Wednesday, August 15, 2012

Savory Cauliflower Fried Rice and Steak Skewers

Recently due to dairy , gluten and sugar sensitivities, my family has started to eat the Paleo foods.   My family is a huge rice eater, due to my husband being half Filipino.  The Cauliflower is a great substitute for rice.   

Cauliflower Fried Rice:

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves 5

1/2 red onion, minced
3 garlic cloves, minced
2 tablespoons fresh basil, diced
1 head organic cauliflower-stem removed and steamed  (you can use non organic too)
1 egg
2 tablespoons of coconut flour
1 teaspoon sea salt
Black pepper to taste
3-4 tablespoons coconut oil

1. In a large mixing bowl, add the minced onions, garlic and basil.  Place the steamed cauliflower in the bowl as well, and add the egg, coconut flour, salt and pepper.

2. Using a potato masher, mash the cauliflower down to the consistency of rice.  mix all of the ingredients well.

3. heather the coconut oil in a large skillet over medium-high. Add the cauliflower rice and saute for 7-10 minutes or until the onions are tender.

Easy Steak Skewers:

Prep Time: 10 minutes

Cook Time: 15 minutes

2 1/2  pounds sirloin steaks cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1/2 tablespoon garlic powder
Cracked black pepper
1/8 teaspoon cayenne pepper
3 zucchini squash, cut into 1-inch chunks
3 cups cremini mushrooms (about 1/2 a pound)
1 red bell pepper, cut into chunks

1. Place the chunks of steak into a large mixing bowl, add the extra-virgin olive oil, and generously sprinkle with the basil, oregano, garlic, and cracked black pepper.

2. Add a pinch or two of cayenne pepper and mix well until all the steak pieces are covered with the spices.

3. Take metal or bamboo skewers and alternate skewering pieces of the meat and veggies.

4. Cook over a medium-high grill for 7-10 minutes, turning often.

Recipe is from:
 Everyday Paleo  By. Sarah Fragoso


Monday, May 21, 2012

Crescent Breakfast Sandwiches

Crescent Breakfast Sandwiches

1 can (12 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls
8 slices of bacon, cooked and crumbled
4 eggs, scrambled, cooked
1/2 cup shredded Cheddar Cheese
1 egg, beaten (optional)
1 tablespoon cracked black pepper (optional)
  1. Heat oven to 350F. Unroll dough on work surface; sperate into triangles.
  2. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
  3. Bake 18-20 minutes or until golden brown.
This is a recipe fromm Pillsbury that I found in the grocery store and decided to try out this weekend. It was great! Though here are few little tips that would have helped out or may enhance the recipe:
  • Slightly undercook the bacon a bit because it will continue to cook when you bake the crescents; I noticed the pieces that were "really" cooked, were almost too crunchy by the end
  • Mix bacon into eggs while they are being scrambled
  • Add other items to eggs - peppers, onions, etc.
  • Use more cheese than we did - would have been better to have more cheese :-)
I wanted to try freezing a couple of these to see how they are to make ahead and have for breakfast later in the week when short on time - but well, they were too good and we gobbled them up! Maybe next time.

Monday, January 16, 2012

Wonton Lasagna

Wonton Lasagna
‎24 Wonton Wrappers
1 3/4 c. Jimmy Dean Precooked Turkey Sausage
1 cup Pasta Sauce
1/2 c Part Skim Ricotta Cheese
1 1/2 C Mozzarella Cheese
1/2 c Parmesan Cheese
Non Stick Spray
Muffin Tin

Spray Muffin tin with non-stick spray. Layer one won ton wrapper in the bottom of each muffin hole. Then add some sauce to each wonton wrapper, then add some Ricotta cheese, Turkey Sausage and sprinkle with the 1/2 cup parmesan cheese. Start second layer wonton wrapper, sauce, ricotta cheese, turkey sausage, top with the mozzarella cheese. Bake at 375` for 25 mins
I found this recipe online and am excited to try it. The person who posted it on a facebook post said their "recipe ended up being only 91 calories, 12 carbs, 3g fat, 5g protein, and 6g calcium"...not bad!!!

Thursday, December 22, 2011

Seasoned Oyster Crackers

It seems that our family tends to only make these crackers around Christmas. They are so easy and tasty...I'm not sure why we wait to Christmas, but that's what we do! Here's our modified recipe!

Seasoned Oyster Crackers
3 bags oyster crackers
2 pkgs Hidden Valley Ranch Buttermilk Ranch Dressing (important to get the Buttermilk packets)
¾ cup oil
½ tsp lemon pepper
½ tsp garlic powder
1 tsp dill weed

Put crackers in roaster (we use one like this). Mix ranch, oil, lemon pepper, garlic powder and dill weed together. Pour over crackers and stir…making sure crackers are all covered. Bake at 250 for 15-20 minutes.

Sunday, October 23, 2011

Pumpkin Toddy--Non-alcoholic

Enjoy this festive, seasonal drink alone or on coffee!  A great way to warm up your evening....

Pumpkin Toddy

3/4 Cup milk, 2% or whole
2 Tbl pumpkin puree
1/2 Tbl pure maple syrup

Combine all ingredients in a saucepan and heat to steaming over medium heat, about 5 minutes.  Serve with optional whipped cream sprinkled with pumpkin pie spice, or add as creamer to coffee.  Optional rum, whiskey or brandy may be added prior to serving.

Wednesday, September 14, 2011

The Tidy Nest: Freezer Smoothies

I found this great little trick for smoothies. I am going to have to try it soon! What a great and easy way to get out of the house quickly!

The Tidy Nest: Freezer Smoothies: We have been enjoying smoothies for breakfast this summer. Smoothies are a quick way to eat a healthy breakfast using fresh ingredients. ...

Monday, July 18, 2011

Easy Chicken Enchiladas

Easy Chicken Enchiladas
from the taste of home cooking school magazine

1 small onion, chopped
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 tub (10 ounces) Philadelphia Santa Fe Style Blend Cooking Creme, divided
1/2 cup Mexican-style finely shredded four cheese
8 (6 inch) flour tortillas

  1. Heat oven to 350 degrees F. Cook and stir onions in hot oil in large skillet on medium heat 4-5 minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
  2. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in 13-in. x 9-in. baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15-20 minutes or until heated through. 
Makes 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

Note from Cassie: We thought this would have also been good by spooning some salsa over the top of the tortillas during the last 5 minutes of cooking. We also, removed the cover for the last 5 minutes of cooking to help the cheeses melt.