The Breakfast Kitchen: Roasted Poblano and Bacon Egg Bake

The roasted poblanos smelled so good  roasting. Poblanos aren't an item I get all the time but when I see them I grab them. 

The ingredients:

12 eggs

Crumbled bacon

3 roasted poblanos diced

Hatch green chile powder

Mustard

1 tsp garlic powder

Baking powder

Heavy cream

Salt and pepper

Pepperjack cheese shredded

Smoked papridiced.

To roast the poblanos, cut in half lengthwise, place skin up on baking sheet

Preheat oven to 400 degrees.

Bake for 30 minutes.

Place in ziploc bag to cool for 15 minutes.

Remove seeds and skin and dice.

The recipe:

Preheat oven to 375 degrees.

In a greased baking dish add the crumbled bacon and poblanos.

Top with shredded cheese.

In a bowl, combine eggs, mustard, heavy cream, garlic, hatch chile, baking powder, and salt and pepper.

Pour egg mixture into the baking dish.

Sprinkle with smoked paprika.

Bake for 30 minutes.

The Low Carb Kitchen: Shepherds Pie with Cauliflower Mash

I've been wanting to try this forever. I was a bit intimidated but it ended up not being too hard just used a lot of dishes. For the cauliflower mash I used the Paula Deen recipe shared earlier.

The ingredients:

1 lb ground lamb

1 C celery

1 C diced bell pepper

1 can drained green beans

1 tsp onion powder

1 tsp garlic powder

1 C chicken or beef broth

2 TBSP tomato paste

1 tsp soy sauce

1 tsp red wine vinegar

1 tsp dried savory

1 tsp dried rosemary

Salt and pepper

1 tsp xanthum gum

The recipe:

Preheat oven to 375 degrees.

In a Dutch oven or pot, brown ground lamb with onion powder and garlic powder.

Add Veggies and cook until softened.

Add the tomato paste, red wine vinegar, soy sauce, and herbs and mix to combine.

Add the broth and salt and pepper to taste.

To thicken, add the xanthum gum.

Cook until thickened.

Layer the dish and cook at 375 for 15-20 minutes. 

Notes:

Assemble by dishing the meat mixture in ramekins and layering cauliflower mash on top. Top with shredded cheese and a sprinkle of smoked paprika.

You can swap savory for thyme.

You can use whatever veggies you wish- carrots and peas are traditional.

To make these into individual servings I used these large ramekins. You can serve all in one pot if you desire. I like making them this way so for the leftovers I can bake when ready. 

The Veggie Kitchen: Paula Deen's Cauliflower Mash

I've wanted to try cauliflower mash again and I was going to use this to top a shepherds pie. Its Paula Deen it has to be good right? It was!

The ingredients:

Head of cauliflower cut into florets 

1/4 C heavy cream

2 oz cream cheese

2 TBSP butter

Salt and pepper

Cheese

The recipe:

Steam the cauliflower for 10-15 minutes til tender and mash.

Add the cream, cream cheese, butter, salt and pepper, and mix well.

Add shredded cheese of your choice and mix well.

Notes:

I didn't have a masher so I used a spatula and then my mixer.

I used gouda cheese but any would do. The recipe uses parmesan and its optional.

Tip:

To elevate this dish, add 4 TBSP of browned butter and mix in. I also have added some black garlic.

The Veggie Kitchen: Roasted Squash

This was my first time cooking summer squash. Next time I will cut back on squash because it didn't roast as well because they overlapped. It was still good though and easy.

The ingredients:

Sliced zucchini and summer squash 1/4 in.

2 TBSP olive oil

1 tsp garlic powder

1 tsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

Parmesan cheese grated

The recipe:

Preheat oven to 425 degrees

In a ziploc, add all ingredients and mix well.

Place squash on parchment lined baking pan.

Bake 15-20 minutes, flipping halfway through.

Top with grated parmesan.

Notes:

The ziploc tip is from Valerie Bertinelli to coat the olive oil evenly. It worked well.

Make sure its not overcrowded to roast well.

I added a few asparagus bits.

I garnished with some crushed red pepper.

 

The Veggie Kitchen: Everything Roasted Brussel Sprouts

Brussel sprouts is one of my favorite side dishes and I enjoy trying new ways to cook them. This usually means playing around with additional ingredients or seasoning.

The ingredients:

Chopped brussel sprouts

Olive oil

1-2 TBSP Everything seasoning

Salt and pepper to taste

Butter

Parmesan cheese grated

The recipe:

Preheat oven to 400 degrees

In a baking dish add the brussel sprouts, olive oil, everything seasoning, and salt and pepper and toss to combine.

Top with parmesan and toss again.

Top with butter.

Bake for 30 minutes.

Notes:

Go light on the salt or omit.

Butter is ootional.

The Veggie Kitchen: Roasted Pepperoni Brussel Sprouts

This recipe I've wanted to try forever from Half Baked Harvest. It was very good. I loved the crisy pepperoni and the brussel sprouts were soft. My favorite bits were the burnt parts. I made 2 changes. I omitted the honey and used thyme and basil since I ran out of thyme.

The ingredients:

1 lb brussel sprouts trimmed and cut in half

3 TBSP olive oil

2 TBSP shallots

Salt and pepper 

1/4 C provolone or mozzarella

1/2 C parmesan

3 oz pepperoni

2 TBSP apple cider vinegar

2 TBSP thyme or basil

Pinch of salt

Pinch of crushed red pepper

The recipe:

Preheat oven to 425 degrees.

In a bow, combine the brussel sprouts, shallots, olive oil, salt and pepper and toss yo coat.

Place brussel sprouts cut side down on parchment lined baking sheet. Top with both cheeses and pepperoni. 

Bake for 20 minutes.

In a bowl combine apple cider vinegar and basil with a pinch of salt and crushed red pepper. Stir well.

Remove baking dish when done and drizzle with vinegar mix.

NOTES:

The original recipe adds honey to the vinegar mixture but I omitted that since I don't eat honey. 

Instead of basil or oregano you could use Italian Seasoning. 

The Low Carb Kitchen: Chicken Pesto Burgers

To make these low carb I used pork rind crumbles instead of regular bread crumbs. The pesto keeps them from getting too dry.

The ingredients:

1 lb ground chicken

1/4 C pesto

1/4 C pork rind crumbs

1/2 tsp salt

1/4 tsp pepper

The recipe:

Add all ingredients to a bowl and mix by hand until well combined.

Form into 4 patties about 1/2 in thick.

Cook on medium heat for about 5 minutes on each side.

Notes:

Place all small indention in the burger to keep it from bubbling up.

I garnished with cheese and a pesto mayo made with mayo, 1 tbsp pesto, sprinkle of crushed red pepper and Italian Seasoning.

You can make ahead and freeze raw then thaw out when ready to make.