Garlic Butter Steak Bites with Lemon Zucchini Noodles

I've only tried zoodles one other time and they were so overcooked it felt like eating worms. I was, therefore, reluctant to try them again.

Then I saw this recipe and thought it a good opportunity to try zoodles one more time. Here's what I learned...don't cook them for as long as they say.

I'm not a fan of over cooked zucchini, and zoodles are easy to over cooked. This recipe has you adding them for just a minute or two. They turned out perfect. We'll see how the reheat today, but I have a feeling they'll be fine.

Garlic Butter Steak Bites with Lemon Zucchini Noodles
Recipe from Eatwell101.com
Serves 4

Recipe from Eatwell101.

Marinade:
1/4 c low-sodium soy sauce
1 T olive oil
1 T hot sauce (we used Sriracha)
Fresh cracked black pepper, to taste
Juice of 1/2 lemon

1 1/4 lbs (450g) sirloin steak cut into small cubes
4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
1 T olive oil
3 T butter, divided
2 tsp minced garlic
1/4 c beef or vegetable broth
1 T minced parsley
1 tsp fresh thyme leaves
1/2 tsp red chili pepper flakes, optional
Juice of 1/2 lemon


To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.

Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.

Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside.

In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites and zucchini noodles. Enjoy!

Crock Pot Picadillo

I love SkinnyTaste recipes. She's never let me down with her recipes. Always easy, flavorful, and if you select right, low carb.

I feel like I should have had Picadillo before but I can't remember. It has all the things I love, so it makes sense to make it.

She's not kidding when she says this serves 11. Especially if you serve it with rice ... I'm serving it with cauliflower rice and it really is about the same.

And, of course, I made modifications to the recipe. I want to use up what's in my pantry so I went with crushed tomatoes (28oz can) and diced tomatoes (28oz can) instead of chopped tomato and tomato sauce. IF you go this route, you don't need water. I wish I would have drained the diced tomatoes because my end meal was a bit soupy...

Which is when I came up with just making it a soup. I scooped out two servings of picadillo for over my cauliflower rice. Then added beef stock and let it go another hour to make soup.

Crock Pot Picadillo
Recipe from SkinnyTaste
Serves 11

2 1/2 lbs 93% lean ground beef

Photo from SkinnyTaste.
She takes the best photos.

1 c minced onion
1 c diced red bell peppers (I didn't include these)
3 cloves garlic, minced
1/4 c minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c alcaparrado, manzanilla olives, pimientos, capers or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [SkinnyTaste note: I usually add some of the brine from the jar for added flavor. JW Note: I did the same] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

After it's ready, taste for salt and add more as needed [SkinnyTaste note: I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices. JW Note: I did not need this.].

Discard the bay leaves and serve over brown rice.

This does not include the rice.
Serving: 1/2 cup,
Calories: 207kcal,
Carbohydrates: 5g,
Protein: 28g,
Fiber: 1g,

Slow Cooker Thai Beef Curry

The second meal I made for meal prep this week is this Slow Cooker Thai Beef Curry. This type of meal is what I would like to put over rice. But because rice is out for low carb, I decided to toss in some riced cauliflower into the mix. MMMM

I swapped out the brown sugar for Anthony's Erythritol and Monk Fruit Sweetener Golden Brown Sugar Substitute. You really can't taste the difference in recipes like this. 

Slow Cooker Thai Beef Curry
Recipe from Cookinglight.com
Serves 8

1 T canola oil 
2 pounds beef stew meat 
1/2 c unsalted beef stock 
1/4 c Thai red curry paste 
2 T fish sauce 
1 T light brown sugar 
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups) 
3/4 c well-shaken canned full-fat coconut milk 
8 ounces haricots verts (French green beans), halved crosswise 
1/2 c loosely packed fresh cilantro leaves 
9 ounces fresh spinach (about 9 cups) 

3 T fresh lime juice Cilantro sprigs (optional)

Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.


Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

Calories 248
Protein 27g
Carbohydrate 11g - Carbs are likely lower because I swapped out the brown sugar.

Fiber 2g

Easy Keto Low Carb Taco Soup

Still soup season to me. And as long as it's chilly out soup will be on the menu. Not to mention soups tend to make good left overs.

This recipe was super easy and simple in taste. It's delicious.  I made a couple of modifications only because, well, that's what I do.

I added about a tablespoon of tomato paste to the meat after it browned. I wanted a stronger tomato flavor.

When/if I make this again, I'd drain the meat before adding the rest. The recipe doesn't call for it, but draining it would make it less greasy.

Easy Keto Low Carb Taco Soup
Recipe from Wholesomeyum.com
Serves 6

Photo from WholesomeYum

1 lb Ground beef
3 T Taco seasoning (divided into 2 tbsp and 1 tbsp)
4 c Beef bone broth (or any broth of choice)
2 14.5-oz cans Diced tomatoes (with liquid)
3/4 c Ranch dressing (use paleo ranch dressing for paleo, whole30 and dairy-free options)

In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.

Add 2 tablespoons taco seasoning (2/3 of the total amount) and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone.

Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.

Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.

Calories 309 kcal
Protein 13g
Total Carbs 7
Fiber 1

Slow Cooker Pork Chops with Mushroom Gravy

I was supposed to make this last weekend, but the cost of bone in pork chops was more than I was willing to pay. Dad would have been very proud of me. Its not very often I pay much attention to the price of meat. I usually shop by recipe not by deals.

Thankfully I was in buying baby backs for Sunday dinner tomorrow night (which were buy one get one free) and in the case with them were 1.5" bone in pork chops...buy one get one free. So I did. Side note, between the two packs of ribs and the 2 packs of pork chops I saved like $30.

This was an easy meal and quite tasty. I'd make this again. I am not a fan of parsnips though, so meant to swap those for baby red potatoes. Only I forgot to put them in. So before serving I boiled up the potatoes and tossed them in the pot.

The "gravy" wasn't very gravy like and more broth like. Not sure you need to ever bother with the flour honestly since it didn't thicken up.  And now looking at the recipe I completely forgot to put the cream in. 

Slow Cooker Pork Chops with Mushroom Gravy
Recipe from PlateJoy

Photo from PlateJoy

Serves 4-5

4 carrots, peeled and cut into 2" chuncks
2 c mushrooms, halved
1/2 yellow onion, diced,
3 parsnips, peeled and diced
1 c chicken broth
1/2 T sherry vinegar
2 T flour
2 T minced garlic
1 T Italian seasoning
1 3/4 lb pork chops
2 T olive oil
1/4 c white wine
1/4 c cream

Combine chicken broth, vinegar and flour in a slow cooker; stir to combine and remove clumps. Add carrots, mushrooms, onion, garlic and Italian seasoning.

Season pork chops with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat. add pork and sear 2 minutes per side. Transfer to slow cooker.

Add white wine to the empty skillet scraping up brown bits on the bottom of pan. Pour into slow cooker, cover and cook on low for 7 hours.

Cal: 358
Carbs: 23
Fiber: 8
Protein: 32

Halibut with Coconut-Red Curry Sauce

I now have officially decided red curry and halibut do not go together for me. I am not a fan of this recipe, but I do think it's because coconut milk and red curry and fix do not belong together. I will make this again, but with chicken I think.

Halibut with Coconut-Red Curry Sauce
Recipe from MyRecipes.com
Serves 4

2 tsp canola oil, divided

Photo from MyRecipes.com

4 (6-ounce) halibut fillets
1 c chopped onion
1/2 c chopped green onions
1 T grated peeled fresh ginger
1 c light coconut milk
1 T sugar
1 T fish sauce
3/4 tsp red curry paste
1/2 tsp ground coriander
1 T chopped fresh basil
2 tsp fresh lime juice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Calories 278
Protein 37.1g
Carbohydrate 10.9g
Fiber 1.1g

Easy Slow Cooker Chili-Lime Mexican Shredded Beef

I love my slow cooker. I love the smell cooking in a slow cooker sends throughout the house. As whatever meat I'm cooking cooks, it spreads throughout the house...so delicious.

Today I put on this Easy Slow Cooker Chili-Lime Mexican Shredded Beef. My plan is to be able to reheat it over the week for dinners. I've found that I tend to get home and not want to cook. So heating up something like this is easy and hopefully I'll actually heat it up.

Easy Slow Cooker Chili-Lime Mexican Shredded Beef
Recipe from Thestayathomechef.com

1 (2 to 3 pound) beef chuck roast

Photo from TheStayAtHomeChef.com

4 c lemon-lime soda
1 tsp chili powder
1 tsp salt
3 cloves garlic, crushed
2 limes, juiced

Place the chuck roast into the bottom of a 5 to 8 quart Slow Cooker.

Pour soda over chuck roast. Season with chili powder, salt, and garlic.

Cover with lid and cook on low for 8 hours until easily shredded with a fork.

Shred and pour lime juice over.

Cranberry & Bacon Swiss Cheese Dip

We had a "Dip Off" at work this week in prep for the Super Bowl. I love appetizers and dips so figured this was a chance to try a new dip. I had intended to make this dip for book club too so why not try it out first.

It's a hot dip, but I didn't heat it. Big Mistake! It was OK, but I suspect hot it would be WAY better. Next time it's getting heated.

I didn't win the dip off by the way.

Cranberry & Bacon Swiss Cheese Dip
Recipe from Taste of Home

Recipe from Taste of Home

Makes 3 cups

2/3 cup mayonnaise
1/3 cup spreadable chive and onion cream cheese
1 tablespoon stone-ground mustard
1/4 teaspoon garlic pepper blend
3 cups shredded Swiss cheese
1 package (10 ounces) frozen chopped onions, thawed and patted dry
8 pieces ready-to-serve fully cooked bacon, chopped
1/2 cup sliced almonds, divided
1/3 cup dried cranberries, chopped
Slices French bread baguette (1/4 inch thick), toasted

Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 3-cup baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet.

Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.

Slow Cooker Steakhouse Stew

Every week I plan my menu.
Every week I buy food for my menu.
Every week I intend to cook.
Every week... I don't cook it all.

I have such high expectations on Sat or Sun when I do my plan. Then during the week, work gets crazy and I leave "too late to cook". The reality is it isn't "too" late, I'm just that lazy.

So this week...I decided I was going to do the typical planning, shopping, etc. THEN I'd cook them all.

Today I cooked the following

1. Chicken Adobo
2. Creamy Garlic Steak Bites with Mushrooms and
3. Slow Cooker Steakhouse Soup

All three are super easy. The Slow Cooker Steakhouse Soup is what's for dinner tonight. I totally missed it was slow cooker and so it's going low and slow on the stove instead. I'm sure it'll be fine.

Stay tuned and I'll be adding each recipe as I have them.

In the meantime, the Steakhouse Soup... I made a couple modifications. Shocking, I know. I added a can of black beans and I had about 1/2 cup frozen corn left, so I tossed that in.

Slow Cooker Steakhouse Soup
Recipe from Taste of Home

Photo from Taste of Home

Serves 10

1 carton (32 ounces) beef broth
1-1/2 pounds red potatoes, cubed
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 ounces) frozen vegetables of your choice, thawed
2 c water
1 medium onion, chopped
1 c steak sauce
2 T minced fresh parsley or 2 teaspoons dried parsley flakes
1 T chili powder
1 tsp ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients in a 5- or 6-qt. slow cooker.  Cook, covered, on low until steak and potatoes are tender, 8-10 hours.

Coconut Flour Cranberry Pumpkin Muffins

Tonight was supposed to be Sunday Dinner. The theme? Breakfast. I decided to make these muffins for that and my week's worth of breakfasts.

Sadly, I had to cancel Sunday dinner thanks to snow headed into the Seattle area. I really don't want my friends and family out in that - whether they can drive in it or not...it's just safer.

Full disclosure - I haven't officially tasted these yet. My observations so far is I'm going to love them.

I didn't have nutmeg or cloves on hand, so didn't put them in. I'm not a fan of cloves, so I'm okay with that one. Nutmeg may make a difference, though I suspect minimally.

I also noticed the recipe indicates the butter should be softened or melted. I did softened and it really didn't mix in well. I'd melt the butter next time.

Looking at the recipe now I realized I didn't add the brown sugar. Oh these should be interesting.

Coconut Flour Cranberry Pumpkin Muffins
Recipe from Lowcarbyum.com

Photo from LowCarbYum.com

Makes 12 regular size muffins

1/2 c coconut flour sifted
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp ground cloves
1/2 c low carb sugar substitute [JWNote: I used Swerve confectioner because that's all I had]
1/4 c Sukrin Gold packed, or other brown sugar substitute [JW note: I forgot this all together. ]
1 c pumpkin puree
1/2 c heavy cream
2 T butter softened or melted [JW Note: I recommend melting it]
3 large eggs
2/3 c sugar free dried cranberries homemade or LC Foods
Cooking spray

Preheat oven to 375°F. Spray or line 12 muffin cups with liners.

Combine coconut flour, baking powder, and spices; stir well with a whisk.

Combine sweeteners, pumpkin, cream, butter, and eggs with a mixer at medium speed until well blended.

Add coconut flour mixture to wet mixture; beat at low speed just until combined.

Fold in cranberries.

Spoon batter into prepared cups.

Bake at 375°F for 25-30 minutes or until muffins spring back when touched lightly in center.

Place on a wire rack; remove muffins after 15 minutes and cool completely on rack.

Calories 100kcal
Serving: 1g | Calories: 100kcal | Protein: 2.6g | Fat: 7.5g | Fiber: 2.6g
Net Carbs: -2.6 g | % Carbs: -15.4 % | % Protein: 15.4 % | % Fat: 100 %

French Dip Cheeseburgers

So the ladies of book club were over last night. I wanted to do something new, easy and still low carb.

I saw this recipe on Rachael Ray's 30 Minute meals and knew I could make it low carb.

This was delicious, in my opinion and didn't need the bun and dipping sauce. I ONLY made the onion mixture for topping the burger. And, obviously, the burger. The full recipe you can find here. She does a dipping sauce and potatoes for this meal. That part of the recipe isn't listed below.

French Dip Cheeseburgers
Recipe from Rachael Ray 30 Minute Meals
Serves 4

2 onions, Vidalia when in season, white or yellow-skinned mild
1 T olive oil
5 T butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 c beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 T Dijon mustard
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin
8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)

Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.

To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving. [JW Note: I didn't use creme fraiche - I used sour cream]

Preheat cast-iron skillet or griddle for burgers over medium-high heat.

Mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.

To serve: Top patties with creamy onion mixture.

Beef and Mushroom Stroganoff

Stroganoff is one of my favorite meals. It's not low carb if you eat with noodles, pasta or rice, but it can be if you don't. I caved tonight though and ate this with rice. I want to get the rice out of the house and I figured today was good as any to eat the remaining rice. Odd way to look at future low carbness, but there you go.

This isn't my favorite. I like paprika in small amounts and this 1 T was just too much. I added a T of tomato paste to cut down on the paprika flavor.  The sour cream helped too. The flavor isn't bad, just not one of my favorite flavors.


Beef and Mushroom Stroganoff
Recipe from Cooking Light Diet website
Serves 4

Photo from the Interwebs.

5 ounces uncooked wide egg noodles
1 T canola oil
1 pound beef tenderloin, trimmed and cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 c thinly sliced leek
1 T chopped fresh thyme
2 tsp minced garlic
1 (6-ounce) mushrooms
1 Tall-purpose flour
1/2 tsp hot paprika
1 c unsalted beef stock
1/2 c light sour cream
2 T chopped fresh parsley

Cook noodles according to package directions; drain.

Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

**Make it low carb by not eating noodles. Use Cauliflower rice or nothing.

Keto Breakfast Burger

This low carb thing...breakfasts are hard for me! Eggs are the main protein for breakfast, but I am just not a fan. I've been eating low carb toast and bacon for months now. I need something new.

Then I found this... a breakfast "burger". So I made a plan.

I've BBQd the burger and fried the egg. Everything is ready to assemble through the week. See that's what I have to do. I have to plan and prep. If I don't, I make bad decisions.

Keto Breakfast Burger
Recipe from Better Than Bread Keto
Serves... as many as you want. This recipe is for one.

Photo from Better Than Bread Keto website.

1/2 lb ground beef (75/25)
3 slices thick-sliced bacon
1 slice cheddar cheese
1 large egg
pink Himalayan salt, to taste
*optional* 2 tbsp Sugar-Free Maple Syrup

Begin by forming the ground beef into a hamburger patty

Place the bacon and the hamburger in a large skillet over medium-high heat

Cook each until they are your desired level of done, removing them as they are cooked to your liking

Before removing the hamburger, place the cheese on top

Using the leftover grease in the skillet, fry the egg (sunny side up is great, but whatever you prefer will work just fine)

Place the cooked ingredients on a plate in this order: burger, bacon, egg

Optionally, you can drizzle sugar-free maple syrup overtop for more of a breakfast taste

Enjoy!

Lemon Parmesan Salmon & Asparagus Foil Packs

I need to eat more fish. And salmon is one of my favorites. I found some frozen on sale and figured I might as well give this recipe a try.

I didn't do packets, just stuck it on a sheet pan covered foil.

This recipe also solidified what I've thought all along...cheese does not belong with fish. When I make this again, and I will, I'd keep the Parmesan to the asparagus.


Lemon Parmesan Salmon & Asparagus Foil Packs
Recipe from CafeDelites
Serves 4

Photo from CafeDelites.
She takes the best photos.

4 salmon fillets, skin on or off
1 pound (500 g) asparagus spears, wood ends trimmed
1/3 cup butter, melted
1/3 cup lemon juice, (or juice of 1/2 a lemon)
1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
2 teaspoons fresh parsley, finely chopped (or dried parsley)
Salt and pepper, to season
2/3 cup fresh grated Parmesan cheese


Preheat oven or barbecue (grill) following instructions below.

Place each salmon fillet in the center of one 12x18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.

In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the Parmesan cheese (about 2-3 tablespoons per pack).

Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.

For The Oven:

Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.

For a crispy top, broil for 1-2 minutes extra until Cheese is golden.

Cabbage Soup with Beef

This time of year is soup and stew season to me. I love soups (I think I got it from Dad) and stews. Something so warm and comforting.

Trying to eat low carb makes some soups and stews difficult. I stumbled onto this recipe and it seemed to have everything I loved. So I decided to make it. I bought all the ingredients and came home tonight to make it. Only then did I realize it was an instant pot recipe...so I improvised.

The first recipe is  my version. At the bottom is a link to the real version.

Cabbage Soup with Beef
Recipe from Savorytooth.com

Photo courtesy of SavoryTooth.com

Serves 8

28 ounce can diced tomatoes
1 pound 90% lean ground beef
1/2 cabbage, chopped
3 c beef stock
3 c vegetable stock
1 c riced cauliflower (I used an entire bag of frozen riced cauliflower)
1/2 c diced onions
1/2 c diced carrots
1 1/2 tsp salt
1 tsp pepper
1 tsp dried oregano
1 T Worcestershire Sauce (my add)
1 T Tomato paste (my add)

Put ground beef in a stock pot and start browning. Then add the onion, cabbage and carrot when the beef is mostly browned. Then I tossed in everything else, stock and seasonings.

I let it simmer for about 20 minutes then served myself.

Here's the real recipe. If you have an instant pot and try this, let me know how it is.

The Best Swedish Meatballs

For my birthday this year, I did a birthday party where people bring their favorite appetizers. We always have enough to feed a small army and this year was no different.

I hadn't put much thought into what I was going to make so I sat with my recipe book (aka Paprika - an online recipe keeper) and went through my recipes.

I stumbled onto this gem. I knew I wasn't going to be up for making the meatballs so I bought frozen ones. They were fine, for tonight. I definitely want to make the real ones some day.

The Best Swedish Meatballs
Recipe from Cafedelites.com

Photo courtesy of CafeDelites.
She takes the best photos of her food.

Serves 6
Meatballs:
1/3 c breadcrumbs
1/2 c milk
1 large egg
1 large clove garlic , grated or minced
1/3 tsp salt
1/4 tsp EACH of black pepper and ground white pepper
1/4 tsp all purpose seasoning
1/2 of an onion , finely chopped
1 pound ground beef
1/2 pound ground pork
2 T fresh , finely chopped parsley
1 T butter
2 tsp olive oil

This is the part that I did make from scratch and it was delicious!
Gravy Sauce :
1/3 c butter
1/4 c plain / all purpose flour
1 c vegetable broth (or stock)
1 c beef broth (or stock)
1 c thickened (or heavy) cream*
2 tsp regular soy sauce
1 tsp Dijon mustard
Salt and pepper , to season

In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.

Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.

Roll meat into about 24 small balls, or 16 larger balls.

Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.

Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in color. Pour in the broth (or stock), cream, soy sauce and Dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavors together.

Continue to simmer until thickened.

To serve:

Non Swedish way: Place meatballs into the gravy in the pan and serve

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

Creamy White Chicken Chili

This recipe just fell into my lap today! It sounded so good I knew I needed to make it immediately. It's comfort food at the highest quality! So delicious. And so very easy.

Creamy White Chicken Chili
Recipe from Pillsbury
Serves 6

Photo from Pillsbury

1 carton (32 oz) chicken broth
2 cans (19 oz each) cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
2 c shredded or cubed cooked chicken
1 can (4.5 oz) Old El Paso chopped green chilis
1 1/2 tsp ground cumin
1/4 tsp pepper
2 c shredded pepper Jack cheese (8 oz)
3/4 c sour cream

In 4-quart saucepan, mix chicken broth, beans, chicken, chilis, cumin and pepper over medium heat.

Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

Calories: 410
Total Carbohydrates: 24 g
Dietary fiber: 6 g
Protein: 30 g

Cheesy Hash Brown Potato Casserole

I have heard of these types of potato casseroles as "funeral potatoes".  I think it's the type that people can bring to church potlucks or funerals. It' makes a good amount (9x13) and can I just say...are incredibly delicious.

I would modify this recipe ever so slightly when I make them again.

First, I'd saute the onions. Putting the raw onion in without sauteing it made the onions a bit crunchy and they still had a bite to them.

Then, I don't think cream of chicken soup is the right flavor for this. I think you could either, do away with that soup because there's already a lot of liquid going on in this. Or add mayo, or use another cream of something. It's really a very versatile recipe.

Bacon on top would have really made this fantastic...oh and maybe green onions. MMM. I didn't use corn flakes or Ritz as the topper. I had panko so I used them and it was fantastic.

So, bottom line... 5 stars for sure.

Cheesy Hash Brown Potato Casserole
Recipe from Cooks.com
Serves 6 - easily

Photo from The Salty Marshmallow

2 lbs. hash browns, defrosted (JW Note, and you might want to ring them out a bit)
1/2 c melted butter
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
1 can cream of chicken soup
1 c milk
1 c sour cream
2 c grated sharp cheese (Colby or cheddar)

TOPPING:
2 c crushed corn flakes (can use Ritz crackers)
1/2 c melted butter

Mix above ingredients and put in a 9"x13" pan.

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

JW Modifications:
1. Cream of Chicken didn't add much flavor. Can use any cream of whatever soup
2. Need to sauté the onions before putting into the casserole. They were still pretty strong after cooking
3. Bacon on the top would be a nice topper to this. As would green onions.
4. I used Panko instead of corn flakes for the top.

Norwegian Orange Cake

I like to try to make new things for Sunday Dinners and Book Clubs, but all too often I get to lazy. This particular book club I got my act together and made this fantastic Norwegian Orange Cake. It was so fantastic that I gets 5 stars! And then some...

Norwegian Orange Cake
Recipe from: Sippitysup.com
Serves 12

1½ sticks butter
1 c sugar
3 large eggs
zest of 1 orange
⅓ c plus 2 T orange juice, divided
1⅓ c flour
1½ tsp baking powder
3 ounce dark chocolate (preferably 70%), finely chopped
.75 c powdered sugar
candied orange peel as garnish

Heat the oven to 350 degrees. In the bowl of a stand mixer using the beater attachment, or in a large bowl using a hand mixer, beat the butter and 1 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, until thoroughly incorporated. Beat in the orange zest and one-third cup juice.

In a medium bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture until combined to form the cake batter. Fold in the chopped chocolate.

Place the batter into a greased and floured 9-inch bundt pan, smoothing the top of the batter. (The batter will come slightly less than halfway up the sides of the pan.)

Bake the cake until puffed and lightly browned on top and a toothpick or cake tester inserted comes out clean, 45 to 55 minutes. Remove from the oven and cool in the pan on a cooling rack, then remove from the mold. The finished cake will be about 3 inches tall in the center.

While the cake is cooling, make the icing: In a medium bowl, sift the powdered sugar. Add the remaining 2 tablespoons orange juice and whisk to form the icing.

Drizzle the icing over the cooled cake, then garnish with the candied orange.

Chicken BLT Salad

This was a ho-hum recipe. Chop salads are good and I really like them. This one is  no different than any other chop salad. The chicken is no different than any other fried chicken type item you've had. It's quick and easy, but isn't necessary to have a recipe for something like this.

Chicken BLT Salad
Recipe from Myrecipes.com
Serves 6

1 c fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 c panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3/4 tsp black pepper, divided
1/4 tsp kosher salt, divided
3 T canola oil
1/3 c canola mayonnaise
1 T chopped fresh dill
1 T chopped fresh chives
2 tsp white vinegar
1 tsp minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 c chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled

Preheat oven to 425°.

Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.

Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.

Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.

Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Calories 368
Protein 26.7 g
Carbohydrate 12.1 g
Fiber 2.1 g