Entrees (Lunch or Dinner)/ Food in 30 Minutes or Less/ One Pot Wonders/ Poultry/ Sunday Supper

Buffalo Chicken Ranch Casserole

Fall and winter call out for comfort foods and this recipe will hit the comfort food spot. This is a simple recipe that can start with leftover chicken, chicken thighs or breasts that you prepare or a rotisserie chicken.

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Buffalo Chicken Ranch Casserole

(1 votes, average: 5.00 out of 5)
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By Shéri Dixon, B.S.N., R.N. – Serves: 6

Prep Time: 15 mintues – Cooking Time: 20

Ingredients

1 head cauliflower, cut into florets

2 tbsp. melted butter, ghee or avocado oil

Kosher salt

Freshly ground black pepper

12 oz. cream cheese, softened

1/3 c. buffalo sauce

1/4 c. ranch dressing, plus more for drizzling

1/3 c. sliced green onions, plus more for garnish

1 tsp. garlic powder

2 c. cooked chicken (leftover chicken, chicken thighs or breasts that you prepare or a rotisserie chicken)

1/2 c. shredded cheddar

1/2 c. shredded gouda

Instructions

1

Preheat oven to 450°. In a baking dish, toss cauliflower florets with fat of choice and season with salt and pepper.

2

Bake until tender, 20 minutes. Reduce oven temperature to 350°.

3

Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Set aside.

4

Toss rotisserie chicken with roasted cauliflower in baking dish and spread cream cheese mixture on top.

5

Top with cheddar and gouda and bake until cheese is completely melted and bubbly, 20 minutes.

6

Let cool 10 minutes, then drizzle with ranch and garnish with green onions or chives and serve.

Nutrition

581 Calories

10g Carbohydrates

193mg Cholesterol

40g Fat

2g Fiber

53g Protein

18g Saturated fat

890mg Sodium

5g Sugar

13g Unsaturated fat

Notes

If you haven't set your cream cheese out to soften place chunked up cream cheese into a microwavable bowl and microwave at 40 percent power in 30 second intervals until softened. Cheese feel free to use whatever cheese you like or have on hand. Pepper Jack would add a nice kick. Variations: Jalapeno Buffalo Chicken Casserole: Prepare the casserole as listed above except using fresh jalapeno peppers slice thinly and place on a microwave safe plate in a single layer and microwave for 30 to 45 seconds to soften. Then place the sliced jalapenos on top of the shredded cheese. You can also use pickled jalapenos, no need to cook. Bacon Buffalo Chicken Casserole: Prepare the casserole as listed above except cook 4 slices of bacon and crumble to add to the cream cheese mixture or you can add when serving. Bacon Jalapeno Buffalo Chicken Casserole: Prepare the casserole as listed above and follow the instructions for the jalapenos and bacon

November 7, 2019 By admin

Food in 30 Minutes or Less/ Side Dishes

Roasted Shanghai Bok Choy

This is a wonderfully fresh side dish using a vegetable that may be new to you. Shanghai or baby bok choy is available Asian markets and in some grocery stores. This can also be made with bok choy just chop it in 1/2 strips.

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(1 votes, average: 5.00 out of 5)
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By Shéri Dixon, B.S.N., R.N. – Serves: 4

Prep Time: 10 minutes – Cooking Time: 6 minutes

Ingredients

1 3/4 pounds) Shanghai (baby) bok choy, each stalk cut in half

6 teaspoons avocado oil

2 cloves garlic, minced

¼ teaspoon Pink Himalayan salt

½ teaspoon freshly grated lemon zest

2 tablespoons lemon juice

1½ teaspoons chopped fresh tarragon or ¾ teaspoon dried tarragon or dried chervil

1 teaspoon mirin, (see Note)

Freshly ground black pepper to taste

Instructions

1

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack for about 6 minutes or until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Nutrition

84 Calories

3g Carbohydrates

8g Fat

1g Fiber

1g Protein

1g Saturated fat

233mg Sodium

2g Sugar

6g Unsaturated fat

Notes

Note: Mirin is available in Asian markets, some grocery stores and on Amazon. Mirin is rice wine used in Japanese cooking. You can substitute sherry or white wine with a pinch of sugar may be substituted. A microplane zester makes quick work of zesting a citrus fruit.

February 24, 2019 By admin

Beef/ Entrees (Lunch or Dinner)/ Instant Pot or Slow Cooker/ Sunday Supper

Classic Braised Beef Short Ribs

This classic dish is a pot full of satisfying comfort food good enough for company. These are even better the next day. This recipe is cooked in the oven however I have also included instructions for cooking in the Instant Pot (IP) or slow cooker (see notes section). Serve over Mashed Cauliflower.

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(1 votes, average: 5.00 out of 5)

By Shéri Dixon, B.S.N., R.N. – Serves: 4

Prep Time: 10 minutes – Cooking Time: 3-4 hours and 15 minutes

Ingredients

2 tablespoons avocado oil
6 thick-cut meaty beef short ribs
1 large head of garlic, cut in half horizontally
1 tablespoon tomato paste
1 cup red wine
4 cups beef stock
4 ounces pancetta, diced
8 ounces mushrooms, sliced
Pink Himalayan salt and freshly ground black pepper
Parsley flat leaf chopped or dried parsley, to garnish

Instructions

Preheat the oven to 330°F.

Season the short ribs thoroughly with salt and pepper. Heat a dutch oven with a lid over medium high heat, add avocado oil and then cooking in batches add about 4 ribs to the pot. Fry the ribs for 10–15 minutes to brown really well on all sides.

Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato past and heat for a minute or two to cook it out the raw tomato flavor.

Pour in the wine to deglaze the pan, scraping the brown bits from the bottom of the pan. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs

Bring to the boil again, basting the ribs with the juices.

Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.

Serve over mashed cauliflower

About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.

When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)

Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.

Enjoy!

Nutrition

361 Calories
7g Carbohydrates
60mg Cholesterol
23g Fat
1g Fiber
21g Protein
7g Saturated fat
652mg Sodium
2g Sugar
11g Unsaturated fat

Notes

These can also be cooked in the Instant Pot (IP) or slow cooker but are best when slow braised in a dutch oven. Cooking in the IP: Brown the ribs and then place in the IP and cover with liquid. Select manual setting; adjust pressure to high and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Natural-release pressure according to manufacturer's directions. Slow Cooker: Cover and cook on low for 6 to 8 hours, until the meat is very tender.

January 29, 2019 By admin

Entrees (Lunch or Dinner)/ Food in 30 Minutes or Less/ One Pot Wonders/ Pork

Sausage with Cabbage Alfredo

This is a wonderful dish that can be made with a variety of proteins with the cabbage alfredo as the base. Here it is shown with chicken spinach and feta sausage (Costco Kirkland, Chicken Sausage with Spinach & Feta). I have also used spicy sausage such as Conecuh® Cajun Smoked Sausage.

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