Category: From My Kitchen

Posted in From My Kitchen

Copycat Dave’s Hot Chicken Cauliflower Sliders

Posted on by Reluctant Retiree

Dave’s Hot Chicken has been on a roll since its humble beginnings as a parking lot pop-up in Los Angeles. With its signature Nashville-style hot chicken, cult-like following, and celebrity investors like Usher, Samuel L. Jackson, and Maria Shriver, it’s no wonder they now boast over 100 locations across 4 countries. A few years into their meteoric rise, they debuted a vegetarian option, swapping out the chicken for cauliflower. Dubbed “Dave’s Not Chicken,” this dish offers all the bold flavors and textures of their classic hot chicken—minus the meat. If you don’t live near a Dave’s or simply want to re-create the experience at home, this recipe is your answer.

Cauliflower tenders:
For the cauliflower “tenders,” which are essentially steaks, I used 2 small heads, 1 to 1 1/2 lb. each, to ensure they fit neatly on the bun. When cutting the steaks, make sure to cut them from the center where the stem holds the florets together. Save the loose florets to bread and fry as bonus bites! If only large cauliflower is available, cut 2 center steaks, then halve them.

Crispy crust:
For maximum crunch, I went with a double dredge—it takes a bit more time but is totally worth it. Each steak gets dipped in the buttermilk mixture, dredged in seasoned flour, then the process is repeated. Letting the coated cauliflower rest for 30 minutes at room temperature helps create a sturdy, crispy crust.

Spice level:
Dave’s also stands out for its seven spice levels, ranging from “No Spice” to the daring “Reaper,” which features the Carolina Reaper, the world’s hottest chile pepper. For context, the Reaper is twice as hot as the infamous ghost pepper! For this recipe, I went light on the spice, using 1 Tbsp. cayenne in the spice blend to achieve a medium-hot heat. Want more heat? Add 1 to 2 more Tbsp., or turn it up even further with a spicier powdered chili. Maybe you can get your hands on some of that fiery Reaper chili powder if you really want to bring the heat.

Storage:
For ease, prep components like the kale slaw and creamy sauce ahead of time. The slaw keeps in the fridge for up to 3 days, while the sauce lasts up to 5 days.

delish!

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Betty Crocker: 20 Best Brazilian Recipes

Posted on by Reluctant Retiree

A Collection of Brazilian Favorites from Betty! Photo of Every Recipe Celebrate the glorious cuisine of Brazil with this delectable collection of recipes from Betty Crocker! Try full-flavored, traditional favorites like Fresh Seafood Stew (Sopón Marinero) and Brazilian Cheese Buns (Pao de Queijo), or whip up a batch of Caipirinha cocktails and Banana Flans for your next party. From mouthwatering mains to snacks and sides, these recipes will bring the taste of Brazil to your kitchen.

Kay Marie Wagner
5.0 out of 5 stars Summer Cocktails
Reviewed in the United States on June 17, 2013
Verified Purchase
Yummy refreshing new summer beverages!!! A great way to start your next social gatherings for all family members, alcohol optional. You get to choose something new BE it brunch or late night relaxing alone. I love all the fresh ingredients , easy to follow instructions, and most ingredients you probably already have on hand. This is going to make my summer cocktails a real hit and so simple to prepare. I'll be a master come fall!!! I can't wait to serve up some new summer traditions.
ALTEREDSTATE16
4.0 out of 5 stars Easy and delicious
Reviewed in the United States on August 7, 2013
Verified Purchase
The recipes in this book are very easy to make and the ingredients are readily available, most of which are inexpensive. I have not tried them all but the chosen few were quite delicious and refreshing. Although most of the recipes are alcohol free there is no reason vodka, gin or rum can' be added and used as a cocktail at your summer bar - b - ques ! The nutritional data is also included for each recipe which is an added benefit.

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Copycat Chicken Big Macs

Posted on by Reluctant Retiree

The highly anticipated, limited-time release of the Chicken Big Mac came and went in the blink of an eye, leaving many fans scrambling to get their hands on one before it disappeared. If you missed out, don’t worry—I’ve got some great news for you! I’ve taken matters into my own hands and created a copycat that’s just as delicious and much easier to enjoy at home. This homemade version is similar to the iconic Big Mac, with two key differences: crispy fried chicken patties swap in for the traditional beef, and the onions have been eliminated (no crying over here). Aside from that, everything else stays the same, so you can still enjoy all the Big Mac goodness, but with a delicious, chicken-filled twist.

The chicken:
The Chicken Big Mac patty is essentially a larger version of a McNugget, so I used that as the blueprint. Ground chicken is combined with a bit of flour to absorb moisture, making it easier to form patties, and seasoned with onion and garlic powder for extra flavor. Here’s a helpful tip: Keep a bowl of water nearby when forming your patties. Dipping your hands in the water will keep the chicken from sticking and make the process much smoother.

Once shaped, the patties are popped into the freezer for a brief chill. This step helps firm them up, making it easier to dredge and batter them later. For the batter, McDonald’s describes it as “tempura-style,” so after checking their ingredient list, I decided on a blend of flour and fine-ground cornmeal, a touch of baking powder for leavening, and ice-cold water for a light and crispy texture.

delish!

Posted in From My Kitchen

The Prepper’s Ultimate Food Storage Guide

Posted on by Reluctant Retiree

Take emergency preparedness to the next level with this guide to storing and preserving healthy food for you and your family for a lifetime.

Be prepared for any catastrophe—whether a pandemic, natural disaster, or other grid-down situation—with this comprehensive food storage bible. It’s with advice from the best preppers on canning, dehydrating, stockpile maintenance, and shelf-stable cooking. This 4-in-1 book collection offers your one-stop-food-shop for everything you need to know, including:

  • Building a long-term stockpile on a budget
  • Must-have alternative cooking gear for grid-down living
  • How to dehydrate everything from meats to fruits and vegetables
  • Techniques for creative canning, from jams to entire entrees
  • Food-safety guidelines for safe meal-prep and storage
  • Hundreds of tasty recipes for nutritious meals
  • And much more

The Prepper’s Ultimate Food-Storage Guide is the self-reliant solution to a lifesaving food supply that will keep you and your family healthy for a lifetime. Stay safe, and stay prepared!

Amazon

40 Charmingly Decadent Southern Cake Recipes

Those Southern cake recipes will bring back fond memories of your grandma’s country kitchen. Find our favorite recipes for upside-down cake, hummingbird cake and more.

Taste of Home