Creamed Cauliflower

This is one of my husband and I's favorite side dishes. It is a recipe that my mom used to make all the time. You can make this more like a soup or cook it for less time and make it on the chunkier side.

Creamed Cauliflower


Ingredients:

2 heads of fresh cauliflower, chopped into large chunks
1 1/2  cups whole milk
1/2 cup water
1/2 chicken bullion cube
seasonings to taste (salt, pepper, garlic powder)

1/2 cup hot water
2 tbsp flour

Directions:

Combine first 4 ingredients in a large pot. Bring to a boil.
Turn heat down to medium and let cook until cauliflower is soft and tender. ~30 minutes
At this point you will want to season the cauliflower to your liking.
You will also need to stir the mixture frequently to prevent sticking to the bottom.
Once cauliflower is tender and begins to break up you will probably need to thicken the mixture slightly. To do this combine hot water and flour in a cup. Whisk to prevent lumps and stir into cauliflower. Let cook until thickened.

Slow Cooker Charro Beans

If your are planning on having a Mexican fiesta be sure to add these to the menu. Slow cooked charro beans are extremely flavorful and very easy to make. Cooking them in the crock-pot makes them very tender and hold all the flavor of the vegetables. Definitely one to add to your list of recipes to try!

Slow Cooker Charro Beans

Ingredients:

1 1b. bag of dried pinto beans, rinsed
2 cans Rotel
2 packets Goya ham flavoring
1 medium-large onion, diced
1 green bell pepper, diced
3-4 slices bacon, chopped
Seasonings (salt, pepper, garlic powder, onion powder, tony chacheries)

Directions:

Put rinsed beans into crock-pot, add enough water to cover beans by a few inches. Cover and cook on high for 2 hours. If you don't have time to do this on "cook day" soak the beans in water overnight.
Drain the beans and again add enough water to cover beans by a few inches.
Stir in remaining ingredients. I typically season heavily since there is so much water. You can do this now or wait till they are almost finished and season them to taste then.
Cook on low for 6-8 hours or until beans are cooked and tender.
Can be topped with cilantro, avacados, shredded cheese, or sour cream