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Shredded Chicken and Cauliflower Bake


Tonight, I made a pretty simple dish for dinner provided by Hannah Freese, RD that was chock full of flavor, fiber and healthy goodness all in a compact little ramekin dish.  It is made with chicken and riced cauliflower that I buy frozen at Trader Joe's which makes it super easy.  You can make your own riced cauliflower with fresh cauliflower and put it in a food processor to dice it up.  You only need 1-1/2 cups in this recipe so not very much.  There is also Dijon mustard mixed in this recipe giving it some spiciness, a combination that I've always love with chicken.  My favorite part was the grated cheese on top that gives that brown crispy cheese taste like "cheese crisps" on top.  It was the perfect topping and then I also sprinkled some chopped green onions on top.  As you can see, we have a guest in our home, as we are dog-sitting this week.  It has been so fun having another Samoyed in our home.  We had two "Sammies" over the years spanning 18 years named Lacie and Puppy.  We got Lacie in 1994 and Puppy joined us in 2000 so we had both of them overlapping for about six years until Lacie passed away of old age.  




Pet-sitting this Samoyed has brought back a lot of fond memories.  Last weekend, we introduced her to the grandkids and they were thrilled to see such a big white ball of fluff.  


We had to immediately take her for a walk, of course.  




Samoyeds are such gentle and loving dogs.  They are so happy and full of fun, it's been great to have one around the house again, if only for just one week.  She belongs to a friend's daughter and since we are familiar with the breed, I offered to pet-sit while she went on vacation.  It's been lovely having company in the kitchen again.   Our previous dogs kept our kitchen floor so clean, catching every crumb that fell from the counter...one of the perks of having a dog around.


Samoyeds are also very vocal, giving you their opinion on everything.  It's so weird how this one sounds exactly like ours did!  


She was almost as excited as I was about this new recipe for dinner tonight.  I would describe this recipe as sort of a warm chicken salad.  Bruce and I both liked it a lot and will definitely make it again.  


Makes 4 servings

7 oz. chicken breasts, cooked and shredded
1-1/2 cups cauliflower rice
1/2 cup chopped celery
2 Tbsp. water
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
1/2 tsp. ground sage
1/8 tsp. sea salt
2 oz. mozzarella cheese, shredded, divided

1.  Preheat oven to 350 degree F.

2.  In a mixing bowl, combine all of the ingredients with half of the cheese.  Stir until well combined.


3.  Transfer the mixture into ramekins.  


4.  Top with remaining cheese. 


5.  Bake for 25-30 minutes until cheese is browned.   Garnish with chopped green onions and serve. 




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