Novella's Broccoli Salad

Novella's Broccoli Salad

5 C. broccoli, cut into pieces

5 C. cauliflower, cut into pieces

2 C. cheddar cheese, shredded

2/3 C. onion, chopped

1 C. low-fat mayonnaise

½ C. sugar

2 tsp. cider or red wine vinegar

6 slices bacon, cooked and crumbled

¼ C. sunflower seeds

  

Mix broccoli, cauliflower, cheese and onion together; set aside.  Mix mayonnaise, vinegar, and sugar; pour over vegetable mixture, stir thoroughly. Cover and refrigerate one hour.  Top with bacon and sunflower seeds.  

Spanish Rice

Spanish Rice

2 Tbsp oil
half a medium onion, diced
2 cloves garlic, minced
1 cup white rice, uncooked
1 tsp salt
1 tsp cumin
4 oz can diced green chilis
1 tomatillo, diced
1 medium tomato, diced
2 cups chicken broth

Heat oil in large saucepan.  Saute onion and garlic for 3 to 4 minutes.  Add rice, salt, and cumin, saute for 3 minutes, stirring continually.  Add chilis, tomatillo and tomato, stir and cook for 2 minutes.  Add chicken broth, bring to a boil.  Simmer for 20 to 25 minutes, or until broth is absorbed and rice is cooked.

Spinach Mushroom and Cheese Cups

Spinach Mushroom & Cheese Cups

Phyllo dough, cut into squares
3 tablespoons extra virgin olive oil
3 cups mushrooms, rinsed, trimmed and thinly sliced
1/2 onion, finely chopped
1 garlic clove, minced
1 tsp thyme
1/2 tsp oregano
9 ounce package frozen spinach, thawed
3.5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Preheat oven to 350°F.
Heat the oil in a large skillet, add mushrooms, onion, garlic, thyme and oregano.  Cook, stirring, over medium-high heat for about 10 minutes.  Reduce heat to medium and stir in the spinach. Cook, stirring, about 3 minutes.  Add the goat cheese and 1 cup mozzeralla, stirring until melted.
Place phyllo dough in muffin tins and fill with spinach mixture.  Sprinkle mozarrella over the top.  Bake until golden brown, around 15 minutes.  Serve warm.

Banana Bread

Banana Bread

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Savory Sweet Potato Rounds

Savory Sweet Potato Rounds

3-4 Sweet Potatoes
1/4 cup wheat Panko bread crumbs
3 cloves garlic, minced
1 tsp onion powder
2 tsp dried rosemary
zest of 1 1/2 lemon
1/4 tsp turmeric
Salt and Black Pepper
Olive Oil

Preheat oven to 475 degrees. Make your seasoning mixture. Add bread crumbs, garlic, onion, rosemary, lemon, and turmeric in bowl. Mix. Set aside.
Take your sweet potatoes and peal. Slice them thin, into rounds. Place sweet potatoes in bowl and drizzle olive oil to coat. Add your seasoning mixture and toss. Coat your potatoes with mixture.  Place a cooling rack on top of your cookie sheet. Place potatoes on cooling rack (do not overlap).  Sprinkle with salt and pepper.  Put cookie sheet with rack, with sweet potatoes in oven.  Cook until golden brown or brown, about 25-35 minutes. Remove and serve warm. 

From Nicole of Cole's Cafe

Chocolate Chocolate Chip Banana Bread

Chocolate Chocolate Chip Banana Bread

1 cup sugar
2 eggs
1/3 cup canola oil
3 ripe bananas, smashed and mashed
1 tsp vanilla
3/4 cup all purpose flour
3/4 cup wheat flour
1/4 cup coco powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees. Mix the ingredients in order given. Pour into greased prepared pan. Bake for 60 minutes or until toothpick comes out clean.

*Mini muffins, bake 11 minutes.

From Nicole of Cole's Cafe

Roasted Veggies and Sausage

Roasted Veggies and Sausage

Potatoes
Sweet Potatoes
Broccoli
Cauliflower
Bell Peppers
Onions
Mushrooms
One package Kielbasa Sausage

Spice rub:
1 Tbsp Rosemary 
4-5 cloves garlic crushed
1/4 tsp red pepper flakes
1/4 cup Balsamic Vinegar
2 Tbsp dried Italian herbs
1/3 bunch fresh parsley, chopped
Salt and Pepper
Olive Oil

Preheat oven to 450 degrees. Chop everything. Put potatoes on large cookie sheet and coat lightly with oil and toss with spice rub (except fresh parsley, add that later). Cook potatoes for about 25 minutes or until beginning to get tender. Remove from oven and add the rest of veggies, sausage and parsley. Toss and mix. Finish cooking until browned. About 30 minutes longer or more.

From Nicole of Cole's Cafe

Tex Chicken Cups

Phyllo dough, cut into squares
2 large chicken breasts
1 red bell pepper, chopped
1/2 bunch of cilantro, chopped
5 green onions, chopped
1 tsp cumin
1/2 tsp garlic powder
1 tsp chili powder
Juice of one lime
1/2 cup shredded cheddar cheese
4 oz cream cheese, cubed

Cook chicken with salt and pepper, cumin, garlic and chili powder.  Shred or chop and add to large bowl.  Add bell pepper, cilantro, onions, cheddar cheese, cream cheese and lime juice.  Mix well.  Place phyllo dough in muffin tins and fill with chicken mixture.  Cook until golden brown, about 10-15 minutes at 350 degrees.

From Nicole of Cole's Cafe

Marina Sauce with Pasta

1/2 lb. bacon, cut up
1 onion, chopped
1 clove garlic, minced
1 small zucchini, quartered and thinly sliced
1 green pepper, chopped
4 medium mushrooms, quartered and thinly sliced
28 oz Italian tomatoes, drained
pasta of choice, cooked and drained

Saute bacon.  Add onion and garlic, saute.  Add zucchini, pepper, mushrooms, saute.  Add tomatoes, heat through.  Serve over hot pasta.

Cauliflower Cheese Soup

• 3/4 cup water
• 1 cup cauliflower, chopped
• 1 cup cubed potatoes
• 1/2 cup finely chopped celery
• 1/2 cup diced carrots
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• salt and pepper to taste
• 4 ounces shredded Cheddar cheese
• 
  
• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Nutritional Information

Cauliflower-Cheese Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 385

• Total Fat: 24.7g
• Cholesterol: 75mg
• Sodium: 366mg
• Total Carbs: 25.9g
•     Dietary Fiber: 2.5g
• Protein: 15.7g

VIEW DETAILED NUTRITION
About: Nutrition Info

Brazilian Limeade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)

1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with dishwashing soap; you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.  Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. 
Serve immediately over lots of ice. This does not keep well, so don't make this in advance.

Dill Onion Dip

1  cup mayonnaise
1 cup sour cream
1 1/2 Tbsp dill weed
1 1/2 tsp parsley
2 tsp seasoned salt
1 1/2 Tbsp grated onion
1 clove minced garlic

Mix all ingredients together and chill in refrigerator overnight.  Serve with veggies, pretzels, etc.

Stuffed Mushrooms

8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste


Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.Makes 8 to 10 appetizers.

Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.