2 tsp. vegetable oil (we used 1 Tbsp. salted butter)
1 cauliflower head, broken into very small florets
2 garlic cloves, minced
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 lime, plus lime wedges for serving
2 green onions, thinly sliced (mommy bias-cut an additional green onion for garnish)
1 Tbsp. sriracha or other hot sauce, or to taste
Heat the oil (butter) in a large skillet over medium-high heat. Add the cauliflower and garlic and stir them around. Cook for 2 ½ to 3 minutes, until there are some very dark brown areas on the cauliflower.
Turn the heat down to LOW and add the soy sauce. Squeeze in the juice of the whole lime. Add the green onions NOT meant for garnish. Stir everything around for another minute.
Add the sriracha and stir the cauliflower until it’s all combined. Then serve it up with lime wedges and a sprinkling of the green onions meant for garnish.
Makes 2 to 4 servings.
We were able to squeeze so much juice from our lime that it overwhelmed the other flavors. So we added more of the soy sauce and sriracha.
We got this recipe from a Ree Drummond cookbook, we just changed the directions some.
We weren’t paid in any form to promote Ree Drummond.
¾ pound green beans (we bought a pound so that even after cutting off the ends and any bad spots, we’d have ¾ pound)
3 red jalapeños or serrano chiles, quartered lengthwise, ribs and seeds taken out if you’d like (we minced 3 green serrano chiles that we left the ribs and seeds in)
Coarse salt (we used Kosher salt)
1 Tablespoon fresh lemon juice
Trim the green beans first. Now take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the green beans and the chiles, seasoning with the salt afterwards. Put a lid on the skillet and cook, stirring now and then, until the green beans are tender and look browned in spots, 5-7 minutes (ours took about 7-8 minutes). Take the skillet off the heat and stir in the lemon juice, adding more salt in if you think it needs it.
If you have any congestion issues, this dish should take care of it, especially if you’re the one making it ! It’s spicy enough that it made our noses run but it was worth it. We actually forgot to add on the lemon juice at first and they still tasted great (the green beans do taste go with the lemon juice as well though). This is meant to be a side dish but it’s tasty enough that we’d eat it as a snack !
1 ½ lbs. extra-firm tofu (we used two packages of extra-firm tofu)
2 Tbsp. vegetable oil
1/3 cup smooth peanut butter
3 Tbsp. low-sodium soy sauce
3 Tbsp. unseasoned rice vinegar
Juice of 1 lime
2 Tbsp. packed light brown sugar
2 tsp. toasted sesame oil
2 garlic cloves, finely chopped
1 Tbsp. finely chopped fresh ginger
2 jalapeños chiles, cored and minced (we used 3 serrano chiles- seeds and core left in)
1 (12-oz.) package baby spinach leaves (we used two 5-oz. bags of baby spinach)
Chopped fresh cilantro, to serve (we used 1 bunch)
Steamed rice, to serve (we used a 6-serving portion size of Uncle Ben’s rice)
Take your tofu and slice it into 1-inch-thick slabs, getting rid of any excess moisture by pressing down and patting dry the tofu using paper towels. Once the excess moisture is gone, cut the tofu into 1-inch cubes.
Pour the vegetable oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the tofu (in batches if needed) and cook it for 3 minutes or until brown on one side.
While the tofu’s cooking, add the following ingredients to the slow cooker (we used a 4-qt. slow cooker), stirring to combine: peanut butter, soy sauce, vinegar, lime juice, sugar, sesame oil, garlic, ginger, and chiles.
Add the tofu to the slow cooker, stirring it gently so that it gets coated without falling apart. Put a lid on the slow cooker and let the food cook for around 4 hours.
Roughly 15 minutes before serving, take the spinach and place it on top of the tofu, putting the lid on the slo cooker and letting it cook for an additional 15 minutes or until the spinach looks wilted (we went with the 15 minutes). Stir in the cilantro prior to serving and eat immediately served over the rice.
This is so good ! It’s flavorful and has a nice level of heat to it. Best enjoyed the day it’s made (microwaving this seems to dry out the sauce), we didn’t miss having meat and it was a filling dish.
Recipe source unknown.
We weren’t paid in any form to promote Uncle Ben’s.
4 cups sliced carrots (¾ inch to 1 inch thick; about 6 large) (We went for the 4 cup measurement rather than just slice up 6 carrots.)
1 medium yellow onion chopped (½ cup)
3 cloves garlic, cut in half
1 piece (1 inch) ginger-root, peeled, sliced
2 tablespoons rice vinegar
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
2 teaspoons honey
¼ to ½ teaspoon crushed red pepper flakes (we used ½ teaspoon)
½ teaspoon salt (we used kosher salt)
¼ teaspoon pepper (we used freshly ground black pepper)
1 carton (32 oz.) vegetable broth
1 cup half-and-half
Chopped fresh cilantro leaves
Take a 3 ½- to 4-quart slow cooker out and spray the inside of it with cooking spray. Excluding the cilantro and half-and-half, add all the other ingredients to the slow cooker, stirring so that everything’s mixed together.
Put the lid on the slow cooker and set the heat to LOW, cooking for 8 to 9 hours or until the carrots are tender.
Take 4 ½ cups of the soup mixture and place it in a blender. Put the lid on the blender and blend on low speed* until smooth. Pour the smooth soup back into the slow cooker, mixing ½ cup of the half-and-half in with the soup as well. Turn the heat up to HIGH and place the lid back on the slow cooker, allowing the soup to cook for 15 to 20 minutes or until the soup is completely heated through.
Ladle the soup into individual bowls, garnishing the soups by drizzling roughly a tablespoon worth of the half-and-half per bowl, gently swirling the half-and-half with a knife before finally sprinkling some cilantro over the top (we just stirred our cilantro into the soup).
*We don’t have a setting that specifically says low, so we just went with a setting that we thought would puree the soup.
Serves 7 (1 cup per serving).
In our case, after using ½ teaspoon crushed red pepper flakes, we still felt the heat after adding in the half-and-half.
1 tsp. pepper (we used freshly ground black pepper)
1 cup red pepper jelly (we used a 10.5 oz. jar of Braswell’s red pepper jelly)
1 tsp. smoked paprika
Fresh jalapeño, chopped
Before preheating your oven, move a rack to the top third of your oven (we moved our rack up one from the middle). Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil. Place a wire rack on the lined baking sheet, spraying the rack with cooking spray afterwards.
Take the chicken wings and cut off the wingtips before separating the wingette from the drumette (until we take our own pictures, check out this website, thekitchn.com, if you need any help figuring out the anatomy of a chicken wing). Pat the wingettes and drumettes dry before placing them in a large mixing bowl. Along with those chicken wings, add the canola oil, salt, and pepper to the bowl, tossing to ensure all the chicken wings are coated in those ingredients. Place the chicken wings on the rack lined baking sheet and stick them in the oven to cook for 45 minutes or until the chicken skin is crispy.
In a separate mixing bowl, mix together the red pepper jelly and the smoked paprika, creating your glaze. Scoop out ¼ cup of the glaze and place it in a separate bowl. Take the chicken wings and toss them around in the remaining glaze before returning the chicken wings to the rack lined baking sheet (making sure that the wings are still in a single layer). Stick the wing pieces back in the oven for an additional 10 minutes or until the glaze looks shiny, the skin’s browned up in spots on the chicken and the chicken’s fully cooked.
Place the wings on a plate and dab with that ¼ cup of glaze*. Sprinkle the chopped jalapeño over the wings and serve immediately.
*We actually forgot to dab the ¼ cup of glaze onto the wings but we did dip the wings into the glaze while we ate.
Oh these were delicious ! You’ve got sweet, spicy, and smoky all in one bite !
We found this recipe in a Rachael Ray magazine.
We weren’t paid in any form to promote Braswell, thekitchn, or Rachael Ray.
1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.