Roasted Brussels Sprouts with Lemon and Garlic Aioli

Source: Stacie Allred

Adapted from: Lifestyle 365

Ingredients:
Roasted Brussels Sprouts:
Brussels Sprouts
Olive Oil
Salt
Pepper

Lemon and Garlic Aioli:
3/4 C Mayonnaise
2-4 tsp Lemon Juice
1/2 - 3/4 tsp Minced Garlic
2 Tbsp Dried Parsley

Directions:
Roasted Brussels Sprouts:

1. Preheat oven to 350F.
2. Quarter Brussels Sprouts lengthwise. See photo for closeup.
3. Toss Brussels Sprouts in bowl with 2-3 Tbsp of olive oil, enough to coat each little sprout.
4. Salt and pepper to taste.
5. Lay out in a single layer on a large, rimmed cookie sheet. (I like my half-sheet cookie sheets that I got at Costco years ago. You just need something that has a little 1" edge around it.)
6. Bake for 20 minutes, and then gently turn them over.
7. Bake for an additional 10 minutes, and then turn them over, again.
8. Repeat that last step until they have reached your desired level of doneness.

Lemon and Garlic Aioli:

• In a small bowl, combine all ingredients and mix well. Adjust the ingredients to your preference. We like a little more acidity to our aioli, so we increased the amount of lemon juice we added.
• Best if made just after you pop the Brussels Sprouts in the oven.

Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Bacon Cheeseburger Egg Rolls (Baked version)

FB Source: Julie Morgan

Ingredients:
1 lb ground chicken/turkey/beef/ (pick one)
1 package of egg roll wraps (approx. 12-14 slices)
1/2 package of turkey bacon (chopped)
1-2 cups shredded cheese
1/2 cup shredded carrots
1 tomato
1 onion
olive oil
chives
salt & pepper
parsley

Directions:

1. Ground 1 lb of your choice of meat in a pan or medium heat.
2. In a separate pan over medium heat, mix together bacon, onion, shredded carrots, tomato, salt pepper, chives, and parsley. Cook until carrots are tender and bacon is cooked.
3. Mix meat & veggie mixture together, sit aside
4. Pull out the egg roll wraps and place one egg roll, like a diamond in front of you. With a pastry brush, dab all 4 corners of the egg roll wrap with a little of olive oil, this will help the egg roll to stick together once rolled. 
5. Place shredded cheese on middle of wrapper (approx. 1 tsp), next add veggie & meat mixture on top of cheese (approx. 2 TBSP), lastly top off with shredded cheese (approx.1 tsp). Roll up the egg roll (fold in sides about half to rolling egg roll wrapper) The olive oil will help seal up the egg roll
6. Place rolled egg rolls on greased cookie sheet. Take a pastry brush and dip into olive oil, brush the tops of the egg rolls 
7. Bake 400 degrees for about 10-15 minutes. Until egg rolls are lightly brown. (Oven temperatures vary; you may need to bake a little longer)

Dip in your favorite sauce: sour cream, salsa, ketchup, etc. – ENJOY!

The Best Slow Cooker Beef Stew Ever

FB Source: Carl Barbaro

ORIGINAL SOURCE: Delicious as it Looks

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

1. Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef. 
2. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. 
3. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
4. To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
5. 30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Award Winning Maryland Cream of Crab Soup

FB Source: Carl Barbaro

ORIGINAL SOURCE: Crab Place

Ingredients:
1 pint milk
1 quart half and half

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as desired for thickening)

Directions: 

1. Bring milk, half and half, and heavy whipping cream to a boil. 
2. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. 
3. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Cauliflower Crust Pizza

FB Source: Sherry Kirkpatrick Patterson

Ingredients:
2 cups grated cauliflower
1/2 cup shredded light mozzarella cheese
2 eggs
1 tsp oregano
2 tsp basil
2 tsp parsley
Dash of Italian seasoning
1 green pepper
1 yellow or green onion
1 tomato
Bunch of fresh basil
Garlic powder, to taste

Directions:

1. Chop pepper, onion, tomato, and any other toppings you like. Set aside. 
2. Shred ½ cup light mozzarella (for topping) 
3. Use a cheese grater or processor fitted with an S blade to grate the cauliflower tops only. 
4. Add to bowl with the mozzarella, spices and eggs. 
5. Spray a round or rectangular metal pan with cooking oil before spreading the dough evenly. Bake at 450° F for 12-15 minutes. 
6. Remove the dough from the oven and sprinkle chopped green pepper, onion, tomato, fresh basil, Italian seasoning as well as the remaining mozzarella cheese on top. 
7. Return the pizza to the oven and bake until the cheese has melted and the crust is crispy. 

***Low carb crust that tastes so much better than bread pizza crust** 

Edible Snowmen

FB Source: Edible Harmony

Snowmen made with hardboiled eggs, carrots, peppercorns, toothpicks, and parsley. You can use jumbo eggs for the bottom and small eggs for the head.

www.edibleharmony.com

Smothered Pork Chops

FB Source: Carl Barbaro

Ingredients:
1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk
Chopped fresh parsley or green onions, for garnish, optional

Directions:

1. Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
2. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
3. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 
4. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 
5. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.
Granny's Favorites Cookbooks

Famous Red Lobster Shrimp Scampi

FB Source: Carl Barbaro

ORIGINAL Source: Food.com

Ingredients:

1 lb medium shrimp, peeled and de-veined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Directions:

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Maryland Crab Cakes

FB Source: Yummy Tasty Recipes

Ingredients:
Crab Cakes:

1 large egg
2 1/2 Tbsp mayonnaise (I like Hellman's Real)
1 1/2 tsp Dijon mustard (I like Maille brand)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 cup finely diced celery (you'll need one stalk)
2 Tbsp finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:

Crab Cakes:

1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
4. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
5. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Tartar Sauce:

1. Mix all ingredients together in a small bowl.
2. Cover and chill until ready to serve.

Jalapeño Popper Dip

FB Source: Tammy Smith Griffiths

Original Source: Spend with Pennies

Ingredients:
1 4 oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8 oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley

Directions:

1. In a mixer or by hand, combine cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
3. Spoon into 8x8 baking dish, spreading evenly.
4. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
5. Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
6. Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
7. Serve with bread or crackers.

No-Carb Stuffed Tomatoes

FB Source: Denice Duszynski

Ingredients:

4 large tomatoes
1 finely chopped white onion
1 green pepper chopped bite-size
¼ pound extra-lean ground beef
½ cup finely chopped celery
Salt/pepper to taste
parsley, chopped or dried
Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc

Directions:

1. Preheat oven at 350.
2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
4. Fill tomato shells with the meat mixture, and sprinkle with parsley and grated or shredded cheese.
5. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted. 

Pepperoni Stromboli

FB Source: Easy Recipes

Ingredients:
1 Pillsbury Classic Pizza Crust (they come in the cans)
2 eggs
1 Tbsp Parmesan cheese
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
1/2 pound pepperoni
1/2 pound (2 cups) mozzarella cheese

Directions:

1. Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. 
2. Separate your egg yolks from the egg whites. 
3. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
4. Spread your mixture evenly onto your crust. (I used a spatula to spread)
5. Layer on all of your pepperoni. Top with all of the cheese. 
6. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. 
7. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) 
8. Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. 
9. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!!

Nature's Flu Shots

FB Source: Cabria Roberts Culp

Hasselback Garlic Potatoes with Bacon and Cheese

Source: Kris Maks

Ingredients:

Potatoes:
16 oz potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp butter, melted
2 Tbsp olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
1 cup Shredded Cheese of your choice

Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions:

Potatoes:

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 
4. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
5. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Original Source: Easy Recipes, Healthy Eating Ideas

For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Spaghetti Squash Casserole

Mike Ames

Ingredients:

1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Directions:

1. Preheat the oven to 400
2. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
3. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
4. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
5. Bake for 30 minutes, or until bubbly and heated through.

*Squash A Country Garden Cookbook

CALORIES 157.7 CAL
FAT 5.4 G
SATURATED FAT 1.8 G
SODIUM 493.8 MG
CARBOHYDRATES 18.1 G
TOTAL SUGARS 7 G
DIETARY FIBER 3.3 G
PROTEIN 10.7 G

Best Ranch Dressing

It's a MOM thing
Original Source: The Crafty Blog Stalker

Ingredients:
Powdered Mix:

¼ C Black Pepper 
1 1/2 C Parsley Flakes
½ C Garlic Salt
2 Tbsp Kosher Salt
¼ C Granulated Garlic
3/4 C Granulated Onion
2 Tbsp Dill Weed

Dressing Base:
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice

Directions:
Combine all Powdered Mix ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix.

1. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice.
2. Refrigerate for 2 hours. 

Makes 1 ¾ Quarts

- Heather C.

Slow Cooker Balsamic Chicken

Easy Recipes, Healthy Eating Ideas

Ingredients:
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
2 tsp dried minced onion
4 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions:

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
2. Pour olive oil and garlic on the bottom of the slow cooker. Place chicken on top. Pour balsamic vinegar over the chicken.
3. Cover and cook on high for 4 hours.
4. Sprinkle with fresh parsley on top to serve.

By Metabolic Cooking Book: http://tiny.cc/Metabolic

Dragons Breath Dip aka Cheesy Garlic Dip

Confessions of Crafty Witches

Dragons Breath Dip aka Cheesy garlic Dip  ~Frisky

There are two heads (yes, entire heads) of garlic in this dip! (That's why it's called Dragon's Breath). But I assure you, when garlic is roasted, it becomes sweet and nutty. This is one of the most popular dips I have ever served.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

2 heads garlic
1 Tbsp. olive oil
8 oz. Brie cheese
1 (3-oz.) pkg. cream cheese, softened
1/2 tsp. seasoned salt
dash white pepper
optional parsley or green onions for decoration on the top

Preparation:

Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.
In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.

Slow Cooker Balsamic Chicken

What The Hell Am I Making For Dinner?

Slow Cooker Balsamic Chicken

Ingredients

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Nutrition Info

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

CYK