I wanted to share with you a few events I have coming up. If you are interested in getting a signed copy of The Outdoor Table and/or attending a fun event this Fall, here are some opportunities to do so! Visit my Speaking/Book Signings page for events and updates.
All Booking Inqiuries: email@example.com
Sunday October 4th -3:30 pm, Sigourney Cheek Literary Garden
Join us to listen as celebrated local authors share their stories, describe their processes, and offer ‘behind-the-text’ accounts of their work in our intimate garden setting. Cash bar available.
Offered in partnership with Parnassus Books. Space is limited; first-come, first-seated.
Sunday Dinner and Outdoor Entertaining: Meals that Bring People Together
Tammy Algood, April McKinney
Friday, October 9, 2:00-3:00 pm
Room 30, Legislative Plaza
There will be more information about this to come, but I’ll be doing a recipe demonstration as well as speaking at the banquet about my personal testimony and story with food. Tickets will be available online. Stay tuned for a link to that!
This is the time of year I always find myself creating at least one new “Buffalo” style dish. A couple from years past would be my fave Buffalo Chicken Tenders and these adorable Buffalo Turkey Sliders. This year I attempted Buffalo Cauliflower. I’ve been eating it at restaurants when I see it on the menu for some time now, and I’m addicted! It’s not too filling, has a little kick to it, and it’s even kind of healthy! Well, sort of, at least when it’s not fried…
In this version, I decided to roast the cauliflower with a light coating to give it some crunch, so no need to fry it, and then the crispy florets get tossed in some delicious buffalo sauce. It’s super easy and a fun appetizer especially for this time of year. I actually made this the other night and ended up eating it for dinner by itself with a little blue cheese dressing and celery. What can I say, with a 1 year old in the house, I’ll take what I can get for dinner, and this did the trick. So, whether it’s a game day party or dinner for one, this one’s got ya covered!
Baked Buffalo Cauliflower
serves 4-5 (appetizer servings)
- 1 head cauliflower, cut into florets
- 2 eggs
- 1/2 cup plain bread crumbs
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup Buffalo Sauce (such as Frank’s Red Hot Suace)
- 1 tablespoon lemon juice
- 1/4 teaspoon each garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons butter, melted
- Preheat the oven to 425 degrees
- Beat the eggs in a large bowl and toss in the cauliflower florets until they are coated in the egg.
- In a separate bowl, mix together the bread crumbs, salt, and pepper. Toss the cauliflower in the crumb mixture, and then place on a large baking sheet.
- Bake for 18-20 minutes, until golden and crisp.
- Meanwhile, in a large bowl, whisk together the buffalo sauce, lemon juice, garlic powder, onion powder, and butter. Once the cauliflower has finished roasting, gently toss it in the sauce. Serve immediately with celery, blue cheese and/or ranch.
I know, long time, no post…right?! Well, things have been a little crazy over here the past few weeks. I had a whirlwind of a segment last week on Fox and Friends, which was fun but a little crazy, and a TON of work! So, I’ve been recovering/settling back in, and I can’t tell you how good it has felt to be back in my kitchen, cooking regularly again. I suppose, I’m a little odd when it comes to that, but cooking is a sort of therapy for me. Especially, if Zach is home while I’m cooking to watch Mav…
Anyway, in an effort to avoid the “let’s just grab something for dinner” phrase we’ve used so much recently, I’ve been trying to plan our meals ahead. For example, this past Sunday we went to the late church service, so I had time that morning to make this layered casserole and stick it in the fridge. It is sort of a twist on Chicken Cordon Blue, in casserole form, perfect for a make ahead meal. All I had to do was stick it in the oven that evening, and dinner was done!
I’m usually not much of a casserole kind of gal, but I like the simplicity of this one and the use of real ingredients (for the most part). You won’t find any “cream of … soup” in this bad boy. It’s full of protein and low on carbs, a nice change from the traditional, carb loaded casseroles. The easiest way to make this is to have all of your ingredients prepped and ready to go. At that point, it’s just a matter of assembling!
Layered Chicken and Broccoli Casserole
For the Sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups lowfat milk
- 2 smashed garlic cloves
- 1/2 teaspoon each salt and black pepper
For the Topping
- 1 tablespoon butter, melted
- 1/2 cup seasoned panko bread crumbs
For the Layers
- 2-3 cups cooked and chopped chicken breasts (I used a rotisserie chicken from the store, but leftovers works too!)
- 2 cups frozen chopped broccoli, thawed
- 6-7 slices of thinly sliced ham
- 6 slices provolone, swiss, or mozzarella cheese
For the Sauce
Melt 2 tablespoons of the butter over medium heat in a sauce pan. Once the butter has melted, whisk in the flour, allow this to cook for a cook of minutes while whisking. It will seem gummy, but this will thicken the sauce.
Slowly whisk in the the milk, making sure to break up any lumps. Add the smashed garlic cloves, salt, and pepper. Allow this to cook over medium heat, stirring occasionally for 8-10 minutes, or until thickened. Remove garlic cloves once this is finished.
For the Topping
Melt the remaining 1 tablespoon of butter and toss it with the bread crumbs until they are moist, set aside.
To Assemble the Casserole
Place chicken in a single layer in a 13×9 inch baking dish. Top evenly with the broccoli. Cover the broccoli with the slices of ham, followed by the cheese.
Pour the sauce over the layers and then top evenly with the breadcrumb mixture. A this point, you may refrigerate for later baking or bake at 350 degrees for 25-30 minutes. Baking may take longer if the casserole is coming straight out of the fridge.