Cauliflower AuGratin

6 tablespoons butter or margarine

1 to 2 garlic cloves, minced
4 ounces cooked ham, chopped
1 head cauliflower, broken into florets
2 tablespoons all-purpose flour
1-1/2 cups whipping cream (could substitute with Greek yogurt for a more healthy choice)
1/4 teaspoon salt
pepper to taste
Pinch cayenne pepper (opitonal)
1-1/2 cups (4 to 6 ounces) shredded cheese (Swiss or any will work)
2 to 3 tablespoons chopped fresh parsley (optional)

Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook just until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2-qt baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned about 2-4 minutes. Sprinkle with parsley. Serve immediately.

Yield: 6-8 servings

** I made this for my family and we LOVED it! Our neighbors LOVED it too! What a hit! The only thing I altered was that I didn't have any whipping cream, so I subbed with sour cream and it gave it a nice "zing!"
xoxo -Jamie and Ben

Rocco's Low Calorie Brownies

Nonstick cooking spray

1½ cups canned black beans, rinsed and drained

½ cup unsweetened cocoa powder

1 tablespoon espresso powder

¾ cup egg substitute

2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms

2 tablespoons reduced-fat sour cream, such as Breakstone's

1 tablespoon unsalted butter, melted

24 packets (84 g) Truvia or 8 tablespoons granulated Splenda

1 teaspoon vanilla extract

Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
Fat 70g 1.6g
Calories 1500 53
Protein: 4g Carbohydrates: 8g Cholesterol: 4mg
Fiber: 3g Sodium: 94mg

From the kitchen of Rocco DiSpirito

* OK, so I tried this recipe and the texture is much like regular brownies but the taste is a bit different. I used agave as the sweetener and the one thing i noticed the most is the lack of sugar. When you are expecting a comfort food and get something a little more bland it can be disappointing but if you want to be adventurous this is the dish for you!

Beef Taco Skillet

1 lb. - Ground Beef

1 Can - Campbell's Tomato Soup

1 Cup - Pace Chunky Salsa or Picante Sauce

1/2 Cup - Water

8 Flour or corn tortillas (6"), cut into 1" pieces

1 Cup - Shredded Cheddar Cheese

Cook: beef in skillet until browned. Pour off fat.

Add: soup, salsa, water tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.

Top: with remaining cheese

Serves 4

This is similar to a hamburger helper dish. I didn't have slasa when I made this but added some onions and it still turned out pretty good.

Ham, Egg and Cheese Bake

4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
1/2 cups milk
salt and pepper
2 plum tomatoes, thinly sliced

Preheat the oven to 350 degrees. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.

Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.

I really like this dish, I love eggs! I didn't use the chives but still turned out great.

Sesame Chicken

I made this the other night for our friends with some signature Jamie-style wontons and other yummy Chinese food... it was a huge hit and I promised to share it! So, here it goes... direct from Betty Crocker's New Chinese Cookbook...

2 lbs. chicken breast chopped (I like it bite sized for the kiddos)

1 egg

2 T. flour

2 T. cornstarch

2 T. water

1 t. salt

2 tsp. vegetable oil (I use canola:)

1/4 tsp. baking soda

1/4 tsp. white pepper

1/2 c. water

1/4 c. cornstarch

1 c. sugar (I used 1/3 cup sugar and no one knew the difference... really!)

1 c. chicken broth

3/4 c. vinegar

2 tsp. soy sauce

2 tsp. chili paste (we were out, so I used red pepper flakes, just a pinch)

1 tsp. vegetable oil

1 clove garlic, chopped

2 T. toasted sesame seeds

Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, the salt, 2 teaspoons vegetable oil, the baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4cup cornstarch.

Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon vegetable oil and the garlic to boiling. Stir in cornstarch mixture; cook and stir until thickened. Remove from heat; keep warm.

Heat vegetable oil (1 1/2 inches) in a wok to 350* (I used a skillet). Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes, or until golden brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken.

Heat sauce to boiling; pour over chicken. Sprinkle with sesame seed.

We served this over rice or over steamed broccoli, if you are trying to cut the carbs:)

Philipsburg Pancakes

1 Cup - Flour
1/2 tsp - Baking Powder
4 Tbsp - Sugar
1 tsp - Salt
1 tsp - Ground Cinnamon
2 Eggs, lightly beaten
2 Cups - Milk
1 tsp - Vanilla Extract
2 lb - Pumpkin, mashed or pureed
Corn oil for frying

In a bowl sift together the flour, baking powder, sugar, salt and cinnamon. Combine the eggs, milk and vanilla in a separate bowl, then pour into the mixed dry ingredients. Stir in the pumpkin and blend well. Heat the corn oil in a heavy skillet. Drop the batter 2 tablespoons at a time into the skillet. Cook until golden brown on both sides, flipping each pancake once. Drain on a paper towel.

Serves 4

I haven't tried this one yet but got it while I was on a cruise in the Virgin Islands.

Lettuce Wrappers with Shrimp

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I found this recipe and modified it to our liking, so feel free to do the same:) I also read that it works well with chicken.

1 T. peanut oil
1 pound cooked shrimp, peeled, deveined, and coarsley chopped
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce (I didn't have this, but I'm sure it would be good)!
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top
Heat the oil in a wok or large non stick skillet over medium high heat. Add the shrimp and stir fry until are opaque. Set aside in a bowl.
Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.
Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.
Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts.

Granola

My family LOVES this stuff. It only lasts about two days when I make it. You can add whatever dried fruit or nuts you like to make it your own. Raisins and almonds are our favorite. Oh, and I have added a couple of cups of Rice Crispies for an added crunch. Have fun with this one!

1 1/2 cubes margarine or butter

1 1/2 cups brown sugar

1 tsp. salt

1 tsp. vanilla

1 cup water

8 cups oatmeal

Dried fruit and/or nuts, optional

Boil together first five ingredients. Stir together with oatmeal, and dried fruit/nuts. Spread on 2 cookie sheets. Bake for one hour at 200 degrees. Switch cookie sheets and bake for another hour. This makes a chewy granola. If you like it crunchier, bake for another 30 minutes to an hour.