I recently had this at a restaurant in Lutz, Florida. It was served as an appetizer but this could easily be served as a side dish. This recipe can easily be doubled and should be if you serve it as a side dish. What’s not to love? Bacon, Brussel Sprouts, Balsamic glaze and chopped peanuts for crunch.
6 slices of bacon
3 Tablespoons butter
1 pound bag of Brussel Sprouts, I bought a bag of raw, ready to steam, I did NOT steam them, cut them in half
1/2 cup onion, chopped
Salt and pepper to taste (I used sea salt)
1/4 cup dry roasted peanuts, rough chopped
*Balsamic (Vinegar) Glaze, enough to drizzle
Cook bacon in a skillet until crisp. Drain on paper towels, save bacon grease. Melt butter in bacon grease. Add Brussel Sprouts and onion. Cook till tender about 8-10 minutes. I like mine caramelized so I cooked my Brussels on a higher heat. Once cooked, add bacon and crumble it. Drizzle balsamic glaze and place chopped peanuts on top. Enjoy!
*Balsamic Glaze can be purchased at the grocery store where vinegar is sold.
I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.
1 8 ounce container sliced white mushrooms
3 cups of spinach leaves
1 medium onion, sliced
2 teaspoons sugar, optional
4-6 ounces of Swiss Cheese, grated
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
4 eggs, plus 1 yolk
1 cup of heavy cream
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dry mustard
Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.
In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. Sauté mushrooms until soft and cooked. Set aside. Repeat butter and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.
In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.
In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!
Living in Florida sometimes makes it hard to enjoy soup all year. My tip is to turn the air conditioning down and enjoy! I know many of you have summer gardens so I made this recipe for you and for my Dad! This soup has a very light broth showcasing great summer vegetables from the garden.
2 cans vegetable broth
2 cans diced tomatoes, not drained, I used petite diced
2 cans chickpeas, drained*
1/2 pound green beans, stems removed, cut into pieces
4 medium summer squash, cut in slices
2 tablespoons of chopped fresh parsley
2 -3 carrots, sliced
1 medium sweet onion, diced
1 envelope of Lipton Onion Soup Mix
Salt and pepper to taste, I used Lawry’s Garluc Salt
2 teaspoons Italian seasoning
1 heaping teaspoon of cumin
Grated Parmesan cheese, optional
Place all ingredients into the crockpot and give it a gentle stir to blend. *If you are not a fan of chickpeas, use your favorite bean like kidney, black or whatever you like. Cook on high for 5 hours or 8 hours on low. Garnish with grated Parmesan cheese if desired.
It’s a new year and many of you have decided to start the year out healthy. So to accommodate my low carb people and those of us that want to watch your calories, I have a great snack, appetizer or eat it as a side dish. This recipe is fast, easy and delicious. The flavor combinations are limitless. I made Buffalo flavor, garlic and lastly, butter/Parmesan cheese flavor. All were delicious.
Pam, Olive Oil or Regular flavor
Buffalo flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Butter flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Wash and dry cauliflower. You can do this ahead of time and let it dry on the countertop. Preheat oven to 350 degrees. Break off pieces of cauliflower into florets. I cut off the stem, that’s up to you. Try to keep the pieces in a uniform size so they will roast and be done at the same time. (Save the small pieces for your salad or just eat them!) Spray cauliflower with Pam. Spray it well. Sprinkle on your choice of flavoring or do several, like I did. Bake on a baking sheet for 20 – 30 minutes. I loved all of the flavors. Hard to believe something so tasty was healthy. I am sure it would be great for broccoli, or any vegetable. Enjoy!