Fried cauliflower rice with a fried egg

This fried cauliflower rice recipe is just like your favorite takeout but without all carbs! With garlic, ginger and sesame oil, it has everything going on for that classic fried rice flavor. And since fried rice isn't necessarily a full meal, we're going to top it all off with a fried egg.

 
Fried cauliflower rice with a fried egg
 

Did I tell you about that time when I sent in a question for Cherry Bombe magazine to ask Martha Stewart during Cherry Jubilee? Ok so that's a thing I did, and they asked her it. A freakin' question of mine somehow made it's way to Martha Stewart to answer. I never get picked for things like this! This was major.

So now you want to know, so...what was the question? It's kind of lame, but I wanted to know what Martha's favorite thing to cook is when she doesn't feel like cooking.

That's it! It's a simple question for a big problem most of us have. You get back from work and you're hungry and you definitely don't have it in you to cook a full meal. Her answer? Eggs. She cooks eggs.

So here's a quick idea for those times when you don't feel like cooking, and the answer is eggs. I love fried rice, borderline addicted, but it's not that good for you. So this is dish has all of those flavors, but instead of rice, we're using finely grated cauliflower. There's no right or wrong way to make this recipe either, so feel free to add the vegetables you have living in your fridge. The recipe is below!

Fried cauliflower rice with a fried egg (for 4 servings)

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 green onion, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 1 zucchini, cubed
  • 1 head of cauliflower
  • 1 cup kale, packed and shredded
  • 1 ear of fresh corn, kernels removed
  • 3 tablespoons frozen peas
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 4 eggs

Heat the olive oil over medium heat in a large frying pan. Add the garlic, green onion and ginger. Stir until fragrant. Add the cubed zucchini, stirring the vegetables until they're softened.

Prepare the cauliflower by removing the florets and blitzing them in a food processor until they’re crumbs. You should have around 3 cups of cauliflower crumbs. Stir the cauliflower into the vegetables, then add the kale, corn kernels, and the peas. Add the soy sauce and sesame oil, and keep on sautéing everything until evenly combined and tender. Season with salt and pepper.

Set the fried cauliflower rice aside to fry up a few eggs to put on top. You can do this in one giant pan. Heat the pan over medium-high heat and coat the bottom of the pan with butter. Crack the eggs in a different quadrant of the pan and since it’s hot it’ll go quick. Fry the eggs on one side, flip and cook on the other. 

Serve each portion of the fried cauliflower rice with a fried egg on top. Add some more green onions on top to garnish.

Fried cauliflower rice with a fried egg

Tricolor potato pancakes with horseradish cream

 
Tricolor potato pancakes with horseradish cream
 

Oh hi! I'm back, but you know what else is back? Football season. Oh yes, football season is one of my favorite times of the year because Sundays are dedicated to both bumming on the couch and out of control finger food.

Last year I brought you three solid recipes for football season, my killer pastrami nachosherb pesto arancini, and one of the most popular recipes on my blog to date, sausage, peppers + onions pigs in a blanket.

But this year I wanted to class up your typical football eats for some fancy finger food with these tricolor potato pancakes. And since football eats need to have something creamy, a horseradish cream is smothered on top! They're a tiny bit fussy, but they're also perfect finger food.

But surprise! You don't just get one recipe today because I teamed up with 18 other bloggers to bring you a total of 19 incredible recipes for football tailgating. There are some true gems here which you have to try out, like Easy potato chip nachos from Honey and Birch and Pumpkin pulled pork bowls by The Speckled Palate. Don't even get me started about Feast + West's Chorizo-stuffed bacon wrapped dates. Oh my, oh my. The options here are incredible!

Find links to all of the recipe plus my full recipe below.

19-tailgating-recipes

Here's all of the incredible football tailgating recipes for hungry folks:

Chicken Swiss Dip by The Life Jolie
Creamy Pepita Dip by The Mexitalian
Traeger Pulled Pork by Or Whatever You Do
Slow Cooker Apple Cider Chicken Sliders by Cake 'n Knife
Baked Brie Crescent Bites by The Culinary Compass
Aunt Julie's Pepperoni Bread by Off the Eaten Path
Jalapeño Ranch Dip by A Joyfully Mad Kitchen
Corn Dip by Me and My Pink Mixer
Chorizo Stuffed Bacon Wrapped Dates by Feast + West
Easy Pepperoni Bread by Love Bakes Good Cakes
Bacon Wrapped Cheese Smokies by West Via Midwest
Easy Roasted Veggie Fajitas by Hello Little Home
Pumpkin Pulled Pork Bowls by The Speckled Palate
Caramelized Onion Dip by Culinary Adventures with Camilla
Easy Potato Chip Nachos by Honey and Birch
Apple Pie Twists by 2 Cookin Mamas
Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food
Pigskin Cheeseball by Love & Flour

Tricolor potato pancakes with horseradish cream

  • 24 oz. tricolor potatoes, washed and scrubbed
  • 1 small shallot (~2 tablespoons)
  • 1 egg
  • 4 tablespoons white flour
  • 3/4 cup sour cream
  • 2 tablespoons prepared horseradish
  • Fresh cracked black pepper
  • 1 cup of cherry tomatoes, cut in half

Start by shredding the potatoes. You can use a hand grater, or to make it even easier, the shredder attachment of an electric mixer. Add the shallot as well to shred it. Drain the potatoes and shallot by squeezing out all of the liquid using a cheesecloth or a few paper towels. The less moisture, the better for frying.

To make the potato pancake mixture, combine the shredded potatoes/shallot with the egg and flour.

Now it’s time for frying. Heat a large pan on medium heat and add enough oil for a shallow fry. To make each pancake use an ice cream scoop to form a very packed ball of the mixture. Squish the ball until flat and gently place each pancake in the oil. You’ll want to do this in batches until you run out of the potato mixture. Have patience, you’ll want to flip each pancake once they are very crispy on one side. Then flip them again to crisp up the other side. Sprinkle some salt on each potato pancake when it’s remove from the oil.

To make the horseradish cream, combine the sour cream with the prepared horseradish and a generous pinch of black pepper.

Top each potato pancake with a generous scoop of horseradish cream and a few cherry tomato halves.

Tricolor potato pancakes with horseradish cream

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed are our own, not that of the NFL and/or any of its teams. Any team names, logos or other symbols referenced are properties of their respective organizations.

Banh mi-style hot dogs

This banh mi-style hot dog recipe has everything you need: pickled carrots, spicy Sriracha mayo, cucumber and a homemade cilantro pesto. Oh yeah, and a super crispy hot dog! 

 
Banh mi-style hot dogs
 

I love hot dogs so much that I sometimes joke that I need to start a hog dog themed Instagram account. Everyone thinks I'm joking, but no sir! I'm dead serious.

I would say the obsession began when I was maybe 7 and we would go to lunch at Friendly's. You know Friendly's, the place with the crazy ice cream sundaes and giant salads? We'd go and my order was always the same. One hot dog with a side of mac and cheese. My two favorite foods right there! My obsession was real.

Growing up it wasn't a BBQ without a hot dog, but for the longest time a hot dog was simple: the dog, the bun, and a squirt of mustard. Then I started working for a lobster roll company in NYC. While slinging lobster rolls at various outdoor markets I was exposed to tons of new food vendors. One of them? Asia Dog.

Asia Dog made the most incredible hot dog with spicy ketchup, mustard, and crushed potato chips on top! This was way before the food scene was all about mile-high milkshakes and rainbow bagels, so I thought potato chips on a hot dog was crazy! Little did I know. Asia Dog also had a banh mi-style hot dog, which this recipe is a little ode to.

This is certainly no banh mi, since I wouldn't dare to claim it as one, however, it has a few tasty elements you'd find on a traditional banh mi. There's pickled carrots, cucumber and Sriracha mayo, but I'm switching it up with a cilantro pesto. Yes, we're going there! The recipe is below for those that can't wait to eat them up. 

Banh mi-style hot dogs

  • 6 hot dogs
  • 6 hot dog buns
  • 1 small cucumber, thinly sliced length-wise
  • Sriracha mayo
  • Pickled carrots (recipe follows)
  • Cilantro pesto (recipe follows)

Heat a sauté pan over medium heat. Score the hot dogs four or five times on one side to let the air escape during cooking. Add the hog dogs to the pan, and cook them until crispy. Set them aside.

Toast the hot dog buns in a toaster oven or in the oven.

To serve, place a hot dog in each bun. Add a slice of cucumber, a drizzle of the cilantro pesto and a generous portion of the pickled carrots to each hot dog. Drizzle Sriracha mayo all over the hot dogs. Enjoy right away.

Pickled carrots

  • 5 small carrots, peeled and shredded
  • 1/2 teaspoon white sugar
  • 3 tablespoons rice wine vinegar

Combine the carrots, white sugar and rice wine vinegar. Allow the carrots to pickle, as little as 30 minutes. Pickle them overnight for even more punch.

Cilantro pesto

  • 1 cup of fresh cilantro 
  • 1/4 cup olive oil
  • 1 tablespoon almonds
  • 1 garlic clove

Combine the cilantro, olive oil, almonds and garlic in a food processor. Blend until combined. Add a little more olive oil if the pesto is too thick, otherwise season with salt and pepper.

Banh mi-style hot dogs