Monthly Archives: May 2018

Bluebird Cauliflower Rice Bake

    What you need: 12 ounces frozen riced cauliflower ½ cup or 2 ounces cubed prosciutto (prepackaged) ¼ cup light cream ¾ cup shredded Parmesan cheese, divided ¼ cup blue cheese crumbles 1 cup arugula (may substitute chopped spinach) 1 heaping tablespoon fresh sage, chopped ¼  teaspoon black pepper ¼ teaspoon granulated garlic Pinch

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Chive Jive Shrimp Pot Pie

    Pot Pie Filling What you need: 3 tablespoons unsalted butter 3 leeks, White parts only, chopped I/2 cup vidalia or sweet onion, chopped 2 bay leaves ⅛ teaspoon nutmeg ⅛ teaspoon cayenne pepper 1 tablespoon all purpose flour, plus more for work surface 6 ears fresh corn or 6 cups frozen, fresh is BEST

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