Who does not love a baked potato, especially when it is LOADED??? I must admit that it is one of my favourite things. This recipe is straight forward and comes together in a matter of minutes. You could use frozen potato cubes, but fresh is so easy. I was able to use frozen chicken breast cubes to simplify the preparation. Your toppings are your choice!
Potato and Chicken Casserole (Loaded Baked)
1 cup cubed raw chicken breast, marinated* (if you can find frozen, no need to thaw)
1 or 2 potatoes, cubed with skinsor cubed frozen potatoes
Spice Mix (See below)
Lawry’s Lemon Pepper Marinade
1 T. garlic powder
½ tsp. paprika
1 tsp. salt
½ tsp. dried rosemary
½ tsp. black pepper
1 cup shredded cheese
½ cup cooked bacon chopped
3 green onions thinly chopped
Grease an 8 x 10 Pyrex baking dish with cooking spray.
Place cubed chicken into a bowl and drizzle with lemon pepper marinade (unless pre-marinated). Set aside.
Add cubed potatoes to the Pyrex dish. Sprinkle with spice mix and mix well.
Add the marinated cubed chicken.
Combine the potatoes and chicken.
Bake at 400 F for 50 minutes, stirring once or twice during baking.
When the potatoes and chicken are done, remove from the oven and top with shredded cheddar cheese and return to oven until cheese is melted.
What to serve with some beautiful beef filets? Of course, potatoes, but what kind? Since there were no real potatoes in the house, I turned to my fall back potatoes – INSTANT! (I always have a few different kinds of Idaho Instant potatoes in the pantry). For this recipe, I chose the Idaho Baby Reds.
Not wanting to simply whip up according to the package, I found a recipe on Pinterest. (You are NOT surprised.) It was delicious and perfect with the filets and roasted asparagus. So perfect, that I neglected to take a photo…
Loaded Idaho Mashed Potato Mix
6 cups prepared mashed potatoes made with butter and milk(or broth)
You will have noted that I put the word “wedge” in brackets. Actually I dislike it when I see romain served in wedges. It’s difficult to eat without a fork AND knife. I much prefer to have the romaine torn into smaller parts before it is served. This is true of some restaurant Caesar salads as well. Without a doubt, the highlight of this salad is the ranch dressing, which you can use on almost any salad OR as a simple veggie dip. Of course, you can skip the blue cheese, but why would you? LOL
Romaine Wedge Salad with Bacon and Blue Cheese
1 recipe Homemade Ranch Dressing*
1 tablespoon butter
2 slices sourdough bread cut into ½-inch cube (I did some store-bought croutons in butter and garlic powder)
4 slices thick bacon cut crosswise into thin strips
1 large head romaine lettuce quartered lengthwise into wedges
2 ounces crumbled blue cheese
finely chopped chives optional
1. Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
2. Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
3. Carefully rinse and dry romaine wedges, doing your best to keep them intact.OR tear them up
4. Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.
*Homemade Ranch Dressing
1 1/2 cups sour cream
1 clove garlic minced
1/4 cup chives finely chopped
1/4 cup parsley finely chopped
milk enough to reach your desired consistency(optional)
Whisk together the sour cream, garlic, parsley and chives. Add milk to reach your desired consistency.
Season to taste with salt and freshly ground black pepper.
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.
First off, I am not including a picture of the finished dish this time? Why? Because it is liver and onions and just the thought of it puts many people off…LOL. BUT… if you love liver and onions you will really like this recipe from Pinterest.
I usually do mine without flour as I am a purist with liver. This recipe was intriguing because it soaked the liver in milk before cooking, supposedly to reduce the strong flavor some people dislike. Let me tell you that this was awesome and my new goto recipe for liver and onions. Here goes…
Beef Liver with Bacon and Caramelized Onions
First, cut the liver into strips and soak them in milk to remove any bitterness.
If you’re following a low-carb diet, you may choose to eliminate the onions for an even lower carb count,but hey… why would you?
1/2 cup milk
1-pound beef liver cut into strips
3 large onions sliced
4 slices bacon
5 tablespoons butter divided
Salt to taste
Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.
Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2″ chunks. Set aside.
Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet.
Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.
Pat liver dry and discard the milk.
Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough.
Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.
Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
1 boneless, skinless chicken breast or leftover baked ham, chopped
3/4 head iceberg lettuce (or salad greens blend)
8 grape tomatoes (I chopped up a Roma tomato)
2 hard-boiled eggs
1 1/2 ounces blue cheese crumbled
3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
Serve with the ORIGINAL dressing!
Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 tsp fresh squeezed lemon juice
2 tsp salt
3/4 tsp black pepper
3/4 tsp Worcestershire sauce
1/4 tsp dry mustard
1 tsp garlic minced
1/4 cup olive oil
3/4 cup salad oil
Place all ingredients in a blend and blend together until well mixed.
Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.
Fried Cabbage with Bacon, Onions and Garlic
6 rashers of streaky bacon
1 large brown onion, peeled and diced
2 fat cloves of garlic, peeled and minced
1 medium head of white cabbage, trimmed, cored and sliced
1 medium carrot, peeled and chopped
The following to taste:
salt, black pepper, onion and garlic powder, paprika
a knob of butter (optional)
dill weed (to taste)
Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.)
Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the diced carrot.
Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings.
Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.
Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).
KETO Cauliflower Jalapeno Mac n Cheese with Bacon
Ingredients (Vegans, omit bacon)
1 large head cauliflower cut into small bites
8 ounces cream cheese softened
1 1/2 cups shredded cheddar cheese I use a cheddar blend
1/2 cup heavy cream
5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
3 teaspoons bacon grease melted
2 jalapeño peppers minced (see notes)
2 tablespoons grass-fed butter
1-2 tablespoons hot water
salt and pepper to taste
Optional: fresh cilantro for garnish
Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
Optional: Garnish with fresh cilantro and/or crumbled bacon.
Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.
The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.