Cheesy Bacon "Potato" Bake

Cheesy Bacon "Potato" Bake
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Preheat oven to 350 F.  In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat.  This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth.  Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste.  Add the mashed cauliflower to an oven safe pan. And top with paprika.  Bake in the oven for 20 minutes until it is hot and bubbly. Serve.

PARMESAN SQUASH

PARMESAN SQUASH
3 tablespoons butter
2 pounds zucchini and yellow squash, 6 medium
1 medium onion, 4 ounces
Salt and pepper, to taste
1 ounce parmesan cheese, 1/4 cup
Cut the squash in half lengthwise, then into half moons. Slice the onion in slivers. Sauté the squash and onion in butter in a large skillet over high heat, stirring frequently, until most of the liquid evaporates and the squash starts to brown slightly. Turn down the heat to about medium-high and continue cooking until tender, stirring often. Season to taste then sprinkle the cheese over the squash. Cover the pan for a couple minutes to melt the cheese.

ROSY RADISH HOME FRIES

ROSY RADISH HOME FRIES 
16 ounces radishes, washed, dried and trimmed
1 small onion, diced, 2 1/2 ounces
2 tablespoons butter
1 tablespoon cooking oil
Salt and pepper, to taste
Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter and oil in a medium skillet; add the radishes and onions. Cover the pan and turn heat to low. Let cook for 5-10 minutes. Uncover, turn heat to medium and cook until nicely browned, stirring occasionally. Season with salt and pepper.

Baked Fish

BAKED SALMON
1 pound salmon or other fish fillet, thawed if frozen
2-4 tablespoons butter, softened
Garlic powder
Salt
Pepper
Place the fish in a greased baking dish. I line mine with heavy foil for easy clean up. Sprinkle with garlic powder, salt and pepper. Dot with soft butter and spread over the surface of fish. Bake at 425º for 6-12 minutes, or until the thickest part of the salmon is just done. Baking time will depend on the thickness of the fish so start with the minimum time and check frequently to prevent over-cooking. If desired, put the fish under the broiler for a few minutes to brown the top.

BAKED TILAPIA 
1 pound tilapia fillets, thawed if frozen
Garlic powder
Spicy Seasoning Salt
Salt and pepper, to taste
3-4 tablespoons butter, melted
Line a rimmed baking sheet with heavy duty foil to save on clean-up and spray with cooking spray. Arrange the fish in a single layer on the baking sheet. Season the fish on both sides with the seasonings listed. Pour the melted butter over the fillets. Bake at 425º about 8-10 minutes, just until opaque. Do not overcook. Serve with the browned buttery pan juices.

JAMBALAYA SOUP

JAMBALAYA SOUP 
2-4 chicken breasts, cubed and coated with 1/2 teaspoon Cajun seasoning
2 tablespoons butter
1 small onion, diced, 2 1/2 ounces
1 stalk celery, chopped
1 green pepper, chopped, about 4 ounces
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoons Worcestershire sauce
1 teaspoons onion powder
1 pound ham, cubed
1/2 pound smoked sausage, in bite-size pieces
15 ounce can diced tomatoes
2 14-ounce cans beef broth
3 cups water
1 chicken bouillon cube
Heat the butter in a large soup kettle; brown the chicken in the butter. Remove and set aside. Sauté the onion, celery, green pepper and garlic in the kettle until tender, adding a little oil if necessary. Add the ham and sausage; sauté a few minutes. Add all remaining ingredients except the chicken; bring to a boil. Cover and simmer 20 minutes. Add the chicken and heat through.

CREAMY SOUTHWESTERN TACO SOUP

CREAMY SOUTHWESTERN TACO SOUP
1 pound ground beef
2 3/4 ounces onion, chopped, 1/2 cup
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 14.5-ounce cans beef broth
1/2 cup heavy cream
2 teaspoons salt, or to taste
In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

GREEN BEAN AND HAMBURGER CASSEROLE

GREEN BEAN AND HAMBURGER CASSEROLE
1 pound ground beef
2 14-ounce cans French cut green beans, well-drained
4 ounce can mushrooms, drained
1 small onion, diced, 2 1/2 ounces
2 stalks celery, diced
1/4 cup mayonnaise
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
Brown the hamburger, onion, celery and mushrooms; drain the fat. Mix all ingredients in a 2 to 2 1/2 quart greased casserole. Bake, uncovered, at 350º for 40 minutes until hot and bubbly.