Oven Bacon Wrapped Omelettes

FinalProduct

When I don’t have the time to pull the pressure cooker out, and want to make more than the 7 egg bites that my silicone insert allows, I turn to my oven to make a big batch of breakfasts for the week.  Prep is quick and cleanup is a breeze.

Prepared as is, this breakfast is #KetoFriendly.  Take out the cheese and it becomes #PaleoPerfect.

Oven Bacon Wrapped Omelettes

  • 10 – 12 Pieces of Thick Cut Bacon (I buy mine at the meat counter – it’s less expensive, meatier and thicker)
  • 11 Large Eggs
  • 1/3 Cup Chopped Bell Pepper
  • 1/2 Cup Shredded Cheese (Any Type)
  • Salt & Pepper to taste

Preheat oven to 400°F.

Cut your raw bacon so your strips just overlap at the edges when you line each muffin cups.  I use the small cut pieces to fill in any spots where pieces are short.  Divide the bell pepper and cheese evenly between the 12 muffin cups.

In a large bowl or 8 cup measuring cup, crack open your eggs and whip them up.  Add salt and pepper.  Pour the egg mixture evenly between the muffin cups – fill just below the level of the bacon – you don’t want them to overflow when they cook.

Put your muffin tin on a cookie sheet and put into the oven.  You want to make sure that any bacon grease that may drip doesn’t end up in your oven.  Bake for 20 minutes.

Step3

Remove from oven then immediately use a knife to slide around the edges of each cup to loosen the edges.  Remove each omelette to drain off the grease on a cooling rack with a paper towel on top, set on a baking pan.

Step4

Store uneaten omelettes in a sealed container in the refrigerator.  Easily reheats in the microwave for quick hot breakfasts all week.  #ThisGirlLovesToEat

Nutrition Information Per Omelette:

  • Calories  197
  • Fat   15 g
  • Protein  14 g
  • Cholesterol  22.5 mg
  • Carbohydrates  < 1 mg

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

 

Lazy Sunday Skewers

salmonskewers

You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday?  If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.

The last thing you want to do on your one day off is spend it in the kitchen.  Skewers are the perfect solution to that cooking dilemma.  Skewers are also great for grilling at picnics, parties, & tailgates.

No matter which recipe you are making there are some simple kebab tips:

  1. Cut the ingredients into similar-size pieces and prepare as the recipe directs.
  2. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
  3. Preheat a grill to high.
  4. If using wood skewers, soak skewers in water for at least 20 minutes.
  5. Thread the ingredients onto skewers.
  6. Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
  7. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

Rosemary Lamb: rosemarylambskewers

  • Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
  • Skewer with 1 to 1+1/2  inch chunks of zucchini & grill.

Garlic-Dijon Salmon:

  • Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
  • Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
  • Serve on top of grilled asparagus spears.

caesarskewer

Chicken Caesar:

  • Mix 1 pound ground chicken2 tablespoons Caesar dressing1/2 cup Parmesan1/4 cup breadcrumbs and 1 teaspoon lemon zest.
  • Form into mini burgers, skewer and grill.
  • Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.

bucaneerporkskewerBuccaneer Pork:

Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce.  Serve over steamed white rice#ThisGirlLovesToEat

Italian Sausage Burgers with Garlicky Spinach

Italian-Sausage Burgers with Garlicky Spinach

I love a big, juicy cheeseburger but they can get boring after a while.  This recipe is one that will definitely take away the boredom and might even be one that I can whip out at a tailgate this football season to change it up a bit!

Italian Sausage Burgers with Garlicky Spinach

  • 10 ounces baby spinach
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste (optional)
  • Salt
  • 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
  • 4 slices of provolone cheese
  • 1/4 cup sun-dried-tomato pesto
  • 4 round ciabatta rolls, split and toasted

In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.

These burgers would be great paired with a fruit forward zinfandel like a 2015 Sextant Zinfandel Holystone out of Paso Robles, CA or an Artezin 2016 Old Vine Family Farmed Sustainable Zinfandel out of Mendocino County, CA.   #ThisGirlLovesToEat

Pressure Cooker Baked Beans

I love baked beans but hate all of the preservatives and calories from the sugar that come with the store bought canned varieties.  This 4th of July I decided to try my hand at making my own.

I learned a few things by doing so:

  • Even though you can put the dried beans right into the pressure cooker and shorten the prep time, DON’T SKIP SOAKING THE BEANS.
  • Soaking the beans removes most of the indigestible sugars (which can cause gas) and re-hydrates the beans evenly so they are as plump and beautiful as they were when they were fresh.  Pre-soaking the beans also allows the skins to be receptive to absorbing the flavors of the other ingredients.
  • Use as many unprocessed ingredients as possible

Pressure Cooker Baked Beans

  • 1 pound dried Navy (White Northern) beans
  • 1/2 pound thick cut (from the butcher if you can) uncured smoked bacon (no nitrates or nitrites) – cut into 1 inch pieces
  • 1 medium onion chopped
  • 3 cloves garlic chopped (or 1+1/2 tsp jarred chopped garlic)
  • 1/2 cup (packed) brown sugar
  • 3 cups low sodium chicken broth
  • 2 tsp dried mustard
  • 1/3 cup molasses
  • 1/4 cup pure maple syrup
  • 1/3 cup ketchup
  • 2 TBLS Bourbon (I use Maker’s 46)
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 2 TBLS corn starch
  • 2 TBLS cold water

Rinse dry beans in cold water in a colander, removing any debris.  Soak beans using either 1) the Overnight Soak Method (8-12 hours in a bowl or pot of cold water covered with a lid) or 2) following the Pressure Cooker Quick Soak Method:

  • Put the beans in the pressure cooker. For each cup of rinsed beans, add four cups of Degas-Cook-Soak-Beans-Coverwater
  • Add a teaspoon of olive oil (this keeps the foam down)
  • Bring the contents to a boil with the lid open using the BROWN setting
  • Quickly close and lock the pressure cooker lid and pressure cook for 15 minutes at high pressure
  • Open the pressure cooker using a Slow Normal release – open the valve very slowly
  • Drain and rinse the beans under cold running water

Prepare the sauce base:

  1. Using BROWN setting – cook onions until translucent (about 5 minutes)
  2. Add garlic and bacon and cook until bacon is almost crispy
  3. Stir in brown sugar, and then the bourbon, scraping up all the brown, crispy bits from the bottom
  4. Add the chicken broth, mustard, molasses, maple syrup, ketchup, salt, pepper, and Worcestershire sauce. Stir until well combined
  5. Return beans to the pressure cooker and close lid
  6. Set to High pressure and cook for 90 minutes
  7. Once cooking is complete, allow 10 minutes for the pressure to return to normal naturally, then release the remaining pressure and open the lid
  8. Turn pressure cooker to Brown setting.
  9. In a small dish combine the water and cornstarch.
  10. Stir the mixture into the beans and cook until the sauce thickens to the desired consistency.
  11. Remove from the pressure cooker to a serving dish and enjoy!  #ThisGirlLovesToEat

*** Vegetarian Option:  If you want to make these vegetarian, don’t add the bacon.

Buffalo Cauliflower “Wings”

Another Twitter video find when I was hungry…best part?  It’s from www.health.com!

buffalocauliflower

My sister Wendi and I fell in love with these when we went to San Diego and found a sports bar to watch USC football at before going to a Blake Shelton concert last year. I’ve finally found a recipe that comes close to what we had there!

Buffalo Cauliflower “Wings”

  • Preheat oven to 400° F.
  • Wash a Large head of fresh cauliflower (About 1 lb).
  • Remove the outer leaves and stem and then cut to separate the individual florets.
  • Dry the florets and spread out on a cookie sheet lined with foil.
  • Sprinkle florets lightly with salt and pepper.
  • Put sheet in oven and roast for 20 – 25 minutes stirring once.

In a medium bowl combine:

  • 1 TBLS Butter melted
  • 3 TBLS Frank’s Red Hot Sauce (or any kind you like)
  • 1 tsp Vinegar
  • Put roasted cauliflower florets into the bowl and stir with rubber spatula until all florets are coated with sauce.
  • Return coated florets to the cookie sheet.
  • Roast at 400° F for 5-10 minutes more or until cauliflower starts to brown.

Make the dipping sauce:

  • In a small pan over medium-low heat put 2 tsp Olive Oil and 1 clove garlic, minced.
  • Heat until garlic starts to brown.
  • Transfer garlic and olive oil into the mixing container of a blender or Vitamix.
  • Add 1/2 Cup Plain Greek Yogurt.
  • 1/2 Avocado
  • 1 TBLS Parsley
  • 1 TBLS Chives
  • 1 tsp Dill
  • 1/4 tsp Apple Cider Vinegar
  • 1/4 tsp Onion Powder
  • 1/4 tsp Honey
  • Pinch of Salt & Pepper

Blend until well combined.  Transfer to a small serving bowl, cover and refrigerate until ready to serve.  Serve with the dip and ranch dressing on the side.

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

Napalm Spicy Chicken Wings

napalmwings

I usually spend half the day to treat my family to my decadent buffalo chicken macaroni and cheese on Super Bowl Sunday.  This year we aren’t particularly interested in the game, so we won’t be having a crowd over and it’s far to much effort (and way too many high fat/high calorie leftovers) to make for just the two of us.

Don’t get me wrong.  We’ll watch the game, but we don’t have a vested cheering interest in the game and Budweiser has opted for a political ad in place of the usual feel-good puppy and Clydesdale buddy commercial, so we won’t be glued to the TV just mindlessly eating for 5 straight hours (hopefully).

That doesn’t mean we won’t be eating something amazing though. 😉

I came across this recipe for chicken wings that claim to be beyond “inferno” hot in, of all places, the December 2015 issue of  Wine Enthusiast Magazine.  The funniest part of the recipe, as written, is that there is nothing in it to make them “Napalm Hot.”  How hot you make them is based entirely on the heat level of the hot sauce you choose to add to the recipe, so the decision is entirely yours.  In my case, to make them scorchingly hot, I will be searching for a sauce that is based on Ghost Peppers or Habañero Peppers.  They will be far too hot for me to eat, but my husband will be more than happy to burn his face off eating them!

Napalm Spicy Chicken Wings

  • 3 pounds chicken wings, patted dry with paper towels
  • Coarse kosher salt
  • Freshly ground black pepper
  • 2 tablespoons peanut or vegetable oil, plus more to fry
  • 6 tablespoons unsalted butter
  • 2–3 tablespoons honey
  • ¼ cup hot sauce
  • 2 limes, zested and juiced, plus lime wedges for serving
DirectionsPlace the chicken wings in a large bowl and season generously with salt and pepper. Refrigerate, uncovered, for at least 30 minutes and up to 24 hours.

Preheat an oven to 400˚F. Spread the chicken wings on a rimmed baking sheet in a single layer and drizzle with 2 tablespoons of oil. Place in the oven and roast until the chicken wings are firm but not fully cooked through, about 20 minutes.

In a small saucepan over medium heat, melt the butter. Whisk in honey, hot sauce and lime zest, and let simmer for 1 minute. Stir in the lime juice and remove from heat. Season with salt and pepper.

Using a large pot, pour in enough of the vegetable oil to reach 5 inches up the sides. Place over high heat and heat the oil until it registers 375˚F on a deep-fry thermometer.

Working in small batches, fry the wings, turning occasionally, until they are crisp and golden brown, 5–7 minutes. Use a slotted spoon to remove the wings from the oil and drain on a paper towel–lined baking sheet. Put the wings in a large bowl and toss with the hot sauce butter. Transfer to a platter and serve hot with additional lime wedges.

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