Cauliflower “Wings” Prep

Ingredients

  • olive oil cooking spray
  • 2 heads cauliflower, cut into pieces and sliced in half
  • 3/4 cup gluten-free baking flour
  • 1 cup water
  • 1/2 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
  2. Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet flat side down.
  3. Bake in the preheated oven until lightly browned, 20 to 25 minutes.
  4. Turn on broiler and bake for 5 minutes for crispiness.

Original Recipe

Bourbon Buffalo Sauce

Ingredients:

  • 1/4 cup bourbon whiskey
  • 1/4 cup packed brown sugar
  • 1/3 cup ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon hot sauce (such as Frank’s RedHot ®)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon honey
  • 2 tablespoons butter

Directions:

  1. Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble.
  2. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes.
  3. Remove from heat and allow to cool.

Original Source

Savory Garlic Parmesan Sauce

Ingredients

  • 1 teaspoon olive oil
  • 3 tablespoons minced garlic
  • 1 tablespoon lime juice
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup shaved Parmesan cheese

Directions

  1. Pour enough olive oil into a skillet to cover the bottom; turn heat to high.
  2. Saute garlic until fragrant, about 1 minute.
  3. Add lime juice and cook for 45 seconds.
  4. Stir cream into garlic mixture; cook until mixture is slightly reduced, about 1 minute.
  5. Mix Greek seasoning, black pepper, and cayenne pepper into cream mixture.
  6. Add Parmesan cheese and stir until melted and sauce is smooth, 1 to 2 minutes.

Original Source

Honey Mustard Dip

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 2 tablespoon Dijon mustard
  • 3 tablespoons honey
  • 1 1/2tablespoon lemon juice
  • 1/2 tablespoons white vinegar

Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

 

 

Original Recipe

Chipotle mayo dip

Chipotle mayo dip

Ingredients

  • ½ cup mayo
  • 1 tablespoon water
  • 1 -2 teaspoons lime juice ( to taste)
  • ⅛ teaspoon salt, more to taste
  • ½ teaspoon chili powder
  • 1teaspoon smoked paprika
  • ⅛- ¼ teaspoon chipotle powder OR adobo sauce
  • Directions
    1. Mix together.

    Korean Dip

    Korean Dip

    Ingredients

    • 1/4 cup coconut aminos
    • 3 tablespoons water
    • 1 tablespoon rice vinegar
    • 1 1/2 teaspoons sugar
    • 1 1/2 teaspoons roasted ground sesame seeds
    • 2 tablespoons thinly sliced green onions
    • 1 red jalapeño pepper, sliced

    Directions

    1. Combine first 5 ingredients in a small bowl, stirring until sugar dissolves.
    2. Add onions and jalapeño.

    Scratch Ranch Dip

    Ingredients

    • 1/2 cup buttermilk
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tablespoon finely chopped fresh parsley
    • 1 teaspoon finely chopped fresh chives
    • 1 teaspoon finely chopped fresh dill
    • 1 teaspoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper

    Directions

    1. In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.
  • Original Recipe