Kumquat Margaritas

Kumquat-Margaritas

We have a Kumquat tree in our backyard and I honestly never know what to do with them!  Now I do.  As they say about lemons, when life gives them to you, make lemonade…well, apparently kumquats and tequila are a thing too!  Who knew?

Kumquat Margaritas

  • 1 Pint Kumquats (About 40)
  • 2 Medium Limes
  • 1 Cup Water
  • 1/4 Cup Sugar
  • 3/4 Cup Silver Tequila
  • 1/4 Cup Grand Marnier
  • 3 Cups Crushed Ice
  • 3 TBLS Kosher Salt
  • 4 wedges of lime (for serving)

Pressing down, roll the limes on your counter, or a cutting board, to release the juice.  Cut your limes in half, remove the seeds, and put 3 of the halves in your blender container.  Cut the remaining half in half again, then use the wedges to wet the rims of your margarita or old fashioned glasses, dip the rims in the salt, and set aside.  Drop the lime wedges into the blender container.  Slice the kumquats in half, remove the seeds, and add them to the blender container.  Add water to the blender and puree until mostly smooth.

Pour the mixture through a fine mesh sieve into a medium saucepan, pressing the solids to extract as much liquid as possible.  Discard skins and pulp.  Add sugar and bring to a boil over high heat.  Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20-25 minutes.  Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour.

Mix tequila and Grand Marnier with 1/3 Cup of the kumquat reduction.  Serve over crushed ice in the salt rimmed glasses with a wedge of lime.  Makes 3 Drinks (about 2/3 Cup each)  #ThisGirlLovesToEat

Quick Cream of Mushroom Soup

Every once in a while you just need a hearty, comforting bowl of soup, especially one that can be put on the table in under 30 minutes!  The great thing about this soup is that it’s #LactoVegetarian and #KetoFriendly so you can keep it as a #GoToRecipe for when you are hosting friends or family who may be making those lifestyle choices.

Once you’ve seen how quick and easy this soup is to make, and how great it tastes,  you’ll never stress about hosting Keto or Vegetarian friends for lunch or dinner again!

creamofmushroomsoup

Keto Cream of Mushroom Soup

  • 24 oz Sliced Cremini Mushrooms (681 g)
  • 4 TBLS Butter (1/4 Cup)
  • 4 TBLS Olive Oil (1/4 Cup)
  • 2 Cloves Garlic, Chopped
  • 3 Green Onions (Scallions) Chopped – Reserve 2 TBLS for garnish
  • 2 Cups Vegetable Stock
  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Brandy
  • Salt and Pepper to taste
  • 4 Pieces Thick Cut Bacon (Cooked), Chopped – Leave out for Vegetarian
  • Sour Cream or Crème Fraîche (optional)

In a 5 qt Dutch oven, or large saucepan, heat the oil and butter until melted.  Add the garlic and  all but 2 TBLS of the chopped green part of the scallions to the pan.  Sauté for about 3 minutes.

Add all of the mushrooms and stir to make sure they are well coated with the oil/butter.  Season liberally with salt and pepper.  Cook over medium heat for 10-12 minutes, or until mushrooms have released their moisture and are softened.  Add the vegetable stock and cook and stir for 5 minutes, or until soup reaches a boil.

Remove soup from heat and, using an immersion blender, process the soup until it reaches your desired consistency.  I like mine to have pretty good texture, so I leave it kind of chunky.  If you like it really smooth, you can process the mushroom/broth mixture in batches, in your Vitamix or blender and return the blended mixture to the pan.  Make sure that you don’t over fill your blender container and watch your steam build up.

Once you’ve processed your soup, stir in your whipping cream and chopped, cooked bacon (if you’re not keeping it Vegetarian) and heat soup over low heat, but do not let it reach a boil.  Stir in the brandy for the last minute of heating and then turn off heat.  Keep covered until ready to serve.  #ThisGirlLovesToEat

Serving suggestions:

  • Top with a dollop of sour cream or crème fraîche
  • Top with chopped chives or scallions
  • Top with additional chopped bacon

Fiery Spinach Artichoke Dip

chileartichokedipporkrindsA friend complained that she was spending #SuperBowlSunday at the home of someone who “only eats Keto,” like that was a fate worse than death for her snack choices during the game.  To me that sounded like heaven.  She had no idea what to bring, so I suggested she bring this #KetoFriendly dip with plenty of celery sticks and a couple of bags of pork rinds and she’d be the hit of the party.  I haven’t talked to her today, but she didn’t end up beside me on my couch, so I assume she wasn’t booted from the party. 😉

Fiery Spinach Artichoke Dip

  • 1 TBLS Butter
  • 1 – 4 oz Can Diced Chiles (Any type and heat level) I used Mild Green Chiles today.
  • 3/4 Cup Chopped Green Onion (white and green parts)
  • 3 Cups Fresh Spinach, chopped
  •  1 – 14 oz Can Artichoke Hearts (in water) drained & chopped
  • 8 oz Cream Cheese, softened
  • 1/4 Cup Mayonnaise
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Paprika
  • 1/8 tsp Cumin
  • 1 Clove Garlic, finely chopped
  • 3/4 Cup Shredded Cheddar Cheese
  • 3/4 Cup Shredded Pepper Jack Cheese

Preheat oven to 350°F and grease an 8×8 baking pan with butter.  Combine the shredded cheeses in a bowl and set aside.

In a medium skillet over medium-high heat, melt butter.  Add green onions to the butter and saute for 2-3 minutes then add the diced peppers.  Cook another 2 minutes then layer the spinach on top (do not stir in) and continue cooking another 2 minutes.  Add the salt, pepper, paprika, cumin, and garlic to the pan and stir to combine the vegetables and spices thoroughly.  Remove from heat and set aside to cool.

In a medium mixing bowl, combine chopped artichokes, cream cheese, and mayonnaise, and mix.  Stir in the vegetable mixture from the pan and 1 Cup of the combined shredded cheese (reserve 1/2 cup to sprinkle on top). Stir until completely combined.

Pour mixture in the greased baking dish and spread evenly.  Top with remaining cheese and bake for 20-25 minutes or until bubbly and golden brown. Serve warm with zero carb pork rinds or low net carb veggies like cucumber slices, celery sticks, florets o broccoli or cauliflower, or slices of bell pepper!

This dip also doubles as a great topping for chicken breasts, pork chops, and even steak!  I’ve even rolled it into slices of deli turkey breast, I’ve had sliced extra thick, for a different take on lunch.  Let me know what you think or how you make it your own! #ThisGirlLovesToEat

 

Rainy Day Keto Veggie Chicken Soup

bssoupWhile veggies are admittedly limited during the most strict part of Keto, there are many ways to incorporate very flavorful options in moderation.  This soup, that serves 4 is one of them.  The higher #GoodFat to calorie percentage, from the olive oil, is perfect for Keto followers!

Keto Carmelized Veggie Chicken Soup

  • 1 Carrot chopped (About 1/2 Cup)
  • 1/ 2 Cup (about 3)  chopped Green Onion (green & white parts)
  • 3 Cloves Garlic, chopped
  • 8 TBLS Olive Oil, divided
  • 10 – 12 Raw Brussels Sprouts, cut in half
  • 6 Raw Asparagus Spears, chopped into about 1/2″ chunks
  • 4 Cups Chicken Broth
  • 1 Cup Cooked Chicken Breast either shredded or cut into 1/2″ chunks
  • Freshly Ground Sea Salt & Pepper to taste
  • 2 TBLS Italian Parsley, chopped

In a 2 quart saucepan, heat 2 TBLS olive oil over medium-high heat.  Add carrot, green onions, and garlic and cook for 1-2 minutes.  Add another 2 TBLS olive oil and cook another minute while stirring.  Remove carrot mixture from the pan.

Add 2 TBLS olive oil, Brussels sprouts and asparagus and cook, stirring occasionally, 6-8 minutes.  Add last 2 TBLS olive oil and return the carrot mixture to the pan.  Cook an additional 3-4 minutes, or until green vegetables start to brown.

Stir in broth.  Bring to a boil.  Reduce heat to low.  Add the cooked chicken.  Cook 5 to 7 minutes or until vegetables are tender.  Garnish each serving with chopped parsley and shredded Parmesan cheese (if desired).  We spiced ours up with Frank’s Red Hot sauce, but you could also add dried red pepper flakes if you like your soup spicy.  #ThisGirlLovesToEat

** Vegetarian option:  Omit the chicken and swap vegetable broth for the chicken broth.

Nutrition Information:  330 Calories  40.5g Fat  21g Protein  1g Carbs

Pomegranate Cosmopolitan

1985domwboxWhile we all love a bottle of something bubbly on New Year’s Eve, I’m a girl who likes to start the evening’s festivities off with something fun.

It’s even better when I can make that something fun by the pitcher to share with my like minded girlfriends, so I don’t have to pause during the fun of the evening to play bartender!

The fun of this big batch Cosmopolitan / Martini is that it gets made in the blender (my Vitamix) and strained into the pitcher.  No messy cocktail shaker to deal with and no sticky counter from prying the shaker lid on and off for each individual drink!

Pomegranate Cosmopolitanpomegranatemartini

  • 1 Cup Vodka (I prefer Grey Goose L’Orange)
  • 1/2 Cup Orange Liqueur (Grand Marnier / Cointreau / Triple Sec)
  • 1/2 Cup Pomegranate Juice
  • 2 limes, peel removed in strips and retained.  Fruit cut into quarters, seeds (if any) discarded.
  • 1/2 Cup Ice Cubes

Peeled lime, close-upScrape the lengths of lime peel so that no bitter white pith remains.  Slice into 1/2″ wide lengths and wrap around a straw to shape in a curl and put into the refrigerator for 10 – 15 minutes.

Put everything, except the lime peels, into the blender (or Vitamix) container, and blend on High (10) for about 30 seconds.

Pour through a fine sieve into chilled martini glasses or into a chilled pitcher to serve later.  Recipe makes 3 large drinks and can easily be doubled to make a pitcher.

pomfruitsUse the lime strips to garnish the glasses and drop a few pomegranate arils, coated in sugar, into the bottom of the glass if desired.

**TIPTo coat the pomegranate arils, in sugar, put a tablespoon or two in a zip bag with a tablespoon of pomegranate juice and a couple of tablespoons of granulated sugar.  Close the zipper on the bag and shake vigorously until the arils are well coated.

**TIPIf you like your martini sweeter, add a tablespoon of simple syrup (a tablespoon of sugar dissolved in a tablespoon of hot water – I make a cup at a time in the microwave to keep on hand).

**TIP If you like your martini with no evidence of the muddled lime in it, pour it through the sieve again when you pour it from the pitcher to the chilled glass.  #ThisGirlLovesHerCocktails

Adapted from the Vitamix Cookbook

Keto Friendly – Zoodles Alfredo

filetandZA

I was looking for a quick and tasty, but not boring, side dish to serve with the filet mignon steaks I grabbed from the butcher on the way home tonight and this recipe gave me a great excuse to try out the #ImpulsePurchase of the #SpiralifePro vegetable spiral slicer that I made on Amazon last month.  #WinWin

Zoodles Alfredo

  • 2 Medium Zucchini
  • Freshly Ground Pink Himalayan Sea Salt
  • 2 TBLS Butter
  •  4 oz Cream Cheese
  • 1 Cup Heavy Whipping Cream
  • 3 oz Shredded Parmesan Cheese
  • 1 Clove Garlic Minced
  • Freshly Ground Black Pepper (to taste)

zuccalfredo.jpgUsing a spiralizer or hand held strip peeler, prepare your zucchini, pile onto a cutting board lined with paper towel or a hand towel and salt generously with the pink sea salt to help draw out as much water as possible.

In a small frying pan, heat about 1 TBLS of olive oil and add the zucchini to the pan.  Stir-fry until heated through then turn heat off.

In a small saucepan, melt the butter then add the garlic, the cream cheese and whipping cream.  Stir until the cream cheese has melted and is combined with the whipping cream.  Simmer for about 6 minutes, stirring occasionally to keep from scorching.  Sauce will be thick and very cheesy.

Turn off the heat and stir in the cheese.  Adjust the seasonings.

Add as much sauce as desired to the zucchini in the frying pan and toss the zucchini until it’s well coated.  Super thick and satisfying.  Store extra sauce in a covered container in the refrigerator.  #ThisGirlLovesToEat

Avocado Lime Ranch Dressing

indexyresolutions

For those who make them, the time to set your resolutions for 2019 is quickly approaching.  If you’re one of the many vowing to lose a few pounds, why wait until after the first of the year to start?  You can get a head start on your goals quite easily.

It’s not hard at all to cut carbs and sugar from your diet while still enjoying the things you like, and making just that small change can make a big impact on your scale quite quickly.  A great place to start, where even guests at your holiday parties won’t notice a difference: Dips & dressings for vegetables or salads.

Avocado Lime Ranch Dressingavcadodipdressing

  • 1 medium ripe avocado
  • 1/3 cup sour cream
  • 1 TBLS mayonnaise
  • 1/3 cup heavy cream
  • 1/4 cup loosely packed chopped fresh cilantro
  • 1+1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • freshly ground pepper (to taste)
  • 2 TBLS olive oil
  • juice from 1 medium lime (about 2 TBLS)
  • 1-2 TBLS shallot finely minced

Add all ingredients to your food processor or blender and process until smooth.  Using a rubber spatula, take a taste.  Adjust your seasonings then scrape all contents into a container with a tightly fitting lid and store in your refrigerator.  Use up within a week.

**TIP:  If the dressing is too thick, pour some into a smaller bowl or cup and add a TBLS or two of milk to thin it down to a better consistency.

This is great on salads, over steamed vegetables, as a dip for fresh vegetables or tortilla chips, and even with Mexican food.

Nutrition information:  Calories 80; Fat 9g; Protein 1g; Net Carbs 1g  #ThisGirlLovesToEat