"Irish" Hot Pockets

When I was trying to come up with a fitting name for this post I had to think twice about including the words "hot pockets". After recent unflattering news about the frozen convenience food was everywhere I looked, I wasn't too sure if this was going to attract my readers attention or turn them away. Good news though, my hot pockets have nothing in common with their grocery store namesake and you can safely cook and enjoy them for your own family. ;-)

 

St. Patrick's Day has been one of those holiday's that my kids, no matter how old they get, always look forward to because of the delicious food. My youngest started asking a couple of weeks ago if I was going to fix my Glazed Corned Beef and Colcannon, while my sixteen year old is all about the Irish Soda Bread. While all of these favorites, along with my St. Patrick's Day Chia Seed Pudding will be making an appearance on St. Patrick's Day, I'm always thinking of some new and interesting recipes to add to my collection for the holiday.

The idea for these Hot Pockets came to me the other day while in the kitchen and I thought they would be a tasty addition to our St. Patrick's Day menu. The filling is a fairly simple combination of fried cabbage and corned beef. The meat can either be bought from the deli counter at your local supermarket or you can use leftover cooked corned beef. The cabbage mixture gets topped with a sprinkle of Dubliner Cheese and then everything gets encased in a flaky puff pastry crust. A quick bake in the oven and you are all set with the tastiest hot pockets you've ever had. 

A homemade thousand island dipping sauce for the baked pastries adds the final touch, but if you prefer, mustard is also wonderful served alongside. The finished pockets are a great addition to any St. Patrick's Day celebration. Make them as appetizers for a party or simply add a salad on the side for a filling meal. If it's any indication, my boys inhaled them in 5 minutes flat and proclaimed they had a new St. Patrick's Day favorite.

"Irish" Hot Pockets
~makes 12 pockets~
(Print this recipe)

Ingredients:
For the filling:
1 Tbsp. olive oil
4 oz. corned beef, finely cubed (about 1 cup)
1/2 cup onion, finely diced
1/2 head green cabbage, chopped (about 4 cups)
2 Tbsp. water
1 Tbsp. apple cider vinegar
1 pinch white sugar
Kosher Salt and Pepper to taste

For the pockets:
3 sheets puff pastry, thawed (1 1/2 boxes)
Prepared cabbage filling (see above)
3 oz. Dubliner cheese, finely grated
1 egg beaten with 1 Tbsp. water for egg-wash
Flour for work surface
Thousand Island Dipping Sauce (Recipe to follow)

Directions:
For the filling: In a large skillet heat olive oil over medium-high heat. Add the cubed corned beef and saute until slightly crispy and golden brown. 

Add the onions. Cook for 1 minute, then add the cabbage along with water, vinegar, and sugar. Season with salt and pepper to taste. Cook until cabbage wilts, about 5 minutes. Remove skillet from heat and set mixture aside to cool.

For the pockets: Pre-heat oven to 375 ° F. Line three baking sheets with silpat or parchment paper. 

Flour your work surface. Carefully unfold one sheet of puff pastry. Roll into a 10x12-inch rectangle. Using a ruler, cut the rectangle in half (you should now have two 5x12-inch rectangles), then cut each of those rectangles into 4 equal pieces, leaving you with eight 3x5-inch rectangles.

Place 4 rectangles on one of your prepared baking sheets. Add 2 scant tablespoons of the prepared cabbage filling right down the middle of your rectangles leaving about 1/4 inch all the way around, making sure not to over fill. Top the filling with a pinch of the grated cheese.

Brush all 4 edges of each rectangle with your prepared egg-wash. Place the remaining puff pastry rectangles on top and using a fork seal all the edges by crimping all the way around.

Place the baking sheet in the refrigerator while you work on the second and third sheet of puff pastry in the same manner. Place all the finished  pockets in the refrigerator for about 20 minutes before proceeding.

Remove baking sheets one at a time from fridge and brush tops of the pockets with remaining egg wash. With a sharp knife, carefully cut 3 small vents in each pocket. Bake in your pre-heated oven for about 20 minutes (rotating once) or until golden brown.

Remove from oven and place on a wire rack to cool for at least 10 minutes before serving them with the Thousand Island Dipping Sauce.

Notes: I asked for a couple of slices of 1/4-inch corned beef at my deli, but leftover cooked corned beef would be equally wonderful.

The filling can be made a day ahead of time. Keep it in the refrigerator until ready to assemble the hot pockets.

I used Dubliner Cheese from Kerrygold. The flavor is reminiscent of cheddar, Swiss and Parmesan. If you can't find it, Swiss, Gruyere or a sharp white cheddar will also work.

The baked pockets are best eaten the same day and taste best right out of the oven (after a quick cooling time so you don't scorch the skin in your mouth. Trust me, I've been there).

The thousand island dipping sauce can also be made a day ahead and kept covered in the refrigerator until ready to use.

 A Susi's Kochen und Backen Original Recipe 

Homemade Thousand Island Dipping Sauce
~makes about 3/4 cup~
(Print this Recipe)

Ingredients:
1/4 cup mayonnaise
1/4 cup plain (2%) Greek yogurt
2 Tbsp. Ketchup
2 Tbsp. sweet pickle relish
1 Tbsp. red onion, finely diced
1 tsp. white vinegar
1/4 tsp. Kosher salt
1/8 tsp. garlic powder
2-3 dashes Hot sauce (optional)

Directions:
Add all ingredients in a small bowl and whisk together. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld.

Sauce slightly adapted from: Kitchen Treaty

Canadian Bacon Cauliflower Cheddar Cups

Hi there, is this blog still on? I know, it's been forever and a day since you heard anything new from me, but a breather was much needed for my sanity. I won't be making any big promises about a regular posting schedule, but will say that I intend to keep popping in here when I have something interesting to share. Like today.

I came across these Canadian Bacon Cauliflower Cheddar Cups while thumbing through the newest Costco magazine. Let me tell you that they could have fooled anyone in my house. Unless you know that the filling has cauliflower in it, you could have mistaken it for mashed potatoes. I'm happy to report that they were gone in a flash and we all thoroughly enjoyed them. 

Low-carb, gluten-free AND tasty, I don't think you can go wrong with these cute little appetizers. Serve them with a salad for a simple meal or as appetizers for a party. They might even make a great addition to your Superbowl Sunday menu. Go Seahawks!!!

Canadian Bacon Cauliflower Cheddar Cups

~Makes about 24~

(Print this Recipe)

Ingredients:

24 slices Canadian bacon

4 cups cauliflower florets

1 vegetable bouillon cube

4 Tbsp. sour cream

2 Tbsp. fresh parsley, chopped

3 Tbsp. green onion, chopped

Kosher Salt and Pepper to taste

2 ounces cheddar cheese, grated

Directions:

Preheat oven to 375 F. Very lightly grease a 24-cup mini-muffin pan. Line each cup with a slice of Canadian bacon.

On the stovetop, add cauliflower to a pot, fill with about 2 cups of water. Add the vegetable bouillon cube and steam/cook cauliflower until very soft. Drain the cauliflower and add to a food processor.

Process cauliflower along with the sour cream, 1/2 tsp. salt and 1/4 tsp. pepper until well mixed and smooth. 

Transfer mixture to a bowl and fold in the parsley and green onions. Taste for more salt and pepper and adjust accordingly.

Fill Canadian bacon cups with cauliflower mixture. Top each cup with cheddar cheese. 

Bake for 15 minutes or until heated through. Let sit for a couple of minutes before serving.

Slightly adapted from: Costco Magazine

Greek Pasta Salad

  

During any kind of pot-luck you can be sure to find your array of mayo-based salads. While I like them as much as the next person, my first love will always be vinaigrette based salads. They are so much easier to keep fresh, especially when it's hot outside and the salad needs to be transported.

This Greek pasta salad is another one of those "what's in the fridge" recipes that just came about. I knew what flavor profile I was going for and just rolled with it. The end result is extremely tasty and can be enjoyed by itself for a quick lunch, a vegetarian dinner or simply served with some grilled chicken, fish or tofu on the side.

Cucumbers, tomatoes and bell peppers add a freshness to this salad that is enjoyable, especially on a hot summer day. The olives, artichokes and feta add a little richness, and the balsamic vinaigrette balances it all out. This recipe comes together quickly and can be made a few hours ahead to let the flavors mingle. I hope you'll give this Mediterranean inspired salad a try for your next pot-luck or casual summer dinner.

  

Greek Pasta Salad

~Serves 8-10~

(Print this Recipe)

Ingredients: 
1 pound Pasta Fusilli

1 English Cucumber, peeled and diced

2 cup Grape Tomatoes, halved

1 sweet red pepper, diced

1/2 red onion, diced

1/2 cup marinated Artichoke Hearts, chopped

4 oz. pitted Kalamata Olives, halved

6 oz. Feta Cheese, crumbled

2 Tbsp. Olive Oil

6 Tbsp. Balsamic Vinegar

2 tsp. Mustard

1/2 Tbsp. Honey

1 tsp. Dried Oregano

Salt and Pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside.

In a large bowl, add the diced vegetables (cucumber, grape tomatoes, red pepper, onion, artichoke hearts and olives). Add the cooked pasta and gently toss together.

In a small bowl whisk olive oil, balsamic vinegar, mustard, honey and oregano. Season with salt and pepper to taste. 

Add half of the vinaigrette to the pasta mixture and toss. Let the salad sit for about 15 minutes at room temperature. Add the other half of the vinaigrette and refrigerate for at least one hour. Before serving gently fold in the feta cheese.

A Susi's Kochen und Backen Original Recipe

My Favorite "Fancy" Salad

As I mentioned in my post about the Easy Candied Walnuts, I adore a well made salad. I love starting my meal with it or making a meal of it (especially in the summer time), but there are certain requirements, that are important to make a salad go from decent to showstopper. 

First off, only choose the highest quality ingredients, trust me, it really makes a HUGE difference in taste. Iceberg lettuce is a big no-no in our house. The only place for it in my opinion is the inside of a taco. It is pretty much tasteless to me and I don't waste my time with it. I love red-leaf lettuce since it so readily available year round, but assorted spring greens (if I can get organic) are just as lovely of an option. Another must, flavorful tomatoes. Again, unless it is prime tomato season and I can get my hand on locally grown, juicy tomatoes, I stay away from adding them to my salads. In that case, I go with a consistent tasting grape or cherry tomato, those usually do not disappoint. Another important ingredient in my salad is onions. I love the taste of red onion, but scallions will do in a pinch as well.

A good salad dressing is also a must, and I always prefer homemade over store bought. I was raised on vinaigrette style dressing, which is what I still prefer to this day. Just keep in mind that less is more in terms of dressing and a little drizzle is usually all you need. Your toppings are what take an ordinary salad to extraordinary height and your options to customize are endless. I tend to go with a mix of cheese (I love a soft goat or blue cheese, which works with most greens and fruit), dried or fresh fruit (depending on the season), and last but not least, a little crunch from some nuts or seeds.

Today's version is one I've been making over and over and my family just can't enough of it. The combination of sweet, tart, crunchy and smooth is one that works every time. It starts with red-leaf lettuce, grape tomato and red onion. A homemade pomegranate-balsamic vinaigrette (recipe to follow) along with dried cherries, goat cheese (I love the Pampered Goat cheese, which I find at my local Costco) and candied walnuts round out this amazing flavor combination. I happen to think that it does not just taste wonderful, but is equally stunning to look at. The recipe is not really a recipe, look at it as as guideline and you'll be the judge of how much you add of each of the ingredients. If you like a good tasting salad, I hope you'll give this one a try and it turns into one of your favorites as well!

My Favorite "Fancy" Salad

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

1 head red leaf lettuce or assorted mixed greens, cleaned

Red Onion, finely sliced

Grape or Cherry Tomatoes, cut in half

Pomegranate-Balsamic Vinaigrette (Recipe to follow)

Dried Cherries

Soft Goat Cheese

Easy Candied Walnuts

Preparation:

Arrange lettuce on plates, add the red onion and tomatoes. Drizzle with the vinaigrette, making sure not to soak the greens, a little goes a long way. Top the salad with cherries, goat cheese and the candied walnuts. Serve immediately.

Pomegranate-Balsamic Vinaigrette

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

2 tablespoons olive oil

4 tablespoons pomegranate juice

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt and Pepper to taste

Preparation:

Whisk all the ingredients in a small mixing bowl until combined.

Chicken Mac and Cheese

 

I like Mac and Cheese, but it is not one of my favorites, which is truly weird since I love pasta and cheese. I think most of them are just kind of "eh" and I'm always looking for a bit more flavor. I know, I'm strange, blame it on my German genes if you must. On the other hand, mac and cheese is pretty easy to fix and can feed a crowd fairly inexpensively. The few times I've made mac and cheese at home, I've played with different cheese combos and while they were all good and certainly edible, they didn't have me do cartwheels.

I haven't been very inspired to prepare meals in the last few weeks, but when I do feel well enough to cook, I'm usually looking for recipes that utilize either what I already have on hand, or make it easy for my husband (who has been a saint) to pick up a few extra ingredients on his way home from work at the grocery store. I found the recipe for this dish on Tasty Kitchen while I was looking for a quick dinner. It utilizes leftover grilled chicken breast that I already had in the refrigerator but this dish can just as easily be fixed with leftover rotisserie chicken as well. Sharp cheddar cheese, Gruyere and Parmesan add flavor along with crumbled bacon. Milk and heavy cream make this very rich tasting and certainly not diet food (which we will all need come January). Don't fret though, it does have a red bell pepper thrown into the mix, so at least you're getting a little bit of vegetables. However, they are disguised enough that even non-bell pepper lovers (like my daughter) will eat it without complaint.

This is a great dish that easily serves a lot of people. Add a side salad and you have a complete meal that even with all the hustle and bustle of the season is prepared in less than an hour and lets you sit down as a family and appreciate each other.

On a personal note, I wanted to thank all of you for your kind comments and emails regarding my health. I'm still not feeling well, but really miss blogging and all of you. I've made it a goal to pop in a few of your blogs everyday. So while you might not hear daily from me, I'm still around. :o)

If you haven't entered my Holiday Wreath Giveaway, make sure to do so soon, since it closes tonight at midnight and this giveaway is too good to pass up, especially for such a good cause! Also stay tuned for another fantastic giveway coming soon.

Chicken Mac and Cheese

(Printable Recipe)

Ingredients:

1 pound elbow or corkscrew pasta, uncooked

1 tablespoon olive oil

1 medium onion, chopped

1 sweet red bell pepper, chopped

4 tablespoons butter

4 tablespoons flour

2 cups milk

1 cup heavy cream (or half-and-half)

2 cups sharp cheddar cheese, shredded

1 cup Gruyere cheese, shredded

1 cup Parmesan cheese, shredded

1 generous pinch freshly grated nutmeg

Salt and Pepper, to taste

2 - 3 cups cooked boneless chicken breast (grilled or rotisserie), chopped

6 slices bacon, fried and crumbled

Preparation:

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Boil water for pasta and cook according to package directions. Drain and rinse when cooked and set aside.

In a skillet over medium heat, add the olive oil and saute onions and red peppers until soft, about 5 minutes. Set aside.

In a medium saucepan over medium heat, add butter and flour and whisk together to create a roux. Add milk and cream (or half-and-half), stirring constantly. Add 3 cups of the cheese mixture (reserving one cup to top the dish with ) and the nutmeg. Season with salt and pepper and stir mixture for 5-8 minutes or until mixture thickens.

Mix cooked pasta with the onion/pepper mixture, the chopped and cooked chicken and the bacon.

Add half of the mixture to the greased baking dish and top with half of the cheese sauce. Add the other half of the pasta mixture and top with the rest of the cheese sauce. Sprinkle the dish with the reserved cup of cheese and bake for about 35 to 40 minutes or until the dish is hot and the top is golden brown. Let sit for about 5 minutes before serving.

Adapted from: Tasty Kitchen

Witch Finger Poppers and Eye of Newt

Yesterday's post kicked off my Halloween week with two fun drinks to get the party started, but no party would be complete without the food. Appetizers are a must and let your guests mingle easily while eating. There is no better way of saying "Welcome to our lovely home" then by offering Witch
Finger Poppers and Eye of Newt to your favorite ghouls when stopping by for a visit.

Witch Finger Poppers are, according to my husband, one of the best jalapeno poppers around and I've been fixing them for many years. What sets them apart from a regular deep fried version is that they are baked and with that, at least a little bit better for you. Seeded and halved jalapenos are stuffed with a filling of cream cheese, cheddar and Monterey jack cheese, bacon and seasonings before being dipped in breadcrumbs. Ketchup and a sliced almond complete the grizzly witch fingernail effect. The poppers are then baked for about 30 minutes before serving. Just make sure to cool them a bit before biting into them, unless you are going for the "skin burned off the roof of your mouth feel" (been there, done that, got the t-shirt). 

Eye of Newt is a fun take on my Snappy Deviled Eggs which are a staple at our house as well. This time around the filling gets its "moldy" color from blue, green and yellow food coloring before being piped into the egg halves. A sliced olive along with a sliver of pimiento make up the pupil and finally gel food coloring applied with a toothpick to the white part of the egg add the finishing touch to the "Eye of Newt".

Both of these appetizers add hilarious touches that make your Halloween buffet just a little more ghoulish.  Depending on how many goblins you have coming by this year you might want to go ahead and double the recipes as they never last long!

Party Tips:

- You can make the Witch Finger Poppers the day before your party. Just seed and fill the peppers. Place in baking pan and cover with plastic wrap. Set in refrigerator until ready to bake.
- Make the Eye of Newt the morning of your party but wait until a couple of hours before your guests arrive to apply the red food color, otherwise it will "bleed" into the white of the egg.

Witch Finger Poppers
(adapted from Taste of Home Magazine)
(Printable Recipe)

Ingredients:

1 package (8 ounces) cream cheese, at room temperature
1 cup (4 ounces) sharp cheddar cheese, shredded
1 cup (4 ounces) Monterey Jack cheese, shredded
6 bacon strips, cooked and crumbled
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
12 medium jalapeno peppers, stems removed, halved lengthwise and seeded*
1/2 cup dry bread crumbs
2 tablespoons ketchup
1/4 cup sliced almonds

Preparation:

In a large mixing bowl, combine the cheeses, bacon and seasonings. Spoon about 1 tablespoon into each pepper half. Dip tops of stuffed peppers into bread crumbs.

Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15 x 10 inch baking dish (make sure to pack them in tightly or the filling will run out). Bake, uncovered, at 300 degrees F for 25-30 minutes or until golden brown.

* When cutting or deeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face (trust me on this!).

Eye of Newt Deviled Eggs
(makes 20 eyeballs)
(Printable Recipe)

Ingredients:

10 large eggs, hard boiled
1/3 cup mayonnaise
1 tablespoon sour cream
2 teaspoons prepared mustard
1 teaspoon vinegar
1-2 teaspoons hot sauce (your favorite kind)
Salt and Pepper to taste
Blue, yellow and green food coloring

Sliced olives

Diced pimiento

Red food coloring

Preparation:

Peel and halve hard boiled eggs lengthwise and remove yolks. Place yolks in a bowl along with mayonnaise, sour cream, mustard, vinegar and hot sauce. With the immersion blender mix everything to desired consistency (you can use a fork and mash if you don't have a blender). Season with salt and pepper. Color egg yolk mixture with blue, yellow and green food color until desired color is reached. Pipe egg mixture back into egg halves. Garnish each egg halve with 1 sliced olive, 1 diced pimiento placed inside the olive. Add red food coloring with a toothpick for the blood-shot eye effect.

Stay tuned for more ghoulish treats on Thursday!

Savory Cheese and Chive Bread

A couple of weeks ago I found out on Twitter that Dorie Greenspan's brand new book "Around My French Table" had been released earlier than expected and since I had pre-ordered it a long time ago I received my copy a couple of days later. As I opened the cardboard box I could barely contain my excitement. This was like birthday and Christmas rolled into one. I have been a huge fan of Dorie's ever since I first received my copy of "Baking: From my home to yours", and holding her new book in my hands was so much fun. I started flipping through the substantial book, and almost immediately felt overwhelmed. There are so many incredible looking recipes in this book; anything from hors d'oeuvres, to soups, salads, meats and best of all, desserts.

I really had a very difficult time to decide which recipe to make first. I mean do you start in the front and work your way through? Do you randomly pick a recipe by closing your eyes and poking your finger on a recipe in the index? I just didn't know which direction to go. Then my youngest son decided to take the book and started flipping through the pages and found this recipe for cheese and chive bread. I guess the picture "did him in" and I don't blame him, it looked scrumptious. After looking over the recipe I knew I had my first recipe to try out. This bread is about as easy as it gets. A two bowl recipe that is literally put together in 10 minutes flat.

The recipe starts by measuring flour, baking powder, salt and pepper into a big bowl and whisking them together. In a second bowl, your wet ingredients of eggs, milk and olive oil get a good whisking as well. The wet mix gets quickly incorporated into the dry ingredients before adding in the grated and cubed cheese along with chopped chives and toasted walnuts. The finished batter gets spread into a greased loaf pan and is then ready for the oven. Now this is where this recipe gets tough. I had every single person in our house come into the kitchen during the baking of the bread with their mouth watering and wondering what smelled so incredible. I wish I could bottle this smell, which is simply drool inducing and makes the waiting time for the bread to cool very, very cruel.

This bread is so simple, yet absolutely amazing and flavorful. Ms. Greenspan did not disappoint with this recipe either, and I'm excited to be introducing my family to more french inspired dishes.  Best of all, in true Dorie fashion many of her recipes have side notes or what she likes to call "Bonne Idee" that will give you further options of how to change up already wonderful recipes. This bread was gone so quickly in our house that the next time I'm making it (and there will be a next time) I'm doubling the recipe! This is a great dish to serve along side a hearty stew or soup, and I hope you'll be giving this one a try and adding some "French flair" to your dinner table as well.

Savory Cheese and Chive Bread
(adapted from "Around my French Table" by Dorie Greenspan)
(Printable Recipe)

Ingredients:

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 - 1 teaspoon salt (depending on what cheese you're using)
1/4 teaspoon freshly ground white pepper (or more to taste)
1 pinch of cayenne pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1 generous cup (about 4 ounces) coarsely grated Gruyere, Emmenthal, or Cheddar (I used Emmenthal)
2 ounces Gruyere, Emmenthal, or cheddar cut into very small cubes (I used Emmenthal)
1/2 cup minced fresh chives or other herbs (or thinly sliced scallions)
1/3 cup toasted walnuts, chopped (optional)


Preparation:

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter and 8 -x- 4 1/2 -x- 2 3/4 -inch loaf pan. If your pan is slightly larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier.

Whisk the flour, baking powder, salt, and white pepper together in a large bowl.

Put the eggs in a medium bowl and whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There's no need to be energetic - in fact, beating the dough toughens it - nor do you need to be very thorough: just stir until all the dry ingredients are moistened. Stir in the cheese, graded and cubed, the herbs, and the walnuts, if you're using them. You'll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon.

Bake for 35 to 40 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up.

Cheesy Cauliflower Casserole

Cauliflower happens to be one of my favorite vegetables. This is another vegetable that my mom had in her garden in abundance while I was growing up, so it was frequently on the dinner table. My mom had a few different ways to prepare it, but most of the time she just turned it into a simple dish of cauliflower in a white sauce with a hint of cheese. Most of the time she served it along with boiled salt potatoes and Schnitzel or Fleischkuechle (they are a mix between a mini meatloaf and a burger). I still love eating it this way, but I also like to cook today's "kicked up" version.

I found this recipe in my trusty "Ich helf Dir kochen" book which I received over 20 years ago from my parents. I've added a few of my own touches to this recipe over the years, which makes this cauliflower irresistible, at least for my family. I always start by cutting up the cauliflower into florets and soaking them in a big bowl of salt water for about 30 minutes. One reason why I do this is because, growing up and harvesting the fresh crop from my mom's garden (which is completely organic and without commercial fertilizer) it wasn't uncommon to find that a little snail or the like had made its way into the lettuce or cauliflower. The salt water kills them, and lets them float to the top for easy removal. It is probably not necessary to do so today, especially if purchasing the cauliflower at a super market, but sometimes old habits die hard.

The cleaned cauliflower is then cooked "al dente" in a big pot of salted water that has a bit of milk added to it. The milk in the water helps preserve the white color of the vegetable. Make sure you don't overcook the cauliflower as it tends to get a "soapy" taste if it is cooked too much.

A white sauce is then made by making a simple roux. Reserved cauliflower cooking water is added to the roux and seasoned with salt, pepper, cayenne, and nutmeg (very important!). Freshly grated Swiss cheese is added, and the mixture is stirred until smooth. This is poured over the cooked cauliflower into a casserole dish and more Swiss cheese is sprinkled on top prior to baking.

Just like my mom, I love to serve this with boiled Yukon Gold potatoes. Sometimes I add a bit of chopped up ham to the cauliflower casserole for an easy fulfilling meal, but usually I serve it with some kind of protein on the side. Everyone loves this dish, and since cauliflower is on sale quite frequently for less than a dollar, it also makes for a fairly cheap meal. If you haven't had cauliflower in a while or only know it overcooked with a pat of butter on it, you should give this version a try, you won't be disappointed.

Cheesy Cauliflower Casserole

(Print this Recipe)

Ingredients:

1 large head cauliflower

10 cups salted water

1 cup milk

For the cheese sauce:

3 tablespoons butter

3 tablespoons flour

1 1/2 cups reserved cauliflower cooking water

1 cup milk

Salt and Pepper to taste

Pinch of cayenne pepper

1/4 teaspoon freshly grated nutmeg

1 vegetable bouillon cube

3 tablespoons heavy cream

6 ounces grated Swiss Cheese, divided

Directions:

Clean and cut up the cauliflower into florets. Rinse or use method described above.

Bring saltwater along with 1 cup milk to a boil in a large pot. Add cauliflower and cook on medium-low heat for about 10-15 minutes or until "al dente". Drain, making sure to reserve 1 1/2 cups of the cooking liquid. Set aside.

Preheat oven to 400 degrees F.

For the cheese sauce: Melt butter in a saucepan over medium heat. Add flour and cook for about 1 minute. Slowly add your reserved cooking liquid along with the additional cup of milk making sure to whisk constantly as you do so. Season with salt, pepper, cayenne, nutmeg, and bouillon cube and cook on low heat for about 10 minutes stirring occasionally or until thickened.

Add heavy cream and 4 ounces of the Swiss Cheese and stir until combined making sure not to bring the mixture to a boil.

Butter a casserole dish and add the cauliflower. Pour cheese sauce evenly over the top. Sprinkle with reserved Swiss cheese. Bake for about 10 minutes in preheated oven, or until the dish is heated through and nicely browned.

Adapted from: Ich helf Dir Kochen

Cubano-Style Burger

 

I have much love and great admiration for a lot of different cuisines. With the weather being so hot here in the southwest already, one of the easiest things to make for a quick dinner is a good burger on the BBQ. Flipping through the pages of several of my cooking magazines, my eyes caught the Cubano-Style Burger in "Cuisine at Home".

This burger is modeled after the traditional Cuban roast pork sandwich which is topped with sliced ham and Swiss cheese and I absolutely adore them. We have a little Deli here that makes one of the best Cuban sandwiches, everything is made from scratch using only local ingredients. It is a requirement to  order it every time I eat there, it is that good. 

The burger is composed of pork and beef (which I added to cut a bit of the fat) but you could certainly make this burger with all pork or even turkey. Deli ham and Swiss cheese are layered on top after the burger is cooked through and left on the the grill until the cheese is melted to perfection. The finished burger is then topped with a mustard pickle relish that mimics the flavor of the classic sandwich which usually has pickles on it.

This recipe makes substantial 1/3 pound burgers which are moist and juicy. All the flavors work incredibly well together even before adding the relish, but once it is topped, the burger becomes irresistible.

This burger is so good, my 8 year old managed to eat almost a whole one all by himself and that is unheard off. I'm adding this to our regular burger rotation, and am already planning to make this at our next party. I served this burger with sweet potato fries since that is what I had on hand, but if you are trying to add even more authenticity then go with fried Tostones (fried green plantains). 

So, if you like to crank up the heat, love a really good burger, and want to add a little spice to your next dinner, don't wait, make this soon!

Cubano-Style Burger

~serves 6~

(Print this Recipe)

Ingredients:

For the mustard relish:

1/4 cup prepared yellow mustard

1/4 cup dill pickle relish

2 tablespoons minced red onion

2 tablespoons diced pickled jalapeno

1 tablespoon honey

For the burgers:

1 pound ground beef (I used 90 % lean)

1 pound ground pork

Salt and black pepper

6 slices deli-sliced ham

6 slices Swiss cheese

6 onion hamburger buns, buttered

Mayonnaise

Directions:

Preheat one side of grill to medium-high and the other side to low.

Combine ingredients for the relish in a bowl; set aside.

Combine the ground beef and pork. Divide the mixture into 6 equal portions. Shape each portion into a patty slightly larger than the bun to allow fro shrinkage. Season patties with salt and pepper and coat bother sides of each one with nonstick spray or brush lightly with olive oil.

Grill burgers, covered, over medium-high heat until cooked through, 3-5 minutes per side. Top each burger with a slice of ham and a slice of cheese. Grill, covered, until cheese is melted, 1-2 minutes, more. Remove burgers from the grill and tent with foil.

Grill buttered buns, covered, over low heat until lightly toasted, 1-2 minutes.

To serve, spread bottom of buns with mayonnaise, place burgers on buns, and top with mustard relish.

Adapted from: Cuisine at Home

Broccoli-Noodle Casserole

I had this dish the very first time about 15 years ago. My friend and her boyfriend had my husband and I over for a dinner party and this is what she served at the time. I begged her for the recipe and have made this dish time and time again.

The recipe is easy to fix, but you do have to plan ahead a bit. In my version, I added cooked cut up chicken breast to the casserole. You can also serve grilled chicken on the side  but I've also made just the meatless version many times as well. Because of the use of vegetable broth in the dish it is an excellent meal that can be served to vegetarian eaters.

The broccoli, along with the pasta and creamy, cheesy sauce are even better tasting by sprinkling the dish generously with sliced almonds. Who knew that broccoli and almonds were such good "friends".

This truly is a very tasty dish and even kids who usually don't like to eat broccoli trees have been chowing down on this family friendly recipe without complaint.

I hope you will give this wonderful dish a try and maybe 15 years from now you love it still as much as we do!

Broccoli-Noodle Casserole

(Print this Recipe)

Ingredients:

1 1/2 pounds fresh broccoli, cleaned and pre-cooked in salted water for 5 minutes and drained

1 pound Gemelli Pasta or any other favorite pasta, cooked al dente and drained

2 tablespoons unsalted butter

2 tablespoons flour

1/2 medium onion, finely diced

1 1/2 cups vegetable broth

3/4 cup half-and-half or heavy cream

4 ounces Gouda cheese, shredded

Salt and Pepper to taste

2 ounces sliced almonds

1 pound chicken breast, diced, seasoned and cooked (optional)

Directions:

Pre-heat oven to 350° F. Generously butter a 9 x 13 casserole dish. Set aside.

In a medium sized pan melt butter, add onions and cook until onion is translucent. Dust with the flour and cook for another 1 minute while stirring. With a whisk add in your vegetable broth and continue to whisk until thickened. Add half-and-half (or heavy cream) and Gouda, stir until cheese is melted. Taste for seasonings and adjust accordingly.

In a large bowl toss together cooked pasta, broccoli, and chicken if desired. Add the mixture to your buttered casserole dish. Pour the cheese sauce evenly over the top. Sprinkle with sliced almonds and bake in your pre-heated oven for 30 minutes. Let casserole sit for about 5 minutes before serving!

Layer Salad

 

Layer Salad is one of my husband's favorite salads. It is also a great salad to take along to any BBQ, picnic, or potluck since it's visual appeal alone is a stand out.

This salad is best made a few hours ahead before serving so the frozen peas can un-thaw. Preparation for this salad is a little bit involved since you are chopping, grating and cooking the individual layers, but the results if presented in a nice glass trifle bowl are stunning.

This salad usually has something for everyone with all the different components of sweet, salty, crunchy and creamy. It is important however, that all the ingredients are at their prime. So don't skimp on sub-par vegetables since they are the star in this dish. A good quality mayonnaise is also key since it is mainly what makes your dressing. It is also a salad that if taken somewhere, the bowl is empty when you return home.

Hopefully you like this as much as we do when you serve it at your next function.

Layer Salad

(Print this Recipe)

Ingredients:

1/2 head Iceberg Lettuce, shredded

1/2 medium red onion, diced

2 medium carrots, shredded

2 cups frozen baby peas

1 medium red pepper, diced

1/2 pound bacon, cooked and crumbled

6 ounces sharp cheddar cheese, shredded

Dressing:

1 1/2 cup mayonnaise (I like Best Food's)

1/4 cup sour cream

1 tablespoon sugar

1 tablespoon white vinegar

Salt and Pepper to taste

Directions:

Layer the ingredients in the order listed into a trifle or other glass bowl reserving some of the bacon if desired to sprinkle on top.

Whisk the dressing ingredients in a separate bowl making sure to taste for seasoning. Spread dressing over entire bowl making sure to cover the entire surface. Cover with plastic wrap and refrigerate for a couple of hours. Before serving add reserved bacon bits.