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My family loves roasted cauliflower, and I decided to change up the recipe when I was making burgers one night. You could make this as a side dish, or even serve it as an appetizer. Ingredients: 3 heads of cauliflower olive oil kosher salt coarse …
I like to use ingredients that are fresh, and that I always have on hand. The recipe calls for evaporated milk, but I use half and half if I have it, or milk if I don’t. I also use whatever cheese I have in my …
SERVES 8-10INGREDIENTS:18 tbsp. unsalted butter, softened, plus more for greasing3¼ cups flour, plus more for dusting2 tsp. kosher salt1 cup milk1¼ cup granulated sugar2 (¼-oz.) packages active dry yeast2 tsp. ground cinnamon½ cup packed light brown sugar INSTRUCTIONS: 1. Grease a 10″ bundt pan with …
These artichokes are delish! This is Chef Michael Rossi’s recipe from the Ranch Restaurant in Anaheim. The first time I had this appetizer, I wanted the recipe. Funny thing was, I had already clipped the recipe from The Orange Country Register and hadn’t realized that …
I have been making this dessert for years. This dessert is super simple, and I always have all of the ingredients on hand. The “Wow” factor is big, for something very easy to make. As with all recipes, I suggest only using the best ingredients. 
Ingredients:
4 1/2 ounces of semi-sweet chocolate, chopped
8 tbsp. butter (1 stick)
3 large eggs
3/4 cup granulated sugar
1/4 cup flour
Directions:
Preheat oven to 375º on convection.
In a double boiler add the butter and chocolate. Stir frequently and make sure they are melted and combined.
Meanwhile, butter and flour 4 one cup ramekins.
In another bowl, whisk the eggs, sugar and flour until just blended. When the chocolate mixture is melted, gradually whisk together the flour mixture and chocolate.
Pour the mixture into the ramekins and put them on a baking sheet in the oven. Bake for 18 minutes, or until the tops are firm and cracking slightly. You want the edges to be set.
Serve with freshly whipped cream.
Recipe adapted from Nigella Lawson
A friend was talking about a copycat recipe for Cafe Rio’s Seweet Pork Barbacoa, so I decided to scour the web and Pinterest and find a recipe. There are so many recipes out there, and many of them are very similar. What I noticed is …
This pasta sauce is simple and delicious. You can either make the sauce in a slow cooker or in a dutch oven. Letting the sauce simmer or cook slow is important; you want the sauce to thicken and for the flavors to meld. Ingredients: 6-8 …
Caramelized onions seem like a complete “no brainier”, but to have super tasty grilled onions, requires some seasoning and some patience. Caramelized onions are sweet, savory and delish. I serve them with burgers, tacos, sandwiches, and even with steak. They
Ingredients:
2 yellow onions (Maui or Vidalia are good too)
2 Tablespoons olive oil
2-3 Tablespoons Worcestershire Sauce
2-3 Tablespoons Soy Sauce
Directions:
Heat a skillet or grill pan on medium high heat. I set the temperature on my griddle to 350º. Add the olive oil. When hot, add the onions. Move the onions around and make sure they are coated with olive oil. Let the onions soften a bit this will take at least 10 minutes or more. Once the onions are soft and golden add the worcestershire sauce and soy sauce. Turn the heat down to medium and let the onions cook until brown and soft. The onions will sizzle and begin to soak up the sauces. Continue to cook the onions on a medium heat. Depending on how big your onions are, you might want to add more worcestershire and soy. How long they stay in the pan is personal preference. My family likes grilled onions that are really brown and done. Don’t try and blast the heat to rush them. If you keep the heat high, you will scorch the onions. Let the onions sweat and cook slowly. You want the onions to be caramelized not burnt.
We love avocados! My husband always makes fresh guacamole for us as an appetizer with tortilla chips. My son likes the guacamole, but he decided to come up with a simpler version to be used as a dip, spread or side. He calls it his …