486K views · 23K reactions | Cabbage is PERFECT for anybody that don’t like washing buku dishes… like me. One pot and DONE in less than 30 mins Grab our digital cookbook “KITCHEN CULTURE” at cordandthekitchen.com Link is In bio Ingredients 1 head of cabbage Smoked sausage Red, Orange, Yellow diced bell pepper Red and Yellow diced onion Garlic paste Onion Powder Liquid Smoke Crushed Red Pepper Unsalted Tony’s Creole Salt A big pot with a lid. | Cord and the Kitchen
1.3M views · 23K reactions | How to Make Ina’s Parmesan-Roasted Cauliflower 🧀 | Barefoot Contessa: Back To Basics | Not a cauliflower fan? Add cheese. Ina Garten transforms cauliflower into a crowd-pleaser! 🧀 #BarefootContessaBackToBasics | By Food Network UK | I have to admit, I didn't always love cauliflower but then I discovered roasting it. Change my mind completely and then, I started roasting with Parmesan and Greer cheese. Hmm, that made it even better. So, I had this section on my website called Ask Ina and people send in the most interesting questions and recently, somebody said, how do you cut a cauliflower so it doesn't get all over the kitchen and I thought, why does the cauliflower get all over the kitchen and I realized what they were doing is they were cutting it through the top like this. If you cut it in slices like that, you get cauliflower all over your kitchen and it's a mess but this is what you want to do and clearing off the mess first. You take cauliflower, cut off the bottom because you don't want the green parts and then instead of cutting it through the top, what you do is cut it through the bottom is take out the core with small knife Just like this. And then instead of cutting it through the top, what I do is I cut it through the stem and then just pull it apart and then you don't have cauliflower all over your kitchen. It's a lot of cauliflower. Just going to test them on a sheet pan. I need lots of olive oil because I want it to brown really well. Just pour it on. Lots of salt. I want it to taste great. And pepper and just toss it all together. This is going to cook at 350 degrees for about 30 minutes. I'm just going to toss it once right in the middle just to make sure it browns really evenly. Okay, ready for the oven. Well, I actually have one in the oven and it smells like it's just almost done. This looks great. Doesn't it look fantastic? So, I've two kinds of cheese that I'm going to put on it. I have a cup of Greer. Cheese makes everything taste better, right? And a cup of Parmesan So this goes back into the oven for two minutes just till the cheese melts. Now, I think we all remember our grandmothers cooking vegetables until they were soft and mushy and then, we started blanching them so they were little crisp but I have to say, once you go to roasting vegetables, you never go back again. Put something in the oven, set a timer, forget about it, and you have the most delicious vegetables you can possibly imagine like roasted cauliflower with chopped parsley, Parmesan, and grier. Isn't that delicious? So good.
Sauteed Green Beans
Eating on a Dime
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SOUTHERN COLLARD GREENS
These southern-style Collard Greens are slow simmered greens with bacon, onion, garlic, and a perfect blend of seasonings to give it that down-home, fresh off-the-farm southern touch. This comfort side dish is one of our absolute favorites, and you don’t have to be a Southern cook to master them. I love to serve it with fried pork chops, rice, black-eyed peas, and cornbread. Or smoked turkey with mac and cheese.