Author: Nicole

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Recipes

Chipotle Aioli

Nicole
This recipe shocked me. I tend to avoid anything with Mayo in it because I just don’t like the taste. This recipe was a clear winner for my family, and especially for me. The great part about this recipe is you can play with the mayo and the chipotle. I used two chipotle peppers and it knocked my socks off. I ended up adding extra mayo to calm it down. My husband would have liked it the way the recipe is originally written below, but as for me, it was too hot. Next, I will only use one chipotle pepper. I am weak! The flavor is amazing! It would make a great dip for just about anything. Oh yeah, and most importantly it’s super simple to make! I used it as a dipping sauce for Cauliflower Cheddar Fritters as seen in the recipe below. The next Aioli sauce I want to try is garlic.

Ingredients

  • 6 tablespoons mayonnaise
  • 2 teaspoons chopped chipotle chiles in adobo
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 4 teaspoons fresh lime juice



Directions
 

  1. Put all ingredients in a blender and blend until smooth.
  2. Transfer to a bowl or squeeze bottle, and refrigerate until needed.

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Recipes

Cauliflower Cheddar Fritters

Nicole
I wasn’t sure what to expect with this recipe, but honestly I loved them. They are very light and airy. The flavor is mild, and has a nice subtle taste of cauliflower. The cauliflower cooks up very well.  I was afraid it would be crunchy. As long as you make sure the fritters get golden brown and you nicely chop the cauliflower you won’t have that problem. 

A few of the upscale restaurants in Houston serve these as appetizers, and let me tell you they go for a pretty penny!! They also go nicely with a good Aioli sauce. I will post a recipe for the one I served with these tomorrow. Thank you so much for this recipe Sara, it was wonderful.
Ingredients:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/2 cup milk (you may have to add a few tablespoons of extra milk if it’s too thick…I did)
  • 1 teaspoon melted butter
  • 1 cup chopped raw cauliflower (chop well) 
  • 1 cup shredded cheese
  • 1/2 cup finely chopped onion

Directions:

  1. Make a smooth batter with first 7 ingredients.
  2. Mix in next 3 ingredients.
  3. For best results, refrigerate for an hour or so (but not necessary).
  4. Drop by the spoon full into hot oil and deep fry til brown and crispy.
  5. Sprinkle with salt immediately upon removing from oil.

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Recipes

Roasted Cauliflower

Nicole
This was an excellent recipe! The flavor is so amazing, and almost nutty. It has been compared to the flavor of popcorn, but I don’t know if I would go that far. What disappointed me about this recipe was the fact that I roasted an entire head of cauliflower, but when it was finished cooking I ended up with a cup and a half because roasting it shrinks the cauliflower. It’s well worth it, if it’s affordable, but if you need to feed more than three people, I would suggest roasting two heads of caulifour. Thank you for sharing this recipe Jules!! If you have a recipe you would like me to try or you would like to share email me at colie@colieskitchen.com

Ingredients

  • 1 head cauliflower or equal amount of pre-cut commercially prepped cauliflower
  • 4 tablespoons olive oil
  • 1 teaspoon salt, to taste

Directions

  1. Preheat oven to 425 degrees.
  2. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about half the size of a golf ball.
  3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
  4. Line a baking sheet with parchment then spread the cauliflower pieces on the sheet and roast for 1 hour
  5. Turn the cauliflower ever five minutes to insure it doesn’t burn. I set the clock on my microwave to make sure I wouldn’t forget. 
  6. The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste.

 

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Recipes

Heavenly Whipping Cream Pound Cake

Nicole
This is my favorite recipes for pound cake. I always turn it into strawberry shortcake.
Everyone in my family gobbles it up. It’s very rare that it doesn’t all get eaten the same night it’s made. It really is heavenly.

Ingredients:

  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 3 cups cake flour
  • 1 cup heavy whipping cream
  • 2 teaspoons of vanilla extract

Directions:

  1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or bunt pan
  2. In a large bowl, cream butter for 2 minutes (I let my Kitchenaid mixer do all of this work).
  3. Add sugar and continue beating for 5 minutes..
  4. Add eggs one at a time, beating we1l with each addition
  5. Add flour alternating with whipped cream beginning and ending with flour.
  6. Stir in vanilla extract
  7. Spoon into prepared tube or bunt pan
  8. Bake at 325 degrees for 1 hours and 10 mins or until cooked through
  9. Turn out onto a cotton dishtowel and place on cooling rack covered with cotton towel. When cool sprinkle with powered sugar and serve with fruit or plain.

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Recipes

Sugared Strawberries

Nicole
I have had several people ask me how to make sugared strawberries for strawberry shortcake. Since we were having strawberry shortcake for dessert on Easter Sunday I thought this would be a great time for me to share this quick and easy Sugared Strawberries recipe. I love the simple strawberry syrup that it creates, and it bring back great childhood memories. One thing I love about sugared strawberries is it’s red!! I know that sounds weird, but not to me. I am highly allergic to red dye #40. Pretty much anything and everything you find that is red and eatable has red dye #40 in it and I cannot have it. You would be amazed at the thing I can’t have like boxed yellow cake mixes. So basically anything red is off limits except for these. I know I can have them because I made them myself. I cannot trust anything that I cannot read a label on.

Ingredients:

  • 16 ounces (1 pound) of whole fresh strawberries
  • 3/4 cup of granulated sugar

Directions

  1. Wash and slice strawberries removing the leaves and stems
  2. In a closeable bowl (or you can put plastic wrap over your bowl) add the sliced strawberries and the sugar
  3. Mix together well and seal the bowl up
  4. Refrigerate for at least four hours.
  5. Serve over poundcake, angel food, or even ice cream

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