what are we having for dinner?

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March 14, 2016
catebogue

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Possibly THE best chicken ever!

I’ve made this chicken numerous times and am just amazed each time how good it is!  You have a VERY simple preparation and yet you end up with a moist flavorful piece of chicken. Add some great sides and you’re all set!

PERFECT CHICKEN

CHEESY CAULIFLOWER CASSEROLE

CHOPPED KALE SALAD

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“OHMYGOSHTHISISSOGOOD” CHICKEN RECIPE!

(Adapted from Momdot.com)

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1 cup mayo – preferably Hellmans

1/2 cup shredded parmesan

salt/pepper to taste

1/2 tsp minced garlic

4-6 boneless, skinless chicken breasts

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Place the chicken breasts in a baking dish.  Then mix all remaining ingredients together and slather on the chicken.

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Bake at 375 degrees for 45 minutes.

 

Cheesy Cauliflower Casserole

(Adapted from everydaydishes.com)

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I cut this recipe in half since it was just for 2 people this meal.

2 heads of cauliflower, broken into florets

½ yellow onion, diced

1 clove garlic, minced

2 TBSP butter

2 TBSP flour

1½ cups milk

1½ cups gruyere or sharp cheddar cheese, shredded

½ cup Parmesan, grated

salt and pepper to taste

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Preheat oven to 400 degrees F and generously butter an 8″ square casserole dish or small baking dish. Bring water to boil in a large pot over high heat and cook cauliflower for 6 minutes.

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Remove from heat, strain, then place in a casserole dish.

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Sauté onion and garlic in butter over medium heat until onion is translucent, about 2 minutes. Add flour, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour is dissolved. Stir in cheeses until melted. Turn off heat and season with salt and pepper to taste.

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Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly. Cool for at least 5 minutes before serving.

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Chopped Kale Salad with Cranberries, Feta, and Walnuts

(Adapted from Happyhealthymama.com)

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3/4 cup walnut pieces, coarsely chopped

juice from 1 lemon

1 TBSP apple cider vinegar

1 TBSP honey

2 cloves garlic, finely minced

pinch of salt and pepper

4 TBSP extra virgin olive oil

1-2 medium bunches kale

1/4 cup dried cranberries

1/4 cup feta cheese

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In a dry skillet, toast the walnut over medium heat.  They are finished when they are fragrant and starting to brown; it takes about 5 minutes. Meanwhile, in a small bowl, whisk together the lemon juice, apple cider vinegar, honey, and garlic.  Add the olive oil and whisk well until it is emulsified.  Set aside.

Remove the tough stems from your kale. Chop the kale finely. Wash and dry the kale leaves.

Put the kale leaves in a bowl and drizzle with the dressing.  Toss the salad well, making sure all of the kale leaves are coated.  Top with the toasted walnuts, cranberries, and feta cheese.

DELISH!

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