loaded cauliflower & chicken casserole

Ingredients

• 3 boneless, skinless chicken breasts, cooked & cubed
• 2 heads cauliflower
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey Jack cheese, shredded
• 2 bundles green onions, sliced
• 3 ounces bacon pieces
• 1 clove garlic, minced
• Salt & pepper

Instructions

1. Preheat oven to 350 degrees.
2. Steam cauliflower until tender.
3. Meanwhile, combine cheeses in a large bowl. Remove ¼ of cheese and set aside. Stir chicken, green onions, bacon, and garlic into remaining cheese.
4. Stir cauliflower into cheese mixture and season with salt & pepper. Pour into a 9x13 glass baking dish. Top with additional cheese.
5. Cover with foil and bake for 25 minutes.
6. Remove foil and bake for an additional 5 minutes.

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Summertime Sangria Recipe

Ingredients

• 3 cups Carlo Rossi Sangria
• 2 oz. E&J VSOP Brandy
• 2 oz. Triple sec
• 2 Sliced Oranges
• 1 Sliced Lemon
• 1 Sliced Peach or Apple
• 1 cup Lemon-lime or Club soda

Directions

In a pitcher, combine Carlo Rossi Sangria, E&J Brandy and triple sec. Add sliced fruit and soda to fill. Chill up to 24 hours, or serve immediately over ice.

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Roasted Garlic Cauliflower Mashed "Potatoes"

Ingredients

• 1 bulb of garlic
• 2 tsp olive oil
• 1 head of cauliflower
• ½ cup unsweetened almond milk + more to thin (or milk of choice)
• heaping ¼ cup plain Greek yogurt
• 1 tbsp butter, melted
• ½ tsp salt
• pepper to taste
• ¼ green onions, chopped

Instructions

1. Pre-heat oven to 400 degrees.
2. Slice off the top of the garlic bulb and wrap bulb in foil. Drizzle with 1 tsp olive oil.
3. Chop cauliflower into florets. Spread out on baking sheet in an even layer. Drizzle with remaining 1 tsp olive oil and toss to coat.
4. Roast cauliflower and garlic bulb for about 35 minutes, stirring cauliflower halfway through cooking.
5. Allow cauliflower to cool slightly. Remove garlic cloves from bulb (they should be soft and very easy to remove from skin).
6. In a food processor, blend together roasted garlic, cauliflower, milk, yogurt, melted butter, salt and pepper until smooth and mashed potato-like. Season with more salt and pepper to taste.
7. Fold in chopped green onions and serve.

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Peach Mango Bliss

Ingredients

• 1 heaping cup frozen peach slices
• 1 heaping cup frozen mango slices
• ½ frozen banana
• ¾-1c orange juice (more or less, to taste)

Instructions

1. Add peaches, mango, banana, and ¾c orange juice to blender. Puree until smooth, adding more orange juice as necessary.

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MISSISSIPPI MUD CAKE

Ingredients for the cake:

• 1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 4 large eggs (lightly beaten)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups coarsely chopped pecans, toasted 
• 1 (10.5-ounce) bag miniature marshmallows

Ingredients for the chocolate frosting:

• 1 (16 oz) package powdered sugar, sifted
• 1/2 c. milk
• 1/4 c. butter, softened
• 1/3 c. unsweetened cocoa

 Directions: 

1. Pre-heat oven to 350° degrees
2. Whisk together melted butter and next 5 ingredients in a large bowl.  
3. Stir in flour and chopped pecans.  
4. Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet). 
5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
6. Remove from oven; top warm cake evenly with marshmallows.  
7. Return to oven, and bake 5 minutes.  
8. Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
9. Drizzle Chocolate Frosting over warm cake.  
10. Let the cake cool completely before cutting into squares!

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Blueberry Lemon Dutch Baby

Ingredients

• 2 cups (280 gm) blueberries
• 3 eggs, at room temperature
• ⅔ cup (160 ml) milk, at room temperature ( I used 2%)
• ⅔ cup (80 gm) all-purpose flour
• ⅓ cup (65 gm)white granulated sugar
• pinch of salt
• 4 Tablespoons (60 gm) unsalted butter
• zest of 1 lemon, grated

Instructions

1. Preheat oven to 425F.
2. With the back of a spoon, grind the zest into the sugar. Do this on a flat surface ( a clean cutting board or counter works best). Set aside.
3. Using an electric mixer, beat the eggs, in a medium bowl, until frothy.
4. Add milk, flour, lemon zest sugar, and salt. Beat until smooth. The batter will be very thin. With a rubber spatula, fold in blueberries.
5. Place cast iron skillet over medium heat and add butter to pan. Melt butter and swirl to coat skillet. You want the skillet to be hot when you add the batter.
6. When butter is melted and the skillet is hot, pour batter into skillet and place skillet in oven.
7. Bake for 20-25 minutes until golden brown and puffed.
8. Sprinkle with a bit of powdered sugar and serve immediately.
9. p.s. The longer it sits, the more it will deflate, which is totally normal and OK

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Baked Apple Chips

Ingredients

1 Red Prince apple per person (you can make two apples worth on two sheets at once in the oven, but you need to bake it for about an extra 30-45 minutes)

Equipment:

Mandoline slicer or mad slicing skills.

Thick-bottomed baking sheet + silicone mat/parchment paper

Instructions

1. Preheat oven to 200F.
2. Slice apples very thin, about 1/16 of an inch. Arrange on lined thick-bottomed baking sheet, making sure that none overlap.
3. Bake for 1 hour, flip slices, then bake for one more hour. Remove from oven and let cool to crisp. Store in an airtight container.

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