Cheesy Baked Bacon and Cauliflower

Anyone who has attempted to be halfway healthy has learned that cauliflower is a miracle vegetable. Floating around the internet you can find recipes for cauliflower pizza crust, cauliflower bread, and other types of witchcraft. But did you know that you can use cauliflower as a thickening agent in sauces and gravys instead of a roux? Because you totally can!

That’s the magic to this recipe. You get all the warmth and gooiness of a bacon mac and cheese (cooking the cauliflower in bacon grease doesn’t hurt), but you’re also doubling down on the veggie goodness. Is it the healthiest thing on the planet? Not quite. But can you feel relatively guilt free about this? Of course! It makes an awesome side or main dish.

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My Mother’s Chicken Parmesan

chicken parm

I am about to share something very sacred with all of you. Do you recall your first food memory? Maybe something a parent, guardian, day care professional, or nanny made for you? That one special food that always just makes you feel warm, tingly, and loved? This is my version of that. Ever since I was three or four years old I remember my mom making her famous chicken parmesan.

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Cooking With Love

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As you probably already know my blog’s tagline is “where South Carolina meets the south of France.” I always felt like that was an accurate description of my food, soul food combined with rustic French and sometimes Italian cuisine. But what I am about to show you is all South Carolina. One of the most beloved dishes in the American regional south is casserole. Casseroles are great because the only rules to them is that they have to be goopy in the best kind of way, taste delicious, and make you feel warm and loved when you eat them. Outside of those three criteria you can do whatever you want and put whatever you want in your casserole.

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