Cauliflower “Mashed Potatoes”

Ever had cauliflower potatoes? Not potatoes….But instead of using potatoes you use cauliflower and it tastes like mashed potatoes, only better for you! Well if you haven’t, you should try it! So here we go, How I made cauliflower wanna be mashed potatoes.

side note – cauliflower is stinky!

So take one head of cauliflower
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and wash it and take the leaves and bottom stem part off and cut it up and add to a pot of water, enough for the cauliflower to swim around in and get soft
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then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender
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Then drain the cauliflower in a strainer
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then place the cauliflower in a food processor, I did this in two batches
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I added a little butter
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and I added in a little Cajun seasoning (of course) to taste
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and then I purred the cauliflower, I also added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.
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then purred it again
until it was nice and smooth
You may need to add more milk, but just keep purring it till its nice and smooth
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I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat
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Then I added in a little greek yogurt and better than bullion (chicken flavor) for a little more flavoring and saltines
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Then I added in salt and pepper and chives, to taste
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stir all that together and let it warm up and taste it for seasoning and adjust if needed
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Then serve the cauliflower “potatoes” up nice and hot
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I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Here is that recipe again for you…

So take one cauliflower head

And wash it and take the leaves and bottom stem part off and cut it up and add to a pot of with water, enough for the cauliflower to swim around in and get soft

Then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender

Then drain the cauliflower in a strainer

Then place the cauliflower in a food processor, I did this in two batches

I added a little butter

And I added in a little Cajun seasoning (of course) to taste

And then I purred the cauliflower, and I added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.

Then purred it again
until it was nice and smooth
you may need to add more milk, but just keep purring it till it’s nice and smooth

I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat

Then I added in a little Greek yogurt and better than bouillon (chicken flavor) for a little more flavoring and saltines

Then I added in salt and pepper and chives, to taste

Stir all that together and let it warm up and taste it for seasoning and adjust if needed

Then serve the cauliflower “potatoes” up nice and hot

I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Cauliflower “Mashed Potatoes”

Ever had cauliflower potatoes? Not potatoes….But instead of using potatoes you use cauliflower and it tastes like mashed potatoes, only better for you! Well if you haven’t, you should try it! So here we go, How I made cauliflower wanna be mashed potatoes.

side note – cauliflower is stinky!

So take one head of cauliflower
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and wash it and take the leaves and bottom stem part off and cut it up and add to a pot of water, enough for the cauliflower to swim around in and get soft
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then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender
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Then drain the cauliflower in a strainer
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then place the cauliflower in a food processor, I did this in two batches
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I added a little butter
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and I added in a little Cajun seasoning (of course) to taste
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and then I purred the cauliflower, I also added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.
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then purred it again
until it was nice and smooth
You may need to add more milk, but just keep purring it till its nice and smooth
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I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat
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Then I added in a little greek yogurt and better than bullion (chicken flavor) for a little more flavoring and saltines
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Then I added in salt and pepper and chives, to taste
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stir all that together and let it warm up and taste it for seasoning and adjust if needed
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Then serve the cauliflower “potatoes” up nice and hot
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I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Here is that recipe again for you…

So take one cauliflower head

And wash it and take the leaves and bottom stem part off and cut it up and add to a pot of with water, enough for the cauliflower to swim around in and get soft

Then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender

Then drain the cauliflower in a strainer

Then place the cauliflower in a food processor, I did this in two batches

I added a little butter

And I added in a little Cajun seasoning (of course) to taste

And then I purred the cauliflower, and I added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.

Then purred it again
until it was nice and smooth
you may need to add more milk, but just keep purring it till it’s nice and smooth

I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat

Then I added in a little Greek yogurt and better than bouillon (chicken flavor) for a little more flavoring and saltines

Then I added in salt and pepper and chives, to taste

Stir all that together and let it warm up and taste it for seasoning and adjust if needed

Then serve the cauliflower “potatoes” up nice and hot

I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Cheeseburger Soup

So when I made this and saw what was in it I was like um is this going to taste good? And I must say it doesn’t look very appetizing either, sorry to say. But it doesn’t! But I am telling you its good!

Recipe

1 lb. ground beef
1 large onion, chopped
1 cup carrots, shredded
1 tsp dried scallions
1 tsp dried dill
2 Tbsp. butter
1 Tbsp. flour
3 cups chicken or vegetable broth
2 cups peeled and diced potatoes (optional) (I ended up not adding these)
2 cups cheese, shredded
1 cup milk
salt and freshly ground pepper
2 Tbsp. sour cream (optional) (I didn’t add this either)
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In a large sauté pan over medium heat, brown the beef,
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stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes.
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Drain and set aside. In the same saucepan sauté onions,
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carrots
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and dried herbs until tender.
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Add the broth,
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potatoes (I ended up not adding the potatoes in) and beef
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and bring to a boil. Reduce a heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a saucepan over low heat, melt the butter.
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Add the flour
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and cook for 3-5 minutes, stirring all the time.
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Add to the soup
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and bring to a boil. Cook for about 2 more minutes. Lower the heat and bring to a gentle simmer. Stir in the cheese,
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milk,
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salt and pepper.
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Cook and stir until cheese melts.
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Taste and adjust the seasonings. Add the sour cream if you like. Ladle the soup into warmed bowls and garnish with cheese. Serve immediately.
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Bacon, Cheddar and Chive Scones & Happy 4 Years to US!

On August 8, 2012  Normy and I celebrated our 4 year anniversary!

 So we started our day off right by having Mimosas first thing!

 Mmmmm Champagne

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Champagne is like wine, it’s LOVE! Bubbly LOVE!

Oh I guess we should add some OJ to make it OK to drink in the morning eh!

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Need to get our Vitamin C…and maybe a little buzz while we are at it!

and then we decided to add bacon to the mix! Bacon is love too! and it’s our day and its all about the LOVE…

Recipe

2 cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
4 Tablespoons Very Cold Butter, Cubed
1 cup Freshly Grated Cheddar Cheese
⅓ cups Chives, Chopped
12 slices Bacon, Cooked And Crumbled
¾ cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On
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The Scones
Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.

In a large bowl, whisk together the flour,
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salt,
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baking powder
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and sugar.
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Using your hands, incorporate the butter
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until mixture is unevenly crumbly.
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Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.

Mix in cheese,
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chives
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and bacon
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and make sure they are evenly distributed.
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Add ¾ cup of cream
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and work in with your hands.
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If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
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Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick.
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Transfer the disk to your baking sheet.
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Using a knife, (I used a pizza cutter, works better)
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cut into 8 wedges and spread apart slightly on the baking sheet.
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Brush the tops of the scones with additional cream to help them brown while cooking.
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Bake for 20–22 minutes
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until scones are golden brown.
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Normy gives these scones a thumbs up!
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I melted a little butter in a pan
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and poured it over the scone for a little bit extra buttery goodness
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Then we had sushi for dinner that night at our place and went on a road trip!

Cheers to us and 4 years!

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I also made a video of us to for our special day…

Crab Stuffed Mushrooms with Horseradish dipping sauce

Recipe

4 large-sized Portobello mushrooms about 2″ in diameter
6-8 button mushrooms
extra virgin olive oil
salt and pepper

8 ounces crab meat
Normy picks through the crab to get rid of any shells that were missed

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1 whole diced red bell pepper
2-3 tablespoons chopped chives
1 egg
1 teaspoon mustard
2-3 tablespoons mayo
1 1/2- 2 teaspoons old bay seasoning
1/4 cup panko bread crumbs
1/2 teaspoon salt
fresh cracked black pepper
hot sauce
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Preheat oven to 375 degrees.

In a bowl combine crab meat,
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pepper,
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chives,
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egg,
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mustard,
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mayo,
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old bay
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Stir to mix
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and add panko, do not add too much you just want enough for the mixture to bind together.
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Instead of stuffing the white mushrooms, I chopped them up and added them to the crab mixture
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remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil
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and bake for 20-25 minutes
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or until the filling is golden. You don’t want to over cook the mushrooms or they will be too moist and the filling will become soggy.
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Horseradish Dipping Sauce
1/2 cup Greek yogurt or sour cream
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2-3 tablespoons mayo
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1 tablespoon horseradish (or to taste, but I use A LOT)
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1/2 teaspoon fresh cracked pepper
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1/2 teaspoon salt
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1/2-1 teaspoon hot sauce
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Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.
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(Normy didn’t really care for these, I thought they were good, kind of like a crab cake in a mushroom and I think the sauce was a nice touch, to each their own).

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Marinated Mushrooms and Asparagus Salad

Recipe

One year ago today: Dry Rub Chicken with honey Barbecue Sauce

 

Serves 6 as a side dish

1 pound of mushrooms (crimini or whatever is available), quartered (I used Baby Bella Mushrooms)
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1 pound asparagus, bottom two inches cut off
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1 bunch scallions chopped large
5 cloves garlic, chopped
1 small zucchini, quartered lengthwise and sliced thin
a small bunch chives, cut one inch long
2 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons olive oil
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Fill a large pot of water for blanching and bring to a boil. Add salt until it tastes like the ocean.

While you are waiting for the water to boil, coat a saute pan with oil and turn to high heat. Add the mushrooms to the hot pan
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and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped garlic
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Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar
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and scallions.
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Toss and let cool.

Blanch the asparagus in the boiling salted water for two minutes.
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Remove and shock in ice water.
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Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
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Dunk the capers in the blanching water for ten seconds. Remove from water, then chop and add to the mushroom bowl.

Finally add your fresh chives
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and zucchini. Season with salt and pepper,
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and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.

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Untitled

Lori’s BEST tuna fish salad in the world

So I am dedicating this post to my foodie, Facebook, wino, Jamie Blog lover friend Lori. She posted this on Facebook one day and I just HAD to make it…So here you have it…

This is what she posted on Facebook and this is how I made it…

This is what you need…
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First get a bowl to mix all this in…
and then start adding…

2 pouches of Albacore Tuna
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5 boiled eggs
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chopped celery
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chopped red bell pepper
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chopped fresh chives
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Old Bay seasoning
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Ragin’ Cajun Jalapeno relish (Lori says: this is key).
she also says heavy on the jalapeno relish…AND I Just happen to have some because Lori takes care of me and sent me some…
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Salt
Pepper
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and Mayo
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All to taste

I mixed mine all together and let it sit for about an hour in the fridge to let the juices mingle together and get to know one another and blend together…
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I also added in the juice of one lemon too and then I topped it with Creole Seasoning and more chopped chives because I thought it looked pretty for this picture…(plus it added a little extra flavor).
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Then I toasted some bread and threw some tuna salad on it…
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BLT pasta salad

Recipe

12 ounce corkscrew shaped pasta
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1/2 cup milk
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12 ounces lean bacon
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3 medium ripe tomatoes, cut into chunks
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1 tablespoon chopped fresh thyme
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1 clove garlic, minced
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Kosher salt and freshly ground pepper
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1/2 cup mayo
1/4 cup sour cream
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4 tablespoons chopped chives
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5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
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Cook the pasta in a large pot of salted boiling water
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as the label directs.
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Drain
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and toss with the milk in a large bowl;
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set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
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Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
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thyme
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and garlic to the pan
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and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
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set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
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Mix the mayonnaise,
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sour cream and 3 tablespoons chives
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with the pasta until evenly combined.
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Season with salt and pepper.
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Add the lettuce;
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toss again to coat.
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Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

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Mushroom Chive Chicken

recipe

8 pieces chicken (I used drumsticks)
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kosher salt and fresh cracked pepper
3 tablespoons olive oil
12 crimini mushrooms, quartered
5 cloves garlic, chopped
1/4 cup plus 1 tablespoon chopped chives
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1/4 cup chicken broth
1/2 cup half and half

Preheat oven to 350 degrees.

Rinse and pat dry the chicken. Season liberally with salt and pepper.

Heat olive oil in a dutch oven over medium heat. Cook chicken just until browned.
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Transfer to a plate. In the same pan that you cooked the chicken in. Add in the mushrooms
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cook 3 minutes. Return the chicken to the pan, sprinkle garlic
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and 1/4 cup of chives
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over the top. Pour in chicken broth. Cover and bake for 30 minutes. Remove the lid and bake the chicken for additional 10 – 15 minutes or until chicken is cooked through.
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Remove chicken from oven. Transfer chicken to a serving platter
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and cover to keep warm. Place dutch oven back on the stove and turn heat to medium. Bring to a boil. Stir 1 tablespoon of hot pan drippings into the half and half to temper it. Reduce heat and slowly whisk tempered half in half into sauce. Cook 3 – 5 minutes or until sauce thickens slightly. Stir in remaining chives.
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Spoon sauce over chicken and serve.
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Dinner is served
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Potato Bites

I LOVE Potatoes…

I Love Bacon…

and…

I LOVE, LOVE Sour cream!

You can NEVER have too much sour cream or BACON in my opinion! I have an obsession with bacon! I have been trying to use it less as we seemed to be having it every week and well that’s not good. I was debating last night if I love Bacon or Coffee more! I love coffee in the mornings and bacon ALL the time! I daydream about bacon sometimes! (yep I am obsessed)

A lot of people watch what carbs they eat and well I NEED carbs! I have so much energy that I (so) need those carbs to keep my energetic self going!! When I was making these I decided that I wanted to cut them in half as I thought it would take less time to bake them so after the fact I didn’t like the way they looked after looking at the picture the person took who I got the recipe from, my potato bites just look like potato skins. So I already decided I will be remaking these like she did. You should look at her picture! SO Pretty!

Recipe

15 small red skin potatoes
2 tablespoons olive oil
Kosher Salt

For the Filling:
1/4 cup Sour Cream
3 tablespoons heavy whipping cream
2 tablespoons of unsalted butter; softened
½ teaspoon of kosher salt
3 slices of bacon; cooked until crisp and chopped
½ cup of sharp cheddar cheese
4 chives finely chopped

Garnish
Sour Cream
Finely chopped chives

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice off a thin portion from the bottoms of the potatoes so they can sit upright without falling over.
3. Add potatoes to a gallon size bag and pour in your olive oil. Seal and coat all of the potatoes with the olive oil.
4. Remove potatoes from bag and place the potatoes upright on a foil-lined sheet pan; sprinkle with salt.
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5. Bake the potatoes in the oven for 30 minutes or until tender.
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6. When the potatoes have cooled enough to be handled, carefully scoop out most of the potato into a bowl. A serrated spoon works well for this process. (I used a melon baller spoon hehe) Take care to leave enough potato in the skin so the shells stay together.
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7. Mash the scooped potato lightly with fork, or run through a potato ricer.
8. Add the Breakstone’s Sour Cream, heavy cream, butter, and salt and combine until smooth.
9. Fold in chopped bacon and cheese into the potato mixture.
10. Evenly spoon or pipe the filling into the hollowed potatoes and return to the 350 degree oven for 10-12 minutes.
11. Garnish with Breakstone’s Sour Cream and finely chopped chives.
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