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Smoky Cauliflower and Chickpea Salad

  Serves 4 1 large head of cauliflower, cut into florets 1 can (14 oz.) chickpeas, drained and rinsed 3 tablespoons extra virgin olive oil 1 tablespoon chili powder 1 tablespoon smoked paprika ¼ teaspoon red pepper flakes (optional) ½ teaspoon garlic powder ¼ teaspoon each salt and pepper 9 oz bag of mixed greens 2 cups grape tomatoes, halved 4 oz. crumbled feta cheese Dressing: ¼ cup extra virgin olive oil 2 teaspoons champagne vinegar 2 teaspoon honey ½ teaspoon dijon mustard ¼ teaspoon salt ⅛ teaspoon pepper Whisk together all the dressing ingredients in a small bowl or place in a mason jar with a lid and shake to incorporate.  Place in the refrigerator until you’re ready to use.   Preheat the oven to 400 degrees. Line a large sheet pan with foil. In a large mixing, add cauliflower, chickpeas, extra virgin olive oil, chili powder, smoked paprika, red pepper flake, garlic powder, salt and pepper.  Toss well to combine.  Spread cauliflower and chickpea mix...
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Spinach, Feta and Artichoke Dip

8 oz. crumbled feta cheese 1 cup cream cheese 2 cups shredded mozzarella cheese, divided 1 cup frozen spinach, defrosted and squeezed dry 1 13.5 oz can of artichoke hearts, drained and finely chopped ½ teaspoon salt ¼ teaspoon black pepper Crackers or pita chips for serving Preheat the oven to 350 degrees. In a large bowl, combine feta cheese, cream cheese, 1 cup shredded mozzarella cheese, frozen spinach, chopped artichoke hearts, salt and pepper.  Mix well to combine. Add mixture to a baking dish.  Top with the remaining mozzarella cheese.  Bake for 15-20 minutes or until the top is golden and bubbling. 
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Taco Dip

1 bag of tortilla chips 16 oz cream cheese, room temperature 2 cups sour cream 2 tablespoons taco seasoning 1 cup finely chopped lettuce 3 roma tomatoes, seeded and finely chopped ½ cup sliced black olives 1 ½ cup shredded cheddar cheese Sliced pickled jalapenos for topping (optional) Combine softened cream cheese, sour cream and taco seasoning in a large bowl and stir until smooth and combined.   Spread mixture evenly in the bottom of a 9-10” pie dish. Top with lettuce, tomatoes, black olives and shredded cheese.  Top with jalapenos.  Serve with tortilla chips.
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Jalapeno Popper Dip

8 oz cream cheese 4 oz can of diced jalapenos 4 oz can diced green chiles 1 ½ cups freshly shredded cheddar cheese, divided 6 slices of cooked bacon, crumbled ½ teaspoon onion powder 1 baguette sliced for serving Preheat the oven to 375 degrees.  Spray a 2 quart baking dish with nonstick cooking spray. In a large bowl, combine cream cheese, diced jalapenos, green chiles, 1 cup shredded cheddar cheese,most of the bacon reserving 2 tablespoons for topping, and onion powder.  Stir to combine. Spread mixture evenly in the sprayed baking dish.  Top with cheddar cheese and bacon.  Bake for 15-20 minutes or until the edges are bubbly.   While the oven is still warm, place baguette slices in the oven on a tray to toast them.  Serve hot.
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Potato Wedges

  3 large baking potatoes 3 tablespoons extra virgin olive oil 1 tablespoon seasoned salt ¼ tablespoon black pepper 2 teaspoon dried rosemary Cheese Dipping Sauce: 2 tablespoons unsalted butter 2 tablespoons all purpose flour 1 cup milk 2 cups shredded sharp cheese In a medium saucepan, add butter and heat over medium heat. When the butter is melted. Add flour and whisk until it makes a paste.  This will take 1-2 minutes. Add milk and cheese and stir to combine.  Cook until the cheese is melted and smooth. Potato Wedges: Preheat the oven to 400 degrees.  Even coat a large baking sheet with nonstick spray. Scrub and rinse the potatoes and cut each potato into 6 long wedges.  Add them to a large bowl and cover the potatoes with cold water and soak for 20-30 minutes. Drain the potatoes and spread them onto paper towels and pat them dry.  In a large clean bowl, add the potatoes, extra virgin olive oil, seasoned salt, pepper and rosemary. Toss making sure the po...
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Crispy Potato Puffs

2 lbs baking potatoes, peeled and cut into 2 inch chunks 1 tablespoon salt, divided 1 large egg, lightly beaten 1 tablespoon butter 2 tablespoon whole milk 2 tablespoons grated parmesan cheese ½ cup all purpose flour Vegetable oil for frying Place potato chunks into a saucepan and cover with water.  Add half the salt to the water and bring to a boil.  Simmer over medium heat for 20 minutes or until potatoes are tender. Drain the potatoes and return them back to the saucepan.  Cook for 1 minute over high heat to dry the potatoes out. Mash the potatoes using a masher or a ricer.  Place in a bowl. Add egg, butter, milk, cheese and flour. Season with the rest of the salt.  Spoon a couple of tablespoons into the palms of your hands (flour them if needed) and roll into balls, In a large nonstick skillet, heat ½ inch of vegetable oil on medium high heat.  When oil starts to shimmer, fry potato balls 6-8 at a time until they are golden brown on all sides.  Thi...
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Mini Loaded Potato Skins

  12 mini or small red potatoes ¼ cup extra virgin olive oil ½ teaspoon salt ¼ teaspoon pepper 6 slices of cooked bacon, crumbled 1 ½ cups shredded cheddar cheese ¼ cup sour cream 4 tablespoon fresh chives, chopped Preheat the oven to 400 degrees.  Wash potatoes and dry them with paper towels.  Rub potatoes with  2 tablespoons of extra virgin olive oil on all sides.  Place them on a foil lined baking sheet. Bake for 40-45 minutes or until potatoes are cooked through.  Remove the potatoes from the oven and allow them to cool for 10 minutes or until cool enough to handle. Turn the oven up to 450 degrees. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the insides leaving a small border around the skin walls. In a small bowl, combine the remaining extra virgin olive, salt and pepper and brush the skins all over with the mixture using a pastry brush. Place the potato skins cut side up and bake for 10-12 minutes or until crispy. Remove from t...
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