Thursday, December 24, 2015
Wednesday, October 7, 2015
Monday, August 17, 2015
Friday, August 14, 2015
Thursday, July 9, 2015
Saturday, July 4, 2015
Deviled Egg Buffalo style
Ingredients
- 1 dozen hard-cooked eggs
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon Frank's Red-Hot Buffalo Wings sauce
- 2 tablespoons crumbled blue cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon celery salt (or substitute table salt)
- 2 tablespoons Frank's Red-Hot Buffalo Wings sauce
- 1/3 cup very tiny-diced celery
- 24 tiny celery leaves
Preparation
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.
Wednesday, July 1, 2015
CHICKEN SALADS
Various chicken salad ingredients
Ingredients:
Ingredients:
- 4 cooked chicken breasts
- 3 tbs Dijon mustard
- 2-3 tbs Greek yogurt (or homemade mayo)
- 2 tbs dried cherries or currants
- 2 or 3 stalks celery, chopped
- 7-10 sprigs fresh parsley
- 2 tbs almond slivers
- 2 tbs pecan pieces
- 2 tbs sunflower seeds
- 1 tsp kelp powder/granules/flakes
- 1 tsp seasoned salt or REAL salt
- 1/2-1 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Monday, June 29, 2015
ZUCHINNI BAKE
INGREDIENTS
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper
(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)
DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.
Lighten it up with light sour cream and light Parmesan
SkinnyTown USA
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper
(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)
DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I'm gonna grate even more cheese on them again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.
Lighten it up with light sour cream and light Parmesan
SkinnyTown USA
Thursday, June 25, 2015
cauliflower mac and cheese
heart emoticon CAULIFLOWER "MAC" & CHEESE CASSEROLE heart emoticon
Serves 4-6... people
Serves 4-6... people
Ingredients:
1/2 teaspoon salt
1 large head cauliflower, cut into small florets
Vegetable oil spray
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 cups shredded sharp Cheddar (.5 of it is used to top casserole)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 by 8-inch baking dish
Directions:
Preheat oven to 375 degrees F. Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the microwave or on stove top with boiling water until tender, about 5 minutes. Drain well and pat dry between paper towels. Put the cauliflower in the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and mix in the cream cheese pieces until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic mixing until the cheese melts. Pour over the cauliflower and stir to coat cauliflower. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot.
1/2 teaspoon salt
1 large head cauliflower, cut into small florets
Vegetable oil spray
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 cups shredded sharp Cheddar (.5 of it is used to top casserole)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 by 8-inch baking dish
Directions:
Preheat oven to 375 degrees F. Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the microwave or on stove top with boiling water until tender, about 5 minutes. Drain well and pat dry between paper towels. Put the cauliflower in the baking dish and set aside.
Bring the cream to a simmer in a small saucepan and mix in the cream cheese pieces until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic mixing until the cheese melts. Pour over the cauliflower and stir to coat cauliflower. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot.
Monday, June 22, 2015
Tuesday, June 16, 2015
Blooming onion not fried
slice onion in sections held together at bottom.
roll the onion in olive oil and balsamic vinegar, salt and pepper
baking dish covered at 425 for 20 minuets.
uncovered for ten more
http://12tomatoes.com/2015/05/this-onion-hack-will-blow-your-mind.html/?utm_source=social-paid&utm_medium=12T-KW-click-cpm-dtop&utm_campaign=2015/05/this-onion-hack-will-blow-your-mind.html&utm_term=20150605
roll the onion in olive oil and balsamic vinegar, salt and pepper
baking dish covered at 425 for 20 minuets.
uncovered for ten more
http://12tomatoes.com/2015/05/this-onion-hack-will-blow-your-mind.html/?utm_source=social-paid&utm_medium=12T-KW-click-cpm-dtop&utm_campaign=2015/05/this-onion-hack-will-blow-your-mind.html&utm_term=20150605
Friday, June 12, 2015
Thursday, June 4, 2015
squash with cheese
SPAGHETTI SQUASH AU GRATIN heart emoticon
6 Servings
...
6 Servings
...
Ingredients:
1 medium spaghetti squash
3 tablespoons butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup sour cream
1 cup shredded cheddar cheese
Directions:
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.
1 medium spaghetti squash
3 tablespoons butter
1 small yellow onion, very thinly sliced
1 teaspoon red pepper flakes
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup sour cream
1 cup shredded cheddar cheese
Directions:
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.
Thursday, May 21, 2015
green pepper trick
1 tsp Epsom salt in a bit of water sprayed on plant every ten days. More peppers.
ginger ale
I can see doing some of this In the new bullet blender.
http://www.bestherbalhealth.com/ginger-ale-recipe-that-relieves-chronic-inflammation/
http://www.bestherbalhealth.com/ginger-ale-recipe-that-relieves-chronic-inflammation/
Sunday, May 17, 2015
cousin carol's tomatoes
Marinate sliced tomatoes with balsamic vinegar for 4-6 hours. Bake at 350 for about 7 minutes... or a little tender. Meanwhile, sauté spinach and garlic with a dash of salt and lemon juice. Put spinach on top of tomatoes and sprinkle with cheese of your choice (I chose Italian blend) and broil til cheese is golden! Ta da. Delish and muffin top friendly! Enjoy!
Thursday, May 7, 2015
salad with melon and tomato
From eating well magazine
In this beautiful riff on the traditional tomato, mozzarella and basil salad, sweet melon slices are layered with tomato and cucumber and topped with crumbled goat cheese, crisp onion and fresh basil. Any variety of pale green- or orange-fleshed melon will work well. Compose the salad on a large platter for a crowd or make it more elegant by assembling it on individual plates. Either way it'll look gorgeous.
Sunday, April 26, 2015
Bluegill recipes
http://www.iceshanty.com/ice_fishing/index.php?topic=63474.0
http://howtocatchfisheasy.com/baked-panfish-delights-fish-recipeshtml
http://howtocatchfisheasy.com/baked-panfish-delights-fish-recipeshtml
This is for fillets, but I'd try it for whole bluegill
**********************************************************************
ON GRILL ON GRILL ON GRILL ON GRILL ON GRILL ON GRILL
Grilled Whole Bluegill
Servings: 4-6, Prep Time: 2 hours and 10 minutes, Cooking Time: 10 minutes
Ingredients:
- 12 pan-sized bluegill, guts and scales removed
- 2 jalapeno peppers
- 4 large cloves of garlic, minced
- 1/2 tsp of chili powder
- 2 limes, juiced
- Lime wedges for serving
- 2 tbs of cilantro, chopped
- 1/3 cup of olive oil
- 4 green onions, white and light green parts minced
- Salt and pepper, to taste
- Vegetable oil, for brushing grill grates
Cooking Instructions:
- Roast the jalapeno peppers under the broiler or over a gas stove top until charred all over, turning occasionally. Once blackened, place the peppers in a zip-top bag or in a small bowl covered with a towel; this step allows the peppers to steam, thus releasing their skin. When cool enough to handle, scrape off charred skin and cut off stems. For a less spicy marinade, discard the ribs and seeds. Mince the peppers, and set aside in a medium-size bowl.
- Wash the bluegill under cold water and pat dry. Cut off the fins with kitchen shears. Score the fish three times on each side – do not cut through bone. Sprinkle salt and pepper all over the fish and inside the cavities.
- Mix garlic, chili powder, juice of two limes, cilantro, olive oil and green onion in the bowl of minced jalapenos. Pour marinade into a gallon-size zip-top bag and add fish. Massage to evenly distribute the marinade, and then refrigerate for two hours.
- Prepare grill for direct, high-heat cooking. When grates become hot, scrub thoroughly if dirty; dirty grill grates promote sticking, especially with fish. Then lightly grease the grates with vegetable oil. Remove fish from marinade, allowing excess marinade to drip off. Grill the fish three to five minutes on each side or until cooked through. Serve immediately with lime wedges on the side
- *****************************************************************
Saturday, April 18, 2015
Wednesday, April 15, 2015
cauliflower "potato" salad
Cauliflower Salad!!!
I love potato salad...but I hate all those carbs...so I made a low carb potato salad / with cauliflower instead .... It was SOOOO good
1 he...ad of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend together.
1/3 cup (approx) miracle whip or mayonnaise (don't use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)
I love potato salad...but I hate all those carbs...so I made a low carb potato salad / with cauliflower instead .... It was SOOOO good
1 he...ad of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend together.
1/3 cup (approx) miracle whip or mayonnaise (don't use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)
Wednesday, April 8, 2015
CAULIFLOWER CASSEROLE
LOW CARB CAULIFLOWER DISH
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
Monday, March 30, 2015
Sunday, March 29, 2015
Saturday, March 28, 2015
Cauliflower rice
This seems to really require a food processor, but looks like a great idea
http://www.everydaymaven.com/2013/how-to-make-cauliflower-rice/
Here is one using a grater.
http://addalittlefood.com/2014/07/01/cauliflower-rice-2/
http://www.everydaymaven.com/2013/how-to-make-cauliflower-rice/
Here is one using a grater.
http://addalittlefood.com/2014/07/01/cauliflower-rice-2/
Thursday, March 12, 2015
Wednesday, March 11, 2015
billi bi mussel soup
- Using kitchen string, tie the parsley and thyme sprigs with the bay leaf to make a bouquet garni. Melt the butter in a large enameled cast-iron casserole. Add the bouquet garni, shallots, leek, celery, carrot, garlic, 1/2 teaspoon each of salt and pepper and the cayenne. Cook over moderate heat, stirring occasionally, until the vegetables are softened, 6 to 8 minutes. Add the wine and boil until reduced by half, 4 to 5 minutes. Add the mussels, cover and cook, shaking the casserole occasionally, until the mussels are wide open, 4 to 6 minutes.
- Using a slotted spoon, transfer the mussels and vegetables to a large bowl; discard the bouquet garni. Remove the mussels from their shells and add them to the vegetables. Strain the mussel broth through several layers of cheesecloth. Rinse out the casserole.
- Return the broth to the casserole. Stir in the cream and bring to a simmer over moderate heat. In a medium bowl, gradually whisk 1/4 cup of the creamy broth into the egg yolks. Whisk the yolk mixture into the simmering soup and immediately remove the pot from the heat. Stir in the mussel and vegetable mixture and the chives and season with salt and pepper. Serve the soup with crusty bread.
Tuesday, March 10, 2015
slow cooker chili
- 2 Tbsp. all-purpose flour
- 2 tsp. ancho chili powder
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1-1/2 lbs. beef for stew, cut into small bite-sized pieces
- 2 Tbsp. olive oil
- 1/4 cup red wine
- 1 bag Birds Eye® Pepper Stir-Fry, or Recipe Ready Tri Color Pepper & Onion Blend
- 1 can (14.5 oz.) diced tomatoes
- 2 cloves garlic, chopped
- 1 bay leaf (optional)
Cooking Instructions
- Blend flour, chili pepper, salt and pepper in a medium bowl. Add beef cubes; toss to coat.
- Heat oil in 12-inch nonstick skillet and cook beef, stirring occasionally until dark golden brown. Add wine and cook, stirring frequently, 1 minute. Stir in Pepper Stir-Fry, diced tomatoes, garlic and bay leaf.
- Place in slow cooker and cook on HIGH 4 hours or until beef is tender. Serve, with your favorite chili condiments.
Wednesday, February 25, 2015
bacon lettuce tomato
BACON LETTUCE AND TOMATO
Since the low carb no sugar diet I've been craving certain traditional sandwiches. I've done fine with some low carb wraps, but this week I've craved a bacon, lettuce, and tomato with mayo and an old fashioned taste without the multigrain or spelt wrap tastes or textures. I started with strips of the firmer, bottom end of of the hearts of romaine lettuce, added some mayo, mounted halves of grape tomatoes, and then topped with a half slice of crisp thick bacon. I had some of these "sandwiches" open faced and others with another piece of romaine on top, so the lettuce itself substituted for the bread in a sandwich. I liked both. It was just the old fashioned taste and the texture I craved without the carbs.
Since the low carb no sugar diet I've been craving certain traditional sandwiches. I've done fine with some low carb wraps, but this week I've craved a bacon, lettuce, and tomato with mayo and an old fashioned taste without the multigrain or spelt wrap tastes or textures. I started with strips of the firmer, bottom end of of the hearts of romaine lettuce, added some mayo, mounted halves of grape tomatoes, and then topped with a half slice of crisp thick bacon. I had some of these "sandwiches" open faced and others with another piece of romaine on top, so the lettuce itself substituted for the bread in a sandwich. I liked both. It was just the old fashioned taste and the texture I craved without the carbs.
Monday, February 23, 2015
spinach and cheese lasagna
From
https://www.facebook.com/LowCarbingAmongFriends
iNGREDIENTS:
1 lb. 90% lean ground beef
2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
12 oz. frozen spinach, thawed, drained and squeezed out all moisture
1 6.5-oz can sliced mushrooms, drained
12 black olives, sliced
½ tsp. fennel seed, crushed
¼ c. Parmesan cheese
2 c. mozzarella cheese, grated
½ c. ricotta cheese
4 black olives sliced for top garnish
4 leaves fresh basil, chopped
DIRECTIONS: Preheat oven to 350º. Brown the meat in a non-stick skillet. Sprinkle evenly into a 8″x12″ greased casserole dish. Crumble the well drained and squeezed spinach evenly over the top of the meat. Sprinkle with all the Parmesan cheese. Next spread the mushrooms and olive slices evenly over the mixture. Now spread the spaghetti sauce over all without disturbing the lower layers too much. Sprinkle with the crushed fennel seed and chopped basil leaves. Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole. Garnish the surface with the 4 sliced olives. Cover with foil and bake at 350º for 30 minutes. Uncover and bake for about 30 more minutes or until bubbly all over. Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty. It’ll still taste good, however. Serve with a nice green salad and your favorite low-carb garlic bread.
NUTRITIONAL INFO: Makes 6 servings, each contains:
530 calories
36.6 g fat
12.77 g carbs, 4.03 g fiber, 8.74 g NET CARBS
38.33 g protein
500 mg sodium
400 mg potassium
59% RDA Vitamin A, 25% B6, 110% B12, 18% C, 15% E, 40% calcium, 23% copper, 40% iron, 22% magnesium, 24% manganese, 27% niacin, 60% phosphorous, 39% riboflavin, 47% selenium, 13% thiamin, 64% zinc
https://www.facebook.com/LowCarbingAmongFriends
iNGREDIENTS:
1 lb. 90% lean ground beef
2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
12 oz. frozen spinach, thawed, drained and squeezed out all moisture
1 6.5-oz can sliced mushrooms, drained
12 black olives, sliced
½ tsp. fennel seed, crushed
¼ c. Parmesan cheese
2 c. mozzarella cheese, grated
½ c. ricotta cheese
4 black olives sliced for top garnish
4 leaves fresh basil, chopped
DIRECTIONS: Preheat oven to 350º. Brown the meat in a non-stick skillet. Sprinkle evenly into a 8″x12″ greased casserole dish. Crumble the well drained and squeezed spinach evenly over the top of the meat. Sprinkle with all the Parmesan cheese. Next spread the mushrooms and olive slices evenly over the mixture. Now spread the spaghetti sauce over all without disturbing the lower layers too much. Sprinkle with the crushed fennel seed and chopped basil leaves. Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole. Garnish the surface with the 4 sliced olives. Cover with foil and bake at 350º for 30 minutes. Uncover and bake for about 30 more minutes or until bubbly all over. Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty. It’ll still taste good, however. Serve with a nice green salad and your favorite low-carb garlic bread.
NUTRITIONAL INFO: Makes 6 servings, each contains:
530 calories
36.6 g fat
12.77 g carbs, 4.03 g fiber, 8.74 g NET CARBS
38.33 g protein
500 mg sodium
400 mg potassium
59% RDA Vitamin A, 25% B6, 110% B12, 18% C, 15% E, 40% calcium, 23% copper, 40% iron, 22% magnesium, 24% manganese, 27% niacin, 60% phosphorous, 39% riboflavin, 47% selenium, 13% thiamin, 64% zinc
Monday, February 9, 2015
chicken breast with cheese
http://chicken.betterrecipes.com/cajun-chicken-stuffed-with-pepper-jack-cheese-spinach.html
Basically pound out the breasts and roll them with the cheese spinach mix, Hold them with toothpicks. Use parchment rather than aluminum foil. Bake at 350 for about 40 minutes.
Basically pound out the breasts and roll them with the cheese spinach mix, Hold them with toothpicks. Use parchment rather than aluminum foil. Bake at 350 for about 40 minutes.
Thursday, February 5, 2015
CABBAGE AND POTATOES IN SLOW COOKER
I'm thinking that I could just eliminate the potato or substitute something else.
--1 small head of cabbage
--12-14 colorful baby potatoes
--10-12 whole cloves of garlic
--1/4 cup olive oil
--2 T balsamic vinegar
--1 t kosher salt
--1/2 t black pepper
The Directions.
--wash vegetables
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--throw veggies into the crockpot with the whole garlic cloves
--add olive oil, salt, pepper, and balsamic vigegar
--toss with hands to coat thouroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4-6.
the vegetables are done when the potatoes reach desired tenderness.
--1 small head of cabbage
--12-14 colorful baby potatoes
--10-12 whole cloves of garlic
--1/4 cup olive oil
--2 T balsamic vinegar
--1 t kosher salt
--1/2 t black pepper
The Directions.
--wash vegetables
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--throw veggies into the crockpot with the whole garlic cloves
--add olive oil, salt, pepper, and balsamic vigegar
--toss with hands to coat thouroughly.
DO NOT ADD WATER.
cook on high for 3 hours or low for 4-6.
the vegetables are done when the potatoes reach desired tenderness.
Tuesday, January 20, 2015
Friday, January 16, 2015
cheesy cauliflower
Cheesy Cauliflower Patties = YUM YUM!
1 head cauliflower...
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
1 head cauliflower...
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Tuesday, January 13, 2015
Monday, January 12, 2015
Friday, January 9, 2015
Tuesday, January 6, 2015
Monday, January 5, 2015
Beet chips
I need my mandolin from Burden Lake, but these look like fun.
http://www.epicurious.com/recipes/food/views/Olive-Oil-Baked-Beet-Chips-With-Sea-Salt-And-Black-Pepper-51238670
http://www.epicurious.com/recipes/food/views/Olive-Oil-Baked-Beet-Chips-With-Sea-Salt-And-Black-Pepper-51238670
Using egg rings
1. Remove all packaging and also the plastic ring inside mold before use. As with all new kitchenware products it is advisable to wash before first use. Our silicone egg rings are dishwasher safe.
2. Heat pan first before use and take care when adding ingredients to the molds, these steps will help prevent any leaks.
3. Lighty greasing or spraying the egg rings before use will help with removal.
4. It is recommended to use a flat cooking surface to ensure the rings form a complete seal.
5. The rings can be dipped in pancake or egg mix prior to placing in pan and heated briefly to help form a seal before adding filling, alternatively a dollop of butter can be added inside the ring and heated prior to adding egg to help contain within the ring.
6. Applying downward pressure on the handle or ring during initial cooking will help contain the ingredients within the rings. Once the ingredients have started to form you can reduce the temperature to finish cooking.
7. When cooking eggs, remove egg ring once whites form. When flipping eggs, wait until small bubbles form, remove ring then flip. For cooking both sides of the egg through, the handle can be folded down and a lid placed over the pan.
8. When cooking pancakes, the thicker the mix the easier to contain within the rings. Allowing pancake mix to cook thoroughly before removing ring will help retain a round shape.
2. Heat pan first before use and take care when adding ingredients to the molds, these steps will help prevent any leaks.
3. Lighty greasing or spraying the egg rings before use will help with removal.
4. It is recommended to use a flat cooking surface to ensure the rings form a complete seal.
5. The rings can be dipped in pancake or egg mix prior to placing in pan and heated briefly to help form a seal before adding filling, alternatively a dollop of butter can be added inside the ring and heated prior to adding egg to help contain within the ring.
6. Applying downward pressure on the handle or ring during initial cooking will help contain the ingredients within the rings. Once the ingredients have started to form you can reduce the temperature to finish cooking.
7. When cooking eggs, remove egg ring once whites form. When flipping eggs, wait until small bubbles form, remove ring then flip. For cooking both sides of the egg through, the handle can be folded down and a lid placed over the pan.
8. When cooking pancakes, the thicker the mix the easier to contain within the rings. Allowing pancake mix to cook thoroughly before removing ring will help retain a round shape.
Sunday, January 4, 2015
Sherry's skinny shake
Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder...
1/3 of a Banana
Blend.
If you want to save this recipe for later, 'Share' it and it will store in your photo album.
January 7 - I estimated a double. The ice cubes won't chop in this blender. I suggest blending it first and pouring over ice or putting it in the refrigerator. I also used a whole banana.
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder...
1/3 of a Banana
Blend.
If you want to save this recipe for later, 'Share' it and it will store in your photo album.
January 7 - I estimated a double. The ice cubes won't chop in this blender. I suggest blending it first and pouring over ice or putting it in the refrigerator. I also used a whole banana.
Pork chops and pears
http://www.epicurious.com/recipes/food/views/Pork-Chops-with-Pears-and-Cider-51220640
Jan 5, 2015
Well, I never really can follow a recipe, but I came close.
Here are the variations:
I don't remember ever having cooked pears in my life.
The next time I make this dish, I will insure that all the foods have a hot place to sit. It worked well and nothing was cold, but it could have been. The pears and pork, the potatoes and onions need to sit on a hot pan to keep them from cooling while the sauce reduces. Since the oven has just been on, putting them on a cookie sheet in the warm over would do the trick and not spoil the delicate tastes.
The reduced sauce was absolutely great!
I don't eat potato, so each bite I allowed myself was a taste treat. I could eat this dish without the potato, however and still enjoy it.
Finally, this goes well with a red wine. I chose Lindy's Pinot Noir. I chose it not because it was an educated decision, but because it was on sale for $6.99 at the Publix market. It comes from Australia and I'll buy more tomorrow.
However, I don't want you to think that I just chose it and moved on. I had one of Cory's favorite Malbec wines, the Garcon that was $36 a bottle at the fancy restaurant in Tampa and $11 a bottle on sale at the same Publix. I did two taste tests and came out with a different opinion after each. I would have kept taste testing, but I ran out of the Malbec and at that point I remembered I had forgotten to roast the onions. One wine while cooking this meal is enough it seems.
Jan 5, 2015
Well, I never really can follow a recipe, but I came close.
Here are the variations:
- my rosemary, probably inherited when Bernie died was way past its prime so it was too dry and lacked flavor. Tomorrow I buy more. In addition it was dried and not the kind the recipe wants, so it was pretty impossible to take it out of the sauce and discard it. Using whole sprigs for this recipe is a very good idea.
- I forgot to roast the onions with the potatoes. So I fried them up separately. They were pretty good anyway.
- I did not want all that sugar in apple cider. I used a peach/pear seltzer and added a couple drops of stevia.
- I did not buy Yukon Gold potatoes or bone in pork chops. And I'm happy about that. I used thinner slices of red potatoes and boneless, very learn pork. Red potatoes roast up really nicely. They also make good deep fried potatoes. I'm happy to have used them. The leaner no bone pork gave me more room in the pan and less fat. So when I reduced my sauce I did not throw away the pan sauce and then build the fat back up with butter. I skipped the butter and used the olive oil based pan sauce. Were the pork chops fatty, I could not have done that. Also, two butterflied lean boneless pork chops fit much better in my 12 inch cast iron pan.
- And by the way, that pan is just great. I got it at Target for $19, the cheapest price I could find. Whole Foods has the same pan for $45. Whew! That is a markup. 12 inches is enough for most things, but at home we have a decades old pan that covers two burners. It is just great for a fish fry. Nothing burns in these pans. I can't believe how easy they make cooking.
I don't remember ever having cooked pears in my life.
The next time I make this dish, I will insure that all the foods have a hot place to sit. It worked well and nothing was cold, but it could have been. The pears and pork, the potatoes and onions need to sit on a hot pan to keep them from cooling while the sauce reduces. Since the oven has just been on, putting them on a cookie sheet in the warm over would do the trick and not spoil the delicate tastes.
The reduced sauce was absolutely great!
I don't eat potato, so each bite I allowed myself was a taste treat. I could eat this dish without the potato, however and still enjoy it.
Finally, this goes well with a red wine. I chose Lindy's Pinot Noir. I chose it not because it was an educated decision, but because it was on sale for $6.99 at the Publix market. It comes from Australia and I'll buy more tomorrow.
However, I don't want you to think that I just chose it and moved on. I had one of Cory's favorite Malbec wines, the Garcon that was $36 a bottle at the fancy restaurant in Tampa and $11 a bottle on sale at the same Publix. I did two taste tests and came out with a different opinion after each. I would have kept taste testing, but I ran out of the Malbec and at that point I remembered I had forgotten to roast the onions. One wine while cooking this meal is enough it seems.
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