Garlic and Parmesan Roasted Cauliflower

I really don't know what it is about me and cauliflower.  I just LOVE it especially roasted and with cheese!  I could eat it just roasted or steamed with salt and pepper too!  So when I had a head of cauliflower, some garlic, and Parmesan cheese, I made this spectacular dish!  In fact, I loved it so much, I was looking forward to eating the rest of it for lunch the next day, but the hubby had a midnight snack and ate it all.... :o(  DARN HIM!!!

{Garlic and Parmesan Roasted Cauliflower}

{Mixing raw cauliflower and garlic with olive oil and lemon juice.  I used garlic scapes instead of garlic}

{Into the roasting pan with salt and pepper}

{Roast until the edges start to turn brown}

{Add Parmesan cheese and place back into the oven for a few minutes}

Garlic and Parmesan Roasted Cauliflower

Makes 4 servings

1 head cauliflower, trimmed and cut into florets

6 cloves garlic, cut into thirds

1/4 cup olive oil

2 tablespoons lemon juice

Salt and pepper

1/4 cup Parmesan cheese, grated

1. Preheat oven to 450.
2. Mix cauliflower, garlic, olive oil, and lemon juice in a bowl until well coated.
3. Place vegetables on a greased baking sheet or casserole dish.
4. Sprinkle with salt and pepper.
5. Roasted for 25 minutes or until edges begin to brown.
6. Turn off oven and sprinkle cauliflower with Parmesan cheese.
7. Place cauliflower back into oven (which has been turned off) for another 5-8 minutes.
8. Serve.

What is your favorite vegetable? How do you like it best? I'd love to hear!

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Aloo Palak (Indian Potatoes and Spinach)

As some co-workers and I were discussing international cuisine, one person asked me if I had heard of the Indian Potato and Spinach dish.  I said no so we went looking on the internet and found this recipe.  The hubby loves potatoes (not spinach though) so I thought I'd give it a try.  I LOVED this dish; the hubby said it was pretty good (turmeric is not his spice).  This recipe is originally vegetarian, but I added pork so hubby would eat it.  Country boys and their need for meat with every meal *sigh*

{Serve with sour cream to tame some of the spicy-ness}

{Sauting onions, garlic, and spices together}

{Cook for about 3 minutes or until fragrant}

{Add broth to get every last bit of spice-goodness!}

{Mix with potatoes and spinach in the crockpot}

{OPTIONAL:  Add 1 pound of pork}

{Done and ready to eat!}

Aloo Palak (Indian Potatoes and Spinach)

Makes 4 servings

5 tablespoons butter

1 large onion, diced

5 cloves garlic, minced

1 teaspoon chili flakes (use less if you don't like it spicy)

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon fresh ginger, minced

1/2 teaspoon ground black pepper

Dash of salt

12 oz frozen spinach

4 medium red potatoes, cubed

2 cups broth (chicken or vegetable)

1 pound pork, cubed (optional)

1. Melt butter in a large pan on medium-high heat.
2. Add onions and garlic; cook until translucent.
3. Add spices and cook for 3 minutes or until fragrant.
4. Add broth to spice mixture.
5. Mix spice mixture, potatoes and spinach (with optional pork) in a crockpot.
6. Cook on low for 6-8 hours.
7. Serve with sour cream if desired.

How often do you try something that you don't like?  I have been told that your tastes change every 5 years (approximately) so I try foods that I don't like every so often.  Some foods are a texture issue for me--like tapioca and raw mushrooms--GROSS!  My hubby's philosophy is a good one: try a food several different ways before saying "I don't like it".  How awesome is that?  I love that outlook especially since I cook "weird" food most of the time, and he eats it.  However, he's not scared to tell me he doesn't like it  LOL Pin It

Lemon Pepper Garlic Chicken

This was my first whole chicken in a crockpot, and I will admit that I was VERY nervous!  Just place a chicken in the crockpot with nothing else?  No broth, sauce or ANYTHING?!  To say that I was AMAZED when I came home and found the chicken practically drowning was an understatement.

{Lemon Pepper Garlic Chicken}

{To make it garlicky, I took a sharp knife and cut slits into the skin}

{Then press in the garlic (I used garlic scapes which works just fine)}

{Garlic-spiked birdie}

{Spice mix that goes onto the chicken}

[Seriously--just put the chicken in the crockpot and pour spice mix over chicken}

{This is what I found when I came home!  Amazing!!!  Plus, it fell right off the bone!}

Lemon Pepper Garlic Chicken

Makes 4 servings

1 whole chicken, about 4-5 pounds, rinsed

8 cloves garlic, halved

1 lemon, zested and juiced

1 tablespoon dried parsley

1 teaspoon ground black pepper

1. Using a small paring knife, cut slits into the chicken at even intervals.
2. Press garlic into slits.
3. Place chicken in crockpot.
4. Mix lemon zest, lemon juice, parsley, and pepper together until combined and pour over chicken.
5. Cook on low for 6-8 hours or until chicken is done.

I will definitely be doing more of this in the future!  Just stick a bird, covered in some spices, in the crockpot and letting it cook was WAY. TOO. EASY.  Go make some chicken in a crockpot.  You won't regret it!

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Chickpea and Roasted Pepper Salad

In the summer, there is nothing better than a salad that cools and refreshes you with flavor while filling you up, hunger-wise, AND meeting some of your daily nutritional needs for vegetables.  I found this recipe on my favorite blogger's website while I was looking around for salad ideas for this summer.  I love this blogger because I rarely, if ever, have to modify the recipe, and that's how I like it.

{Chickpea and Roasted Pepper Salad}

{Roasted peppers--learn how here }

  

{Chickpeas, garlic scapes and capers}

{Cutting roasted peppers}

{Mint and parsley chopped}

{Favorite dressing EVER--lemon juice, olive oil, salt and pepper}

{Adding dressing}

{I served mine with Buttermilk Rosemary Chicken (which will be coming soon!)}

Chickpea and Roasted Pepper Salad

Makes 6 servings

2-15 oz cans chickpeas, drained and rinsed

3 peppers, roasted and diced

1/4 cup parsley, minced

2 tablespoons mint, minced

3 tablespoons capers (chopped olives is a good alternative}

2 cloves garlic, minced

2 tablespoons lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

4 tablespoons olive oil

1. Mix chickpeas, peppers, parsley, mint, capers, and garlic together until well combined.
2. In another small bowl, whisk together the remaining ingredients.
3. Add dressing to chickpea mixture.
4. Allow to sit overnight for best flavor.
5. Can serve with feta and toasted pita wedges as a main dish.

As we reach the heart of summer, I am getting more and more salad crazy... Seriously--I have two right now in my fridge, and another three planned for this week! The hubby's thoughts? "That looks weird, but I'll try it because I have learned with you that just because it looks gross doesn't mean it tastes gross." I'm still trying to figure out if that's a compliment or not...

Do you have any summertime salads that you can't wait to make?

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