Ingredient: Hidden Valley Ranch seasoning mix

Cauliflower, Chicken & Bacon Gratin

Gratin is sort of like a crustless quiche, but a little more substantial. What’s not to like about anything cooked with chicken, bacon, custard and cheese? The cauliflower is meltingly tender. The bacon is smoky. The chicken is seasoned just right. The custard that holds it all together is creamy, and I love cheese.

Cauliflower is a versatile vegetable. It’s inexpensive and good for you, and you can turn it into rice or pizza crusts. It even gives a pretty good impression of a ‘steak’. You can add cauliflower to virtually any casserole, and it will blend right in with the meat and cheese. This gratin is loaded with cauliflower, but with all the bacon, chicken and cheese in there you’ll barely notice.

There are few things as convenient or as comforting as a ‘casserole.’ While the easy-to-assemble dish might appear to be a more modern invention, casseroles have existed in one form or another across different food cultures throughout history.

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 Cauliflower, Chicken & Bacon Gratin
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Rating: 5
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Cuisine American
Servings
SERVINGS
Ingredients
Cuisine American
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 F.
  2. Arrange chicken in a 9 x 13-inch, foil lined baking dish. Drizzle chicken with olive oil & season with salt & pepper. Roast for 45 minutes. Remove from oven & shred.
  3. Reduce oven to 350 F.
  4. Bring a pot of water to a boil. Add cauliflower & cook for 6 minutes. Strain cauliflower well.
  5. In the 9 x 13-inch baking pan, gently stir together cauliflower, chicken, 1 cup shredded cheese, bacon pieces, green onions, ranch seasoning mix & garlic powder. Top with halved cherry tomatoes & remaining cheese.
  6. Bake for 25 minutes. I put a pan with a small amount of water in it under the baking pan to prevent the gratin from drying out during the baking time.

Chicken Wing Drummettes

Chicken wings — versatile, affordable and one of North America’s most  undisputed favorite ‘finger foods’. Even if they are classed as an appetizer, there is no problem fitting them in as the main course of a meal. The thing I like about them is how many different flavors you can give them. Gone are the days when everything had to be deep fried to taste good. Whether you prefer to barbecue them outdoors or bake in the oven, ‘wings’ taste great!

It seems like the grocery store meat counters have endless amounts of chicken wings in stock at this time. Of course, like most things nowadays, you have your choice — full wings, wing drumettes, wing tips and split wings. Good grief, we are so spoiled for choice! Then we go to cook them and there is more choice.

When I needed to make some of these tasty little morsels for company ‘finger food’ gatherings three of my favorites were ‘Parmesan’, ‘Rosemary’ and ‘Savory’ wings. I hope you enjoy them as well.


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Chicken Wing Drummettes

Make everyone happy -- make some of all three kinds!

Votes: 1
Rating: 5
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Rate this recipe!

Servings
per recipe


Ingredients
Parmesan Wings

Rosemary wings

Savory Wings

Servings
per recipe


Ingredients
Parmesan Wings

Rosemary wings

Savory Wings

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Parmesan wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine parmesan cheese, parsley & spices in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for 45-55 minutes or until cooked.

Rosemary wings
  1. Preheat oven to 375 F. Line a 11 x 17 x 1-inch pan with foil; spray foil with baking spray. In a resealable plastic bag, combine oil & spices. Add chicken; toss to coat evenly. Place drumettes on prepared pan. Bake for about 45 minutes or until cooked.

Savory wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine bread crumbs & seasoning mix in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for about 45 minutes or until cooked.


Recipe Notes
  • Whenever I have made wings, I prepared them to baking point early on in the day and popped them in the oven just prior to serving time.