Baked Cauliflower Casserole

Baked Cauliflower Casserole

1 large head of cauliflower
olive oil to coat casserole dish

5 eggs beaten
5 tablespoons yogurt or sour cream or mayonnaise
3/4 cup grated cheese
1 teaspoon garlic powder
1 teaspoon herbs de Provence
1 teaspoon sweet paprika
salt and pepper to taste

Cut cauliflower into bite sized florets, starting from underside and discarding leaves and center core. Par boil cauliflower for 7 minutes. Drain then place boiled cauliflower into 8 x 8 inch or similar size baking dish brushed with olive oil. Beat eggs till smooth, then add 5 tablespoons of yogurt, sour cream, or mayonnaise to egg mixture and pour over cauliflower in baking dish. Sprinkle herbs and cheese over the top. Bake at 350 F for half an hour. Let sit for 5 minutes cut into squares and serve as a main or side dish.

Snowy

Snowy

we received about 6 inches of snow;
it's very picturesque but cold.

Thick Cut Pork Chop with Grape Chutney

Thick Cut Pork Chop with Grape Chutney

Found a way to use the grape chutney I made the other day. Heat it up and drizzle it over a thick cut pork chop right before serving. A simple condiment elevates the pork chop to a new level. We have lots of snow on the ground but we're eating like kings and queens. The bird feeders are full and got some seed and nut mix for them also. Nine degrees this morning.

Greek Yogurt Chocolate Pudding

Greek Yogurt Chocolate Pudding

1/4 cup cacao powder
1/4 cup sugar
1/4 cup corn starch
1/2 teaspoon fine sea salt
1 cup whole milk
1 tablespoons unsalted butter
1 cup Greek yogurt

In a medium sauce pan whisk cacao powder, sugar, corn starch, and salt. Add milk and whisk till well blended. Cook mixture, stirring constantly, till mixture thickens. Stir in vanilla and butter till blended. Add Greek yogurt and mix till just blended. Fill ramekins and refrigerate at least four hours or overnight. Think I'd double the recipe next time. Tangy and delicious and not too sweet.