Sunday, April 10, 2016

Low Carb does NOT have to be boring

Okay.  At times, finding low-carb alternatives can be a pain in the derriere!  Most are acceptable, but nothing about which to write home.  Or for that matter, about which to blog.  (June LaRose, there are times when I wish you had NEVER mentioned ending sentences with a preposition!)  Every rule deserves an exception.  Tonight's casserole was exactly that.  The combination of taste and textures was exceptional.  Coupled with a double cheese pepperoni nacho (fun and easy!) and a glass of boxed red amazing dining experience to be enjoyed in front of the Master's (oh wait, the channel just changed and it's the Twins...oh wait, it's the Master's...the Twins...have you figured out we're dining in Cath's lair and one of the two of us does NOT have control of the remote?)  I don't care to know the caloric intake of this meal.  I'll settle for low carb and claim exemption!  And here's the kicker--even if you are not low carbing, I think you would enjoy this immensely.  Give it a try and let me know. 

1 small head cauliflower flowerettes, cooked until tender in chicken broth
4 slices bacon, chopped and cooked until crisp 
3-4 cups diced cooked chicken
1 pound Jimmy Dean pork sausage
2 stalks celery, chopped fine
1 medium onion, chopped
1/4 pound fresh mushrooms, sliced 

1 small can mushroom stems and pieces, drained
8 ounces cream cheese, softened

1/2 cup sour cream
8 ounces cheddar cheese, shredded
1/2 teaspoon pepper 

Separate cauliflower into flowerettes.  Cook in a small amount of boiling chicken stock until tender.  Drain and place in a large bowl.  Cook bacon and place in same large bowl.  Cook seasoned chicken pieces in bacon grease until done.  Remove and place in bowl with bacon. Drain liquid from pan. Cook pork sausage in same pan.  Remove and place in afore-mentioned bowl.  (By now you should figure out you need a BIG bowl.  Hit the dollar store before you start cooking!)  Saute the celery, onion, and fresh mushrooms in same pan.  Pour into bowl.  Add the shroom stems and pieces.  Soften cream cheese in the microwave for 30 seconds.  Add the sour cream and the cheddar cheese. Pour over bowl ingredients and stir until incorporated.  Turn into a greased 9X13 pan, smoothing the top.  Cover and let sit until ready to bake.  Preheat oven to 350 degrees.  Remove cover and bake for 40 - 50 minutes.  Let set for 5 minutes, cut into 8 pieces, and enjoy (especially with the glass of boxed red wine!)

I believe food can be love.  And you are! 

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