Friends,
It’s been so long since I’ve wrote, I feel like I skipped past all my good fall recipes and now it’s December and I’m sitting here confused.
It’s been quite the turn of events lately but I am carving out more time for my personal happiness and writing.
I was thinking about this cheesy broccoli and rice casserole my Dad would make when I was younger and put a healthier spin on it. For any of you that didn’t know, my Dad is the big inspiration behind my cooking and writing. He taught me everything I learned in the kitchen when I was younger and always was the biggest fan of my writing.
Ingredients: (serves two)
2 chicken breasts
Head of cauliflower. (the kind already chopped up is cool too)
Head of broccoli, cut into pieces. (do not get frozen)
1/2 cup almond milk *** can use regular milk if desired.
1/8 cup whole grain or panko bread crumbs.
1/4 cup parmesan.
1/2 cup shredded white cheddar cheese.
1 clove garlic
Garlic Powder
Salt & pepper
Olive oil
Preheat the oven to 375.
Season the chicken breasts with salt, garlic powder and pepper. Place in center of a greased cake pan (lined with tin foil for better clean up) and surround the chicken with the chopped up broccoli. Cover with tin foil and bake for 20 minutes.
In a small pot (with lid), add 1/4 cup of water and steam the cauliflower florets for about 10 minutes or until soft. Drain excess water if any and put cauliflower to the side or transfer straight to the blender. (I use my small smoothie blender.)
Return to the small pot over medium heat, drizzle a little olive oil and add in the garlic clove. Sauté for about 4 minutes. Add in the almond milk, a little pepper and the white cheddar cheese and stir until the cheese is melted completely. Add to the cauliflower in the blender and blend until completely smooth. (Sauce should be on the thicker side but if too thick just add a splash of milk and blend again.)
When the chicken & broccoli timer is done, take it out and crank the oven to 475. Pour the cauliflower cheese sauce over the chicken and sprinkle the Parmesan cheese and breadcrumbs over the chicken covered in the sauce. Bake for another 5-7 minutes or until the breadcrumbs are a light golden brown. Plate and eat!
Simple weeknight meal, bringing childhood comfort to mind.
xx
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