Pizza Bread w/ Buffalo Roasted Cauliflower

March 31, 2014 at 5:09 PM | Posted in cheese, Jennie-O Turkey Products, pizza | 1 Comment
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Today’s Menu: Pizza Bread w/ Buffalo Roasted Cauliflower

 

 

 
Well if you live in or around Cincinnati you know it’s Opening Day. For this area as it’s always been it’s Christmas, Thanksgiving, and all the other Holiday tied into one day, Opening Day! It starts with 95th consecutive Findlay Market Parade that goes through the heart of Cincinnati and the party shifts on over to the Ball Park for the Red’s Opener. It’s the one day where kids can miss school for a day and you can call in sick to work, because they all know what you’re really doing! They might as well make it an official Holiday around here, which they’re trying to do I hear.

 

 

Pizza Bread Buffalo Cauliflower 005
It’s a perfect day out today, sunny with a high close to 70 degrees! About time don’t you think. What a Winter we’ve had, along with the rest of the nation. Went to Walmart early and finally got a new gas grill, our other one finally died after 8 years. I haven’t got it together yet but can’t wait to fire it up! I’d like to try to buy a small smoker hopefully here shortly. For dinner tonight something a little different, Pizza Bread w/ Buffalo Roasted Cauliflower. A buddy of mine came over and watched the Red’s Game with me, so I whipped this up for us.

 

 

 

Pizza Bread Buffalo Cauliflower 001
Started by preheating my oven to 400 degrees. I used a loaf of Goldminer California Sourdough Bread. I cut the loaf in half, lengthwise, and then cut halves into small slices. I think normally a French Bread Loaf is used but the Sourdough Loaf has fewer calories and carbs, plus it bakes just as well also. After cutting the bread, using a small basting brush, I spread a very light coat of Extra Virgin Olive Oil across the tops of each slice. Put them on a foil lined Cookie Sheet and baked them for about 4 minutes, just to lightly crust the tops. Removed them from the oven and assembled y Pizza Breads.

 

 

 

Pizza Bread Buffalo Cauliflower 004
For toppings I used a small can of Sliced Black Olives, Hormel Turkey Pepperoni, Jennie – O Turkey Breakfast Sausage (crumbled), fresh grated Light Havarti Cheese, fresh grated Light Monterey Jack Cheese, and Ragu Homemade Style pizza Sauce. As always I try to cut calories, fat, and carbs where I can on ingredients. The Jennie – O Turkey Breakfast Sausage comes in a roll. So I sliced several pieces of and crumbled them and fried them in Canola oil until they were done. Drained what little grease there was and it was ready to be used as a topping. I had bought the Light Cheese from Kroger, it comes in blocks and I grate and shred them myself. After heating the bread I topped them with the Ragu Sauce, then the Turkey Pepperoni, Crumbled Turkey Sausage, sliced Black Olives, and a blend of the Havarti and Monterey Jack to top everything off. These looked good and tasted even better! The Bread was nice and crusty, the Ragu Sauce added great flavor and seasoning, and the blend of the two Cheese was perfect. Very good recipe for Pizza Bread

 

 

 
I made this for the first time a while back and love it for a side to go with any dish! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! The Pizza Bread and Buffalo Roasted Cauliflower not my normal dinner but one delicious change! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

Buffalo Roasted Cauliflower

 

 

Ingredients:

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

 

 

Directions:
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

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“Meatless Monday” Recipe – Buffalo Roasted Cauliflower

March 31, 2014 at 8:21 AM | Posted in Meatless Monday | Leave a comment
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Buffalo Roasted Cauliflower

 

I made this for the first time a while back and couldn’t wait to have it again! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.

 

Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

Monday Morning Edition

March 31, 2014 at 8:18 AM | Posted in Uncategorized | Leave a comment

The WordPress.com Blog

In our fast-moving lives, it’s easy to sometimes miss out on great things. Before starting a new week on WordPress.com, be sure to check out the features that made a splash on  Hot Off the Press  last week:

Pro tip of the week: Did you know you can…

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March 31 is Oysters on the Half Shell Day

March 31, 2014 at 8:17 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

Oysters-and-Clams-on-half-shell-988x658

Interesting Food Facts about Oysters

  1. An oyster has a lifespan of over 100 years.
  2. The oyster has no head, no biting mouth parts and no arms or legs.
  3. An oysters two or three inches in diameter would probably be three to five years old.
  4. It takes about 25 to 28 months for oyster larvae to reach market size.
  5. Oysters feed year-round, though they feed less in winter because they need less energy.

Fun Fact:

All shelled fish should be alive when you eat them raw.  If they’re dead (closed), toss them back.

There are over 5,000 different species of oyster world wide.

 The flavor and color of oysters is influenced by the sand or sediment and the waters that they live in.

dvdr1

Today’s Food History

  • 1814 John Lineback patented the cottonseed hulling machine.
  • 1848 William Waldorf Astor was born. William Waldorf Astor was a cousin of John Jacob Astor IV…

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One of America’s Favorites – Cincinnati Chili

March 31, 2014 at 5:46 AM | Posted in cheese, chili, One of America's Favorites | Leave a comment
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A Cincinnati chili 4-way garnished with oyster crackers

A Cincinnati chili 4-way garnished with oyster crackers

Cincinnati chili (or “Cincinnati-style chili”) is a regional style of chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains, such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili, Pleasant Ridge Chili, Blue Ash Chili, and Dixie Chili. Restaurant locations are found pervasively in greater Cincinnati with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called “chili parlors”.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates “Chilifest” at Yeatman’s Cove on the Ohio River, with food and entertainment.
Cincinnati chili has earned the praise of national food critics Jane and Michael Stern, who raved “As connoisseurs of blue-plate food, we consider Cincinnati chili one of America’s quintessential meals.”

 

 

 

Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Thus, customers can order a:
* Bowl: chili in a bowl
* Two-way: chili and spaghetti
* Three-way: chili, spaghetti, and cheese
* Four-way: chili, spaghetti, cheese, and onions
* Five-way: chili, spaghetti, cheese, onions, and beans
and optionally, the:
* Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
The preceding basic menu is entirely traditional. Some chili parlors have altered the traditional menu method, declaring on their menus that a Four-way is chili, spaghetti, cheese, and either onions or beans. Other parlors have added ingredients to the traditional mix. For example, Dixie Chili offers a “Six-way” with the addition of garlic and Blue Ash Chili offers their “Six-way” with the addition of fried jalapeno caps. Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce is frequently used as an optional topping.
When served on a Coney style hot dog, dubbed the “Cheese Coney”, the chili is also topped with grated cheddar cheese. The default coney also includes mustard and a small amount of onion.

 
Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress, after which their Empress chili parlor took its name. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.
Empress was the main chili parlor in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started another chili restaurant called Skyline Chili.[4] Gold Star Chili came along in 1965, started by the four Daoud brothers who were originally from Jordan.

 

 

 

Kitchen Hints of the Day!

March 31, 2014 at 5:43 AM | Posted in Kitchen Hints | Leave a comment
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Hint #1 – To remove stale smoke smell, place dish of vinegar in room overnight.

 

 
Hint #2 – When frying with butter, put several drops of cooking oil in the pan first; then the butter won’t burn. (I’ve tried this! It works.)

 

Baked Pork Chops w/ Mashed Potatoes and Cut Green Beans

March 30, 2014 at 5:19 PM | Posted in Bob Evan's, greenbeans, JB's Fatboy Sauces and Rub, Pork, pork chops | Leave a comment
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Today’s Menu: Baked Pork Chops w/Mashed Potatoes and Cut Green BeansBBQ Baked Chops 004

 

 

 
Plenty of sunshine all day today, but had a light cool breeze and in the 40’s. They say it will hit close to 70 degrees tomorrow and sunny! Hope they’re right for tomorrow is Holiday here in the Cincinnati area, it’s Opening Day! The Red’s first game of the year and a positive sign Spring is here. Pulled my 4 wheel mobility cart out of the shed and charged it up and cleaned it up a bit. Went to Kroger for Mom and picked up a few things for her and home. For dinner tonight it’s a Baked Pork Chops w/ Mashed Potatoes and Cut Green Beans

 

 

 

 

 

 

BBQ Baked Chops 001

Had this Chop froze so I laid it out overnight in the fridge to thaw. It’s one of Pork Chops I had bought at Costco a while back. Costco has some of the finest meats around and the Pork Chops are right there with some of the best! I started by marinating them in J B’s Fat Boy’s Haugwash Barbcue Sauce. Just the name Fat Boy’s Haugwash makes my mouth water! If you’ve never tried any of their Rubs or Sauces you got to give them a try! The best I’ve ever had, bar none. Wish it was a little lower in calories and carbs but it’s worth cutting back on other things to fit this in the dinner. Anyway I marinated the Chops in the Sauce and refrigerated it for 4 hours. I removed the chops from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chops in a Cast Iron Skillet, browning both sides then baked the Chops at 400 degrees for 20 minutes flipping the Chops over after 10 minutes, internal temperature was at 150 degrees. They came out moist, tender, and delicious!

 

 

 

 

 

 
For one side dish I heated up some Bob Evan’s Mashed Potatoes, just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I heated up a small can of Del Monte Cut Green Beans. Also had a slice of Klosterman Wheat Bread and an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

Springtime Calls for Roasted Radish Salad

March 30, 2014 at 11:07 AM | Posted in PBS | Leave a comment
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This recipe just screamd “It’s almost Spring”, Roasted Radish Salad. You can check out this recipe and whole lot others at http://www.pbs.org/food/

 

PBS3

 
Springtime Calls for Roasted Radish Salad
Ingredients
1 small batch of breakfast radishes, trimmed
Olive oil
Salt
4 cups arugula
Juice from 1 lemon
1/4 cup olive oil
Salt
Pepper
2 large eggs, boiled and quartered
1/2 avocado, diced
Directions
Preheat the oven to 400 degrees F. Place the radishes in a small baking dish and toss them with a tablespoon of olive oil and a few pinches of salt. Transfer to the oven and roast for 15 minutes. Set aside.
In a small bowl, whisk together the lemon juice, 1/4 cup of olive oil and a few pinches of salt and pepper.
To a large bowl, add the arugula and radishes and toss with the lemon vinaigrette, until thoroughly coated. Transfer to a serving plate; place the diced avocado on top and arrange the sliced boiled eggs around the salad. Serve as a side salad or as a main course.
Yield: Serves 4 as a side salad; Serves 2 as a main course

 

 
http://www.pbs.org/food/fresh-tastes/roasted-radish-salad/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes

March 30 is National Turkey Neck Soup Day

March 30, 2014 at 10:59 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

turkey-neck-soup-600x420

Interesting Food Facts about Turkey Neck Soup

  1. The turkey is named “Tom”, because Ben Franklin always teased “Tom” Jefferson for not picking the turkey as the national bird
  2. The turkey was never a staple for native Americans because they were seen as weak.  They were only eaten in times of famine.
  3. Turkey chicks have a tendency to drown on rainwater.  They become curious about the phenomenon above their heads, and look until they drown.
  4. “Legend has it” in the 1800’s they cross-bred turkey and chicken into “turken”.
  5. All major documents signed in the founding of the United States used the quill (feather) of a turkey for their signing.

Fun Fact:

An old American way to celebrate the end of Winter and the promise of Spring.

Turkey Neck Soup is pretty much what it says – a soup whose stock is made from turkey necks.

The tough neck meat helps make soups…

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Our Best Spring Recipes – EatingWell

March 30, 2014 at 5:54 AM | Posted in Eating Well | Leave a comment
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With Spring, hopefully, right around the corner here’s EatingWell – Our Best Spring Recipes. It’s all from EatingWell website, the link is at the bottom of the post.

 

 

Our Best Spring RecipesEating Well

 

Celebrate the fresh flavors of spring’s best fruits and vegetables with our best recipes for spring.
With spring comes warmer weather, farmers’ markets and the fresh flavors of spring vegetables and spring fruits. Our best recipes for spring, featuring asparagus, rhubarb, snap peas, cherries and more spring vegetables and fruit, are perfect for potlucks, picnics and brunches, as well as easy weeknight meals. Try our Chicken & Snap Pea Stir-Fry over Angel Hair Pasta recipe for a spring chicken dinner or our Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts recipe for a healthy salad recipe…….

 

 

Shrimp & Spinach Quiche
This healthy quiche recipe is perfect for entertaining—the quiche can be made ahead and is just as flavorful served warm or at room temperature. Filled with shrimp, spinach, oregano, caramelized onions and feta cheese, this healthy quiche with a whole-grain crust is perfect for breakfast or brunch, or served with a light salad for lunch…..

 

 

Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
Serve this hearty salad recipe—combining red cabbage, blue cheese and glazed walnuts—as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job…..

 

 

* Click the link below to get all the Spring Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/our_best_spring_recipes?sssdmh=dm17.727040&utm_source=EWTWNL&esrc=nwewtw031114

 

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