Daddy's Steak Marinade

We were on the hunt for a steak marinade one weekend and we came across this one. Daddy modified it a bit and it was DELICIOUS! This is a keeper.

Daddy's Steak Marinade
Adapted from "The Best Steak Marinade in Existence"

1/3 c soy sauce
1/2 c. Olive oil
1/3 c. Fresh lemon juice
1/4 c. Worcestershire sauce
2 T. Garlic powder
3 T. Dried basil
1 t. Black pepper

Directions:
1. Mix all together. Pour into ziploc bag with steaks. Let marinade 8 hours or overnight.
2. Grill according to your preference. Leave the steak sauce in the fridge because the sauce is already IN the steak. It's SOOO good!

{our best bites} Veggie, hummus and feta wrap

I'm pretty happy that as I get older my tastes has expanded and I'm trying and enjoying more things than I'd originally thought I would. This wrap is one of those things. It's super simple, a nice light lunch and another recipe to add to the repertoire.

Veggie, Hummus and Feta Wrap
Recipe from: Our Best Bites (400 calories or less cookbook)

Ingredients:
2 T roasted red pepper hummus
1 (10") whole wheat or low-carb tortilla
1-1 1/2 c. Fresh spinach
1/4-1/2 c. Chopped cucumber
2-3 T. Roasted red pepper (optional- at least in my mind)
2 T. Crumbled feta cheese
1/2 -1 T. Sunflower seeds
1-2 T. Low-fat Italian salad dressing

Directions:

1. Spread the hummus on the tortilla. Layer the remaining ingredients, drizzling with the dressing last. Wrap and eat immediately.

{our best bites} creamy roasted garlic and asparagus soup

I was a little skeptical when I saw this recipe. It's not my usual dish, but I was very pleasantly surprised. It was a great use of asparagus for a nice, light lunch. Another great recipe from the "Our Best Bites: Savoring the Seasons" cookbook. THANK YOU girls!

Creamy Roasted Garlic & Asparagus Soup
By: Our Best Bites

This light and creamy soup is a subtle and elegant addition to any springtime meal.  It's a great accompaniment to sandwiches and salads, or you could even serve it alongside a quiche.

Ingredients:
1 head garlic
2 Tbsp EVOO, divided
1 1/4 tsp plus 1/8 tsp Salt, divided
1/2 t black pepper, divided
1 pound asparagus (tough ends removed), chopped into 1" piece
2 Tbsp butter
1 medium onion, chopped (about 1 cup)
2 cups milk
1/4 cup flour
3 oz low-fat cream cheese
4 cups chicken broth
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees F. Remove outer papery skin from garlic head, leaving cloves intact. Slice off top 1/3 of garlic head. Discard or save for another use. Place remaining clove on an 8x8" piece of foil. Drizzle with 1 Tbsp oil and sprinkle with 1/8 tsp each of salt and pepper.  Pull edges of foil up around garlic and squeeze together at the top.  Place foil bundle directly on oven rack and set timer for 15 minutes.
2. Place asparagus on a foil-lined rimmed baking sheet. Toss with remaining Tbsp oil and sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Spread evenly on baking sheet. After garlic has cooked 15 minutes, use a potholder to pick up the foil bundle and place it (still wrapped) on the baking sheet with asparagus.  Place baking sheet in oven and roast the asparagus about 20 minutes, or until asparagus is tender and can be easily pierced with a fork.
3. While asparagus and garlic are roasting, heat butter in a large stockpot over medium heat.  Add chopped onion and sauté until tender, about 3-4 minutes.  While onion is cooking, combine milk, flour, 1 tsp salt,1/4 tsp pepper and cream cheese in a blender and process until smooth; add to pot. Cook on medium heat, stirring continuously, until slightly thickened, about 2-3 minutes.  Add chicken broth. Bring to a boil and then reduce heat and cook over medium heat until slightly thickened, about 3-5 minutes.
4. Remove asparagus and garlic from oven. Carefully squeeze the garlic head with your hand and use a spoon to scoop individual garlic cloves and add them into soup pot.  Add roasted asparagus and use an immersion blender to blend until smooth. Alternately, place soup in blender and blend in batches until completely smooth and pale green in color.  Add Parmesan cheese to the hot soup and stir until smooth.  Serve with sandwiches or a salad.

Portobello Mushroom Buns

In the pursuit of being low-carb in more items, I sought out a recipe for portobello mushroom buns I've heard so much about. I found this recipe and we really enjoyed it. Cool!

Ingredients:
Portobello mushrooms
Olive oil
Salt & pepper

Directions:
1. Wipe mushroom tops with paper towel.
2. Heat grill. After cleaning mushrooms, brush with olive oil and sprinkle with salt and pepper.
3. Grill for a few minutes, then flip and grill 2 more minutes on the other side. Remove from grill and set on paper towels, underside down (to drain).
4. Prep and grill your burgers and enjoy your hearty, filling portobello buns and hamburgers.

Low- carb (Paleo/primal) meals

As I "try" and meal plan each month I'm always wishing I had a master list of all of our low-carb meals. I always come us short when I think about which ones we like. So, I sat down and went through all my recipes and made up this list. This is REALLY going to come in handy. Maybe you'll glean some gems from this too.

Most of these recipes can be found on my Recipes page, or they'll be posted there soon.

Snacks-

*Roasted garlic chickpeas

Breakfast-

Baked Ham and egg cups 

Spinach bacon and mushroom crust less quiche 

Ham and cheese quiche 

Boiled or fried eggs 

Lunch-

Broiled chicken with green salad

- pear pomegranate salad

- winter green salad

Berry kiwi salad with mint lime dressing 

Dinner-

Chicken and bacon crockpot chowder

Italian sausage and mushroom bake 

Paleo Maryland crab cakes 

Paleo chicken tenders 

Herb roasted crockpot chicken 

Slow cooker 20 garlic chicken 

Slow cooker roast beef or pot roast

Steak

Roasted Salmon, red onion and fennel

Crockpot chicken teriyaki

Cilantro lime chicken tacos 

Cafe rio chicken 

Cafe rio pork 

Alice springs chicken 

Roasted red potatoes and pearl onions 

Baked sweet potatoes

Roasted asparagus 

Sautéed chicken and mushrooms 

Chicken DaVinci (sans noodles)

Pork & sauerkraut

Stir-fry sesame chicken and asparagus

Chicken tortillas soup

Taco soup

Lemon Rosemary chicken with sweet potatoes

Pioneer woman's beef stew 

Cauli pizza

Grilled taco chicken 

Paps baked chicken legs 

White bean chicken chili 

Italian style shrimp

Sweet potato fries 

Cauli rice

Some carbs-

Easy chicken cordon bleu 

Lighter sesame chicken 

Fiesta fajitas

Peanut Butter Snack Bites

baked sweet potatoes

This recipe is hardly a recipe. It makes a easy, low-carb side for dinner, or a warm snack with a little sweetness.

BAKED SWEET POTATOES

Ingredients:
Sweet potatoes
cooking spray

Directions:

1. Heat oven to 350*.
2. Wash your sweet potatoes. Poke them a few times with a fork. Place them in a baking dish that's been sprayed with non-stick cooking spray.
3. Bake for 1.5 hours or until tender.
4. Cut in half to serve. Top with a little butter and/or brown sugar and cinnamon.

{our best bites} baked ham & egg cups

I have found that breakfast is a lot faster when you've got some of these in the fridge just waiting to be warmed up. They are tasty and I make them almost weekly. Enjoy!

Baked Ham & Egg Cups

Picture from Our Best Bites

Recipe slightly adapted from Our Best Bites

Ingredients:

8 eggs

3/4 c shredded sharp cheddar cheese

1/4 c grated parmesan cheese

1/4 c cottage cheese

5 oz frozen spinach, defrosted, squeezed of water, and roughly chopped (opt)

1/3 c diced roasted red peppers

1 oz. finely diced ham, canadian bacon or crumbled bacon (1/4-1/3 c.)

1/4 c chopped green onions or 1/2 t. onion powder

1/4 t. kosher salt

1/8 t. freshly ground black pepper

1/2 t hot sauce

12 slices lunchmeat

Directions:

1. Preheat oven to 350*.

2. In a bowl, combine all ingredients (except ham slices) and stir well.

3. Spray a muffin tin with nonstick cooking spray and place one piece of ham in each well to form a bowl.

4. Evenly divide the egg mixture between the 12 muffin  well (about 1/4 c. each), being careful to keep ingredients evenly distributed. You want them to fill right up to the top.

5. Place in the preheated oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Freezer instructions:

Store in an airtight container in the fridge, or freezer. If possible, remove from the freezer the night before to thaw in the  fridge. When microwaving set on a folded paper towel to absorb excess moisture.

pear pomegranate salad

I was looking for a nice fall green salad and found this one in my "savoring the seasons" cookbook. It is wonderful, delicious, and SO beautiful with various greens, red pomegranate seeds, white feta cheese and light pears. This will be added to our rotation! We really, really like it!

Sadly, I do NOT have a picture for you. Just KNOW that it is beautiful and SO delicious and you need to make it TODAY! :) You'll thank me.

PEAR POMEGRANATE SALAD 
by Our Best Bites

Sweet juicy pearls and tart pomegranate seeds are tossed with tangy feta cheese and a sweet red wine vinaigrette for a beautiful I, festive salad that is perfect for the winter months. If you're having a hard time finding fresh pomegranates, you can substitute fresh raspberries.

Ingredients:

1/2 c chopped pecans

1/4 c sugar

1 head romaine lettuce

1 (14oz) bag baby spinach

Seeds from 1 pomegranate (about 1 cup)

2 ripe pears that are still a little firm

Juice of 1 lime

4 oz crumbled feta cheese 

Directions

1. Spray a sheet of aluminum foil with nonstick cooking spray and set aside. 

2. Combine pecans and sugar in a small nonstick skillet. Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes-however mine were done in about 8 minutes). Place on the prepared foil and set aside. 

3. Core and slice pears. Toss with a little lime juice to prevent browning. 

4. Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving. Drizzle Sweet Red Wine Vinaigrette (see below) over the salad and serve immediately. 

Sweet Red Wine Vinaigrette 

1/2 c red wine vinegar

1/2 c sugar

1-2 cloves garlic, roughly chopped

1 teaspoon kosher salt

1 teaspoon coursely ground black pepper

1/2 c canola oil

Combine vinegar, sugar, garlic, salt and pepper in a blender (or food processor in my case) and process on high. Lower speed and while blender is running, add oil in a steady stream. (This is a very important process in making a salad dressing. This emulsion brings everything together. If you don't do this, the dressing with separate and be yucky SEPARATE on your salad). Dressing may be stored in refrigerator about 2-3 weeks. Shake well before serving. 

{unbelieveable!} Cafe Rio Salad

We Cafe Rio and are so happy to have found some great copycat recipes that we can recreate here at home. (Find those recipes here, here and here.) The last time we went to Cafe Rio I had their sweet pork on a salad. It was phenomenal!! I wrote down all the ingredients so I could recreate it here at home and I did! Hooray! It's wo wonderful! I can't wait for you to try this one!

Ingredients-

1 recipe Cafe Rio Sweet Pork

1 recipe Cafe Rio Black Beans

1 recipe Cafe Rio Green Chile Rice

1 recipe Cafe Rio Cilantro Lime Ranch Dressing

Romaine lettuce, chopped

Cotija cheese (found with the specialty cheeses at the grocery store)

Lime juice 

Cilantro, chopped, for garnish

Tortilla strips or tortilla chips, lightly crushed

If you want to assemble it like they do at Cafe Rio, then follow the instructions below; otherwise, assemble however you like. 

The Cafe Rio way-

Put a burrito-sized tortilla on your plate, cover with cheese, add you rice, pork, and beans and heat in the microwave or oven to melt cheese. Then top with romaine, add cotija cheese, a drizzle of lime juice (which really makes a big difference), a few tortilla strips and a little cilantro. Get your fork and dig in! You are in heaven!

If you're wanting to make this more low- carb, then skip out on the base tortilla and tortilla strips on top. 

I made a batch of the Cafe Rio foods and my hubby and I happily (almost excitedly) ate this salad every day for lunch for at least 4 days. It was fantastic every time and it will be put on "the rotation". So delicious and fresh! I love this food!

Alice Springs Chicken

If you love the Alice Springs Chicken from Outback Steakhouse, then you need this one to make at home. This is one of my favorite recipes. It's delicious, the WHOLE family likes it and it's pretty quick and easy. Everyone wins! Write this one down! (I found it here.)

Alice Springs Chicken

Ingredients-

4 boneless, skinless chicken breasts, pounded to 1/2" thickness or slice in half thickness 

Lowry's seasoning salt

6 bacon slices, cooked

Honey mustard sauce

1 c fresh mushrooms

2 c Colby jack cheese, shredded (if I do have this on- hand I use our Mexican cheese blend)

Directions-

1.Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. 

2. While the chicken is in the fridge, cook the bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard the grease. 

3. Sauté chicken in the bacon grease for 3-5 minutes per side, or until browned. 

4. Place chicken in a 9x13 pan. Spread some of the honey mustard over each piece or chicken, then layer with mushrooms, 2 1/2 slices of bacon, and shredded cheese. 

5. Bake at 350* for 30 minutes or until cheese is melted and chicken is done. Serve additional honey mustard on the side. 

Make your own honey mustard dressing?

You'll need-

1/4 c regular mustard

1/3 c honey

2 T mayo

2 t dried onion flakes 

Mix all together. Voila. 

{low carb/primal} cauli pizza dough

In sticking with our new low-carb/primal food journey, I wanted to test out this whole "cauliflower pizza crust" idea. Hubby & I were more than a little skeptical, but we were SURPRISINGLY WRONG! 

Our "new healthy pizza" (what we told the kids) was really pretty good! The texture was pretty nice, and the cauli taste was subtle or well-hidden with our pizza toppings. The flavor was very good- finely riced & steamed cauliflower, mixed with egg, spices, and mozzarella. Makes a pretty good combination of flavors. We will definitely be eating this again, possibly every Friday as it's usually Pizza Night! =)

Thank you to Pinterest for this great find (recipe & pic) from "The Sprouting Seed"

Perfect Cauliflower Pizza Crust

gluten/grain free, paleo
inspired by The Savory Lotus
makes 1 large crust or 4 small personal crusts

Ingredients

1 head of cauliflower, cut into florets (stem and leaves removed)
1 1/2 cups mozzarella (preferably fresh, organic), grated
2 eggs, lightly beaten
2 cloves fresh garlic, minced (I used my pickled garlic)
1/2 tsp. unrefined sea salt
(and sauce and toppings of your choice)

Directions

1. Preheat oven to 400 F and line a cooking sheet with parchment paper.

2. In a food processor, pulse small batches of cauliflower florets until cauliflower pieces are the size of rice grains. (If you don’t have a food processor, grate the cauliflower with a cheese grater.)

3. In a large pot, add the cauliflower “rice” and 2-3 Tbsp. of water and cover the pot. On medium heat, steam the cauliflower for about 4-5 minutes until soft. Then transfer to a fine, mesh strainer and drain completely.

4. Once drained, transfer the “rice” to the middle of a clean dish towel. Gather the ends to wrap the rice in the towel. Making sure the “rice” is wrapped in the towel, squeeze the heck out of the rice to drain excess water. A LOT of water comes out, ensuring a dry, crisp pizza crust. (This is a very important step- don't skimp. You don't want soggy pizza crust.)

5. Transfer cauliflower “rice” to a large mixing bowl and add mozzarella, eggs, salt and garlic. Mix well. (The mozzerella and eggs act as a binder for the cauliflower.)

6. Scoop out the dough onto the parchment-lined cookie sheet. Press the dough into one big thin-layered pizza crust or into smaller personal-sized crusts. (I made four personal pizzas using a 1/4 cup for each pizza)

7. Bake at 400F for 35-40 minutes or until crust is golden brown and firm.

8. Remove from oven and add your choice of pizza toppings and cheese. Bake for another 10 minutes until the cheese is melted.

healthier & stronger

Over the past month, Hubby & I have really been trying to eat better, more whole foods, less carbs and sugars, and exercise more in order to LIVE A HEALTHIER LIFE! We're using the Paleo/Primal aka low-carb, dairy-allowed food plans.

We're trying to transition (and not diet) to a healthier lifestyle of food and exercise. It's amazing the difference we feel with eating better whole foods (as in not processed or refined), which is a hard thing to do coming from a carb-addicted, baking fiend. But I'm seeing the benefits and really want to make this transition for me AND my family. I'm finding there are some tasty HEALTHY goodies out there too. I'll be posting the good recipes I test out so I can share them here.

I just wanted to post a bit about this as you'll be seeing (and possibly have seen in the past) some "strange" low-carb foods and recipes. ;) Here we go.....!

(Low carb) chicken and bacon crockpot soup

I give hubby the credit for finding this one. He sent me the link and said "this looks good". I made it this past week and he was right! It was delicious- Low carb and loaded with flavor. Hubby was VERY pleased with this recipe discovery. It's a very filling, man-pleasing chowder.

 

I think I'll be checking out more recipes from Peace Love & Low Carb! 

Chicken Bacon Crock Pot Chowder

This chowder is deliciously rich and flavorful.  If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers.

 

 INGREDIENTS

4 Cloves Garlic – Minced

1 Shallot – Finely Chopped

1 Leek – Cleaned, Trimmed, and Sliced

2 Ribs Celery – Diced

6 oz. Cremini Mushrooms – Sliced

1 Medium Sweet Onion – Thinly Sliced

4 Tbs. Butter – Divided

2 Cups Chicken Stock – Divided

1 lb. Boneless, Skinless Chicken Breasts

8 oz. Cream Cheese

1 Cup Heavy Cream

1 lb. Bacon – Cooked Crisp, and Crumbled

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Thyme

(2 Tbs. Peace and Love)

 

DIRECTIONS

Heat slow cooker on low setting

 

To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and pepper.  Cover, and cook vegetables on low for 1 hour. (I love how pretty all the veggies look at this point! Don't worry, they simmer down and just melt in your mouth.) 

 

Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 Tbs. butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)

 

Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan.  Add chicken stock to slow cooker.

 

Add heavy cream, cream cheese, garlic powder, and thyme to slow cooker.  Stir until well combined and there are no longer any visible chunks of cream cheese.

 

Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.  Stir until all ingredients are well combined.  Cover and let cook for 6-8 hours.  (There is a yummy smoky flavor to this chowder, no doubt from the bacon.) DELICIOUS! 

 

 

Makes 16 Servings: 

1 Serving:  1 cup

Calories: 236

Carbs:   2.5 net grams

Fat:   13 g

Protein:   16 g

Prep Time – 45 Minutes

Cook Time – 6-8 Hours

chicken tortilla soup

Believe it or not, I made up this recipe, or rather, mismashed a couple recipes together, and it was AWESOME! Woohoo! I'm not generally the type to make up a recipe and have it come out well, or THIS well. Write this one down folks!

Chicken tortilla soup

1 can Ro-tel tomatoes
1 small can of V8 or tomato juice
1 small can of tomato sauce
1 bunch of cilantro
1 clove of garlic
1/2 green pepper - opt.
1 small onion
2 t. Cumin
2 cartons of chicken broth (approx 8 c.)
1 rotisserie chicken, shredded (or 3-4 chicken breasts, cooked and shredded)
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, chopped

1. Put 1st 8 ingredients (save a handful of cilantro for later ) in the blender and blend until smooth. Move this mixture to the refrigerator for 2+ hours to let the favors intensify.

2. Mix together marinating mixture and chicken broth in a large soup pot. Simmer for 1/2 hour.

3. Then add your chicken, corn, black beans, green onions, and your last bit of cilantro. Heat through and serve with tortilla chips, cheese, sour cream.

This soup gets better and better each day! Such great favors! And this makes a  BIG batch so I froze some for another time. That'll be tasty! Enjoy!

Cilantro Lime Chicken w/ Corn & Black Beans

I made this meal on one of my FREEZER days when I made a bunch of other meals. This one is a keeper! SO yummy, and so easy!

 

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

salt and pepper to taste

Directions: 

1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
3. Shred chicken and serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Recipe adapted from Over the Big Moon.