Caroline’s Mashed Cauliflower

Caroline’s Mashed Cauliflower

More delicious than mashed potatoes… honest!

What you’ll need:

1 Large head cauliflower

1 Tbls. Olive oil

1 c. chicken broth

1 c. Shredded Italian Cheese Blend  

1 Tbls. Garlic, minced

Instructions:

Remove all green parts of cauliflower and central stem.

Place cauliflower in pan with broth and olive oil. Bring ingredients to a medium boil. Cover pot, and gently boil for 8-10 minutes over med-high heat. When the cauliflower is tender, remove from pan and drain. DO NOT RINSE. Place in large mixing bowl with cheese and mix, just like mashed potatoes. Milk and butter may be added to achieve desired taste and consistency. Serve with chopped green onions

Also pictured: Cranberry Apple Stuffed Pork Chops

Cranberry & Apple Stuffed Pork Chops

Cranberry & Apple Stuffed Pork Chops

Delicious treat in the fall with fresh orchard picked apples, or any time for that matter.

What you’ll need:

4 Butterflied pork chops

1 diced granny smith (or any variety) apple   

¼ c. dried cranberries

Salt & Pepper - to season meat

12 Toothpicks

Instructions:

Dice apple and toss with cranberries in a small bowl. Set aside. Dry chops and lay out on a flat surface. Put an equal amount of filling in center each chop. Fold chop over and use toothpicks to secure the edges of the chop, so filling cannot escape. Place on a preheated grill and flip every 6 minutes. Allow 20-30 minutes for chops to cook. Use a thermometer to check internal temperature. Cook pork to 165+ degrees. Allow pork to rest 5 minutes prior to serving and remove toothpicks.