Cauliflower Pizza Crust is all over Pinterest and has piqued my interest on multiple occasions. I actually made this over two years ago and found the image file when hunting through some old files. This crust turned out really well. I find making cauliflower rice and squeezing out the water to be bit labor intensive, but it actually isn't that bad. Make sure you immediately rinse the towel you use to squeeze the moisture out of the cauliflower. I set mine aside and forgot about it and it smelled awful the next morning! I topped my Cauliflower Pizza Crust with pizza sauce, mozzarella, turkey sausage, and Oven-Dried Tomatoes. Delish!
Cauliflower Pizza Crust
2 pounds cauliflower florets, riced
1 egg, beaten
1/3 cup shredded mozzarella
1 teaspoon dried oregano
pinch of salt
Preheat oven to 400F.
1. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
2. Fill a large pot with about an inch of water, and bring to a boil. Add the "rice" and cover; let cook for about about 4 - 5 minutes. Drain into a fine-mesh strainer.
3. This is the secret: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out.
4. In a large bowl, mix up your strained rice, beaten egg, mozzarella cheese, and spices. It will not be the consistency of typical pizza dough.
5. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/3-inch thick, and make the edges a little higher for the crust. Bake for 35 - 40 minutes. The crust should be firm and golden brown when finished.
6. Top crust as desired. Return the pizza to the oven, and bake an additional 5 - 10 minutes, until the cheese is hot and bubbly.
Slice and serve immediately.
Time-Saving Tip: make a double-batch of cauliflower pizza crusts and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and freeze it for later use. Simply add toppings and bake at 400F, until the cheese is hot and bubbly.
I found this recipe on Pinterest when searching for ways to use the carrots in our garden. This recipe was actually a meal from a Whole30 plan. While a Whole30 is not exactly my style, I do appreciate some of the Whole30-friendly recipes. The whole family eats this dinner every time I make it. The girls LOVE these carrots! They typically will not eat carrots, but they can't get enough of these. We did compare the grocery store baby carrots to those we grew in our garden, and the ones from our garden do taste better, but any carrot will do. The garlic thyme pan sauce here really elevates the dish, so don't skip that part!
Braised Chicken Thighs with Garlic Pan Sauce and Roasted Carrots
1 - 1 1/2 pounds boneless, skinless chicken thighs
salt and pepper to taste
bunch of fresh thyme, leaves removed and coarsely chopped
3 cloves of garlic, chopped fine
1 1/2 cups chicken stock/broth, divided
1 pound baby carrots or 5 whole carrots, peeled and cut into small pieces
salt and pepper to taste
Preheat oven to 350F.
1. Heat olive oil in a large saucepan or skillet that has a lid (set the lid aside for now).
2. Line a baking sheet with foil and place carrots on the foil. Toss with olive oil and season with salt and pepper. Bake the carrots for 20 - 25 minutes, turning and mixing them every 5 - 10 minutes so they brown evenly.
3. Meanwhile, place chicken “pretty side” down in hot skillet, sprinkle with salt and pepper, and sauté for 5 - 8 minutes, until browned on one side. Flip chicken and cook until brown on the other side, then add 1 cup of the chicken stock/broth to the pan. Reduce the heat to medium-low and place the lid on the pan to allow the chicken to cook through. The stock will begin to reduce.
4. When chicken is cooked thoroughly (registers at least 165F with an instant-read thermometer/Thermapen), remove to a plate and set in a warm place (I put mine in the microwave NOT turned on!).
5. Add thyme, garlic, and remaining 1/2 cup chicken stock/broth to pan sauce, turning heat to high. Cook uncovered for about 5 minutes, or until the liquid thickens into a gravy.
6. Add the cooked chicken thighs back to the pan with the sauce. Spoon sauce over the chicken.
7. To serve, pour sauce over both chicken and carrots. Sprinkle extra fresh thyme if desired.
As I mentioned in the last post, I used to love the Sonoma Chicken Stew at Panera. It was served with Dry Jack Cheese Biscuits, which I thought were amazing. They had a delicious, peppery flavor. In fact, on the way to the hospital when I was in labor with Ava, I had Bob stop at Panera so I could get a biscuit since I knew once I got to the hospital I would be strictly confined to clear liquids.
When my sister and I decided to recreate the Sonoma Chicken Stew, she suggested we try these Cheddar Bay Biscuits, since we like the ones at Red Lobster. I am happy to report that these are even better than the biscuits at Red Lobster! The fresh shredded Parmesan forms little pockets of cheese in the biscuits and really transforms these into some of the best biscuits we've ever had. They really are best warm, so if possible aim to serve them that way.
Cheddar Bay Biscuits
Makes 12 biscuits
2 cups Bisquick, store bought or homemade
2/3 cup milk (2%)
2/3 cup shredded cheddar cheese
1/3 cup freshly shredded (not grated) Parmesan cheese
1/4 tsp garlic powder
1/2 tsp Old Bay Seasoning
1/4 cup sour cream
2 tablespoons fresh chives, chopped
4 tablespoons melted butter
1. Heat oven to 450F.
2. Mix all ingredients except for butter.
3. Drop onto ungreased baking sheet by spoonful.
4. Bake for 8 - 12 minutes or until golden brown.
5. Brush with melted butter, then bake an additional 1 - 2 minutes. Serve warm.
Optional: finish with sprinkle of fleur de sel (flaky sea salt)
In the fall of 2011, Panera Bread featured a Sonoma Chicken Stew. It was pricier than their typical soups, but it was served with Dry Jack Cheese Biscuits on top. This stew was very similar to their cream of chicken and wild rice soup, which has been one of my favorites since I was in high school. It is a creamy base with chicken and vegetables, but perhaps my favorite part was these small round carrots. I was completely baffled by them. They were so tasty and has a perfect texture. Each had a marking where a stem would be, so it wasn't just small pieces of carrot that were rolled around to form balls. I did some research and found that they are actually called thumbelina carrots and are sometimes grown in Sonoma, California.
I loved this stew so much that Bob and I often went to Panera while I was pregnant with Ava just to get this stew. Sadly, in the fall of 2012, the stew did not return to the fall menu! I was crushed and knew I had to come up with a way to recreate this stew. My sister Lisa and I set out to do just that. We pulled components from recipes for Chicken & Dumplings, and added in what I remembered being in the Sonoma Chicken Stew. Of course, I couldn't find thumbelina carrots anywhere, so we made do with regular carrots. The stew turned out amazing! Funny thing, shortly after we made the stew, I found "Parisian Carrots" in the freezer section of Trader Joe's- and they are the same little round carrot balls! I stocked up! Sonoma Chicken Stew
Serves 4-6 dinner-sized portions
2 tablespoons unsalted butter
1.25 - 1.5 lbs chicken breast, cut into small pieces
3 carrots, peeled and chopped (or thumbelina or Parisian carrots if you can find them!)
1 leek, quartered and sliced thin
1 yellow onion, chopped
2 tablespoons all-purpose flour
4 cups chicken broth
1 pound red potatoes, skin-on, diced small
1/2 cup baby peas (or more)
Fresh thyme, several sprigs
1/2 - 2/3 cup heavy cream
1. Melt butter over medium high heat in a large Dutch oven. Season chicken with salt and pepper. Add chicken and cook until browned or opaque and cooked through, about 4-6 minutes. Remove chicken and keep warm.
2. Add carrots, onion, and leek to the Dutch oven. Season with salt and pepper and cook until vegetables begin to soften, 4 - 5 minutes. Add flour and cook for 2 minutes.
3. Add chicken broth slowly and bring to a boil.
4. Add potatoes, peas, and thyme, reduce heat and simmer uncovered until cooked through. If stew is getting too thick, cover while continuing to simmer. Add cooked chicken back to the Dutch oven and cook just until warmed.
5. Add heavy cream. Season with salt and pepper to taste, if necessary.
In my spare time, I love to watch episodes of Barefoot Contessa. Ava shares my love of cooking, and she absolutely adores Ina! She will often ask to watch "Barefoot" as she calls her. One particular episode of the Barefoot Contessa titled "Ladies Who Lunch" featured chicken salad and Cheddar-Dill Scones. I served these scones with Harvest Chicken Salad. We all really loved them; I don't think I've ever made one of Ina's recipes that we didn't like!
Cheddar Dill Scones
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400F.
1. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
2. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
3. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
4. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.
5. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
My sister and brother-in-law share my love for cooking and recipes. They have made several recipes from the America's Test Kitchen Healthy Family Cookbook, and it's something I had been wanting for a while. My mom and dad got it for me for Christmas several years ago, so I was so excited to find new recipes inside.
First off, I LOVE that it's a metal-ring binder style cookbook. My Mom's 1970's Betty Crocker Cookbook is in this format, and I always wanted a cookbook like this. Browsing through this book makes me want to cook non-stop for a month - there are so many recipes I would like to try! One that caught my eye right away was this recipe for Steel-Cut Oats. I had a container of them in my pantry and had every other ingredient on hand, (which never happens!).
I am not a traditional oatmeal lover. In fact, I had a very bad experience with oatmeal as a child. I begged my mom to let me have an oatmeal with red gummy bears (gag) for dinner one night instead of tuna casserole (double gag). Why we even had this in the house I will never know. It turned into a slimy, soggy, pink slop and I did not want to eat it. I remember trying to bribe my dad to eat it (he quickly shot me down). This was the last time I ate oatmeal until college, when my roommate Kathleen showed me how to make it in a way that is not soggy or slimy - she uses about 1/4 the amount of water recommended. I continued to enjoy my oatmeal this way, and even made a similarly-textured baked oatmeal.
This dish takes some time to make, but the result is a creamy, but not soggy, oatmeal that can be tailored to your specific tastes. I decided to add in grated apple, dried cranberries, cinnamon, and some brown sugar, but ATK suggests a number of different variations, including maple syrup, honey, figs, walnuts, and/or bananas. The second time I made this, I doubled the recipe and we reheated the leftovers each morning.
Ultimate Steel-Cut Oats
3 cups water
1 cup 1% lowfat milk*
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon salt
1/2 large, peeled and grated sweet apple (such as Fuji)
1/3 cup dried cranberries
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
*ATK advises against using skim milk. I actually only had skim and whole milk, so I used whole. Not as healthy, but it was gooood!
1. Bring the water and milk to a simmer in a large saucepan over medium heat.
2. Meanwhile, melt the butter in a skillet over medium heat, then add the oats and toast, stirring constantly, until golden and fragrant, 1 1/2 to 2 minutes.
3. Stir the oats into the simmering liquid, reduce the heat,to medium-low, and simmer gently until the mixture is very thick, about 20 minutes.
4. Stir in the salt and the optional add-ins and continue to simmer, stirring occasionally, until almost all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes (if doubling the recipe, increase this to 15 minutes). Let stand for 5 minutes before serving.
Source: Adapted from the America's Test Kitchen Healthy Family Cookbook
Although I didn't always think so, pumpkin and chocolate is such a great combination. Years ago in the fall, one of my labmates brought these Pumpkin-Chocolate Cheesecake Bars to a lab meeting. They are similar in theory to the Chocolate-Pumpkin Cheesecake Bars, but in these bars the chocolate and the pumpkin are layered rather than swirled, and the crust is graham cracker rather than chocolate cookies. These bars also have a delicious sour cream topping, and if I remember correctly, the cheesecake layers in these bars are slightly less firm than the Chocolate-Pumpkin Cheesecake Bars. I am happy to have both bar recipes to make during my favorite time of year! Pumpkin-Chocolate Cheesecake Bars
Makes 24 to 36 bars
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 8-ounce packages cream cheese, softened
1 3/4 cups sugar
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, cut up (or 3 ounces semi-; 3 ounces bittersweet)
1 tablespoon bourbon, optional
2 tablespoons butter
1 1/4 cups sour cream
1/4 cup sugar
Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls
1. Preheat oven to 325F. Lightly grease a 13x9-inch baking pan; set aside.
2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
3. In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, cinnamon, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture and set aside in a separate bowl (this mixture will have the chocolate added to it).
4. In a small heavy saucepan, combine the 6 ounces chocolate, the bourbon if using, and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
5. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
6. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over bars. Cool completely. Cover and chill for at least 3 hours. Cut into bars.
* Before serving, sprinkle with nutmeg and/or chocolate curls.
*To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).
To Make Ahead: Bake and chill as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.