This easy buffalo cauliflower wings recipe is the perfect crowd pleasing appetizer to serve up for game day! These baked cauliflower buffalo wings are made with under 10 ingredients and are a great healthy snack!
Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the spices, salt, and the flour. Add the buttermilk and stir until combined. The mixture should be pretty thick!
Add the cauliflower florets to the bater, coating each piece evenly in the buttermilk mixture. Place the coated cauliflower on the prepare baking pans, leaving room between each piece to the air can circulate around them.
Bake for 20 minutes and then flip the cauliflower over to it’s other side to get an even bake. Bake for another 20 minutes on the other side!
While the cauliflower bakes, make the buffalo sauce. Combine the buffalo sauce with the melted butter and whisk to combine.
When the cauliflower is done, add the florets into the bowl the hot sauce mixture is in. Toss to combine and enjoy!
Mango and Prawn Salad is packed with fresh summer ingredients like prawns (shrimp), mango, and avocado then tossed with a lemon and garlic dressing.
Ingredients
150 g risoni/orzo pasta dry/uncooked
400 g cooked peeled prawns (shrimp) chopped into bite-sized pieces
1 large mango diced
1 large avocado diced
250 g cherry tomatoes halved
1 tablespoon finely chopped fresh chives
1 cup fresh parsley leaves firmly packed – roughly chopped
100 g danish feta crumbled
2 teaspoon olive oil sub with garlic-infused if you like
Dressing
juice of 1 fresh lemon to taste
2 tablespoon garlic-infused olive oil (see my notes)
salt & pepper
Instructions
Cook risoni/orzo according to packet directions, then drain. Stir through olive oil and allow to cool.2 teaspoon olive oil150 g risoni/orzo pasta
To a large bowl, add cooked risoni, along with prawns, mango, avocado, cherry tomatoes, chives, and parsley and mix to combine.400 g cooked peeled prawns (shrimp)1 large mango1 large avocado250 g cherry tomatoes1 tablespoon finely chopped fresh chives1 cup fresh parsley leaves
For the dressing, combine lemon juice, garlic-infused olive oil and salt & pepper, adjusting as necessary.juice of 1 fresh lemon2 tablespoon garlic-infused olive oilsalt & pepper
Toss dressing gently through salad, sprinkle with crumbled feta and serve.100 g danish feta
Notes
This is a great way to stretch your prawn/shrimp budget further. By chopping the prawns into smaller pieces they go further in the salad. I’m one of those people that like to have a little bit of everything in each mouthful (or at least the option!) and chopping the prawns makes that easy.
Garlic-infused olive oil – this is available in supermarkets, alongside all of the other oils. My suggestion would be to taste test it first as they can vary in strength. You may want to tone down the garlic flavour using regular olive oil – depending on your taste.
Sautéed shrimp is a quick and easy recipe to make juicy and flavorful shrimp in just 10 minutes.
Ingredients
1 lb peeled and deveined shrimp
1 tbsp canola oil
4 garlic cloves
2 tsp lemon juice
1/2-1 tsp salt
1/4 tsp crushed red pepper flakes
1/2 tsp paprika
1/2 tbsp parsley
2 tbsp unsalted butter
parsley for garnish
Optional Sauce:
1 tbsp unsalted butter
1/2 cup white wine like Pinot Grigio or Chardonnay
1/2 tbsp lemon juice
2 tbsp vegetable stock or chickens stock
Instructions
Prepare shrimp if needed:
If you need to, peel and devein shrimp first or purchase the shrimp that are already cleaned and deveined.
You can choose to leave the shrimp tails on or off. It does not change the taste at all. The tails are left on purely for presentation.
Cooking Shrimp:
Once the shrimp is clean, pat them dry with a paper towel and place into a mixing bowl.
Add pressed garlic cloves, lemon juice, salt, crushed red pepper flakes, parsley, and paprika. Mix well to make to all shrimp is coated evenly.
Preheat a cooking pan over medium to medium-high heat first.
Once the pan in hot, add oil and spread it around. Add shrimp in one even layer and let them cook until opaque on that side. This will only take a couple of minutes.
Add butter while shrimp is cooking.
Flip each shrimp onto the other side and let them cook until opaque on that side.
Take shrimp out of the pan right away so they don’t keep cooking and garnish with a little more parsley if you’d like.
How long do shrimp take to cook:
On average, shrimp take 2-3 minutes to cook completely. Jumbo shrimp could take 4-6 minutes, depending on the actual size and thickness. You are looking for the shrimp to turn completely opaque to be done, and no more.
Optional Sauce:
Right after you take the shrimp out, melt a tablespoon of butter in the pan, then add 1/2 cup of white wine. Let it simmer and reduce by about half over medium heat.
Whisk in 1/2 tablespoon of lemon juice and a couple of tablespoons of vegetable or chicken stock. There will be a lot of flavor left in the pan from cooking the shrimp but you may still need a little bit of salt. Taste and add a pinch of salt if necessary.
Crispy breaded chicken katsu dipped in the most incredible hot red korean sauce. THE BEST!
INGREDIENTS
Spicy Red Korean Sauce
1/4 cup soy sauce
1 TBS rice vinegar substitute with white vinegar-but try to use rice vinegar!
1/8 cup plus 1 TBS sugar
1/8 cup honey
1/8 cup gochujang(korean hot sacue )
2 cloves garlic, finely minced
1 tsp fresh ginger, minced subsitute with dried ginger
Chicken Katsu
2 chicken breasts, sliced in half horizontally(so 4-5 thinner pieces) if you want to use a full package of chicken double the sauce recipe.
1 cup flour
1 tsp garlic powder
1/2 tsp salt
1/8 tsp black pepper(a pinch)
2 eggs
1 cup golden breadcrumbs or japanese panko
1/4- 1/2 cup oil, for frying
INSTRUCTIONS
Spicy Red Korean Sauce
To a medium frying pan, add all sauce ingredients. Make sure the garlic and ginger are very finely minced.
Place over medium high heat and bring to a boil(this should take a minute). Lower the heat a bit and let the sauce cook on a low boil for one minute- it will thicken slightly.Remove from the heat and set aside.
Chicken Katsu
Slice the chicken breasts horizontally in half to about 1/2 inch in thickness. You don’t want them too thin(thus I don’t use already sliced chicken) but if they are extra thick they won’t fry properly. Optional- place a piece of wax paper over the sliced chicken and pound them to uniform thickness with a mallet.
Lay out three plates.1.In one place the flour and season it with garlic powder, salt, and black pepper. Mix to combine.2.In the second crack the eggs and give them a whisk.3.In the third pour the panko/breadcrumbs.
Dip each piece of chicken into the flour, making sure it is coated completely. Then dip it into the egg and lastly into the breadcrumbs. Place all the coated chicken on a seperate plate.Heat up the oil in a frying pan- 1/4 to 1/2 cup oil, depending on the size of your pan. You’re going for a light fry here, not a deep fry. Once the oil is hot, fry the chicken until golden, flip, and fry the second side.
Lay the chicken on a paper towel to catch some of the oil. When ready to serve, set your serving plate up with rice. Heat up the sauce and dip each piece of chicken, turning it to make sure the whole cutlet is coated red and saucy. MMM!Transfer the chicken to a cutting board(set this up right next to the pan so the sauce doesn’t drip everywhere. Slice the cutlet on the diagonal into thin strips. Keeping the shape of the cutlet, slide your knife under the slices and transfer it all at once on top of the rice.
Garnish with black or white sesame seeds, and sliced green onion if desired. Enjoy!
This bolognese is a staple sauce that you can use on pasta, lasagna, manicotti, or even a casserole! Best of all, you can store the leftovers in the freezer for later use, especially on busy weeknights!
▢¾ cup grated carrots, (from 2 medium-size carrots)
▢½ cup grated celery , (from 2 celery ribs)
▢1 tablespoon minced garlic
▢2 tablespoons tomato paste
▢1 cup dry red wine
▢28 oz San Marzano peeled tomatoes
▢1 cup milk
▢2 teaspoons dried oregano
▢2 cups broth, (beef or chicken)
▢2 sprigs rosemary
To serve:
▢grated parmesan cheese
▢fresh parsley
INSTRUCTIONS
In a large deep skillet or sauté pan, heat the olive oil over medium heat. Add the pancetta and cook for 2 minutes. Stirring occasionally.
Add the onion, carrots, and celery and saute for about 8 minutes. Season with a pinch of salt and pepper.
Add garlic, and rosemary into the skillet. Cook for about 1 minute.
Turn the heat to medium-high, push the soffrito to the side of the skillet, then add the ground chuck beef and minced pork to the skillet.Saute, stirring frequently and breaking up any large lumps. Continue cooking for about 8-10 minutes. The meat should be lightly browned but not crisp.
Add the tomato paste into the skillet, stir for about 30 seconds.
Lower the heat then pour in the red wine and let it simmer until the liquid is reduced in half or evaporated.
Add the tomatoes, milk, oregano, and broth. Bring to a boil then reduce the heat to low. Simmer, uncovered for about an hour or an hour and a half or until you reach the desired thickness and taste.
This warm German Potato Salad recipe features tender red potatoes and bites of bacon in a delightfully tangy bacon, vinegar, and mustard dressing. Our family enjoys this salad all year ’round!
INGREDIENTS
2 pounds medium-sized red potatoes
1 tablespoon + 1/2 teaspoon kosher salt, divided
1 pound thick-cut bacon, cut into 1/2″ pieces
1 large yellow onion, diced
3 large cloves garlic, minced
3/4 cup apple cider vinegar
1 tablespoon whole-grain mustard (use a bit more if you really like mustard)
1 tablespoon Dijon mustard
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
INSTRUCTIONS
Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1″. Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don’t overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).
In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.
Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.
Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.
Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.
An easy dinner recipe, this soup is made in a single pot and packed with vegetables, pasta and meat!
Ingredients
1 tablespoon olive oil
▢½ lb lean ground beef
▢2 Italian sausages casings removed
▢1 medium onion peeled and chopped
▢2 cloves garlic minced
▢1 large carrot peeled and sliced
▢2 sticks celery sliced
▢2 tablespoon tomato paste
▢1 tablespoon Italian herbs
▢2 (14.5-oz) cans petite diced tomatoes
▢1 (15-oz) can tomato sauce
▢8 cups beef broth
▢6 oz small pasta shapes uncooked
▢salt & pepper to taste
▢ricotta or another soft cheese and parmesan shavings, to serve
Instructions
Cook meat and vegetables: Heat olive oil in a large pot over medium-high heat. Add ground beef and sausages and cook until browned, crumbling the meat as it cooks. Drain if desired. Add onion, garlic, carrot and celery to meats in the pot. Sauté for a few minutes, then stir in tomato paste and Italian herbs.
Cook soup: Add diced tomatoes, tomato sauce and 6 cups beef broth to the pot. Stir well, bring to a boil, then reduce to a simmer and cook, covered, until vegetables are softening; about 15 minutes.
Add pasta: Add uncooked pasta to soup, along 1 more cup beef broth (add more as needed to thin soup to desired consistency once pasta is done). Simmer uncovered for 10-15 minutes, or until pasta is done. Check for salt & pepper, then serve immediately with a dollop of ricotta and some parmesan cheese.
Notes
Ingredient notes
Meat: Feel free to use all sausage, or all ground beef. For a leaner version, choose ground turkey.
Make it meatless: Leave out the meat, and instead stir in 1 can of rained and rinsed lentils along with the pasta. If you don’t like lentils, try adding 8-oz very finely chopped mushrooms with the vegetables.
Beef broth: Chicken or vegetable broth are good substitutes if you’re out of beef broth.
Pasta: I like to use a pasta type Calle “Mafalde Corte”, they have those wriggly edges that make them look like lasagna noodles. It cooks faster and is easier for the kids to eat. Plus… No pasta breaking to be done, for the extra-lazy among us 😉 Feel free to use any short pasta shape you have on hand, just make sure you check the cooking time on the package and adjust accordingly.
Recipe tips
Make sure to brown the meats properly for maximum flavor. Do not be afraid to add a little color, that’s how the soup turns out best!
Equally, make sure to sauté the vegetables until they’re softened. That way, they taste best in the soup.
Feel free to add more or less broth, depending on if you like your soups very brothy or more like a stew. Just be careful, if you add very little broth, it turns into a skillet lasagna.
Feel free to serve your soup with whatever soft cheese you enjoy – ricotta, goat’s cheese, even just a spoonful of whipped cream cheese is nice. Parmesan shavings are a must for us, but the fresh parsley is usually reserve for photos only 😉
Make this classic Chinese takeout at home! Crispy, juicy perfectly seasoned chicken tossed in a sweet, sour and tangy sauce, combine with crunchy veggies. Serve with white or brown rice!
Ingredients
1 lbs chicken breast boneless, skinless
1/3 cup corn starch
1/3 cup flour
1/2 tsp salt
1 large egg
vegetable oil
1 cup onions sliced
1 cup bell peppers sliced
1 cup pineapple pieces
Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup rice vinegar
1/2 cup sugar
2 tbsp soy sauce
2-3 cloves garlic
1/2 tsp sesame oil optional
Instructions
Cut chicken into ~1-inch pieces. Pat dry.
In a flat plate or bowl, combine flour, corn flour and salt. In a bowl, whisk egg.
Add chicken to egg mixture. Mix to coat well. Then coat each piece of chicken with flour mixture.
Heat up large skillet with vegetable oil. Make sure there is a thin layer of oil covering the entire surface of the skillet.
Once oil is heated up, add chicken pieces to skillet. Do not overlap or overcrowd skillet; cook in two (or three) batches if necessary. Cook under medium heat and cover if necessary,
Flip chicken over once one side is cooked. Cover again if necessary. Do not overcook chicken. Chicken is cooked once internal temperature reaches 165 degrees F. Remove chicken from skillet and set aside.
If skillet has a lot of burned flour pieces from cooking the chicken, use a paper towel to remove/wipe it off before proceeding.
Heat skillet and add more vegetable oil if necessary (we don’t need a lot for this). Once oil is heated, add bell peppers and onions to skillet and stir fry for ~1 minute under medium heat. Do not overcook the vegetables. The goal is to slightly soften the vegetables so it is not completely raw. Remove promptly.
Add sauce ingredients to skillet, stir and let it come to a boil. Lower heat and let it simmer for a minute or so, or until sauce thickens slightly.
Bring cooked chicken, cooked bell peppers, cooked onions, and pineapple pieces back to skillet. Toss chicken and veggies with sauce. Remove from heat promptly.
The best homemade Chicken Tikka Masala recipe like you get at your favorite Indian restaurant! With tender, juicy pieces of charred chicken, swimming in an unbelievable luscious, flavor-packed creamy tomato sauce.
Ingredients
For the Chicken Marinade
1 cup plain yogurt or Greek yogurt
2 tablespoons fresh lemon juice
1 1/2 teaspoons cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder (not cayenne pepper)
1 teaspoon salt
2 teaspoons grated fresh ginger
2 teaspoons finely minced garlic
1 1/2 pounds boneless, skinless chicken breast , cut into small bite-sized pieces
For the Sauce
2 tablespoons vegetable oil
2 tablespoons butter
1 large sweet onion , finely diced
2 teaspoons grated ginger
2 cloves garlic , finely minced
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
8 ounce can tomato sauce (unseasoned)
1 1/4 cups heavy cream
1/4 cup 1/4 cup water , only if needed
For Serving
chopped cilantro , for garnish
naan bread
cooked basmati rice
Instructions
In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 15 minutes to 1 hour (ideally overnight in the fridge, if time permits.)
Warm oil in a large skillet (preferably cast iron) over medium-high heat. Once shimmering, add chicken pieces in batches, if necessary, making sure not to crowd the pan. Let them fry, untouched, for 1 minute to develop a crust, then saute until browned for about 5 more minutes. Set aside and keep warm.
Melt the butter in the same pan. Saute the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add ginger and garlic; sauté for 30 seconds until fragrant.
Add in the brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir occasionally for about 15 seconds until fragrant.
Pour in the tomato sauce; let simmer gently for about 3-5 minutes, stirring occasionally until sauce thickens and becomes deeper in color.
Stir in the cream until incorporated.
Add the partially cooked chicken along with its juices back to the pan; cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, only if necessary.
Serve over cooked basmati rice, with Naan bread, and garnish with chopped cilantro.
▢500 g beef steak – I use sirloin, chopped into strips*
▢2 tbsp cornflour/cornstarch – not cornmeal
▢pinch of salt and pepper
▢Juice of 2 large oranges
▢Zest of half an orange
▢3 tbsp caster sugar
▢5 tbsp soy sauce – make sure it’s gluten-free soy sauce if you’re gluten intolerant
▢2 cloves of garlic – peeled and crushed
▢1 thumb sized piece of ginger – peeled and finely chopped/grated
▢1 tsp rice vinegar
▢1 red pepper – sliced into chunks
▢1 large onion peeled and sliced into chunks
To Serve:
▢Boiled rice
▢4 spring onions/scallions chopped on the diagonal
INSTRUCTIONS
Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get.
It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Some people would say to crisp the beef in batches, but I’m far too lazy for all that, and so long as you’re using a large pan, and very hot oil you can get away with doing the lot in one go. Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they’re hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.
Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.
NOTES
*It’s easier to cut the steak into thin strips if you place it in the freezer for 10 minutes to firm up a little.
CAN I MAKE IT GLUTEN FREE?
Yes! Replace the soy sauce with tamari. I’ve done this lots of times and it works really well. You must ensure you use the correct amount of orange juice and sugar though, otherwise the tamari can overpower the flavours.
CAN I FREEZE IT OR MAKE IT AHEAD?
This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won’t be crispy.However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it’s a little dry.
