Chicken Cauliflower Gratin

I've always really liked the idea of using cauliflower in place of mashed potatoes. I found this recipe today and thought I would try it out. It was originally made as a side dish. But I added chicken to make it into a main dish, you could also add pasta.

This is a really creamy sauce, but without the butter! I really liked substituting the cauliflower for potatoes and will do that more in the future. If you're not a vegetable person, or are cooking for someone who doesn't like vegetables, you can hardly tell the difference! Cauliflower, when cooked, has a consistency that is really similar to mashed potatoes, so its the perfect healthy replacement.

This recipe is delicious how it is originally, but would be great with these additions:

• Adding peas and carrots
• Pasta- another take on the main dish (if you make it without the chicken, it's a great vegetarian dish)
• Taking out the chicken- to make it a side (great with steak)
• Adding minced garlic
• Add broccoli

Chicken Cauliflower Gratin

Ingredients:

• 4 cups 1-inch cauliflower florets (about 1/2 large head) (I used frozen)
• 1 1/2 cups nonfat milk, divided into 1 1/4 and 1/4 cups
• 1/4 tsp salt
• 1/2 cup dry breadcrumbs, I used crumbed crackers
• 3/4 cup shredded sharp cheddar cheese, divided
• 1/2 tsp evoo
• 2 Tbl all-purpose flour
• 1 Tbl chopped fresh chives
• 1 tsp Dijon mustard
• 1/4 tsp black pepper (you can use white too, but I like the extra kick)
• Chicken, cooked and shredded (I had some left over from a rotisserie chicken)

Directions:

Position rack in upper rack of the oven and preheat your broiler.

In a large ovenproof skillet, over medium-high heat, bring cauliflower, 1 1/4 cups milk and salt to a boil.

Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.

Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl.

Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth.

Stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Add chicken.

Stir in the remaining 1/2 cup cheese, chives, mustard and pepper.

(I didn't have an oven proof skillet, so I transferred the gratin to a casserole dish to put in the oven)
Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.
Serves 4

We served the chicken gratin with fruit, tomato basil salad, and rolls. Everyone loved the meal, and went back for seconds and thirds! It's really creamy and cheesy, but still good for you!

Vegetable Crepes

Tonight I made my parents these healthy vegetarian summer
crepes. This has to be one of my favorite recipes ever! Everything is so fresh.

For these crepes you can pretty much just add or take out whatever vegetable you want to the crepe. If you want it with a little kick I would recommend adding a diced jalapeno or red peppers. Mushrooms would be good as well as summer squash. If you are really against vegetarian plates, then add chicken! I got this recipe off of my new favorite website http://www.eatingwell.com/.

Vegetable Crepes

Ingredients:

•  1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 Tbl low-fat milk
• 2 tsp lemon juice
• 3/4 tsp salt, divided
• 1 tsp extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans (or asparagus)
• 1 cup fresh corn kernels, (about 1 large ear)
• 1/2 onion, diced
• 1/2-1 garlic clove
• 1 red or green pepper
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 tsp freshly ground pepper
• 4 9-inch “ready-to-use” crepes

Directions:

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans, onion, garlic, corn and any other vegetable you decide to use and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

To remove the kernels from the corn, stand a cob in a bowl and slice them off with a sharp knife. All the kernels fall into the bowl!

Rolling crepes is a little more difficult then it seems. They are really thin and break easily, so hadle with care. To roll crepes, place one on a piece of parchment or wax paper. Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives. ENJOY!

Chicken Stuffed with Pimiento Cheese

Sunday night, Cameron, Ford, and I went to the Ongena's with Josh and KB to cook dinner. The only people I was missing were my sister and parents!

We made chicken stuffed with pimiento cheese served over rice and roasted vegetables. The roasted vegetable I had previously made in January.

There are two different versions to this meal. Since I know some people like to have healthy options, while others enjoy the regular versions (Nanni). Both are good, and you can use any kind of version of Pimiento cheese.

Ford and Cameron were my sous chefs, while Mr. and Mrs. Ongena provided the kitchen as well as the music. And Josh and Kb were the observers/eaters/cobbler bringers.

Ingredients:

• For Homemade Pimiento:
• 1/2 cup shredded Gouda cheese, preferably smoked
• 2 Tbl chopped scallion
• 1 Tbl sliced pimientos, chopped 
• OR, 12 oz premade pimiento cheese (less healthy but still delicious) If you are making more than 7 chicken breast buy two.
• 1 tsp paprika, divided
• 4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed
• 1/2 tsp salt, divided
• 1/2 tsp freshly ground pepper, divided
• 1 Tbl extra virgin olive oil

Directions:

Preheat oven to 400°F.

If you are making homemade pimiento cheese:
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.

Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 30 minutes. Cameron had a great idea and topped all of the chicken breats with pimiento cheese.

Philly Cheese Steaks

My last unhealthy post... For now!

Cameron came in this weekend! After a week of storms and wind, it was beautiful this weekend, so we golfed and relaxed... and of course, cooked!

We made the best Philly Cheese Steak sandwiches. I don't think I will ever go out and order one again. This dish is a little bit time consuming, but it was so delicious, everyone ate every last bite.

I would make the ingredients in the following order. The cheese sauce will thicken as it cools, so make it first and it will be nice and thick by the time you pour it on top of your sandwich.

Ingredients:   

• 2 to 2 1/2 pound beef loin top sirloin steak boneless, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open
• Provolone Sauce, recipe follows
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions

Heat griddle or grill pan over high heat. Brush steak with oil and season with salt and pepper. Cook until medium rare. Let the steak rest for 5-10 minutes and slice thinly.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk, heated
• 1 cup grated aged provolone cheese
• 1/4 cup grated Parmigiano-Reggiano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds mushrooms (examples: cremini and shiitake), coarsely chopped
• 3 tablespoons finely chopped fresh parsley leaves
• Salt and freshly ground black pepper

 Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

• 2 tablespoons unsalted butter
• 1 tablespoons canola oil
• 3 large Spanish onions, peeled, halved and thinly sliced (I used yellow and sweet onions)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

These onions were so delicious, we ate them as we cooked!

Sauteed Peppers:

• 2 tablespoons olive oil
• 2 poblano peppers, thinly sliced
• 2 Cubano peppers, thinly sliced (Cubano pepper are sweet peppers, they can be substituted for red or yellow bell peppers)
• Salt and freshly ground black pepper

The easiest way to cut a pepper is to cut off the top and bottom, like shown below. This make taking out the center and cutting a lot simpler. 

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Broiled Parmesan Tilapia and Green&Red Salad

I'm an official graduate of Baylor University! I just moved out of my house in Waco, and into my parent's house in Oklahoma for the summer.

My family made dinner tonight, it was really beautiful outside, so we ate outside. One of the best parts of being home is having a full stocked kitchen, very different from my home in Waco.

 Broiled Spicy Parmesan Tilapia

One of the best parts about this dish is you can add whatever spice you want. I like it a little spicy so i added red paper flakes. I used a lot a spices I had on hand.

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 Tbl low fat mayonnaise
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp onion powder
• 1/8 tsp salt (or celery salt if you have any on hand)
• 1/2 tsp paprika
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp garlic powder
• Old Bay Seasoning, enough to cover fillets
• 2 pounds tilapia fillets

Directions:

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, and light mayonnaise. Add all the seasonings (except the old bay). Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Lightly cover both sides of the fillets with the Old Bay Seasoning. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. 

Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 1-2 more minutes or until the topping is browned and fish flakes easily with a fork, make sure you watch them carefully, they brown quickly. Be careful not to over cook the fish.

G

Green and Red Salad

We made this yesterday with chicken and had it as our main dish. Tonight we added extra tomatoes to the left overs and had it for our side to the tilapia. I think this dish, if used as the main dish would be great with chicken (which is what we used) and salmon or shrimp.  

Ingredients:

• 2/3 cup pesto
• 2 Tbl white wine vinegar
• 1/4 tap plus 2 Tbl salt
• Pinch of freshly gound pepper
• 3 Tbl olive oil
• 3/4 lb orzo pasta
• 2 1/2 cups shredded cooked chicken
• 1/2 lb cherry tomatoes, halved 
• 6 oz baby spinach

Directions:

Make the vinaigrette: In a large bowl, whisk together the pesto, vinegar, the 1/4 teaspoon salt and the pepper. Gradually whisk in the olive oil until smooth.

Cook the Orzo: Bring a large pot of water to a boil over high heat. Add the 2 tablespoons salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, rinse under cold running water and drain again. Add the orzo to the vinaigrette and toss to coat evenly.

Assemble: Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, then serve!

SAE: My last meeting

Tuesday was my last SAE meeting ever! I am so sad that it is over, this has been one of my favorite parts of my college career. Definitely my favorite part about senior year! We announced the new Sweetheart later that night, and Elizabeth will do a great job! She's one lucky girl!

For my last meeting :( I made jalapeno poppers (because the boys love them), a tip I have for those is to make sure you only wrap the bacon around the jalapeno once, otherwise the bacon gets too thick and won't cook evenly. I also made spicy Mexican mini quiches, dog-food queso, and this incredible pineapple cake!

Spicy Mexican Mini Quiches

 INGREDIENTS

1 lb hot Italian sausage 1/2 cup shredded Cheddar cheese (2 oz) 1/2 cup mozzerella cheese (2 oz) 1/2 cup choped jalapeno chiles, seeds removed 6 eggs 6 Tbl Salsa 1 box refrigerated pie crusts DIRECTIONS Preheat oven to 425 degrees. In a skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool. In a medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With a round cutter, cut around 40 mini rounds from the crusts, re-rolling scraps as necessary. Press each round into ungreased muffin cups or fluted tartlet pan. (I made this with a mini muffin tray, but you can make it with a regular sized muffin tin.) Spoon one heaping teaspoon (tablespoon for regular size) cheese mixture into each mini crusted-lined cup. Top each with about one teaspoon (tablespoon for regular) egg mixture, divide any remaining egg mixture between cups. Bake 14-18 minutes or until filling is set. If you want, garnish with fresh cilantro. Enjoy! Dog-Food Queso This is a little twist to regular queso. INGREDIENTS: 1 lb ground beef 1 (8 oz) packaged cream cheese, room temperature 1 (8 oz) jar prepared salsa 1 (1 lb) Velvetta cheese, sliced DIRECTIONS: Preheat the oven to 400 degrees. Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink, I seasoned it lightly with a grill seasoning. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9-inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot. Pineapple-Vanilla Cake This cake is so delicious and moist. You can make your own cake from scratch if desired. But since I was cooking for 60 boys, I took short cuts to make cooking easier and quicker. INGREDIENTS: 1 (18.25 oz) box yellow cake mix, plus ingredients to prepare 1 (20 oz) can crushed pineapple 1 1/3 cups sugar 1 (3.4-oz) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream (or premade whipped cream) 1 cup flaked, sweetened toasted coconuts INGREDIENTS: Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.  To toast the coconuts, put the oven on broiler and lay the flakes on a cookie sheet. Put the coconut flakes in the oven and watch closely, take out when they start to brown. Enjoy! My last SAE meeting was so much fun, I will miss being sweetheart so much! I can't wait to come back to watch them in Sing, I heard it's going to be a good one this year!

SAE: Sticky Buns and Ham-n-Cheese Spirals

I am sad to say my time as SAE sweetheart is coming to an end. I only have 45 days until I graduate... And less time than that as sweetheart :'(. So I thought I would try some new recipes, as I only have a couple more weeks to make them snacks!

I found both of these recipes when I was watching the food network while I got ready this morning. Sandra Lee made them for a bake sale... And I'm making them for meeting! All the originally recipes, posted below, yield about 12 each, which is usually perfect when cooking/ baking. But since I have a lot more boys to feed. I quadrupled each recipe!

Apple Walnut Sticky Buns

Growing up, my dad always made us cinnamon rolls on Sunday. They were always very delicious, so I immediately thought of him when I saw these sticky buns with walnuts (another one of his favorites). And since he was an SAE not too long ago at SMU, I thought I would try them out for meeting. I might make them again for my family this summer one Sunday morning!

Ingredients:

• 1 Granny Smith apple
• 3/4 cup chopped walnuts
• 1/2 cup brown sugar
• 5 Tbl unsalted butter, softened
• 2 (8-count) tubes refrigerated cinnamon rolls
• 1/2 tsp pumpkin pie spice
• 1 to 2 tsp water

Directions:

Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. 

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine 1 container of the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

They taste just like an apple strudel yum!

Ham-n-Cheese Spirals

Ingredients:

• 3 Tbl olive oil
• 1 tsp crushed garlic
• 2 tsp Italian seasoning
• Flour, for work surface
• 1 pound refrigerated pizza dough, at room temperature
• 1 1/2 cups shredded Cheddar
• 1/2 lb deli sliced ham
• 1 large egg
• 2 Tbl water

Directions:

Preheat the oven to 375 degrees F.

In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. 

Starting from the bottom edge, tightly roll up the dough to form a log (make sure its tight or it will come unraveled). Using a sharp serrated knife, slice the roll at a slight diagonal into 1-inch thick pieces (you should get 12 spirals out of each roll).

Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

Remove from the oven, transfer to a serving platter and serve.

I found that if you put the rolls in the freezer 30 minutes- 1 hour before you start making them, they set a lot easier, otherwise they might fall apart. Enjoy!