Saturday, July 22, 2017

SPICY LEMON PAPRIKA CHICKEN THIGHS

I made these for me to eat and reheat! I really liked this recipe. Easy to throw together and the taste was great!


SPICY LEMON PAPRIKA CHICKEN THIGHS

2 lbs. chicken thighs, skin on Beth used 5 # bone in skin on
2 tbsp paprika
1 tbsp garlic powder
2 tsps cayenne power Beth used 1 tsp
2 tsp salt
1 tsp ground pepper
Zest and juice of one lemon
¼ cup organic olive oil

In a bowl, mix paprika, garlic powder, cayenne powder, salt and pepper. Stir in lemon zest, lemon juice, and olive oil, to create the marinade. Check the taste and adjust the seasoning as necessary (you may want more spiciness here, for instance).

Add the chicken thighs and toss. If you have the time, let the thighs marinade for a couple of hours –in full-disclosure, I often make this recipe when I don’t have time to marinate the thighs for much longer than 15 minutes, and the chicken still tastes delicious.

Preheat the oven to 215C (about 419F). Lay out the chicken thighs in a roasting pan and roast for about 30 minutes, until cooked through.

Turn on the broiler and broil until the skin is lightly crisp, 2 to 3 minutes.Beth did not need to do this. Take the roasting pan out of the oven, transfer the thighs onto a platter and let them rest for about 5 minutes before serving.

Friday, July 21, 2017

Delicious and Easy Pot Roast(Crockpot)

This was very easy to fix and forget!  We shredded it and Don had it on a bun. You could make gravy and serve it over potatoes. We liked it.
Delicious and Easy Pot Roast(Crockpot)
http://www.momsbalancingact.com

3-5# beef roast
1 packet of Lipton Dry Onion Soup Mix
1 can of Dr. Pepper (or any soda you prefer to try)Beth used diet Dr Pepper


1. Place roast in crock pot
2. Pour packet of onion soup mix and soda over roast
3. Cook on low for 8-9 hours or High for 2 hrs/Low for 6 hrs

Thursday, July 20, 2017

Creamy Garlic Parmesan Mushrooms

I made this recipe to go with a beef roast. Go light on the salt...I think with the parmesan cheese in this recipe, there really is no need for salt. I added a bit more heavy cream since I thought it was too salty. Jenna and I really liked this.


Creamy Garlic Parmesan Mushrooms

https://therecipecritic.com

2 Tablespoons Butter
1 Tablespoon olive oil
8 Ounces white mushrooms, whole or sliced to preference Beth used 12 oz
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated parmesan cheese
2 ounces cream cheese, softened
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon pepper
fresh chopped parsley for garnish


In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.

Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.

Serve immediately and garnish with fresh parsley.

Wednesday, July 19, 2017

Texas Almond Crunch Cookies

I needed to make more cookies for Don's lunch.  I had all the ingredients for these and they are crunchy and taste wonderful.  

Texas Almond Crunch Cookies
http://www.recipegirl.com


1 cup granulated white sugar
1 cup powdered sugar
1 cup (2 sticks) butter, softened
1 cup vegetable or canola oil
1 teaspoon almond extract
2 large eggs
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups almonds, coarsely chopped Beth used sliced almonds
One 6-ounce package butter toffee baking bits  Heath bits


Preheat oven to 350 degrees F.

In a large bowl, use an electric mixer to combine the sugars, butter and oil until well blended. Add the almond extract and eggs and mix well.

In separate bowl, whisk together the flours, baking soda, salt and cream of tartar. Add the dry mixture to the sugars and mix at a low speed until well blended.

Stir in the almonds and toffee bits. Form balls with about 1 tablespoon of dough per ball. Roll in granulated sugar and place 5 inches apart on ungreased cookie sheets.Beth used a small cookie scoop. With a fork dipped in sugar, flatten the ball of dough with criss-cross fork pattern.

Bake 12 to 18 minutes, until golden brown and crisp.


Tuesday, July 18, 2017

Toll House Chocolate Chip Slab Pie


I had made two pie crusts in the hopes of making a grape pie with grapes from our land.  The grapes were NOT juicy enough, so I came up with a plan B!  I doubled the recipe for the original recipe and put it in a jelly roll pan(the doubled recipe is below).  They are very good.  Jenna took most of them to work where they were enjoyed!
Toll House Chocolate Chip Slab Pie
adapted from Toll House

2 pie crusts(I used this one)
4 eggs
1 cup all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
3 sticks butter, softened to room temperature
2 cups semi-sweet chocolate chips
2 cup chopped walnuts optional
Vanilla ice cream (optional but highly recommended, for serving)

Preheat the oven to 325 degrees. Line a jelly roll pan with the unbaked pie crust.  

In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.

Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

Serve warm with vanilla ice.

    Monday, July 17, 2017

    Low Carb Coconut Flour Porridge (Paleo, Grain Free)


    I was tired of eggs for breakfast and found this recipe.  I really liked it.  I did add some cinnamon after I took the picture.

    Low Carb Coconut Flour Porridge (Paleo, Grain Free)

    https://www.lowcarbmaven.com


    2 tablespoons coconut flour
    2 tablespoons golden flax meal
    3/4 cup water
    pinch of salt
    1 large egg, beaten
    2 teaspoons butter or ghee
    1 tablespoon heavy cream or coconut milk
    1 tablespoon Sukrin Gold or your favorite sweetener


    Measure the first four ingredients into a small pot over medium high heat. When it begins to simmer, turn it down to medium and whisk until it begins to thicken.

    Remove the coconut flour porridge from heat and add the beaten egg, little by little, while whisking continuously. Place back on the heat and continue to whisk until the porridge thickens.

    Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.

    Garnish with your favorite toppings.


    Sunday, July 16, 2017

    Meat Loaf Burgers

    I found this recipe and thought it sounded good.  Don thought they would have a burger like texture, but it was a MEATLOAF texture because it was a MEATLOAF burger.  The girls and I liked this.
    Meat Loaf Burgers
    Lafaye M. Musser-Fix It and Forget it Recipes for Entertaining



    1 large onion, sliced
    1 celery rib, chopped
    2 pounds lean ground beef (90% lean)
    1-1/2 teaspoons salt, divided
    1/4 teaspoon pepper
    2 cups tomato juice
    4 garlic cloves, minced
    1 tablespoon ketchup
    1 teaspoon Italian seasoning
    6 hamburger buns, split

    1. Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into six patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties.

    2. Cover and cook on low for 7-9 hours or until meat is no longer pink. Separate patties with a spatula if necessary; serve on buns. 

    Saturday, July 15, 2017

    Randy and Katy's Tomato Sauce

    I last made this recipe in 2005.  I had printed the recipe and saved it in my canning files.  The website I got it from is no longer there.   See my additions in bold.   I got 18 8 oz jelly jars
    .




    Randy and Katy's Tomato Sauce

    10#  tomatoes, peeled and cored(Beth puts them through a strainer/food mill first)
    3 medium onions, finely chopped
    3 cloves garlic, mince
    3 T olive oil
    1 1/2 t oregano
    2 bay leaves
    1 T salt
    1 t pepper
    11/2 t crushed red pepper
    1 t supar
    1/2-1 jalapeno
    1 green pepper, chopped finely
    fresh basil


    Cook onion, garlic, green pepper and jalapeno in oil in a large saucepot until tender.  Process tomatoes in a food mill(or roughly chop them, or put in blender to puree).  Add all ingredients to the onion mixture and simmer uncovered 2-3 hours until thick.  Stir frequently to prevent scorching.  

    Prepare canning jars(I have them hot in the dishwasher) and hot lids and rings.  Carefully pour the sauce into jars, leaving a 1/4 in head space.  Wipe rim clean and place lid and ring on jar.  Process in hot water bath for 30 minutes.

    Friday, July 14, 2017

    Easy Grape Juice to Can

    We were able to catch the last of our wild grapes on Sunday.  We picked 17 cups and I made 16 qts of this easy grape juice.  I hadn't made this since before 2007 when we moved to Texas.  Don will enjoy this in a few weeks!


    Easy Grape Juice to Can

    1 -2 c. grapes
    1/2 c. sugar
    Boiling water


    Place washed grapes in a quart jar. Add sugar and boiling water to within 1/2 inch of top of jar. Put on cap and firm down lid. Process 10 minutes in a boiling water bath.  Let the jars sit for 3 weeks before opening, draining the grapes and drinking.


    Thursday, July 13, 2017

    No More Bottled Barbecue Sauce

    I got out my Fix It and Forget it Cookbook the other day.  I tried this and really liked it.
    No More Bottled Barbecue Sauce
    Lauren Eberhard  Fix it and Forget It Recipes for Entertaining

    1 c onions, finely chopped
    1/4 c oil
    6 oz tomato paste
    1/2 c water
    1/4 c brown sugar Beth used 2 T brown sugar blend--Splenda
    1/4 c lemon juice
    3 T worchestershire sauce
    2 T prepared mustard
    2 t salt
    1/4 t pepper

    Combine ingredients in slow cooker.  Cover and cook on low for 3 hours.   Use on hamburgers, sausage, pork, steaks chicken, turkey or fish.

    Wednesday, July 12, 2017

    Cilantro-Jalapeno Adobo Sauce

    My sister, Karen sent me a link to this recipe.  We really liked it, but with our HUGE TX jalapenos, 4 was almost too much heat.  Start with 2 jalapenos and more if you want more heat.  We put this over chicken, but it makes a great dip mixed with cream cheese or sour cream, too.

    Cilantro-Jalapeno Adobo Sauce
    https://www.177milkstreet.com

    4 large jalapeño chilies
    6 large garlic cloves, unpeeled
    5 cups (about 4 ounces) lightly packed cilantro leaves and tender stems
    6 tablespoons extra-virgin olive oil
    1 tablespoon lime juice, plus more as needed
    ¾ teaspoon kosher salt
    ½ teaspoon sugar

    Heat the broiler with an oven rack 6 inches from the element. Arrange the jalapeños and garlic on a rimmed baking sheet and broil, turning as necessary, until the chilies are evenly blistered and the garlic skins are spotted brown, 8 to 10 minutes.


    Cover with foil and let sit until cool enough to handle, about 10 minutes. Peel, stem and seed the chilies and peel the garlic, trimming away any scorched bits. In a food processor, combine the chilies, garlic and all remaining ingredients. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and adjust salt and lime juice as desired.







    Tuesday, July 11, 2017

    Slow Cooker Garlic Lime Flank Steak


    I made this and it was very good.  I thought the pepper was a little much, but Jenna really liked it!
    Slow Cooker Garlic Lime Flank Steak


    1 (2 lb) flank steak
    4 limes, juiced
    6 large garlic cloves, minced
    1/4 cup balsamic vinegar
    3/4 cup extra virgin olive oil
    2 tbsp freshly ground pepper
    1 tbsp salt



    Place steak in your crock pot.


    Mix all other ingredients together in a bowl. 

    Pour over flank steak. Coat well. Add lid and place heat on low.


    Let cook 7-8 hours or until steak begins to fall apart when prodded.


    Remove from crock pot, shred, and serve with desired sides. The Man particularly loves this dish served over rice with a generous helping of the sauce drizzled on top. Enjoy!


    Monday, July 10, 2017

    Peanut Butter Candy Cookies

    I made these for Don.  He really liked them.
    Peanut Butter Candy Cookies
    Carol Kitchens Taste of Home Cookie Book

    1/2 c butter, softened
    3/4 c sugar
    2/3 c packed brown sugar
    2 egg whites
    1 1/4 c chunky peanut butter
    1 1/2 t vanilla extract
    1 c flour
    1/2 t baking soda
    1/4 t salt
    5 Butterfinger candy bars, chopped(2.1 oz each)Beth used 1 bag butterfinger baking bits

    In a large bowl, cream butter and sugars.  Add egg whites: beat well.  Blend in peanut butter and vanilla.  Combine flour, baking soda and salt;  add to creamed mixture and mix well.  Stir in candy bars.

    Roll in to 1 1/2 in balls(Beth used a cookie scoop) and place on greased cookie sheets.  Bake at 350 for 10-12 minutes or until golden brown.   Remove to wire racks to cool.



    Sunday, July 9, 2017

    Parmesan Lemon Vinaigrette

    Kathleen made this for the 4th of July. See our changes/additions in bold. We really liked this.


    Parmesan Lemon Vinaigrette

    https://www.delicioustable.com

    1 cup good olive oil
    2 tablespoons tarragon vinegar We used white vinegar
    1/2 cup parmesan cheese, grated
    1 table or teaspoon Dijon mustard
    2 tablespoons fresh lemon juice
    2 teaspoons fresh lemon zest
    1/2 teaspoon fresh cracked pepper
    1/2 teaspoon kosher sea salt
    1/2 small shallot, peeled and minced (about 1 tablespoon)
    1 tablespoon tarragon
    1 package Truvia
    2-3 drops lemon essential oil

    In a clean mason jar with a fitted lid, add all the ingredients.
    place the lid on tight, and shake for about a minute. We used a hand blender.
    Re-shake jar with lid on to recombine, drizzle over salad.

    Notes

    You can use a blender, or Vitamix, and blend away.

    But a mason jar is so fast and easy, and stores perfectly in the fridge!

    Saturday, July 8, 2017

    SOFT NO KNEAD Dinner Rolls

    I made these for dinner on the 4th.  Easy to make and tasted great!


    SOFT NO KNEAD Dinner Rolls

    http://www.recipetineats.com

    1 tbsp dry yeast
    1/4 cup white sugar
    1/2 cup warm water
    4 ½ c bread flour or all purpose
    1 1/2 tsp salt
    1 cup, lukewarm, whole or low fat
    3.5 tbsp unsalted butter, melted and cooled
    2 eggs, at room temperature, beaten with fork

    1 tbsp butter, melted for brushing tops


    Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

    Place flour, remaining sugar and salt in a bowl. Mix to combine.

    Make a well in the center. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

    Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

    Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 - 2 hours or until almost tripled in volume.

    Line a 9 x 13" tray with baking paper with overhang. Beth just sprayed the pan with cooking spray.

    Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

    Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 12 pieces.

    Take one piece and press down with palm, then use your fingers to gather into a ball, Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

    Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

    Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).

    Preheat 350F (fan/convection). Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the center sounds hollow when tapped.

    Remove rolls from oven. Brush with melted butter.

    Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

    Friday, July 7, 2017

    Copycat Texas Roadhouse Steak Rub

    This was the rub we used on our steaks for the 4th.  Very good, but I will sprinkle lightly next time.


    Copycat Texas Roadhouse Steak Rub

    http://thecozycook.com


    1.5 tablespoons kosher salt
    2 teaspoons brown sugar
    ¼ teaspoon cornstarch
    ¼ teaspoon garlic powder
    ¼ teaspoon garlic salt
    ¼ teaspoon onion powder
    ¼ teaspoon turmeric
    ½ teaspoon paprika
    ½ teaspoon chili powder
    1 teaspoon black pepper

    Combine all ingredients.

    Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface  and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.

    Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred. Flip it over and cook for the following additional time:

    -5 minutes: Medium Rare
    -7 minutes: Medium
    -10 minutes: Medium- Well
    Notes
    This rub is GREAT on burgers as well!

    Thursday, July 6, 2017

    Orange Coffee Cake


    I made this for the 4th of July.  It was quite easy and very tasty

    Orange Coffee Cake
    Taste of Home BB

    1 c butter
    1 c sugar
    2 eggs
    2 c flour
    pinch of salt
    1 c sour cream
    1 t baking soda
    1/2 t baking powder
    1/2 t orange extract
    grated rind of 1 orange
    1 orange, juiced, divided

    Cream together butter and sugar until fluffy.  Add eggs and beat well.  Add sour cream.  Add dry ingredients and then rind.  Add the juice of 1/2 of the orange.  Beat all together until blended well.  This will be thick.

    Spoon into a well greased tube pan(angel food cake pan).  Bake at 350 for 1 hour.   Cool for 10 minutes and then flip out onto a plate.

    While cake is still warm, pour this over top:

    1-2 c powdered sugar(depends on how big the orange is)
    juice of 1/2 orange

    Wednesday, July 5, 2017

    CASA OLE GREEN SAUCE

    We recently went to Casa Ole after not having been there for MANY years.  We fell in love again with their green sauce and found a recipe that seems to be quite close.  See our additions/substitutions in bold.
    CASA OLE GREEN SAUCE
    http://www.epicurious.com


    4 medium Avocados
    1 can (32 oz size) Green Tomatillos We subbed 8 ounces  green tomatillo salsa
    2 cloves Garlic
    1 large Jalapeno (fresh, not pickled)We used 1/2 of a TEXAS jalapeno
    2 sprigs fresh Cilantro We used one BUNCH
    2 teaspoons Salt
    1 container (8 oz size) Sour Cream
    1 teaspoon Fajita Seasoning
    1 cup Water or as needed during blending
    ¼ cup of chopped onions


    Combine all ingredients on high in blender until smooth, adding water as necessary to thin down mix so that it blends smoothly in blender. Place in refrigerator for 4 hours. Serve in dip bowls.

    Tuesday, July 4, 2017

    Crispy Pretzel Bars

    I made these for Jenna to take to work this week.  They were easy and NO BAKE!  In this Texas heat, that is a good thing!
    Crispy Pretzel Bars
    adapted from Taste of Home--Jane Thompson, Eureka, Illinois

    1 cup sugar
    1 cup light corn syrup
    1/2 cup peanut butter
    5 cups Rice Krispies Beth used red white and blue Rice Krispies
    2 cups pretzel sticks Beth had twists, so lightly crushed them
    1 cup plain M&M's

    1. In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15x10x1-in. pan. Cut into bars. Yield: about 3 dozen.

    Monday, July 3, 2017

    Slow Cooker Jerk Chicken

    I put this together before church on Sunday and cooked it from 8-12. I used skinless boneless breasts. This was very good.


    Slow Cooker Jerk Chicken

    http://dinnerthendessert.com


    6 chicken thighs bone and skin on --per comments, can use breasts3-4 hr cook time
    3 green onions from tip to tail with root trimmed
    1/2 yellow onion
    1/2 jalapeno pepper de-seeded and de-veined
    1/3 cup soy sauce
    1/4 cup distilled white vinegar
    2 tablespoons vegetable oil
    1 tablespoon brown sugar Beth used Splenda Brown Sugar Blend
    2 teaspoons thyme
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground allspice


    Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.  Beth did NOT do this.

    In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.

    Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
    Cook on low for 8 hours

    Sunday, July 2, 2017

    Philly Bowls

    I was looking for a quick low carb dinner. This was very easy and tasted great. We got 5 ramekins out of this.





    Philly Bowls



    1  medium/large sized Green Bell Pepper, diced finely
    1/2  small White Onions, raw & diced finely
    1 clove Garlic, minced finely
    1 pound 93% Lean Ground Beef, raw  (or turkey if you prefer)
    2 Tbsp Montreal Grill Mates Steak Seasoning
    Salt/Pepper, to taste
    8 slices Sargento Ultra Thin Sliced Provolone Cheese

    Saute the diced green peppers and onions in a small amount of olive oil till softened and the onions are translucent.  Add the ground beef and garlic, cooking the beef until browned.  (Drain if you need to…but probably won’t.)  Season with steak seasoning, salt & pepper to taste.  Divide into ramekins and top with cheese.  Zap in the microwave to melt cheese if need be but they should melt from the beef’s meat alone.

    The stats are so similar between the two portion sizes….

    If you divide this into 6 servings (over 1/3 of a cup approx.), the stats are:  158 calories, 8 grams fat, 3 grams carb, 19 grams protein.  

    If you divide into 8 servings (about 1/4 of a cup), the stats are:  129 calories, 7 grams fat, 2 grams carb, 15 grams protein.  

    Spicy Nuts (Paleo + Whole30)

    I made these to have around for a snack.  I subbed Walnuts for the Pecans when I discovered I had none.  Next time I will double this, since it is addicting and doesn't last long!
    Spicy Nuts (Paleo + Whole30)
    http://realsimplegood.com

    1 cup almonds
    1 cup pecans Beth used walnuts
    1 cup cashews
    1.5 tsp chili powder
    1/2 tsp garlic powder
    1/2 tsp cumin
    1/2 tsp black pepper
    1/2 tsp sea salt
    1/4 tsp cayenne pepper
    1 tablespoon olive oil


    Preheat oven to 350 degrees Fahrenheit and line a baking pan with parchment paper. Place nuts in single layer on the baking pan. Place in oven to roast for 15 minutes, turning halfway through.


    While nuts are roasting, prepare spice mixture by combining chili powder, garlic powder, cumin, black pepper, salt and cayenne pepper in a small bowl.
    Remove nuts from oven and allow to cool. Transfer to a bowl and coat nuts with olive oil, then coat with spice mixture.
    Store in an airtight container at room temperature.

    Saturday, July 1, 2017

    The Easiest Greek Grilled Chicken

    This was very easy to put together and tasted great. 
    The Easiest Greek Grilled Chicken
    http://littlespicejar.com

    1 1/4 – 1 1/2 pounds boneless skinless chicken breasts
    1/2 teaspoon salt + 1/2 teaspoon black pepper
    1/2 teaspoon EACH fresh chopped rosemary AND dried oregano (see note)
    1 teaspoon fresh thyme (or 1/2 teaspoon dried)
    1/4 teaspoon cayenne pepper
    1 tablespoon minced garlic
    3 tablespoons fresh lemon juice (not the stuff in a bottle!)
    3 tablespoons olive oil
    1 tablespoon red wine vinegar


    In a small bowl, combine the salt, pepper, rosemary, oregano, thyme, cayenne, minced garlic, lemon juice, olive oil, and red wine vinegar.

    Place the chicken breasts in a large zip top bag. Pour the prepared marinade on top, zip the bag and give it a good shake until the chicken is evenly coated. Allow the chicken to marinate for 10 minutes – 2 hours. I like to stick to a 30 minute marinade if possible.

    Preheat an indoor or outdoor grill to medium high heat. Spray the grates with nonstick cooking spray if desired. Place the chicken breasts on the grill, discard any leftover marinade. Cook the chicken breasts for 5-6 minutes per side or until the internal temperature reaches 165ºF.

    Serve immediately, garnish with chopped parsley if desired.

    Notes:
    1. The fresh rosemary can be replaced with 1/4 teaspoon dried rosemary.
    2. Boneless skinless chicken thighs can also be used in place of chicken breasts if desired. I have not tested this recipe with bone-in chicken thighs/breasts so please use your best judgement!

    Friday, June 30, 2017

    Cauliflower Fritters

    I made these to go with grilled chicken.  They tasted great but fell apart while cooking in a skillet.

    Cauliflower Fritters

    https://www.lowcarbmaven.com

    1 pound raw cauliflower, grated
    1 teaspoon salt
    1/2 cup almond flour
    1/2 cup grated Parmesan cheese
    1/2 teaspoon baking powder
    3 ounces onion chopped
    3 large eggs
    1 1/2 teaspoons lemon pepper
    1. Grate the cauliflower and put it into a colander, sprinkle the salt on top and mix thoroughly with your hands. Let the cauliflower sit for 10 minutes.
    2. Meanwhile, chop the onions and place them into a medium bowl. With clean hands, squeeze the water out of the cauliflower and put the cauliflower into the medium bowl with the onions. Add the almond flour, cheese, baking powder and seasoning. Mix thoroughly. Add the three eggs and mix until incorporated.
    3. Skillet Method: Place a frying pan or skillet over medium heat. When hot, add 1 tablespoon of oil. Using a 1/4 cup measuring cup, scoop out the cauliflower fritter batter and place into the hot skillet. Push down gently with a spatula to make a flattened pancake. Cook 3 minutes per side. Drain on paper towels. Don't flip the fritter until the bottom is well cooked. (I PREFER THIS METHOD HANDS DOWN.)
    4. Oven Method: Preheat oven to 400 degrees F.  Line two cookie sheets with parchment. Measure 1/4 cup of batter per fritter and flatten out into a circle. Bake for 10-12 minutes, flip and bake for 10-12 minutes more.
    5. Store in the refrigerator. Re-heat in a dry skillet over medium heat to make crisp again.

    Thursday, June 29, 2017

    Easy Spicy Mexican-American Chicken

    I made this for lunch one day.  I REALLY liked this chicken.  It had excellent flavor.  See my changes in bold.

    Easy Spicy Mexican-American Chicken


    1/2 cup Mexican-style hot sauce                                    
    1 tablespoon paprika
    1 tablespoon cayenne pepper (Beth used 1/2 T)                             
    1 tablespoon brown sugar, or more to taste Beth used Splenda brown sugar blend 
    4 chicken thighs                                       
    1. Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
    2. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
    3. Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

    Wednesday, June 28, 2017

    Butter Cream Syrup

    My mom made this to go over pancakes while we were there.  This is really good!
    Butter Cream Syrup

    1 C butter (I use salted)
    2 C sugar
    1 (12 ounce) can evaporated milk
    2 tsp vanilla
    dash salt

    1. Place 1 cup butter into a sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)
    2. Add 2 cups sugar and 1 can evaporated milk.
    3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks. 
    4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
    5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits. 

    Serve over pancakes, waffles, ice cream. warm peach cobbler...or just spoon it directly into your mouth. I will not tell a single soul. :) 

    ***NOTE: You could easily half this recipe. Also, it will keep for 5-6 days in the refrigerator.

    Tuesday, June 27, 2017

    Chunky Monkey Peanut Butter Cup Banana Bars

    I needed a dessert to take to a neighborhood party so I doubled this.  They are YUMMY!  I did have to bake them almost double the time since I put them in a 9 x 13 pan. 
    Chunky Monkey Peanut Butter Cup Banana Bars
    http://www.thebakingchocolatess.com

    3/4 cup unsalted butter melted
    1 cup brown sugar
    1 large egg
    1 teaspoon vanilla extract
    2 ripe bananas mashed
    1/3 cup peanut butter creamy or chunky
    1/2 cup semi-sweet chocolate chips or chunks
    10 -16 small Reese's peanut butter cups Beth used white choc pnut butter cups, chopped
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1  1/2 cups all-purpose flour or GF flour


    Preheat oven to 350 degrees and line a 9x9 baking dish with parchment paper or aluminum foil and lightly spray with non-stick cooking spray. Set aside

    In a large bowl, combine the melted butter and light brown sugar and whisk to blend.
    Add in the egg, vanilla, peanut butter and banana and make sure all of the wet ingredients are thoroughly mixed in.

    Using a wooden spoon, add in the salt and flour and mix until just combined.  Fold in chocolate chips or chocolate chunks and mix in.

    Transfer the batter to the prepared pan, spreading evenly to the edges of the pan.  Lightly press the peanut butter cups into the batter.Beth added these to the batter with the chocolate chips.


    Sprinkle some extra chocolate chunks or chips to the top if you wish.

    Bake for 25-35 minutes, or until the top is golden and the edges are slightly browned.

    Do not overbake.  Allow to cool in the pan.

    Recipe Notes Keep in airtight container at room temp or fridge.

    Monday, June 26, 2017

    Butterscotch Toffee Cookies

    I made these for Don for lunches.  They are quick and easy since they use a cake mix and they taste great!

    Butterscotch Toffee Cookies

    http://www.chef-in-training.com via Taste of Home

    2 eggs
    ½ cup oil
    1 butter pecan cake mix
    1½ cup butterscotch chips
    2 cups milk chocolate English toffee bits


    Preheat oven to 350 degrees F.

    In a large mixing bowl, beat cake mix, oil, and eggs. Stir in chips and toffee bits. Drop by tablespoonfuls onto a greased cookie sheet.

    Bake at 350 degrees F for 10 to 12 minutes.

    Sunday, June 25, 2017

    Old Fashioned Rhubarb Pudding Cake

    My friend Cindy Halle made this while we were visiting them.  She served it warm and it was WONDERFUL!
    Old Fashioned Rhubarb Pudding Cake
    http://commonsensehome.com via Cindy Halle

    2 cups chopped rhubarb
    1 3/4 cup sugar, divided
    3 tablespoons butter, softened
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup milk
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1 cup sifted flour
    1 tablespoon cornstarch
    2/3 cup boiling water


    Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

    Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

    Bake at 375 degrees for 45 minutes. Yield: 9 servings.

    Saturday, June 24, 2017

    Butterfinger Crack Corn

    My sister Karen sent me this recipe.  When I got to her house before our family reunion, she had made this.  It is like CRACK!  Seriously, this is so very tasty.  Make it and you will love it.
    Butterfinger Crack Corn
    http://www.confessionsofacookbookqueen.com


    2 bags (3.5 oz each), butter flavored Chester's Puffcorn
    24 ounces chocolate almond bark, melted
    1 cup peanut butter baking chips
    11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely


    Open bags of Puffcorn and empty into a large pan.

    In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth.

    Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered.

    Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.

    Notes

    **keep uneaten crack corn in an airtight container

    Friday, June 23, 2017

    Lemon Ritz Treats

    I saw this recipe and knew I would make them and take them on the plane to Wisconsin for a family reunion.  My dad loves anything lemon.  They are very good

    Lemon Ritz Treats

    http://cookinupnorth.blogspot.com


    Lemon Frosting
    Ritz crackers
    white chocolate melts
    sprinkles


    Spread lemon frosting on a Ritz, top with another Ritz, and dip in melted white chocolate. Shake on sprinkles and let harden. Store in airtight container in the frig.Beth left these on the counter and they were fine.

    Thursday, June 22, 2017

    Creamy Garlic Parmesan Zoodles

    We finally figured out how to use the spiralizer attachment to go on the kitchen aid.  Kathleen made these for a quick lunch.  DELICIOUS!

    Creamy Garlic Parmesan Zoodles
    MomEndeavors.com


    1 TBSP butter *for added flavor, we used leftover garlic butter (butter, fresh microplaned garlic, dried rosemary, dried oregano, black pepper, and red pepper flakes)
    2 cloves garlic, minced
    4 oz cream cheese
    2-3 TBSP milk
    ¼ C Parmesan cheese
    4-5 medium zucchini, spiralized (Salt the zucchini and let drain over a colander for 20 minutes or so to get rid of excess moisture)
    salt & pepper to taste
    *optional - sliced cherry tomatoes for garnish


    In a large pan, melt butter over medium low heat. Then add minced garlic.
    Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
    Allow the cream cheese to melt and start forming a simple sauce.
    Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
    Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
    Serve immediately and enjoy!

    Wednesday, June 21, 2017

    Savory Breakfast Cookies

    Jenna made these over the weekend for quick breakfasts.  They are VERY good and heat up well.
    Savory Breakfast Cookies
    MyLifeCookbook.com

    4 oz pork sausage
    ½ cup onion, chopped
    ½ cup green peppers, chopped
    ¾ cups almond flour
    ½ teaspoon salt
    ½ teaspoon pepper
    1 teaspoon baking powder
    3 eggs
    1 cup cheddar cheese, shredded
    1/2 tsp Penzy's roasted garlic powder
    1/8 teaspoon cayenne pepper

    **We did 1 pound of sausage, 5 eggs, 1 1/2 cups of almond flour, 2 teaspoons of baking powder, 2 cups of cheese

    Preheat oven to 375.

    Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.

    In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
    In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well.
    Add cooled sausage mixture and mix to combine.

    Place a piece of parchment paper or a silicone mat on a large cookie sheet.

    Place a big spoonful of mixture as you would to make cookies. Dough is sticky so try to use the spoon as well you can.

    Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
    Store in the refrigerator or freezer.

    Only 2.9g net carbs per cookie and 4 points for Weight Watchers Smart Points.

    Tuesday, June 20, 2017

    Chipotle Broccoli Slaw

    Kathleen and Jenna made this to go with our brats and hamburgers last Sunday.  This was very good!
    Chipotle Broccoli Slaw
    clarecooks.wordpress.com/

    3/4 cup greek yogurt/mayo/sour cream (or combination of the 3) We used 1/2 cup sour cream and 1/4 cup mayo
    2 limes, juice
    1 Tablespoon apple cider vinegar
    1 Tablespoon honey We used 3 packets of Truvia
    1 chipotle pepper in adobo, diced (remove or leave seeds depending on how spicy you want it)
    1 teaspoon adobo sauce from chipotle can
    1 (large) clove garlic, minced
    1 bag of pre-julienned broccoli slaw or 1 small bunch broccoli and 2 large carrots julienned
    1 small red onion, diced
    1 small bunch green onions, chopped (about 6-7)
    Kosher salt, to taste


    Prepare the dressing: In a large bowl, stir together yogurt/mayo/sour cream, lime juice, vinegar, honey, chipotle, adobo sauce, garlic and salt to taste.

    Toss in the broccoli, carrots, red onion, and green onions. Toss to coat.

    Cover and place in refrigerator for at least 30 minutes.

    Monday, June 19, 2017

    Banana Pudding Lush Cake

    This was the other dessert I made for our Sunday School class last week.  I had 2 boxes of vanilla pudding, one cook and serve, one instant.  When I mixed up the pudding, it wouldn't firm up, so I added a sugar free instant pudding.  Everyone loved the flavor!  Next time I will do one vanilla and one cheesecake.

    Banana Pudding Lush Cake

    http://myincrediblerecipes.com


    1 box yellow cake mix, plus ingredients called for on box
    2 boxes vanilla pudding mix
    3 cups milk
    2 cups heavy cream
    2 teaspoon sugar
    1 teaspoon pure vanilla extract
    3 large bananas, thinly sliced
    20 Nilla Wafers, 5 crushed


    Preheat oven to 350F

    Grease & flour a 9 x 13 inch baking dish.  Prepare the cake per boxed directions.

    Pour the batter into greased/floured baking dish.  Bake until a toothpick inserted in the center comes out clean, with is roughly about 23 minutes.  Let cool.

    While the cake is cooling, prepare the pudding:  In a medium bowl, whisk together pudding packs and the milk until thick. Set aside.

    In large bowl, beat the heavy cream, sugar, and pure vanilla until stiff peaks form. (this is your whipped cream) Set aside.

    Using the bottom of a spoon, poke holes all over the cake.   Spread the pudding mixture over top of the cake, then top with a layer of banana slices, reserving a few for the top

    Spread whipped cream on top and sprinkle all over with lightly crushed Nilla Wafers and bananas.
    ENJOY!



    Sunday, June 18, 2017

    The ULTIMATE One Bowl Reese's Brownie 


    I made these for treats for our Sunday School Class last weekend.  I had all the ingredients, but had to sub Heath pieces for the Reese's pieces on the very top.  They are very fudgey brownies.  Everyone liked them.

    The ULTIMATE One Bowl Reese's Brownie
    http://www.crazyforcrust.com

    1 3/4 cups all purpose flour
    3/4 cup unsweetened cocoa powder
    2 cups granulated sugar
    1 teaspoon salt
    5 large eggs
    1 cup vegetable oil
    1 cup peanut butter chips
    24 miniature Reese’s Peanut Butter Cups, unwrapped
    1 cup Reese’s Pieces

    1. Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.

    2. Whisk flour, cocoa, sugar, and salt in a large bowl. Stir in eggs and oil until completely mixed. Stir in the peanut butter chips.

    3. Spread half the batter in the prepared pan. Top with peanut butter cups (whole, or you can chop them if you prefer). Then top with the remaining batter and sprinkle the Reese’s Pieces over the top.


    4. Bake for 20-26 minutes or until they just stop jiggling a little. These are better under done than over done! Cool before slicing.

    5. Store in an airtight container for up to 3 days or freeze for up to one month.

    If you looooove brownies as much as I do be sure to check out all my brownie recipes, my peanut butter recipes, and my Reese’s recipes! And check out these recipes from my friends: Reese’s Peanut Butter Cup Bark by Wine & Glue, Reese’s Peanut Butter Cup Bread Pudding by The Little Kitchen, or Reese’s Monster Cookies by Oh Sweet Basil.




    Saturday, June 17, 2017

    Butterfinger Pretzel Bark

    I needed an easy recipe to make to take for VBS treats.  I had all the ingredients and it was quick to make.  This is great tasting---sweet and salty!

    Butterfinger Pretzel Bark

    https://thatbaldchick.com

    Vanilla Almond Bark
    Butterfinger Bits
    Pretzels

    Place pretzels into a zippie bag and seal. Using a rolling pin or mallet, break into pieces. Set aside.

    Break vanilla almond bark into pieces along the scores. Place all pieces into a microwave safe measuring cup. Microwave the almond bark for 90 seconds and stir. Microwave additional 15 seconds at a time until melted smooth.

    Spread the melted almond bark onto your parchment. Sprinkle the Butterfinger Baking Bits liberally over the melted almond bark, followed by your pretzel bits. Use the back of a spoon or a spatula (aka bowl scraper) to press the Butterfinger Bits and the pretzel bits into the melted almond bark.

    Refrigerate for 30 minutes to set.

    Remove from refrigerator. Either cut or break apart by hand. You may want to store it in an air tight container, though chances are, it won’t last very long.





    Friday, June 16, 2017

    Zesty Refried Bean Cheese Dip

    Kathleen made this one afternoon.  It was very easy to make and it was ZESTY!  depending on the size of the jalapeno, you may want to start with 1/2 of one.
    Zesty Refried Bean Cheese Dip
    http://www.stuckonsweet.com/


    1 15 ounce can refried black beans (pinto would work, too!)
    1 8 ounce block cream cheese
    1 packet taco seasoning (start with half a packet and taste it)
    1 15.5 ounce jar salsa We only used about 1/2 cup--a thin layer
    2 cups shredded cheese We only used about a cup
    1 jalapeño, sliced
    1 bag tortilla chips

    Preheat oven to 350 degrees.
    Add refried beans and cream cheese to a microwave safe bowl The dish you're baking in is fine.

    Heat for 45 seconds or until warm enough to stir together.  Add taco seasoning to the bowl and mix.

    Spread bean mixture into an 8x8 or 9x9 baking dish then top with salsa, shredded cheese and jalapeño slices.

    Bake for 25 minutes, broil at the end for about 2 minutes to get a nice crust on top. Let cool slightly, and serve with tortilla chips.

    We also topped with sliced avocado...guacamole would be great!

    Thursday, June 15, 2017

    Strawberry Cheesecake Fat Bombs

    This is a great low carb dessert to keep in the freezer for when you just need something.

    Strawberry Cheesecake Fat Bombs

    http://www.lowcarbsosimple.com


    1/2 cup 70 g strawberries, fresh or frozen
    3/4 cup = 5.3 oz cream cheese, softened
    1/4 cup butter or coconut oil, softened
    2 tablespoons powdered erythritol -+*-Beth used Splenda OR 10–15 drops liquid stevia
    1 vanilla bean OR 1/2–1 tablespoon vanilla extract


    Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

    Meanwhile, wash the strawberries. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.

    Add the powdered erythritol (or stevia)Splenda, vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

    Add to the bowl with softened butter and cream cheese.   Use a hand whisk or food processor and mix until well combined.

    Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

    When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!







    Wednesday, June 14, 2017

    Chocolate Banana Bread


    This was another recipe I made to use up some ripe bananas.  I sent this to work with Jenna and Kathleen.  It, too, was very good. 
    Chocolate Banana Bread
    https://www.twopeasandtheirpod.com

    1 cup all-purpose flour
    1/2 cup Dutch process cocoa
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    3 large brown bananas (1 1/2 cups mashed)
    1/4 cup unsalted butter, melted and slightly cooled
    1/4 cup canola, vegetable oil, or melted coconut oil
    3/4 cup packed light brown sugar
    1 large egg, at room temperature
    1 teaspoon pure vanilla extract
    1 cup semisweet chocolate chips, divided

    1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

    2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

    3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.

    4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.

    5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.

    6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.



    Note
    -the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.







    Tuesday, June 13, 2017

    Cinnamon Crumb Banana Bread

    I had some ripe bananas to use, so made this recipe for the girls to take to work with them. I really liked this.


    Cinnamon Crumb Banana Bread

    http://littlebitsof.com

    1 egg
    1 cup sugar
    1/2 cup unsalted butter, at room temperature
    1 teaspoon vanilla
    1/2 cup buttermilk
    2 overripe bananas, mashed
    2 cups all purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon cinnamon

    Crumb Topping:

    1/2 cup powdered sugar
    1/2 cup all purpose flour
    4 tablespoons unsalted butter, melted
    1/2 teaspoon cinnamon
    pinch of salt

    1.  In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

    2.  In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.

    3.  Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.


    Monday, June 12, 2017

    Mashed Cauliflower With Parmesan and Chives

    I made this for a side for dinner one night.  I really liked it.  The picture shows that I did NOT drain this well.....


    Mashed Cauliflower With Parmesan and Chives


    http://www.foodiecrush.com


    2 small heads cauliflower, cored and leaves removed and cut into small florets
    2 cups chicken broth
    ¼ cup grated Parmesan cheese
    ¼ cup chopped fresh chives
    Kosher salt and freshly ground black pepper

    1. In a medium saucepan, combine the cauliflower and chicken broth and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 15 to 20 minutes or until the cauliflower is tender, but not completely falling apart.



    2. Use a slotted spoon to transfer the cauliflower to a food processor and puree until silky smooth. Transfer to a bowl and stir in the Parmesan and chopped chives and season with kosher salt and freshly ground black pepper. Serve warm.