While I was home visiting my family, my mom and I made one of her food-delivery-dinners… You know, those boxes that come with everything you need to make an amazing meal. I happened to love this meal, but it was SO EASY that I felt like I could recreate it at home. And so I did, and now I’m sharing with you. You’re welcome.
Tandoori Roasted Cauliflower with Yogurt Sauce and Orange Salad
- 1-2 heads of cauliflower (serves 2-4)
- tandoori masala seasoning mix
- olive oil
- 1 container plain greek yogurt
- tandoori masala seasoning mix
- 1-2 large oranges (serves 2-4), pealed and cut into bite sized pieces
- 1 shallot, thinly sliced
- olive oil
- Warm naan or couscous makes a good combo with this meal.
This is SO EASY. Get ready.
- Preheat oven to 450 degrees.
- Mix together your orange pieces, shallot (to taste), a few pinches of cilantro, and about a tablespoon of olive oil. I also add a little salt and pepper. Set aside.
- Mix together yogurt, 1 tablespoon tandoori seasoning, and another few pinches of cilantro. Set aside.
- Remove stem and leaves of cauliflower, and cut each head into 8ths. Drizzle olive oil, 2-3 tablespoons tandoori, salt, and pepper and toss to coat. Lay pieces on an aluminum foil covered baking sheet (I recommend spraying it), and bake for about 20 minutes, until roasted.
- Serve cauliflower with yogurt sauce, and with orange salad on the side.
I looooove granola, but I feel like the ones we buy in the store are so full of sugar, and are SO expensive. So I decided to attempt my own, and I have to say, I’m pretty happy with the results! It’s not nearly as sweet, and has a great nutty flavor overall. I don’t know about you, but when something is so sweet, it’s easy to overeat it. So here you go, my homemade granola!
4 cups of oats
1 1/2 cup pecans
1 teaspoon cinnamon
Pinch of salt
handful of almond slivers / nuts of your choosing
1/2 cup of oil (I used olive but coconut would be REALLY good)
1/2 cup maple syrup
1 teaspoon vanilla
extra add ins once it’s cooled: shredded coconut (add halfway through baking for toasted coconut), dried fruit, chocolate chips, and just about anything else you can think of.
1. Preheat oven to 350 degrees, and line a rimmed baking sheet with parchment paper or silicone liners.
2. In a large bowl, combine oats, nuts, cinnamon, and salt. Add in oil, syrup, and vanilla and mix until everything is coated. Pour mixture out onto your prepared pan.
3. Bake for 10 minutes, then stir. Bake for another 8-10. Remove from the oven and let it cool completely before breaking it into pieces. Once it’s cool, add in anything else you’d like, such as dried fruit, chocolate chips, etc.
Enjoy!! I love this with a good greek yogurt. Happy summering!
I hope you had an amazing 4th of July! We had fun with our family and friends, which of course included a cookout. I love to cook and to bake, but sometimes, I just want to make something really simple – especially when I’m bringing it to someone else’s home. So today I’m sharing a few simple ideas for some three-ingredient, patriotic cookout contributions.
This is an obvious summer favorite, but you can keep it super simple with watermelon, blueberries, and bananas if you’re stick with a red, “white,” and blue theme. Add in strawberries, apples, pears, and anything else you love! And cutting watermelon into stars is fun for the kids, and for the adults.
Chocolate M&M Pretzels
Remember these beauties? I love these because every holiday has its own themed m&m’s, which makes it easy to create a treat that is holiday-appropriate. Substitute the m&ms with red, white, and blue ones to go patriotic. And if you like caramel, try using rolos instead of hershey kisses!
These are even more fun than star-shaped watermelon for the kiddos. Simply use kabob skewers with marshmallows, blueberries, and either strawberries, cherries, or raspberries (or all of them!) to create a fun little display. Let me know if you’re able to make yours with straighter lines than I did…
What else? Do you have a favorite, easy, summer trick when it comes to all the cookouts and holidays? Please share!
I make a lot of recipes from Skinnytaste, but so far, this is definitely one of my favorites. The Skinny Eggplant Rollatini is super flavorful and rich, but yet light enough for a summer dinner. The hubs is out of town, so I made myself this nice big pan on Sunday night, so I have dinners ready-made throughout the week. It was also pretty easy. Only took me a minute to slice up the eggplant (I didn’t use my mandolin, so they are a little uneven, but it really didn’t matter…)
Three minutes to mix up the filling…
Another three minutes to roll them up, and voila! Just need to bake them!
Not the prettiest photo, I know, but these were SO GOOD. And that’s four meals or so right there, ready to go.
I don’t usually go meatless at meals, but I decided to switch it up. You could definitely throw some ground turkey or something into the mix if you wanted to up the protein. I’m sure this would make a great “lasagna,” too, but the cute little rolls make me happy. Enjoy!
Sometimes, you just feel like making cookies from scratch. And you have cookie cutters to represent the states you live in. And so you make state-shaped cookies from scratch.
I tried a new recipe – the hubs didn’t love it, but I did! Whenever you are rolling out dough and using cookie cutters, you need to make sure you are using a recipe that won’t rise or puff up at all, because that would jeopardize your shapes. They are already going to look a little wonky – don’t make it worse!
I used this VERY simple recipe from Nestle. I ended up drizzling chocolate on them to make them a little extra sweet, but you could also ice them as they show on their website.
OKAY BUT THEN our department of about 50 people were planning our “Celebrate Archie” day, as Archie prepares for a job transition, which included an Archie “trivia” game with our staff…
And then an ice cream social, with these adorable balloons…
And I thought, I SHOULD MAKE OHIO COOKIES! So I made these…some Vanilla Almond cookies with a football cookie cutter, and some of the afore mentioned chocolate chip cookies shaped like Ohio, and with a little extra chocolate love. Also I made a LOT more than six, but I forgot to take a photo, and this is what was left near the end…
I think he liked them! I’ll miss seeing this face around the building everyday…
Y’all know I love a good brunch. I ESPECIALLY love hosting a good brunch! Recently, I hosted a Sunday brunch for the ladies of my small group at church. Eight of us around my hubs’ grandmother’s table just makes me so happy!
I turned the usual “bar” area of the dining room into a coffee and juice bar, which really worked out well. See the flowers? Those were sent to me at work the week before by my hubby and they are still going strong and are a beautiful addition to the house!!
If you’ve been around my blog a while, you’ve probably also noticed my love of baby’s breath. It kind of works out that it’s one of the cheapest flowers out there, so comes in very handy when sprucing up the place for a little event like this. Sunflowers also happened to be my absolute childhood favorite – my dad and stepmom can attest to my bedroom that included a sunflower comforter, yellow walls and dresser drawers, and sunflowers stenciled EVERYWHERE.
It was a potluck brunch, but as the host I really wanted to be sure to have some main courses ready to roll. Eight people = quiche. Perfect! I made my usual recipe with a few veggies swaps, and added these mini bell pepper slices on top for a little visual prettiness.
And also bacon. And sausage.
Everyone brought AMAZING dishes, and we had such a great time just chatting about jobs, marriages, babies, etc. A very happy Sunday for all of us!
You get one crappy iPhone photo and THAT’S IT.
But it doesn’t take away from the awesomeness and easiness of this chicken. I’m kicking myself (figuratively AND literally) for not doing this sooner. How easy, you ask?
Put one pound of chicken breast and two cups of chicken stock in your crock pot. Low for 6-8 hours, or high for 4 hours.
YOU’RE DONE. I shredded mine in two seconds with a fork because it was so tender. I let it chill a little longer in the juice, but that’s completely optional.
I also diced an onion into some large chunks and threw it in there with some seasonings. You could add any veggies really: carrots, onions, bell peppers, etc. But at the end of the day, all you REALLY need is chicken and stock.
OMG WHERE HAVE YOU BEEN ALL MY LIFE.
Happy Wednesday, y’all!