Cauliflower 'n Cheese (Keto)

Well, instead of Mac 'n Cheese, this is Cauliflower 'n Cheese. Matthew and my daddy especially loved it. (The rest of us enjoyed it too, but they were scraping the dish.)

It's simple to make, it only requires a small saucepan and a dish to bake it in. I'm a minimalist when it comes to dishes these days. My daily challenge is to only run my dishwasher ONCE a day. I'm not always successful. But tomorrow is a new day!

So all you do is mix the sauce together in a saucepan (just to get the cheese melty and the cream cheese to incorporate completely). Toss it together - in the baking dish - with the RAW cauliflower (I'm into eliminating cooking steps whenever possible, too), cover it with foil and bake. When the cauliflower is done, take the foil off, sprinkle a little more cheese on top and bake for a few more mins. That's it! Easy. Delicious. Keto. Yum.

Cauliflower 'n Cheese

7.5 oz. tub onion & chive cream cheese
2 cups shredded cheddar-jack blend cheese, divided
1 1/2 cups half-and-half
1 tsp salt
1 tsp pepper
1 large head cauliflower, cut into small florets

In a medium saucepan over medium heat, mix together the cream cheese, 1 1/2 cups shredded cheese, half-and-half and salt & pepper. Stir until just combined (no need to cook it; we're just melting it here).

Spread the cauliflower in a 9x13 baking dish. Pour the cheese sauce on top and mix well. Cover tightly with foil and bake in a 400 degree oven for 35 minutes. Reduce the heat to 350, remove the foil, sprinkle the other half cup of cheese over the top and bake for another 15-20 minutes, until the cauliflower is tender when pierced with a fork and the cheese is bubbly.

Garlic Green Beans

I made these for dinner on Friday. I'm making them again for dinner tonight (it's Monday in case you wondered). They were delicious. My family loved them. My 4-year-old scarfed them down and asked for more.

Garlic Green Beans

1 lb. string beans (or any green beans will work)
1/4 cup water
2 T butter
1 tsp salt
1/2 tsp pepper
1 T minced garlic

Place the water and green beans in a saucepan with a lid. Steam them until tender (but not falling apart), about 10 minutes or so. Drain. If needed, at this point you can set the green beans aside until you're ready to saute them right before you serve.

Add the butter to a skillet over medium-high heat. Add the garlic, green beans, salt & pepper. Stir around and saute until heated through. Serve immediately.

Heavenly Hummus Wrap (PW Recipe)

Hi y'all. This is not my original recipe, and it's so delicious exactly the way it's written that I really haven't changed anything. PW knows what she's doing. Which is, I guess, why Food Network deemed her worthy of her own show. And she has several cookbooks. And her own line of KitchenAid mixers. And dishes.

Let's face it. She's an empire. So who am I to mess with one of her recipes.

I have a thing about wraps, so when I saw her make this veggie wrap on her show, I knew I needed one. It's really delicious. There's just something about the cool and creamy hummus, the warm and sweet caramelized onions, the cool veggies, the salty bite of feta and the balsamic-dressed greens.

Mmmmm...I'd like one right this moment. But I've de-prioritized cooking this week year while I finished up my painting projects. I've nearly finished painting the main floor and gotten a start on the second floor. Whew.

Heavenly Hummus Wrap

Spinach wrap (sold where the tortillas are)
Hummus (I make it but you can buy it)
1 onion, sliced thin
2 tsp butter
Roasted red peppers, sliced
Canned quartered artichoke hearts, drained
Feta cheese, crumbled
Handful of leafy greens (spring mix, arugula, spinach, etc.)

Smooth a generous amount of hummus on the center of the tortilla. Caramelize the onions in the butter over medium-low heat for about 20 minutes or so until sweet and browned and delicious. Spread desired amount of onions on top of hummus. Next layer the roasted red peppers and artichoke hearts on top and sprinkle with feta. Toss the greens with balsamic dressing and place on top of the wrap. Roll it and enjoy!

Creamy Spinach & Orzo

I made this the other night as a side dish with some salmon...it was awesome.

I just love orzo, and I had some spinach I needed to use.

The creamy combo was just delicious!

Creamy Spinach & Orzo

1 T butter
1 onion, chopped fine
3 cloves garlic, minced
1 T flour
1 cup milk
5 oz. package spinach, chopped
3/4 tsp salt
1/2 tsp pepper
1/2 lemon, juiced
2 cups cooked orzo (about 1 cup uncooked)
3/4 cup romano cheese (or parmesan)

Saute the onion in the butter for about 10 minutes, until soft. Add the garlic and cook another minute.  Stir in the flour.  Add the milk and spinach and cook for about 5 minutes.  Add the remaining ingredients and stir to combine.  Serve immediately.

Roasted Summer Veggies

We're in full swing of kindergarten-schedule adjustment 'round here.  Thankfully it's only half-day!  I don't think I would survive a whole day.  First grade is going to be a rude awakening.

And when I say "we're adjusting," I mean "we."  Literally.  All of us.  Well, except for Baby Bear.  He's adaptable.  He goes with the flow.  He rides along and blows bubbles and giggles at his sisters.  It's the life, I tell you.

Speaking of Baby Bear, he just turned one!  A whole year.  I ate chocolate cake in celebration.  And Baby Bear?  Well, he now gets to eat peanut butter.  Do I even need to tell you how much he loves it.

And he's supposed to drink whole milk.  He says no thanks.  About ten times a day.  Hmmm.  He's still nursing, which is probably partly why he won't drink a cup of cow's milk.  He swats it away every time I pull it out of the fridge.

I'm receiving suggestions if you have any.  My girls didn't love milk when they turned one, but this boy has taken it to another level.

And so on a completely unrelated note, I roasted veggies for dinner the other night.  We all enjoyed it.  Baby Bear popped the little chopped up veggies like I pop M&M's.

It was great.  Will be making these again soon.  I used to make them all the time.  Until I forgot about them.  And then I remembered!  Memory is a great thing.

And roasting food is a great thing.  Great texture, concentrated flavor, put it in the oven and let it magically turn into something wonderful to eat.

Roasted Summer Veggies
Inspired by In the Bluegrass and Beyond

2 zucchini, quartered then diced into small pieces
1 eggplant, peeled and diced into small pieces
1 onion, diced
1 red bell pepper, diced
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
Couscous, prepared, and shredded cheddar, for serving (optional)

On a large sheet tray, toss the chopped veggies with the olive oil, salt and pepper.  Roast in a 400 degree oven for about 35-45 minutes until soft and starting to brown.  Serve on top of couscous and sprinkle with shredded cheddar, if desired.  Also delicious by themselves!

Spring Green Quinoa Salad

After the Oatmeal Caramelitas I posted this weekend, I probably owe you an apology.  Oatmeal cookie bars stuffed with caramel and chocolate...

Since I've never been great at apologies, I just made you a salad instead.

Quinoa.  Asparagus.  Peas.  Feta.  Tossed with lemon vinaigrette.

So fresh.  So springy.

Am I the only one with a refrigerator drawer full of asparagus?  Don't get me wrong - I love it.  My dad and father-in-law grow copious amounts of awesome asparagus, and we eat it every day when it's in season (mid-April through May).

I love it.  And I really love receiving garden-fresh veggies from my family.  There's nothing like it.

Normally I just saute the asparagus with olive oil, salt and pepper.  But sometimes I like to do something a little different with the asparagus...like this salad.

Start with quinoa...remember quinoa?  It's our friend.  It's a seed and insanely healthy (fiber, protein, among other qualities that earn it an A+ on the nutrition scale).  So I had black and red quinoa, but you could easily use white.  I think it might be more visually appealing with white quinoa?  But I used what I had.  It all cooks the same, so it really doesn't matter.

And saute some asparagus with an onion.  And toss it together with feta and lemon vinaigrette.

It's fresh, it's springy and it's healthy.

Can't beat it.  Make it fast...asparagus season is almost gone!

Spring Green Quinoa Salad
Adapted from Heather Cristo Cooks

2 cups chicken stock
1 cup quinoa, rinsed (I used a combo of black and red quinoa, but you could use white)
1 bunch (about a pound) asparagus, sliced thin
1 T olive oil
1 onion, chopped
1 cup frozen petite peas
4 oz. feta cheese, crumbled

dressing:
2 T olive oil
1/4 cup lemon juice (about 2 lemons, juiced)
1 tsp dijon mustard
2 garlic cloves, minced (or 1 tsp garlic powder)
1/2 tsp pepper
1/2 tsp salt

Bring the stock to a boil in a medium saucepan.  Stir in the quinoa and cook over low heat for about 15-20 minutes, until the liquid is absorbed.

In a separate skillet, saute the onion and asparagus in the tablespoon of olive oil until crisp-tender (about 7-8 minutes).

In a large bowl, combine the quinoa, sauteed asparagus and onions, frozen peas (the heat from the quinoa and asparagus will thaw the peas) and the feta.  Whisk together the dressing and pour it on top.  Toss to combine and serve warm or chilled.  This is great with fish.

Cheddar Zucchini Rice

Another Pinterest recipe, people!

I pin.  I make.  We liked.  I will make again!

There's a lot of flavor packed into this side dish.  You can really taste the parmesan, zucchini and the creamy texture of the rice is just really good.

So you want to start with an onion and garlic in some olive oil and butter.  Olive oil because it has a higher burning temp than butter and butter because it adds yummy flavor.

Stir in the zucchini (I love the texture and look you get when you shred zucchini!) and cook it for a few minutes.  Zucchini is chalky if you don't cook it well, so you want it to get started early.

Then add the rice and stir it around to coat it in the fat and toast it a little bit.

Stir in the stock and seasonings and cover.  Let it simmer for about 20 minutes or so, just until the rice is done.

When it's done, stir in the cheeses and milk and put the lid back on.  Let it sit for a few minutes before serving.

Yum!  I'm going to have to make this again soon!

Cheddar Zucchini Rice
Adapted from Buns in My Oven

1 T olive oil
1 T butter

1 onion, chopped
2 garlic cloves, chopped

1 medium zucchini, grated
1 cup basmati rice (or white long-grain rice)
2 1/4 cups chicken stock
1 tsp salt
1/2 tsp pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup milk

In a medium saucepan (you'll need it to have a fitted lid too), heat the oil and butter over medium heat.  Saute the onion and garlic for about 5 minutes, until they begin to soften.  Add the zucchini and saute for another five minutes.  Add the rice and stir to coat.  Stir in the stock, salt and pepper.  Bring to a simmer, cover and reduce the heat to low.  Simmer for about 15-20 minutes until the water is absorbed and the rice is cooked.

Turn off the heat and stir in the cheeses and milk.  Cover and let sit for five minutes before serving.

Cheesy Broccoli Orzo

I've already confessed my love of Pinterest.

I pinned this recipe.

I made this recipe.

We all liked this recipe.

I will make it again!

Success.

Cheesy Broccoli Orzo
Adapted from Iowa Girl Eats

1 T butter
1 shallot, minced
1 cup orzo (I used a mixture of whole wheat and regular orzo)
2 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups broccoli florets (I used frozen; about 1/2 of a 12 oz. package)
1 cup shredded cheddar cheese
1/4 cup milk

In a medium sauce pan, melt the butter and saute the shallot over medium heat for about 5 minutes, until soft.  Add the orzo and stir it, coating it in the butter and toasting it for just a minute.  Add the stock, salt, pepper and broccoli.  Stir and bring to a simmer.  Cook over low heat, simmering uncovered until the orzo is cooked and the stock is absorbed.  Stir in the cheese and milk.  Let it sit for about 5 minutes before serving.

Broccoli Casserole

I made my mama's broccoli casserole for Thanksgiving.

I really love this and - guess what - it contains Velveeta.

My mom doesn't use Velveeta.  Except for broccoli casserole.

It's so delicious and creamy!

And the broccoli is so fine and creamy and the crackers are crunchy and the texture of this casserole really works for me.

Plus, it's a flavor from my childhood.

It's so good and not just for Thanksgiving.  I make it year-round.

Anytime you need a vegetable casserole with virtually no nutritional value, this is your go-to dish!

It's mine, anyway.

Happy Week-After-Thanksgiving.

Christmas here we come.

Broccoli Casserole

4 ten-ounce packages frozen chopped broccoli
2 sticks butter, divided
16 oz. Velveeta cheese
2 tubes Ritz crackers, crushed

In a large pot, bring about 2 inches of water to a boil.  Add the frozen broccoli and cover.  Cook for about 15-20 minutes until the broccoli is very tender.  Drain well and return broccoli to pot.  Add the Velveeta and one stick of butter.  Stir well until broccoli is fine and cheese and butter are melted.  Pour into a greased 9x13 baking dish.

Melt the other stick of butter and stir in the crushed crackers.  Top the casserole with crackers.  Bake in a 350 degree oven for about 30 minutes, until bubbly.  Let it sit for about 10 minutes before serving.

Green Bean Casserole

Have y'all seen the videos of hoards of people stampeding into K-Mart on Thanksgiving night?

They trample, push, shove, bite and claw their way to the aisles of junk sold at K-Mart.

People are insane.

And low-class.

If you're offended by this because you were among the hoard trampling others to snatch up a $10 trinket that you never knew you needed...well, I'm not sorry.

Just calling it like I see it.

Look on the bright side: we all have low-class habits!  Some are just lower-low-class than others.

Speaking of low-class, my grandmother considered green bean casserole low-class.  She never made it, so my mom never made it, and I think it's gross.  So I've certainly never made it.  Or eaten it.

Come on.  I know you agree with me.  It is gross.

But!  There is an exception, and here it is.

Pioneer Woman inspired me to try it...and try it I did.  It's unlike any other green bean casserole in the world.

There's no condensed soup or canned onion rings in sight.

Just a yummy homemade sauce with cheese and garlic!  And fresh green beans.

It's yummy, and I'm pretty sure that my grandmother would agree that this does not qualify as low-class.

Green Bean Casserole
Adapted from Pioneer Woman

2 pounds green beans, ends trimmed and cut in half
2 T olive oil
3 cloves garlic, minced
1/2 large onion, chopped
8 oz. cremini mushrooms, sliced
4 T butter
4 T flour
2 cups whole milk
1 tsp salt
1 tsp black pepper
Pinch cayenne pepper
1 1/2 cup grated sharp white cheddar cheese
2 oz. jar diced pimentos
1 cup panko breadcrumbs

Start by cooking the green beans.  Bring a large pot of water to a boil, then salt it and toss in the green beans.  Cook the beans for about 10 minutes, or until soft.  (I like green beans that are actually cooked; if you like crunchy beans, just cook them less.)  When the beans are done, place them in a large bowl of ice water to stop the cooking process and to keep them really green.  Drain and set aside while you make the sauce.

Heat the olive oil in a skillet.  Add the garlic, onion and mushrooms and cook over medium heat for about 8-10 minutes.  Add the butter and whisk in the flour.  Cook for a minute.  Whisk in the milk, salt, pepper and cayenne pepper.  Cook over medium heat until the sauce thickens.  Remove from the heat and whisk in the cheese and pimentos  Combine the sauce and the cooked green beans and toss well to coat.  Taste it and see if you need to add some salt - I added about another 1/2 tsp.  Add a little extra milk, if you like a thinner sauce.  I didn't, because I didn't want it to be runny.

Pour into a greased 4-quart baking dish and top with the panko breadcrumbs.  Bake in a 350 degree oven for about 25-30 minutes, until bubbly and golden.