a view from the laundry pile…

…it's all about perspective.

Not Pizza Casserole

I found this (rather intriguing) recipe while looking for “gluten-free” alternatives. It was originally called “pizza” but, in my opinion, it’s not pizza unless it has a yummy gluten-filled crust made with lots and lots of unhealthy white flour…plus, if I tried to pass this off as pizza to Fred, it just wouldn’t fly. Therefore, if it’s in a casserole dish, I have to call it a casserole, which is something Fred will eat (work with me on this, people…). So, here’s the “intriguing” part; the crust is made from cauliflower. I know, I know. I thought the same thing until I tried it. In fact, we’ve had it twice this week — and not just because I’m being lazy about cooking. It’s really that good. not pizza casserole

Not Pizza Casserole Ingredients:

  • 1 cup cooked, riced Cauliflower
  • 1 cup shredded Mozzarella Cheese
  • 1 Egg, beaten
  • 1 tsp dried Oregano
  • 1/2 tsp minced Garlic
  • 1/2 tsp Garlic Salt
  • Pizza Sauce (any brand or homemade)
  • Additional Mozzarella Cheese (or a mix of Pizza Cheeses)
  • Toppings; I used a mix of on-hand veggies (broccoli, onions, sweet red peppers, black olives, mushrooms) but you can use whatever you like — and add meats, if desired.

Directions: (There are a few steps but, once you do it once, you’ll see how easy it really is!).

To “Rice” the Cauliflower: 1 large head will give you about 3 cups* (use only the florets).

  1. Using a cheese grater, grate the cauliflower florets (you can use a food processor but, if over processed, it could get mushy).
  2. Put the riced cauliflower in a microwave-safe bowl and microwave, on high, for 4-5 minutes. Take it out and give it a good stir.
  3. Cook it another 3 minutes or so (watch it – it will burn!), just until it’s done. It’ll still be firm but cooked through. No extra water is needed, there’s enough in the cauliflower.

*This recipe only requires 1 cup of riced cauliflower. You can either do the whole head all at once, using what you need for the recipe and store/freeze the rest (in the fridge it should be good for up to a week), or rice/cook only what you need (about 1-1/2 cups raw) BUT only cook 1/2 the time as stated above — as I said, it will burn (I’m speaking from very, very stinky experience on this).

Make the Base (Crust):

  1. Preheat oven to 450F degrees.
  2. Grease a small casserole or 9″ pie pan.
  3. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir.
  4. Pat it into the bottom of the casserole with a flat spoon or your hands.
  5. Bake at 450 degrees for 15 minutes.

Assemble the Casserole:

  1. Remove from oven.
  2. Add sauce, toppings, and cheese.
  3. Broil until the cheese has melted and is slightly browned.

I’ve gotten pretty savvy when it comes to testing new recipes on Fred. He’s no longer allowed to ask “what is it?” or “what’s in it?” He is, however, allowed to say “yes, I like it” or “no, I don’t.” This recipe, both times we’ve had it, has gotten a big “thumbs up,” so now it’s too late in case he finds out what it is…

 

(A big “thank you” to Eat.Drink.Smile for providing me with a lovely and delicious recipe to play with!)

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Single Serve Hot Buttered Rum

Well, it’s day 8 of my annual Christmas cold and it’s getting a bit tiresome. The zinc and C has helped but I’m thinking I need something more serious. Before I break out the (incredibly *gakky*)  Nyquil, I’m going to try something a bit more palatable. A Hot Buttered Rum should do the trick. Warm, creamy, soothing goodness.

Since I’m a light-weight, when it comes to drinking, I’m thinking one should do it for tonight. So here’s a recipe for a single serve. You can certainly adjust it to your taste…

hot buttered rumSingle Serve Hot Buttered Rum

  • 1 tsp. soft Butter
  • 1 Tbs. Brown Sugar
  • 1 Tbs. Confectioners (Powdered) Sugar
  • 1 oz. Spiced Rum
  • 2 Tbs. Caramel Swirl Ice-Cream (or use other flavors)
  • 1/2 cup boiling (or really hot) Water

Directions

  1. Mix the butter, brown sugar, and confectioners sugar in a large mug.
  2. Add the rum, then ice-cream, then boiling water.
  3. Stir until the butter and ice-cream have melted.
  4. Serve warm.

Pretty simple, eh? Nighty-night all.

(Oh, and when you’re feeling better and have friends over or just want to do something special for yourself, try serving this in a brandy snifter or wine glass. Very elegant).

 

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Individual Mexican Hushpuppy Casseroles

*Whew* That’s a mouthful. Originally, this started as a casserole. Then I added the green chili sauce and Pepper Jack cheese to give it a Mexican flare. And, when I decided to bring these to a potluck, I made them into individual servings for convenience. Well, you can see where the lengthy title comes from…

Individual Mexican Hushpuppy Casseroles

corn casseroleIngredients:

  • 2 Eggs, beaten
  • 1/2 can (or 8 oz.) Creamed Corn
  • 8 oz. Sour Cream
  • 1/4 cup Butter, melted
  • 1-15.25 oz. can Whole Kernel Corn
  • 1-1/2 cups Cheese (my favorite mix is Cheddar and Pepper Jack)
  • 1/2 cup Onion, chopped
  • 1-1/2 (8.5 oz.) packages dry Corn Muffin Mix (I use the Jiffy Mixes)
  • 1/2 can (about 4 oz.) Green Chili Salsa

Directions:

  1. Preheat the oven to 350F.
  2. Grease the muffin cups (this batch will make about 18-20 “muffins”).
  3. In a large mixing bowl, combine the eggs, creamed corn, sour cream, melted butter, whole corn, 1/2 of the cheese, and onion. 
  4. Stir in the muffin mix just until it’s moistened.
  5. Fill the muffin cups about 3/4 full.
  6.  Bake 30-40 minutes then take out of the oven (or until a knife, inserted in the center, comes out clean)  and evenly pour the green chili sauce over the tops of the muffins and sprinkle each one with the other 1/2 of the cheese evenly over that.
  7. Bake another 10 minutes or until cheese is bubbly and lightly browned.

*If you make this as a casserole, use a 2-quart dish and bake 60-70 minutes (or until a knife comes out clean).

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