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Old 01-22-2009, 06:13 AM   #901
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I made this Chili Cheese Quiche/Casserole this morning for Brekkers:


PLEASE do!!

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Old 01-22-2009, 06:15 AM   #902
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Linda Sue's Queso Chicken, roasted green beans, 1/2 an avodcado:
We need a drooly smilie around here!
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Old 01-22-2009, 06:18 AM   #903
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We need a drooly smilie around here!
Yeah! And a link to the recipe!!
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Old 01-22-2009, 06:33 AM   #904
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Yeah! And a link to the recipe!!
TOTALLY AGREE!!!
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Old 01-22-2009, 06:44 AM   #905
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Quote:
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Yeah! And a link to the recipe!!
Quote:
Originally Posted by 12yrslater View Post
TOTALLY AGREE!!!
Linda Sue's Queso Chicken

I left out the mayo and cut back the cream some like she suggested. It was still a little runny...but YUMMY
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Old 01-22-2009, 06:46 AM   #906
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Thanks Cryssi!
How did you like it?
LindaSue wasn't thrilled with the sauce it appears. What did you think?
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Old 01-22-2009, 06:48 AM   #907
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Linda Sue's Queso Chicken

I left out the mayo and cut back the cream some like she suggested. It was still a little runny...but YUMMY
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Old 01-22-2009, 06:49 AM   #908
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Thanks Cryssi!
How did you like it?
LindaSue wasn't thrilled with the sauce it appears. What did you think?
I made it with her added suggestions (leave out mayo, reduce cream amount). It was still runny, but it was tasty.
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Old 01-22-2009, 12:04 PM   #909
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Here it is:
CHILE CHEESE QUICHE/CASSEROLE

3 or 4, 4oz. cans of chopped green chilies (drain excess juice)
1 cup of grated cheddar
1 cup of grated Jack or 2 cups of whatever cheese you have on hand.
Optional: chopped Ham or bacon (your choice on amount)
Optional: sliced mushrooms (fresh or canned)
1 cup of cream or milk
6 eggs

spray glass quiche/casserole dish with cooking spray
pour in chilies, ham, mushrooms and cheese, mix up

add milk and eggs together in a bowl and whisk, add salt (not too much since the ham, cheese, chilies contain sodium), pepper, cumin, garlic and oregano or other spices

I also sprinkle crushed oregano and powdered chili on top
Bake at 350 for about 40 minutes or until middle of quiche looks done.

Optional: Top w/salsa and a dollop of sour cream or cream cheese.
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Old 01-22-2009, 06:42 PM   #910
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I grilled some boneless rib eye steaks and rubbed some taco seasoning to it. Grilled some veggies and served them with the meat.

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Old 01-23-2009, 06:44 AM   #911
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I grilled some boneless rib eye steaks and rubbed some taco seasoning to it. Grilled some veggies and served them with the meat.

Nadi your food always looks sooooo delicious and healthy!!!!
Adopt me
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Old 01-23-2009, 07:39 AM   #912
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After going backwards this past holiday season, I have to tell all of you that this thread in particular is extraordinarily helpful to getting me back on track. These photos are gorgeous ~ I'm hungry and have to go make some eggs, so between that and the dishes shown here, my stomach is growling!

I am so grateful to have this message board to come back to so I can get back to the way I need to be eating (and enjoy). I don't post often, but I check in for inspiration.

I am definitely making Linda Sue's Queso Chicken for dinner tonight! Can't wait to make zoodles and the Chili Cheese Quiche! =yum!

BarbDe ~ your avatar made me LOL! "Victoria won't tell me the secret..."
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Old 01-23-2009, 11:24 AM   #913
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Nadi your food always looks sooooo delicious and healthy!!!!
Adopt me
I adopt u...Come to mama
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Old 01-23-2009, 12:13 PM   #914
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I adopt u...Come to mama

Snort!
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Old 01-23-2009, 12:17 PM   #915
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Gotta LUB those Rib Eyes! Yummo!

K...baked up another casserole last night. Perfect weather and time of the year for them...U/K?
Anyway...Chicken, Sausage, Mushroom casserole. I rather liked this one. A GF gave this recipe to me eons ago?





Oh...Umm...I had seconds. ops:
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Old 01-23-2009, 05:04 PM   #916
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yummy!!!!!
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Old 01-23-2009, 06:05 PM   #917
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I think I just paid $13.00 for the chicken queso dish when I went out to dinner tonight but it didn't look as nice
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Old 01-23-2009, 06:06 PM   #918
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Quote:
Originally Posted by Rbenz View Post
Gotta LUB those Rib Eyes! Yummo!

K...baked up another casserole last night. Perfect weather and time of the year for them...U/K?
Anyway...Chicken, Sausage, Mushroom casserole. I rather liked this one. A GF gave this recipe to me eons ago?





Oh...Umm...I had seconds. ops:
Ummm care to share the recipe? Puhhhhleeasssee?
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Old 01-23-2009, 07:42 PM   #919
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Riced Cauliflower

I have a question.....how do you rice cauliflower? Is it any good? Great thread by the way!!!!
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Old 01-24-2009, 04:52 AM   #920
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Originally Posted by jenjenjlm View Post
I have a question.....how do you rice cauliflower? Is it any good? Great thread by the way!!!!
Hi Jen,

Freaking cauliflower!! I have tried to rice it so many times and all I make is a mess. I even bought a potato ricer from Starfrit but it was useless. My big strapping husband couldn't even get the cauliflower to push through. From my research it seems the best route is to use a food processor with raw cauliflower and put it through the grater blade.

All you experts, am I correct on this one?
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Old 01-24-2009, 04:56 AM   #921
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Also a little sidenote:

I LOVE THIS THREAD! What's not to like? Food and Porn in one place!
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Old 01-24-2009, 09:29 AM   #922
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Also a little sidenote:

I LOVE THIS THREAD! What's not to like? Food and Porn in one place!
Yup....
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Old 01-24-2009, 09:35 AM   #923
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Can't help ya on the cauliflower. I would like to know how all of you get your cauliflower so creamy too! Glad I haven't used my ricer yet! Thanks for the heads up!
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Old 01-24-2009, 09:42 AM   #924
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$13. Bucks! Ouch!

Here's the Recipe:
MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
3-4 cups diced cooked chicken
1 pound pork sausage (I used Italian Jimmy Dean)
1 stalk celery, chopped fine (I didn't have any, so I used celery salt)
1 tablespoon onion, chopped (I used grn onions and more)
1/2 pound mushrooms, sliced (I used more)
I added a chopped red bell pepper
8 ounces cream cheese, softened
16 ounce bag frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
Salt
1/2 teaspoon pepper
I added minced garlic to the sausage mix.
Paprika to top casserole, optional

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350║ for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes.
Makes 8-12 servings
Can be frozen

I had leftover rotisserie chicken, so picked the bones and used that.
Also, added chopped red bell pepper, chopped parsley and minced garlic to the sausage mixture.
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Old 01-24-2009, 09:44 AM   #925
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I need to buy some more frozen cauliflower and practice making faux mash Taters.
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Old 01-24-2009, 09:50 AM   #926
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Just received my new immersion blender/wand in the mail.
My next new recipe tryout (w/my new blender) is going to be the Roasted red pepper tomato soup that BarDe made: post #865
Can't wait.
But...first, I have to eat up those casseroles and some chicken soup that are sitting in my frig.
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Old 01-24-2009, 09:59 AM   #927
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Quote:
Originally Posted by fatnutritionist View Post
Hi Jen,

Freaking cauliflower!! I have tried to rice it so many times and all I make is a mess. I even bought a potato ricer from Starfrit but it was useless. My big strapping husband couldn't even get the cauliflower to push through. From my research it seems the best route is to use a food processor with raw cauliflower and put it through the grater blade.

All you experts, am I correct on this one?
I haven't tried ricing cauliflower yet, but I can't imagine anyone could get raw cauliflower to push through a potato ricer. Don't you need to cook potatoes before attempting to put them through a ricer? (Someone please correct me if I'm wrong on this - I've never had a potato ricer, so I don't know for sure) If so, one would think you'd need to cook the cauliflower first too.

I think the directions I've seen for making cauli-rice just say to grate the raw or lightly steamed cauliflower (food processor, salad shooter, or hand grater, using the coarse grating blade), which would make little bits like rice. I think I've also seen directions to chop the cauli (raw or lightly steamed) in a food processor or blender very briefly, until it resembles the texture of rice.

Quote:
Originally Posted by Rbenz View Post
Can't help ya on the cauliflower. I would like to know how all of you get your cauliflower so creamy too! Glad I haven't used my ricer yet! Thanks for the heads up!


The creaminess comes from butter and cream cheese - about 2 Tbsp butter and 2 oz cream cheese for a 16 oz bag of frozen cauliflower. Other seasonings I use are salt, garlic, and coarse grind black pepper.

I always use my stick blender to make my mashed cauliflower smooth, and just keep working at it until it's very smooth and even textured. Be sure to cook the cauliflower very soft, and let it drain thoroughly before mashing. I find it easier to drain excess liquid from the cauliflower if I steam it rather than boil it.

So add all the seasonings to the cooked and drained cauliflower, then blend away until it's smooth and creamy. Unless you physically squeeze all the moisture out of the cooked cauliflower (I heard of someone doing that one time), mashed cauliflower is still going to end up being a little thinner textured than mashed potatoes. I don't mind it not standing straight up on the plate, so I don't bother to squeeze out moisture; I find it's perfectly adequate for my standards with whatever doesn't drain off naturally.
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Old 01-24-2009, 10:17 AM   #928
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Thanks MadamDL!
My new immersion stick/wand/blender is going to have some FUN!
Yeah...my ricer is for 'Cooked' taters.
But...have to admit, I haven't used it in eons. It's just easier to mash my taters w/a hand masher. U/K?

Hello, My Name is Patricia and I'm a Kitchen Gadget Collector!

I used a bag of frozen cauliflower in that last casserole I made. I nuked it and then squeezed the chit out of it before I chopped it up.
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Old 01-24-2009, 12:46 PM   #929
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Just received my new immersion blender/wand in the mail.
My next new recipe tryout (w/my new blender) is going to be the Roasted red pepper tomato soup that BarDe made: post #865
Can't wait.
mmmmm, it is the best, i just finishedup the last of that soup yesterday.
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Old 01-24-2009, 01:59 PM   #930
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I've riced cauliflower both cooked and raw, both in my food processor. Use the grater blade. Nothing could be easier. And yes, it was delicious. My dh and 10yo ds both loved it

If you leave it plain, it will taste like Cauliflower, though, not rice
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