- 4 Cloves Garlic chopped
- 5 shallots chopped
- 1 leek chopped
- 2 ribs of celery diced
- 1 package mushrooms chopped
- 1 medium onion chopped
- 1/2 stick of butter
- 1 cup shredded cheddar cheese
- 2 cups chicken stock
- 1 lb boneless chicken chopped
- 6oz cream cheese
- 1 cup heavy cream
- 1lb bacon cooked and crumbled
- 2 tsp salt
- 2 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
Throw all of the ingrediants together into a crock pot. Cook on low for 8 hours. Salt and pepper to taste before serving. Enjoy!
Fish Fries are very sacred in Wisconsin. (Mostly fish fries with a glass of cold beer) In Wisconsin, every restaurant is packed with hungry families on a Friday night, waiting to load up on fish. Although I love going out for fish, it can sometimes get expensive. Also, sometimes the options for Friday night fish are limited because many recipes have a breading that I do not eat. Here is my own Fish Fry that will make your Friday night. Enjoy!
Parmesan Crusted Wild Cod
- 1/3 cup grated parmesan
- 1/4 cup ground flax seed
- 1/4 cup almond flour
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 1 lb. wild cod
- 1/2 cup olive oil
Mix together parmesan, flax seed, almond flour, salt and pepper on a plate. Crack an egg into a mixing bowl and beat the egg. Add oil to a frying pan and allow pan to become nice and hot. Soak cod in egg mixture. Then coat fish with dry mixture. Add fish to frying pan and allow to fry for 3 minutes per side. Allow fish to rest a minute before serving. Enjoy!
My best friend Katie has been bugging me ever since I first created this blog to put this recipe up. This is one of my favorite recipes. It is easy to make and tastes delicious.
This recipe reminds me a lot of the cajan shrimp I had on vacation in Tampa Bay, FL. My mom, sister and I had a girls week where all we did was drink margaritas, soak up the sun and eat great food! One of the best days there was when we visited the Tiki Bar that had live music, fresh food and
a large beach.
Cajun Cocoanut Shrimp
- 2 red/yellow peppers
- about 1 Tbs cocoanut oil
- 1 bag (12 oz) raw shrimp-unfrozen and de-shelled/veined
- 1 tsp Cajun Seasoning
- Salt (optional)
Cut up peppers and steam them until a fork can easily pierce. While peppers
are steaming, add cocoanut oil to frying pan. Allow oil to melt (about 1 minute) and then add the shrimp and cajun seasoning. Cook shrimp for 10 minutes or until the shrimp turn pink in color. Add shrimp on top of peppers and salt to taste. I do not add any salt.
One thing I was shocked to learn is that there are a lot of extra fillers in almost everything that we eat. Sugar is hidden in EVERYTHING! I was extremely surprised when there was sugar listed in my favorite cajan spice. Even though the amount of sugar inside the spice is so small, I decided to see if I could create my own recipe.
Now I am not one to enjoy the sweat dripping down your nose as you eat a spicy cajun dish. This mix is a mildy-hot seasoning. If you do love the heat, add the additional red pepper flakes at the end.
Cajun Seasoning Mix
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 2 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- 4 oz jar for storage
Add all spices to the jar and mix well!
I use this spice all the time because I love Cajun Food. My favorite recipe using this spice is my Cajun Cocoanut Shrimp. I could see using this mixture to spice up chicken or rice as well.
Fall is my favorite time of the year. I love all of the trees bursting into flaming orange and reds. I love running on those brisk cool days. I also love cooking up all the seasonal dishes. I have been doing a lot of experimenting lately on different types of soup that can be made using squash. Although this isn’t my favorite type of soup, it still puts me in the fall spirit.
I think this recipe would be perfect on a chilly fall day next to a steaming fire.
Fall Bacon, Tomato and Butternut Squash Soup
- 1 butternut squash
- 1 package Bacon
- 1/2 white onion
- 1 package mushrooms sliced
- 1 12oz can chopped tomatoes
- 1 cup water
- 1 Tbs Pepper
- Salt to taste
Slice open squash and scrape out all of the seeds in the squash. Bake on a cookie sheet lined with parchment paper at 350 for 45 minutes or until the squash is soft. Allow Squash to cool. The skin of the squash should be able to pull off easily. Cut Squash into cubes. I usually like to do this step a day before starting my soup recipe.
Finely chop onions and bacon and add them to a kettle. Allow bacon and onions to simmer for 10 minutes or until the onions are translucent. Add mushrooms, tomatoes and squash to the kettle. Add water and pepper and allow soup to simmer for 20 minutes.
Add mixture to a nutribullet, vitamix, or other type of blender and serve.
Serves 4 people
My parents were on a strict budget when I was growing up. My dad worked in a cream cheese factory, and his salary needed to feed my mom, sister, grandpa and myself. I still cannot stomach some of the processed, cheap foods that we ate. Hamburger Helper was a staple meal and we ate it almost three times a night. Not only would we eat the regular beef stroganoff, but also the cheesy enchilada, and mexican versions. Another three nights we would eat chicken with stuffing, instant potatoes or rice. Spaghetti, and Mac n’ Cheese were also classic meals. I know now that my parents had to choose between eating healthy, and eating at all. Luckily I was able to get food, instead of going hungry at all.
I remember my dad making this recipe one spring afternoon, before my sister and I went off to dance class. The thought of putting salmon into a burger just mystified me. At dinner that night, I just loved this meal. The dish was something different than the usual Hamburger Helper or Chicken and sides. I like this recipe because it includes zero sugars and carbs. Another good thing about this recipe is the cost! You could feed the whole family for less than $2.00. Just be careful. Because the salmon is canned, there is a high sodium amount.
There are lots of different ways you could serve this dish. I included my own thoughts below the recipe, but if you have any additional ideas on how to serve the dish, please tell me in the comments below.
My Daddy’s Salmon Burgers
- 2 cans of Wild Caught pink Salmon (14oz)
- 2 eggs
- 1 tbs butter
- 1 tsp red pepper (optional)
- 1 clove of garlic (optional)
Mix salmon, eggs and spices in a mixing bowl until everything is combined evenly. Heat up frying pan and allow butter to caramelize. While butter is melting, create patties about 2 inches in diameter and about a half inch thick. You should be able to make about 8 patties with the mixture. Place patties in butter and allow to fry until the bottom turns crispy brown. This should take about 5 minutes. Be careful not to touch the patties too much because they can break apart easily in this stage. Flipping these patties are a lot like flipping pancakes. You will know they are ready to turn when the edges start to look done. Swiftly flip the patty over and allow to cook until the opposite side is equally done.
I like to top my patties with my Tomato Feta recipe. I could also see adding parmesan cheese and a tomato on top. Lastly, a cucumber yogurt sauce would be excellent on top! What do you think would go good on these?
Christmas is the only time I like to eat sweets. There is something about the time of year that just makes me crave sweets. Today I got my hair cut and the hair salon had a huge tray of homemade cookies displayed in the sitting area. Needless to say, I may have indulged in a few lemon bars and peanut clusters.
I am known in my family for baking all of these tasty sweets. Around Christmas time, I usually have many requests for my famous cheese cake. This year I ca ved in because of the season, and because I wanted to treat my family at least once.
I first made this recipe when I went to visit my exes family for the first time. Needless to say, they were a winner and EVERYONE loved them. I knew Cody (my ex) loved cheesecake, and I wanted to make a good impression. My ex may not be around any more, but this recipe still is. It is one of my favorites especially during the holidays.
Christmas Peanut Butter Cup Cheesecake
- 12 cupcake sleeves
- 1 Family size bag of Reese’s Peanut butter cups (Make sure they are the original size, not the mini)
- 2 8oz packages of cream cheese
- 2 eggs
- 1/3 cup of sugar
- 1 tbs vanilla
Place cupcake sleeves inside cupcake tins. Unwrap all of the reese’s peanut butter cups -there should be around 14 cups- and place the candies on the bottom of the cupcake tins. In a separate bowl, add cream cheese, sugar, eggs and vanilla. Beat mixture with a beater until the mixture forms waves. Spoon mixture into cupcake sleeves and on top of the reese’s peanut butter cups. Bake cheesecakes in the oven for 25 minutes at 350 degrees. Allow cheese cakes to cool and chill before serving.
Sometimes you just need a good crunchy food and nuts just do not cut it! When I first started eating NSNG, there were some foods that I absolutely missed. Potato Chips, unfortunately was one of these foods. When I first took a bite out of these cheese chips, I thought I was biting into a cheese nip. Once the cheese is baked, they are crunchy just like potato chips are. I make these chips about once a week, and trust me they are excellent. Sometimes I eat them plain, and sometimes I dip them in a cheese spread or salsa.
Try these for yourself, because you will not believe it until you try them!
- Sliced/shredded cheese
- Parchment paper
- Seasoning if desired ( I like to sprinkle cheese with dill)
Preheat oven to 350. Line cookie sheets with parchment paper. Slice cheese into thin pieces that are about 1square inch. If you are using shredded cheese place about 1 tbs of cheese on the sheet. Cheese should be placed on cookie sheet like cookie dough. Season Cheese to taste if desired. Cook cheese in the oven for 10 minutes or until the edges of the cheese turn golden brown. Allow chips to fully cool before eating.
**Note: When I made my batch of Cheese Chips, I forgot that my homemade yogurt was in the oven. Do not turn on your oven if you yogurt is resting like I did. Oops!
When I was younger, I hated eating tomatoes. I think it was the texture of them that made me want to spit them out whenever I ate them. As I grew older, I began to understand the health benefit of Tomatoes.
Tomatoes are one of the best foods you can eat. They are high in an ingredient called lycopene. Lycopene is the main ingredient that causes the deep red color in the plant. Some studies say that tomatoes may help prevent osteoporosis, cancer and may even lower cholesterol.
I cannot eat a tomato plane! So when I want to eat the plant, I need to mix them with other things. Here is a simple recipe for a Tomato Feta Salad. Literally this will take you 5 minutes to make and it is DELICIOUS! I have also included optional dishes to liven up the dish.
Tomato Feta Salad is a great dish to make on a summer day
Tomato Feta Salad
- 2 Packages cherry tomatoes. (You may use any type really.)
- 1/2 of a Red Onion finely chopped
- 2 Tbs Olive Oil
- 1 Tbs Vegetable Seasoning
- 1 clove garlic
- 1 tbs basil
- 1/4 cup of crumbled feta cheese
Optional Ingredients include
- 1 Avocado Cubed
- 1 Cup Steamed Corn
- Fresh Basil
Chop up tomatoes and add to a mixing bowl. Add chopped onions. Mix olive oil into the tomato mixture. Add all seasonings to mixture. Add feta cheese just before serving.
Serves about 4
I have mentioned this before… When I get in the cookin’ mood, I always scan my fridge to see what I have to work with. Last Monday, I was in the cookin’ mood and my main ingredient to use was pumpkin. Like usual, I logged onto Pinterest and scanned through all of the pumpkin recipes I could find. Chicken Curry made with Pumpkin was a recipe that caught my eye. The only downfall was that I did not have nearly enough Chicken to make the recipe, and I didn’t have curry paste.
So, doing what I always do, I went off the books and just started adding ingredients. AND this is what I created!
Pumpkin Curry Soup with Shrimp
1 Tbs Cocoanut Oil
2 Cloves of Garlic
1 Red Onion Chopped
1 tsp Red Pepper
2 Tbs Curry Powder
1 Tsp Cumin
2 Cups Milk
1 package of mushrooms sliced
1 green pepper chopped
1 tbs Ketchup
2 1/2 cups of pumpkin (I used fresh Pumpkin, but you could use a can too)
1 Tbs Salt (more or less according to taste)
1 Tbs Garlic Powder
1 Package of frozen Jumbo shrimp
Add Coconut Oil to a hot kettle. Add diced garlic and red onion once the oil has melted. Allow garlic and onion to saute until onions become caramelized. Add Red Pepper, Curry Powder, Cumin and stir well. Add Milk, Mushrooms, Green Pepper and Ketchup to kettle. Allow to simmer for 5 minutes. Add pumpkin to the mixture and allow soup to simmer for 30 minutes. Devein, de-shell and wash shrimp. Saute shrimp in another pan until the shrimp are fully cooked (Shrimp will turn pink) Add shrimp to soup and stir. Stir in garlic powder, and salt to taste. I usually like soup on the salty side, so you may want to use less salt.