Artichoke and Tomato Salad with an Italian Vinaigrette Dressing

This is a very refreshing Salad with a Delicious Italian Dressing.

Here's what you'll need:

A Large Serving Bowl

Salad Ingredients:

1 - 12 oz. Jar of Marinated Artichoke Hearts, strained.

1 1/2 C of Cherry Tomato Halves.

1 Small Red Onion thinly sliced and Cut into pieces.

1- 15 oz. Can of Chick Peas, Drained, Rinsed and Patted Dry with a Paper Towel.

2 TBS. Chopped Fresh Basil Leaves.

2 TBS. Thinly Sliced fresh Chives.

2 TBS Capers.

Italian Vinaigrette Dressing Ingredients:

In a Small Bowl, Whisk together:

1/4 C Olive Oil

2 TBS Red Wine Vinegar

1 tsp. Dried Parsley

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Garlic Powder

Directions:

In a Serving Bowl:

Add all of the Salad Ingredients and Mix to Combine Well.

Add the Dressing and Mix Well until everything is Coated.

Refrigerate  1 - 2 Hours.

Enjoy!

Peace in the Kitchen!

Starbucks Egg Bites Copycat Recipe

 The first time I tried these, I loved them and then I found this recipe.

   

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Blender

! - 12 C Muffin Tin (Sprayed with a Vegetable Cooking Spray.

A Deep Baking Pan or Roasting Pan that Holds the Muffin Tin so you can add about 1/2" of water  to the Pan when the Muffin Tin is placed in it.

8 Large Eggs

1 C Cottage Cheese

1 C Shredded Mozarella Cheese

1/4 C Finely Diced Onions

1/3 C Finely Diced Red Bell Pepper

1/4 C Finely Chopped Fresh Baby Spinach

1 tsp Garlic Powder

1/2 tsp Onion Powder

1 tsp  Crushed Red Pepper Flakes (1/2 tsp if you don't like as much Heat)

Salt and Pepper to Taste

Boiling Water To add to the Roasting Pan.

BLENDER DIRECTIONS:

In the Blender:

Eggs

Cottage Cheese

Mozarella Cheese

Blend until Creamy Smooth.

Remove the Blender from it's Base.

Add:

Onions

Red Bell Pepper

Spinach

Garlic Powder

Onion Powder

Red Pepper Flakes

Salt and Pepper to Taste

Mix together by hand either with a Spoon or a Whisk.

Pour the Mixture Evenly into the Muffin Tin Cups about 3/4 Full. ( Use all of the Mixture)

Place the Muffin Tin on the Sheet Pan or in the Roasting Pan and add about 1/2 " of water to Cover the Bottom of the Muffin Tin.

Bake 30 - 35 Minutes  (Check after 30 Minutes. You want the Egg Bites to be Firm to the Touch.

Remove from the Oven.

Transfer the Muffin Tin to a Cooling Rack for 5 - 10 Minutes.

Enjoy! 

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Crockpot French Onion Meatloaf

 As a Vegetarian I can still enjoy Meatloaf. 

Here are the Meatless Products that I use to prepare it. Of course you can still enjoy it if you're not a vegetarian. Just follow the recipe with Ground Beef or a combination of Ground Beef and Ground Sausage.

Vegetarian Beef

Vegetarian Sausage

Here's what you'll need:

A Crockpot (Sprayed with a Vegetable Cooking Spray)

1/4 C Milk

2 Eggs

1/2 tsp Garlic Powder

1/2 tsp Pepper

2  lbs. of Ground Beef (or a Combination of 1 lb. Beef and 1 lb. Sausage, regular or Vegetarian)

1 Packet of Dry French Onion Soup Mix

1/2 C Plain Breadcrumbs

1 TBS. Worcestershire Sauce. Regular or (Vegetarian, I don't eat Anchovies)

1/2 C Chopped Fresh Parsley plus Additional for Garnish.

For the Topping:

1 C Caramelized Onion ( Sautéed until Golden)

1 C Shredded Swiss Cheese

Instructions:

In a Large Mixing Bowl:

Ground Beef and Ground Sausage

French Onion Soup Mix

Breadcrumbs

Mik

Eggs

Worcestershire Sauce

Garlic Powder

Pepper 

Parsley

Mix well, By Hand, Just Until Well Combined (Don't Overwork it)

Form it into a Loaf Shape to fit into the Crockpot.

Top with Onions.

Cover and Cook on Low for 6-7 Hours or on High for 3-4 Hours.

About 10 Minutes before serving, Sprinkle the Top with Swiss Cheese.

Allow to Melt before Serving.

Garnish with Additional Chopped Fresh Parsley.

Enjoy!

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Pumpkin Cookies ( Sugar Free)

 I make quite a few Sugar Free Cookie Recipes and this one is great For a Fall Gathering of Family or Friends. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

An Electric Stand Mixer with a Paddle Attachment.

Plastic Wrap.

A 2" Cookie Scoop.

A Sheet Pan lined with Parchment Paper.

2 C Almond Flour

1/4 C Coconut Flour

1 1/2 tsp Pumpkin Pie Spice

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 C Butter, Room Temperature .

1 C Granulated Monk Fruit Sugar.

1 Egg

1/2 C Pumpkin Purée

1 tsp Vanilla

In a Large Mixing Bowl.

Whisk Together by Hand:

Almond Flour

Coconut Flour

Baking Powder

Baking Soda

Pumpkin Pie Spice

Salt

Set aside.

In the Stand Mixer with a Paddle Attachment:

Cream Together:

Butter

Sugar

Until well blended.

Add:

Egg

Pumpkin

Vanilla

Reduce Speed to Low.

Slowly Add:

Flour Mixture until Well Combined.

Wrap the Dough in Plastic Wrap and Shape into a Round Disk.

Refrigerate for 2 Hours or Overnight.

Scoop the Dough with the Cookie Scoop.

Place on the Sheet Pan.

Bake 9 - 11 Minutes.

Remove from the Oven when the Center is slightly under Baked and they'll 

finish Baking as they Cool on the Sheet Pan for 10 Minutes.

Transfer the Cookies to a Cooling Rack until Cooled Completely.

Enjoy!

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Cowboy Caviar

 This is a great recipe for a Fall Gathering when asked to bring a Dish to Pass. 

Here's what you'll need:

A Large Serving Bowl.

1 - 15 oz, Can of Black Eyed Peas, Drained and Rinsed.

1 - 15 oz. Can of Black Beans, Drained and Rinsed.

1 1/2 C Diced Roma Tomatoes, Seeded.

1 Large Jalapeno Pepper, Chopped.

1 Yellow Bell Pepper, Chopped.

1/2 C Chopped Red Onion.

1/4 C Chopped Fresh Cilantro.

3 TBS Olive Oil.

2 TBS Red Wine Vinegar.

1 TBS Worcestershire Sauce  ( I use Vegetarian, I don't eat Anchovies).

1/2 tsp Salt 

1/2 tsp Pepper

Tortilla Chips to Serve.

Mix all Ingredients in a Large Serving Bowl.

Serve with Tortilla Chips.

Enjoy!

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Chiles Rellenos Vegetarian Casserole (with Meatless Ground beef)

 This recipe includes a Plant Based Meatless Ground.

This is one of the Meatless Ground Meats that I use.

Here's what you'll need:

Preheat the oven, 350 Degrees.

A 9" X 13" Casserole Dish Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1 lb. of Meatless Ground  (Non Vegetarians can use Ground Beef)

1 Onion, Diced.

3 Garlic Cloves, Minced.

1 tsp Ground Cumin

4 Large Poblano Peppers, Roasted, Peeled and Chopped.  

NOTE: If you don't want to go through the process of Roasting, Blistering , Steaming and Peeling the Skin of the Poblanos, I would recommend using 4 Large Green Bell Peppers, (trimmed, seeded and cut into strips) and Pre-Cooking them in a Skillet with a small amount of Water until they're softened and then remove from the heat and set aside to Cool. When they are completely Cooled, Chop the strips into smaller pieces before adding them to the Recipe. Honestly, I don't think you could tell the difference between the two types of Peppers when the casserole is Baked. I liked the finished Texture and Flavor of this Casserole.

1 tsp Chili Powder.......not Chile Powder.

Salt and Pepper to Taste.

1 C Shredded Mexican Blend Cheese.

4 Eggs

1 C Milk

1/2 C All Purpose Flower 

1 tsp Baking Powder

Salsa or Enchilada Sauce for Serving.

In a Skillet on Medium Heat:

Sauté Onion and Garlic until softened.

Add:

Meatless Ground Beef

Cumin

Chili Powder

Salt and Pepper

Cook until the Beef is Browned.

Stir to Combine Well.

Add:

Chopped Poblano Peppers.

Stir to Combine Well.

Remove from Heat and Set Aside.

Batter Instructions:

In a Medium Mixing Bowl:

Eggs, Whisk well.

Add:

Milk 

Flour

Baking Powder

Whisk until Well Combined.

In the Prepared Casserole Dish:

Half of the Meat Mixture, Spread evenly.

Sprinkle with Half of the Shredded Cheese.

Add Half of the Egg Batter evenly over the Top. Do not Mix.

Repeat the Layers with the remaining Ingredients in the same order.

Bake Uncovered 35 to 40 Minutes, until Golden Brown and Set in the Center.

Remove from the Oven and Set aside on a Cooling Rack for 5 Minutes.

Top Individual Servings with Salsa or Enchilada Sauce.

Enjoy!

Peace in the Kitchen!

Zucchini Casserole

I have many Zucchini Recipes and this is my latest favorite.

I added this Picture so you know to use Grated and Not Shredded. This is Fine and almost a Powder Texture.

Here's what you'll need:

Preheat the oven to 375 Degrees.

An 8" X 8" Baking Dish, Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1/2 C Diced Onion

1 TBS Olive Oil

1/2 tsp Garlic Powder

4 Cups of  Diced Zucchini, unpeeled. (2-3 Medium Zucchinis)

1/2 tsp Dried Basil

Salt and Pepper to Taste

2 Large Eggs

1 C Shredded Cheddar Cheese

1/2 Cup Grated Parmesan Cheese 

1/2 C Sour Cream

1 C Bread Crumbs, divided.

2 TBS Butter Melted for the Topping

In the Skillet on Medium Heat:

Oil, until Hot.

Add:

Zucchini

Onion

Sauté about 5 - 7 Minutes.

Add:

Basil

Garlic Powder

Salt

Pepper

Stir to Combine Well

Set Aside to Cool while you prepare the Filling.

In a Large Mixing Bowl:

Eggs, whisk well.

Add:

Sour Cream

Cheddar Cheese

Parmesan Cheese

1/2 C  of the Bread Crumbs

Fold In:

Zucchini Mixture, Stir to Combine Well.

Spoon into the Pan.

In a Small Mixing Bowl:

Remaining 1/2 C Bread Crumbs

Melted Butter

Mix Well.

Sprinkle Evenly Over the Top of the Mixture in the Pan.

Bake Uncovered 25 - 30 Minutes until Golden Brown.

Remove from Oven and Set Aside to cool for 10 Minutes.

Enjoy!

Peace in the Kitchen!