Mac & Cheese
1 head of cauliflower (ours was a small to medium sized cauliflower) turned into small bite size pieces
3 oz cream cheese
1 cup shredded mild cheddar cheese
1/2 cup heavy whipping cream
Salt and Pepper to taste
Dried parsley to top
Turn your head of cauliflower into florets and place them in a microwave safe bowl. Add a plate over the top of the bowl to act as a lid and microwave for 8 minutes.
Let stand in microwave while you prepare your cheese sauce
In a sauce pan over medium heat add all other ingredients except for pepper and parsley.
Stir as your cheese begins to melt and continue to stir until cheese mix is fully combined. It’s usually the cream cheese that is last to melt.
Remove cauliflower from microwave, drain of water has accumulated in the bottom of the bowl.
add cheese sauce to your cauliflower, stir until well coated and serve. Your cheese sauce will thicken as it cools.
If you’d like a thicker cheese sauce you can add more cream cheese and or Parmesan cheese but we find it perfect just the way it is!
4 boneless skinless chicken breasts
Franks hot sauce
Bleu cheese crumbles
Preheat oven to 425 degrees
Cut your chicken breasts into 1″ cubes (or close to it)
Grease a wire rack (we brush ours with olive oil) and place over a baking sheet to catch the dripping from the chicken while it cooks
Place your chicken cubes on the greased wire rack and cook for 8 minutes. Flip your chicken and cook on the other side for 8 minutes.
While your chicken in cooking mix together franks hot sauce and ghee on the stove in a saucepan. We use about a cup and a half of franks and about 3 TBSP of ghee but never measure it. It’s hard to mess this up.
Once your chicken is cooked throw them all in the saucepan and remove from heat. Toss them in the buffalo sauce until completely coated.
Put about 1 cup of cauliflower Mac and cheese in a bowl, top with 5-6 boneless buffalo bites, bleu cheese crumbles, swirl around some ranch dressing and extra franks sauce then top everything with diced