Category Archives: KISS – Keep It Simple Stupid
Keep It Simple Stupid!
The holidays are always full of social events. What would it be without a cheese ball rolled in crunchy walnuts? Usually I make mine with Imperial Cheddar from Canada, some softened blue cheese and a package of Philly. This year, something a little different… did I mention it is Keto friendly, if you dip bacon rinds?
Blue Cheese, Bacon, And Scallion Cheeseball
- 4 pieces bacon, chopped and fried and drained to make bacon bits
- 8 ounces cream cheese, room temperature
- 2 scallions (green onions), minced
- 2 Tablespoons parsley, chopped and divided
- 1/4 cup gluten-free blue cheese crumbles (or more, depending on taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3/4 cup chopped unsalted walnuts, raw or lightly toasted
1 In a medium bowl, combine the bacon bits, cream cheese, scallions, 1 tablespoon parsley, blue cheese crumbles, pepper, and salt. Stir together to mix.
2 Using hands or a spatula, form the mixture into a ball. Wrap with plastic wrap or place in an airtight container. Refrigerate for at least two hours.
3 Place the walnuts and reserved tablespoon of parsley in a small bowl. Stir to combine.
4 Unwrap the cheeseball and roll it in the walnut mixture to coat all sides. Press the walnut coating gently to help it stay on if necessary.
5 Store in an air-tight container in the refrigerator.
For 1/10th Of The Cheeseball
Fat (g): 12.9
Carbs (g): 2.2
Fiber (g): 1.3
Protein (g): 7
Net Carbs (g) .9
simply so healthy http://simplysohealthy.com/
Baby its cold outside (in the North, actually here in Mexico too, trust me on this one…). Great time for a hearty chowder – vegan if you leave out the bacon!
It calls for a whole head of cauliflower, but here we can but 1 lb. packages of florets which simplifies the recipe. I think you’ll really like this one my friends…great start to the New Year!
Creamy cauliflower chowder
Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4-5 people
Creamy Cauliflower Chowder is a healthy, easy, comfort food recipe and ready in under 30 minutes. It’s gluten free, low carb and keto friendly.
- 1 tablespoon butter
- 1/2 cup diced Onion
- 5 Garlic Cloves (minced)
- 1/2 cup diced Carrots
- 1 Whole Head of Cauliflower (cut into small florets)I bought a one lb. bag of florets
- 1 1/2 cups Vegetable Broth
- 1 teaspoon freshly ground Pepper
- 1/2 teaspoon dried Oregano
- 1/4 cup cream cheese
- Salt to taste
Olive Oil and cooked bacon (4 strips) for topping
In a Dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes until the onions are soft.
Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.
Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.
Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with olive oil and bacon and serve hot.
Ok…tired of my Keto recipes. Get ready for Christmas with this festive infused vodka! Makes a perfect hostess gift….do it NOW!
1 16 oz. glass bottles with toppers (mine have corks)
1 bag fresh cranberries (I counted 150 berries…LOL).
2 limes, peeled with as little pith as possible
2 tbsp sugar
Using a knife, pierce each cranberry so the vodka can seep into the berries. (I took each one and pierced it with an icepick using a cutting board underneath). Alternately fill each bottle with the cranberries and the lime peels. When bottle is full of berries, add sugar. Pour vodka into the bottle until full. Allow to sit and mature for 2 weeks to a month. Be sure to shake the bottles every couple of days to help the flavors meld.
Needing a great salad for a change? Both of these dressings are incredible and cheaper than the bottled stuff! Sorry, no photos today…
Keto 5 Minute Caesar Dressing
- 3 cloves garlic, finely minced
- 1 ½ teaspoons anchovy paste (I substitute equal amount of fish oil when anchovy paste is not available)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- 1 ½ teaspoons Dijon mustard
- ¾ cup mayonnaise
- Salt and Pepper to taste
Nutrition per 2 Tablespoon – Calories 140, Fat 15g, Carbs 0.8 Protein0.1g.
Keto Garlic Dressing
Servings 16 (of 2 tbsp)
- 4-6 Cloves garlic
- 1/2 Cup Apple Cider Vinegar
- 1 Cup olive oil
- 1/3 Cup Water
- 1 Tbsp Dijon Mustard
- 1/4 Tsp Sea Salt
- 1 Pinch Black Pepper To taste
- (Optional) Fresh herbs (I used parsley)
Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.
Nutrition – Calories 123, Fat 13.5g, Carbs 0.5g, Protein 0.1g
New diet equals new foods! Just in at Costco – Cauliflower Rice! Pinterest has recipes for almost everything…shown here with roasted peppers, grilled salmon and avocado salsa. Supposedly all Keto friendly.
Garlic Parmesan Cauliflower Rice
Cauliflower “rice” is now widely available in many supermarkets, including Costco Merida. There are many different recipes for using it, but this one is very simple!
5 cups cauliflower rice
3 T butter
3 garlic cloves minced
7 Tbsp. shredded Parmesan cheese
1 Tbsp. EVOV (Extra virgin olive oil OR coconut oil)
In a small saucepan, combine butter and garlic, stirring constantly for 2 to 3 minutes. Don’t let it burn!
In a separate fry pan, skillet or wok add 1 Tbsp. EVOV (Extra Virgin Olive oil OR coconut oil). Medium heat. Stir in the cauliflower rice and continue stirring until it is warmed through.
Pour I the butter mixture and stir to blend.
Top with the shredded Parmesan and mix well. Add chopped parsley! SERVE.
Instead of the butter and cheese, try pesto sauce…OR cilantro and lime…
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.
Slow Cooker/Crock Pot Swedish Meatballs
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)
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.
Honey Balsamic Roasted Brussels Sprouts
Prep Time 5 mins Cook Time 20 mins Servings: 4
- 1 1/2 lbs. Brussel sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss Brussel sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the Brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place Brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve
I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!
TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!
Chilled Strawberry Soup
Author: This Mess Is Ours Prep time: 2 hours 15 mins
Total time: 2 hours 15 mins Serves: 4 cups
This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.
- 3 cups sliced fresh strawberries, preferably organic
- 1 cup plain Greek yogurt
- ½ cup white grape juice (or white wine)
- 3 tablespoons raw honey (one tablespoon was sufficient)
- freshly ground black pepper
- sliced fresh strawberries
- 1 or 2 radishes, cut into thin shreds with a grater or mandoline
- fresh mint
- In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
My mom always instructed me to snap off the bottoms of the asparagus stalks when I was a kid as they were never tender and I still follow that rule. She always threw them away in the garbage! I have started to save the end pieces by putting them in a freezer bag for latter use…i.e. soup! This latest find for soup combines two strong flavours – asparagus and garlic. This recipe can be served cold by putting it in the fridge the next day OR serving hot. The former is more of a asparagus gazpacho. The latter is great with some shaved Parmesan cheese added after serving.
I would be interested in your opinion…
Roasted Garlic and Asparagus Soup
- 2 pounds asparagus, trimmed
- 10 garlic cloves, smashed
- 2 tablespoons olive oil
- salt and fresh ground pepper, to taste
- 3 cups low sodium vegetable broth
- 1 cup 2% milk
- cracked pepper and chopped parsley, for garnish
- Preheat oven to 450F.
- Line a baking sheet with foil and set aside.
- Toss asparagus and garlic with olive oil and season with salt and pepper.
- Arrange asparagus and garlic on prepared baking sheet in one layer.
- Roast for 12 minutes, or until asparagus is soft, stirring once.
- Remove from oven and transfer asparagus and garlic to a blender. (I never blend it all as I like it a bit chunky).
- Add broth and milk.
- Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
- Transfer soup to a soup pot.
- Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
- Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
- Ladle into bowls.
- Garnish with parsley and serve.