Showing posts with label mayonnaise. Show all posts
Showing posts with label mayonnaise. Show all posts

Tuesday, June 23, 2015

Tips for Making Low-Carb Cauliflower Potato Salad by Cleo Coyle #lowcarb #keto

With cookout season upon us, Marc and I are craving cold, creamy potato salad. We usually use baby reds and baby Yukon Golds for our salad. These varieties have thin skins, which we don't have to peel, and the different colors look pretty on the plate.

This summer, however, we're cutting back on carbs, so I gave the classic mock potato salad (using cauliflower) a try. 

Replacing starches like potatoes and rice with cauliflower is a smart trick for low-carb eaters, and my fellow mystery writing cook, Victoria Abbott, brilliantly blogged about the finer points of this switcheroo last year...

To get Victoria Abbott's recipe for mock rice, 
using our friend Mr. Cauliflower head, click here.

Last week, Daryl Wood Gerber (aka Avery Aames) shared news in a personal post about her husband's need to cut down on carbs, and I look forward to upcoming recipes from her, as well.

Today's recipe is based on what Marc and I like. You can easily tailor it to what you like. So let's get cooking...

Cleo Coyle's Tips for making...

Low-Carb Cauliflower "Potato" Salad

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

If you are planning to switch cauliflower for potatoes to create a mock potato salad, there are some tricks to getting the best results. In this recipe, I share what I've learned with you. 

Does it taste exactly like the real thing? No. But it's close. And if you or your loved ones are looking for a creamy, crunchy, low-carb side or salad for a summer meal, this one is definitely worth a try. May you...

Eat with joy and in good health!

~ Cleo

To download this recipe in a free PDF document that you can print, save, or share, click here.
For the free PDF
of this recipe,
click here.

Makes 8 to 10 servings


1 large head of cauliflower, cut into small pieces

2 eggs, hard-boiled and chopped

3 stalks celery, chopped

3 tablespoons chives or green onion, chopped (if you like the taste of onion, try adding chopped red onion, as well)

1 - 3 teaspoons yellow or Dijon mustard (more or less, to your taste)

1/3 to 1/2 cup mayonnaise (more if needed) 

1/4 teaspoon table salt or 1/2 teaspoon
       coarsely ground sea salt or pink salt 

1/8 teaspoon freshly ground black pepper

1 - 2 tablespoons dill or sweet relish 
(While I don't add relish to my potato salad, I find dill relish works very well in my cauliflower "potato" salad, bringing crunchy, bright, and tangy notes!) 

Paprika or a peppery spice blend for garnish



COOK BUT DO NOT OVERCOOK - Steam your bite-sized cauliflower in a basket until fork tender. Be sure to stop the process before you smell the cauliflower cooking—this means you’ve cooked it too long and your cauliflower will have a stronger veggie taste. If done right, and you don’t cook it too long, your mock potato salad will taste close to real potato salad. If you don’t have a steamer basket, you can boil the cauliflower as you would potatoes or use a microwave-safe bowl (add a bit of water before microwaving). However you decide to heat it, simply be careful to test it frequently with a fork to prevent overcooking.

COLD SHOCK - Immediately shock the cauliflower in a bowl of ice water to stop the cooking and prevent it from becoming mushy. 

DRY IT OUT - The biggest issue with using cauliflower in place of potatoes is the texture. If the cauliflower is mushy OR if you fail to dry it out after cooking, you will not have the texture needed for a decent mock potato salad. That's why you must drain the cooked cauliflower very well and dry it out. Set the cooked cauliflower in a colander over a bowl and place it uncovered in the refrigerator for around 4 hours or (even better) overnight. This is something I do for regular potato salad, as well. It’s an incredibly easy step that uses the arid environment of the fridge to help dry out your cauliflower (or potatoes) and create the best texture for the salad.

TOSS - Toss the chilled, refrigerator-dried cauliflower with the chopped hard boiled eggs, celery, and chives or green onion (and chopped red onion if using). In a separate small bowl blend the mayonnaise, mustard, salt, pepper, and (if using) dill or sweet relish. Toss the cauliflower mix with the mayo dressing. Taste and add more mayo, salt, and/or pepper to your liking. If desired, garnish with paprika or a peppery spice blend.

CHILL - Chill very well before serving. Once again, I suggest keeping the salad uncovered in the fridge to prevent the cauliflower from becoming mushy. Chilling is another key to helping the cauliflower remain in its potato disguise. Be sure to serve the salad cold.

Click here for the free PDF
of this recipe, and...
May you...

Eat with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * * *

Thanks to American University Magazine
in Washington, D.C.
for featuring us
in their Spring Issue...

To see the article online,
click here for the free magazine app

click here to read
the Cleo article and enjoy!


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery

* A Best Book of the Year
Reviewer's Pick - King's River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
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Thanks for stopping by the Kitchen! 


Tuesday, September 3, 2013

How to Make My Favorite Smoky, Zesty Mexican-style Veggie and Chip Dip by Cleo Coyle

This deliciously smoky, zesty Mexican-style dipping sauce is insanely easy to make. As a dip, it goes with everything from celery sticks to potato and tortilla chips. I eat it with French fries, chicken tenders, raw veggies, and shrimp (fried, grilled, and boiled).

I also use it as a spread on hamburgers and to jazz up cold deli sandwiches. I even mix it with tuna fish for a tasty twist on tuna (and sometimes chicken) salad.

The essential flavor ingredient in this dip is chipotle (aka chilpotle), a smoke-dried jalapeno pepper, used in Mexican and Tex-Mex cooking. Chipotle provides a rich earthiness and tangy bite when added to mole, salsa, chili, soups and stews. The peppers are also used for marinades and braising sauces for meat.

Once upon a time only dried chipotle were available, and they had to be reconstituted prior to use. Today it’s more convenient to buy chipotles processed and canned with adobo (a mixture of spices and crushed dried chili), which you’ll find in the ethnic or specialty food section of supermarkets all over the US and Canada.

This quick dip recipe uses canned chipotle, which means it's a snap to make. So let's get started...

Cleo Coyle, author of
The Coffeehouse Mysteries
has a partner in crime writing:
her husband.
Cleo Coyle's Easy
Chipotle Dipping Sauce
and Sandwich Spread

like my chipotle (aka chilpotle) dip on the smoky side with only a slight bite of heat. Marc likes his dip much spicier. I'll show you how to "control the heat" with this dip so you can make it as mild or as hot as you and your family want it. First let's gather the ingredients...

To download this recipe in a free PDF that you can prints, save, or share, click here.


1 cup mayonnaise 

1 teaspoon ground cumin 

1 or 2 tablespoons of the adobo sauce found in a can of
         "Chipotle Peppers in Adobo Sauce"

1 or 2 tablespoons sour cream (to reduce the heat)

(OR) 1 or 2 chipotle peppers, chopped (to increase the heat)


Into a small bowl, measure out your mayonnaise and ground cumin. Open the can of Chipotle Peppers in Adobo Sauce. Dip your tablespoon in and drain off 1 tablespoon of the adobo sauce. If you see any seeds floating around in there, pick them out.

Mix the adobo sauce with your mayo until well blended. Now give it a small taste. If you'd like a more powerful chipotle flavor, measure out a 2nd tablespoon of the adobo. Mix it in and taste it again. 

How to Control

Mild Side (smoky with zero to slight heat):

If the dip tastes too spicy for you: Add sour cream, 1 tablespoon at a time until the smokiness and heat are balanced. 

Wild Side 
(spiced up with more heat):

If the dip tastes too mild for you: Add the chopped chipotle peppers to your dip. Here's how...

(1) Pull a whole chipotle pepper from the can. Place it on a plate and slice it open with a knife or kitchen shears. Start at one end and open the pepper to expose the seeds...

(2) Use a spoon to scrape out the seeds and discard them. Chop the pepper finely and stir it into the dip. 

Serve immediately, or chill in an airtight container. The sauce will keep in the refrigerator for about a week. So whether you like it smoky or spicy, I hope you will...

Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

Quiz Contest
for my readers!

Take the quiz at 

based on my new bestseller
(A Brew to a Kill)

by clicking here and you will
be entered to 
win some fun prizes

(You must sign in to be entered)... 

To take the quiz now,
click here... 

Random drawing of winners will 
take place September 23.
For more info, including info on the
prizes, read my Labor Day newsletter.

Our bestseller in hardcover (2 printings) 
is now a bestseller in paperback!

"A foodie's delight . . . and a 
satisfyingly rich mystery."
~ Kirkus Reviews 

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.

Wednesday, September 5, 2012

Easy Peasy Olive-Anchovie Aioli Dip

Congrats to our very own Lucy Burdette who has a new book out as of yesterday, DEATH IN FOUR COURSES!  Love this new series about a restaurant reviewer in Key West. Yay, Lucy!


Congrats to our very own Peg Cochran, who as Meg London, has a new book out, also as of yesterday, MURDER UNMENTIONABLE. A Sweet Nothings Mystery.  Oooh, la, la. 

* * *

This weekend, I had guests over and wanted something easy but fun to serve with a cheese platter. We were barbecuing. You all know I love to barbecue. Well, my husband received a new cookbook because of travel miles, go figure -- Food and WineAnnual Cookbook 2012.  He flipped through it and said, “Gee, honey, there are some pretty things in here.”

Because my new series focuses on cookbooks, I’ve been spending a lot of time paying attention to cookbooks lately (standing in bookstores and watching people browse – lots of fun) and I’ve noticed that the cookbooks with good photographs seem to interest most people. They flip to the pictures. Maybe this is why Pinterest has become so popular. 

So I took the Food and Wine cookbook from my husband and browsed. Lo and behold, I found a number of things that I tagged, most with photographs!  LOL

So I’m sharing one that was super easy, perfect for Labor Day or any day, and pretty. I even mimicked the pretty multi-glass display. 


(from Food and Wine Annual Cookbook 2012)


1 garlic clove, smashed
6 plump oil-packed anchovies, chopped
½ cup mayonnaise
1/3 cup finely chopped pitted green olives
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ cup extra-virgin olive oil
1 ½ pounds mixed vegetables like string beans, carrots, celery etc.


On a cutting board, mash the garlic. Add the anchovies and mash to a paste. Scrape the paté into a bowl and stir in the mayonnaise, olives, lemon juice. Gradually whisk in the olive oil. Cover the aioli with plastic wrap and refrigerate until chilled.

*** I tweaked the above a bit. I didn’t add lemon zest, and I used “jarred” garlic clove. It’s so easy and keeps for a long time. Also, I changed out the crudités they suggested. [The recipe called for all beans, many sorts and shapes and colors…I couldn’t find more than two.] The recipe also says to blanch the vegetables, but I didn’t. I served them raw. Delish.

So easy!!!

REMINDER: To save this recipe (and any that are posted on MLK,  click the Print Friendly button below 

(it looks like this but don't hit this one).  Choose PDF to print. 

* * * * *
The 4th in A Cheese Shop Mystery series: 

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LAST BUT NOT LEAST...okay, maybe least...:)

I'm pleased to announce that my short story, PALACE ON THE LAKE, 
in Fish Tales: A Guppy Anthology has been nominated for both
the Anthony Award and Macavity Award. 
Go Sisters in Crime Guppies! 
Without the Guppies, my career would not be on the right track.
The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)

Say cheese!