Cauliflower Cheese Soup (add potatoes)

Without delay, the recipe that inspired mine is right here for your perusal, and you can just go straight there if you want to make it like she tells you to...
http://realhousemoms.com/slow-cooker-cauliflower-cheese-soup

• 1 (32-oz.) box chicken broth
• 1 head cauliflower cut into chunks, green part discarded
• 1 cup diced leeks
• 2 garlic cloves
• 1/4 tsp. pepper

Add this at the end

• 3 cups shredded sharp cheese
• 1/2 cup heavy cream
• salt to taste

For serving

• 6 slices of bacon, cooked and crumbled
• chopped chives
• additional shredded cheese

I'm going to put the recipe into my own words, because usually that increases my chances of ever making it again .... for some reason!

Why didn't anyone tell me that leeks are not only delicious but so beautiful? #firsttimeusingleeks

1. Chop up leeks (like onions), cauliflower, and garlic and put it in the slow cooker with the broth.

mmmmm.... veggies! ;-)
2. Let it cook all day.  On low. :0)

At this point, I added some leftover (pre-cooked) potatoes. Probably a handful or so!

3. Blend using a stick blender- or a regular blender will do!

sidenote>> I was worried/wondering if leeks would be soft enough to blend once cooked for a long time in the slow cooker. Yes, yes they are! :0)

4. After blending, add your milk (or cream), and a handful of cheddar!


YUM-mo.  I actually added about 2 c. of leeks, because I had no idea how powerful their flavor would be.  Now I know! The recipe definitely called for 1 c.! ha.

And... I'm making this again. I think it will be one of my go-to for Fish Friday/Meatless Meals during Lent!!! Just subtract the bacon.

Spicy Tilapia

4 tilapia fillets

1 1/2 tsp. old bay

1 tsp. ground ginger

1/2 tsp. garlic salt

1/2 tsp. crushed red pepper

2 small pats butter

I’ve tasted enough bland tilapia in my day to know that when I eat a good piece of fish, I will gladly and willingly shovel two or three pieces of it down my gullet.  This happens to fall into the latter, non-bland variety. When such a delicious piece of fish comes along, I am happy to share it with you, dear friends!

I like to cook fish, and like Julia Child’s recipe for boeuf bourgignon, you should pat your defrosted fish (only defrost under cold running water) with a clean paper towel so that it isn’t dripping wet. The water will interfere with cooking a cook piece of fish.

Add a pat of butter to a hot pan, let it start to sizzle. Lay four tilapia fillets and cover the top side of your fish with seasoning. Let the underside of the fish get hot, but don’t wait for it to cook or you won’t have seasoning cooked in on that side. Once it gets hot, flip the seasoned side over and cook for about 4 minutes on high heat. Check it and if it is white and a little browned in spots (like grilled chicken), it is ready to be flipped. After applying the rest of your seasoning to the other side, flip it and cook another 4-5 minutes until reverse side is white with browned spots, as well.

The great thing about this combination of spices, I think, is that the spice is spicy without being too hot, the ginger tempers the Old Bay and makes it more rounded out (less of the plain salt hitting your tastebuds), and the butter makes the finish rich. I think this recipe could be taken up even a few more notches with real garlic, minced or pressed.;)

Enjoy!!!