Chimichurri Cauliflower Steaks

Posted on January 31, 2026 by Cindy Kerschner

Hi everyone! I know it’s been a long time since I posted. I want to change that!
First up is roasted slices of seasoned cauliflower, drizzled with a spicy chimichurri sauce.
Chimichurri Cauliflower Steak
You can serve this as a main course or side dish. I like to cut my steaks about 3/4-inch thick. At this thickness, it takes about 35 minutes to reach tenderness.
Season it with any kitchen favorites. I like smoked salt, pepper, garlic, Tabasco, lemon and olive oil. These flavors go well with a tangy chimichurri sauce.
Chimichurri Cauliflower Steak
Cauliflower is like a blank canvas. Experiment with different seasonings to find your favorite combo.
I included my spicy chimichurri in the recipe below.
Let me know what you think. Enjoy!

Chimichurri Cauliflower Steaks

Print Recipe
Servings 4 each

Ingredients
  

  • 1 each head cauliflower

marinade

  • 3 tbsp olive oil
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • dash hot sauce (optional)

sauce

  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 cup  finely chopped parsley. I use flat leaf Italian.
  • 2 cloves garlic, finely chopped
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp Kosher salt
  • 1/2 tsp hot sauce I used Chipotle Tabasco

Instructions
 

  • Preheat oven to 425 degrees
  • Whisk together marinade ingredients. Set aside.
  • Cut cauliflower through head and stalk into 3/4 to 1-inch thick slices. Brush both sides with marinade. Arrange steaks in a single layer in a shallow baking dish.
  • Bake for 20 minutes, then flip steaks. Bake until the stalk portion is fork tender, approximately another 15 to 20 minutes. Serve with chimichurri sauce.
Posted in cauliflower, What's For Dinner? | Leave a comment

Vegan Strawberry Cream Cheese

Posted on March 28, 2025 by Cindy Kerschner

It’s day 3 of Spring Sweets Week! I’m so excited to share my Vegan Strawberry Cream Cheese and our group’s sweet treats recipe links with you!
Vegan Strawberry Cream Cheese allows everyone including vegan, and dairy-free to enjoy this strawberry treat. Only 3 ingredients!
vegan strawberry cream cheese
Enjoying fresh fruit flavored cream cheese doesn’t get any easier than this recipe. Strawberries, sugar and cream cheese substitute. That’s it!
Since I shy away from direct milk and soft cheese this recipe works for my dairy intolerance.

vegan strawberry cream cheese
Maybe it’s not much of a recipe, per say, but more of a simple treat. This particular version uses a coconut base cream cheese substitute. Any non-dairy cream cheese will work in this recipe.
Texture can be an issue depending on the cream cheese and how juicy are the strawberries. Play with the amount until you get a desired consistancy.
I’m fine with a more rugged texture!

Veganvegan stawberry cream cheese

vegan strawberry cream cheese

Vegan Strawberry Cream Cheese

Vegan Strawberry Cream Cheese

5 from 2 votes
Print Recipe

Ingredients
  

  • 1 cup chopped strawberries
  • 1/4 cup sugar
  • 8 ounces vegancream cheese (I used Follow Your Heart)

Instructions
 

  • Place strawberries and sugar in food processor. Blend.
  • Add cream cheese, blend. Refrigerate to firm.

Friday #SpringSweetsWeek Recipes

Posted in #SpringSweetsWeek, breakfast, dessert, egg, fruit, strawberry, What's For Dinner? | 4 Comments

Blueberry Blondies

Posted on March 26, 2025 by Cindy Kerschner

It’s day 2 of Spring Sweets Week! Today I’m sharing my Blueberry Blondies recipe along with links to our fabulous spring sweets week group creations!
Blueberry Blondies take delicate vanilla blondies and swirls in fresh blueberry jam. A taste of spring in every bite!

blueberry blondies

Sometimes I just want a little something sweet. Something easy to make and keeps fresh tasting for days. Blueberry Blondies fit the bill.

blueberry blondies

As a bonus, the extra blueberry refrigerator jam spread on a bagel or toast makes a good breakfast or snack.

Tips for better blondies

  • Layer aluminum foil in both directions to create “handles” to easily lift the blondies from the pan.
  • Resist adding extra jam to the batter. Too much jam will create soggy treats.
  • A splash of lemon brings brightness and enhances flavor to berry jams.

blueberry blondies

Blueberry Blondies

5 from 3 votes
Print Recipe
Servings 12 squares

Ingredients
  

Jam

  • 2 cups fresh blueberries crushed (should equal 1 cupscrushed)
  • 2 cups sugar
  • 1/2 teaspoon fresh squeezed lemon juice

blondies

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter melted plus 2 tablespoons for greasing pan
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 each egg
  • 1/2 teaspoon freshly squeezed lemon juice

Instructions
 

jam

  • Stir together crushed blueberries and sugar. Let mixtures tand for about 10 minutes for sugar to absorb liquid. Stir occasionally.
  • Bring to a boil, stirring constantly. Boil for1 minute. Continue cooking over reduced heat until reduced to desired consistency (about 30 minutes). Refrigerate or freeze extra jam.

blondie

  • Line an 8x8-inch baking pan with foil in both directions. Allow a few inches tohang off the ends. Brush foil with melted butter or shortening. Set aside.
  • Mix together flour, baking powder and salt. In a separate bowl, cream together butter and sugars. Addegg and lemon. Add to dry mixture.
  • Spread dough evenly over bottom of the pan. Dot with jam.Use a knife to swirl into dough. Bake at 350 for about 30 minutes until an inserted toothpick comes out clean.
  • Allow pan to cool about 10 to 15 minutes before removing blondies with foil intact. Lift foil by overlap "handles" and set on rack to finish cooling. Cut cooled blondies into desired sizes.

Wednesday #SpringSweetsWeek Recipes

Want more sweet recipes? Check out Monday’s Sweets Week post! Monday Sweets Week.

Posted in #SpringSweetsWeek, berries, blueberry, breakfast, cake, dessert, egg, fruit, spring, turkey ham, What's For Dinner? | 6 Comments

Lemon Matcha Muffins

Posted on March 24, 2025 by Cindy Kerschner

It’s day one of Spring Sweets Week! This week our sweets loving bloggers group will be sharing some of our favorite sweets recipes!
Thanks go out to Heather from Hezzi-D’s Recipe Box and Christie from A Kitchen Hoor’s Adventures for making this event possible!
I’m starting the week off with my Lemon Matcha Muffins. Don’t miss scrolling down past the recipes this week for links to our groups delicous recipe links!
Lemon Matcha Muffins taste like a tea party! Green matcha tea cake-like muffins with a drizzle of lemon. Serve cold, warm or lightly grilled with a pat of butter.

lemon matcha muffins

I’m trying to stay away from milk. Since I had my gallbladder removed, milk doesn’t agree with me. For this recipe, I used lactose free milk but whole milk works just as well.

These muffins bake to a delicate crumb texture yet hold its shape. This makes these muffins easy to cut, butter and pan or griddle brown.

lemon matcha muffins

Matcha and lemon is one of my favorite combinations. Recently I made lemon matcha crinkle cookies for a contest which were a definite hit!

lemon matcha crinkle cookies

Muffin tips

  • Use food grade matcha powder not matcha designed for tea balls or bags.
  • Slightly overfill to about 3/4 full to get a better muffin top.
  • Allow muffins to cool a few minutes in the pan to make easier to remove.

lemon matcha muffins

Matcha Lemon Muffins

Lemon Matcha Muffins

5 from 2 votes
Print Recipe
Servings 6 each

Ingredients
  

  • 1/4 cup butter unsalted, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon zest
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon matcha powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Cream together butter and sugar.
  • In a medium bowl, add milk, lemon juice, zest, egg and vanilla.
  • Ina separate bowl, mix flour, baking powder, matcha and salt.
  • Alternate wet and dry ingredientsuntil mixed.
  • Grease and flour large muffin pan 5 to 6 sections. Fill with 1/2 cup of batter. Bake at 350 degrees for about 20 to 25 minutes or until toothpick comes out clean.

Monday #SpringSweetsWeek Recipes

Posted in #SpringSweetsWeek, breakfast, dessert, egg, fruit, lemon, muffin, turkey ham, What's For Dinner? | 8 Comments