The Holiday Kitchen: Cauliflower Stuffing

A low carb twist on a classic. It has all the tastes of stuffing with a sweet crunchy twist.

The ingredients:

1 head of cauliflower in small florets

1/2 C diced onion

1/4 C diced Celery

Olive oil

Butter

1 tsp garlic

1/2 tsp sage

1/4 tsp thyme

Salt and pepper

The recipe:

Preheat oven to 400 degrees.

In a skillet, add oil, onion, celery, and butter and cook until softened.

Add garlic, sage, and thyme and mix well.

Add cauliflower, and stir until well combined.

Add salt and pepper.

Add to baking dish, bake for 30 minutes until soft but crunchy.

The Veggie Kitchen: Sautéed Mushrooms

Today I ventured out and had a mushroom and Swiss burger. The mushrooms were incredible! I just had to try and recreate them. It was very good! They are great to add into meals or top meals. 

The ingredients:

1 lb sliced baby bella mushrooms

1TBSP olive oil

2 TBSP butter

1 tsp garlic powder

1-2 TBSP herbs 

Salt and pepper

The recipe:

In a skillet, add oil and butter and cook on medium high until butter melts.

Add mushrooms, salt and pepper, and stir to coat.

Cook for 5 minutes.

Add garlic and herbs and stir to mix well. 

Cook for another 3-4 minutes until most of liquid dissolves.

Notes:

The mushrooms release a lot of liquid don't worry it will dissolve by the end.

You can use any herb you wish. I used basil.

If using dry herbs use 1 TBSP if fresh 2 TBSP.

You can use these as a side, on pizza, in pasta, on a burger. The options are endless. 

The Soup Kitchen: Crack Chicken and Rice Soup

A twist on a chicken and rice soup. This is made low carb by using cauliflower rice instead of regular rice. 

The ingredients:

1lb chicken

1 TBSP butter

1 TBSP olive oil

1 C diced onion

2 C carrots and peas

2 ribs celery diced

1 tsp garlic powder

1 packet ranch seasoning

1 tsp dried basil

1/2 tsp oregano

1/4 tsp black pepper

1 tsp salt

6 C chicken broth

1 C cauliflower rice

4oz cream cheese softened

The recipe:

Cook the chicken in oil and butter then add Veggies. 

Add to crockpot with all the other ingredients.

Cook on Hi for 3 hours until all combined. 

The Seafood Kitchen: Blackened Shrimp

I cooked these in my cast iron skillet and they turned out great! I also used my shrimp tongs to flip.

The ingredients:

1 lb shrimp

1/4 tsp garlic powder

1/4 tsp onion powder

1 tsp oregano

1/2 tsp thyme

2 TBSP avocado oil

1/4 tsp pepper

1/4 tsp cayenne

1 tsp smoked paprika

1/4 tsp salt

1 TBSP butter

Zest and juice of 1/4 lemon

The recipe:

In a ziploc, add the shrimp, oil, and seasonings and let marinade for 30 min.

In cast iron, add butter and shrimp.

Cook shrimp for 1 minute each side. 

Remove from skillet and add lemon juice.

Notes:

Service with spicy tartar sauce (see previous recipe).

Good rule of thumb add shrimp left to right once shrimp are all added start flipping from where you started left to right.

The Breakfast Kitchen: Linda's Ham and Cheese Souffle

This recipe is from my cousin Linda Nolte who had a bed and breakfast. It was super easy to make but would not reheat well. 

The ingredients:

3 eggs

2 TBSP sour cream

Pinch of salt and pepper

1/3 C diced ham

1/3 C shredded cheese

Basil

The recipe:

Preheat oven to 350 degrees.

Spray 5oz ramekin cup.

Put in ham, cheese, and herbs in bottom.

Whip eggs, sour cream, salt and pepper.

Pour eggs in cups.

Bake at 350 for 30-35 minutes.

Serve as soon as its done or it will fall.

Notes:

You can change up the meat and herbs and use whatever shredded cheese you like.

I used dried basil and shredded gouda. Swiss would be really good with the ham too.

This would be a great way to use up some leftover ham after the holidays.

You can make 2 servings or 1 large. If making 2- put 1/3 C meat and cheese in each cup and divide the eggs between the 2 cups. 

The Seafood Kitchen: Baked Cajun Salmon with Spicy Tartar Sauce

This has been my favorite salmon recipe so far! The tartar sauce was so easy too!

The ingredients:

3-4 salmon fillets

2 tsp cajun seasoning

2 TBSP brown sugar or alternative

1/4 tsp smoked paprika

Pinch garlic powder

Salt

1 TBSP olive oil

The recipe:

Preheat oven to 400 degrees.

Line baking sheet with parchment.

Lay salmon, skin down, and pat dry.

Brush with olive oil and seasonings with salt.

Combine cajun, brown sugar, smoked paprika, and garlic powder in a bowl.

Evenly sprinkle seasoning over each fillet.

Bake for 12 minutes or until cooked through and flakey.

Serve with spicy tartar sauce.

Spicy Tartar Sauce

3/4 C mayo

2 TBSP dill relish

1 tsp lemon juice

1-2 TBSP Franks hot sauce

1/2 tsp cajun seasoning

1/4 tsp smoked paprika

Salt

Combine all ingredients and taste as needed.

Cover and refrigerate.

Notes:

I used creole seasoning instead of cajun.

I used truvia brown sugar.

You can make into a one pan meal by adding some quick roasting veggies like asparagus. 

The Breakfast Kitchen: Roasted Radish Egg Bake

This recipe starts with roasting some diced radishes tossed in oil, salt, and ppepper. Set oven to 400 degrees and bake radishes on parchment lined baking sheet.

The ingredients:

1C roasted radishes

1 C sliced mini peppers

1/2 C crumbled bacon

1/2 C diced ham

12 eggs

2 tsp baking powder

Sour cream

Salt and pepper

Rosemary

2 tsp garlic powder

4 oz shredded cheese

The recipe:

In greased 9x13 add the meats and veggies (already roasted radishes) bake at 350 for 10 minutes.

In a bowl, add the eggs, sour cream, baking powder, and seasonings. Mix until well combined.

Over meat mixture, add shredded cheese.

Top with egg mixture and a sprinkle more of rosemary.

Bake at 375 for approximately 30 minutes until eggs set.