My parents don’t like cauliflower, brussel sprouts or kale. Growing up, I didn’t try any of these foods. However, towards the end of 2012, I discovered that cauliflower was delicious and healthy. I’ve cooked it in a number of different ways but decided to try something different. I made a “batter” and went to turn on my stove and realized that I was washing my burner covers. #fail
Luckily, I own a mini-cupcake maker that can be used for so many things i.e. corn muffins, regular muffins and cauliflower bites.
Here’s what you need, yields 10 – 12 bites:
1/2 a head of cauliflower, “riced” – you can either grate it down or put it in a food processor
1 garlic clove, minced
Basil or other dried or fresh herb
1 egg white (I would use two for a bigger batch)
Shredded Parmesan cheese
Salt and pepper
1 tsp of extra virgin olive oil
I beat the egg white with the olive oil, herb and salt and pepper. Mix in the shredded cauliflower and cheese. It should be a wet mix but not soupy. You’re not making pancakes. Spray the cupcake maker down with non-stick spray and spoon in the mixture. Let it cook and press down the sides so you can watch them brown. If you can, flip them upside down so the tops can brown but you don’t have to. Serve them hot or warm. You could pair them with a sauce of some sort like a light alfredo. C’est si yum!
Taking a break from entertaining to finally test Silk Soy Milk Mocha Iced Latte! One of my very best friends recommended it and unfortunately, in the Boston area, Shaw’s/Star Market is the only grocery that seems to carry it.
First impression, is that it looks kind of dirty. It actually reminds me of what the water looks like when you rinse out your coffee filter. Looks can be deceiving though! It tastes great, with a subtle mocha and delicious coffee flavor. I didn’t add milk or anything to it but think if it was blended with ice it would be phenom! Definitely check it out!
Love takes time. You put love in gumbo. It takes time to make gumbo. I do not have the time though to make a slow-cooking gumbo. I made a quick gumbo that was pretty good for a first try!
Here’s all you need:
2 chicken breasts, cubed
2 andouille sausages
1 garlic clove, chopped
salt and pepper
hot sauce (I used Frank’s)
2 green onions, green parts only, chopped
1 pepper, chopped
3 Tablespoons, rice flour
1 Tablespoon of butter
1 Tablespoon of coconut oil
Extra virgin olive oil
1 small can of chopped, no salt added tomatoes
Pinch of celery salt, GASP, I didn’t have celery on hand
4 cups of chicken broth
Saute the garlic in the coconut oil and a swirl of extra virgin olive oil. Add chicken. Don’t burn the garlic or it will be bitter. Season with salt and pepper. When the chicken is cooked through, pull the chicken out of the pot but leave the drippings. Set chicken aside. Melt butter in the oil and add the flour. Whisk it together so a roux is formed. Let it brown. Add the peppers, onion and celery salt. Pour half the chicken broth over the roux. Whisk it together so it all combines together. Add the tomatoes (this is optional) and green onion. Allow the flavors to cook together. Add some hot sauce. As it thickens, add more broth as needed. When you get a nice thick broth, add chicken and sausage.
I served it over crumbled corn bread and some rice. If you don’t have white rice, pilaf could work, just make sure you don’t use as much salt. Serve hot! C’est si yum!
I can remember going to a celebratory luncheon at Galatoires Restaurant in New Orleans with my college PR Competition team. Here’s a picture of two of my super-fun friends, Christina and Alexis there!
At Galatoires, they have this delicious thing called a souffle potato. It’s a perfectly crispy and puffy potato that is definitely NOT on any calorie counting diet, so if you are on one of those, you might not want to read how to make them! Flash forward six years and a potato calendar comes into my office. The month of April has souffle potatoes by celebrity Top Chef Master, Thierry Rautureau. I found the Eater.com article by googling it. I decided to try to make them at home and the only thing I’ll say is that you NEED to have two oil thermometers. I don’t have them so the oil temperature didn’t stay where it needed to be.
Cut a potato to 1/8 ” thick. According to the recipe form Chef Thierry, you need to heat the oil to about 280 – 290 degrees. You need to “poach” the potatoes in the oil and keep them moving. Be careful not to slosh up so you get burned.
They SHOULD puff up like this:
<- Please note, I did not have the “correct” size potato.
If the oil gets too hot, you’ll get this:
Drain on paper towels and season with salt or seasoning salt. C’est si yum!
I remember seeing a pin but now I can’t find it that inspired me to try this easy ornament storage project at home. All you need is a box, plastic wide-rimmed wine cups and glue. You need a container with a lid and if you use one of those plastic storage tubs, I don’t have enough ornaments to fill one yet, then you’ll need cardboard cut to fit inside.
Glue the cups inside the box, or to the cardboard you have lined to stack on top of one another.
Fill with ornaments and you’re done!
Michael’s Craft Store is a dangerous place during the holiday season. A) There are TONS of penguins in the store and B) there is a huge sale right now. Today, I purchased a plain green wreath for $3.
I really wanted an ornament wreath like this one from Pier One but Pier One is also a danger zone for me during the holiday season. Instead, I decided to make one at home.
I took ornaments I got from Target after Christmas last year and hot glued them to the wreath. It’s super easy to do. Just make sure that when hot gluing the ornaments that you spread the branches so that the base of the wreath is adhered to the ornament and not a loose branch.
It really is the holiday season!
Hurricane Sandy is going on RIGHT now. Thankful that I still have power but while planning dinner, I was trying to think of a cool snack to eat to enjoy should the power go out. I have a new found love for Triscuit Minis so this quick dip is perfect!
What you need:
1 container of Greek Yogurt, the single serving kind, I think it’s about 5.3 oz
2 garlic cloves, minced
2 Tbs of minced onions
Salt and Pepper
Extra Virgin Olive Oil
2 tsp of oregano
1 Tbs butter
Melt butter and oil in a sauce pan. Add onions and garlic. When onion and garlic start to cook down (don’t burn or the garlic will be bitter) add herbs and season with salt and pepper. Once the ingredients start to caramelize, remove from heat and stir into yogurt. Serve with chips, cool or warm!
C’est si Yum!