Tuesday, September 6, 2011

Honey Mustard Chicken and Cheesy Cauliflower Gratin

From: Rochelle

I mentioned on my personal blog that this meal would probably put my foods teachers off because it does not meet the "color appeal" aspect of making meals look "pretty". BUT, it was what sounded good, and it was delish, SO . . I had to share. : ) This made a perfect Sunday dinner.

Honey-Mustard Crock-pot Chicken

3-5 Chicken breasts
1 C Honey Dijon Mustard Dressing (I made my own but you can buy it : )
1 Can Cream of Chicken Soup
1/2 C Water

Mix together the Honey Dijon Mustard Dressing, Cream of chicken soup, and water in a small bowl. Place the chicken breasts in the crock-pot and pour the mixture over the chicken. Cook on high for 6 hours.

*We served ours with cooked barley. I just threw it in my rice cooker and it turned out great. 2 parts water to 1 part barley. I also added some chicken broth to the water so it added a nice flavor.

Cheesy Cauliflower Gratin
Adapted from a william-sanoma cooking class

1 head of cauliflower (about 3 lbs.) chopped into small pieces and cored
Olive Oil
Kosher Salt and Pepper
2 Tbs. Smart Balance (Butter)
2 Tbs. Flour
1 C Warm Milk (I used soy milk mixed with 1 t cornstarch)
1 C Shredded sharp cheddar cheese
1/8 tsp Cayenne Pepper
1/8 tsp grated nutmeg
Breadcrumbs (Optional)

Preheat the oven to 425 degrees F.

Lay out the cauliflower pieces on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Roast the cauliflower for about 10-15 min, stirring every 5 minutes until it is crisp-tender and starting to brown on the edges.

While the cauliflower is cooking, start on the sauce. In a saucepan, over low het, melt the butter. Whisk in the flour and stir constantly until it makes a paste. Cook for about 2 minutes. Slowly add the milk while whisking to help it absorb. If you pour in the milk too fast your sauce will be clumpy. Simmer until the mixture thickens, about 2 mins. Add the cayenne pepper and nutmeg and season with salt. Then add the cheese and stir until it is a smooth sauce.

Take the cauliflower from the oven and put it in a greased 2-quart casserole dish. Pour the cheese sauce over the cauliflower and coat. Sprinkle an even coat of breadcrumbs on top (optional). Bake until it is bubbly and the top is browned, about 20 min. Let cool about 5 min before serving.

Serves about 6.

*This recipe was Austin's favorite! He wanted more of this than of the chicken!

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