Recipes

Homemade Blue Cheese Dressing (best served w steak salad)

Ingredients

• 1/2 cup sour cream or Greek yogurt
• 1/4 cup mayonnaise (I used vegan)
• 1/4 cup buttermilk
• 1/4 tsp garlic powder
• 3 oz blue cheese
• kosher salt and freshly ground black pepper, to taste
• chopped fresh chives or parsley, optional

Instructions

• In medium bowl, whisk together the sour cream, mayonnaise, and buttermilk. Add the garlic powder and mix in.
  
• Crumble the blue cheese and stir it into the dressing. Taste the dressing and adjust the seasons as needed: adding blue cheese, salt, and pepper until you are happy with the flavor.
  
• The dressing will last for 4-5 days in the refrigerator when kept in a sealed container. You may wish to top the dressing with chives, parsley, or more blue cheese before serving.

Fall is coming Brussels Sprouts Recipe

Ingredients

• 12 oz Brussels sprouts ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Fresh cracked pepper
• 4 slices bacon cooked and chopped
• 1 cup pecans
• ½ cup dried cranberries
• 2 Tbsp parmesan cheese, optional for top

Instructions 

How to Roast Brussels Sprouts

• Preheat oven to 400 F. 
  
• Slice all Brussels sprouts in half.
  
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, pepper and toss to combine.
  
• Place Brussels sprouts on the baking sheet, cut side down. 
  
• Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.

How to Cook Bacon in the Oven

• Line the separate baking sheet with foil.  Add the bacon slices in one layer.  Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done.  You can do it at the same time as roasting the Brussels sprouts.
  
• Drain bacon of fat and slice the bacon into small bites.
  

How to Toast Pecans

• Line a baking sheet with parchment paper.  Add pecans in one layer.
  
• Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
  

Prepare Dried Cranberries

• For best results, briefly soak the dried cranberries in hot water.   Bring a small pot of water to boil.  
  
• Add dried cranberries to a medium bowl.  Pour hot water over the cranberries and soak them for about 10 minutes.  Drain.
  

Assembly

• In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries.   Toss everything together.  The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients.  If desired, add 1 tablespoon of olive oil to mix with the salad (optional). Top with parmesan cheese if desired.

• 1 large cauliflower, chopped
• 4 cups vegetable broth + 2 cups water
• 1/2 cup milk
• 8 Oz wild rice
• 1 teaspoon salt (plus more to taste!)
• 2 tablespoons butter
• 6–8 cloves minced garlic
• 1/2 cup shredded Mozzarella cheese for topping (more to taste)
• 1/2 cup shredded parmesan cheese
• Parsley, chopped 1 Tbsp

INSTRUCTIONS

• Cook the rice according to package directions. Set aside.
• Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
• Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
• In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheeses on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste. Top w parsley if desired.

Roasted Tomatillo Salsa

5 lbs tomatillos (cleaned, halved, broiled in oven on high for 5-7 mins)

10 jalapeños, halved with seeds removed

1 large onion, diced small

1 bunch of cilantro

2 whole roasted red bell peppers (I used a jar but you can use fresh if preferred)

2 limes, juiced

8 cloves garlic 🧄

2-3 cans green chilies (4 Oz)

1/4 tsp smoked Chipotle seasoning (this brings a bit of heat)

1/2 tsp smoked paprika

1/2 tsp cumin

1 tsp salt

1/2 tsp garlic powder

1 Tbsp sugar

A splash of white vinegar if you are going to can the salsa

After you broiled the tomatillos let them cool, then add them to food processor in 2 batches and process on high speed. After the first batch pour into large glass bowl. With the second batch, add the halved jalapeños, garlic, cilantro, and roasted red peppers. Pour that in with the first batch in the glass bowl and mix. Add diced onions, lime juice, and seasonings. Add the splash of vinegar if you want to can.

To can:

Clean a jar and lid. Add salsa to canning jar and close with new lid. Boil water (enough that can go to the top of the jar). Add jar of salsa and boil 20 mins or until the top of the lid is no longer popped up but flat. These stay good at room temp or refrigerated for a long time.

Fresh Roasted Tomatillo Jalapeño Peach Salsa

Ingredients

• 6-8 tomatillos, cleaned and sliced in half
• 1 large peach (not too ripe, you want to be able to cut into it without it smushing)
• 2 garlic cloves, peeled
• 1/2 onion, thinly sliced
• 2 small jalapeños, seeds removed (use more or less, to taste)
• Spray olive oil
• 1 teaspoon salt (optional, to taste)
• 1/2 tsp cumin
• 1/2 tsp Larry’s seasoning
• 1-2 tablespoons cilantro leaves, roughly chopped
• Juice of 1/2 lime (about 1 tablespoon, optional)

Instructions

1. Preheat the broiler in your oven and brush olive oil on a large baking dish.
2. Prep the ingredients: Thoroughly wash the slime off the tomatillos and cut each one in half. Peel and slice the onion half into long wedges (half moons), and separate all the wedges. Cut the jalapeños in half and remove all the seeds. Slice the peach into 8 slices, discarding the pit.
3. Roast the ingredients: Arrange the tomatillos, jalapeños, onion slices, peach slices, and garlic cloves on the baking dish. Spray with olive oil. Roast for 7-8 minutes under your broiler. The tops of the tomatillos and peppers should start charring but should not burn. This can happen very suddenly in a broiler, so start checking around 6 minutes to be safe. Allow to cool for 10-15 minutes, or until cool to the touch.
4. Make the salsa! Roughly chop half of the roasted ingredients into 1/2 inch cubes. There will be a lot of juices coming from the tomatillos, so your pieces won't be perfect. Add all the chopped ingredients to a bowl, but try not to add the extra juices. It's OK if some gets in there, but we don't need a watery salsa. Add the other half of roasted ingredients to food processor and pulse until contents are chopped small.
5. Add the chopped cilantro, 1 teaspoon salt, cumin, Larry’s seasoning (I make mine organic & homemade). Mix well. Stir in lime juice if you want more tang.

• 12 Mini Sweet Bell Peppers
• 8 Ounces Cream Cheese Softened
• 2 Cups Shredded Cooked chicken
• 1/2 Cup Buffalo Sauce
• 1 Cup Shredded Cheese divided
• 1 Teaspoon Garlic Powder
• Green onions to top, optional

Instructions

• Preheat oven to 400 degrees.
• Cut the peppers in half from top to bottom and remove the seeds and ribs.
• In a medium bowl using a hand mixer, mix together the cream cheese, chicken, buffalo sauce, 1/2 cup shredded cheese, and garlic powder until well combined.
• Place the bell peppers cut side up in a 9x13 inch baking dish lined with a silicone baking matfor fast and easy clean up.
• Evenly divide the chicken mixture between the peppers.
• Cover the dish with foil and bake for 20 minutes.
• Remove the pan from the oven and remove the foil.
• Top the peppers with the remaining shredded cheese and bake for 5 more minutes until cheese is melted.

Ingredients

Seasoning

• 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper

Fajita filling

• 1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
• 1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
• 1 medium yellow onion , halved and sliced from top to root
• 2 cloves garlic , minced
• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 3 Tbsp chopped cilantro

For serving

• 8 taco size flour tortillas
• Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Instructions

• Preheat oven to 400°F (200°C). Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
  
• For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
  
• For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet. 
  
• Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. 
• Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. 
• Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).
• Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
  
• Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. 
• Serve filling warm in warm tortillas with desired toppings.

Cauliflower Mac and Cheese

Ingredients

Cauliflower:

• 2 1/2-3 lb head of cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/4 tsp black pepper
• salt to taste

Cheese sauce:

• 3 tbsp butter
• 3 tbsp all purpose flour can use all purpose GF flour
• 1 1/4 cup whole milk or 2% milk
• 4 oz sharp white cheddar cheese block
• 8 oz Monterrey Jack cheese block
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• salt to taste

Topping:

• 1 1/2 cups shredded Mozzarella cheese
• Bacon or Summer sausage

Instructions

• Preheat the oven to 375° and lightly grease an 8x8 baking dish. (You can also use a different sized baking dish that's about 2 quarts in size.)
  
• Wash the head of cauliflower and cut off the florets. Chop florets into bite-size pieces and try to make them close to the same size.
  
• Saute cauliflower pieces with some olive oil, salt, pepper, and garlic powder over medium heat. Cook until it’s partially softened but still have a little crunch in the middle. (This could take 10-15 minutes, depending on how large you cut the pieces.)
  
• Take cauliflower out of the pan and set it aside.
  
• Melt butter in the same pan and whisk in flour. Keep whisking and slowly start pouring in milk. Keep gently whisking until all incorporated.
  
• When the milk mixture is warmed, start adding cheese one handful at a time. Continue to whisk and add the cheese in handfuls until all is smooth and melted. Season with salt, garlic powder, and pepper. 
  
• When the cheese sauce is smooth, mix it with cauliflower and transfer into a greased baking dish.
  
• Spread cauliflower evenly in the baking dish and top it off with shredded Mozzarella cheese.
  
• Bake it for about 15 minutes. You can turn on the broiler until the top is golden but keep an eye on it. 

Baked 1-pan Mediterranean Greek Chicken w Dill Yogurt Sauce

For the Dill Greek Yogurt Sauce:

• 1 garlic clove, minced
• 1 cup chopped fresh dill, stems removed
• 1 ¼ cup Greek yogurt
• 1 tbsp olive oil
• Juice of ½ lemon or lime
• Zest of 1 lemon
• Pinch cayenne pepper, optional
• Salt, if needed
• a few slices cucumber, optional

For the Grilled Chicken:

• 10 garlic cloves, minced
• ½ tsp paprika
• ½ tsp allspice
• ½ tsp ground nutmeg
• ¼ tsp ground green cardamom
• Salt and pepper
• 5 tbsp olive oil, divided
• 8 boneless, skinless chicken thighs
• 1 medium size red onion, sliced
• Juice of 1-2 lemons

1. First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
2. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
3. Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tablespoon olive oil.
4. Preheat oven to 350. Cook for 30-45 mins or until done.
5. Serve with a side of the dill Greek yogurt dip you prepared earlier!
6. To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.

Italian Broccoli & Egg Salad (Gluten Free & Low Carb)

This Italian Broccoli Salad is super easy summer dinner idea. Steamed broccoli & hard boiled eggs all tossed in a creamy lemon caper dressing.

Ingredients

Salad ingredients

• 3 hard boiled eggs
• 3 ½ cups fresh broccoli florets

Dressing ingredients

• ⅓ cup fresh lemon juice
• 2 tbsp. dijon mustard
• 1 garlic clove finely minced
• 6 tbsp. olive oil
• 2 tbsp. capers
• ½ tsp. dried oregano
• ½ tbsp. honey
• salt & pepper to taste

Instructions

Salad directions

• Break broccoli into bite sized florets.
  
• Lightly steam broccoli about 5-6 minutes just until fork tender. Then rinse in cold water to stop cooking.
  
• Add cooled broccoli florets to large salad bowl & top with hard boiled eggs.
  

Dressing directions

• Mix lemon juice, olive oil, dijon mustard, garlic, capers, oregano, honey, salt & pepper to taste in small mixing bowl and whisk well.
  
• Pour over broccoli florets & eggs.
  
• Can serve immediately or store covered in fridge for up to five days.
  

🍓VEGAN STRAWBERRY OATMEAL BARS 🍓

Ingredients

• 1 cup quick or rolled oats
• 1/2 cup spelt, white, or oat flour
• 1/4 tsp each: cinnamon, salt, and baking powder
• 1/3 cup sugar, unrefined if desired
• 1/3 cup oil
• 2 cups diced strawberries (or any berries)
• 1 1/2 tsp cornstarch or arrowroot
• 1 tbsp sweetener of choice, or pinch uncut stevia
• 2 Tbsp chia seeds

Instructions

• Preheat oven to 350 F. Line an 8×8 pan with parchment. In a large bowl, stir together the oats, flour, cinnamon, salt, baking powder, chia seeds, and sugar. Stir in the oil, then very firmly press 2/3 of the dough into the prepared pan, reserving the remaining dough. In a separate bowl, stir berries, starch, and 1 tbsp sweetener. Press this on top of the dough in the pan, then sprinkle the reserved dough on top. Press down very firmly again. Bake 35 minutes on the center rack. Let cool, then refrigerate at least 1 hour before cutting, as they firm up considerably. Eat plain, or top with melted coconut butter, frosting, or a basic powdered sugar glaze.

KALE MANGO SMOOTHIE

• 2 cups chopped kale
• 1 1/2 cups frozen mango chunks
• 2 medjool dates, pits removed
• 2 tablespoons hemp, chia or flax seeds
• 1 lemon, juice squeezed (about 2 tablespoons)
• 1/2 inch piece fresh ginger, optional
• 1-1 1/2 cups water

Add all ingredients to a high powered blender and blend until creamy and smooth. Start with 1 cup of water, and if it's too thick add the extra 1/2 cup. I tend to enjoy a thinner smoothie so I use the full 1 1/2 cups of water.

Serve immediately. It makes either one large serving, or two smaller servings.