Gouda Mashed Cauliflower

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I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.

One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.

I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.

But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.

I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.

Smoked Gouda Mashed Cauliflower

  • 1 head cauliflower
  • 3 sliced sliced Gouda cheese
  • salt and pepper to taste
  • 1 tbsp butter or ghee
  • Garnish: crumbled bacon

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Crispy Honey Garlic Chicken

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My whole life I have enjoyed cooking. I think I get type-cast as just a sweets, baking type. Or I slip comfortably into the that role and let my husband hold the savory side down.

But I do love cooking, I always have.

I remember growing up, I liked to be in the kitchen. I recall one time, being in the kitchen, making something with mushroom, pretending I had my own cooking show. My father yelling, “who are you talking to?” And then whispering the rest of my broadcast.

Growing up, family meals were essentially. We sat down for meals together. It wasn’t very often that we ate out. We ate at home. And my father is a bomb cook.

So cooking is essential to me.

It is important for Zach and I to eat together. It is rare that we eat out as well. With him being a chef and me a baker, it is a no-brainer that we love home-cooked meals.

I have been slacking slightly on the meal front, in that I will generally eat the same things. Cabbage. Hash. Sweet potato fries. Zach and I will rotate the same things.

It seems the last few years, that my creative energy all pours into my baking.

This past week I got back to my savory roots. First with this honey garlic chicken and mashed cauliflower. Then tortilla soup. Then pulled pork.Then some creamy spinach stuffed chicken. It felt great to being back in the kitchen, making some new dishes.

And this dish?

The flavor was on point. It was spicy, but the honey was just what it needed. And pork rinds are my favorite for breading chicken.

So good.

And gouda mashed cauliflower on the side? Perfection. I will have that recipe next week. Also this made plenty of chicken and we had left-overs.

Crispy Honey Garlic Chicken: 

  • 3 chicken breasts, cleaned and cut into strips
  • 2 cups pork rinds, ground finely
  • 4 tsp pepper
  • 4 tsp salt
  • 3 tbsp ginger
  • 2 tsp thyme
  • 2 tsp sage
  • 2 tbsp paprika
  • 1 tsp cayenne
  • 4 eggs, beaten
  • 1/2 cup water
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 cup raw, local honey

Let’s Make it Happen: Continue reading “Crispy Honey Garlic Chicken”

Delicious Pulled Pork

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WOW!

This pork recipe is so good! I made these originally with the intention of making wraps, which I did.

But then I also decided to make BBQ Pulled Pork Pizza.

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It made enough to share with my mother. And Zach and I have been able to eat off of it all week.

Zach said this is some of the best pulled pork he has ever had and he wanted to make some for the boys. I found a guideline for a pulled pork and tweaked some of the ingredients.

Seriously, so so good and there are so many options you can make. Make some sliders. Stuff it in a baked sweet potato. Stuff it in a pepper. So many options.

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Pulled Pork

  • Pork Butt
  • 1 orange
  • 1/8 cup lemon juice
  • 1 onion, diced
  • 2 jalapenos, diced

Rub:

  • 3 tbsp extra-virgin olive oil
  • 1/4 cup tomato paste
  • 1/4 cup coconut sugar
  • 1 tbsp cumin
  • 2 tsp salt
  • 2 tsp oregano
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp pepper

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Tortilla Soup

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This cooler weather has me craving some soup, I don’t know about you.

Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.

The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).

The soup was slightly spicy with a great flavor.

Plus I swapped beans for roasted peppers.

I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.

I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.

This soup made plenty and we enjoyed some Sunday before some football.

Nothing beats soup on a crisp Fall day!

Crispy Tortilla Soup

  • 1-2 Spicy Tortillas
  • 64 oz. chicken broth
  • 14.5 oz. fire roasted tomatoes
  • 2 roasted peppers, diced
  • 1/2 lb- 1 lb. chicken, shredded
  • 2 cloves minced garlic
  • 1 onion, diced
  • 1 tsp paprika
  • 2 tsp chili powder
  • 3 tsp cumin
  • Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro

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Gluten-Free Spicy Tortillas

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I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.

All of my creativity is put into my baking and ideas for baked goods.

So I take a back seat sometimes and let Zach take over the savory portion.

And sometimes he’ll make something for his frat boys that I really want too.

For instance, he makes them quesadillas every week.

I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.

I have made plenty of tortillas, usually with the intention of making a wrap (these ones for spinach and kale ones are my fav).

This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.

And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).

This wrap is definitely adaptable. I worked well in all these dishes.

AND it did make a wonderful quesadilla, which was the initial goal.

Gluten-Free Spicy Tortillas

  • 1 1/2 cup almond flour
  • 1 1/2 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/3 cup Extra-Virgin Olive Oil
  • 1 cup warm water
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp paprika

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Chicken Shawarma

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This adventure into pita bread began with chicken shawarma.

When Zach and I were living in Champaign they had a lot of diverse restaurants, it was definitely a nice food town.

One of our favorite spots was a Middle Eastern restaurant. The first time we went, the menu was out of my know. Zach insisted on shawarma, so I got the chicken with him.

SOOOOO DELICIOUS!

It did come with a side of pita. Naturally I give all my bread sides to Zach, so he was stacked up.

I reserved in my mind to one day make my own shawarma. And to make my own pita for the side.

This had so much flavor, and we had plenty of left-overs the next day. The pita was a good boat for eating the chicken, but also for sopping up the tasty sauce left on the plate.

I also tried to make a yogurt sauce, but I used a coconut milk one (dairy generally upsets Zach’s stomach), but I think the coconut threw us both off. Maybe some day I will try it again with another yogurt.  Continue reading “Chicken Shawarma”