20--- Cheese Fondue

Cheese? Yes please!  This is a fun and social dinner idea, or a great appetizer for your next party!  The crock pot keeps it nice and warm throughout your dining experience.

No football-watching crowd would complain about this in the middle of the coffee table on Super Bowl Sunday, would they?

Three Cheese Fondue
Serves 6-8 (Makes ~ 4 cups)

1/2 cup butter
1/2 cup flour
1 package instant onion soup mix
1/2 tsp fresh ground black pepper
1/2 tsp ground mustard
1 tsp Worcestershire sauce
2 1/2 cups milk
2 cups shredded Gruyere cheese
1 cup shredded sharp cheddar cheese
1 cup shredded Jarlesberg cheese

In a large saucepan, melt butter over medium heat. Whisk in flour, salt, onion soup mix, mustard, and pepper. Stir until a paste is formed. Whisk in Worcestershire sauce, then slowly add milk, a little at a time, stirring constantly.

Increase heat to medium-high and bring to a low boil, stirring frequently. Continue to heat until thickened, 3-4 minutes. Reduce heat and fold in shredded cheeses, stirring constantly until melted.

Transfer mixture to a crock pot and keep warm on low to serve.

Provide each diner with multiple bamboo skewers for dipping, along with plates of sausages, sourdough bread cubes, apples, cubed roasted potatoes, and roasted vegetables.

20--- Cheesesteak Sliders with Garlic Sriracha Aioli

I now interrupt this very tasty very healthy run of 80s to bring you not ONE but TWO fantastic 20s, just in time for Super Bowl.  Both are excellent additions to your manly food menus.

These are cheesesteak sliders.  Nuff said.

Cheesesteak Sliders
Serves 12

12 white rolls
12 oz thinly sliced beef chuck, sliced into 1" strips (I purchased the nitrate-free type from my grocer's deli)
4 cups beef broth
1/2 lb thinly sliced provolone cheese
1 large white onion, chopped finely
1/2 cup banana pepper slices
1/4 cup butter
1 Tbsp brown sugar
Salt & Pepper

AIOLI
1/2 cup mayonnaise
2 tsp Sriracha hot sauce
1 tsp minced garlic
1/4 tsp garlic powder

In a large skillet, melt butter over medium-high heat.  Add onions and saute until lightly browned.  Reduce heat to medium and stir in brown sugar and banana pepper slices.  Continue to saute for 15 minutes, until caramelized.  Remove from heat and set aside.

While onions cook, heat beef broth to a low boil in a medium saucepan.  Reduce heat to low, then add sliced beef.  Allow to heat through.

Preheat oven to a low broil.  Slice rolls in half and place top halves cut side up onto a baking sheet.  Spread a spoonful of onion mixture onto each top, then place a small slice of cheese onto onion mixture.  Place baking sheet into oven for ~5 minutes, until cheese is melted.

While rolls are baking, whisk together aioli ingredients.  Spread 2 tsp aioli onto the bottom half of each roll.  Layer ~1 oz sliced beef (from broth) on top of aioli.  Top with a cheesy roll top half and serve!

Stay tuned for Super Bowl 20 recipe numero dos on Tuesday!!

80--- Italian Stuffed Squash

Most stuffed squash recipes out there call for stuffing ingredients like sausage..... why not make it a bit healthier but still delicious by stuffing it with CHEESE.  Who's with me?

Italian Stuffed Squash
Serves 4

2 acorn squash
Olive oil spray
1 tsp Italian seasoning
1 Tbsp minced garlic
1 tsp olive oil
2 large portobello mushrooms, stemmed and chopped
1 Tbsp balsamic vinegar
2 Tbsp dry white wine
10-12 cocktail onions, sliced thin
2 roma tomatoes, seeded and chopped
4 cups baby spinach leaves, chopped
1/4 cup fresh basil leaves, chopped or chiffonade
1/4 tsp salt
Dash fresh ground black pepper
14 oz part skim ricotta cheese
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees.  Slice acorn squash in half crosswise.  You may need to slice a small part of the end off so that each half will lay flat.  Scoop out seeds and pulp.  Spray the inside of each squash half with olive oil, then sprinkle with Italian seasoning.  Place halves into a baking dish filled with 1 1/2" of water.  Cover dish with aluminum foil and bake squash for 40-45 minutes, until fork tender.

When squash is halfway done baking, heat a nonstick skillet over medium-high heat.  Add olive oil and minced garlic and saute for one minute.  Add cocktail onion slices and chopped mushrooms, followed by balsamic vinegar and white wine.  Saute for 10 minutes, until mushrooms are softened and sauce is reduced.  Stir in chopped tomatoes and chopped spinach.  Season with salt and pepper and saute for additional 3-4 minutes.  Stir in ricotta cheese, distribute evenly, then reduce heat to low and fold in chopped basil.  Continue to heat on low, stirring frequently until squash is baked.

When squash is done baking, remove halves from water bath and place them onto a baking sheet.  Fill each half with 1/4 of the mixture and sprinkle with Parmesan cheese.  Bake for 7-8 minutes, until filling is heated through and cheese is melted.  Enjoy!

Nutrition Info per 1 filled half: 323 calories, 11 g fat, 20 g protein, 27 g carbohydrates, 10 g fiber

80--- Barley Pad Thai

I heart pad thai. It's so good and so fresh!  Here is a version made with barley in place of noodles.


Barley is high in beta-glucan, a dietary fiber that may help lower your cholesterol levels.  This grain is also very filling- great for those trying to reduce their calorie intake! One serving of barley (1/4 cup dry) contains only 80 calories but will keep you full for hours.

Barley Pad Thai
Serves 4

3/4 cup uncooked pearled barley
2 1/4 cups low sodium chicken or vegetable broth
2 tsp sesame oil
1 Tbsp minced garlic
3/4 cup dried shitake mushrooms
2 jalapeno peppers, seeded and finely diced
1 whole red bell pepper, seeded and diced
1 tsp green curry paste
1 1/4 cups lite coconut milk
1 Tbsp peanut butter
1/2 tsp soy sauce
1 Tbsp lime juice
1/4 tsp red pepper flakes
2 tsp thai chile sauce
1/2 tsp ground ginger
2 tsp brown sugar
1/2 tsp salt
1 1/2 tsp rice wine vinegar
1 cup green onions, sliced
1 cup carrots, sliced and steamed
1 cup snap peas, trimmed and steamed
1/2 cup chopped cilantro

In a large skillet, heat sesame oil over medium high heat.  Add garlic, jalapeno, and red pepper and saute until fragrant.  Add barley and 3/4 cup broth.  Continue to heat until broth is absorbed.  Stir in dried mushrooms, then continue to add broth 3/4 cup at a time, each time bringing it to a boil and allowing all to be absorbed prior to adding more.

While barley is cooking, whisk together lime juice, coconut milk, brown sugar, rice wine vinegar, ground ginger, thai chile sauce, salt, soy sauce, red pepper flakes, curry paste, brown sugar and peanut butter.  Set aside.

When all barley is fully cooked and broth is fully absorbed, stir sauce into mixture.  Add steamed peas and carrots, then fold in green onions and cilantro.  Allow mixture to heat through for 4-5 minutes, then serve!

Nutrition Info per 1 1/2 cup serving: 310 calories, 10 g fat, 10 g protein, 31 g carbohydrates, 10 g fiber

80--- Savory Oats with an Egg

What do you put on your oatmeal? Brown sugar? Maple syrup? Dried fruit and nuts?

This is a savory oatmeal with spinach, onions and tomato with an over easy egg on top.  A delicious and nutritious twist on a breakfast classic.  Add a splash of hot sauce if you desire!

Savory Oats with an Egg
Serves 2

3 Tbsp chopped red onions
1 tsp minced garlic
1/2 tsp olive oil
1 1/2 cups chicken broth
1/2 cup steel cut oats
1 cup chopped baby spinach leaves
1/3 cup chopped grape tomatoes
1/4 cup shredded Parmesan cheese
2 eggs
Olive oil spray
1/4 tsp salt
1/4 tsp fresh ground black pepper
Hot sauce (if desired)

In a medium nonstick saucepan, heat olive oil over medium heat.  Add onions and garlic and saute until fragrant, ~2-3 minutes.  Add broth and bring to a boil.  Whisk in oats and reduce heat to medium-high.  Cover and simmer for ~15 minutes, stirring frequently until most of broth is absorbed and oats are soft.  Stir in Parmesan cheese, chopped spinach and tomatoes.  Remove from heat, season with salt and pepper, cover and set aside for 5 minutes.

While oatmeal sets, heat a small nonstick skillet over medium-high heat.  Spray skillet with olive oil spray.  Crack eggs into skillet and cook until white is set.

To serve ladle oat mixture into two bowls and top with eggs.  Season with salt, pepper, and hot sauce if desired.

Nutrition Info per 1 cup oats and 1 egg: 248 calories, 10 g fat, 20 g protein, 15 g carbohydrates, 3.5 g fiber

20--- Chicken-Fried Salisbury Steak

My hubby has been asking for Salisbury steak for a while now.  I don't think I have ever tried it so I shouldn't have been so opposed.  But I have really been wanting to make chicken-fried steak.  Both 20s? Yes.  Combine them? HECK YES!

I had to borrow my in-law's deep fat fryer for this one.  I think I can still smell the oil in my house.  Candles blazing, I will get over it.  Eventually.  It was worth it.  My man is very very happy.

Chicken-Fried Salisbury Steak
Serves 6

SALISBURY STEAK
1 lb lean ground beef or bison
1 clove garlic, finely chopped
1/4 cup yellow onion, finely chopped
2 eggs, beaten
2 Tbsp red wine
2 tsp Worcestershire sauce
1/2 cup panko crumbs
1 tsp dried parsley
1/2 tsp salt
1/2 tsp fresh ground black pepper

CHICKEN-FRIED BATTER
2 eggs, beaten
3/4 cup half & half
1 1/2 cups all-purpose flour
1 Tbsp seasoning salt
Vegetable or peanut oil for frying

GRAVY
1/2 cup butter, divided
1 cup yellow onions, sliced thin
8 oz button mushrooms, stemmed and sliced
1/4 cup all-purpose flour
1/4 cup milk
2 cups beef broth
Fresh ground black pepper

Combine ground meat with onions, garlic, salt, pepper, red wine, and Worcestershire sauce in a large bowl.  Use your hands to mix in beaten eggs, then panko crumbs.  Mixture should be wet, but should form patties when pressed.  Roll ~1/3 cup mixture into a tight ball, then press into a patty and place on a plate.  Repeat with remaining meat mixture, placing squares of waxed paper in between patties.  Place in refrigerator while you prep remaining ingredients.

For batter: whisk eggs in a wide bowl.  Whisk in half & half.  In a separate wide bowl, combine flour and seasoning salt.  Set aside.

Preheat deep fat fryer to 375 degrees.

For gravy: heat 1/4 cup butter in a large skillet.  Add sliced onions and saute for 5 minutes, until softened.  Add sliced mushrooms and continue to saute for 8-10 minutes more, until mushrooms are soft.  Remove mixture from skillet and set aside.

When fryer is ready, remove patties from refrigerator.  Place one patty in flour mixture and pat to cover.  Then place in egg mixture, then back into flour mixture.  Repeat dredging once more, ending with flour coating.  Brush off excess flour and place patty in fryer basket.  Lower into oil and cook patty for ~6 minutes, until batter is golden brown.  Remove patty from basket and set on paper towel-lined plate. Cover with a separate plate to keep warm while remaining patties are cooking (one at a time).

While patties cook, finish gravy.  Heat remaining 1/4 cup butter in the large skillet over medium heat.  Whisk in flour, stirring up all brown bits leftover from cooking onions and mushrooms. Continue to whisk until a sand-like paste is formed.  Add milk, whisking constantly until a smooth paste is formed.  Whisk in broth, 1/2 cup at a time, making sure that mixture is evenly combined prior to adding more.  When all broth is added, liberally add fresh ground pepper to taste, then stir in sauteed mushrooms and onions.  Reduce heat to low, whisking frequently to keep smooth.

To serve: ladle gravy over each chicken-fried Salisbury steak and enjoy!

80--- Kung Pao Cauliflower Soup

Cauliflower is a lovely cruciferous vegetable.  One of the reasons why it is so lovely is that it doesn't have a very strong flavor.  Therefore, you can really jazz it up!  Kung Pao style!

Cruciferous vegetables contain glucosinolates, which during breakdown produce substances that may reduce the risk of certain cancers.  This group of veggies also includes arugula, cabbage, broccoli, kale, Brussels sprouts, and radishes.  And of course, they also contain lots of fiber and antioxidants, too.

Kung Pao Cauliflower Soup
Serves 5-6

1 Tbsp sesame oil
1 small white onion, chopped
2 cloves garlic, pressed and finely minced
1 Tbsp dried red chiles, diced finely
1/4 tsp red pepper flakes
2 tsp soy sauce
1 Tbsp rice vinegar
1 Tbsp white wine vinegar
1 tsp brown sugar
4 cups vegetable broth
1 1/2 Tbsp creamy peanut butter
3 Tbsp red chile garlic sauce
1 large head of cauliflower, cut into 2" chunks (leaves and larger stem removed)
Dash cayenne pepper
Fresh ground black pepper
2 green onions, sliced thin (for garnish)

In a large soup pot, heat sesame oil over medium- high heat.  Add onions and garlic and saute until tender.  Add dried chiles and red pepper flakes and continue to saute for one minute.  Add soy sauce, vinegars, and brown sugar and stir to combine.  Add vegetable broth and bring to a boil.

When broth is boiling, whisk in peanut butter and chile garlic sauce.  Place cauliflower chunks into boiling broth, then reduce heat to medium low.  Cover and allow to cook for 30-40 minutes, until cauliflower is soft.

Use an immersion blender to puree cauliflower mixture, or alternatively you may spoon batches into a food processor, puree, then return to soup pot.  When mixture is entirely pureed with no chunks remaining, add cayenne pepper and fresh ground black pepper to taste.  Reduce heat to low and allow to heat through for additional 10 minutes.

Serve garnished with chopped green onions.

Nutrition Info per ~1 1/2 cup serving: 128 calories, 5 g fat, 10 g protein, 8 g carbohydrates, 3.5 g fiber