Loaded Cauliflower Casserole

Loaded Cauliflower Casserole 

1 head cauliflower, cut into pieces

1 cup sour cream

2 cups sharp cheddar cheese, shredded 

3 scallions, chopped

6 slices bacon, cooked and crumbled 

Salt to taste 

Pepper to taste

Preheat oven to 350 degrees. 

In a large pot, bring water to a boil and add cauliflower, cooking for approximately 10 minutes. Drain well. 

In a large bowl combine cauliflower, sour cream, 1 1/2 cups cheese, 1/2 scallions, 1/2 bacon and pepper. Spoon mixture into a prepared casserole dish and top with remaining cheese, scallions and bacon. 

Bake 30 minutes in a covered casserole or until heated through. 

Mini Cheesecakes - Easter

Mini Cheesecakes - Easter 

1 1/4 cup graham crumbs

1/4 cup butter, melted 

3 pkg, 250 grams each cream cheese, softened

3/4 cup sugar

1 tsp vanilla 

3 eggs

1 cup sweetened coconut, toasted 

54 speckled eggs 

Mix graham crumbs with melted butter and press into the bottom of 18 paper lined muffin cups. 

Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs 1 at a time, mixing on low speed after each until just blended. Spoon over crusts. 

Bake approximately 20 minutes in a 350 degree oven until centres are almost set. Cool completely. Refridgerate 2 hours. 

Remove paper and top each cheesecake with 1 tbsp of coconut shaping to resemble a birds nest and top with 3 eggs. 

Top with fruit or graham crumbs when making for different celebrations. 

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings

1 large pkg chicken wings/drumettes, approximately 40 pieces 

1tsp black pepper

2 tbsp garlic powder 

1 tsp season salt 

1/3 cup olive oil

1/2 cup Parmesan cheese, grated 

1/2 cup Parmesan cheese, shaved 

Combine oil, grated Parmesan cheese, season salt, garlic powder and pepper in a large bowl and toss to thoroughly coat chicken. 

Place chicken on a raised rack in a 375 degree oven and bake for 1 hour or until juices run clear. 

Remove from oven and sprinkle with shaved Parmesan cheese & serve. 

Brussels Sprouts Gratin

Brussels Sprouts Gratin

2 lbs Brussels sprouts, trimmed and sliced in half

1 tbsp salt 

2 oz pancetta, diced

2 tbsp butter

3 shallots, peeled, halved and diced 

2 tbsp flour

1 1/2 cup milk

1/4 cup cream cheese 

1/2 tsp kosher salt 

1/8 tsp ground nutmeg

1/2 tsp thyme

4 oz Gruyere cheese, grated 

Bring a large pot of water to a boil, add salt and Brussels sprouts and boil for approximately 4 minutes. Drain, set Brussels sprouts aside and return pot to stove over medium low heat. Add pancetta and sautée until most of the fat has rendered, approximately 10 minutes. Remove pancetta and set aside. 

Add butter to the pot and increase heat to medium. Add the shallots and sautée until soft, approximately 4 to 5 minutes. Add flour to make a roux and whisk for approximately 2 minutes. Add milk and stir over medium low heat until the sauce thickens. Add thyme, salt and nutmeg stirring well. 

Add cream cheese and Gruyere cheese until melted creating a smooth cheese sauce. If too thick, add additional milk or too runny add additional cheese until you have reached a creamy consistency. 

Add pancetta and Brussels sprouts to the cheese sauce and mix well to combine. Pout into a prepared 9 X 13 pan and bake in a 350 degree oven for 30 minutes until bubbly and the top is slightly browned. 

Sweet Chili Brussels Sprouts

Sweet Chili Brussels Sprouts 

2 tbsp oil

2 garlic cloves, minced

1 lb Brussels sprouts, cut in halves 

4 tbsp Thai sweet Chili sauce

1 tbsp water 

1/2 tbsp lime juice 

1/2 tsp salt 

Heat a large skillet over medium high heat and add oil. 

Add garlic and sautée until aromatics, approximately 2 minutes.  

Add Brussels sprouts and sautée until slight Caramelized, approximately 5 minutes. 

Add the Thai sweet Chili sauce, water, lime juice and salt. Mix well and continue to cook the Brussels sprouts until nicely Caramelized, an additional 5 - 10 minutes. 

Serve immediately.