This Cauliflower Casserole was a big hit with my brunch guests while helping me to stay true to my ketogenic lifestyle. The recipe came from CavemanKeto.com, and I highly recommend his website for wonderful recipes to support ketogenic and paleo diets.
10 to 12 chicken thighs
1 head of cauliflower, chopped
16 oz cheese, shredded (I used a Mexican cheese blend)
6 green onions, chopped
6 thick slices of bacon
1 medium onion, sliced
1 medium green pepper, sliced
1 tablespoon minced garlic
8 oz cream cheese, softened
4 oz heavy cream
Salt and pepper to taste
1. Bake chicken thighs and shred or cut into cubes (I baked them in a large baking dish with a little water at 350° for 60 minutes.)
2. Brown the bacon and cut into small pieces.
3. Cook the cauliflower (I used the microwave on high for 5 minutes).
4. Sauté the peppers and onion slices until tender.
5. Combine all the ingredients (except 4 oz of cheese) in a very large bowl.
6. Press mixture into a large greased casserole dish and top with the remaining cheese.
7. Cover with foil and bake for 25 minutes at 350° and then five minutes more without the foil.
You can prepare the casserole ahead and refrigerate overnight, but let it sit at room temperature 20 minutes before baking.
Chewy, crunchy, yummy and good for you! And even with 11 ingredients, it’s simple because all you do is combine the ingredients, press into a pan and freeze.
1½ cups rolled oats
¾ cup whole almonds
½ cup dried blueberries
½ cup pistachios
⅓ cup ground flaxseed
⅓ cup walnuts
⅓ cup pepitas
¼ cup sunflower seeds
⅓ cup maple syrup or honey
¼ cup apple sauce
1 cup almond butter
- Mix first eight ingredients together.
- Add honey and apple sauce and stir. Add almond butter and stir.
- Line a baking dish with waxed or parchment paper. Spoon mixture into the dish and spread it evenly.
- Freeze for one hour and then cut into bars.
Will last up to a week in the refrigerator or up to a month in the freezer.
Saffron Tomato Confit is a luscious way to use tomatoes that
perhaps aren’t as pretty as they once were. It brings out their flavor intensely and can be served on toast, over meats, or as a sauce for pasta. Best of all, it’s extremely simple to make.
1 pound cherry tomatoes
½ cup olive oil
1 pinch saffron (about 20 threads)
Salt and pepper to taste
- Sauté tomatoes in olive oil over medium-high heat. Add saffron, salt and pepper.
- When the tomatoes start to blister, reduce heat to medium-low and simmer for one hour, stirring every ten minutes or so.
- Remove pan from heat and let cool for about 20 minutes before serving.
This is delicious served warm, room temperature or chilled and can be stored in an airtight container in the refrigerator for up to one week.
A Note About Saffron: Saffron is a very expensive spice because
1) it’s fabulous and 2) it is an extremely labor-intensive crop. The great news is that a little goes a long way. You can learn more about it at http://www.courierpress.com/features/saffron-is-expensive-but-its-taste-is-worth-the-price-ep-443079344-324670731.html.
This is a super easy, healthy way to make egg salad. So creamy and yummy! I’ll also tell you below the fool-proof way to make beautiful yellow-yolk hard boiled eggs.
6 eggs, hard boiled
1½ ripe avocados, peeled and mashed
Juice of one lemon
Salt and pepper to taste
Dash of cayenne (more to taste)
1 Tablespoon toasted sesame seeds (optional)
There are so many ways to make hard boiled eggs, and people swear by all of them. But if you’re like me, you haven’t found a way that works every time without getting the green rim on the yolk. Until now! I had heard of this method before, but since I tried it myself, I get perfect eggs every time.
PERFECT HARD BOILED EGGS: Put the eggs in a large pan and cover them with water. Place the pan on medium-high heat and bring the water to a “rolling” boil. Turn off the heat, cover the pan and leave it on the burner 12 minutes. Then run cold water over the eggs until cool. Look how pretty!
Now, back to AVOCADO EGG SALAD:
1. Peel and chop six hard boiled eggs. Add the mashed avocado.
2. Add lemon juice, seasonings and sesame seeds.
3. Stir it all together, and that’s it!
For a yummy Southwestern appetizer, just make your favorite recipe for stuffed peppers and use mini sweet bell peppers instead of large ones. Here’s the recipe I used:
12 to 14 mini sweet bell peppers
1 cup white rice, cooked
1/2 lb ground sausage (or ground beef)
1 medium onion, chopped
1 clove garlic, minced
10 cherry tomatoes, finely diced
8 oz shredded cheese (cheddar or Mexican blend)
- Slice peppers in half lengthwise, remove seeds and inner spines, rinse, dry and lay in 9″x13″ baking dish.
2. Saute sausage, onion and garlic until browned.
3. Add rice and tomatoes to the sausage mixture and stir well.
4. Stuff each pepper half and return to pan.
4. Cover with foil and bake at 400 degrees for 20 minutes. Remove foil, top with shredded cheese and bake an additional 5 minutes, until cheese is melted.
To prep ahead: Slice and clean the peppers and store in zipped bag in frig up to two days ahead. Make the stuffing mixture the day ahead and store in the frig.
For a delicious, moist banana bread that is very simple to make, you can’t beat this recipe.
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs, beaten
2 1/2 cups ripe banana, mashed
1/2 cup chopped walnuts (optional)
- Heat oven to 350 degrees and lightly grease a 9″x5″ loaf pan.
2. Combine flour, baking soda and salt and set aside.
3. In a separate bowl, cream together butter and brown sugar.
4. Stir eggs and mashed bananas into the butter and brown sugar mixture until well blended. If you are using nuts, add them at this point.
5. Stir banana mixture into the dry ingredients and stir just until moistened.
6. Pour batter into prepared loaf pan and bake 60 to 65 minutes, until a toothpick inserted into center comes out clean.
7. Let cool in pan for 10 minutes, then take out of pan and cool on wire rack.
This Chile Relleno Casserole is delicious and so simple with only five ingredients. Great for breakfast, brunch or any meal, and leftovers are yummy, too.
1 lb shredded cheese (Mexican cheese blend or cheddar)
1½ cups milk
½ cup flour
8 oz can of whole green chiles
- Preheat oven to 350 degrees. Coat 9″x13″ baking dish with nonstick spray.
- Whisk together eggs, milk and flour.
- Slice chiles open and rinse away seeds. Pat dry. Arrange half the chiles to cover the bottom of the dish.
- Pour half of the egg mixture over the chiles.
- Cover with cheese.
- Repeat layers of chiles, then egg mixture, then cheese.
- Cut a chili to create a design on top if you wish.
- Bake about 50 minutes until toothpick inserted in the middle comes out clean.
- Let rest for 5 minutes before cutting.
For a creamier dish, substitute half of the milk with cream. You could also add any number of ingredients to this dish, such as bacon, red bell peppers, onions, etc. This Chili Relleno Casserole has become a breakfast regular in my house.
Pineapple Dream is just that… a dream. Light and creamy and easy to make.
2½ cups graham crumbs
½ cup butter, melted
½ cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
8 oz Cool Whip
20 oz crushed pineapple, drained well.
- Preheat oven to 300 degrees.
2. Drain the pineapple, reserving the juice to drink or use in another recipe.
3. Melt ½ cup (1 stick) of butter and stir in the graham crumbs. Press into a 9″x9″ square baking dish and bake for 8 to 10 minutes. Let cool completely.
4. Beat the cream cheese and ½ cup (1 stick) of butter until creamy. Beat in powdered sugar, one cup at a time.
5. Stir a large spoonful of the drained pineapple.
6. Spread the cream cheese mixture evenly over the baked graham crust.
7. Fold remaining pineapple into Cool Whip and spread evenly over the cream cheese mixture.
8. Sprinkle remaining graham cracker mixture on top.
9. Cover with plastic wrap and refrigerate at least four hours.
Healthy, tasty and surprisingly simple, this recipe for Hassleback Chicken is one I will use again and again.
The simple description – cut slices in a chicken breast; sauté spinach, stir in ricotta cheese, and stuff the spinach and ricotta into the slices of the chicken breast. Season with salt, pepper, paprika, top with shredded cheese and bake. Mmm mmm!
4 chicken breasts
1 T olive oil
2 cups fresh spinach
1/2 cup ricotta cheese
Spices to taste: recommend paprika, salt, pepper
1/2 cup shredded cheese (cheddar, jack, mixed)
- Cut slices in a chicken breast every half inch or so.
2. Sauté spinach in a little olive oil for just a minute or two until wilted.
3. Stir the ricotta cheese into the spinach.
4. Stuff each chicken breast with the spinach/ricotta.
5. Season with salt, pepper and paprika.
6. Top with shredded cheese.
7. Bake 25 to 30 minutes in a 400 degree oven.
Such a simple, yummy and impressive dessert! This recipe is from BettyCrocker.com.
1 box Betty Crocker SuperMoist French vanilla cake mix
1 cup water
1/3 cup butter, softened (I substituted coconut oil)
1 cup vanilla pudding
1 cup semisweet chocolate chips
3/4 cup whipping cream
1. Preheat oven to 350 degrees. Grease and flour 48 mini muffin cups.
2. Combine cake mix, water, butter (or coconut oil) and eggs and mix until smooth. Spoon batter into muffin cups — do not overfill, just below rim.
3. Bake 8 to 10 minutes or until they spring back when touched lightly.
4. Once they are completely cool, slice off the top of each cupcake.
5. Spoon 1 teaspoon pudding onto the bottom half of each cupcake. Cover with top half.
6. Melt chocolate chips and whipping cream together (60 seconds in microwave or use a double boiler on stovetop). Stir until smooth.
7. Spoon chocolate mixture on top of each cupcake.
Store in refrigerator up to three days. Prepare for lots of OOs and AHs.