Kate has been frantically looking for a job ever since ‘Kate Plus 8’ was given the boot and by the looks of her recent blog post, it’s clear where her mind is headed!
Move over Rachael Ray because Kate Gosselin is coming your way! The mom-of-eight took to her blog to post two original recipes: Kate’s Cheesy Bacon Surprise, and Kate’s Last Minute Cheesy Chicken and Rice Casserole. We know that Kate rarely does anything without an ulterior motive — are you thinking what we are?Since 2009 Kate has been trying to get her cook book Love Is In The Mix published but it was shelved during her bitter divorce with Jon Gosselin. Kate has always dreamed of being a talk show host but Kate on her own is definitely not a sell for networks.
Do you think Kate would try to center a show around food, arts and crafts — a cross between Martha Stewart and Rachael?
Check out Kate’s recipes and tell us if you’d eat her creations!
Kate’s Cheesy Bacon Surprise
4 tbsp flour
1 tbsp garlic
4 tbsp butter
1 cup milk
16 oz grated Parmesan cheese
1 box of “twirly pasta” (can use bow ties or med shells as well), cooked til al dente
8- 12 oz of gouda and or cheddar cheese (I used leftover cheese from a party platter that I had frozen)
1 pack of bacon, baked and crumbled
1 bag of frozen peas, steamed
Pinch of salt
Pepper to taste
*Use first 5 ingredients to make a white cheese sauce: melt butter in a pan, add and sauté garlic. Mix flour then milk until smooth consistentcy over low heat then add Parmesan cheese. Set aside.
Combine cheese sauce with pasta, peas, and bacon and mix.
Over low heat add and or other cheeses to the mixture (gouda is amazing! It will add little melted bites of cheese throughout!)
Salt and pepper to taste!
Note: on “leftover night’” this is even better than the first time!
Gosselin Rating: This received a perfect “10? in my house which is rare!
Kate’s Last Minute Cheesy Chicken and Rice Casserole
2 cups baked chicken
2 cups cooked whole grain brown rice
1 1/2 cups mild shredded cheddar cheese
1 bag frozen broccoli, cauliflower, carrot- steamed and finely chopped in food processor or by hand (can also use a bag of frozen mixed veges)
2 cans of cream of chicken
8 oz low fat sour cream
2 cups finely crushed croutons
*In a bowl, combine the cream of chicken soup, 3/4 cup cheddar cheese, and sour cream. Add
the baked chicken, rice, finely chopped cooked veges, and pour into a 9 X 13 pan.
Top with remaining cheddar cheese and croutons.
Bake for about 45 min on 350 degrees or until bubbly!
Time Saver: I made two casseroles and froze one without the croutons on top!
Gosselin Review: This scored an average of a “9? which is wonderful!
— Chloe Melas
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