Slow Cooker Cauliflower and Cheese

It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
I’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!

For a little kick, add a few pinches of red pepper flake. For a little crunch, serve topped with a few good sprinkles of French fried onions.

Also try my mashed cauliflower.

Slow Cooker Cauliflower and Cheese

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Side
Servings: 4 -6 servings
Author: Inspired by a recipe from Spicy Southern Kitchen

Ingredients

  • 1 head cauliflower or broccoli cut into florets (or do 1/2 head of each)
  • 1 10.5 ounce can condensed cheddar soup
  • 1 5 ounce can evaporated milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup finely diced onion
  • 2 cups shredded cheddar

Instructions

  • Lightly spray a 3-4 quart slow cooker with non-stick spray.
  • Add the florets.
  • In a medium saucepan over medium heat, combine the remaining ingredients. Stir until the cheddar has melted.
  • Pour the cheese mixture over the florets. Cover and cook on low 1 to 1 1/2 hours or until crisp-tender. Cook longer if you like your veggies more tender.

Cinnamon French Toast Bake

I could’ve just opened a few tubes of cinnamon rolls and baked them for Anita to take into the office to treat her co-workers. But that’s just not me. Nothing wrong with a tube of cinnamon rolls (as I’m about to prove). They just need a little help to be even more awesome and this cinnamon French toast bake is definitely more awesome. Fluffy rolls in a cinnamon egg maple French toast batter, covered with chopped pecans, maple syrup and icing. It’s enough to make the other cinnamon rolls sitting in tubes jealous.

There’s nothing I would change about this recipe. Sure this cinnamon French toast bake isn’t light. It’s not low on calories. But it’s mighty good. And since the rolls are cut into small pieces before you bake them you can easily cut and serve smaller portions. If you want to that is.

Also try my brioche French toast.

Cinnamon French Toast Bake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Cuisine: American
Servings: 12 servings

Ingredients

  • 1/4 cup butter melted
  • 2 tubes cinnamon rolls with icing
  • 6 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup pecans chopped
  • 1 cup plus 1/2 cup real maple syrup

Instructions

  • Preheat oven to 375° F.
  • Pour melted butter into a 13" x 9" baking dish.
  • Open both cans of rolls. Separate the rolls and cut each into four pieces. Place pieces into the baking dish.
  • Beat the eggs in a medium bowl. Whisk in the cream, cinnamon and vanilla. Pour over the tops of the cinnamon rolls.
  • Sprinkle nuts over tops of rolls and drizzle with 1 cup of the syrup.
  • Bake for 20-30 minutes or until golden brown. Let cool for 15 minutes.
  • Drizzle remaining syrup over rolls.
  • Microwave the icing containers on half power for 10-15 seconds. Drizzle over rolls.

Stuffed Cabbage Soup

The weather had me jonesin’ bad for stuffed cabbage rolls. A nice sunny day was a mean joke because the cold and snow returned, and I wanted something warm and comforting for dinner. No need to mess with making actual cabbage rolls, this soup combines all the same great flavors in a bowl without having to worry about stuffing boiled cabbage leaves. Anita proclaimed it ‘one of the best things we’ve ever made’ and I agree.
Don’t get me wrong, there’s nothing wrong with traditional stuffed cabbage rolls. I’ve made them in the slow cooker. I’ve even made them on my smoker. But this stuffed cabbage soup is fantastic. Don’t let the seemingly long list of ingredients deter you from making it, either. It’s actually very simple.

Also try my bacon-smothered cabbage.

Stuffed Cabbage Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Cuisine: American
Servings: 10 servings

Ingredients

  • 4 tablespoons olive oil divided
  • 1 cup uncooked white rice
  • 1 quart plus 2 cups chicken stock divided
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoons coriander
  • 2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 2 teaspoons dried dill
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 carrot thinly sliced
  • 1 medium head green cabbage cored, sliced thin
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can tomato sauce
  • Handful of fresh parsley chopped

Instructions

  • Heat two tablespoons of olive oil in a medium sauce pan over medium-high heat.
  • Add the rice and stir to coat.
  • Stir in 2 cups of the chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and let simmer 15-20 minutes or until the rice is tender.
  • Meanwhile, in a large pot over medium-high heat add the remaining 2 tablespoons of olive oil.
  • Crumble in the beef and pork and cook until just starting to brown.
  • Add the allspice, coriander, paprika, salt, pepper, bay leaf and dill. Stir.
  • Add the onion, garlic and carrot and cook until the onion just starts to soften.
  • Add the cabbage. Stir and cook until wilted.
  • Stir in the remaining 4 cups of stock, diced tomatoes and stir tomato sauce. Bring to a boil then reduce to a simmer.
  • Stir in the cooked rice and season with more salt and pepper to taste.
  • Simmer for 5 more minutes then stir in the parsley.
  • Serve hot.

Bacon-Smothered Cabbage

It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot.

Great as a side, but also fantastic as a main dish by simply adding a little sliced smoked sausage. A little sweet, a little heat and a bit of smokiness made this the perfect dish on a cold day.
I like my bacon-smothered cabbage to be almost completely tender, but still have just a bit of crunch to it. After about 5 minutes of cooking I start sampling for my preferred doneness and continue testing every minute or so.

I also prefer green cabbage, but purple cabbage (or even better, use one half of a head of green cabbage and a half head of purple!) would work just as well.

Also try my stuffed cabbage soup.

Bacon-Smothered Cabbage

Add a pound of smoked sausage, cut into 1/2" pieces and lightly browned to make this a fantastic main course dish!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Servings: 8 servings
Author: Inspired by a recipe from Louisiana Cookin' Magazine

Ingredients

  • 1 head green cabbage core removed, cut into bite-sized pieces
  • 5 slices bacon chopped
  • 1 large sweet onion chopped
  • 1/4 cup white wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • Hot sauce to taste

Instructions

  • Lightly brown the bacon in a large Dutch oven. Remove to a paper towel-lined plate. Remove all but 2 tablespoons of the oil left in the pot.
  • Add the onion and saute for 5 minutes or until just soft.
  • Add the cabbage. Stir and saute for 3 more minutes.
  • Stir in the vinegar. Cover, reduce heat to medium low, and cook until tender, about 10 minutes.
  • Stir in the bacon, salt, pepper and hot sauce to taste. Serve.

Slow Cooker New Orleans Roast Beef Po Boy

This slow cooker New Orleans roast beef po boy all I need on a cold day. Nothing fancy, just great-tasting tender beef that melts in your mouth. On a French bread loaf (real po boy bread is something that’s hard to come by here in Indy. although I do occasionally make my own), topped with a slice or two of cheese, slathered with plenty of mayonnaise. That’s it.

Oh sure, I could add shredded iceberg and some tomato slices and maybe some onion. Not this time. Just give me that great New Orleans roast beef po boy flavor and I’ll be a happy guy.
You could actually serve this slow cooker New Orleans roast beef po boy like a French dip. Just serve a bowl of the juices from the cooker on the side. The shredded beef is also great over tortilla chips as nachos. Just add some cheese, salsa and whatever your favorite nacho toppings might be!

Also try my slow cooker beef debris po boy sandwich.

Slow Cooker New Orleans Roast Beef Po Boy

For 6 servings you'll want to pile the roast beef on pretty deep. You can easily get 8 servings out of this recipe depending on how much you want to use on each po boy.
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Servings: 6 servings
Author: Mike

Ingredients

  • 3 pound chuck roast trimmed
  • 1 bay leaf
  • 1 14.5 oz can beef stock
  • 1 10.5 oz can French onion soup
  • 1 cup dry red wine
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 6 loaves French bread
  • 3 tablespoons mayonnaise
  • 12 slices Provolone cheese

Instructions

  • Spray your slow cooker with non-stick spray.
  • Add the bay leaf, stock, onion soup, red wine, pepper and garlic powder.
  • Cook on low 8-10 hours or until the beef is completely tender and falls apart. Remove to a cutting board and chop or pull. Return the meat to the slow cooker.
  • Discard the bay leaf.
  • Brown the rolls and slather with the mayonnaise. Don't be shy with it, you might need more.
  • Spoon the meat onto the rolls and top with the cheese.
  • Ladle the juices from the slow cooker into bowls for dipping.

Joe Montana’s Dry Rub Wings

I don’t know if these really are Joe Montana‘s dry rub wings. Maybe they are. I’m a long time Dallas Cowboy’s fan so it sorta bothers me to say that these are mighty darned good wings.

As much as I do like wings covered in sauce, I’m just as big of a fan of dry wings. Over-the-top sauces can bury the flavors from the chicken and the seasonings. If you can’t taste the chicken, what’s the point of cooking wings to start with?
There’s nothing but flavor from Joe Montana’s dry rub wings. Simple flavors. No spiciness (add a good pinch of cayenne if you want some heat). No sweetness (add some brown sugar or honey powder if you prefer a sweeter wing). Just great flavor that anyone will love.

These wings are dry marinated in the rub just before cooking. After they are done, the wings are tossed in a little more rub. You get the rub in every bite.

Also try my Buffalo ranch and smoky chipotle dry rubbed wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Joe Montana's Dry Rub Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil

For the rub

  • 1 teaspoon Lawry's Seasoned Salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

Praline Crunch

Praline crunch is the kind of good stuff that you put in a bowl on the table during a football game for guests to snack on and by halfway through the first quarter you are wondering where it all went. “Why didn’t I double it?” is what you’ll be asking yourself, so I’m telling ya right now: double it. Crunchy and just the slightest hint of vanilla. And pecans! I love pecans!

This recipe for praline crunch is pretty flexible. If you aren’t a fan of pecans, shelled peanuts also work fine and do cashews. You can also substitute other cereals, or use a mix. Praline crunch is good no matter what you put into it, just make sure you double the recipe!

Note: I used baking powder because, somehow, I was out of baking soda! You can substitute baking soda by using just 1/2 teaspoon of baking soda versus the 1 1/2 teaspoons of baking powder.

Also try my caramel crunchy Cheetos!

Praline Crunch

Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Servings: 10 cups

Ingredients

  • 8 cups Original Crispix cereal
  • 2 cups pecans whole, halved, or chopped, whichever you prefer
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder

Instructions

  • Preheat your oven to 250 F.
  • Lightly spray a deep 9" x 13" baking dish with non-stick spray.
  • Combine the cereal and nuts in a large heat-safe bowl.
  • Melt the butter in a medium sauce over medium high heat.
  • Stir in the brown sugar and corn syrup. Stir while bringing to a boil.
  • Remove from heat and whisk in the vanilla and the baking powder until smooth and the baking powder has dissolved.
  • Pour the mixture over the cereal and stir to coat.
  • Pour the mixture into the baking dish and distribute evenly.
  • Bake for 1 hour, stirring carefully every 20 minutes.
  • Pour mixture out onto parchment paper and spread out evenly to a thickness of 1".
  • Let cool then break into pieces and serve.

Spicy Orange Chicken

This spicy orange chicken is one of those “there aren’t going to be very many leftovers” dishes. We knew it as soon as we started eating. The sauce on the chicken is just crazy good. A slight hint of orange. A slight spicy kick. The chicken is fried quickly and perfectly, with just a slight crunch. We loved this dish and then some.
I’m a big fan of green onions on dishes that are Asian-inspired such as this spicy orange chicken. I need something to cut thru the sweetness, the soy sauce. So I tend to be a bit heavy-handed when it comes times to sprinkle on the sliced green onion.

Don’t be afraid to add more crushed red pepper to the sauce.

Also try my copycat of Panda Express’ SweetFire chicken.

Spicy Orange Chicken

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 -8 servings
Author: Inspired by a recipe from Kikkoman

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized cubes
  • 2 egg whites
  • 1 tablespoon soy sauce
  • 1 cup cornstarch
  • Vegetable oil for frying
  • Cooked rice for serving
  • Sliced green onions for topping

For the spicy orange sauce

  • 1 tablespoon vegetable oil
  • 2 garlic cloves minced
  • 1 teaspoon or more crushed red pepper
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 5 ounce bottle Kikkoman Orange Sauce
  • 2 tablespoons soy sauce

Instructions

  • Combine chicken, egg whites and soy sauce in a bowl and let stand 15 minutes.
  • Meanwhile, heat oil in a large Dutch oven or deep fryer to 360 F.
  • Working in batches, remove chicken from marinade. Shake off excess then roll in the cornstarch. Fry until golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate.
  • Make the sauce by heating 1 tablespoon of oil (you can also use 1 tablespoon of the oil from the fryer) in a large skillet. Add the garlic and red pepper and stir-fry for 15 seconds.
  • Dissolve the cornstarch in the water and stir into the skillet. Add the Orange Sauce and soy sauce. Reduce heat to a simmer and continue simmer, stirring, until thickened.
  • Add in the chicken and stir to coat.
  • Serve over rice topped with green onions.