In skillet or microwave heat refried beans until soft. Add in sour cream and mix well. Add 1/3 cup shredded cheese and stir together until bubbling on stove or melted in microwave. On bottom layer of pan 6 by 6 inch pan or round glass bowl spread out bean mix. In a separate bowl heat cream cheese until soft and mix in taco seasoning until smooth. Layer on top of beans (saving 2 tbsp for topping) next add diced veggies in layers. Top with cheese then shredded lettuce. Sprinkle cilantro and pomegranates on top, dollop top with remaining cream cheese mix. Serve with tortilla chips! Enjoy!
First slice jalapeños lengthwise and take out seeds and membrane. In a microwave safe bowl place cream cheese and heat so it is soft and stir until smooth. Add in ranch seasoning and mix well. Take a spoon and fill each jalapeño with cream cheese. Place into a baking sheet add 4-6 pomegranate seeds to each jalapeño then place into oven preheated to 375 degrees. Bake for 7-10 minutes until skin of jalapeño begins to wrinkle. Remove add bacon bites to top and garnish on serving tray with extra bacon bites, pomegranate and fresh parsley. Enjoy!!
1 tbsp Mexican chili powder (regular will work also)
1 tsp garlic salt
1/2 tsp cumin
In cast iron skillet melt butter then add chopped veggies. (Onion, peppers and jalapeño) sauté for 3-4 minutes until onions become soft. Then add in diced tomatoes, cubed processed cheese and cream cheese. Continue to stir until melted. Add in seasoning and let simmer in low for a few minutes to allow all flavors to melt together. Put into serving dish is serving right away. To keep warm keep in warm in crock pot for people to dish up. You can top with green onions or cilantro for garnish! Use as a chip dip or top tacos and nachos! Enjoy!
6 radishes sliced then sliced lengthwise into thin strips (gives it a nice crunch)
1 sliced shallot
2 cup white wine
8 tbsp butter
3 tbsp fresh dill chopped (more for garnishing)
2 tbsp capers
1 tbsp red pepper flakes
Salt and pepper
First dry off each piece of cod then salt and pepper. Add 2 tbsp butter and 2 tbsp olive oil to sauté pan and heat. Then quickly drop fish in and brown both sides about 4 minutes on each side. (When fish is flaky it is done don’t over cook) Remove fish from pan and set in plate tented with foil to keep warm. In same pan add shallots and sauté until translucent about 2 minutes. Then add in white wine and remaining butter. Bring to a boil and let reduce a little (about 3 minutes boiling) then add in red pepper flakes and chopped dill. Let boil another minute then pour sauce into bowl. In same pan drizzle with olive oil and add 1 clove chopped garlic and sauté until soft then drop In artichokes and cherry tomatoes let heat and brown just a touch. Then add in zucchini ribbons and drizzle with oil, sprinkle salt and pepper and add capers. Give a square ride of 1/2 a lemon over veggies and sauté only about 30-45 seconds so zucchini doesn’t become mushy. Divid veggies evenly into each plate, then top with Cod, pour about 4-6 tbsp of sauce over fish and veggies. Top with fresh dill, sliced radishes and serve with small lemon wedge. Enjoy!!
1/4 cup flour for thickening (if doing low card don’t add, use corn starch and only a tsp at time.)
4 cups 2% milk
2 tsp fresh ground black pepper
Salt to taste
In a large pan, cook sausage. Remove and drain grease. Chop sausage into mini bite size pieces. Then place back into pan. Add butter to center of pan and melt. Then sprinkle the flour evenly over top of butter and whisk. Stir and mix until all flour is mixed into sausage and butter. Then add milk 1 cup at a time stirring so you don’t get clumps. Bring to a boil and simmer on medium low for 5-7 minutes until it is to the thickness you like. (If using corn starch add into milk a little at a time and mix so it doesn’t clump before adding into sausage. Taste and add salt and pepper as needed. Perfect to make ahead and have on hand for the week for quick breakfast for the kids. Keep in refrigerator for up to 5 days. (For drop biscuit recipe search drop biscuits which goes perfect with this gravy. Or for low carb biscuits search low carb biscuits)
1/3 cup your choice shredded cheese ( I use either cheddar or mix)
1/2 ts garlic salt
1 tsp parsley
Mix dry ingredients together. Then add wet ingredients and mix well. take muffin tin spray with cooking spray, then drop dough into each slot only filling about 1/2 full. Bake in oven @400 degrees for 10-12 minutes or until top in golden brown. You can store these in a zip lock bag in the fridge for up to a week.
Mix flour dry ingredients together. then cut in cold butter with knife or cutter until dough resembles crumbs. Then add milk a little at a time, stirring in between. (Don’t stir to much or overwork dough or it will be dense) Once mixed then drop dough by the spoonful onto baking sheet. Bake at 450 degrees for 12-15 minutes or until tops are nice and golden.
Bread (I used sour dough bread today) 5 slices to get my family fed! 😉
Olive oil for drizzling
1 tsp oregano 🌿
1 tsp basil
5 slices of ham
4 1/2 cups arugula
1 medium vine rip tomato sliced
1 avocado seeded and sliced
Salt to taste
To make sauce:
1 stick of unsalted butter (melted)
4 egg yolks
1 tbsp lemon juice
1/2 tsp salt
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.
For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.
To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!
First slice cooked chicken breast. Then in sauté pan heat olive oil season chicken slices with oregano, basil and garlic salt. Place into pan and sauté until slightly brown. Remove from pan and place chicken slices into rows of 4 for each sandwich onto cookie sheet lined with tin foil. Then pour about two tbsp of marinara onto each row of chicken and top with mozzarella cheese. Place into oven on broil setting and leave until cheese is melted and turning crispy. Remove foil and chicken from pan. Line pan with foil again and place sliced sour dough down on foil. Then drizzle with olive oil and broil just to get bread crispy. Remove and turn over sour dough. Put mayo on inside of bread then Place chicken on top. Later with sliced roasted red peppers and top with arugula. Place other side of sour dough on top and slice in half. You can serve with a balsamic dressing or marinara for dipping! Enjoy!