Toasted Coconut Rice

 This simple tropical rice is
delicious and restaurant quality.

Ingredients:

2 tablespoons coconut oil

2 cups jasmine rice

1 can unsweetened coconut milk

3 cups water

1/4 cup brown sugar

1 1/2 teaspoons salt (I use pink Himalayan or sea salt)

2 cups toasted flaked coconut (3 cups unsweetened flaked coconut)

Method:

Melt the oil in a Dutch oven (or stock pot) over medium-high heat. Add the rice and saute (cooking & stirring) for 2 minutes.

Add the coconut milk, water, brown sugar and salt to the pan. Stir to mix. Bring to a boil, stir and reduce the heat to a simmer. (low to medium low) Cover and simmer for 20 to 25 minutes or until all of the water is absorbed. 

While the rice is cooking, preheat oven to 300*. Sprinkle the coconut, in an even layer, onto the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn.

Fluff the rice with a fork. Fold in 1 1/2 cups of the toasted coconut. If desired, transfer to a very large serving or casserole dish. Garnish the rice with the 1/2 cup of coconut. (Store any leftover toasted coconut in an airtight container.) Makes ten 1 cup servings.

Note: This rice pairs perfectly with "Slow Cooker Hawaiian Sweet Pineapple Chicken" and Shrimp dishes.

Slow Cooker Hawaiian Sweet Pineapple Chicken

This a simple & delicious meal!

Ingredients:

1 can pineapple chunks in juice 

2 pounds of chicken breasts and/or thighs cut into chunks

1/4 cup packed brown sugar

1/3 cup low sodium soy sauce or coconut aminos

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1 1/2 cups chopped onion (about 1 small/medium onion)

1 to 1 1/2 cup chopped red, yellow or orange bell pepper (about 1 pepper)

2 tablespoons cornstarch mixed in 1/4 cup cold or room temperature water

Method:

Drain the juice from the can of pineapple chunks and save the juice. Add the juice and all of the ingredients, except for the pineapple chunks and cornstarch, to the pot of a slow cooker. Heat on low for 4 hours. Stir in the pineapple chunks and cornstarch mixture. Continue to simmer for another 30 to 60 minutes. Serve over Toasted Coconut Rice** or regular rice. Makes 5 cups (Six rounded 3/4 cup portions served over 1 cup of rice.)

**Toasted Coconut Rice Recipe:

Ingredients:

2 tablespoons coconut oil

2 cups jasmine rice

1 can unsweetened coconut milk

3 cups water

1/4 cup brown sugar

1 1/2 teaspoons salt (I use pink Himalayan or sea salt)

2 cups toasted flaked coconut (3 cups unsweetened flaked coconut)

Method:

Melt the oil in a large saucepan over medium-high heat. Add the rice and saute (cooking & stirring) for 2 minutes.

Add the coconut milk, water, brown sugar and salt to the pan. Stir to mix. Bring to a boil, stir and reduce the heat to a simmer. (low to medium low) Cover and simmer for 20 to 25 minutes or until all of the water is absorbed. 

While the rice is cooking, preheat oven to 300*. Sprinkle the coconut in the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn.

Fluff the rice with a fork. Fold in 1 1/2 cups of the toasted coconut. Garnish the rice with the 1/2 cup of coconut. (Store any leftover toasted coconut in an airtight container.) Makes 10 cups.

Notes: This is a meal that the entire family can enjoy ~ The vegetables simmer until the flavors are blended and mellow. 

If you prefer a spicier dish, 1/2 teaspoon crushed red pepper can be added to the pot or sirracha sauce may be served on the side.

Creamy Slow Cooker Chicken & Rice

This thick & creamy chicken & rice meal is
delicious, healthy and satisfying. 🥰

Ingredients:

1/2 cup wild rice

1/2 cup basmati rice 

1 1/2 pounds boneless, skinless chicken breasts

1 cup diced onion (about 1 medium onion)

1 cup diced carrot (about 2 medium carrots or 12 baby carrots)

3/4 cup diced celery (about 2 stalks)

5 cloves garlic, pressed or minced

2 bay leaves

6 cups low sodium chicken broth

2 cups water

1 tablespoon Italian seasoning

1 teaspoon salt

1 teaspoon black pepper

5 tablespoons butter

1/2 cup flour

1 cup milk

1 cup half & half

Italian or regular chopped parsley (optional)

Method:

Place the rices in a seive and rinse with water. Add the rices, chicken, onion, carrot, celery, garlic, bay leaves, broth, water, Italian seasoning, salt and pepper to the pot of a slow cooker. Cover and cook on low for 4 hours. Remove the chicken and transfer to a plate or bowl. Shred with two forks and return to the pot.

Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for one minute. Stir together the milk and half & half in a two cup measuring cup. Slowly add the milk mixture while stirring with a whisk until the mixture is smooth, creamy and thickened. Stir into the slow cooker. Allow to stand for at least 5 minutes before serving. Reduce heat to warm until ready to serve. If desired, garnish with a little bit of chopped parsley. Makes 10 cups ~ Six 1 2/3 cup servings. 

Note: This creamy, aromatic and tasty dish is simple comfort food! After 11 days in the hospital, my husband needed to follow a "soft foods" diet for 1 week. This was a perfect, nutritious meal that he could enjoy. ❤

Refreshing Apple Cider Spritzer Mocktail 🍎

So delicious & refreshing! This
alcohol free cocktail is a nice
option to offer to family & guests ❣ 

Ingredients:

1 tablespoon (1 inch) fresh peeled ginger, thinly sliced

3 cups apple cider (not apple juice) 

1 cup ginger ale

ice cubes

Garnishes:

4 cinnamon sticks

apple slices

Method:

Place the ginger in the bottom of a large measuring cup or wide mouthed pitcher. Use a wooden spoon to muddle (gently crush) the ginger until it is fragrant and juices are released.**

Add the cider and stir to mix. Place ice cubes in 4 glasses. Pour 3/4 cup of the cider mixture over the ice in each glass. Top each serving with 1/4 cup of ginger ale.

If desired, garnish each serving with a cinnamon stick and/or an apple slice or two, plus a straw.

Serve immediately. Makes 4 apple spritzer mocktails.

SUPER SIMPLE Apple Cobbler Dump Cake (Kid Friendly)

This simple dessert makes lots and filled the
home with a delicious aroma while baking. 🩷

Ingredients:

1/2 tablespoon butter

2 (20 unce cans) apple pie filling

1 box yellow cake mix

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 teaspoon cinnamon

1/4 teaspoon nutmeg or cardamon

1/8 teaspoon allspice (optional)

Optional Garnishes:

vanilla ice cream

caramel syrup

whipped cream

Method:

Preheat oven to 350*. Use the 1/2 tablespoon of butter to grease the bottom and sides of a 9x13 inch baking pan. Place the baking pan on top of a baking sheet with sides.

Layer the apple pie filling evenly in the bottom to the buttered pan.

Sprinkle the cake mix over the apples, spreading evenly to cover all of the apples.

Drizzle the melted butter over the cake mix so that all of the dry parts are covered. Sprinkle the spices evenly over the top of the cobler.

Place the pan and the baking sheet into the preheated oven. Bake for 45 to 50 minutes or until the top of the cake is browned and crisp. 

Allow to cool for a couple of minutes and then use a large spoon to scoop a portion into a serving bowl. If desired, top with a dollop of whipped cream or a scoop of ice cream and a drizzle of caramel sauce. Makes 12 servings.

Note: I prefer to make all of my meals and desserts from "scratch", but sometimes it's nice to make something quick and EASY. It is convenient to keep apple pie filling and a box of cake mix in the pantry for an impromptu dessert. This also is something simple to make with kids and grandkids. 🥰

Simple Method To Freeze Raw Mushrooms

Eight ounces of white button
mushrooms prepared to freeze.

Ingredients/Supplies:

fresh mushrooms

vegetable cleaning brush or paper towel

waxed paper or parchment lined baking sheet or dish

freezer bag

airtight storage container

Method:

Use a brush or paper towel to any dirt from the mushrooms. If necessary, the paper towel may be slightly damp, but do not soak or wash the mushrooms because that will make them soggy.

Trim any dry or "woody" parts off of the stems. Slice and lay in a single layer on the prepared pan. (Smaller mushrooms, like beech mushrooms, may be frozen whole.)

Place in freezer for one hour until solid and then transfer to a freezer bag. Remove as much air as possible to help prevent freezer burn. For extra protection, place the bag of mushrooms in an airtight container.

May be stored in the freezer up to 6 months, but for the best quality use with 2 months.

Notes:

Frozen mushrooms are great to use in soups and stews. Fresh mushrooms are best in salads, stir fried dishes and on pizza.

My local grocery store had fresh mushrooms (not ready to expire) on sale for half of the regular price. I purchased a couple of  packages to freeze for future recipes.

Fresh Spinach & Winter Fruits Salad

One serving of salad ~ Delicious & Refreshing!

Dressing Ingredients:

4 tablespoons olive or avocado oil

2 tablespoons apple cider vinegar

2 tablespoons white wine vinegar

2 teaspoons sugar or honey

1/8 smoked paprika

1/8 teaspoon onion powder

1/8 teaspoon black pepper

1 tablespoon poppyseeds

Salad Ingredients:

1 large honeycrisp or fuji apple

1 teaspoon lemon juice

5 cups (5 ounces) baby spinach

3/4 cup (about 2 medium stalks) celery chopped

3/4 cup dried cranberries

1 (15 ounce) can mandarin oranges, drained or 3 - 4 fresh mandarin oranges separated into segments

1/2 cup pomegranate seeds (optional)

1 cup toasted or candied pecans**

Optional Garnish:

1/2 - 3/4 cup crumbled feta or blue cheese

Method:

Add all of the dressing ingredients to a jar or cruet with a lid. Attach the lid and shake to mix. Set aside. Or, place in the refrigerator for 20 minutes or longer.

Chop the apple and toss with the lemon juice.

Toss the remaining salad ingredients and the apples together. Toss with the dressing or serve with the dressing on the side. Garnish with the cheese or serve on the side. Makes 6 two cup servings or 12 one cup servings.

**Raw pecans may be used, but I prefer them to be toasted or candied. Here are links for quick and simple recipes for toasted and candied pecans:

https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

https://carriekitchencreations.blogspot.com/2018/02/favorite-cinnamon-candied-pecans-or.html

Note: This delicious salad is very refreshing. The ingredients also provide a healthy boost to the thyroid glands.

Easy Lemon No Bake Cookies 🍋

These tasty & healthy lemon & oat
cookies are so simple to make! 🍋

Ingredients:

1 1/2 cups sugar

3/4 cups ( 1 1/2 sticks) butter

2/3 cup milk

1 small box instant lemon pudding

3 1/2 cups quick oats

1 teaspoon pure vanilla extract

Method:

Line two baking sheets with waxed paper and set aside.

Stir together the sugar, butter and milk over medium heat in a large suacepan. Stir occasionally while the butter melts and then bring to a boil. Allow to boil for 5 minutes and then remove the pan from the heat.

Add the vanilla and pudding mix. Whisk until blended and smooth. Stir in the oats. Drop by tablespoonfuls onto the prepared baking sheets. (I used a rounded 1 tablespoon scoop.)

Refrigerate to cool and set. May be stored in an airtight container at room temperature or in the refrigerator. (I prefer the refrigerator.) Makes 4 dozen cookies.

Notes:

These cookies would be easy and fun for kids to make.

I made these for my husband because he loves anything lemon and I like the added nutrition of the oats. (He prefers them stored in the freezer.)

Quick & Tasty Pita Flatbread Pizzas ~ Easy & Fun For Adults & Kids

These mini pizzas are simple and delicious!

Ingredients: 

2 large (8 inch) pita breads (white or whole wheat)

2 teaspoons olive oil

1/2 cup of your favorite pasta sauce (I used a traditional no sugar marinara.)

4 ounces (1 cup) shredded mozzarella cheese

1 ounce (1/4 cup) grated parmesan, asiago or romano cheese

1/2 cup meat: pepperoni, cooked sausage, cooked chicken, etc.

1/2 cup vegetables: mushrooms, olives, bell pepper, onions

1/2 teaspoon Italian seasoning 

Method:

Preheat oven to 400*. Line a baking sheet with parchment or foil.

Place the pita breads on the prepared baking sheet. Add one teaspoon of olive oil to the center of each bread. Brush the oil from the center out to the edges to completely cover the entire breab.

Add 1/4 cup of sauce to the center of the bread. Use a spatula to spread the sauce evenly over the pita, being careful to leave a small boarder around the the outer edge.

Top the sauce, on each pita, with 1/2 cup of mozzarella cheese and 2 tablespoons of the parmesan cheese. 

Cut pepperonis in half, chop or slice chicken or crumble sausage evenly between the two pitas. Chop or slice the vegetables and sprinkle over the pitas. Sprinkle 1/4 teaspoon of Italian seasoning over each pizza.

Bake for 10 to 12 minutes or until the cheese is melted and the edges are golden. (Cooking for 12 minutes will result in a crispier crust.)

Cool for a couple of minutes. Cut into quarters with a pizza cutter or sharp knife.

Serves 2  to 4 (with or without a side salad). Recipe may be doubled or trippled. 😀

Notes: 

The idea for these pizzas came from my husband. We both were plesed with the flavors and texture. ❤ He said, "Better than Dijourno". 😀

You can customize your pizzas by choosing the sauce, meats and vegetables that you like.

Prep the pita breads with the oil and sauce and let the kids choose their own toppings. 😀

Keto Low Carb Slow Cooker Creamy Beef Taco Soup

 

This delicious soup is so simple to make~
it smells and tastes like beef tacos!  🌮

Ingredients:

2 pounds 93% lean ground beef

4 ounces reduced fat cream cheese

2 (10 ounce) cans Rotel*

1 tablespoon homemade taco seasoning**

4 cups low sodium chicken broth

1 cup lowfat Greek yogurt

1/2 cup cilantro leaves

Garnishes:

1 cup chopped butterleaf or romaine lettuce

1/2 cup reduced fat cheddar or mozzarella cheese

1/4 cup chopped cilantro leaves

Method:

Brown the ground beef in a large skillet over medium heat.

While the meat is browning, add the cream cheese, Rotel and seasoning to the slow cooker pot.

Transfer the cooked meat to a collander of seive to drain away the grease. Add to the pot. Stir to mix. Pour in the broth and stir. Cover and cook on low for 4 hours or 2 hours on high. 

Thirty minutes before the soup finishes cooking, stir in the yogurt and 1/2 cup of cilantro. Cover and continue cooking. Makes 10 cups. Six (1 2/3 cup) servings. Garnish each serving with 2 tablespoons + 2 teaspoons chopped lettuce, 1 tablespoon + 1 teaspoon shredded cheese and 2 teaspoons chopped cilantro.

*I used the fire roasted Rotel.

**Homemade Taco Seasoning is very simple to make and doesn't contain the chemical ingredients and cornstarch that storebought seasoning contains.

Homemade Low Carb Taco Seasoning:

2 teaspoons instant minced onion            1/4 teaspoon garlic powder

1 teaspoon salt                                                1/4 teaspoon dried oregano 

1 teaspoon chili powder                                 1/2 teaspoon cumin

1/4 to 1/2 teaspoon crushed dried red pepper (optional ~ if you don't like extra spice or heat, you can omit this ingredient)

Combine in a small bowl. Save unused seasoning in an airtight container. (The recipe may be doubled, tripled, etc.

Nutritional info per 1 2/3 cup serving, approximately: 361 calories ~ 21.6 grams fat ~ 14 grams carbs ~ 9 grams fiber ~ 5 grams net carbs ~ 56.25 grams protein

Note: My husband and I both loved this soup ~ so simple, flavorful & delicious!

Optavia Low Carb Slow Cooker Creamy Beef Taco Soup ~ Lean & Green

This delicious soup is so simple to make~
it smells and tastes like beef tacos!  🌮

Ingredients:

2 pounds 93% lean ground beef

4 ounces reduced fat cream cheese

2 (10 ounce) cans Rotel*

1 tablespoon homemade taco seasoning**

4 cups low sodium chicken broth

1 cup lowfat Greek yogurt

1/2 cup cilantro leaves

Garnishes:

1 cup chopped butterleaf or romaine lettuce

1/2 cup reduced fat cheddar or mozzarella cheese

1/4 cup chopped cilantro leaves

Method:

Brown the ground beef in a large skillet over medium heat.

While the meat is browning, add the cream cheese, Rotel and seasoning to the slow cooker pot.

Transfer the cooked meat to a collander of seive to drain away the grease. Add to the pot. Stir to mix. Pour in the broth and stir. Cover and cook on low for 4 hours or 2 hours on high. 

Thirty minutes before the soup finishes cooking, stir in the yogurt and 1/2 cup of cilantro. Cover and continue cooking. Makes 10 cups. Six (1 2/3 cup) servings. Garnish each serving with 2 tablespoons + 2 teaspoons chopped lettuce, 1 tablespoon + 1 teaspoon shredded cheese and 2 teaspoons chopped cilantro.

*I used the fire roasted Rotel.

**Homemade Taco Seasoning is very simple to make and doesn't contain the chemical ingredients and cornstarch that storebought seasoning contains.

Homemade Low Carb Taco Seasoning:

2 teaspoons instant minced onion            1/4 teaspoon garlic powder

1 teaspoon salt                                                1/4 teaspoon dried oregano leaves

1 teaspoon chili powder                                 1/2 teaspoon cumin

1/4 to 1/2 teaspoon crushed dried red pepper (optional ~ if you don't like extra spice or heat, you can omit this ingredient)

Combine in a small bowl. Save unused seasoning in an airtight container. (The recipe may be doubled, tripled, etc.

Each 1 2/3 cup serving with garnish equals: 1 lean, 1 green & 3 condiments

Nutritional info per serving, approximately: 313.4 calories ~ 15.8 grams fat ~ 13.4 grams carbs ~ 8.4 grams fiber ~ 5 grams net carbs ~ 57.7 grams protein

Note: My husband and I both loved this soup! (The original recipe was from Optavia. This is my version with a few small changes.)

Lindsay's Slow Cooker Tom Kha (Thai Coconut Soup) ~ Family 🥥

Tom Kha is a delicious, comforting
and aromatic Thai spicy and sour 
soup made with coconut milk. 🥣 

Ingredients: 

2 pounds boneless, skinless chicken breasts

1 (13.5 ounce) can coconut milk

4 cups chicken broth

2 inches (2 tablespoons) fresh ginger root, thinly sliced or minced

4 to 6 cloves garlic, minced

1 onion (1 cup chopped)

2 carrots, sliced

2 stalks celery, diced

1 stalk (2 tablespoons) lemongrass*

1 red, orange or yellow bell pepper (1 cup chopped)

1 to 2 cups sliced cremini or shitake mushrooms

1 to 3 tablespoons red miso paste (adjust to suit your taste)

1 to 2 tablespoons rice wine vinegar (to taste)

1/2 teaspoon cumin

1 tablespoon turmeric

salt & pepper to taste

1/2 teaspoon red pepper flakes

2 tablespoons fish sauce**

Optional Garnishes:

2 to 3 green onions, chopped

fresh cilantro, chopped

Method:

Season the chicken with salt and pepper.  Place in the bottom of the slow cooker.

Warm 1/2 cup of the broth or coconut milk. Put the red miso paste into a small bowl. Add the warm liquid and mix until the paste is dissolved. Set aside.

Layer the onion, carrots, celery, lemongrass, bell pepper and mushrooms on top of the chicken. Sprinkle the garlic and ginger over the vegetables. Pour the coconut milk and broth over all. Stir in the dissolved miso, cumin, turmeric and fish sauce.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, just until the chicken is tender. 30 minutes before the soup has finished cooking, use two forks to shred the chicken and stir to mix. Stir in the vinegar and red pepper flakes. Add additional salt and pepper to taste.

Ladel into serving bowls and if desired garnish with chopped green onions and cilantro. Serves 6 to 8.

*Cilantro stems may be sustituted for the lemongrass

**Soy sauce may be substituted for the fish sauce

Notes:

Daughter-in-law Lindsay uses AI to help her create menus and meals. (She named her AI aide "Fred". She told Fred that she wanted to make a soup with chicken, coconut milk and Thai spices because she wanted soup and her husband, Sean likes Thai flavors. This is the beautiful recipe that Linsay & Fred came up with. She says that she always double checks Fred's recipes because sometimes he goes "wonky". 😁

Tom Kha is a very delicious & healthy soup that is perfect to serve during the cold and flu season ~ The ginger, garlic, mushrooms and lemongrass all help to boost and support the immune system. 🥣

Daughter-in-law Lindsay
with the grandkiddos
in 2012 ❤

Low Carb Perfect Air Fryer Roasted Garlic 🧄

Roasted garlic is a wonderful appetizer
or addition to salads, pastas or vegetables! 

Ingredients:

1 or more heads of garlic

1/2 tablespoon (1 1/2 teaspoons) olive oil per head of garlic

aluminum foil

Method:

Peel off the outside, loose papery layers from the bulb of garlic. Slice the top 1/4 inch off of the top of the cloves. Place each head of garlic on a piece of aluminum foil. Drizzle olive oil over the top of the cut ends of the garlic. Fold closed the top and sides of the foil to make a pouch around the garlic bulb.

Preheat the airfyer to 390*. Place the pouches in the air fyer. Cook 20 minutes for roasted solid cloves of garlic. Cook for 30 minutes for spreadable roasted garlic.

Use tongs to remove the pouches from the air fryer. Allow the roasted garlic to rest inside of the pouches for 5 minutes. Unwrap the pouches. For whole cloves, squeeze to remove the cloves from the husk. (A butter knife or small spoon can also be used to remove the cloves.) 

For spreadable gloves, serve with keto chips or toast triangles slices and a butter knife or mini spreading knife.

May be stored in an airtight container in the refrigerator for up to 5 days. To store in the freezer, line a small pan or cutting board with waxed paper and place individual cloves on the waxed paper. 

After the cloves are frozen, package in an airtight container or freezer bag and store in the freezer for up to 6 months. 

Nutritional info per clove: 10 calories ~ 1 gram fat ~  .8 grams carbs ~ .1 gram protein

Note: Roasted garlic  can be used in any recipe that calls for fresh garlic. It also works very well and enhances the flavor of dips, sauces, vegetables, soups, salads and main dishes.

Perfect Air Fryer Roasted Garlic 🧄

One of my favorite things ~ Roasted Garlic
spread on pita chips or toasted baguette slices!

🧄 Roasted garlic is a wonderful appetizer or addition to salads, pastas or vegetables! 🧄

Ingredients:

1 or more heads of garlic

1/2 tablespoon (1 1/2 teaspoons) olive oil per head of garlic

aluminum foil

Method:

Peel off the outside, loose papery layers from the bulb of garlic. Slice the top 1/4 inch off of the top of the cloves. Place each head of garlic on a piece of aluminum foil. Drizzle olive oil over the top of the cut ends of the garlic.

Fold closed the top and sides of the foil to make a pouch around the garlic bulb.

Preheat the airfyer to 390*. Place the pouches in the air fyer. Cook 20 minutes for roasted solid cloves of garlic. Cook for 30 minutes for spreadable roasted garlic.

Use tongs to remove the pouches from the air fryer. Allow the roasted garlic to rest inside of the pouches for 5 minutes. Unwrap the pouches. For whole cloves, squeeze to remove the cloves from the husk. (A butter knife or small spoon can also be used to remove the cloves.) 

For spreadable gloves, serve with pita chips or toasted baguette slices and a butter knife or mini spreading knife.

May be stored in an airtight container in the refrigerator for up to 5 days. To store in the freezer, line a small pan or cutting board with waxed paper and place individual cloves on the waxed paper. 

After the cloves are frozen, package in an airtight container or freezer bag and store in the freezer for up to 6 months. 

Note: Roasted garlic can be used in any recipe that calls for fresh garlic. It also works very well in dips, sauces, vegetables, salads, mashed potatoes and pasta dishes.

Low Carb Bourbon Glaze For Poultry & Pork

 

This simple glaze is a mild & flavorful addition
to dress up poultry and pork ~ elevating your meal.

Ingredients: 

1/2 cup Brown Monkfruit Sweetener

1/2 cup bourbon

2 tablespoons liquid aminos

2 tablespoons unsalted butter

1 teaspoon smoked paprika

Method:

Add all of the ingredients to a saucepan. Heat over medium-high heat, stirring, until the mixture reaches a boil. Reduce the heat to medium and simmer for 8 to 10 minnutes, stirring occasionally  until the liquid is reduced by half. (A spoon dipped into the glaze should be coated when lifted from the pot.) 

Reduce the heat to low until ready to pour over cooking meat or serving. Makes about 3/4 cup of glaze.

Notes:

Use this glaze to pour over roast turkey breast, whole chicken, ham, pork roast or pork chops during the last 30 minutes of cooking. Or, drizzle over cooked meats before serving.

Nutritional info for 3/4 cup of glaze: 766.4 calories ~ 24.3 grams fat ~ 1.2 grams carbs ~ .8 grams fiber ~ .4 grams net carbs ~ 6.5 grams protein

Nutritional info for 2 tablespoons of glaze: 127.7 calories ~ 4 grams fat ~ .2 grams carbs ~ .13 grams fiber ~ .06 net carbs ~ 1 gram protein

Simple Bourbon Brown Sugar Glaze For Poultry, Pork & Vegetables

This simple glaze is a mild & flavorful addition
to dress up poultry, pork and vegetables!

Ingredients: 

1/2 cup packed brown sugar

1/2 cup bourbon

2 tablespoons soy sauce (I use low sodium)

2 tablespoons unsalted butter

1 teaspoon smoked paprika

Method:

Add all of the ingredients to a saucepan. Heat over medium-high heat, stirring, until the mixture reaches a boil. Reduce the heat to medium and simmer for 8 to 10 minnutes, stirring occasionally  until the liquid is reduced by half. (A spoon dipped into the glaze should be coated when lifted from the pot.) 

Reduce the heat to low until ready to pour over cooking meat or serving. Makes about 3/4 cup of glaze.

Notes:

Use this glaze to pour over roast turkey breast, whole chicken, ham, pork roast or pork chops during the last 30 minutes of cooking.

It also is nice to add to carrots, beets, sweet potatoes, acorn and butternut squashes.

My husband doesn't like gravy or most sauces, so I made this for him to drizzle over his cooked turkey breast and beets ~ he liked it! 

Citrus & Sour Cream Pound Cake 🍋🍊🍈

This delicious cake is fragrant, light & moist!

Cake Ingredients:

1 tablespoon shortening (I use butter flavored)

3 tablespoons flour for dusting

2 1/2 cups all purpose flour

1/2 teaspoon pink Himalayan or sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream or plain Greek yogurt, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon finely grated lime zest**

1 tablespoon finely grated lemon zest**

2 tablespoons finely grated orange zest**

1 cup (2 sticks) unsalted butter, at room temperature

2 1/4 cups sugar

4 eggs, at room temerature

Glaze Ingredients:

1 1/4 cups powdered sugar

1/4 cup fresh lemon juice

1/2 teaspoon pure vanilla extract

1 teaspoon finely grated lemon zest

Method:

Preheat oven to 350*. Thoroughly grease the inside of a bundt cake pan. Dust with flour and tap out the extra. Set aside.

In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

In a smaller bowl, stir together the sour cream, vanilla and lime, lemon and orange zests. Set aside.

In a large mixing bowl, cream together the butter and sugar with an electric mixer, on medium-high speed, for 3 minutes. (The mixture will be light and fluffy.) Scrape down the sides of the bowl.

Add the eggs one at a time, mix well on low speed. Scrape down the sides of the bowl before adding each egg.

Add the flour mixture and the sour cream mixture alternately into the butter mixture, beginning and ending with the flour mixture. Mix on low after each addition, being careful not to overmix. 

Spoon the batter evenly into the prepared cake pan. Place the pan on a baking sheet with sides. Bake for 50 to 60 minutes. Insert a pick into the middle of the cake after 50 minutes. If it comes out clean, the cake is done. If it comes out wet, return the cake to the oven and cook for another 5 to 10 minutes.

PLace a cooling rack in or on top of a baking sheet with sides. When the cake has finished baking, transfer to a cooling rack. Cool in the pan for 10 to 15 minutes. 

Use a butter knife to carefully loosen the sides of the cake from the pan. Invert onto the cooling rack. Allow to cool completely before topping with the glaze.

Whisk together the powdered sugar, juice, vanilla and zest until the mixture is smooth. Spoon or pour over the top of the cake and serve. (For a thicker glaze, use a little less lemon juice.) Serves 12

The baking sheet under the rack catches
any glaze that runs off of the cake. I used
a spatula to gather the runoff and
redrizzled it over the top of the cake.

**When I purchase bags of lemons, limes and oranges, I zest and then juice the fruits. I freeze 1 teaspoon and 1 tablespoon portions of the zest in little plastic condiment to go containers with lids. I freeze the juice in ice cube trays and then transfer to a freezer storage bag or container. Then, I always have zest and juice on hand when I need it. 😀

Notes: 

My husband's favorite cakes are lemony ones and I had 1 cup of sour cream that I needed to use, so I baked this simple cake. It didn't disappoint and he was very pleased with the flavor, texture and how moist it was!

This cake is wonderful on its own, but would also pair nicely with fresh berries and whipped cream.

Irish Style Soup/Stew

This soup/stew contains tender chunks of
meat and vegetables in a flavorful broth.

Ingredients:

1 1/2 pounds baby yellow potatoes

3 pounds lamb or beef cut into bite sized chunks

salt and pepper 

2 tablespoons avocado oil, divided

1 yellow onion, chopped

4 1/2 cups chicken or vegetable broth

1 1/2 teaspoon dried rosemary leaves*

2 carrots, chopped

2 stalks celery, chopped

water, as needed

1/4 cup flour**

1/4 cup chopped green onions or 2 teaspoons dried chives

Method:

Wash the potatoes and set aside.

Season the meat with salt and pepper. Heat the oil in a large heavy skillet over high heat. Brown the meat on all sides and then transfer to a large pot or Dutch oven.

Add the remaining oil and the onion to the same skillet. Cook and stir over medium high heat for 5 minutes or until the onions are softened and the edges are browning. 

Stir the 4 cups of broth into the onions and bring to a boil. Add the rosemary. Stir for 2 minutes.

Add the carrots and celery to the pot with the meat. Carefully pour the contents of the skillet over the top of  the meat and vegetables in the pot. Add water as needed to completely cover the contents of the pot. Stir to mix. Mix the flour with the remaining broth until well blended.**

Heat over medium high heat just until the edges start to bubble. Reduce the heat to low, cover with a lid and cook for 1 hour.

Cut the potatoes in half and add to the stew pot. Stir and cover and continue to cook for another 30 minutes or until the potatoes are tender. Return to a boil for 12 minutes or until the stew is thickened.

Stir in the green onions. Taste the stew and and season with additional salt and pepper as desired. Makes 6 to 10 servings.

*If you don't like rosemary, you can use basil or tarragon instead.

**If you prefer a thinner broth or soup consistency, use 1/4 flour. If you prefer a thicker consistency, increase the flour to 1/2 cup and add 1/4 cup water to the 1/2 cup of broth.

Note: This soup/stew is a delicious and fragrant comfort food ~ A Perfect cold weather meal!  ❤️