#Recipes, Breakfast, Brunch, Eggs, Keto, Low Carb, Meal Prep, Quick Meals

Mushroom, Spinach & Mozzarella Egg Muffins (Keto Recipe)

Happy Monday everyone!! It’s officially time to get 100% back on track. I thoroughly enjoyed the holidays but it’s a new year and time to start fresh. Be prepared to see a lot of new recipes. I’m hoping to work in the kitchen on some new things that are healthy and make it easier to stay on track.

That brings me to this new recipe. I’m not a real big fan of eggs. I’d much rather something else besides eggs for breakfast but with having a lower carb/keto diet eggs are a big part of that. I have to make eggs taste like something completely different for me to enjoy them. So, here’s a take on some egg muffins I made. They are super simple and you can definitely add whatever ingredients you want. Note, that if you aren’t doing a low carb diet you can use just regular milk in place of the heavy whipping cream.

Mushroom, Spinach & Mozzarella Egg Muffins (Keto Recipe)

Ingredients:

6 eggs
¾ cup heavy whipping cream
1 cup baby spinach, chopped
1 cup mushrooms, chopped (I used baby portabellas)
¾ cup shredded mozzarella
Salt, to taste
Pepper, to taste

Extras:
Cooking Spray
Muffin Tin

Directions: Preheat oven 375°. In a medium bowl whisk the eggs and the heavy whipping cream together. Season with salt and pepper. Spray the muffin pan well with cooking spray. Add the mushrooms and spinach to each opening. Top the veggies with an even layer of cheese. You can use more or less of both the cheese, mushrooms and spinach. Feel free to use different ingredients for inside the muffins. Evenly add the egg mixture to each opening. Fill ¾ of the way full.

Bake the muffins in the oven for 13-18 minutes. Check the muffins to make sure a toothpick or knife comes out clean and they are set. Remove from the oven and let cool slightly before removing from the pan. Note: These are great to make ahead of time and have for the week. Just heat them in the microwave for 30-45 seconds for a quick on the go breakfast.

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#Recipes, Holiday, Lent, Meatless, Seafood

Scallops on the Half Shell

Happy Holidays Everyone! Another successful Christmas passed and now looking forward to 2019. Coming from an Italian family we’ve always celebrated the “Feast of Seven Fishes,” on Christmas Eve. We do more shrimp and scallops vs some of the more traditional fishes that may be used. I’ve been doing different scallop recipes over the last few years and this year has been my favorite.

These scallops on the half shell are simple and can be done ahead of time which makes entertaining a breeze. This is my first time using the baking shells. It gives it a cool look and definitely makes serving easy. You should be able to find the baking shells from any online retailer. Make sure that they are shells that are used for baking, not just decorative shells.

Scallops on Half Shell

Ingredients:
1lb large seas scallops, rinsed and dry
1 ½ cups Italian panko bread crumbs
1 lemon, juiced (extra for drizzle)
2 t lemon zest
3 T dry white wine
3 T quality olive oil
2 garlic cloves, minced
1 shallot, minced
2 t parsley
2 t oregano
2 t garlic powder
½ t salt
½ t pepper

Extras:
4-6 baking shells

Directions: Preheat oven to 375°. Lay out scallops on paper towels and sprinkle with salt. Let sit 15 minutes to remove any excess liquid and then pat dry.

In a sauté pan add a drizzle of olive oil and sauté the garlic and shallot until tender. In a medium bowl mix together the panko bread crumbs, seasoning, garlic and shallot, olive oil, white wine, lemon juice and zest and mix well. The mixture should be wet. If not, you can add a little more oil.

Add 2-3 scallops to each shell depending on size of scallops. I used 3 per shell. You want the scallops tight together. Top the scallops with panko mixture. Bake in oven for 20 minutes until fully cooked. Drizzle with lemon and serve immediately. These are great for a crowd and easy to get ready ahead of time and then just bake when needed. The shells make it very easy for serving.

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#Recipes, Comfort Dish, Holiday, Sides

Blue Cheese Twice Baked Potatoes

Who doesn’t like potatoes? They are so versatile and can be transformed into so many delicious dishes. I especially love potatoes with my steak. Steak and potatoes are 2 of my favorite combinations. This past weekend I made my Mom’s Blue Cheese Twice Baked Potatoes. They are so delicious and so simple to make. She use to make them a lot while I was growing up for Christmas Eve but since have changed it up slightly. However, these are definitely about to make a comeback in my house.

Now I know blue cheese is definitely an acquired taste. Not everyone likes it. Feel free to use as much or as little of the blue cheese as you’d like. Or, you can skip it all together and use any other cheese just the same.

Give this recipe a try. It’s definitely great for a crowd and can be made ahead of time for dinner hosting. Less time in the kitchen when your guests arrive is always a bonus and it’s sure to be a crowd pleaser.

Blue Cheese Twice Baked Potatoes

Ingredients:
4 large russet potatoes
¾ cup sour cream
5 T melted butter
½ cup crumbled blue cheese (more or less depending on taste)
Salt, to taste
Pepper, to taste

Directions: Clean potatoes and poke holes in the top with a fork so the steam is able to escape. Bake potatoes in oven at 375° for 1 and ½ or 1 hour and 45 minutes. To make sure potatoes are done, you’ll want to stick a fork in them to make sure they go in easily without too much pressure.

Once cooked, remove potatoes from the oven and let cool till you are able to work hold them. Easily slice off the tops of the potatoes and scoop out the insides and add into a medium bowl. You will want to leave very little potato inside so the potatoes will hold their shape. Don’t go to deep as to tear the potato skin.

In the bowl of the potatoes add in sour cream, melted butter, blue cheese and season with salt and pepper. Mash with a fork to remove any lumps. You can also use a hand mixer if you’d like the really smooth and whipped texture. Once all mixed together you want to scoop the potato mixture back into the potato skins.

Place back in the oven at 375° for 30 minutes. Let sit a few minutes once you remove from the oven. So they can set. These are also great to make ahead of time. You can make the night before and put in the refrigerator until ready to use. Just add another 15-25 minutes cooking time as the potatoes will be cold when you bake them.

You can completely omit the potatoes skins all together if you are making for a large crowd. Just put the potato mixture into a deep oven safe dish and bake.

Note: My pictures only show 3 potatoes, that’s because one of them was not good. But this recipe is in fact for 4 potatoes.

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Comfort Dish, Meatless, Quick Meals, Soup

French Onion Soup with Garlic Crostini & Swiss Cheese

Happy December! I made French Onion soup for the first time in years. It’s a super easy soup to make. You don’t need a lot of ingredients or time to make this. I almost feel like it’s healthier compared to most soups because there is no cream and yes there is butter but I cut back on that as well.

This is perfect for lunches or with a salad for dinner. It’s nice and warm for those cold winter nights. What’s better than soup and bread? This recipe has BOTH!

French Onion Soup with Garlic Croutons and Swiss Cheese

Ingredients:
5T butter
6 large sweet onions, sliced
4 garlic cloves, minced
2 large bay leafs
6 sprigs of thyme
3 T flour
1 ½ cups wine (I used white)
2- 32 oz cartons beef broth, no salt added
3 t salt
2 t pepper

Croutons:
1 garlic clove, finely minced
1 loaf crusty French bread
2 T olive oil
½ T parsley
2 t garlic powder
Sprinkle: salt and pepper

Toppings:
Swiss cheese

Directions:

In a large soup pot, melt butter on medium heat. Add sliced onions and garlic and mix well. Add in the bay leafs and 3 of the thyme sprigs. The other 3 sprigs, remove the herb and sprinkle in the mixture. Cook on medium low heat until onions are tender and caramelized. This may take 30-40 minutes for the amount of onions we are using. I covered the pan and let them cook down mixing every 10-12 minutes. They will cook down, don’t worry if they seem to take up the whole pot. (That’s what happened to me.)

After onions have cooked down and are soft and starting to caramelize remove some of the liquid and add to a small bowl and mix with the 3 tablespoons of flour. Mix well to remove lumps. Remove the bay leaf and thyme sprigs. Add in the flour mixture and the wine and whisk well. Cook on medium heat about 10-15 minutes mixing half way through with a whisk. A whisk will help make sure the flour mixture gets broken up. Add in the beef broth and salt and pepper and stir, and simmer on low heat for 30 minutes, stirring after 15 minutes.

While the soup is simmering make the croutons for the top of the soup. Slice the bread into ½ inch pieces. In a small bowl add oil, parsley, garlic powder, fresh garlic and salt and pepper and mix well. Single layer the slices of bread on baking pan covered with foil. Brunch the bread with olive oil mixture. Bake at 400° in the oven 12-15 minutes. It’s okay if they get hard, they will soften once added to the soup.

To serve ladle soup into bowl add 2-3 slices of bread and top with sprinkle of Swiss cheese. If you wish, you can add to an oven save bowl and put under the broiler for a few minutes to make the cheese brown and bubbly. I made this for lunches, so I just add in the bread slices and top with some cheese once the soup is heated through and the cheese melts perfectly. Enjoy!

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#Recipes, Comfort Dish, Keto, Leftovers, Low Carb, Mexican, Quick Meals, Sides, Tacos

Simple Mexican Cauliflower Rice

Simple Mexican Cauliflower Rice

I’ve never been a big fan of cauliflower unless it was smothered with gooey cheese. However, while trying to eat Keto I’ve now become obsessed with making cauliflower rice.  I must say though I cheat a little and buy the frozen already riced cauliflower.  It honestly comes out just as good to me.  It’s a quicker and easier alternative.  Hey anything to save a mess, am I right?  Cutting up cauliflower is the worse! J

I’ve done a few different rice recipes but this one I just made is probably one of my favorites.  I made this to make a taco “bowl” instead of using white or brown rice.  Give it a try. It’s only a few ingredients and yet the flavor is fantastic.  See below for the taco “bowl” I made with the rice. I also put the recipe for all the items in the bowl.

Simple Mexican Cauliflower Rice
3 servings

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
½ – ¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Skirt Steak Taco Bowl

Ingredients:
Mexican Cauliflower rice, (see recipe above)
9 oz cooked protein, ( I used skirt steak)
½ red onion, diced
6 cherry tomatoes, sliced
½ cup shredded cheese
1 jalapeño, diced (remove seeds and membrane for less heat)
8 black olives, sliced
6 T guacamole
3 T sour cream
Optional: Tortilla chips for serving.

Directions: If you want low carb tortilla chips, bake your own using low carb tortillas. Cut tortilla into triangles, brush with oil and sprinkle with salt.  Bake at 400 for 8-10 minutes.  Watch the chips close as they will get brown quickly.  Remove from the oven and let cool so they can crisp up.

To assemble your bowl, start with 4 oz of Mexican cauliflower rice, top with steak, and toppings. Serve with guacamole and sour cream on the side and tortilla chips for dipping. Enjoy!

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#Recipes, Breakfast, Brunch, Eggs, Keto, Low Carb

Low Carb (Keto) Bacon & Swiss Cheese Quiche

Low Carb Bacon & Swiss Cheese Quiche

I’ve been eating low carb for the past few weeks. Doing Keto as much as I can be and just trying to adapt certain foods to lower carb options. This is a recipe I’ve posted before however I made this less carbs and I came out DELICIOUS. It may even have an edge over the original recipe.

A few things to keep in mind, the crust on this is NOT like a regular crust. It taste and smells delicious but it definitely doesn’t firm up the same and may fall apart slightly. HOWEVER, it’s super tasty and even when I make the regular version the crust seems to still fall part, so give this a try!

Check it out if you are looking for a great quiche idea with less carbs!

Ingredients:

Crust:

1 ½ cups almond flour, fine
6 T melted butter
½ t garlic powder
¼ t salt

Filling
8 slices cooked bacon, chopped
1 small onion (1/2 cup), small diced
¾ cup swiss cheese, shredded or small diced
4 eggs
1½ cups heavy cream
¼ t salt
¼ t pepper

Directions: Preheat oven to 350°. For the crust: In a medium bowl mix together almond flour, melted butter salt and garlic powder . Mix well. Grease an 8 inch deep pie pan and press in the crust mixture evenly over the bottom of the pan and up the sides.

Note: I used less almond flour to make it less carbs, so this isn’t going to come completely come up the sides of the pie pan. Try and make it as even as possible when pressing into the pan.

Poke a few holes with a fork on the bottom of the crust and bake in the oven about 8-12 minutes until it starts to get brown. (It will continue to bake with the mixture)

Remove the crust from oven and let sit while making the filling.

In a bowl whisk 4 eggs well, add in the heavy cream and mix until fully incorporated. Season with salt and pepper.

Add the bacon, onion, and Swiss cheese to the bottom of the pie pan. Gently pour in the egg mixture. Bake at 350 for 35-45 minutes. Check the middle of the quiche to make sure it’s cooked and no longer “giggles” put a knife in the middle to make sure it comes out clean. Let set at least 10 minutes before cutting and serving.

Notes: I figured about 5.25 net carbs for an 1/8th of this quiche. The Carbs are coming from the almond flour and the onions. Some almond flour may be different in net carbs so make sure to check your labels. If you don’t have a deep pie pan just use 1 cup of heavy cream and 3 eggs everything can stay the same.

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#Recipes

I’m back……

I am back!! I know it’s been months and months since I’ve posted on my blog and shared any recipes. The truth is I’ve been on a healthier journey and honestly been making a lot of the same foods over and over. I can’t post the same recipe a gazillion times. How many of the same recipes can you handle? Just kidding. I’m happy to say that I am down 50lbs and have finally gotten to a good stride with knowing what I need to be doing to lose weight and keep pushing forward to reach my goal. Food has always been a huge part of my life. My family loves to eat. I am never going to be that person that doesn’t give in to temptations or that doesn’t have that pizza if I truly want it. Life is all about balance. Once day, pizza wings and dessert and the next day a salad and a piece of chicken.

I’m going to start sharing my food again so I will apologize in advanced if you see a trend with some of the items I’m posting. Can’t wait to share with you some new recipes and tips!