Cauliflower Steaks with Chili Ginger Sauce

Cauliflower steaks are not something I would ordinarily think to make. In fact, it has only been recently that I have even liked cauliflower at all. But, I am on a mission to eat healthier, so I figured I might as well try it. I am glad that I did. I wound up liking these way more than I thought I would. They will definitely work their way into regular rotation. I can't wait to experiment with different sauces!

1 head of cauliflower, sliced, about and inch thick
Olive oil
1/4 cup Greek yogurt
1/4 cup Thai sweet chili sauce
1 tsp ginger paste
1 tbsp siracha sauce (more or less depending on your preferences)

Preheat the oven to 425 degrees.

Lightly coat cauliflower with oil, and bake in oven for 15-20 minutes, until slightly browned, flipping halfway.

Meanwhile, combine yogurt, chili sauce, ginger and siracha. Drizzle over steaks after they have been removed from the oven.

Buffalo Cauliflower Dip

Sometimes I feel as if I have to trick my husband into eating vegetables. Once he has started eating them, and realized he likes them, he is fine. Getting him to eat them is the problem. I often try to add extra vegetables to food I know he likes, or, like with this dish, replace an ingredient entirely.

I didn't even have to make dinner tonight because David ate so much of it of this dip. He said it is not quite as good as the original, but still quite delicious. He called it "the perfect low calorie alternative."

1 bag or head cauliflower
2 packages fat free cream cheese
1 cup Greek yogurt
1 bag fat free mozzarella
1/2 cup low fat ranch dressing
1 cup buffalo sauce (use one cup as a starting point, and add more if you prefer it spicier).

"Rice" the cauliflower. To do this, either chop it very finely in a food processor, or grate by hand, using the largest side on a cheese grater.

In a pan, over medium heat, combine hot sauce and riced cauliflower, until heated through. Put Ina large bowl, and add remaining ingredients, stirring until blended. Serve with tortilla chips, or fresh veggies.

Italian Lettuce Wraps

One thing that makes starting a new job difficult is trying to find restaurants I can trust. I'm in a new neighborhood, and there is not much to eat outside of high end, and fast food. I have been trying to pack my lunch as much as possible, but I get tired of taking the same old things. I am always looking for new, creative recipes. These wraps were half inspired by a muffuletta, half inspired by an Italian sub. They were incredible! I had to eat two right away, even though I was supposed to be saving them for work!


I made a huge batch of the salad, so that I will be able to get multiple meals out of it!

1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped, pimento stuffed green onions
1/2 cup chopped kalamata olives
1/4 cup chopped red onions
2 tbsp light, gluten-free Italian dressing
1/2 lbs hard salami
1/2 lbs ham
1/4 lbs provolone cheese
Lettuce leaf cups

In a bowl, combine carrots, celery, olives, onion and dressing, stirring until mixed, and dressing is evenly distributed.

Layer provolone, ham and salami on top of lettuce leaf cup. Top with salad mixture. Enjoy it!

Shell Steak with Goat Cheese and Roasted Red Pepper Sauce

I have a new obsession with fire roasted veggies. It never occurred to me to roast them over a burner, until I read about it on another blog. I can't get enough of it! Fire roasting adds so much flavor, and enhances any dish. It's just one of the perks of having a gas oven!

2 shell steaks
10 Campari tomatoes
1 red pepper, fire roasted
1/4 cup plain Greek yogurt
1/4 cup chopped onions
5 cloves garlic
2 tbsp balsamic vinegar
1/4 cup shredded Parmesan cheese
1/2 cup goat cheese crumbles
2 tbsp outlive oil

For sauce:

The are two ways to roast red peppers. I fire roasted mine by turning on my gas oven burner to medium low heat, and placing the pepper directly onto the burner, rotating until all sides are evenly blackened.

The other way, if you don't have a gas oven is to place the pepper on a baking sheet, lightly mist with oil, and broil in the oven for approx 15 minutes, until browned.

Halve tomatoes, and place on a baking sheet, lightly misting with oil, and broiling for 12-15 minutes, until skin browns and blisters. Remove from oven, and once cooled, remove skins and discard.

Slice up roasted pepper, removing and discarding skin.

Add tomatoes, pepper, onions, and garlic to a blender, blending until smooth. Dump sauce into a sauce pan, and add yogurt, Parmesan cheese and balsamic, and heat over low heat, until sauce is hot, and cheese is melted.

Meanwhile, set oven to broil. Rub steaks with olive oil, balsamic vinegar, and season with salt and pepper.  Broil for 5-6 minutes a side, or until cooked until desired done ness. (Mine were cooked medium).

Remove from oven and let sit for 5-7 minutes. Top with red pepper sauce, and goat cheese crumbles. Enjoy!

Hot Crab Dip

One of my New Year's Eve traditions with my husband is to cook an amazing dinner together. It was something we started doing in college, and it is something we spend a lot of time planning for, and preparing. We usually do multiple courses, and this year we decided to make crab dip. Our local grocery store recently added a fresh seafood counter, and we finally got the opportunity to test the selection!

1/2 lbs lump crab meat
1/2 package cream cheese
1/4 cup mayonnaise
1/2 cup pepper jack cheese
1/2 cup Parmesan cheese
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp hot sauce
1/4 cup thinly sliced green onion
2 cloves of garlic, minced
1 tbsp lemon juice
Salt and pepper to taste

In a pan, over medium - low heat, combine all ingredients until blended, and cheese is melted. Serve with  tortilla chips, or gluten-free crackers or baguette.

Worcestershire Burgers with Fried Garlic and Onions

Sometimes, a burger just really hits the spot. There are so many different types, and flavor combinations, but I have never found a burger that wasn't incredibly satisfying. I love experimenting with all the different types of toppings. This burger was full of strong favors, and it really hit the spot!

I used this recipe for the actual burger.

For fried garlic and onions:
(Toppings are for one burger, multiply for more burgers)
1/3 cup thinly sliced onions
2 cloves are garlic, sliced
2 tbsp olive oil

In a pan over medium heat, heat oil until. Add onions and garlic, stirring occasionally until brown and slightly crispy. Remove from pan, and blot off excess oil.

For horseradish mustard:
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tsp apple cider vinegar
1 tsp horseradish (more or less depending on how hot you like it)

In a small bowl, combine all ingredients, stirring until blended.

I used Udi's gluten-free hamburger buns, which I toasted. Top the burger with aged cheddar cheese, friend onions and garlic, and spread horseradish mustard on bun. Enjoy,