Baked Spinach and Zucchini

 1 lb zucchini, cut in even slices

6 green onions, chopped

2 garlic cloves, miced

2 (10 oz) frozen spinach

1 cup rice, cooked

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped 

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp black pepper

4 extra large eggs

3/4 cup heavy cream

2 Tbsp melted butter

1/4 cup Parmesan cheese plus some for topping

Gruyere cheese, sliced

Add zucchini, green onions and garlic to a skillet. Mix and cook for 2-3 minutes. Turn off the heat.  Add 2 (10 oz) frozen spinach, drain most of the water out. Stir. Add cooked rice, parsley and basil, nutmeg and lemon juice, salt and black pepper. Stir and mix well together.

For the custard: In a small bowl mix eggs, heavy cream, melted butter. Whisk together.  Add Parmesan cheese.

Pour zucchini/spinach mixture into a casserole dish or into 6 small individual cast iron skillet that have been greased. Top with custard mixture. Top with Parmesan cheese and sliced Gruyere cheese.  Bake in a 350 degree oven for 20 minutes.

Recipe:  Ina Garten

Baby Back Ribs

 8 parts of brown sugar

3 parts of Kosher salt

1 part of chili powder

Mix together in a mason jar and shake to combine.

 

1 part of each of

 black pepper

cayenne  pepper

jalapeno shake

Old Bay

dried thyme

onion powder

Add to mason jar cover and shake to combine.

Place rib slab on heavy aluminum foil. Rub on with seasoning.  Wrap up and chill in refrigerator for at least 1 hour. 

1 cup vegetable broth 

2 Tbsp Worcershire sauce

2 Tbsp white wine vinegar

1  Tbsp honey

2 garlic cloves, minced 

Put in microwave for 1 minute.  Pour half the sauce in one end of the crimp of ribs and other in the other end of the ribs.  Recover with foil and on baking sheet put in a 225 degree oven for 2 1/2 hours.  

After baking put foil with ribs on top of a skillet and open the bottom with scissors to remove sauce.  About 5 to 10 minutes the sauce will thicken.  Brush thicken sauce onto ribs. Broil for 1 minute. Serve.

Recipe:  Alton Brown

Homemade Baked Beans

 Prep Time:  10 minutes     Cook Time:  3 hours 30 minutes    Serves: 10

1 lb dried navy beans

6 strips thick-cut bacon, cut into small slices

2 medium-size yellow onions, small diced

3 cloves of garlic, finely minced

1/2 red bell pepper, small diced

1/2 green bell pepper, small diced

1 cup tomato puree

3 Tbsp yellow mustard

2 Tbsp tomato paste

2 Tbsp apple cider vinegar

1/3 cup molasses

1/3 cup packed light brown sugar

dash of hot sauce

3 cups beef stock

salt and pepper, to taste

1.  Add the navy beans to a large container and cover them with water by bout 4 inches.  Set side overnight.

2.  Preheat oven to 325 degrees.

3.  Drain the beans, rinse them, and set them aside.

4.  In a medium to large size pot with a lid (for the oven) or Dutch oven, add in the bacon and cook over medium heat until crispy about 6-8 minutes.

5.  Set the crispy bacon aside and then add in the onions.  Turn the heat down to low and cook until well browned about 30-40 minutes.  Stir occasionally.  It takes that long to caramelize.

6.  Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat.  Stir occasionally.

7.  Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt and pepper, and mix until completely combined. 

8.  Cover with a lid an bake in the oven at 325 degrees for 3 to 3 1/2 hours or until the beans are tender and the mixture is thick.  You may need to add 1/2 to 1 cup more of beef stock at the 90- minute cooking make.

9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Notes:

*You can make these up to 1 day ahead of time; simply reheat them before serving.

*To reheat: add the desired amount to a small sauce pot and heat over low heat until warmed.  You can also heat in the microwave.

* Store for up to 7 days.  Cover and freeze for up to 3 months.  Thaw them in the refrigerator for 1 day before reheating.

*If you don't have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.

*To use a crock pot: follow procedures 2-4 on the saute function, and then once you add i all of the ingredients, slow cook on high heat for 6-7 hours.

*You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

*Swap out the dried beans for 6 (15 oz)  canned beans and reduce the baking time to 30 minutes.  In addition, remove the beef stock completely.

Recipe:  Chef Billy Parisi

Baked Cheddar Cauiflower Bites

 2 cups cauliflower florets, frozen or fresh1 cup cheddar cheese

1 egg

1/4 tsp oregano, optional

1/4 tsp garlic powder, optional

salt and pepper to taste

1.  Preheat oven to 375 degrees.  Grease a 24 cup mini muffin tin with oil and set aside (you can also use a 12 cup standard uffin tin).

2.  Place cauliflower florets in a microwave safe bowl and cover with plastic wrap.  Microwave for 7-8 minutes or until cauliflower is tender.  This step can also be achieved o the stove top by blanching cauliflower in hot water for 5 minutes.  Be sure to drain well.

3.  Place steamed cauliflower in a food processor and plus for just a few seconds or until the cauliflower resemble rice.  Remove from food processor, place in a clean dishcloth adn squeeze to drain as much water as you can out of the cauliflower.

4.  Place cauliflower in a large bowl, add egg, cheddar cheese, herbs, and salt and pepper.  Mix with a spoon until fully combined.  Scoop a tablespoon of the mixture into each muffin tin using a cook scoop or by hand.

5.  Bake for 12-15 minutes or until the edges are golden and the middle is no longer soft.  Remove from oven and cool for a few minutes before removing  from pan.  Serve with your favorite dipping sauce.

Notes:  If you have muffin pan liners go ahead and use them because they will ensure the cauliflower bites don't stick to the pan.

Spatchcock Chicken

 Prep Time:  10 minutes    Cook Time:  1 hour 10 minutes    Total Time:  1 hour 20 minutes

1 whole chicken (3-4 lbs)

 

Buttermilk Brine:

4 cups buttermilk

2 Tbsp Kosher salt

1 Tbsp black pepper

1 Tbsp granulated garlic, or garlic powder

Roasted Vegetables:

2 lbs red potatoes, 1 inch chunks

2 lbs carrots, 1 inch chunks

1 yellow onion, 1 inch chunks

1 tsp Kosher salt

1 tsp black pepper

drizzle olive oil

How to Spatchcock Chicken:

1.  Using a clean surface, lay bird breast side down and identify the spine.

2.  Using kitchen shears, cut down both sides of the spine until it is completely removed.  Discard spine.

3.  Flip the bird back over and rotate out the leg quarters.  give it a firm press right on the center of the breast bone.  This will help the bird lay ore flat. 

4.  Add the spatchcock bird to the butter milk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

5.  Preheat the oven to 400 degrees.  Remove bird from brine and discard the brine.

6.  Place the bird on a parchment lined baking sheet breast side up.  Tuck the wings to ensure they don't stick up and burn.

7.  Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

8.  Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about 1 hour. Actual cooking time will depend on the size of your chicken.  Use a meat thermometer to ensure accuracy.

9.  Let chicken rest for 10 to 20 minutes before carving.

Buttermilk Brine:

1.  Use a large container that can fit the entire chicken submerged in liquid.  In the container, stir together buttermilk, Kosher salt, pepper and granulated garlic.  Stir to combine.

Notes: 

 Grilling: Preheat your gar or charcoal grill to 350 degrees.  Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking .  Place the chicken breast side up onto the indirect heat side of the grill.  Close the lid and cook until chicken reaches an internal temperature of 164 degrees about 1 hour.  For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3 to 5 minutes to crisp.

Smoking:

Preheat your smoker to 225 degrees.  Place spatchcocked chicken breast side up i the smoker.  Close the lid and smoke until internal temperature reaches 165 degrees. , about 2 to 2 1/2 hours depending on the size of your chicken.

Recipe: the stay at home chef

Baked Cabbage Slices

 green cabbage

olive oil

salt and pepper

garlic powder

paprika

bacon (optional)

Parmesan cheese (optional)

Cut a green cabbage into thick or thin slices.  Place them on a sheet pan with parchment paper.  Brush them with olive oil and sprinkle with with salt, pepper, garlic powder and paprika. Turn over and season both sides.  Bake in a 400 degree oven for 25 minutes.  

If you want to add the bacon and Parmesan cheese put them in for another 15 minutes.

Recipe:  2 sisters

Garlic and Mozzarella Baked Potatoes

 6-8 small/med potatoes, prick with fork

olive oil, (brush on bottom of 8x8 inch pan)

1/2 cup mozzarella cheese, shredded

1 Tbsp butter

1 tsp garlic, minced

1 tbsp mayo 

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried parsley

1/2 tsp dried oregano

After brushing olive oil in a 8x8 baking dish bake the potatoes at 400 degrees for 50 minutes.  Make cuts on top crosswise in potatoes but not all the way through. Put back in pan.

Mix together in a small bowl, cheese, butter, garlic and mayo.  Mix well.  Add salt, pepper, parsley and oregano.  Mix.  Spoon mixture on top and into the potatoes.  Bake at 400 degrees for 10 more minutes.  Serve.

Crusty Herb Potato Wedges

 2 Russet potatoes, each cut into 6 equal wedges

olive oil

1 Tbsp Herbves de Provence (Italian spices)

1 pinch paprika, or to taste

salt and pepper

1.  Preheat oven to 425 degrees.  Line a baking sheet with a silicone baking mat. (will not stick if using the silicone baking mat) 

2.  Toss potato wedges, olive oil, and spices together in a bowl until potatoes are evenly coated.  Place wedges on their sides onto the prepared baking sheet.

3.  Bake in the preheated oven for 15 minutes.  Flip potatoes onto their other sides; return to oven and cook until crusty ad golden brown, about 20 minutes more.

Serves 2

Sushi Bake

 California and Shrimp Sushi

Rice, cooked (equal parts water to rice)

avocado, cut into large slices

Roasted Seaweed, cut into strips for serving

 

To season rice:

1/4 cup rice vinegar, heated up

2 Tbsp sugar

1 tsp salt

Combine rice vinegar, sugar and salt.  Mix into the rice to flavor it. Pour rice out into a 9x13 baking pan.  Spread evenly in pan in an even layer.  Sprinkle with bagel spice over all of the rice.  

 

On half of the rice:

1/2 lb shrimp, deshelled, washed and cut up into smaller pieces

1/4 cu mayo

1 shake of hot sauce

pinch of salt

Put shrimp on 1/2 of the rice.  Put in a 425 degree oven for 5-10 minutes.  Take out of oven and prepare the other side.

On the other half of the rice:

1 1/2 cups Imitation crab meat, cut up and shred smaller with hands

1/3 cup mayo

pinch of salt

2 green onions, chopped (save some for the garnish)

1 Tbsp melted butter

1 cup Panko 

Mix together ingredients.  Set on broil and put crab meat on the other side of shrimp and broil for 5 minutes. Remove from oven  Zigzag the mayo onto the crab, add a sliced avocado and top all the shrimp and crab with the remaining green onions. 

Use a roasted seaweed cut into strips to wrap the sushi to eat.  (like a taco)

Recipe:  Flolum

Baked French Toast

 8 bread slices

3 large eggs

2 tsp brown sugar

1/2 tsp cinnamon

1 Tbsp vanilla

1/4 tsp salt

2 Tbsp melted unsalted butter

1 cup milk

 

In a large bowl combine the eggs, brown sugar, cinnamon, vanilla and salt. Mix together well using a whisk.  Add the butter and milk.  Mix.  

In a 13x18 baking sheet with sides spray it with nonstick spray.  Pour in the batter to cover the bottom of the pan.  Lay down the bread slices and then flip over to coat both sides. 

Bake in a 425 degree oven for 10-15 minutes (lowest rack position) The bottoms should be browned.  Move it up to the broiler for 1-4 minutes (top rack position), watching carefully.

Remove from oven.  Flip over each french toast so the steam from broiling softens the bread.  Serve with a pat of butter and syrup.

Recipe:  Americans Test Kitchen

Perfect Baked Potato

 4-6 Russet Potatoes

1/2 cup water

2 Tbsp salt

4 oz goat cheeese

2 Tbsp olive oil

2 Tbsp parsley

1 Tbsp shallots or green onions

1/2 tsp lemon zest

salt and pepper

 

1.  Poke 6 holes with a fork into each potato.  Make a brine to dip the potatoes into by mixing in a bowl 1/2 cup water and 2 Tbsp salt. Dip potatoes into brine for a few seconds and place on a baking sheet with a rack.  Bake in a 450 degree oven for 45 minutes to 1 hour.  

2.  Take out potatoes from oven. Brush on vegetable oil (not butter).  Return to the oven for 10 minutes.

3.  Meanwhile, make a topping for the potatoes by adding to a bowl, goat, olive oil, parsley, shallots, lemon zest, salt and pepper.  Mix together.  

4.  Remove the potatoes after 10 minutes and immediately cut open potatoes.  Serve with a pat of butter and the topping ( if desired).

Recipe: from American Test Kitchen

Maple Baked Beans

 3 cans Van Camps Pork and Beans, undrained

1/2 cup onions, chopped

1/2 cup brown sugar

2 squirts BBQ sauce (1/4 cup), Rays- Hickory Brown Sugar flavor

1 tsp garlic powder

1/2 tsp red pepper flakes

2 squirts yellow mustard, (1 Tbsp)

1 tsp maple extract 

6-8 strips of bacon

In a Cast Iron Skillet add the pork and beans, onions, brown sugar, BBQ sauce, garlic powder, red pepper flakes, yellow mustard and maple extract. Mix together.  Lay on top of the beans the bacon strips. Sprinkle with a bit of brown sugar.  Bake in a 375 degree preheated oven for 2 hours.  Serve as a side dish to any BBQ. 

Recipe:  Mountain Cooking with Missy

Perfect Juicy and Moist Baked Chicken Breasts

 3 chicken breasts

1 tsp sea salt

1 tsp pepper

 1 tsp cayenne pepper

1 tsp garlic powder

1 tsp smoked paprika

On a paper towel slightly pound chicken breasts under plastic wrap.  In a small bowl mix together seasonings,  Pour olive oil generously in the bottom of a casserole dish.  Put in chicken and toss on both sides with the olive oil.  Sprinkle the seasoning and press into the chicken on both side.  Bake in a 375 oven for 20-25 minutes. Rest for 5-10 minutes under foil. Top with parsley and pour a bit of the baking juice on top.  Serve.

Baked Cauliflower

 1 head of cauliflower, cut into florets

2 eggs

1/2 cup milk

1/2 cup oil

3/4 cup yogurt

1 tsp paprika

salt and pepper

2 heaping Tbsp flour

1 tsp baking powder

shredded cheese

 

In a pot of boiling salted water add the cauliflower florets.  Boil for 3-4 minutes, check for tenderness but still firm.  Drain water and set aside.  Cut into smaller bite sized pieces.  

In a bowl mix together egg, milk, oil, yogurt, paprika, salt, pepper, flour and baking powder.  Pour mixture over cauliflower. 

Brush a baking dish with oil and pour in cauliflower mixture.  Bake in a 400 degree oven for 20-25 minutes. Top with shredded cheese and put back in the oven until cheese is golden brown.  Serve.

 

Oven Baked Pork Chops

 4 boneless pork chops, seasoned with salt and pepper

2 Tbsp brown sugar

1 Tbsp Worschershire sauce

1 Tbsp soy sauce

2 Tbsp ketchup

2 Tbsp apple cider vinegar

1 garlic, minced

1 Tbsp olive oil

 

Place pork chops in a 9x13 dish.  Season.  In a small bowl mix together the rest of the ingredients.  Brush all the sauce on the pork chops onto both sides.  Bake in a 430 degree oven for 15 minutes.  Turn to broil and baste with the juices. Broil for 5 minutes on one side and broil on the other side 5 minutes. Remove form oven and serve with side dishes.

Recipe:  Mama Sue's Southern Kitchen

Baked Broccoli and Artichoke Shells

 8 oz medium pasta shells

Kosher salt and freshly ground pepper

10 oz broccoli, stalks peeled and sliced, florets separated

1/2 cup Panko

1 cup grated Parmigiano-Reggiano

3 oz thick-cut bacon, cut into 1/2 inch pieces

2 Tbsp unsalted butter

1/3 cup unbleached all-purpose flour

3 1/2 cups milk

1 cup grated sharp white cheddar

1 can (14 oz) quartered artichoke hearts, drained

1.  Preheat oven to 425 degrees.  Cook pasta in a pot of salted boiling water 4 minutes.  Add broccoli and cook 2 minutes more; drain/  Combine Panko and 2 Tbsp Parmigiano.

2.  In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes.  Transfer to paper towels.  Add butter to pan; melt,  Whisk in flour; cook 1 minute.  Slowly whisk in milk.  Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes.  Stir in remaing Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.

3.  Transfer mixture to a 2 quart baking dish.  Sprinkle with Panko mixture.  Bake until golden and bubbling, about 20 minutes.  Let cool slightly before serving.

Serves 4

Recipe: Martha Stewart

Baked Sea Scallos

 16 sea scallops, rinsed and drained

5 Tbsp butter, melted 

5 cloves garlic, minced

2 shallots, chopped

3 pinches ground nutmeg

salt and pepper 

1 cup bread crumbs

4 Tbsp olive oil

1/4 cup chopped parsley

1 lemon wedges for garnish

1.  Preheat oven to 425 degrees.

2.  Place scallops, melted butter, garlic, and shallots in a bowl.  Seasonwith nutmeg, salt, and pepper.  Stir gently to combine.  Transfer to a casserole dish.

3.  In a separate bowl, combine bread crumbs and olive oil.  Sprinkle on top of scallops.

4.  Bake in preheated oven until crumbs are brown and scallops are done, about 11  to 14 minutes.  Top with parsley, and serve with lemon wedges on the side.

Serves 4

Baked Cabbage

 1/2 head of cabbage, chopped

1 tsp salt

1 tsp paprika

1 tsp basil

1/2 tsp rosemary

1 bay leaf 

2 Tbsp olive oil

1/2 onion, chopped 

In a bowl mix salt, paprika, basil, rosemary, bay leaf and olive oil and chopped cabbage well.  Pour into an oven safe dish.  Bake in a 350 degree oven for 20 minutes. 

2. In the meantime, saute the onion in butter or oil.  Put on top of cooked cabbage when its done cooking. Put foil on top and bake for another 30-40 minutes.  Serve.

Vegetable Tian

1  onion, chopped into large slices

2 garlic cloves, minced

3 zucchini, cut into slices

3 potato, cut into slices

3 tomato, cut into slices

salt and pepper

thyme

olive oil

Gryre cheese

1.  Saute onion in butter about 8-10 minutes. At the end at the garlic for a quick saute.

2.  In a casserole dish add the saute onions and garlic on the bottom. Line the cut zucchini, potatoes and tomatoes lined up in a layer not down, alternating each.  Sprinkle with salt, pepper and thyme.  Drizzle with olive oil.

3.  Bake in a 375 degree oven for 35-40 minutes covered with foil.  Then add cheese on top and bake for 30 more minutes uncovered.  

Recipe: Ina Garten

Baked Spinach and Zucchini

 1 lb zucchini, cut into 1/2 inch thickness

6 scallions, chopped

3 garlic cloves, chopped

2 (10 oz) package frozen spinach, squeeze out the water very well

1 cup cooked white rice

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, julianned

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp pepper

Custard:

4 large eggs

3/4 cups heavy cream

2 Tbsp butter

1/4 cup Parmesan cheese

Saute zucchini in oil on the stove top for about 3 minutes.  Add garlic for another 1 minute. Turn off heat. Add the spinch, rice, parsley, basil, nutmeg, lemon juice, salt and pepper.  Stir together. Place in a casserole dish.

Mix custard ingredients together. Place on top of vegetable mixture.  Add some more Parmesan cheese on top.  Bake in a 350 degree oven for 20 minutes.