Sausage Stuffing for Beef

Although I am not making the traditional Thanksgiving fare, there are still some foods that accompany the feast that I need to have, like stuffing.  This stuffing recipe is great alongside roast beef, so it could be your go-to for Christmas #RoastBeast too!  #ThisGirlLovesToEat

Sausage Stuffing for Beef

  • 1 Pound Ground Italian Sausage (Mild or Hot – your choice)
  • 1 Cup (2 Sticks) Salted Butter (1/4 Cup Melted Butter)
  • 1 Cup Finely Chopped Onion
  • 1 Bunch Celery (including the tops), chopped
  • 1 Medium Granny Smith Apple, chopped
  • 1+1/2 to 2 Cups Beef Broth (Or 1 Can Beef Consommé + water to desired moistness)
  • 1 – 16 oz Bag Dried Bread Chunks for Stuffing (Any type of bread)
  • 1 TBLS Chopped Parsley
  • 1 Large Egg, beaten
  • 1 tsp Ground Black Pepper
  • Pinch Nutmeg (to taste)

Preheat oven to 350° F.  Butter a 9″ x 13″ Baking pan and set aside.

In large dutch oven, brown the sausage (I like big chunks).  Remove the sausage from the pan and melt the butter, scraping up the browned pieces.  Add the oonion and celery and cook until onion is translucent.

Add the apple and stir the sausage back into the pan.  Add the pepper and nutmeg, the parsley, and adjust the salt if needed.  Turn off the heat and add your cubed bread.  Slowly stir in your beef broth/Consommé and then add your egg.

Spoon the stuffing into the prepared baking dish and drizzle the melted butter over the top of the stuffing. Baker for 40 minutes covered and an additional 10 minutes or so uncovered, to crisp up the top!

Sweet Noodle Kugel

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When my father-in-law found out I enjoyed cooking, one of the first things he gave me was his Mother’s Jewish Cookbook.  He then opened it to much used page that had a recipe for a traditional #SweetLokshenKugel.  I was behind the 8 ball for a couple of  reasons on this one: I am not Jewish, so many of the words used in the, 70 + year old cookbook were, quite literally, foreign to me and, without the benefit of a picture accompanying the recipe, I was clueless as to what the recipe was actually for.  Dad did clue me in that it was for a noodle kugel that his Mother used to make, but beyond that he was pretty much useless. 😉  Once I #googled some of the words for the kosher ingredients and, what turned out to to be brand names, I was able to modernize the recipe and create something that he loved and requested for many years.

Sweet Noodle Kugel

  • 16 oz Wide egg noodles
  • 1 Cup Sugar (I now substitute 1/2 Cup Truvia)
  • 1 Stick Butter, melted
  • 1 Large Egg
  • 1 Medium Granny Smith Apple, grated
  • 8 oz Golden Raisins
  • 1 – 20 oz Can Crushed Pineapple (mine came in heavy syrup)
  • 1-2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Vanilla

Preheat the oven to 350° F.  Grease a 13 x 9 inch baking dish with butter and set aside.

Boil the noodles for 10 minutes.  Drain and put into a large mixing bowl or return to the pan you cooked them in.  Add the butter to the noodles and toss to combine.

Combine the Sugar (or Truvia), Egg, Grated Apple, Crushed Pineapple (undrained), Raisins, Vanilla, Ground Nutmeg and Cinnamon, stirring well.

Add the combined ingredients to the noodles and toss until well distributed throughout.

Pour the noodle mixture into the prepared baking pan and bake for 45 minutes to an hour, just until tips of the noodles on top begin to brown.  Cool and cut into 16 – 20 equal pieces.  Can be served warm or room temperature.

Nutrition Information (for 16 servings using Truvia)

  • 205  Calories
  • 6.5 g  Fat
  • 26.62 g  Carbohydrates
  • 4.75 g  Protein

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Turkey Day Prep: Creamed Spinach with Bacon

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Creamed spinach may not seem like a side dish that pairs well with the traditional Thanksgiving meal, but the creamy richness is an especially nice companion to turkey, mashed potatoes and stuffing, and a nice change from the same old green bean casserole.  It’s also great with ham and, of course, any type of beef.  It’s #GlutenFree when you use #BobsRedMill Paleo Baking Flour and pretty #KetoFriendly too!  #ThisGirlLovesToEat

Creamed Spinach with Bacon

  • 2 – 16 oz pkgs Frozen Chopped Spinach, defrosted and squeezed dry
  • 3 Cups Warm Whole Milk
  • 1 Pound Bacon, chopped into 1/2″ pieces
  • 1 Cup Finely Chopped Onions
  • 2 Cloves Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2/3 Cup Bob’s Red Mill Paleo Baking Flour (Grain & Gluten Free)
  • 6 TBLS Butter, melted

Cook bacon slowly until browned but not crispy.  Remove bacon to a paper towel lined plate and leave the grease in the pan.  Over medium heat, cook the onions and garlic until the onions are translucent.

RouxAdd the salt & pepper and stir in the flour.  Stir and cook for 2-3 minutes, until a very light brown, fluffy roux forms.  Slowly stir in the warm milk (I microwave mine in a Pyrex measuring cup for about 2 minutes) and stir until smooth.

cookedAdd the bacon back into the pan and cook for about another minute, stirring continuously.  Add the spinach and cook, stirring occasionally, over low-medium heat until all of the spinach is mixed in and warmed through.

Cover the top with the melted butter until ready to serve.

Nutrition Information: (Makes 12 – 14 Half Cup Servings)

  • 165 Calories
  • 5 g  Carbohydrates
  • 6.4 g  Fat
  • 8.2 g  Protein

If you’re interested in the things I may not devote an entire blog post to, like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

Turkey Day Prep: Keto Zinful Cran-Blueberries

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A few years ago I created a cran-blueberry sauce that was bursting with flavor and incorporated my favorite thing: wine!  Since then I have tried to limit my sugar consumption and been eating a modified Keto diet, so this year I’ve adapted my recipe, by #CookingWithStevia, for the Keto crowd.  No matter what, I use a good Zinfandel.  The taste matters.  This year it’s a 2015 #TobinJames #FatBoyZinfandel

Keto Zinful Cran-Blueberry Sauce

  • 3/4 Cup Granulated Steviadon’t use Truvia, it has an after taste when not cooked
  • 1 Cup Zinfandel Wine (Best you can afford – if you wouldn’t drink it, don’t cook with it)
  • 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
  • 1 Cup Frozen Blueberries
  • 1 Whole Cinnamon Stick
  • 1/4 tsp Nutmeg
  • 1/4 tsp Orange or Tangerine Zest

Bring Stevia, wine and cinnamon stick to a full rolling boil in a medium saucepan.

Add remaining ingredients and return to a full boil (cranberries will start to pop), stirring constantly.  Reduce heat to medium-low and simmer 15-20 minutes, stirring once or twice to make sure nothing sticks.  You may want to use a splatter shield to avoid splashing when cranberries pop.

Turn off heat and, if all cranberries didn’t pop fully, press with the back of a large spoon if desired.  I use my meat mallet and gently press down until all are popped.

Remove and discard cinnamon stick.  Cool slightly then move sauce to serving dish.  Refrigerate at least 2 hours and serve cold.  Sauce will thicken up as it cools.  Garnish with a few cranberries, blueberries and curls of zest.  To save time, and stove space, this can be made ahead and kept refrigerated in a tightly covered container.

*If you want it jellied:  Strain out the berry solids and skins by pressing them using a rubber spatula and fine mesh strainer before refrigerating.  To get the most of the strained pulp, I run it through my mini-chopper (or a food processor / blender) after the first pressing, then run that through the strainer again.  Sauce thickens as it cools and should be stored in a sealed container if not serving immediately (after the 2 hour chilling).

Nutrition Information: (Makes 3 CupsServing Size 2 TBLS)

  • 33  Calories
  • <1 g  Fat
  • 2.2 g Carbs
  • <1 g  Protein

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Cheesy Keto Cauli-Grits

I like a big breakfast and thought that living a Keto Lifestyle limited my breakfast choices.  A little experimentation corrected that notion.

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Truth be told, I failed miserably on my first attempt at this recipe.  I envisioned a perfectly browned patty that resembled hash browns on the outside but inside had the creamy deliciousness of cheesy grits.  Not so much.  The ingredients were fine, it was that I thought using a lightly oiled cast iron pan would give me the results I wanted.  Instead I ended up with a burned mess that was impossible to turn.  Strike One!

The second attempt though nailed it!  #ThisGirlLovesToEat

Cheesy Keto Cauli-Grits

  • 2 Cups Shredded Cauliflower
  • 4 oz Cream Cheese
  • 1/4 Cup Shredded Sharp Cheddar Cheese
  • 1/2 tsp Freshly Ground Pepper
  • 1/4 tsp Freshly Ground Sea Salt

Tip:  I used my Vitamix to pulse the cauliflower down to rice sized crumbles.

Preheat oven to 350° F.

Line a baking sheet with parchment paper.

Using a food processor, blender, or Vitamix, combine the cream cheese, cheddar cheese, salt & pepper, and cauliflower.  Process until combined but not completely smooth.

Scoop the mixture (about 1/4 cup) into mounds about 2 inches apart on the baking sheet.  Lightly press each mound down to about 1/2″ thickness.

Bake in 350° oven for 18-20 minutes, or until tops turn golden brown.  Remove from oven and leave on baking sheet to cool for 5 minutes.

Serve alongside scrambled eggs and bacon for a perfect Keto breakfast, or alongside beef, chicken, or fish for a perfect dinner side dish.

Nutrition Information per Patty (8 Servings)

  • 83.25 Calories
  • 7.2 g Fat
  • 1 g Carbs
  • 3.32 g Protein

Salted Lime Sweet Potato Chips

sweetpotatochipsI’m a savory snack girl, but don’t want to completely derail my hard earned Keto gains by cheating with a bag of store bought potato chips.  What’s a snacker to do?  This snacker chooses to spend her carbs on a healthier version of sweet potato chips, without the store bought preservatives and additives.  #ThisGirlLovesToEat

Salted Lime Sweet Potato Chips

  • 4 Medium Sweet Potatoes (or yams)
  • 1 TBLS Corn Starch
  • Olive Oil Spray
  • 4 Limes
  • Freshly Ground Sea Salt
  1. Preheat oven to 425° and place oven safe cooling racks on 2 baking sheets.
  2. Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin.
  3. Place sweet potato slices in a bowl and cover them with warm water and corn starch. Soak for 15-20 minutes.
  4. Remove the potatoes from the water and dry very well with a paper towel.
  5. Lay a single layer of potatoes on each rack and spray each side of the potato slice with olive oil spray.
  6. If you have a small spray bottle, fill it with your lime juice & spritz top side lightly with the lime juice.  If you don’t have a spray bottle, drizzle the lime juice lightly over your potatoes.
  7. Lightly salt the tops then bake for 15 – 25 minutes (depending on thickness of slices), flipping the potato slices half way through the baking process. Check the potato chips frequently, it may take less time if your chips are sliced extra thin, to make sure that they don’t burn! Remove from oven and allow to cool for 5-10 minutes before serving.

Nutrition Information (Serving Size 1 oz):

  • 24 Calories
  • 0 g Fat
  • 4 g Carbs
  • <1 g Protein

Cheesy Jalapeno Cauliflower Cakes

cheddarjalapenocaulicakesThese little flavor bombs are #KetoFriendly and are a multi-meal side dish option.  They can be a nice hot side to meat, savory stews, or even beside eggs for breakfast.  You can even eat them cold, or at room temperature, beside a spicy bowl of chili!

Cheesy Jalapeño Cauliflower Cakes

  • 2 Cups Riced Raw Cauliflower
  • 1 Medium Jalapeño, chopped finely
  • 2 Large Eggs, beaten
  • 2 TBLS Melted Butter
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Cup Grated Gouda Cheese
  • 1 Cup Grated Cheddar Cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 tsp onion powder
  • 1/2 teaspoon baking powder
  • 1/4 cup coconut flour

Preheat oven to 375° F.  Grease a 12 Cup muffin tin with olive oil spray and set aside.

Combine the cauliflower, egg, and jalapeno in a medium bowl.

Combine the grated cheeses and the rest of the dry ingredients, then stir into the cauliflower mixture.

Divide evenly between the 12 muffin cups and bake 30 minutes, or until tops are browned.  Turn off the oven and leave cakes in the oven for another 30-45 minutes.

Store any uneaten cakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.  #ThisGirlLovesToEat