Saturday, 1 December 2018

Broccoli-Cauliflower Casserole

This is a scrumptious vegetable casserole that is from "The Pioneer Woman".  It  goes great with turkey or ham. My family loves this creamy cheesy and most of all tasty dish!




1 head (large) Broccoli


1 head Cauliflower


6 Tablespoons Butter


1 Medium Onion, Diced


2 cloves Garlic, Minced


1/4 cup Flour


2-1/2 cups Low Sodium Chicken Broth


4 ounces,( weight) Cream Cheese, Room Temperature


1/4 teaspoon Salt


1/2 teaspoon Black Pepper


1/4 teaspoon Seasoned Salt, More To Taste


1/4 teaspoon Paprika


2 cups Grated Monterey Jack Cheese or cheddar cheese


1 Tablespoon Butter


1/3 cup Seasoned Breadcrumbs or Panko



INSTRUCTIONS

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.
End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.


Print Recipe:Broccoli-Cauliflower Casserole




Melt butter and saute the onion until soft and translucent. Add garlic. Cook for another minute.




Add flour. Cook for about 1 minute.




Pour in broth. Stir constantly until sauce thickens.




Reduce heat to low and add cream cheese. Combine. Season sauce.




In a buttered casserole pan layer half of the COOKED broccoli and cauliflower. Pour half of the cream sauce over top followed by half of the cheese.





Pour half of the cream sauce over top followed by half of the cheese.







Repeat with another layer of vegetables, sauce and cheese.




Combine crumbs and butter.




Sprinkle crumbs over casserole.




Bake in 375 degree oven.

Sunday, 11 November 2018

Easy Pasta Penne with Creamy Vodka Sauce and Chicken



My daughter Brooke absolutely loves pasta with creamy rose sauce and I made it my mission to find one that she loves. This recipe originated from The Pioneer Woman. I added chicken as my family likes a little protein at suppertime. If you don't want to add vodka to the sauce you can substitute with chicken broth. I like this recipe because it makes a good quantity of sauce so when you reheat the leftovers it is still saucy and not dry. Omit the chicken if you like as it is tasty ether way.


Saturday, 22 September 2018

Toffee Cranberry Crisps

These cookies are soft and chewy and so easy to make. They have toffee bits and cranberries in them. You can buy the the toffee bits in the baking section of your grocery store. I attached a photo of the brand that I bought. I found the recipe many years ago in one of my "Best of Bridge" cook books. This cookie is one of my favourite cookies and I hope you enjoy them as much as I do!

Sunday, 8 July 2018

Stove Top Chili Mac


This is a tasty one pan dish that comes together quickly. It is a great combination. My kids prefer it over chili.



Wednesday, 6 June 2018

Creme Brulee

My family loves classic creme brulee. When we go to a fancy restaurant we are sure to order even if we are too full for dessert. This recipe is easy and delicious. You will definitely impress your family and friends with this recipe. What is great is that you can make the custard up to 2 days in advance and then before serving you light up your kitchen torch and caramelize the sugar. I use turbindo sugar or also called sugar in the raw. It is easy to find in the grocery store but if you don't have it you can simply use granulated sugar.

Wednesday, 9 May 2018

Wednesday, 18 April 2018

Tia Mia Angel Food Cake

Tia Maria/Kahlua soaked cake with Skor chocolate bars - Nothing else to say except YUM!