Cheesy Broccoli Chicken and "Rice" Casserole

Cheesy Broccoli Chicken and "Rice" Casserole

from Lillie Eats and Tells

serves 6-8 (serving size: 303 g)

1 c onion, diced (100 g)

7 c riced cauliflower, fresh or forzen (680 g)

2 t kosher salt

1/4 t pepper

3 cloves garlic, minced 

1 T flour

1 c non fat milk 

1 t garlic powder

1 t dried parsley

1/2 t curry powder

juice of half a lemon

5 T whipped Greek cream cheese (66 g; substitute reduced fat cream cheese for a tiny bit of extra fat)

3/4 c non fat Greek yogurt (170 g)

4 c steamed broccoli (360 g)

4 c grilled chicken, chopped (512 g)

3/4 c sharp cheddar cheese, grated (3 oz or 84 g)

Heat a large skillet over high heat.  Add onion and cook for 2-3 minutes until translucent and fragrant.  Add the cauliflower rice, salt and pepper, and saute for about 10 minutes until the cauliflower is tender and most of the water has cooked out.  Cauliflower should be soft.  Add garlic and cook for another 2 minutes.  Stir flour into the cauliflower and mix well.  Turn down to medium heat, add milk and mix well.  Add the garlic powder, parsley, curry powder, lemon juice, cream cheese and Greek yogurt, combining well.  Turn the heat down to low and add steamed broccoli and chicken.  Combine well and spread into a 9x13 baking dish.  Top with cheese and cover with foil.  Bake at 350 degrees for 20 minutes, covered, then uncover and bake for an additional 5-10 minutes, until melty.  (291 cal/16.5 C/ 8.5 F/ 37.6 P/ 4.4 fiber)

Salted Caramel Sauce

Salted Caramel Sauce

from Sally's Baking Addiction, yields 1 cup

1 c granulated sugar 

6 T salted butter, room temperature, cut into 6 pieces

1/2 c heavy cream

1 t kosher salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter.  Be careful in this step becaue the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.  If you notice the butter separating or if the sugar clumped up, remove from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3-4 minutes, it will come together eventually.  Return to heat when combined again.

Very slowly, drizzle in 1/2 c of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 minutes.  It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt.  Allow to slightly cool down before using.  Caramel will thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.  

1. 
   

**Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
**Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

**Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
**Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

French Apple Cake with Salted Caramel Drizzle

French Apple Cake with Salted Caramel Drizzle
slightly adapted from Once Upon a Chef 
serves 8

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 stick (1/2 cup) unsalted butter, at room temperature

• 2/3 cup granulated sugar, plus more for sprinkling over cake

• 2 large eggs

• 2 teaspoons butter vanilla emulsion

• 2-3 baking apples, peeled, cored and cut into 1/2-inch cubes (3-1/2 - 4 cups chopped) (I like Honeycrisp, Fuji or Granny Smith) 

• Confectioners' sugar (optional), for decorating cake
• Salted caramel sauce (recipe below)
  
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1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

1. In a small bowl, whisk together the flour, baking powder and salt.

1. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

1. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.  Drizzle the top generously with salted caramel (recipe below).

1. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Salted Caramel Sauce

from Sally's Baking Addiction

yields 1 cup

1 c granulated sugar 

6 T salted butter, room temperature, cut into 6 pieces

1/2 c heavy cream

1 t kosher salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter.  Be careful in this step becaue the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.  If you notice the butter separating or if the sugar clumped up, remove from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3-4 minutes, it will come together eventually.  Return to heat when combined again.

Very slowly, drizzle in 1/2 c of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 minutes.  It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt.  Allow to slightly cool down before using.  Caramel will thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.  

1. 
   

**Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
**Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

**Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
**Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.