3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.
1 head raw cauliflower, riced
1/2 cup shredded Mozzarella Cheese
1/2 cup shaved Parmesan Cheese
1 large egg
1/2 tablespoon freshly minced garlic
1/2 tablespoon freshly chopped basil
1/2 tablespoon freshly chopped Italian flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup shredded Mozzarella Cheese
Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9×7″ and 1/4″ thick.
Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into ‘breadsticks’. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!
6 Oz Bottle Hot Sauce (I used Louisiana)
1 Tbsp. Onion Powder
8 Oz Bottle Ranch or Blue Cheese Dressing
16 Oz – Grilled Chicken (I used the Fajita Chicken at Wal-Mart)
½ Cup Cheddar Cheese
2 8oz Blocks Cream Cheese
Preheat oven to 350.
Empty bottle of Hot Sause into a medium sauce pan with the onion powder, add heat till it begins to bubble.
As the sauce heats, chop the chicken, and lightly mince some of it. Add it to the Hot Sauce.
Once the sauce begins to bubble a second time, add the full bottle of ranch.
Once the pot begins to boil again, slowly add the cream cheese, mixing it thoroughly to ensure complete melting, and proper mixing.
Once all of the cream cheese is mixed, add the shredded cheddar cheese, mixing thoroughly.
Transfer mixture from the pot, to a baking bowl, add a layer of your favorite cheese to the top and heat in oven for 15 – 20 minutes.
1/2 cup fresh shredded Parmesan cheese
1 1/2 cups Gruyere cheese , divided
10 oz frozen chopped spinach
14 oz marinated artichoke hearts
8 oz cream cheese , softened
2/3 cup sour cream
1/3 cup mayonnaise
2 cloves garlic
1-2 tablespoons olive oil
1 baguette for serving
Preheat oven to 375 degrees.
Defrost spinach and squeeze dry. Chop artichokes.
In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
Remove from the oven and gently rub each slice with a clove of garlic.