Cilantro-Lime Cauliflower Rice

Cauliflower is so versatile!  This was so great to have with dinners all week.  I admit that I used dried cilantro, but it was still delicious.

Cilantro-Lime Cauliflower Rice
from All Day I Dream About Food

1 head of cauliflower
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
3 tbsp chopped cilantro
2 tbsp lime juice
additional salt and pepper to taste

Cut cauliflower into florets and place in a food processor.  Process on low until you have a rice consistency.  In a large skillet over medium heat, melt butter until it froths.  Add cauliflower, salt and pepper and toss to coat in butter.  Cook, stirring frequently, until tender-crisp and heated through.  Remove from heat and stir in lime juice and cilantro.  Taste, and add additional salt and pepper, if needed.

Shrimp Taco Bites

These are SO tasty!  However, they do get soggy if you refrigerate them or leave them out too long.  But still super tasty.  I switched up the original recipe a little bit by using Chipotle Chili Powder instead of the chopped chilies in adobo sauce, mixed in with the sour cream.  I ended up doubling the amount because I was a little heavy handed when putting them together.  I also used medium-sized shrimp because I thought they would nestle nicely in the Scoops.  I will DEFINITELY be making these again soon.  Excuse the packaging - I took these to a party and it was the best way to transport them (I'm also thinking a deviled egg dish would work, too).

Shrimp Taco Bites
adapted from I Wash, You Dry

24 medium raw shrimp, peeled, cleaned, tails off
non-stick cooking spray
1 tsp salt, divided
1 tsp grated lime zest
1 tbsp lime juice
2 tsp chili powder (regular, or could be chipotle)
1 avocado, diced
8 oz light sour cream
1 tsp chipotle chili powder
24 tortilla chip scoops (I used multi-grain)

Preheat oven to 375F.  Spray a large baking sheet with non-stick cooking spray, set aside.  Combine 1/2 tsp salt, lime zest and chili powder in a small bowl.  Sprinkle over the raw shrimp and toss to coat completely.  Lay the shrimp on the baking sheet and spray with the cooking spray.  Bake for 5-8 minutes, or until the shrimp turn pink and curl in on themselves.  Meanwhile, combine the avocado, lime juice and 1/2 tsp salt in a bowl.  Combine the sour cream and chipotle chili powder and mix completely.  Assemble the bites by taking a scoop, putting in an avocado piece, a dollop of sour cream and top with a shrimp.  Serve, and devour!

Hawaiian Pulled Pork with Pineapple Guacamole

I know I overwhelm you with all of the pulled pork I make, but it's just so fun and so easy.  And I can eat it all week, in many different formats.  The original recipe is for skillet nachos, but I cut out the middle and went straight for it.  So good.  Such a success.  So many more pulled pork recipes to come, I'm sure!

Hawaiian Pulled Pork with Pineapple Guacamole
adapted from Iowa Girl Eats

3-4 lb pork butt, trimmed and cut in large hunks
garlic salt
15 oz can chopped pineapple
1 cup BBQ sauce, divided
1 large red or sweet onion, sliced

Pineapple Guacamole:
2 avocados
1 garlic clove, minced
juice of 1/2 lime
1 tbsp chopped cilantro
1/4 cup pineapple tidbits, drained
salt

Place the pork in a large crock pot and season generously with garlic salt on all sides.  Add the can of pineapple and it's juices, 1/2 cup BBQ sauce, and sliced onion.  Mix slightly and cover.  Cook on low for 7 to 9 hours, until meat shreds easily.  Shred, then mix 2 cups pork with remaining 1/2 cup BBQ sauce.  Discard cooking liquid.  Freeze the extra pork.

Meanwhile, combine avocados, garlic, lime juice and salt in a bowl.  Smash with a fork until desired consistency is reached.  Fold in cilantro and pineapple tidbits.  Serve pork topped with pineapple guacamole with a sprinkle of mozzarella cheese, and extra BBQ sauce for dipping.

Buffalo Chicken Polenta Bites

Buffalo Chicken Polenta Bites
from Housewife In Training

1 (18 oz) tube of Polenta
2 chicken breasts, cooked and shredded
1/4 to 1/3 cup Frank's Red Hot sauce
1 avocado
4 oz crumbled blue cheese
1/2 tsp garlic powder
salt and pepper to taste
lemon juice
1/4 cup chopped cilantro

Preheat a skillet over medium heat.  Spray with non-stick spray.  Slice polenta into 15 slices.  Once skillet is warm, add polenta.  Cook for 5 minutes, or until golden brown, then flip and cook again for 5 minutes, or until golden brown.  Remove to a paper towel-lined plate.  While polenta is cooking, combine shredded chicken with hot sauce.  In a small bowl, mash avocado with a fork, keeping some small chunks.  Fold in blue cheese crumbles, garlic powder, salt and pepper.  Drizzle with a little lemon juice and mix, to prevent browning.  Once polenta is done cooking, layer with avocado mixture, then the chicken and sprinkle with cilantro.

Indian Spiced Chicken Burgers

Yes, another burger.  That one that was all wet and goopy really set me off and I told you I had a bunch more recipes to try.  This was delicious.  I can't remember what recipe I bought the Garam Masala for, but I'm glad I had it on hand.  This mixed up so quickly in the food processor and cooked perfectly on my grill pan.  I'd mix and match with different types of buns.  I used a potato roll and it was just okay.

Indian Spiced Chicken Burgers
from Eat Live Run

1 lb ground chicken
1 jalapeno, seeded and minced
1/4 cup fresh cilantro
1 inch knob fresh ginger
1/4 of a large yellow onion
3 tsp garam masala
1 1/4 tsp salt
1 egg, lightly beaten
1/3 cup panko breadcrumbs
buns for serving

Place the seeded jalapeno, cilantro, ginger and onion in a food processor and pulse until finely minced.  Add the ground chicken, egg, panko, salt and garam masala and mix well to combine in the food processor.  Heat a nonstick skillet over medium-high heat.  Form patties out of the meat mixture and place in the skillet.  Cook about 6 minutes per side, or until juices run clear.  Serve as you'd like.

Crock Pot Italian Beef Sandwiches

This is one of my favorite things ever!  I've made it a couple of times because I bought the Giardiniera and pepperoncini practically in bulk (not really, but the jars are huge).  It's SO GOOD!  It's great for setting up Friday before you go to work, so you don't have to mess with much when you get home.























Crock Pot Italian Beef Sandwiches
from Iowa Girl Eats

3 lb chuck roast, trimmed and cut in large chunks
1 envelope Zesty Italian salad dressing mix (dry)
8 oz pepperoncini slices + splash of juice (and more for serving)
8 oz Giardiniera, drained (and more for serving)
14.5 oz can beef broth
provolone cheese slices
sub rolls

Place the roast into a large crock pot and sprinkle with the salad dressing mix.  Add pepperoncini plus a splash of juice, Giardiniera and beef broth, and then lift up the meat to make sure it gets under it, too.  Place the lid on top and cook on low for 9 hours, or until meat shreds easily with a fork.  Shred the meat, then place back into the crock pot and cook on low for 1 more hour.  Split the buns and scoop the shredded meat on top. Top with provolone and serve.

Crockpot Sweet Corn and Jalapeno Dip

Oh sweet corn goodness.  Holy, holy yum.  Definitely keep the seeds in the jalapenos.  This dip needs a  nice little kick.  So good with Frito Scoops.

Crockpot Sweet Corn and Jalapeno Dip
from Crockpot Gourmet

16 oz bag frozen sweet corn
1 diced jalapeno, seeds and ribs intact!
8 oz chive and onion flavored cream cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Monterey Jack cheese
1/2 tsp garlic powder

Combine all ingredients in crockpot.  Cook on low until completely melted for 2-3 hours.  Stir every 20 minutes or so.