Cheesy Chicken Cauliflower Casserole

Let's be honest - this casserole will not win any culinary beauty contests. But it could win a taste contest. And what better way to get the goodness of cauliflower into your diet than mixing it with cheesy chicken and colorful peppers! This makes a great meal served with a green salad.

Start by steaming the cauliflower florets for 7 to 10 minutes or until tender. While the cauliflower is cooking, saute the onion and bell peppers for about 3 minutes.

Add garlic and cook for an additional 2 minutes.

Lightly mash the cauliflower, then mix it into the onion and peppers. Add the chicken,

salt and 1 cup of the cheese.

Mix it all up, then transfer to a casserole dish. Top with the remaining cheese.

Bake for 20 minutes until the casserole is heated through and the cheese is melted.

Delicious!

Cheesy Chicken Cauliflower Casserole

1 head cauliflower, cut into 1-inch pieces
2 cups cooked, shredded chicken
1/2 medium onion, chopped
1 cup chopped red, yellow or orange pepper
1 Tbsp. minced garlic
1 tsp. salt
1 1/2 cups Mexican blend shredded cheese

Steam the cauliflower florets for 7 to 10 minutes or until tender.

While the cauliflower is cooking, saute the onion and bell peppers for about 3 minutes. Add garlic and cook for an additional 2 minutes. Set aside.

Lightly mash the cauliflower, then mix it with the chicken, onion & peppers, salt and cheese. Transfer to a casserole dish.

Bake at 350 for 20 minutes. Serves 6.

Apple Buttermilk Muffins

The leaves are changing here, and although the weather has been beautifully warm, it feels like it's starting to be fall. And that means apple time! Honeycrisp apples were bred right here in Minnesota, and I love eating them and baking with them. They are (as you might imagine) sweet and crisp, and in these muffins they are a star, as usual. A little cinnamon and sugar on top makes these muffins extra special. Hooray, autumn.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, egg, vanilla and oil. Mix the liquids into the dry ingredients

and stir just until combined. Fold in the apples.

Spoon batter into 12 greased or paper lined muffin cups. In a small bowl, combine the sugar and cinnamon. Sprinkle over the muffin batter.

Bake the muffins for 25 minutes or until a toothpick inserted in the center comes out clean. Aren't these lovely?

Remove muffins from the pan and cool on a wire rack. Serve warm or at room temperature.

Get more inspiration at Mouthwatering Mondays, Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds.

Apple Buttermilk Muffins

2 cups peeled and chopped honeycrisp apple
2 cups flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 tsp. vanilla
1/4 cup vegetable oil
1 egg
1 Tbsp. sugar
1 tsp. cinnamon

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, egg, vanilla and oil. Mix the liquids into the dry ingredients and stir just until combined. Fold in the apples.

Spoon batter into 12 greased or paper lined muffin cups. In a small bowl, combine the sugar and cinnamon. Sprinkle over the muffin batter.

Bake the muffins at 400 for 25 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the pan and cool on a wire rack. Serve warm or at room temperature.

Tomato Tortellini Soup

When I got my assignment for Secret Recipe Club, it was still summer. But when it came time to make my recipe, it really felt like fall. And it still does. I'm holding out hope for an Indian summer, but until then, I will have this delicious soup from Amy at The Savvy Kitchen to keep me warm.

There's nothing better than tomato soup, (even though I don't really care for raw tomatoes, I adore tomato soup!) and I love that this soup uses canned tomato soup as its base. I always have it in my cupboard! Add some cheesy tortellini and yummy Parmesan, and boost the tomato impact with sundried tomatoes, and you have a super fast, easy and flavorful supper (or lunch)! This one is a winner all around. Thanks, Amy!

Note: Amy uses fresh tortellini in her recipe. I had dried in the cupboard, so I used that and it worked beautifully. If you use fresh, a 9 oz. package of the refrigerated variety is what you need.


Bring a large pot of water to a rolling boil and add the tortellini. Cook for 8-9 minutes, then drain.

Meanwhile, heat the olive oil in a large stock pot over medium heat and add the onion and garlic;

saute until golden brown. Add in the Italian seasoning,

chicken broth,

sundried tomatoes

tomato soup and milk.

Stir well to combine all the ingredients and bring the soup to a simmer. Add in the (mostly) cooked tortellini,

and simmer for 2 minutes. (If you're adding fresh tortellini here, cook for as long as the package directs.)

Remove the soup from the heat and add in about half of the Parmesan cheese.

Ladle the soup into individual bowls and top with remaining cheese.

Tomato Tortellini Soup

1/4 cup chopped onion
2 tsp. garlic, minced
2 Tbsp. olive oil
2 (10 3/4 oz.) cans condensed tomato soup
1/2 cup sundried tomatoes, chopped
2 cups milk
2 cups chicken broth
1 Tbsp. Italian seasoning
1 cup dried tortellini (stuffed with spinach and ricotta, or your favorite variety)
1/3 cup shredded Parmesan cheese, for garnish

Bring a large pot of water to a rolling boil and add the tortellini. Cook for 8-9 minutes, then drain.

Meanwhile, saute onion and garlic with the olive oil in a large stock pot over medium heat until golden brown.

When the onions are soft, add tomato soup, sundried tomatoes, milk, chicken broth and Italian seasoning. Bring to a simmer.

Once simmering, drop tortellini into the soup and cook for an additional 2 minutes. Stir in half the Parmesan. Ladle soup into bowls and top with remaining parmesan.

An InLinkz Link-up