Delicious Mashed Cauliflower!

I hope you love garlic like the Wise house does! This mashed cauliflower recipe is a garlicky heaven! If you don't like such a strong taste of garlic you can always decrease the amount you use. As I mentioned before, I love potatoes, but it is nice to mix it up sometimes. And why not? It is SO good! So, I was a little tricky and told Hubs it was mashed potatoes until we were finished with dinner. I asked him if he liked the mashed potatoes and he said yeah! I said, ha well good, it was cauliflower.

On a side note, our fridge had a catastrophe this week. It has been acting odd for about a week and a half but I blamed it on Hubs not closing the fridge all the way. Ha oops, I was wrong! Sorry hun! It works when it wants, and then completely shuts off when it feels like it wants to. I finally got a repair man out here and they are ordering parts to get it fixed. Because of this little set back, I guess I won't be using cold ingredients for a bit. Wish me luck with that!

Happy Thursday!! 

"Cheesy" Mashed Cauliflower 

GF/DF

Ingredients:

1 head fresh cauliflower

6 cloves of garlic
1/4 t salt
1/4 t pepper
1/3 cup extra virgin olive oil
1/3 cup DF/GF sour cream
1/3 cup DF/GF parmesan cheese
2 T fresh green onions

What to do:

Lets get cooking! First off, Preheat your oven to 350°.

Wash your head of cauliflower and remove the outer green leaves if present.

Remove the florets from the stalk and place in a medium baking dish.

Peel your garlic.

Add the garlic into the baking dish with the cauliflower.

Sprinkle with the salt and pepper.

Cover the baking dish tightly with aluminum foil.

Cook the cauliflower for about 45 minutes or until the florets have softened.

CAREFULLY Remove the tin foil. Steam will escape when you lift the edge of the foil.

You have two options here. You can use a food processor (easiest option) or you can mash by hand. Process until almost smooth.

Add in the olive oil, sour cream, and parmesan cheese and process for another minute or until completely smooth.

Give it a taste as you may need to add additional salt and/or pepper. If you are ready to eat, dig in. I usually get my mashed cauliflower together and then transfer to a baking dish and pop in the oven to make sure the cauliflower is warm throughout.

Thanks Y'all!!

-Wise Wife

Thursday Night Supper with the Hubs

Cauliflower Fousfous, Not so Dairy Creamed Corn, Bourbon Brown Sugar Brussells Sprouts, Honey Mustard Oven "Fried" Chicken

It's a simple night just be and my hubs. I decided to spoil him with a yummy supper because he works so hard all day. He has no idea he is eating healthy :) 

Cauliflower Fousfous

Dairy Free

This wonderful "couscous," or fousfous as my husband likes to call it (ya know, fake couscous) can be served hot or cold. Whichever you prefer. If you are taking it to a potluck or picnic, I would keep it cold for convenience. If you're serving at home, go ahead and take the extra step to heat it up.

Ingredients:
1 Head raw cauliflower 
1 cup cherry tomatoes - halved
1/2 red bell pepper - chopped
1/2 c black olives - cut once lengthwise
2 T chopped cilantro
2 T chopped parsley

1/2 t garlic powder
Salt and Pepper to Taste

2 T lemon juice
2 T olive oil

Cutting the cauliflower off the stalk, pulse in a food processor until it resembles the look of couscous. Do not over pulse!

In a medium bowl combine the ground cauliflower with the rest of the ingredients. Stirring to throughly mix. (If you aren't dairy free, you could always add a little feta in at this point)

If you are serving cold, simply cover with plastic wrap and refrigerate until you are ready to serve. (at least an hour) If you are serving hot, transfer to 2 qt sauce pan and heat over medium heat until hot all the way through

Helpful Hint: You can make this recipe ahead. Just cover with plastic wrap before heating and refrigerate the night before :) 

Not So Dairy Creamed Corn
Dairy Free

Who doesn't love creamed corn? If you live in the south anyway, creamed corn or "corn off the cob" as my grandmother use to call it, is pretty much a staple. I have found a way to make this dairy free and it is so simple. I adapted this from my grandmother's recipe who would be so proud of me if she were still with us today.

Ingredients:

4 Ears fresh corn

1/2 T Sugar (optional but yummy)

1/4 c Almond Milk (or other milk substitute you prefer)

1 T Butter Substitute (I use Earth Balance Soy free buttery spread)

Salt and Pepper to taste

Cut the kernels of the cob, making sure you scrape the natural milk from the cob.

Helpful Hint: Use the bowl off the food processor to make it easier to get the kernels off the cob and into a bowl without them flying all over the counter (can you tell I have done that before?)

Melt the butter substitute in a cast iron skillet (or regular skillet if you prefer) over medium high heat. Add the corn and juice from the corn into the skillet. Add in the almond milk and sugar to the corn

Let simmer for 10 minutes. The mixture should thicken up a bit

This is the consistency you are going for

Add in your salt and pepper to taste and enjoy!

Bourbon Brown Brussells Sprouts

Ingredients:

4 Cups Brussells Sprouts 
1 T Balsalmic Vinegar
1 T Bourbon
1 1/2 T Brown Sugar 
Dash of Salt and Pepper

I forgot to put the brown sugar in the ingredients picture, but this is the kind I use

Helpful Hint: The alcohol will cook out so don't worry. I only use it for the flavor. 

Preheat oven to 375°

Wash and trim the brussells, getting rid of any dark outer leaves and the hard part of the stem.

In a small bowl, mix all ingredients together with the brussells. Toss to coat.

Transfer to a baking dish and cook for 25-30 minutes or until golden brown 
Yup thats it! Love a simple recipe, don't you? Hope it's yummy!


Honey Mustard "Oven Fried" Chicken 

Ingredients:

2 boneless, skinless chicken breast 
1/2 cup Italian breadcrumbs
1 t Garlic Powder 
4 T honey mustard 
t Salt
t Pepper

Trim up the chicken breast if necessary. Laying the breast out on a cutting board, salt and pepper the side of the chicken facing up. Sprinkle with garlic powder, Spread a thin layer of honey mustard on top of the chicken.

Layer a small baking dish with breadcrumbs for coating. 

Lay the chicken honey mustard side down on top of the bread crumbs. Using your fingers push down on the chicken to ensure that side is completely covered. 

While the chicken is in the baking dish, sprinkle with salt, pepper, and garlic powder. Spread a thin layer of honey mustard on the side facing up. 

Flip the chicken over, covering the second side with bread crumbs (sorry I forgot to take a picture of this step)

Transfer the two chicken breasts to an oiled baking dish 

Bake at 350° for 40 minutes.

Hope you enjoy your supper! Let me know if you have any questions. 

Thanks Y'all!

Wise Wife