Hey everybody, sorry it’s been a little while since we posted anything, our laptop had to be sent in for repairs and we just got it back !
1 medium head cauliflower (about 2 lb.), florets cut into 2-inch pieces
1/2 cup plain yogurt, whole milk or low fat (not fat-free) (we used Fage’s 2%)
1 Tbsp. olive oil (we used Colavita’s extra-virgin olive oil)
1/2 Tbsp. unsalted butter, olive oil, or ghee (we used a little more than 1 tablespoon of Colavita’s extra-virgin olive oil)
1 large yellow onion, thinly sliced
1/4 cup tomato paste (we used Hunt’s tomato paste)
3 medium cloves garlic, minced
1 Tbsp. finely minced or grated fresh ginger (we grated our ginger on the small holes of a cheese grater)
1 Tbsp. garam masala (we used McCormick’s)
1 (28-oz.) can diced fire-roasted tomatoes (we used Hunt’s)
3/4 cup heavy cream; more as needed (we didn’t use more than the 3/4 cup)
1/2 cup coarsely chopped fresh cilantro
Pinch sumac (optional) (didn’t use it)
Basmati rice or naan, for serving (we used rice)
Move your oven rack to the middle and preheat your oven to 425 degrees.
Take a medium-sized bowl out and add to it the cauliflower, yogurt, olive oil, and 1/4 tsp. salt, tossing the cauliflower to coat. Spread the cauliflower out in a single layer on a large rimmed baking sheet (we lined our baking sheet with aluminum foil before putting the cauliflower on). Place the baking sheet in the oven, cooking the cauliflower for 22 to 25 minutes or until it’s tender and has browned in spots, flipping once during that time*.
While the cauliflower is roasting, take a large skillet out and add the 1/2 tablespoon of oil to it, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring frequently for 5 to 7 minutes or until the onion’s softened and beginning to brown. Add the following ingredients in, stirring to combine: tomato paste, garlic, ginger, garam masala and 1/2 tsp. salt. Stir constantly for about a minute or until you can smell the garlic and the spices. Mix the diced tomatoes and their juices in, scraping any browned bits off the bottom of the pan. Bring the mixture to a boil, turning the heat down so it’s just at a simmer while you wait for the cauliflower to get done roasting.
Add the cauliflower, heavy cream and half of the cilantro to the skillet, stirring to combine. Let the sauce cook for another minute or two, until the sauce starts to bubble. Take a taste, adding more salt if necessary. If you want to tone down the spices, add more cream to the sauce (we didn’t). Serve the cauliflower tikka masala, sprinkling on the remaining cilantro and the sumac (if you’re using sumac).
*It took us longer than 25 minutes to achieve the tenderness and browning. The cauliflower did stick to the foil so we’ll spray the foil with nonstick cooking spray next time.
Mommy loved eating this ! I’m sure I would’ve as well based off how great it smelled but I’m a picky eater and passed on trying this. In her words: “Outstanding ! The warmth of the spices in the garam masala was so wonderful with the acidity of the tomatoes. I loved the hearty, meaty texture of the cauliflower and the silkiness given by the heavy cream. I’m sure the ginger and the cilantro that was cooked in the sauce had to help lend flavor but I couldn’t pick those flavors out. Now, when I had a bite with the fresh cilantro added on at the end, then I could taste it. The dish was great without the cilantro but it was even better with it. It added some freshness and a new layer of flavor.
This recipe came from Fine Cooking.
We weren’t paid in any form to promote Fage, Colavita, Hunt’s, McCormick, or Fine Cooking.
1 tsp. Sriracha or other hot sauce (we used Sriracha)
Take a mixing bowl out and add all the ingredients to it, stirring to combine. Cover the bowl and put it in the fridge for at least an hour so the flavors of the sauce have time to blend. After it’s been in the fridge for an hour, the sauce is ready to be used.
Nonstick cooking spray (we used a tablespoon of peanut oil)
1 tablespoon finely chopped, peeled fresh ginger
2 cloves garlic, minced
1 tablespoon olive oil (we used extra-virgin olive oil)
2 cups chopped napa cabbage
2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
2 cups cooked brown rice
1/3 cup sliced green onions
2 tablespoons reduced-sodium soy sauce
1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
2 tablespoons snipped fresh cilantro
Lime slices or wedges
Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.
This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !
We got this recipe from SHAPE magazine.
We weren’t paid in any form to promote the magazine.
2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
1 cup all-purpose flour
1 teaspoon ground red pepper
1 teaspoon garlic powder
½ teaspoon salt (we used table salt)
½ teaspoon ground black pepper (we used freshly ground black pepper)
1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
1 ½ cups mayonnaise
3 tablespoons ketchup
1 tablespoon minced green onion
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
3 teaspoons Creole seasoning (we used Zatarain’s)
2 teaspoons hot sauce (we used Frank’s RedHot Original)
First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !
We got this recipe from Paula Deen’s magazine.
We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.
In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.
If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !
We got this recipe from Food Network magazine.
We weren’t paid in any form to promote Food Network magazine.
Chile fruit seasoning for serving (we forgot to use it)
Mint for garnish (we didn’t use it)
Add the watermelon, milks and rum to a baking dish, whisking to combine. Cover the dish and place it in the freezer for 6 hours or overnight.
When you’re ready to eat his, scoop your portion into a bowl and sprinkle it with the fruit seasoning afterwards. Top with mint and enjoy !
You taste watermelon first and foremost but you can taste the coconut milk as well. The coconut milk and condensed milk gives this dessert a nice creamy texture. You taste the rum but it’s not too strong tasting.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Bacardí or Chile Pepper magazine.