Now it’s time to check out my side dish for #cookoutweek208 – low-carb cauliflower potato salad. I’m not a huge fan of potato salad, but my husband prefers it over macaroni salad (which I love!) I decided to swap out the potatoes for cauliflower and it was a great switch! It had the creaminess of potato salad and the dressing tied it all together. While I couldn’t fool my kids, the adults enjoyed it. I’ll definitely make it again!
Every BBQ, summer picnic or cookout needs a salad! I usually make pasta salad or ask my mom to make macaroni salad (I haven’t perfected her recipe yet!), but now this salad is going to be my go-to recipe! Today’s #CookOutWeek recipe features broccoli, cauliflower, cheese and bacon in a creamy, tangy sauce! I love the crunch of the veggies – plus you can’t go wrong with bacon and cheese! My kiddos were iffy on it, but ended up devouring it after their first bite!
Everyone likes takeout fried rice and it’s on my favorite things to get when I go to takeout from our local restaurant. I know it’s not the healthiest, so when I found this recipe for a healthier revision of “fried” rice, I knew it would be something my family would love. It did not disappoint either! My kids didn’t even realize the rice was swapped out with cauliflower. I served it with baked salmon and it was great for leftovers too!
12 oz bag frozen rice cauliflower
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
2 Tbsp vegetable oil
2 eggs, beaten
2 garlic cloves, minced
1 onion, diced
6 oz broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
2 green onions, thinly sliced
In a small bowl, whisk together the soy sauce, sesame oil and ginger; set aside. In a medium skillet over low heat, heat 1 tablespoon of oil. Add in the eggs and cook all the way through. Allow to cool before cutting into small pieces. Set aside until you’re ready to finish the dish. In a large skillet, heat the remaining oil over medium high heat. Add in the garlic and onion and stir often until the onions become translucent. Add in the broccoli, carrots and corn. Cook for 3 to 4 minutes until the vegetables are tender.
Stir in the cauliflower, eggs, green onions and soy sauce mixture. Stir constantly and continue to cook for an additional 3 to 4 minutes or until the cauliflower is heated through. Serve immediately.
Source: Damn Delicious
I bought a head of cauliflower last week when I saw this recipe as I was killing time on Pinterest. It looked so good and I knew it would perfectly for dinner one night especially since I’m back on the LCHF (low carb, high fat) wagon. It looked so good and I knew it would help squash my cravings for carbs. It definitely did that and I loved it! The mash is super easy to make and went along with burgers (of course, bunless for me). I would have loved a little green onion in it, but I forgot to grab a bunch when I was grocery shopping.
My garden is overflowing with cucumbers right now and I’m looking for new recipes to use them up. I love cucumbers and this salad was so refreshing especially with this heat wave we’re stuck in. I made it for dinner one night with grilled chicken and it was so good. Madeline ate three bowls of it! It would be great for a picnic too. You could prep all the ingredients and then mix it up right before your ready to eat.
We’ve been doing a lot of grilling lately and I’m always looking for side dishes that will go with any type of meat. This Asian-style slaw was the perfect side to grilled chicken we had one night last week.
Today’s reveal day for my Secret Recipe Club and I’m excited to share this recipe with everyone. This slaw is super easy to make and you can switch out the veggies to whatever you family likes or what you have in your garden. It’s so versatile!
My assignment this month was Natural Noshings. Nora writes about food and fitness. Her recipes focus on natural, real food and nothing to processed or over-complicated. Right up my alley! Nora had a bunch of other recipes I have pinned and look forward to making this summer.
Happy Memorial Day! I hope you all have a fun day planned with your friends and family. It’s raining here today and we’ve spent the last few days working outside in the yard and getting our pool ready. We’re planning to go to the movies later today – not sure what we’re seeing yet, but I’m looking forward to a day to relax before another busy week of work starts.
May had an extra Monday and that means a special theme day for The Secret Recipe Club! The theme was picnic or BBQ foods. So many options to choose from! My assignment blog was Thyme for Cooking. Such a fun blog name, right?! Katie shares about her life in France, restoring an old farmhouse and all the amazing food that comes along. She also keeps busy with weekly menu planning that she shares over on her other site.
My husband is always asking me to make au gratin potatoes and last time I made them, they didn’t turn out so well. I knew it was time again and I came across a recipe that uses a slow cooker. I was a little hesitant to try it out, but they came out perfect. Even better as leftovers! The potatoes were cooked through and the cheese sauce was perfect. It was a big hit at our Easter dinner!
I’m always on the hunt for new side dishes to make for picnics and this one was a unique twist on a traditional salad. I’m not a fan of potato salad, so I rarely make it, but when I saw this recipe, it was one that I knew I would like. It’s different and wasn’t a big hit at my son’s birthday party, but breaking traditions with family doesn’t always go as planned.
Roasting the potatoes made a big difference and I loved that the recipe was made without mayo. Plus you can’t go wrong with using pesto and avocado! When I made this, I skipped the step of boiling the potatoes and will do that the next time I make this salad. Our potatoes were a little more crunchy then soft and there were a few complaints. Oh well. Regardless, definitely give this recipe a try for your next summer picnic!
3 cups Yukon gold potatoes, cubed
1 cup walnuts, chopped
1 small red onion, diced
Handful of fresh chives, chopped
2 garlic cloves
1 avocado
½ cup fresh basil
3 Tbsp fresh lemon juice
2 – 4 splashes of hot sauce
Salt & fresh ground black pepper
Preheat oven to 475 degrees. Boil the cubed potatoes in salted water for 5 to 8 minutes until they are partially cooked. They should be able to be pricked with a fork, but not fully cooked. Drain and transfer to a baking sheet. Season with salt and pepper and roast for 15 minutes or until they are golden brown. Remove and allow to cool to room temperature.
In a medium pan, toast the walnuts. Transfer ½ cup of the toasted walnuts into a food processor. Add in the garlic, avocado, basil, lemon juice and hot sauce. Process until the pesto is smooth and creamy.
In a large bowl, toss together the roasted potatoes, diced red onion, chives and remaining ½ cup of walnuts. Add about ¾ of the pesto to the potatoes and stir to coat. Add more pesto if you want the salad to be wetter. The remaining pesto is great to top with pasta or as condiment on a sandwich.
Source: Ceara’s Kitchen
Are you planning your menu for Thanksgiving? It looks like I’m hosting Thanksgiving for the first time this year, so I’m excited to try a few new recipes in addition to our family favorites. This is one of the dishes I’m planning to make. It’s refreshing and the flavors scream fall. Both my husband and I loved it, the kids weren’t sold on it, but I’m going to make it anyway.
Do you experiment with new dishes for holidays or stick with your family favorites? Share your Thanksgiving sides with me! I’m always looking for new ideas.
2 1/2 cups peeled and finely chopped butternut squash
1 1/2 Tbsp olive oil
salt & fresh ground pepper
2 1/2 cups thinly sliced kale, lightly massaged
1/2 cup dried cranberries
1/4 cup thinly sliced fresh basil
3 cups cooked wild rice, warm
Dressing:
1/4 cup extra virgin olive oil
2 Tbsp pure maple syrup
2 Tbsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 Tbsp chopped fresh rosemary
1 garlic clove, minced
Preheat oven to 400 degrees. Coat the cubed butternut squash with the olive oil and spread over a baking sheet. Season with salt and pepper. Roast for approximately 25 minutes until the squash is fork tender.
While the squash is roasting, combine all the dressing ingredients together and mix with an immersion blender.
In a bowl, combine the kale, cranberries and basil. Toss in the warm rice and roasted squash to slightly wilt the kale. Pour the dressing over the salad and toss to combine. Season with salt and pepper if needed. This salad should be served at room temperature.
Source: Heart Beet Kitchen
