The tangy sauce that blankets the cauliflower is to die for!
Frosted Cauliflower
1 head Cauliflower, whole
1/2 cup Mayonnaise
2 teaspoons Mustard or Dijon Mustard
3/4 cup Cheddar Cheese, grated
Remove leaves and some of the core of the cauliflower but leaving it intact.
Cook cauliflower in a few Tablespoons of water in a covered casserole dish on HIGH in the microwave for about 8 minutes.
(Conversely, you can also steam the whole head on the stovetop, if you prefer)
Drain and let sit, covered for a few minutes.
While cauliflower is sitting, in a large pyrex measuring cup combine the mayo and mustard.
Microwave for a minute.
Frost the surface of the cauliflower with the mayo mixture, sprinkle with grated cheese.
Return to the microwave and cook just until the cheese melts, 1 – 2 minutes.
My sister made these once, well, she probably makes them from time to time. I suppose I should say that she made them one time when I was visiting her and I loved them! I forgot to get her recipe which is a shame because I think I liked her version better. Or maybe, just maybe I should actually follow a recipe as stated and use measuring spoons?
I googled Cajun Sweet Potatoes (at least I remembered what they were called!) and found this recipe. I was also making Perogy Casserole and was able to get two casserole dishes on my single oven rack! I thought the Cajun Sweet Potatoes were a nice side for the Perogy Casserole.
Preheat oven to 375F.
Lightly spray a 9×13 casserole dish with vegetable oil spray.
Peel sweet potatoes and cut into cubes; place in casserole dish.
Drizzle with olive oil.
Sprinkle herbs and spices over sweet potato cubes: toss to coat all cubes.
Bake in preheated oven for about 30 minutes.
As mentioned above, I did not measure any of the herbs and spices; I just sprinkled away, straight out of the Tupperware containers. I will say I added heaps more cayenne than listed. I would also say that I used quite a bit more onion and garlic powder.
I have been using a variation of this recipe ever since I cooked my very first turkey! Many thanks to my neighbour who had cooked a turkey once before and to Betty Crocker Cookbook for the Poultry section but most importantly, for the Bread Stuffing recipe, because really, it is all about the stuffing! I used to try to change things up, add interesting ingredients but was always told to stick to the traditional! The only thing I do differently now is that I cook the stuffing by itself in a casserole dish; truth be told, I often make stuffing with nary a turkey in sight! I would not do well on the, lose the wheat, lose the weight theory promoted in “Wheat Belly.”
Lose the wheat, lose the weight.
Alas, I digress! Without further ado, Classic Bread Stuffing!
Classic Bread Stuffing
1 cup butter
2 large stalks Celery, with leaves, chopped
1 large Onion, chopped
4 cloves Garlic, minced
2 McCormick Vegetable Stock Cubes
1 cup Water
1 teaspoon dried, ground Sage
3/4 teaspoon dried, ground Thyme
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons dried Parsley
1/2 teaspoon freshly ground Pepper
9 cups soft Bread Cubes <—I used to ALWAYS buy the Save On Foods fresh out of the oven Loaves that you got in a paper bag. They don’t do that anymore but their in-store baked White or 75% Wheat are the same product, just bigger, and sliced.
Melt butter over medium-high heat in large skillet.
Add onion and cook for 3 minutes; stir in minced garlic and continue cooking for another few minutes.
Add chopped celery, vegetable stock cube and water; sprinkle herbs in and stir well.
Reduce heat to low and simmer for 15 to 20 minutes.
Meanwhile, in a large bowl, tear bread into 2.5cm cubes.
Pour the celery/onion mixture over the bread cubes and toss to coat each piece.
Pour the stuffing into a greased 3.3 litre casserole dish (9×13),cover with lid or Lfoil and refrigerate until about 30 minutes before the turkey is done.
Bake covered in the same oven [325F (160C)] with the turkey for about 45 minutes or until hot through. (You will take the turkey out of the oven and let it stand for about 15 minutes before carving. You can also toss the bread rolls in to warm during that last 15 minutes of oven time)
If you are stuffing a turkey then read on….
as per Betty Crocker,
” 1. Remove giblets if present. Rinse cavity.
2. If stuffing poultry, stuff just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (D not pack – stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie or skewer to tail.
3. Place bird, breast side up, on rack in shallow roasting pan. Brush with melted butter. (I just rub with butter and stuff a few garlic gloves in the wishbone area) Do not add water, Do not cover. Place meat thermometer in thickest part of thigh muscle, so thermometer does not touch bone. Cook a 16 to 17 pound turkey, unstuffed for about 3 1/2 – 4 1/2 hours: stuffed for about 4 – 5 hours, at 160C (325F)
When turkey starts to turn golden, place a tent of LFoil loosely over turkey.
Roast until thermometer reads 80C (180F) and juice is no longer pink when centre of thigh is cut; or the drumstick moves easily when lifted or twisted.
When turkey is done, remove from oven and let stand about 15 minutes for easiest carving.”
Crocker, Betty. “Betty Crocker’s New Cookbook.” Recipe. Roasting Poultry. Recipe. Bread Stuffing. Minneapolis, Minnesota: Macmillan, 1996, p. 293, p.297
In medium saucepan saute onion for about 3 minutes.
Add garlic and continue cooking for a few more minutes.
Stir in chopped celery and grated carrot; cook for 3 minutes.
Stir in rice to coat; add water and vegetable stock cubes.
Bring to a boil over high heat then immediately reduce heat to low.
Place lid on saucepan and simmer for 30 minutes.
Fluff with fork and serve immediately.
Serves 6
Welcome to my Kitchen where the most important ingredient is Love.
