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!

Chicken Breasts Baked With Peppers Smothered in Cheese

I saw a video on Facebook the other day which was a recipe for chicken breasts that looked really good. I don't remember exactly how they made theirs but here is how I made mine.

Ingredients

• 6 boneless chicken breasts
• 3 peppers (1 red, 1orange and 1 yellow) sliced into large pieces
• 2 onions sliced thick
• 1 small jar of mild salsa (you can use medium or hot if you prefer)
• 3 cups of Monterey Jack cheese shredded

Instructions

• Preheat your oven to 350 degrees fahrenheit.
• Spray a large casserole dish with cooking spray.
  
• Place the chicken breasts in the bottom of the dish.
• Next place your peppers and onions on top of the chicken.
• Pour the jar of salsa over the top.
• Place the dish into your preheated oven for 30 minutes.
• Remove the dish from the oven and sprinkle the shredded cheese over the entire dish.
• Pop back into the oven for 15 - 20 minutes.
• Remove from the oven and let the dish sit for 5 minutes before serving.
• ENJOY!

I served the chicken and veggies over a bed of white rice along with steamed cauliflower and everyone loved it.

Cheesy Parm Linguine with Crab Shrimp and Muscles

Crab, shrimp, and muscles on top of a cheesy parm linguine 

Recently I was in PEI, Canada, and had the most amazing seafood linguine. After the first bite I knew I had to go home and try to replicate the dish. Mine is slightly different than what I had in PEI as that linguine had scallops, lobster, and shrimp. 

The best thing about this pasta dish is that you can add what you have on hand as far as the seafood goes.

Ingredients

• 1 cup of cooked crabmeat (I precooked crab in it's shells, and then cracked and removed the meat) The next time I make this dish I will use canned crab meat.
• 1 pound of shrimp cooked and peeled
• 1 pound of muscles of your choice (I used Madagascar muscles)
• 2 pkgs of fresh linguine cooked according to pkg. instructions

For the Cream Sauce

• 1/2 cup of butter 
• 2 cloves of garlic chopped
• 2 cups of table cream
• 1 cup of freshly grated parmesan cheese
• Fresh ground pepper
• 2 pinches of fine sea salt

For the Muscles

• 1/4 cup of butter
• 1 clove of garlic chopped
• 1/8th - 1/4 cup of white wine (I didn't measure)

Instructions

Preparing cheesy linguine with crab, shrimp, and
muscles. 

1. Prepare the crab if you're using fresh or frozen shelled, and cook and peel your shrimp.
2. In a large frying pan over medium heat melt your butter and saute the garlic. 
3. Whisk in cream and cook until thickened. This should take about 6 min. 
4. Add the cheese, salt and pepper. Next add the crab meat and shrimp. 
5. In a pasta pot or large pot cook the linguine according to pkg. directions. Once it is cooked, drain, add a bit of olive oil to toss and set aside.
6. While the water is boiling and the linguine is cooking, heat a medium size frying pan and add 1/4 cup of butter to it. To the frying pan add the garlic and saute for about 3 min.
7. Next add the muscles and wine cooking on medium heat for approximately 5 min. or until muscles are cooked to your liking. Add the muscles along with the wine and butter sauce. Stir. 
8. On a large serving platter lay out the linguine. Add the contents of the large frying pan to the top.
9. Serve and ENJOY!