Category: Comfort Food

Peanut Butter & Jelly Bites (Low Carb)

I made up these little bites when I was doing Low Carb diet.  I needed something to cure my sweet tooth and these were perfect.  They are made with mini fillo dough shells.  You can buy in your local grocery store.  The shells can typically be found in the frozen food section, usually by the pie crusts! They are really delicious!

Peanut Butter & Jelly Bites (Low Carb)

15 mini fillo dough shells, thawed
6 oz softened cream cheese
4 T creamy peanut butter
1 T sugar substitute (I use Swerve)
1/4 cup sugar free raspberry jelly

Directions: I a medium bowl, add in the cream cheese and sugar substitute and cream using a hand mixer.  Add in the peanut butter and continue to mix with hand mixer. You are looking for a creamy smooth texture.

Scoop the mixture evenly into the fillo dough shells and top with a small scoop of jelly. Enjoy!

If you plan on eating later or the next day you can make the peanut butter mixture and put in the refrigerator until ready to use.  These don’t store very well as after a few hours they may start to get soggy.

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Fancy BLT with Arugula & Fresh Mozzarella (Minus the L)

If you’ve followed me for a while you’ll know how much I love BACON!  I literally love it!  I can eat it all by itself or I can make a sandwich with it.  BLTs are classic sandwiches. I feel like when someone hears you made a BLT for dinner, the immediate response is “Oh that sounds so good!”  It’s just the truth!!  I made this fancy verison of a BLT.  I kicked it up a few notches with the one! Feel free to add more or less of an ingredient. I love arugula so I add a lot and I love bacon so I add a few slices! More bacon the better!

You will want to give it a try. The flavors in the sandwich will be an explosion!

Fancy BLT with Arugula & Fresh Mozzarella (Minus the L)

Ingredients:
Yeilds 2 Sandwiches

4 slices sour dough bread
8 slices, bacon cooked, crispy
1 medium tomato, thinly sliced
1 cup fresh arugula
4-6 slices fresh mozzarella
1.5 T extra virgin olive oil
2 garlic cloves
2 t Italian Seasonings
1 t salt

Directions: Preheat oven 400.  In a small bowl mix together 1 T extra virgin olive oil and Italian seasoning.  Set aside.  Take the garlic cloves and cut off the top exposing the flesh of the garlic.  Rub the garlic on the sourdough bread, both sides.  Next brush the olive oil mixture on the bread to fully coat on both sides.  Place in the oven for 4-6 minutes until it gets crisp. Then add 2-3 slices of fresh mozzarella to 2 of the pieces of bread.  Heat another 2-3 minutes (optional, this is just to lightly melt the cheese)

In another bowl add the arugula, (more or less if you prefer)  drizzle with remaining half table spoon of olive oil and season with salt. Set aside.

Once the bread is done, remove from the oven and assemble the sandwich.  Add half the arugula mixture to both pieces of bread on top of the fresh mozzarella, next add 2 slices of the tomato and 3-4 slices of bacon.  Top with other slices of bread and cut in half and enjoy!  It’s a beautiful looking sandwich and it taste even better then in looks!

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Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter.  Light snacks, or light meals.  Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch.  You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste)  Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese.  Next add a spoonful of the tomato mixture to the top of the crostini.  Serve immediately.

Note: You can add the cheese on top of the tomato mixture.  I chose to mix in so then it doesn’t fall off.  You can also add a splash of balsamic vinegar for an extra kick in flavor.

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Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos.  I absolutely love making chips with the wonton wrappers!  I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires.  I made these nachos when I had very little food in the house.  I actually used a can of chili and then topped with cheese, onion and sour cream.  The canned chili has a nice smokey flavor that adds to these nachos.  If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken!  Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

Ingredients:
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Salsa
Avocado
Guacamole
Black Beans
Olives
Lettuce

Directions: Preheat oven 400.  Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt.  Bake in the oven 7-8 minutes, flipping halfway through.  (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit.  They will crisp up as they cool.  Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave)  To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want.  Serve immediately!

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Garlic & Herb Compound Butter (For Steak)

I love making a compound butter to enhance meats when they are cooked! This compound butter is perfect for grilled steak.  It adds a nice succulent flavor to the meat. You can use this butter on so many things.  It keeps well in the refrigerator, too!  Give it a try the next time you make a nice steak!  I used most recently on a nice thick ribeye!

Garlic & Herb Compound Butter (For Steak)

Ingredients:
1 stick soften salted butter
1 T fresh thyme,finely chopped (1/2 T dried)
1 T fresh rosemary (1/2 T dried)
2 garlic cloves, finely grated
2 t onion powder
1/2 T olive oil
1 t salt
2 t black pepper
2 T grated Parmesan cheese (optional)

Directions: In a small bowl add in the soften butter and smash down with a fork.  Add in the olive oil, garlic, all seasoning and cheese if using.  Mix really well.  Next form into a ball and place on top of plastic wrap.  Form the butter into whatever shape you want. I usually do a log like shape. Wrap well and put in the refrigerator for at least a few hours.  When ready to use, slice and use on top of steak. Yum. So much flavor and so delicious! This will last about 1 week in the refrigerator or up to 3 months in the freezer.

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Crockpot Chili Cheese Dip

This crock-pot chili dip is super simple and easy to make.  You can double it up for a pot luck or party or you can just make one recipe for a weekend snack!  I made this in my mini crock-pot. If you are going to double it up you may want to use a bigger crock-pot!

Crock-Pot Chili Cheese Dip

Ingredients:
16 oz Velveeta cheese, diced
1 can no bean chili
1/2-3/4 cup milk
3 T taco seasoning (more to taste)
1 small onion, diced
1 cup Monterey jack cheese (optional)

Directions: Add diced Velveeta cheese to crock-pot. Next add in chili, taco seasoning, onion and mix.  Gradually add in the milk. Start with less, you can always add more later.  Let cook on low 2-3  hours. Stir occasionally. If you notice it’s still too thick, add a little more milk.  Add in extra cheese if you want and mix up and let cook another 30 minutes.  Once done, serve with tortilla chips and enjoy.

Notes: If you prefer more chili, add in a second can. I like less so you can always add more.  Always start with less milk.  If you add to much milk at first it may be too thin and you want it to be a little thick and not real runny.

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