Tuesday, May 16, 2017

Skinny Cauliflower Mac and Cheese

Less fat AND less calories. Except taste and flavor is not compromised AT ALL! So cheesy, comforting and irresistible! We added a bacon sprinkle for a little guilty pleasure.

3 cups cavatappi pasta
2 cups cauliflower florets
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup half and half, or more, as needed
2 oz cream cheese
2 tsp Dijon mustard
1/2 tsp garlic powder
1-1/2 cups shredded sharp cheddar cheese (or mix of cheeses)
Kosher salt and freshly ground black pepper, to taste
Bacon, optional
2 Tbsp chopped fresh chives

  1. Preheat oven to 375˚F.
  2. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
  3. Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.
  4. Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
  5. Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
  6. Sprinkle with cooked bacon pieces, if desired.
  7. Place into oven and bake until bubbly, about 12-15 minutes.
  8. Serve immediately, garnished with chives, if desired.

6 servings

Damn Delicious


4 avocados, halved, seeded and peeled
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
1/2 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 Tbsp chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

6-8 servings

Food Network (Alton Brown)

Mexican Corn Dip

The traditional Mexican street corn is turned into the best dip ever. It was a huge hit at our neighborhood game night.

3 Tbsp unsalted butter
6 cups (28 oz) corn kernels, frozen, slightly thawed
1 jalapeño, seeded and diced
4-1/2 Tbsp mayonnaise
4-1/2 Tbsp crumbled cotija cheese
3 Tbsp chopped fresh cilantro leaves
1 teaspoon ancho chili powder (or regular chili powder)
1 large clove garlic, pressed
Juice of 1 large lime

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Cool corn slightly, then stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately.

8-10 servings

Damn Delicious

Costco BBQ Ribs

After several attempts to cook the pre-rubbed St. Louis ribs from Costco, I think we finally figured out the magic cooking combination to get moist and not-too-charred BBQ ribs.

1 pkg Costco St. Louis ribs
Sweet Baby Ray's BBQ sauce

Preheat oven to 325˚F. Wrap each slab of ribs in heavy-duty foil and seal. Place both packets on large cookie sheet or baking dish. Place in oven on center rack and bake for 3 hours.

Preheat grill to medium. Remove ribs from foil and place on grill meat side up. Baste top with BBQ sauce and grill for 5 min. Flip, baste again and grill for about 5 min. until nice grill marks appear. Flip and grill for 2-3 min. just to caramelize sauce on bottom.

6-8 servings