Stuffed Filet of Sole

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Filet of Sole Rolls

Ingredients for 2 portions:wrks4me_terry_tested-11

  • 6 sole filets (12 ounces)
  • salt to taste

For the filling:

  • 4 oz crabmeat (or use your favourite seafood, I use scallops)
  • 2 tsp minced green onion (or chives or onion)
  • 1 tbsp finely diced poblano pepper (or green or red pepper)
  • salt and pepper to taste
  • 1/2 tsp lemon juice (or lime)
  • 1 tbsp panko breadcrumbs (or regular breadcrumbs)

For the sauce:

  • 1/3 cup mayonnaise
  • 2 tsp finely grated lemon zest (or lime zest)
  • A dash of cayenne or (paprika) to taste

Directions

For filling:

  1. Mince the crabmeat or seafood choice and add green onion or chives or onion and minced peppers of your choice
  2. Add salt and pepper along with lemon or lime juice and breadcrumbs

For sauce:

  1. Mix the mayonnaise, zest together and put aside
  2. Take the sole filets and fine the smooth side and the rounded side
  3. Lay the filet rounded side down and smooth on a thin layer of filling dividing amongst the 6 pieces
  4. Take the filet and roll up and over the filling from the short end to the fat end
  5. Place seam side down onto a lightly oiled baking dish or tray
  6. Next divide up the sauce and put 1/2 into a small clear sandwitch bag
  7. With the remainder of the sauce, coast each filet on the top and the sides
  8. With the sandwitch bag work the sauce into a corner of the bag and snip off a small piece of the corner with scissors
  9. Squeeze some of the sauce over top of the coated filets making an “S” shapes all over the fish like a wave
  10. Sprinkle over top extra cayenne pepper or paprika as garnish
  11. Bake in a preheated oven to 400 degrees F. Bake for 15-20 minuted or until fully cooked at 400 degrees F

Adapted from original recipe

Chicken Fajitas

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Fajitas

Ingredientswrks4me_terry_tested-11

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt or just salt of your choice
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder (or 2 garlic cloves diced)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast
  • 1 medium sweet red pepper, sliced into strips
  • 1 medium green pepper, sliced into strips
  • 1 cup chopped onion, sliced into strips
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream. I also add a 1/2 – 1 teaspoon of liquid smoke if you like more outdoor flavour

Directions

  1. Combine all spices along with the oil and chicken breasts into a sealable plastic bag and seal and put into the refrigerator 1-4 hours or overnight.
  2. When ready to cook, slice onions and peppers into strips
  3. Remove chicken from the plastic bag and cook on the bbq or bake into an oven or on the stovetop till done. Meanwhile, fry onions and peppers till cooked and tender
  4. Slice cooked chicken into strips and served with tortillas and your favourite condiments.

Enjoy

Original Recipe Website

 

 

 

Soda Cracker Crust and Easy Lemon Pie

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Soda Cracker Pie

Ingredients:

For the crust:wrks4me_terry_tested-11

  • 1 1/2 sleeves of salted soda crackers (about 6 ounces or 60 crackers)
  • 1/2 cup cold unsalted butter
  • 3 tablespoons sugar
  • Optional: 1 Tablespoon of lemon zest

For the filling:

  • 2 (300 ml) cans of sweetened condensed milk
  • 5 egg yolks
  • 1/2 – 3/4 cups of lemon or lime juice or a mix of the two
  • 1 cup Fresh whipped cream, for garnish plus 2 tablespoons of sugar
  • Coarse sea salt (or Kosher salt), for garnish

Directions:

Option 1

For the crust:

  1. Put crackers into a plastic bag and crush them fine
  2. Put crushed cracker into a bowl and add cold butter and sugar
  3. Mix together til looking like coast meal
  4. Press into a pie shell up the sides and bottom
  5. Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  6. Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into a bowl and whisk or beat till smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Option 2 (Easiest method – food processor)

For crust:

  • Put crackers, butter and sugar into food processor and pulse until well mixed
  • Press into a pie shell up the sides and bottom
  • Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  • Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into food processor and pulse until smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Note: You can use this pie crust for other pie fillings as well, such as a coconut or banana cream pie. Chocolate or butterscotch pie, or if you prefer, a key lime pie instead of a lemon.

Enjoy

 

 

 

 

Polish Coleslaw

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Polish Cole Slaw 2

Ingredientswrks4me_terry_tested-11

  • 1 medium cabbage about 2 lbs (shredded)
  • 1 medium sweet onion finely diced
  • 2-3 peeled carrots shredded
  • 1 1/2 cups of white vinegar
  • 1 1/4 cups of sugar
  • 1 cup of oil
  • 1/2 Tbsp of celery seed
  • 1/2 Tbsp of salt
  • Option: 1 Green pepper diced

Directions

  1. Put vegetables in a bowl
  2. Put vinegar, sugar, oil, celery seed and salt into a pot and bring to a boil
  3. Pour over cabbage mixture
  4. Coat Thoroughly
  5. Cool and serve

Enjoy

Creamy Cucumber Dill Salad

Cucumber Salad

Ingredientswrks4me_terry_tested-11

  • 2 long English cucumbers
  • 1/2 cup sour cream or plain Greek yogurt or skyr Icelandic yogurt
  • 3 tablespoons mayonnaise
  • 1/4 cup fresh dill chopped (Start with 1 tablespoon first to taste)
  • 3 tablespoons white or apple cider vinegar
  • 1/2 teaspoon white sugar
  • salt to taste

Optional

  • 1/3 cup finely diced white onion
  • or add steamed and cooled broccoli

Directions

  1. Peel the cucumbers and cut in half lengthwise.
  2. Slice into 1/4″ slices.
  3. Mix dressing together and add to cucumbers.
  4. Refrigerate before serving.

Enjoy

Cabbage Soup(s) Diet (Quick Start Diet)

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This soup will kick start your diet. This is the 7-day diet. All versions require you to eat as much soup as you want any time you are hungry throughout the week. This is a low carb diet, check with your physician before starting any diet.

Cabbage Soup Diet

Recipe No. 1 (Original Version)

Ingredientswrks4me_terry_tested-11

  • 1/2 head of cabbage (chopped)
  • 1 cup of carrots (sliced)
  • 1 green or red pepper (diced)
  • 1 cup celery (sliced)
  • 1 cup white or yellow onion (diced)
  • 3-4 cloves of garlic
  • 4 cups of chicken broth (or beef or vegetable)
  • 14 or 28 oz can of diced tomatoes (I used Italian Seasoned Tomatoes)
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste

Recipe No. 1 (Italian Marinara Sauce)

Ingredients

  • 1/2 head of cabbage (chopped)
  • 1 cup of carrots (sliced)
  • 1 green or red pepper (diced)
  • 1 cup celery (sliced)
  • 1 cup white or yellow onion (diced) and caramelized
  • 1 clove of garlic
  • 4 cups of chicken broth (or beef or vegetable)
  • 1 (700 ml) jar of marinara sauce
  • salt and pepper to taste

Instructions:

(Instantpot version)

  1. Put all ingredients into the Intantpot and press “soup” and that’s it.

(Non-pressure cooker method)

  1. Heat some olive oil in a pot
  2. Add onions, peppers, celery and carrots
  3. Lightly saute
  4. Add garlic
  5. Add tomatoes (or marinara sauce) and cabbage
  6. Pour in chicken broth (or beef or vegetable)
  7. Add spices (if you like)
  8. Bring to a boil and reduce heat
  9. Cook until cabbage is tender
  10. Taste soup and add salt and pepper as needed

Enjoy

Cabbage Soup Diet (7 day Plan)

Day One:
Fruit: Eat all of the fruit you want (except bananas). Cantaloupe and watermelon are lower in calories than most fruit. Eat only your soup and the fruit for the first day. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body.

Day Two:
Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Plus for dinner, you can have a baked potato with butter. Do not eat fruit today. Remember to drink water throughout the day. (This is a great salad day, but be light on the salad dressing)

Day Three:
Fruits and vegetables, you want. No Baked Potato. Plus have your soup throughout the day. Remember to drink water throughout the day.

Day Four:
Bananas and Skim Milk (or Almond or Cashew Milk): You can eat as many as eight bananas along with glasses of skim milk throughout the day, along with your soup. This day is should reduce your desire for sweets. Remember to drink water throughout the day. (I like to make a banana shake or make yourself a frozen banana dessert)

Frozen banana dessert:

  1. Cut a banana into slices and put in a freezer bag
  2. Put frozen slices into a blender or food processor and pulse til smooth. You can add a few drops of milk to make it creamier.  (you can also add some cocoa powder)

Day Five:
Beef And Tomatoes:
Eat ten to twenty ounces of beef or (no-skin chicken or fish but not both) and up to six fresh tomatoes. Eat your soup at least once this day. Remember to drink water throughout the day.
For breakfast, I have a fried tomato
For lunch or supper, I have a tomato salad (yes, with cucumbers and onions, oregano and basil. This is my take on the original diet). You can also make a baked tomato with Italian spices sprinkles on top, or make beef or chicken with a tomato sauce and Italian spices, no sugar added.
I also get myself some tomato juice (low sodium) and have that as a drink instead of some tomatoes during the day

Day Six:
Beef and Vegetables:
Eat beef or (no-skin chicken or fish but not both) and vegetables this day. You can even have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Remember to eat your soup at least once.
Make yourself a beef or chicken stir fry if you like (remember to use only a little oil)
You can also roast your vegetables or make yourself a hearty salad (easy on the dressing)

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Be sure to eat your soup at least once this day.

Day 8 and Beyond:
The Cabbage Soup Diet is not intended for long-term weight loss. This diet is low in fat and high in fibre that will jump-start the diet that works for you and a long-term eating plan.

Truly Delicious Low Carb/Low Sugar Chocolate Chip Blondies

Sugar Free Blondies

Ingredientswrks4me_terry_tested-11

  • 4.5 ounces (130g) unsalted butter softened (You can use salted butter if that’s what you have)
  • 4.5 ounces (130g) natural peanut butter smooth (You can use regular smooth peanut butter if that’s what you have, just watch the sugar content)
  • 3 ounces (85g) Stevia/Erythritol Sweetener or Sugar substitute
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ounce (28g) coconut flour
  • 1 teaspoon Baking Powder
  • 3.5 ounces (100g) Sugar-Free Chocolate Chips

Instructions

  1. Preheat oven 180C/350F
  2. Put peanut butter and softened butter into a mixing bowl and beat on medium speed until smooth
  3. Add your sugar substitute and beat on medium speed until the mixture is light and fluffy
  4. Add eggs and vanilla and beat continue to beat until well combined
  5. Add coconut flour and baking powder and beat on until the ingredients are mixed
  6. Fold in with a spatula the chocolate chips
  7. Pour the mixture into an 8″x8″ lined square cake tin
  8. Bake for 20 minutes, or until a skewer comes out clean
  9. Allow to cool before cutting into 16 pieces (note: the squares will drop a little as they cool)

Enjoy

Gluten Free Soft Cheese Buns

Cheese Buns

These are light and fluffy and full of flavour. And best of all they are gluten free.

Ingredientswrks4me_terry_tested-11

  • 1 cup of whole milk
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/4 teaspoon salt
  • 2 cups of tapioca flour
  • 5 ounces or 1 cup of grated Parmesan cheeseCheese Buns Split

Directions

  1. Add egg, milk, vegetable oil and Parmigiano Reggiano cheese in a blender and mix for 10 seconds. Turn off blender
  2. Add the baking powder, salt and tapioca flour
  3. Blend for 30 seconds
  4. Pour batter into sprayed muffin tins (I use large size muffin tins). You can also make mini buns by using a regular muffin tin.
  5. Bake at 400 F. degrees for 20-25 minutes or until golden grown on top
  6. Store cheese rolls in an air proof container or zip bag for up to 5 days.

Note: If you are lactose intollerant, natural Parmigiano Reggiano have only a trace of lactose and can be digested by many people with lactose intolerance.

Enjoy

Cannoli Filling

The trick is to balance the right sweetness to the richness of the Ricotta cheese Cheese. The ratio is 3 parts of Ricotta cheese to 1 part of sugar.

cannoli

Ingredientswrks4me_terry_tested-11

  • 475 Grams (2 1/3 cups) of Smooth Ricotta Cheese
  • 160 grams (3/4 cup) of regular sugar
  • 1 Tablespoon of Vanilla
  • 4 oz of Mini Chocolate Chips

Directions

  1. Cream the Ricotta cheese
  2. Blend in sugar and vanilla til smooth
  3. Fold in the Mini Chocolate Chips
  4. Put into a piping bag and pipe into prepare Cannoli Shells

Enjoy

 

 

Cheeseburger and Cauliflower Hash

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cheeseburg and cauliflower hash

Ingredientswrks4me_terry_tested-11

  • 2 lbs of ground meat (chicken or beef)
  • 1-4 teaspoons of your favourite steak seasoning (note some steak seasoning are extremely high in salt. Please add a little at a time and taste. A little goes a long way.) I use Paul Prudhomme Blackened Steak Magic Seasoning.
  • 4 cups steamed and chopped cauliflower
  • 1/2 cup of shredded cheddar cheese
  • 8 oz of cream cheese (broken into pieces)
  • 4 eggs
  • 1 cup heavy cream (whipping cream) or substitute a can of mushroom soup
  • 1 cup of shredded cheddar cheese

Directions

  1. Put cauliflower into a microwavable dish with a cover and microwave on high for 5 minutes
  2. While cauliflower is cooking, brown your meat until it’s cooked
  3. Drain the fat off the meat and mix in seasoning
  4. Add the cooked cauliflower and 1/2 cup of cheddar cheese and the cream cheese
  5. In a separate bowl whisk together the egg and cream mixture (or mushroom soup)
  6. Pour egg mixture in with the meat and cauliflower
  7. Spread into a baking dish (approx 8″ x 11.5″)
  8. Top with 1 cup of shredded cheddar cheese
  9. Bake in a 400 degree F. oven for 30 minutes (uncovered)

Enjoy

Adapted from the original recipe: https://mylifecookbook.com/low-carb-cheeseburger-cauliflower-casserole/