Buffalo Cauliflower Bites

I first made this recipe in the summer, and it was a bit too spicy for me.  I made it again today in the spirit of the Super Bowl.  This time, I added a bit more honey this time and liked it better.  Note for future: watch it towards the end, so that the extra sauce on the pan doesn't burn.   

Ingredients:

• ¾ cup all-purpose flour
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ¾ cup milk
• 1/2 to 1 head cauliflower (depending on size)
• ¼ cup buffalo sauce
• 2 tablespoons vegetable oil
• 1 to 2 tablespoons honey

Directions:

1. Preheat the oven to 450˚F. 
2. Line a baking sheet with parchment paper.
3. In a large bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and whisk until well-combined.
   
4. Break the head of cauliflower into florets, about 1½-inches wide. 
   
5. Add the cauliflower florets to the batter, making sure each piece is evenly coated. 
6. Arrange the coated cauliflower on the baking sheet. 
7. Bake for 10 minutes, flip, and bake 10 more minutes. 
   
8. In a small bowl, combine the buffalo sauce, oil, and honey and stir until evenly combined (warm for 20 seconds in microwave if necessary). 
   
9. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
   
   
   
   
   
10. Serve with ranch dip or dressing

Egg-In-A-Basket

 

One of my tasks to complete over the weekend was clearing out some old magazines.  I have a particularly hard time throwing out recipes, but I decided I would only keep things that I might realisitically make someday.  The further plan being that I would transfer each "keeper" to this blog as I make it...and I *should* make new things.  

Today I had the day off, so I made this Medditerranean-style egg-in-a-basket this morning (the recipe originally appeared in Better Homes and Gardens in July 2020).  It was a nice reward for walking on the treadmill first thing this morning.

The recipe suggested using halves of everything bagels or 1/2-inch thick bread.  However, I only had light wheat bread.  Also, it was supposed to have fresh herbs (I had dried) and feta cheese (I had shredded parmesan).  So those are the things that I used!

Ingredients:

• Pieces of bread or bagels halves
• Eggs (number to equal the number of pieces of bread)
• Cherry or grape tomatoes
• Pitted, sliced kalamata olives
• Fresh or dried herbs, to taste
• Crumbled feta or shredded cheese of another kind
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees 
2. Coat a baking sheet (or a baking sheet covered in foil) with non-stick spray
3. Cut holes in bread (or expand holes in bagels), so each has a 2+ inch diameter hole
4. Place bread on baking sheet
5. Crack each egg into a hole in a piece of bread
6. Season with herbs and salt/pepper. 
7. Top with tomatoes, olives, and cheese
   
   
   
   
   
8. Bake 10 to 12 minutes, or until bagels are toasted  and eggs are the doneness that you like (runny yolks = 10 minutes, thicker and jammy yolks = 12 minutes). 
9. Let stand 5 minutes before serving.