While Mexican Riced Cauliflower easily fits into low carb, keto, paleo, and Whole 30 eating plans, that is not why it gets cooked in my house.
I have been trying to sneak more vegetables into our meals. When you live with a meat and potatoes kind of spouse, vegetables need to be, oh so carefully, eased into a diet.
This dish worked well for my purpose. It was the perfect side dish for chicken fajitas.
At first glance it even resembled the normal Mexican rice I normally serve with Mexican inspired main dishes.
This Mexican Riced Cauliflower recipes uses frozen riced cauliflower, but feel free to make your own. If you have read any of my other posts you know I am all about easy. Frozen riced veggies are what I would consider easy.
I thought I might call this an easy egg roll recipe after the last time I made it and finished making all the changes I thought the recipe might need.
As I was testing my final recipe today I realized that easy might be an oversimplification. Perhaps easy as far as eggrolls go, or easier than my other recipe, but egg rolls are a labor of love. Thus, Easier Egg Roll.
These really are easy, just time consuming and you might find random pieces of cabbage in kitchen corners when you are done. I just clean off every flat surface in the kitchen and then run the vacuum on the floor.
Now I remember why I always make them in such large quantity. Listen, the freezer is your friend with this recipe. When frozen individually before bagging them together, you can cook up as many or as few at a time as you want. This also serves as deterrent to eating too many at once.
I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.
Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres leche cake, except it uses cream of coconut as one of the components. This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.
Growing up, I vividly remember waking up on Saturday mornings, during my teenage years, when I was with my mom. The sun would be beaming through my room as the sun came up and I could smell the deliciousness my mom was whipping up in the kitchen. These memories are probably my most vivid from my teenage years besides the trouble I got in. To this day, Saturday breakfast is a ritual. I get up, put on some warm clothes, and head to the kitchen and start with making a pot of coffee and frying bacon.
This recipe isn’t my mother’s recipe, but it is one my wife and I have been fiddling with for the past few years. It’s over the top good and does well as a dinner option too.
Pumpkin Bread is another fall favorite at my house. I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter. This gets made a lot. This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves. I give it away and I also freeze it for later. Small loaves make great food gifts to appointments during the holidays. Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow. When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.