Cauliflower Soup

I've been on a big cauliflower kick lately.  See my previously posted cauliflower gratin recipe for a different dinner side dish.  When it comes to soups, cream of broccoli is favorite.  What I like about this cauliflower recipe is that is has a lot of taste, the same creamy consistency, but no dairy unless you add the optional handful of cheese.

Ingredients:

• 1 1/4lb cauliflower florets (either frozen and thawed, or fresh)
• 4 quartered garlic cloves
• olive oil
• crushed red pepper
• 1/2c diced yellow or white onion
• 1/4c diced celery
• 3c vegetable broth or chicken broth
• italian seasoning, salt and pepper
• optional garnishes: 1/3c cheddar and/or croutons

1. Preheat the oven to 400 degrees.  Place the cauliflower on a foil-lined baking sheet along with the garlic.  Drizzle with olive oil and sprinkle with crushed red pepper.  Roast for about 30 minutes.
2. In a soup pot, cook the onion and celery in olive oil for 5 min.  Add the roasted cauliflower and garlic, 3c of broth, some italian seasoning and some salt & pepper.  Simmer, uncovered, for about 20 minutes.
3. Puree the soup and add back to the pot (or if you have an immersion blender, this is basically what they were invented for!).  Adjust seasoning as needed and if you're going to add the cheese, do it now.  Stir and cook on low until the cheese has melted.
4. Garnish with croutons if desired.

I had some leftover croutons so I threw those on top for the added crunch factor.  This recipe is great because while it does take about an hour to cook, most of that time is inactive.

Paella

We love to visit the local tapas restaurant, but we always fill up on the tapas and never make it to the paella.  A few nights after a recent visit, I decided to create my own paella since I couldn't stop thinking about the dish I saw at the restaurant.  Paella a great (and very filling) all-in-one dinner.  You don't need sides because your rice and veggies are all included!

Ingredients:

• 1.5 lb diced boneless chicken breast
• 3/4lb diced chorizo
• olive oil
• 1/3c chicken broth
• 1/3c white wine
• salt, pepper, garlic powder, sweet paprika
• 1 diced yellow onion
• 1 lg diced green bell pepper
• 3 diced red fresno peppers
• 2c instant white rice, uncooked 
• 1/4 tsp saffron threads
• 1 bay leaf
• 1/2 tsp minced garlic
• 1 qt low sodium chicken broth
• 2 tbsp lemon juice
• 3/4lb diced cooked jumbo shrimp
• 1c frozen peas
• oregano, thyme, smoked paprika
• 3/4c tomato puree

1. In a skillet, cook chicken and chorizo in olive oil/chicken borth/white wine mix for 8 min.  Season with salt, pepper, garlic powder and sweet paprika.  Add the onion and peppers and cook another 6 min.
2. In a dutch oven or similar pot, add 2c instant white rice to 3 tbsp olive oil.  Cook on medium high for 2 min, stirring constantly.  Add the saffron, bay leaf, garlic and chicken broth.  Bring to a boil, covered, then reduce to a simmer and cook for 8 min.
3. Uncover and add lemon juice, shrimp and peas.  Cook 5 min, covered.
4. Uncover and add oregano, thyme, smoked paprika, the chicken/sausage mix and the tomato puree. Season with salt and pepper.
5. Simmer, uncovered, for 10 minutes, until the liquid has been absorbed.  Stir often to prevent the rice from sticking.

Caesar Salad Stuffed Tomatoes

These are cute and delicious... and a little bit of a pain to make.  I'll be honest, hollowing out tomatoes is annoying.  But the presentation is fabulous and if you can find cocktail tomatoes (I didn't even know these existed and my grocery store only has them every so often), it's a little easier.  If you can't find cocktail tomatoes, go with cherry tomatoes, the bigger the better.

Ingredients:

• cocktail or cherry tomatoes
• romaine lettuce
• caesar dressing (creamy or oil-based, your choice)
• grated parm/romano cheese
• crushed up croutons

1. Cut hole in the tomatoes and hollow them out.  Slice a super thin layer of the bottom of the tomato if it doesn't stand up on its own.  You don't want to puncture the base,  but make the base flat so it won't tip over.  You'll get the hang of it as you go, I promise.
2. Assemble the filling like you're making a caesar salad- in a bowl add lettuce, dressing and cheese.  Crush some croutons up in a food processor and add them to the salad.  You want bigger pieces rather than breadcrumbs.
3. Fill the tomatoes with the salad mix and sprinkle with additional cheese if desired.

I got the idea for stuffed tomatoes from an In Style party book that I bought years ago.  Great idea for a cookout, or to serve as part of an antipasto spread!

Antipasto

Here's another great idea for your Super Bowl party... put out an antipasto for your guests to pick on as they arrive.  So delicious and so easy, and doesn't involve a lot of work.

Pictured above: Trader Joe's gorgonzola crackers, Trader Joe's bruschetta, Trader Joe's artichoke antipasto, italian bread, assorted italian meats & cheeses, 2 kinds of olives, giardiniera, marinated mushrooms and pepperoncinis. 

Taco Chowder

Nothing is better than a hearty bowl of soup on a cold day.  It's close to 60 degrees in Massachusetts today, but sadly it is not going to last.  Put this on your list to try when the temps dip again in a few days!

Ingredients:

• lb ground beef
• half of a yellow onion, diced
• 1 green bell pepper, diced
• 2 tbsp low sodium taco seasoning
• italian seasoning, montreal steak seasoning (optional)
• 2 cans of Campbell's cheddar cheese soup
• 3c milk
• 2c thawed frozen shredded hash brown potatoes
• 6oz diced green chiles
• optional garnish: tortilla chips, diced green onion

1. In a medium soup pot, cook the beef, yellow onion and green pepper until the beef is browned.  Add the taco seasoning, and the italian seasoning & montreal seasoning if you're using it.
2. Drain off the fat and add the soup, milk, potatoes and chiles.  Cook on low heat for 25 minutes, stirring on occasion.  The soup should thicken nicely.
3. Serve with green onion and/or tortilla chips. 

This is a very decadent soup, so we don't have it all the often.  But it is a nice treat on a busy weeknight when you don't want to spend much time in the kitchen.

Epic Nachos

I try not to use the word "epic" too often, but these nachos truly are.  The homemade Sriracha queso sauce really makes a difference. 

Ingredients:

• tortilla chips (I used Tostitos with a hint of lime)
• salsa
• sour cream
• diced green onion
• 1/2c shredded sharp cheddar
• 1/3lb diced chorizo 
• 1/4c red wine

For the queso:

• half of a yellow or white onion, diced
• 3-4 diced peppers (I used 3 red fresnos- you could go with jalapeno, bell, etc)
• olive oil
• 1.5 tbsp flour
• 1 small chopped, seeded tomato
• 3/4c light cream or half & half
• 1.5c shredded cheese (I opted for hot habanero cheese)
• 3 tbsp Sriracha chili sauce
• black pepper, cayenne pepper, italian seasoning

1. Make the queso: Saute the onion and peppers in olive oil for 5 min on medium-high heat.  Stir in the flour and tomato and cook for 1 min.  Reduce to medium low, add the cream, and cook until bubbly.  Stir in the cheese and hot sauce, and cook until the cheese has melted.  Season.
2. While you're making the queso, dice up the chorizo and cook in a little olive oil and red wine.  Cook for 12 min on medium heat.
3. Preheat the oven to 375 degrees.  Add your chips to a baking dish and sprinkle with sharp cheddar.  Top with the chorizo.  Pour the queso sauce over, and bake for 12-15 minutes.
4. Garnish with green onion and serve with salsa and sour cream.  

You could absolutely make these meatless without the chorizo.  If you'd like to try a homemade salsa vs store bought, check out the homemade salsa recipe posted previously.

Roni Rollups

To go along with the wings and nachos, we made these.  They were quick and easy, and tasted great!  Here's what you'll need:

Ingredients:

• 1 package of crescent rolls
• whipped cream cheese (chive if you can find it)
• 40 slices of pepperoni
• shredded italian blend cheese
• garlic powder,  italian seasoning
• marinara sauce

1. Preheat the oven to 375 degrees and place a sheet of parchment paper on a cookie sheet.
2. Remove and separate the 8 crescent rolls from the can.  Spread each with a thin layer of cream cheese, and top with 5 slices of pepperoni and some shredded cheese.
3. Roll them up and sprinkle with some garlic powder and italian seasoning.  
4. Bake 13-15 minutes, until golden brown.  Serve with warm marinara sauce. 

Think about adding these to your game day lineup as well!