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Cheesy Cauliflower Pancakes

Cheesy Cauliflower Pancakes
A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Makes 8 pancakes

Lasagna Roll Ups Recipe Unfortunately, I have yet to post a lasagna recipe but I have something just as good- Lasagna roll ups. Lasagna roll ups are cooked lasagna noodles rolled up with a cheese mixture and baked in a sauce. If you are not a fan of cottage cheese it could be replaced with ricotta. This dish uses three different types of cheeses- cottage, parmesan and mozzarella. Don’t worry if you want meat in your meals, the sauce is a meat sauce. The meat sauce is very delicious and slightly spicy. Ingredients:Sauce- ¼ lb ground beef 2 tablespoons onion (chopped) 2 garlic cloves (minced) 1 (16 oz) can crushed tomatoes ½ teaspoon salt ½ teaspoon dried oregano 1 dash cayenne pepper (or more to your taste)Filling- 1 ¼ cups small curd cottage cheese ¼ cup grated parmesan cheese 1 egg (lightly beaten) 1 tablespoon fresh parsley (minced) ¼ teaspoon onion powder 6 lasagna noodles (cooked) ½ cup shredded mozzarella cheese Cooking Instructions: Step 3: Bake in the oven at 375 degrees for 30-35 minutes.

Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

Bacon And Egg Potato Bowls I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Foodbuzz 24, 24, 24: Chinese Buffet at Home It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?” In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Orange Chicken- Kung Pao Chicken-

Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon cumin salt and pepper to taste 1. 2. 3. 4. 5. 6.

Individual Monkey Breads. Biscuits, butter, sugar, cinnamon. I think that’s all I need to say about this one. This stuff is astoundingly good. I grew up with monkey bread, but have never made it with this method - it works wonderfully. I think we’re planning on selling these mini ones at the farmers market. Monkey Breadfrom Ryan via The Pioneer Woman 3 cans Buttermilk biscuits (not the flakey kind)1/2 cup brown sugar1 cup sugar2-3 teaspoons cinnamon2 sticks butter Preheat the oven to 350. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups). Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top. I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible.

pad thai recipe Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) We hiked in the mountains, got a little work done, ran a few errands, ate some great food, and saw brilliant, spectacular, thrilling fireworks! boom! You can see more of the fireworks photographs on my photo blog. So I am finally posting about a recipe that took me years to tackle. rice noodles soaking in water salted turnip If I don’t have a knock-em-out recipe, then I feel like I’m wasting time making something I won’t be satisfied with. brown sugar, chili powder, tamarind concentrate, fish sauce the sauce and eggs It took me over two years to finally attempt Pim’s recipe even though I knew it was the winner just from reading it, just from the conviction in her writing. sautéing the chicken It was fan-freaking-tastic.

Pot Stickers There are some things that just seem too daunting to make from scratch, and far easier to order in: potstickers, if you haven’t made them yourself, can be one of those things. The truth is, they’re far simpler to make from scratch than you might think. And if you have little fingers around that need occupying, they will most likely be happy to sit around the kitchen table for an hour and assemble little dumplings that you can then cook on the stovetop until golden-bottomed and crisp, or freeze in zip-lock bags to pop into simmering chicken stock with noodles for a quick wonton soup. When filling your dumplings, make sure you squeeze any air bubbles out, lest they become floatation devices once they enter a pot of water. Serve them up quickly, soon after you make them, with fried rice, noodles or straight-up; they’re perfect finger food for a party.

Fried Apple Pies Recipe : Bobby Flay Directions Pie Dough: Whisk the flour with the salt and sugar in a large bowl. Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Apple Filling: Melt the butter in a large saute pan over high heat. Add the apples and cook for 5 minutes, stirring occasionally. Assembly: Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer.

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