Corn Black Bean Salad

Flavorful and with options you can add things you like best. The dressing is light and slightly sweet and zesty all together.

What you need:

For the Salad:

2 cans yellow kernel corn, drained
1/2 green bell pepper, sliced and chopped

1/2 red bell pepper or the small sweet salad peppers sliced

1-2 jalapeno peppers, sliced, seeds removed
1/2 purple onion, chopped

1 can black beans drained and rinsed

1 cup diced tomatoes (can use a can of tomatoes drained)
1 cup shredded cheddar cheese (optional)

Dressing:

Salt and pepper to taste(I use pink or sea salt and cracked pepper)
1/4 cup lime juice
Zest of 1 lime

2 tsp apple cider vinegar
2 tablespoon honey
1 teaspoon smoked paprika
1/4 cup olive oil

DIRECTIONS

Mix all the ingredients together, you can substitute different veggies, such as avocadoes, tomatoes, diced, even canned rotel works here very well and different peppers
try different cheese or leave out the cheese. I like to add either garlic powder or fresh minced garlic sometimes. Just depends on what I have on hand. This is a really delicious side to take to picnics, get togethers any time of year. 

CHICKEN A LA KING

 

 An old dish that is full of flavor and hits the pallet of your mouth and brings out all the right taste buds just right. So many ways to serve this too. You can also use Rotisserie chicken if you have that on hand, instead of cooking chicken.

INGREDIENTS

1/2 cup butter
8 ounces button mushrooms sliced
1 sweet peppers chopped(I used the small sweet peppers)
1 small onion chopped

3-4 Cloves garlic minced or diced
1/2 cup flour
1 1/2 cups low sodium chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dry ground mustard
3–4 cups diced chicken
1/2 cup heavy cream
1 cup frozen peas(or mixed veggies)
1 jar (8 ounce) pimentos well drained(optional)

 

How to make it:

Melt butter over medium high heat in a large pot.

Add mushrooms and cook until golden brown. Add green pepper, onion and garlic; cook for 2-3 minutes or until starting to soften. Next add chicken cook till not longer pink.

Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.

In a mixing bowl add milk, chicken broth, and spices whisk together, Slowly pour into the pot while stirring to combine.  Simmer gently for 10 minutes.

Stir in the peas and pimentos.  Simmer for 5 minutes Last stir in cream and stir until mixed, turn off heat. Serve over rice, noodles, toast, biscuits or pastry puff shells.

NOTES

If too thick, add one quarter cup of chicken broth at a time to reach desired thickness.

LEMON GARLIC SHRIMP

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Lemon garlic shrimp is bursting with flavor, easily ready in just 20 minutes!

INGREDIENTS

2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, divided

How to make it:

Prepare ingredients before you begin cooking. Do not skip this step.

In a large skillet over medium-high heat, melt 2 tablespoons butter.

Add garlic to the skillet and cook about 1 minute.

Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).

Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).

Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.

Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.

Top with remaining parsley and serve with a lemon wedge if desired.

Serve with vegetables and enjoy!

Seared Salmon

 

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I recommend using a Cast Iron Skillet for this recipe but you can make it in other skillets too, I do suggest you invest in a Cast Iron Skillet though, you won't regret it and they can last more than a lifetime.

What you need:

4 6- ounce skinless salmon fillets
2 tablespoons olive oil (divided)
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon thyme(fresh rubbed chopped fine) or dried can be used

1/2 teaspoon parsley(fresh rubbed chopped fine) or dried can be used 

14 teaspoon paprika

salt and pepper to taste

How to make it:

Heat up your pan over medium-high heat. Season the salmon on both sides with seasonings, salt and pepper. Add 1 tablespoon of olive oil to one of the pans. Arrange all 4 pieces of fish in the pan and cook until the salmon begins to brown, about 2 minutes. Flip and cook until the other side is lightly browned and the fish is cooked to medium, about 1 minute.  Careful not to overcook your Salmon

try this delicious Broccoli Potatoes Gratin Dish

Broccoli Potato Gratin

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This side dish is oh so good, really really it is! Make it a casserole by adding chopped ham, bacon and it's a one dish delish. Kids will like eating the veggies.

12 servings 

What you Need:

6 cups chopped broccoli florets (about 1 pound)
¾ cup minced shallots (about 4 large)
1 teaspoon chopped fresh thyme
½ teaspoon minced garlic
⅛ teaspoon ground nutmeg
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper

optional(add a shake or two of black garlic seasoning)
2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
Cooking spray

2 tablespoons Dijon mustard
3 tablespoons all-purpose flour 
1 ½ cups 2% reduced-fat milk
1 ¼ cups fat-free, less-sodium chicken broth 
2 tablespoons chilled butter, cut into small pieces
¾ cup (3 ounces) shredded cheddar and pepper jack cheese

How to make it:

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.

Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth and mustard. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.

Nutrition Facts

Per Serving: 225 calories

Try my Cast Iron Seared Salmon with this dish.

Air Fryer Cheesy Jalapeño Poppers

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These are really requested by many, fairly easy to make and they really taste very good., try them. Best of all made in the Air Fryer. 

Ingredients

6 large jalapeños
4 oz 1/3 cream cheese
1/4 cup shredded sharp cheddar cheese(try pepper jack cheese)
1/8 cup fine cut chives, or 2 scallions, green tops only sliced

1/2 tsp ranch dressing mix or 1 tsp ranch dressing or 1 tsp garlic powder
6 slices center-cut bacon, halved

Instructions

Wearing rubber gloves, halve the jalapeños lengthwise to make 12 pieces, Scoop out the seeds and membranes and discard.

In a medium bowl, combine the cream cheese, cheddar, and scallions, and seasoning. Using a small spoon, fill the jalapeños with the cream cheese filling. Wrap a bacon strip around each pepper and secure with a toothpick.

Preheat the air fryer to 325 F.

Working in batches, place the stuffed peppers in a single layer in the air dryer basket. Cook for about 12 minutes, until the peppers are tender, the bacon is browned and crisp, and the cheese is melted. (For a toaster oven-style air fryer, cook at 300 F; the timing remains the same:)

Serve warm!

Chicken Cheesy Spaghetti Casserole

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Chicken, Cheese and some flavorful veggies make this Spaghetti delicious, it's not made with the normal red sauce, but it's creamy cheesy goodness will make it a favorite.

6 servings 

Calories327kcal

What you need:

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
½ cup chopped celery
½ cup chopped green bell peppers
Two 10.75-ounce cans cream of mushroom soup
1 cup milk
8 ounces sharp cheddar cheese (can sub other cheeses)
2 cups chopped cooked chicken breast
1 teaspoon Tabasco sauce
salt, pepper, garlic powder to taste
½ cup shredded Monterey Jack cheese (use any cheese you like)

How to make it:

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

cook the onions, celery, peppers and mushrooms in the butter

NOTES

Leftovers of this casserole are great for a couple of days after making it.

This casserole can be a holiday meal by adding leftover turkey instead of chicken.

Spinach Cheese Pie

 

Spinach Cheese Pie

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This pie is full of flavor and makes a great side dish or vegetarian main dish. Try mixing up cheese flavors how you like for different flavors and see which you prefer or to go with different main dishes.

4-6 servings

Calories @295kcal

INGREDIENTS

Crust:
One 9" Pie Crust
FILLING:
1 tablespoon olive oil
1 small onion, finely chopped
10 ounces frozen chopped spinach, thawed and squeezed dry or fresh chopped
1 cup ricotta cheese
4-6 ounces shredded Mozzarella cheese (less cheese is easier to fold crust)
4-6 ounces shredded Pepper Jack cheese or your choice (less cheese is easier to fold crust)
1 large eggs
1 tablespoons finely chopped fresh dill
1 tablespoons finely chopped fresh parsley
¼ teaspoon salt
1/4 - 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 350°F. Baking sheet spray with nonstick spray.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.

In a large bowl, stir together onion, drained spinach, all the cheese, egg, dill, parsley, salt and black pepper. Spread gently on half of pie crust. Fold the pie crust over in half and pinch edges together. Brush pastry lightly with melted butter. Top with a little parsley. 

Bake until crust is golden and filling is bubbling gently, about 30-45 minutes. Slice into wedges. Serve warm.

NOTES

*If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.

Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Skillet Tuscan Chicken

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Tuscan chicken has great flavors of garlic, tomatoes, parmesan cheese and creamy goodness all cooked up in one skillet. So good, and not too difficult.

SERVINGS 4

What you Need:

4 boneless skinless chicken breasts (breast halves)
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper

Cream Sauce
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
1 can diced tomatoes, drained but reserve juice(I use Italian herb tomatoes)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach

How to make it:

Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness. If chicken breasts are very thick I butterfly mine open in half.

Heat a large skillet with the oil for a minute or two.

Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Season chicken with this mixture (I just do the top, since the bottom will be sitting in sauce). Cook chicken on each side about 4 minutes or until it's done and not pink inside and is nice and brown. Turn and brown on both sides.

Whisk together cream, garlic, corn starch and salt until combined. Stir in drained tomatoes and Parmesan cheese and pour around the chicken in the skillet (it shouldn't cover the chicken completely, but it won't hurt anything if it does).

Cook this mixture on medium low until it starts to bubble, if it's too thick add some of the tomatoes juice or milk just a little until it is nice and creamy but not too thick(the exact cook time will depend on your stove).

Turn off the heat and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.

Uncover and serve.

Keto Pecan Pie Cheesecake

#ketodessert #ketofriendly #ketocheesecake #ketopecancheesecake

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Keto pecan pie cheesecake with crunchy pecan crust and pecan keto caramel topping is one of the best keto desserts. Gather your ingredients before starting, I usually get out my ingredients the day before I make my cheesecakes, the cream cheese, eggs, butter all need to be room temperature for best results.

What you need:

PECAN PIE CRUST INGREDIENTS

Roasted pecans 1/2 cup/2 oz

Roasted almonds 1 cup/5.3 oz

Almond flour 1/4 cup/0.8 oz

Low carb sweetener Swerve 1/4 cup or erythritol 1/4 cup + stevia 3 drops

Melted butter 1/2 cup

CHEESECAKE INGREDIENTS

Cream cheese 21 oz

Sour cream 1/2 cup

Low carb sweetener Swerve 1/2 cup or erythritol 1/2 cup + 3 drops of stevia

4 Large eggs

Vanilla essence 1 tsp

Cinnamon 1/2 tsp

PECAN PIE TOPPING INGREDIENTS

Roasted pecans 2/3 cup/70 g/2.5 oz

Butter 1/2 cup/100 g/3.5 oz

Low carb brown sweetener or erythritol 1/2 cup

Heavy whipping cream 1/2 cup/110 ml

Instructions

Turn on the oven to 350 F.

Roast 1 cup of almonds and 1/2 cup of pecans for the crust plus 2/3 cup for the topping on a hot pan for 2 minutes. Don't roast it for longer because pecans start to burn very fast. When roasted, set aside part of pecans for the topping. You will need it later.

Grind the nuts for the crust in a food processor. Add almond flour, sweetener and melted butter. Mix for a minute more then stop. Now get your cheesecake pan ready.

*When baking this cheesecake you will do a water bath, so you will need a pan that is bigger than your cheesecake pan that you will sit the cheesecake down into, then add water slowly to the bigger pan, I use a bigger cake pan or rectangular oven pan.*

Wrap the outside of your pan with foil, this will keep the water bath from seeping into the pan when baking the cheesecake.

Press the crust in a round cake tin, layered with a parchment paper, and lightly spray the sides of your pan with Pam spray. You won't need the bigger pan for this step.

Bake in a preheated oven on 350 F for 10 minutes or until started to be golden brown on the edges.

Prepare cream cheese mixture. Mix or whisk cream cheese with sour cream, sweetener, eggs, vanilla and cinnamon.

Warning your crust and pan will be hot. Pour the mixture over the crust, now place your cheesecake pan in the larger pan, slide into the oven shelf carefully, slowly pour water into this bigger pan, making a water bath around the cheesecake. This helps the cheesecake to not burn around the sides. Now bake on 320 F for 30-50 minutes or until baked (not runny). When it's baked leave it to cool for 15 minutes and put remaining roasted pecans on top.

Cheesecake might crack on the edges but don't worry, it will be covered with topping. 

Let this cool before making your topping

How to make keto topping?

Melt the butter with sweetener and whisk on a low heat until butter start to be golden brown.

Add heavy whipping cream, whisk well to combine and pour gently over the cake with pecans on top.

Set the cake aside and leave it to cool for few hours before serving.

Enjoy!

Notes

This cake is for round cake tin 9 inch diameter. I use springform cake pans. That the sides open for easy cutting and serving.

Air Fry Chicken Teriyaki Thighs

 

Love using the Air Fryer, and do you want ways to cook Chicken? Here is a great recipe, turns out crispy and flavorful with Teriyaki Spices and delicious 

What you need:

1 ½ pounds chicken thighs
Marinade
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons ketchup
¼ cup orange juice
2 green onions sliced
1 clove garlic minced
1 tablespoon ginger finely minced
1 tablespoon sweet rice wine optional

How to make them:

Mix all marinade ingredients in a small bowl.

Combine chicken and marinade ingredients in a bowl or freezer bag.

Marinate at least 2 hours or overnight.

Preheat Air Fryer to 350. Remove chicken from marinade and discard any marinade.

Cook chicken thighs, skin side up 20 minutes or until cooked through and no pink remains (165°F).

Lemon Cheesecake Bars

This dessert is just the right touch of sweetness and bite of Lemon to make them so delicious.

Ingredients

1/2 cup butter softened
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
Optional toppings: fine powdered sugar, strawberries, whipped cream

 

How to make them:

Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.

In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside.

In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top.

Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate.

Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.

Place squares in fridge until ready to serve. Top how you like

Calories: 252kcal