Friday, October 11, 2013

Cauliflower Mac and Cheese




2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons half and half
2 bunches green onions, sliced (1 1/2 cups)
6 sliced turkey bacon, cooked and crumbled
1 clove garlic, grated or 1 tsp of minced garlic
Salt & pepper to taste


Preheat oven to 350 degrees.
Steam cauliflower florets until tender.

  1. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.  
  2. Stir in sliced green onions, chopped bacon, and garlic.
  3. Set aside.
  4. Drain any liquid from steamed cauliflower and add to cheese mixture.
  5. Stir cauliflower and cheese mixture together.
  6. Taste for seasoning, and add as necessary.
  7. If you want a finer texture, give a few mashes with the potato masher.
  8. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake 
until cheese is brown and bubbly.

*low-carb, gluten-free
*This is not a slow-cooker recipe

Wednesday, February 13, 2013

New Orleans Red Beans and Rice





·      1 pound dried red beans
·      7 cups water
·      1 green bell pepper, chopped
·      1 medium onion, chopped
·      3 celery stalks, chopped
·      3 garlic cloves, chopped
·      1/2 pound smoked beef sausage, sliced
·      3 tablespoons Creole seasoning

* Hot cooked rice

1.   Place first 8 ingredients in a 4-quart slow cooker.

2.   Cook, covered, at HIGH 7 hours or until beans are tender.

Serve with hot cooked rice.

Slightly adapted from Southern Living Myrecipes.com