Cauliflower and Cranberry Risotto (GF)

Cauliflower and Cranberry Risotto (GF)

(6-8 servings)

Ingredients:

6 strips Bacon, chopped
½ cup Pecan Pieces, chopped
2 pkg. (12 oz. ea.) Frozen Cauliflower Rice
½ cup Yellow Onion, finely chopped
1½ cups Vegetable Broth
½ cup Heavy Whipping Cream
½ cup Whole Fresh or Frozen Cranberries
½ cup Parmesan Cheese, grated
½ tsp. Salt
½ tsp. Black Pepper
2 tbsp. Fresh Italian Parsley, chopped

Directions:

Place bacon in a large nonstick skillet.  Cook over medium heat until almost crisp (about 5 minutes) and then add pecans.  Cook an additional 2 minutes or until pecans are toasted.  Using a slotted spoon, transfer to a large bowl.  Add cauliflower rice and onion to the bacon drippings.  Cook about 3 minutes or until just browned, stirring often.  Stir in broth and cream.  Bring to a boil, reduce heat and simmer, uncovered, for 15-20 minutes or until liquid is absorbed.  Add cranberries, cheese, salt, pepper and parsley stirring to combine.  Transfer to a serving bowl and top with the bacon/pecan mixture and serve.

Notes:              Be sure to double check all your ingredients to be sure they are gluten-free.

Ideas for Future Efforts

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Twice-Baked Potato Casserole (GF)

Twice-Baked Potato Casserole (GF)

(6-8 servings)

Ingredients:

3-3½ lb. Baking Potatoes, baked
½ tsp. Salt
½ tsp. Black Pepper
¼ cup Unsalted Butter, room temperature
2 cups Sharp Cheddar Cheese, shredded, divided
1 cup Milk, warm
½ cup Sour Cream
5 Green Onion, chopped, divided
½ lb. Bacon, cooked, crumbled, divided

Directions:

Scoop the flesh from the baked potatoes into a large bowl.  Mash slightly and then add salt, pepper, butter and one cup of cheese.  Using an electric hand mixer, beat until well combined.  Now add milk and beat until fluffy.  Stir in sour cream, half of the chopped green onions and half the crumbled cooked bacon.  Spoon mixture into a 9x9 baking dish that has been sprayed.  Evenly top with remaining cheese and bacon.  Place in a pre-heated 375-degrre oven for 15 minutes or until cheese has melted.  Remove and top with remaining onion and serve.

Notes:              This casserole can be made ahead of time and refrigerated.  If you do that, remove from refrigerator and let sit 30-60 minutes before putting in the oven.  Cooking time may need to be increased a little as you are not using a warm mixture to begin with.

Ideas for Future Efforts

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Gluten-Free Side Dishes

This week we have a couple of side dishes that are gluten-free.  They are also delicious whether you need gluten-free or not.  They are also great winter side dishes.

We start with “Twice-Baked Potato Casserole (GF)” on Wednesday.  It’s a quick and easy dish to make.

Then we follow with “Cauliflower and Cranberry Risotto (GF)” on Thursday.  This dish is even a little healthier for you as it uses cauliflower rice instead of real rice.  You need to give this one a try.

If you are needing to be gluten-free in your food consumption, remember to always check your ingredients to be sure they are gluten-free.

For those of you who don’t, these and many other gluten-free recipes on this blog are very tasty and well worth trying.

Enjoy and “Happy Cooking” until next time.  Please remember to share this site with others too.  Thanks.

Seafood Casserole

Seafood Casserole

(8 servings)

Ingredients:

1 loaf (about 1 lb.) Sour Dough Bread, roughly torn
½ cup (1 stick) Unsalted Butter, melted, divided
1 cup Cheddar Cheese, shredded
3 tsp. Kosher Salt, divided
3 cups Dry White Wine, plus 1 tbsp., divided
1 lb. 16/20 count Shrimp, peeled and deveined
1 lb. Sea Scallops
1 lb. Jumbo Lump Crabmeat
2 cups Half and Half
3 tbsp. All-Purpose Flour
1 tsp. Worcestershire Sauce
1 tsp. Paprika
1 tbsp. Fresh Lemon Juice
2 tbsp. Ketchup
28 oz. Artichoke Hearts, drained and chopped
garnish Fresh Chives, chopped and lemon wedges

Directions:

Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted in a pre-heated 350-degree oven.  Let cool to room temperature.  Add the toasted bread to a food processor and pulse until finely ground.  You should have about 4 cups.  In a large bowl, combine the bread crumbs, 4 tbsp. melted butter, cheese and 1 tsp. salt.  Toss to combine.  Set aside.  In a medium pot, combine 4 cups wine and a generous pinch of salt.  Bring to a boil over medium-high heat.  Add the shrimp and cook until bright pink (about 1 minute).  Using a slotted spoon, transfer shrimp to a colander to drain.  Return wine to a boil and add scallops.  Cook until opaque (about 2 minutes).  Transfer to colander to drain.  Chop shrimp and scallops into bite-size pieces.  Transfer to a large bowl, add crabmeat and 1 tsp. salt.  Toss to combine.  In a medium bowl, whisk together the half and half, 3 tbsp. melted butter, flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining white wine and remaining tsp. of salt.  Brush remaining melted butter in a 9x13 baking dish.  Scatter the artichokes in an even layer over the bottom of the baking dish.  Scoop the seafood mixture over the artichokes.  Pour the sauce over the seafood.  Top with the bread crumb mixture.  Place the casserole in the pre-heated 350-degree oven for 20-25 minutes or until bubbling and golden brown.  Top with chives and serve with lemon wedges.

Notes:              You could cut this recipe in half and use an 8x8 baking dish.  It would serve 4 and take about the same baking time.

Ideas for Future Efforts

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Ritz Chicken Casserole

Ritz Chicken Casserole

(4 servings)

Ingredients:

3 cups Cooked Chicken Breast, shredded
1 can (10.75 oz.) Cream of Chicken Soup
1 cup Sour Cream
½ tsp. Salt
½ tsp. Black Pepper
2 tsp, Italian Seasoning
½ tsp. Paprika
¼ tsp. Red Pepper Flakes
1 sleeve Ritz Crackers, crushed
½ cup (1 stick) Unsalted Butter, melted

Directions:

In a medium bowl, combine chicken, soup and sour cream.  Season with the salt and pepper.  Now stir in Italian seasoning, paprika and red pepper flakes.  Pour mixture into an 8x8 baking dish that has been buttered or sprayed with pan spray.  Top this evenly with the Ritz crackers and then drizzle melted butter evenly over the crackers.  Place the casserole in a pre-heated 350-degree oven for about 30 minutes or until bubbly and crackers are golden brown.  Remove and let sit 5 minutes before serving.

Notes:              For the cooked chicken breast, you can use rotisserie chicken.  I like Costco’s rotisserie pulled chicken breast they sell.

Notes:              You could double this recipe and put in a 9x13 baking dish.  You will need to increase the baking time to around 45 minutes or until bubbly and crackers are golden brown.

Ideas for Future Efforts

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January Casseroles or Minnesota Hot Dish

January has been the coldest month of the year for the good old USA.  Although, February seems to be trying to take over that claim.

It really doesn’t matter.  What counts is it’s cold in the winter and comfort food seems to comfort us during this time.

One type of dish that appeals to everyone is a good old casserole.  Or at least that is what most of the country calls them.  In Minnesota, they are called a “Hot Dish” and they wonder what a casserole is.

There both the same and when you enjoy one, you are comforted.  And as long as you are comforted, the name doesn’t matter.

This week I have two such items for you.  One is relatively inexpensive and easy to put together.  That’s “Ritz Chicken Casserole” and you will see it on Wednesday.

The other is “Seafood Casserole” and it is a little expensive and a little more work.  But well worth it.

Enjoy both of these while you get through the coldest months of the year.  “Happy Cooking” until next time.

Please remember to let other family members and friends know the link to all these great recipes.  Thanks.