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Tag Archives: Recipe

Ricotta Meatballs

20 Thursday Apr 2017

Posted by wrks4me in Low Carb, Main Dishes, wrks4me - Recipes

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Tags

Cheese, Diet, Garlic, Hamburger, Keto, Meatballs, onion, Recipe

Meat Balls.jpg

wrks4me_terry_tested-11These Ricotta meatballs are so flavourful and tender. Serve over spaghetti. If you are on a Keto diet you can use spaghetti squash or zucchini squash sliced as spaghetti, cauliflower rice. You can also cut them when cooled and use them as a layer in lasagna.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup whole milk ricotta cheese
  • 1/4 to 1/2 cup grated Parmesan cheese (depends on how intense you like the flavour)
  • 1 cup frozen cut leaf spinach, thawed, squeezed to drain and chop
  • 1 egg, beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1/3 cup dry bread crumbs (I prefer Italian bread crumbs) Note: Eliminate if on a Keto diet
  • 1 (28 ounce) jar  of your favourite marinara sauce

Directions

  1. Saute onion in olive oil over medium heat until translucent. Add garlic into onion and gentle heat. Transfer onion mixture to a large mixing bowl.
  2. Add ground beef, ricotta cheese, Parmesan cheese, spinach, egg, salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  3. Roll into 1-inch meatballs (use about 2 tablespoons of mixture)
  4. Put 2 tablespoons olive oil into the skillet, and over medium heat and brown meatballs on all sides. Remove meatballs and drain on a paper towel
  5. Put meatballs back into the pan and pour marinara sauce over them and bring to a simmer. Reduce heat to medium-low and simmer, for about 30 minutes or no longer pink in the center.

Imperial Chicken

20 Thursday Oct 2016

Posted by wrks4me in International Dishes, Main Dishes, wrks4me - Recipes

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Tags

Chicken, Potatoes, Recipe

imperial-chicken

wrks4me_terry_tested-11

Ingredients

  • 4 chicken breast fillets
  • 1 onion, finely chopped
  • 100 ml white wine
  • 240 g heavy cream
  • 200 ml hot water
  • 50 g capers, desalted
  • 50 g olives, pitted and sliced
  • 1 chicken or vegetable bouillon cube
  • 1 tablespoon Dijon mustard (or Sweet Russian Mustard)
  • 3 cloves of garlic, thinly sliced

For crust:

  1. 100 g bread, can be stale
  2. 40 g grated parmesan
  3. 60 g butter, softened
  4. some parsley, finely chopped
  5. salt
  6. pepper

Preparation

  1. Preheat oven to 180 C (350 F)
  2. Put chicken in a bowel and drizzle with olive oil and sprinkle with salt and pepper.
  3. Place the fillets into a hot fry pan and slightly brown on both sides. (the rest of the cooking will take place in the oven).
  4. Take the browned chicken and place them into a roasting pan. (Do not wash the fry pan as it will be used again in the next step)
  5. Using the fry pan add the chopped onion and sauté. Do not add any extra oil.
  6. Put in the wine and let it evaporate.
  7. Add the heavy cream, water, capers, olives, bouillon cube, garlic and Dijon mustard (prefer Sweet Russian Mustard)
  8. Bring to a boil and pour over the chicken fillets in the baking pan.

For the crust:

  1. Using a food processor, add the bread, salt, pepper and grated parmesan.
  2. Pulse until the bread has broken down in to small pieces.
  3. Add the butter and pulse 1-2 times.
  4. Add the parsley and pulse to mix.
  5. Place onto of the chicken fillets.
  6. Bake for 25-30 minutes, or until the crust turns golden brown and crunchy. Ensure the chicken is completely cooked.When ready, remove from oven and serve with mashed pototes or sweet potatoes.

Options: Add some fried leeks to your potatoes to add a little kick.

Enjoy

Original Recipe

 

Eureka Paprika Chicken Lazone

12 Wednesday Oct 2016

Posted by wrks4me in Main Dishes, wrks4me - Recipes

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Tags

Chicken, pasta, Recipe, Rice, Squash, Terry Tested

chicken-paprika

wrks4me_terry_tested-11Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika (or Chili powder)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 cup heavy cream or half and half
  • 3 tablespoons of butter

chicken-paprika-in-pan

Preparation

  1. Place chicken breast down flat on a cutting board
  2. Cut chicken breasts in half horizontally so you have 2 pieces each
  3. Combine smoked paprika, garlic & onion powder, cayenne pepper, dried oregano, basil, salt and pepper together and place in a sealable plastic bag along with olive oil.
  4. Place chicken breasts in bag and seal, tossing the chicken inside to coat them evenly
  5. In a medium hot pan, add butter and place coated chicken breasts in pan. Fry 4-5 minutes then turn over and continue to fry for another 4-5 minutes or until cooked.
  6. Remove chicken and add cream and butter to the pan and whisk scraping up any brown bits from bottom of skillet
  7. Continue heating sauce until it thickens about 10 minutes.
  8. Serve chicken over either a bed of rice, pasta noodles or spaghetti squash and ladle sauce over top.

Enjoy

Turkey Timing & Stuffing Basics

08 Saturday Oct 2016

Posted by wrks4me in Main Dishes, wrks4me - Recipes

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Tags

Cooking Time, Holiday Cooking, Recipe, Roast Turkey, Stuffing, Traditional Bread Stuffing, Turkey

How to cook Delicious Oven Roasted Turkey

 Weight  Stuffed  Unstuffed  BBQ-Unstuffed
 6 to 8 lbs
(3.0 to 3.5 kg)
 3 to 3 3/4 hrs  2 1/2 to 2 3/4 hrs  1 to 1 3/4 hrs
 8 to 10 lbs
(3.5 to 4.5 kg)
 3 1/4 to 3 1/2 hrs  2 3/4 to 3 hrs  1 1/4 to 2 hrs
 10 to 12 lbs
(4.5 to 5.5 kg
 3 1/2 to 3 3/4 hrs 3 to 3 1/4 hrs  1 1/2 to 2 1/4 hrs
 12 to 16 lbs
(5.5 to 7.0 kg)
 3 3/4 to 4 hrs  3 1/4 to 3 1/2 hrs  2 to 2 1/4 hrs
 16 to 22 lbs
(7.0 to 10.0 kg)
 4 to 4 1/2 hrs  3 1/2 to 4 hrs  2 1/2 to 3 1/2 hrs

Method

  • Remove neck and giblets from the turkey. Rinse cavity with water and pat dry with paper towels
  • Lightly butter the outside of the turkey. Wash hands and place turkey into the oven

When Fully Cooked

  • A meat thermometer inserted in the inner thight reads 180 degrees F (32 degrees C) for a stuffed turkey or 170 degrees F (77 degrees C) for an unstuffed turkey
  • When a fork is inserted the juices should run clear
  • Remove from the oven or barbecue. Cover with foil and let stand for 15 to 20 minutes before carving.

Traditional Bread Stuffing

1/4 cup butter or margarine
50 ml
2 medium onions, finely chopped
2
3-4 celery stalks, finely chopped
3-4
9 cups 1/2 inch (1 cm) cubes of day-old bread
2.25 L
2 tsp eash dried sage and savoury
10 ml
1 tsp salt
5 ml
1/4 tsp pepper
1 ml

Preparation
Melt butter in large skillet. Add onions and celery, cook stirring until tender, about 5 minutes. Add seasoning and pour over bread in a large bowl util well combined. Gradually stir in broth until just moistened. Do not wet.

Pepper Ring Eggs

04 Tuesday Oct 2016

Posted by wrks4me in Breakfast, Home

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Tags

Eggs, Peppers, Recipe, Terry Tested, Weight Watcher's Multigrain Thin Rolls

peppered-eggs

wrks4me_terry_tested-11

Here’s a great way to start your breakfast or end your hectic day with dinner

Ingredients

  • Eggs
  • Sweet pepper (red, green or yellow)
  • Weight Watcher’s Multigrain Thin Rolls

Preparation

  1. Cut Sweet Pepper into rings
  2. Place pepper rings in a microwave for 30 seconds
  3. Then in a frypan place pepper ring and drop egg into the middle
  4. Fry on medium heat and cover
  5. Cook for about 3 minutes then gently flip over and cook to your liking
  6. Serve on a toasted Thin Roll
  7. Dress it up with crumbled bacon or cheese on top, a slice of ham or tomato

Approx Calories: Egg (92) + Thin Roll (100) + Pepper Ring (8) = 200 Calories

Enjoy

 

 

 

Terry’s Leftover Pasta Pie

03 Monday Oct 2016

Posted by wrks4me in Home, Main Dishes

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Tags

Baking, Leftovers, Main Dishes, pasta, Pasta Pie, Recipe, Terry Tested

wrks4me_terry_tested-11

This is an easy way of using your leftover pasta and making
a  dish everyone will love and enjoy to serve

Ingredients:

  • 10 cups cooked leftover pasta
  • 1 cup Leftover pasta sauce or your favourite bottled sauce
  • 1 1/2 cup Mozarella cheese
  • 1 cup grated Parmesan Cheese
  • 3 large eggs

Preparation:

  1.  In a large bowl, mix together the cooked pasta, eggs, Parmesan cheese, 1 cup of the mozzarella, and 3/4 cup of the pasta saucepasta pie 2.
  2. Grease a 9 or 10-inch pie pan or springform pan. Add the spaghetti mixture and press it down to level it. Top with the remaining pasta sauce, then scatter the remaining mozzarella on top.
  3. Bake the pie in the oven at 350 Degrees F for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes.  Use a sharp knife cut into wedges like a pie.

Enjoy

 

 

 

Terry’s Chilly Winter Chili

03 Monday Oct 2016

Posted by wrks4me in Home, Low Carb, Main Dishes, wrks4me - Recipes

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Tags

Baking, Chili, Crockpot, Hamburger, Low Sugar, Main Dishes, Recipe, Terry Tested, Terry's

chili

wrks4me_terry_tested-11

Warm up this easy chili on a cold winter day.

Ingredients

  • 4 lbs Ground Beef
  • 2 Large Onions
  • 1 1/2 Green or Red Peppers
  • 1 small can of Tomato Paste
  • 2 cans Diced Tomatoes
  • 2 packs Club House Chili Seasoning (or equivilent)
  • 2 teaspoon of Garlic Powder
  • 2 teaspoon of Onion Powder
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Ground Pepper
  • Options (Cayenne Pepper) to your taste

Instructions

  • Chop onions and peppers and place in crockpot
  • Brown Beef in a pan
  • In a crockpot add cooked ground beef
  • Add tomatoes, tomato paste, onions, Green or Red Peppers, Chili Seasoning, Garlic & Onion Powder, Salt and Ground Pepper and add to the crockpot
  • Cook for 6 hours on low
  • Optional: Season with Cayenne Pepper to your taste
  • Serve with grated sharp cheese

Microwave Fudge (sucre a la crème) ~ wrks 4 Ginette

02 Sunday Oct 2016

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Baking, Dessert, Fudge, Ginette, Microwave, Recipe, Sugar

Ingredients

  • 2 cups of packed brown sugar
  • 3/4 cups of softened butter
  • 1 tbsp of vanilla
  • 2 cups of icing sugar
  • 1 can of Eagle Brand condensed milk

Directions

  1. Mix together in a microwave safe bowl, brown sugar and softened butter
  2. Place in microwave on high for 8 minutes taking it out every 2 minutes until mixed
  3. After 8 minutes add 1 tbsp of vanilla and let sit for 5 minutes
  4. Mix in 2 cups of icing sugar and beat on high speed for 5 minutes. Pour into 9″ X 13″ buttered pan and place in refrigerator for one hour before cutting.

Chickpeas & Sweet Potatoes ~ wrks 4 Ginette

02 Sunday Oct 2016

Posted by wrks4me in Side Dishes, wrks4me - Recipes

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Tags

Chickpeas, Ginette, Potatoes, Recipe, Rice, Side Dish

Heat a large saucepan over medium high.

Add:

  • 1 tsp. vegetable oil,
  • 1 finely chopped onion
  • 2 minced garlic clove
  • 2 tbsp. curry powder
  • 1 tbsp. ginger
  • ¼ tsp. salt
  1. Cook 2 min.
  2. Peel 2 small sweet potatoes and chopped into 2 inch pieces
  3. Stir into saucepan along with 796 ml can diced tomatoes
  4. Bring to a boil then reduce heat to medium low.
  5. Simmer covered 15 minutes\Stir in 540 ml chickpeas drained and rinse
  6. Continue cooking until potatoes are tender
  7. Serve with rice.

Broccoli, Grape, and Pasta Salad ~ wrks 4 Ginette

02 Sunday Oct 2016

Posted by wrks4me in Salads, wrks4me - Recipes

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Tags

Broccoli, Farfalle, Ginette, Grape, pasta, Recipe, Red Onion, salad

Original: http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad

Ingredients

  • 1 cup chopped pecans
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

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