Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
ntil smooth.
For the chicken parm:
Preheat the oven to
o taste.
Prepare the chicken:
Preheat oven to 400
nd reserve.
Season the chicken chunks with salt and pepper
large saucepan, combine the chicken, halved onion, garlic, bay leaf
In a medium bowl, combine the chicken, 1 cup onion, jalapenos, chili powder, grill seasoning and garlic. Form four patties.
Heat the EVOO, 1 turn of the pan, in a skillet over medium heat.
Add the patties and cook for 4 minutes on each side. When they're almost done, top each patty with a mound of cheese and cook until melted.
Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.
prinkle smashed garlic.
layer chicken breasts.
top with tomatoes
o combine. Add the ground chicken and mix to combine.
ff heat.
Meanwhile, season chicken with thyme, salt and pepper
In a soup pot, heat oil over med high heat.
Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
Add the pasta and cook until al dente, about 15 minutes.
Serve stoup in bowls and dollop with ricotta.
Pass the parm at the table.
f minutes.
Stir in chicken stock and milk. Bring to
his is someone else's recipe and not mine and that
andle.
Season the uncooked chicken pieces with the salt and
il, add cut-up chicken. Season the chicken with salt and pepper
o do it. Coat the chicken evenly with the mixture and
t a time, coat the chicken with the flour, then egg
killet over med-high. Cut chicken into large chunks and season
boil.
Add diced chicken tenderloins, return soup to a
Place 1 chicken breast in a small saute
Heat oven to 450 degrees.
In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
Set aside.
Butterfly the chicken breasts.
Divide the cheese mixture on the chicken.
Fold as with a book.
Place on a non stick baking sheet.
Bake for 15 minutes.
Remove from oven and place 3 slices of the tomatoes on each breast.
Sprinkle with remaining Parmesan.
Return to oven and bake another 15 minutes.