Posted on by tam

Twiced Baked Cauliflower

Ingredients-Wet:

  • 4 oz cream cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup sour cream
  • 1/4 cup green onion, chopped
  • 1 tsp garlic powder
  • 1 Tbl heavy cream

Ingredients-Other:

  • 1 large head cauliflower
  • 1 cup cheddar cheese (topping)
  • 6 slices bacon

Directions:

  1. Steam cauliflower and drain. Squeeze moisture out using a cheesecloth. Mash as you would potatoes.
  2. Mix together wet ingredients.
  3. Add to cauliflower.
  4. Top with cheddar cheese.
  5. Bake at 350 for 20 minutes.
  6. Enjoy!
Posted on by tam

Bulgarian Tomato Salad (Shopska Salata)

Ingredients:

  • 4 tomatoes (chopped)
  • 1 large cucumber (unpeeled and chopped)
  • 4 green or red peppers (roasted or raw, chopped)
  • 1 large yellow onion (chopped, or 6 green onions, sliced)
  • 2 tablespoons fresh parsley (chopped)
  • 1/2 cup sunflower oil
  • 1/4 cup red wine vinegar
  • Salt (to taste)
  • Freshly ground black pepper (t taste)
  • 1/2 cup Bulgarian sirene cheese (crumbled)

Directions:

  1. Gather the ingredients.
  2. In a large bowl, place tomatoes, cucumber, peppers, onion and parsley, and toss.
  3. Place oil, vinegar, salt, and pepper to taste in a screw-top jar. Cover and shake until well blended.
  4. Toss dressing with vegetables, turn into a serving bowl, and refrigerate until ready to serve.
  5. Top with crumbled cheese and portion on chilled plates. Serve with hearty bread and a glass of rakia.

Source: TheSpruceEats.com

Posted on by tam

Avocado-Cucumber Salad

Ingredients:

  • 1 cucumber, chopped in quarters (it was pretty long, might need two if short)
  • 2 tomatoes, cubed (note: hold one tomato back until end)
  • 2 avocado, cubed (note: hold one avocado back until end)
  • Garlic powder
  • Salt & Pepper

Directions:

  1. Mix all together except for the one tomato and avocado.  This will give it a creamy consistency.  
  2. Once you are happy with the taste, add the last cubed tomato and avocado so they stay nice and chunky.

Source: CacaoJava

Posted on by tam

Pickle Poppers

Ingredients:

  • 6 Medium Dill Pickles (Halved)
  • 6 Ounces Cream Cheese
  • 3/4 Cup Cheddar Cheese (Shredded)
  • 1 TBSP Chives
  • 1/2 TBSP Red Pepper Flakes
  • 12 Slices Smoked Bacon
  • Favorite Dipping Sauces

Directions:

  1. Pre-Heat the Oven to 400*F.
  2. Slice your Pickles in half, and gut out the seedy section in the middle using a teaspoon.
  3. Pat the Pickles dry in all around with a paper towel to remove excess moisture.
  4. In a Large Mixing Bowl combine the Cream Cheese, Cheddar Cheese, Chives, and Red Pepper Flakes, and blend with a hand mixer for about 1 minute.
  5. Fill the middle of the pickles with the Cream Cheese Mixture, I find this easiest to do by hand, but feel free to use a pastry bag if you want to get fancy.
  6. On a Large Baking Sheet cover it with Aluminum Foil, and a Wire Baking Rack. This will all allow for even cooking and easy cleanup later. If you don’t have a baking rack you wont really get the bottoms of the poppers equally crispy, but they will still turn out okay.
  7. Wrap the pickles in bacon in a spiral manner and place onto the Baking Rack.
  8. Bake in the oven at 400*F for about 35-40 minutes, but this will vary depending on how long it takes for your particular bacon to crisp up. I use Kirkland Signature Bacon from Costco, which is rather thick and that may add to the baking time in my case.
  9. Remove from the oven and allow to cool on the counter for about 5 minutes before serving.
  10. Pair with your favorite dipping sauces.

SPECIAL NOTE: Go wild with this one and experiment with different ingredients in the Cream Cheese mixture.

Source: Keto-daily.com

Posted on by tam

Asiago Roasted Broccoli

Ingredients:

  • 16 oz broccoli florets , sliced horizontally into flat chunks
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt or more
  • black pepper to taste
  • 1/3 cup Asiago cheese , shredded

Directions:

  1. Preheat oven to 400 F.
  2. Make sure to slice each broccoli floret horizontally into thin, flat slices.
  3. Coat broccoli with olive oil in a medium bowl, and transfer to the rimmed baking sheet (line it with aluminum foil, if you prefer) in a single layer. Sprinkle salt evenly over all of broccoli, making sure not to miss any (use at least 1/4 teaspoon salt, or more). Sprinkle with pepper, too.
  4. Roast for 15 minutes, then remove from the oven and sprinkle with shredded Asiago cheese. Roast for 5 or 10 more minutes, until cheese melts.
  5. Remove from oven and serve. Broccoli and cheese should be slightly browned and crusty.

Source: Juliasalbum.com