Cream of Spinach Soup
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 2 tablespoons olive oil
- 10 ounces fresh spinach
- 2 cloves garlic, finely minced
- 1/2 medium onion, chopped
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons kosher salt, or more to taste
- 1/2 teaspoon cayenne pepper, or more to taste
- Freshly ground black pepper
Directions
In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
St. Patrick’s Day Shakes
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 1 pint vanilla ice cream (2 cups)
- 1/4 cup peppermint schnapps
- 1/2 teaspoon pure vanilla extract
- 3 to 4 drops green liquid food coloring
- 2 mint sprigs
- Green sugar sprinkles
Directions
Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig and green sugar.
Cheeseburger Dip
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- One 15-ounce jar salsa con-queso
- 1/3 cup half-and-half
- 1 cup shredded yellow Cheddar
- 1/4 cup mayonnaise
- 2 tablespoons pickle relish
- 2 tablespoons ketchup, plus more for serving
- Kosher salt and freshly ground black pepper
- Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish
- Round white tortilla chips, for serving
Directions
Preheat the oven to broil.
Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes. Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper. Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.
Fried Shrimp Cocktail
(Michael Lanari-Kitchen & Bath Concepts)
- 6-8 large raw shrimp per order-shelled and deveined
- ¼ cup extra virgin olive oil
- 1 egg-beaten
- shredded iceberg lettuce
- fresh limes
Dredge Mixture
- ½ cup all purpose flour
- ½ cup panko bread crumbs
- 1 tsp baking powder
- 1 tsp crushed red pepper flakes
- ½ tsp cajun seasoning
- ½ tsp cayenne pepper
Sauce
- 1 tbl mayo
- 1 tbl ketchup
- 1 tbl horseradish sauce
- 1 tsp water
- 1 tsp white sugar
Prepare egg, dredge mixture and sauce in small bowls; set aside. Prepare small serving plates or cups with lettuce and fresh lime juice. Heat olive oil in fry pan over medium high heat. Add shrimp to egg and toss well. Remove shrimp to dredge bowl and toss well. Fry shrimp in hot oil until lightly browned on each side. Remove shrimp and toss lightly in sauce. Arrange shrimp over lettuce and serve with fresh lime wedges.
Fried Strawberry & Goat Cheese Salad
(Michael Lanari-Kitchen & Bath Concepts)
Salad Ingredients:
- 2 tablespoons olive oil
- 1-1/2 pints fresh strawberries, cored and sliced
- 4 oz goat cheese crumbles
- ¼ teaspoon cayenne pepper
- Salad greens
- 2 teaspoons grated orange zest
- sliced almonds
Vinaigrette:
- 1/3 cup olive oil
- 3/4 cup freshly squeezed orange juice
- 1/2 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
Combine all vinaigrette ingredients well and set aside. Arrange salad greens on each plate and set aside. In a large skillet, heat the olive oil over medium heat; add the strawberries, cayenne pepper and toss until just soft. Add the goat cheese until just tender. Add strawberry and cheese mixture over salad greens and coat well with vinaigrette. Garnish with orange zest and sliced almonds.
Pineapple Upside-Down Cupcakes
(Michael Lanari-Kitchen & Bath Concepts)
- 3 Tbl butter melted
- 2 Tbl dark brown sugar
- Crushed pineapple
- Maraschino cherries cut in half
- Pineapple cake mix, prepared per box directions
- Option: Grated fresh vanilla beans
Mix melted butter with brown sugar and grease the bottom of each muffin tin with the mixture. Add crushed pineapple and secure half a cherry (rounded side down) in the center of the pineapple. Fill each cup ¾ full with prepared cake mix. Bake per box directions. Allow cupcakes to cool well before inverting. Cut off top so cupcake will set level on plate. Lay cut off section on plate next to each cupcake and top with a little crushed pineapple. Option: Garnish with fresh grated vanilla bean.
Pineapple Chicken Quesadillas
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 7” flour tortillas (taco size)
- Shredded quesadilla cheese
- Chopped grilled chicken, seasoned per taste and warmed
- Diced pineapple
- Chopped cilantro
- Diced green onion stems
Directions
After sprinkling cheese over a tortilla in a medium hot skillet, top with chicken, pineapple, cilantro and onions. Finish with another layer of cheese and another tortilla. Pan fry on each side until golden and cheese is well melted. Slice into quarters and serve warm with salsa and/or sour cream.
Poor Man’s Lobster (Butter Baked Cod)
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 1 1⁄2 lbs fresh cod fish fillets (or frozen fillets, thawed)
- 1 cup butter or clarified butter, melted
- 1 teaspoon sea salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon paprika
- fresh parsley sprig, for garnish
- lemon slice, for serving
Directions
Preheat oven to 375°.
Arrange fish in a shallow casserole; pour half the melted butter over the fillets. Sprinkle with salt, pepper, and paprika. Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes. Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.
Chicken Caesar Cups
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 1-rolled pie crust, thawed if frozen
- 3-tbl butter, melted
- ½-tsp garlic powder
- ½-tsp dried Chives, Basil or Italian seasoning
- 2-cups finely chopped Romaine lettuce
- ¾ -cup chopped white chicken meat (rotisserie chicken works great)
- ½- cup Caesar dressing
- 2-tbl fresh grated Parmesan cheese
- Several slices fresh Parmesan curls
- 1-2 oil packed Anchovy, chopped
Directions
Stir butter, garlic and seasoning in small bowl until combined. Cut pie crust into approx. 3” squares. (Use cuts as needed to complete) Brush each side with butter mixture and press into cups. Bake in 300 degree preheated oven until golden brown; approx. 15-20 minutes. Remove from oven and let completely cool. Combine lettuce, chicken and grated cheese in mixing bowl; add dressing and toss. Fill each cup with lettuce mixture and garnish with cheese curls. Add chopped Anchovy if desired and serve.
Red Velvet Hot Chocolate
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 3 cups milk
- ½ cup sugar
- ¼ cup cocoa
- ½ cup milk chocolate (chopped or chips)
- 1 teaspoon vanilla extract
- Pinch salt
- 1 tablespoon red food coloring
Topping
- 1 cup whipped topping
- ¼ cup marshmallow crème
- 2 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Mix all topping ingredients together well with mixer or wire whisk; set aside.
Directions
Combine the milk, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla and food coloring. Pour into mugs and add approx. 2 tablespoons topping mix to each.
Easy Fudge Pie
(Michael Lanari-Kitchen & Bath Concepts)
Pie
- 2 regular or 1 deep dish pie crust
- 1 c sugar
- ½ c cocoa
- ¼ c all-purpose flour
- 1 stick butter, melted
- 2 eggs, beaten
- 1 tbl vanilla extract
Topping
- 1 c whipped topping
- 4 oz cream cheese, at room temperature
- ½ c marshmallow cream
- (Mix all topping ingredients until smooth and refrigerate)
Directions
Mix all dry pie ingredients until well blended. Add butter, eggs and vanilla; beat until smooth.
Pour into pie shells and bake in preheated 325-degree oven for 30-35 minutes. Remove and let cool approx. 10 minutes. Add topping and decorate if desired before serving.
Mamaw’s Chess Pie
(Michael Lanari-Kitchen & Bath Concepts)
- 1 premade regular pie crust
- 2 C sugar
- ¼ C flour
- ¼ C yellow corn meal
- ½ C (1-stick) butter, softened
- 5 egg yolks, beaten
- 1 C cream
- 1 Tbl vanilla extract
Mix all dry ingredients well. Add all remaining ingredients and mix well with wire whisk. Fold into pie crust. Bake in preheated 400 degree oven for 15 minutes; lower temp to 325 and bake another 30-35 until slightly brown. Remove from oven and let cool at least 15-minutes before serving.
Lemon-drop Chicken Wings
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 1/2 cup vodka
- 1/4 cup fresh lemon juice
- 3 tablespoons sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds chicken wings, tips trimmed off
How to Make It
Step 1
In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.
Step 2
Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.
Mozzarella Parmesan Meatballs
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- Italian meat balls (thawed if frozen)
- ½ cup panko bread crumbs, plain or Italian flavored
- ¼ cup shredded Parmesan cheese or Italian blend
- 2 tsp minced garlic
- 1 Tbsp. yellow onion, finely chopped
- 1 pinch of salt and pepper
- 1 egg well whisked
- Olive oil for frying
- 1 jar spaghetti sauce
- 1 cup shredded mozzarella
- Chopped parsley or basil for garnish (optional)
Directions
Heat a large skillet over medium-high heat with enough olive oil to cover the bottom. Mix bread crumbs, garlic, onion, parmesan, salt and pepper. Roll each meatball in egg wash and dredge in crumbs mixture. Place meatballs in the heated skillet and brown on all sides, about 2 minutes per side. Transfer meatballs to baking dish. Add spaghetti sauce to pan drippings and mix well. Place a spoonful of spaghetti sauce on each meatball. Sprinkle meatballs heavily with shredded mozzarella and top with basil. Bake for 10-15 minutes at 350°F or until sauce is bubbling, the cheese is melted and meatballs have completely warmed through. Allow the meatballs to cool for two (2) minutes, and serve with decorative toothpicks.
Game Day Pretzels
(Michael Lanari-Kitchen & Bath Concepts)
- 1-can pizza dough
- ¼ c flour for rolling out dough
- 1 ½ c shredded Mozzarella cheese
- 2 tbl chopped Jalapeno
- Sea salt
- Marinara sauce for dipping
Roll out dough on a lightly floured surface until approx. 6” x 15”. Pour a row of cheese lengthwise across dough. Sprinkle with jalapeno. Roll lengthwise into a tube and press both ends to seal. Shape as desired and lay on treated sheet pan. Sprinkle with salt; bake in preheated 375 degree oven until lightly browned. Let rest approx. 5 minutes and serve with Marinara sauce.
Awesome Easy Cinnamon Rolls
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 1 pkg large cinnamon rolls
- ½ C raisins
- 6-8 slices bacon, cooked and crumbled
Icing
- ¼ C cream cheese, softened
- 3 Tbl butter, softened
- 1 C powdered sugar
- 1 Tbl vanilla extract
- ¼ Tsp ground cinnamon
Directions
Spray cooking dish with non-stick spray. Arrange rolls in cooking dish, sprinkle with raisins and bacon. Cook in preheated oven per package directions. Meanwhile combine icing ingredients in small bowl and mix well with wire whisk. Remove rolls when just brown, drench with icing and serve while hot.
Cod Florentine w/Jalapeno Alfredo
Michael Lanari-Kitchen & Bath Concepts
Ingredients
- 4-5 pieces fresh or frozen cod fillets (thawed if frozen)
- 4-5 bacon slices
- 3 tbl butter, softened
- 12oz frozen chopped spinach, thawed and drained
- 2 tbl olive oil
- 1 tsp minced garlic
- Alfredo sauce
- 6-8 slices pickled jalapeno, finely chopped
- ¼ c fresh grated Parmesan cheese
Directions
Wrap each cod fillet with a bacon strip and secure with toothpicks. Drizzle with butter. Bake in preheated 400 degree oven for 18-20 minutes until flakey.
Sauté spinach and garlic in olive oil over medium high heat until tender; about 10 minutes.
Add chopped jalapenos and 1 large tbl sautéed spinach to Alfredo sauce and warm over low heat until bubbly, about 10 minutes. Remove toothpicks from cod and place on plate. Cover each with a couple of tbl of Alfredo sauce mixture. Add 1 tbl sautéed spinach to each and sprinkle with grated Parmesan. Serve immediately.
Back to School Breakfast Cups
(Michael Lanari-Kitchen & Bath Concepts)
- 6- large eggs, well beaten
- ½-cup frozen chopped spinach, thawed and drained
- ½ -cup canned mushrooms, roughly chopped
- ¼-cup onion, finely chopped
- 1-cup shredded mild cheddar cheese, divided equally
- 1/3-cup each precooked: turkey sausage (sliced), diced ham and crumbled bacon
Combine eggs, spinach, onion, mushroom and ½ cup cheese in bowl; mix well. Fill 2 cups of a jumbo 6-muffin tin with each of the meats. Pour egg mixture into each cup until approx. 2/3 full. Top with remaining cheese. Bake in 375 degree preheated oven for 15-18 minutes until set. Serve immediately with fresh fruit or let cool, cover, refrigerate and microwave as needed. They will keep 5-6 days in refrigerator. Can also be individually wrapped and frozen; let thaw and microwave. Note: Don’t overcook. Cook until just set and not browned since most will get warmed again.
Bell Pepper Nachos
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 2 medium bell peppers (preferably a mix of colors)
- Kosher salt
- 1 tablespoon vegetable or olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 4 ounces ground beef
- 1 cup shredded Mexican blend cheese
- 1/4 cup guacamole
- 1/4 cup salsa
- 2 tablespoons sour cream
Directions
Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a foil-lined baking sheet, cut sides-up.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and salsa. Thin the sour cream out with a little water and drizzle over the nachos.
Pimento Cheese Queso
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- 2 tablespoons butter
- ½ medium onion, finely chopped
- 2 tsp minced garlic
- 1 tsp kosher or sea salt
- ½ tsp cayenne pepper
- ½ tsp chili powder
- ½ tsp ground cumin
- 1 tbl hot sauce
- 4 ounces cream cheese, cubed
- ½ cup sour cream
- 1 ½ cups Pimento Cheese Spread, recipe follows
- 1 tbl red cooking wine or red wine vinegar
- ¼ cup chopped green onions
- ½ tsp paprika
Directions
Melt the butter in a large sauté pan over medium-high heat. Add the onions, garlic and salt and cook until translucent. Add the cayenne and hot sauce; mix well. Reduce the heat to medium and add the cream cheese. Cook; mixing occasionally, until melted. Add the sour cream, Pimento Cheese Spread and red wine; mix until everything is heated through. Transfer to serving bowl and top with chopped green onions and paprika. Serve with chips or chopped veggies.
Halloween Gelatin Shots
(Michael Lanari-Kitchen & Bath Concepts)
Ingredients
- One 6-ounce package lime-flavored gelatin
- 6 limes
- 1/2 cup boiling water
- 1/2 cup club soda
- 1 cup citrus vodka
Directions
Cut the limes in half from end to end. With a sharp knife, carefully cut around the inside of each lime and then scoop out the flesh. Remove the membrane from the inside of the lime peel.
Line a 12-cup cupcake tin with foil. Place a lime half, cut-side up, in each cup.
Empty the package of gelatin into a medium bowl. Pour over the boiling water and mix well, making sure the gelatin dissolves completely. Whisk in the club soda and citrus vodka, skimming the foam if needed.
Pour the gelatin mixture into each lime half. Refrigerate until set, 2 to 4 hours.
When set, cut each lime in half to make wedges.
Option: For orange shots substitute orange-flavored gelatin and use tangerines or small oranges.