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!
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The Best Margarita Recipe Ever!?

Margarita cocktail

Margarita cocktail (Photo credit: Wikipedia)

(There is a song in my head that I cannot think of the Artist of at the moment since it’s in Mexican.  I REFUSE to put any Jimmy Buffet garbage on my blog.  SOOooo  No song of the day.  Once I remember the song I am trying to think of or find a suitable substitute I will replace my ranting.) 😉

(Edit Note – Jan 2014:  The ORIGINAL Article that had comments in the Hundreds over at Hodges Lab website is gone.  I think that blog has gone under after many years so this actually has become a preservation of sorts by a recipe that hundreds of commenters in that post SWORE by!)

Ya ya ya, am I late?  We just missed Cinco de Mayo.  However, it’s getting warmer out and soon lots and lots of people will be drinking margaritas regardless of what day it is.  So allow me to be of service…

I had to add the question marks.  Saying a drink recipe is the BEST is relative.  It’s like people that love red wine saying they don’t like Merlot.

For the record it’s IMPOSSIBLE to not like Merlot because I doubt seriously that ANYONE on this fine planet has had the opportunity to try every flavor profile of Merlot out there.  There are so many different profiles created by Merlot grapes that you can put two Merlots next to each other and they could be COMPLETELY different.  Why do people say they don’t like Merlot?  Because of a stupid Line in a Stupid Wine Movie.

Actually, the reason to why Miles wont drink Merlot is, that in the book “Sideways” by Rex Pickett, the wine he’s saving for his ex-wife’s return is a 1961 Pétrus (…An estate of limited size, it produces a limited production red wine almost entirely from Merlot grapes,…)  and NOT a 1961 Cheval Blanc. But Pétrus (which is 100% Merlot) didn’t give permission to use their label and the director therefore changed the manuscript into a Cheval Blanc.

Miles doesn’t want to be reminded of his wife when spending an evening with Maya – a new girl he’s actually is interest in.

Not many knows this.

So next time you try to seem Wine Savvy by trying to shit all over Merlot, just be proud of the fact that not only are you letting your decisions be based on FICTION, but that you are also basing your “savvy” wine deference on a fictitious character’s relationship with his wife that has nothing to do with the quality of a grape, or the wine produced from it.

Now that my wine snobbery is over…

Anyway, the point is the same as far as cocktail recipes.  You can make almost every drink several different ways and one person will like it sweet while another person likes is sour while another person wants to taste the booze in it etc.  However, that being said, this is a fucking good Margarita recipe, and it sure beats vodka, ice and lemon-lime powerade in a blender (No really, I have heard a guy swear by that version saying “Dude, chicks can’t tell the difference.”)  So enough of my blabbing except to say I have tweaked this (on my own but not the ingredients below) by adding both the Cointreau and Grand Marnier (splashes) or have added a splash of Patron Citronge to the mix.  The key is to NOT use sour mix at all in my opinion.  If you can do that, you are Golden.

By the way, this was posted at a science blog, which I think is kinda funny and ironic, but cool nonetheless.

Here we go:

The Best Margarita Recipe Ever from Hodges Lab

Have you ever gone to a restaurant because of their margaritas? 

When I’m back in Dallas, I love the margaritas at El Fenix, Pappasito’s, and even Chili’s. But try to go home and find the recipes. All the recipes on the Internet are all the same: tequila, triple sec, lime juice, maybe some sour mix… make them and they always misssomething. I’ve been buying out my local Beverages ‘n More to find that missing ingredient, and I think I finally got it.

Below is the best margarita recipe, capturing the something that makes a restaurant margarita so much better than the homemade versions:

  • Two parts tequila (good tequila is always better…)
  • Half part Grand Marnier (this is a critical part… trust me, don’t go cheap on the citrus liqueur. Cointreau also goes very well, but really doesn’t have the same aromatic flavor that Grand Marnier has; try them side-by-side; they have totally different flavors… if you cheat here with Triple Sec or Orange Curaçao, you must add a dash of orange bitters!)
  • Half part fresh lime juice.
  • Half part fresh lemon juice.
  • Half part simple syrup.
  • Half part Limoncello (a fairly inexpensive type of lemon liqueur that isn’t sour but has lots of big citrus flavor… this is, I think, the secret ingredient in most restaurant margaritas— that extra citrus flavor adds a lot without making the drink more tart).
  • Pinch of salt. Very little will go a long way… alternatively, rim the glass with coarse salt.

Mix with a bunch of ice cubes in a shaker and shake violently for about 15 seconds (until ice starts to crystallize on the outside of your metal shaker). Pour contents into an old-fashioned glass and, for a nice visual appeal, you can finish with a drop of grenadine (let it sink to the bottom for a sweet finish). Add a couple of skinny straws and a slice of lime if you like. Trust me!

Hint: too strong for your taste? Stir in some lemon-lime soda— don’t shake!

(†) In Texas, we really enjoy our margaritas.

UPDATE: After fiddling with this for a while, I’ve found that it’s better to use fresh lime and syrup rather than sour mix. Even though there are good sour mixes out there (I’m talking about you, Dr. Swami and Bone Daddy), I find they don’t have quite the same freshness as when you use a fresh lime. In any case, if you can’t get fresh limes or don’t have five minutes to make simple syrup, you can substitute a quality sour mix—no neon yellow stuff, please!—for the lime juice and simple syrup above.

Enjoi