I followed my Raspberry Oat Bar recipe but used 16oz of jalapeno jelly instead of raspberry. These were ooey gooey and an interesting flavor. I was feeling experimental in the kitchen.
3 prongs only because they weren’t as spicy as I had hoped and using 16 oz of jelly was too much. I should have followed the recipe and only done 10-12 even though it didn’t fully cover the bottom oat layer.
Crock Pot Pork Roast with cauliflower mash
I followed the linked recipe for the pork except that I used 3.5lbs of pork butt roast and left it on low most of the day. It was quite tasty but there was more fat in the crock pot than I expected. Which is because of the choice of meat I used.
I was really excited about the purple cauliflower and hopeful that it wouldn’t turn out to be a gross color. And in talking with a friend I realized that my cauliflower mash has evolved enough from the previously linked recipe that I could share a recipe card here for anyone who is interested. I highly recommend and am currently obsessed with boiling and mashing cauliflower of any color these days.
- 1 head of cauliflower, roughly chopped
- 2 cups liquid- broth/water/almond milk
- ¼ - ½ cup dry polenta
- shredded cheese- I like white cheddar
- heat heavy pot to medium-high heat then add drizzle of olive oil and heat up
- add minced garlic and cauliflower to oil and saute for a few minutes until you start getting some color on the veggie but without burning the garlic
- add the liquid and bring pot to a boil without putting the lid on
- the cauliflower shouldn't be submerged but it should be about half covered by liquid at this point
- hard simmer/boil cauliflower for 8-12 minutes depending on your preferred doneness- I don't like it to be chunky so I boil it for quite a while
- when ready, turn heat to low and smash the cauliflower with the back of a spoon or a potato masher
- if desired, blend some or all of the cauliflower mixture to get it really smooth- I did about half of it last time so the final product was a nice mix of smooth and not-as-smooth
- when desired consistency is reached, sprinkle in a small handful of polenta and stir in thoroughly
- the mixture should start to thicken up. add more or less polenta for desired thickness. cook for a minute or 2 more
- when ready, remove pot from heat and stir in the shredded cheese. this is optional but highly recommended. there's no set amount because I usually go for a handful or 2 (or 3).
My toaster is probably cooler than yours. It has a side cooker area that poaches eggs and warms Canadian bacon while it toasts the english muffins- and it holds the bread in the toaster until the eggs are done so everything is hot together but nothing is burnt. Not pictured- drizzle of sriracha. I put it on my sandwich but Joe opts out.
I seriously love my toaster people.
The rest of the week got exhausting and I did not make the Baked Coconut Shrimp with Pineapple Dipping Sauce. I put the shrimp back in the freezer and will maybe try it next week. I hope this doesn’t become my new cabbage roll saga. So soon?!