NO SHOW 9-5-15 Top of page
DOUG'S RIBS 9-12-15 Top of page
Rack of ribs, room temperature. Remove membrane, pull silver skin off.
Dry Rub (let sit for another half hour after rubbing)
Kosher salt
Fresh ground pepper
Brown sugar
Garlic salt
Onion powder
Dry mustard
Paprkia (smoked)
Cayenne
Cinnamon
Put each rack into its own foil tent and put in baking sheet. Put in oven at 250° for 3 hours. Turn grill on high and brush each side with favorite for five minutes a side
CHICKEN NOODLE BROCCOLI BAKE (From ginnyslowcarbkitchen.blogspot.com)
9-12-15
2 medium zucchini, made into wide zucchini noodles
with vegetable peeler
12 ounces chicken breast, cooked and chopped
12 ounces frozen broccoli, steamed and chopped
into small pieces
Cheese Sauce
1/4 cup butter
1 tablespoon chicken bouillon (gluten free)
1 tablespoon minced garlic
2 tablespoons arrowroot
1 cup heavy cream
1 cup water, mixed together with cream
1 1/2 cups fiesta blend shredded cheese,or cheddar
In 3-qt. casserole dish, place zucchini noodles, chicken breast, and broccoli. In medium saucepan, add butter, chicken bouillon, minced garlic, and arrowroot. Heat on high until butter is melted and bubbly. Reduce heat to medium and slowly pour in cream and water mixture stirring and bring to a boil. Boil for about 1 minute and remove from heat. Stir in shredded cheese until melted and pour sauce into casserole. Stir together. If desired you can top this with low-carb bread crumbs if you have some, or sprinkle Parmesan cheese over the top. Bake 375° for 30 to 40 minutes, or microwave on high for 20 minutes and then place under the broiler to brown the crumb topping if using.
ZUPPA TOSCANA SOUP 9-19-15 Top of page
1 lb. Italian sausage links
8 russet potatoes
1 onion, chopped
Bacon
2 tbsps. minced garlic
32 oz. chicken broth
1 cup chopped spinach
1 cup heavy whipping cream
3 tbsps. flour
Brown sausage links, cut in half lengthwise, then cut into small pieces. Combine sausage, broth, garlic, onions and potatoes in crockpot. Add enough water to cover. Cook on high 4-6 hours until potatoes are soft. Before serving, mix flour in whipping cream. Remove lumps. Add cream and spinach to crockpot. Cook on high until broth thickens. Add salt and pepper and cayenne pepper to taste.
HOMEMADE CHEESE 9-19-15
1 gallon whole milk
1/4 cup white vinegar
1 1/4 tsp. salt
Using a stainless steel pan and spoon, heat gallon of milk over medium heat, stirring occasionally until it reaches 180°. Once it reaches 180°, remove from heat and slowly add vinegar. This will form small cheese curds. Strain through 2 layers of cheese cloth. When drained well, add salt using a fork to break up the curds a bit. Will fill an 8 oz. cool whip container.
CHEESY POTATOES 9-19-15
Fill a sprayed 9x9" baking dish with small potatoes (new, baby round or fingerling potatoes). Sprinkle with onion and garlic powder. Top with 1 can of cheddar cheese soup and add 1/4-1/2 can of milk and pour over top. Bake at 350° for 1 hour - 1 hour and 15 minutes.
EGGPLANT 9-19-15
Cut eggplant into steaks. Sprinkle with salt and let drip on wire racks. Coat in egg wash and cracker or panko crumbs. Pan fry.
MICROWAVE BLUEGILL 9-19-15
Put bluegill in glass baking dish with a little lemon juice and Beaumonde seasoning. Cover with plastic wrap. Microwave 3 minutes.
GOLDEN SQUASH SOUP (From tasteofhome.com)
9-26-15 Top
of page
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tbsps. butter
3 lbs. butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 tsps. salt
1/2 tsp. dried thyme
1/4 tsp. white pepper
1 cup half-and-half cream
1/2 cup 2% milk
Grated Parmesan cheese and chives, optional
In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.
DOUG'S RIBS 9-12-15
Rack of ribs, room temperature. Remove membrane, pull silver skin off.
Dry Rub (let sit for another half hour after rubbing)
Kosher salt
Fresh ground pepper
Brown sugar
Garlic salt
Onion powder
Dry mustard
Paprkia (smoked)
Cayenne
Cinnamon
Put each rack into its own foil tent and put in baking sheet. Put in oven at 250° for 3 hours. Turn grill on high and brush each side with favorite for five minutes a sid.
DELIGHTFUL APPLE SPICE MUFFINS (From allrecipes.com)
9-26-15
1/2 cup margarine
2/3 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsps. ground allspice
2 tsps. baking powder
1/2 tsp. baking soda
1 cup applesauce
Preheat oven to 350°. Line a mini muffin pan with paper liners. In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full. Bake in preheated 350° oven for 17 minutes.
CHEATER CHEESECAKE 9-26-15
1 graham cracker crust
8 oz. cool whip
8 oz. cream cheese
8 oz. vanilla pudding
1/4 cup milk
Mix ingredients. Do not overmix, as it could turn rubbery. Pour into crust and refrigerate at least 1 hour before serving.
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