23 de noviembre de 2017

LOADED Burger RECIPE FOR TODAY

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LOADED Burger -- low carb living at it's BEST!!
Lean ground beef
1 packet of dry onion soup mix
Worcestershire sauce (as much or little to your liking)
Avocados
Slicing tomato
Romaine lettuce
Spicy chipotle sauce
American or cheese of choice
Sliced mushrooms and onions
1 TBSP garlic oil


Mix ground beef with onion soup mix and worcestershire sauce. Form into patties or sliders (as my little one prefers slider size burgers).
Sauté mushrooms and onions in garlic oil (could use olive oil as well) -- set aside. Slice up avocados, tomatoes and lettuce.
Now build your castle of a monstrous burger with NO bun -- trust me this was MORE than filling!! The chipotle sauce gives it a nice kick and minimal carbs (>1 gm per serving), better than ketchup!

Sweet Cornbread Cake RECIPE FOR TODAY

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Sweet Cornbread Cake
Prep 10 m
Cook 45 m
Ready In 55 m

Ingredients
1 cup cornmeal 
3 cups all-purpose flour 
1 1/3 cups white sugar
2 tablespoons baking powder 
1 teaspoon salt
2/3 cup vegetable oil 
1/3 cup melted butter 
2 tablespoons honey 
4 eggs, beaten
2 1/2 cups whole milk

Directions
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

22 de noviembre de 2017

SWEET HONEY CORNBREAD RECIPE FOR TODAY

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SWEET HONEY CORNBREAD
This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!
From: Chew Out Loud
Recipe type: side, bread
Serves: 6-8

INGREDIENTS
1 cup yellow cornmeal
1 cup all purpose flour
1 TB baking powder
½ cup granulated sugar
1 tsp table salt
1 cup whole milk
2 large eggs, room temp
6 TB salted butter, melted
⅓ cup real honey
2 tsp real vanilla extract
additional butter for drizzling or serving

DIRECTIONS

Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.

Source: Chew Out Loud, adapted from The Neelys

Delicious Apple Dip RECIPE FOR TODAY

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Delicious Apple Dip
Yield: 1 ½ cups

1- 8 oz cream cheese, softened
1/3 cup marshmallow cream
1/3 cup brown sugar
1/3 cup peanut butter (crunchy is delicious)
2 Tbsp milk

Mix cream cheese and marshmallow cream til smooth. Add brown sugar and peanut butter - mix, then milk and blend again. Serve with apples, bananas, graham crackers or ANY thing you want. Store in the refrigerator in a covered container. ~enjoy!

21 de noviembre de 2017

Vegetable Lasagna Roll-Ups RECIPE FOR TODAY

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Vegetable Lasagna Roll-Ups

Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese


Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
from: www.food.com

20 de noviembre de 2017

Corn Casserole RECIPE FOR TODAY

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Corn Casserole
1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper (you can use red, I only had green)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper
3 - 4 strips crisp cooked bacon, crumbled


Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

19 de noviembre de 2017

Chicken & Great Northern Bean Soup RECIPE FOR TODAY

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Chicken & Great Northern Bean Soup

2 cups dry beans
3 chicken leg quarters
1 small onion chopped
1 tlbs minced garlic
Salt & pepper to taste
3 tlbs Chili powder

Boil chicken with whatever seasons you like at the same time put dry beans on to cook. Add your garlic, onions, salt and pepper to beans. Cook chicken til done. Take chicken out and add chicken broth to beans after they have cooked a couple hours. Shredded chicken add to beans, add you chili powder let cook til bean broth has thickened.
Serve with cornbread or biscuits.