Healthy Faux Mashed Potatoes - OMG Drive These Around the Block!

I've heard about making mashed potatoes from cauliflower.  I've heard they were delicious and I've heard about the health benefits.  None of this swayed me or made me the least bit interested in trying them.

But then I read and article and decided to take a gamble and try these.  Summer is here and the heat is making us crave light foods.  This is a two-fer...veggies and a faux starch side dish.  The flavor is fantastic and if you're trying to get veggies in your little sous chefs, this is the real deal.



1 medium head of cauliflower washed and chopped
1 tablespoon plain, non-fat Greek yogurt
1/4 cup low-sodium chicken stock
1 clove of garlic, rough chopped
1/4 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
Chopped chives for garnish
Kosher salt
Black Pepper

Heat a large pot of water to boiling, add a tablespoon of salt and the chopped cauliflower.  Boil until tender, about 10 minutes.  Drain in a colander and blot with a paper towel.  

Place the drained cauliflower in the bowl of your food processor, add in the garlic, chicken stock, yogurt and Parmesan cheese.  Pulse until smooth.  Stream in the olive oil,  Season with a pinch of salt and black pepper to taste.  Garnish with chopped chives.

Now you have a healthy, delicious, figure friendly side dish you prepare in a blink of an eye!




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Baked Sun Dried Tomato Gnocchi

Gnocchi, little morsels of comforting potato goodness.  An awesome side dish and so versatile.

1 package gnocchi
1 jar (8 ounce) sun dried tomato pesto (I like Classico)
3/4 finely grated Parmesan cheese
1 cup shredded mozzarella cheese
Kosher salt
Extra virgin olive oil

Preheat the oven to 350 degrees F.

Bring 2 quarts of salted water to a boil, add 1-1/2 tablespoons Kosher salt to the boiling water, then add gnocchi.  Return the water to a boil.  Cook gnocchi for 3 to 4 minutes drain.

Spray a casserole dish with non-stick cooking spray.

In a separate bowl, combine the gnocchi, sun-dried tomato pesto, half of the Parmesan cheese and a drizzle of extra virgin olive oil. Turn in to prepared casserole dish and top with the mozzarella cheese and remaining Parmesan cheese.

Bake on the preheated 350 degree F oven for 20 minutes.

My family devoured this cheesy goodness!

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Grillades and Grits

So what in the world are grillades (gree-yads) anyway?  

Many of you may think of New Orleans as a big seafood town and it is but it is also known for it's meats.  It all started when butchers started moving to New Orleans from the Gascony regions of France.

These butchers, as well as their decendents, monopolized the butcher market in New Orleans well into the 20th century.  Their influence provided a wide variety of meat cuts including the grillades, according to "New Orleans Cuisine. 14 Signature Dishes and Their Histories".

In the late 1880's grillades appeared on almost every brunch menu in the city. The "Sailors Breakfast" was first cooked in modest homes and was eventually served in the most affluent homes as well.

Also, the brunch concept started in New Orleans for the City's dock workers because most of them finished work around 10:00 AM and they still wanted breakfast.  So the boarding houses near the docks created a second breakfast and capitalized from the dock workers hearty appetites.

This recipe is adapted from Emeril Lagasse in his Commander's Palace days.

2 lbs. Chuck tender cutlets or Beef Top Round, about 4-inches in size

3 tablespoons Emeril's Essence or your favorite Cajun seasoning

1/2 cup All-Purpose flour for dredging

4 tablespoons Canola Oil

2 tablespoons butter

1 cup onions, chopped

1/2 cup celery, chopped

1/2 cup green bell peppers, chopped

1/1/2 tablespoons garlic, minced

4 ounces sliced button mushrooms

3/4 cup white wine (I used Pinto Grigio)

2 cups beef stock

2 bay leaves

1 teaspoon dried thyme

1 teaspoon Kosher salt

1/2 teaspoon cracked black pepper

1/4 teaspoon cayenne

1/2 teaspoon dried oregano

Baked Gruyere Grits (recipe follows)

Place the beef cutlets between two pieces of wax paper.  Using a meat mallet or heavy skillet, pound the meat to tenderize and break up some of the connective tissue.   Season the meat generously with Essence on both sides and then dredge through the flour.

Pre-heat oven to 350 degrees F.

Heat 2 tablespoons of Canola oil in a large cast iron skillet over medium high heat. Once the oil is heated add the floured beef, working in batches and adding more oil as necessary, just be careful not to overcrowd the skillet and steam the flour off.  Brown the meat about 3 minutes each side, until golden brown.

As the beef browns, transfer it to a platter and set aside.  Once all of the beef is cooked, add the butter to the skillet.  when the butter has melted, add the onions, celery, bell pepper and mushrooms to the pan.  Saute the vegetables until soft, about 7 to 10 minutes.  Add the garlic to the skillet and cook for 1 more minute, then add the wine to the skillet and reduce by half, about 3 to 4 minutes.  Scrap the brown bits from the bottom of the skillet while the liquid is reducing.

Stir in the beef stock, bay leaves, thyme, oregano, salt, black pepper, and cayenne to the skillet.  Bring to a boil, return the beef tot he pan, lower the heat to a simmer.  Cover the skillet and place in the oven and allow to cook for 1-1/2 hours, stirring occasionally until the beef is fork tender.  

When beef is tender remove from the oven, adjust the seasonings if necessary and serve over Baked Gruyere Cheese Grits.

While the beef is braising in the oven, get the grits started:

6 tablespoons butter, divided 4/2

4 cups water
1 teaspoon salt
1 cup Quick Cooking Grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon black pepper
1 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated

Grease a 2-quart casserole dish with 2 tablespoons of butter.

In a medium, heavy sauce pan, combine the remaining 4 tablespoons of  butter, salt and water over medium high heat.  When the mixture comes to a simmer add in the grits, stir to thoroughly combine.  Lower heat to medium and continue cooking the grits until thick and creamy, about 7 minutes, but can take as long as 15 minutes.

While the grits are simmering, in a medium bowl, whisk together the egg, heavy cream and black pepper.  Stir this into the cooked grits.  Note: at this point, I really thought the egg would curdle, but it didn't, so don't worry about tempering. Once combined, pour mixture into prepared casserole dish, top with the grated Parmesan and Gruyere cheeses and place in the 350 degree oven the beef is braising in and cook for 45 minutes.  Remove from oven and let stand for about 5 minutes.

So whether you're a dock worker or a high society bruncher, you now know about Grillades and Grits!  Everyone should, don't you agree?



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Tortilla Chorizo Stuffing

We spent Thanksgiving with family in New Orleans and I didn't get to cook or experiment.  I found this recipe in the Thanksgiving issue of Food Network magazine and have been so anxious to try it. 

I am so glad I did!  This stuffing is so unusual and so out of the ordinary!  I'm telling you this was so easy and a huge hit with the A.J. and my picky eater homegirlz.

Don't just tuck this away for Thanksgiving, it's a great side to steaks or any Tex-Mex fiesta you may be hosting.

6 tablespoons butter plus more for the baking dish
10 ounces Chorizo, chopped
2 bunches scallions, chopped
2 Four (4) ounces cans  chopped green chiles, drained
1 teaspoon ground cumin
1-3/4 cup chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
10 ounces or 3/4 of a 13 ounce bag of Tostitos Restaurant Style tortilla chips with a Hint of Lime, coarsely crushed
4 cups stale white bread cubes
12 ounces crumbled queso fresco cheese

Pre heat oven to 375 degrees F.  Butter a large baking dish.

Melt 4 tablespoons of butter in a large skillet over medium heat.  Add the chorizo, scallions, chiles and cumin.  Cook until the chorizo is slightly brown, about 5 minutes.  Add in the chicken broth and bring to a simmer.

In a large bowl whisk the eggs and cilantro.  Add in the tortilla chips, the bread cubes and crumbled cheese.   Season with salt and pepper to taste. Carefully toss to thoroughly combine.

Slowly pour in the chorizo mixture and toss to combine.

 

Transfer stuffing to prepared baking dish.  Dot with the remaining 2 tablespoons of butter.  Cover with aluminum foil and bake 30 minutes.  Remove foil and continue baking for another 30 minutes until golden brown.

Another reason not to stuff the turkey, but that's a story for another day.

 

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Coriander Rice

I never knew rice could be this good.  I never knew rice could be so beautiful, put a song on your lips and a zip in your do-da!  I mean I'm from New Orleans and I know all about rice and this is the deal plus a bag of doughnuts!

1/4 cup olive oil
3/4 cup minced shallots (about 4 shallots)
1-1/2 tablespoons ground coriander
1/2 teaspoon turmeric
2-1/4 cups extra long grain white rice
4-1/2 cups low-sodium chicken broth
1-1/2 teaspoons salt
1/4 cup chopped flat leaf parsley

Heat oil in a heavy pot over medium heat.  Add shallots ans saute until soft, about 4 to 5 minutes.  Add in coriander and turmeric   Stir to combine and cook for 1 more minute.  Add in rice and toss to coat.  Add broth and salt and bring to a boil.  Cover, reduce heat to low and cook for 20 minutes.  Transfer to a bowl and garnish with parsley and serve.

So simple.  Enjoy everyone!



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Garlic Truffle Gnocchi

Sometimes when you're grilling a steak or broiling  chicken you want a side that has a "pop" all its own.  You throw in a a little of this and a little of that, nothing real precise.  Suddenly, you've created something quite amazing.  Amazing is really mild, this is bang the side of your fist on the table and stomp your foot good!

Let's face it, after a long day at the office, I'm exhausted and don't want to make my brain work overtime.

NOTE:  An assortment of truffle oil can be found at Marshall's and TJ Maxx very economically priced.

1 box (16 ounces) gnocchi
2 tablespoons butter
2 tablespoons white truffle oil
4 cloves garlic, minced
1/4 white wine (Pinot Grigio)
2 tablespoons flat leaf parsley, chopped
1/3 cup grated Asiago cheese
Salt and Black pepper to taste

Heat a large pot of water and bring it to a boil, generously salt the water and add in the gnocchi.  Let the gnocchi cook for about 3 to 4 minutes or once it begins to float to the top.  Drain the gnocchi in a colander.

In a large high-sided skillet, melt the butter over medium-high heat.  When the butter begins to melt, add in the truffle oil.  Once the oil and butter are thoroughly heated, add in the garlic and cook for one minute.  Be careful not to let the garlic burn.  Add in the wine and cook for 2 more minutes.  Then add in the gnocchi and  allow it to brown just a little, enough to pick up all of the rich good flavor you just created in that skillet.

Once the gnocchi has lightly browned, sprinkle in the Asiago cheese and parsley and season with salt and pepper and you're done!

Could this be any easier and no extra brain cells were sacrificed!



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Creole Roasted Potatoes

Roasting potatoes is always an easy "go-to"side for me.  Season 'em up  and toss them in the oven and I'm clear for about 30 minutes to run around the kitchen at mach 3 with my hair on fire, getting everything on the table to feed the starving ninjas.

We've been friends for a while so i can tell you this...I love, love love spicy mustard.  Always have.  I loved slathering mustard on saltines as a kid  as my "special" snack.  Okay don't judge, it may sound gross, but try it, I dare you, it's what you've been looking for all of your life.  Sure, you can use yellow mustard instead...seriously, it's for one of those I want something REALLY good, but REALLY weird kind of days.

So let's jump to the next generation....my homegirlz don't just hate, they abhor mustard.  So that's all I need to know.

2 lbs. small (#1) Yukon Gold potatoes or fingerling potatoes, cleaned
1 medium yellow onion
2 tablespoons Creole Mustard or brown whole grain mustard
2 tablespoons extra virgin olive oil
2 tablespoons flat leaf parsley, fine;y chopped
Salt and pepper to taste

Pre-heat oven to 400 degrees F

Scrub the potatoes and pat dry with a towel.  Cut the potatoes in half and/or quarter them; you want to achieve approximate bite-size pieces.  Cut the onion in half and slice into thin slices.  Place the onions and potatoes in a medium size bowl. Drizzle in the olive oil, spoon in the mustard, sprinkle on the chopped parsley and fold all together with a spoon.  Season to taste with salt and pepper.

Spread the potatoes out in a single layer on a foil lined baking sheet, sprayed with non-stick cooking spray.  Place into preheated oven and bake for 20 minutes.  Use a spatula and flip the potatoes and continue baking for another 15 to 20 minutes, until potatoes are beginning to brown at the edges.

Hello gorgeous, where have you been all my life?

They had NO idea mustard was involved.  My favorite question, "Mom, these are really good, what's making them happen?"  Reply: "I could tell you but then you'd have to kill me."

So you see, there is life beyond Ranch dressing bacon and cheese, but I didn't say it.

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Golden Skillet Chicken with Vegetables

I happened to catch Jaime Deen's new show on the Food Network a couple of weeks ago.  I was extremely curious about his combination of fennel seeds and rosemary on chicken.  Well, curiosity got the best of me and I did this from memory since I was too lazy to walk to the next room to print out the recipe.

This was a fantastic week night meal...one pan..cooking in the oven; the only thing more I could asked for is elves to clean up the kitchen and dining room.

Reheat the oven to 350 degrees F.

Butterfly a whole chicken (fryer).  One the inside of the chicken make a snip on the breast bone, then hope the chicken, skin side facing you, holding the outer edges of the breast/wing, bend the chicken toward you until you hear the breast bone crack, now the chicken will lay flat. I find butterflying the chicken easiest with with poultry shears, but if you're an ace with a sharp knife, go for it!  

Season the underside of the chicken with salt and pepper then season the skin side with salt, pepper, 2 teaspoons crushed fennel seeds (I crushed mine in a mortar with a pedestal), 1 teaspoon dried rosemary. 

Peel two carrots, cut in half and then in to pieces about one-inch long.  Use about 4 to 6, scrubbed, #1  golden or fingerling potatoes, cut in half, 2 shallots, peeled and cut in half.  Place the veggies in a bowl, drizzle with olive oil and season with salt and pepper.  Toss the veggies to make sure they are evenly coated with the oil and seasonings, set aside.

Pre-heat a cast iron skillet over medium-high heat with 2 tablespoons of olive oil.  Once the skillet is hot, place the chicken in skin side down and sear for about 5 to 6 minutes.  Turn over and cook for an additional five minutes and add the veggies to the skillet around the outside perimeter of the chicken.

Place the skillet in the oven and cook for 1 hour or until a meat thermometer registers 170 degrees and the juices run clear.    Remove the chicken and veggies from the oven to a platter.  Loosely tent with foil and allow it to rest for about 10 minutes.  Return the skillet to the stove over medium heat and pour in 1 cup of white wine and de-glaze the skillet for 1 minutes, scraping up the browned bits.  then stir in 1 cup of chicken broth and reduce by half.  Stir in 1 tablespoon of butter.

Carve the chicken into serving pieces, serve with a generous portion of veggies and don't forget to ladle on that delicious pan gravy.  Garnish with a little chopped fresh parsley and you have yourself one heck of a meal!

Now that's a plate full of love! 

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Three Cheese Hasselback Potatoes

Baked potatoes are fantastic but sometimes, I dunno, I crave something potato-y with a little more bling to it. Well I have the ticket right here, it's adapted from a Robert Irvine recipe and it's way too easy for you not to try!

3- 4 medium size baking potatoes
1 lemon juiced
1/3 cup butter, melted
1 tablespoons fresh Italian parsley, chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/3 cup grated Fontina cheese
1/3 cup grated Gruyere cheese
1/3 cup grated Parmesan cheese

Pre-heat the oven to 400 degrees F.  Line a baking sheet with foil and spray with non-stick cooking spray.

Fill a large bowl a little more than halfway with cold tap water and stir in the lemon juice.  Place the peeled potatoes in the lemon-water.  This prevent the potatoes from oxidizing in the oven and turn a beautiful golden brown while baking.  While the potatoes are "tubbing" (allow them to stay in the water for about 5 minutes), blend together the melted butter, parsley, salt and pepper in a medium bowl.

Remove the potatoes from the water and pat them dry with a paper towel.  Slice the potatoes about 1/4-inch apart and about 3/4's of the way through the potato to create s series of uniform slices but still joined together at the bottom.

Now the fun part!  Dunk the potatoes in the butter mixture, making sure the slits are soaking up the butter too!  Place the potatoes on the prepared baking sheet and bake for 20 minutes.

After 20 minutes, remove the potatoes from the oven and drizzle the remaining butter over them. Now generously sprinkle the grated cheeses on top of the potatoes and bake an additional 15 minutes.  Just a heads up here, you're kitchen is going to smell amazing and you will get impatient, but these are so worth the wait!

Once the cheese is melted, remove the potatoes from the oven and serve.

Tell me how much these were worth the wait.

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Dead Camera Batteries and Tijuana Kitchen Rice

I saw Guy Fieri make this and it was a huge hit on our dinner table.  My only complaint, dead camera battery.  This was the only picture I got.

Anything that starts off looking this gorgeous, you have to figure it is going to be amazing!

So while my camera battery is taking it's time charging, let's get this rice going!

3 tablespoons Canola oil
1 jalapeno pepper, seeded and chopped
1 red onion rough chopped
3 Roma tomatoes, seeded and chopped
2 cups white rice
1/2 cup white wine ( I used Pinot Grigio)
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika (Spanish paprika, if you have it)
1 teaspoon black pepper
2 cups chicken broth
3/4 cup tomato sauce
3/4 cup water
1 teaspoon sea salt
3 green onions thinly sliced
1/2 cup crumbles Queso Fresco

Place the Canola oil in a large skillet with a tight fitting cover and heat over medium-high heat.  Add the jalapenos, onion and tomatoes and saute until the onions are translucent, about 2 to 3 minutes.  Add the rice and stir to coat with the veggies and oil and saute for about 3 minutes.  Deglaze the skillet with the white wine, about 1 minutes then add the oregano, cumin, paprika and black pepper.  Stir to thoroughly combine, then add the chicken broth , water and tomato sauce, bring to a boil and allow to boil for 1 minute.  Lower heat to simmer, cover and do not lift the lid for 25 minutes.

After 25 minutes, remove the cover, fluff the rice, season with salt and garnish with the green onions and Queso Fresco.



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Smoky Mountain Shrimp and Pasta Salad

This has to be one of the best summertime pasta salads!  It does not contain mayonnaise and it's not oily. 

This pasta salad has a fresh clean taste and is perfect for picnics and camping trips.  We even took it with us this past weekend for a day of fishing and tubing on Douglas Lake.

1/2 half each red and yellow bell peppers, diced
2 shallots or 1 small red onion, diced
3 garlic cloves, thinly sliced, divided
6 tablespoons olive oil
Kosher salt
Freshly ground pepper
2 tablespoons white Balsamic vinegar
2 teaspoons smoked paprika
1 lb. 26/30 shrimp, peeled and deveined
Non-stick Cooking Spray
3 green onions, thinly sliced
8 ounces rotini pasta, cooked al dente
2 tablespoons chopped flat-leaf parsley

Cook pasta to al dente, drain cover and set aside.

Heat grill to medium-high.

Combine the chopped bell peppers, onion, 2 of the sliced garlic cloves in a medium bowl.  Drizzle about 4 tablespoons of the olive oil over the peppers and onions.  Season with salt and pepper to taste.  Fold all together to thoroughly blend.. Set aside.

In another medium bowl, whisk together the vinegar, the smoked paprika and 2 tablespoons of olive oil. Remove half of the dressing from the bowl and set aside.  Add the shrimp to the remaining dressing and toss to combine.  Cover bowl with plastic wrap and refrigerate for 30 minutes.

Place grill skillet with small holes or a mesh bowl made for the grill on the pre-heated grill.  Spray the inside of the skillet or bowl with the non-stick cooking spray and allow to preheat on the grill for about 5 minutes. Place the bell pepper/onion mixture in the pan and cook, stirring occasionally, for about 10 minutes.  then add the sliced green onions and continue cooking for another 5 minutes. Transfer to a large bowl and set aside.
Place a grill pan back on the grill and spray again with non-stick cooking spray and allow to preheat for another 5 minutes. Add the shrimp to the pan and cook for about 5 to 7  minutes, turning as little as possible to achieve a nice sear on the shrimp. Once the shrimp have turned pink remove from grill and add to the bowl with the reserved pepper and onions.

Add the pasta and parsley to the bowl and gently toss to combine.  Drizzle the reserved dressing over the contents in the bowl and toss again to coat the pasta and shrimp.

This dish can be served warm or you can cover and refrigerate until you're ready to serve.





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Southern Tuscan Grits

The Italians and the French like to add butter and grated Parmesan, Romano or Asiago cheese to their grits right before serving to make them even more tasty and extra creamy.  This is a great side dish for pork, I served it along side Grilled Pork Chops with Garlic Relish It's too quick and easy not to try.

1-1/2 cups chicken broth

1-1/2 cups milk
1/2 teaspoon salt
1 cup quick cooking grits, uncooked
3/4 cup grated Romano cheese
3/4 cup grated Asiago cheese
1 teaspoon fresh basil, finely chopped or 1-1/4 teaspoon dried basil
1-1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon flat leaf parsley, finely chopped
1 1/2 tablespoons butter + butter for serving
1 tablespoons salt + Salt and Pepper to taste

In a small bowl or condiment bowl, blend together the basil garlic powder and onion power and set aside.

In a medium size pot, bring the chicken broth, milk to a boil.  Once the liquid begins to boil add the tablespoon of salt and gradually whisk in the grits.  Lower heat to medium and cook for about 5 minutes, stirring often, until thickened.

Remove the pot from the heat and . Stir in Romano and Asiago cheese, the seasoning blend, butter, and parsley.  Stir until well blended and don't be afraid to put some muscle into your stirring.  Season to taste with salt and pepper.  Serve with a pat of butter on top.

Mushrooms Parmesan

I guess if it will hold still long enough, I can "Parmesan" just about anything.  Something about cheese, especially Parmesan, Asiago, and Romano either separate or combined together, the aroma, the flavor, gives me the warm and fuzzies!

1/2 lb. sliced Baby Bella mushrooms
2 tablespoons chopped parsley
2 teaspoon garlic, minced
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons white wine

Preheat the oven to 350 degrees F

Place the mushrooms in a buttered baking dish, sprinkle with parsley and garlic.  Toss to combine.

Add 1/2 of the bread crumbs and half of the Parmesan cheese to the mushrooms...

Add the white wine,

Drizzle the olive oil and then toss again to combine all of the ingredients.

Sprinkle the remaining bread crumbs and Parmesan cheese over the top and give it a little drizzle of olive oil.  Bake at 350 degrees for 20 to 25 minutes.

Serve hot!  Savor, enjoy; there will not be any leftovers!

Don't forget to comment by September 29th on my Dinner@ 6 American Express Giveway post for your chance to win a $100 gift card!

Grilled Pineapple and Onion Salad

I saw the Neely's make this salad and couldn't wait to get in the kitchen to make this!  Wow, this salad tasted so amazing, perfect accompaniment to Jamaican Barbecue Pork Tenderloin.

1 large pineapple, peeled

1 red onion, cut in 1/2-inch thick slices

Glaze, recipe follows

1 bag baby spinach

Vinaigrette, recipe follows

Preheat grill to medium heat.

Cut the pineapple into 1/2-inch thick slices.

Using an apple corer, pierce a hole into middle of pineapple slices to remove the core.

That looks so slick!

Brush the pineapple and onion slices with glaze.

Place the pineapple slices on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.

Place the sliced onions on the grill, bush with a little glaze and grill until the onions begin to brown and turn sweet.

Place the grilled pineapple slices on a serving platter and top with the onion slices. Drizzle with Vinaigrette and serve.

Glaze

1 (8-ounce) jar pineapple ice cream topping

1 teaspoon Chinese five-spice

1/4 teaspoon cayenne pepper

1 teaspoon salt

Place all ingredients into a medium bowl and whisk together.

Vinaigrette

1 tablespoon Dijon mustard

1/2 cup orange juice

1/2 cup olive oil

Pour ingredients into a small bowl and whisk together.