brit's deep fried cauliflower...

i made this last night to go with our pork sandwiches & it was perfect! i can't take the credit for the pairing though, there used to be a super yummy bbq shack by my house that served fried cauliflower & it was a favorite of my families. walking a block was a lot quicker, but this recipe turned out great & finally was able to fulfill that craving i have had since they moved. give it a try! your kids will gobble it up too!

{brit's deep fried cauliflower}

1 head cauliflower- washed, dried & cut into bite sized pieces

2 eggs, lightly beaten

1 TBSP milk

1/4 tsp salt

1 1/2 cup flour

2 TBSP parmesan cheese

1/4 tsp garlic powder

1/2-1 TBPS seasoning salt

1/2 tsp oregeno

1/4 thyme

1/4 tsp pepper

1/8 tsp cayenne pepper (optional)

pre-heat deep fried to 375 degrees.

in a gallon sized ziploc bag, mix all dry ingredients. squish & shake sealed bag to mix. set aside.

in a large bowl, whisk together eggs, milk & 1/4 tsp salt. toss prepared cauliflower in the egg wash. carefully transfer cauliflower into the ziploc bag with a slotted spoon & shake sealed bag until all pieces are evenly coated.

carefully drop coated cauliflower into your hot oil & cook 4-5 minutes or until deep golden. transfer to paper towel covered plate to drain. serve hot with assorted dipping sauces.

enjoy!

a little more cpk yum...

while on my long vacation from blogging, i did actually go on vacation. one of my purchases- the last of the cpk cookbook trilogy:)

i bought my first cookbook from california pizza kitchen in 1997, my senior year of high school, while on vacation with my friends. i was a food nerd even way back then:) since then i have made lots of food from it & the other i bought a few years later. now, they have a new family cookbook & it included one of mine & my kids favorites... yep, there mac & cheese. super easy, super tasty & oh so not healthy! so if any of you are trying to be better this year with your eating, maybe stop reading now. still with me??? make this, as easy as box mix, mac & cheese today!

{cpk's mac & cheese}

1 large bag- fussili pasta

2 lbs. velveta cheese, cubed

1 quart heavy cream

2 tsp. salt

cook pasta in salted until el dente. drain & set aside. in the same pot combine cream, velveta & salt. stir continually until cheese is melted & smooth. add cooked pasta & mix. serve immediately.

**for leftovers- reheat one bowl at a time in microwave. add 1-3 tsp. of water per bowl. cook 30 seconds, stir & cook another 30 seconds or until heated through.

more fall flavors...

with the perfect apple crisp! the tart apples with the sugar & spices. don't forget the crunchy topping! i promise that it is fall heaven!!! make this for your halloween parties this week!

{perfect apple crisp}

• 10 cups granny smith apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 tsp. nutmeg
• 2 cup quick-cooking oats
• 2 cup all-purpose flour
• 2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, melted
• 1 egg white

1/4 tsp salt

in a small bowl, mix together white sugar, 1 TBSP flour, cinnamon & nutmeg. toss with apples. Place apples in an ungreased 11x17 glass or ceramic baking dish. set aside

in a large bowl, mix oats, 2 cups flour, brown sugar, baking powder & soda, butter, egg white & salt. mix until all combined. spread evenly on top of apples.

bake at 350 degrees for 50-60 minutes, or until bubbly with a golden topping. let cook 5-10 minutes. serve with good vanilla ice cream.

bear's white bean chicken chili...

now that the weather is really getting colder i have been craving soup almost everyday! this is a great recipe i got from my sister-in-law & she got it from her sister-in-law:) it is also great because it's a crock pot recipe! yummy & easy... perfect! you can also make variations on this. change up your toppings, be creative! & stay warm:)

{Bear’s White Chicken Chili}

2 cups chicken broth

3 frozen chicken breast

1/2 white or yellow onion, chopped

2 cans mild diced green chiles, undrained

2 cans great northern beans, undriained

1 tsp. cumin

1 tsp. oregano

1/2 tsp cayenne pepper

sliced jalapeno peppers, optional

Cook in crock pot on high 3-5 hours. About 1/2 hour before serving, cut up chicken and put back in crock pot.

Right before serving, add:

1 cup sour cream

1/2 block cream cheese

top with extra sour cream, cheese, avacado, cilantro, corn chips, pico, ect.

Fast version:

Grill chicken. Bring all other ingredients to a boil. Boil until beans and onion are tender. Add chicken and serve as above.

easy homemade mac & cheese...

so believe it or not, i had never made homemade mac & cheese before yesterday. i don't know why. but it was so easy & super yummy. i took it as my "dish i had never made before" for recipe club last night & i'm glad i did. i think it would be so yummy with bbq chicken or i might even make it this weekend as a side dish for my sons cowboy party... which don't worry, we're having pigs in a blanket:) give me a break- they're 5. hope that you took me up on my try new recipe challenge & that you HAVE found some new favorites! happy cooking- Brit

{easy cheesy homemade mac & cheese}

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 1/4 cups half and half
1 tsp salt
4 1/2 Cups Colby Jack, divided

1/2 tsp tabasco

1/4 tsp white pepper

Cook pasta according to package directions. making sure to

salt the water.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt, tabasco & pepper. Remove from heat. Add 3 cups of cheese, stir until cheese melts. Add drained & rinsed pasta to cheese sauce. Stir until well combined. Stir in 3/4 cup more cheese & stir, cheese should be stringy. Spoon into a baking dish. Top with remaining cheese.

Bake at 350 degrees for 10-15 minutes or until cheese on top is melted & bubbly.

market streets creamy clam chowder...

in staying with the theme of yesterday... here is another great take-out, made-in recipe from kristin. we went up to see thriller as friends this fall & had to go get soup & salad @ market street before the show. as we were bellied up to the bar, kristin says--"oh, i have the recipe for THIER clam chowder." to which i of course responded... "well why haven't you brought it to recipe club!?!" so, without fail, the next month she delivered! thanks kris!

{picture courtesy of foodtravelblog.com}

*market street grill clam chowder*

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Makes 12 servings.