Yep folks, that what I said. Not chicken. I ran across this recipe and adapted it to fit what I thought we would like. Gotta be honest though, not really sure on the purpose of the beer can except to keep it elevated off of the grill. But hey, it looks really redneck and impressive, and you have to drink 1/4 of it prior to mounting the cauliflower, so we’ll call it good.
You will notice I’m not posting a final pic because my cauliflower took a tumble or two off the can and got a little charred – I don’t think I cut the stem end even enough, and didn’t pick the most even one at the store. But anyway, I can tell you for sure that we’ll do this again. Delish. I have tried the mashed potatoes out of cauliflower game, and I am not a fan. But this is really good, and you can adjust it with the amount of hot sauce that you like. Also, you would typically put in shaved or minced garlic, but I figured I would try my hand at roasting garlic. I cut the top off, rolled it around in some olive oil, salt and pepper, put in foil and on the grill it went. WOW That will be on garlic bread in the near future! Anyway, I used the roasted garlic in this dish and it was super.
Quick, super easy and healthy! Enjoy!
Beer Can Cauliflower
Identify beer of choice, open and consume 1/3 of the can (or dump it out). Preheat grill to medium to medium high.
Trim the base of the cauliflower so it will be flat and sit on top of said beer can, but be careful that all florets are still intact. Melt butter and add salt, liberally brushing cauliflower. Place beer can on grill and Mr. Cauliflower on top of it. Grill for about an hour, checking to make sure that he didn’t hop off of the beer can. You want it to be tender and golden brown.
Melt additional butter, add hot sauce to taste along with grated garlic. Brush cauliflower and place back on grill for about 15 minutes. Remove from grill and brush with additional butter and salt. Serve with blue cheese for a dip.
I just recently realized that some of my favorite go-to’s never make an appearance here, so I want to share one of the most requested side dishes from our family and friends.
As I’ve mentioned, my parents were in the restaurant business in Kansas City, and I think they were friends with the then-owners of Stephenson’s Apple Farm. I believe this recipe for Broccoli Rice Cheese Casserole originated from their Green Rice. It’s super easy and sooo amazingly delicious. The recipe below makes a 13 x 9 pan, but I usually cut it in half and that works great in an 8 x 8 or 9 x 9 pan. In any case, I know you will love it!
Broccoli Rice Cheese Casserole
1 bag chopped broccoli
2 cans cream of celery soup
16 oz. cheese whiz
1 stick margarine or butter
1/4 cup diced onion
1 soup can milk
1.5 cups uncooked rice
Salt and pepper to taste
Preheat oven to 350 degrees. Grease or spray 13 x 9 pan. Stir all ingredients together and cook for 45 min to 1 hour. Note: about 1/2 way through the cooking time, I give it a stir as everything is starting to melt.
Hello my cooking friends out there! I know it’s been a while since I’ve posted, but there have been some significant life events happening around here. In the space of a couple of days, we welcomed our first grandchild into the world, while losing my mom. So, you can already guess that little Oakley will joining me occasionally on here 🙂
I want to share a recipe that I made on Christmas (well, I didn’t make it, I just thunk it up) – there wasn’t any left for seconds! I had decided to make my favorite risotto recipe, Mushroom and Pea Risotto but thought I would try adding asparagus, knowing my family loves it. The best part is that my MIL asked “how can I help” and from there it was on!!! She’s one of my fave peeps in the world, and she was kind enough to stand and stir for about 40 minutes.
Meet Debbie, the happy risotto maker!
The final delicious product!
Click on the link above for the recipe, but substitute a bunch of blanched asparagus. You will love! Oh, and I want you to meet to newest Kansas City Chiefs fan, Oakley:
K-State bowl win!
Napping during halftime!
Oakley was a little sleepy for the recent K State bowl game win, but she was awake to learn the tomahawk chop during the KC Chiefs AFC WEST CHAMPION game (yeah, she did nap a little during halftime).
Hope you had a wonderful and safe holiday, here’s to 2017!
The only time I’ve ever eaten radishes is with them dunked in mayo. Hellman’s, that is. Yep, I’m a mayonnaise snob. However, I ran across this recipe and was a little skeptical. MB and I speculated as to whether these might end up in File 13 quickly. However, they were amazing. The radishes take on a sweet flavor and are too the moon. So, they’re easy and I encourage you to give them a whirl – you will probably be pleasantly surprised! Enjoy!
Photo courtesy of allrecipes.com
Butter or margarine
Salt & pepper
Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.