Buffalo Chicken Casserole

 INGREDIENTS:

-1 head cauliflower, cut into florets

-2 tbsp. extra-virgin olive oil
-kosher salt
-Freshly ground black pepper
-12 oz. softened cream cheese
-1/3 c. buffalo sauce
-1/4 c. ranch dressing, plus more for drizzling
-1/3 c. sliced green onions, plus more for garnish
-1 tbsp. garlic powder
-2 c. shredded rotisserie chicken
-1/2 c. shredded Cheddar
-1/2 c. shredded gouda

DIRECTIONS:

Preheat oven to 450 degrees F. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.

Bake until tender, 20 minutes. Reduce oven temperature to 350 degrees F.

Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Set aside.

Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top.

Top with cheddar and gouda and bake until cheese is completely melted and bubbly, 20 minutes.

Let cool 10 minutes, then drizzle with ranch and garnish with green onions or chives and serve.

Sweet Potato Irish Nachos

Ingredients:

For the Potatoes:

-cooking spray
-4 medium (about 7 oz each) sweet potatoes, skin on
-1 tbsp olive oil
-1 1/2 tsp paprika
-pinch cayenne pepper
-1 tsp garlic powder
-Coarse salt and fresh-cracked pepper

For topping:

-1/2 bell pepper, sliced thin
-1/3 cup sharp shredded cheddar cheese (I used Cabot)
-1/2 cup Pepper Jack light cheese
-1 medium scallion, chopped
-pickled jalapeño slices
-4 tbsp tomato, diced small
-1 tbsp chopped cilantro
-sliced black olives, optional
-salsa, for dipping

Directions:

Heat the oven to 425°F. Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

NOODLE-LESS BUTTERNUT-SAUSAGE LASAGNA

INGREDIENTS:

• 14 oz Italian chicken sausage, casing removed (Al Fresco)
  
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes (tuttorosso)
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 1 large butternut, peeled (3 lbs)
• 1 cup part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 2 tbsp chopped parsley
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

DIRECTIONS:

In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A. To do this, you have to slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin (be careful) or a sharp knife.

Preheat oven to 375°F.

In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix.
In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.

Bake covered 30 minutes.

Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.

Let stand about 5 – 10 minutes before serving.