INGREDIENTS:
8 slices center-cut bacon, chopped and divided
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons gluten-free or all-purpose flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
2 green onions, chopped (optional)
DIRECTIONS:
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Notes
Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!
*Found on http://iowagirleats.com*
Tags: Cauliflower, iowagirleats.com, Soup
INGREDIENTS:
1 head of cauliflower, cut into florets
1 c. all-purpose flour
2 c. panko breadcrumbes
3 large eggs, beaten
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)
DIRECTIONS:
Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked cauliflower in sauce and serve with ranch, if desired.
*Found on Delish.com*
Tags: Delish.com
INGREDIENTS:
1 box yellow cake mix (18 oz.)
1/2 cup melted butter
3 eggs
1 cream cheese package (8 oz.)
1/2 tsp vanilla
4 cups powdered sugar
DIRECTIONS:
Preheat the oven to 350 F.
In a bowl, mix cake mix, butter, and 1 egg until combined.
Press mixture into a lightly greased pan (9×13 in) covering all corners.
In another bowl mix the cream cheese, 2 eggs, powdered sugar, and vanilla until combined (hand mixer).
spread over the cake mixture already spread in the pan.
Bake for 45 minutes or until golden brown. Allow to cool. Cut and serve. Optional – dust with powdered sugar.
*Found on Tastemade.com*
Tags: Tastemade.com
HAVEN’T MADE THIS YET
INGREDIENTS:
1/2 c. low-sodium chicken broth
1/3 c. low-sodium soy sauce
1/4 c. brown sugar
2 cloves garlic, minced
Juice of 1 lime
1 lb. flank steak
1 tbsp. sesame oil
1 head broccoli florets
kosher salt
Freshly ground black pepper
Sesame seeds, for garnish
Cooked rice, for serving
DIRECTIONS:
In a medium bowl, combine chicken broth, soy sauce, brown sugar, garlic, and lime juice.
Heat a large skillet over high heat. Rub steak with oil and add to skillet. Sear 3 minutes per side, then transfer to a cutting board and slice.
Add sauce to skillet and deglaze pan, then add broccoli. Return steak to skillet and let simmer in sauce. Season generously with salt and pepper.
Garnish with sesame seeds and serve with rice.
*Found on Delish.com*
Tags: Delish.com
I want to make THIS TOO!
INGREDIENTS:
6 slices bacon, chopped
Cooking spray
3 c. corn kernels (fresh, canned, or frozen and thawed)
1/4 c. all-purpose flour
2 c. shredded Cheddar
1 jalapeño, minced
1 tbsp. sugar
2 large eggs, lightly beaten
1/4 c. melted butter
1 c. milk
kosher salt
Freshly ground black pepper
DIRECTIONS:
Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain. Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining 1/2 cup cheddar. Bake 1 hour, then let cool 20 minutes to firm up.
*Found on Delish.com*
Tags: Delish.com
I WANT TO TRY THIS!!
INGREDIENTS:
2 cups corn
2 cups whole milk
1 tablespoon butter
1 tablespoon flour
Salt
1 cup heavy cream
1 cup grated Swiss cheese
Italian bread
½ cup grated Parmesan cheese
DIRECTIONS:
In a blender, mix the corn with the milk. Sift the mixture and set it aside.
In a saucepan, over low heat, melt the butter, the flour and the corn mixture, stirring constantly.
Season with salt.
Add the cream and Swiss cheese. Turn off the heat and set aside.
With the help of a knife, open the bread and remove the crumb.
Pour the corn cream inside the bread, top with Parmesan cheese and bake at 350ºF for 10 minutes or until golden brown.
*Found on Tastemade.com*
Tags: Tastemade.com
Ingredients
4 cups chopped peeled sweet potatoes (about 1 1/4 pounds)
1/4 cup 2% reduced-fat milk
3/4 teaspoon ground coriander, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon kosher salt, divided
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Dash of ground red pepper
1/2 cup bottled roasted red bell peppers, rinsed and drained
3 tablespoons olive oil, divided
2 tablespoons unsalted almonds
1 garlic clove
4 (6-ounce) bone-in center-cut loin pork chops
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Preparation
1. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender. Drain. Combine potatoes, milk, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt, cinnamon, allspice, and ground red pepper in a medium bowl; mash to desired consistency with a potato masher.
2. Combine remaining 1/4 teaspoon coriander, remaining 1/4 teaspoon cumin, bell peppers, 2 tablespoons oil, almonds, and garlic in the bowl of a mini food processor; process until smooth.
3. Sprinkle pork with remaining 1/4 teaspoon salt, sugar, and black pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve pork with mashed potatoes and bell pepper sauce.
Nutritional Information
Amount per serving
Calories 467 Fat 21 g Satfat 4.3 g Monofat 12 g Polyfat 2.6 g Protein 36 g Carbohydrate 32 g Fiber 5 g Cholesterol 101 mg Iron 2 mg Sodium 443 mg Calcium 108 mg
*Found in Cooking Light March 2015*
Tags: Cooking Light
I have made these and they were really good despite not having the lemon extract and having to make my own powdered sugar.
INGREDIENTS:
9 oz (about 1 3/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 teaspoons Meyer lemon zest (from about 4 Meyer lemons)
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract (I used almond bc I didn’t have lemon)
1/2 cup confectioners’ sugar, sifted
DIRECTIONS:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and the lemon extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.
Add the confectioners’ sugar to a wide, shallow bowl (I like to use a pie plate).
Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Roll the balls so they’re uniform, then drop them in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. They’ll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.
Store in an airtight container at room temperature.
Makes 18-24 cookies
*Found on Traceysculinaryadventures.com*
INGREDIENTS:
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
zest of 1 lemon
¼ cup sugar
juice of 1 lemon
DIRECTIONS:
Cream the butter in a large bowl with an electric mixer. Add the sugar and beat until fluffy. Add the eggs one at a time, mixing after each addition.
Sift together the flour, baking powder and salt. Add to the egg mixture alternately with milk, ending with the dry ingredients. Add the lemon zest and mix until just combined.
Pour the batter into a greased and floured loaf pan. Bake at 350F for 45 min to an 1 hour.
Combine the sugar and lemon juice in a small bowl. When the loaf comes out of the oven, pour the lemon glaze on top of the loaf while it is still in the pan. Let the loaf fully cool and enjoy!
WE SERIOUSLY LOVE THIS!
*Found on Tastemade.com*
Tags: Tastemade.com
3 c frozen hash browns, thawed
3 Tbsp. butter, melted
1/2 tsp salt
1/4 cup onion
1/2 lb seasoned sausage of your choice (we used Italian chicken)
4 eggs, beaten
1 cup shredded cheddar cheese
1/2 cup milk
salt and pepper to taste
Mix hash browns with butter and salt, and press into a 9-inch pie plate. Bake at 450°F/ for 20 minutes until golden brown. Meanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled. Transfer to a bowl, cool, and add the eggs, cheese, milk, salt, and pepper. Mix, and pour into the hash brown crust. Bake at 350°F/ for an additional 30 minutes, until a knife inserted in the center comes out clean.
Found on Tasty.com
This was really good!!