Cheesy Cauliflower With Crunchy Panko Crumbs

7/31/2019 Cheesy Cauliflower With Crunchy Panko Crumbs

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Cheesy Cauliflower with Crunchy Panko Crumbs, made Lite

1 medium head cauliflower, cut into small florets

For the sauce:

2 Tablespoons unsalted butter2 Tablespoons olive oil

4 Tablespoons flour

cup reduced-fat cheddar cheese* (highly recommended brand is Cabot Cheese, grated

cup 1% milk

low-sodium chicken stock

1 small garlic clove, minced

1 tsp. dried or fresh thyme (fresh is best)

tsp cayenne (optional)

tsp Dijon mustard (or dry mustard powder)

kosher salt & fresh cracked black pepper, to taste

For the topping:

cup Japanese Panko Crumbs

1 Tbsp. olive oil

Preheat the oven to 350F.

Cut the cauliflower into even-sized florets, rinse and drain.

Microwave in a bowl, with about 1 of water, covered in plastic for 3-5 minutes (depending on

your microwave power). Remove the plastic wrap and set asideyou want the cauliflowers tobe slightly crunchy.

For the sauce:

Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until itbecomes very thick.

Add the milk and continue whiskingthe sauce should still be very thick.

Add the minced garlic.Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be

pourable.

Reduce the heat to low and add the grated cheese, stirring until it is completely melted.

Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if

desired).Give the sauce one final taste, and adjust the final seasonings to your preference.

For the topping:In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread


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crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside.

You can also add some additional thyme to the topping if you love that herb!

Assembly:

Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute

the cheese sauce, evenly.Sprinkle the panko crumbs on top.

Bake at 350F for about 20-25 minutes, or until lightly golden and bubbly.

You can broil the topping for 1 minute (keep an eye on it) if desired.

By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise

very high caloric dish is equally flavorful and we loved this dish!


3/18

Cheese & Onion Enchiladas with Tex-Mex Chili Gravy

the chili gravy- yield 2 cups

1/4c vegetable oil (I used organic canola)

1/4c all-purpose flour

1/2tsp ground black pepper

1tsp sea salt

1-1/2tsp powdered garlic

2tsp ground cumin

1/2tsp dried oregano

2T chili powder

2c low-sodium chicken broth

The Enchiladas

3-4T olive oil

8 white corn tortillas

3- cups shredded cheddar cheese (reserve 1/2c or so to top enchiladas)

medium onion, diced

chili gravy

Heat oil in a medium skillet over medium-high heat.

Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.

Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring andblending ingredients.

Add chicken broth, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust

thickness, if necessary.

The Enchiladas

Preheat oven to 450F.

Pour 1-2T oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on

plate and blot with paper towels.


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Pour 1/2c chili gravy in 7x9 baking pan.

Put 1/4c cheese & 1T onion in center of each tortilla, roll up, and place, seam-side down, in

baking dish.

Pour remaining chili gravy over rolled tortillas, top with remaining cheese & onions.

Bake for 15-20 minutes or until sauce is bubble and cheese is melted. Serve hot.


5/18

Best Pancakes

makes 9 pancakes

cup milk

2 tablespoons white vinegar (see note)

1 cup all purpose flour

2 tablespoons white sugar (I used 3)

1 teaspoon baking powder

teaspoon baking soda teaspoon salt

1 egg

2 tablespoons melted butter

1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to sour. This is an important stepand it is called soured milk which is much different that sour milk. I guarantee you will NOTtaste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanillaand melted butter together. Pour into the dry ingredients and whisk until most of the lumps are

gone, but dont over beat.

NOTE: The batter will be thick, dont add any more liquid. Let the batter sit, undisturbed for

about 10 minutes. After 10 minutes, you will see bubbles in the batter , DONT STIR. Gently dipout a cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on

the surface of the pancake and then flip with a spatula and brown the other side.


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NOTE: This recipe only feeds about 2-3people, but doubles or even triples nicely.

NOTE: Dont skip the soured milk part of this recipe, you will not taste the vinegar in the

pancakes. The vinegar super-activates the baking soda.


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Creamy Baked Chicken Taquitos

3 oz cream cheese, softened

1/3 cup salsa Verde (try using myTomatillo Salsa!)

juice of 1/2 a lime

1 tsp chili powder

1/2 tsp ground cumin

pinch of cayenne pepper

1/2 tsp onion powder

3 garlic cloves, minced

1/4 cup cilantro, chopped
http://acountrygirlslivin.blogspot.com/2010/08/tomatillo-salsa.htmlhttp://acountrygirlslivin.blogspot.com/2010/08/tomatillo-salsa.htmlhttp://acountrygirlslivin.blogspot.com/2010/08/tomatillo-salsa.htmlhttp://acountrygirlslivin.blogspot.com/2010/08/tomatillo-salsa.html


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2 TBS scallions or yellow onion, chopped fine (optional)

2 cups cooked and shredded chicken

1/2 cup extra sharp cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

corn tortillas

salt and pepper

cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder, cayenne,onion powder, garlic, cilantro, scallions/onions, and 1/4 tsp salt. Mix well. Fold in the chicken

and the cheeses. Taste and season with additional salt and pepper in necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.Cook 30 seconds or until tortillas are soft and pliable.


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Spoon 2 to 3 TBS of the filling onto the lower end of each tortilla; then roll up tightly. Place

seam side down on to the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray and sprinkle with salt. Bake for 15 to 20 minutes oruntil the tortillas are crisp and golden. Serve with salsa, sour cream, and guacamole! Enjoy!!!

*Hint* If you don't have leftover chicken laying around then this is what I do. Preheat the oven

to 375 degrees. Spread a piece of aluminum foil across a baking sheet and arrange chickenbreasts in a single layer in the center. (two chicken breasts is enough for this recipe) Sprinkle

with salt and pepper or season as you wish. Fold the aluminum foil over the chicken; enclosing

them to form a packet. Bake the chicken in the packet, still on the baking sheet, for 35 to 45

minutes or until cooked through. Cool slightly then shred!

**You can also freeze these prepared taquitos either before baking or after. I like to freeze

already cook taquitos for my husbands lunches. Then all he has to do is heat them in the

microwave. Or I will freeze prepared taquitos, unbaked, then take them out for a easy dinner.Simply bake frozen uncooked taquitos in a 425 degree oven for 20 minutes.


10/18

Quick Soft Breadsticks

1 cupwarm water 3 tablespoonsbrown sugar 1 teaspoonsalt 1/4 cup oil 3 cupsbread flour or reg flour 2 1/2 teaspoons yeast

Directions:

Make dough using your favorite method- bread machine, mixer or by hand.

Roll out into a 10x12 inch rectangle.

Cut into strips about 3/4 inch wide.

Give each strip a twist and place on a greased cookie sheet.

Let rise for at least 20 minutes or more if you have time. if you put in oven then preheat oven

for 20 min, the dough will rise faster.

Bake at 375 for 10-15 minutes.

Brush with butter and sprinkle with garlic salt and parmesan cheese.

freeze left overs and rebake at 350 degrees for 10 min. Rebutter when done

I halved the reciped and got 8 breadsticks. Instead of rolling out the dough and cutting it up I just

cut it into 8 pieces and rolled them with my hands into sausage shapes. I let them rise for about30 mins in the oven on low with the door open
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11/18

Homemade Won Tons with Dipping Sauce

Filling:

1/2 head green cabbage

2 onions

2-3 large carrots

1 T ginger

1 1/2 t salt

1 t red pepper flakes1 lb ground beef raw

1/2 t black pepper

2-3 cloves garlic

1 egg

Shells:

2 50 count pkg won ton wrappers (found in the produce section)

flour and water (1 part flour to 2 parts water)

Dipping Sauce:

1 C rice vinegar

1/2 C soy sauce

1 t red pepper flakes
http://jamiecooksitup.blogspot.com/2009/11/won-tonsan-eskelson-tradition.htmlhttp://jamiecooksitup.blogspot.com/2009/11/won-tonsan-eskelson-tradition.htmlhttp://jamiecooksitup.blogspot.com/2009/11/won-tonsan-eskelson-tradition.html


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1 t sesame oil

1/2 t toasted sesame seeds (optional)

1/2 C sugar

1. Chop the veggies up super small. We actually put them in amini food processor, a few at a time to get them the right size.

You want to be careful not to turn them to mush.

2. Mix the veggies, seasonings, and hamburger together. Add

the egg and mix well. Adam usually just puts his hands in the

bowl and mixes it all up that way.

3. Mix the flour and water together to make a paste.4. Lay four won ton wrappers out at a time in a square. Dip your

finger in the paste and then coat the inside edges of the wrappers

with it. You can see in the picture below which edges have the

paste on them.

5. Place about 1 T of meat mixture into the center of each

wrapper.

6. Fold the edges of each wrapper together, and press so the

paste has a chance to seal. Repeat with all wrappers.
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7. In a large skillet heat 1 T olive oil. Fry the won tons over

medium heat (covered) for about 5-6 minutes. Remove the lid,turn the won tons over and cook for another 5-6 minutes

(uncovered)

8. After all the won tons are cooked (we usually have 2 fry pans

and an electric skillet all going at the same time to speed things

up) pour the Dipping Sauce ingredients into the hot fry pan. Stir

to dissolve the sugar. Let it heat through for about 2 minutes.Pour into a serving dish and you are ready to eat. We serve it

with piping hot white rice.


14/18

Corn Bread Yield: 12 slices

1 C flour

1 C cornmeal

3/4 C sugar

1 t baking soda

1 t salt

1 C buttermilk(I add about 1 t vinegar into regular milk as a buttermilk substitute)

2 eggs1/2 C oil

1. Combine the dry ingredients in a medium sized mixing bowl.

2. Whisk the eggs up until frothy and add the oil and milk.

3. Add the wet ingredients to the dry and mix. Just mix with a

wooden spoon here....you don't need to mix the heck out of it,

just until it's combined.

4. Pour the batter into a 9x9 pan, or a 9 inch pie dish...be sure it's

the deep dish kind.

5. Bake at 350 for 35 minutes. Enjoy!
http://jamiecooksitup.blogspot.com/2009/11/corn-bread.htmlhttp://jamiecooksitup.blogspot.com/2009/11/corn-bread.htmlhttp://jamiecooksitup.blogspot.com/2009/11/corn-bread.html


15/18

Spinach and Ricotta Lasagna Rolls Yield: 12 rolls

12 lasagna noodles

3 C Prego Spaghetti Sauce

1 C mozzarella cheese

FILLING:

2 C ricotta cheese1/2 C cottage cheese

1 egg

1 C Parmesan cheese

1 C mozzarella cheese, divided

3/4 t salt

1/8 t cracked pepper

1 t parsley, dried

3/4 t oregano, dried

1 t lemon juice

5 C finely chopped spinach


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1. Boil your noodles in salted water until the are al dente. (Not

quite all the way cooked through.) Pour them out into a strainer

and run cold water all over them. We don't want you to burn

your pretty little fingers while you fill and roll the noodles.2. Mix all of your filling ingredients together in a large bowl. Be

sure to get them all thoroughly combined. You don't want any of

the egg hanging around alone. Get everything mixed in.

3. Spray a 9 x 13 pan with cooking spray. Pour about 1 C of the

Prego into the pan. Spread it around so it evenly covers the

bottom of the pan.

3. Lay a lasagna noodle out on a plate. Using a spoon, spread out

the filling all over the top of the noodle.
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4. Roll it up!
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5. Place the rolled lasagna noodle, seam side down in your pan.

Repeat with the other 11 noodles. Pour the remaining Prego

sauce over the tops of your lasagna rolls and sprinkle with 1 C

mozzarella cheese.

6. Cover and bake at 350 for 45 minutes or until cooked

through.

Enjoy!
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Cheesy Cauliflower With Crunchy Panko Crumbs

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