Cauliflower Casserole:

I love Cauliflower but I was tired of preparing it the old way.  Mom used to boil it and saute it in butter and sprinkle bread crumbs over the cauliflower which was delicious for sure and I remember her dish with fondness but today~~~~~~,

I was curious and decided to go on the wild side and prepare it a bit different but still  with the same idea but adding a little more ingredients.

 I love casseroles so this is my recipe using Havarti and sharp American cheese.  

Ingredients:

1 medium head cauliflower broken into florets
pinch salt
1 clove minced garlic
4 T olive oil or butter
1/4 cup flour
2 cups whole milk
1/2 lb. Havarti cheese
1/4 cup sliced sharp American cheese
shredded sharp cheese
 crumbled bacon
dried parsley


I broke my cauliflower into medium size florets, steamed the cauliflower for several minutes with a little salt and put it aside.  I  lightly sauteed 1 clove minced garlic in 4 tablespoons olive oil , (use butter if you prefer)  added some flour(about 1/4 cup) pinch of salt,  whisked them so flour blended and added about 2 cups whole milk, keep stirring(whisking) until the mixture is thickened, I then added 1/2 lb.sliced  Havarti , 1/4 lb sliced sharp American Cheese.  Microwave  4 strips bacon( crumbled for top) and a little parsley. 

Butter a casserole dish put cauliflower in casserole pour milk mixture over it and top with some grated sharp cheese.  Bake for 30 minutes uncovered until bubbly..  Great cheese taste and not overpowering!  I served it with Chicken Kabobs on the grill..!! Hope you enjoy it as well!!!!


7/10/11

Thai crockpot chicken simmer

I think using your imagination and a good simmer sauce works most times in a crockpot. Here's another example of it using chicken.

I jar Thai chili sauce 

2 large boneless chicken breasts or thighs if you like dark meat 

I package frozen peas

2 cups cooked rice 

In your crockpot place a little sauce

Place chicken on top

Add rest of sauce, cover . ( clean jar with a little water and add) Cook on low for 4 to 6 hours or 4 hours high depending on your crockpot.

Add frozen peas or chopped broccoli and cook for an additional 10 minutes. Serves 2.

Ps it would easily serve 3 depending on size of chicken breasts.

Yummy! I'm going to try sweet and sour sauce next. Easy summer crockpot meals from my kitchen to yours, M.j.

Chicken corden blu bake

Hi Everyone:

This is a post of a video I  saw on Facebook. The video posted the recipe while it played so it was pretty hard to copy it down. So this is what I did catch and it really turned out quite good.  The only thing I would do next time when I make it and I will is I'll cook some penne pasta separately and add it to the casserole.  I think it would complete this casserole perfectly.  Yummy it was. Enjoy! 

Delightful, Delicious and darn right Yummy!  That how I'd explain this casserole.

2 cups cooked chicken shredded

1/2 cup chopped ham diced

4 or 5 slices Swiss cheese

Butter Casserole, Add chicken and then ham. Top with Swiss cheese

In a microwave safe dish melt butter, add milk, flour, salt, pepper, paprika and Dijon mustard. Whisk all  and place in microwave and Microwave for 3 to 5 minutes.  Whisk  again.   The recipe said lemon juice and I forgot but it sure tasted fine without it.  You decide. Pour Sauce over swiss cheese. Sprinkle topping on top of casserole and bake 350 degrees for approximately 45 minutes and bubbly on sides.  Serve with a salad and your meal is complete.

Note:  For an added touch a good idea would be to cook approximately 1 cup penne and add to casserole before baking Or serve it over buttered penne.  Enjoy!

Sauce:

4 T melted butter

4 T flour 

3 cups whole milk

3/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1 tsp. Dijon mustard 

1tsp. Lemon juice(optional)

Topping:
In a small pot on top of the stove melt butter.  After butter is melted add parsley and breadcrumbs stirring with fork until mixed.

4 T melted butter

1 cup Panko breadcrumbs

1 tsp dried parsley

Artichoke Salad

Tonight with some Rotisserie chicken we're having some cold Artichoke Salad. Quick and easy this is another nice side for an add on to chicken, fish or beef!  Enjoy!

1 can Artichoke hearts , drained

1 onion sliced thin

1 cucumber cut in small pieces (I removed seeds)

Greek pitted olives

Green pitted olives

1 tomato seeds removed (cherry tomatoes would be nice)

Pinch dried oregano

Feta cheese

Olive Oil and Red Vinegar to taste

Salt and pepper to taste

Happy Summer Salad Time,

4/3/13

Classic Chopped Salad

I seem to forget basic salad photos but thought maybe you'd like to give this a whirl.

Since this photo was taken I have bought a pair of scissors that I used for a fine chopped salad.

The ingredients below make a great chopped salad. Try it and personally I like sour cream added for it's creamy texture and taste.

Classic Chopped Salad

Ingredients

2

cloves garlic, peeled

1/2

teaspoon kosher salt

1/2

lemon

1

7 oz. sour cream

2

hearts romaine lettuce

2

ears fresh corn, kernels cut from cob

4

ounces green beans, trimmed and cut in 2-inch lengths

1

cup cherry tomatoes, halved

1

cucumber, seeded and chopped

1/4

cup finely chopped fresh chives

 

Salt to taste

 

Freshly ground black pepper

1

avocado, halved, seeded, peeled, and cut into chunks(optional)

6

slices bacon, crisp-cooked and chopped

1. For dressing, peel garlic,
2. 
   
3. . Finely chop the garlic and mix with a generous sprinkling of kosher salt. 
4. 
   
5. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl.
6. 
   
7.  Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in sour cream and season with salt and a few grinds of black pepper. 
8. 
   
9. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.

1. Cut lettuce into bite-size pieces or use special chopping shears. lol Cook corn and green beans in a 
2. 
   
3. large amount of rapidly boiling, lightly salted water for 1 to 3 minutes.

1. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.

Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. 

Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings. 

5/29/14