Appetizers · Grilling · low carb · Lunch · SeaFood · Uncategorized · Veggies

Herby Pesto

You’ll need:
1 bunch fresh cilantro
2 bunches fresh flat leaf parsley
1 1/2 cup fresh basil
1 cup cherry tomatoes
3 garlic cloves
1 tsp salt
3 tbsp lemon juice
1/4 cup olive oil
3 tbsp water

Throw everything into a a food processor or blender and blend. It should be well blended and a little smooth. If it is t add a little more olive oil and water as needed until becomes a nice consistency. Top into fish or chicken or eat as a side on veggies or crackers! So yummy!!!
Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Roasted Butternut squash & cranberry

You’ll need:
1 medium butternut squash
2 cups fresh cranberries
2 tsp cinnamon
2 tsp dried thyme
2 tsp giner
1 tsp salt
1 tsp pepper
Olive oil
Fresh thyme
1/4 c feta cheese

First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

Directions:
In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
Don’t forget to post your picture into the FACEBOOK GROUP to WOW everyone!

Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!

Appetizers · Lunch · Side Dishes · Veggies

Cranberry Jalapeño Hummus

You’ll need:

1 15.5 oz can garbanzo beans (chick peas)

1 14 oz can whole cranberry sauce

2 jalapeños

Salt

1 tbsp olive oil

4-6 tbsp water

First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!

low carb · Low Carb Dish · Lunch · Soups · Veggies

Sausage & kale soup

You’ll need

2 15.5 cans green northern beans

1 lb sweet or spicy Italian sausage

1 medium onion diced

3 garlic cloves minced

6 cups chicken stock

1 15.5oz can diced tomatoes

6-8 baby carrots chopped

4 cups fresh kale chopped stem removed

1 cup fresh grated Parmesan cheese

1 baguette sliced and toasted

First add sausage to a Dutch oven and brown. Dice onion and garlic and add to pot. Sauté until they soften. Then add in the chicken stock, beans, tomatoes, and carrots. Bring to a boil and let boil 5-7 minutes. Then add in the kale and let boil 5-7 minutes longer. Reduce heat and let simmer while you slice baguette. Place into a sheet pan and drizzle with olive oil and place into oven at 400 degrees for 5-7 minutes until they began to brown. Remove and serve with soup. Ladder soup into bowl and top with cheese. Serve with bread! Enjoy!

Appetizers · Dressings & Marinades · Low Carb Dish · Lunch · Side Dishes · Uncategorized · Veggies

Quick Pickled Veggies

You’ll need:

2 cups apple cider or white vinegar

2 cups water

2 tbsp kosher salt

1 tsp red pepper flakes

4 garlic cloves

1 tbsp sugar

1 tsp peppercorns

3 sprigs dill

In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.

Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!

Enjoy

Appetizers · Dinner · Lunch · Salads & Blossom Bowls · SeaFood · Veggies

Spring Rolls

You’ll need

For the sauce:

3 heaping tbsp peanut butter creamy

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp chili sauce

2 tbsp water (a little less)

1 tsp fresh grated ginger

For rolls:

You can pretty much put any veggies you have on hand in these rolls. But this time I used.

Matchstick carrots

Thin sliced red cabbage

Cilantro

Red peppers thin sliced

Mixed greens

Sliced avocado

Vermicelli rice noodles

Rice paper

8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)

Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.

First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.

Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.

For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.

Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊

Breakfast · Lunch · Side Dishes · Veggies

Mediterranean crust less quiche

You’ll need:

7 eggs

1/4 cup of milk

4 tbsp chopped chives

2 tbsp chopped fresh dill

1/4 cup fresh mozzarella diced

1/4 cup feta cheese

4 slices prochutto

Kalmata olives sliced (however many you want) I love the salt briny flavor!

1/4 cup I had some Italian salami so I threw in some diced pieces of that to! 😉

1/4 cup diced ham yes I had that in hand that day to use up also!

1/4 cup diced tomatoes

Salt and pepper to taste

Start with preheating oven to 350 degrees. Then in a bowl crack eggs and add milk whisk together until fluffy this is key it had to all be one color and very fluffy looking. Then add salt and pepper to taste. Pour into a “lightly oil sprayed” pie plate. Next chop all ingredients. Then add the meat, and cheese😉 (YUM) (save out a little feta for topping before serving, just a few sprinkles) Then sprinkle in chives, dill and olives. Give the eggs a little wiggle and make sure everything is being evenly distributed. (Leave out tomatoes, a sprinkle of dill and feta)

Place into oven and bake for about 30 minutes until it fluffs up. Once center is fluffy and high but not browning yet. Remove, and sprinkle on tomatoes, fresh dill for color and taste, and feta cheese, if you have a few extra olives that didn’t make it in the pan throw those on to! 😉 Then place back into oven for another 5 minutes just to warm the top veggies. Remove let cool for s few minutes and cut into 6-8 slices! If you want a sauce to go with this a hollandaise sauce would make this killer! 😊 Enjoy!!!