Category: Uncategorized

Uncategorized, Vegetarian

Buffalo Cauliflower bites

Gritcooking- A Southern Girls Taste
Crispy and spicy

Im not a huge fan of cauliflower but wow! I am now. What a great alternative to chicken strips or chips and dip. These bites cook up crispy and spicy with the right garlic goodness. Jason and I gobbled a huge batch! Even reheats nicely the next day. I enjoyed with and omelette as a side. Hope you enjoy.

  • Head of large cauliflower or two smaller heads cut bit sized
  • 1.5 c panko crumbs
  • 1 cup shredded parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 c olive oil
  • 1 Tbs garlic powder
  • 1 Tbs paprika
  • 1 tsp black pepper
  • Salt to taste (1-2 tsp)
  • 1 tsp tobacco ( or more to taste)

Preheat oven to 400 degrees. Parchment line a large baking sheet. Mix your oil and seasonings with hot sauce in a large bowl. Dredge chopped cauliflower in oil spice mixture covering completely.

Oil and spices
Dredge bites in oil and spices

Place panko crumbs and cheeses in a separate bowl mixed well and roll individual bites in breading. Be sure to pack in in the nooks. Assemble on your cooking tray.

Bake 25 minutes or until golden brown and crispy. Serve with cool ranch or a garlic sour cream. delicious!

Garden, Salads, Soups and Appitizers, Uncategorized

Watermelon fresh caprese with herb goat cheese

Gritcooking- A Southern Girls Taste

A summer twist to bring a bright refreshing taste to a herb goat cheese and fresh basil from the garden and balsamic reduction drizzle. The fresh melon really sweetens up the combo and I serve as a single bite. Be creative and serve larger as a sharable watermelon steak. Happy Summer!

Soups and Appitizers, Uncategorized

Curry Harvest Soup-(vegan)

Gritcooking- A Southern Girls Taste

This Is a. Hearty acorn squash, apple and sweet potato soup that is all the warm flavors of fall.

  • 3 acorn squash halved and cleaned.
  • Two apples
  • Two small or 1 large sweet potato
  • Med sweet onion
  • 2 tab spoon virgin olive oil
  • Veg broth
  • 1 can coconut milk
  • 1 Tbs brown sugar
  • 1/2 Tbs cinnamon and dash of nutmeg
  • S and p
  • Curry to taste. I like it light so 2 tsp.

Roast squash halved and cleaned with apple wedge and dash oil incenter until tender.

Include sweet potatoes in roasting. I wrap all infoil.

Brown chopped onion in oil ontil just browning. Add broth and flesh from roasted veggies.

Bring to boil add cinnamon, and purée. Add coconut milk. Bring up to temp simmer and serve hot.

Simple goodness!

Canning, Uncategorized

Chow Chow- Appalachian style

Gritcooking- A Southern Girls Taste

Chow Chow is a traditional fall harvest option for what’s left in the garden. Pending the success of your summer garden yields you might have a heavier pepper or onion Chow Chow to a more cucumber option. Its the beauty of this sweet tangy pickled relish enjoyed thru the winter as a vegetable staple for a side dish or condiment. I grew up with it offered with beans or cornbread. As an adult I find it on shelves of gourmet food stores at $15 a jar. A country ” poor mans” tradition cherished as gourmet? My hat is off to the wise! Enjoy and try if you want a East coast country girls classic! Or call me- I’ll share.

Non reactive bowl is needed for this recipe.

Thinly slice chop a mess of veggies.

I had a large cabbage

Yellow red green peppers

Sweet onions

Sweet corn of two ears cut

Green zucchini

Yellow squash

Hard tomatoes

Carrot

Cucumber

Chop thin slice how you want your relish to look. I like king slices but some like it really chopped Down.

Toss with 1/3rd cup pickling salt. Cover and rest room temp 6 hours or refrigerate overnite. 8-12 hours. It will reduce in size and salt will pull moisture.

Rinse rinse rinse rinse and drain all salt off.

Large non reactive pot

  • Bring to a boil
  • 2 1/2 cups cider vinegar
  • 1/2 cup brownsugar
  • 1 Tbs mustard seed
  • 1 tsp turmeric

Boil 2 min add drained rinsed vegetables. Bring to a full rolling boil for 15 solid minutes.

Place in hot clean jars and water bath seal. Pack veggie leaving space at top the cover with hot liquid. Seal with new lids and water bath 15 minutes follow safe canning instructions.

. Enjoy. This is good kitchen work with some bluegrass tunes and sweet tea!