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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Recipes

Jalapeno Mashed Potatoes

Nicole
The first time we had these potatoes was at a place here in Houston called Papa Joe’s BBQ. My husband flipped out over these. I told him I thought it would be a snap to re-create these tatar. They are sooooo good. Just a little spice with a lot of flavor.

Ingredients:

  • 2lbs of peeled potatoes (I used red potatoes you can use any really)
  • 1/4 cup of margarine or butter
  • 8 ounces of Pepperjack Velveeta cubed.

Directions

  1. Thoroughly wash, clean, and dice potatoes.
  2. Place them in a pot of water
  3. Bring potatoes to a boil.
  4. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
  5. Remove the pan from the heat and drain.
  6. In the same pot add the butter.
  7. With a hand mixer (I use a Kitchenaid mixer) mix in the cheese and mix thoroughly
  8. Add potatoes to a baking pan
  9. Bake on 350 degrees for 15 minutes

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Recipes

Broccoli Rice, and Cheese Casserole

Nicole
This is another holiday staple in our family. I can’t imagine a holiday without it. It’s a very simple recipe that feeds a lot of people, and doesn’t cost an arm and a leg.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup celery chopped
  • 2 tablespoons butter or margarine
  • 2 cups cooked white rice
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) package frozen chopped broccoli, cooked,well drained (I use fresh)
  • 8-12 ounces of Velveeta

Directions

  1. Saute onion, celery, and 2 tbsp butter in skillet cook until soft around five minutes and set aside
  2. Cook rice according to the directions on the package
  3. While the rice is cooking steam broccoli until it’s tender
  4. Add rice, soup, broccoli, sauted vegetables and velveet together, and mix well.
  5. Spoon into 1 1/2 quart casserole dish 
  6. Bake at 350F for 30-35 minutes or until thoroughly heated.

 

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