Cauliflower Mac N Cheese

This mac n cheese is made with a basic milk, flour and cheese bechamel. It delivers a creamier and more consistent texture, and allows your cauliflower to mesh into the pasta better. Enjoy!

Cauliflower Mac & Cheese

Ingredients

• 3 cups blanched diced Cauliflower (1 head)
• 3 Garlic cloves, minced
• 1 Yellow Onion-diced
• ½ cup Panko (Japanese breadcrumbs)
• 3 tablespoons unsalted Butter, room temperature, divided
• 5 tablespoons All-purpose Flour
• 2 cups whole Milk
• Salt & pepper
• ½ teaspoon Paprika
• ¼ cup Parmesan
• 1 cup Grated Asiago cheese
• 1 & ½ cups grated white/yellow cheese blend
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces spiral Pasta

Béchamel:

• Mince garlic, and yellow onion, sautéing over medium heat with butter. Add flour, making a roux. Add milk, & mix consistently, until all lumps are gone, and roux is silky and smooth. Continue to cook over medium heat until sauce starts to thicken. Turn off heat & add Asiago, Mozzarella, & ½ cup cheese blend. Season to taste with salt, paprika and pepper.

Directions:

• Heat a large pot of water, and a pinch of salt until it reaches a rolling boil. Wash and chop cauliflower into bite-sized pieces. Blanch for 2-3 minutes, then immediately remove, and place into cold water and a strainer. Drain and set aside.  

• Cook pasta according to directions on box, drain, rinse & set aside.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Preheat oven to 400°F. Butter large baking dish, then spoon pasta into dish. Stir sauce, remaining cheese & cauliflower into pasta. Sprinkle with crumb topping, and more grated cheese.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes. Serve.

Chicken Cutlets (Baked, not Fried)

....2012....and so I set out to "healthify" some of my frequent recipes, & family favorites. Just a small change can make a big difference to your health. Not to mention how several small changes add up in a good way.

The family loves chicken cutlets. Fried of course. So, to try & cut back I used the exact same recipe, but baked them. They were quite good. Good enough to EAT THAT IS!!!!

Baked Chicken Cutlets

Ingredients:

4 Chicken Breasts-cut horizontally into 2 pieces each

3 Eggs-beaten

1 cup Bread Crumbs-(I used Italian seasoned)

1 & ½ cups All Purpose Flour

1/3 cup grated Parmesan cheese

½ teaspoon Oregano

Salt & Pepper

2 teaspoons melted Butter combined with 3 teaspoons olive oil.

Directions:

Pre-heat oven to 400. Grease a flat baking sheet with sides, with olive oil.

Whisk eggs in a small bowl, add salt & pepper & set aside.

In a medium shallow bowl, combine dry ingredients, spices, and cheese. Mix well.

Soak each piece of chicken in egg, then dredge into flour-breadcrumb mixture. Pat each side so that the chicken is covered completed & forms a solid crust. Place on pan, & repeat.

With a pastry brush, brush each side of the chicken cutlets with the melted butter & olive oil mixture. Bake for 15 minutes, then flip each piece of chicken over. Bake for a remaining 10 minutes or until golden brown & crispy.