Slightly spicy marinated shrimp on a bed of crispy lettuce on a cushion of homemade slider bun with a dollop of cool ranch sauce.  I could eat my weight in these Buffalo Shrimp Sliders.  Oh yes I can.

Shrimp, shrimp everywhere!!

Fresh off the boat Georgia Shrimp….

Endless possibilities.

Marinate your beautiful shrimp in buffalo sauce and garlic powder (because we love garlic) for an hour or so.  Then stir fry them for a couple minutes.

Split your gorgeous fresh baked Homemade Slider Buns and gently toast them, then layer lettuce, shrimp and a generous dollop of Cool Ranch Sauce.

Sliders are just plain good fun.  Here are a few more of our Favorite Fish Sandwiches.

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Buffalo Shrimp Sliders {with Cool Ranch Sauce}

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. peeled & deveined shrimp
• 3 Tbl. Frank’s Hot Sauce or favorite
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• Finely shredded lettuce
• Cool Ranch Sauce see recipe link in post
• Homemade Slider Buns see recipe link in post

Instructions

• Combine shrimp, hot sauce, garlic herb seasoning. Chill for 1 hour.
• Stir-fry or sauté shrimp for 2-3 minutes.
• Pile onto toasted slider buns, with shredded lettuce and a dollop of cool ranch sauce.

The post Buffalo Shrimp Sliders {with Cool Ranch Sauce} appeared first on Lemony Thyme.

Kate’s Roasted Buffalo Cauliflower Grilled Cheese.

Day #27 of National Grilled Cheese Month.  We’re building quite a collection of delectable and occasionally over the top sandwiches.  I enlisted the help of four of my favorite ladies (my nieces Maya, Kate & Jen and my kid Shelby).  Their mission was to come up with their own signature Grilled Cheese.  Here’s how Kate’s came to be.

Note to self:  make monkey bread.

Once we narrowed Kate’s Grilled Cheese down to a version of ‘Buffalo’ I began my recipe research.  I typed “buffalo grilled cheese sandwich” in my Google browser and it delivered 2,570,000 results (in .44 seconds).  You know what?  We’re better than that!

So then I Googled “buffalo cauliflower.”  Results 2,810,000 results (in .19 seconds).  Good to know how much we LOVE our buffalo cauliflower.

Guess what I did next?  I had to know.  Could this possibly be the first recipe I’ve ever made that someone else didn’t think of first??

Me:  “OMG! the internet has never seen a Roasted Buffalo Cauliflower Grilled Cheese.  Do you know what this means?”
Inner Voice:  “There might be a reason for it!”
Very true!!
Me:  “Wait until you taste it.  I may have just made the internet.”
Inner Voice:  “It’s a damn good way to sell cauliflower.  Maybe I should serve it with a side of wing sauce for dipping.”
Brilliant!!

Here’s how we put it together.

I think Kate will love the finished product.  Kate, my 1/2 marathon runner, about to move to London for 2 years, who is wondering how she’s going to tote her Dutch oven oversees.  I absolutely adore these ladies on every level.  I started this blog as a way to share family recipes.  I love sharing recipes with family just as much.  xoxo

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Roasted Buffalo Cauliflower Grilled Cheese

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby & Kate with Lemony Thyme

Ingredients

• 1 small head of cauliflower
• 1 Tbl. olive oil
• 1/2 cup Frank’s Hot Sauce
• 1/4 cup melted butter 4 Tbl.
• Blue cheese crumbles
• 8- ounces Havarti cheese sliced
• 8 slices grainy bread

Instructions

For oven roasted cauliflower…

• Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
• Place cauliflower core side down on a cutting board. Slice into 1-inch thick steaks, the ends will fall apart into florets. You should be able to get 4 1-inch thick steaks.
• Coat baking sheet with olive oil. Place steaks on prepared baking sheet and drizzle with olive oil.
• Bake 15 minutes on one side. Turn over and cook another 10 – 15 minutes until nicely browned.
• Meanwhile, combine melted butter and hot sauce in a saucepan. Brush cauliflower liberally and bake an additional 3 minutes. Turn over cauliflower and baste again with remaining hot sauce; bake 3 minutes.

To make grilled cheese…

• Butter bread slices and pan grill, topped with Havarti cheese, roasted buffalo cauliflower steaks, blue cheese crumbles, more Havarti. Turn until golden brown on both sides.
• Serve with a side of buffalo sauce.

The post Roasted Buffalo Cauliflower Grilled Cheese appeared first on Lemony Thyme.

As a newbie to the food blogging world I’m not at all surprised at how much I learn every time I sit down to my laptop and read.  I have a stack of scrap paper by my computer where I jot down notes, recipe ideas, and sites I want to revisit.  I guess you could say it’s my kitchen table Pinterest board.  Over the weekend I made the most amazing discovery… Cauliflower Pizza Crust.

Apparently this is old news in the blogging world, but in my house this is the greatest discovery since sliced bread (or traditional pizza crust).  You see, in an attempt at low-carb eating, we’ve been making cauliflower mashed regularly, thought we invented cauliflower rice, and have even perfected cauliflower grits.  However the closest we’ve come to pizza crust is using the highest fiber, lowest carb tortillas we can find and frankly cardboard may have equal taste and more fiber.

I was a little bit giddy about the thought of having pizza while watching Monday Night Football…we made two:  Buffalo Wing and Hawaiian with Canadian bacon and pineapple.

STOP right there….first attempt fail….well, maybe not fail but certainly not pretty like the ones I’ve seen on multiple other sites.  We cooked the first crust on a foil lined baking sheet coated with olive oil.  The crust stuck to the foil and never really got done in the center.  So for the second crust we tried a skillet coated with cooking spray….better.  Are there any leftovers?  No.  I can safely share with you that they were very tasty and I AM going to revisit this recipe….possibly for lunch :)

Flash forward to lunch today….

What I did differently was to squeeze the cooked cauliflower between paper towels to remove any excess moisture before mixing it with the other crust ingredients.  I also paid closer attention to the overall thickness of the crust…working it in to a larger, thinner circle of uniform thickness.  And lastly I baked the crust on a cookie sheet coated with cooking spray…..once done it was easily transferred to my pizza stone for topping.

Also brought leftovers in to the office and within minutes of reheating I believe the comment I overheard was….”it smells like an Italian pizzeria in here.”  Everyone who sampled loved it!

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