Lately I have been trying really hard to cut back on my carbs and sugars. This is not easy when you are a card carrying carbaholic like myself!
The potato is my favorite vegetable! But thankfully cauliflower is also one of my favorite vegetables and I have been experimenting with using it in the place of pasta and potatoes.
I had bought a package of frozen riced cauliflower with vegetables in it from Green Giant one day last week and cooked it. I have one word to say to you about that. DON'T
It was awful. Absolutely awful and I ended up throwing it away. Maybe I just got a bad package, but, I hate to tell you, it really was nasty.
This recipe I am sharing with you today for Loaded Cauliflower & Chicken Casserole is one that I adapted to feed just two people and is anything but nasty. Its delicious!
I found the original recipe on Rachel Schultz. It fit my needs perfectly and I was very keen to try it. I downsized it and that is the version I am sharing with you today!
It is low carb, gluten and sugar free and is very diabetic and keto friendly!
WHAT YOU NEED TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
Simple and delicious ingredients. That's what!
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
My chicken breast was of a medium size, not too small, nor was it too large. It cooked perfectly in the timings I include in the recipe. You certainly don't want to overcook it as it will be cooking again in the casserole.
I used fresh cauliflower, not frozen. I think frozen cauliflower would be too watery. This time I also used pre-grated cheese's as I was not going to be making a sauce.
I had some cooked streaky bacon in the freezer so I just crumbled two slices. You could also use the real bacon bits that you can buy at the shops. The equivalent of about 2 slices.
With my IBS I shouldn't really be eating onions, but I have found that if I use just the green tops of the spring onions I am okay.
HOW TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
This is a very simple make. If you know me you know I stay away from complicated if I can help it! I'm a bit on the lazy side!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper. Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
Reduce the oven temperature to 350*F/180*C/gas mark 4.Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower. Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower.
Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through. Serve hot.
If you are a fan of chicken casseroles and are not afraid of carbs, here are some other suggestions for something delicious to do with chicken!
CREAMY CHICKEN PARMESAN CASSEROLE - chicken, rice and vegetables in a rich and creamy parmesan sauce.
CURRIED CHICKEN & COCONUT RICE CASSEROLE - If you are fond of curried chicken you are going to fall in love with this fabulous chicken and rice casserole. Delicious and simple!
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CHICKEN & GREEN BEAN CASSEROLE - This is a variant on our favorite green bean casserole. It uses no cream soup, just a lush homemade cream sauce, flavored with chicken stock, milk, thyme and onion, with a crispy crumb topping.
Loaded Cauliflower & Chicken
Yield: 2
Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour
With bacon, chicken, spring onions, cheese and plenty of cauliflower, this is low carb and keto friendly! This is a small batch recipe, but can easily be doubled.
Ingredients
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper.
- Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
- Reduce the oven temperature to 350*F/180*C/gas mark 4.
- Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
- Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower.
- Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower. Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
- Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
- Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through.
- Serve hot.
Thanks so much for visiting. Do come again!
Prepare yourself to fall in love with this Buttermilk French Toast recipe. It is most unlike any other French Toast recipes.
Crisp on the outside and rich on the inside with a soufflé-like buttermilk custard that is oh so delicious!
Thick slices of bread are soaked in a lemon and vanilla buttermilk custard and then left to sit on a wire rack over a baking sheet so that the custard has time to settle before frying in butter.
Once fried to a crisp golden brown, the toast is baked for a few minutes longer in a moderate oven.
Fluffy on the inside, crisp and caramelized on the outside, this is a breakfast/brunch option that never fails to please. Furthermore you can make it up to the point of baking well ahead of time, simply popping it into the oven to reheat.
It also freezes very well in single slices ready to pop into your toaster and quickly reheat when and as need be!
.JPG "Buttermilk French Toast")
The use of buttermilk gives the custard a rich tangy flavor. I also rub lemon zest into the sugar for another layer of flavor.
Lemon and vanilla are two flavors that work very well together. Altogether this is one very delicious version of French toast that your family is sure to enjoy!
.JPG "Buttermilk French Toast")
WHAT YOU NEED TO MAKE BUTTERMILK FRENCH TOAST
For the French toast:
- 1 cup (240ml) dairy buttermilk
- 1 tsp pure vanilla extract
- 4 large free range eggs
- 1/4 cup (50g) granulated sugar
- the finely grated zest of 1/2 lemon
- 1/4 tsp salt
- 8 slices of bread ( 1/2 to 3/4 inch thickness)
- butter for cooking
To serve:
- icing sugar to dust
- mixed fresh berries
- maple syrup
.JPG "Buttermilk French Toast")
I like to use a thick white or brioche type of bread to make this French Toast. This weekend I used D'Italiano white, which works beautifully. My favorite however is brioche.
Rubbing lemon zest into sugar infuses it with the most beautiful lemon flavor from the lemon oils. This is a trick I learned from Dorie Greenspan a number of years back, and it works wonderfully when it comes to getting the most flavor from your lemon zest that you can!
.JPG "Buttermilk French Toast")
No buttermilk? No problem! You can easily make your own. There are two sure fire ways of doing this. First you can add lemon juice or white vinegar to a measuring cup and add whole milk to the volume needed. (1 TBS per cup) Leave to clabber for 5 to 10 minutes.
My favorite substitution however is to use equal parts of thick plain yogurt and whole milk. Just whisk together until smooth and amalgamated.
.JPG "Buttermilk French Toast")
I only use free range organic eggs in all of my cooking. I refuse to support the caged hen egg industry. They do cost a bit more, but are worth it conscience-wise in my opinion.
I worked in a hen house many years ago grading eggs. This was a real eye opener. At that time free range eggs were not readily available. We have come a long way since then I am happy to say!!
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HOW TO MAKE BUTTERMILK FRENCH TOAST
The method of making this French toast differs from most. The soaked bread slices are left to sit on a wire rack for a few minutes before toasting in the butter and then they are finished off in the oven.
This results in a crisp caramelized surface and a rich creamy custard interior. Never soggy, always delicious!
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Preheat the oven to 375*F/190*C/ gas mark 5. Line one baking tray with baking parchment. Place the cooling rack on the other baking tray.
Measure the sugar into a large shallow bowl along with the lemon zest. Rub together until very fragrant. Beat in the eggs, buttermilk, salt, and vanilla.
Soak each slice of bread in this mixture for about 30 seconds on each side. Transfer to the baking sheet with the cooling rack. Let stand for 2 minutes.
.JPG "Buttermilk French Toast")
Melt some butter in the skillet over medium heat until it begins to foam.
Cook the custard soaked bread in the skillet, a few slices at a time. Cook for two to three minutes per side until golden brown, adding more butter as needed to prevent sticking. Transfer when done to the baking paper lined baking tray.
When all the French toast has been browned and placed onto the baking tray, bake in the preheated oven for 4 to 5 minutes.
.JPG "Buttermilk French Toast")
I really hope that you will be inspired to want to try this different version of French Toast and that if you do make it that you really enjoy it! Its a real favorite around here!
I love to serve it with fresh berries and maple syrup. Bacon on the side for a special breakfast always tastes nice, or sausage, or both for that matter.
I have also been known to enjoy it with sliced tinned peaches. Delicious!!
.JPG "Buttermilk French Toast")
Some other really great Breakfast and Brunch ideas that you might enjoy are as follows:
GLAZED CHERRY COFFEE CAKE - a fabulous breakfast cake that goes together quickly and tastes delicious!
DUTCH BABY WITH BLUEBERRIES & LIME - A puffy Dutch pancake, filled with fresh berries, brown sugar and lime. Delicious!
HIGHLAND WAFFLES - pancake mix, oats, dried currants or raising make for some very delicious waffled. I enjoy these with fruit and syrup on the side.
Buttermilk French Toast
Yield: 8 slices
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This delicious version of French Toast makes the perfect brunch. Serve with an assortment of fresh berries and maple syrup. This unique method results in a French toast with a crisp exterior and rich custard center. Delicious!
Ingredients
You will need:
- 1 large non-stick skillet
- 2 baking sheets
- 1 wire cooling rack
For the French toast:
- 1 cup (240ml) dairy buttermilk
- 1 tsp pure vanilla extract
- 4 large free range eggs
- 1/4 cup (50g) granulated sugar
- the finely grated zest of 1/2 lemon
- 1/4 tsp salt
- 8 slices of bread ( 1/2 to 3/4 inch thickness)
- butter for cooking
To serve:
- icing sugar to dust
- mixed fresh berries
- maple syrup
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line one baking tray with baking parchment. Place the cooling rack on the other baking tray.
- Measure the sugar into a large shallow bowl along with the lemon zest. Rub together until very fragrant. Beat in the eggs, buttermilk, salt, and vanilla.
- Soak each slice of bread in this mixture for about 30 seconds on each side. Transfer to the baking sheet with the cooling rack. Let stand for 2 minutes.
- Melt some butter in the skillet over medium heat until it begins to foam.
- Cook the custard soaked bread in the skillet, a few slices at a time. Cook for two to three minutes per side until golden brown, adding more butter as needed to prevent sticking. Transfer when done to the baking paper lined baking tray.
- When all the French toast has been browned and placed onto the baking tray, bake in the preheated oven for 4 to 5 minutes.
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.JPG "Slutty Brownies from Scratch")
Slutty Brownies. I really hate the name of these brownies, but it is what it is. I am not the person who named them. That honor goes to another food blogger who adapted this idea from a blog called Kevin and Amanda.
I saw them on Instagram recently, posted by Diane Morrisey. Of course I had heard of these before, but she made them look really delicious. As she does everything.
.JPG "Slutty Brownies from Scratch")
I did not want a huge 9 by 13 inch pan of them however. Nor did I want to fiddle about with halving already prepared cookie dough and brownie mix, and so I did what I usually do . . .
I adapted the recipe to make them completely from scratch, using homemade cookie dough and brownie batter, and sized to make a much smaller batch, more suitable to a smaller family.
Meet Slutty Brownies . . . from scratch . . . the small batch. And I have to say that I believe they probably taste a bazillion times better than anything which comes from a box.
And to be honest, they were also not that difficult to make. I had them put together and baking in the oven in about 15 minutes.
.JPG "Slutty Brownies from Scratch")
What you have here is a totally from scratch, decadent brownie, with three distinct layers.
Homemade chocolate chip cookie base, and decadent fudge walnut brownie topping with yes, store bought Oreo cookies sandwiched in the middle. I am pretty proficient, but an Oreo is an Oreo.
Sized perfectly to make 12 decadent, normal sized brownies. Not gargantuan sized. Just normal.
Because lets face it . . . when something is this decadent, a little bit goes a long way.
This recipe bakes in a 7 by 11 inch pan.
.JPG "Slutty Brownies from Scratch")
WHAT YOU NEED TO MAKE SLUTTY BROWNIES FROM SCRATCH
Other than the cookies, you probably have it all in your cupboards right now.
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
.JPG "Slutty Brownies from Scratch")
For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
.JPG "Slutty Brownies from Scratch")
You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
And that's it. You can of course use regular Oreos and leave out the walnuts if you are not fond of walnuts. I have seen these with chocolate chunks as well. These (in my opinion) were perfect just as they are.
HOW TO MAKE SLUTTY BROWNIES FROM SCRATCH
There is absolutely nothing complicated about making these. Easy. Peasy. Its just a matter of layering and baking. The most difficult part is waiting for them to cool and set up prior to eating them!
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
.JPG "Slutty Brownies from Scratch")
To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
Leave to cool in the pan for about 2 hours, or overnight. When ready to serve, lift out of the pan and cut into 12 equal sized squares.
.JPG "Slutty Brownies from Scratch")
So I do hope that you will forgive me for this horrible name, and that it won't put you off from baking these very delicious decadent bars! Trust me, they are fabulous!
Some other decadent squares you might also enjoy!
GINGER CREAM BARS -This is an old time favorite, down-sized from its original to make 12 perfect bars. Spicy, moist, gingery delicious and topped with a lush cream cheese frosting. Perfect with a hot cuppa.
MAGIC COOKIE BARS (SMALL BATCH) - Layers of graham cracker crumbs, condensed milk, chocolate chips, toasted nuts, and coconut in one small batch recipe to make only 8 bars. Oh so yummy.
HOMEMADE FIG BARS (SMALL BATCH) - Like a homemade fig newton cookie with a buttery shortbread base, sweet fig filling and crumble topping.
Slutty Brownies from Scratch (small batch)
Yield: 12
Prep time: 20 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 55 M
You could of course use prepared mixes and dough for these decadent brownies, but I think homemade is best! These are amazing.
Ingredients
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
- First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
- Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
- Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
- To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
- Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
- Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
- Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
- Leave to cool in the pan for about 2 hours, or overnight.
- When ready to serve, lift out of the pan and cut into 12 equal sized squares.
Thank you so much for visiting. Do come again!
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