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Baked Cauliflower with Cheese and Garlic Recipe

Usually when I travel I leave meals I've prepared beforehand in the frig for UberGeek to take out, pop in the oven, and heat according to the directions printed on their lids.  Unfortunately, I have been relying on frozen vegetables for the sides.  You know the kind I'm talking about, they come in a giant plastic bag at your local Costco. UberGeek has grown wary of this and recently asked for a vegetable tutorial.  In addition to teaching him to steam fresh veggies I decided to ask friends to send me their favorite baked vegetable recipes.  Hill Pal sent me this really awesome one for baked cauliflower.  I doubled it and spread it out in three dishes, ate one and froze two for UberGeek later.  It's FANTASTIC!

Hill Pal’s Baked Cauliflower with Cheese and Garlic

1 head cauliflower 
2 cups Monterey jack cheese shredded
¼ c. grated Parmesan cheese
¼ c. milk
¼ c. plain yogurt
garlic powder, salt, black pepper

1.       Wash, rinse and break cauliflower into florets

2.       Toss cauli with jack and Parmesan cheeses

3.       In small bowl mix together milk, yogurt and ½ tsp garlic powder, add salt and black pepper to taste. 

4.       Pour milk mixture over the top of cauli

5.       Place all in an 8x8 Pyrex sprayed with nonstick spray, cover and cook at 375 for 35-40 min. 

Tips:  If you are not calorie conscious you may use heavy cream instead of the milk mixed with plain yogurt, I found the milk yogurt mix delicious though.  Also, stirring the dish about halfway through helped coat the cauli with sauce and cheese.  If you would like your dish to have a browned, roasted look, remove the lid about ten minutes before it is finished cooking.

Download Hill Pals Baked Cauli Recipe

Chili Powder Sea Salt Popcorn Recipe

One day my microwave popcorn just tasted weird to me, then I made the mistake of actually reading the ingredients on the bag.  My advice to you, if you want to continue enjoying microwave popcorn don't read the ingredients.  We decided to start popping our popcorn the old fashioned way and this is our favorite recipe!  It sounds weird but it is DELICIOUS!

3 Tbs Canola Oil

1/2 Cup Popcorn Kernels

Chili Powder to taste

Fine Sea Salt to taste

Heat the oil in the bottom of a heavy bottom stainless pan over medium heat (I use my All Clad 6 Qt Stock Pot), empty in the popcorn kernels and place the lid to the pan on top.  Pick up the pan by the handles and swirl the contents around to coat kernels.  As popcorn pops occasionally pick pan up and shake.  Popping will slow as it completes.

Take the pan off the heat/burner, and allow a crack in the lid for steam to escape, do not remove until popping has completely stopped. When you have removed the lid salt popcorn with Fine Sea Salt to taste and shake on Chili Powder, stirring as you add Salt and Chili Powder to mix and coat.

Enjoy!  This is our favorite Friday night recipe.  You can also substitue Olive Oil for some of the Canola Oil, I usually do 2 Tbs Canola and 1 Tbs Olive.

Chocolate Covered Strawberries Recipe

Many of us are on a budget this Valentine's Day.  If you want to make your sweetheart swoon without pinching your wallet here is a fast way to their heart!  If you are a man you get extra points for doing something that looks fancy in the kitchen.  Not to mention, there is something romantic about juicy fruit covered in rich dark chocolate.  My kids also really dig this recipe.

2 pints strawberries
1.5 cups semi sweet chocolate chips
(I use Sunspire Organic 65% Cacao bittersweet, amazing flavor and I stock up when there is a coupon from Mambo Sprouts) 
3 tbs corn syrup
6 tbs butter
1 tbs Chambord or Grand Marnier liqueur if desired to add flavor and depth

Rinse strawberries and set aside on dish towel until they are dry and room temperature. Mix all ingredients except strawberries in a heavy sauce pan or double boiler and melt on low, stirring frequently with metal whisk.  When all ingredients are melted and mixed dip strawberries one by one into chocolate mixture then place on wax paper to set up.  I use individual foil or wax cupcake liners for each strawberries which makes them easier to serve and transport.  Place the strawberries in the freezer for about five minutes to harden chocolate, then store in refrigerator until ready to serve.

Download Recipe for Kristie's Chocolate Dipped Strawberries

Enjoy these with love!

Taco Cups

Kids will love these quick little personal tacos with no crunchy shell mess.  They make great man food for Sunday football too.  We like to have a veggie tray first then just these for the main course. 

Recipe:

Cook a pound of ground beef and drain.  Optionally you can add 1/4 c. chopped onion and a tablespoon or two of tomato paste or sauce.  Add a package of taco seasoning mix and follow the directions on the package.

Open a 10 count can of Layered Buttermilk Biscuits (I used Publix Hearty Buttermilk Biscuits).  Press each biscuit into the bottom and up the sides of a muffin cup.  If you are using two 6 count muffin pans fill the two empty cups with a couple tbs. of water.  Spoon the ground beef taco mixture into the biscuit cups.  Sprinkle each cup with a little Mexican Blend cheese.

Bake in 400 degree oven for 11-12 minutes or until biscuits are golden brown. Cool slightly and remove taco cups from muffin pan.  Serve with salsa and sour cream if desired.

Variations: fill with barbecue beef or sloppy joe filling.

Pumpkin Bread with Cream Cheese Frosting

Tonight was relaxing, I took an OAMC meal out of the frig and put it on to cook, then asked Diva to help me make some pumpkin bread.  She was game!  It's wonderful to make the house smell all spicy when there is a nip of cool fall weather in the air.

Pumpkin Bread with Cream Cheese Frosting

Pumpkin Bread

1 can pumpkin (15 oz)
3 c. sugar
1 c. water
1 c. Canola oil
4 eggs
3 1/3 c. flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp salt
2 tsp baking soda
1 tsp baking powder

Cream Cheese Frosting

4oz cream cheese softened
3/4 stick real butter softened
2 cups powdered sugar, sifted
1 tbs vanilla
1 tbs milk

Directions:

Pumpkin Bread

• Combine pumpkin, sugar, water, eggs and oil, beat until mixed.  
• Place all dry ingredients in a separate bowl, mix.
• Add dry ingredients in small batches to pumpkin mixture and beat until well mixed.
• Grease and flour two loaf pans, divide batter between them.
• Bake at 350 for one hour, or until a toothpick comes out clean and center bounces back to touch. 
• If you are making muffins the recipe will make 2 dozen muffins and one loaf or 48 muffins. Bake time 20 min.

Cream Cheese Frosting

• Cream butter and cream cheese. 
• Add powdered sugar in batches and beat well. 
• Add vanilla and milk and beat until creamy. 
• Frost loaves or pipe onto muffins. 
• Not a thick frosting so put in freezer for a little while to thicken if you have trouble working with it piping.
   
  YUMMY!!!
  
  

Chicken Tikka Masala Recipe

I is for Indian Food

The other day the kiddos came home and we checked the frig calendar only to learn that particular day was designated I day.  A day to think of things that start with I.  Igloo, Ice Cream, Ice Cube you say.  Duh! Indian food, I say!  That day I came home at a relatively decent hour and began cooking it up. I made Lentil Dal and then began preparations for my favorite, Chicken Tikka Masala.  Mmmm.  It's a spicy dish with a hint of coconut, tomato and it's just amazing.  UberGeek claims not to like Indian food but he loves this, go figure.

Tikka Masala Recipe

Ingredients:

1.5 lbs boneless skinless chicken thighs

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground red pepper (can double this if you like spicy)
1 teaspoon black pepper (can double if you like spicy)
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)

Sauce

1 tablespoon butter
2 garlic cloves, minced
1 jalapeno, minced (I half this when making for UberGeek and kids)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market or most grocery stores including Publix carry in spice section)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1/2 cup whipping cream
1/2 cup regular or lite coconut milk
1/4 cup chopped fresh cilantro for garnish if desired (leave off if feeding men you are already married to or children, save your money)

Directions

1. For sauce, melt butter on medium heat.
2. Add garlic& jalapeno; cook 1 minute.
3. Stir in coriander, cumin, paprika, garam masala& salt.
4. Stir in tomato sauce.
5. Simmer 15 minutes.
6. Stir in cream and coconut milk, simmer to thicken- about 5 minutes.
7. Marinate chicken thighs (in the refrigerator) for an hour or so. Place thighs in slow cooker. (Do not pour in remaining marinade with thighs) Discard marinade.
8. Pour sauce over thighs
9. Slow cook 3-4 hours high or 6-8 hours low
10. Garnish with cilantro if desired. Serve with basmati rice

Key Lime Cheeseball

Key Lime Cheeseball Recipe

I have been buying the mix for a Key Lime Cheeseball from Tastefully Simple and a couple other companies for years now. Finally I decided to try and create my own recipe. It turned out really yummy and people seem to like it. I have served it quite a few times. Kids especially like it due to the green color. I personally wish it was less green but I will not complain too much since I used to pay $6 per pack of mix and now I pay .89 cents for a box of Lime Jello.

1 8oz package cream cheese
1 box lime jello
3-4 tbs. sweetened shredded coconut
2 tbs. softened butter
zest from 1 lime
1 tbs. fresh lime juice
2-3 graham crackers crushed into crumbs

Mix cream cheese and butter at middle mixer speed until blended. Add 2/3 to 3/4 pkg of lime jello and the coconut to the mix and mix again. Add lime zest and lime juice and mix a final time. Scrape mixture from sides of bowl etc. and shape into a ball. Roll into graham cracker crumbs, wrap in plastic wrap and refrigerate for 2-3 hours before serving.

Serve with graham crackers, graham pretzel twists or Keebler Bug Bites.  People will be licking the serving dish clean.  

Download Keylime Cheeseball Recipe

Summer Sangria Recipe

Summer Sangria Recipe

Around my house we also call this "Mother's Little Helper" but you can give it whatever nickname you wish. Once you bring it along to one gathering people will be requesting it all the time. That's OK because it's easy, elegant and inexpensive. Perfect for picnics, cookouts, beach gatherings, parties or showers. Usually I use my Pampered Chef Mix & Stir pitcher but for fancy company you could put it in a pretty cut glass or crystal pitcher. So nice with the fruit slices floating on top. I have also served it in those glass dispensers with the valves.

1 regular size bottle inexpensive red wine
1.5 cups orange juice
1/2 cup brandy
1/4 cup sugar (I use turbinado raw)
2 Tbs. Cointreau, Triple Sec or other orange liqueur
2 Tbs. Pomegranate liqueur (if you have it but don't make special trip, it's fine without)
2 Tbs. Grenadine syrup or Pomegranate flavored syrup
2 Tbs. fresh lime juice
2 Tbs. fresh lemon juice
1 orange sliced
1 lime sliced
1 lemon sliced
1.5 cups lemon lime soda like Sprite

Mix all ingredients except sliced fruit and soda. Add sliced fruit. Add soda just before serving. I usually double this recipe with the big ol' bottle of cheap red wine.

Download Sangria Recipe

Rum Cake Recipe

Rum Cake Recipe with Captain Morgan's

It's an odd time of year for rum cake, I know. However, earlier this week my boss celebrated her birthday and she happens to like Captain Morgan's, so what better cake to bake? I work from home today but our team is taking my boss out for lunch so I'm going to take this cake too as a surprise. This is a really easy cake to make and it's the bomb! I can't promise you all the liquor bakes out of the glaze either.

Cake

1 box Yellow Cake Mix

1 small box vanilla instant pudding mix

4 eggs

½ c. cold water

½ c. canola oil

½ c. rum (I like dark or spiced)

½ c. chopped pecans

Glaze:

1.5 c. sugar (I use turbinado raw)

1 to 1.5 sticks butter depending on if I am feeling thin or fat

¼ c. water

¾ c. rum (I like dark or spiced)

 

 

Preheat oven to 325. Grease non stick bundt pan or spray with non stick spray. Mix first six ingredients of cake together in large bowl with whisk or hand mixer until relatively smooth. Sprinkle the pecans in the bottom of the bundt pan. Pour batter evenly on top of pecans and smooth out with spatula. Bake 45-55 minutes depending on pan. If you use a dark pan it will need less time. Remove from the oven and place on rack but do not turn out yet.

 

While the cake is baking combine the first three ingredients for the glaze in a heavy saucepan and bring to a gentle boil for five minutes. Remove from the burner, add rum. Place back on burner and bring back to a boil for one minute then remove from heat. Taste, try to keep yourself from tasting again, taste again.

While cake is still in pan drizzle half of glaze on cake. Wait five minutes for glaze to soak in, then turn cake out onto your cake plate. Prick cake with ice pick all over. Then drizzle rest of glaze on cake. Frantically scrape the pan with a spoon and gorge yourself on the leftover rum infused glaze. Try to avoid the eyes of others since you will look ridiculous doing this. I find this cake is best when you let it sit over night before serving.

 

Download Rum Cake

Karen's Super Summer Potato Salad Recipe

My mother and father had a very contentious divorce. Neither of them had a good word to say about the other for many, many years. They divorced when I was only two years old and I did not see them in the same room again together until my wedding day. There is one thing my father admits to however, he sure does miss my mother's potato salad. Even after thirty plus years of divorce he occasionally asks me about it. So here you go, the potato salad that rises above even the bitterest of divorces:

Karen's Super Summer Potato Salad

5 lb bag red potatoes (the smaller ones work best)

Hellman's mayo (light is OK but Fat Free is NOT, don't even think about using Miracle Whip)

Salad Supreme (in spice aisle)

1 onion

dozen eggs hardboiled

salt & pepper to taste

Put potatoes in cold water and bring to boil. Let boil until you can stick a cake tester through them without resistance. Do NOT peel them before you boil them. Makes em too mushy. Once they are ready, pour off the hot water, add cool water, let sit for 5-10 minutes, then remove water again. Put potatoes on a dish rack or dish towel to cool.

Peel and cube potatoes into 1" chunks

Cut eggs into chunks (I use the ones you can already buy hardboiled these days)

Dice onion

Place onion, potatoes and eggs in very large bowl. Add 1/3 jar Hellman's mayo to the mix. Mix it up and add more if necessary, depends on how wet you like your potato salad.

Add 1/3 container of Salad Supreme to the mix and stir. Taste, add more as necessary.

Add salt and pepper to taste.

Sprinkle Salad Supreme on top.

Voila!