Tag Archives: Cheese

Cheesy Garlic Cauliflower Bread

Cheesy Garlic Cauliflower Bread

You probably remember my post from a few weeks back with the Cauliflower Pizza Crust. It was a raging success! Thank you for all the feedback! And, thank goodness for Pinterest!

I f you were like us, you might have had some cauliflower leftover. I had also pinned a  recipe for this cheesy garlic bread.  I have to say, I don’t know which one we liked more…the pizza or the garlic bread! They were both amazing but I’m leaning toward the bread. I just felt sooo bad, but I wasn’t being. I really felt like I was eating cheesy bread sticks when I dipped them in the leftover pizza sauce.  They were also really good cold and leftover! (I know, it’s crazy and I’d say it’s just because I’m pregnant but Dr. Court thought so too!) The recipe is almost identical to the pizza crust. I didn’t change a thing from the recipe I from Mom, What’s for Dinner?

Give it a try and let us know which one YOU like better!

 

Cheesy Garlic Cauliflower Bread

1 cup cooked, riced cauliflower

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

olive oil

 

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated Parmesan cheese

1/4 cup grated mozzarella cheese

*Optional Marinara sauce for dipping  (I highly recommend this…we used leftover pizza sauce.)

 

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

 

To Make the “Bread”:

Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. (I also, highly recommend using the parchment paper. It made it so much easier as it didn’t stick or burn.)

In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

Bake at 450 degrees for 15 minutes.

Remove from oven.

Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.

Slice and Serve!

We had this with the Garlic Dill Chicken recipe from last week and it was fabulous!

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Mexican Egg Casserole

Mexican Egg Casserole

Again I saw this on pinterest.com. I’m telling you it’s addictive! Anyway, I came across this egg casserole and wanted to try it. I love egg casseroles. I don’t think they should be reserved for holidays although they do come in very handy at that time of year. During the week they make our mornings easier when all we have to do is warm up a dish that I’ve already prepared and add some sliced berries or veggies. Plus, they are tasty and varied. I thought this one sounded interesting but after taking a look I knew I’d have to changes some things like removing the bread and adding more eggs.

Here’s my version.

Mexican Egg Casserole

8 oz. uncooked chorizo (spicy Mexican sausage)

8 oz. ground turkey

1 medium onion, chopped

Ingredients for Mexican Egg Casserole

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 tbsp. minced garlic

1 cup baby spinach (I used 1 package frozen chopped spinach because I had some on hand)

18 eggs

2/3 cup organic half and half

1/2 tsp. ground mustard

1/2 tsp. salt

Freshly ground black pepper, to taste

1/2 cup grated Swiss cheese (used mozzarella because I had it on hand)

1/2 cup grated extra sharp cheddar cheese

1/2 cup grated jalapeño cheddar cheese (I omitted this as I was afraid it would get too spicy for Dr. Court to handle)

Preheat oven to 350 degrees.

Grease a 9″ by 13″ baking pan with a saved butter wrapper.

Whisk the eggs, half and half, ground mustard, salt, and black pepper together, and set aside.

In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and sauté until tender. Add garlic and sauté a minute more and then add spinach and cook just until spinach wilts (if using fresh).

Place the meat and veggies in the pan, then add the egg mixture and top with the cheeses. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.

Serve with some fresh sliced berries or cherry tomatoes.

Meat and veggies go on the bottom.

Add eggs and cheese.

ENJOY!!

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Easy Cheesy Zucchini Bake

Again, I saw this on pinterest.com but it reminded me of a something my used to make when I was growing up. My mom’s version was yellow squash, onion, salt and pepper and cheese and poppy seeds. It was also delicious and as I’m typing this I realize I haven’t made it in a while will have to! Back to this Cheesy Zucchini Bake. It really is super easy and delicious. I’ve made it a few times and I think the version I’m going to show you is my favorite. It even tastes great leftover the next day.

Easy Cheesy Zucchini Bake

Ingredients you’ll need!

2 medium-sized zucchini, cut in slices or half-moon slices (I used 1 large zucchini and 1 ½ medium yellow squash)
2 medium-sized yellow squash, cut in slices or half-moon slices
½ cup chopped fresh basil (or less, depending on how much you like the flavor of basil)
1 thinly sliced shallot
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup mozzarella cheese but another white cheese like Swiss would be good too

1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)

Salt and fresh ground black pepper to taste

Grease the pan with a leftover butter wrapper.

Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with olive oil or use a leftover butter wrapper to grease the pan.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice shallot.

Combine the ingredients.

Combine the sliced squash, chopped basil, sliced shallots, dried thyme, garlic powder, ½ cup of mozzarella and ½ cup of coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of mozzarella cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Serve hot and enjoy!

P.S. This goes amazingly well with the meatloaf from the Everyday Paleo cookbook. This meatloaf recipe is by far my absolute favorite! It’s fantastic! So good in fact, I would make it every week! 🙂

P.P. S. If you haven’t seen or heard by now Sarah Fragoso has a new cookbook out. Everyday Paleo Family Cookbook with brand new recipes! Check it out too.

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Fresh Veggie and Herb Scramble

Fresh Veggie and Herb ScrambleOne of the things we hear most often in the office is,”What can I eat for breakfast?” To which we usually reply, “Why eggs, of course.” For more information eggs check out this post: The Myth of Eggs and Cholesterol.

Once a patient starts eating eggs the next question asked is, “How can you eat eggs EVERY day?” They say they get so sick of them. And I agree when I eat a couple of plain scrambled eggs or fried eggs. But since I started making these eggs I actually wake up excited to eat breakfast. I’d eat them for every meal if I could. I LOVE them! They have so much flavor and so much variety that I’m never tired of them.

We also often hear that people don’t have time to make a good breakfast in the morning. If that applies to you, I urge you to make a large egg casserole using the same ingredients found in the Veggie and Herb Scramble. We do this as well and it makes getting a nutritious and satisfying breakfast very easy.

 

Fresh Veggie and Herb Scramble

Chopped VeggiesOnions (red, white, green)

Mushrooms (any variety)

Cherry Tomatoes (or any variety)

Sun-dried Tomatoes

Spinach (or Kale, Broccoli, Asparagus etc.)

Fresh BasilFresh Basil (or Rosemary, Thyme, Parsley, Cilantro, whatever I have on hand)

Feta Cheese (or Parmesan, Cheddar, Swiss, Goat,  Mozzarella, Gouda…you get the idea)

Eggs

SpicesButter

Salt and Pepper

Garlic Powder

Red Pepper Flakes (optional)

 

Heat up a little butter in a small saute pan.

Veggies in PanAdd the veggies and fresh herbs to the pan….I know it looks like a lot of veggies but it will cook down! (It’s approximately 2 cups of chopped veggies.)

Add salt and pepper to taste along with some red pepper flakes and a dusting of garlic powder.

Saute until veggies have softened.

Crack eggs into the pan and mix with veggies. (Generally, Dr. Court has 3 eggs and I use 2 but it depends on your nutritional needs.)

Cook eggs through then add approximately a 1/4 c. of cheese.

Once the cheese is melted, transfer to a plate and ENJOY!

Serves 1. You can make a larger batch for your whole family.

 

I have given you the  Go-To list of veggies I use almost every day, however I try to switch it up through out the week. The thing that makes these so good is that you can use whatever you have available. We have used leftover roasted veggies (even roasted root veggies like sweet potato, turnip and beets), sauteed veggies with chicken or beef, leftover Sun-dried Tomato, Olive and Artichoke topping (one of my personal favorites, however link doesn’t tell you to add 1 can drained artichoke hearts but the recipe in her book does), leftover black beans from a Mexican restaurant…you name it.

Give it a try and let me know your favorite combination!

 

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Smoked Cauliflower and Beef Casserole

cauliflower-

Cauliflower (Photo credit: Island Vittles)

Hi All,

I have some making up to do. Due to a super busy week last week, I wasn’t able to post a recipe so this week I’ll do two.

My sister-in-law sent me this recipe which she copied from one of my mom’s low-carb cookbooks. My bacon-obsessed brother was quoted as saying, “I’m in love with this,” and “it makes me think I’m eating bacon”. That’s not a bad place to start. I made it as the recipe directed the first time. We really liked it but then I thought I could make it even better. Here’s the recipe…I suggest you double it because you’re going to wish you had more if you don’t.

Smoky Cauliflower & Beef Casserole

1 medium head cauliflower

½ large white onion, diced

4 garlic cloves, diced

1 pkg (8oz) cream cheese, softened

1lb ground beef (preferably grass-fed, organic)

4 oz smoked Gruyère, Swiss or any other smoked cheese, shredded

1 tsp garlic powder

Salt & pepper

Preheat oven to 350.

Cut up cauliflower & steam until tender. Coarsely mash the cauliflower.

Brown the ground beef with the onion and garlic.

Add the cream cheese and cauliflower to the beef mixture and stir until creamy. Add garlic powder and salt and pepper to taste.

Spread half the cauliflower mixture in a 2 qt casserole dish.  Top with half of the shredded cheese.  Add remaining cauliflower & top with remaining cheese.

Bake until bubbly (about 30 min).

I usually serve another vegetable as a side preferably a green veggie like asparagus or broccoli.

Let me know what you think. Give it a try and leave a review. If you have a variation, share it with all of us. I know I’m always looking for a new recipe.

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