Sunday, November 27

California Cauliflower Rice


A great substitute for rice, this light and fresh cauliflower dish will have you going back for seconds.

The needs-

1 large head cauliflower
1 large lemon
1/2 cup fresh parsley, chopped
1/2 tbsp olive oil
1 tsp salt
1/2 tsp ground white pepper

The know-

Choose cauliflower into fine rice size pieces.

Combine olive oil and cauliflower in sauté pan over medium high heat.

Sauté 5-8 minutes until cauliflower begins to soften.

Add in salt, pepper, and juice from half of the lemon.

Sauté 8-10 minutes until cauliflower has full softened and has become bright white.

Add in parsley and juice from second half of lemon.

Cook an additional 2-3 minutes.

Serve immediately, cheers!

Friday, November 18

Slow Cooker Cranberry Turkey


Thanksgiving in a pot so I like to call it. All those fabulous roasted turkey flavors without the labor of roasting. Making this a perfect set it and forget it dish for hot nights you do not want to cook!

Full time 7-8 hours
Serves 4-6

The needs-

2-3 lb. boneless turkey breast
15 oz cranberry sauce (1 can)
1/2 cup cranberry juice
1/4 cup orange juice
1/4 cup dried minced onion
2 tbsp chicken bouillon powder (or equivalent cubes crushed) 
1/2 tsp onion powder
1/2 tsp dried parsley
1/4 tsp celery seed
1/4 tsp ground black pepper
1/4 tsp paprika

The know-

In a medium bowl mash together cranberry sauce, cranberry juice, and orange juice.

Add in dried onions, bouillon, and all herbs/spices, mash until well combined.

Place turkey breast in crockpot and rub cranberry mixture lovingly across surface.

Cook 7 hours or until turkey reaches 165' on a meat thermometer. 

Remove turkey carefully and serve with pot juices drizzled across.

Cheers!

Wednesday, November 9

Pepperjack Cheese Fries with Bacon


Cheese smoothered fries is one of my favorite guilty pleasure dishes. Made easily with a simple cheese sauce, these are a great treat to eat. You can easily make these with either homemade fries or store bought frozen fries. Once you see how easy this is, you may just be making them all the time with all different chesses!

Full time 20 minutes (does not include cooking time for fries)
Serves 4


The needs-

4 servings french fries, I am using homemade English stlye (for this recipe: http://eatingeclectic.blogspot.com/2013/01/how-to-oven-bake-english-sweet-potato_24.html )

For cheese sauce:
4 oz cheese, diced into 1/4" cubes
1 cup light cream (substitute milk by reducing it to 3/4 cup)
1/4 cup parmesan cheese
2 tbsp flour
1 tbsp butter
1/4 tsp salt
1/4 tsp ground white pepper

For serving:
1/4 cup fresh chopped bacon

The know-

In a small sauce pot melt butter over medium-high heat until it begins to bubble.


Remove from heat and whisk in flour, whisking to create a nice even golden color in the flour.

Return to heat and whisk in cream, whisking vigerously until flour has dissolved and no lumps can be seen.

Whisk in salt and pepper, allow to cook for 2-3 minutes or until edges begin to bubbles, stirring gently.

Reduce heat to medium-low and add in cheese. Whisk gently to heat cheese melt into pot. Once melted allow sauce to thicken over heat 2-3 minutes.

Arrange fries on a serving platter and pour cheese sauce lovingly over them.

Top with bacon and serve immedietly.

Cheers!

Tuesday, November 1

BAKE IT: Almond Filled Croissants


Filled croissants are an easy and simple pastry. Perfect for brunches, gatherings, or fun family breakfasts. This recipe can easily be adapted for any filled croissant.

Makes 12 croissants
Full time 45 minutes (includes mold cooling time) 

The needs-

1 package or 2 sheets puff pastry
1 can almond pastry paste/filling (in baking isle)
2 tbsp butter, melted and cooled
2 tbsp sugar

The know-

Preheat your oven to 400'.

On a cutting board lay out one sheet of puff pastry. You will notice some fold marks when you lay it out.

Use these marks as a guide line to easily cut dough into three strips.

Cut across center of sheet to create six even pieces.

Spread 1 1/2 tsp of almond paste, approximately 1" down from the top.

Pull edge of pastry up and over the melts, you may need to stretch a bit, that is okay. Gently press down to ensure the pastry stays sealed.

Spread another 1 1/2 tsp right on the seam.

Fold remaining edge over and gently press to seal.

Place pastries seam side down on baking tray.

Liberally brush with melted butter and sprinkle over sugar.

Repeat with remain ingredients. 

Bake in oven 18-24 minutes or until a nice golden color forms.

Allow to cool on tray for 15 minutes before serving, Cheers!