Roasted Cauliflower with Garlic Buffalo Sauce

Ingredients:

1-2 heads of fresh cauliflower cut into bites

2-3 tbs olive oil
Salt/ pepper
2 tbs garlic powder

Directions:
Pre-heat oven to 450*
Line a sheet-pan with foil if desired and spray
Toss cauli-bites into the olive oil and scatter on pan
Season with salt/pepper/garlic powder
Roast for 20-25 minutes, until edges start to brown
Remove from oven and toss in your favorite sauce.
I used my mock BW3 Garlic Sauce
Find it here Bill's Mock BW3 Spicy Garlic Sauce
Place it back into hot oven for 5-10 minutes more. 
Serve with celery sticks and Bleu cheese or Ranch dressing over a big mixed-greens salad.  

Sausage, Egg, & Cheese Muffin

1 onion ring
1 egg
1 smoked sausage pattie
1 pc cheese
1 English Muffin

Pre-heat cast-iron skillet to medium-low. 
Toast English Muffin.

Add 1 tbs favorite oil and swirl to coat. Add a slice of raw onion to pan and crack egg into the middle.
















When egg is ready to flip, turn over and remove onion if desired. 
Warm your sausage pattie and add it to the toasted English Muffin, along with cheese. 
Break yolk and let cook another 30 seconds or so. Add egg to muffin and assemble.

Place sandwich in a covered bowl or wrap tightly with wax paper for 2 minutes. This is what the fast-food industry has on us. This is the step that makes the sandwich awesome. 

Unwrap and enjoy.

Blue Lump Crab Cakes

Cakes
9-12 oz Blue Lump Crab
2 tbs Mayo
2 eggs
1/2 c Panko
1/2 c total onion/celery, chopped fine
2 tbs chopped parsley
Seasonings

Sauce
2 tbs Mayo
2 tbs Texas Pete Hot Sauce




Drive to Foremost Seafood and ask for 3/4# of Blue Lump Crab......just kidding, use whatever you can get. 

Click to enlarge

Mix all 7 ingredients and lightly mix well being careful not to make mush. 
Add a few teaspoons butter/veg oil/ evoo/ or preferred fat to a medium hot cast iron skillet. Just at the smoke point, add large spoonfuls of crab mixture and flatten slightly with back of spatula. Let cook 4 minutes or just before smoke point and turn carefully. Cook other side 3-4 minutes or just before smoke point. Drain on paper towels and serve over spinach or other greens. 
Stir together the sauce ingredients until thoroughly mixed and drizzle over hot cakes. 
Smile, you're eating like a King. 

Quick and Easy Frittata

1/4 # meat (I pulsed my bacon/sausage mixture with my Ninja)
1/4 onion, finely chopped
1 # greens, finely chopped
3-4 eggs
2 oz cheese (also pulsed)
1 tsp butter
Your favorite iron skillet



 Preheat skillet 3-4 minutes on med-low

Add butter and swirl. 

Add onion and cook till translucent.

Add Bacon/ sausage mixture.

Add greens and cook for a few minutes to reduce.

Add eggs and poke the base all over, but don't stir. 

















Once eggs have a nice base and look 1/2 way done, add cheese.

Place under your preheated broiler, watching the entire time. 

Remove and check for doneness. 

Cheese will brown and bubble and eggs will be done. 

Enjoy!

Russian Borscht

1/2 head of red or green cabbage, shredded
3-4 medium potatoes, diced
3-4 medium beets, whole
1 red onion, diced
1 tomato, diced
1 cup tomato sauce
Salt/ pepper
Sour cream with fresh snipped dill
6 cups beef stock + water for beets

Cover clean beets in water and start to boil. 
After 30-45 minutes beets should be tender. 
Remove from pan and reserve water. 
Allow beets to cool, peel skins, and dice. 
Add stock, beet water, and potatoes. 
Boil until potatoes are tender. 
Add cabbage, onion, and tomato sauce. 
Keep simmering. Season and taste.
Serve hot and top with a dollop of  sour cream.

Easy Frittata

Click to enlarge

2 large eggs
1 tbs cream, or variant
1/2 c additions, aka: leftovers
Cooked turkey, purslane, and mushrooms
1/4 c shredded cheese

Pre-heat broiler. 
Crack and mix eggs with a fork using an over-under pattern to lightly fold eggs and cream.
Get an oiled cast iron skillet warm. 
Add eggs and stir, without stopping, until they start to form curds.
Gently shake pan to level out the eggs. 
Add your fillings, purslane, cooked turkey, mushrooms, ect. 
Top with 1/4 c shredded cheese.  and place under broiler, watching very closely. 
Your frittata will "rise and start to brown in a few short minutes. 
Once browned, pull from broiler and serve. 

Click to enlarge

Light Shrimp Alfredo with Garden Vegetables

2 tbs olive oil
1 clove garlic, minced
1 medium onion
2 carrots, chopped
2 celery ribs, chopped
1/2 c vegetable stock
2 tbs wheat flour
4 oz Neuftechel cheese
1/2 # large shrimp, peeled/ deveined
3/4 c peas
1 medium zucchini
8 oz grape tomatoes, halved
Salt/ pepper to taste
Chopped Italian parsley
Grated Parmesan cheese

Add olive oil to large pan over medium heat. Add garlic, onion, carrot, and celery. Stir fry until garlic starts to get fragrant.
Add raw shrimps and cook till pink, and just almost done, turning once.
Remove cooked shrimps and set aside.
Sprinkle flour and blend, add stock and turn heat to medium-high.
Add Neuftechel cheese and blend.
Add peas and zucchini and continue to simmer until cheese is blended in.
Add tomatoes
Return shrimps and add 6 oz fettuccine, cooked al dente, to pan.
Blend and serve topped with fresh parsley and grated Parmesan cheese.