Category Archives: KISS – Keep It Simple Stupid
Keep It Simple Stupid!
Hope it is not to late for you to get these ready? The recipe makes about 4 breakfasts. Simply portion the ingredients into 4 small jars, refrigerate overnight. Come morning, dump the ingredients into a mug, add two slightly scrambled eggs, stir and microwave according to the directions!
Make Ahead Breakfast Scrambles
- 2 oz. ham, diced (I used a strip of bacon per jar).
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1/2 cup shredded sharp cheddar
- 2 tsp butter
- 1/2 tsp seasoning salt
- 8 large eggs
1. Divide the ham, bell pepper, onion, and cheddar between four resealable containers*. Cut the butter into 4, 1/2 teaspoon-sized pieces, and add one to each container. Sprinkle about 1/8 teaspoon seasoning salt into each container.
2. Seal the containers and store them for up to 4-5 days.
3. When you’re ready to prepare a microwave breakfast scramble, pour the ingredients of the container into a ceramic mug, add two large eggs, and stir to combine.
4. Loosely cover the mug with a paper towel or another microwave-safe object and microwave on high power for 30 seconds. Stir the contents of the mug and microwave for 15 seconds more. Stir again and continue to microwave for 15 second intervals, stirring after each, until the eggs are mostly set, but still moist. Serve immediately.
Serving: 1Serving | Calories: 267.4kcal | Carbohydrates: 4.68g | Protein: 18.25g | Fat: 19.5g |Sodium: 609.48mg | Fiber: 0.5g
Some days I just want to be able to throw something together for dinner quickly. Pasta is usually the answer! In this case, I just happened to buy some smoked salmon at Costco to use in salad and I still had some left.
Voila ! Smoked Salmon Carbonara. Bonus – no creams, just fresh eggs and Parmesan for the sauce. Read the recipe carefully, as you don’t want to overcook the eggs and Parmesan. The pasta MUST be a little cool to avoid scrambling the eggs!!! It looked and tasted great. You can skip the capers if it’s not something you like.
NOTE – Capers are immature flower buds from the Capparis spinosa (aka the “caper bush”), which grow all over the Mediterranean, just like olives do. Caper buds are picked before they can bloom into flowers. They are not a fish as some people mistakenly assume, but can be a little salty. Great on pizza, too.
Smoked Salmon Carbonara
- 14.1 oz (400g) linguine pasta, or similar
- 3 eggs
- 2 tbsp grated parmesan cheese
- 5.2 oz (150g) smoked salmon, sliced thinly
- 1 small bunch fresh parsley
- Salt and pepper
- 1 tbsp. of capers (optional)
1. Bring a large pot of salted water to a boil and add the linguine or long pasta shape of your choice. Cook the pasta according to packet instructions until al dente.
2. Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley (this is optional).
3. Next, add the eggs to a bowl and whisk together, add the grated parmesan and a good pinch of salt and pepper, stir to combine.
4. Once the pasta is cooked, drain it and add it back into the pot you cooked it in. Sprinkle over the strips of salmon then add the whisked eggs and parmesan mixture, immediately stir the pasta to coat it evenly in egg and to distribute the salmon throughout the pasta evenly.
5. Tip: wait exactly 1 minute before pouring over the egg mixture. If the pasta is too hot the eggs will scramble but if it’s too cool the eggs will remain raw.
6. The pasta should be creamy and evenly coated in sauce. Divide the smoked salmon pasta between bowls and top with a scattering of chopped parsley and an extra grinding of pepper, serve.
I’ve seen and made many pasta carbonara recipes in my time and I find that using 1 egg less as many servings works best. Does that make sense? For four servings I use 400g/14oz of pasta (100g per portion) and 3 eggs.
In January 2017, I posted a similar recipe for this popular Mexican dish made with hominy – essentially a specially dried corn. While we thoroughly enjoyed that recipe, I did find it time consuming. If you are fortunate to have a grocery store which carries Mexican products you can find this on the shelves in a can, as I was fortunate to locate.
Sometimes one just wants to put a hot meal on the table with a minimum of preparation! Since we had a Costco leftover rotisserie chicken available, this was quick! Shred the chicken. Heat the pozole in a large saucepan over medium heat with the chicken added in.
While it is heating, slice up an avocado, set out some sour cream, slice two or three radishes, chop up a bit of cilantro, some shreds of cabbage if you have some?
When the pozole is thoroughly heated, pour into large soup bowls and garnish with the sour cream, radishes, cilantro and avocado. You can add a few tortilla strips if you have them for some added crunch.
Quick and Easy Mexican Red Pozole
- 1 large can La Costena pozole rojo
- 1 cup shredded cooked chicken or pork or turkey
- 2 or three radishes sliced
- Cilantro chopped
- Sour cream
- 1 avocado diced
- Tortilla strips
- Shredded cabbage (optional)
How many times have you realized that the only vegetables in the house were in the freezer? Sure you can sometimes steam them, but often they turn out mushy. Thankfully on Pinterest you can find recipes for using them straight from the freezer without thawing! This recipe is a keeper, along with others I found there for using frozen spinach in a pasta and frozen butternut squash. (more on those another day).
Roasted Frozen Broccoli
- 10 oz bag of frozen broccoli florets
- olive oil spray
- garlic powder
- onion powder
Line a baking sheet with parchment paper.
Arrange frozen broccoli florets in a single layer on the parchment paper
Spray the frozen broccoli with olive oil spray to coat
Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder over the tops of the broccoli (no need to toss or stir)
Roast at 450 degrees for 15 – 20 minutes, checking once or twice, until broccoli is crisped to your liking
Remove from oven and sprinkle on parmesan cheese.
Who expects to find butternut squash in summer, let alone summer in MEXICO? Walking into our favourite grocery store in Merida, Yucatan, there were TWO just waiting for us…at the door! No others in sight…was I dreaming? Nope, snatched ’emup fast.
You northerners can watch for them later. This recipe was a keeper. How can you say no to maple syrup and Dijon mustard?
Sheet Pan Maple Dijon Chicken with Roasted Butternut Squash
- 4 chicken thighs
- salt and pepper
- 2/3 cup maple syrup
- 2/3 cup Dijon mustard
- 1 1/2 lb butternut squash, uncooked, peeled and cubed into 1- or 2-inch cubes
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, as it can be runny)
- Season chicken thighs with salt and pepper on both sides.
- In a medium bowl, whisk maple syrup and Dijon mustard.
- Dip each chicken thigh on both sides into maple-Dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
- Add cubed butternut squash into the same bowl with the remaining maple-Dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
- Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.
The original recipe called for adding Brussel sprouts, but I had some leftover fresh asparagus. They didn’t turn out as I had hoped….
Second version of this recipe… we both liked the finer chopped vegetables.
Egg Roll in a Bowl
- 1-pound ground pork or chicken
- 4 green onions whites/greens separated
- 2 teaspoons ginger grated
- 4 cloves garlic
- 1-pound coleslaw mix (Mrt. Lucky Broccoli, Cauliflower and Carrot )
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil or to taste
- cilantro & sesame seeds for garnish
- Brown pork in a pan until no pink remains. Drain fat
- Add the whites of the green onions, ginger, garlic, and coleslaw mix.
- Cook until slaw is tender, about 5 minutes. Stir in soy sauce and sesame oil and stir until coated.
- Garnish with cilantro, greens of green onions, and sesame seeds and serve.
- Chopped mushrooms, water chestnuts or other vegetables
- Sriracha or hot sauce to taste
These really do not have to be labelled as KETO, they are just plain great for everyone, especially kids. I served them with a dollop of sour cream. You could also add guacamole as a garnish. My zucchini were medium size, hence I ended up with 4 halves. If you are using larger zucchini, you could get along with ONE half and a salad alongside.
*In lieu of the cumin, chili powder and salt, I used my homemade taco seasoning.
Keto Taco Zucchini Boats
- 4 Zucchini depending on how many people…
- 1-pound Ground beef
- ½ cup Bell Peppers mixed Red & Yellow, finely diced
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1/2 teaspoon Salt
- ¼ cup Water
- 8 ounces Cheddar cheese shredded
- 1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon)or melon ball scoop, to hollow out the zucchini forming a boat.
Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
In a skillet over medium high heat brown the ground beef.
Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 20 minutes or until zucchini has softened and cheese is melted.
Pour salsa over boats before serving. Optional sour cream and guacamole?
Serving: 1boat | Calories: 242 kcal | Carbohydrates: 6g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 482mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5400IU | Vitamin C: 38.8mg | Calcium: 2180mg | Iron: 1.4mg
Got the urge to BBQ already and realize that the BBQ is probably dirty from its last use, who knows when in this weather? Treat yourself to this recipe from The Spicy Apron (Pinterest). While it calls for putting the steak on skewers, I modified it and used my frying pan. With the blue cheese sauce, it was awesome! Throw a salad or bake a potato and you have a complete easy meal! Photo is from The Spicy Apron, since I forgot to take a photo when I made this.
Steak Bites with Creamy Blue Cheese
- 2 Pounds Sirloin Cut into 1-inch pieces
- 2 Teaspoons Kosher Salt Can use Seasoned Salt
- 2 Teaspoons Fresh Pepper
- 4 Ounces Cream Cheese Room Temperature
- 4 Ounces Heavy Cream
- 2 Tablespoons butter
- 4 Ounces Crumbled Blue Cheese
- 2 green onions Sliced crosswise (green parts)
- Put 6-8 pieces of the beef on each skewer. Liberally salt and pepper all sides of the meat. Heat grill on high. Place skewers on hot grill and sear on each side, 1-2 minutes per side. Remove from heat and cover with foil. OR…
- Heat a frying pan over medium heat and place the steak bites in until slightly golden, choosing how well you want them done. Well…definitely NOT!
- Combine cream cheese, cream, and butter in a small saucepan. Heat over medium low heat until heated through. Stir well to combine. Remove from heat and add crumbled blue cheese. Drizzle over cooked beef skewers or in a small dish on the side for dipping. Top with sliced green onions.
Our Canadian friends who are “snowbirds” recently had us over for lunch overlooking the Gulf of Mexico. She served a wonderful cucumber and mango salad, not unlike this recipe. She and her husband love to experiment in the kitchen with whatever ingredients they have on hand. The cucumber and mango salad was wonderful!! We ate it all and this sent me looking through Pinterest for a similar recipe. Hope you will be able to give this one a try…
Cucumber Mango Salad
- 1 English cucumber, peeled and chopped (about 1 1/2 c.)
- 2 mangos peeled and diced
- 1/2 c. diced red onion
- 1 clove garlic, minced
- Juice of 1 lime (about 3 Tbsp.)
- 1 tsp. honey
- 1/2 tsp. cumin
- 1/16 tsp. red pepper (more if you like it spicier)
- 1/4 tsp. coriander
- 1/8 tsp. fresh ground black pepper
- 1/3 c. fresh cilantro, chopped
- Toss together the cucumber, mango, red onion, and garlic in a medium sized bowl,
- In a separate small bowl or jar whisk together the lime juice, honey, cumin, red pepper, coriander, and black pepper. Pour over the cucumber-mango mixture and stir gently.
- Fold in the chopped cilantro.
- Serve immediately or refrigerate for later
The following recipe includes making your meatballs from scratch and I was tempted as none of the stores, including Costco, have been stocking frozen meatballs for several months! Fortunately, my fav grocery store here, Superama, a Walmart subsidiary finally got some in and I bought several packages for the freezer.
So…I skipped the homemade meatballs and just prepared the sauce while heating the meatballs in the oven. It is now a KISS recipe! For those new to my blog…KISS = Keep It Simple Stupid! Hope you will enjoy it served with a great yellow rice.
Hoisin Asian Meatballs
- 1-pound ground beef
- 1 teaspoon toasted sesame oil
- 1/2 cup Panko*
- 1/4 teaspoon ground ginger
- 1 large egg
- 2 cloves garlic, minced
- 3 green onions, thinly sliced, plus more for garnish
- Sesame seeds, for garnish
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-11/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
- To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
- Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.