Cajun Shrimp and Mashed Cauliflower

For those that do not like cauliflower, please know that once it has been boiled, and the seasonings/milk/parmesan cheese has been added, the actual cauliflower 'flavor' is much less noticeable.

Ingredients

• 1 teaspoon salt
• 1 cauliflower, cut into small florets
• 1/4 cup milk
• 2 tablespoons parmesan cheese
• ¹⁄₄ teaspoon salt
• ¹⁄₂ tablespoon olive oil
• ¹⁄₄ large onion, chopped
• 1 garlic clove, chopped
• 10 large shrimp, shelled and deveined
• 1 teaspoon cajun seasoning
• 2 tablespoons parsley, chopped
• black pepper

Directions 

1. Fill a medium-sized pot with water and bring to a boil. Add 1 teaspoon of salt, and all of the cauliflower. Boil until the cauliflower is very soft.

2. Drain cauliflower, making sure all of the water is removed. Place in a large bowl. Add in milk, parmesan cheese and 1/4 teaspoon of salt. Using a hand mixer, beat until the cauliflower is the consistency of mashed potatoes.

3. In a medium-sized skillet, heat the olive oil over medium heat. Add in the onion and saute for 1 to 2 minutes. Add in garlic and saute for an additional minute.

4. Add in shrimp and cajun seasoning, and cook until done. Shrimp is done when it has turned pink.

5. Scoop cauliflower onto a plate and top with shrimp. Sprinkle with parsley and pepper.

Pork Wonton Soup Recipe

These wontons can be made with your choice of meat- chicken, pork, shrimp, etc. Pork gives a more authentic flavor.

Ingredients

• 1 tablespoon vegetable oil

• 1 tablespoon plus 1 teaspoon minced garlic

• 2 tablespoons finely chopped fresh ginger

• 1/4 cup plus 3 tablespoons thinly sliced scallion

• 10 cups chicken broth

• 1/2 pound ground pork

• 1 egg yolk

• 2 teaspoons soy sauce

• 1 1/2 teaspoons rice wine vinegar

• 1/2 teaspoon sesame oil

• 1/4 teaspoon crushed red pepper

• 1 package of wonton wrappers, thawed if frozen

• 1 1/2 cups thinly sliced bok choy 

Directions

1. In a large saucepan, heat the oil over medium high heat. When hot, add 1 tablespoon each of the garlic and ginger. Cook for 1 to 2 minutes, until fragrant.

2. Add in 1/4 cup of the scallions and all of the chicken broth. Bring to a boil, the reduce heat and simmer for 20 minutes while assembling the wontons.

3. In a small bowl, combine the remaining garlic and ginger, 3 tablespoons of the scallions, pork, egg yolk, soy sauce, sesame oil, rice wine vinegar, and red pepper. Mix thoroughly.

4. Using this mixture, assemble roughly 25 wontons. I have included a link to a video below to show you how to assemble wontons if you have never done this before.

5. Using a slotted spoon, gently add the wontons, one at a time, to the broth. 

6. Making sure the broth stays at a simmer (you may have to increase the heat), stir the wontons very gently until cooked through (roughly 5 minutes). Serve immediately.

7. If you would like to make a simple cracker to serve with this, simply cut any remaining wonton wrappers into 4 equal squares each, spray lightly with olive oil and sprinkle with any seasoning you like. Bake at 350 degrees for roughly 5 minutes, or until lightly browned on the edges. 

Lemon Butter Cookies Recipe

Ingredients

• 1 cup (2 sticks) butter, softened
• 1½ cups granulated sugar
• 1 egg
• 2¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon Kosher salt
• 1 teaspoon vanilla
• zest of two large lemons
• juice of one large lemon, about 1 tablespoon
• ¼ cup lemon sugar for coating cookies (recipe is below)

Directions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Cream the sugar and butter together until fluffy.
3. Add in egg, and mix until combined.
4. Add in flour, baking powder, salt, vanilla, lemon zest and lemon juice, stirring to combine.
5. Let dough sit undisturbed for 5 minutes, allowing the lemon flavor to develop.
6. Scoop out a rounded tablespoon of dough, roll into a ball, roll in lemon sugar, then place on baking sheet.
7. Gently press each cookie down slightly, and space them roughly 1 1/2 inches apart.
8. Bake for 10 minutes, or until lightly browned.

Lemon Sugar

• 1/2 cup granulated sugar
• zest of one large lemon

Mix together and store in an airtight container. Keep refrigerated.

Bacon, Onion and Cheese Quiche Recipe

This is incredibly easy to make, even if you make your own crust. For those who are watching their carb counts, I have included a low carb recipe at the bottom of this post.

Ingredients

• 1 9-inch pie crust
• 1 cup half-and-half
• 6 eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices of cooked bacon, crumbled
• 1 cup of shredded cheddar cheese
• 1/4 cup chopped onion

Directions

1. Place pie crust in a 9-inch glass pie plate.
2. Add all other ingredients together in a large bowl, and stir until combined.
3. Pour egg mixture into crust, and bake at 350 degrees for roughly 40 minutes, or until the center is set.

Low Carb Crust Recipe

Ingredients

• 1/2 cup melted butter
• 2 eggs
• 1/4 teaspoon salt
• 3/4 cup coconut flour

Directions

1. In a medium sized bowl, mix butter, eggs and salt together.
2. Add in coconut flour, mixing until no clumps are left.
3. Place dough in pie plate, and press into the bottom, pricking holes in dough to avoid bubbling.
4. Bake at 400 degrees for 9 minutes, then remove from oven and let cool.
5. Pour in quiche filling, and bake as directed above.

This crust makes 6 servings, with 3 usable carbs per serving.

Unstuffed Cabbage Rolls Recipe

Cabbage rolls are awesome, but can be time consuming to make. This dish contains all of the same ingredients, in a deconstructed manner.

Ingredients

• 1 1/2 to 2 pounds lean ground beef

• 1 tablespoon extra virgin olive oil

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 small cabbage, chopped

• 2 cans (14.5 ounces each) diced tomatoes

• 1 can (8 ounces) tomato sauce

• 1/2 cup water

• 1 teaspoon ground black pepper

• 1 teaspoon sea salt

Directions

1. In a large, heavy skillet, heat the oil over medium heat.
2. Add the ground beef and onion, cooking until the beef is no longer pink and the onion is soft.
3. Add the garlic and cook for an additional 1 to 2 minutes.
4. Add the cabbage, tomatoes, tomato sauce, salt and pepper. Bring to a boil, then cover and simmer for 30 minutes, until cabbage is tender.

Loaded Baked Potato Soup Recipe

I dearly love the loaded potato soup from O'Charley's, but it is a nearly 40 minute drive to get there. This recipe is a spot-on clone.

Ingredients

• 3 lbs red potatoes
• ¹⁄₄ cup butter
• ¹⁄₄ cup flour
• 8 cups half-and-half
• 1 (16 ounce) package Velveeta cheese, melted
• white pepper- to taste
• garlic powder- to taste
• 1 teaspoon hot pepper sauce
• ¹⁄₂ lb bacon, fried crisp
• 1 cup cheddar cheese, shredded
• ¹⁄₂ cup fresh chives, chopped
• ¹⁄₂ cup fresh parsley, chopped
• sour cream

Directions

1. Dice the potatoes (do not peel) into 1/2 inch cubes.
2. Add the potatoes to a large pot, cover with water, and bring to a boil. Boil for 10 minutes.
3. In a separate pan, melt the butter, then whisk in the flour until smooth.
4. Continue to stir the butter/flour mixture over low heat while slowly adding the half-and-half.
5. When the mixture is slightly thickened, add the melted Velveeta.
6. Drain potatoes and add to cream mixture.
7. Add in pepper, garlic powder and hot pepper sauce.
8. Cover and cook for 30 minutes over low heat, stirring occasionally.
9. Spoon into bowls and top with bacon, chives, parsley, shredded cheese and sour cream.

Chocolate Meringue Pie

This pie contains no premade filling or boxed pudding, giving it an authentic, old-fashioned flavor. I like to use a made-from-scratch pie crust, but you may use a premade one if you like.

Ingredients

Filling:

• 1 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons good quality cocoa powder
• 1/4 teaspoon salt
• 6 eggs, separated
• 1/2  teaspoon REAL vanilla extract
• 1/2 of a (15 ounce) can evaporated milk
• 2 cups whole milk
• 2 tablespoons butter

Meringue:

• 6 teaspoons sugar
• ¹⁄₂ teaspoon cream of tartar
• a 9-inch baked pie shell

Directions

1. Combine the sugar, cornstarch, salt and cocoa in a heavy skillet.
2. Beat 3 egg yolks together with the milk, and then whisk into the dry ingredients until smooth.
3. Add the butter, and then cook over medium heat, whisking constantly, until thickened to the consistency of pudding.
4. Remove from heat and add in vanilla.
5. Pour the chocolate mixture into the baked shell.
6. Add the remaining 6 egg whites to a large bowl or stand mixer, and beat until frothy.
7. Slowly add in the sugar, 1 teaspoon at a time, until soft peaks form.
8. Add in the cream of tartar and beat until medium-stiff peaks form.
9. Spoon the meringue over the chocolate filling, and bake at 350 degrees until the meringue is golden brown.

Let cool for 30 minutes before slicing to give the filling a chance to solidify.