You say you don't like cauliflower, but this stuff is SO good!!!!
2 tablespoons olive oil 1/2 cup Frank's Original hot sauce (you can try other's but you want Frank's) 2 teaspoons smoked paprika ground black pepper 1 teaspoon (who am I kidding, more like 2) garlic powder 2 heads cauliflower, florets cut off and separated into bite size nuggets 1 1/4 cups panko 1/2 cup parmesan cheese Preheat you oven to 425. In a bowl, mix olive oil, hot sauce, paprika, pepper, and garlic powder. Stir to incorporate. Put cauliflower in a large plastic baggie. Pour 1/2 of the sauce over and close the top to mush the sauce around and cover each floret. In a large bowl, mix panko and cheese. Pour the cauliflower into the bowl and coat with bread crumbs. Cover a sheet pan with parchment and spread cauliflower out. Bake for 20 minutes. Drizzle leftover sauce and serve!
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We ate early last night so I needed something fairly quick and easy. This was perfect and OH so delicious! 1 pound (18 count for us which was more than a pound) scallops 4 garlic cloves minced 1 tablespoon fresh thyme leaves crushed red pepper flakes to taste 4 tablespoons butter 1/4 cup dry white wine 2 cups grape tomatoes 1 1/2 large zucchini chopped green onion, the green part for garnish lemon zest for garnish Preheat oven to 400. Slice zucchini either with a spiral cutter using the ribbon attachment, or use a vegetable peeler to make thin flat noodles. Toss with olive oil and place in the oven. Roast about 20 minutes or until the edges start to char slightly. Meanwhile, heat your skillet. Dry the scallops with a towel and salt and pepper both sides. Yes I said salt. I used it this time. Add 2 tablespoons olive oil and sear the scallops on each side about 1-2 minutes until they get a little brownish crust. Remove and set aside. IN the same pan, add a little more oil and saute' garlic, thyme, and red pepper flakes until fragrant. Add butter and stir until butter is melted and starts to turn golden. Add wine and then tomatoes. Saute' 4 or 5 minutes until tomatoes start to wrinkly. Using the back of a spoon or a potato masher gently burst each of the tomatoes. Stir you gravy well. Add scallops back in and incorporate. Serve in large bowls over zucchini ribbons. Garnish with chopped green onion and lemon zest!!! (you might also want some crusty bread to mop up the gravy) Day 3 is sweet and savory with normal ingredients that most people have around. We DO have a large rosemary bush in our yard, so if you don't you'll have to buy fresh, but besides that you should be good.
6 boneless skinless chicken thighs 2 carrots sliced thin (use a mandolin or you can even grate them) 2 oranges- 1 sliced thin, 1 for zest and juice 6 small sprigs of rosemary 1 tablespoon honey 1 teaspoon coriander 1/2 onion sliced thin 3 cloves garlic minced Preheat oven to 400. Heat a large skillet and add olive oil. Brown the chicken pieces about 3 minutes per side. Set a side. Add onion and saute' until translucent. Add carrots and cook about 2 minutes. Add garlic and stir until fragrant. Add orange juice, zest, rosemary and honey. Turn heat to low and simmer a minute or 2. Meanwhile, cover a sheet pan with foil leaving an overlap on all sides for folding. Place a spring of rosemary and an orange slice down for each piece of chicken. Lay the chicken on top of each. Pour the sauce over the top of everything. Lay a second piece of foil over the top and seal all of the edges. Bake for 20 minutes and serve! In an effort to try cooking new things, on day 2 I tried a dish with all of Reid's favorite things. Beef, peas and rice! It was amazing!
1 lb ground beef 1/3 cup sake or dry white wine 1/4 cup soy sauce or liquid aminos 1/4 cup dashi or good chicken stock 1 tablespoon sugar 1 cup frozen peas 1 tablespoon ginger grated 2 cloves garlic minced 1 teaspoon coriander 1 teaspoon dried lemon grass 1 1/2 cups rice 3 cups chicken stock green onion just the green part chopped cilantro chopped 1 shallot sliced thin 1/2 cup red wine vinegar 2 teaspoons sugar In a large skillet brown ground beef in oil. Add garlic and ginger. Stir until fragrant. Add wine, soy, stock, and sugar. stir to incorporate. Add peas, coriander, and lemon grass. Cover and simmer on very low heat. In a sauce pan add 1 tablespoon oil and the rice. Toast rice for about 30 seconds stirring the whole time. Add 3 cups stock and bring to a boil. Reduce the heat all the way down to low and simmer, covered, for 20 minutes. Combine red wine and 2 teaspoons of sugar in a small pan over low heat. When sugar is completely melted pour over the sliced shallots in a bowl and set aside. When rice is done spoon into large bowls. Spoon beef over the rice and top with pickled shallots, chopped green onion, chopped cilantro and hot sauce if you like. Yummy!!! Yesterday was the beginning of March Meal Madness! Yeah, I could probably come up with a better name, but my plan is to discover new foods in March. Just reading about them isn't enough. I want to cook them. This is a Thai soup that honestly turned out so great and was not hard at all. I started with a roasted chicken from the night before, but you could easily cook up chicken parts specifically for the soup.
1 lb cooked chicken 2 tablespoons olive oil 1/4 cup Thai red curry paste (I used a little less because I didn't have quite that much) 2 carrots peeled and cut in 1/2 inch chunks 2 14 oz cans coconut milk 2 cups chicken stock 1 tablespoon honey 1 shallot chopped 2 green onions- white parts chopped, save green for garnish 4 cloves garlic (I like garlic) 1 inch knob ginger grated or minced 4 birds eye chilis (more if you want your face to burn off, less if you don't like heat., you can also use a milder chili) 1 teaspoon Thai kaffir lime powder or lime zest 2 teaspoons coriander 2 teaspoons smoked paprika 2 cups spinach 8 oz egg noodles or zucchini noodles if you'd rather Heat your dutch oven on medium high heat. Add olive oil. Saute' carrots until they start to soften. Add onions and continue to cook about 3 minutes. Add garlic and ginger. Move it around in the pan until it's really fragrant. Now add the curry paste. Stir to coat everything. Add coconut milk and chicken stock. Incorporate everything. Add honey, coriander, chilis, lime and smoked paprika. Turn heat all the way down and let simmer for about 1/2 hour (less or more is also fine) to let the flavors get to know each other. 15 minutes before serving heat water for noodles. Cook according to package directions. Once the pasta is in add cooked chicken and spinach. Drain pasta and serve in large bowls. Ladle soup over top! This soup is creamy, spicy, sweet, and healthy! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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