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Monthly Archives: October 2017

Grilled Salmon with Avocado Salsa

The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.

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Grilled Salmon with Avocado Salsa
Ingredients
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper

Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt

Instructions
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/

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Cheesy Ranch Chicken and Broccoli Bake (KETO)

Alas, we have succumbed to the Keto Diet which requires us to eat very few carbs, lots of protein, veggies and some fruits. Beginning today you will see Keto friendly recipes. This is not to say they aren’t tasty!! I am a novice here and still in the early stages of figuring out what is good and bad. Help me!! If I post a recipe which you know is not KETO please let me know. I need your help… You know if I post it, it must have at least tasted good…LOL. Here we go….

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Cheesy Ranch Chicken & Broccoli {Keto & Low Carb Friendly}
Ingredients
• 2 cups cooked chicken breast (3 small breasts)
• 2 tablespoon of butter
• ½ pack ranch seasoning mix (see below )
• 4 oz. cream cheese, softened.
• ¼ cup heavy whipping cream
• Broccoli (Costco pieces – steamed
• ⅔ cup chicken broth
• ¼ cup crumbled bacon
• ½ cup cheese
For the Topping
• 2 cups cheese
• ½ cup crumbled bacon
Instructions
1. Kasey* cooked her chicken first in a slow cooker on high for 3.5 hrs. (Boiled mine for 10 minutes)
2. Remove from slow cooker (or the pot) and shred.
3. Preheat oven to 350 degrees.
4. In an oven-safe skillet, melt 2 tablespoons butter.
5. Add ranch seasoning, cream cheese, heavy whipping cream, chicken broth, ¼ cup crumbled bacon and ½ cup cheese.
6. Use a whisk to combine ingredients and cook on low for 5 minutes.
7. Steam broccoli in the microwave while the ranch mixture is cooking.
8. Add chicken and cooked broccoli to ranch mixture and stir to combine.
9. Sprinkle 2 cups cheese and ½ cup crumbled bacon on top.
10. Cook in oven for 25 minutes then move to top rack.
11. Cook on broil 2-3 minutes until cheese is bubbly and bacon is browned. (I skipped this)
*Recipe by Kasey Trenum at https://kaseytrenum.com/cheesy-ranch-chicken-broccoli-keto-low-carb-friendly/

Dry Ranch Dressing Seasoning Mix (I used the whole recipe)

  • 1 tbsp dry Parsley
  • 1 tbsp Dill
  • 1/2 tsp ground black pepper
  • 1 tsp onion flakes or dry minced onion
  • 1 tsp onion powder
  • 1 tsp garlic powder

Slow Cooker (Crockpot) Swedish Meatballs

What to do without Costco? I have had a bag of turkey meatballs in the freezer for awhile. The truth is we didn’t really like them! Not to waste I found this slow cooker recipe for Swedish meatballs and I got the chance to use them all up, never to buy again. If you have been following for sometime you will know that I had previously made meatballs for use with pasta. This recipe called for frozen ones. Et voila! Actually they tasted awesome…great for a buffet table.

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Slow Cooker/Crock Pot Swedish Meatballs

Ingredients:
1 can cream of mushroom (or chicken) soup, low sodium*
1 can beef broth, low sodium*
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container sour cream (1 cup)
1 (16 oz.) package egg noodles

sliced mushrooms (optional)

Directions:
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.

Then add in frozen meatballs.

Cover and cook on low for 6-8 hours or on high 3-5 hours. (My slow cooker is always faster than the recipe calls for, in this case they were done in about 4 1/2 hours.

After meatball mixture is almost cooked, add in the sliced mushrooms and stir in sour cream.

At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.

Mix noodles and meatballs together. Or serve meatballs on top of noodles.

Note: Low sodium is my personal preference for this to keep it from being too salty. If I’m serving for a crowd, I will mix together noodles and meatballs and keep my crock pot on the ‘warm’ or ‘buffet’ setting. But when it’s just my family, everyone can serve themselves and grab as many meatballs, noodles and sauce as they like.

http://www.thecountrycook.net

Peanut Butter Cookies

We are back! Sorry for being a little late, but we were in Mexico City for a short visit last week. We stayed in the Condesa area which had been damaged by the earthquake. The B and B was not damaged, but two buildings nearby collapsed and others sustained major damage. Restaurant and museums were closed until this past Sunday, including the world famous Ballet Folklorico at the magnificent Bellas Artes theater. Yellow tape prevailed on many streets with red tape where buildings were unable to be lived in. Everywhere though, the neighbors were pitching in to help each other. It was wonderful to see so many young people pitching in!!! So now I am back in Progreso. My husband is in Canada and I am free to bake (normally he does it all). So here goes one of my favourites. LOL…I believe this was one of his grandmother’s favourite plates…

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World’s Greatest Peanut Butter Cookies

Ingredients

  • 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 stick unsalted butter, softened
  • 1 cup creamy peanut butter (I only use JIFF crunchy)
  • 1 1/3 cups packed light-brown sugar (i would recommend cutting back)
  • 1 large egg, beaten
  • 3/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Lightly coat a cookie sheet with cooking spray.
  • Mix flour and baking soda in a small bowl; set aside.
  • With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth.
  • Add egg and vanilla; beat until smooth.
  • Add flour mixture and stir until combined.
  • Cover dough and refrigerate for 20-30 minutes.
  • Roll dough into 1-inch balls and bake for 8-10 minutes. (8 was adequate in our oven)
  • Remove from oven and let stand for 10 minutes; allow to cool in the refrigerator for another 20-30 minutes.