Category Archives: Recipes

Pork Chops in Mushroom Gravy

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Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy

Ingredients

  • 4 pork chops, bone in medium cut
  • 8 oz mushrooms, sliced
  • 1/2 cup onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Homemade Seasoned Salt
  • 1 tablespoons olive oil
  • 1 1/4 cups chicken broth
  • 2 tablespoons sherry
  • 2 tablespoons cornstarch
  • Gravy
  • 1 cup cold milk
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons butter room temperature
  • 1/2 tsp sea salt
  • dash black pepper
  • Rice recipe

Instructions

  1. Whisk together gravy ingredients and set aside.
  2. Trim pork chops, pat dry and season both sides well with seasoned salt.
  3. Turn pressure cooker to saute or browning and allow to heat. Add the oil to the pressure cooker cooking pot and when hot, sear both sides of pork chops, one at a time and then remove to plate. Add onions and saute for one minute. Add garlic and saute for one more minute, being careful not to let the garlic burn.
  4. Add a splash of sherry or broth to deglaze the cooking pot. Scrape any brown bits. Add the rest of the broth to the cooking pot.
  5. Pour in the gravy mixture and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice.
  6. If making this a one pot meal, add the rice or potatoes now.
  7. Lock lid and c lose pressure valve.. Cook on high pressure for 8 minutes.
  8. When beep sounds, allow a 10 minute natural release.
  9. Remove pork chops to serving plate. Remove rice/potatoes and trivet.
  10. Push the saute or browning button. Remove 1/2 cup of liquid from the pot and add 2 tablespoons cornstarch and whisk well. Pour into pot and stir to thicken gravy.

Nutrition Information

Serving Size

4
Amount Per Serving Calories 243Total Fat 18gSaturated Fat 7gCholesterol 42mgSodium 2416mgCarbohydrates 10gSugar 2gProtein 9g

Bleu Cheese Dressing

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Bleu Cheese Dressing

Bleu Cheese Dressing

Ingredients

  • 6 tblsp yogurt
  • 3 tblsp mayonnaise
  • 3 tblsp cottage cheese
  • 3 tbsp + 5 tbsp crumbled bleu cheese
  • 1/3 tsp garlic powder
  • 1/2 tsp dry mustard
  • 2 tsp buttermilk powder
  • 3 tbsp water
  • 1/4 tsp white vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Blend all together (except second 5 tablespoons bleu cheese) in food processor; add 5 tablespoons bleu cheese crumbles after to make chunky and stir in.

Notes

I make a double recipe which yields about 8 oz.

© kitchen

Elderberry Syrup

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Elderberry Syrup

Ingredients

  • 2/3 cup dried black elderberries (about 3 ounces)
  • 3 1/2 cups of water
  • 2 Tablespoons fresh or dried ginger root
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon cloves or clove powder
  • 1 cup raw honey

Instructions

  1. Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey!)
  3. Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. At that point, remove from heat and let cool enough to be handled. Mash the berries carefully using a spoon or other flat utensil. Pour through a strainer into a glass jar or bowl.
  5. Discard the elderberries (or compost them!) and let the liquid cool to lukewarm. When it is no longer hot, add 1 cup of honey and stir well.
  7. When honey is well mixed into the elderberry mixture, pour the syrup into a quart sized mason jar or 16 ounce glass bottle of some kind.
  9. Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.
  11. Standard dose is ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 80Total Fat 1gSodium 34mgCarbohydrates 21gProtein 1g

Sweet Potato Creamy Casserole

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Sweet Potato Creamy Casserole

Ingredients

  • 3 medium sweet potatoes
  • 1/4 cup softened butter
  • 1/4 cup light brown sugar
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp. vanilla
  • For the topping:
  • 1/4 cup light brown sugar
  • 1/4 cup chopped pecans
  • 1 tblsp. all-purpose flour
  • 1 tblsp. softened butter

Instructions

  1. Place the potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender. Remove the potatoes from the water and allow them to cool enough to handle. Peel the potatoes, place in a mixing bowl and mash.
  3. Preheat the oven to 350 degrees. Generously butter a baking dish.
  5. To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla. Beat at medium speed with an electric mixer until smooth. Spread into the prepared baking dish.
  7. In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.
  9. Bake for 30 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1221Total Fat 60gSaturated Fat 24gCholesterol 112mgSodium 358mgCarbohydrates 152gSugar 53gProtein 21g

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Keto Bagels

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Keto Bagels

Ingredients

  • Bagels
  • ¾ cup (68 g) almond flour
  • 1 teaspoon xanthan gum
  • 1 large egg
  • 1 ½ cups grated mozzarella
  • 2 tablespoons cream cheese
  • Toppings
  • 1 tablespoon butter, melted
  • Sesame seeds to taste

Instructions

  1. Preheat oven to 390ºF.
  2. In a bowl mix together the almond flour and xanthan gum. Then add the egg and mix together until well combined. Set aside. It will look like a doughy ball.
  3. In a pot over a medium-low heat slowly melt the cream cheese and mozzarella together and remove from heat once melted. This can be done in the microwave as well.
  4. Add your melted cheese mix to the almond flour mix and knead until well combined. The Mozzarella mix will stick together in a bit of a ball but don’t worry, persist with it. It will all eventually combine well. It’s important to get the Xanthan gum incorporated through the cheese mix. If the dough gets too tough to work, place in microwave for 10-20 seconds to warm and repeat until you have something that resembles a dough.
  5. Split your dough into 3 pieces and roll into round logs. If you have a donut pan place your logs into the pan. If not, make circles with each log and join together and place on a baking tray. Try to make sure you have nice little circles. The other way to do this is to make a ball and flatten slightly on the baking tray and cut a circle out of the middle if you have a small cookie cutter.
  6. Melt your butter and brush over the top of your bagels and sprinkle sesame seeds or your topping of choice. The butter should help the seeds stick. Garlic and onion powder or cheese make nice additions if you have them for savory bagels.
  7. Place bagels in the oven for about 18 minutes. Keep an eye on them. The tops should go golden brown.
  8. Take the bagels out of the oven and allow to cool.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 693Total Fat 64gSaturated Fat 16gCholesterol 60mgSodium 299mgCarbohydrates 22gSugar 4gProtein 20g

Coconut Snacks

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Coconut Snacks

Ingredients

  • 1⁄2 cup coconut butter
  • 1⁄2 cup coconut oil
  • 1 1⁄2 cup unsweetened shredded coconut
  • 2 teaspoons vanilla extract
  • 2 tablespoons cacao powder or unsweetened cocoa powder

Instructions

  1. In a small saucepan over medium- low heat, melt the coconut oil and coconut butter. Remove from the heat.
  2. 2 Add in the coconut, vanilla and cacao/cocoa powder, stirring until well-combined.
  3. 3 Line a mini-mu n pan with liners and equally distribute the mixture into the pan.
  4. 4 Freeze for 30 minutes to 1 hour

Nutrition Information

Serving Size

1
Amount Per Serving Calories 4550Total Fat 457gSaturated Fat 404gSodium 123mgCarbohydrates 103gSugar 25gProtein 26g

Cranberry Sauce

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Yield: 8

Cranberry Sauce

Cranberry Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Instructions

  2. Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  3. Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
  4. Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
  5. Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest.
  6. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.
  7. Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 964Total Fat 1gSodium 17mgCarbohydrates 249gSugar 218gProtein 2g
© Laurie

Sweet Potato Casserole

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Yield: 6

Sweet Potato Casserole

Sweet Potato Casserole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 8 medium sweet potatoes
  • 1/3 cup packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspon salt
  • 3/4 cup tiny marshmallows

Instructions

  2. Wash and cut up sweet potatoes into large chunks and cook in boiling water until just tender. Drain, peel and cut into 1/2 inch thick slices.
  3. In a 1 1/2 qt. casserole, layer half each of the potatoes, brown sugar, butter, and salt. Repeat layers.
  4. Bake, uncovered, in a 375 degree oven 30-40 minutes or till glazed. Sprinkle marshmallows over top. Bake about 5 minutes longer or till lightly browned.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 916Total Fat 46gSaturated Fat 29gCholesterol 122mgSodium 443mgCarbohydrates 128gSugar 104gProtein 1g
© Laurie

Breakfast Enchiladas

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Yield: 6

Breakfast Enchiladas

Breakfast Enchiladas
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups deli ham, chopped small
  • • 1/2 cup diced green onions
  • • 2 1/2 cups shredded cheddar cheese, divided
  • • 10 (7-8 inch) flour tortillas
  • • 1 1/4 cups half-and-half
  • • 4 large eggs
  • • 1/2 teaspoon salt
  • • 1 tablespoon flour
  • • salsa, sour cream, and extra green onions or cilantro for serving

Instructions

  2. Coat a 9×13 inch baking dish with nonstick cooking spray.
  3. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
  4. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
  5. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
  6. Serve with salsa, sour cream, and additional green onions or cilantro.
© Laurie

Stuffed Acorn Squash

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Yield: 2

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 acorn squash
  • 1/2 pound ground turkey
  • 1 small onion
  • 4 oz mushrooms
  • Parmesan cheese block
  • 1/2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1/4 tsp rubbed sage
  • 1/4 tsp fennel
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • red pepper flakes (optional)
  • 3/4 tsp salt
  • olive oil

Instructions

  2. Preheat oven to 400 degrees.
  3. Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves.
  4. Place halves on baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
  5. While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
  6. Add ground turkey meat to pan. Season pan with all the seasonings and 1/2 tsp of salt. Break up meat and stir.
  7. While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
  8. Season veggies with another dash of salt.
  9. Cook all together until veggies are soft and meat is done.
  10. Once squash is finished in oven, divide the meat mixture between the 2 squash halves. Sprinkle each with parmesan cheese.
  11. Return back into oven. Bake an additional 10 minutes.
  12. Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
© Laurie