Cauliflower Egg Bites

I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.

  • 6 eggs
  • 1 head of cauliflower, chopped fine in the food processor
  • 1 c shredded cheese

Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.

Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.

Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.

Bake at 400 degrees for 15 minutes. Edges with be golden brown.

Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.

Makes 12.

Vegan Ruben

This is a super yummy vegan recipe !

  • Rye bread
  • Vegan cheese slices or Swiss
  • Sauerkraut
  • Vegan meat slices

Toast bread. Top with sauerkraut, vegan cheese and cheese. Broil until Cheese is bubbly.

Serves 1.

Stuffed Portobello Mushrooms

This is a quick and easy dinner that is oh so tasty!

  • Trader Joe’s Red Pepper Spread with Eggplant and Garlic
  • 4 portobello mushrooms, cleaned and gills scraped
  • Vegan mozzarella cheese
  • Nut ricotta

Preheat oven to 425. Line a pan with parchment paper, spray with olive oil. Spray caps with olive oil and bake for 15 minutes.

Let mushrooms cook for a few minutes. Spread a couple tbsp into the class then top with ricotta and a little mozzarella.

Bake for 5 minutes until the cheese is melted and bubbly.

Serves 2 – 4.

Pepperoni Pizza with Spring Onions and Garlic Scapes

 

We had some amazing pepperoni come in our Mantry box (I need to get more now) this is the pizza I came up with to honor it choke full of spring goodness.

Ingredients:

  • 1 ball of pizza dough
  • Olive oil
  • 1 bag 4 cheese blend of white cheese  Trader Joe’s 
  • Thick slices pepperoni or regular 
  • 4 garlic scapes sliced thin
  • 4 spring onions sliced thin
  • 1/4 c mozzarella cheese, grated

Preheat oven to 500 with baking steel or pizza stone inside.

Roll out dough. Drizzle with olive oil, tops with garlic scapes, 4 cheese blend, pepperoni, onions and mozzarella.

Bake 5 – 8 minutes until crust is crispy and cheese is starting to brown.

Serves 4. 

Phyllo Wrapped Fillets with Cheese and Mushrooms

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This one is from Fine Cooking. It is quite a bit of work, but worth the effort for a special meal.

Ingredients:
1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 clove garlic, cut in half
2 TBSP unsalted butter
1 TBSP olive oil
1/4 c chopped fresh flat-leaf parsley
Salt and pepper
6 filets mignons, 6 oz. each and about 1-3/4 inches thick
Salt
1 TBSP unsalted butter
1 cakes peppercorn Boursin cheese
1 package phyllo dough, thawed in the refrigerator overnight
1/2 c unsalted butter, melted; more if needed
1/4 c thinly sliced fresh chives

Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel.

Heat the butter and oil in a 10-inch skillet or sauté pan over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are very soft and fragrant and the liquid has evaporated, 5 – 8 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste.

Season the filets mignons generously on all sides with salt. Heat the butter in a 10-inch skillet or sauté pan over medium-high heat until very hot and sizzling. Sear the fillets on sides. Transfer to a plate lined with paper towels. Cover and refrigerate for at least 1 hour.

Remove at least 24 sheets of phyllo from the package and cut to size that will wrap around the beef. Cover them with -plastic wrap and a damp dishtowel while you work to keep them from drying out.

Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.
Make four layers, omitting the chives from the last layer. Blot one filet dry with a paper towel, set it in the center and sprinkle it with salt. Spread about 2 TBSP of the Boursin on the filet and top that with 2 generous TBSP of the mushroom filling. Fold the phyllo over the fillet to make a package and place on parchment lined baking pan. Repeat with the remaining fillets. Don’t worry if you tear the phyllo it’s very forgiving. Keep in the fridge until ready to bake.

Take them out of the refrigerator about 20 minutes before you’re ready to bake them.

Position an oven rack in the lower third of the oven and heat the oven to 400°F.

Bake them for 17 – 22 min rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare.

Serves 6.

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Potatoes with Chorizio

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This recipe was inspired by Leitesculinaria.com, one of my favorite cooking blogs! It is the ultimate comfort food. I picked up some sopas at the local supermercado, tortilla would work too.

Ingredients:
4 potatoes, diced to 1/5 inch cubes
10 oz Mexican chorizo
1 c shredded cheese blend
1/2 c Cotija cheese, crumbled
4 – 6 sopas or tortillas

Preheat the oven to 350°F (176°C).

Fill a large pot with water and salt and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 10 minutes. Drain the potatoes in a colander but do not rinse.

Crumble the chorizo into a large non-stick skillet over medium for 8 minutes. Add the drained potatoes to the skillet and allow the potatoes and chorizo to finish cooking, getting a little crispy.

Meanwhile, spray sopas with a little canola oil and heat in the oven 6 – 8 minutes.

To serve, place shredded cheese in the bottom of each sopa, top with potoato mixture and Cotija cheese.

Serve 4.

Eggplant, Roasted Tomatoes, Basil and CheeseTimbales

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This may be one of my all time Patricia Wells recipes- it is amazing! Use the low and slow roasted tomatoes, any soft cheese you like (mozz, goat, ricotta), lots of basil for an amazing and stunning dish. The best part, you can make it ahead of time!

Ingredients:
2 small eggplant, sliced 1/8 thick
Olive oil
Salt
Roasted tomatoes
Basil leaves
8 oz cheese (I used ricotta this time)
2 tsp basil oil

Preheat broiler. Place a piece of parchment paper on a baking sheet, brush eggplant with olive oil and sprinkle with salt. Broil 2 minutes each side.

Line 4 1/2 c ramekins with eggplant, allowing to drape over the edge. Place a layer of roasted tomatoes, basil, cheese, basil, tomatoes, basil, cheese, basil and then fold the eggplant over the top.

Place on a baking sheet and broil until warmes through about 3 minutes.

Turn out onto plates, drizzle with basil oil and a basil leaf.

Serves 4.

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