Cauliflower-Cheddar Soup

Wow.  This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it.  It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all.   I've adapted this from the book, "Keto in 28" by Michelle Hogan.  This is a perfect fall and winter food!

Cauliflower-Cheddar Soup

Serves 4

Ingredients:

8 Slices of Bacon, Chopped

1 Tablespoon Butter

1 Medium Onion, Chopped

2 Teaspoons Minced Garlic

4 Cups of Cauliflower Florets 

4 Cups Chicken Broth

1 Cup Heavy Cream

2 Tablespoons Water

2 Tablespoons Corn Starch

1 Cup Shredded Sharp Cheddar Cheese

Chives - for garnish

Step 1:  In a large sauce pan over medium heat, cook the bacon until crispy.  With a slotted spoon, remove the bacon bits and place into a bowl for later use.  Do not discard the bacon fat in the pan.

Step 2:  In the pan with the bacon grease, add the butter, onion and garlic.  Saute over medium until onion is almost translucent.  Then, add the cauliflower.  Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.

Step 3:  Add the chicken broth to the pot and let it come to a boil.  Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft.  Stir in the cream and remove from the heat.

Step 4:  Transfer the soup to a food processor and puree until very smooth.  

Step 5"  Return the soup to the pot and place over low heat.  

Step 6:  In a small bowl, whisk together the water and cornstarch.  Stir into the the soup and also add 1/2 the cheese.  Stir until the cheese melts.

Step 7:  To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.

Gummy Candy

Here is a completely delightful recipe for gummy candy.  I've always to try making it - but the time just never seemed right.  Until today.  I had all ingredients on hand  - and one was a fun flavor:  watermelon!  With just three simple ingredients - it was go-time.  Super simps.  Such a fun treat for the kids.

Gummy Candy

Yield:  About 1 Cup of 'gumdrop' sized candy

Ingredients:

1 package of Jell-o, flavor of your choice

2 packets of Unflavored Gelatin

1/2 Cup Cold Water

Sugar for Dusting (optional)

Silicone Molds

Step 1:  In a small saucepan, add the 1/2 cup cold water.  Place on stove and turn burner on low.

Step 2:  Add the Jell-o and unflavored gelatin to the water.  Stir slowly and gently until all the granules dissolve.  Be sure to do this over a relatively low heat so that the gelatin can fully dissolve.

Step 3: Carefully pour into a candy or silicone mold of your choice.  I had an ice-stick mold that I used.  Fill the cavities and carefully place the filled mold into the fridge or freezer for 15-30 minutes, or until set.

Step 4:  Remove from the tray and serve.  Because I had used a stick-shaped mold, I cut mine into bite-sized pieced before dusting with sugar.

If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Optional:  After un-molding the gummies, you dip them in regular granulated what sugar if you please.  Or, for sour gummies, you can dip them in combo of citric acid and sugar.

Storage:  If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Note:  I made two separate batches:  one orange and one watermelon.  

Refrigerator Cucumber Pickles

Here is a very, easy delicious recipe for Refrigerator Cucumber Pickles.  Perfect for those who don't have a garden with cucumbers and for those who don't want to can or put-up pickles.  Rather, this recipe can use store-bought cucumbers and is a cinch to make.  In fact, you don't even need to peel them . . .but's it's okay if you do.  It is totally up to you!  The hardest part is actually letting them set for a day before eating them!  

Refrigerator Cucumber Pickles

Serves Several

Ingredients:

7 Cups of Thinly Sliced Cucumbers (about 3 average-sized cukes)

1 Tablespoon Salt

2 Cups White Vinegar

2 Cups Sugar

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Cup Thinly Sliced White or Yellow Onion

1 Green Bell Pepper, Diced (optional)

Step 1:  Mixed the cucumbers with the 1 Tablespoon of salt.  Cover with water and let stand for 4 hours.

Step 2:  While the cucumbers are hanging out, you can make the brine.  In a sauce pan, heat the vinegar and sugar until it's dissolved.  Once dissolved, add the mustard seed, celery seed, onions and green pepper.  Stir to combine.  Set aside to let cool.  

Step 3:  After the cucumbers have sat for 4 hours, drain and rinse them.  Place back in the bowl and pour the brine over the cucumbers.  Cover tightly and keep in the fridge.  Let sit overnight or for a day before serving.

Step 3 Alternative:  After the cucumbers have sat for 4 hours, drain and rinse them.  Pack them as best you can into pint-sized mason jars (or larger).  Really be sure to pack them in, if you don't super-pack them in, you won't have enough brine!  Once the cukes are in the jars, ladle the brine into the jars - making sure to fill them to the top so that the all the cukes are covered in the brine.  Cover with the lid and store in the fridge.

These pickles usually last a couple weeks in the fridge. . . .providing you don't inhale them right away!

Baked Lemon Pepper Cod & Roasted Tomatoes

Let's just say that I love sheet-pan dinners.  Not familiar?  A sheet-pan dinner is where everything for the meal is cooked on one sheet-pan in the oven.  When it's done, you place the sheet-pan on the table and serve from it.  Super easy.  And easy clean up too.  In this particular one, you take cod fillets and season them generously and then surround them with grape tomatoes.  The fish is tender yet delicate and meaty while the tomatoes offer a sweet acidic balance to the meal.

Baked Lemon Pepper Cod & Roasted Tomatoes

Serves 4-6

Ingredients:

1 and 1/2 Pounds Cod Fillets (boneless and thawed or fresh)

2 Pints Cherry Tomatoes

1 Tablespoon Nature's Seasoning

1-2 Tablespoons Lemon Pepper Seasoning

1/4 Cup Olive Oil

Cooking Spray

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Spray a large baking pan with pan spray.  Set aside.

Step 2:  Prep the grape tomatoes by washing them.  You can leave them whole, but I prefer to cut them in half.  Set aside.

Step 3:  Center the fish fillets on the baking pan.  Place the tomatoes around the fillets (it's okay if they touch the fish . . .just don't put them on top of the fish).  

Step 4:  Drizzle the olive over the tomatoes and fish.  Season the tomatoes with the Nature's Seasoning.  Season the fish with the lemon pepper.  

Step 5:  Place the sheet, uncovered, into the oven and bake for roughly 15 minutes.  When the fish is done, it will flake easily with a fork.  

Enjoy!

Coconut Almond Cake

Y'all know I can't resist baking myself a scrumptious, decadent birthday cake.  In fact, I would be personally offended if my family bought me a cake.  That's how much I love to bake cakes.  Seriously.  I'm not even joking one bit.  And the cake for this year's birthday?  Coconut Almond.  And it is absolutely fabulous.  Velvety, soft, golden cake with a slight texture from the coconut and almonds.  Excellent flavor, amazing texture.  

This recipe is adapted from Emeril Lagasse's Coconut Cream Cake recipe from his book "Emeril's TV Dinners".  (psbytheway:  I (heart) Emeril).   Something I should mention:  the original recipe calls for the cake to be baked in three 8-inch pans.  I used two 9-inch pans and adjusted the baking time.  The pans were very full, but it worked out fine.  I frosted the cake with a very silky smooth frosting made with coconut milk.  It is pretty unbelievable.  If using this frosting, I recommend storing the cake in the fridge as the frosting can get a little soft.  I also sandwiched some maraschino cherries between the cake layers.  It was a fun idea, but it really didn't add much flavor.  The cake is amazing without the cherries :)

Coconut Almond Cake

Serves 16

Ingredients:

2 Cups Granulated Sugar

1/2 Cup Unsalted Butter, room temperature

1/2 Cup Vegetable Oil

5 Large Eggs, separated

2 Cups Flour

1 Teaspoon Baking Soda

3/4 Cup Sliced or Blanched Almonds

1 Cup Unsweetened, Flaked Coconut

1 Cup Buttermilk

1/2 Teaspoon Almond Extract (optional)

1/2 Teaspoon Coconut Extract (optional)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease and flour two 9-inch cake pans (or three 8-inch pans).  Set aside.

Step 2:  In a food processor, grind the almonds and coconut.  Do not obliterate or over process.  You want them to turn into a nice crumb size.  Set aside.

Step 3:  In a large mixing bowl, cream the sugar and the butter together.  Next, add the oil and mix until well combined.  Now, add the yolks one at a time, making sure they are blended in before adding the next one.  Also add the extracts at this time if you are choosing to use them.

Step 4:  Sift together the flour and baking soda.  Add the ground almonds and coconut.  Mix together.

Step 5:  Alternately add the flour mixture and the buttermilk to the batter, mixing well.  Set the batter aside.

Step 6:  In a clean bowl with clean mixer beaters, beat the egg whites until stiff peaks form.  Fold the egg whites into the cake batter.  Pour the batter evenly into the prepared pans.  Bake for 25 - 45 minutes (depending on your pan size - shorter time if using three pans, longer time if using two pans).  They will be done when the center springs back when touched and when a toothpick inserted comes out clean.  

Step 7:  Remove from the oven and let cool.  Once cooled, remove from pans and frost per your discretion.

Coconut Cream Frosting

Yield:  5-6 Cups

1 (13.5 oz) Can Coconut Milk

1 Cup Butter, Room Temperature

1 and 1/2 Cups Shortening

5 Cups Powdered Sugar

Food Coloring (optional)

Extract of Choice (optional)

Step 1:  In the bowl of a large mixer, add the butter and shortening.  Beat until smooth.  

Step 2:  Add half the coconut milk to the creamed mixture and beat until smooth.  Add the remaining coconut milk and beat until smooth and well incorporated.

Step 3:  Add one cup of the powdered sugar and beat until well incorporated.  Repeat with the next cup of powdered sugar and continue to all the powdered sugar is incorporated.  Beat this for 3-4 minutes.  This will allow whip in some air to help stiffen up the frosting a bit.   If you feel it is still too smooth for you, add up to one more cup of powdered sugar.  At this time, taste and if you are happy with the flavor and texture - you are good to go.  Dye it if you please.  This is also the time to add the extract if you choose to use.

This is a very smooth and silky frosting with a slight coconut flavor.  Be sure to store in the fridge.

Salmon with Pesto & Tomatoes

I can't decide what I love the most about this dish:  the ease of it or the flavors.  Not gonna lie.  I really love this dish.  You take a slab of salmon and slather it with pre-made pesto and add tomatoes . . .easy peasy.  And, even clean up is a cinch because you bake it in a foil packet!  I served mine with some sliced avocado on the side . . .healthy was the theme!

Salmon with Pesto & Tomatoes

Serves 2

Ingredients:

1/2 Pound of Salmon (without bones)

2 Tablespoons Pesto

8-10 Grape Tomatoes (washed and halved)

Tinfoil

Instructions:

Step 1:  Preheat the oven to 425 degrees Fahrenheit.  Layout a piece of tinfoil twice the length of the salmon.  Place the salmon (skin-side down if it still has the skin) on the left-side of the foil.

Step 2:  Spread the pesto on top of the salmon and top with the grape tomatoes.

Step 3:  Fold the tinfoil over the salmon/tomatoes and close up the edges (there should only be three edges of the foil to fold/close).  Place packet on top of baking sheet.

Step 4:  Place the pan in the oven and bake for 10 minutes.  Remove from the oven and carefully open the foil packet.  The fish should flake easily with a fork.  To serve, using a flat spatula, remove the fish from the foil and place on plates.  If there was skin on the fish, the skin should stick to the foil.

Popovers

You don't need to go to a fancy restaurant next time you are craving a delicious popover - just make this recipe instead!  You'll save yourself a little cash instead of eating out and still be left wanting more popovers.  No lie.  You can't have just 1.  This recipe is very easy to make - the key is to way over-grease your muffin tin.  

Popovers

Yield: 12

Ingredients:

1 and 1/2 Cups All Purpose Flour

3/4 Teaspoon Salt

1 and 1/2 Tablespoons Melted Butter

1 and 1/2 Cups Milk

3 Large Eggs, Slightly Beaten

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  

Step 2:  Grease the heck out of  a muffin tin.  Grease like you've never greased before!

Step 3:  In mixing bowl, whisk together the salt and flour.  Add the remaining ingredients and stir together until just combined.

Step 4:  Disburse the batter among a 12-cup muffin tin.  Place in the preheated oven and bake for 1 hour.

Step 5:  Remove from the pans and serve warm.