loaded cauliflower casserole

Loaded Cauliflower Casserole

2 pounds cauliflower, one very large pretty head

8 ounce sharp cheddar cheese, shredded

8 ounce jack cheese, shredded

4 ounces pepper jack cheese, shredded

8 ounces cream cheese, room temperature

4 tablespoons heavy cream

4 green onions, thinly sliced

3 garlic cloves, finely chopped

8 slices thick cut bacon

coarse ground pepper

Spray 9 x 9 baking dish.

Rinse cauliflower and cut into medium sized florets.  Lightly steam.  (You do not want mush.)  Once cooked, drain well.

Cut bacon strips into small pieces.  Cook.  Drain on paper towels.

In large bowl, mix together cheeses, cream, green onions and garlic.  Sprinkle with pepper.  Stir in cooked cauliflower and bacon.  Yes, you can use your hands.

Place cauliflower mixture in baking dish.  Sprinkle with again with pepper.

Cover baking dish with foil and bake in 350 degree oven for 20 minutes.  Remove foil and continue to bake until cheese is bubbly around edges.

enjoy xo

simple squash casserole

Squash Casserole 

Simple Squash Casserole

6 tablespoons butter

3 firm fresh zucchini, thinly sliced

3 firm fresh yellow squash, thinly sliced

1/2 red onion, thinly sliced

1/2 teaspoon salt

1/2 teaspoon coarse ground pepper

1/2 cup sour cream

2 cups cheddar cheese, shredded

1/2 cup fontina or parmesan cheese, shredded

Spray 9 x 9 baking dish with pan release.

In larger skillet, sauté zucchini, squash and onion in butter until soft.  Add salt and pepper halfway through cooking.

When squash mixture is cooked, remove from heat and add cheeses.  You have permission to play with your cheeses and use up those little pieces in your fridge as long as they will work well together.

Put casserole mixture in baking dish.  Heat through at 325 degrees for 30 minutes or until cheeses are melted and beginning to bubble around the edges.

enjoy xo

 

 

 

 

 

creamed spinach

Creamed SpinachCreamed Spinach

5 tablespoons butter (divided)

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

1 cup half and half, room temperature

4 ounces cream cheese, room temperature

2 tablespoons chopped red onion

1 tablespoon chopped garlic

2 boxes frozen leaf spinach, 20 ounces, thawed and squeezed

1/4 cup water

1/4 cup shredded parmesan cheese plus a sprinkle for the top

1/4 cup feta cheese

This is a two skillet recipe!

In saucepan over medium heat, melt 3 tablespoons butter.  When melted, whisk in flour, salt, garlic salt and pepper until creamed together.

Slowly whisk cream into flour/butter mixture, then add cream cheese in portions until mixture is thick and smooth.  This will happen quickly.  Set pan aside off of heat.

In second larger saucepan over medium heat, sauté onions and garlic in remaining butter until soft.  Add spinach and water to pan and stir.  Reduce heat to low, cover and let cook 6-8 minutes stirring once or twice.

Stir prepared sauce, 1/4 cup parmesan and feta cheeses into spinach mixture until blended and transfer to baking/serving dish.  Sprinkle with remaining parmesan and heat through, uncovered in 350 degree oven, 20 minutes, if necessary.

Yes, you can taste test straight out of the saucepan while still warm.

enjoy xo

sweet summer corn salad

corn salad

Summer Corn Salad

2 cups fresh or frozen sweet corn

5 teaspoons olive oil, divided

1 tablespoon fresh squeezed lime juice

1/4 teaspoon sea salt

1/4 teaspoon hot pepper sauce

1 pint grape tomatoes, cut in half

1 fresh jalapeno, minced

1 cucumber, neatly chopped

1/2 red onion, chopped

1/4 cup fresh cilantro, loosely chopped

1/2 cup feta cheese, crumbled

In skillet, cook and stir corn in 1 tablespoon oil over medium high heat until tender and beginning to roast, or turn light brown in color in random places.  Allow to cool.

In a small bowl, whisk remaining oil and lime juice.  Then stir in salt and hot sauce.

Combine cooled corn and dressing mixture.  Add remaining ingredients except for feta cheese.  Toss lightly and chill in refrigerator.

Sprinkle with feta for serving.

enjoy xo