My Recipes

Keeping track of stuff I cook

Recipes

  • Whole Roasted Cauliflower with Parmesan and Garlic

    Kathy Fragen
    Whole Roasted Cauliflower with Parmesan and Garlic
    Whole Roasted Cauliflower Parmesan & Garlic
    Print Recipe

    Whole Roasted Cauliflower with Parmesan and Garlic

    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Author: Wholesomeyum

    Ingredients

    • 1 head Cauliflower
    • 1/3 cup Olive oil
    • 3 cloves Garlic crushed
    • 1/4 cup Grated Parmesan cheese divided
    • 1 tsp Dried basil
    • 1 tsp Dried parsley
    • 1 tsp Dried thyme
    • 1/2 tsp Sea salt or more to taste
    • 1/4 tsp Black pepper

    Instructions

    • Preheat the oven to 400 degrees F (204 degrees C).
    • Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
    • In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
    • Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.
    • Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.
    • Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.

  • Easy Bake Chicken Drumsticks

    Kathy Fragen
    Easy Bake Chicken Drumsticks
    Easy Baked Chicken Drumsticks
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    Easy Baked Chicken Drumsticks

    Prep Time5 minutes
    Cook Time35 minutes
    Total Time1 hour 10 minutes
    Servings: 10

    Ingredients

    • ⅓ Cup Olive Oil
    • Juice of One Lemon
    • 2 Teaspoons Garlic Powder
    • 2 Teaspoons Onion Powder
    • 2 Teaspoons Salt
    • ¼ Cup Soy or Worcestershire Sauce
    • ¼ Cup Brown Sugar
    • 1 Teaspoon Black Pepper
    • 1 Teaspoon Paprika
    • 10 Chicken Drumsticks

    Instructions

    • In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.
    • Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken for a few seconds.
    • Refrigerate the chicken in the marinade for at least 30 minutes. For best flavor allow the chicken to marinate for 2-12 hours.
    • Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.
    • Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked through.

  • Healthy Banana Oatmeal Pancakes (made in the blender!)

    Kathy Fragen
    Healthy Banana Oatmeal Pancakes (made in the blender!)
    Healthy Banana Oatmeal Pancakes (made in the blender!)
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    Healthy Banana Oatmeal Pancakes (made in the blender!)

    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 3
    Calories: 311kcal
    Author: ambitious kitchen

    Ingredients

    • 2 medium ripe bananas best when they have lots of brown spots
    • 2 eggs
    • 1/2 cup unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1 ½ cups old fashioned rolled oats gluten free if desired
    • 2 teaspoons baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • Olive oil for cooking

    Instructions

    • Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
    • Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
    • Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is too hot.
    • Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

  • Easy Overnight Oats

    Andy Fragen
    Easy Overnight Oats
    Overnight Oats
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    Easy Overnight Oats

    Quick and easy breakfast oats
    Prep Time5 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 4
    Calories: 380kcal
    Author: Yumna Jawad

    Ingredients

    Base

    • 2 cup rolled old fashioned oats
    • 2 cup milk of choice
    • 1 cup non-fat Greek yogurt
    • 4 tablespoon chia seeds
    • 4 tablespoon sweetener of choice honey or maple syrup
    • 1 teaspoon vanilla extract

    Instructions

    • Place all ingredients into a large glass container and mix until combined.
    • Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.
    • Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.

    Additional Instructions

    • Storage: Overnight oats can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week.
    • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
    • Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener
    • Make it gluten-free: Use certified gluten-free oats
    • Make it sugar-free: Omit the sweetener all together or used mashed or pureed fruit in the base recipe

    Notes

    Add toppings to suit your taste.

  • Apple Crumble

    Kathy Fragen
    Apple Crumble
    Apple Crumble
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    Apple Crumble

    Prep Time15 minutes
    Cook Time40 minutes
    Total Time55 minutes
    Course: Dessert
    Calories: 378kcal
    Author: Recipetineats

    Ingredients

    • 2 lb Granny Smith Apples green apples, weight before peeling
    • 1 tbsp white flour
    • 1/2 cup white sugar
    • 2 tbsp lemon juice or water
    • 1/2 tsp ground cinnamon
    • TOPPING
    • 1 cup rolled oats / oatmeal quick cooking is ok
    • 1 cup white flour
    • 1 cup brown sugar loosely packed
    • 1/2 tsp baking powder
    • 1 tsp cinnamon powder
    • 1/2 cup unsalted butter melted
    • Pinch of salt

    Instructions

    • Preheat oven to 350F/180C.
    • Peel apples, then cut into 1.5cm/ 3/5” cubes.
    • Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
    • Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
    • Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let’s the apple filling come together).
    • Serve warm with vanilla ice cream

    Notes

    1. Weight is BEFORE peeling and coring. I like making this with Granny Smith apples because they are slightly tart. You can use any apples you want, or even pears. Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries. Whatever you use, don’t omit the sugar completely because it’s part of how the filling becomes a bit jammy rather than watery.
    2. Weights – This recipe is quite forgiving / difference in cup measures are relative so it works whether using US cups or Imperial cups (i.e. what 99% of the rest of the world uses). It won’t work with Japanese cups (which are smaller) so please use the weight measures provided.
    3. To make ahead, prepare recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it’s hot where you are) then crumble over just before baking.
    4. SWEETNESS: A few readers have said they find this too sweet for their taste. I don’t have an overly sweet tooth, and love this as is. If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It’s best to keep sugar in Filling as is so the syrup consistency isn’t affected. Also, use green apples – they are less sweet than others.
    5. Nutrition per serving, assuming this serves 8, excludes ice cream.

  • Creamed Spinach with Bacon

    Kathy Fragen
    Creamed Spinach with Bacon
    Creamed Spinach with Bacon
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    Creamed Spinach with Bacon

    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Author: Elise Bauer

    Ingredients

    • 1 pound fresh spinach about 2 large bunches, thoroughly cleaned
    • 3 to 4 strips of bacon uncooked, finely chopped
    • 1 medium onion finely chopped
    • 1 clove garlic finely chopped (about 1 teaspoon)
    • A pinch of nutmeg
    • Salt and pepper to taste

    Béchamel cream sauce

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup whole milk

    Instructions

    • Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.
    • Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.
    • Sauté the bacon, onions, garlic: Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat.
    • Add the chopped onion and garlic. Sauté until onions are translucent.
    • Make the béchamel sauce: Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.
    • Slowly add the milk, whisking continuously, cooking until thick.
    • Finish the dish and serve: Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve.

    Notes

    If you are using fresh mature spinach (not cleaned baby spinach), you’ll need to clean it thoroughly. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.

  • Kansas City Rib Rub

    Kathy Fragen
    Kansas City Rib Rub
    Kansas City Rib Rub
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    Kansas City Rib Rub

    Prep Time10 minutes
    Course: Main Course
    Cuisine: American
    Author: Derrick Riches

    Ingredients

    • 1/2 cup brown sugar
    • 1/4 cup paprika
    • 1 tablespoon black pepper
    • 1 tablespoon salt
    • 1 tablespoon chili powder
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper

    Instructions

    • Gather all ingredients
    • In a mixing bow, combine all the ingredients together. Either use immediately or transfer to an airtight container. The rub can be stored up to six months in a cool, dark place.
    • When you're ready to use the rub, be sure that the ribs are dry to the touch. Use paper towels to wipe the ribs dry before applying the rub evenly and generously
    • As a general rule, the amount of rub that sticks to the meat is perfect; stop adding it once the spices begin to fall off. The dry rub is designed to be cooked slow and low (barbecued or smoked rather than grilled; high heat can burn the rub). While a smoker is preferred in Kansas City, use your preferred method to cook the ribs:

    Notes

    I cook mine in oven low and slow then put on BBQ.
    After I have added the rub to the ribs, making sure to rub generously over all surfaces, I wrap the ribs in foil and place in a rimmed baking pan and bake on 250 degrees for 5-6 hours.
    When finished, I take out and put on a hot bbq. 
    BBQ sauce is served on side.

  • Cinnamon Toast

    Kathy Fragen
    Cinnamon Toast
    Cinnamon Toast
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    Cinnamon Toast

    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Servings: 4 slices
    Author: Stacey Little

    Ingredients

    • 1/4 cup unsalted butter well softened
    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon
    • pinch of salt
    • 4 slices bread

    Instructions

    • Preheat the oven to 350°F. In a small bowl, combine the butter, sugar, cinnamon, and salt. You’ll need the butter to be pretty soft to get it all combined.
    • Spread the mixture evenly over one side of each of the 4 pieces of bread, being sure to cover all the way up to the edges of the bread. It’s going to seem like a lot, but trust me.
    • Place the bread on a baking sheet and bake it in the preheated oven for 10 minutes.
    • Next turn the broiler on and broil the toast until it is deep golden brown and the sugar is bubbling. I usually stand right at the oven with the door cracked so I can watch it best and prevent it from burning.
    • Slice in halves, if desired, and serve.

    Notes

    Adapted from The Pioneer Woman

  • Crash Hot Potatoes

    Kathy Fragen
    Crash Hot Potatoes
    Crash Hot Potatoes
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    Crash Hot Potatoes

    Prep Time10 minutes
    Cook Time45 minutes
    Total Time55 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 6
    Author: Ree Drummond

    Ingredients

    • 12 whole new potatoes or other small round potatoes
    • 3 tbsp. olive oil
    • Kosher salt to taste
    • Black pepper to taste
    • Rosemary or other herbs of choice, to taste
    • Parmesan finely grated

    Instructions

    • Preheat the oven to 450 degrees.
    • Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
    • Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
    • With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil.
    • Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan.
    • Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.

  • Bundt-iful Breakfast Bake

    Kathy Fragen
    Bundt-iful Breakfast Bake
    Bundt-iful Breakfast Bake
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    Bundt-iful Breakfast Bake

    Course: Breakfast
    Cuisine: American
    Author: Lady Melady

    Ingredients

    • 1 heaping cup ham; diced in 3/4″ cubes
    • 2 cups spinach; chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder or minced garlic
    • large pinch cayenne
    • 2 cups shredded hash browns I used frozen
    • 8 cups bread; diced in 3/4″ cubes
    • 1/4 cup green onions; chopped
    • 12 large eggs I used 8 jumbo eggs
    • 2 cups milk
    • 1 cup heavy cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon dry mustard
    • 2 cups shredded cheese I used Swiss and cheddar

    Instructions

    • Preheat oven to 400° F. Spray bundt pan heavily with cooking spray or grease very well with shortening.
    • Sauté spinach in a drizzle of oil in a large nonstick skillet over medium high heat until wilted. Season with salt, pepper and minced or granulated garlic. Set aside for several minutes to cool.
    • In same skillet fry the hash browns in a drizzle of oil until lightly browned and beginning to crisp up. Salt and pepper to taste. Set aside to cool.
    • In the greased bundt pan layer half of the diced bread. Layer diced ham, green onions, spinach, hash browns and one cup of shredded cheese. Cover with remaining bread cubes.
    • In a bowl whisk the eggs, milk, cream, salt, pepper, ground mustard and cayenne until well mixed. Pour over contents of bundt pan, making sure the top is thoroughly wet. Press down lightly with your fingers to settle contents in the egg mixture. Let stand on counter for 30 minutes to soak up the liquid.
    • Layer with final cup of cheese and bake in preheated oven for 40 minutes or until knife inserted in center shows eggs have set and are not runny.

    Notes

    To remove from bundt pan: run a knife around the outside and inside edges. Place inverted plate on top of bundt. Flip.
    Microwaves and freezes well.
    You could use bacon or sausage instead of ham. Brown them and chop into smaller pieces before layering in bundt pan.
    Spinach can be omitted. Add any vegetables you prefer: broccoli, diced bell peppers, shredded brussels sprouts, diced tomatoes, etc.
    You could substitute gluten free bread cut into cubes if necessary.