DESSERTS
Cream Cheese Apple Dip
Recipe
o
1 8-ounce cream cheese, softened
o
3/4
cup brown sugar
o
1
tablespoon vanilla
DIRECTIONS:
Mix the ingredients together, adding a
little milk, if desired to thin. Stir until well combined and smooth.
Transfer to a serving bowl and serve with apple slices.
Vanilla Cupcakes (small batch)
Cupcakes:
- 1/2 cup all-purpose
flour
- 1/2 teaspoon baking
powder
- 1/8 teaspoon salt
- 1 large
egg
- 1/4 cup granulated
sugar
- 2 teaspoons pure
vanilla extract
- 4 tablespoons unsalted
butter melted and slightly cooled
- 1/4 cup milk preferably
whole or 2% milk (I used 2% milk)
Vanilla Frosting:
- 3/4 cup powdered
sugar
- 3 tablespoons unsalted
butter at room temperature
- 1/4 teaspoon pure
vanilla extract
- 1-2 teaspoons milk (I
used 2% milk)
For the cupcakes:
- Preheat oven to 350°F. Spray 5 muffin cups or place 5
liners in a muffin pan.
- In a small bowl, combine flour, baking powder, and
salt. Set aside.
- In a large bowl, whisk the egg and sugar for about 30
seconds. Add the vanilla extract and melted butter and whisk until well
combined.
- Add half the dry ingredients to the wet
ingredients and whisk until just combined. Add the milk, and whisk until
just combined. Add the remaining dry ingredients and whisk until combined
(being careful not to overmix).
- Divide the batter evenly between 5 muffin cups (each
cup will be between 2/3 and 3/4 full). Bake for 14-16 minutes, until a
toothpick inserted into the center of a cupcake comes out clean. Cool
completely before frosting.
For the frosting:
- Beat powdered sugar and butter until smooth. Add
vanilla extract and 1 teaspoon of milk. Beat on medium speed for several
minutes, until light and fluffy. If the frosting appears too thick, add an
additional teaspoon of milk, if it appears too thin add a little more
powdered sugar.
- Frost the cupcakes using a butter knife.
I finally used my new silicone muffin cups, which I think are awesome and I made these in my toaster oven on the fly-bridge.
LUNCH \ DINNER
Au Gratin Potatoes
4 to 5 large potatoes,
thinly sliced
4-1/2 TBS butter
4-1/2 TBS flour
3 TBS onion, grated
1/2 tsp salt
3 cups milk
1-1/2 to 2 cups evaporated milk or half-and-half (I used
half and half)
3 cups cheddar cheese, grated (divided)
PREHEAT oven to 400 degrees. Butter a 9x13 casserole dish; set aside.
In a medium-size saucepan, melt butter over medium heat.
Mix in the flour and salt, and stir constantly with a whisk for one minute.
Stir in milk and evaporated milk (or half-and-half).
Cook and whisk constantly until mixture has thickened. Stir in 2 cups of cheese
and grated onion. Continue stirring until melted, about 30 to 60 seconds.
Place 1/3 of the potatoes in the bottom of the prepared
dish. Pour 1/3 of the sauce over that; repeating until all is gone. Cover with
foil and bake for 1 hour. Sprinkle the remaining cup of cheese over all.
Uncover and bake for 30 minutes until melted and bubbly.
I divided the recipe in half since there are only two of
us. I salted and peppered each layer of
potatoes.
Bahn Mi Ramen Noodle
Bowl
·
2 3 ounces packages
ramen noodles (any flavor)
·
Nonstick cooking spray
·
1 pound pork
tenderloin, trimmed and cut into bite-size pieces
·
2 cups chicken broth
·
½ cup rice vinegar
·
2 tablespoons Sriracha
sauce
·
2 tablespoons sugar
·
½ teaspoon grated
fresh ginger
·
¼ cup thinly sliced
radishes
·
¼ cup thinly sliced
English cucumber
·
2 tablespoons snipped
fresh cilantro
Cook noodles according
to package directions (discard seasoning packets or reserve for another use);
drain.
Coat a large skillet
with cooking spray. Season pork with salt and pepper. Cook half of the pork in
skillet over medium-high heat 3 to 5 minutes or until pork is browned. Using a
slotted spoon, remove pork from skillet. Repeat with remaining pork. Stir in
the chicken broth, vinegar, Sriracha, sugar, and ginger.
Cook and stir until
heated. Stir in pork and cooked noodles. Spoon into shallow bowls. Top noodle
mixture with radishes, cucumber, and cilantro.
I used chicken in
place of pork.
Baked
grouper with lemon basil butter.
· Grouper
· Juice of 1/2 lemon
· Extra virgin olive oil
· Kosher salt and freshly ground black pepper
· Lemon juice
· 2 the butter, softened
· Zest of 1 lemon
· Minced 1 garlic clove
· Fresh basil
Drizzle grouper with
lemon juice and let stand for 1 minute.
Rub both sides of each
steak with olive oil, salt and pepper and set aside.
Place the butter,
lemon juice, lemon zest, garlic, and basil in a small bowl and combine well.
Set aside until ready to serve.
Seared the fish on one
side in very hot pan with olive oil and then placed in oven for about 7
minutes.
Top each piece of fish
with about 1 tablespoon of the lemon-basil butter just as it comes off the
grill.
Allow to rest for 2 to
3 minutes before serving.
CHEESEBURGER SALAD
For the Salad:
· 1 pound 93% lean ground beef
· ¼ teaspoon kosher salt
· Freshly ground black pepper, to taste
· 4 cups chopped romaine lettuce
· 4 dill pickle spears, chopped
· 1/2 small red onion, sliced into rings
· 4 ounce avocado, cubed (from 1 small haas)
· 1 cup cherry tomatoes, halved
· 1/4 cup reduced-fat shredded cheddar cheese
For the Dressing:
· 1/4 cup light mayonnaise
· 1 teaspoon mustard
· 1 teaspoon dill pickle juice
· 4 teaspoons ketchup, sugar free for Keto
· 1/4 teaspoon onion powder
· 1/4 teaspoon garlic powder
· 1/4 teaspoon paprika
1. In
a large bowl, combine beef, salt and pepper. With wet hand, gently form into 4
equal patties. Set aside.
2. In
another large bowl, whisk together dressing ingredients. Set aside.
3. Cook
hamburger patties on a grill to medium doneness, around 4-5 minutes per side.
After flipping the patties, add the onion rings to the grill. Cook onion for
the remaining 4-5 minutes, flipping halfway through. Allow patties to rest for
5-10 minutes then cut each patty into 16 bite-size pieces.
4. Add
the lettuce, pickles, onion, avocado and tomato to the bowl. Divide the salad
among 4 plates, top each with grilled onions, cheese, and 1 chopped patty.
Drizzle with ¼ of the dressing.
I used ground turkey, I
added Worcestershire, onion powder, garlic powder, paprika, and turmeric, cooked crumbled on
stove-top. I added onions and mushrooms while the meat was cooking.
To the salad dressing I added oil (evoo). I added marinated
artichokes to the salad.
Chicken salad
Chicken, celery, onion, mayo, salt, pepper, lemon juice.
Dice chicken, celery, onion and mix with mayo, salt, pepper and lemon juice.
So many ways to serve: On a sandwich, on crackers, over avocado, on tortilla with lettuce and tomatoes, on a bed of greens, the possibilities are endless.
 |
Served over avocado halves
|
CHUNKY CHICKEN, Potato, CABBAGE AND TOMATO SOUP
The original recipe is Chunky beef, Cabbage and Tomato Soup by Skinny Taste. With this soup you can put whatever you want in it. I was trying to empty the freezer, refrigerator and pantry.
- Ground chicken
- salt and pepper
- 1/2 onion diced
- 1/2 carrot diced
- 1/2 jalapeno pepper diced
- 14 oz can diced tomatoes
- chopped cabbage
- potatoes
- chicken and beef stock
- 2 bay leaves
- Soy and Worcestershire sauce
- Ground ginger
- Parmesan cheese
Crab Cakes
· 4 slices white bread crust removed
· 1/2 tsp ground mustard
· 1/2 tsp crab seasoning
· 1/4 tsp Accent
· 1 egg
· 1/2 cup mayo
· 1/2 tsp lemon juice
· 1/2 tsp Worcestershire sauce
· Pound lump crab meat
Mix bread, mustard,
seasoning and Accent together and set aside. Beat egg and then add mayo,
lemon juice, Worcestershire sauce and mix. Add dry mix and then
gently stir in crab. Shape into patties. Refrigerate at least 2
hrs. Lightly fry in butter and olive oil until browned on both sides.
Crack Chicken
(crockpot)
·
3
boneless chicken breasts
·
16
oz cream cheese
·
2
packets (1 oz each) dry Ranch seasoning
·
8
oz bacon (cooked crispy and crumbled)
·
1
teaspoon garlic powder
·
1
cup cheddar cheese (shredded)
Garnish:
·
Serve
on burger buns
·
Extra
cooked bacon
·
Chopped
green onions
Instructions
1.
In
a slow cooker combine chicken, cream cheese, Ranch seasoning, garlic powder,
and cheddar cheese.
2.
Cover
and cook on LOW for 6-8 hours or on HIGH for 4 hours, until chicken is tender
and it shreds easily.
3.
Once
the chicken is tender enough, stir it with a large fork or spoon, so the
chicken shreds and gets combined with all the ingredients.
4.
Add
in crumbled bacon and stir to incorporate.
5.
Serve
on buns with extra bacon on top and chopped green onions.
I served over brown rice and did not add bacon. Used leftovers the next day on crackers (I liked much better).
Green Chili Chicken
3-4 Boneless skinless chicken breasts trimmed
1 8 oz package cream cheese softened
1 4 oz can chopped green chilis I prefer Old El Paso
1 cup monterey jack cheese shredded
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Heat the oven to 375F.
In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
Serve hot over sautéed spinach or cauliflower rice.
Grilled Bruschetta
Chicken
· 4 small boneless skinless chicken breast
halves
· 1/2 cup KRAFT Sun-Dried Tomato dressing
divided
· 2 tomatoes finely chopped
· 1/2 cup shredded part-skim mozzarella cheese
· 1/4 cup chopped fresh basil or 1 tsp. dried
basil leaves
Place a large sheet of
heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile,
place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag.
Turn bag over several times to evenly coat chicken with dressing. Refrigerate
10 minutes (I marinate it all day if I remember in time). Remove chicken from
bag; discard bag and dressing.
Grill chicken on
uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4
dressing, tomatoes, cheese and basil.
Turn the chicken over
and place cooked-side up, on foil on the grill. Top with tomato mixture. Close
lid. Grill 8 minutes or until chicken is done.
I made my own dressing
using extra virgin olive oil, balsamic, Italian herbs, sun dried tomatoes,
capers, garlic, salt and pepper.
Korean Beef Tacos
- 1 14-ounce can pears, drained (fresh pears work, too)
- 1 two-inch knob of fresh ginger
- 4 cloves garlic
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp sesame oil
- 2 lbs. top sirloin (see notes)
- chopped cilantro
- Cabbage
- sriracha mayo or yum yum sauce
- flour tortillas
INSTRUCTIONS
- Make the sauce: Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use (see notes).
- Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
- Tacos: Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It’s so good.
Moroccan Grilled Salmon
One 1-2 pound salmon
1/4 cup olive oil
2-4 tablespoons Moroccan Spice Mixture
(recipe below)
2 garlic cloves, grated
1/4 cup finely chopped cilantro
Juice of 1/2 lemon
Salt and ground black pepper to taste
Moroccan Spice Mixture - makes 1/3 cup
1/4 cup smoked paprika
1 tablespoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground pepper
DIRECTIONS
Cut salmon into 1½-inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.
Grill salmon over medium-hot heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
Note: I served as a bowl with ramen noodles cooked in the spice mix with radishes, edamame, carrot sticks, cucumbers, and yum yum sauce (spicy mayo).
Philly
Cheese Steak Sloppy Joes
·
1 pound
lean
ground beef
·
2 tablespoons
butter
·
1 small
yellow onion
diced
·
1 small
green bell
pepper diced
·
8 ounces
brown
mushrooms minced
·
2 tablespoons
ketchup
·
1 tablespoon
Worcestershire
sauce
·
1/2 teaspoon
Kosher salt
·
1/2 teaspoon
fresh
ground black pepper
·
1 tablespoon cornstarch
·
1 cup
beef broth
·
8 ounces
Provolone
Cheese Slices chopped (use 6oz if you don't want it very cheesy)
·
6 brioche
hamburger buns
Instructions
1.
Add the ground beef to a large cast iron skillet
(this browns very well) and brown until a deep brown crust appears before
breaking the beef apart.
2.
Stir the ground beef and brown until a deep
crust appears on about 50 or so percent of the beef.
3.
Remove the beef (you can leave the fat) and add
the butter and the onions and bell peppers and mushrooms.
4.
Let brown for 1-2 minutes before stirring, then
let brown for another 1-2 minutes before stirring again.
5.
Add the beef back into the pan.
6.
In a small cup mix the beef broth and cornstarch
together
7.
Add the ketchup, Worcestershire sauce,
salt, black pepper, beef broth/cornstarch mixture into the pan.
8.
Cook until the mixture is only slightly liquidy
(about 75% of the mixture is above liquid), 5 minutes.
9.
Turn off the heat, add in the provolone cheese.
10.
Served on toasted brioche buns.
I used ground turkey, carrot sticks in place of peppers,chicken broth, and I served on hot dog buns.
Pizza Dough - Grilled
1 3/4 cups of water
2 ¼ teaspoons of active dry or instant yeast
Drizzle of honey
1/4 cup of olive oil
4 1/2 cups of all-purpose flour (I used 4 cups)
2 teaspoons of salt
Make the dough:
In a large mixing bowl, stir together the water and yeast. Let it sit for a few minutes until the yeast is dissolved and starting to bubble. Then add honey. Then stir in 3-4 cups of the flour, the oil, and salt. Mix until a shaggy dough is formed. You definitely want it on the stickier side. If necessary, add more flour a little at a time. Knead the dough by hand on the counter for 6 to 8 minutes. Once it's been kneaded properly, the dough should form a smooth (still slightly sticky) ball and spring slowly back when poked.
Rising and preparing:
Place it in a lightly-oiled bowl covered with plastic wrap to rise at room temperature for 1-1.5 hours, or until it's doubled.
Grill the pizza: You should be able to do 2 at a time if necessary
Lightly flour a surface and roll out small portions of dough (a little bigger than your fist). Roll it out into a thin circle or oval, I used my hands to gently stretch it, and it's fine for the edges to be a little thicker than the middle. But THIN is key!
Preheat a gas grill with all the burners on high for 10 to 15 minutes before you plan to cook.
Using a silicone brush, brush a light coating of olive oil onto one side of the dough, then carefully place the dough directly onto the grill over the flames. Close the grill and let it cook for a few minutes, until the bottom of the dough shows char marks and is barely cooked (usually 2-3 minutes). While it's cooking, brush some olive oil on the dough that's face-up.
Then using long silicone tongs and/or a large grill spatula, flip the dough over.
I made 2 pizzas 1 with pizza sauce, tomatoes, mozzarella (fresh & shredded), topped with basil 1 with sauce and cheese. Still had dough leftover for 2 more pizzas. Next morning made a breakfast pizza (dough was brought to room temperature before using) with remaining dough. Cooked the dough in the oven in my cast iron skillet, flipped over cooked a little longer and then topped with bacon, scrambled eggs and mozzarella. Note: should have used have the dough, pizza was too thick.
 |
| Cheese pizza with a salad |
 |
| Breakfast pizza |
Sausage Bake with Potatoes and Gravy
VEGETABLES
· 1.4 lb.
baby potatoes, halved
· 3
carrots, peeled and cut into 2" pieces
· 2 red
onions, each cut into 8 wedges
· 2 garlic
cloves, minced
· 2 tbsp.
olive oil
· 2 tsp
dried thyme
· 1 tsp
dried oregano
· Salt and
pepper
SAUSAGES
· 8 - 10
sausages (1-1.4lb)
· Oil spray
(optional)
GRAVY
· 2 tbsp. melted
butter, unsalted
· 2 1/2
tbsp. flour (plain / all purpose)
· 2 cups
beef broth (or chicken)
· Fresh
thyme, for garnish (optional)
Preheat oven to 390F (standard) or 350F (fan / convection).
Place Vegetable ingredients in a large bowl. Toss well to coat.
Add sausages and toss briefly.
Transfer into roasting pan. Pan should be of a size so the
vegetables are stacked about 2 deep - see photos and video. Rearrange sausages
so they are on top.
GRAVY
In the same bowl used for the vegetables, add butter and flour.
Whisk.
Add a bit of beef broth and whisk, then whisk in remaining
broth. (Don't worry if you end up with some floating butter bits)
Pour down the side of the pan (don't pour over the sausages or
veggies).
Optional: Spray sausages with oil - browns slightly better
(especially lean sausages).
BAKING
Bake 25 minutes. Turn sausages. Spray again with oil (optional)
then bake for a further 25 minutes or until sausages are browned and potatoes
are soft.
Serve Sausages and Vegetables with Gravy on top, garnished with
fresh thyme leaves if desired.
Sauteed Beef & Bok Choy
10 oz ground beef
3 radishes
1 tsp. Sugar
1 Tbsp soy sauce
1/2 cup white rice
Fresh ginger
2 tbsp mayonnaise
1 tbsp rice vinegar
2 gloves garlic
2 tsps gochujang or sriracha
1tbsp sesame oil
2 baby bok choy stalks
Cook rice according to package.
Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl with sesame oil and rice vinegar. Season with salt and pepper. Let marinate for at least 10 minutes.
Combine mayonnaise, 1 tsp water, and the gochujang.
Peel and roughly chop garlic gloves and 2 tsp ginger (I grated the ginger).
Cook beef , garlic, and ginger, drain.
Cut off root ends of bok choy, thinly slice crosswise.
Add bok choy, sugar, and soy sauce to ground beef, cook for another 2-3 minutes.
Serve the cooked rice topped with the beef and bok choy, marinated radishes (including the liquid), and spicy mayo.
Sharon's Tortellini
Cheese tortellini cooked according to package.
I added: marinated artichoke hearts, mozzarella
cheese, grape tomatoes halved, fresh basil, olive oil, salt
and pepper, leftover chicken.
Shrimp Leftover Combo
Shrimp, Broccoli, Mushrooms, Carrot sticks, Pasta, Chicken broth, Onions
Cook pasta according to package (al dente). In saucepan combine broth, broccoli,
mushrooms, onions, carrot sticks, and cook veggies to your liking. Add pasta and shrimp. I also added salt, pepper, and crab
seasoning. Top with green onions. Use whatever veggies and seasonings you like.
Spicy California
Shrimp Stacks
· 1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
· 2 tablespoons rice vinegar
· 8 ounces cooked shrimp, peeled and tails removed
· 1 cup diced cucumber, about 1 small
· 1 teaspoon chopped fresh chives
· 1/2 cup mashed avocado, about 1 medium
· 4 teaspoons Furikake or sesame seeds
· 4 teaspoons reduced-sodium
soy sauce, or gluten-free
· 4 teaspoons mayonnaise
· 1 teaspoon sriracha sauce
Cook rice according to package directions, omitting salt and oil.
When rice is done, add rice vinegar and stir. Evenly spread rice on
a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber
and chives. In another small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2
tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto
a plate, lightly tapping the bottom of the cup if necessary. Sprinkle
with Furikake and drizzle with 1 teaspoon soy sauce and sriracha
mayonnaise.
Repeat with remaining ingredients.
I used sesame seeds (next time I will use everything but the bagel seasoning),
added edamame, and did not use chives.
Strawberry Bacon Blue Cheese Salad
- 5 oz. mixed greens
- 1 c. sliced strawberries
- ½ c. pecan halves
- ½ c. crumbled blue cheese
- 4 pieces bacon cooked and crumbled
Dressing
- ¼ c. olive oil
- ¼ c. orange juice
- ¼ c. golden balsamic vinegar
- ½ tsp. fresh ground pepper
- ½ tsp. ground ginger
Layer salad ingredients in a large salad bowl.
Prepare dressing by combining all ingredients and shaking until blended.
Pour dressing over salad as desired.
Watermelon Salad
Watermelon, cucumber, feta , red onion and mint salad. Dressing (½ cup olive oil, ¼ cup red wine vinegar,
1 tbsp honey, and salt & pepper). Good without dressing.
Whole 30 Caesar Dressing
· 1 cup light olive oil
· 1 egg
· 1 tbsp. anchovy paste
· 2 cloves garlic (smashed)
· 1/2 tsp salt and pepper
· 1/2 tbsp. white wine vinegar
· 1 tsp mustard powder
· Juice of 1/2 lemon
· 2-4 tbsp. almond milk (to thin, optional)
Pour
all ingredients into immersion blender jar or other jar that isn’t much wider
than the immersion blender head. Push immersion blender into jar all the way to
the bottom then start to blend, on medium speed first then increasing to high
if necessary, until mixture at bottom becomes thick and opaque. Begin to raise
the immersion blender a little at a time then press back down, to incorporate
the remaining oil. Taste and correct seasonings.
Discoveries:
