Easy Weeknight Dinner

Hello! Hope you are staying home and doing well during this world health crisis we are all facing. I made a quick dinner casserole for my crew last night and I took the time to photograph each step so I could share it with you in some fashion. So I'm going to try that here.


Cooking may be new to many of you and you may be finding yourself stretching your skills and knowledge in the kitchen more than usual...I can say the same for technology. I'm figuring out how to videoconference (starting to get the hang of it), to Facebook Live (a work in progress) and now.....to blog. So please forgive as I learn as I go!


Anyway, here's the casserole. Have fun tossing it together!


Weeknight Chicken Cauliflower Casserole



So first things first, gather your ingredients and equipment. Here's a list:

EQUIPMENT:

- glass casserole dish (I use a 9" x 13" one)

- medium-sized mixing bowl

- spoon for mixing

- cutting board

- knife

- small saucepan (or microwave-proof bowl if you use a microwave for small tasks)

- measuring spoons (1 Tbs)

- measuring cups (1 C, 1/3 C, 1/4 C)

- spoon for dipping out sour cream

- rubber spatula

- cheese grater


INGREDIENTS:

- a head of cauliflower

- a sweet onion (or whatever your favorite type of onion is)

- 3 green onions

- olive oil (2 Tbs)

- kosher salt (or table salt if that's what you use)

- black pepper

- cooked, chopped chicken (2 C)

- sour cream (1/2 C)

- ranch dressing (1/3 C)

- 1/2 a block of cream cheese

- block of cheddar cheese (2 C grated)

- butter (1 Tbs)

- apple cider vinegar (1 Tbs)

- sriracha (2 Tbs)




Imagine there is black pepper and green onions in this picture because I forgot them when I took it. See. That's why "mise en place" is so important. Everything in its place. It gets you organized so you can be efficient in the kitchen instead of running around looking for stuff and doing things at the last minute that should already be done. Efficiency!


With that in mind, first we clean and chop. Onion, and cauliflower, and those green onions I forgot to photograph. Also set your oven to 450 degrees F, let your cream cheese soften on the counter, and grate that cheddar cheese.

One more prep step to go....making your own "buffalo sauce" (unless you have a bottle on hand). Melt the butter and mix it with the cider vinegar and sriracha.