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Quick and Easy Recipes

Keto Coleslaw (This One Has Become my “Go To” Coleslaw)

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Low Carb Coleslaw

Low Carb Coleslaw

While I don’t follow a STRICT Keto diet, I do try to incorporate as many keto/low carb meals into my cooking and eating as possible. I believe it’s the healthiest way to eat and since we are very much only as healthy as our diets, I am trying to be as strict as possible.

Besides, you just feel better when you cut back on the unnecessary things in your diet.

Eating low carb can be a bit of a challenge, I will be the first to admit it. It takes a little period of adjustment for your taste buds to go from eating very sweet foods to marginally sweet foods. Coleslaw (one of my personal favorite sides) is a great example. The coleslaw you buy in stores and restaurants is crazy sweet (they must use CUPS of sugar), so making one with Truvia (or your sugar alternative of choice) may take getting used to.

Personally, I love that you can taste the vegetables more without the added sweetness. When cutting back on sugar with anything, if you focus on ADDING flavor instead of what you’re taking away, you’ll open up a whole new world. Adding a little more sea salt and/or pepper often does the trick beautifully. I’ve also found that inviting green onion to any party makes it instantly better.

Low Carb Coleslaw

Low Carb Coleslaw

 

Tips:

  • You can use a food processor to make the coleslaw smaller (like KFC’s) or use it straight out of the coleslaw mix bag. When I make a vinegar coleslaw, I like it straight out of the bag… coarser.. but when adding mayo, I run it briefly through a food processor. Why? I have no idea!
  • Duke’s is my go to mayo, but simply use your favorite!
  • Keeping healthier coleslaw on hand is ideal for a great side. When I have some made (which is almost always), I’m able to grab a burger off the bun through a drive through, avoid the fries, and bring it home to have with a healthier side.


Gluten-Free Breakfast Burritos Made with Egglife Egg White Wraps

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Egglife Egg Wraps

Egglife Egg White Wraps

Every now and then I see something new in a store that’s so exciting and delicious looking that I stop my cart so fast I nearly throw one of my grandbabies out of it! It happened fairly recently at Meijer when I spied these Egglife Egg White Wraps.

A little backstory… I am obsessed with wraps and I always have been. Breakfast wraps in particular. Blame it on McDonald’s – they got me hooked on them with their delicious breakfast sausage wraps. Unfortunately, due to health reasons, I had to give up all gluten and wheat, which meant I had to kiss these wonderful breakfast burritos goodbye. Making them at home has always been a little tricky too because gluten-free wraps aren’t always pliable or soft.

That’s why I got so excited when I saw these Egg White Wraps. I knew they’d be soft enough to fold around my fillings and soft enough to bite into without each bite making my brain register “gluten-free… it tastes and feels like this because it’s gluten-free.”

These wraps were even better than I expected – as easy to use as a tortilla wrap but much, much, MUCH more delicious.

Gluten-Free Breakfast Wraps with Picante Sauce

Gluten-Free Breakfast Wraps with Picante Sauce

To make these gluten-free wraps, I cut potatoes into chunks and fried them with onion. While they were frying I made my bacon. I didn’t add scrambled eggs to these wraps because… well… the wraps ARE eggs!

I added shredded Monterrey Jack cheese and Pace Picante Sauce and the wraps were absolutely outstanding. I can’t wait to try them with sausage next time.

If you’re lucky enough to have a Meijer store near you, check for these wraps on your next trip. I got the original flavor but others are available.

Amazon has another brand of egg wraps and many other wraps (Amazon link) available. As of now, they don’t have the Egglife brand available.

Gluten-Free Wraps


Why I Always Have Gourmet Garden Lightly Dried Herbs on Hand (and a Few Favorite Ways to Use Them)

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Fried Eggs with Vegetables and Ground Beef - topped with parsley.

Fried Eggs, Sautéed Vegetables, Ground Beef, and Parsley 

While I LOVE growing my own herbs for use in cooking, sometimes I’ve harvested one to the nub or simply don’t have enough of the one I need on hand to use. That’s when these lightly dried Gourmet Garden herbs come to the rescue. Just a note, this isn’t a paid for post or anything remotely like that – it’s just me raving about something I love and know you will too!

I have, in the past, bought those inexpensive dried herbs in the supermarket – you know, the ones in the plastic containers that hang above produce? I honestly have never been completely happy with these herbs. I have no idea what happens to the herbs in the process of getting into our supermarkets, but they sure do lose their flavor along the way.

That’s why, last winter, when I wanted some basil for my favorite Italian vegetable beef soup, I grabbed a Gourmet Garden tub of basil. It cost a bit more but, by gosh, my soups are worth it! As soon as I took off the lid, I knew I had made the best decision.

Gourmet Garden Parsley

Gourmet Garden Lightly Dried Parsley

These herbs somehow look, smell, and (most importantly) taste like you just got them out of your own herb garden. Since that time, I have used every single herb they offer. Heck, I buy the parsley and basil ones every time I’m in the store – I use them that often.

Basil: The basil one is delicious in soups, pasta salads, and sauces. I also use it very often as an appetizer – I slice fresh mozzarella, fresh tomatoes, and roll up slices of rosciutto, salami, and/or pepperoni. I drizzle everything with Rachael Ray Balsamic Vinegar Reduction (Amazon link… also found in most grocery stores – it’s the absolute best on the market).  Then I top it all off with a sprinkling of the Gourmet Garden chopped basil. Delicious!

Parsley: I use this one on and with just about everything – especially potatoes and eggs. You don’t realize just how much parsley brings to the party until you send it an invitation. It’s healthy, adds a bright wonderful flavor to just about everything, and… come on, let’s be honest… looks marvelously high brow!

A quick and easy meal (one of those that you almost always have the ingredients for and comes together super fast) is pictured here – simply make your ground beef patties (seasoned with salt, pepper, and garlic powder). When they’re through, set aside and keep warm. Sauté asparagus, bell pepper, and onion in the juices from the beef…. season with salt and set aside with the meat. Add your eggs and cook them either sunny side up or over easy. Unless your meat was particularly fatty (and do they even make them anymore!?), you’ll need to add a little butter, olive oil, or bacon grease to the pan before the eggs.

Gotta say…. I LOVE one-skillet meals!

Fried Eggs with Vegetables and Ground Beef - topped with parsley.

Fried Eggs, Sautéed Vegetables, Ground Beef, and Parsley 

Applesauce Dip: Healthy (and Tasty!) Snack for Kids

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Applesauce Dip

Healthy Applesauce Dip

Here is a quick, simple, healthy, and delicious dip that’ll make a perfect snack for any kid in your life – heck, I’m sure you’ll love it too.

When I first started making this dip the only applesauce options were with or without cinnamon and I would switch things up each time I made it. Sometimes I was in the mood for cinnamon, other times I just appreciated the taste of regular applesauce.

These days, with all the varieties of applesauce on the market, the options are endless! I’ve had strawberry, blueberry, cinnamon, raspberry… every conceivable variety and have loved them all. My three year old grandbaby Maddox prefers it when I use strawberry or raspberry applesauce but his brother Jacoby (2) loves it any way he can get it!

I have to say, I’m with the baby brother on this one.

Applesauce Dip

1/2 cup applesauce 
2 Tablespoons Vanilla Yogurt (bonus points if it’s Greek Yogurt)

Combine the applesauce and yogurt in a small bowl.

Serve the dip with fun animal crackers, soda crackers, mini carrots, chocolate graham crackers, vanilla wafers, or (my grandbaby Jacoby’s) Teddy Grahams.  Teddy Grahams come in honey, chocolate, chocolate chip – and Jacoby hasn’t met one yet he doesn’t love.

Applesauce Dip

Applesauce Dip

My Favorite Orange Julius Copy Cat Recipe

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Orange Julius

Orange Julius “Copy Cat!”

I love making different beverages at home – coffee, tea, hot chocolate, milkshakes, smoothies, apple cider, punch… The list goes on and on. But one of my favorite drinks to make (and certainly one of my family’s favorite drinks to enjoy) is the Orange Julius.

I don’t know if any malls still carry Orange Julius kiosks or not. I seriously doubt it. I know the ones around us no longer have them. I have no idea why, they were outrageously popular.

The recipe below is darn close to these wonderful, citrus-y, frothy beverages. They’re perfect year-round because, even though and Orange Julius is a cold drink – what better time to serve your family scads of Vitamin C than cold and flu season?!

I think you’re going to really enjoy this beverage.

Orange Julius Recipe

1 cup orange juice (I like for it to have some pulp)
1 cup water
1 egg white
3/4 tsp vanilla extract
1/4 cup sugar
1 heaping cup ice

Combine all of the ingredients in a blender.  Blend on high for about 15 to 20 seconds… until the frothy magic happens.

NOTE: Don’t get cute with the sugar. I tried to replace it with Stevia (wasn’t the same) and I have tried cutting back on the amount (again, not the same).  Pinch the calories elsewhere!

As far as the brand of orange juice, I’d imagine that the better the orange juice, the better the Orange Julius.


Orange Julius

Orange Julius Copy Cat Drink

Easy Salisbury Steak with Ground Beef

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Salisbury Steaks with Mashed Potatoes and Gravy

Salisbury Steak with Gravy and Mashed Potatoes

While the recipe, here, is gluten-free, making it traditionally (with all the gluten your heart desires!) is as simple as using regular bread crumbs gravy.

A few quick tips:

  • Salisbury Steak with Gravy should be illegal to make without mashed potatoes, so whatever you do, serve it with mashed potatoes. I personally also like green beans as a side.
  • See the delicious little (crispier on the bottom) bits around the edges in the photo above? Making your patties a little thin at the edges allows this yumminess to happen.
  • If you don’t have any Montreal Steak Seasoning (Amazon link) on hand… why would you NOT??!!…  simply use a combination of onion powder and garlic powder. I’ve done this before and it’s fantastic.

The BEST Gluten-Free Gravy Mixes

Pioneer Brand Gluten-Free Brown Gravy Mix is one of the things I NEVER allow myself to run out of. It is quick and easy to make and tastes fantastic. I also keep Pioneer Brand Country Gravy Mix on hand at all times. You wouldn’t believe how great it is on mashed potatoes, hashbrowns, or bread. Sometimes I add crumbled sausage and it’s the best sausage gravy imaginable. The two links go to Amazon where they’re available but they’re also pretty easy to find in stores. I’ve found them at Kroger, Wal-Mart, and Meijer.

Pioneer Brand also makes amazing… and I mean amazing… gravy mixes that aren’t gluten-free. They’re simply an extraordinary brand and you can’t go wrong ordering anything they have. Just be sure (if you have to eat gluten-free) to only buy their gluten-free products.

Salisbury Steaks with Gravy

Salisbury Steak with Gravy


Easy Southern Fried Green Tomatoes: Perfect Alone or On Burgers or BLTs

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Fried Green Tomatoes

Southern Fried Green Tomatoes: Easy and Crazy Delicious

 

Fried green tomatoes are a delicacy in our home – and something that my husband begins craving, like clockwork, each May. Last year, he started craving them way too early and I had to tell him to slow his roll… I can’t make fried green tomatoes happen until the farmers make green tomatoes happen!

Fried green tomatoes are delicious, on their own, alongside just about any meal you can think of (breakfast meals that include fried eggs pair magically with them). We’ve discovered that they’re also outstanding on burgers and BLTs.

One of the main things you want to remember is not to crowd the pan. They like their space! To keep your fried green tomatoes from getting mushy or soggy while you cook them in batches, place them into a moderately warm oven (200 degrees or so) while frying the rest. Don’t cover them with aluminum foil (or anything for that matter) and don’t stack them on top of one another, until they’re ready to serve.

Fried Green Tomatoes

 

Quick and Easy Meal Ideas: “Nights Off” at Home with Less Stress and Less Mess

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Freezer Meals for Nights Off

I love cooking. I mean… LOVE LOVE cooking. Everything about it. In fact, most of the time I don’t even mind the time and effort it takes to clean everything up. I figure it’s a great opportunity to use up a few of the calories I just consumed.

Yesterday, my husband and I were out of town most of the day and went to a local restaurant for supper (more about restaurants in a minute!) when we got back in town. Last night, it hit me… I missed my kitchen time!

Having said all of that, however, I find that some nights (usually once… sometimes twice a week), I just want everything to be as simple and easy as possible. I don’t want to be in the kitchen for 30 minutes to an hour making the meal, followed by another 30 cleaning it up. I want food on the table fast and dishes that can either be tossed or washed in record time. Basically, my comfortable chair in the den is calling me and I want as few obstacles as possible before I answer the call!

I call these my “nights off” because instead of the normal, full-fledge, photo-worthy meals I make, I either pull something out of the freezer I had made and frozen previously or I pull out something ready to roll, pretty much as is.

Everyone needs nights or days off, right? Can anyone who works 5 days a week imagine not having a day off?! No way. Having days or nights off keeps you sane, keeps you rested, and most definitely keeps you from burning out.

Reasons for Eating Home More and Eating Out Less

I have nothing against eating out on occasion. I mean, let’s face it, it can be fun. Letting someone else do all the work while you sit and let them bring it to you… sweet luxury!

However, eating at home is almost always healthier – especially if you have food allergies, are on a special diet, or have any of the many diseases that can be greatly effected by the wrong food. Even trace amounts of the enemy foods build up and can be very bad for you.

Add to this the fact that we are in a pandemic AND coming up on cold and flu season (not to mention all the bugs that show up as soon as the weather cools) – even the biggest fan of dining out has to admit – you are safer at home.

I honestly hate to say  it, but my experience lately is that many restaurants are “going down.” I don’t know if they’re having trouble getting or keeping good help or if cooking is a dying art but, just in the last year, four of my five favorite restaurants (two locally-owned and two chain restaurants) have gotten so bad I don’t care if I ever go back. The one of the five that’s still as good as ever is a local authentic Mexican restaurant.

Stay strong, guys, stay strong!

Another reason to keep your pantry, refrigerator, and even freezer stocked is that (as this global pandemic has taught us) you just never know what lies ahead. It’s always better to be able to take care of yourself and your family without having to count on others. You never know when their doors will close.

(Continued Below…)

 

Tips for Nights Off Meals (As Many Times a Week as You Want Them!)Frozen Meals

You may be like me and actually love to cook, but simply are human and want a night off every now and then. Or, you may be like one of my daughters who had (literally, y’all) rather go to the dentist than cook! Whichever group you fall into, the following tips and ideas will, hopefully, help you as much as they do me.

  • When you make soup, chili, or casseroles, make a little extra to freeze for a future meal. I have perfected this routine to where I always have at least two soups and one chili in the freezer and ready to go at a moment’s notice. Amazon has countless sizes and shapes of freezing containers (link to Amazon) – you’ll want to find a set with different sizes. This has been such a wonderful system for me. Soups and chili, in particular, taste like they were made that day.
  • Don’t think the freezer has to have just food you’ve made! As you can see from the sample pictures here, I’m a huge fan of Amy’s frozen meals, as well as her burritos. While I keep them on hand, primarily, for my lunches while my husband is at work, I have often fixed them for both of us on one of my luxurious “nights off.” The burritos are excellent with rice, a salad, eggs, or (simpler, still) tortilla chips and salsa. The frozen meals are even easier because the only dishes you mess up are your forks and glasses! Frozen pizzas, corndogs, fries (top with a can of heated canned chili and cheese and call it a meal)… the choices are limitless. Just be sure to always have your “night off” section of your freezer locked and loaded.
  • My favorite night off meal is actually one of my husband’s favorite meals – bacon, eggs, and a few vegetables cooked in the same pan (broccoli, zucchini, cauliflower, mushrooms, onions, bell peppers… whatever combo you like). The one pan strategy helps with clean up considerably and, let’s face it, it doesn’t get any simpler than bacon and eggs.
  •  Oatmeal or grits is another filling, warm, comforting, and delicious meal. I could eat either of these all by themselves, but my husband loves a couple of fried eggs with his.
  • Never, ever underestimate soup and sandwiches – they’re filling, healthy, and most definitely perfect for your night off.
  • When possible, keep salad makings on hand and your favorite salad dressing ready to pour. Simply adding chicken, beef, boiled eggs, or bacon to a great salad makes a healthy meal.
  • Have you seen those little packets of instant potatoes? They cook in less time than it takes to brush your teeth and, frankly, taste darn good. They come in lots of flavors and varieties and are outstanding. Keep plenty of these on hands for accompanying deli chicken or soup or chili from the freezer. Soup and chili, both are great served over these guys.

Some people think certain foods are only “acceptable” for breakfast or lunch and wouldn’t consider them for supper. They’re nuts! Breakfast suppers are downright addictive and traditional “lunch” suppers are right there with them.

I have seen some people schedule these types of nights and call them things like “cheat nights” or “lazy nights” – and scheduling them is certainly an option. For me, personally, however – I never know quite when the “My chair is calling me and I don’t want to be on my feet another minute!” mood is going to hit until it does… so, I simply have my options on stand by.

One final word about restaurants…

I actually put this post together because of something that I experienced last night at what was once a favorite chain restaurant. I ordered the grilled catfish as I normally do (along with greens and pinto beans). I took a bite of the catfish from the end… all seemed normal… ate some of the greens and beans… then picked up my fork and knife and tried to cut into the catfish. It would not cut… it was completely undercooked. I literally could not cut through it.

Undercooked meats can host a whole world of trouble for a person – salmonella, food poisoning… and if you’ve ever been on the receiving end of either of these, you know how horribly sick they make you. I am very, very lucky that I only took a small bite of this fish that was all but flopping around on my plate.

Now I know for certain that, in the future, whenever I order meat, I will never again assume that restaurant cooks use food thermometers as I do in my own kitchen. I’ll also cut into the middle of the meat before even thinking about taking a bite.

As I said before, I don’t know why it is but a lot of restaurants are, collectively, getting worse. You just can’t be too careful – certainly not when it comes to your health!

Stay safe and stay well!

~ Joi (“Joy”)

Amy's Burritos

The Best Honey Mustard Salad Dressing… Easy and So Much Better Than Store-Bought

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Honey Mustard Dressing and Salad

Honey Mustard Dressing

I am an absolute salad fanatic and feel there is no hope for me to be anything else. When we go to restaurants (when there isn’t a global pandemic, of course), I give one extra points for a great salad. If they bring out a salad that obviously came from a bag, it doesn’t much matter what else they do to try to impress me, they’ve already lost me.

And salad bars…..  holy cats do I ever love those?!

Tossing modesty aside, though, none of them can beat the salads I make at home. There are several reasons, I suppose, but one is I get crazy creative and experiment, not only with different vegetables, but also different greens (and combinations of greens), cheeses, seeds, herbs, and other fun additions like real bacon bits, baby corn, dried cranberries, etc.

Another special touch that turns an average salad into a delicious experience is a great salad dressing.

I prefer to make the salad dressings we use for several reasons:

  1. Since the pandemic, I find that the more things I can make at home, the fewer things we run out of and have to go get. I always have the staples on hand for my favorite dressings (French, Honey Mustard, Ranch, and Vinaigrette), so having my favorites in a rotation simplifies my life and keeps me out of stores!
  2. You can control the amount of sugar and/or salt in your dressings. Some of us like things a little less sweet than others or a little less salty. When you make the dressings, yourself, you have full control over what’s added.
  3. I love the idea of avoiding additives!
  4. I have to eat gluten-free (health reasons) and anything I can make, myself, gives me more peace of mind.
  5. Most importantly…. they simply taste A LOT better. Even if there weren’t a 1, 2, 3, and 4 above – I’d still make my own salad dressings for reason 5 alone. I mean, come on… taste trumps everything else!

The easy recipe, below, is in my opinion the absolute best honey mustard dressing recipe you’ll find. This is my go-to dressing for grilled chicken salads and I also love it on a great chef salad.

Obviously, adjust the amount of honey to suit your own tastes – Dijon mustard too, as far as that goes. However, I would suggest starting with this combination first – this way you can tell if you, personally, want less (or more… I won’t judge!) honey.

Tangy Southern Coleslaw: Fast, Easy, and Oh So Delicious!

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Tangy Southern Coleslaw

Tangy Southern Coleslaw

One of my biggest culinary obsessions is coleslaw – it goes with so many things.. and those few things it doesn’t conceivably go with?

I make it go!

The only drawback to loving a particular food so much is it makes you hyper picky when you order it in restaurants (or, worse yet, when a family member makes some and it tastes like a movie prop!). Let’s be honest, really truly wonderful coleslaw is a work of art and not many people pass for artists.

This particular easy, but delicious southern coleslaw is spot on – a work of art that’ll make you a Picasso.

My personal favorite coleslaw is usually vinegar-based, but I wanted to add some creamy tanginess to the mix (literally), so  I opted to sort of combine a creamy coleslaw and a vinegar coleslaw. That’s where the buttermilk comes into play. It may sound unusual, but it really does make things interesting.

And delicious!

Notes:

  • I specify Duke’s Mayonnaise simply because it’s the one I always buy and use in my recipes. I simply think it’s the best. However, using Hellman’s will not alter the recipe. In fact, it’s pretty much the same… don’t tell my beloved Duke’s that though.
  • This is outrageously delicious on or beside a chili dog or pork sandwich.
  • One of the things that makes “Southern Coleslaw” in fact “Southern Coleslaw” is the sweetness. Our capacity to eat sweet food is unequaled. If you want to add a little less sugar, feel free to cut back a tad. However, a certain amount is very, very necessary to balance the acidity of the vinegar.