Cauliflower Casserole

Cauliflower Casserole

1 large head of cauliflower cut into small florets
1 tablespoon olive oil

5 eggs beaten
1/2 cup sour cream
1 teaspoon Mrs Dash

1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 cup grated melting cheese of your choice

In a 7 x 11 inch casserole dish add olive oil and coat bottom and sides. Add cauliflower florets.
Sprinkle with Mrs. Dash, pepper, and paprika. Mix eggs and sour cream till smooth and pour over cauliflower. Sprinkle cheese over the top. Bake in preheated 400 F oven for 35 to 45 minutes till florets are soft to the fork. Serve immediately. Quite delicious and good nutrition too.

Oxtail Stew

Oxtail Stew

2-3 pounds oxtails
2 tablespoons olive oil
1 tablespoon butter
1 large onion chopped fine
4 garlic cloves minced
2 cups red wine
1-34 fluid ounces of vegetable or beef stock

1/4 cup sorghum syrup

1 bunch carrots chopped 
6 small yellow potatoes chopped
1 teaspoon Mrs. Dash
1/2 teaspoon black pepper
3 bay leaves
1 teaspoon ground allspice
1/4 teaspoon pepper flakes or one hot pepper chopped

Oxtail cuts of meat used to be inexpensive, now they've been discovered and the price has risen quite substantially. In a large stock pot or enameled cast iron pot, brown oxtails on all sides in olive oil and butter, remove and set aside. Add onions to pot and cook till soft, then add garlic and cook for one more minute. Add wine and cook till alcohol dissipates about 5 minutes, then add stock, sorghum, carrots, potatoes and spices. Add oxtails back into pot and cook for several hours till meat on the bones is falling off. Add additional water if mixture becomes too thick. Serve alongside rice or with a hearty piece of bread and garnish with green onions. Oxtails are very hearty and delicious. 

Hot Water Heater

Hot Water Heater

Just when you think things are going along just fine,
the hot water tank starts leaking at the top.

Not so good for the budget for a new one.
Lasted a mere 8 years.
We used Tony's Plumbing right here in Blairsville.

Stuffed Zucchini Boats

Stuffed Zucchini Boats

4 small or medium zucchini
6 large crimini or white button mushrooms, chopped medium

2 tablespoons olive oil
1 tablespoon butter

1 shallot chopped fine
4-6 mini peppers of color chopped fine
3 garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried oregano
2 tablespoons dried parsley
3 heaping tablespoons of gf plain bread crumbs
8 tablespoons freshly grated parmesan 
olive oil to drizzle

Zucchini is so versatile in recipes, don't pass it by. Preheat oven to 375 F. Cut zucchini in half lengthwise. Scoop out center leaving a small border around edges. Line a baking sheet with foil and place boats on the pan, slightly brushing foil with oil. Set aside. Melt butter and oil in a medium sized frying pan. Add chopped mushrooms and cook till soft. Put mushrooms in a separate bowl. Next add shallot and saute till soft adding a bit more oil if necessary. Add peppers and cook till soft. Last add garlic and cook for one more minute. Add to the bowl with the mushrooms. Add seasonings and herbs. Last add bread crumbs and stir gently to mix. Stuff boats packing ingredients in the open space. Drizzle lightly with olive oil. Top with grated cheese and bake for 20 minutes or until just browning and edges of zucchini are soft to the touch with a toothpick inserted. Chopped fresh tomatoes can be substituted for the peppers. You may prepare the boats in advance and have them ready to pop in the oven. Enjoy!