Thursday, April 30, 2015

Buffalo Chicken Biscuit Casserole

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 can (16 oz each) refrigerated jumbo flaky butter flavored biscuits (8 count), quartered
  • 2-1/2 cups shredded rotisserie chicken
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 cup thinly sliced celery
  • 1/2 cup cayenne pepper sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • Ranch dressing, optional
Directions
  1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside. Combine biscuits, chicken, undrained tomatoes, celery, pepper sauce and 1/2 cup cheese in large bowl.
  2. Place mixture in baking dish; bake 20 minutes. Top with remaining 1 cup cheese; bake 5 minutes more or until cheese melts and biscuits are golden brown. Drizzle with ranch dressing just before serving, if desired.
- See more at: http://www.readyseteat.com/recipes-Buffalo-Chicken-Biscuit-Casserole-7576.html#sthash.f2J6nWAY.dpuf
Ingredients
  •  No-Stick Cooking Spray
  • 1 can (16 oz each) refrigerated jumbo flaky butter flavored biscuits (8 count), quartered
  • 2-1/2 cups shredded rotisserie chicken
  • 1 can (14.5 oz each) Diced Tomatoes, undrained
  • 1 cup thinly sliced celery
  • 1/2 cup cayenne pepper sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • Ranch dressing, optional
Directions
  1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside. Combine biscuits, chicken, undrained tomatoes, celery, pepper sauce and 1/2 cup cheese in large bowl.
  2. Place mixture in baking dish; bake 20 minutes. Top with remaining 1 cup cheese; bake 5 minutes more or until cheese melts and biscuits are golden brown. Drizzle with ranch dressing just before serving, if desired.

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 can (16 oz each) refrigerated jumbo flaky butter flavored biscuits (8 count), quartered
  • 2-1/2 cups shredded rotisserie chicken
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 cup thinly sliced celery
  • 1/2 cup cayenne pepper sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • Ranch dressing, optional
Directions
  1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside. Combine biscuits, chicken, undrained tomatoes, celery, pepper sauce and 1/2 cup cheese in large bowl.
  2. Place mixture in baking dish; bake 20 minutes. Top with remaining 1 cup cheese; bake 5 minutes more or until cheese melts and biscuits are golden brown. Drizzle with ranch dressing just before serving, if desired.
- See more at: http://www.readyseteat.com/recipes-Buffalo-Chicken-Biscuit-Casserole-7576.html#sthash.f2J6nWAY.dpuf

Wednesday, April 29, 2015

Slow-Cooker Tex-Mex Chicken


What You Need

1 lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (about 1/2 of 1-oz. pkg.)  Taco Seasoning Mix
2 Tbsp.  flour
1  each green and red pepper, cut into 1-inch-wide strips
1 cup  frozen corn
1-1/2 cups  Thick & Chunky Salsa
2 cups  hot cooked long-grain white rice
1/2 cup  Mexican Style Finely Shredded Four Cheese
2  green onions, sliced

Make It


TOSS chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR chicken mixture. Serve over rice topped with cheese and onions.

Sunday, April 26, 2015

Creamy Seafood Casserole (Low Carb)

Ingredients

    • 1 1/2 cups heavy cream
    • 1/4 cup shredded cheddar cheese
    • 1/2 cup shredded swiss cheese
    • 3 teaspoons Worcestershire sauce
    • 2 tablespoons parmesan cheese
    • 1/8 teaspoon nutmeg
    • 1/8 teaspoon paprika
    • 1 lb fish, cut in bite size pieces
    • 1 lb shrimp

Directions

  1. Heat cream in a saucepan, but do not boil.
  2. Add all other ingredients, except for fish and shrimp.
  3. Melt thoroughly.
  4. Put fish in a 9x13-inch baking dish and then shrimp.
  5. Pour sauce over top and bake at 350°F for 30 minutes, or until done.
Courtesy of food.com

Friday, April 24, 2015

Stuffed Meatloaf Roll!!

Ingredients:
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

Directions:

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.

I also did it with pizza dough too and that one had a thicker crust and
I also experimented with saran wrap instead of wax paper and that seemed to work pretty good

 DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!

Thursday, April 23, 2015

White Barbecue Chicken


What You Need

1/2 cup  mayonnaise
1/4 cup  cider vinegar
1 Tbsp.  lemon juice
1 tsp.  smoked paprika
3/4 tsp.  ground black pepper
1/2 tsp.  garlic powder
1  broiler-fryer chicken (3-1/2 lb.), cut up

Make It


MIX all ingredients except chicken. Reserve 1/3 cup mayo mixture; refrigerate until ready to use. Pour remaining mayo mixture over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 2 hours to marinate.
HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
REMOVE chicken from marinade; discard marinade. Place chicken on grate over lit area; cover. Grill 8 to 10 min. or until chicken is evenly seared, turning after 5 min. Move chicken to grate over unlit area; grill 18 to 20 min. or until chicken is done (165ºF), occasionally brushing with reserved mayo mixture and monitoring for consistent grill temperature.

Wednesday, April 22, 2015

Chocolate Chip Cheesecake Bars

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz)  refrigerated chocolate chip cookies

Directions

  1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Monday, April 20, 2015

Hamburger Potato Cheese Casserole

Ingredients

    • 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
    • 2 -3 tablespoons chopped onions
    • 1 lb ground beef ( really lean is preferable)
    • salt and pepper

    Cheese sauce

    • 2 cups milk ( I use skim)
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 8 ounces shredded sharp cheddar cheese
    • ketchup ( optional condiment)

Directions

  1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
  2. Preheat oven to 350.
  3. Brown hamburger and onion.
  4. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
  5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
  6. Make Cheese sauce:.
  7. Melt 3 T butter in saucepan over med-high heat.
  8. Add 3 T flour, and the salt and pepper. Stir quickly to blend.
  9. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
  10. Reduce heat, stir till thickened and bubbly.
  11. Remove from heat and add shredded cheddar. Stir until cheese melts.
  12. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
  13. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
  14. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
Courtesy of food.com

Sunday, April 19, 2015

Peanut Butter-Chocolate Banana Cream Pie


What You Need

35 vanilla wafers, finely crushed (about 1 cup)
1/4 cup  butter, melted
2oz.   Semi-Sweet Chocolate, divided
1/2cup  Creamy Peanut Butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 pkg.  (3.4 oz. each)  Vanilla Flavor Instant Pudding
2 cups  cold milk
2 cups  thawed  Whipped Topping, divided
2 Tbsp.  Salted Peanuts, coarsely chopped

Make It

HEAT oven to 350ºF.
MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
MICROWAVE remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over bananas; top with remaining whipped topping.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Friday, April 17, 2015

9 Great Ways to Detox Your Body

Lemon Water
Drinking a glass of warm lemon water is the first step in helping the body get rid of toxic build-up in a natural way. It will fire up your digestive system, and help to hydrate the body after a night of sleep. The lemon provides enzymes to the liver so that it can prepare itself for the meals that will follow during the day.
When compared to drinking plain water, or not drinking any water at all as your first order of business, lemon water has clear benefits you’ll be able to feel all morning long.

 Coconut Oil Pulling
Before you do anything else, take a spoonful of coconut oil and swish it in your mouth for 5 to 20 minutes. This prevents the bacteria and toxins that have accumulated in the mouth from entering the body, and frees up your immune system by reducing the toxic load. Spit the oil into the trash when you’re done, rather than the sink to avoid any plumbing issues.
It’s important to do this before brushing your teeth, drinking water, or eating food. You’ll love the way the coconut oil tastes, and the way it blasts through that yucky morning breath.

Tongue Scraping
Once you’ve finished coconut oil pulling you can scrape your tongue to make sure that you’ve gotten all of the residue off of it. Then brush your teeth with an all-natural toothbrush. You can go with a stainless steel scraper or a plastic one, they’ll each help to scrape the layer of film from your tongue. When combined with oil pulling you won’t believe how fresh your mouth feels after brushing, with morning breath becoming a thing of the past.

Wake Up Early
Getting your body in line with the natural rhythm of life will pay big dividends in the detoxing process. Waking up early is not hard when you get to bed early the night before, and for the night owls out there this might be the hardest ritual to start. Your day really starts the night before, so be sure you’re getting the deepest, most restful sleep before midnight so you can wake up feeling refreshed at the 6 o’clock hour. This is when your bowel and bladder are ready to be emptied, and prevents a backflow of toxins.

Sun Salutations
One of the healthiest things you can do in the morning is get your body moving. It doesn’t have to be intense physical activity, and a series of poses and positions known as sun salutations covers all of your bases in just a few minutes. If you’re feeling ambitious and if time permits you can of course do any other exercise you enjoy, including yoga, jogging, or lifting weights. Detoxing can only occur with motion, first getting your detoxifying organs to perform their tasks, and then getting the body in motion to move those toxins out.

Dry Brushing
Before hopping in the shower use a body brush to slough off the This will get your lymph fluid circulating as long as you do it the right way. Use short strokes and always brush in the direction of your heart. Start at the feet and work up your legs until you get to your midsection. Then move to your arms all the way up to your shoulders. Next move to your tummy and finally get your back. You’ll notice a difference the first time you do it, but best results are seen from regular brushing, and making it a morning ritual that you do automatically.

Detoxifying Breakfast
By now it’s been about 30 minutes since you drank your lemon water, and it’s time for a detoxifying breakfast. This can be something as simple as a detox smoothie, or a little more complex like a quinoa bowl or a specially prepared granola. Breakfast has long been touted as the most important meal of the day, and you don’t want to miss out on the opportunity to nourish your body with vitamins and minerals it needs to power you through your day.

Meditation
Clearing your mind before you begin your day is a good way to ease stress and the toxic effect it can have on the body. This can be one of the hardest habits to get into, because often the busy-ness of the day will weigh on you and put you in a frantic state in the morning. But this is the best time to do it, and sets the tone for how the rest of your day will go. Find that inner feeling of peace and the rest of your day will flow with an ease that you just can’t get if you start frantically getting ready at the sound of your alarm.

Pack a Detox Lunch
Setting yourself up for success is part of the detox plan, and packing a lunch helps you avoid all of the temptations out there. Don’t leave it to chance or rely on what’s offered by food manufacturers. Take care of yourself with a detox salad, soup, or both. It may take a few minutes out of your morning, but you’ll be rewarded with a prepared lunch that leaves you feeling energized and recharged after lunch, and keeps you moving forward toward your detox goals.










Thursday, April 16, 2015

Cake Batter Fudge

Ingredients

    • 2 cups yellow cake mix
    • 2 cups powdered sugar
    • 1/2 cup butter
    • 2 tablespoons colored sprinkles (optional)

Directions

  1. * Stir cake mix and powdered sugar in microwave safe bowl.
  2. * Cut butter into small pieces and put in bowl.
  3. * Microwave on high for 2 minutes.
  4. * Stir until well mixed. If it is too think to stir, add 1/2 tsp milk at a time until it is well mixed (should be thick but stirrable).
  5. * Add sprinkles, if desired. But do it quickly as they will melt in the hot batter.
  6. * Spread in a greased 8x8 pan. Refridgerate for an hour to set. Cut and serve.

Wednesday, April 15, 2015

Copycat Franks Red Hot Sauce

"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!"

Ingredients

    • 18 fresh cayenne peppers ( ends & stems removed)
    • 1 1/2 cups white vinegar
    • 2 teaspoons garlic, minced
    • 1 teaspoon salt
    • 1 teaspoon garlic powder

Directions

  1. USING FRESH CAYENNE PEPPERS.
  2. There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
  3. If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
  4. Heat over medium heat until boiling.
  5. Reduce the heat slightly, but so the mixture continues to boil.
  6. Simmer about 20-25 minutes.
  7. Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
  8. Transfer the mixture back into the saucepan and simmer another 15 minutes.
  9. USING CANNED CAYENNE PEPPERS.
  10. If you're using canned cayenne peppers, which is what we used in this particular recipe --.
  11. In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.
  12. Cover and puree until smooth.
  13. Transfer to a saucepan and bring to a boil.
  14. Reduce heat and simmer for 20 minutes.
  15. The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!
Adapted from food.com

Saturday, April 11, 2015

Cauliflower Mac & Cheese Casserole

Ingredients

    • 8 cups cauliflower florets ( 1 head)
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • 1 1/2 cups milk
    • 1 1/4 cups heavy cream
    • 1/4 teaspoon salt
    • 1 cup grated sharp cheddar cheese

Directions

  1. Preheat oven to 400°F Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 teaspoons pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven. Reduce oven to 350°F.
  2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute (I cooked mine for a few more minutes to a toasty brown). Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook for 5 minutes.
  3. Remove pan from heat and stir in 1/4 teaspoons salt, 1/4 teaspoons pepper and all but 2 tablespoons of cheese. Stir over medium-low heat for 5 minutes. (I didn't even turn my flame back on, just stirred until the cheese melted from the residual heat.).
  4. Place cauliflower in an 8x8-in. glass baking dish or 4 10-oz. ramekins. Pour cheese sauce on top. Sprinkle with 2 tablespoons cheese. Bake until sauce is bubbly, 20 to 25 minutes.

Thursday, April 9, 2015

White castle burgers

Ingredients
  1. 2 lbs of ground beef. Not too lean 80/20 is best but I used a bit leaner to be honest.
  2. Seasoned salt
  3. Onion flakes
  4. cheese
  5. pickles
  6. 2 packages of dinner rolls.You can use smaller ones or some kind of dinner roll.
Instructions
  1. First spray the bottom of your 9 x13 pan with pam. Then add onion flakes to liking. I coated the entire bottom very well and then some. Take your ground beef and lightly spread while smashing down over the onion flakes to cover your entire pan. Season the top with your seasoning. Just one sprinkle evenly all over ground beef. Bake at 400 for about 20 minutes. Then take it out, and add six slices of cheese and put back in oven to melt about 5 minutes. Take out and cut in 24 pieces. 6 rows of 4 should do it. Serve with pickles and ketchup for the traditional White castle style. Enjoy!

Wednesday, April 8, 2015

Sweet Toffee Pretzel Mix

Ingredients

    • 2 cups miniature pretzel twists
    • 2 cups mixed nuts
    • 1 cup butter
    • 2 cups brown sugar
    • 1/2 cup corn syrup
    • 1 pinch salt

Directions

  1. In a 9x13-inch glass dish, combine the pretzels and the nuts.
  2. In a large saucepan combine the butter, sugar, corn syrup and salt. Stir over medium heat until sugar dissolves.
  3. Bring to a boil and cook until thickened (firm ball stage--260°F). Remove from heat and pour over your pretzel mixture and mix until everything is coated.
  4. Bake in a preheated 250° oven for about 20 minutes (stir about halfway through). Remove from oven and spread out to cool on a sheet of wax paper.
Courtesy of food.com

Tuesday, April 7, 2015

Pigs in the Blanket Aka Stuffed Cabbage

Ingredients

    • 2 lbs lean ground beef
    • 1 lb pork sausage
    • 1 1/2 tablespoons garlic salt
    • 1 tablespoon sweet paprika
    • 1/2 teaspoon black pepper
    • 2 cups white rice, cooked and cooled
    • 1 large cabbage
    • 2 (28 ounce) cans whole canned tomatoes, crushed with a fork
    • 32 ounces chicken broth ( organic or homemade is best)
    • olive oil, to coat roasting pan
    • salt and pepper

Directions

  1. Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
  2. Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
  3. In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
  4. Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
Courtesy of food.com

Monday, April 6, 2015

Lemon Dill Chicken

Ingredients

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • 1/4 cup onions, finely chopped
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons dill, chopped fresh, divided
  • 1 tablespoon lemon juice
  • freshly ground pepper, to taste
  • salt, to taste

Instructions

Step 1
Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
Step 2
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
Step 3
Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
 

 

Saturday, April 4, 2015

Fat Head Pizza

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

1. Preheat oven to 425 degrees F.
2. Microwave the mozzarella and cream cheese until smooth.
3. Mix the cheese with the almond flour and egg. I also add a few dashes of parsley, fennel and oregano.
4. Flatten out the dough on the parchment paper/cookie sheet. I like to put my hand in a sandwich bag so that nothing sticks.
5. Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles*.
6. Bake for 8 minutes, and poke any bubbles.
7. Bake for another 4-6 minutes until it is slightly brown on top.
8. Add any ingredients for your topping and then pop back into the oven to melt the cheese on top

Carrot Butter Challenge

Ingredients

    • 1/2 cup butter
    • 1 tablespoon lime juice ( may sub lemon)
    • 1/4 teaspoon salt
    • 1/8 teaspoon white pepper
    • 1/2 cup fresh carrot ( grated)
    • 1 tablespoon fresh parsley ( finely chopped)
    • 1 tablespoon fresh chives ( snipped)

Directions

  1. Mix butter, lime juice, salt + pepper till well-combined & smooth. Fold in grated carrot, fresh parsley & chives.
  2. Refrigerate at least 2 hrs prior to desired use w/veggies, potatoes or baked goods.
Courtesy of food.com

Thursday, April 2, 2015

STOVE TOP Easy Brunch Casserole

Ingredients

    • 2 cups Stove Top stuffing mix, in the canister,any flavor
    • 2 cups milk
    • 1/2 lb bulk sausage, cooked,crumbled
    • 6 eggs
    • 1 cup kraft shredded cheddar cheese
    • 1/2 teaspoon salt

Directions

  1. Mix all ingredients in large bowl.
  2. Spoon into greased 13x9-inch baking pan.
  3. Bake at 350°F for 45 to 50 minutes or until set.
  4. Variation: Add 1 cup leftover chopped cooked potatoes to mixture.
  5. Continue as directed.
  6. Great Substitutes: Substitute 1-1/2 cups cubed ham

Wednesday, April 1, 2015

Greek Beef Kabobs

Ingredients

    • 500 g beef rump, trimmed and cut into 2 . 5 cm ( 1 inch cubes)

    marinade

    • 8 teaspoons olive oil ( 2 tablespoons)
    • 1/4 cup red wine
    • 1 tablespoon lemon juice ( 4 teaspoons)
    • 1 lemon, zest of one lemon
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 tablespoon dried oregano ( 4 teaspoons)
    • 2 bay leaves

    vegetables

    • 1 red onion, cut into six wedges and separated
    • 1 red capsicum, cut into 2 . 5cm ( bell pepper)
    • 1 green capsicum, cut into 2 . 5 cm pieces
    • 16 button mushrooms, halved if large

Directions

  1. soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
  2. Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
  3. Marinate the meat for 1 to 2 hours.
  4. Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
  5. Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
  6. Drizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

Low Carb Creamy Tuscan Chicken

  Ingredients 2   tablespoons   olive oil 2   boneless, skinless chicken breast,   cut in half horizontally 1 1/2   teaspoons   Lemon Pepper...