July 21, 2014

Parmesan Chive Creamed Cauliflower


 
Creamed Cauliflower has long been a favorite side dish of mine. It's texture and look mimics the popular mashed potatoes but it's not nearly as heavy and calorie laden. I make mine similar to potatoes by mixing steamed cauliflower with butter and milk until creamy then adding salt, pepper, and chives. For this recipe, I added garlic and Parmesan cheese but this cauliflower is delish even on it's own {and no gravy needed!}.

 Ingredients:

  •  One head of cauliflower
  • 6-8 tbsp milk
  • 4 tbsp butter, softened and diced
  •  1/4 cup Parmesan cheese, shredded
  • Optional: pressed garlic or garlic powder
  • salt/ pepper to taste
  • chives, diced for garnish

Directions:

  1. Clean and trim cauliflower, discarding the stem and leaves.
  2.  Chop into chunks and place in a steamer or pot with water and a lid and steam until fork tender, about 15-20 minutes.
  3. Add cauliflower into a food processor. 
  4. Add butter and milk (I start with 4 tbsp milk and gradually add more if I want it creamier). Pulse until smooth.
  5. Add garlic now if using along with Parmesan cheese. 
  6. Pulse to mix then season with salt and pepper.
  7. Serve warm garnished with diced chives.
  8. I served sauteed chicken on top of the mashed cauliflower with a green salad on the side. Delish!

Add chopped cauliflower to a steamer and steam for 15-20 minutes until tender.
Add cauliflower to a food processor along with 4 tbsp butter and milk (add as much as you want until you get the creaminess you like). Pulse until smooth then mix in Parmesan cheese.

Optional: add fresh garlic. Finally season with salt and pepper. 
Garnish with diced chives and serve warm. No need for gravy or sauce!

Fluffy, creamy and {dare I say] better than mashed potatoes!
Well at least better for you :)
I served sauteed chicken on top of my creamed cauliflower 
with a fresh green salad on the side.
So for dinner tonight, forget the potatoes and try this delicious creamed cauliflower instead! 
Enjoy~


July 17, 2014

Broccoli Cheese Soup and Borden Dairy's Mooo-dy Summer Mania!


I don't know about y'all but we are big milk drinkers in our house, especially my daughter Ava. We live in a small town but luckily Wal-Mart here carries my favorite milk brand: Borden. Today I want to share with you a delicious recipe I made with Borden milk: Broccoli Cheese Soup. Creamy, cheesy, and chock full of broccoli goodness, the base of this soup is simply Borden milk and stock with some veggies and seasoning! Easy peasy {and oh so cheesy!}. 

From now until July 31st you {or your kiddos!} can win some pretty awesome prizes courtesy of Borden and the fun book series Judy Moody and Stink! Purchase Borden half gallons and enter the unique code found on the container to download exclusive items/activities from Mooo-dy Summer Mania.
There are a total of 9 downloadable items you can choose from when you enter your code, including downloadable stories about Judy Moody and Stink – including an original, never-before published story – sample chapters from the books, and activities. 
Enter your codes here: bordendairy.com/moodymania

Wait there's more!

 Be sure to enter the Way Cool Sweepstakes too for a chance to win some uber-awesome prizes!
o   Grand Prize – Complete Judy Moody and Stink library signed by the author/illustrator
o   First Prize – signed copy of New Judy Moody and Stink Book
o   Second Prize – Mystery Judy Moody and Stink Book
Third Prize – Uber-Awesome Temporary Tattoo
Hurry! This promotion runs through July 31st! 

Scroll down for the Broccoli Cheese Soup recipe and learn more about this awesome promotion!

Borden milk is putting the “moo” in Megan McDonald’s Judy Moody series with a summer reading campaign featuring the nine-year-old and her brother, Stink, Mooo-dy Summer Mania.

Ingredients:

  • 3 small/medium heads of broccoli (stems removed and broccoli florets diced)
  • ½ cup shredded carrots
  • 1 small sweet yellow onion, minced
  • 2 garlic cloves. pressed
  • 2 cups chicken stock
  • 2 cups cheddar cheese, shredded (plus additional for garnish)
  • 5 tbsp butter
  • 4 tbsp flour
  • 3 cups Borden milk (I used 2%)
  • ½ tsp. ground nutmeg
  • ½ tsp. dried thyme
  • salt and white pepper to taste
  • bread, toasted for serving


Directions:

  1. In a small skillet, melt 1 tbsp butter over medium heat. Add onions and garlic and saute until softened. Remove from heat.
  2. In a large pot or double boiler, add remaining 4 tbsp butter. Melt over medium heat and whisk in flour to make a roux (mixture will clump).
  3. Turn heat to medium low, slowly whisk in milk and chicken stock until smooth. 
  4. Bring to a simmer and add onions, carrots, and broccoli.
  5. Stir, bringing back to a simmer, and cover and cook for 20 minutes until vegetables are tender. 
  6. Stir in cheese, nutmeg, thyme, salt, and pepper. Whisk until smooth and let simmer for a couple more minutes.
  7. If you like a smooth soup without the chunky vegetables pour the soup into a food processor or blender and pulse for a few seconds until smooth. I like some texture to my soup so I added half my soup to a food processor and left half in the pot.
  8. Serve warm topped with more shredded cheddar cheese and toasted bread on the side.
Start by melting 1 tbsp butter  in a skillet. Add diced onions and garlic and saute until softened. Remove from heat.
In a large pot add 4 tbsp butter. Let melt then whisk in flour to make a roux.  
I use a lot of broccoli in my soup {well, it is broccoli soup}. 
This is 3 heads of broccoli, stems removed and florets diced.
Now add 3 cups of Borden milk {I used 2%} and 2 cups of chicken stock.
If you want this to be vegetarian you can use vegetable stock but I love the depth of flavor chicken stock adds to soup. 
Slowly whisk the milk and stock in to the roux and bring to a simmer over med-low. 
I like to add a variety of veg to my soup so along with the diced broccoli I add shredded carrots. 
Whisk in cooked onions and the broccoli and carrots and bring to a simmer again.
 Cover, let cook until tender, about 20 minutes. 
Oh yeah, that's a lot of good for you broccoli! 
Time to stir in some cheesy goodness! Add 2 cups of shredded cheddar to the soup. 
Stir until smooth then season. 
Nutmeg is easily one of my favorite spices {it's not just for baking!}. 
Add some fresh grated nutmeg and salt and white pepper to the soup in the last few minutes of cooking. 
I don't know about y'all, but I have to have bread with my soup. I like to serve my soup in a bread bowl or serve toasted garlic pita or Naan {pictured above} bread cut into dippable triangles on the side.
 I added pesto to mine.
Not even 2 and already a big help in the kitchen. Ava liked to stir the soup for me :)
Optional: If you want a creamier soup without the chunky vegetables pour the soup into a food processor or blender and pulse for a few seconds until smooth. I like some texture to my soup so I added half my soup to a food processor and left half in the pot. Delicious!
That is a bowl full of goodness! 
Be sure to top your serving bowls of soup with a hearty sprinkle of shredded cheddar {you can't have too much cheese, right?}
Dinner is served {and will be gobbled up in minutes I'm sure!}

Growing kids need to read stories that keep up with their growing minds! Download an exclusive Judy Moody + Borden story by redeeming the code on Borden Milk.
My princess loves books and story time! We go to the library often and really enjoy the story hour there each week. We have books in every room and one of my favorite things to do with Ava is cuddle together and read a book. I can't wait until she starts to read and I can introduce her to the Judy Moody series! 

Enter here: http://moodymania.bordendairy.com/sweepstakes

This is a sponsored post written on behalf of Borden Milk and Scholastic. All opinions are mine. 
Borden photo credits: Facebook
Learn more about this promotion: http://bit.ly/MooodySummerMania
·         For more fun tips from Borden Dairy follow Elsie

July 16, 2014

Spicy Salmon and Mango Fried Rice Bowl

Being from Florida, I am a super seafood lover and I am proud to say my daughter is following in my footsteps! Her favorites are shrimp, crab, tuna, and salmon. Unfortunately, where we live in Louisiana, seafood isn't as readily available as back home, but I still get plenty of fresh Gulf shrimp and beautiful Salmon filets. So this was one of those recipes that I just threw together with what was available in my fridge {and what I knew my daughter would eat}. We eat fried rice and stir-fries often but this was my first time adding mango {another Ava favorite} and salmon to the rice. I will add I used a lot of butter in this recipe but you can easily omit some and substitute olive oil or sesame oil in the rice. I just think- sometime butter is better (especially in fried rice)! I topped it with my absolute favorite condiment: Annie Chun's GoChoJang Sauce (spicy Korean BBQ). Not only is this colorful dish beautiful to look it, my Spicy Salmon and Mango Fried Rice Bowl will make your taste buds sing with happiness {oh yes it's that good!}.
Talk about bang for your buck! The salmon I purchase is usually a huge filet for around $15-$20.
I rinse it, pat dry, and cut it into 6-8 portioned filets and separate into labeled freezer bags with 2 per bag all ready for meals. 
Here is it...the BEST SAUCE EVER! I add it to eggs, burritos, rice, soup, you name it!
I have purchased it at Whole Foods, HEB and Publix.

Ingredients:

Makes 4 servings

  • 2 salmon filets (around 4-6 oz each), rinsed and skin removed
  • 1 mango, peeled and diced
  • 4 oz baby bella mushrooms (approx 4-5 mushrooms), sliced
  • 1/4 cup green onions, diced
  • 3 cups Jasmine rice, cooked
  • 4 tbsp unsalted butter
  • 2 tbsp Soy sauce
  • 2 eggs, beaten
  • 1 cup frozen peas
  • 2 tbsp Teriyaki sauce/marinade, I like Mr Yoshiba's 
  • Annie Chun's GoChuJang Sauce, for drizzle on top


Directions:

  1. Preheat oven to 350 degrees. 
  2. Place salmon filets in a baking dish. Coat in teriyaki marinade and top with a tbsp of butter each.
  3. Place in oven and bake for 20 minutes, until cooked through and flaky.
  4. Meanwhile, in a large skillet or wok, add a tablespoon of butter to a skillet and add mushrooms. Saute until golden.
  5. Push mushrooms to the side and add another tablespoon of butter.
  6. Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together. 
  7. After cooking for a minute, push rice to the side and add the two beaten eggs. Stir with a fork until eggs scramble and then mix into rice. 
  8. Mix in mangoes and add another tablespoon of soy sauce. 
  9. Take your fish out of the oven and break apart with a fork and add salmon to the top of the rice.
  10. Drizzle with GoChuJang sauce (or another spicy sauce of your choice) and serve. 

Place salmon in a baking dish. Coat in teriyaki marinade and top with a pat (tbsp) of butter each. 
Bake for 20 minutes or until it flakes easily with a fork. 
My sous chef saves the day again!
 My hubby is the best at cutting mangoes {even though I know he sneaks a few bites}! 
Dice and slice up all the toppings.
Cook a pot of rice, I prefer Jasmine rice for this recipe. 
Add a tablespoon of butter to a skillet and add mushrooms. Saute until cooked down and golden.
Push mushrooms to the side and add another tablespoon of butter.
Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together. 
After cooking for a minute, push rice to the side and add the two beaten eggs. 
Stir with a fork until eggs scramble and then mix into rice. 
Mix in mangos and add another tablespoon of soy sauce. 
Take your fish out of the oven and break apart with a fork.
Now add salmon to the top of the rice.
Drizzle with GoChuJang sauce (or another spicy sauce of your choice). 
Scoop onto a plate and serve warm. {Try not to lick the plate!}
They say you eat with your eyes first and this colorful dish is sure to make you want to dig right in! 
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