Mom's Cauliflower Suffle

Ingredients:
2 1/2 cups of cooked cauliflower (boil until tender, but not mushy)
2 eggs
1/2 cup table cream
1/3 cup Gorgonzola cheese or 1/2 cup Parmesan cheese/Mozzarella cheese
1/2 cup chopped green onion

Directions:
1. Preheat oven to 350 degrees.
2. In a blender add the eggs, table cream, and cheese. Blend until homogenous.
3. Add cooked cauliflower to blender and pulse it a few times until it breaks into smaller bite size pieces (do not beat it). Add the chopped green onions to the mix and stir everything with a spoon.
4. Pour mix into a greased glass casserole dish and bake it 30-40 minutes, or until golden brown on top.
5. Serve hot. Perfect with a side of white rice and any type of meats.

Polenta-Syle Corn Casserole

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Ingredients:

1 can (about 14 oz) vegetable or chicken broth

1/2 cup cornmeal

1 can (7 oz) corn, drained

1 can (4 oz) diced green chiles, drained

1/4 cup diced red bell pepper

1/2 tsp salt

1/4 tsp black pepper

1 cup (4 oz) shredded Cheddar cheese

Directions:

1. Pour broth into slow cooker. Whisk in cornmeal. Add corn, chiles, bell pepper, salt and pepper. Cover; cook on LOW 4-5 hours or on HIGH 2-3 hours.

2. Stir in cheese. Cook, uncovered, 15 to 30 minutes or until cheese melts.

Serving suggestion: Divide cooked corn mixture into lightly greased individual ramekins or spread in pie plate; cover and refrigerate. Serve at room temperature or warm in over or microwave.

Lemon-Mint Red Potatoes

by "Recipes to Share - Slow Cooker"

Makes 4 servings

Prep time: 25 minutes

Cook time: 7.25 hours (LOW) or 4.5 hours (HIGH)

Ingredients:

2 lbs new red potatoes

3 tbs extra-virgin olive oil

3/4 tsp dried Greek seasoning or dried oregano

1/4 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

1 tsp grated lemon peel

2 tbs lemon juice

2 tbs butter

4 tbs chopped fresh mint, divided

Directions:

1. Coat inside of 6-quart slow cooker with nonstick cooking spray. Add potatoes and oil, stirring gently to coat. Sprinkle with Greek seasoning, garlic powder, salt and pepper. Cover; cook on LOW 7 hours or on HIGH 4 hours.

2. Stir in lemon peel, lemon juice, butter and 2 tbs mint until butter is completely melted. Cover; cook 15 minutes to allow flavors to blend. Sprinkle with remaining mint.

Tip: It's easy to prepare this recipe ahead of time; simply follow instructions as listed and then turn off heat and let stand at room temperature for up to 2 hours. Reheat or serve at room temperature.

Cheesy Corn and Peppers

by "Recipes to Share - Slow Cooker"

Makes 8 servings

Prep time: 8 minutes

Cook time: 2 1/4 hours

Ingredients:

2 lbs frozen corn kernels

2 poblano peppers, chopped or

1 large green bell pepper and 1 jalapeño pepper*

2 tbs butter, cubed

1 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 cup (4 oz) shredded sharp Cheddar cheese

3 oz cream cheese, cubed

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. Wash hands after handling.

Directions:

1. Coat slow cooker with nonstick cooking spray. Add corn, poblanos, butter, salt, cumin and black pepper. Cover; cook on HIGH 2 hours.

2. Add cheeses; stir to blend. Cover; cook 15 minutes more or until cheeses melt.

Honey-Mustard Chicken Wings

by "Recipes to Share - Slow Cooker"

Makes about 24 wings

Prep time: 20 minutes

Cook time: 4-5 hours

Ingredients:

3 lbs chicken wings

1 tsp salt

1 tsp black pepper

1/2 cup honey

1/2 cup barbecue sauce

2 tbs spicy brown mustard

1 clove garlic, minced

3 to 4 thin lemon slices

Directions:

1. Cut off chicken wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle with salt and pepper; place wing pieces on broiler rack. Broil 4 to 5 inches from heat about 10 minutes, turning halfway through cooking time. Place in slow cooker.

2. Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW for 4 to 5 hours.

3. Remove and discard lemon slices serve wings with sauce from slow cooker.

Tip: Browning the chicken wings in the broiler before cooking them in the slow cooker is not necessary, but will enhance their flavor and appearance.

Tomato & Olive Baked Tilapia

Serves 4

Ingredients:

4 tilapia fillets

1/8 cup extra-virgin olive oil

2 1/2 sprigs fresh thyme

2 tomatoes; peeled, seeded, and chopped

1/3 cup green olives; coarsely chopped

1/8 tsp. dried hot red pepper flakes

1 1/3 clove garlic; minced

1/3 cup chopped red onion

1/2 tbs fresh lime juice

Directions:

1. Preheat oven to 400 degrees.

2. Oil lightly a shallow baking dish large enough to hold the fillets in one layer, (foil if desired).

3. In a medium bowl stir in olive oil, thyme, tomatoes, olives, pepper flakes, garlic, onion, and lime juice.

4. In the prepared baking dish arrange the fillets (skin side down), season them with salt and pepper to taste, and spoon tomato and olive mixture over them.

5. Bake the fish uncovered, in the middle of the oven 15-20 minutes, or until it flakes.

Madalena da Sogrinha

Ingredientes:

carne moida temperada a gosto

vagem cortada em pedacos pequenos

pure de batata

queijo em fatias

queijo ralado

Modo de Fazer:

1. Refogar a carne moida. Cozinha a vagem. Fazer o pure de batata.

2. Em uma travessa colocar em camadas a carne, vagem, e o pure.

3. Adicionar queijo fatiado e depois o ralado.

4. Levar ao forno quente ate o queijo derreter e gratinar.

Carne Ensopada

Ingredientes:

1/2 cebola de cabeca picadinha

1 colher de sopa de alho picadinho

2 colheres de sopa de massa de tomate

1 xic de agua

1/2 kg de carne de vaca (qualquer carne mole) sugestoes: acem, coxao mole

salsinha picadinha

sal a gosto

cuminho

Modo de Fazer:

1. Em uma panela de pressao fritar a cebola, alho, e salsinha em um pouco de oleo.

2. Adicionar a carne e o cuminho e fritar ate dourar.

3. Adicionar a massa de tomate, agua, e sal.

4. Cozinhar na pressao por aprox. 20 minutos, ate a carne estiver bem cozida.

Obs. Tambem gosto de fazer carne ensopada com batatas e cenoura. Se for fazer assim adiciona-las so nos ultimos 5 minutos da pressao.

Obs 2. Essa receita pode ser feita com frango tambem. :)

Cracked Pepper Filet Mignon

Prep time: 10 minutes

Cook time: 18 minutes

Serves 4

INGREDIENTS:

4 (6-oz) filet mignon (about 1 1/4-inch thick)

1/3 cup Dijon mustard

1 tbs black peppercorns, crushed

1 tbs each pink and white peppercorns, crushed

1/2 tsp salt, or more to taste

3 tbs butter or margarine

1 tbs olive oil

2 shallots, finely chopped

1 cup beef broth

1/3 cup heavy cream

DIRECTIONS:

1. Rub filets with mustard. Combine crushed peppercorns and salt; rub over filets.

2. Heat butter and oil in large ovenproof skillet over medium-high heat. Add filets and cook 5 minutes per side or until reaching desired doneness. Transfer filets to a platter and keep warm.

3. For sauce, add shallots to same skillet and cook over medium heat 3 minutes or until soft. Add broth; bring to boiling and cook until reduced by half, about 8 minutes. Reduce heat; add cream and cook, stirring constantly, 5 minutes. Spoon sauce over filets, and serve.

Per serving:

490 cal

31g fat

7g carbs

43g protein

Country Sausage Strudel

Prep time: 30 minutes

Cook time: 25 minutes

Serves 10

INGREDIENTS:

1 lb. country-style pork sausage

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

3/4 cup minced onion

2 cloves garlic, minced

1 tsp sage

1/8 tsp cayenne pepper (optional)

20 phyllo sheets, thawed, divided

1/2 cup melted butter

1 cup grated Monterey Jack or Muenster cheese, divided

DIRECTIONS:

1. Preheat oven to 350F. Line a 12 x 18-inch baking pan with foil; set aside.

2. In large skillet cook sausage, bell peppers, onion and garlic until sausage is completely browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.

3. Working quickly, place one sheet of phyllo on a 12 x 15-inch sheet of parchment paper. Using pastry brush, lightly brush phyllo sheet with melted butter. Place second sheet on top and lightly brush with melted butter. Continue layering and brushing with butter for a total of 10 sheets to make one log.

4. To make strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold in short ends of phyllo over filling, then firmly roll long sides of phyllo jelly-roll style to form a log. Repeat to make second strudel.

5. Using parchment paper, carefully transfer logs (seam side down) onto baking sheet. Transfer onto baking pan, leaving space between the two logs.

6. Brush with melted butter. Bake 25 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

Per serving:

340 cal

23g fat

22g carbs

10g protein

Mole-Glazed Roast Chicken

Prep time: 15 minutes

Cook time: 1 hour

Serves 4

INGREDIENTS:

2 tbs olive oil

2 cloves garlic, chopped

1 tsp dried thyme

1 lb. medium red potatoes, quartered (6-8)

1/2 lb. carrots, peeled and cut into 1-inch pieces (3-4)

1 small yellow onion, cut into wedges

1 (3-lb.) whole chicken

1 1/4 cup bottled mole sauce

1 tbs sesame seeds

DIRECTIONS:

1. Preheat oven to 450F. In large bowl combine oil, garlic, thyme, and salt and pepper to taste. Add potatoes, carrots and onion; toss to coat. Spread vegetables in single layer in 15 x 10-inch shallow baking pan. Set aside.

2. Rinse chicken; pat dry with paper towels. Place breast side up in roasting pan. Brush with mole sauce.

3. Place pan on bottom rack of oven; roast 15-20 minutes to brown. Reduce oven to 375F and place vegetables on top rack. Continue roasting 45-50 minutes more or until instant-read thermometer registers 165F and vegetables are tender. If necessary, cover chicken loosely with foil to prevent over-browning. Brush chicken with additional mole sauce during last 15 minutes of roasting.

4. Sprinkle chicken with sesame seeds. Serve with vegetables on the side.

Per serving:

614 cal

28g fat

33g carbs

55g protein

Chipotle Shredded Beef

Prep time: 10 minutes

Cook time: 1 hour, 30 minutes

Serves 8

INGREDIENTS:

2 lb. boneless beef eye round, trimmed, cut into small chunks

1 small white onion, thinly sliced

5 garlic cloves, crushed

1 tsp salt

1/2 cup crumbled chorizo

1 small onion, chopped

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1/4 cup bottled chipotle sauce

2 medium avocados, sliced

DIRECTIONS:

1. Combine beef, sliced onion, crushed garlic cloves and salt in large saucepan. Add water to cover. Bring to boiling; skim off any foam. Simmer, uncovered, over medium-low heat 1 hour or until tender. Using slotted spoon, transfer beef to bowl. Shred meat with two forks. Set aside. Reserve broth.

2. Heat medium skillet over medium heat. Add chorizo; cook and stir 5 minutes or until just cooked through. Drain.

3. Add chopped onion and minced garlic clove; cook 5 minutes or until tender.

4. Add beef, tomatoes, oregano, thyme, bay leaf and chipotle sauce. Cook 15 minutes, stirring occasionally. If necessary, add up to 1 cup reserved broth to keep mixture moist. Serve with avocado and extra onion slices.

Per serving:

370 cal

24g fat

7g carbs

30g protein

Apple-Stuffed Acorn Squash

Prep time: 15 minutes
Cook time: 1 hour, 10 minutes
Serves 4

INGREDIENTS:
2 acorn squash
2 tbs butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 tbs light brown sugar
1 tsp salt
1/2 tsp nutmeg

DIRECTIONS:
- Preheat oven to 350 degrees. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, into 13x9x2-inch baking dish. Add water to a depth of 1 inch.
- Cover and bake 45 minutes; drain. Return squash to baking dish, cut side up; set aside.
- Melt butter in large skillet over medium heat; add apples, pecans, apple juice, sat, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
- Bake 15 minutes or until apples are tender.

*320 calories per serving

Shrimp-Stuffed Tomato Bake

Prep time: 40 minutes
Cook time: 30 minutes
Serves 6

INGREDIENTS:
6 large, firm, ripe tomatoes
1 tsp kosher salt
1/2 cup fresh chopped broccoli
1/2 cup finely chopped onion
1 medium clove garlic, minced
2 tbs olive oil, divided
1/4 lb shrimp, cooked, shelled, deveined and cut into pieces
1 cup cooked orzo pasta
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese, divided
1/4 tsp dried basil

DIRECTIONS:
- Cut a circle out of each tomato (stem side) big enough to stuff them; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove any remaining moisture.
- Preheat oven to 375 degrees. Meanwhile, in 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tablespoon of the olive oil until onion is tender; stir often. Add shrimp, orzo, pine nuts, 2 tablespoons of Parmesan cheese, and basil; blend well.
- Spoon mixture into prepared tomatoes. Arrange in shallow baking dish. Sprinkle with remaining 1 tablespoon olive oil and remaining 2 tablespoons of the Parmesan cheese. Bake 20 minutes until tops are golden.

*180 calories per serving

Sauteed Boniato Potatoes

6 tsp vegetable oil, divided

1 c seeded, chopped poblano chiles

1 c chopped onion

1 1/2 lb boniato potatoes, peeled and diced

1 tsp pimenton (paprika) or annatto powder

1/4 c minced fresh cilantro

- Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add poblano and onion; cook and stir 5-7 minutes or until vegetables are soft. Using slotted spoon, remove to serving dish; keep warm.

- Heat remaining 4 tablespoons oil in skillet over medium-high heat. Add diced boniato; cook until fork-tender and golden brown. Turn boniato often to brown evenly.

- Drain boniato on paper towels and place in serving dish. Add onion-poblano mixture. Stir to mix well.

- Season with salt and pepper to taste, dust with pimenton, and sprinkle with cilantro before serving.

Serves 6 portion

Tomato Zucchini Gratin

3 medium zucchini, thinly sliced

4 medium tomatoes, peeled and sliced

3/4 c grated Parmesan cheese, divided

2 tbs minced garlic

1 tbs chopped fresh thyme

2 tbs extra-virgin olive oil

- Preheat oven to 400 degrees. Arrange half of the zucchini slices in the bottom of shallow 1 1/2-quart baking dish. Cover the zucchini with half of the tomato slices. Sprinkle with 1/4 c Parmesan cheese.

- Add remaining zucchini and tomatoes. Sprinkle with garlic and thyme. season with salt and pepper to taste.

- Drizzle with olive oil; sprinkle with remaining cheese.

- Bake 20-25 minutes or until zucchini is tender. Garnish with sprigs of fresh thyme. Serve with slotted spoon.

Serves 6 portions

Rosemary Roasted Potatoes

1 lb fingerling potatoes (12-14 potatoes)

2 tsp extra-virgin olive oil

1/4 tsp coarse-ground pepper

1 tsp chopped fresh rosemary sprigs or 1/2 tsp dried rosemary

- Preheat oven to 400 degrees. Bring large pot of salted water to boiling. Add potatoes and cook 5 minutes. Drain well.

- Spread potatoes in shallow roasting pan. Drizzle with olive oil. Season with salt to taste, pepper and rosemary, tossing gently. Roast 20-30 minutes or until potatoes are fork-tender.

Vegetable Cakes

Bolinho de Legumes

¾ c chopped cilantro
1 c chopped green olives
1 large chopped onion
3 large eggs
8 tbs flour
1 tsp baking powder
½ c freshly grated parmesan cheese
¾ tsp salt
¼ tsp pepper

- Wash, chop and prepare the cilantro, green olives, and onion.
- Separate the eggs. Beat well separately the egg whites and egg yolks. Fold into the egg yolks the chopped vegetable, olives, the flour, baking powder, the parmesan cheese, salt and pepper. Fold this mixture into the stiffly beaten egg whites.
- Cook at 350 degrees for 20-30 minutes.
- Serve with main course.

Tutu de Feijao

Brazilian Refried Beans

1 lb black beans
½ lb bacon, cut up into inch-square pieces
½ lb smoked sausage, cut up
1 sliced onion
1 crushed clove garlic
salt and pepper
½ c coarsely ground bread crumbs

- Let black beans soak overnight in a large pan. Change the water. Cover the beans with water without salt and cook over low heat until tender. (use pressure cooker if you have one)
- In a frying pan cook bacon, sausage, onion, garlic. Add salt and pepper to taste. Cook until golden.
- Take 1 c beans with juice from the large pan, place in a mixing bowl and mash them with a wooden spoon. You may choose to use a blender. Add bread crumbs (farinha de milho). In Brazil, ground mandioca is used instead of breadcrumbs. Add to frying pan mixture.
- Add this mixture to the large pan of beans and serve hot over a bed or Brazilian Rice.

Potato Gnochi

3 ½ lbs of potatoes
2 eggs
2 egg yolks
1 lb grated mozzarella cheese
½ c grated parmesan cheese
salt and pepper
nutmeg

- Peel and cook potatoes in salted water until tender. Drain and mash. Whip together and add eggs and egg yolks. Whip and add grated half of mozzarella cheese and half of parmesan cheese, salt, pepper and nutmeg. Mix until smooth. Place mixture into a pastry bag with a large decorator point.
- Squeeze potato mixture into the shape of a fancy cookie onto a floured surface.
- Carefully cook in boiling salted water. It is ready when it rises to the top. Carefully remove from water and place in a buttered baking dish and sprinkle with remaining mozzarella and parmesan cheese.
Place in a 400 degrees oven and let brown for about 15 min. Serve immediately.