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!

Almost-Famous Cheddar Biscuits

I love these biscuits! I’ve had them at Red Lobster and always loved them. So I found this recipe in Food Network Magazine and I HAD to make them. They turned out just like the ones you get at Red Lobster, So cheesy, buttery, with a hint of garlic! You’ll love them!

recipe

For the biscuits:
Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
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Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour,
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baking powder, sugar
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and salt in a food processor. Add the shortening
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and pulse until combined. Add the butter;
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pulse 4 or 5 times, or until the butter is in pea-size pieces.
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Add the cheese
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and pulse 2 or 3 times.
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Pour in the milk
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and pulse just until the mixture is moistened
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and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart,
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and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat;
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cook for 1 minute. Remove from the heat and stir in the parsley.
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Brush the biscuits with the garlic butter and serve warm.
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Here is that recipe for you again:
For the biscuits:
Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Glazed Doughnut Muffins

I think these should be called spiced muffins…to me they do not taste like a glazed doughnut…but more like a spice muffin…

Recipe

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
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1 cup milk
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For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
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1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter,
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vegetable oil, and sugars
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till smooth.

3) Add the eggs,
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beating to combine.
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4) Stir in the baking powder, baking soda, nutmeg, cinnamon,
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salt, and vanilla.
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5) Stir the flour
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into the butter mixture alternately with the milk,
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beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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8.) In a medium bowl, prepare the glaze by mixing together the melted butter,
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confectioners’ sugar,
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vanilla
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and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
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10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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Here is that recipe for you again:
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

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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Another Jamie Egg Recipe

So here we are another egg recipe for you from yours truly!
crack 6 large eggs into a medium bowl and add in about 1/4 of milk
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then grab some fresh dill just an amount that looks good to you
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chop that up and add to the eggs and milk
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then grab a handful of fresh chives and chop those up as well too
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add to the eggs, milk and dill
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Whisk the eggs well until well incorporated
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then I grabbed some deli ham and chopped that up (5-6 slices)
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grab a medium non stick skillet and spray with Pam non stick spray in the skillet and place skillet on burner and heat to medium heat
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place the chopped ham in the skillet
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add some Cajun seasoning to the ham, to taste
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cook ham for a couple of minutes, to warm it up

add some pepper to the whisked eggs
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then add the eggs to the ham in the skillet
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then sprinkle some Cajun seasoning over the eggs, to taste
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cook eggs until they are scrambled and once they are done turn the heat off on the burner and add some extra sharp cheddar cheese to the eggs, to taste

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and serve
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and there you go
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eggs al la Jamie

Creamy Garlic Shells

So when I cook or with anything I do I don’t believe in that saying…

(source)

I have my own little Jamie way and that is: more is ALWAYS better. Well that is not always the case and that was the case when I made this recipe.
I felt that it didn’t call for enough sauce, and I LOVE sauce! LOVE LOVE LOVE LOVE! Always have to have lots of sauce!
When I eat anywhere I always ask for more salad dressing, or more marinara sauce or more dipping sauce! All about LOTS and LOTS of sauce!!!

So when I made this I made a double batch of the sauce because again… I like sauce! But thinking what the recipe calls for is what I should have done, as it made the recipe really heavy…So live and learn, I don’t ALWAYS need extra sauce! But 99% of the time I do!!

Recipe

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used lactose free)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes
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Directions:
1.Cook pasta in a pot of salted, boiling water
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until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

2.Return pot to stove over medium heat then melt butter in olive oil.
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Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour
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then whisk
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and cook for 1 minute. Slowly pour in chicken broth
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and milk
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while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
3.Take pot off the heat then stir in parmesan cheese,
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garlic powder, and parsley flakes (I also added in Cajun seasoning)
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until smooth then add cooked pasta
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and stir to combine. Taste then adjust salt & pepper if necessary
(I added in more Cajun seasoning)
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again, mine was pretty creamy as I doubled the sauce part, so yours may not look/be as creamy
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Here is that recipe for you again:

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Directions:

1.Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

2.Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

3.Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary

Teriyaki Meatloaf

Recipe

For the Sauce:
3/4 cup light soy sauce
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3/4 cup white sugar
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1 1/2 tsp ground ginger
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1 tsp fresh ground pepper
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For the Meatloaf:
2 lbs. lean ground beef
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1 small onion, finely chopped
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4 slices bread, torn into small pieces (I used 1 cup panko breadcrumbs instead)
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3 large eggs
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3/4 cup milk
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3 cloves garlic, minced
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Set oven to 350F, with rack on middle or lower middle position.

Mix together sauce ingredients with whisk until incorporated.
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Set aside. Mix together all Meatloaf ingredients.
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Stir in the sauce, reserving 1/3 cup for later. Mix thoroughly. (Sooooo I was a dummy and didn’t read the recipe correctly and so I poured alllll of the sauce over the meatloaf instead of mixing it in, and well it was dry and it took me an hour to clean the pan I baked it in. SO note to self: READ the recipe correctly, not just skim it)

Press mixture into large loaf pan or shape your own loaf in a 13×9 pan.
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If using loaf pan, be sure to have a large pan underneath to catch spillage. Pour remaining sauce over top of meatloaf evenly.
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Bake for 1 to 1.5 hours or until meat is cooked through.

Slice and serve with your favorite rice.
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So again the meatloaf was good but dry and that is my own doing! Make sure you add the sauce but reserve 1/3 cup for later, and pour that 1/3 cup over the meatloaf and mix the rest in with the meatloaf, don’t add it all over the meatloaf because it has sugar and when you bake sugar it becomes a mess to clean up!

 

Bacon-Cheddar Cauliflower Chowder

Oh man! I haven’t had bacon since Christmas! Crazy huh?! What is wrong with me!? HA! Just trying to eat healthier these days so I cut it out of my diet for a bit. But I have missed it and decided I needed to have some! Oh man I have missed it!!!

Recipe

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish) (I did 1 pound I LOVE bacon and I wanted extra)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
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1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
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2.Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery,
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and garlic to the pot
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then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
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3.Add cauliflower
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and onion powder (if using) to the pot then stir to combine. Add water
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then place a lid on top
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and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth
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and milk
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then turn up heat and bring to a boil.

at this point I blended my soup with my handy dandy hand blender to make it smooth
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4.Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth,
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then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Here is that recipe for you again:

8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.

2.Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

3.Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.

4.Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Blueberry Doughnut Muffins

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I saw these online and HAD to make them! They just looked and sounded SO amazing to me!!

Let me just tell you that my co workers are some lucky people! They get treats from me (like these) alllll the time!

Recipe

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
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1 1/3 cup fresh blueberries
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For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
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1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest

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and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
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3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter,
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vegetable oil,
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and sugars
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until smooth.
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Add the eggs
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and vanilla,
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beating to combine.
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4. In a medium bowl, combine the flour,
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baking powder,
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baking soda
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and salt.
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Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
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Fold in the blueberries.
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5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar,
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vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Notes:

If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.

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here is that recipe again:

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Notes:

If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.