, do not boil.

Serve over Chow Mein Noodles. This recipe may have served 20 students, not including "seconds."  Ha-ha.

I have written it exactly as it was in the cookbook it was from.

Obviously, you might want some rice with this. You are on your own for that.

American Goulash

 

Hamburger macaroni, chili mac, or American goulash. 

Whatever you call it, I call it good ! 

Here is my recipe, written for the use of an Instant Pot cooker.

1 cup dry elbow pasta

1 lb. hamburger 90% lean

2 celery ribs

1 medium yellow onion

1/2 green pepper (sliced in strips) 

1 can chopped tomatoes (with basil, garlic, oregano)

2 cloves fresh garlic

1 can whole kernel corn

1 Tbs Worcestershire sauce

3 Tbs ketchup

3 Tbs BBQ sauce 

1/2 tsp. paprika

1/2 tsp Italian seasoning 

Salt, pepper, cumin, chili powder as desired

Top with parmesan or shredded cheese 

Cook pasta in instant pot for 5 minutes, quick release and stir and drain, set aside.

Chop onion, celery, tomato, green pepper and garlic.

Heat instant pot on sauté setting, add a little oil.

Season meat with salt and pepper, brown until no pink. Drain any excess fat.

Add onion, celery, and green pepper. Cook and stir until onion is softened, add garlic, cook until fragrant.

Add corn, tomatoes, Worcestershire sauce, ketchup and other seasonings, as desired.

Stir, cover and seal. 

Cook on manual setting for 5 minutes. (make sure valve is in sealed position)

Stir and adjust seasonings as needed.

Serve with parmesan or cheddar cheese on top if desired.

 

Salmon Patties

Canned salmon is a great thing to keep on hand in the pantry. Most brands are harvested from the ocean and not farmed and it is processed soon after.

High in protein and vitamins. Much lower mercury levels than canned tuna as well. I do not like most farmed salmon. It tastes fishy, and I do not agree with the methods of farming.

Fresh, wild caught salmon from Alaska is so expensive, so this is a good alternative for some recipes.

A great substitute for recipes with canned tuna.

 

1 can pink salmon 14.75 Oz. (I like Bumble Bee)

1 egg

1 garlic clove, minced

1/4 cup celery (split and finely-chopped)

1/4 cup onion (finely-chopped)

1/4 cup mayonnaise

1/2 cup panko crumbs, or (sub cornmeal for part)

1 Tbsp Dijon mustard

1 Tbsp. lemon juice

Salt and pepper to taste. Butter and olive oil for frying.

On a plate, separate salmon, to remove skin and large bones from salmon pieces.

Stir in remaining ingredients. 

Add more mayo if too dry or panko crumbs if too moist.

Scoop golf ball sized portions and form into patties.

Brown in hot oil-butter blend. Flip and brown the other side. 

Serve with tartar sauce or blend of mayo and Dijon mustard.

Recommended optional add-ins:

Red or green pepper

Liquid smoke, paprika, parsley, Worcestershire sauce,

Parmesan cheese, celery seed.

Easy Chicken Enchiladas

A very basic, but good recipe for chicken enchiladas with a sour cream sauce.

For this recipe I used canned chicken breast. Leftover rotisserie chicken would be even better.

6 tortillas (I like corn tortillas)

1- 12.5 oz. can chicken breast, well drained and shredded.   
1 Tbls. butter
1 small onion chopped
1 can of tomatoes with green chilies (drained)
½ pkg. taco seasoning mix
1 can of cream of chicken soup
1 8 oz container of sour cream
½ cup of milk
4 ozs. shredded cheese

Optional additions: black beans or corn, cilantro, garlic, green pepper, black olives. 

Preheat oven to 350 degrees.
In a skillet, sauté the onions in butter until soft.
Add in the shredded chicken, taco seasoning, tomatoes, and HALF the can of cream of chicken soup.
Cook over low heat until warm and mixed thoroughly.
Spoon the mixture evenly on to each tortilla and roll up.
Place each enchilada into a lightly oiled 9×13 pan with the seam side down.
Repeat until your pan is full.
Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
Pour mixture over your rolled tortillas. Sprinkle with cheese
Bake for 20 minutes until heated through.

Sprinkle with chopped cilantro, if desired.

Pimento Cheese Spread

Pimento cheese is a common appetizer in the Southern states, a delicious spicy spread made with cheese. It is referred to and affectionately known as, "the caviar of the south".
The basic recipe has a few basic ingredients: cream cheese, sharp cheddar cheese, mayonnaise, pimento, blended to either a smooth or chunky paste. Additional ingredients may include, Louisiana-style hot sauce, Worcestershire sauce, horseradish, salt & pepper, cayenne pepper, paprika, jalapeños, onions, garlic, and dill pickles. Pimento cheese can be served as a spread on crackers or celery, scooped onto corn chips or tortilla chips, mixed in with mashed yolks for deviled eggs, added to grits, or slathered over hamburgers or hot dogs. Pimento cheese can also be used to replace the sliced cheese in a grilled cheese sandwich. All good choices in my opinion. Here is a recipe with my little twist on it.

INGREDIENTS:
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
1/4 teaspoon onion powder
1/3 cup green olives (chopped)
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained and chopped
2 cups shredded extra-sharp cheddar cheese
salt and pepper to taste

DIRECTIONS:
In a bowl, combine first 5 ingredients until well blended.
mix in olives, jalapeno, and pimento
Fold in shredded cheese and stir until well blended.
Salt and pepper to taste.

Refrigerate for several hours for flavors to blend.

Cauliflower Mash with Garlic and Cream Cheese

 I have never been a fan of the taste of raw cauliflower. I do love it roasted or steamed and mashed like in this recipe. This is a delicious change of pace from mashed potatoes. There are some other variations to this recipe that include adding paprika or thyme.

Sour cream could be substituted for the cream cheese as you might with a potato. 

This recipe would be great with some smoked Gouda or Cheddar cheese as well. Enjoy !


1 med. head of cauliflower (cut into florets)
1/4 cup parmesan cheese (shredded)
2 - 4 oz. cream cheese
2 Tbsp. butter

1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Bring salted water to a boil in a medium saucepan.
Add cauliflower, cover and simmer until tender,
10-15 min. Remove from heat and drain very well.
Add remaining ingredients,
except for salt and pepper
Use fork or potato masher to mash cauliflower
Stir to mix ingredients together well
Taste and add salt and pepper to taste.
Serve as is, or bake at 350 in a small casserole dish until lightly brown on top.