Kyle’s Kitchen
Imay have posted this before, but it’s so good on a cold day and it’s a full meal. This recipe calls for bacon, but I’ve made it with jalapeno sausage, leftover brisket and ham.
Loaded Cauliflower Casserole
2 lbs cauliflower florets 8 oz shredded sharp cheddar cheese, divided 8 oz shredded Monterey Jack cheese, divided 8 oz block cream cheese, softened 4 tablespoons heavy cream 2 bunches green onions, sliced (1-1/2 cups) 6 slices bacon, cooked and crumbled 1 clove garlic, grated Salt and pepper to taste
Preheat oven to 350. Steam cauliflower florets until tender. Cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon and garlic. Set aside.
Drain liquid from steamed cauliflower and add hot caulifl ower to cheese mixture. Stir cauliflower and cheese mixture together. Taste for seasoning and add as necessary. For a finer texture, give use a potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly. —kwc— This recipe will warm you up and it’s super easy. If you don’t have wine, substitute a half cup chicken or beef stock.
Easy American Goulash 1 tbsp olive oil 1 yellow onion 4 cloves garlic 2 bell peppers 1 lb ground beef 1/2 cup red wine 1 (28 oz) can diced tomatoes 1 (15 oz) can tomato sauce 2 tbsp soy sauce 2 whole bay leaves 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes 1/2 cup water 2 cups elbow macaroni Salt to taste
Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. Dice bell peppers, and add to the pot and sauté for about two minutes more.
Add ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add red wine and stir to dissolve any browned bits off the pot.
Add diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn to low, and let simmer for 30 minutes with the lid on, stirring occasionally.
After simmering, add the macaroni and stir to combine. Let simmer with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes). Taste the goulash and add salt. Remove bay leaves, then serve. —kwc— Here’s a warm dessert for a cool day. Added bonus: only three ingredients.
Three-Ingredient Skillet Apple Crisp
1-1/3 cups flavored instant oatmeal (from about 4 packets), such as Maple and Brown Sugar or Cinnamon and Spice 1/2 cup (1 stick) cold salted butter, cut into 1 tablespoon- sized pieces, divided 2 pounds apples (4 large or 5 medium), peeled, cored, and cut into 1-inch chunks
Preheat oven to 425.Add instant oatmeal to a medium bowl. Add 6 tablespoons of the butter and press and squeeze it into the oats with your fingertips until moist crumbs form. Transfer to the refrigerator.
Melt remaining 2 tablespoons of butter in a 10-inch skillet (preferably oven-safe, like cast iron) over medium- high heat. Add apples and cook, stirring occasionally, until caramelized in spots and beginning to soften, 5 to 7 minutes. (Reduce heat to medium if the apples are browning too quickly.) Remove from the heat.
Bake until the juices around the edges of the skillet are bubbling, the apples are tender, and the topping is golden-brown and crisp, 18 to 24 minutes. Let cool for 10 minutes before serving.
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