WHAT?! Another Cauliflower Recipe..

So Ok, maybe I’m having a love/hate relationship with cauliflower. I love the nutrition provided by this veggie and love the fact it is such a diversified vegetable.. but I hate the texture and lack of flavor. I have this horrible texture thing going with a lot of foods and I have tried making mashed cauliflower before. It turned out lumpy, runny and bland. SO I thought I’d use the texture and blandness in my favor and load it up. Hence.. my LOADED SMASHED CAULIFLOWER

20160215_121805

I started by steaming a head of cauliflower in the microwave. Chopped and in 1/4 cup of water. Heated for 5-6 minutes, until the cauliflower was fork tender.

20160214_174247

Using potato masher, I smashed the cauliflower

20160214_174721

Then added Cream cheese, sour cream, shredded cheddar, bacon and green onions. Combine and pour into baking dish and baked uncovered at 350 for 20 minutes.

I have to say… it’s a pretty good substitute for loaded baked potato

20160214_174935

Recipe:

Preheat oven to 350

1 head Cauliflower, broke into large bite size pieces

1/2 cup cream cheese

1/2 c sour cream

1 cup cheddar cheese

1/2 cup diced cooked bacon

1/4 diced green onions

 

 

Better Late than Never!

Well SkinnyM is sure outshining me on this blog thing.. but I’m committed. I am going to do this. It only took me the past hour to find my log in and password… or ok.. set up a new password. Why does every password I have need to be different. I mean honestly. I am over 40, the brain cells aren’t multiplying at this point… I’d rather not have to waste my energy remembering all my user names and passwords. AND heaven Forbid you try to reuse a password you had previously!! Really?!?! Who cares??? “Passwords must contain 1 upper case, 1 lowercase, 1 number, 1 symbols. Good ness… how about just fingerprints or retinal scans.. would be soo much easier!

Ok, off the soapbox and I was here for a reason… Oh yeah… my new foods/recipes, challenges. For the January Challenge..yes.. yes I am WELL aware its mid-February… but the JANUARY challenge was to make something you haven’t made before.. or prepare a food differently.. so I’m not a huge fan of Cauliflower.. I’ve tried (and will continue to try) different preparations to eat more… Here is one that I kinda liked.. It had a great flavor from the seasoned spicy sauce.

ROASTED CAULIFLOWER STEAKS

Preheat oven 350

Remove leaves and stem from Cauliflower head.

Slice into 4 1-1 1/2 in Steaks.

Lay on greased cookie sheet and season with salt and pepper

{optional – sprinkle with cayenne or Chili powder to give more flavor}

Brush Seasoned sauce over the tops and roast for 15 minutes.

Flip over, brushed sauce over again and roasted another 10-15 minutes until golden.

 

Seasoned Sauce:

1/2 cup sour cream

1/4 cup hot sauce

1tsp Garlic powder

1tsp onion powder

Dash salt and pepper

 

 

 

 

Crazy Couple weeks… Nuts!!!

Quick post…. it’s been a crazy couple weeks… some might call it NUTS.. so in honor of my crazy weeks… April’s challenge is Nuts. Pea, Wal, Hazel, and Pine…. pecans, almonds or Cashew. If its a nut.. it’ll fit right in.  See you soon with a nutty dish!

Banana Cream Pie

banana pie

I absolutely love Banana Cream Pie and it has to be the easiest pie to make. Start with your graham cracker crumbs, a little splenda and melted butter to make your crust. Bake in oven for 12-15 minutes until rich golden brown. Let cool completely.

While cooling, make your banana cream pudding. I will admit, i took the easy way out and followed the box recipe on Jello Banana Cream pudding. I figured I was making the crust from scratch, I need not make the pudding from scratch…and well, I was on a bit of a time schedule. I needed to get it in the fridge before having dinner with SkinnyM.

banana base

Once the crust shell is cooled completely, slice 2 bananas into 1/2 inch thick rounds and place on crust. Pour pudding mixture over pie and cover with plastic wrap (be sure to lay plastic wrap on the pudding, resting ON the pudding, not allowing air to hit to come between. the air with cause a film over the pudding) Serve with a few reserved pieces of banana on top.

banana pie

Taco Pie

taco pie     For my second Pie Challenge recipe, I made a TACO PIE. I love a good taco but they are soo messy and crumble… so my tacos typically end up in a mess on my place. So why not start off in a open place.

Starting with a mixture of browned ground beef and black beans, cooked in a skillet with chili powder, cumin, garlic salt, onion salt, paprika, and smoked paprika.

meatbeanmix

Pour mixture in a pie pan set with a crescent roll stretched covering the base.

crust

Bake in oven at 350 degrees for 15 minutes. Once crust begins to golden, add cheddar cheese to the top and return to the oven for 5 minutes until the cheese is melted.

taco pie

Dress with your favorite taco toppings.. I choose diced onions, shredded lettuce and chopped tomatoes.. served with a dollop or sour cream..

slicetacopie

Ingredients:

1 lb lean ground bean – browned

1 can reduced sodium black beans- rinsed and drained

1tsp-1T of all spices. mix and match for your favorite combination of heat and spice

1 tube Pillsbury Crescent roll sheet

1 cup Shredded Cheddar Cheese

1 cup shredded lettuce

1 small diced onion

1 diced plum tomato

Sour cream, avocado and salsa can all be toppers!

 

Month 3 – Pie- Pi. Buffalo Chicken Pot Pie

bufchick4

Our love for buffalo chicken anything is ridiculous at times. So when SkinnyM threw out the Pie/Pi challenge… I knew I was going to try this. Chicken Pot Pie – Buffalo style.

I started by throwing 2 chicken breasts and 3 large potatoes, cut into bite size pieces into the crockpot. I added  1 cup each of buffalo sauce, greek yogurt and reduced fat ranch dressing. Cooked for 3 hours on high.  Mixed in 2 cups of frozen carrots and peas vegetable medley and 1 cup of shredded cheddar cheese and cooked another 20-30 minutes, until I was sure they were heated through and the cheese was melted.

bufchick1

I transferred the mixture to a baking dish, and covered with Reduced fat Crescent rolls, unrolled.

buf chick2

baked in oven at 350 for 20-25 minutes until crust was browned.

bufchick3

All in all i think this was a success. Next time I think I will add diced celery as well.

 

Trying out new kitchen gadget.. Veggie pasta maker

image

I’ve seen this new fandango kitchen gadget a lot lately in recipes….and…well I love pasta. Anyway I can cut the carbs is good. So I picked this up the other day to make zucchini pasta.  Very simple to use, although you get a very long strand of pasta… You want to cut those of later when you are twirling your ‘pasta ‘ around your fork,, it will take forever… And you’ll never fit it all in your mouth. I have a large mouth… I know

image

so I tried a veggies out Alfredo sauce with cooked cauliflower.

Start by cooking a cup of cut cauliflower until very soft, and drain. In a food processor, purée the cooked cauliflower, 2T Greek yogurt, 1/4 cup milk and 1/2 tsp cornstarch. Add zucchini pasta to a skillet and sautée in splash EVOO about 4 minutes.  Add in cauliflower sauce, 2T minced garlic and 1T parsley. . Cook until heated through. I did add a little fettuccini because I only had one small zucchini and needed more …noodles.

image

 

all in all… Very good. I add a little roasted cauliflower and sprinkle of parm cheese

image