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)
Ingredients
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
Directions
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.
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Sometimes wonderful recipes just happen by accident. Yesterday, I had planned to make a roasted chicken breast recipe from Ina Garten. The recipe calls for fresh garlic and herbs to be sautéed in olive oil. Well as soon as I got started, and the air began to fill with that delicious garlicky aroma, I realized I hadn’t actually bought any chicken breasts. Oops…it was a classic case of “mom brain,” and I certainly wasn’t dragging Maverick back to the store at that point.
However, I really didn’t want to let that garlicky goodness go to waste, so I started looking to see what else I had on hand. I noticed the garden fresh cherry tomatoes on the counter that my mom had brought me, and then I remembered the orzo pasta I bought on a whim, and bingo!
That’s how this recipe came about, and let me tell you as simple as it was, it was so flavorful. I boiled the pasta and added some lemon juice to the garlic and oil. As soon as the pasta was cooked, I drained it, and coated the pasta with the lemon-garlic oil. Divine! Instead of just using raw garlic, the pasta was infused with the garlic oil, which didn’t overpower the delicate flavor of the tomatoes. This is going to be staple at our house until those delightful fresh tomatoes go out of season!
Garlicky Summer Tomato Orzo
Serve 4
Ingredients
1 cup orzo pasta (most any pasta will work)
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons of lemon juice
1 1/2 cups chopped tomatoes (use the freshest ones you can find!)
2 tablespoons fresh basil
1/2 teaspoon
Freshly Grated Parmesan Cheese (optional but why not?!)
Directions
Cook the pasta according to package directions, reserving 1/2 cup of the pasta water after the pasta has cooked.
While the pasta cooks, sauté some garlic in the oil, in a large skillet over medium heat for about 1 minute. Be careful not to let it burn. Remove the garlic from the heat once it has softened and add the lemon juice.
Add the warm pasta and the reserved pasta water to the garlic and lemon oil. Toss this around until the pasta is completely coated. Toss in the tomatoes and basil, and serve warm or at room temperate.
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Y’all, I seriously love spring. Having a baby through the winter, has made me appreciate the outdoors more than ever. Getting this baby boy out in the warmer weather and sunshine just makes my heart so happy. As soon as I saw the Robin Eggs at the grocery, I bought a bag of course, and I just got all excited about the promise of spring.
So here we are, Easter is almost here, and it looks a lot different for me this year. Easter, well really all holidays, get kind of complicated with a little one. It’s tough on baby (and parents) to balance getting ready for church, feedings, naps, long drives, lots of people, and different places all in one day. However, I really don’t want to stress out over the business of the day and schedules being thrown off. I have realized in this mothering journey so far, that sometimes I just have to let it go for a day or two. Or else worrying about Maverick’s day being “off” will rob me of enjoying and celebrating such a sacred day. So, I’m going to pray about it the next few days, which might seem a little silly, but I’m going to pray that Maverick will get the rest he needs, and that I’ll have a special peace over me this Easter. I want to do my best to soak it in and truly celebrate the resurrection of Jesus and freedom He gave us through the cross. So, I’m praying and believing for a wonderful Easter in the midst of all that the day will surely bring.
Sidenote: If you have young families in your extended family, cut them some slack on Easter. They might be late, their kids might be fussy, but us newbies to parenting are just doing the best we can. We’ve never had a baby on Easter before, it’s tougher than it looks!
Now, onto some Easter recipes, I am sharing 2 ways to put a spin on an Easter menu staple: the deviled egg. I’m quite fond of a boiled egg on it’s own (see more egg recipes here) but add some mayo and seasonings to those yolks and you have one delicious little treat! Last year I made these Hummus Deviled Eggs, so this year I am giving you two new ideas that are an easy and fun way to spice up this classic. Zach said the pesto ones are the best deviled eggs he has ever had, but my dad preferred the Cream Cheesy ones. Let me know which ones you like best!
Enjoy and have a Happy Easter!
Cream Cheesy Deviled Eggs
Makes 24 deviled eggs
Ingredients
12 large eggs
1/2 cup light mayonnaise
3 ounces 1/3 less fat cream cheese,room temperature
1 tablespoon lemon juice
3/4 teaspoon salt
3/4 cup sharp cheddar cheese
To Garnish – fresh ground black pepper and thinly sliced sweet pickles
Directions
Place the eggs in a large pot and cover with water. Bring the water to a rolling boil, turn off the heat and cover the pot for 12 minutes. After 12 minutes, rinse the eggs in ice cold water and carefully peel them.
Slice the peeled eggs in half lengthwise and remove the yolks. Using a mixer, beat together the yolk, mayo, cream cheese, lemon juice, and salt until smooth.
Next mix in the cheddar cheese.
Place the yolk mixture into a piping bag or ziploc bag, cut the tip off and “pipe” the mixture into the whites.
Garnish the eggs with a slice of the pickle and fresh ground black pepper. Refrigerate unlit ready to serve.
Parmesan Pesto Deviled Eggs
makes 24 eggs
Ingredients
12 eggs
1/2 cup light mayonnaise
1/2 teaspoon salt
1/4 cup basil pesto
3 tablespoons parmesan cheese
Directions
Place the eggs in a large pot and cover with water. Bring the water to a rolling boil, turn off the heat and cover the pot for 12 minutes. After 12 minutes, rinse the eggs in ice cold water and carefully peel them.
Slice the peeled eggs in half lengthwise and remove the yolks. Using a mixer, beat together the yolk, mayo, salt, and pesto.
Place the yolk mixture into a piping bag or ziploc bag, cut the tip off and “pipe” the mixture into the whites.
Sprinkle the eggs with the parmesan and refrigerate before serving.
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Easter is a week away, and I’m thinking spring is here to stay, thank the good Lord! Speaking of, do you know what you are making for Easter dinner?! If you haven’t gotten there yet, I’m sharing some of my favorite recipes to help get you started. In addition to these, I have a couple of new recipes for your menu coming this week, so stay tuned for those as well.
Also be sure to tune in THIS FRIDAY to Talk of the Town on Channel 5 at 11am for one of my exclusive cookbook recipes that is one of my go-to main dishes for grilling season!
Below you’ll find the links and pictures to some of my fave Spring/Easter dishes…Happy Menu Planning!
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I kept meaning to write a post last week, but, well, I just never got to it. I had a pretty busy week after an emotional but really wonderful women’s retreat with our church at Evin’s Mill in Smithville, TN. It’s funny, while we were on the retreat, most of us slipped and fell on our butts at some point from the ice still on the ground, and yesterday it was 70 degrees and sunny here in Tennessee! Needless to say, this sun and warmer air has got us all walking with a little pep in our step this Monday morning. It’s so refreshing. God is good. I won’t go into too much detail about the retreat, but I do want to share a little of how God spoke to me while I was there and since I have been back.
God truly makes all things NEW, just like the clean, spring air. He turns cold, dreary days days of winter into bright, fresh days of spring. It’s not always easy to come to terms with our own sin, especially the ugly stuff that settles deep down in our being. It’s not the stuff we want to think about, much less have a discussion about. However, I know from experience that every time I have walked in obedience and confessed my sin to others, God begins renewal and healing in that area of my life. The enemy wants us to think that our sins our too big, that we will be rejected if we humble ourselves and speak them out. And we may be rejected by man in some way, BUT the Lord will never reject us. He will set us free, and that is how we can take hold of the life that is truly life. Living in freedom is not something that we get just by following the rules and appearing to have it all together. It’s a freedom in our souls that only can He gives us through our own confession and acknowledgement on a daily basis that we need Him. We need His forgiveness, His peace, His unfailing love, and last but definitely not least His GRACE.
If you are struggling in any area of your life, I would encourage you to confess it to someone you trust, whoever He is leading you to. Once you speak it out, it will automatically begin to lose some of its power over you. He will begin a new work in you and let me just tell you, again from experience, it’s totally worth the pain, the shame, and the discomfort. He turns our junk into something so beautiful, and when He has done this in my life, I experience His grace in such a real, raw way. There is truly nothing like it, this is what it’s all about. Whether it’s something big or small, I do believe the enemy will use whatever he can to keep us from fulfilling God’s purpose for our life to expand His kingdom in the world.
“Are you tired? Worn out? Burned out on religion? Come to me. Get away with me and you’ll recover your life. I’ll show you how to take a real rest. Walk with me and work with me—watch how I do it. Learn the unforced rhythms of grace. I won’t lay anything heavy or ill-fitting on you. Keep company with me and you’ll learn to live freely and lightly.” Matthew 11:28-30 (The Message)
So, I know, that was heavy, but I want to just share my heart here, along with recipes I love. So, in honor of Spring and new life, I’m sharing a light and fresh spring salad.
If you are a little unsure about the idea of fruit mixed with feta, just think about a cheese plate where you have lots of sweet and savory flavors combined. I just mixed it all together in this salad, and I’m telling you it is to die for! Serve it with crackers, over greens, or just eat it with a fork. It would be perfect for a picnic on one of these warm days we are having!
Fruity Feta Salad
serves 6-8
Ingredients
2 cups purple grapes, halved
1 cup strawberries, chopped
1/4 cup walnuts, toasted and chopped
1/3 cup feta cheese crumbles
1 tablespoon lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
fresh ground black pepper, to taste
Optional – fresh parsley, chopped, to garnish
Directions
To toast the nuts, place them in a dry skillet over medium low heat. Stir them occasionally for 6-8 minutes until they become fragrant.
In a large bowl, toss together the grapes, strawberries, toasted nuts, and feta.
In a smaller bowl, whisk together the lemon juice, oil, honey, salt, and pepper.
Pour the dressing over the fruit mixture, and gently toss salad together until everything is coated in the dressing.
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I am thrilled to announce that my first cookbook, "The Outdoor Table," published by Thomas Nelson Published is available to purchase wherever books are sold! This beautiful book includes 175 EXCLUSIVE recipes, not found on this site, perfect for all of your outdoor entertaining! Find out more and order your copy here...
About Me
Hey Y'all! Well I'm a southern gal, raised in Tennessee, where I still live with my husband and baby boy! Creating fresh and simple recipes with a southern flare, while sharing bits of my life with y'all on camera is what this site is all about. Also, my very first cookbook with Thomas Nelson Publishers will be out Spring of 2015, and I just can't wait to share it with you all! Read more about April...
Hey Y'all! Well I'm a southern gal, raised in Tennessee, where I still live with my husband and baby boy! Creating fresh and simple recipes with a southern flare, while sharing bits of my life with y'all on camera is what this site is all about. Also, my very first cookbook with Thomas Nelson Publishers will be out Spring of 2015, and I just can't wait to share it with you all!