Monday, September 11, 2017

Cheesy Garlic Mashed Cauliflower

When I first went on my low carb diet I made mashed cauliflower one day and my family absolutely loved it. They said that it was better than having mashed potatoes. Last night I switched up the recipe a bit and it was all gobbled up before my eyes. 


Ready to Eat
Ingredients
Grated Garlic
  • 1 large head of cauliflower
  • 1/4 cup of shredded white cheddar cheese (doesn't have to be white)
  • 1/4 cup of shredded parmesan cheese
  • 1 very large clove of garlic grated into a paste
  • 1/8 cup of cream (I used 1/2 & 1/2 10% cream)
  • pepper to taste

Instructions
  1. Start by cutting the cauliflower into small flowerettes and place in a large pot with water. Boil until cauliflower is cooked and soft.
  2. While the cauliflower is cooking shred the cheese and grate the garlic.
  3. Mash the cauliflower and add the grated cheese stirring well.
  4. Add the grated garlic stirring again.
  5. Next comes the cream. Be sure to stir.
  6. Add the ground pepper.
  7. Serve and ENJOY!

Sunday, September 3, 2017

Shrimp and Mushroom Fettuccine

This scrumptious dish was made using an alfredo sauce from Sam's Place. He has the best recipes and they're so easy to follow.

Shrimp and Mushroom Fettuccine 
While following +Eugene Monaco's Alfredo sauce recipe in one non stick pot, I heated olive oil and a tbs. of butter in a frying pan for the sliced mushrooms and shrimp. To start with I sauted the mushrooms until done. Removing the mushrooms and putting them on a plate, I added the shrimp to the frying pan and cooked until pink. Please note this only takes a few minutes.

While the sauce, mushrooms, and shrimp were cooking I boiled fresh fettuccine pasta in my pasta pot.

Once everything was ready I mixed the alfredo sauce with the pasta, added mushrooms, and plated it, topping it off with the shrimp.

Voila a new family favorite recipe.


Monday, August 21, 2017

Easy Potato Salad


Everyone has their own way of making potato salad whether it has mayo or sour cream or both.  Some people prefer Hellmann's and some prefer Miracle Whip. We're a Hellman's type of family. 

I've had a few people ask me for my recipe lately and to be quite honest with you I just make the salad without thinking much about it. For decades now I pretty much make it the same way or close to it depending what I have on hand. 

Ingredients 

  • 7 - 8 potatoes washed, boiled and cut into bite sized pieces
  • 5 -6 hard boiled eggs peeled and chopped (Save 1-2 for garnish)
  • 1/2 of a green pepper chopped
  • 4 -5 green onions chopped
  • 2 - 3 radishes chopped
  • garlic powder
  • celery seed salt
  • paprika 
  • ground pepper
  • 1 TBS of yellow mustard
  • 1 TBS of green sweet relish
  • Hellmann's or Miracle Whip if you prefer


I don't measure out the spices so just make to your taste but don't be stingy.

Instructions 
  1. I boil my potatoes till they are fork tender. Be careful not to overcook.
  2. While the potatoes are cooking I prepare the green pepper, onion, and radishes.
  3. Once the potatoes are cooked and have cooled off enough to handle I cut them into bite sized pieces. Most times I will leave the peel off but that's just me. If you must, remove the skin. do so before chopping.
  4. In a large bowl add the chopped potatoes along with the green pepper, onion, and radishes and toss.
  5. Next add your spices tossing again.
  6. Next comes the chopped eggs, yellow mustard, relish and Hellmann's. I add the Hellmann's without measuring. Add what you feel you'd like. 
  7. Give everything a really good gentle toss, add more paprika to the top along with a sliced hard boiled egg or two. 
  8. Serve and ENJOY!











Monday, July 31, 2017

Broccoli and Bacon Salad



I'm always looking for new salads to make and this is my newest one.

Ingredients Needed

  • 6 slices of bacon cooked crispy and broken into bite sized pieces 
  • 2 heads of broccoli cut into small florets 
  • 1/2 of a large red onion chopped (sweet onions would work great too)
  • 4 large radishes sliced
  • 1/2 cup of Hellman's mayonnaise 
  • 1/3rd cup of sugar
  • 3 tablespoons of red wine vinegar


Directions

  1. To a large bowl add the broccoli, red onion, radishes, sunflower seeds, and bacon and toss.
  2. In a small bowl combine the mayonnaise, sugar, and red wine vinegar. Whisk until mixed really well.
  3. Add the dressing to the salad and toss.
  4. Cover and refrigerate until ready to serve. 
  5. Serve and ENJOY!

For more Broccoli salad recipes by yours truly, please follow the links. Have a wonderful day!








Monday, July 3, 2017

Flatbread With Pesto, Veggies, and Gouda Cheese

Whenever I go out to a restaurant that has flatbread on the menu I usually order it as an appetizer. I'm addicted to it. Because I like it so much I decided to make some at home.

I'm proud to say that it came out delicious! Next time I'll have to make more as it disappeared quite quickly.




Ingredients

  • 2 Naan Flatbreads
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped
  • 1/2 sweet onion chopped
  • 6 mushrooms sliced
  • 2 garlic cloves sliced
  • Gouda cheese (or cheese of your choice) grated about a cup
  • 3 green onions chopped
  • Pesto sauce
  • Olive oil


Instructions

  1. In a small pan add just enough olive oil to coat the pan.
  2. Over medium heat add the chopped sweet onions and cook about 4 min.
  3. To the pan add the sliced garlic, then the chopped peppers, and finally the

    mushrooms
  4. You just want to cook the veggies long enough to soften them a bit
  5. Preheat your oven to 350 degrees
  6. Place the Naan bread on a cookie sheet and lightly brush with olive oil
  7. Next spread a thin layer of pesto sauce onto the bread
  8. Next comes the cooked veggies
  9. Top with your grated cheese and pop into the oven
  10. Cook until the cheese is all melted
  11. Remove from the oven, top with green onions, and let sit 5 min. before slicing
  12. Serve and ENJOY!







Wednesday, March 29, 2017

Pork Chops Baked in Tomatoes, Peppers, and Onions

Pork Chops Baked in Tomatoes, Peppers, and Onions

A delicious combination of pork, tomatoes, peppers, onions, and spices baked to satisfy your taste buds. 

Ingredients 
  • 5-6 pork chops
  • 2 large onions sliced thick
  • 1 can of either diced or whole tomatoes
  • 1 large green pepper cut into chunks
  • Garlic powder
  • Italian spices

Directions 
  1. Preheat your oven to 325 degrees fahrenheit
  2. Spray a large oven safe dish with cooking spray
  3. Place the onions in the bottom of the pan
  4. Next lay the pork chops on top of the onion slices
  5. Generously sprinkle the chops with garlic powder and then the Italian spices  
  6. Cover with the diced tomatoes including the juice
  7. Cover the pan with aluminum foil and bake for one hour
  8. Remove the foil and add your peppers continuing to bake for another 30 minutes
  9. Remove from the oven, serve and ENJOY!

Thursday, March 16, 2017

Lithuanian Raisin Coffee Cake


Traditional Lithuanian Baking

My husbands father is from Lithuania, and I've always been interested in cooking the delicious desserts, potato dishes, soups, and appetizers that his grandmother makes. This particular recipe for Lithuanian Raisin Coffee Cake comes from her, and is one that I'll pass down to my sons and their wives.
  • Prep time: 30 min
  • Cook time: 30 min
  • Ready in: 1 hour
  • Yields: 10 people


Ingredients

  • 3 cups of all purpose flour
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 cup of butter
  • 1 1/4 cups of white granulated sugar
  • 3 eggs
  • 2 Tbsp. of cooled brewed coffee
  • 1 Tsp. of vanilla
  • 2 cups of sour cream (I use 14%)
  • "Raisin Mixture"
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated white sugar
  • 1 Tbsp. of cocoa powder
  • 1 Tbsp. of cinnamon
  • 1/4 cup of chopped walnuts or pecans
  • 1/4 cup plus 1 Tbsp of raisins

Instructions

  1. Preheat oven with rack in center of oven to 350° F.
  2. Grease a bundt pan.
  3. In a large mixing bowl combine the flour, baking powder, baking soda and salt mixing really well. Set aside.
  4. In a medium size mixing bowl beat together the butter and sugar.
  5. Beat in the eggs one at a time.
  6. Mix in the coffee and vanilla.
  7. Add this mixture to the flour mixture alternating with the sour cream.
  8. In a small mixing bowl mix together all the ingredients listed for raisin mixture.
  9. To the bottom of the bundt pan add about two cups of the batter. Sprinkle 1/4 cup of the raisin mixture on top of the batter.
  10. Keep doing this until almost all the batter is gone.
  11. For the top layer you want to end up with batter.
  12. Place in the oven for 50 minutes or until cake can be inserted with a toothpick coming out clean.
  13. Cool on a rack for 30 minutes.
  14. Place a plate on top of the cake and flip over allowing the cake to come out of the bundt pan and onto the plate.
  15. Slice and ENJOY!

Is this a cake that you think you may like?



Saturday, March 11, 2017

Lamb Shoulder Chops with Garlic and Rosemary



If lamb wasn't so expensive I'd probably make it once a week. Shoulder lamb chops are my preference over lamb chops because they are larger (more meat) and less expensive. When I make them I'm usually feeding 3-4 grown men with big appetites. 
Marinating the chops for a few hours before broiling or grilling them not only packs a powerful flavor but tenderizes them as well.
Lamb has been one of my favorite meats since I was a child. I find most people either like lamb or they don't. There doesn't seem to be too many people that say, I can take them or leave them.
I use a lot of garlic in this recipe due to the fact that I'm a garlic lover. If you're not, I suggest cutting back on the amount that you use in the following recipe.
Since discovering how much I enjoy rosemary with chicken I thought that I'd use it in this recipe. No one was disappointed in dinner. 
My Dad's favorite meal was lamb chops and we would always have lamb on Father's Day. 
  • Prep time: 15 min.
  • Cook time: 2 hours 30 min.
  • Ready in: 2 hours 45 min.
  • Yields: 4 people 2 chops each

Ingredients

  • 1/4 cup plus 1 TBS of extra virgin olive oil
  • 20 cranks of fresh ground pepper
  • 5 large garlic cloves pressed
  • 1 TBS of dried rosemary or 1 1/2 TBS of fresh cut into 1/2 - 1" pieces
  • 8 lamb shoulder chops

Instructions

  1. In a small bowl combine the extra virgin olive oil, and fresh ground pepper.
  2. Cut your garlic cloves into several pieces and press into the bowl.
  3. Add the rosemary, and whisk everything together really well.
  4. Place the lamb into a marinating dish and add the marinade onto each chop.
  5. With the back of a spoon rub the marinade into the chops.
  6. Cover and refrigerate until ready to broil.
  7. Preheat your oven on broil and place the oven rack on the second rung from the top.
  8. Place the chops on a broiler pan and pop into the oven.
  9. Cook until the chops are either rare with an internal temperature of 135 degrees, medium 140 - 150, or well done at 165.
  10. Remove from the oven, serve and ENJOY.

Do you like lamb?

Friday, January 20, 2017

Cheesy Chicken Breasts Baked With Veggies


If you're looking for a new way to cook chicken breasts have I got a delicious new recipe for you.

Ingredients

  • 1 large sweet onion sliced thick
  • 4-5 boneless chicken breasts
  • Tomato sauce or jarred spaghetti sauce ( I used Jamie Oliver tomato pasta sauce)
  • Sliced mushrooms, enough to cover the entire dish
  • 1 - sliced red pepper
  • Monterey Jack cheese sliced
Instructions
  1. Preheat your oven to 325
  2. Spray a large casserole dish with cooking oil
  3. Line the bottom of the casserole dish with the slices of onion
  4. Place the chicken breasts on the top of the onions
  5. Spoon the tomato sauce over the chicken breasts
  6. Next comes the sliced mushroom and red peppers
  7. Lastly the cheese
  8. Bake uncovered for one hour or until chicken breasts reach an internal temperature of 165 degrees F.
  9. Remove from oven SERVE AND ENJOY!