Cauliflower Rice!! A great substitute for regular rice and sooo easy to make!!

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DIRECTIONS:

• 1 head of Cauliflower with all green parts removed, the cut into pieces
• use food processor and pulse until small “rice like” pieces
• then cook what you want and either freeze in individual sandwich bags or store in fridge . In fridge it will last about a week.

One head yeilded me 4 cups!! I LOVE rice but on Paleo, I substitute this and it is so dang good !!!!

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Strawberry Avocado Salsa

 

INGREDIENTS:

• 16oz pkg of fresh strawberries cut into small pieces
• 1 lg Avocado cut into small pieces
• 1 jalapeño seeded and minced
• 1/2 red onion, finely diced
• 1 lime, juice and the zest
• Handful of chopped cilantro
• Salt & Pepper

DIRECTIONS:

1. go gather EVERYTHING and chop, mince and measure!!
2. Take the jalapeño, red onion and lime with zest, put all into a bowl and mix…then put aside for a few minutes
3. Now add the rest of the ingredients into the bowl, and mix “gently”…you do NO want to make the avocado mushy !!
4. put it in the fridge to chill thentke out and serve with Taco,s, on top of chicken, or fish, or pork or as a Salsa with chips.  The possibilities are endless!!! ENJOY and thank you Elaine for Eating for the inspiration!! 
   

   

Lasagna Soup

 

INGREDIENTS:

• 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
• 1 yellow onion, diced
• 1 TBS minced garlic cloves, ­
• 1/2 teaspoon red pepper flakes…more if you like some “kick”
• 1 (24 oz.) jar Prego Traditional Italian Sauce
• 8­-10 cups low­ sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
• 1 (14 oz.) can crushed tomatoes
• 1 4-oz can tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar (optional)
• 2-3 tablespoons Italian Seasoning
• 1 teaspoon salt 1/2 teaspoon pepper
• 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
• 1 cup shredded mozzarella cheese
• 1 cup cottage cheese…both mixed together
• freshly finely grated Parmesan cheese 
• fresh Basil for garnish

Saute Ground Beef, Sausage and onion in large soup pot until browned.  then add garlic and red pepper flakes for 30 seconds.  Then drain excess fat.

Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.

Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!

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• Now, go and enjoy…it is the BEST and even better, the next day!!

Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!

Bacon Pancakes

 

 

Bacon Pancakes

Start with the bacon and cook in a 400 degree oven for 15-20 mins until crispy

 

Just follow the “all you do is add water” directions for the amount of pancake mix you are going to use

 

Just put the cooked bacon in the pan and add the pancake mix on top

 

How easy is that. Now wait for the bubbles to appear, and then flip over

 

30 seconds later….

 

VOILA!…and you can add fruit to make it sooo HEALTHY!! hahaha

 

 

Bacon Wrapped Turkey!!!

The final product!!!!

INGREDIENTS

• One 12 pound turkey
• lots of kosher salt
• a plastic bag from the grocer

• Take the turkey, clean out the insides and make sure you remove the neck giblets and anything else in the cavity.  Clean it off thoroughly and pat dry with a paper towel .  Next add kosher salt all over and then put into a grocery bag, close it up and put in the fridge for at least 12 to 24 hours.  This is called BRINING the turkey.

After it has Brined, take it out of the bag and rinse it under water and again, pat dry with paper towel….now the fun part.

First, preheat your oven to 500 Degrees 

Next take:

• 2 sticks soft butter
• 1 /2 cup poultry seasonings (sage, thyme, marjoram, oregano, rosemary or poultry seasoning alone…your choice!)
• 2 cloves garlic, minced
• 1/2 pound bacon to use with butter

• Put all ingredients into food processor and mix until ingredients are smooth

 

• Now, SLOWLY, rub the mixture under the skin with the breast and the legs & thighs doing your best not to tear it.  Then take the rest and spread it ALL over the turkey so it looks like a kindergarten project!!

• Put this in a 500 degree preheated oven for 30 minutes and then remove from oven.

Once removed from the oven, take your bacon strips and put it on top of the turkey and make whatever design you want!!! I did a lattice look like one does with pie crust, but it makes no difference.  Once the turkey has the bacon all over it, reduce the oven temp to 350 degrees and cook for 2 1/2 to 3 hours.  You can tent it with an aluminum foil  and make sure you have a meat thermometer on hand and check it until you have an internal temp of 160 degrees.  Then take out of oven and let sit for 20 mins before carving.

The final product!!!!

Once I take it out of the oven, I put it on the cutting board and cover with the foil and let sit while I go back to the pan and start making the gravy!!!

When I carve it, I do take ALL the bacon off and I saved it and put it in the fridge to use at breakfast the next day.  But you can also serve the bacon with your meal!!  Again, YOUR CHOICE!!!!

This truly was the BEST turkey I ever made and I think my guest can attest to that!!!!  Everyone went back for seconds!!!!!!

*****Thank you the Daily Meal & the Runawayspoon for your guidance in making this meal!!******

Stuffed Eggplant with Shrimp & Chorizo

Only in Ixtapa

Eggplant Stuffed with Shrimp & Chorizo

INGREDIENTS:

• 1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
• ½ med onion, chopped
• 2 TBS chorizo chopped (optional, but gives it a nice kick)
• 1 med sized Portobello mushroom, chopped
• 10-12 medium shrimp – peeled, deveined and chopped
• 1/8 cup chopped fresh basil
• Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
• 2 cloves garlic, chopped
• 1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
• 1-2 TBS bread crumbs
• 1/2 cup grated Parmesan cheese
• ½ cup Monterey Jack cheese, grated

Directions

1. Preheat oven to 350 degrees.  Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
2. Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins.  Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes.  TAKE EGGPLANT SHELLS OUT OF OVEN.
3. Next add chopped shrimp and cook 1-2 mins.  Add breadcrumbs if too moist, a little at a time.
4.  Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
5. Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
6. Then ENJOY!!!

*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****

Beef Stroganoff

Beef Stroganoff

Serves 8

Total Time: just about an hour…GET ORGANIZED!!!!

INGREDIENTS:

• 2 lb beef tenderloin or flat iron steak or sirloin steak
• Marinade of ¼ c red wine, 3 TBS Worcestershire, 1 TBS minced garlic
• 6 TBS butter
• 1 ½ cup finely chopped onion (about 1 large onion)
• 2- 8oz pkgs of mushrooms. Button or Bella or Cremini or whatever you want, SLICED
• 2 cans of 14.5 oz beef broth
• 2 TBS of Cognac or Brandy or red wine or Worcestershire
• 2 TBS (or more if you like) Paprika
• 1 TBS Nutmeg
• ¼ to ½ cup of Fresh or Dry DILL. THIS IS THE BEST PART OF IT!!
• 1 pint (16 0z) sour cream *** at room temperature***
• 2-3 TBS Dijon mustard (depending on your taste)
• 2-3 tsp sugar
• ¼ cup fresh parsley or dry if you don’t have fresh
• Cornstarch on hand, to thicken when needed
• 1 – 1 ½ packages of 16 oz wide egg noodles

NOW go get ALL ingredients and put on counter. Then chop, slice, mix, measure, take sour cream and leave on counter and have everything ready to go….THEN READ THE RECIPE SLOWLY!!!! Then start!!

DIRECTIONS:

1. Put large pot of water on to cook the egg noodles & follow directions to cook noodles
2. Slice the BEEF in 2” strips (I prefer thin slices)
3. Mix the marinade and put sliced beef into marinade and refrigerate for 15 mins to an hour

• Melt 3 TBS of butter in large skillet over med heat. Make sure not to burn the butter. Add marinated slices of BEEF into the pan, single layer. Do not crowd. You will do this in batches. Cook until browned (lightly) on both sides and then put in bowl and repeat process until done.
• In the same pan add the ONIONS and cook for a few minutes until soft and add to the bowl with the meat.
• In the same pan, add another 3 TBS of butter , increase the heat, and add the SLICED MUSHROOMS. Stirring occasionally, cook for 6-8 mins then add the NUTMEG & PAPRIKA, then the MUSTARD & SUGAR and continue stirring.
• Now add the BEEF BROTH, COGNAC or BRANDY whatever alcohol substitute you have on hand, stir and bring to a boil. ADD the DILL!! (to your taste!)
• Now add the room temperature SOUR CREAM and stir to mix

Take the cooked noodles, put on a plate and then top with the Stroganoff Mixture…top with chopped parsley…and then serve!!!

Fingerling Potato Salad

Ingredients

• 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
• 1 tablespoon kosher salt plus more for seasoning
• 5 tablespoons (or more) extra-virgin olive oil, divided
• 1 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Preparation

• Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

Mushroom Wellington

Mushroom Wellington

Shopping List or what you will need:

• 2 large Portobello Mushrooms 5-6” wide
• 1 leek/1 shallot
• Minced garlic in jar
• 1 pkg Button Mushrooms
• 1 pkg Shiitake Mushrooms
• 1 bag (4 oz) chopped walnuts
• 4-5 oz blue cheese
• Dijon Mustard
• Fresh thyme/fresh chives (tho dry is fine too)
• 1 pkg frozen puff pastry sheet (Pepperidge Farm) thawed
• Parchment paper/baking sheet
• 1 pkg baby spinach
• 1 pkg Arugula
• 1 ripe pear
• 1 red grapefruit
• Champagne or white wine vinegar
• Shaved parmesan cheese
• 1 egg scrambled with 1 TBS water.

*** And a good couple of hours to put this together…along with some nice music and maybe a nice glass of wine!!!!*** This will take time, but if you are organized and follow my lead, it will be EASY!!!

PREP

• Toast ½ c chopped walnuts and put aside
• Cover a baking sheet with parchment paper & put aside.

PORTOBELLO MUSHROOMS

• 2 large Portobello mushrooms cleaned, stems & gills removed
• 2 tsp Dijon mustard
• 1 tsp chopped fresh thyme

FILLING/SAUTE

• ½ c minced leeks
• 2 TBS minced garlic from the jar
• 1 ½ TBS olive oil
• 1 cup  each stemmed &minced button mushrooms AND shiitake mushrooms
• ½ c toasted  chopped walnuts
• 2 TBS minced fresh chives
• 1 tsp Dijon Mustard
• 1 tsp fresh chopped thyme

WELLINGTON:

• 4 TBS  Blue Cheese
• 1 sheet  frozen puff pastry, thawed (8.65 oz)
• 1 egg, beaten with 1 TBS water

DIRECTIONS:

1.         Gather EVERYTHING together and put on the counter

2.         READ THE DIRECTIONS….then read them again!!!!

3.         Preheat the oven to 425 degrees and line baking sheet with parchment paper

BRUSH: each Portobello, gill side UP, with the mixture of mustard, thyme, salt & pepper and roast in oven until slightly brown, about 20 mins and USE A TIMER!!!

SAUTE: leeks, shallots & garlic in olive oil in skillet over med-high heat until softened, 2-3 minutes.  Add minced button & shiitake mushrooms; cook until liquid is evaporated and mixture is soft. About 6-7 mins.

STIR: in walnuts, chives & 1 tsp Dijon mustard, 1 tsp thyme, S&P..and YES, you can taste this!!!!

SPRINKLE: 2 TBS blue cheese on each roasted Portobello mushroom then divide the sauté filling and put on top of cheese.

CUT: two 5-inch rounds ( I used a bowl) from the puff pastry (be sure it is thawed) and roll out on floured surface to about 8-10 inches in diameter. Place the stuffed mushroom in center of each round then fold the pastry edges inward, leaving a small opening at the top.  Brush each wellington with the egg wash, put back on the parchment paper and put back in oven and cook at 350 degrees until pastry is golden and puffed.  About 15-20 mins…USE  A TIMER!

Take out, let cool and then cut with a serrated knife.  Drizzle some heated blue cheese on top and voila~!!!!!!! Serve with a nice spinach salad. (go to WWW.chefboyrd2.com) for the recipe and MANY more!!!

***Thank you Cuisine at Home for the recipe*****

A Cobb Salad Pizza?? Seriously??

Cobb Salad Pizza

Ingredients

• 1  (11-ounce) can refrigerated thin-crust pizza dough
• Cooking spray
• 1/4  cup  (1 ounce) crumbled blue cheese, divided
• 1  tablespoon  extra-virgin olive oil
• 1  tablespoon  balsamic vinegar
• 1/4  teaspoon  black pepper, divided
• 3  slices smoked bacon
• 8  ounces diced chicken from rotisserie chicken
• 1/2  cup  roma tomatoes, seeds removed and diced
• 2  tablespoons  chopped red onion
• 2  cups  lightly packed mixed baby greens (or any greens you want)
• 1  avacado peeled and diced

Preparation

1. Preheat oven to 425°.

2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons blue cheese. Set aside.

3. Combine oil, balsamic vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.

4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture.

5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Compliments of Cooking Light!