Hello everyone,

Keith and I have been traveling for a few weeks now and are presently at Malheur National Wildlife Park for a couple of days.  Figuring out what to make for dinner when there is not restaurants available and we have had a very busy day can sometimes be a challenge.  I have one for you though. This will make 4 wraps.

BBQ 2 chicken breast with just oil, salt and pepper. 

Make a salsa using the following:

2 Mango peeled and cut in cubes
6 large. Strawberries chopped
1 Avocado peeled and chopped
1 TBS chopped onion either red or sweet
1 tsp. chopped Jalapeno
1 1/2 lime juice
Salt and pepper to taste
(All these items can be adjusted to taste, for instance more or less lime juice.)

Sour Cream
Chicken
Spring lettuce
Cheddar Cheese if desired
 
Mix mango, strawberries, avocado, onion, jalapeno, lime juice, salt and pepper.  Mix well and allow to chill in the refrigerator for 30 minutes.

Slice chicken and chop into cubes.  Set aside

Heat 4 Tortillas wrapped in a paper towel for 30 seconds.

Spread sour cream down the middle of each tortilla.    Top with chicken, mango salsa and lettuce.  Add cheddar if desired. 

Roll and use toothpick to secure. 

This is a really delicious and healthy dinner and fast too.  Enjoy!




 

New Cheesecake with home made Marcapone Cheese

It has been quite a while since I have given you a dessert which was delicious and fun to make.  Imagine telling your guest that you made your own Mascarpone Cheese.  I guarantee they will be impressed.  The cheese recipe I am going to give you is best used for a dessert cream but the uses are endless.  

First the Cheesecake:

Lemon Cheesecake

Ingredients

• CRUST:
• 1 1/4 cups graham cracker crumbs
• 3/4 cup finely chopped nuts
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 4 eggs
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• TOPPING:
• 2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract or lemon extract

Directions

1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
2. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. 
3. **Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before cutting.

**I used the sour cream topping but did not put it back in the oven so I could decorate the top with raspberries.  I served with the homemade Mascarpone Cream below.

 First you need to make the substitute Mascarpone Cheese...
 

Mascarpone substitute Cheese

1 (8 ounce) package cream cheese, softened

1/4 cup heavy cream

2 tablespoons butter, softened

Directions

1. In a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.

Then you make the cream...

 

Mascarpone Crème

2 cups mascarpone cheese

2 tablespoons sugar

3/4 cup heavy cream

Directions

1.      Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.

This seems like a lot of work but boy is it worth it.  

Enjoy and let me know how you like it.

Brenda

Some recipes for the Holiday Season.

I hope that all of you had a wonderful and fun Thanksgiving and are ready for the Christmas Season.  Got some of my shopping started, but not finished yet. 

We have arrived in Tucson, staying at a very nice RV park called Desert Trails, enjoying the warm weather, restaurants and seeing friends.  So, my recipes below have a little bit of a Tucson flavor.

We are not decorating the RV until we get to Benson on the 13^th, so I do not have my tree and reindeer up yet and it is killing me.   Will add a picture of the tree when we put it up.

Here are some easy and delicious recipes for your enjoyment.   I kept them simple this time since everyone is rushed during this wonderful time of the year, well, at least a couple of them are.

Spicy Sweet Potato Fries

Ingredients

1 tablespoon olive oil, divided

2 large sweet potatoes

1/4 teaspoon salt

1/4 teaspoon chili powder

1 teaspoon brown sugar

Preparation

1. Brush an aluminum foil-lined jelly-roll pan with 2 tsp. olive oil. Heat pan in a 425° oven 5 minutes.

2. Peel sweet potatoes, and cut into 3- x 1/2-inch strips. Combine strips, salt, chili powder, brown sugar, and remaining 1 tsp. oil in a large zip-top plastic freezer bag, tossing to coat.

3. Place strips in a single layer in prepared pan.
4. Bake at 425° for 30 minutes or until crisp, stirring every 10 minutes.

Bake Brie with Pecans and Brown Sugar

1-8 oz round of brie with rind intact 3 tbsp. brown sugar 1/2 tsp ground cinnamon 1/2 cup coarsely chopped pecans 1 sheet puff pastry (thawed) Granny Smith Apples, sliced butter crackers or light crackers (for serving) Preheat oven to 350°F. Line a baking pan with parchment paper for baking. Spread out puffed pastry on a flat surface. In a separate bowl, mix pecans, sugar, cinnamon. Spread nut mixture onto the center of the pastry. Place brie atop the nut mixture. Fold pastry over the brie to enclose everything like a package and pinch the pastry closed so it is sealed. Flip pastry package over and place on baking tray with folds on the bottom. Bake in oven for about 20-30 minutes or until the pastry is browned and golden. Serve with crackers and sliced apples.

Now, for a recipe that is not so easy but well worth it.    These are fun to make and delicious but take quite a bit  of work.  We got the recipe from New Mexico Magazine ages ago and try to make them every year. 

Apple and Green Chile Empanadas

Makes 12-16 Empanadas

Cream Cheese Dough

1 c. butter, softened
6 oz. cream cheese, softened
1/8 tsp. salt
2 c. all-purpose flour
Cream butter and cream cheese until fluffy; add salt.  Combine flour with butter-and-cheese mixture until just blended together.  (Do not overwork dough.)  Form dough into a circle, wrap in plastic wrap, and chill at least 1 hour.


Apple and green chile filling 

3 medium-size apples
1/2 c. sugar
1/2 c. water
1/3 c. honey
1/2 tsp. ground cinnamon
1/2 c. pecans, lightly toasted and chopped
1 1/2 c. green chili, peeled, seeded, drained, diced (add more green Chile to taste) (if you need to use canned green chili, this is about 3 4-ounce cans)
Peel, core and dice apples on small pieces.  Place in saucepan, add sugar and water.  Cook over medium heat until water has evaporated and apples are cooked but still hold their shape.  Add honey and cinnamon, and cook until mixture has thickened (it should be sticky and hold together).  Stir in pecans and well-drained New Mexico green chili.  Place in bowl, cover, and chill.

To prepare empanadas:
1 egg
2 tsp. water
Cream Cheese Dough
Apple and green Chile filling
2 oz. Cheddar cheese
turbinado (crystalline) sugar
 Preheat oven to 375 degrees.  Line sheet trays with parchment paper.  Beat egg with water. 
Divide dough into two equal pieces.  On lightly floured surface, roll one piece of dough into circle or rectangle 1/4 inch thick.  Cut in circles, using floured, 4-inch diameter round cookie cutter.  Gently remove excess dough.
Fill each circle with large teaspoon of filling and sprinkle with grated cheese.  Brush edge of dough with egg wash.  Gently fold circle in half, making sure filling is completely covered.  Place on parchment-lined sheet tray, brush with egg wash, sprinkle with turbinado sugar.  Bake 15-20 minutes. 
Cool 10 minutes and serve warm.  If not serving immediately, cool to room temperature and store in sealed container.

Well, enjoy and hope you like the recipes.  Let me know.

Merry Christmas to you and yours and a Happy New Year!

Brenda

Hello everyone,

Glad you came back to visit and hope you are finding these recipes delicious and helpful.

I thought I would give you my ideas on small appliances in the RV.  Of course, we all have coffee pots, my favorite is the Kuerig because of the convenience of the one cup system.  But, what about other items, such as a large mixer, small mixer, blender, chopper, slow cooker and bread maker? 

Large Mixer:
I really use mine a lot.  It depends on what you cook and how often you cook and if you bake a lot.  I find it very convenient and practical from mashing potatoes to making zucchini bread.  I guess it depends on your storage space.  I have a Sunbeam so it is not quite as large as a Kitchen-Aid which helps.  It really get used during the holidays and I really would not be without it.  I do not have a small hand mixer.

Blender/Chopper:
I use the chopper constantly.  Too lazy to chop by hand sometimes.  I paid $5.00 for a small one at Kohl's 9 years ago and it is still going.  Noticed they are $7.98 now.  Believe me that is all you need.  Blender is a luxury.  We use ours occasionally.

Slow Cooker:
Love it, Love it, Love it.  There is not much else to say. :)  It is one of the most convenient things out there so I really suggest this.  It is so nice to put everything in there and know dinner will be done when you get home from volunteering or exploring.   So, #1 suggestion.

Bread Maker:
I love my bread maker.  I debated for a few years rather or not to get one and now would not trade it.  I am always experimenting and coming up with new bread recipes or revamping old ones.  Lets face it, there is nothing like the taste and smell of fresh bread.  So much better than store bought.  I like the fact you can put everything in there, push the button and go away.  When you come home, the aroma makes your mouth water.  The machine keeps the bread warm for you.

Hope this helps.  All depends on space.  Keith and I took out our dining table and chairs and replaced it with a buffet that has a leaf on top which folds out to make an eating counter.  We then bought 2 pretty folding bar stools and we were set.  The buffet has tons of storage, wine rack and storage bins.  Love it! 

Here are some recipes I have tried.  Hope you like them and please let me know.

Chicken Tortilla Soup Recipe

Ingredients

• 1 lb chicken breast cooked and shredded
• 1 15 oz can corn
• 1 1/2 15 oz diced tomatoes drained
• 1 can black beans, drained
• 6 cups chicken stock
• 1/2 tsp. cumin
• 1/2 cup onion chopped optional
• 1 small can diced green chilis
• 2 tsp. minced garlic
• 1/4 tsp. chili powder
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• monterey jack cheese, shredded
• corn tortillas for chip topping we cut and fried corn tortillas
• avocados cubed

Instructions

1. Cook and shred (or cube) chicken.
2. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
3. Add cheese just before serving.
4. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados to dished up soup.  

 Thanks to "Lil's Luna (All Things Good) website for this recipe.

Here is the treat, an Almond Joy Cheesecake.  It is incredible and so flavorful.  I apologize, I cannot remember where I got the recipe.  Been making it for a while.  It looks like a lot more work than it is and even so, it is worth it.  This will be a big hit I promise. 

Almond Joy Cheesecake

Servings: depends on how many slices you make!

Ingredients

For the crust:

1 and 1/2 cups graham cracker crumbs

1 and 1/2 cups sweetened flaked coconut, toasted

1/2 cup sliced almonds, toasted

1/4 cup sugar

1/2 cup (1 stick) unsalted butter, melted

For the filling:

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

For the glaze:

1 cup semisweet chocolate chips

3/4 cup heavy cream

1 and 1/2 teaspoons vanilla extract

Whole roasted almonds, toasted coconut, whipped cream, for garnish

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Prepare your springform pan by wrapping it with aluminum foil to allow for extra three inches or so of foil to project above the sides.  (This will help later when you need to grab the pan.) I used a 10" springform so I did not do this step.  Came out fine.

3. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.

4. With the machine running, slowly add the melted butter and pulse until it resembles moist sand. Or you can mix in a bowl after you grind to fine crumb.

5. Press the mixture into the bottom and 1-inch up the sides of the pan.

6. Bake the crust for about 12 minutes, or until set and lightly browned.

7. Remove from the oven and let cool.

8.  Readjust oven temperature to 325 degrees.

9. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. (Mine does not have a paddle, so regular beaters had to do which they did.)

10.  Add the eggs, one at a time, mixing well after each addition.

11. Add the coconut and coconut extract.

12.  Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.

13. Transfer the filling to the cooled crust and bake for about 1 hour and 15 minutes (until the crust is puffy and lightly browned).

14. Remove the cheesecake from the oven and let cool completely on a wire rack.

15. For the chocolate glaze: Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.

16.  Remove the pan from the heat and let cool to room temperature (this took about 10 minutes for me).

17. Pour the glaze over the cheesecake (which is still in the springform pan) and spread evenly.

18.  Chill the cheesecake overnight or until firm and set.

19.  When ready to serve, run a knife around the perimeter of the pan to loosen the cake.  Release the pan sides and serve.

Serve with whipped cream, with coconut and almonds sprinkle on it. 

Well, let me know how you enjoy these 2 recipes.  

If you have any questions, please let me know.'

Thanks and have a Happy Thanksgiving.

Brenda

Hello there,

Guess what, I'm still alive. :)   I hope to keep this up better from now on, so please be sure to look in each time you read the blog.

For those of you who are setting up your kitchen in the RV, I wanted to tell you what I did and how pleased I am with it. 

I wanted a way to keep things like flour, sugar, etc from going bad, either from the different climates we visit, flour bugs (even though I am not sure what they are) etc.  So, Sue and I headed to IKEA in Dayton Ohio and found some wonderful storage boxes that were just the right size and shape to fit in the overhead cabinets.  We found a wonderful variety there but I now understand that Target also carries the same style of storage boxes.  They lock really tight so no air or moisture can get in.  Plus they don't accidentally spill either.  I bought a lot of different sizes (actually 4) which stack on top of each other and save a lot of room usually lost to boxes and jars.  I put my noodles, cereals, baking supplies, nuts, raisins, cranberries, rice, etc in them and it works great.  Even my brown sugar does not get hard.  I am extremely pleased with this system and highly suggest it.  Almost forgot, I labeled them using Avery labels so it is easy to find what you want.   If you have any questions, please let me know.

Recipe of the day:

I have been using my crock pot and bread maker a lot lately so here are a couple of recipes for you to try.

Albondigas

½ onion – minced

½ pound ground chuck

¼ cup rice instant – uncooked

2 TBS chopped parsley or cilantro

1 egg

Salt and pepper to taste

4 oz chopped green chilies – canned and drained

1 carrot shredded

4 c water

2 cloves garlic - minced

14 ½ oz stewed tomatoes – canned (if large, dice to smaller pieces)

2 cups low fat beef broth

1 tsp dried oregano

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste

Form into 1 ½ inch meatballs.

Place chilies and shredded carrots in bottom of slow cooker.

Spread tomatoes evenly over top of the chilies and carrots.

Place meatballs on top of tomatoes. 

Pour in water, broth, oregano, and parsley or cilantro.

Cover and cook on low for 6 hours.  

Note:  Keith and I both loved this soup.  It was a little spicy, so if you don't like spicy, use less green chilies.  I served it with a dollop of sour cream and warm flour tortillas. . 

______________________________________________________________________

Steakhouse Wheat Bread for the Bread Machine

Original recipe makes 1 loaf

1 cup and 2 tablespoons warm water

1 tablespoon and 1-1/2 teaspoons butter, softened

1/4 cup and 2 tablespoons honey

3/4 teaspoon salt

1-1/2 teaspoons instant coffee granules

1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder

1 tablespoon and 1-1/2 teaspoons white sugar

1-1/2 cups bread flour

1-1/2 cups whole wheat flour

1-3/4 teaspoons bread machine yeast

Directions

NOTE: Recipe directions are for the original serving size of 12.

Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.

PREP 10 minute

COOK 3 hrs

READY IN 3 hrs 10 minutes

Note:  This bread is wonderful tasting and we really enjoyed it.  Taste just like the bread in steak restaurants.  Nothing like warm bread from your bread maker.

See you next time and take care.

Brenda

Really getting into this dieting thing!

Hello there,

Keith and I are really getting into this dieting thing, don't know if it is working or not but we are finding great dishes.

The salad was unbelievable, it taste like potato salad.   Be sure to make it early so it can cool in the refrigerator for at least a couple of hours.  Keith rated it a 5 out of 5.

The chicken dish was good and tasty, I really enjoyed it but Keith only gave it a 4.  I will make again though.

These are great diet dishes and great for diabetics too.  Let me know how you like them.

Cauliflower Salad Made Like Potato Salad (Low Carb)

• Prep Time: 15 mins
• Total Time: 15 mins
• Servings: 4

Ingredients

• 1/2 whole cauliflower, steamed and florets chopped into chunks
• 2-3 scallions, chopped
• 1/4 cup finely diced celery
• 3 hardboiled egg, peeled and chopped
• 1/4 cup regular mayonnaise
• 1/4 cup low-fat sour cream
• 1/2 tablespoon creole mustard
• 1/4 teaspoon kosher salt
• black pepper to taste
• salt to taste
• 1/4 teaspoon paprika

Directions

1. Combine ingredients and chill before serving.

Nutrition Facts

Serving Size: 1 (142 g)
 Calories from Fat 83

Total Fat 9.2g

Saturated Fat 2.5g

Cholesterol 97.9mg

Sugars 2.8 g

Sodium 386.9mg

Total Carbohydrate 7.7g

Dietary Fiber 2.g

Sugars 2.8 g

Protein 6.4g

Chicken Cacciatore (Low carb)

4 skinless boneless chicken breasts, cut into 1-inch pieces (Be sure to put tenderizer on the chicken for at least an hour)
1 teaspoon olive oil
2 cloves of garlic, minced
1 medium yellow onion, chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 1/2 cup)
1/2 medium yellow bell pepper, chopped (about 1/2 cup)
2 cans (8 ounces each) tomato sauce
1/4 cup dry red wine or chicken broth
1 teaspoon dried oregano
1 cup sliced mushrooms

Spray a large skillet with cooking spray. Add chicken; cook over medium heat, stirring frequently, until browned, about 4 minutes. Remove from skillet.

In same skillet, heat oil, until hot but not smoking. Add garlic, onion, green pepper, and yellow pepper. Cook, stirring frequently, until tender, about 4 minutes. Add tomato sauce, wine, and oregano. Bring mixture to a boil. Return chicken to skillet.

Reduce heat to low; cover and simmer until chicken is tender, about 25 minutes. Place chicken on a serving platter; cover with foil to keep warm.

Add mushrooms to skillet; increase heat to high; cook until mushrooms are tender and sauce thickens, about 5 minutes. Spoon sauce over chicken. Serve immediately.
Serves 4 

Each of 4 servings has 10 grams carbohydrate plus 3 grams fiber, 20 grams protein, and 178 calories.


Brenda
 

Who knew dieting could be so delicious!

Hello,
My hand is finally back to normal and cooking as well as blogging can begin again.  Keith and I have started our diets again and I have been looking for great tasting dishes that we can both eat that also is good for my type 2 diabetes.  Not a easy task.  I think you will really enjoy this one. 

Here is one we both said, "Wow, this is a 5" too.


Garlic and Soy Grilled Pork Chops
Courtesy of South Beach Diet

Serves 2


Grill up chunks of fresh vegetables alongside these lip-smacking pork chops for an irresistible outdoor feast. Bell pepper, sweet onion, and zucchini would work quite nicely. For an added veggie, steam asparagus and serve with a little melted garlic butter.  Sorry, no picture available.

Ingredients:

2 boneless center-cut pork loin chops, trimmed of all visible fat
1 tablespoon light soy sauce
1 teaspoons minced garlic
1/4 teaspoon paprika (I used 1/8 tsp red pepper and 1/8 tsp paprika)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Fresh herbs, for garnish

Instructions

Brush the pork chops all over with the mixture of soy sauce, garlic, paprika, salt, and pepper. Cover and refrigerate at least 20 minutes or up to 2 hours.
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.(We grilled them with the veggie and it was wonderful.)
Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear. Garnish with the herbs.

Let me know how you like them.

Brenda

Hand Surgery

Had hand surgery and not able to type very well.  Will be back soon.

TWO MORE LOW CARB DISHES

Hello Everyone,

I have attached two more low carb dishes for your enjoyment.  Both are from Atkins.  I have not baked anything lately but will for next time.

The Chicken dish doesn't taste any different to me than a regular recipe.   I found it quite good.  Of course, I missed my rice even though I could have had some.  I try to support Keith best I can.  I actually made this in a slow cooker and it worked fine  I served it with sliced veggies and green beans.

The turnip fries are just okay to me.  I am not a big turnip fan.  Keith really liked them though.  The only thing is, be sure to cut them as indicated or they get too mushy.  Easy to fix. Served them with a steak and salad.

Try them and let me know how you like them.  Good Eating.

Sorry no pictures yet, still trying to figure out this thing.

Chicken Cacciatore

Net Carbs: 5.5 Fiber: 1 Protein: 45.5 Fat: 24 Calories: 453.5

Ingredients

1 1/2 Tablespoons virgin olive oil

1 Pounds broiler/fryer chicken, skin on, cut into 8 pieces

1/4 Cup chopped onion (1 small onion)

3/4 Teaspoons chopped garlic

1 Teaspoons chopped fresh rosemary leaves

1/4 Cup Sauvignon Blanc or other dry white wine

1/2 Teaspoon salt

1/8 Teaspoon crushed red pepper flakes

3/4 Cups canned plum tomatoes, drained and coarsely chopped

Directions

In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate.

Add onion, garlic and rosemary to the skillet; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.

Return chicken, skin side up, and accumulated juices to the skillet. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes.

Cover, reduce heat to low and simmer 30 minutes until chicken is cooked through. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken.

To serve, spoon the sauce over the chicken.

Lightly Spicy Turnips Fries

 

4 turnips, trimmed and peels (1 ¼ pounds)

2 Tbsp Olive Oil

1 tsp salt

½ tsp chili powder

Heat oven to 425*

Cut turnips into 2 x ½ “sticks.  Place on a foil lined cookie sheet.  Drizzle with oil, sprinkle with salt and chili powder.  Toss with your hands and spread to a single layer. 

Roast 30 minutes turning ½ way thru cooking for even browning.  Serve immediately.

4 carbs

1½ fiber

DIET FOOD CAN BE GOOD! WHO KNEW IT!!!!!!!!

Happy New Year to all of you and your families.  I hope you are having a good one so far.

Keith and I started the New Year by going back on our diets.  Keith goes on a strict Atkins diet and I go on a modified one.  Either way we have both lost weight this way before and hope to again.

I go to Adkins Recipes to get ideas for cooking dinner and found two I know you will like.  I am not a big cooked cauliflower person but this recipe is great.  The burger one is a little different but very tasty.  Very low in carbs so if you are a type 2 like me, add something with a few extra carbs.   

Here they are and let me know how you like them.

Beef Burgers with Feta and Tomato

2 people

Prep time: 10 minutes

Cooking time: 10 minutes

Net Carbs: 1.5 Fiber: 0.5 Protein: 24.5 Fat: 13.5 Calories: 230.5

Ingredients

1/2 Pound ground beef

1/2 green onion, chopped

1/4 Cup baby spinach (I chopped mine)

1/8 Cup tomato, slices (I used grape tomatoes and quartered)

1/8 Cup Feta cheese, crumbled

3/4 Teaspoons fresh dill weed (I used dried)

1/4 Teaspoon salt

1/4 Teaspoon pepper

Directions

Combine ground beef, scallion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties. 

Grill or pan-fry over medium-high heat for 6 minutes per side for medium doneness. 

 

Cauliflower with Red Peppers and Olives

Net Carbs: 4

Fiber: 3

Protein: 2

Fat: 6.5

Calories: 90.5

Ingredients

1/3 medium head cauliflower, trimmed and separated into small florets

1 1/3 Ounce-weights roasted red bell pepper (1 large pepper), drained, rinsed and cut into thin strips

3 1/3 Kalamata or other black olives, pitted and sliced (I used 6 because I could have them)

2/3 Tablespoons extra-virgin olive oil

2/3 Tablespoons chopped parsley leaves (used dried)

Directions

Place cauliflower in a medium pot fitted with a steamer basket over lightly salted water. Bring to a boil. Steam 6–7 minutes until tender but firm. 

Drain cauliflower. Mix in bell pepper, olives, olive oil and parsley. Season to taste with salt and freshly ground Pepper

Red Jalapeno Cheesecake

Hello there,

You will enjoy the cream flavor with just a nip of heat from the Jalapeno.  I find you need to cook the candied Jalapeno a little longer than it says, so they are more tender.   Let me know how people like it and enjoy making it, it is fun.

Surprise Happy Ending Cheesecake

Crust:

• 4 tablespoons melted butter
• 1/2 cup graham cracker crumbs

Candied Jalapenos:

• 10 red jalapenos, thinly sliced
• 1 cup sugar
• 1 cup water

Cheesecake Batter:

• 2 pounds cream cheese, softened
• 1 1/4 cups superfine sugar
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 small lemon, zested

Directions

Preheat the oven to 325 degrees F.
For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.)
For the Candied Jalapenos: In a small saucepan, combine jalapenos, sugar, and water. Simmer until jalapenos are softened, about 20 minutes. Drain, reserving the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside.
For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos.
Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Open oven door and allow to sit in oven for 15 minutes to start the cooling procession.  Cool for at least 1 hr in a cool place and refrigerate until completely set, at least several hours, up to overnight. 
If you wish to put a topping on it, use sour cream sweetened with sugar and a little of the candy syrup saved from above. 

Another Chocolate Lovers Delight!

Those of you who bake know that Chili Powder brings out the real smooth wonderful flavor of chocolate.  I have made this tart a bunch of times and everyone always rants and raves about the flavor, especially Chocoholics.  It is a good extra dessert for the holidays or when you need to take dessert for a potluck. 

Important note:  Make sure your guest know it contains chili powder and cinnamon, some people have allergies to them. 

One more thing, good regular chocolate works well if you cannot find Mexican chocolate, just make sure it is a good brand.

Let me know how it comes out or if you have any questions.

Chile Chocolate Torte with Cinnamon Whipped Cream

Makes: 12 to 16 servings

Prep: 30 minutes Chill: 3 hours Bake: 35 minutes 325 degrees F Cool: 1 hour

ingredients

• Nonstick cooking spray
• All-purpose flour
• 1 cup whole blanched almonds
• 2 Tbsp. granulated sugar
• 2 Tbsp. all-purpose flour
• 1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
• 3 oz. semisweet chocolate, coarsely chopped
• 1 cup butter
• 6 egg yolks
• ¼ cup strong brewed coffee, cooled
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 1/8 tsp. salt
• 1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
• 1/2 tsp. ground cinnamon (divided use)
• 6 egg whites
• 1/4 cup granulated sugar
• 1 cup whipping cream
• 1/4 cup powdered sugar
• Whole blanched, unblanched or candied almonds
• Crushed chipotle chile pepper (optional)

directions

1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.


2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.

3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.

4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.

5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.

6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.

7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings

Holiday Dessert

Well, already it is that time of year when cooking becomes fun.  Trying new and exciting dessert is a challenge for all of us.  I hope the following Cheesecake will be on your list, since you can decorate it for any holiday. This one takes a little longer, but is is soooooo worth it.

Decorate Cheesecake depending on the holiday.  For Thanksgiving, use candied corn, pumpkins or candied fall leaves.  Use your imagination.  It is fun.

Christmas Cheesecake with English Toffee Filling  

Prepare this cake a day ahead.  It definitely needs 24 hours to set before you decorate it.  I usually make whipped cream to serve with it.  Make a caramel sauce to dribble on the plates for a decorative way to serve it.  Yield: Makes 12 servings or 16 if you serve small slices.  (This is so delicious, good luck on that one.) Ingredients: Crust: 1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers) 1/2 cup toasted almonds, finely chopped 1/2 cup English toffee bits (such as Skor or Heath) 2 tablespoons (packed) dark brown sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted Filling: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) dark brown sugar 4 large eggs 1 tablespoon vanilla extract 1/4 teaspoon almond extract 8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces.  (You can now buy them already chopped if you want.) Topping: 1 16-ounce container sour cream 1/2 cup sugar 1 teaspoon vanilla extract Assorted candies (such as gumdrops and holiday M&M’s) Preparation For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. (Use a round bottom measuring cup to press crust into pan.)  Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F. For filling: Beat cream cheese and dark brown sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes. Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight. Just before serving, remove pan sides and place cake on platter. Garnish top with candies.

I got this recipe from Epicurious.com.

Be sure to let me know how yours comes out.  Send me a picture on how you decorate it.  I am always looking for new ideas.

Brenda