Cheesy Garlic Cauliflower Bread Sticks – Redux

Phenomenal!  Just Phenomenal!

So I have been tooling around from time to time on Pinterest and I found a picture that made me pin it on my board about low carb food.  I stole this post from the blog “Mom, What’s for Dinner” (which apparently Christi, the author there borrowed from a completely DIFFERENT blog called “Eat Drink Smile” – Let’s just say, this recipe’s been around around the block a little bit.. 😉 ) but, of course, I have to tweak these things to my liking and see how I can improve upon them.

I won’t get into the super details but I like food, I like GOOD food and I get sick of eating Chicken breast or Chicken this or chicken that or healthy this or that all the time, which makes eating good food tough for me.  Maybe I’ll write a life story for you someday about how fantastic international food was ingrained in my head from travelling the world during childhood.

However let’s get to the point.  This is like cheezy bread that you would get from your favorite pizza joint.  Maybe better.  Of course I have to make this again.  The first time I think I made it pretty good, but I think next time I will have to tweak the recipe just a bit, which is my wont, adding a little bit more time on the timer for the original baking of the crust, maybe like 17-20 minutes, and not putting so much butter on it, maybe just a teaspoon instead of 2 tablespoons.  And finally for the kicker, this needs HAM.

How in the hell can you make this recipe without Ham and Cheese?  😉

Oh and one thing that may make a bit of a difference is, this time I used all Motz for the crust recipe, since I forgot to get parm.  So I will have to try it with half parm like I’m supposed to next time.  Perhaps that will firm up the crust a little more.  If not, Then I’ll just up the time a few minutes.  Stay tuned to the comments section.  I will do a little update there on my next creation of this creation.

But I will tell you this.  I just finished the first go at this and it is completely gone.  It is, apparently, healthy.

Healthy how:

  • Low Carb
  • Gluten Free
  • Grain Free
  • Has Veggies – as a matter of fact the crust is made pretty much half from veggies.

Again, I love food and after eating this I totally feel guilty.  I suppose I was suppose to share it or save some for tomorrow but no such luck.  It is gone.  Bye Bye!  It’s THAT good.  I need to find me more recipes like this for those days where my body is like, “Hey, can we go eat shitty food today!?”

So enough of my babbling.  Here we go with:

Cheesy Garlic Cauliflower Bread Sticks – Reblog

From:

A few days back I made pizza from Cauliflower and it turned out awesome. So I started thinking… what about garlic cheese bread? Oh yeah… it turned out even more awesome. This recipe is going to make you happy if you are grain free or Celiac. I wish I would have known about this recipe back in the days I was trying the Atkins diet! Super Yummy! 

Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks 
Adapted from Eat. Drink. Smile.
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
For Topping:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping

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Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
Bake at 450 degrees for 15 minutes.
Remove from oven.
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.
Place back in the 450 degree oven until all cheese is melted.

Slice and Serve!
PS – Stay tuned because I will be adding more Low Carb Yumness to this blog from time to time.  Also what do you guys think?  Any variations?  Have you tried this yet?  Feel free to tell me how you would make this even better OR do you know something similar that would be just as amazing?
Anyway, until next time.
Cheers!

The Wedding Crashers – Cocktail Version

Themesong of the day:

Check it out, I know I should have fancy pictures of these but I don’t.  I came up with some cocktails for one of the Owner’s wedding at the restaurant where I am now bar manager.

Ya, funny thing.  Go back and read my past and look what happened.  Things change so fast but that’s another, future post about the past.  (Also, if you’re more into the seduction stuff I got a bit of that to possibly share as well, but right now I am all Cocktail.)

So where were we?  One of the owners was having his wedding and wanted me to make cocktails.  I had 1 day to come up with 2, since he hand picked the drink Corpse Reviver.  The instructions were, one needed to have Hangar 1 Vodka, and the other needed to have Very Old Barton 100 proof.  I had to come up with these drinks very quickly, but I know he wasn’t worried, after-all, I created virtually the entire cocktail menu, and every drink on it gets rave reviews from the growing number of people that frequent our fine establishment.

But my goal, more was to balance the special cocktail selection for the wedding.  Corpse Reviver is a middle of theroad type drink.  It’s not too sweet but it’s not too stiff either.  You gotta balance.

So without a bunch more Blah Blah, this is what I came up with.  By the way, if you can guess which one was the 1st, 2nd and least popular I will give you a prize. (maybe)

Corpse Reviver:  (credit goes to Cocktail Enthusiast Magazine – although, as usual, I made my own little tweaks)

1 oz Death’s Door Ginhttps://i2.wp.com/johnmariani.com/archive/2010/100704/Lillet%20Summer%20Label%202010%20Front%5B1%5D.jpg

1 oz Lillet Blanc

1 oz Leopold Bros American Orange Liquor – (GOLD MEDAL 90 points The Beverage Tasting Institute)

1 oz fresh lemon juice

3 drops Mansinthe Absinthe

Garnish with 1 Luxardo Gourmet Maraschino Cherry

Add all ingredients to cocktail mixer filled with ice.  Shake and strain into a cocktail glass, then take spoon, get your cherry out of the jar (not really being too careful if you grab a touch of the syrup) and drop it into the glass.

There was a guy there, who apparently loves drinking these, and he said mine was great and ordered about 5 of them all night.  I tried one of these at Sable made however they made it, and it was OK.  But this one I made was fantastic!  I know, I know…  I made it so I would probably say that anyway right?  Wrong!  One thing you will learn about me is that, the reason cocktails I put on a menu get rave reviews from people is because I am my own toughest critic.  If I make a cocktail and think, “Meh!” I will be the first to dump it.  Not only that, but there is not one cocktail I put on a menu that several people do not try first (and that I get feedback from).  Guess what, try this version yourself and give me feedback.  Be Honest. I love feedback.

Chocolate December:

2 oz Hangar 1 Vokda

1 oz home-made chocolate ganache (if you want the specific recipe, ask me and I will find out for you)

1/2 oz frangelico

1/2 oz half and half

Take a cocktail glass, rim it with orange juice, and then some home made chocolate shavings (we just took chunks of chocolate and put them in a blender till they were nice and small and a little powdery).  Then drizzle some ganache into the glass and make little fancy shapes out of them.  I used a stir stick to do this.  (Be creative, there is no right way.  Just let it do it’s own thing.  If you need some inspiration watch some Bob Ross.)  Add all ingredients to cocktail mixer filled with ice.  Shake and strain into the cocktail glass.

I mean, there are chocolate martinis and then there is THIS Guy.  I wouldn’t drink a whole one because I’m trying to be at least semi healthy but the little sips I had here and there… Delicious!  Be careful if you make one of these in a room full of ladies…  Or not. 😉

Old Red:

Courtesy of ethanprater.com

Courtesy of ethanprater.com

2 oz Very Old Barton 100 proof bourbon

1 bar spoon of simple syrup

1 bar spoon of fresh cranberries (prep by adding 1 cup of water per lb of cranberries and bring to a boil, then lower the heat to low for 5 minutes until they are soft.  You don’t have to strain the water out.  The red juice in the cranberries is perfect for coloring this drink.  Also you don’t have to make a lb of cranberries at a time. 😉 )

1 orange wedge

2 dashes Peychaud’s bitters

In a rocks glass muddle the simple syrup, cranberry, and orange wedge.  Fill glass with ice, then bourbon and bitters.  Stir maybe 8-10 times just to get the mixture in and the cocktail cold.  The simple syrup I make is 1 part water to 1-1/2 parts sugar fyi.

This one had it’s fans for sure.  I definitely had a couple of guys who drink a few each.  This is a strong drink with a hint of sweet.  I just wanted to make it for the wedding to give people an option for an old fashioned.  I think it most definitely did the trick.

Anyway, that’s all for now.  If you try any of these out, feel free to comment and let me know how you liked em.  And as usual questions and comments are welcome.

Cheers for now.