Keto Chicken, Bacon, Guacamole Salsa Casserole aka “Clean the Fridge” Casserole for 4 people

INGREDIENTS:

• 2-2 1/2 cups of “cooked” chicken.  I used left over rotisserie and chopped into bite size pieces.
• 6-8 slices of cooked bacon…I lean towards LOTS of BACON
• Assorted veggies that were in the fridge that I needed to use up..Brussel Sprouts, sliced, assorted colorful peppers, chopped, broccoli, chopped..you can use spinach, kale, onions you name it…and I sautéed them all together in a pan with bacon grease because you need to cook the veggies
• 1 tbs of mince garlic that I added to the sautéed veggies along with some of my favorite seasonings…your choice!
• 1 1/2 cups of shredded cheddar cheese…or you can use whatever you have on hand! I saved 1/2 of cheese to put on top
• 1 cup of Guacamole Salsa that was staring me in the face but the recipe from “Wholesome Yum” suggested a ranch dressing…to time consuming to make and I cut it with 1/4 c of sour cream to make is less spicy (tho if it were just for me, I would not have cut it) and saved about 1/4 c to put on top along with the cheese.

 

DIRECTIONS:

1. PREHEAT OVER TO 375 degrees
2. Mix ALL the ingredients into a large bowl and mix **reserving 1/2 cup of cheese & 1/4 c of salsa
3. Transfer to an 8×8 greased baking dish…
4. Top with extra salsa and cheese and in the oven it goes, uncovered
5. Should be ready to eat in about 20 minutes, when cheese is melted and it is bubbly!

THANK YOU Wholesome Yum for your recipe!!! It was delicious and this fed 4 people

 

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Mexican Street Corn

Let’s give your summer Corn a “lift” from the boring melted butter and use mayonnaise with Mexican seasonings, instead !!!! I had 5 ears but picked the 3 best and this is what I used for 3 ears

INGREDIENTS :

• 3 ears of corn
• 1/4 c of Avocado Oil ( or whatever oil you have on hand
• 1/2 c mayonnaise (Hellmann’s or Best West NOT Miracle Whip!)
• 1 TBS Chili Powder
• 1 Jalapeño, seeded and minced ( If a Gringo, leave out)
• 1/2 c  Cojeta cheese or Feta…no big difference, crumbled
• I used seasoned Salt…just look at your spices and be adventurous!

DIRECTIONS: LIGHT THE Bar-B-Que

 

Remove corn from husk and I picked the best 3 and made sure they were clean

Take oil and brush over each ear of corn

Set in pan or directly on fire on high heat and roast turning frequently so it does not burn. About 15-20 minutes.

Mix together your ingredients into the mayonnaise

Start getting excited !!!

After Corn is grilled, lather them with the Mayonaise mix

Then top with the cheese, minced jalapeños and cilantro and enjoy each and EVERY morsel !!!!

Finger Licking, GOOD !!!

Mango, Black Bean and Cauliflower “Rice” Salad

 

Since I have so much Cauliflower Rice on hand I was looking for recipes…and low and behold a frind comes by and brings me 2 mango’s!! Why?? I haven’t a clue. So I found this easy recipe at tastefulventure and had everything g on hand, so I made it !! It was quite good !! The sweetness of the mangos and then the squeeze of a full lime, for the dressing !! And it is sooo easy…well except for cutting the mango !! That is  for in itself!

INGREDIENTS

• 1 head of cauliflower chopped and put in food processor to rice consistency and THEN PUT IN MICROWAVE for about 4 mins and stir, and put in fridge to cool.
• 4-5 green onions chopped on an angle to look pretty
• a bunch of cilantro chopped (about 1/2 c or more depending on how much you like cilantro !!
• 1 TBS minced garlic
• kosher salt to taste..don’t be shy
• 1 large lime, juiced..(that means, squeezed)
• 1can Block beans drained & rinsed
• 1/4 c of red, OR orange OR whatever color pepper you have…I even used jalapeño…( or mix, it’s up to you !!)
• 1 mango peeled, cored and chopped !! And that, my friends requires that maybe you should google how to do it because it is a slippery son of a gun !!
• 12 grape tomatoes cut in half.

DIRECTIONS

Here is the Cauliflower cooked and cooled. I then added the green onions and the cilantro and jalapeño and stirred it up.

I then took the mangos, beans, orange peppers& tomatoes and arranged the ever so pretty so you would get the idea!!

Then I added the garlic and squeezed the lime all over it, added salt and stirred !! And this is how it ended up. Now mind you, this is half the recipe, seeing that it was only me, eating it!

I hope you enjoy it..!!

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 !!!!

Instant Pot Potato Corn Chowder

So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!

PRINT RECIPE

INGREDIENTS:

• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 4 red potatoes, chopped
• 1 (16-ounce) package frozen corn kernels
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Set Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. In a small bowl, whisk together heavy cream and flour; set aside.
6. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
7. Serve immediately, garnished with chives, if desired.

 

4 in 1 instant pot

Cooked bacon

then saute onions & garlic (saute setting)

then add the rest of ingredients & use pressure cooker setting for 10 minutes

add cream & flour that was mixed together then add to pot for thickness

The Final Result! YUMMM

Recipe from Damn Delicious!!

 

 

Bacon Chocolate Cookies a la Chef D2

This will be the easiest recipe I have ever posted!! Just TWO ingredients!! Yes, you read that right..TWO!! Nestles Toll House Cookie tub and either 1 lb of bacon that YOU cook, or 2 c of Kirkland Bacon Crumbles from Costco…for me, I mixed BOTH!!

DIRECTIONS:

1. Preheat Oven to 350 degrees
2. cook Bacon until nice and crispy, for me that is 20-24 mins (and I ALWAYS START WITH A COOL OVEN)
3. Drain bacon and then chop finely OR use your bacon crumbles…your choice.
4. Put in little bowl and take a TBL of cookie dough and “roll” it in the bacon and then put on cookie sheet. Fill the sheet and put in oven for 12-15 mins depending on how you like your cookies! I like mine “crispy”!!
5. Take out and cool and then VOILA…

Could this be any easier?? No measuring, no fuss, and little mess!!  It may sound like a weird combination, but it IS DEEDEEDEELICIOUS!!!! You have to try it!!!

Let’s start with the #1 ingredient..a tub of Toll House cookie dough!!

Mac & Cheese with Broccoli & Bacon

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

 

Ingredients

• 1 cup uncooked large or regular elbow macaroni
• 3 cups prechopped broccoli florets
• 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
• 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
• 1 teaspoon kosher salt, divided
• 1 tablespoon minced fresh garlic from a jar is just fine!
• 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
• 1 cup chicken stock (such as Swanson)
• 1/4 cup plus 1 teaspoon all-purpose flour $
• 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!

Preparation

1. 1. Preheat broiler to high.
2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot  during last 2 minutes of cooking. Drain both
3.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
4. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
5.  Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
6. Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!

This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!

THANK YOU Ann Taylor Pittman, Cooking Light (with a little adaptions of my own!)
MAY 2014

Chicken Pot Pie with Biscuits Made EASY!!!

Now remember, people….I made this at the Love Kitchen where we serve over 125 people every week and we use whatever it is we have on hand,  In essence, we wing it!!!  You can use fresh, or already cooked chicken…can vegetables or fresh…milk or chicken broth…it is your pallet to do what you like.  Seasoning is important.  S & P and thyme…some garlic powder, again, whatever you choose.

We had 20 cans of Pillsbury biscuits that we had to do something with, so we decided to make that the crust…but then we ran out and went to Bisquick.

So have a go at it….it is simple and it was GOOD!!!!

INGREDIENTS:

2 cans (10 3/4 ounces each) Cream of Chicken & Cream of Mushroom Soup ….or even Cream of Celery

2 cups of EITHER milk or chicken broth

1/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon ground black pepper

 
1 can mixed vegetables-DRAINED

1 can peas-DRAINED

1 can carrots-DRAINED

1 can sliced mushrooms-Drained

You can use corn, string beans, ….whatever is on hand!!! But DRAIN them

OR….you can use fresh carrots (2) celery(2 stalks) , onions ( med diced)  or whatever vegies,  and slice them  

2-3 cups of a  rotisserie chicken already cooked and cut in 1 inch pieces, or cook your own chicken breast, whole chiecken, whatever.. and chop them up…

1 package of Pillsbury Grand Biscuits or 10 regular refrigerated biscuits or even better, make some Bisquik Biscuits and to put on top of mixture.

DIRECTIONS:

             Preheat oven to 400 degrees

            ***If using fresh vegetables, saute them in pan with 1 TBS oil and saute until soft***

• Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon,  then transfer to a 9×13 shallow baking dish
• Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
• Bake at 400°F. for 20-25 mins, covered  or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
• Take out and let cool about 5 mins and then serve.

Soooo easy and a great comfort food!

Bacon Wrapped Tater Tots

Bacon Wrapped Tater Tots

feeds 4-5 people

Voila…Ready to Serve

INGREDIENTS:

• 25 Tater Tots thawed at room temp 30 mins before using
• 1/2 lb of bacon with each strip cut into 3 pieces
• 1/3 c brown sugar
• 1TBS Chili Powder
• 1 tsp Chipotle Powder (optional..I like things spicy)

DIRECTIONS:

Gather all your ingredients

 

1 LB bacon cut into three pieces

 

Tater Tots thawed at room temperature

 

Wrap bacon around tater

 

Roll the bacon wrapped tater in the brown sugar mixture

 

Put Taters on parchment or foil lined cookie sheet and cook for 15 mins (or until bacon is crispy) in preheated 375 oven

 

Take out, let cool, stick a toothpick and serve

 

**** I also made these the day before and froze them, then took out and put them on lined parchment and cooked for 25-30 mins at 350 until the bacon was crispy!!***

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