Tag: cooking

Recipes and Cooking

Tater Tot Casserole with Cheese

Brandi C

Tater Tot Casserole with Cheese

Tater Tot Casserole with Cheese

My OCD dictated my Tater Tot Casserole with Cheese. On a good day, I’d sling them on there. They each had a place tonight, and frankly, that makes me happy. I do believe I’m going insane. Insane, people. It’s fine. I am fine. We are all fine.

Tater Tot Casserole with Cheese

2# ground beef

Lipton onion soup mix

Worcestershire sauce

1 can cream of celery (I usually use cream of mushroom, but that’s what I had)

Sour cream, 1 c.

Seasoning

Cheddar

Spinach

Tater Tots

Directions

Brown beef with seasoning. Drain if necessary. Add in some Worcestershire sauce and the Lipton onion soup mix. I have a gluten-free, copycat Lipton onion soup mix recipe. Once that is done, add your chopped spinach and mix well.

In greased 13×9 dish, place the meat/spinach mixture on the bottom. Next, mix the sour cream and cream of celery. Pour that over the meat. Then add a layer of cheddar. End with the tater tots and be sure and season the tots.

Bake at 350 for about 45 minutes. You might want to add a few minutes if you put frozen tots on there. Mine were already thawed out. Again, it was good. My crew gobbled it up.

 

Recipes and Cooking

Traditional Pound Cake Recipe

Brandi C

Traditional Pound Cake Recipe

Traditional Pound Cake Recipe

I will weigh a thousand pounds by the time this quarantine is lifted. Cooking is something I enjoy doing. It brings me peace. So, with that being said, I haven’t made a pound cake in a month of Sundays. Here is my Traditional Pound Cake Recipe with a powdered sugar glaze. Forgive the “angel food cake” look because I couldn’t find my bundt pan.

The Traditional Pound Cake is a cake that you have to “baby,” but I’m telling you, my KitchenAid mixer made all the difference. You can use your hand mixer, as well. My mixer died a long, long time ago, bless its sweetheart.

Ingredients

1 pound butter, softened

3 c. sugar

6 eggs, room temperature

4 c. all-purpose flour

3/4 c. milk

1 tsp. almond extract

Vanilla extract, 1 tsp.

Directions

In a bowl, place the pound of butter and mix the crap out of it. It should be a pale yellow, whipped look. On a medium to high speed. Why am I singing the song “Whip It.” Good grief, now it won’t leave my head. Dangit.

Where was I? Oh, and a PSA, do not try and “sip” the almond or vanilla extract. My son-in-law learned a lesson on that one. I am just passing along the kindness to everyone. God love him. He’s a special boy, LOL.

Quarantine. Bunny trail. I cannot focus.

Cheesecake…no…Pound cake. I can do this.

Once the butter has been whipped, add an egg one at a time. Whip it till the yolks are blended. Next up, get your milk and flour. Go in this order: a bit of milk, whip, a cup of flour, whip, repeat ending with flour. Mix it until it is smooth. Lastly, add in the extracts. You can leave out the almond extract, but it was good.

Grease a bundt pan (yes, I used an angel food cake pan). After you grease it (spray or Crisco), you need to get some flour and swirl it around there. Add your batter—Bake at 300 for about an hour and 40 minutes. I started checking it at 1:30, but I did up it to 1:40. It was done.

Icing

Eyeball this part. I think I did 2 c. powdered sugar, a tsp of vanilla, and enough heavy cream (you can use 1/2 and 1/2 or milk) to thin it out. I made WAY too much, so Big Daddy drizzled all the leftovers over each slice he ate. My daughter put it on the cake.

For the love, people, it is good.

 

Recipes and Cooking

Copycat Lipton Onion Soup Mix Recipe

Brandi C

Copycat Lipton Onion Soup Mix Recipe

Copycat Lipton Onion Soup Mix Recipe

I went to make Tater Tot Casserole tonight and realized I had no Lipton Onion Soup Mix. What does one do during quarantine? I concocted a Copycat Lipton Onion Soup Mix Recipe. The recipe is enough for 2 packets, so if you are using this, 1/2 of it if you need the equivalent to one packet.

Ingredients

1/2 c. minced onions

4 T. beef bouillon granules

1/2 tsp. onion powder

1 T. parsley

1/4 tsp. paprika

Directions

Put it in an airtight container or a Ziploc baggie. Use immediately or store for up to a month. You can also double or triple this recipe and keep it in a mason jar. I don’t use this often. Always, though, I put it on a roast. Also, I put it in my Tater Tot Casserole, which I will post the recipe for tomorrow.

Anyway

I’ve been cooking up a storm during the quarantine. Well, who am I kidding? I cook all the time. Honestly, I feel like that is all I do: cook, clean, or educate. The highlight of my day is driving down the road to see Kevin, the pig. He is my neighbor’s pet pig that lives in the front yard. If you want to join in on the fun, I post daily on my quarantine log with my crew on my Facebook page. Come on over and “like” my page and join in. Let us all know what you are doing during this bizarre time in history.

 

Recipes and Cooking

Easy White Chicken Chili with Cream Cheese

Brandi C

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese. It was a HIT! Big Daddy loved it and didn’t want me to change a thing, which is huge. I did this in my Instant Pot, but you can do it on the stovetop.

Ingredients

3 cans of chicken, drained (you can boil and chop chicken breasts)

1 onion

Garlic

Seasoning

Oregano

Cayenne

Paprika

Cumin

Oil

**Coriander (I didn’t have this)

**Cilantro (I did not have this, so I didn’t use it. I don’t like Cilantro anyway)

1 can of green chiles

2 cans of white beans, drained

Chicken bouillon

Water

Cream Cheese

Monterey Jack

Directions

I added just a bit of oil to the instant pot to keep it from sticking. Then, I added the 3 cans of chicken, garlic, and onion. I sauteed until the onion was tender. Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed it with the water. You can use chicken stock). I mixed it well while it was still in saute mode. Next up, I mixed the cream cheese and let it melt—lastly, about 6 c. water.

I put the lid on and put on “soup” mode for about 15 minutes. Once that beeps, I do a quick release. That’s when I add the Monterey jack cheese. Just stir that up until it is melted.

Now, For the Tricky Part

So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it. Add that to your soup to thicken it up. Some people may like it more broth-y and just let it be. I put both cans of beans in and added some instant potato flakes to thicken the soup. You can also put some cornstarch in cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.

Lots of options. It was good!

 

 

Recipes and Cooking

Spin-on Tortellini Soup

Brandi C

Spin-on Tortellini SoupSpin-on Tortellini Soup

I love Tortellini Soup. Love it. So, today, as I was getting the stuff out of my pantry, I thought I would create a Spin-on Tortellini Soup. The broth is excellent! I did this in my instant pot, but it can be done on the stove.

Caution of warning, do not put your milk-based items in the soup before you seal the soup. You put that in AFTER it is done cooking, releasing the pressure. I made that mistake once, and I will never make it again.

Ingredients

Kielbasa quartered

Onion, chopped

Fresh garlic, chopped

Spinach, chopped (or kale)

Seasoning

Italian Seasoning

1 can cream of mushroom

6 tsp chicken bouillon paste

1/2 c. sour cream

2 cans of tomato sauce

1 Tbsp sugar

Water

Directions

In Instant Pot, saute the garlic, onion, kielbasa, and seasoning mix. Add a bit of water if it starts sticking to the pan. Once that is done, add in cream of mushroom soup; I think I did about 6 tsp of chicken bouillon paste. I will say, at this point, I added the sour cream and mixed it well. It did not explode, so that is a good thing. Then, I added the tomato sauce and the sugar. Next, add chopped spinach and Italian seasoning. I added enough water to thin it out just a little bit. You can always add more water towards the end.

Place on the lid, and move the lever to the “seal” position. I hit the soup function and adjusted it to 10 minutes. Once that is done, I did a quick release. I stirred everything well and tasted the broth to ensure the seasonings were good. A good rule of thumb is to start small. You can always add more, but you can’t ever take the salt out of something.

Bechamel Sauce

3 T. butter

Flour, 3 T.

Melt together while whisking.

Add a cup of heavy cream, and continue to whisk while on medium heat. The flour will thicken up. Once it was thick, I added in about 2 c. of cheddar. Stir well until it is all combined.

From this point, I added some broth to the bechamel pan. I did this to thin it out and make it to that it would incorporate easier into the soup.

Once incorporated and stirred, I added it to the soup.

Cue the angels, singing.

Tortellini

I cook these in a separate pot. I feel the tortellini get too mushy if I do the tortellini in the instant pot. Doing this serves a dual purpose. I boil the water, season it, and scoop out my tortellini. You can keep the starchy pasta in water. I add them to my Instant pot, and if I need additional water, I use the hot starchy water I cooked my tortellini in.

It’s good, people.

 

Recipes and Cooking

Cheesy Chicken Alfredo Lasagna

Brandi C

Cheesy Chicken Alfredo Lasagna

I started making just a cheesy type of lasagna, and then my brain started thinking. This quarantine has forced me to do more shelf cooking, which I do. It has also got me thinking outside of the box. So, I came up with a Cheesy Chicken Alfredo Lasagna. It was good!

Cheesy Chicken Alfredo Lasagna

2 packages of no-boil lasagna noodles (you can use the kind you boil, I don’t enjoy that)

2 packets of Ranch Mix

3 cans of evaporated milk

2 cans of canned chicken, drained and broken up with a fork. (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

Combine your evaporated milk, ranch, seasoning, and nutritional yeast in a saucepan. I stirred that well and brought it up to a boil. Then, I added the alfredo sauce. I stirred until that was good and combined. It allowed it to thicken a bit. Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles—next, more of the sauce, mozzarella, and cheddar. Then sprinkle with parmesan and add a layer of fresh Spinach. Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes. Then take out and take a knife around the edge of the pan to make sure the noodles are soaked. I put mine back in for another 10 minutes. You could cover it at this time if you want to keep it from burning. This is done to ensure that the noodles are cooked through.

Pull out and sit for about 10 minutes before cutting to help the lasagna set up correctly.

 

Recipes and Cooking

Mexican Casserole

Brandi C

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE than you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans Rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese Fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!

 

Recipes and Cooking

Keto-Friendly Enchilada Casserole

Brandi C

Keto-Friendly Enchilada CasseroleKeto-Friendly Enchilada Casserole

This is a recipe that I needed to be able to throw together quickly.  Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole.  Now, she knows how to cook but according to my husband…nothing tastes as good as my food.  #browniepointsforhim

Next time, we will go lighter on the cilantro EO or maybe use fresh.  I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.”  Oh, and be a “bright note” on a heavy dish LOL.  Clearly, I’m watching too much Guy’s Grocery Games.

Ingredients

4 cans of chicken, drained (you can use fresh, but I didn’t have any)

1 can chile peppers

Cilantro (I used 4 drops of doTerra essential oil)

Cheddar

Enchilada Sauce

Olive oil

Onion

Minced garlic

Seasoning

6 T. chili powder (or to taste start with less and add as your palate can handle)

Cumin

2 cans tomato sauce

1 c. water

Directions

In a pan, bring together the oil, onion, garlic, and seasoning.  Saute till the onion is cooked through.  Add the chili powder, cumin, tomato sauce, and water.  Simmer till it thickens up.

In a bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce.  Stir well.  Place in 13×9 greased dish.  Add more cheddar on top.  Cook at 350 for 15 minutes.  Serve with cauliflower rice.

 

Recipes and Cooking

Keto-Friendly Philly Cheesesteak

Brandi C

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

This is a really good Keto-Friendly Philly Cheesesteak recipe.

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

This Keto-Friendly Philly Cheesesteak is a delicious twist on the classic, combining the savory flavors of round steak, sautéed veggies, and melty cheese for a satisfying low-carb dish. The use of cream cheese and cheddar creates a creamy, rich sauce that coats the steak and vegetables perfectly, while the provolone on top adds an extra layer of gooey, cheesy goodness. The bacon grease infuses the steak with extra flavor, making each bite even more indulgent. Serve this dish alongside some “burnt” rice cauliflower to keep things low-carb and add a bit of texture to your meal. It’s an easy, flavorful, and keto-approved dinner the whole family will love!

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Recipes and Cooking

Keto-friendly Chili

Brandi C

Keto-friendly Chili

I made a Keto-friendly Chili tonight.  Also, I did a keto-friendly “potato” soup.  I’m not posting that recipe yet because I need to perfect it.  However, the chili I nailed.  I will add more heat/spice to it next time, but overall, I was pleased. This Keto-Friendly Chili recipe is perfect for anyone looking to stick to a low-carb lifestyle but still craving a hearty, comforting meal. The absence of beans doesn’t take away from the chili’s flavor; instead, the combination of ground beef, diced tomatoes, and spices creates a rich, savory base. With the added kick of chili powder, cumin, and oregano, it has just the right amount of heat. Plus, the inclusion of hotdogs brings in a fun, kid-friendly twist that the whole family can enjoy. Topped with cheddar cheese, it’s a satisfying meal that keeps you full and on track with your keto goals!

This did take me a moment to get past the not having beans in my chili, though!

Ingredients

2# ground beef

onion

minced onion

seasoning

4 cans of diced tomatoes (with juice)

1 can of tomato paste

1 can of green chilies (with juice)

1/4 c. chili powder

2 T. cumin

2 T. oregano

1 c. water (eyeball that)

Cheddar

Pack hotdogs towards the end because H likes “hotdog” soup.

Directions

Cook beef, onion, garlic, and seasoning.  Drain.

Once drained, place in an instant pot with the rest of the ingredients (except for the cheddar.  Always have milk-based products AFTER you have pressurized something).

Manual for about 10 minutes.  Once done, do a quick release.  Add cheddar.  This is also when I add the hotdogs.  I put the lid on the instant pot and let them sit in that hot chili to cook.

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Recipes and Cooking

Keto-Friendly Lasagna

Brandi C

Keto-Friendly LasagnaKeto-Friendly Lasagna

Well, well, well, look what this girl has done. She has gone and made a Keto-Friendly Lasagna. Yes, she has! AND it was good! I will say the one thing I will do differently is season it more with Italian seasoning and make my marinara sauce. Usually, I do that, but I did not this time.

Ingredients

2 jars sugar-free spaghetti sauce (you can make sure own)

2# ground beef

Seasoning

Italian seasoning

minced garlic

onion

parsley

chopped spinach

Ricotta

Mozzarella

Parmesan

Zucchini Noodles

3 zucchini sliced on a mandolin

Salt

Cheese Noodles

3 c. mozzarella

2 tsp. Italian seasoning

8 oz. cream cheese

4 eggs

Directions for Zucchini Noodles

Once they are sliced, lay them flat on a paper towel. Sprinkle with salt. Doing this allows the water to be drained from the zucchini noodles. If you don’t do this, your lasagna will be too watery. Allow sitting while working on everything else.

Cheese Noodles

Add mozzarella, Italian seasoning, eggs, and cream cheese to the food processor. Mix. It is thick. Line your baking sheet with parchment paper. Glop your mixture and press it down. Bake at 350 for 20 minutes. Let it cool. Peel the parchment paperback and then cut it into strips. I cut it in 1/2 long way first.

Sauce

Brown meat, minced garlic, onion, and seasoning. Drain if necessary. Once drained, add spaghetti sauce, Italian seasoning, parsley, and chopped spinach. Taste to check to season.

Layers

Pat the excess water off of the zucchini. Place a small amount of sauce on the bottom of a greased 13×9 pan (I used that and an 8×8 pan). Then layer your cheese noodles. Next to the zucchini noodles. A layer of sauce, ricotta (or cottage), mozzarella, and parmesan. Repeat ending with cheese.

Bake at 350 for about 40-45 minutes. Allow resting for about 10 minutes before cutting into it.

 

Recipes and Cooking

Keto-Friendly Broccoli and Kielbasa

Brandi C

Keto-Friendly Broccoli and KielbasaKeto-Friendly Broccoli and Kielbasa

Bart LOVED this Keto-Friendly Broccoli and Kielbasa.  I’m pretty proud of myself for this one!  Nutritional yeast is so packed with goodness.  You can’t see it when it cooks with something.  There isn’t a taste, but it could come off with a nutty flavor if you have a super-sensitive palate.  Though, that is stretching it.

People use it to make cashew cheese.  Let me tell you.  I have made cashew cheese, and it does NOT taste like cheese.  Maybe I’m doing it wrong.

Ingredients

2 packages kielbasa

1 onion

Minced garlic

Seasoning

Nutritional Yeast

Fresh mushrooms

Frozen broccoli florets

Bacon grease

Bacon

Directions

Fry bacon, reserving grease.  Once the bacon is done, remove and crumble.  In reserved grease, add chopped onion and garlic.  Saute.  Add chopped kielbasa with some seasoning.

Once that is heated, add some of the nutritional yeast (which has no flavor but tons of nutritional value), fresh mushrooms, crumbled bacon, and broccoli.  I did chop the broccoli a little smaller but not too small.

However, I did turn the heat on warm because I wanted my broccoli to have a bite.  Sadly, if you cook it too long, it can be too smushy cause that is gross.  This was good!

 

Recipes and Cooking

Roasted Ranch Potatoes with a Twist

Brandi C

Roasted Ranch Potatoes with a TwistRoasted Ranch Potatoes with a Twist

In our quest to eat better, I pulled this little Roasted Ranch Potato with a Twist concoction.  Now, I did not tell my family what I did.  Guess what?  They never noticed!  Score!

I will say I could sort of tell the difference because there was a little twang, occasionally.  So, I added parmesan, and that just was what I needed.  I will make this again!

Honestly, I have heard that parsnips can be a substitution for potatoes.  I would always go 1/2 radishes, parsnips, or turnips and 1/2 potatoes to ease my crew into better eating.

The addition of parmesan really took the dish to the next level, enhancing the flavor and giving it that perfect cheesy touch. The potatoes and turnips cooked up wonderfully crispy on the outside and soft on the inside, with just the right amount of seasoning. Honestly, the combination of ranch and parmesan added a depth of flavor that was both savory and satisfying. I think next time I might experiment with adding a bit of garlic or onion powder to give it a little more kick. The family didn’t even notice the turnips mixed in with the potatoes, which made it a great sneaky way to introduce a healthier vegetable into their meals. Overall, this Roasted Ranch Potato with a Twist is definitely a keeper for any busy weeknight dinner!

Ingredients

Five potatoes washed and cubed

Seasoning

A packet of dry ranch

Olive oil

Parmesan

Three turnips washed and cubed

Directions

Wash and cube the potatoes and turnips—place in a large bowl.  Add a bit of olive oil, seasoning, and the ranch packet.

I cooked them at 350 for about 40 minutes.  At about 1/2 in the cooking process, I flipped them to try and brown both sides.  Next time, I may cook them in my big electric skillet.

Of course, I added parmesan cause, you know, parmesan.

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Recipes and Cooking

Keto-Friendly Chicken and Garlic Soup

Brandi C

Keto-Friendly Chicken and Garlic SoupKeto-Friendly Chicken and Garlic Soup

I am trying so hard here to keep suppers keto-friendly. People, I love soup. Here are my YUMMY Keto-Friendly Chicken and Garlic Soup recipe.

I love soup. Yes, I do! How about you? Do you love soup as much as I do? I highly doubt it. We eat it all year round without batting an eye. It could be the dog days of summer, and we could be sweating our bits and pieces off. Yet, I will have a pot of chili going!

Ingredients

1 onion, diced

minced garlic

3 peppers, chopped (I used red, yellow, and orange)

fresh mushrooms

chicken stock or chicken bouillon

Water

heavy cream

4 oz. cream cheese

1/2 c. sour cream

4 cans chicken

cheddar

butter

seasoning

Directions

I sauteed up my chopped onion, peppers, fresh mushrooms, seasoning, and minced garlic in butter. This would be an excellent place to add kale or chopped spinach, but I didn’t add it this time. Once that was done, I added the chicken and enough water to cover it. I also added chicken bouillon to the water as I had no stock.

Put in the instant pot and set on the “soup” function for about 10 minutes.

Once that is done, I do a quick release. Added the cream cheese, cheddar, sour cream, and heavy cream. Remember, never count your milk-based products before starting the pressurizing part of the instant pot. I stirred it well and seasoned it according to my taste buds!

 

Recipes and Cooking

Keto-Friendly Cheeseburger Casserole

Brandi C

Keto-Friendly Cheeseburger CasseroleKeto-Friendly Cheeseburger Casserole

Now, this Keto-Friendly Cheeseburger Casserole did not blow my dress up BUT I will make it again with some tweaks.  I will post how I made it and how I will change it up in the future.

Note:  I doubled this, so I made a HUGE pan of it because I have a larger than normal family, please adjust according to your family size!  Also, this will freeze well.  Use a layer of aluminum foil and then that press and seal stuff from Walmart.  Then, for poops and giggles, add another layer of aluminum.  Be sure and label and date.

You can take all the wrapping off and let it sit in the fridge to thaw.  Once thawed, cook normally.  You can also take all the wrapping off, add back a layer of aluminum foil and cook it at 250, covered, for several hours.

Ingredients

4 lbs hamburger (next time, I will use ground beef and sausage)

Bacon bits

4 all-beef hotdogs (I had one random pack in the freezer and it needed to be used)

onion

seasoning

minced garlic

1 package of frozen riced cauliflower

3 c. cheddar

2 T. mustard (use just 1 next time)

1/2 c. mayo (use a 1/4 c. next time)

1/2 c. ketchup (use a 1/4 c. next time)

Directions

Saute onion, garlic, meat, and seasoning.  Drain if necessary.  Add uncooked cauliflower rice and stir in.  Next, add mustard, ketchup, and mayo stirring well.  Then, add in about 2 c. cheddar.

Place in greased 13×9 dish.  Top with remaining cheese.

Bake at 350 for about 25 minutes.

 

 

Recipes and Cooking

Keto-Friendly Chicken Dish

Brandi C

Keto-Friendly Chicken Dish

Keto-Friendly Chicken Dish

I was overall pleased with this Keto-Friendly Chicken Dish.  Lately, I’m trying things (some fail, some not), and I post as I make them.  That way, when I look back, I can see what my crew liked and didn’t.

Ingredients

3.5 chicken breasts

Seasoning

Spinach

Italian Seasoning

Fresh Mushrooms

Green onions

1/2 c. olive oil

1 c. chicken broth

Mozzarella

Directions

I had Big Daddy take each chicken breast and slice them thinly.  With 3.5 chicken breasts, it filled 2 greased 13×9 pans.  I seasoned, with my seasoning mix, each side of the chicken.

Then, I added my spinach, Italian seasoning, and fresh mushrooms to my food processor.  I chopped them finely and then spread some over each chicken breast.  Then, I sprinkled Italian seasoning over the top.

Next Up

I put the cream cheese in the microwave for about 30 seconds to soften it.  Then, I added the oil and chicken broth and whisked those together.  Next, I smeared that over each breast and sprinkled the top with the green onions.

Bake at 375, covered, for 20-25 minutes.  Take the cover off, add mozzarella and cook for another 10 minutes.

What I Would Do Different

Next, I will add minced garlic and sauteed onion to the mix.  Overall, this was a good dish; my family gobbled it up guiltless!

 

Recipes and Cooking

Keto-Friendly Cheeseburger Soup

Brandi C

Keto-Friendly Cheeseburger Soup

Keto-Friendly Cheeseburger Soup

Again, Cheesburger Soup is a staple at my house and very well-loved. The regular version of this soup is loaded with all the good things that make it great. Here is my quest at Keto-Friendly cheeseburger Soup, which was a success!

Ingredients

1# ground beef

1# sausage

1/2 large onion, chopped

2 T butter

minced garlic

seasoning

red pepper flakes

Italian Seasoning mix

Chicken broth

4 heaping tablespoons sour cream

1 c. heavy cream

water

3 c. cheddar

1 head of cauliflower (except next time, I will probably use 2!  chop up it unless you like HUGE chunks.)

8 slices of bacon, chopped

Directions

Get your bacon going in the oven. Once done, chop it up. Remember to save the grease.

In an Instant pot, get butter, minced garlic, and onion, cooking till translucent. Add meat, sausage, and seasoning, and cook till done. Drain, if necessary. Once drained, add Italian seasoning and Red pepper flakes (not too much if you don’t like the heat).

Once done, add in some water and chicken broth. Taste to see if it needs any more seasoning. Chop cauliflower (realize that by using the Instant pot, some of the smaller cauliflower will dissolve, so chop a mix of larger pieces (think potato chunks) and smaller ones so that they will dissolve and create a thicker consistency).

Next Up

Once you get all that in the pot, add enough water and/or chicken broth to cover the meat and cauliflower. Set on the “soup” function, which for me was 10 minutes. Do a quick release.

Add in the heavy cream, sour cream, and cheese. Stir till combined and taste for seasoning purposes or to add more cheese. After all, that, add your chopped bacon.

The soup was delicious. You could not tell that I did not use potatoes or a “cream” type of soup in it.

 

 

Recipes and Cooking

Keto-Friendly Broccoli and Cheese Soup

Brandi C

Keto-Friendly Broccoli and Cheese Soup

Keto-Friendly Broccoli and Cheese Soup

Okay, I love soup. I love it loaded with cream of mushroom, cream of chicken, and all the ooey-gooey deliciousness that comes with the comfort of soup. Here is my version of a Keto-Friendly Broccoli and Cheese Soup.

Yet, there is Big Daddy.

He is determined to work on his health. I mean, not necessarily to lose weight, to eat better to see what could be causing his joints to hurt. So, I’m taking some family favorites and attempting to revamp some recipes.

Please bear in mind that I do not use measurements. I do a base, and I taste to see if it needs any more seasoning, cheese, thickening agent, etc. This dish is also low carb. Also, I did do this in the instant pot!

Ingredients

1 bag of frozen cut-up broccoli

1 bag of frozen broccoli florets

2 T. butter

1/2 large onion

Minced garlic

Seasoning

Chicken stock

Water

Cheddar (I think I used about 3 cups)

2 oz. cream cheese

4 heaping tablespoons of sour cream

1 c. heavy cream

8 slices of crispy bacon, chopped up

Directions

Get your bacon in the oven. Once done, chop it up! Be sure and save the bacon grease in a mason jar. You can always use a parmesan cheese lid to screw on it if you don’t have a mason jar lid.

Saute up the butter, garlic, and onion until the onion is translucent. Add the chopped-up broccoli and about 3 cups of water. I put it in the instant pot and set it to the “soup” mode. Once it was done, I did a quick release, took my potato masher, and mashed up the cooked broccoli. This helps thicken the soup.

Next Up

Once that was done, I added some chicken stock. I didn’t want it too soupy, so I eyeballed it. Then, I added the heavy cream, cream cheese, sour cream, and seasoning. I got that all mixed up and taste-tested it. Once I had an excellent seasoning/chicken broth/water ratio, I added in the cheddar cheese.

Lastly, I cut up the HUGE pieces of broccoli florets and threw them in the pot. I put the lid back on and set it on “manual” for about 3 minutes, but for the most part, the hot liquid cooked the broccoli. It would be wrong if it were undercooked or overcooked.

Last but not least, I added the bacon.

Verdict

This broth was spot on, and I was shocked at the ability of the mushed of the first bag of broccoli and the cream cheese to thicken it up so nicely. I could get naked and swim in that broth 🙂 That was too much, wasn’t it :/

 

 

Recipes and Cooking

Easy Chicken Enchiladas

Brandi C

Easy Chicken Enchiladas

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are just that…easy.  I can whip these up fairly quickly on any given day.  You know those recipes that you just keep on hand because it is quick, easy, and filling.  This is one that you want to just keep the ingredients on hand.

Ingredients

Chicken (you can use drained canned chicken or chicken breasts)

Oil (or butter)

Minced onion

Seasoning

Jar of salsa

2 cans cheddar cheese soup

Sour cream (optional)

Green onions (optional)

Cheddar

Tortillas

Directions

If you are using canned chicken, eliminate this step.  Cut chicken into bite-sized pieces.  Put enough oil to coat the bottom of your pan. Saute up the chicken with seasoning and minced onions.  Now, if you are using canned chicken, just put it all in a bowl with the seasoning and minced onion.

In a bowl, add the 2 cans of cheddar cheese soup and the salsa.  Also, add the “optional items or extra items if you want). I usually keep out about a 1/4 of a cup of this mixture to spread on top once the enchiladas are rolled.

Inside a tortilla, add a couple of tablespoons of the mixture.  Roll, place in dish.  Spread the remaining cheese mixture on top and sprinkle with cheddar.  Bake at 350 for about 20-25 minutes.

Serve with rice.

 

Recipes and Cooking

Weiner Wink Memories

Brandi C

Weiner Wink Memories

It has been a minute or two since I have blogged. I have a lot to say, but the words in my head will not trickle out of my fingertips. So, today we shall chat about Weiner Wink Memories.

It’s pretty simple. Take a piece of biscuit dough (some fancy people use crescent rolls) and flatten it out. Then, take a part of cheese (Kraft) and lay it on top of the biscuit. Next, grab your hotdog and slice it down the middle (not all the way). Finally, roll it up and bake it at 350 for about 10 minutes. Enjoy.

Treasured Times

My mom would make Weiner Winks I think most people call them Pigs in a Blanket) when I was a little girl. It was such a treat! We would get those little bitty biscuits, REAL Kraft cheese (1/2 slice per wink), and hotdogs. It was an exciting night for us kids. Almost as exciting as grocery day when she would get a bag of Doritos and a REAL coke for hamburger night (again, a 1/2 slice of cheese per burger)!

As I type this, I have a grin from ear to ear! It is the small things of life that can bring such joy. We didn’t have much money, yet we didn’t want anything. Martha and Pop never let on that we needed anything. Such good parents. I adore them.

Passing it All Down

As of late, my son-in-law has dubbed Wednesday “Weiner Wednesday.” He and Big Daddy grill brats, Oscar Meyer Weiners, and whatever else floats their boat. Tonight is 50-cent corndogs (vomit) at Sonic, so they wanted to do that. For us “non-corndog people,” I am making Weiner winks with the itty bitty biscuits and a FULL slice of cheese! It tickles my soul that a childhood favorite of mine is such a thrill for all my kids. My big kids are even coming! It makes my heart smile.