Whole Roasted Loaded Cauliflower

Whole Roasted Loaded Cauliflower

Whole Roasted Loaded Cauliflower

Cauliflower is still a shinning star in the food world. Pearly white heads of chunky florets, just begging for new recipes. Whole, in florets, mashed, or riced, the possibilities are endless. 

I’m not sure if I have told this story before….after almost five years, I may have started to repeat….or maybe its old timers.

Whole Roasted Loaded Cauliflower

When I was kid, we all went over the river and through the woods to Grandmothers house. Ok, we did go over a river, but she didn’t live in the woods, and we called her Grandma. Anyway, Holidays were spent at her house, and she cooked. My Grandma was an awesome cook, you know the old fashioned, down home kind of cook <3. Continue reading “Whole Roasted Loaded Cauliflower”

Multi Grain Chipotle Salmon Bowls

Bowls are the bomb….Multi Grain Chipotle Salmon Bowls are the bomb diggity!

Multi Grain Chipotle Salmon Bowls

Bowl meals are trendy these days. Everything in a single bowl, and for whatever reason food in a bowl seems more appealing. Maybe its the artful arrangement, or the rainbow of colors, I think maybe just because its the food of the minute. Continue reading “Multi Grain Chipotle Salmon Bowls”

Mini Crab Rangoon Tostadas

Inspiration comes in many forms. Sometimes all it takes is a new product on the grocery store shelf and BAM…… it’s a great idea. Mini Crab Rangoon Tostadas !

Mini Crab Rangoon Tostadas

Who doesn’t like Crab Rangoon??? Surprise it is not really Oriental ….boo! According to Wikipedia ……Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe,the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.

Mini Crab Rangoon Tostadas
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping. Continue reading “Mini Crab Rangoon Tostadas”