Bariatric Surgery - My Story · Potato · Uncategorized · Vegetables · WLS

Potatoes

David loves potatoes. Doesn’t matter how they are prepared just so long as they are potatoes.  Since it has gotten a little cooler, I don’t mind the oven being on. So roasted potatoes are super easy, and I enjoy them as well.

Three pounds of small yukon gold potatoes, washed, and quartered.  Place in a single layer on a baking sheet.Salt, pepper, and olive oil and toss to coat evenly.  Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).I always add some salt after cooking.  I am posting more of the recipes I do a regular basis for our kids.  Simple ones, I know, but for them, a permanent record of what I cook.  Hopefully, you won’t be bored with them, and might even enjoy them as well.

Blessings.

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Appetizers · Bariatric Surgery - My Story · Buffalo Chicken Dip · dips · friends · party · Salmon · Uncategorized · WLS

Party Food

I had a Premier Jewelry party on Sunday.  I love having an excuse to get together with girlfriends, and trying on new bling. But I love feeding people. I like to see people happy when eating something I have prepared or made.

Although, I really didn’t make anything major as all I did was put some things together.  Meat and salami tray, pickled okra and kalamata olives.I did make the Million Dollar Dip, and had cheese chunks, grapes, Stacy’s pita chips and Ritz crackers.Also made Buffalo Chicken dip, and tortilla chips.Plated smoked salmon or Lox with cream cheese, sliced purple onions, capers, and fried capers. Oh and some toasted bread, that I had to throw some out due to burning! Ugh. It was a such fun afternoon. Some food, wine, soda, and leftover Halloween chocolate rounded out the afternoon.  I love girlfriend time, plus it gets my house clean!! Bonus!!  What did you do this weekend?

Blessings!

 

Appetizers · Bacon · Bariatric Surgery - My Story · Shrimp · snacks · Uncategorized · WLS

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.

Appetizers · comfort food · dips · FoodTV · Junk food · Uncategorized · Vegetables

Baked Artichokes and Ricotta

Geoffrey Zakarian showcased this recipe on the Kitchen.  I didn’t follow the recipe completely, but it turned out really nice.

I varied the recipe with what I had:

1/4 cup extra-virgin olive oil

1/2 onion, chopped

4 cloves garlic, finely minced

1 cup olives, pitted

1 cup white wine

1/4 cup capers

6 artichokes (from a jar stored in water)

1 to 2 cups of marinara sauce

Kosher salt and freshly ground black pepper

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

 

Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.  Add the artichokes, and stir.   Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture.  Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t.  The ricotta made it creamy, and the white wine, and olives made it tangy.  It was good.

David didn’t think he was going to enjoy this dip at all, but he did.  So, I think I will make it again.

Blessings.

Bariatric Surgery - My Story · Chicken · children · comfort food · Uncategorized · WLS

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.

Cookies · cooking · Giada · Giada De Laurentiis · Hurricane · Uncategorized

Lemon Ricotta Cookies

Tropical Storm Gordon was coming through our area, and I wanted to bake something.  We had these cookies in Las Vegas, and I so wanted to try making them.

Giada’s Lemon Ricotta Cookies – original recipe below as well.

INGREDIENTS:

For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs, at room temperature
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


INSTRUCTIONS:

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

The lemon zest and juice…

The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).The absolutely worst part of this recipe is having to wait on the dough.  If you can make it the evening before, or just first thing in the morning, that would be best.  I made the dough in the morning, and baked the cookies that evening.  Also, when you mix the icing, you will need to use it quickly as it will harden.

Enjoy!!

Bariatric Surgery - My Story · Dinner · fall · rice · Uncategorized · WLS

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. img_7138I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.

Blessings.

 

Bariatric Surgery - My Story · Fish-Seafood · Salmon · Uncategorized · WLS

Baked Salmon

I love salmon cooked or not cooked (sushi), so I just love salmon. I used the caper oil from the fried capers, and poured that in my casserole pan.  Then I brushed the salmon with it as well.  Added salt and pepper, and a couple of sliced lemons.  Bake at 350 degrees for about 20-25 minutes.  Be careful not to overcook.  I almost overcooked these.The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. My portion with a spoonful of parmesan risotto, and the salmon with the fried capers.  I am seriously in love with this dish.

Blessings.

Bariatric Surgery - My Story · fall · football · snacks · Uncategorized · Whisps - Parmesan Cheese Crisps · WLS

Parmesan Crisps

David and love crunchy snacks, but since my surgery, I need to have snacks that have substance.  Protein is key, and we have loved Cheese Whisps but those are costly and don’t last very long.

I decided to try my hand at making these fresh at home (again).  I microplaned the parmesan cheese (grocery store brand – nothing expensive) instead of grating it as it made it a fluffy shred.Placed the cheese into two strips on my cookie sheet (with either parchment or silpat).  Bake at 400 degrees for 10-12 or until golden and bubbly.Let cool, and break or cut into chunks.A little bit of work for a lot of yummy pay off.  Super crispy and great flavor.  And the bonus is that I know it is all cheese – nothing added.

Blessings.

Appetizers · Bariatric Surgery - My Story · fall · football · Saturday · Uncategorized · WLS

Dips

Last week was our first football Saturday, and I made some dips for the day.

I have made these dips before, but wanted to talk about them separately again here.  All three are simple and use mayo.   The middle dip is pimento cheese with 2 cups of shredded cheddar, 1 small jar of chopped pimentos with juice, a pinch of crushed red pepper, 1 teaspoon of ground mustard, and about a cup of mayo.  I do the mayo last as the juice and cheese dictate how moist it will be.  

Artichoke and crab dip:  1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo.  Again, I add the mayo at the end and may or may not use the entire cup.  Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.

And my favorite at the moment is Million Dollar Dip as you mix it together and serve at room temperature.  Nothing to heat, and still creamy.  It has a cup of the following: slivered almonds, chopped green onions, shredded cheddar cheese, chopped-crispy bacon and mayo.  Super simple and so yummy.You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes.  Really anything or nothing at all. Fall, Saturday’s, football, and dips–can’t get any better.  Well, maybe with a cookie or two?

Do you have a go to recipe for football or Fall?  Share!!

Blessings.