Saturday, July 24, 2010

Roasted Cauliflower and Cheese

FOUND IT: This is my creation. It's modified from my beer cheese mac and cheese.

I'm not a big fan of cauliflower but this is one way I'll eat it. If you add enough flavor (and get a good, fresh cauliflower), then it's like a good mac and cheese with cauliflower instead of pasta.

  • 1 head of cauliflower, cut into bite size florets or smaller.
  • 1/2 lb sharp cheddar, shredded
  • 3/4 cup milk
  • 1/4 cup beer
  • 3 tbsp flour
  • 2 tbsp butter, cut into small chunks
  • 1 tsp dry mustard
  • 1 tbsp hot sauce
  • 1/2 tsp nutmeg
  • salt, pepper and garlic powder to taste
Spread the cauliflower in a single layer on a cookie sheet, and drizzle with some olive oil. Sprinkle on garlic powder, salt and pepper and bake at 350 for 20 minutes or so.

Combine the milk, beer, flour, mustard, hot sauce, nutmeg and some salt and pepper in a small-medium saucepan, and whisk together. Once everything is whisked in, add the butter and cook over medium-low heat until the butter melts and the mixture thickens, roughly 3-5 minutes. Remove from the heat and add the cheese, stirring until it melts in.

Combine the cheese sauce and cauliflower in an oven-safe, coverable container, sprinkle more cheese on top if you have any, and bake at 350 for 15 minutes.

Sunday, July 11, 2010

Buffalo Chicken Quiche


I liked the concept of the original recipe, but none of the execution. The original called for boiled chicken, which I replaced with a leftover grilled chicken breast from dinner the night before. It also called for celery, which I skipped. I had half a can of black beans left from a dinner earlier in the week, so I tossed them in. And the original recipe's cooking time is way off.

  • 1 premade pie crust
  • 1/2 can black beans, drained and rinsed (can be skipped)
  • 1 large or 2 small cooked boneless chicken breasts, chopped
  • 3/4 cup milk
  • 4 eggs
  • 1 tbsp flour
  • 2 tbsp buffalo wing sauce
  • 1/4 tsp salt
  • 6 oz blue cheese, crumbled
  • 1/2 cup Italian bread crumbs
Press pie crust into a pie pan, poke holes in the bottom with a fork and bake at 400 for ten minutes. Remove from the oven and reset the temp at 350.

Toss the chicken and black beans with the wing sauce and flour, and pour that mixture over the pie crust.

Combine the eggs, milk and salt, and pour over the chicken.

Bake at 350 for 25 minutes. After that time has passed, sprinkle the bread crumbs on top, then sprinkle the cheese on top of that. Return to oven and bake 15 more minutes, or until quiche is set in the middle.

Asparagus Quiche

MODIFIED IT: A fair amount.

I'm on a quiche kick lately and had some asparagus to use up. This must have been ok: Four of us ate all but one slice in one sitting.


Six eggs
1/2 lb fresh asparagus cut in 1 inch pieces (I used closer to 3/4 lb.)
1 cup shredded cheese, divided (recipe called for Swiss, I used cheddar jack)
1 unbaked premade pie crust*
1 cup milk
1/2 cup sour cream
1 tbsp onion powder (I substituted Penzey's Fox Point Seasoning)
1/2 tsp salt
Freshly cracked black pepper, to taste

* - I've tried several recipes for making my own pie crust. Homemade pie crust is fine but in the end I've decided it's one of those things that's just not worth the time. A premade pie crust is quick, easy and the difference isn't huge.

Preheat oven to 375, with a cookie sheet in it.

Cook asparagus via your preferred method. (Original recipe called for boiling, but I steamed instead.) Arrange asparagus and half the cheese in the bottom of the pie crust. Combine eggs, milk, sour cream, onion powder, salt and pepper in a large bowl, then pour over asparagus and cheese.

Put the quiche on the cookie sheet and bake at 375 for 30-35 minutes. Then, sprinkle the remaining cheese on top and continue baking until quiche is set in the middle, roughly 5-10 minutes more.