Garlic Cloves

Garlic & Parsley Mashed Cauliflower

I love delicious food. It’s not a secret. I'm not ashamed. If I didn’t, I would still weigh 135 pounds. Like I did in college. And I don’t miss that at all. I love my lady lumps. They are a part of me. They make me like Fergie and Beyonce but white and with better hair.


Whatever. I really just love delicious food, especially when it’s not as sinful as it tastes.

This is a take on several recipes I’ve tried. I now pronounce the winner: This recipe.

Try it. You’ll love it. Lurve it, even. Just don't fall in love with me cause that could get messy. image

Garlic and Parsley Mashed Cauliflower

1 Head of Cauliflower

1 Bay Leaf

2 Cloves Garlic, whole

2 Tbsp. Extra-Virgin Olive Oil

1 Cup Grated Swiss Cheese

¼ Cup Parsley, chopped

Remove the florets from the head of cauliflower and separate them into individual pieces, as much as you can. Throw them in a pot with the a bay leaf, oil, and garlic and cover with water. Don’t be tricked, the florets will float. Just make sure you have enough water to not evaporate out and leave you high and dry.

Pun intended.

Season the water with a little salt and pepper and bring to a boil, covered for about 20 minutes, or until the cauliflower is tender. When you’re satisfied with the tenderness of the cauli’, drain the mixture really good and remove the bay leaf.

You’re going to want to drain it super good or the “mash” will be kinda soupy. NO ONE LIKES A SOUPY MASH.

Run the cauliflower through a food processor with the garlic cloves mixed in. When you remove the lid from your food processor, prepare for a heavenly smell. It’s like Jesus’ armpits, I bet. So holy.

Transfer back to the soup pot or a kitchen-aid mixer bowl and mix in the cheese and parsley. At this point, take a little taste test and add salt & pepper as necessary.

If you’re feeling adventurous, fill green bell pepper halves with the mash and grill until the pepper is tender. I swear to you, it’s my new favorite thing.

Happy Eatings!


Chicken & Dumplings Florentine

Remember how I hate Chicken and Dumplings? Well, I do. I do not remember ever liking them. It’s a real thing. However, I really love me. So, when someone asks me to make Chicken and Dumplings, I am going to make it in a way that I know I will like.

It’s just more convenient that way. Everyone ends up happy. I know what people need.

And seriously, it’s the polar vortex. Or, snowpocalypse, if you prefer. And I do.

And, whenever it is the snowpocalypse, you just need soup. So, don’t object. Try this recipe and warm your soul.

Chicken and Dumplings Florentine

2 Chicken Breasts

Salt & Pepper

Extra Virgin Olive Oil

1 Bay Leaf


Garlic Powder

2 Carrots, diced

2 Celery Stalks, diced

½ White or Yellow Onion, diced

2 Garlic Cloves, minced

¼ Cup Flour

Chicken Broth

Italian Parsley

Fresh Spinach

Start by boiling the chicken along with the bay leaf, salt, pepper, garlic and oregano. This gives it a tremendous flavor. Especially when boiling chicken without bones, this makes for a really good broth. When the chicken is cooked through, chop it into bite-sized pieces and set aside.

Sauté the vegetables with the minced garlic and about 2 tablespoons Olive Oil until tender and translucent. Stir in the flour and allow it to thoroughly cook out. If not, your soup will be chalky and gross and you will be a failure. No one wants that.

After the flour is mixed in and cooked, gradually stir in the chicken broth. I personally like to gather as much of the left over seasoning on the side of the pot as possible but remove the bay leaf. Because, obviously. Stir well until you have your desired consistency. If you like it to be a little less thick, you can add a little water as well. Add the chicken and bring to a boil. Allow the soup to boil lightly for about 5-10 minutes while stirring every once in a while. If you like the dumplings cooked into the soup, use this recipe and add them in uncooked dollops at this point. If not, bake them in the oven like I did and pour your soup over them when you're ready to eat. It’s basically perfection.

Once the soup has been boiling for a bit, turn down to a simmer.

About 5 minutes before you are ready to eat, stir in a handful of fresh spinach and a bit of chopped Italian parsley. I like both a lot, do you.

This recipe is delicious and I hope you like it!