Cauliflower and cabbage are not my favorite veggies. I love cole slaw and I love fried cauliflower, but beyond that they're just okay. My family feels the same way. We had a whole bunch of frozen cauliflower and cabbage that we needed to use up. This dish was a huge hit for everyone. Celia even had thirds! So now I have a third way to serve these veggies that everyone loves.
Au Gratin Cauliflower & Cabbage
Ingredients:
4 to 5 Cups of Cooked Cabbage, Chopped
1 to 2 Cups of Cooked Cauliflower, Chopped
1/2 Cup Mayonnaise
1 Egg
1/2 Cup Milk
1/4 Tsp Dill Weed
1/2 Tsp Onion Powder
1/4 Tsp Salt
Large Squirt of Mustard
1/2 Cup Shredded Parmesan or Roman Cheese
2/3 Cup Shredded Cheddar Cheese
1/3 Cup Bread Crumbs
1. Preheat oven to 350 degrees. Put cabbage and cauliflower in a large baking dish or bowl. In a separate bowl, mix together mayo, egg, milk, dill, onion powder, salt, mustard and parmesan cheese. Pour over cabbage and cauliflower and mix.
2. Bake for 20 minutes. Spread cheddar cheese and bread crumbs over top. Broil for 5 to 7 minutes until cheese has melted and bread crumbs have browned.
Sometimes my recipes turn out good, sometimes not so good (these don't make it to What's for Leftovers!), and sometimes they turn out GREAT! This recipe is a GREAT one. Yesterday we had a fun, sunny lunch at Trailhead Brewery. It was really fabulous in so many ways: good food and excellent company. Plus, our little ones were relatively well-behaved. Andy and I split a sausage platter that included a lot of dijon mustard, which I brought home with us. The dijon mustard was used in our hamburgers today. They were some of the moistest, most flavorful hamburgers I have ever made. I hope your family enjoys them too!
Dijon Hamburgers
Ingredients:
1 lb Hamburger Meat
1/4 Cup Dijon Mustard
1/4 Cup Sour Cream
1 Egg
1/3 Cup Bread Crumbs
1. Mix together hamburger meat, mustard, sour cream, egg and breadcrumbs. Form into 4 to 6 patties and grill.
My husband Andy loves all Mexican and Tex-Mex foods. I could make tacos and burritos every night of the week and he would be in heaven. However, our daughter Celia, wouldn't like it very much. You can imagine Andy's surprise when his daughter did not pop out of the womb wanting some nachos. In fact, it took her three and a half years to find something on the Taco Bell menu that she actually likes besides cinnamon twists. Lucky for Andy, they started selling cheese roll-ups- melted cheese and a tortilla, which Celia loves. So now, we can regularly visit Taco Bell again.
Last night, when I started to make dinner, I wanted to make something Mexicany for Andy, but I was tired of tacos. I had a few tortilla chips at the bottom of the bag that I wanted to use, so I made a Tex-Mex Meatloaf for dinner. It was really good and moist! The best thing about it is, if you have any leftover, crumble it up, throw in some taco seasoning and beans and have tacos the next night.
I did not make the meatloaf very spicy so Celia and Charlie would eat it. Add some red peppers and use spicy salsa to heat it up.
Tex-Mex Meatloaf
Ingredients:
1 lb Ground Turkey
1/8 Cup Dried, Chopped Onions
1 TBSP Dried Green Peppers
1 TBSP Dried Red Bell Peppers
2 Eggs
1/2 TBSP Southwest Seasoning Mix (I used a Pampered Chef one)
3/4 Cup Crushed Tortilla Chips (divide into 1/4 Cup and 1/2 Cup)
1/4 Cup Bread Crumbs
3/4 Cup Salsa (divide into 1/4 Cup and 1/2 Cup)
3 Slices Colby Jack Cheese
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together ground turkey, onions, peppers, eggs, southwest seasoning, 1/4 cup crushed tortilla chips, bread crumbs, and 1/4 cup salsa.
3. Spray a glass bottom pie pan. Form meat mixture into a log and place on pie pan. I did this by making two large balls. I placed them next to each other on the pan and filled in between them with the rest of the meatloaf mix.
4. Spread 1/2 cup of salsa on top of meatloaf. Place in oven and bake for 20 minutes. After 20 minutes, place cheese slices on top of meatloaf, bake for another 10 minutes. When timer goes off spread 1/2 cup of crushed tortilla chips on top of melted cheese. Bake for another 15 minutes.
5. Let cool for 5 to 10 minutes after you take out of oven. Serve with salsa.
Aaahhh, for the first time in a very long time, we have a calm, uneventful weekend planned. I am so excited! I can't wait for Andy, Celia, Charlie and I to hang out and do laundry. You know you're getting older when doing laundry excites you more than going out on a weekend! We started our weekend off with a family dinner of pork loin leftovers. I am happy to say that after making my Pecan Pork Cakes and adding some pork to our baked beans, we are finished with the leftover pork and will be on to new leftover recipes. But first, the recipe for Pecan Pork Cakes. They are delicious! These are very similar to Crab Cakes, but with a sweeter taste and a smoother texture. I topped them with a tangy sauce; the recipe for it will follow the Pecan Pork Cakes' recipe. Hopefully your weekend will be as relaxing and productive as I'm planning on ours being!
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Pecan Pork Cakes
Ingredients:
2 1/2 Cups Chopped Pork
1/4 Cup Cream Cheese
1/2 Cup Pecan Meal*
1/8 Cup Bread Crumbs
2 Eggs
1/2 Tsp Salt
1/2 Tsp Onion Powder
1/4 Tsp Ground Mustard
1/4 Tsp Pepper
1 Pinch of Sugar
Grind chopped pork loin and cream cheese in food processor until smooth. Pour into a separate bowl. Add pecan meal, bread crumbs, and eggs. Mix thoroughly. Add spices and mix again. Heat oil in a frying pan. Form pork into 2" to 2 1/2" patties. Drop patties into oil and fry until golden brown. Flip and fry the other side until both sides are golden brown. Place on a plate with a paper towel, so the oil can drain off. This recipe makes roughly 7 cakes.
*If you do not have pecan meal, simply grind pecans up in your food processor until finely chopped.
Dipping Sauce
Ingedients:
1/8 Cup BBQ Sauce
1/8 Cups Sweet n' Sour Sauce
2 Packs of Soy Sauce (the kind you get with Chinese take-out)
1/2 TBSP Honey
Whisk all ingredients together. Serve with your Pecan Pork Cakes.
