Hot out the oven. I woke up this morning craving beef short ribs and broccoli cheese casserole for Sunday dinner, and as soon as the ribs are finished braising we are ready to eat. For this broccoli casserole, I used a recipe found out the Wheat Belly 30-Minute cookbook and tweaked it by adding sautéed onions and using Dubliner’s cheese. Kerrygold makes a fabulous grassfed Dubliner’s cheese that tastes like a cross between white cheddar and Parmesan. You know we’re already talking about all kinds of yumminess just thinking about that taste experience together! I also added in their grassfed butter as it gives a richer, distinct flavor to dishes. I doubled the recipe and prepared it in my Gordon Ramsey white porcelain bakeware, which I love and have treasured for years. I was lucky enough to buy the whole collection years back, and let me tell you, if a fire was to break out, and I had time to save something in my kitchen, it would be that collection. Lol!
Bye for now. Hope your time spent with family at the dinner table this Sunday is memorable. All I need now is a gluten-free peach cobbler with cinnamon vanilla ice cream to top this meal off…but I’ll have to dream on that one. 🙂