Sunday, June 30, 2019

Keto Creamy Broccoli with Bacon

This was delicious.  I served it with parmesean chicken.
Keto Creamy Broccoli with Bacon

1/2 cup raw bacon (about 4-6 slices) chopped into small pieces 
1 tablespoon butter
4-5 cloves garlic minced or crushed
3 cups broccoli florets
1/2 t garlic powder
1/2 t crushed red pepper optional
1 t salt
1 t pepper
1 cup heavy cream or light cream
1/2 cup shredded mozzarella or cheddar
1/4 cup parmesan cheese

1. Pre-heat oven to 400F. In a large pan over medium-high heat, cook chopped bacon for 2-3 minutes or until almost crispy.

2. Remove bacon from pan and to the same pan, add the butter, garlic, broccoli, garlic powder, crushed red pepper and a dash of salt and pepper. Sautee for 2-3 minutes or until the garlic is fragrant. Add the heavy cream, cheese, and cooked bacon.

3. Transfer to 2 qt baking dish and put in a preheated oven.  Cook for 12-15 minutes or until the cheese is bubbly and the broccoli is cooked to desired doneness. Serve as a side or eat as a main meal!

Saturday, June 29, 2019

Pizza Sauce to Can

I rearranged my extra pantry last week and realized I did NOT need to can any more salsa this year.  I found this recipe in my files from 2001! Decided to make this and after looking at other recipes, decided to add the lemon juice to the jars since most everyone says tomatoes aren't acidic enough without it to water bath.  I taste tested it and it was very tasty.  I bought this strainer back in 2000 or so at the Amish store in Bonduel, WI.  One of my favorite canning tools.  No cooking or peeling the tomatoes before putting them through this.

Pizza Sauce to Can

12 -15 c chopped ripe tomatoes
1 large chopped onion
3 cloves fresh garlic, minced
1 large green pepper, chopped
1 1/2 t dried oregano
1/2 t dried basil
1/2 t celery flakes
2 t sugar(Beth used 1/4 c Splenda)
1 t black pepper
1 t salt
2 bay leaves
1/2 c vinegar

1 T lemon juice per pint jar

Combine all ingredients and bring to a boil.  Reduce heat and boil gently, uncovered until very thick---about 2 hours. ****  Beth ran the tomatoes through a food strainer(see picture) and pureed onion, garlic and green pepper in a food processor until almost liquid BEFORE cooking for 2 hours.

Have jars and lids hot(Beth had the jars in the dishwasher and it finished as I needed the jars) 

Put 1 T bottled lemon juice in each pint jar and add sauce.  Seal and water bath for 30 minutes.  Let jars sit on counter for 24 hours.

Friday, June 28, 2019

Blueberry Coffee Cake

Jenna made this on Sunday afternoon.  It is delicious and pretty easy to make.  Tastes just as great warmed up!

Blueberry Coffee Cake 

For the Streusel Topping

  • 6 tablespoons packed light brown sugar
  • 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the Cake

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 1/2 cup milk
  • 2 cups fresh blueberries (frozen may be used but do not defrost)

  1. Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
  2. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
  6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
  7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

Thursday, June 27, 2019

Low Carb Chocolate Frosty

This was easy to make for a sweet treat after dinner. You can add more sweetener to your taste. Next time I may add some caramel sugar free coffee syrup to this,

Low Carb Chocolate Frosty 

1 cup heavy whipping cream
2 tbsp unsweetened cocoa powder
1 tbsp almond butter
1 tsp vanilla extract
5 drops liquid stevia (or sweetener of your choice)Beth used 2 T Spenda

1. In a medium size bowl, use a mixer to beat the heavy cream for a few minutes.

2. Add the rest of the ingredients, and blend again until the mixture becomes the consistency of a thick whipped cream or frosting.

3. Place in the freezer for about 30 minutes or until it’s the consistency you like. Enjoy!

Wednesday, June 26, 2019

Low CarbnColeslaw

This was quick and easy.  I started out with 2 T sweetener and added 1 more tablespoon. It was very tasty!
Low Carb Coleslaw

1 cup mayonnaise
1 cup sour cream
3 tablespoons apple cider vinegar
Stevia (or other sweetener) to taste Beth used 3 T splenda
Salt and pepper to taste Beth used 1 t of each
Shredded cabbage or coleslaw mix

Add mayonnaise, sour cream, and apple cider vinegar to a bowl.
Add stevia (or other sweetener) to taste. Beth used Splenda.  Add salt and pepper and stir well.

Add this to coleslaw mix and stir well.  Refrigerate until ready to eat.  

Tuesday, June 25, 2019

Crockpot Dill Beef Roast

I was looking for yet another way to fix a beef roast and combined 3 different recipes to get this one.  We really liked it.  I served it on buns with coleslaw and baked beans as sides.

Crockpot Dill Beef Roast

3-5 # beef chuck roast
1 t black pepper
1 package dry onion soup mix
1 package dry ranch dressing mix
4 cloves garlic, minced
6-8 large dill pickles
1 c pickle juice

Prepare the crockpot with a liner if desired.   Add roast and then all other ingredients.  

Cook on low for 8-9 hours.  Shred and serve on buns with all the picnic fixings or don't shred and serve with mashed potatoes and make a gravy.

Monday, June 24, 2019

Chocolate Peanut Butter Cookies

Don had been gone for two weeks and his cookie container was empty. I made these for him, but shared many with a neighbor. They are very good!

Chocolate Peanut Butter Cookies

1 cup crunchy peanut butter
¼ cup vegetable oil
¾ cup brown sugar (packed)
½ cup white sugar
2 eggs
1 tablespoon vanilla
1 cup flour
⅓ cup cocoa
1 tsp baking soda
½ tsp salt
½ cup miniature chocolate chips
½ cup peanut butter chips

1. Begin by combining peanut butter and oil in a large mixing bowl.

2. In another bowl, add brown sugar and white sugar; mix well.

3. Add in eggs and vanilla; mix well again.

4. Combine the flour, cocoa, baking soda, and salt.

5. Add in the peanut butter and oil mixture.

6. Mix until blended (the dough will be sticky). Stir in the chocolate chips.

7. Drop the dough onto balls on ungreased cookie sheets and flatten with a drinking glass.

8. Bake at 350 for 12 - 15 minutes.

Sunday, June 23, 2019

Jalapeño Popper Breakfast Casserole

I made this for dinner when Don was out of town.  I really liked it.  The jalapeno I used was quite spicy, so use that to your taste!
Jalapeño Popper Breakfast Casserole
adapted from

12 large eggs
1 cup heavy cream 
1 large fresh jalapeño seeds and ribs removed, sliced thin
1/2 lb bacon cooked crispy and crumbled
4 oz cream cheese cubed
2 cups cheddar cheese shredded
1 tsp onion powder
1 tsp salt
1 tsp ground black pepper

Preheat the oven to 350˚F.

 In a large bowl, mix the eggs, heavy cream, 1 cup cheddar, onion powder, salt and pepper together. Then pour the mixture in a greased 9x13" casserole dish.

Drop the cubes of cream cheese evenly throughout the egg mixture.  Thinly slice, or dice the jalapeño peppers and sprinkle them evenly over the top of the casserole.

 Bake for 25-30 minutes, then sprinkle the remaining cheddar cheese and bacon over the top of the casserole.   Return to finish baking 10-20 minutes or until the center is just set and springs back when touched.

Saturday, June 22, 2019

Churro Cupcakes

I made these to take to a neighborhood get together.  They are delicious.
Churro Cupcakes
Makes 36 cupcakes

For Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (I use Swan’s cake flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) salted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups milk

For Cinnamon Sugar Crunchy Topping:
4 tablespoons salted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

For Cinnamon Cream Cheese Frosting:
1/2 cup (1 stick) salted butter, softened
1 (8 ounce) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
5 cups confectioners’ sugar
1 tablespoon milk or heavy cream

 Preheat oven to 350 degrees.

 Line standard muffin tins with paper liners or coat with non-stick cooking spray.

Whisk together both flours, baking powder, salt and cinnamon.  With an electric mixer on medium-high speed, cream butter and sugar until fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.

Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.  Fill each cupcake liner three-quarters full.

Bake 20 minutes.  Cool completely on a rack before removing cupcakes.

Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting.  Refrigerate until ready to serve.

For Cinnamon Sugar Crunchy Topping:
 In a small bowl melt butter.   In another small bowl combine the sugar and cinnamon.

When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.

For Cinnamon Cream Cheese Frosting:
In a medium bowl, beat butter and cream cheese until light.  Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated.  Add milk or heavy cream and mix until blended.

Once the cinnamon sugar topping has dried add the frosting.Beth used a #32 decorator tip

Friday, June 21, 2019

Keto Blueberry Mug Cake

I made this for a late breakfast for me.  It was delicious.  It tasted like a blueberry muffin!

Keto Blueberry Mug Cake 

adapted from https://thebigmansworld.comKe

2 tbsp coconut flour
1/4 tsp baking powder
1 Large Egg
2 tbsp. butter, melted
1-2 tbsp. sugar free pancake syrup
2 tbsp blueberries
sugar free whipped cream, optional
1.        In a small mixing bowl, add dry ingredients and mix well. 

2.     In a microwave-safe bowl or mug, add the rest of the ingredients, minus the blueberries and mix well. Add dry ingredients and mix well.  Fold in the blueberries. 

3.     Microwave for 1-2 minutes, or until a toothpick comes out clean from the center. Remove from the mug or bowl and top with sugar free whipping cream if desired.

Thursday, June 20, 2019

Zucchini Alfredo Bake

I made this for me for dinner the other night when Don was out of town.  I used 2 SMALL(compared to what I used to grow back in Wisconsin) zucchini to make this.  It was delicious!

Zucchini Alfredo Bake

adapted from

2-3 zucchini
3 tbsp.  butter
2 tbsp flour
1/4 c onions, chopped
2 garlic cloves minced
2 cups milk Beth used 1 c water 1 c whipping cream
1/2 cup shredded parmesan cheese
salt and pepper to taste
1 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.

 Slice squash into 1/4 inch thick rounds. In a medium sauce pan, melt butter. Add onions and saute until tender.  Whisk in flour until combined.

Add garlic and milk and bring to a simmer while stirring occasionally.   Add shredded parmesan to sauce and whisk continuously until the cheese is completely melted and does not stick to the whisk.
Add salt and pepper as desired.

Arrange one layer of squash rounds into an 8x8 pan.  Pour the sauce over the squash and top with mozzarella cheese.

Arrange another layer of squash, pour sauce over and top with mozzarella cheese.  Repeat until you run out of squash.

Bake for 30 minutes or until the top layer of cheese is golden brown.

Wednesday, June 19, 2019

Low Carb Keto Broccoli Cheese Waffles--FAIL

I debated whether I should post this or not.  I was SO mad that these didn't turn out.  The picture on the website where I got the recipe looked wonderful.  This was a brand new waffle iron.....I had made bacon and the website showed a fried egg over this.  I guess not every recipe works all the time!

Low Carb Keto Broccoli Cheese Waffles FAIL
1 cup broccoli, processed

1 cup shredded cheddar cheese

1/3 cup grated parmesan cheese

2 eggs, beaten

1.     Spray a waffle iron with cooking spray and preheat.

2.     Using a high powered blender or food processor, process broccoli until it’s the consistency of rice.

3.     Mix together all ingredients in a medium sized bowl.

4.     Add 1/3 of the mixture to the waffle iron and cook for 4-5 minutes until golden and cooked through.

Tuesday, June 18, 2019

Instant Pot Low-Carb French Onion Soup (Keto)

This was a quicker way to make a delicious French onion soup.  We really liked it.  I didn't have bowls that were broil proof, so used baked cheese
Instant Pot Low-Carb French Onion Soup (Keto)

2 large onions, sliced thin (approximately 2 pounds)
6 cups beef broth
2+ cups cheese, grated (approximate)
2 tbsp butter
2 garlic clove, minced
1tsp salt
1/2 tsp dried thyme
1 tsp pepper
1 bay leaf

1. Set Instant Pot to the high saute setting. Heat butter. When hot, add onion and garlic and cook, stirring occasionally, until tender, about 4-6 minutes.

2. Pour in broth .  Add bay leaf, salt, pepper, and thyme.

3. Close lid and seal valve. Set high pressure and cook for 25 minutes, natural release. Remove bay leaf.

FINAL STEP (you will need ovenproof bowls) optional

Preheat broiler. Ladle the soup evenly into bowls & top evenly with shredded cheese. Arrange bowls on a large baking sheet. Place baking sheet carefully under the boiler and broil a few minutes or until cheese is melted and starting to brown slightly.

Monday, June 17, 2019

Baked Cheese Crisps

I made some mozzarella and some swiss baked cheese rounds.  I used them to top our French onion soup.
Baked Cheese Crisps

Shredded cheese
Italian seasoning or other favorite.

On a baking sheet lined with parchment paper, place a mound of cheese---size depends on what you desire.  Sprinkle with Italian seasoning or other favorite seasoning.

Bake at 350 for 15-20 minutes until desired crispiness.  You can bump the heat up to 400 to crisp these up faster.

Use small 'chips' as crackers for dips or form these into taco shells and fill with taco seasonings.

Sunday, June 16, 2019

Keto Pull Apart Pizza Bread

This is one of the best low carb/keto breads I have made.  We loved it.
Keto Pull Apart Pizza Bread

2 1/2 cups Mozzarella Cheese shredded

3 Eggs beaten

1 1/2 cups Almond Flour plus more for kneading

1 Tbs Baking Powder

2 oz Cream Cheese

1/2 cup grated Parmesan Cheese from the can

1 Tsp Rosemary, chopped fine

1/2 cup shredded mild Cheddar or a cheese or your choice

1/2 cup pepperoni sliced into pieces

Optional: Sliced jalapenos

Non-stick cooking spray

Non-stick Bundt Pan

Combine the almond flour with the baking powder until it's fully combined.

Melt the Mozzarella cheese and cream cheese. You can do this on the stove top or for 1 minute in the microwave.

Once the cheese has melted, add the flour mixture and eggs and knead it until it forms into a sticky ball.

Sprinkle a silicone mat with almond flour and knead the dough until it is well mixed.

Form the dough into a ball and cut it in half. Continue cutting the dough until you get about 16 pieces from each side for a total of 32 pieces total (give or take).

Roll the pieces of dough into equal size balls(about golf ball size or smaller) then roll them in a plate of parmesan cheese that has been topped with a teaspoon of Rosemary.

Spray the bundt pan with non-stick cooking spray.

Place the first layer of 16 prepared dough balls into a non-stick bundt pan.  Then add a layer of your favorite shredded cheese, pepperoni slices, and jalapenos if desired.

Add the next layer of 16 prepared dough balls on top of the first layer.  Top the last layer with the rest of the shredded cheese, mini pepperoni slices, and jalapenos.

Bake at 350 degrees for 25 minutes or until golden brown.

Serving: 1g | Calories: 142kcal | Carbohydrates: 3.5g | Protein: 11.1g | Fat: 9.4g | Cholesterol: 48.1mg | Sodium: 237.1mg | Fiber: 1.5g | Sugar: 0.8g

Saturday, June 15, 2019

New Orleans Praline Brownies

These were quick and easy to put together. I took them to church and sent the leftovers to work with the girls. They are yummy!

New Orleans Praline Brownies

1 box fudge brownie mix
water, vegetable oil and eggs called for on brownie box
1/2 cup chopped pecans
Praline Frosting:
1/2 cup whipping cream
6 Tbsp butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
1 tsp vanilla

Heat oven to 350 degrees. Spray bottom of 9″x13″ pan with cooking spray.
Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs).
Stir in 1/2 cup pecans.
Bake as directed then cool for about an hour until completely cool.
In a small-medium sized saucepan, mix whipping cream, butter and brown sugar.
Heat to boiling over medium heat, stirring frequently. Boil and stir 1 – 2 minutes. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla. Cool 5 minutes, stirring frequently. Spread frosting over the cooled pan of brownies. Let stand for about 45 minutes or until frosting is set before cutting.

Friday, June 14, 2019

Joe Montana's Touchdown Guacamole

We really liked this spin on guacamole.  It has a bit of a kick, so put the jalapeno in to your taste.
Joe Montana's Touchdown Guacamole

2 ripe avocados seeded, peeled and diced
1 medium tomato diced
1 jalapeno pepper seeded and finely diced We used half of a large jalapeno
1/2 cup black beans drained and rinsed
4 green onions thinly sliced
1 lime juiced
1/2 cup cheddar cheese shredded
salt and pepper to taste

1.   Add one avocado to a bowl and lightly mash. To it add the tomatoes, jalapeno pepper, lime juice and lightly mix.

2.  Add beans, onions, cheese and the remaining avocado. Stir well and season with salt and pepper as needed. Chill until ready to use.

3.  Serve with crackers or tortilla chips.

Thursday, June 13, 2019


I made this for treats for church last Sunday. It was an excellent tender cake!


The Farmhouse Kitchen

1 yellow cake mix
1/2 cup oil
4 eggs
1 box vanilla pudding (4 - serving instant)
1 cup orange juice


1/2 cup butter
1 cup orange juice
1 cup sugar

Preheat oven to 350 degrees F. Grease a Bundt Pan.

Mix on medium for 2 minutes and put in pan. Bake the cake for 45 - 50 minutes.

Just before the cake is done, mix up the sauce ingredients in a saucepan and boil for 3 minutes.
Remove cake from the oven, poke holes all over the top of the cake with a skewer. 
Pour sauce over the cake in the pan,

Let cake set for 30 - 45 minutes.

Remove from pan by putting a plate over the top and inverting it.

Wednesday, June 12, 2019

Instant Pot Infused Water

I had seen many recipes for infused water using the instant pot. It is really easy to make and the possibilities are endless. I used blackberries and also put about 8 mint leaves in with the blackberries. I will try lemon/ lime next or strawberry lemon. I diluted the water--used about 1/2 infused and 1/2 regular filtered water. I will double the fruit next time and add water to the fill line of the instant pot. We drink a LOT of water here!

Instant Pot Infused Water

1 C fruit
5 c water

For any flavor you choose- add 5 cups of water and cook under high pressure for 5 minutes. Quick release.

Strain. Let cool off, or put in the refrigerator.

Serve with ice and dilute with water, if needed.

Monday, June 10, 2019

Slow Cooker Sesame Beef

I made this for dinner last week.  It was very good.  I put it all in the crock pot about 11:30 and we ate at 5.  Use Splenda brown sugar to make this low carb.

Slow Cooker Sesame Beef

1-2 # flank steak, chopped into thin strips
1 onion, chopped
1/4 cup sliced green onions

3 tablespoons sesame oil
4 large garlic cloves, minced
1 bell pepper, seeded and thinly sliced
3 tablespoons soy sauce
2 tablespoons brown sugar 
1 tablespoon rice vinegar  
1/2 teaspoon crushed red pepper

1/4 cup cold water
1 tablespoon corn starch
sesame seeds for garnish

1. Place beef, onions (green and white), and chopped red peppers in a greased slow cooker.

2. In a medium bowl whisk together all sauce ingredients (do not include the 1/4 cup cold water, corn starch, or sesame seeds). Pour sauce into the slow cooker and stir to combine. Cover and cook 2-3 hours on high or 4-5 hours on low.

3. About 30 minutes before serving, whisk together remaining cold water and corn starch. Add corn starch slurry to the slow cooker and stir. Cover and cook on high for another 30 minutes or so. Stir just before serving. Serve with cooked white or fried rice and sprinkle with sesame seeds.

Sunday, June 9, 2019


These were easy to make and taste just like Boston Cream Pie.

adapted from

Blоndіе Bаѕе:

1 сuр flоur
1 tеаѕрооn bаkіng powder
1/8 tеаѕрооn ѕаlt
3/4 cup lіght brоwn ѕugаr
1/3 сuр ѕоftеnеd buttеr
1 tеаѕрооn vаnіllа
1 еgg room temperature


6 tаblеѕрооnѕ sugar divided
1 1/2 cups mіlk
1/2 tеаѕрооn vаnіllа
3 egg yolks
4 1/2 tаblеѕрооnѕ соrnѕtаrсh


1 сuр semi-sweet сhосоlаtе сhірѕ
1/4 cup hеаvу cream
1 tаblеѕрооn соrn ѕуruр

Prеhеаt оvеn to 350 dеgrееѕ. Spray а 9 x 9 pan with cooking spray.

Cоmbіnе flоur, bаkіng роwdеr аnd salt іn a small bоwl.

Crеаm sugar, buttеr аnd vаnіllа. Add іn egg. Stir іn flоur mіxturе. Press into рrераrеd pan аnd bаkе 20-22 mіnutеѕ оr untіl lіghtlу brоwnеd. Cool соmрlеtеlу.


Ovеr mеdіum hеаt, combine mіlk аnd 3 tаblеѕрооnѕ sugar. Brіng just tо a boil.

In a ѕmаll bоwl, whіѕk egg уоlkѕ wіth remaining 3 tаblеѕрооnѕ ѕugаr and vanilla. Add іn соrnѕtаrсh аnd stir untіl completely mіxеd and ѕmооth.

Slowly add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 5 minutes.  Spread custard over prepared bottom and refrigerate until completely cooled.


Bring heavy cream and corn syrup just to a boil in the microwave, about 45 seconds. Add chocolate chips and let sit 5 minutes without stirring. Whisk until completely smooth.  Spread over squares and let cool. Refrigerate until serving.

Fajita Chicken Casserole

This was quite tasty. Don and I really liked it. I ate it as is but he had his in a tortilla.

Fajita Chicken Casserole
adapted from

2-4 medium chicken breasts, sliced into pieces
1-2 bell peppers seeded and cut into strips
1 medium onion, sliced into half moons
1 teaspoon cumin powder
1 1/2 teaspoon chili powder
1 teaspoon garlic powder, or minced garlic
2 teaspoon paprika
Salt and fresh cracked pepper to taste
1 tablespoon olive oil
1 cup shredded cheese--Beth used pepperjack
Fresh chopped cilantro, or parsley, for garnish

Preheat your oven to 400°F (200°C). Lightly grease a baking dish.

Place chicken, onions and peppers in a baking dish. Drizzle with olive oil. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper over top.  Mix well. Finish with shredded cheese on top.

Bake for 15 – 20 minutes  Serve the fajita chicken casserole immediately over cauliflower rice, steamed vegetable, zucchini noodles, or in a tortilla!

Saturday, June 8, 2019

Cajun Roasted Cauliflower with Cheese Sauce

This was so very yummy! I will make this again and again!

Cajun Roasted Cauliflower with Cheese Sauce

1 large head of cauliflower, cut into small florets
2 tsp cajun seasoning Beth used Creole seasoning
2 tbsp olive oil

Cheddar Cheese Sauce:

1/2 cup heavy cream
1 cup  cheddar cheese
2 tbsp butter
2 oz cream cheese
1/2 tsp garlic powder
1/4 cup bacon crumbles/bits
2 tbsp chives

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, aluminum foil or spray liberally with nonstick cooking spray.

2. Cut the cauliflower into small florets. You want bite-size pieces. Add the florets to the prepared baking sheet. Drizzle with olive oil and season with cajun seasoning. Toss to coat and then spread out into a single layer.

3. Bake for 15-20 minutes, or until fork-tender. Roasting time will depend on the size of your cauliflower florets, as well as how tender you prefer them. Check at 12-15 minutes by piercing a few with a fork.

4. While the florets are roasting, prepare the cheese sauce.

5. In a small saucepan over medium heat, add all ingredients for the cheese sauce. Allow to cook 4-5 minutes, whisking frequently to fully melt and incorporate the cheeses. Keep warm over low heat, if needed, while waiting for the florets.

6. Combine florets and cheese sauce in a medium sized mixing bowl. Toss to coat. Serve garnished with your favorite toppings, such as chopped chives, bacon bits, and/or parmesan cheese.