If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.
Caesar dip is the new salad.
SERVES: 8 SERVINGS
8 oz. cream cheese, softened to room temperature
1 c. shredded mozzarella
1/2 c. finely grated Parmesan
1/2 c. sundried tomatoes
4 oz. frozen chopped spinach, defrosted and squeezed dry
1/2 c. Caesar dressing
Juice of 1/2 lemon
1/2 tsp. chopped thyme leaves
Little gem lettuce (or romaine hearts), for serving
baguette, sliced and toasted
Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.
MAKE BRUSSELS THE BEST PART OF THE MEAL WITH BACON BRUSSELS GRATIN
Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!
The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
Brussels Sprouts Gratin
45 minutes to prepare serves 6
1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
3/4 cup heavy cream
2 tablespoons extra‑virgin olive oil
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
Reduce oven temperature to 350º, return the baking dish to oven and bake for 20‑25 minutes, or until cheese is bubbly and just set.
Remove from oven and let cool 5 minutes before serving.
Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
16 leaves romaine
8 slices provolone
8 strips cooked bacon
2 roma tomatoes, thinly sliced
Ranch, for drizzling
Chips, for serving (optional)
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.