Chessy Cauiflower Casserole

This cheesy cauliflower casserole is great for any side dish. Perfect for a holiday, party, or even just a regular week night! This recipe is actually made low carb. Really the only item that I used differently for a low carb option, was I used xanthan gum and almond vs white flour. You can easily omit that and use flour. Give this recipe a try! If you don’t love cauliflower, try making this…it will change your mind!

Cheesy Cauliflower Casserole

Ingredients:
2 lbs fresh cauliflower, cut in bite sizes pieces (or smaller, depending on preference)
1 stick butter, melted
1 small onion, diced
2 garlic cloves, minced
6 slices cooked bacon or 4 slices prosciutto crispy
2 t almond flour, or 2 T white flour
1 t xanthan gum
3 T Romano cheese, finely grated
2 cups cheddar cheese, shredded
1/4 cup, heavy cream/milk/half and half
1 T garlic & herb seasoning, (See Amazon link below for what I use)
1 t salt
1 t pepper
1/4 cup bacon or prosciutto (crispy), optional (for the topping)

Directions: Preheat oven 375°. Steam or blanch the cauliflower till fork tender. (Note: do not overcook the cauliflower or it will be mushy.) Once cauliflower is fork tender, drain it and add to a large bowl. In a smaller bowl, add in melted butter, onion, garlic, almond flour, xanthan gum and garlic and herb seasoning. Whisk together.

Add the butter mixture with the cauliflower and mix well, slowly pour in heavy cream. Fold in the Romano cheese and shredded cheddar cheese. Season with salt and pepper. Add to an oven safe casserole dish. Bake for 35-40 minutes or until bubbling and edges are starting to brown. Let sit for 5 minutes before serving. Top with crispy bacon or prosciutto. Enjoy!

Note: If you don’t have garlic and herb seasoning you can substitute with 1 t garlic powder, 2 t parsley, 1 t dill. This recipe can easily be made ahead of time. You can make and refrigerate for a few hours or even over night. Just add an extra 15-20 minutes to the cook time.

Buffalo Chicken Enchiladas

These buffalo chicken enchilads are a hit for any buffalo chicken fan! These are nice and spicy! Great flavors and a spin a regular enchilada! I made this recipe for someone but I needed to have some pictures so I made 2 for myself just so show how to make and how they came out! Super yummy. Give it a try!

Buffalo Chicken Enchiladas

Ingredients:
4 cups buffalo chicken (Recipe posted under crockpot meals)
3 cups shredded cheese
8-10 medium soft tortillas
3 cups buffalo sauce
1 cup sour cream

Toppings:
blue cheese
blue cheese or ranch dressing
sour cream

Direction: Preheat oven 375°. In a medium bowl add in sour cream and buffalo sauce, mix well. Take a 13×9 baking dish and cover the bottom with the buffalo sauce. In a medium bowl add in the chicken and 2 cups of shredded cheese, mix well. Next take a tortilla and add in a few spoonful of the buffalo chicken mixture. Roll up the tortilla and place in the baking dish, continue with all remaining tortillas to fill the pan. Note: You may need more or less tortillas depending on how much mixture you put in.)

After all tortillas are rolled take the remaining buffalo wing sauce mixture and top completely over all of the tortillas evenly. Lastly sprinkle tortillas with the last cup of shredded cheese, evenly. Place in the oven and bake 30-40 minutes or until they are nice and bubbly and the cheese is melted. To serve, top with blue cheese crumbles, sour cream or ranch/blue cheese dressing. Enjoy!


Buffalo Shredded Chicken (Crockpot Recipe)

This shredded buffalo chicken recipe is so easy to make in the crockpot! The meat is so versatile you can use this meat so many ways. I actually made for my brother as he loves buffalo chicken. It can easily be used to make a buffalo chicken sandwich or wrap. You can eat on it’s own or top it over rice and noodles or you can also make into enchiladas. If you love buffalo wings this recipe is for you. To keep a little less fattening I didn’t add any liquid dressings like ranch or blue cheese. I used low fat cream cheese. It comes out so delicious!!

Crockpot Buffalo Shredded Chicken

Ingredients:
4lb chicken breasts, boneless, skinless
2-3 cups Buffalo wing sauce
1 Ranch packet seasoning
8 oz reduced cream cheese, cut in cubes

Directions: Add a crockpot bag liner to your crockpot. (See link below for what I use from Amazon) Add in your chicken breasts. Using half the seasoning packet of Ranch sprinkle both sides of chicken. Let cook on low 2 hours.

After the 2 hours add in and cover the chicken breast completely with buffalo sauce. Let cook another 2-3 hours on low until the chicken is fully cooked. (Note: It may be less, or more time depending on the thickness of the breasts, Mine were pretty thick.)

Remove chicken from the crockpot and add to a large bowl. Using 2 forks, shred the chicken completely.

Add chicken back into the crock pot and add in the chunks of cream cheese and mix well. Sprinkle on the rest of the ranch seasoning. Let cook another 15-30 minutes until the cream cheese is completely melted. Mix well. Remove from crock put and enjoy. Serve however you like. This recipe is also great for the freezer.

Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!

Pulled Pork with Creamy Coleslaw

I bought a pork butt and was originally going to make pork carnitas. I had all the ingredients and at the last minute decided to switch it up to pulled pork. It was my first time making the pulled pork in my pressure cooker and with a pork butt. I’ve done a few times with a pork loin and in the crockpot but never this way.

You can definitely put this in a crockpot for low 8-10 hours or you can make low and slow in the oven. If you do in the oven it will probably take 8-10 hours as well on like 300°-325°. I used the pressure cooker because it took 90 minutes. It came out tender and falling apart and very easy to shred.

I got a pressure cooker a few years ago for Christmas and I love it. I love being able to cook foods so much faster and they come out much juicer than being in the crockpot. I just recently bought an instapot. I haven’t taken out of the box just yet because the next few weeks are super busy I want to be able to use it properly. I can’t wait though. Stay tuned for more information on that.

Now, back to the pulled pork. It came out delicious I can safety say I’m excited to eat these leftovers! When I think of pulled pork a lot of times I think of an excess amount of BBQ sauce. I honestly have very little BBQ sauce in this recipe. I think a lot of time the BBQ sauce drowns out the real flavor of the meat. So, this is what I did. It’s probably not traditional but it’s my take on pulled pork with just a simple coleslaw.

Pulled Pork with Creamy Coleslaw

Ingredients:
4-5lb pork shoulder/pork butt
8-10 large buns
BBQ sauce for topping (optional)

Sauce:
¼ cup soy sauce
¼ cup apple sider vinegar
¼ cup Worcestershire
2 T honey or brown sugar
3 T oil
3 T ketchup
3 T bbq sauce
½ T onion powder
½ T garlic powder
½ T cumin
½ T paprika
½ T chili powder
2 T salt
2 T pepper
3 C water

Rub:
1 ½ T onion powder
1 ½ T garlic powder
1 ½ T chili powder
1 ½ T cumin
1 ½ T paprika
2 t salt
2 t pepper

Simple Creamy Coleslaw

Ingredients:
14 oz bag of coleslaw mix
¾ cup light mayo
¾ cup light sour cream
¼ cup apple cider vinegar
1 small onion, diced
2 t onion powder
2 t garlic powder
Salt & Pepper to taste

Directions: In a bowl mix together all ingredients for the sauce minus the water. Mix well to a smooth consistence and set aside. Cut the pork in 2 pieces. In a bowl mix together all ingredients for the rub. Rub mixture on all sides of the meat pieces; make sure to cover the meat well. Heat pressure cooker on high heat (Or a sauté pan if your oven roasting or using the crockpot.) Add in 1 T of oil and brown 1 chunk of meat at time, brown on all sides. Remove from the pan. Use 1 T of oil and do the same thing with the second chunk of meat.

Add both pieces of meat back to the pressure cooker and add in 3 cups of water and pour the sauce mixture over the meat. Cover the pressure cooker and bring up to pressure and cook on medium high heat for 90 minutes. Let pressure release naturally. If you are roasting in the oven, add the meat to a roasting pan and only add 1 cup of water and then pour the sauce over the meat and cook for 8-10 hours on 300°. Note, you can cook it less but it won’t be falling apart and super easy to shred. For the crockpot, add meat to crockpot and add in 2 cups of water and pour sauce over the meat and cook on low 8-10. Cook until the meat falls apart.

While meat is cooking make the coleslaw. To a medium bowl add the coleslaw mix and the onion. In a smaller bowl mix together the sour cream, mayo, apple cider vinegar and the garlic and onion powder. Add that mixture to coleslaw and mix well till fully coated. Season the coleslaw with salt and pepper to taste and add to the refrigerator until ready to use. Mix well before serving.

Once meat is cooked, (In whichever method you choose) Add to a large bowl and shred the meat completely. Spoon some of the juices from the pan into the bowl and mix well. To serve, add meat to bun and drizzle with some reserved juices and top with a dollop of bbq sauce (Optional: I didn’t do this as the meat flavor was enough for me and didn’t want to change it.) Either eat with coleslaw on the bun or on the side. The choice is yours! 🙂

Note: Double the coleslaw recipe if you’re going to make for a crowd or eat all within a few days. I only made one recipe as I was only eating half now and freezing the rest. Optional: Add the leftover juices to a container or a bowl and let side until the fat starts to separate from the juices. Once that happens, remove the fat that’s collected on the top and add the liquid to the meat mixture and mix well. This will keep the meat nice and juicy especially for leftovers or if you’re freezing any of the meat.

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Cooked!

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Shredded!

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Simple Coleslaw!