Thursday, March 30, 2023

How to Make Cheese Ravioli with Sun-Dried Tomatoes and Spinach

 This is a Meatless Monday Meal that also uses no tomato based sauce, which I prefer. It’s lighter and healthier when it’s cooked in olive oil. Calories tomato sauce vs olive oil …well olive oil is 100% fat. Tomato sauce has 97% less calories. Carbs and sugar? Tomato sauce wins hands down with more of each, 1 cup there is 13g carbs and 8.7g sugar vs 0g in olive oil. Olive oil is part of the Keto diet because it has 0 carbs. I don’t know about you, but it’s like calories or carbs…tomayto tomahto. Serves 4 Total Time: 30 minutes Calories: 386 with artichoke hearts and 361 with mushrooms. 


8 oz ravioli use cheese ravioli or pesto ravioli

3 tablespoons olive oil, divided 

¼ cup sun-dried tomatoes, chopped

1 cup artichoke hearts, chopped

(I’m substituting mushrooms) You can also substitute with: asparagus, bamboo shoots, Brussel sprouts or water chestnuts if you don’t like artichoke hearts. 

4 cloves garlic, minced

3 tablespoons capers, drained

½ teaspoon Italian seasoning

2 cups fresh spinach 

¼ cup Parmesan cheese, shredded, optional (if you are using pesto ravioli)


Cook ravioli until al dente and drain. In a large skillet on med/high heat add 2 tablespoons olive oil. Add the sun dried tomatoes, garlic, artichoke hearts (or whatever is your substitute), Italian seasoning and capers; cook 2 minutes. Add in spinach and Cook until wilted. Add the cooked ravioli and the remaining tablespoon olive oil, combine with vegetables. Cook until ravioli is heated through. Taste test to see if it needs salt. Sprinkle on Parmesan cheese, if using. 

Wednesday, March 29, 2023

Simple Croissants ..Facebook Instagram YouTube Famed Video

 Simple Croissants made at home…Facebook, Instagram and YouTube famed video. 

Don’t forget the egg wash! She also lined baking sheet (tray) with parchment paper. This one I’m putting on here for myself. Don’t you hate it when you see something you’d want to keep, but don’t right away. Then later you can’t find it. 

Sunday, March 26, 2023

Baby Potatoes Mushrooms Bake

 This Baby Potatoes Mushrooms Bake is a great side for any protein. Tonight I’m serving it with Mediterranean Chicken with Tomatoes and Olives. You can either bake this on a baking sheet for 30 minutes or in a skillet. If using a skillet I recommend that you boil the potatoes until they are almost tender before cutting them in half (depending on the size of the baby potatoes) and sautéing them with the mushrooms. Very easy recipe. Serves 4-6


1 1/2 lbs baby yellow potatoes, cleaned and cut in half

1 lb button mushrooms 

1/4 cup olive oil 

2 teaspoons minced garlic 

Salt and pepper, to taste

1 teaspoon Italian seasoning 

1/4 cup grated Parmesan cheese 

2 tablespoons freshly chopped parsley 

Cooking spray 


Preheat oven to 400F

In a large bowl combine the olive oil, garlic, salt, pepper, Italian seasoning and cheese. Mix well. Add in the potatoes and toss to coat. On a baking sheet lined with foil and sprayed with a nonstick cooking spray evenly distribute the potatoes. Then add the mushrooms to the bowl and toss to coat. Also transfer them to the baking sheet. Make sure evenly distributed and a single layer. 

Bake for 30 minutes or until potatoes are fork tender. If mushrooms are done but potatoes are not, remove mushrooms to a bowl and cover to keep warm. (I’d would keep them separately on the baking sheet just in case this happens). Sprinkle with parsley and serve immediately. 

Wednesday, March 22, 2023

Baked Pork Chops with Caramelized Onions and Smoked Cheddar

 This is one meal if you have leftovers it tastes better reheated the next day. This recipe serves 8, you only need a serving of 4 reduce everything in half. Remember: 1 pork chop per serving. So, if you have a family that wants seconds you might leave the recipe as is then refrigerate any leftovers. Can’t tell you how much I love pork chops with a heavy helping of mashed potatoes and applesauce. Don’t know what that does for the carbs, probably blows it out of the water! If you’re on a diet it’s probably better to serve it with a vegetable and a side salad. 


8 3/4 to 1” thick lean center cut pork chops

Salt and pepper, to taste 

4 tablespoons canola oil 

8 cups sliced onions

1 teaspoon sugar 

4 teaspoons minced garlic 

4-5 cups beef broth 

3/4 cups (3oz) grated with rind smoked cheddar 

Garnish: 3 tablespoons freshly chopped parsley 


Preheat oven to 350F. Season both sides of chops with salt and pepper, to taste. In a large skillet on med/high heat add 2 tablespoons of oil then add the pork chops in batches not to overcrowd the pan. Cook 4 minutes on each side or until golden brown. Place them in a large baking dish. 

Add the remaining oil to the same skillet on medium heat add the onions and cook them slowly until they start to brown. Sprinkle with sugar and continue cooking until they are well browned. Add the garlic cook an additional minute. Arrange the onions on top of the pork chops and pour in the beef broth. The chops should be just covered with liquid. Cover the baking dish with foil and bake until tender, 45-60 minutes. 

Remove cover and sprinkle with the grated smoked cheddar cheese. Bake uncovered until cheese melts and is golden brown, about 7 minutes. Garnish with fresh parsley. 

Which picture do you like better?

Broiled Scallops with Apple-Wood Smoked Bacon

 This Broiled Scallops with Apple-Wood Smoked Bacon makes an excellent appetizer or entree. If serving as an appetizer use skewers instead of toothpicks. Appetizers like antipasto platters include seafood along with cheeses, marinated or grilled vegetables, smoked meats and olives. Did you know that antipasto means “before the pasta” and are traditionally served before a hearty pasta course. If serving as an entree include a pasta side dish, salad, bruschetta bread and your favorite white wine. Why bruschetta bread this recipe also includes a black olive relish! Enjoy! Serves 4, 3 scallops per serving. 


6 slices of apple-wood smoked bacon, cut in half 

12 large scallops, patted dry

1 tablespoon lemon zest 

1 sprig rosemary, minced 

1/3 cup black olives, pitted and chopped 

2 plum tomatoes, peeled, seeded and diced

2 tablespoons capers, drained

1 clove garlic, minced 

2 tablespoons fresh chives or 2 teaspoons dried chives *tip 1 tablespoon of fresh = 1 teaspoon dried

Extra-virgin olive oil 


Preheat oven to 350. Place bacon on a baking sheet and precook 5 minutes. You want it to be almost done, but still flexible. Drain on a paper towel. Discard grease or if you are serving a salad you might want to make a warm bacon dressing. Drain grease into a small skillet, set aside. 

On a flat workable surface lay scallops out evenly and sprinkle with the lemon zest and rosemary. Wrap each scallop with bacon and secure with a toothpick. 

In a small bowl combine the olives, tomatoes, capers, garlic and 1 tablespoon freshly chopped chives or 1 teaspoon dried chives. Add in 2 tablespoons olive oil to glaze the mixture together. 

Turn oven on broil. Brush each scallop with olive oil and lay them on a baking sheet. Boil 1-2 minutes on each side or in a hot nonstick skillet. Until slightly caramelized. Serve with a dollop of olive relish for your bruschetta bread. Sprinkle on the remaining chives, optional. 

Warm Bacon Vinaigrette: 

In your small skillet with bacon grease heat up on medium heat. Add 1-2 tablespoons red wine vinegar (depending on how much bacon grease you have it should be close to even) and 1 tablespoon Dijon mustard. Stir. Taste test if needs adjusting. Pour immediately on salad. 

Tuesday, March 21, 2023

Chicken Breasts Chasseur


Ohh la la we are going to make a French recipe with only 8.1g carbs. And we are going to flambé, what fun. 

To flambé: is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French. So, I hope you have some cognac in a cupboard somewhere. 

This Chicken Breasts Chasseur serves 4. *tip: 1 breast per serving. With this recipe we are preparing the vegetables while the chicken is baking. If your chicken has come to internal temperature of 165F in 20 minutes and you are still prepping the vegetables keep the chicken in the oven, but reduce the heat under 300F, just to keep it warm until you are done. 


4 bone-in skin-on chicken breasts

Salt and pepper, to taste 

2 tablespoons olive oil, divided 

1 medium carrot, chopped 

1/2 cup chopped onion 

2 cups beef broth 

2 cups sliced mushrooms 

2 shallots, minced or 1/2 teaspoon dried shallots

2 tablespoons cognac 

1/2 cup dry white wine

2 tablespoons chopped fresh tarragon 


Preheat oven to 350F.

Season chicken on both sides with salt and pepper, to taste. In a large skillet on medium heat add 1 tablespoon olive oil. Add the chicken skin side down and cook 4-5 minutes until golden brown. Transfer to a baking pan (if it isn’t nonstick spray with pam) skin side up and bake for 20 minutes or until the internal temperature reaches 165F. Keep warm. 

While the chicken is baking drain most of the fat from the skillet. On medium heat add the carrots and onion and cook until onions become translucent. Add the beef broth increase heat to high bring to boil the reduce heat to simmer and cook 10 minutes. Strain the broth in a fine mesh sieve into a small bowl. 

On medium heat in the same skillet add the remaining tablespoon olive oil when hot add in the mushrooms and shallots; sauté until golden brown. Season with salt and pepper, to taste. Remove pan from heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out then add the wine. Let simmer 10 minutes to reduce liquid by half. Add the reserved broth and simmer an additional 5 minutes or until the sauce gets thick enough to coat the back of a spoon. Stir in the chopped tarragon. On a serving platter place chicken breasts and top with sauce. 

Roasted Chicken Stuffed with Herbed Goat Cheese a Low-Carb Recipe


I’m starting a new series of low-carb recipes and starting with this Roasted Chicken Stuffed with Herbed Goat Cheese. It’s a fun one and if you’ve never broken down a whole chicken before once you learn you’ll want to do it again. Are whole chickens worth their money? At Meijer their whole chicken is $8.33 which what you can easily pay for chicken breasts. A 5 pound whole chicken can serve up to 6 people.  This recipe we are going to cheat a bit a buy herbed goat cheese instead of plain goat cheese and a bunch of herbs . I recommend something like this one sold at walmart:


5 pound roasting whole chicken 

3 packed cups of fresh basil leaves, 2 bunches 

8 oz herbed goat cheese 

2 tablespoons butter 

Salt and pepper, to taste 


Preheat oven to 350F. Rinse the basil and pat dry with a paper towel. In your food processor add the basil, goat cheese and some freshly ground black pepper. Process until well combined and smooth. 

Make sure the giblets are removed from the inside cavity of the chicken. Rinse the chicken inside and out then pat dry with paper towels. Using your poultry sheers like these: 

Cut off the wing tips of the chicken. Starting at the neck slip your fingers under the skin of the breast and carefully separate the skin from the flesh. Continue downward and with your index finger separate the skin from the thighs. Using a spoon push the cheese mixture under the skin to cover the breasts and thighs as evenly as possible. Press down to distribute evenly. You should have a cheese layer about 1/4” thick under the skin. 

Rub the outside of the chicken with the butter. Sprinkle the entire chicken inside and out with salt and pepper, to taste. Tie the legs together with a 6-8” piece of butcher’s twine. Roast on a rack in a shallow baking pan, uncovered, about 1.5 hours or until a meat thermometer reaches 160F. Check chicken every 30 minutes and baste with pan juices. If too brown before reaching temperature tent the chicken with tin foil. Remove from oven and let rest 10 minutes before carving. It’s best cut into quarters with the backbone removed.