Mix about 1 Tbsp. of your leftover lime juice with 1/2 tsp,. lime zest with 1/2 c. vanilla Carb Smart Ice Cream. Stir until completely combined. Devour!!!! It was divine!
Tuesday, March 22, 2016
Bonus Lime Ice Cream!
Mix about 1 Tbsp. of your leftover lime juice with 1/2 tsp,. lime zest with 1/2 c. vanilla Carb Smart Ice Cream. Stir until completely combined. Devour!!!! It was divine!
Broccoli Cheese Tots
Alex made these and he did a great job. They were delicious. They're even better than tater tots in my opinion!
Recipe courtesy of Buzzfeed (I've made a few changes)
Ingredients:
12 ounces broccoli, cut into small florets
¼ cup scallions, thinly sliced
2 large garlic cloves, finely diced (~2 tsp. minced garlic)
⅔ cup shredded cheddar cheese
1 egg, beaten
⅔ cupbread crumbs almond flour
Salt & pepper
Preheat oven to 400F.
Wash and finely chop the broccoli (or put it through a food processor). Put it in a bowl and microwave it for 2 minutes or so.
In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and almond flour. Mix well and chill in the refrigerator for 15–20 minutes.
Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
Bake for 8–9 minutes. Flip and then bake for an additional 8–9 minutes on the other side until golden brown.
Recipe courtesy of Buzzfeed (I've made a few changes)
Ingredients:
12 ounces broccoli, cut into small florets
¼ cup scallions, thinly sliced
2 large garlic cloves, finely diced (~2 tsp. minced garlic)
⅔ cup shredded cheddar cheese
1 egg, beaten
⅔ cup
Salt & pepper
Preheat oven to 400F.
Wash and finely chop the broccoli (or put it through a food processor). Put it in a bowl and microwave it for 2 minutes or so.
In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and almond flour. Mix well and chill in the refrigerator for 15–20 minutes.
Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
Bake for 8–9 minutes. Flip and then bake for an additional 8–9 minutes on the other side until golden brown.
Cilantro Lime Zoodles with Chorizo (+Limeade!)
Alex loved the Zoodles I made last week so I decided to make them again, but with a different twist. This is fabulously delicious and fresh tasting. Despite the cream sauce, it tastes light. The cream does balance the acidity and the spice well though. I used chorizo, which definitely has a bite to it. You can use a plainer sausage if you want, or you can throw in some cooked chicken (or shrimp).
For an appetizer, Alex made Broccoli Tots from a Buzzfeed recipe. I've posted that here. They were fabulous. I used the leftover lime juice and zest to make lime ice cream here. Some of the juice went into my glass to make fresh Limeade; that recipe is below the zoodles.
Before you start this recipe, we're gonna take care of these limes. You'll need 2 for the dessert, the dinner, and the drink. If you're just doing the dinner dish, you only need 1.
1. Wash them.
2. Zest them using a microplane. Set aside the zest.
3. Microwave them for 30 sec-1 min until soft and warm to the touch.
4. Roll them forcefully on a flat, clean surface. This breaks the little pockets of juice open inside.
5. Cut in half and squeeze out all the juice. Set juice aside in a non-metal bowl (they're acidic!).
Ingredients:
3 zucchini, washed and spiralized
4 oz. cream cheese, softened
1/4 c. heavy cream
6-8 chorizo sausages, precooked and cut into ~1/2 in. slices
3 tsp. lime juice (fresh tastes best)
1/4 c. scallion, washed and chopped
1/4 c. fresh cilantro, washed and chopped (for international readers, I'm talking about the leafy stuff)
2 tsp. lime zest
6 oz. garlic simmer sauce (Wegmans) (if you don't have this, add in 3/4 c. chicken broth and 2 tsp. minced garlic)
dash of onion powder
dash of cumin
black pepper to taste
Saute the chorizo in a bit of oil or butter until hot. Add cream cheese, cream, garlic simmer sauce, lime juice, lime zest, and spices. Cook on medium and stir until well combined. When it's warm enough it'll bubble a bit. Before you add your zoodles, cut them up a bit so they don't ball up together in the pan. Add the zoodles. Add in the cilantro and scallion. Mix well. When the zoodles are soft, turn off the heat and serve. Garnish with a bit of fresh cilantro if you want.
Limeade
~1 Tbsp. lime juice
2 packets Splenda (or favorite sweetener)
10-12 oz. ice water
Combine and stir until sweetener is dissolved. Enjoy!
For an appetizer, Alex made Broccoli Tots from a Buzzfeed recipe. I've posted that here. They were fabulous. I used the leftover lime juice and zest to make lime ice cream here. Some of the juice went into my glass to make fresh Limeade; that recipe is below the zoodles.
Before you start this recipe, we're gonna take care of these limes. You'll need 2 for the dessert, the dinner, and the drink. If you're just doing the dinner dish, you only need 1.
1. Wash them.
2. Zest them using a microplane. Set aside the zest.
3. Microwave them for 30 sec-1 min until soft and warm to the touch.
4. Roll them forcefully on a flat, clean surface. This breaks the little pockets of juice open inside.
5. Cut in half and squeeze out all the juice. Set juice aside in a non-metal bowl (they're acidic!).
Ingredients:
3 zucchini, washed and spiralized
4 oz. cream cheese, softened
1/4 c. heavy cream
6-8 chorizo sausages, precooked and cut into ~1/2 in. slices
3 tsp. lime juice (fresh tastes best)
1/4 c. scallion, washed and chopped
1/4 c. fresh cilantro, washed and chopped (for international readers, I'm talking about the leafy stuff)
2 tsp. lime zest
6 oz. garlic simmer sauce (Wegmans) (if you don't have this, add in 3/4 c. chicken broth and 2 tsp. minced garlic)
dash of onion powder
dash of cumin
black pepper to taste
Saute the chorizo in a bit of oil or butter until hot. Add cream cheese, cream, garlic simmer sauce, lime juice, lime zest, and spices. Cook on medium and stir until well combined. When it's warm enough it'll bubble a bit. Before you add your zoodles, cut them up a bit so they don't ball up together in the pan. Add the zoodles. Add in the cilantro and scallion. Mix well. When the zoodles are soft, turn off the heat and serve. Garnish with a bit of fresh cilantro if you want.
Limeade
~1 Tbsp. lime juice
2 packets Splenda (or favorite sweetener)
10-12 oz. ice water
Combine and stir until sweetener is dissolved. Enjoy!
Thursday, March 10, 2016
Creamy Pesto Zucchini Pasta with Italian Sausage
In celebration of 1000 views, this is something I made tonight that I had to stop myself from going back and getting 2nd, 3rds, and maybe even 4ths... Alex loved it and so did my mom. Safe to say that it's a crowd pleaser. Thanks for the 1000 views, you all are great!
Creamy Pesto Zucchini Pasta with Italian Sausage
3 zucchini, washed, ends chopped off, and spiralized into spaghetti sized strands
3 oz. pouch or jar (drained) of sun dried tomatoes, chopped finely
8 oz. brick cream cheese, softened
1/2 c. heavy cream
~7 oz. basil pesto (I used Wegmans Italian Classics)
~6 Mild Italian sausages (or Hot if you like)
2 tsp. minced garlic
McCormick Italian Herb Seasoning Grinder (or similar) and garlic powder (optional)
bit of olive oil
Preheat the oven to 375 F. Lay down a baking sheet and lay a silicone mat or parchment paper on it. This will make the oil drips much easier to clean. Set a cookie/cooling rack on top. It's better to use a slightly too big baking sheet than have your rack hanging off. Make sure the cooling rack is only metal. The rack helps circulate air underneath the sausages so they get evenly done. Lay the sausages on the rack and using a basting brush, coat them in some oil. Twist the seasoning grater over each sausage and then lightly sprinkle with garlic powder. Bake for about 35 minutes, or until no longer pink inside.
In a large skillet, mix softened cream cheese, pesto, garlic, tomatoes, and heavy cream. Use a rubber spatula to incorporate the cream cheese into everything else the best you can. Add in the zucchini pasta and stir, coating the zoodles. If the sausage is still cooking, cover the skillet and let sit on low. The zoodles will shrink a bit and the sauce will get smoother and more...plentiful...something like that. When the sausage is done, slice it up and add to the zoodles. Mix to coat and serve.
Creamy Mushroom Truffle Risotto
This recipe uses cauliflower rice to simulate risotto. I was also lucky enough to have some truffle-flavored extra virgin olive oil on hand for a little extra something. This recipe is not difficult, it just takes a bit of time for the cauliflower to soften. If you don't have truffle oil, that's fine, it isn't necessary. Truffles have a very earthy flavor and it only takes a teeny bit to flavor a dish.
1/2 head cauliflower, leaves removed, washed and chopped into florets (small enough to fit into a food processor)
2 Tbsp. butter
2 tsp. minced garlic
about 6 baby bella mushrooms, washed and dried off
2-4 drops of truffle oil
dried or fresh parsley to taste
1/2 c. chicken or veggie broth or dry red wine
1/4 c. heavy cream
pinch of onion powder
tsp. lemon juice
1/4 c. parmesan cheese, grated
salt and pepper to taste
Process the florets in a food processor or Ninja until rice-sized. Set aside.
Chop the mushrooms into about 1 cm square pieces. Melt the butter in a saute pan. Add mushrooms, garlic, onion powder, red wine, cream, and parsley. Simmer and stir until mushrooms shrink a good bit. Add in the rice, truffle oil, lemon juice, and parmesan. Stir well over high heat. Reduce heat to low, cover, and let simmer for 10 or so minutes. Serve with your favorite Italian meal.
This turned out very delicious, and Alex said I should make this every week haha. So I guess it's a winner which is why it ended up on here! Enjoy!
Creamy Mushroom Truffle Risotto
1/2 head cauliflower, leaves removed, washed and chopped into florets (small enough to fit into a food processor)
2 Tbsp. butter
2 tsp. minced garlic
about 6 baby bella mushrooms, washed and dried off
2-4 drops of truffle oil
dried or fresh parsley to taste
1/2 c. chicken or veggie broth or dry red wine
1/4 c. heavy cream
pinch of onion powder
tsp. lemon juice
1/4 c. parmesan cheese, grated
salt and pepper to taste
Process the florets in a food processor or Ninja until rice-sized. Set aside.
Chop the mushrooms into about 1 cm square pieces. Melt the butter in a saute pan. Add mushrooms, garlic, onion powder, red wine, cream, and parsley. Simmer and stir until mushrooms shrink a good bit. Add in the rice, truffle oil, lemon juice, and parmesan. Stir well over high heat. Reduce heat to low, cover, and let simmer for 10 or so minutes. Serve with your favorite Italian meal.
This turned out very delicious, and Alex said I should make this every week haha. So I guess it's a winner which is why it ended up on here! Enjoy!
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