~ Shopping List ~ 2 cups Bisquik 1 lb sausage 1.5 cup grated cheese 1 tsp. Worcestershire sauce ~ What to do ~ Mix sausage and cheese together. Add Bisquik and Worcestershire sauce. Roll into balls. Bake at 425 for 10-12 minutes.
This low carb option is surprisingly filling, but can be a bit salty depending on the smoked salmon you choose.
Pairs excellently with white and pink!
You can take the girl out of the south, but you can’t the south out of her diet. This buttermilk biscuit recipe is light and fluffy, like a warm hug from home.
65 sugar calories ~Shopping List~ 1 slice pumpernickel bread, toasted 1/4 avocado 1 slice provolone cheese 1 or 2 radishes, sliced thinly 1/4 apple, cut into 5 thin slices 2 Tbsp goat cheese, crumbled Salt and pepper ~To do~ Preheat broiler. In a small bowl mash avocado, add salt and pepper to taste. Spread the toast with avocado; Top with radishes, apples, provolone, and goat cheese; Sprinkle with salt and pepper. Place under broiler just until cheese melts (about 1 minute) ~Alternatives~ You can turn this into a skinny recipe by creating avocado cups instead of a sandwich. Dice up the provolone, radishes and apple and toss with the goat cheese, salt and pepper. Slice an avocado in half, take out the seed and fill one of the avocado halves with the mixture, reserving the other half for another meal. Serve on a bed of baby spinach […]
87 sugar calories ~Shopping List~ 1/2 ear corn 2 Tbsp flour 1 Tbsp cornmeal 1/2 Tbsp red onion, diced 1/2 Tbsp fresh basil, chopped Pinch baking powder Pinch baking soda 1 egg 1 tsp buttermilk 1 tsp butter, melted Olive oil 2 Tbsp tomato, chopped 2 Tbsp avocado, diced Pinch cilantro, chopped Salt and pepper ~To do~ Pulse the corn kernels in a food processor or blender, or chop finely by hand. In a bowl, mix the kernels with the flour, corneal, red onion, basil, baking powder, baking soda and a sprinkle of salt and pepper. Set aside. In a coffee mug or small bowl, whisk the egg with a fork and measure out approximately 1/4 of the egg mixture into another small bowl (reserve the remaining egg for breakfast or toss it out). Mix the egg with the buttermilk and melted butter, then add to the […]
48 sugar calories ~Shopping List~ 2 Tbsp. flour tsp Truvia or one packet 3 Tbsp half and half 1/2 Tbsp butter, melted Canola oil 2 eggs 1 Tbps. parsley, chopped 1 slice ham, diced Salt & Pepper ~To do~ Slightly beat one of the eggs. Pour half of it into a small bowl with the flour and whisk. Gradually add in half and half until combined. Next whisk in the butter and a pinch of salt Beat until smooth. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, making one crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove from heat and […]
This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn. The original is just the list of ingredients leaving plenty of room for you to add your own personality.
~ Shopping List ~ Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe) 1/4 cup sugar 5-6 slices of white bread Sage (dry) Poultry seasoning Salt Pepper 1 Large Onion 1/4 cup butter or margarine Turkey stock (if you are making this with Turkey use the stock generated during cooking. If not, any stock will work. You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.) ~ To do ~ Make cornbread according to directions on the package (add sugar before cooking). Toast the bread. Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs). Add at least 1 tablespoon each of poultry seasoning and sage. You will adjust to taste later. Add salt and pepper. Mix together.* Up to the above points may be done the same day […]
We ran across a similar gumbo on our honeymoon in New Orleans (pre-Katrina). This recipe is an adaptation of the recipe from the restaurant the Gumbo Shop. ~ Shopping List ~ 2 lbs. fresh or frozen shrimp1/4 lbs. Andouille sausage (or any hot sausage)3 quarts broth (chicken, beef or vegetable according to your taste)2 tablespoons cooking oil1 quart fresh or frozen okra, sliced into 1/2 inch rounds2/3 cups oil1/2 cup flour2 cups chopped onions1 cup chopped green bell pepper1/2 cup chopped celery2 teaspoons minced garlic1 can (16 oz) can chopped tomatoes2 bay leaves2 teaspoons salt (or to taste)1/2 teaspoon black pepper1/2 teaspoon white pepper1/4 teaspoon cayenne pepper ricebaguette ~ What to do ~ Cook okra in a frying pan until ropiness is gone. Set aside. If using regular sausage (not Andouille), partially pre-cook and cut on the diagonal. Set-aside. Place 2/3 cup oil in a large heavy-bottomed pot. Add flour over […]
This hearty, traditional Québec dish is always a family winter favorite.
