Garlic Cauliflower Mashed Potatoes Vegetarian Slow Cooker Recipe

Garlic Cauliflower Mashed Potatoes Slow Cooker Recipe

Cooking time: 2-3 hours on high or 4-6 hours on low

1 head of cauliflower
3 cups water
4 large garlic cloves, peeled
1 tsp salt
1 bay leaf
1 Tbsp butter
Milk (if needed)
Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.
2.  Add in the water, garlic cloves, salt and bay leaf.
3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4.  Remove the garlic cloves and bay leaf.  Drain the water.
5.  Add in the butter and let it melt.
6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.
7.  Salt and pepper to taste.  Serve with chives or green onions.

Healthy & Organic Vegan Recipes - Easy Guacamole

Ingredients

1/2 red onion, chopped
2 jalapeños, seeded and finely chopped
pinch of salt
juice of 1 lime
4 medium avocados
sprinkle of cilantro, chopped finely

Instructions

Mix the onion and jalapeño together with the salt and the juice of 1 lime. Let sit for a few minutes.
Meanwhile, roughly mash the avocados.
Mix the onion and jalapeño into the avocados and garnish with cilantro, to your taste.
Serve with tortilla chips or on top of your favorite taco or other Me

Cooler Corn!

Pretty simple idea but it is amazing you take all of your corn and throw it in a cooler and porn boiling water over it enough so they float.

Close the cooler up and in about 30 minutes the corn will be perfectly cooked and will stay perfect for 1-2 hours if you keep the lid shut.

Great for camping and BBQ's!

Broccoli Cheddar Quinoa Bites

ingredients

• ¾ cup uncooked quinoa, rinsed
• 1½ cups water (or vegetable broth or chicken broth)
• 2 eggs, lightly beaten
• 2 cups broccoli florets, finely diced
• 1 cup yellow onion, finely diced
• 1 garlic clove, finely minced
• 1½ cups shredded cheddar cheese
• ½ teaspoon paprika
• Crushed red pepper (optional) to taste

instructions

1. In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
2. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
3. Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
4. Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

Fresh Herb Homemade Slow Cooker Tomato Sauce

Fresh Herb Homemade Slow Cooker Tomato Sauce

Herbed Tomato Sauce for Pasta or Pizza Crock Pot Recipe.

This is amazing, made easy with the crock pot. Less expensive than jarred processed brands and tastes so much better! Made with fresh herbs. This is best when you buy everything fresh! Farmers market here we come!

Ingredients

3 TBS Olive Oil

1 Large Onion, Chopped

1 Medium Bell Pepper, Core and seeds removed, Chopped

2 Cloves Garlic, Peeled and minced

1 LARGE (28 Oz) Can Crushed Tomatoes in their juices

2 Small (6 OZ) Cans Tomato Paste

1/2 Cup Wine

2 TBS Chopped fresh Oregano

2 TBS Chopped fresh basil

2 TBS chopped fresh Rosemary

3 TBS Chopped fresh Thyme

1 Large Pinch Salt

Several turns of a Pepper Grinder to taste

2 TBS Balsamic Vinegar

Cooking Directions

Break out a 6 Quart Slow Cooker, set on Low

But first, in a large Sauté pan or skillet, heat the Olive Oil over medium heat.

When hot and just starting to smoke, add Onions and peppers and sauté for about 6 minutes, stirring occasionally until the onions begin to turn translucent.

After 5 minutes, add the garlic and continue to cook for ONLY 1 minute more to release the garlic oils.

Transfer the vegetables into the slow cooker. Add the canned tomatoes and paste

Stir in the wine and stir to mix everything.

Add the spices, stir one more time, close the lid and leave the cooker closed for 8 hours.

After 8 hours, open the lid and use a hand blender to puree the sauce. If you do not have a hand blender you can puree in batches in a blender or food processor.

Now, add the final ingredient some sweet Balsamic Vinegar, mix well

Taste the sauce and add more salt or pepper if needed.  Be careful to not over salt as this sauce will may be used to season already salted food.  Better too little than too much.

Return to the slow cooker, set it on high and check every fifteen minutes for the degree of thickness you want the sauce.

Serve over pasta, as a pizza sauce, or cooking sauce. Store fresh in the refrigerator for up to 2 weeks, or freeze immediately in plastic freezer bags, 2 cups worth is ideal.

Texas Roadhouse Cinnamon Butter Recipe

CINNAMON BUTTER

Texas Roadhouse Copycat Recipe

This recipe is almost spot on to the Cinnamon Butter you will get in the restaurant, it is so good and will go with almost any bread. This recipe is especially good in the fall and will be a hit around thanksgiving.

Ingredients:

• 1 stick unsalted butter, room temperature
• 1/4 cup powdered sugar
• 1 tablespoon honey, add more to taste
• 1 teaspoon cinnamon, add more to taste

Mix all the ingredients together in a bowl and store in the refrigerator.

Oven Baked Awesome Sweet Potato Tots!

Oven Baked Awesome Sweet Potato Tots!

Ingredients

6 Russet Potatoes, peeled and diced
1/4 cup milk
1 cup flour
2-3 eggs, beaten
2 cups crushed Pop Chips

Directions

Preheat oven to 400˚F.

Boil potatoes in a large pot until barely fork tender, about 20 minutes.  Drain and return to pot.

Gradually add the milk and mash the potatoes with a potato masher until mashed, but still lumpy.  You might not need to use up all the milk.  It is important to keep the potatoes lumpy and a little dry so it is not so messy to roll into balls.

Separate the eggs, flour and potato chips in three bowls; set aside.

Form the potato mixture into 1-inch balls and place on wax or parchment paper.  Roll each ball first into the bowl of flour, then the egg and finishing with the chips.  Once coated, form the balls into the tots formation.  Place on baking sheet.

Bake for 12 to 15 minutes, until crispy and golden brown.

P. F. Chang's Chicken Lettuce Wraps!

P. F. Chang's Chicken Lettuce Wraps

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4 -5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1 -2 teaspoon garlic and red Chile paste

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, and lemon juice and sesame oil.

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Sauté chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce “cups".

Top with “Special Sauce".

DONE!

Dinosaur Bar-B-Que Mac & Cheese!

Dinosaur Bar-B-Que Mac & Cheese!

INGREDIENTS

1/2 cup vegetable oil

1 1/2 cups onions, diced

3/4 cup green pepper, diced

1 teaspoon chopped garlic

4 ounces flour

3 cups water

3 cups half-and-half

14 ounces sharp cheddar cheese, shredded

5 ounces Colby cheese, shredded

10 ounces American cheese, shredded

4 ounces pecorino Romano cheese, shredded

1 teaspoon kosher salt

2 teaspoons lemon pepper

1 teaspoon sugar

2 teaspoons yellow mustard, French's

2 teaspoons white vinegar

1 1/2 teaspoons Tabasco sauce

1 1/2 lb s elbow macaroni

8 ounces shredded cheddar cheese

2 tablespoons pecorino Romano cheese

Instructions
		Pre-heat oven to #75 degrees. Cook pasta til al-dente. In a skillet saute half of the onions and half of the peppers til soft. Toss in garlic and cook for a minute. Add ground beef, cook until it looses its pink, season with 1 1/2 tsp of both salt and pepper. Mix in Mutha Sauce and set aside.
		In a sauce pan, melt butter, fry up the remaining onion and pepper till soft. Add in flour and whisk til thoroughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly remove from heat. Stir in 2 cups Cheddar, the parmesan, mustard, and remaining salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta.
		Grease a 9×13 pan, spread the beef mixture on the bottom. Spread the mac and cheese on top. Top with remaining cheese. Bake for 30-45 mins.

Oven Baked Sweet Potato Fries!

Oven Baked Sweet Potato Fries!

Ingredients:

• 3 large sweet potatoes, cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin
• dash cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp salt or seasoned salt

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, toss together all ingredients until potatoes are evenly coated with oil and spices.

Place potatoes on a single layer on a baking sheet and bake for about 30 minutes, or until done.

I really like to eat these plain, but you could serve with ketchup, a ranch dressing dip or barbecue sauce. Enjoy your baked sweet potato fries!

Dijon Deviled Eggs!

Dijon Deviled Eggs!

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
• a few leaves of fresh flat-leaf parsley, finely chopped, optional
• freshly ground black pepper
• salt, to taste
• paprika, optional

Preparation:

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters. Recipe can be doubled.

Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup any flavor Hot Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (9.75 oz. each) Chicken Breast in Water, drained OR 2 cups shredded cooked chicken

Directions

• Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth.
  
  Mix in salad dressing, Hot Sauce and cheese. Stir in chicken.
  
  Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Salad with Balsamic Honey Vinegerte

 

Salad with Balsamic Honey Vinegerte

Ingredients:

Salad:

1 Cup Baby Spinach, 1 Cup Romaine

1/4 Cup Sliced Miniature Peppers

Sliced Sharp Cheese to your Liking

Croutons

Dressing:

1/2 cup extra-virgin olive oil

2 Tbsp. balsamic vinegar

1 tsp. dijon-style mustard

1 tsp. honey

1 clove garlic, minced (optional)

1 shallot, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Preparation:

In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week.

Makes 2/3 cup dressing.

Salad with Olive Oil Balsamic Vinegerate

 

 

Salad with Olive Oil Balsamic Vinegerate

Ingredients:

Salad:

1 Cup Baby Spinach, 1 Cup Romaine

1/4 Cup Sliced Miniature Peppers

Sliced Sharp Cheese to your Liking

Croutons

Dressing

1/4 cup balsamic vinegar

2 teaspoons dark brown sugar, optional*

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Directions

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Wild Rice with Pine Nuts

Wild Rice with Pine Nuts

Ingredients

2 cups chicken broth

1 1/2 cups wild rice blend (or 1 cup brown rice and 1/2 cup wild rice)

1 tablespoon butter

Salt

1/3 cup pine nuts, toasted

1/4 cup chopped flat-leaf parsley

1 tablespoon extra-virgin olive oil

Pepper

Directions

In a medium saucepan, bring the broth, rice, butter and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff the rice.

Add the nuts, parsley and olive oil to the rice and toss to combine; season with salt and pepper.