LE SPATULA weapon of choice

Ingredients

• 8 crusty bread rolls
• 2 Tb butter, melted
• Salt and pepper
• Assorted fillings of your choice (grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese, etc)
• 8 eggs
  

Directions

1. Preheat your oven to 350 degrees F.  Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact.  Brush the inside of each roll with the melted butter and season with salt and pepper.

2. Let your guests fill the roll with their favorite toppings.  Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet.  Bake for 10-12 minutes and then cover the pan loosely with foil.  Bake an additional 20-25 minutes, or until the egg is just set.

source: http://www.perfectingthepairing.com/2012/03/customizable-bread-bowl-breakfast.html

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Yields: 4
• Serving Size: 1 ramekin

Ingredients

• 1 c. reduced-fat (2%) milk
• 3 tbsp. all-purpose flour
• 4 oz. shredded sharp cheddar cheese
• salt + pepper to taste
• pinch or two of cayenne (optional)
• 4 c. steamed broccoli florets (about 2 small heads of broccoli)
• 1 sheet puff pastry
• 1 egg, whisked
• cooking spray
  

Directions

1. Preheat oven to 425 degrees.

2. Combine milk and flour in a large saucepan over medium heat. Bring to a boil, whisking constantly. Reduce heat to low and simmer 3-5 minutes, until mixture is thick, continuing to whisk. Remove from heat and whisk in cheese about 1/4 cup at a time. Season with salt and pepper or cayenne. Yes, it’s really thick right now, but don’t panic! Adding the broccoli and baking will thin the sauce significantly, so err on the salty side—I used 1/2 teaspoon. Fold in broccoli florets. 

3. Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam.

4. Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. Top each with puff pastry. Brush puff pastry with egg wash. Bake for 12-14 minutes or until puff pastry is puffy and golden brown.

source: http://ohmyveggies.com/recipe-oh-so-easy-broccoli-cheddar-pot-pies/

• Prep Time: 10 minutes
• Cook Time: 1 hour, 30 minutes
• Yields: 4-6 servings

Ingredients

• 1 tbsp. olive oil
• 1 large yellow onion, thinly sliced
• salt + pepper to taste
• 1 tbsp. butter
• 1 apple, cored and thinly sliced (Braeburn, Fuji, or Honeycrisp work well)
• 1 tbsp. maple syrup
• 1 large prepared pizza crust
• 1 c. shredded aged cheddar cheese
• 2 tbsp chopped walnuts
  

Directions

1. Preheat oven to temperature indicated on pizza crust package.

2. Wipe skillet clean; add butter and melt over medium heat. Once butter has melted, add apple slices and saute for about 10 minutes, or until softened, stirring frequently. Stir in maple syrup and continue cooking until liquid has evaporated.

3. Remove from heat.

4. Top pizza crust with caramelized onions, shredded cheese, apples, and walnuts. Bake for time indicated on package or until cheese has melted.

source: http://ohmyveggies.com/recipe-apple-cheddar-pizza-with-caramelized-onions-walnuts/

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Yield: 10-12 servings

Ingredients

• 1 large bunch (about 1 lb.) kale, tough stems removed and leaves torn into bite-sized pieces
• 3 lbs. sweet potatoes, peeled and thinly sliced (mine were between 1/8 and 1/4-inch)
• 1 c. shredded Organic Valley Parmesan cheese
• 1 pint Organic Valley heavy whipping cream
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground nutmeg
• 2 tbsp. Organic Valley salted butter, cut into small pieces, plus more to grease baking dish

Directions

1. Preheat oven to 400 degrees.

2. Steam kale for about 3 minutes, or until wilted, in a large steamer basket set over boiling water. Remove from heat and allow to cool slightly. Squeeze out excess water.

3. Place half of the potatoes in a greased 9 x 13 baking dish. (You don’t have to do this neatly, but try to make sure each layer is even!) Top potatoes with kale, then top kale with half of the Parmesan cheese. Place remaining potatoes in dish and sprinkle with the rest of the cheese. Whisk together whipping cream, salt, pepper, and nutmeg and pour over potatoes. Dot with butter.

4. Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender and cheese is golden brown. Allow to sit 15 minutes before serving.

source: http://ohmyveggies.com/recipe-sweet-potato-kale-gratin/

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• salt and pepper
• ½ cup cornmeal
• 2 eggs
• 2 teaspoons Italian seasoning
• ½ cup barbecue sauce
• 1 cup cooked, shredded chicken
• ¾ cup shredded Mozzarella cheese
• thinly sliced red onions
• fresh cilantro
  

Directions

1.Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.

2.Preheat the oven to 450. In a blender or large food processor, place eggs, cornmeal, and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a ½ inch thick crust or thinner if desired.

3.Bake the crust for about 20 minutes, checking occasionally to keep from burning. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.

4.While crust is cooking, coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove and top with barbecue chicken, half the cheese, red onion, and the rest of the cheese. Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice, and serve!

source: http://pinchofyum.com/light-bbq-chicken-pizza

Ingredients

• 1 kilo (or more) shrimps, shelled & deveined leaving the heads on
• 2 cloves garlic, crushed
• extra virgin olive oil
• salt & pepper
• black sesame seeds
• chives, chopped finely

Directions

1. In a small skillet, toast sesame seeds.  Set aside.
2. Warm up a saucepan with extra virgin olive oil.
3. Add garlic and toast until golden.  Discard the garlic.
4. Add shrimps, moving them carefully so that the heads stay attached.  Brown both sides.  Don’t overcook.  Depending on the size, about 4 - 6 minutes each side on the average.
5. Season with salt & pepper when almost cooked.
6. After turning off the fire, sprinkle with sesame seeds and finely chopped chives.  Drizzle with extra virgin olive oil.  Serve hot with salad or steamed white rice.

source: http://www.apronandsneakers.com/2012/10/easy-shrimp-saute.html

Ingredients

• Linguine, uncooked
• Shrimp, deveined and peeled
• 2 Cups Cauliflower
• 1 Cup Skim milk
• 1/2 Cup Parmesan cheese
• 2 cloves garlic
• 1 Tbsp. Olive Oil
• Parsley
• Salt and pepper

Directions

1. Preheat oven to 500 degrees and line a sheet with parchment.  Toss cauliflower in 1/2 the olive oil, salt and pepper and roast for 10 minutes. Remove from oven and set aside.

2.Cook the linguine according to directions and stay on target with the timing ( Don’t over cook)

3. In a large saute pan add olive oil, garlic, salt, pepper and 1 cup of the cauliflower.  Cook for 2 minutes.

4.Take the remaining cauliflower, half the Parmesan and place in a blender with the milk and blend until creamy. Pour into a sauce pot and begin to heat on low-medium for 3 minutes

5.  Add the shrimp into the pan and cook quickly, ensuring not to over cook the shrimp ( about 2 minutes). Add the creamed sauce to the pan, stirring to coat the shrimp, garlic and cauliflower. Add the cooked linguine and remaining Parmesan cheese ( if the sauce is too thick you can add a little bit of the reserved pasta water)

6.Top with fresh parsley

source: http://zestycook.com/healthy-shrimp-linguine-alfredo-w-cauliflower/

Ingredients

• 1 tube flaky biscuits
• 1 cup butter-flavored shortening, for frying
• 8 tablespoons (1 stick) butter
• 1 cup packed dark brown sugar
• 3 tablespoons milk
• 1/2 tsp vanilla
• 1/4 cup chopped walnuts

Directions

1. Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.

2.Separate biscuits and cut into fourths. In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly. Dust generously with powdered sugar and serve immediately with praline sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients

• 2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/2 cup sugar
• 2 tsp cinnamon
• 1 tsp salt
• 2 tsp vanilla extract
• 2 eggs
• 2 tbsp butter
• 3/4 cup milk
• 3-4 medium apples, peeled, cored and cut into small pieces
• canola oil for frying
• powdered sugar for dusting (optional)

Directions

1. Heat a couple inches of canola oil over medium heat.
2. In a large bowl mix all the dry ingredients. In another small bowl, whisk the butter, eggs, milk and vanilla extract together. Add the wet ingredients to the dry ingredients and stir using a wooden spoon. Add apples and stir so that everything is well incorporated.
3. Drop teaspoons of the batter into the hot oil and fry until golden brown on each side. Repeat with remaining batter.
4. Dust with powdered sugar and serve warm.

source: http://www.jocooks.com/other/sweets/apple-fritters/

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 1/4 cup buttermilk
• 1/4 cup granulated sugar
• 3 Tbsp melted butter
• 2 cups vegetable oil, for frying
• Granulated sugar, cinnamon sugar or powdered sugar, for coating

Directions

1. Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating).  In a small mixing bowl, whisk together flour, baking powder and salt.  In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter.  Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).  

2. Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile.  Again this is like a biscuit dough you don’t want to overwork it).

3. Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown.  Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate.  Roll in sugar.  Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast =).  Note: these are best enjoyed the day they are made.

source: http://cookingclassy.blogspot.com/2012/01/15-minute-donuts-from-scratch.html