Appetizers · Dressings & Marinades · Lunch · Salads & Blossom Bowls · Side Dishes

Roasted Garlic Hummus

You’ll need:

1 can 12oz garbanzo beans or chick peas

4 tbsp of olive oil

2 tbsp water

4 roasted garlic cloves

1 tsp garlic salt

Parsley for garnish

First you will need to drain the garbanzo beans and rinse. Then pour into a food processor (or bowl if mixing by hand) pour in olive oil. (I use the oil that I keep my roasted garlic in, in the refrigerator) add in 4 cloves garlic, garlic salt and pulse. With a spatula push down and keep pulsing until all mixed. While pulsing add in 2-4 tbsp of water. Start with 2 it should help become a smooth texture. That’s is! Serve on a sandwich use as a dip with pita chips or if your like me just eat by the spoonful!! šŸ˜Š Enjoy!

Appetizers · Chicken · Dinner · Dressings & Marinades · PASTA · SeaFood · Side Dishes

Roasted garlic & thyme

You’ll need:

Garlic heads (as many as you want to bake) šŸ˜‰

1 tbsp olive oil (per garlic head)

2-3 thyme sprigs per garlic head

Salt for sprinkling

Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!

Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) šŸ¤—

Check out my roasted hummus garlic recipe.

Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! šŸ˜Š

Appetizers · Side Dishes · Sweet Treats

Raspberry & Lemon Ricotta bruschetta

You’ll need:

1 fresh baguette slice

1 cup ricotta cheese

1 tsp lemon extract

1 tsp vanilla extract

1 tsp lemon zest

Fresh mint leaves

2 cup frozen raspberries

1/4 cup balsamic vinegar (for raspberries)

1/4 cup balsamic vinegar (for glaze)

1 tbsp sugar

In a bowl mix raspberries, 1/4 c. balsamic vinegar and 1 tbsp sugar (If you want sweet add a little more, I like tart so a tbsp was plenty) In a kettle on medium high heat, bring to a boil and stir continually until until the sauce begins to reduce and thicken. Remove from heat and let cook completely. It will thicken as cools also. Should be about a 10 minute process of heating and reducing. Rinse out kettle and pour in the other 1/4 cup vinegar, bring to a boil stirring continuously, let reduce by half and until it form as a glaze texture. Remove from heat and let cook in small bowl.

In a separate bowl add in ricotta cheese, lemon extract and vanilla extract, mix well and set aside.

Slice baguette into pieces and toast at 425 for 3-5 minutes until they crunch up and brown just a tiny bit.

To assemble. Take the sliced roast and spread a good amount of the ricotta mixture in top then spoon on a little of the raspberry sauce. Top with a fresh mint leaf you can chop so it is in tiny pieces but I loved how the leaf looked in top. Next zest lemon over the top and then either drizzle the balsamic glaze over top or put one nice size drop in middle of the toast. Sprinkle the tray with fresh raspberries, lemon zest and balsamic glaze! Enjoy! (Served 8-10 guests, 3 bite size pieces)

Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Bean Taco dip

You’ll need

1 can refried beans

1/2 cup sour cream

6 oz cream cheese

3 tbsp taco seasoning (1/2 pack)

1 small red onion diced (1/2 cup)

1 small red pepper diced (1/2 cup)

1/2 cup diced black olives

1 cup shredded mixed cheese (your choice)

2 cups shredded lettuce

1/2 cup cilantro

1/2 cup pomegranate seeds for topping

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!

Appetizers · Dinner · Low Carb Dish · Lunch · Side Dishes

Stuffed jalapeƱos with bacon & pomegranates

You’ll need:

6-8 Large jalapeƱos

6oz cream cheese

1 tbsp dry ranch seasoning

Cooked bacon bites

Fresh pomegranate

First slice jalapeƱos 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 jalapeƱo with cream cheese. Place into a baking sheet add 4-6 pomegranate seeds to each jalapeƱo then place into oven preheated to 375 degrees. Bake for 7-10 minutes until skin of jalapeƱo begins to wrinkle. Remove add bacon bites to top and garnish on serving tray with extra bacon bites, pomegranate and fresh parsley. Enjoy!!

Appetizers · Dinner · Low Carb Dish · Lunch · SeaFood · Side Dishes

Zucchini ribbons & Cod in white wine sauce

You’ll need: (makes 6 servings)

6-8 cod filets 4oz or so

4 zucchini’s sliced into ribbons with peeler

1- 12oz jar artichoke hearts quartered

1 cup cherry tomatoes sliced in half

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

2 lemons

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 sautĆ© 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 sautĆ© 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 sautĆ© 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 sautĆ© 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!!

Appetizers · Breakfast · Side Dishes

Breakfast Sausage Gravy

You’ll need:

2 packs Hormel original sausage links

1 tbsp butter melted

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)

Appetizers · Breakfast · Dinner · Low Carb Dish · Low Carb treats · Side Dishes

Low Carb Biscuits

You’ll need:

1 1/2 cups Almond Flour

1/4 tsp salt (Small pinch)

1 tbsp baking powder

2 eggs

1/3 cup sour cream

4 tbsp melted butter

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.

Dinner · InstaPot · Lunch · Side Dishes · Soups

Beef chili

You’ll need:

1 pound ground beef

1 small yellow onion chopped

3 cloves garlic minced

1 15.5 can mild chili beans

1 15.5oz can great northern beans

1 15.5oz can dark kidney beans

1 28oz can diced tomatoes

4 tbsp chili powder

1 tbsp cumin

1 tbsp garlic powder

Salt/pepper to taste

4 cups water

2 cups tomato juice (V8)


Green onions chopped

Colby cheese grated

Sour cream

Brown beef and drain, then place back in pan add in chopped yellow onion and garlic cloves and sautĆ©. Sprinkle meat with salt and pepper. Once onions began to soften add in all canned beans and tomatoes. Add in water and tomato juice. Mix and then add in all seasonings. Bring to a boil for about 10 minutes and stir often so it doesn’t burn. Turn heat down to low and simmer for another 10 minutes with cover on. Serve with crusty garlic toast. Top with cheese, green onions and sour cream. Enjoy!!

Other options to add in are chopped peppers, and mushrooms (when sautƩing)

If you like heat top with sliced jalapeƱos, and a pinch of cayenne pepper.