Tag: side dish
Cauliflower Gratin
Cauliflower Gratin
Caulifower gratin is a great side dish to substitute for starchy potatoes gratin. The cauliflower gets steamed, then mixed into a cheesy cream sauce. It is topped off by a mix of breadcrumbs, parmesan cheese, and parsley; then baked for 25 minutes. This dish is so tasty, you’ll consider this the main course over the protein you serve it with.
Servings: 4
Equipment
- steamer basket
Ingredients
- 1 head cauliflower cut into florets
- 1 cup whole milk
- 2 tbsp flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 4 oz cream cheese
- 1/2 cup parmesan cheese shredded
Breadcrumb Topping
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese shredded
- 1/4 cup parsley finely chopped
- 1/4 cup olive oil
Instructions
- Bring a steamer pot to a boil with 2” of water. Add in the cauliflower. Cover and steam for 6 minutes. Drain a set aside.
- Bring 3/4 cup of milk to a slight boil.
- Whisk the remaining milk with the flour and pour in the hot milk. Reduce the temperature to low and whisk until a thickened cream sauce appears. Season with garlic powder, onion powder, salt, and pepper.
- Whisk in the cream cheese and parmesan. Turn off the heat.
- Stir in the steamed cauliflower.
- Place in a lightly greased baking dish.
- In a separate bowl, mix together the breadcrumb topping ingredients.
- Place the breadcrumbs over the cauliflower. Put in a 400° preheated oven for 25 minutes.
Southern Baked Mac and Cheese
Southern Baked Mac and Cheese
Who doesn’t love mac and cheese?! Once you learn how to make it from scratch, you’ll never eat the boxed crap with powdered fake cheese again. Yeah, it takes a little bit more effort to make, but it’s worth it.
Ingredients
- 16 oz boxed macaroni prepared according to instructions
- 1 stick butter
- 4 tbsp flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp cracked black pepper
- 1 tsp salt
- 2 1/2 cups whole milk
- 12 oz evaporated milk
- 2 cups marble jack cheese grated
- 2 cups gouda grated
- 1 cup breadcrumbs
- 1 cup cheddar cheese grated
Instructions
- Prepare the boxed macaroni according to instructions; cooking 1 minute shy of being done. Drain in a colander and rinse under cold water.
- Grease a 9”x13” cake pan. Pour in the cooked macaroni.
- Melt the butter in a pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Pour in the whole milk, evaporated milk, and all of the seasonings. Continuously whisk over medium heat for 5 minutes until the cream sauce thickens.
- Add in the shredded marble jack and gouda. Whisk until it melts into the cream sauce.
- Pour the cheese sauce over the macaroni.
- Top with the breadcrumbs and cheddar cheese. Bake in a preheated 375° oven for 30-40 minutes until the top is golden brown and bubbly.
The Best Coleslaw
The Best Coleslaw
While the origin of coleslaw can be traced back to the Netherlands in the 18th century, made with shredded cabbage and a vinaigrette; most Americans recognize it as mayonnaise-based. There are countless variations of coleslaw all over the U.S.; and for that matter, all over the world. In my opinion, I believe that this is one of the best versions I’ve made. It’s all pretty straightforward to make. If you want to save yourself time, you can buy bagged coleslaw mix and make the dressing yourself.
Servings: 4
Ingredients
- 3 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1/2 cup carrots peeled and finely julienned
- 1/2 cup white onion finely chopped
Dressing
- 1/2 cup mayonnaise
- 3 tbsp buttermilk
- 2 tbsp lemon juice
- 2 tbsp cider vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp celery seed
Instructions
- Mix together all of the dressing ingredients.
- Fold in the rest of the ingredients. Refrigerate for 2 hours before serving.
