Tuesday, April 24, 2018
Sunday, April 15, 2018
Saturday, April 14, 2018
Friday, April 13, 2018
Sausage, Chicken, Cauliflower Casserole
Sausage, Chicken, Cauliflower Casserole
Ingredients
· 3-4 cups chicken, cooked and diced
· 1 lb pork sausage
· 1 Tbsp onion, chopped
· 1/2 lb mushroom , sliced
· 8 ounces cream cheese, softened
· 16 ounces frozen cauliflower, cooked well and drained
· 8 ounces cheddar cheese, shredded
· sea salt
· 1/2 tsp pepper
· paprika (optional)
Instructions
1. Brown the sausage with the onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended.
2. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9"x13" baking dish. If desired, dust the top with paprika.
3. Bake, covered with foil, at 350° for about 30 minutes.
4. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.
Servings: 6
Thursday, April 12, 2018
JJC - Recipe for Spinach Salad with Warm Brown Butter Dressing
My recipe came from this site: https://www.thekitchn.com/recipe-spinach-salad-with-warm-brown-butter-dressing-210869
Serves 4
- 1/2 pound baby spinach (about 5 cups)
- 1/4 cup shaved Pecorino Romano
- 1/4 cup roasted pecans
- 1/8 cup pickled red onions (recipe: https://www.thekitchn.com/how-to-make-quickpickled-red-onions-cooking-lessons-from-the-kitchn-193247)
- 1/2 cup mandarin oranges
- 4 tablespoons (2 ounces) unsalted butter
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar (I used a mix of balsamic and rice vinegar - mostly balsamic)
In a large bowl, toss the spinach with the cheese, pecans, and pickled onion.
Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 10 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.
Drizzle the warm dressing over the salad, toss to combine, and serve immediately.
Notes from the recipe author:
- To gauge when the butter is properly browned, I go more by aroma than color. Once my kitchen fills with that deliciously nutty scent, I know it's ready.
- I'm partial to balsamic, but other vinegars, like red wine and sherry, work in the recipe too.
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