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!!
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.
Brown beef and drain, then place back in pan add in chopped yellow onion and garlic cloves and sauté. 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 sautéing)
If you like heat top with sliced jalapeños, and a pinch of cayenne pepper.
First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!
To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!
First brown sausage and then remove from pan and set aside. In same pan drizzle with olive oil and add minced garlic, sauté for 30 seconds then add chopped cabbage. Drizzle a small amount of olive oil and soy sauce over cabbage and then cover for 2 minutes to cook the cabbage. Remove lid and mix in onions and carrot shavings, add sesame oil, Cover and let cook another 2 minutes. In a separate pan place on burner and heat pan crack the eggs right into pan and scramble. Pour cooked eggs into same bowl as sausage and set aside. In pot or instant pot cook rice as directed.
To assemble in a big bowl place rice then add cabbage mixture and then top with sausage and eggs! Salt and pepper to taste and enjoy!!
In a skilled first add 1 tbsp olive oil and butter and sauté onions and garlic until translucent. Then add in rosemary sprigs. Then add venison to pan and sprinkle with garlic salt and pepper. Cook until meat is is to desired likeness. Don’t overlook or meat gets dry. (Mine took about 4 -6 minutes) that’s it serve with side of wild rice and green beans.
First you will want to preheat oven to 350 degrees. In a bowl crack eggs and pour in milk and add pinch of salt. Mix well until the eggs look fluffy. Cook bacon and crumble into the bottom of pie pan. Add cheese and blackberries. Next pour over egg mix and place into oven for 30 mins or until eggs are cooked all the way through and top just starts to brown. (Give it a check at 20 mins and see how your cooking) 😉 then remove let cool 10 minutes. Sprinkle a few more bacon crumbles on top along with some chopped blackberries! You can top with fresh parsley to add some more color and freshness! Cut into slices and Enjoy! 😊