Crab Macaroni Gratin

Ingredients

• 8 ounces uncooked medium pasta shells (about 3 cups) 
• 4 ounces white cheddar cheese, finely shredded (about 1 cup) 
• 3 ounces Gruyère cheese, finely shredded (about 3/4 cup)
•  3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) 
• 2 1/2 cups heavy cream 
• 1 medium garlic clove, finely chopped 
• 12 ounces fresh Dungeness crabmeat (about 2 cups), picked over 
• 5 tablespoons thinly sliced fresh chives, divided 
• Fine sea salt, to taste

How to Make It

1. Cook pasta in boiling salted water according to package directions for al dente. Drain  
2. Meanwhile, toss together cheddar, Gruyère, and Parmigiano-Reggiano until well combined; set aside 1 cup cheese mixture. Preheat broiler to low with oven rack in top third of oven.
3. Bring cream just to a boil in a large saucepan over medium-high. Reduce heat to low; add garlic, and gently simmer, stirring often, 2 minutes. Stir in cooked pasta, and return to a gentle simmer over medium. Cook, stirring often, 1 minute. Reduce heat to medium-low. Stir in cheese mixture in three additions (about 1 1/2 cups at a time), until cheese is melted after each addition. Gently stir in crab and 1/4 cup chives. Season to taste with salt.
4. Spoon pasta mixture into an 8- x 6- x 2-inch broiler-proof baking dish set on a rimmed baking sheet. Top with reserved 1 cup cheese mixture in an even layer.
5. Broil in preheated oven until cheese is golden brown and crusty, 5 to 7 minutes, rotating as needed for even browning. Let stand 5 to 10 minutes, and sprinkle with remaining 1 tablespoon chives.

Fried Green Olives With Savory Pork Sausage

Active Time
50 MIN
Total Time
55 MIN
Yield
Serves : 10

Ingredients

• 1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed 
• 2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish 
• 1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish 
• 5 large eggs, beaten, divided 
• Pinch of crushed red pepper (optional) 
• 1/2 cup whole milk 
• 2 cups dry breadcrumbs, divided 
• 8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed 
• 1 cup all-purpose flour (about 4 1/4 ounces) 
• Canola oil, for frying

How to Make It

1. Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.   
2. Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.  
3. Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape. 
4. Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.  
5. Pour oil to a depth of 4 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer reads 350°F. Working in batches, fry until breaded olives begin to float and are golden brown, about 4 minutes per batch. Remove from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve hot.

 Make Ahead
Stuffed olives can be prepared through step 3 and refrigerated overnight. Let come to room temperature before frying.

Lemon Pepper Chicken

SERVES
4

PREP TIME:
10 minutes

COOKING TIME:
25 minutes to 35 minutes

INGREDIENTS

• 3 tablespoons unsalted butter, plus more for coating the pan
• 1 tablespoon salt-free lemon pepper seasoning blend
• 1 teaspoon kosher salt
• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1 small lemon
• 2 tablespoons coarsely chopped fresh parsley leaves

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a baking dish large enough to fit the chicken in a single layer with some room around each one with butter.
2. Melt 3 tablespoons unsalted butter in a small saucepan over medium-low heat or in a small bowl in the microwave. Add 1 tablespoon salt-free Lemon Pepper seasoning and 1 teaspoon kosher salt and stir until combined.
3. Pat 4 boneless, skinless chicken breasts dry with paper towels. Place the chicken in the prepared baking dish, spaced slightly apart. Brush the chicken all over with all of the butter mixture.
4. Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 25 to 35 minutes. 
5. Meanwhile, coarsely chop enough parsley leaves to get 2 tablespoons. Serve the chicken garnished with the parsley.

RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Aperol Flip

GATHER YOUR INGREDIENTS

• 1½ fluid ounces (3 tablespoons) gin
• 1 frozen egg white cube (about 1 ounce)
• ¾ fluid ounce (4 teaspoons) lemon juice
• ½ fluid ounce (1 tablespoon) Aperol
• 2 teaspoons granulated sugar
• 3 dashes orange bitters
• pinch kosher salt
• 1 cup ice cubes

INSTRUCTIONS

1. Combine gin, egg white, lemon juice, Aperol, sugar, bitters, and salt in cocktail shaker and vigorously shake until egg white has melted and drink is very foamy, 60 to 90 seconds.
2. Add ice to cocktail shaker and vigorously shake for 30 seconds. Strain into chilled coupe or rocks glass and serve.

Seared Scallops with Citrus Herb Sauce

• Ingredients
• 3/4 pound sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 3 tablespoons butter, divided
• 1 garlic clove, minced
• 2 tablespoons dry sherry or chicken broth
• 1 tablespoon lemon juice
• 1/8 teaspoon minced fresh oregano
• 1/8 teaspoon minced fresh tarragon

Directions

1. Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm.
2. Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

Nutrition Facts
3 scallops with 1-1/2 teaspoons sauce: 314 calories, 18g fat (11g saturated fat), 101mg cholesterol, 691mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 29g protein.

Spicy Feta Dip

Volare - from Teronnis

Low Carb Cauliflower recipes

http://www.eatingwell.com/gallery/2061150/our-coziest-low-carb-cauliflower-recipes-that-only-taste-indulgent/

Cauliflower Pepperoni Pizza

2 servings
Ingredients
Crust

• 1 1/2 c. cauliflower rice
• 1 large egg
• 1/2 c. grated mozzarella
• 1/3 c. grated Parmesan
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• Extra-virgin olive oil

Sauce

• 1 clove garlic, minced
• 1 tbsp. fresh basil
• 1 tbsp. tomato puree
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. dried fennel seekds
• fresh parsley
• Toppings
• 1/4 c. grated mozzarella
• 10 slices pepperoni ham
• 1/4 c. chopped fresh basil
• 1/4 c. grated Parmesan

Directions

1. Preheat the oven to 450°F.
2. In a large bowl, mix the cauliflower rice with the egg, mozzarella, Parmesan, basil, oregano, garlic powder, and salt.
3. Line a baking sheet with a nonstick spray or parchment paper. Press the cauliflower mixture evenly on the pan. Spray with some extra-virgin olive oil. 
4. Bake for 15 to 20 minutes, until the mixture begins to turn golden brown. 
5. Remove the baking sheet from the oven and set aside.
6. For the pizza sauce, mash the garlic and chop the basil. 
7. Place them in a small bowl and add the tomato puree, olive oil, fennel seeds, and parsley. Mix with a spoon. Spread the sauce evenly over the pizza crust. 
8. Top with grated mozzarella, pepperoni ham, basil, and Parmesan.
9. Place in the oven and cook for an additional 10 minutes.

NUTRITION (per serving): 487 calories, 24 g protein, 12 g carbs (3 g fiber), 3 g sugar (0 g added sugars), 39 g fat (14 g sat fat), 1374 mg sodium

Roasted Brussel Sprouts

Roasted Brussels Sprouts with Goat Cheese & Pomegranate

       
Prep
20 m
Ready In
35 m

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 large shallot, sliced
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2-3 teaspoons white balsamic vinegar
• ⅓ cup crumbled goat cheese
• ¼ cup pomegranate seeds

Directions

1. Preheat oven to 400°F. Toss Brussels sprouts with shallot, oil, salt and pepper in a medium bowl. Spread on a large rimmed baking sheet.
2. Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with vinegar to taste. Sprinkle with goat cheese and pomegranate seeds.

Burrata with lemon zest, olive oil, and salt

serves 3-4

• One ball of burrata
• Zest of one lemon
• Couple pinches of crunchy salt, such as Maldon or Fleur de Sel
• Your favourite olive oil

Remove burrata from water.  Set in a fine mesh strainer and set over a small bowl.  Let sit for 30 minutes and up to an hour.  Pat the burrata dry with paper towel or a lint free towel.  Set on a serving plate.  Grate zest over top.  Sprinkle with salt.  Drizzle with olive oil.

Serve with bread and/or crackers.

Notes

I believe Burrata is best served at room temperature.  Letting it sit for one hour in the strainer gives it plenty of time to drain as well as bring it to room temperature.

If you like a little spice, a few pinches of red pepper flakes would be nice.

Bacon-Wrapped Scallops

Serves 6

Ingredients

• 1/4 cup soy sauce or tamari
• 1/4 cup orange juice
• 1/4 cup brown sugar
• 1.5 lbs large sea scallops
• 1 8 oz can sliced water chesnuts
• 1/2 lb thin bacon, cut into 3" pieces
• toothpicks
• Sriracha Aioli Dipping Sauce
• 3/4 cup mayonnaise
• 2 tbsp sriracha
• 1 tbsp lime juice

Method

1. In a small bowl combine soy sauce, brown sugar and orange juice. Add scallops to soy sauce mixture, toss to combine and allow refrigerate for 30 minutes or up to overnight.
2. 
   
3. In a small bowl combine mayo along with sriracha and lime juice until smooth. Sriracha mayo can be made ahead and stored in refrigerator for up to 2 weeks.
4. 
   
5. Preheat oven to 425°F.
6. 
   
7. Working with one scallop at a time, lay bacon piece flat add a slice of water chestnut to the center of the bacon followed by a marinated sea scallop. Tightly wrap the bacon around the scallop and pierce with a toothpick to hold the bacon in place. Place on baking sheet lined with a cooling rack and bake for 12-15 minutes, or until bacon is crispy. (For extra crispy bacon, broil for the last 2-3 minutes, just keep on eye on them!) Serve warm along with sriracha mayo.

Mashed Potato Puffs

MAKES
12 to 24 puffs, depending on the size of the pan used

INGREDIENTS

• Cooking spray or butter
• 2 cups cooked mashed potatoes
• 3 large eggs, beaten
• 1 cup grated cheese, such as Parmesan or Gruyère, divided
• 1/4 cup minced fresh chives
• 1/4 cup diced cooked bacon or ham (optional)
• Kosher salt
• Freshly ground black pepper
• Sour cream, for serve (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of oven and heat to 400°F. Lightly coat the cups of a mini-muffin tin with cooking spray or butter.
2. Place the mashed potatoes, eggs, 3/4 cup of the cheese, chives, and bacon or ham in a large bowl and stir to combine. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
3. Fill each muffin cup with the mashed potatoes. Sprinkle the tops with the remaining 1/4 cup cheese.
4. Bake until the potato cups are set, browned on top, and heated through, about 20 minutes. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

RECIPE NOTES

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and re-crisp, arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).
• More Flavoring Ideas for Mashed Potato Puffs
• Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives
• Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
• Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.
• Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.

Bucatini all'Amatriciana

LIST OF INGREDIENTS

• 1 LB. of bucatini
• 7 OZ. of guanciale or pork cheek
• 1 LB. of onion
• tomatoes
• Grated Pecorino Romano
• dry white wine
• 1 clove garlic
• Extra virgin olive oil
• Salt
• Pepper

METHOD

1. Remove the rind from the guanciale|and cut it first into slices, then into small strips.|Fry the strips in a pan with the oil and 1 crushed garlic clove.|
2. When the garlic starts to turn golden, remove it and add the chili pepper to taste and sliced onion. 
3. Let it soften, then add the dry white wine; turn up the heat a bit and allow it to evaporate.|
4. When the wine has evaporated, add the fresh tomatoes peeled and cut into wedges. 
5. Cover and cook for about 50 minutes (times may vary depending on the ripeness of the tomatoes).
6. Cook the bucatini until al dente, strain, place them in the hot pan and toss with the sauce right away. 
7. Serve immediately with grated Pecorino Romano and freshly ground pepper.

Braised Red Potatoes with Lemon and Chives

Serves 4 to 6

• 1 1/2 pounds small red potatoes, unpeeled, halved
• 2 cups water
• 3 tablespoons unsalted butter
• 3 garlic cloves, peeled
• 3 sprigs fresh thyme
• 3/4 teaspoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh chives

1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.