To Taste: Cheesy Smashed Cauliflower

Posted by Erin L. in To Taste ~ Recipe and tagged with cauliflower, cheddar, cheese, chicken stock, cooking, fresh, gouda, mashed, recipe, Shady Maple, smashed, smoked gouda, stock November 4, 2009

I finally took Dre on an Amish adventure to Lancaster County complete with a stop at Shady Maple Smorgasbord. I regret that I went to one of my favorite places to eat and didn’t take any pictures! Shame on me! We did, however, make a few farm stand stops on our scenic ride home where I picked up a beautiful head of Cauliflower. I knew I’d have to transform it into a tasty creation though, if anyone was going to enjoy it as much as I would!

I recalled an episode of 30 Minute Meals where Rachel Ray make a quick batch of her Smashed Cauliflower with Cheese. I stuck to the basic parameters of the recipe but impressed myself with the addition of shredded Smoked Gouda (from the never ending wedge in my fridge). The smokiness really enhanced the depth of flavors in such a simple dish. It was so good, I didn’t even have to pass it off as mashed potatoes, though you know I tried!

Farm Fresh Cauliflower & our Jack-o-Lantern

P.S. We also picked up a pumpkin on our Amish adventure that Dre & I carved for Halloween. BOO!

CHEESY SMASHED CAULIFLOWER
adapted from Rachel Ray’s Smashed Cauliflower with Cheese

Cauliflower – 1 large head cut into florets
Chicken Stock – about 3 cups, 2 cans, or enough to cover Cauliflower
Butter – let’s say 2-3 T of the REAL stuff, no oleo here!
Cheddar, Smoked Gouda, Mozzarella, Parmesan, etc. – (1)+ cup of your favorite shredded cheeses
S&P

Place Cauliflower florets in a medium pot & cover with Chicken Stock.
Bring to a boil over high heat. Then cover & reduce heat to a simmer until Cauliflower is tender, about 15 min total.
Drain the cauliflower once tender, reserving the stock. (You could also turn up the heat and reduce the stock instead of draining, but who has the time?!)
Add the butter & cheese. Smash with a potato masher, adding in stock until you reach desired consistency. Think “thick grits”!
Season w/ S&P and serve. It reheats really well, too, so feel free to make a double batch to enjoy all week!

To Taste: Grilled Snow Crab Legs

Posted by Erin L. in To Taste ~ Recipe and tagged with butter, cheddar, chicken stock, collard greens, collards, cornbread, crab, crab legs, dinner, entree, garlic, grill, grilled, jalapeno, mint, mojito, olive oil, recipe, rice, shallots, side dish, snow crab, Spanish rice, sriracha, sweet peppers, to taste, tomatoes, vegetable, Worcestershire September 1, 2009

Wasn’t too long ago that I was just sayin’ that you shouldn’t grill in the dark… especially crab legs. So I took another stab at grilled snow crab legs for a Sunday late-lunch/early-dinner with Dre. I decided to get all the sides started before I threw the crabbiness on the grill, so I could give it my undivided attention.

Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.

Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!

After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.

Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito

Jalapeno-Cheddar Cornbread - Photo: Dre

Grape Tomatoes

Fresh Collard Greens from the Italian Market

Summer Grilled Crab Feast:

Grilled Snow Crab Legs – Brushed in butter before grilling, dipped in Butter after

Sauteed Collard Greens – Wilted w/ Shallots, Garlic, & Olive Oil, simmered in Chicken Stock w/ S&P, Worcestershire, Dried Herbs, & Sriracha

Spanish Rice – Sauteed Garlic, Sweet Peppers, & Grape Tomatoes added to Rice-a-Roni Spanish Rice

Jalapeno-Cheddar Cornbread – Sauteed Sweet Peppers & Jalapeno added to Jiffy mix, topped w/ Shredded Sharp Cheddar

Classic Mojito w/ Apple Mint from my Garden

To Taste: Spicy Fish Tacos & Mexi-Risotto

Posted by Erin L. in To Taste ~ Recipe and tagged with avocado, cheddar, chicken stock, cooking, dinner, fish, garlic, green onion, lime, recipe, risotto, romaine, sazon, shallots, sriracha, summer, sweet peppers, tacos, tilapia, to taste, tortillas September 1, 2009

One of my favorite quick & economical meals is Spicy Fish Tacos. Acme offers frozen Tilapia fillets in single portions at $1.00 apiece, so my freezer is always stocked with the easy to defrost packets. Summer hosts the best vegetables so fresh avocado, grape tomatoes, romaine, & green onion were mandatory additions! I had a bit more time on my hands on this quiet Sunday evening, so I had no qualms spending a bit more time in the kitchen pairing it with a Sweet Pepper & Cheddar Risotto. Thank goodness for Dre, my handsome kitchen assistant, as he took on the tiring task of continually stirring the rice.