Crock Pot Christmas Crack

 Crock Pot Christmas Crack
This is a fantastic recipe is easy, delicious, and provides super easy clean up.  You won't be sorry you added this to your Christmas goodie list of things to make and share with others.  It sets up well and holds together for ease in packing and sharing with others.  It comes from Just a Pinch Recipes online.  I wanted to try it because you could make it in a crock pot with a liner and all you have to do is stir and spoon it out into little mounds that look like Bun candy bars.  It is delicious!  Enjoy!
-Nanette

Ingredients

• 1 jar(s)

  unsalted peanuts, 16 oz
• 1 jar(s)

  salted peanuts, 16 oz.
• 1 bag(s)

  semi-sweet chocolate chips, 12 oz
• 1 bag(s)

  milk chocolate chips, 12 oz
• 2 bag(s)

  peanut butter chips, 10 oz each
• 2 pkg

  white almond bark or vanilla candy coating, 1 lb
• 
• 
• Layer nuts, chocolate, and bark.  Cook on low for one hour.  Stir well.  Let cook another 1/2 hour.
• Spoon onto wax paper lines cookie sheets and let cool until set up.

LOW CARB LEMON POPPY SEED MUFFINS

LOW CARB POPPY SEED MUFFINS
The holidays have moved in quickly and chances are excellent you may be having company arrive to stay with you for a few days. Muffins are always a good choice for a breakfast offering and this is a great recipe that will help avoid packing on the holiday pounds.  Olivia is uncertain where she found this recipe but it is a tried and true one.

Don't be put off by the use of some ingredients you may not find as traditional. You can find them in health food stores or online. Once you put the effort to stocking your pantry with these items, you will enjoy finding lots of new things to make.

Enjoy the upcoming Thanksgiving holiday.  Olivia and I hope you and your family and friends have a great Thanksgiving.
-Nanette

LOW CARB LEMON POPPY SEED MUFFINS

Ingredients

• 4 eggs
• 3/4 cup xylitol (I used 1/4 cup Gentle Sweet from Trim, Healthy Mama Products.)
• zest from 2 fresh lemons
• 1/2 cup lemon juice
• 2 tsp lemon extract
• 1/3 cup coconut oil, melted
• 1 1/2 cups almond flour
• 1/4 cup golden flax meal
• 1/4 cup coconut flour
• 4 tsp baking powder
• 1/4 tsp salt
• 1 tablespoon of poppy seeds
• GLAZE:
• 4 oz cream cheese
• a doonk of stevia
• juice from one lemon
• 1/2 tsp lemon extract

Instructions

1. Preheat oven to 350 F. Line 12-cup muffin tin with parchment liners.
2. Blend together eggs, 3/4 cup xylitol (or use half the amount in Gentle Sweet), lemon zest, lemon juice, lemon extract, and melted coconut oil until smooth.
3. In a separate bowl, stir almond flour, flax meal, coconut flour, baking powder, and salt together. Add dry ingredients to wet and blend just until fully mixed. Stir in poppy seeds. Pour into 12 paper lined or greased muffin tins.
4. Bake at 350F for 30 minutes.
5. To make the glaze, heat cream cheese enough to soften. Add the rest of the glaze ingredients and whip until smooth. Put in a zip-lock back and snip one corner to “drizzle” over warm muffins.

Chex Mix Modified

CHEX MIX MODIFIED
When Olivia was growing up, making traditional Chex Mix was always part of the snack offerings at Christmas time.  Over the years, we have experimented with various ingredients to see what we like.  This year we are starting out with this variation.  It is a good one.
-Nanette

First melt one stick of butter in a large sheet pan and add 1/2 tsp of onion powder, 1/2 tsp of garlic powder, 1 tsp. seasoned salt and 3 T. of Worcestershire sauce.  Mix well.

Add the following:
2 cups Rice Chex
2 cups Corn Chex
2 cups Wheat Chex
1 cup Multi Grain Cheerios
1 cup Bugles
1 cup Multi Grain Cheezit Crackers
1 cup Mixed Nuts

Stir well and bake in a 250 degree oven for one hour but take it out and stir it well every fifteen minutes.  Let it cool well after baking and enjoy.

BAKED "FRIED" GREEN BEANS

BAKED "FRIED" GREEN BEANS
You may have noticed Olivia has come up with an amazing number of low carb recipes recently.  She has been watching her carb intake faithfully as part of a weight loss journey she has been on for a while.  She has been enormously successful and has found many great recipes as a result.  This one came from www.lowcarbyum.com  It is a variation of fried green beans.  Unlike the usual fried green beans you may have gotten as an appetizer in a restaurant, this recipe is loaded with more flavor and Olivia says she likes it better than restaurant green beans.  I haven't tried this recipe yet, but I'm pretty sure I will.  Olivia has definitely found the right approach to weight loss.  She keeps her menu varied, healthy, and delicious.
-Nanette

BAKED "FRIED" GREEN BEANS

Ingredients

• 1 pound fresh green beans
• 1 egg
• 2 tablespoons olive oil plus 1 tablespoon for drizzling pan
• 1/4 cup almond flour
• 1/4 cup parmesan cheese
• 1 teaspoon sea salt or kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• dash pepper

Instructions

1. Preheat oven to 425°F. Line two baking pans (about 15.5x10.5-inches each) with aluminum foil and drizzle with olive oil.
2. Wash and trim green beans
3. Beat together egg and olive oil in large bowl. Coat green beans in mixture.
4. Mix remaining ingredients in separate bowl.Toss beans in dry mix to coat well.
5. Pour green beans onto prepared pans and bake about 15 minutes or until crisp. If needed, place under broiler for a few minutes to crisp.

LOW CARB BROCCOLI CHEDDAR MUFFINS

LOW CARB BROCCOLI CHEDDAR MUFFINS
This low carb recipe is a keeper that Olivia found on a web site called WWW.MYPCOSKITCHEN.COM.  The neat thing about this recipe is if you want to you can use frozen broccoli that is thawed and drained well.  If you are tired of the same old breakfast muffin, this would work well as a breakfast item.  If you are looking for a different bread item for your Thanksgiving table, this would be excellent as well.  You can even treat it as a side dish for any weekday meal too.  This muffin is full of flavor and very versatile!
-Nanette

LOW CARB BROCCOLI CHEDDAR MUFFINS

Ingredients

• 4 eggs
• 90 ml unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter melted
• 130 g cheddar
• 100 g broccoli about 1/3 a head
• 1 3/4 cup blanched almond flour 200g
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp oregano
• 1 tsp parsley
• 1/2 tsp Himalayan salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp sage powder
• 1/2 tsp celery seeds

Instructions

1. Preheat the oven to 200C/400F.
2. Mix the almond milk and apple cider vinegar in a large bowl and let sit for 5 minutes. Add the eggs and melted butter and mix.
3. Grate the cheddar cheese and thinly slice the broccoli.
4. In a bowl, combine all of the dry ingredients and mix until well incorporated.
5. Add the wet ingredients to the dry ingredients and mix. Add the broccoli and mix again. Add the cheddar cheese and mix until all of the cheese is evenly mixed in the batter.
6. Spoon the batter into 6 jumbo muffin moulds. I used silicone muffin moulds so that they wouldn't stick.
7. Bake for 30 minutes. Take out of the oven and let cool before serving. You can eat them hot or cold, just be careful when taking them out of the oven as the inside of the muffin is piping hot!!

LOW CARB PIZZA

LOW CARB PIZZA
Olivia made this beautiful and delicious pizza with what is called "fathead dough."  She really likes this recipe and says the dough is one of the most versatile low carb doughs out there.  She found this version at a site called www.lowcarbmaven.com. 

When making this delightful creation she used turkey pepperoni to cut down on the fat.  One tip Olivia also recommends is checking your marinara sauce if it is store bought to be sure it has no sugar added if you are really trying to make a pizza with both low carbs and low calories.  Many of the store marinara sauces are loaded with sugar which kind of defeats the purpose of making a low carb pizza!  If you are a pizza lover but watching your calories and carbs, load up this amazing pizza with your favorite veggies and meats and enjoy!
-Nanette

LOW CARB PIZZA DOUGH

Ingredients

Pizza Dough

• 1½ cups part skim shredded mozzarella cheese
• 2 oz full fat cream cheese, cut into chunks
• 1 large egg
• 1 1/4 cup almond flour
• 1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)

Toppings

• 1 1/2 cup mozzarella cheese (5 oz /150 g)
• 1/2 cup store bought marinara sauce (4 oz/113 g)
• 20 slices pepperoni slices (or as much as you'd like) (1.5 oz/43 g)

Instructions

1. Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third. 
2. Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
3.  If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.)
4. Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
5. Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
6. Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
7. Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe. 

Recipe Notes

Makes 2 - thin 10 inch pizzas, 1 - thicker 12 inch pizza, or 1 thin sheet pan pizza (13 x 16 1/2).
*** Pictures is a 12 1/2 inch pizza.

Nutrition Facts

Low Carb Pepperoni Pizza Recipe with Fathead Crust

Amount Per Serving

Calories 321 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Protein 17g 34%

* Percent Daily Values are based on a 2000 calorie diet.

CHICKEN PARMESAN CASSEROLE

CHICKEN  PARMESAN CASSEROLE

Olivia found this satisfying chicken recipe on a site called www.ibreathimhungry.com.  It has everything you like about chicken parmesan without the added carbs and sugars.  It is loaded with flavor from herbs like parsley and basil with a healthy amount of garlic added in to pack a punch.  The addition of spaghetti sauce adds a smooth and pleasing texture to the dish.

If you've been watching your carbs and calories, you will like what this unique casserole has to offer.  Try it soon and you will probably find yourself making it again and again.
-Nanette

CHICKEN PARMESAN CASSEROLE

Ingredients

For the chicken:

• 1.5 lbs boneless skinless chicken breast
• 1 egg
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 3 Tbsp olive oil for frying

For the casserole

• 4 cups cooked spaghetti squash, well drained
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
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• 1/2 Tbsp dried parsley
• 1.5 cups easy keto marinara sauce (or low sugar jarred sauce)
• 6 ounces fresh mozzarella
• Fresh basil, chopped (optional for garnish)

Instructions

For the chicken:

1. Cut the chicken into 2 inch pieces.
2. In a small bowl, beat the egg.
3. Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
4. Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture – then remove to a clean plate.
5. Heat the oil in a nonstick saute pan until hot. Cook the breaded chicken pieces on both sides until golden brown. Remove to a paper towel-lined plate.
6. Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat. Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
7. Spread the cooked chicken pieces over the top of the squash.
8. Spoon the marina sauce over the chicken and squash.
9. Cut or tear the mozzarella into pieces and place them over the chicken.
10. Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through. Garnish with fresh chopped basil and serve hot.

LOW CARB BISCUITS AND GRAVY

LOW CARB BISCUITS AND GRAVY

Olivia found this recipe at www.theskinnyfork.com.  The idea of low carb biscuits and gravy seems like kind of an oxymoron, but it is true!  I have not personally had these myself but according to Olivia if you make these with the idea that , "Hey I can have biscuits and gravy on a low carb diet" you will really enjoy them.  When she fixed them she shared with me that they were really good.

Part of the success of following a low carb diet plan is finding ways to have some of your favorite comfort foods and not feeling like you are sacrificing every single day.  Recipes like this one may help you keep to a healthy eating plan.  Hope you enjoy it!
-Nanette

 

LOW CARB BISCUITS AND GRAVY

Ingredients:
Biscuits:
1 1/2 C. Almond Flour
1 Tbsp. Baking Powder
1/2 Tsp. Garlic Powder
1/4 Tsp. Salt
1/3 C. Sour Cream (Or Plain Fat-Free Greek Yogurt)
2 Whole Large Eggs
4 Tbsp. Butter
1/3 C. Shredded Cheddar Cheese

Gravy:
1 Lb. Lean Ground Turkey Breakfast Sausage
8 Oz. Cream Cheese, Softened
1/2 C. Heavy Cream
1/2 C. Reduced Fat Milk
1/2 Tsp. Onion Powder
1/4 Tsp. Salt
1/8 Tsp Pepper

Directions:

Preheat the oven to 400 degrees F. and line a baking sheet with foil or a silicone baking mat for easy clean-up and lightly coat with non-stick baking spray.
Sift together the 1 1/2 C. Almond Flour, 1 Tbsp. Baking Powder, 1/2 Tsp. Garlic Powder, and 1/4 Tsp. Salt.
In another bowl, mix together the 1/3 C. Sour Cream, 2 Whole Large Eggs, 4 Tbsp. Butter, and 1/3 C. Shredded Cheddar Cheese until well combined.
Add the dry ingredients to the wet ingredients until just combined. Do NOT over mix.
Scoop the dough out in about 2 Tbsp. at a time and place onto the prepared baking sheet about 2" apart.

Place the baking sheet into the oven and bake for 10-12 minutes or until golden brown on the tops.

While the biscuits are baking, brown the 1 Lb. Lean Ground Breakfast Sausage in a large skillet over a medium-high heat. Do NOT drain off.
Add the 8 Oz. Softened Cream Cheese and stir until melted.

Pour in the 1/2 C. Heavy Cream, 1/2 C. Reduced Fat Milk 1/2 Tsp. Onion Powder, 1/4 Tsp. Salt, and 1/8 Tsp Pepper.

Reduce the heat to simmer and continue to cook, stirring constantly for about 5 minutes.
Once the biscuits are done, remove them from the oven and cut in half.
Top each with about 1/4 C. of the gravy and enjoy right away!

FROZEN WHIPPED PINEAPPLE

FROZEN WHIPPED PINEAPPLE
Olivia found this great, refreshing summertime dessert on a site called www.cleanfoodcrush.com.  It is super for those times when you crave something like ice cream or sherbet but don't want to partake of the calories or carbs.

Olivia has had a great deal of success losing weight and eating healthier by making a few changes such as the types of sweeteners she uses and using ingredients like almond milk or coconut milk.

This frozen dessert reminds me of pineapple whips we used to get at the county fair or pineapple sherbet I would eat as a child.  Pineapple is such a great fruit that is big on flavor, texture, and just the right amount of tartness.

Try making this sweet treat the next time you crave something cold and yummy.
-Nanette

Frozen Whipped Pineapple

Ingredients

• 5-6 cups frozen pineapple chunks (let thaw a teeny 'tiny bit before blending...maybe 3 minutes on the counter, we still want it frozen...just not SOLID)
• 1/2 - 1 cup COLD unsweetened almond milk, or COLD coconut milk (I used coconut milk today) Start with 1/2 cup liquid and continue adding while blending until desired consistently is achieved.
• You can use a touch of sweetener if you choose (raw honey, stevia, pure maple....you really don't need a lot! A few drops will do...raw honey tastes the best with pineapple). I do NOT use any sweetener, and each one of my children love it!

Instructions

1. Blend everything in a high-powered blender until desired consistency.
2. I used a low setting, stopping several times to stir, in order to get it to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work!
3. Optional: Add a few fresh slices of Pineapple on top!

TOMATO CHIPS

TOMATO CHIPS

The tomatoes....oh the tomatoes!  This time of year many people have so many tomatoes they are either looking for new and exciting ways to use them, canning or freezing them, or giving them away.
Olivia found an excellent way to make them into a crunchy, satisfying snack.

These tomato chips are seasoned and slowly dried in the oven.  Whether you are using a food dehydrator or your oven, you will want to be sure you have sufficient oil coating on the tomatoes or have sprayed with vegetable oil your dehydrator shelves so the tomatoes don't stick.  You don't want to end up with broken pieces that are hard to remove.

You want to end up with chips that are thoroughly dried and full of condensed tomato flavor.  They are very satisfying and a great way to keep the summer joy of ripe tomatoes going just a little bit longer.

CRISPY TOMATO CHIPS

Ingredients

• 6 cups thinly sliced beefsteak tomatoes
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 2 tablespoons fresh chopped parsley
• 2 tablespoons grated Parmesan cheese

Instructions

1. Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
2. Place slices without overlapping onto dehydrator shelves or a baking pan.
3. If you are baking preheat oven to 200 degrees F.
4. In a small bowl whisk together the remaining ingredients.
5. Sprinkle mixture over each slice.
6. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
7. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

SWEET BELL PEPPER SALAD
Olivia and I are both busy using everything our gardens are producing.  We are canning and freezing the abundance they produce this time of year.  One delicious food that seems to be doing quite well this year is the peppers.  This delicious and pleasing to the eye recipe came from www.lowcarbmaven.com and features peppers are a star ingredient.

If you have never tried fennel, you really should.  It is crisp, slightly sweet and blends well in this recipe with the sweetness of the mixed bell peppers and the onion.  The feta cheese adds a nice tangy bite and the dressing is simple but wonderfully seasoned with your favorite herbs.  Olivia and I are especially fond of using fresh basil, tarragon, and basil this time of year. 

When garden produce is at its peak like it is right now, you can experiment with making a variety of salads made from whatever you have.  It doesn't have to be on a bed of lettuce and can include just about anything you like.  Try this delightful recipe.  You will no doubt find the variety of flavors pleasing and the fresh crunch very satisfying.  Enjoy!
-Nanette

Sweet Bell Pepper Salad

Ingredients

• 1 pound mixed bell peppers, sliced
• 1 fennel bulb, sliced thinly
• 2 ounces onion, sliced thinly (if using strong onion, see note)*
• 2 oz feta cheese crumbled
• 1/2 tsp garlic, minced

Dressing (See note)

• 3 tbsp extra virgin olive oil
• 2 tbsp Champagne vinegar (or rice wine vinegar)
• 1/2 tsp Fines Herbs (or your favorite herbs: basil, parsley, tarragon, dill)
• 1/4 tsp salt
• 1 pinch pepper

Instructions

*If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.

1. Slice the vegetables and add to a medium - large serving bowl.
2. Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
3. Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
4. Serves 6 at 4.4g net carbs per serving.
5. NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.

MINT CHOCOLATE BROWNIES

MINT CHOCOLATE BROWNIES
If you are in need of a summertime picnic dessert or perhaps a sweet treat to put in the kids' lunches  as they head back to school, this yummy brownie does the trick.  Olivia found this recipe at www.wineandglue.com.  The mint in this recipe elevates it above the common, ordinary brownie.

This recipe is easy and something a little different to add to your bar cookie favorites.  If you want to go all out with a decadent dessert, try making a brownie sundae with vanilla ice cream and chocolate sauce or even mint chocolate chip ice cream.  It will have you coming back for more!
-Nanette

 

Mint Chocolate Brownies

Ingredients

• 1 box of fudgey brownie mix
• 2 cups powdered sugar
• 8 TBSPs of butter softened like almost melted
• 2 TBSPs milk
• dash of green food coloring
• 1 1/2 tsp mint extract
• 6 ounces semi-sweet chocolate chips
• 8 TBSPs of butter

Instructions

1. Bake up your brownies in a 9by 13 inch pan. Let cool in the refrigerator for a half hour (at least).
2. Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.
3. Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.
4. To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.

SHRIMP CAKES WITH LEMON AIOLI

LOW CARB SHRIMP CAKES WITH LEMON

Olivia is really good at adapting recipes so they are lower in carbohydrates and healthier.  She found this recipe at www.natashaskitchen.com and made her own healthy version.  It makes twelve cakes and each serving is two cakes.  Two cakes provide 467 calories and only a little over 7 grams of carbohydrates.

I will admit I have not eaten these but Olivia told me about them as soon as she made them and she was a big fan of the recipe.  I love crab cakes and just about any seafood so I'm sure I would like these.  Instead of garnishing them with parsley, you might also try sprinkling your favorite micro green on top.  Micro greens always add a bright note to any recipe.  If you are looking for something different and full of flavor give these fabulous cakes a try.
-Nanette

SHRIMP CAKES WITH LEMON AIOLI

For the Shrimp Cakes/ Fritters:

• 1 lb large raw shrimp peeled and deveined
• 4 oz mozzarella cheese (1 1/2 cups shredded)
• 1 large egg
• 1/4 cup olive oil mayonnaise
• 2 Tbsp parsley finely chopped, plus more to garnish
• 1/2 tsp sea salt or to taste
• 1/8 tsp black pepper
• 1/4 cup almond flour
• 2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

• 1/2 cup olive oil mayo
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes:

1. Pat dry shrimp with paper towels then dice into pea-sized pieces.
2. Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
3. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce:

1. In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine. 

 

ASIAN BROCCOLI SLAW

ASIAN BROCCOLI SLAW
Potato salad is wonderful and so is coleslaw, but sometimes your taste buds just scream for something different.  Olivia found this variation of an Asian slaw at www.allrecipes.com and it is a winner.  The ramen noodles give it a great crunch and texture while the green onions and sesame seeds lend the Asian flair.  Almonds deliver taste and texture while the sugar, oil and vinegar round out a yummy dressing.  Try this with just about anything this summer.  You will be glad you did.
-Enjoy

ASIAN BROCCOLI SLAW

Ingredients:
1/4 cup butter
2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packets discarded
1/2 cup slivered almonds
1/4 cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
1/2 cup white sugar
1/2 cup chopped green onion
1/2 cup salad oil
1/4 cup apple cider vinegar

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
3. Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
4. Toss together the coleslaw mix and the green onion in a large bowl.
5. Whisk together the salad oil, vinegar, sugar, and soy sauce, in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

THAI BASIL CHICKEN

SPICY THAI BASIL CHICKEN
Olivia and I have always loved basil.  It is good just cut up in a salad, it is excellent to use to flavor sauces, or as an ingredient in meat recipes like this one.  We have grown different basil plants to experiment over the years with the unique flavor of each one.  We have both kept pots just outside our back doors for ease in use.  I sometimes just pick off a piece and pinch it to smell it.  I love the smell of basil!

This chicken recipe is one Olivia adapted from a recipe she found on www.allrecipes.com. The recipe called for chopped chicken but Olivia used ground.  The recipe is rich with flavor from the oyster sauce and soy sauce, not to mention the garlic, shallots, and chilies.  If you are fond of Thai food or have never tried it, this recipe is worth a try.  If your "go to" chicken recipes are getting a little boring, it is time to make this dish.  Enjoy!
-Nanette

Spicy Thai Basil Chicken

Ingredients

• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, or as needed
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil

• 1 pound skinless, boneless chicken thighs, coarsely chopped
• 1/4 cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
• 1 cup very thinly sliced fresh basil leaves
• 2 cups hot cooked rice

Directions

1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

SUMMERTIME BRUSCHETTA

SUMMERTIME BRUSCHETTA
The cherry tomatoes are coming on like gangbusters in our neck of the woods and Olivia has found a great way to creatively use them.  This recipe is one she created herself and it is a winner. 
The mixture can easily be used on top of grilled chicken, on a bed of salad greens, or on your favorite toasty bread. 


At our houses we have cherry tomatoes just outside the back door and a pot of growing basil always at the ready in summer, so whipping up a batch of this is a breeze.  If you really like it, there is no reason you can't just eat it all by itself!  It is just that good!
-Nanette

SUMMERTIME BRUSCHETTA

Ingredients:
1-2 pints fresh cherry tomatoes, quartered, and with the seeds taken out
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped garlic
5-8 basil leaves, rolled up and cut into thin strips with kitchen scissors
1/4 cup pine nuts
salt
pepper

Directions:
1)  Put the pine nuts in a pan on the stove over medium heat.  Do not walk away from the pan.  Toast the pine nuts until slightly fragrant.  Remove from the heat immediately and spoon the pine nuts to a small bowl to cool.
2)  In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
3)  Place the tomatoes in a separate bowl.
4)  Pour the liquid over the tomatoes.  Sprinkle on fresh basil strips.
5)  Toss gently to combine.
6)  Sprinkle the toasted pine nuts over the tomato mixture.

You can serve this immediately, however, I like to chill it for a couple of hours to allow the flavors to combine.

ROSEMARY PARMESAN POPCORN

ROSEMARY PARMESAN  POPCORN 

Olivia and I both really like rosemary.  It is both fragrant and flavorful.  For many years I have kept a large plant on my screened porch during summer so I can run my hand over it any time and capture the fragrance .  It is traditionally known as the Mediterranean herb of remembrance and friendship.  It is easy to grow and great to use in a variety of ways.  My most common use is in salad dressing or to flavor chicken marinades.  There are so many more ways to use it as well.  Olivia came up with her own unique use for rosemary and I must say it makes for a savory treat.

She recommends when making this wonderful flavored popcorn snack that you use kitchen shears to finely cut the herb for maximum infused flavor. 

When the summer heat gets to be to much and you just want to stay indoors and watch a good movie or perhaps enjoy a family game night, mix up a batch of this delicious snack.
-Nanetter

ROSEMARY PARMESAN POPCORN

Ingredients:
1 bag microwave popcorn
olive oil cooking spray
grated Parmesan cheese
fresh rosemary finely chopped
fine salt

Directions:
1)  Pop the popcorn according to directions.  Place the popcorn in a large bowl.
2)  Spray the popcorn with the olive oil cooking spray, gently tossing to coat.  You want a decent amount on the popcorn so the rest of the ingredients stick!
3)  Sprinkle on the Parmesan cheese, salt, and rosemary.  Toss to coat.
4)  Eat while still warm!

ROASTED GARLIC & DILL RICOTTA SPREAD

ROASTED GARLIC & DILL RICOTTA SPREAD

This delicious recipe came from www.bunsinmyoven.com.  Olivia made this smooth, fresh spread and found it to be great with either toasted baguette slices, on veggies, or on a tasty cracker.  It is loaded with flavor from the fresh dill and roasted garlic. 


Grilling season is now upon us and having a crispy textured accompaniment smothered in creamy ricotta spread may be just the ticket to your next successful barbecue.  Fresh herbs may be available in your own back yard so take advantage of the season, and try incorporating your herbs into this spread. 


Olivia and I love this time of year when the garden, including herbs, starts to produce and fresh flavors abound.  We hope you are enjoying some flavorful fun too!
-Nanette

Ingredients

• 1 cup full fat ricotta cheese
• 1 tablespoon fresh dill
• 1 head roasted garlic
• 2 teaspoons olive oil, divided
• 1 teaspoon salt
• crostini, fresh vegetables, chips, crackers for dipping/spreading

Instructions

1. In a medium bowl, combine the cheese and dill. Squeeze the entire head of garlic into the mixture. Add one teaspoon of olive oil and the salt. Stir well to combine.
2. Place in a serving bowl and drizzle with the remaining teaspoon of olive oil.
3. Serve spread on crostini or as a dip for vegetables, chips, or crackers.

RHUBARB CRISP

RHUBARB CRISP

One sure sign of Spring is rhubarb.  Olivia is not a big fan of this plant and many people aren't.  I've always grown up eating it and now have a plant of my own.  Rhubarb never seems to last long and typically goes to seed as soon as the really nice, warm weather comes around.  I didn't realize until just recently that not all rhubarb turns red.  When I was a kid, the rhubarb my mom made was always from red stalks.  The rhubarb I grow now never turns red.  I have been known to even add red food coloring when I cook it just to make it more attractive to myself.  

This particular recipe for rhubarb crisp comes from Taste of Home.  It includes slices of apple which I found to be particularly pleasing.  I have also made it without any other kind of fruit or sometimes with strawberries or blueberries.  You can experiment a little and see what you like.  Also, I cannot eat much white sugar, so when I make this recipe, I use half sugar and half powdered stevia.   It is still good and sufficiently sweet.  If you've never tried rhubarb, this is a great way to make it.  It is sure to delight your springtime taste buds.

-Nanette

INGREDIENTS

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional

DIRECTIONS

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.Yield: 8 servings.

CHEESEBURGER SOUP

CHEESEBURGER SOUP
Olivia found this amazing soup at www.12tomatoes.com.  She said she would make it again in a heartbeat because it is just that good!  If you like burgers and you like soup, there will be nothing about this soup you won't like.  It includes the meat and cheese required for a proper cheeseburger, but adds so much more.  The addition of vegetables, parsley, garlic, basil, and even bacon bits brings the humble cheeseburger to a whole new level.  If you are a fan of a soup and sandwich combo, you may have "one stop shopping" with this dish.  It has all the meaty, cheesy goodness of a burger sandwich and the hearty goodness of a good, creamy vegetable soup. 

While the Spring chill is still in the air, warm up to this delicious soup.  You're going to want to make it again and again.
-Nanette

SLOW COOKER CHEESEBURGER SOUP

Ingredients

• 1 pound lean ground beef
• 1 (16 oz.) package velveeta, cubed
• 1 yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1/2 cup celery, finely chopped
• 4 small potatoes, peeled and diced
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1/4 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• kosher salt and freshly ground pepper, to taste
• bacon bits
• cheddar cheese, grated

Preparation

1. Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.
2. Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
3. Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.
4. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.
5. Serve hot, topped with cheese and bacon bits. Enjoy!