Mom’s drink order, always.
Mom could figure out if she was going to like a server in two minutes, with a simple request, “water with lime”. There were three ways this could go down:
1) The server would say sure and then bring out a water with lime. VICTORY!!
2) The server would say sorry we don’t have lime we only have lemon. BOO!(but at least she could prepare for the disappointment)
And, the worst of all possible outcomes…
3) The server would say sure and then bring out water with lemon. OUTRAGE!
*it should be noted, to keep Mom’s legacy in tact,that no matter what she would always leave a solid tip*
This would inevitably lead to someone quoting When Harry Met Sally, “You’re the worst kind; you’re high maintenance but you think you’re low maintenance”. That would then lead to Mom saying, “I just like what I like”. In hindsight this would be one of the most important lessons Mom ever taught me, like what you like and don’t apologize for it.
So moral of the story, according to Mom, lemon pales in comparison to the far superior lime. And, lime is just what I think this pin, Maple Sriracha Roasted Cauliflower, needed. It was so easy and so amazingly delicious!
I used it as a side for another one of Mom’s pins, Crockpot Sesame Chicken. It was very yummy as well, although I am not sure how (or why) they got it to be (or wanted it to be) that that crazy orange color.
But the real thing to focus on is I did two pins at one time one guys! Seriously, I even impressed myself.
2 1/2 tablespoons olive oil
1 1/2 tablespoons sriracha
2 1/2 tablespoons maple syrup
Salt and pepper to taste (I recommend a 1/4 teaspoon of each)
- Preheat oven to 425°(F).
- Cut the cauliflower into bite-sized pieces; transfer to a large bowl; set aside. In a small bowl combine olive oil, sriracha, maple syrup, salt, and pepper. Pour the sriracha mixture over the cauliflower and mix well, making sure the cauliflower is well coated in the sauce.
- Spread the cauliflower onto a large baking sheet and bake for 20 minutes, stirring once at the half way point. Increase the oven temperature to 475 and bake for another 12 minutes, or until golden brown.
- Squeeze some LIME and serve at once with…
1 ½ pound boneless/skinless chicken breasts (I actually used chicken thighs, for no other reason, than that is what Mom would have done)
½ cup honey
¼ cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup (Muir Glen Organic Ketchup)
1 tablespoon oil
½ teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
- Put chicken into crock pot.
- Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
- Cook on low for 3-4 hours or on high 1 ½ – 2 ½ hours, or just until chicken is cooked through.
- Remove chicken from crock pot, leave sauce.
- Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Cut chicken into bite size pieces and return to crock pot – can leave chicken in and simmer on low or serve.
- Sprinkle with sesame seeds and serve
I chose to serve it over some rice noodles. The combo of the sweet chicken and the spicy cauliflower was really so yum. As previously promised here is a picture of food taken with poor lighting and an iphone: