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Recipes
Roasted Broccoli with Lemon and Parm
By Pollin
Step 1 Preheat the oven to 400°
- 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 1/4 cup extra-virgin olive oil
- Kosher salt
- freshly ground pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallot
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Cauliflower Mash
By Pollin
Clean and trim the cauliflower, breaking it into medium sized pieces
- 1 head of cauliflower
- 2 Tbsp heavy cream
- 1 Tbsp butter
- 2 ounces dubliner or other sharp cheese
- salt and pepper to taste
Loaded Cauliflower Casserole
By Pollin
Preheat oven to 370 degrees
- 8 slices of bacon, fried crispy
- 1 large head cauliflower, cut into florets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon ranch seasoning
- ¼ teaspoon black pepper
- 1 cup shredded colby & monterey jack cheese
- 1 cup sharp cheddar cheese
- 6 tablespoons chopped fresh chives, divided
Crack Dip
By Pollin
Corn dip. https://anaffairfromtheheart
- 2 (11 ounce) cans Mexicorn, drained
- 1 cup real mayonnaise
- 1 cup real sour cream
- Tops of 3 bunches of green onions, sliced
- 1 (4.5 ounce) can green chilies, diced
- 1/3 cup of jalapenos (the jar kind), chopped
- 8 ounce package of Shredded Mexican Blend cheese
- Tortilla chips for serving
Chicken Parm Meatball Subs
By Pollin
Preheat the oven to 350°F
- 1 pound ground chicken
- ½ cup Three Cheese Garlic Marinara Sauce (get the recipe here)
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 cloves garlic, minced
- ½ teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
Cinnamon Whipped Cream
By Pollin
Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl)
- 2
- cups heavy cream
- 1 4
- cup sugar
- 1 1 2
- teaspoons ground cinnamon
- 1 2
- teaspoon vanilla extract
Potatoes, Smashed W/ Salt and Vinegar
By Pollin
1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat
- 2 lbs. small red- or white-skin new potatoes
- 1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
- 5 tbsp. kosher salt, divided, plus more for sprinkling
- 2 tbsp. unsalted butter
- ½ tsp. coarsely cracked black pepper
- 2 tbsp. finely chopped fresh chives, divided
Pizza Bombs
By Pollin
Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, 1/3 cup Parmesan, It...
- 3 c. shredded mozzarella, divided
- 2 (8-oz.) blocks cream cheese, softened
- 1 c. ricotta
- 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided
- 1 tbsp. Italian seasoning
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- 3/4 c. pizza sauce
- 1 c. mini pepperoni
- 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
- 1/4 c. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp. freshly chopped parsley
Tortellini Skewers w/Pesto
By Pollin
Serve with Love and Lemons basil pesto
- Kosher salt
- 9 oz. fresh cheese tortellini
- 8 oz. mozzarella balls, halved
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. red wine vinegar
- 1/4 tsp. dried oregano
- Large pinch red pepper flakes
- 4 oz. thinly sliced salami rounds, halved if large
- 1 c. pesto sauce pesto sauce, for dipping
Pesto
By Pollin
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped
- 1/2 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1 small garlic clove
- 1/4 teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- 1/4 cup extra-virgin olive oil, more for a smoother pesto
- 1/4 cup grated parmesan cheese, optional