Blessings.
Many
Blessings.
Category: Bariatric Surgery – My Story
Biscoff Cookie Butter
Y’all. My girlfriend Julie had me taste this, and at first, it was eh. But then after a couple of weeks, I had to get some. Now I have a small jar, and I am obsessed.
It doesn’t have the protein that I should have (only one gram per two tablespoons), but as a treat this is wonderful. So reminds me of childhood, and of the cookies.
You must taste this, and let me know what you think? What is your favorite cookie or spread?
Blessings.
Bacon Wrapped…
Everything is better with bacon, right? Shrimp. Basically, shrimp with a 1/4 cut piece of bacon, wrapped and secured with a toothpick.
And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.
Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done. 
So good…you can serve these as is, with your favorite sauce, really doesn’t matter, because…bacon. Ha.
Enjoy.
Roasted Cornish Hen
Comfort food, but simplified. One Cornish hen, cut in half, patted dry.
Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.
Bake at 350 degrees for 35-45 minutes rated until done.
You don’t have to turn them or baste. Just don’t over cook them as they will become dry.
My plate with a spoon full of cauliflower rice. These are indulgent for me as it seems as though I am eating a lot of chicken. I couldn’t even eat all of this piece.
Blessings.
Easy
Nothing is easy, right?
Struggling.
Blessings.
Pineapple
Seriously.
Happy Monday!
Cheesy Shrimp
Ingredients:
Uncooked, peeled and deveined Shrimp
2 – garlic herb laughing cow wedges (you can use any flavor you like)
Directions:
Heat a pan with a small amount of olive oil. Add the shrimp and a bit of salt and pepper. Cook for about 3 to 4 minutes.
Open two of the cheese wedges, and add into the pan with the shrimp.
You can add more cheese if you like, but I didn’t want it coated more.
You can place this on a bed of spinach or arugula like I did or on cauliflower rice. 
My plate. I made enough shrimp for several dinners or lunches. You can make this as saucey as you want or gummy like mine is. The flavored cheese adds a ton of flavor to the shrimp. 
I really liked this. Super quick to make, and can be done in a wide variety of flavors with the cheese assortments with Laughing Cow.
Blessings.
Roast Beef & Mushrooms
The past couple of Sunday’s, we have been making beef roasts. It’s not been cool enough to the oven on, but my cravings for them have been there.
So I did the same basic recipe with Beef Roast that I made not too long ago. However, this time I added a container of white button mushrooms.
Saute until cooked down, and a little brown.
Add the meat back and cook on 350 degrees for 4-5 hours. David’s plate below.
And, my plate.
I served it with pan sauteed carrots. I think I need to make another roast.
Blessings.
Goal
Hitting 200 followers before my goal of December 31, 2018. Guys! Thank you so very much!! I am overwhelmed and amazed that y’all want to read what I write. 💗
Thank you, I am truly humbled.
Continued blessings.
Parmesan Risotto
Going back over dishes that I haven’t made in forever, and making sure I still love them. This is one of those dishes.
Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it. But if you are willing to do that, this dish is wonderful. Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.
Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.
Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. 
Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.
Serve warm, and add a bit of cheese on top if you wish.
Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. 
I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
Blessings.
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