Roasted Cauliflower Au Gratin

Thursday I was watching Rachel Ray and saw this dish. I had all the ingredients and was looking for a side to go with our ham dinner. It was absolutely amazing!! I think I might have a new favourite side!! It was a hit with my husband and Aiden!! Not only does he love meat, but he also loved broccoli and cauliflower :)

This would also be a great potluck item! Make everything ahead of time, when you get to the party warm up the dish and top with the breadcrumbs. My mouth is watering just thinking about how awesome this was!! I am going to have to make it again VERY soon!

Ingredients:

• 2 large heads of cauliflower cut up
• 3 tbsp EVOO
• Salt and pepper to taste
• 1 cup Ricotta cheese

Topping

•  2 tbsp EVOO
• 3 tbsp butter
• 1 garlic clove, minced
• Zest of 1 lemon (reserve remaining lemon for juice)
• 2 tbsp parsley
• 1 cup bread crumbs

Sauce

• 2 tbsp butter
• 4 tbsp flour
• 2 cups milk
• Salt, pepper and nutmeg to taste

Directions:

1. Toss cauliflower chunks in EVOO, salt and pepper. Bake at 400* for 15 minutes.
2. Topping: Melt EVOO and butter in a large skillet over medium heat. Add garlic, lemon zest and parsley. Cook for 2 minutes. Add breadcrumbs and toast until golden brown. Transfer to a bowl and reserve.
3. Sauce: Melt butter in a medium saucepan and stir in flour. Stir in milk, salt, pepper and nutmeg and bring to a simmer. Remove from heat.
4. Turn oven down to 375*.
5. Put cauliflower in a casserole, pour sauce over top and dollop Ricotta cheese on top. Bake for 15 minutes.
6. Finish with breadcrumb topping and squeeze lemon juice on top.

Rachel Ray - Steakhouse Chili Pot

My husband loves chili, but I hate beans, so this was a great compromise. This dish had all the flavours of chili minus the beans. It was really yummy! I followed the recipe exactly, but I found it was very liquidy, so I added a can of tomato paste. The recipe says to cook bacon in olive oil, but the next time I make it I will skip the olive oil, and I will drain the meat once partially cooked. I think that will help (and make it a touch healthier!)

You can find the original recipe here, but this is how I will make it next time:

Ingredients:

• 4 slices bacon, finely chopped
• 2 pounds lean ground beef
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 tbsp chili powder
• Salt and pepper
• 1 can tomato sauce (14 oz)
• 1/3 cup Worcestershire sauce
• 1/4 cup brown sugar
• 2 tbsp hot sauce
• 1 can tomato paste
• 2 cups beef stock
• Optional: Sour cream and fresh parsley for topping

Directions:

1. In a large pot, cook bacon over medium-high heat for a couple minutes and add beef. Cook until brown (5-6 minutes) stirring occasionally. Drain excess fat.
2. Add onions, garlic, chili powder, a litte salt and lots of pepper until soften (5 minutes).
3. In a bowl, stir together tomato sauce, Worcestershire sauce, brown sugar and tomato paste. Add to beef mixture and combine.
4. Add stock and bring to a boil, reduce heat and cook to thicken (6-7 minutes).
5. Serve in bowls topped with sour cream and parsley

Rachel Ray - Pork loin with wine sauce and pasta

I made my first dinner from the Rachel Ray's Look + Cook book. The book is awesome because not only does it give the main part of the dish, it provides you will the whole meal!! Sides and everything :)

The first dish I made was pork tenderloin medallions with marsala sauce & pasta.

It was really yummy!!! I pretty much followed the recipe exactly as written, except I used Pork loins from Costco. If you have bought them before, you know they are really thick!! I pounded them down with a potato masher between to sheets of wax paper! And it worked fine!! It took a little longer to cook, but other than that still great!

I also used a white wine I had in the fridge instead of marsala.

I recommend you give this recipe a try :)