Kittencals Vegetable Platter With Blue Cheese Dip Recipes

KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE

Steps:

• TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.

KITTENCAL'S CHICKEN PARMESAN (LOW-FAT AND DELICIOUS!)

Steps:

• Set oven to 350 degrees F (oven rack set to lowest position).
• Spray a 13 x 9-inch baking pan with non-stick cooking spray.
• Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
• In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
• Place the flour in another shallow bowl or on a plate.
• Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
• Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
• Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
• Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
• Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
• If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
• Top with about 1/4 to 1/3 cup Parmesan cheese.
• Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
• TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.

KITTENCAL'S VEGETABLE PLATTER WITH BLUE CHEESE DIP

Steps:

• For the dip; in a food processor combine all ingredients except Tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture).
• Add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved.
• Add in Tabasco to taste and adjust ingredients to taste if desired.
• Place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.
• TO ASSEMBLE; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl onto the leaves.
• Arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.