Broccoli with Garlic and Asiago Recipe

Broccoli with Garlic and Asiago Recipe

By Rachael ray

This easy, tasty recipe will have everyone in your house eating broccoli!

INGREDIENTS :

• 1 large head broccoli, cut into long, thin spears
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 cloves garlic, finely chopped
• 1/4 pound Asiago cheese, shaved with vegetable peeler

 HOW TO MAKE IT :

Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6-7 minutes, until tender. Drain broccoli and remove from pan.

Return pan to stovetop over medium heat. Add EVOO and garlic. Sauté garlic in EVOO for three minutes. Add broccoli spears to the skillet and coat them with the garlic oil.

Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

Source : Rachael Ray.com 

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

By Rachael Ray

This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.

INGREDIENTS :

• 1 box organic chopped frozen spinach (10 ounces)
• 1 tablespoon extra virgin olive oil (EVOO)
• 3/4 pound bulk spicy breakfast sausage (12 ounces)
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1/2 pound stale white or French bread, cubed (7-8 cups)
• 12 eggs
• 2 cups milk or half-and-half
• 1/4 cup Dijon mustard
• 2 cups shredded caciocavallo cheese or Parmigiano Reggiano cheese

 HOW TO MAKE IT :

Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onion and garlic and cook to soften, 5-6 minutes. Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs; repeat. Cover and store in the fridge.

Bring the strata to room temperature for about 30 minutes before you bake. Pre-heat the oven to 350°F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered for 1 hour. Let stand 10 minutes and serve.
 
 Source : Rachael Ray.com

Creamy Mushrooms and Kale Recipe

Creamy Mushrooms and Kale Recipe

By Rachael Ray

INGREDIENTS : 

• 1 1/4 pounds mixed mushrooms, such as shitake, porcini and crimini, wiped clean
• 1/4 cup extra virgin olive oil (EVOO)
• 3-4 large cloves garlic, thinly sliced or finely chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage leaves, very thinly sliced
• 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• About 1/2 cup Marsala wine
• About 1/2-2/3 cup cream
• Freshly grated Pecorino cheese

PREPARATION :


Stem and slice or coarsely chop the mushroom blend. Heat the EVOO, four turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown for 10 minutes, then add in the garlic, thyme, and sage. Stir for 2-3 minutes, then add the kale and cook until just wilted. Season with salt, pepper and a few grates of nutmeg. Stir for a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or two. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens.

Serve the mushroom dish garnished with a few grates of cheese.

Source : Rachael Ray.com

Caesar-Stuffed Eggs Recipe

Caesar-Stuffed Eggs Recipe

By Rachael Ray

These delicious eggs are a unique twist on traditional Deviled Eggs – serve them up in Rach's Sittin' Pretty Egg Tray!

INGREDIENTS :

• 1/2 tablespoon Worcestershire sauce
• 1 clove garlic, grated
• 3 tablespoons mayonnaise
• 12 eggs
• 1-2 teaspoons anchovy paste
• 1/2 small onion, grated
• 1/4 cup Parmigiano Reggiano cheese, grated
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2 cups romaine lettuce, shredded

HOW TO MAKE IT :


Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place the lid over the pot of eggs and let sit for 10 minutes.

Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, roll each egg on a work surface to crack the shell. Carefully peel off the eggshells and discard.

Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end, so that the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them with the Caesar mixture.

To the bowl with the yolks add the anchovy paste, Worcestershire sauce, mayonnaise, garlic, onion, Parmigiano Reggiano, lemon juice, salt and freshly ground black pepper. Mash up the yolks with a fork until the mixture is paste-like. Mix in half of the shredded romaine, reserving the rest for garnish.

Spoon the egg mixture into a plastic, resealable bag and squish it all into one of the bottom corners. Snip off the corner and squeeze out a bit of yolk mixture into each of the egg whites. Once all the eggs are filled, place a little bit of shredded romaine on top of each for garnish, close the container lid and you are off to your party!

Source : Rachael Ray.com

Gorgonzola Spinach and Artichoke Dip Recipe

Gorgonzola Spinach and Artichoke Dip Recipe
by Rachael Ray

INGREDIENTS :

• 2 boxes chopped frozen spinach (10 ounces each)
• 1 box frozen artichoke hearts
• 3 tablespoons butter
• 4 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• Salt and freshly ground black pepper
• A pinch of ground nutmeg, or to taste
• 1 cup Gorgonzola crumbles
• 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano Reggiano cheese
• Thick sesame bread sticks, for dipping
• Celery hearts, trimmed for dipping
• Pita crisps with Parmesan and herbs, such as Stacy's brand

PREPARATION :


Pre-heat the oven to 400°F.
Defrost the spinach for 10 minutes on the defrost setting in the microwave, then drain well by wringing out in dish towel. Defrost the artichokes as well, 6 minutes on defrost in the microwave, then wring out and finely chop.

Heat a saucepot with butter over medium to medium-high heat. Add the garlic to the melted butter and stir for 1-2 minutes, then sprinkle in the flour and combine for 1 minute more. Whisk in the stock and milk and season with salt, pepper and nutmeg. Thicken for 2 minutes, then remove from the heat and melt in the Gorgonzola. Stir in the spinach and artichokes and half of the shredded cheese, then transfer to a small casserole and top with the remaining cheese. Brown and bubble in the oven for 10-12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Source : Rachael Ray.com