Ok, this isn't really a 'recipe' but more a slightly different way to prepare vegetables. I think that even the pickiest child (or husband) would love any vegetable prepared this way!
Sunday Chat: Unanswered Prayers: 6 Reasons & Why You Should Keep Trusting God's Plan
Trust God's plan and have faith! Pray without ceasing! ♥
Parmesan Crisps - One Ingredient
The first picture below is done with putting the parmesan into a muffin tin and covering the bottom of the pan.
The second picture below was done with little mounds of parmesan on a baking sheet.
I MUCH prefer the baking sheet method as they are thinner and have a nice lacy pattern. I also found the crisps from the muffin tin to be too thick and chewy.
- ½ cup finely shredded parmesan cheese½ cup finely shredded parmesan cheese
- Preheat the oven to 375ºFPreheat the oven to 375ºF
- LIne baking sheet with parchmentLIne baking sheet with parchment
- Place a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheetPlace a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheet
- Once the oven has preheated, add the baking sheet to the ovenOnce the oven has preheated, add the baking sheet to the oven
- Cook for 4-6 minutes, or until the cheese is bubbly, melted, and brown. 5 minutes was perfect in my ovenCook for 4 to 6 minutes, or until the cheese is bubbly, melted, and brown. In tests, 5 minutes was the sweet spot.
- Remove the baking sheet from the oven and allow the parmesan crisps to cool for 5 minutes, or until they are no longer pliable.Remove the baking sheet from the oven and allow the parmesan crisps to cool in the pan for 5 to 10 minutes, or until they are no longer pliable.
- Line a plate with paper towel, and gently transfer the parmesan crisps to the lined plate to drain.Line a plate or tray with 2 to 3 layers of paper towel, and gently transfer the parmesan crisps to the lined plate to drain.
- Once the parmesan crisps are completely cooled and drained they are ready to serve and enjoyOnce the parmesan crisps are completely cooled and drained they are ready to serve and enjoy
- Store in air tight container for a day or two
Deviled Eggs
I make my deviled eggs by covering the bottom of my instant pot with water, adding the trivet and eggs and cooking on high on the egg setting for 6 minutes. Then I submerge in iced water and let chill for 5 minutes before peeling. It makes it super easy to make up these delicious deviled eggs anytime!
- 8 large hard boiled eggs peeled8 large hard boiled eggs peeled
- 3 Tbsp mayonnaise3 Tbsp mayonnaise
- 1 Tbsp dijon or yellow mustard1 Tbsp dijon or yellow mustard
- 1 tsp white wine vinegar apple cider is a good substitute1 tsp white wine vinegar apple cider is a good substitute
- 1/2 tsp kosher salt½ tsp kosher salt
- 1/4 tsp black pepper¼ tsp black pepper
- 1/2 Tbsp minced fresh dill optional½ Tbsp minced fresh dill optional
- pinch regular or smoked paprikapinch regular or smoked paprika
- Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.
- Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.
- Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. I frequently just use a spoon to dollop the filling in.Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
- Sprinkle deviled eggs with paprika and serve immediately or chill in the fridge for up to two days.
Air Fryer Sausage and Cheese Balls
UPDATE: I made these today and replaced the cheddar cheese with pepper jack cheese. OH MY! I think this will be new regular way of making these - delicious!
Pull out a couple balls and microwave 1 minute or till hot for a quick breakfast
Raw Dog Food Recipe - For Our 56 Lb Golden Retriever Maggie
- BASE FOODBASE FOOD
- 1 x 4 to 5 lb roast, chopped1 x 4 to 5 lb roast, chopped
- 2 ground beef2 ground beef
- 2 lbs ground turkey2 lbs ground turkey
- 1 lb ground pork or ground chicken or chopped chicken with no skin (optional)1 lb ground pork or ground chicken or chopped chicken with no skin (optional)
- 1 lb liver, chopped1 lb liver, chopped
- 2 generous handfuls of blueberries2 generous handfuls of blueberries
- With her food (do NOT mix in ahead of time)With her food (do NOT mix in ahead of time)
- ROTATE SEAFOODROTATE
- Frozen Smelt - add in every 3 or 4 every day or so with any of the seafood belowFrozen Smelt - add in every 3 or 4 every day or so with any of the seafood below
- canned salmoncanned salmon
- canned oysterscanned oysters
- canned mackerel (drained and rinsed and stored with water)canned mackerel (drained and rinsed and stored with water)
- canned sardines
- canned tuna (skipjack is lower in mercury)
canned sardines - Raw egg - every dinnerRaw egg - every dinner
- Mix all of the base food - we freeze it in 1 lb bags and she gets 1/4 lb per mealMix all of the base food
- Add in the seafood only at the time of serving (rinse utensils to not contaminate)Add in the seafood only at the time of serving (rinse utensils to not contaminate)
- Supplements in am and pm mealsSupplements in am and pm meals
- 2 squirts of apple cider vinegar
2 drops vitamin E2 drops vitamin
E - 2 squirts of apple cider vinegar
- 1/4 tsp of Guts & Glory
- small scoop green lipid mussel
¼ tsp of guts and glory - 1/4 tsp of bone meal¼ tsp of bone meal
- 1/4 tsp of kelp¼ tsp of kelp
- PROPORTIONS PROPORTIONS
- 80% base meat / turkey / chicken / pork80% meat /turkey / chicken
- 10% organ – 5 to 10% liver, 2 to 5% heart, spleen or kidney, heart, tripe, pancrease, lung, brain, eyes, sweet bread (or Guts & Glory) and green tripe or the green lipid mussel 10% organ - 5 to 10% liver, 2 to 5% heart, spleen or kidney, heart, tripe, pancrease, lung, brain, eyes, sweet bread and green tripe or the green tripe powder
- 10% bone (use powder) 10% bone (use powder)
- blueberries
blueberries - To maintain her weight she gets: To maintain her weight she gets:
- 1/2 lb of the base (am & pm) ½ lb base (am & pm)
- .35 lb of a variety of the seafood (am & pm)
- Her supplements
.4 lb of seafood (am & pm) - 1 egg per day
- Plus various vegetables and a few fruits
Mark's Artichoke Chicken
This is such an easy and delicious meal. Make sure you get it plenty hot (great in the air fryer!) and it tastes like something you would have at a restaurant. Yum!
Mark's Artichoke Chicken
Ingredients
- 1/2 can - 15 ounce can artichoke hearts, drained and chopped
- 1/3 cup Trader Joe's Parmesan & Asiago Cheese
- 1/3 cup mayonnaise
- 1 pinch garlic
- 1/4 tsp pepper
- 1/4 tsp thyme or tarragon
- 2 skinless, boneless chicken breast halves
- Preheat oven to 375 degrees F
- Mix together the artichoke hearts, Parmesan cheese, mayonnaise, and spices.
- In a greased 8 x 8 pan put chicken and cover with artichoke mixture.
- Bake, uncovered, for 35 minutes till cooked OR till cooked (air fryer takes about 15 to 20 minutes
Elle's Peanut Salad
I think the key to this recipe is to have everything sliced very fine. I do use the coleslaw in the bag mix but always go through with my knife to ensure everything is uniformly chopped.
- 1 pound coleslaw mix1 pound coleslaw mix
- 3 cups shredded cooked chicken3 cups shredded cooked chicken
- 1 red bell pepper chopped1 red bell pepper chopped
- 1/2 cup chopped peanuts½ cup chopped peanuts
- Small handful fresh cilantro chopped (optional but recommended)Small handful fresh cilantro chopped (optional but recommended)
- Small handful fresh basil sliced thin or torn (optional)Small handful fresh basil sliced thin or torn (optional)
- Salt & pepper to tasteSalt & pepper to taste
- Dressing:subheading: Dressing:
- 5 tablespoons creamy peanut butter5 tablespoons creamy peanut butter see note
- 3 tablespoons water or more as needed3 tablespoons water or more as needed
- 2 tablespoons soy sauce2 tablespoons soy sauce
- 1 tablespoon lime juice1 tablespoon lime juice
- 1 tablespoon honey1 tablespoon honey
- 1/2 teaspoon pure sesame oil½ teaspoon pure sesame oil see note
- 1 teaspoon fresh ginger grated1 teaspoon fresh ginger grated
- 1/4 teaspoon garlic powder¼ teaspoon garlic powder
- Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
Sloppy Joe's Recipe
Mark loves Sloppy Joe's! This recipe freezes well so I make a large batch and we put it in individual baggies in the freezer. Mark likes his on a hamburger bun and I have mine over cabbage. Either way, it is delicious with a bit of sweet and a bit of spicy and a whole lot of "more please!". If you try it, I think you will agree that you will always want to have some in your freezer waiting to heat up and have as a savory lunch or dinner.
- 2 Tbsp butter
- 2 tsp olive oil
- 2 lb. ground beef
- 2/3 green bell pepper, minced
- 1 large yellow onion, minced
- 6 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 1/3 cup ketchup
- 2/3 cup water
- 2 Tbsp brown sugar (or less, if you prefer)
- 2 tsp yellow mustard
- 1/2 tsp chili powder
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- dash or two of hot sauce (optional)
- Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
- Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
- Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
- Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
- I served mine over cooked cabbage
- Sloppy Joe meat mixture can be frozen!
- Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
- Thaw overnight in the refrigerator and reheat before serving.