Best The Freddy Boombatz Recipes

SAUTEED BROCCOLI RABE AND CHORIZO

Steps:

• Heat a saute pan over medium-high heat and add the sausage, breaking it up in the pan as it browns, about 8 minutes. Once nearly cooked, remove the sausage with a slotted spoon and place on a paper towel to drain, leaving the sausage fat in the pan. Using the same saute pan, add the garlic and red pepper to the reserved sausage fat. Fry until lightly browned. Add the wine, broccoli rabe and a pinch of salt. Cook until the rabe is tender, stirring often, 6 to 8 minutes. Finish by adding the sausage back to the pan. Season with salt and pepper and heat thoroughly. Enjoy this beauty!!

SAUSAGE AND EGG JEFFMUFFINS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray.
• Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside.
• Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until "smashed." Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate.
• To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze.
• To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes!

BABY SHELLS BECHAMEL

Steps:

• Preheat oven to 400 degrees F.
• Place tomatoes in an oven-safe skillet. Toss with olive oil and sprinkle with salt and pepper. Roast tomatoes until dark and blistered, 10 to 15 minutes. Let cool.
• Meanwhile, heat butter in a 12-inch skillet over medium heat until melted, then add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken, only about 2 minutes. Slowly add warm milk, whisking constantly. Season with salt and pepper and bring to a gentle simmer.
• Place tomatoes in a blender or mini food processor and carefully blend until smooth.
• Add pureed tomatoes to bechamel. Season to taste, and continue to cook until desired thickness has been reached, another minute or two. Add drained pasta directly to bechamel and stir until every shell is coated and pasta is perfectly al dente. Garnish with fresh basil, additional black pepper and shaved Parmesan.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.