Category Archives: cauliflower

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NTTC Simple Inspirations Winner: Game Day Trio

NTTC Simple Inspirations Winner: Game Day Trio

I’m wrapping up my third year of judging Jenny Craig’s Simple Inspirations recipe contest, and I’m thrilled to announce my 2017 winner!

Before I do, I have to tell you that there was SO MUCH creativity this year in entries and so many new ideas shared on how to make my favorite Jenny Craig dishes and combinations that I’d never thought of.

Between us friends:  When I saw the winning recipe, I knew immediately that I wanted to make it.  When I had a chance to taste it, I was completely won over.  The addition of spinach, artichokes, tomatoes, roasted red peppers, onions, and cauliflower were enough to catch my attention, and enough to create the most filling game day meal I’ve ever enjoyed!

AND THE WINNER IS….

You guys, this recipe knocked my socks off and here’s why:  The cauliflower coated in a hot sauce-roasted red pepper puree is GENIUS!  The flavor is incredible, and who doesn’t love buffalo cauliflower.  The inside of the potato scooped out and baked into little tater tots is such a treat.  Lastly, that loaded spinach-artichoke potato skin is so filling and delicious.  You guys are going to LOVE this recipe!  Can’t wait to hear your feedback.

Special congratulations go out to Jessica H. for developing this amazing recipe, and I’m thrilled to have a chance to share it with you first here on No Thanks to Cake!  The Game Day Trio will also be featured in the 2018 Simple Inspirations recipe book, due out after the first of the year.  Congratulations, Jessica!

Game Day Trio

Serves 1

INGREDIENTS

1 Jenny Craig Loaded Baked Potato

1/4 cup chopped frozen spinach, thawed and drained

1 3/4 cups cauliflower florets

1/2 cup quartered artichoke hearts, canned (approximately 6 quarters)

3 Tbsp diced white or yellow onion

1/2 tsp spicy brown mustard

1/2 Tbsp hot sauce

1/4 roasted red bell pepper, canned or jarred, oil-free

Non stick cooking spray

2 Tbsp tomato, diced

Fresh herbs to garnish (chives, parsley)

INSTRUCTIONS

1.  Preheat oven to 400 degrees. Microwave Jenny Craig Loaded Baked Potato for 1 minute, and separate the filling from the potato skin. Set aside.

2.  In a microwave safe dish, cover and microwave cauliflower florets for 4-6 minutes, or until fork-tender.

3.  Saute onion in non stick cooking spray on medium heat for 4-5 minutes, or until lightly browned

4.  Add onion, spinach, 1/2 cup of the cauliflower, artichoke hearts, and mustard to a blender or food processor, blend until smooth.

5.  Scoop spinach-artichoke mixture into the potato skin and place in oven-safe dish, and bake covered for 25 minutes, then uncovered for another 10 minutes.

6.  Add red bell pepper and hot sauce to a blender or food processor, blend until smooth, and use to coat remaining cauliflower. Bake cauliflower on oven-safe tray lined with parchment paper for 10-12 minutes.

7.  Microwave the Jenny Craig Loaded Baked Potato filling in microwave-safe dish for 4 minutes and scoop into balls with melon baller or ice-cream scoop.

8.  Bake the potato bites at 425 degrees for approximately 15 minutes.

9.  Top spinach-artichoke potato with diced tomatoes.

10.  Enjoy!

As the NTTC winner of the Jenny Craig Simple Inspirations recipe contest, Jessica will be awarded the following from Jenny Craig: $1,000 check or gift card, and gourmet cooking/baking goodie bag to include pans, pots and other kitchen and baking utensils to be awarded as a gift card or actual items. (ARV: $2,000 total).

Jessica’s delicious recipe joins other superstar winning recipes from the contest.  Click the links below to view the NTTC Simple Inspirations Recipe Contest winning recipes from years past:  Faux Krab Cake with Cocktail Sauce + Jacqueline’s Restaurant Style Chicken Nachos.

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Disclaimer:  I received compensation for this post from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

Related posts:

NTTC Simple Inspirations Winner: Game Day Trio originally appeared on No Thanks to Cake on 10/23/2017.

The post NTTC Simple Inspirations Winner: Game Day Trio appeared first on No Thanks to Cake.

I’m wrapping up my third year of judging Jenny Craig’s Simple Inspirations recipe contest, and I’m thrilled to announce my 2017 winner! Before I do, I have to tell you that there was SO MUCH creativity this year in entries and so many new ideas shared on how to make my favorite Jenny Craig dishes…

Read More

The post NTTC Simple Inspirations Winner: Game Day Trio appeared first on No Thanks to Cake.

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That Time I Grilled Amazing Beef with Sprouts

That Time I Grilled Amazing Beef with Sprouts

It’s official.  As of this week, my HOA announced that we are a grill-free community.  It’s been in the works for a while, and now that it’s confirmed.. I’m a little sad that my grilling days will be limited moving forward.

A treat in my new grill-less state, I had an opportunity recently to hone my outdoor cooking skills with a group of Denver bloggers.  Hosted by the Colorado Beef Council and Sprouts, it was an amazing evening full of grilling tips, insight on how to shop for the best in beef, and a lot of hands-on in the kitchen.

Between us friends, I shop at Sprouts a LOT.  There is not one, but TWO locations within about 5 miles from my house.  Their fresh produce, their beautiful proteins, and their focus on healthy foods keep me coming back for more.  Their hosting local blogger events is such a treat, as I always learn something new about my favorite grocery store.  This event was no exception, and I’m excited to share what I’ve learned!

Did you know…

  • There are specialized meat cutters at every Sprouts location?  You can ask them questions about cuts of meat, have them cut your selections/fresh grind meat, and have them make special cuts!
  • Using a food saver is one of the best way to store your beef for freezing!  Removing the air from the container assures it stays as fresh as possible during it’s time in the freezer.
  • Never freeze your beef in the container it comes in, unless you have the butcher wrap your selections specifically for freezing – – you can ask them to do this for you!

There is nothing I love more than having a chance to hear tips from the experts.  The team at the Colorado Beef Council not only taught us a lot about the different cuts of steaks that were available, but they also gave us access to their amazing kitchen as well as a rundown on how to plate dishes to make them appealing and attractive to the diner.  Check out this gorgeous plate the chef put together as a demo.  Beautiful!

You guys… the next part of the meetup was HANDS DOWN my favorite.

They let us loose in the test kitchen to make our own dinner.  (OMG!)  In a less competitive, less stressful version of Cutthroat Kitchen, we had about 35 minutes to make our dinner using beautiful beef and veggies from Sprouts.

The Colorado Beef Council team encouraged us to branch out and try a cut of beef that we don’t typically use, if we were feeling adventurous.  Knowing I usually choose a filet/tenderloin, I chose a New York Strip to prepare as part of my masterpiece.

And then, I saw this spread…

This was the MOST fun.  To the left of all these fresh herbs, you would have seen a beautiful array of cauliflower, tomatoes, onions, and all sorts of other veggies.  I didn’t walk in with a plan of what I’d be cooking… but one formulated quickly as my tray filled with ingredients to make a colorfully beautiful dish.

I quickly claimed a wedge of cauliflower, shallot, grape tomatoes, and asparagus.  I also piled on some microgreens and a little chives for garnish.  And with that, I headed to the prep stations.

The experts gave us access to all sorts of rubs, spices, and sauces… but I went with simple flavors: salt, pepper, and olive oil to season everything I made.  The steak was seasoned and grilled to perfection.  I sauteed the asparagus with seasoned sliced grape tomatoes and some minced shallots.  Lastly, I sliced that beautiful cruciferous cauliflower into a steak… and threw it on the grill with its NY Strip counterpart.

Just look at those grill marks…

When it was time to plate my dish, I chose a rectangular plate and love how it turned out.  And, the flavor was divine.

The event hosts set up a light box to capture all of our beautiful plates, and here’s what mine looked like right before I devoured it.  It’s amazing how good lighting impacts food photography.  Remind me to pick one of those up at some point.

In the end, it was a deliciously beautiful night.  Thank you so much Sprouts and the Colorado Beef Council for sharing all of your wisdom and for hosting our group of Denver bloggers. 

Disclaimer:  I received compensation from Sprouts; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

Related posts:

That Time I Grilled Amazing Beef with Sprouts originally appeared on No Thanks to Cake on 08/15/2017.

The post That Time I Grilled Amazing Beef with Sprouts appeared first on No Thanks to Cake.

It’s official.  As of this week, my HOA announced that we are a grill-free community.  It’s been in the works for a while, and now that it’s confirmed.. I’m a little sad that my grilling days will be limited moving forward. A treat in my new grill-less state, I had an opportunity recently to hone…

Read More

The post That Time I Grilled Amazing Beef with Sprouts appeared first on No Thanks to Cake.

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Buffalo Cauliflower Steaks

Buffalo Cauliflower Steaks

When I was in California last week, my friend Crystal and I considered grilling some cauliflower, but never got around to it.  I’ve been interested in the whole concept of cauliflower steaks for a long time.  And, finally, after a million years… I’ve tried it.

You GUYS.  This is so so good.  As soon as I finished the first steak, I knew I wanted more… and I plan to eat my way through the head of cauliflower I sliced tonight.

Note:  Go ahead and multiply this recipe.  You’ll thank me later.

Buffalo Cauliflower Steaks

Serves 1

INGREDIENTS

2 slices cauliflower, cut vertically to about 1/2″-3/4″ each

2 Tbsp. wing sauce – I used Buffalo Wild Wings Spicy Garlic

cooking spray

pepper

garlic salt

fresh herbs for garnish

INSTRUCTIONS

1.  Preheat your oven to 425 degrees.

2.  Peel off the leaves and trim the stem of your cauliflower.  Slice your cauliflower into steaks.  Pick two of the steaks on the inside of the bunch.  Save the rest for later in the week.

3.  Place the steaks on a cooking sheet, prepared with cooking spray.  Add garlic salt and pepper to top of the steaks only.  Cook for 15 minutes.  Buffalo sauce is salty, so be careful not to overdue it.

4.  After 15 minutes, flip your steaks to the other side, and brush with buffalo sauce.  Add to top side only.  Bake for an additional 10 minutes.

5.  Garnish with minced fresh herbs (I used cilantro).

 

Related posts:

Buffalo Cauliflower Steaks originally appeared on No Thanks to Cake on 06/16/2017.

The post Buffalo Cauliflower Steaks appeared first on No Thanks to Cake.

When I was in California last week, my friend Crystal and I considered grilling some cauliflower, but never got around to it.  I’ve been interested in the whole concept of cauliflower steaks for a long time.  And, finally, after a million years… I’ve tried it. You GUYS.  This is so so good.  As soon as…

Read More

The post Buffalo Cauliflower Steaks appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Loaded Baked Potato Soup

Jenny Craig Recipe Creation: Loaded Baked Potato Soup

Comfort Food.  We all love it.  We all can’t get enough of it… and this soup is like a great big ol’ hug.

One of my Insta-friends posted a Loaded Baked Potato Soup a few weeks back, and inspired me to try to make my own!  Special thanks to Kyra for the inspiration!  Follow her here, y’all!

I think this dish might win the award for most veggies added to a single dish.  So, get ready to enjoy a filling dish and to get your daily veggies all at once!  Enjoy!

Loaded Baked Potato Soup

Serves 1

INGREDIENTS

1 Jenny Craig Loaded Baked Potato

1 serving Jenny Craig Cheesy Broccoli

2 cups broccoli and cauliflower mix, roasted + 1/2 additional cup for garnish

1 1/2 cup chicken broth

2 scallions, sliced

salt and pepper, to taste

INSTRUCTIONS

1.  Cook your cheesy broccoli in the microwave, per package instructions.

2.  Cook your potato in the microwave, per the package instructions.  Remove it from the microwave, and chop roughly.

2.  Place contents of the cheesy broccoli cup, potato (including skins!), 2 cups broccoli/cauliflower mix, and 1 cup of broth in your food processor.

3.  Process until smooth, adding more broth as needed to gain the appropriate consistency.  Add salt and pepper to taste.

4.  Chop the reserved broccoli/cauliflower roughly.

5.  Top your soup with chopped veggies and sliced scallions.  Enjoy!

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Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  I receive a program discount from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

Related posts:

Jenny Craig Recipe Creation: Loaded Baked Potato Soup originally appeared on No Thanks to Cake on 06/14/2017.

The post Jenny Craig Recipe Creation: Loaded Baked Potato Soup appeared first on No Thanks to Cake.

Comfort Food.  We all love it.  We all can’t get enough of it… and this soup is like a great big ol’ hug. One of my Insta-friends posted a Loaded Baked Potato Soup a few weeks back, and inspired me to try to make my own!  Special thanks to Kyra for the inspiration!  Follow her…

Read More

The post Jenny Craig Recipe Creation: Loaded Baked Potato Soup appeared first on No Thanks to Cake.

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