Cauliflower Mashers

Ingredients

1-1/2 large heads cauliflower
3/4 cup full fat canned coconut milk
3 Tbs coconut oil
2/3 cup fresh chives
3 cloves garlic
2 tsp dried rosemary or 1 sprig fresh rosemary
sea salt, pepper to taste

Instructions

1. Roughly chop the cauliflower, removing all leaves.
2. Place in steamer and cook until it’s easy to stick a fork in it (about 20
minutes).
3. Mince the garlic and finely chop the chives. Sauté the garlic, chives and
rosemary in coconut oil until the garlic is light golden brown.
4. Use a food processor or a masher to mash up the steamed cauliflower
florets.
5. Put the mashed florets into a pot on the stove and add coconut milk, and the chive and garlic mixture. Cook on medium low heat
and mash with a masher while they’re in the pot. Or if you have a
submergible blender, use that to blend mixture while it’s in the pot.
6. Add sea salt and pepper to taste.

Source: paleoplan.com

Steamed Brussel Sprouts with Almonds & Ginger

Ingredients

• 1 lb brussels sprouts
• 1/2 cup slivered or sliced almonds (or nuts of choice)
• 4 Tbs olive oil
• 1 tsp fresh ginger root, grated
• 2 tsp lemon juice
• 2 tsp coconut aminos (tastes like soy sauce)

Instructions

1. Add 1" of water to the bottom of a medium pot with a steamer insert or basket. Add brussels to steamer, cover, and cook over medium-high heat for 10-12 minutes, or until just tender and bright green.
2. Meanwhile, dry roast the almonds in a small skillet over low heat. Stir constantly and remove from heat when they begin to brown. NOTE: watch and stir constantly, as they can burn easily.
3. Combine the olive oil, ginger root, lemon juice and coconut aminos in a small bowl. When brussels are fully cooked, toss with dressing and top with toasted almonds.

Source: paleoplan.com

Sauteed Kale

Ingredients

• 1 lb fresh kale, removed from woody stems and chopped, or 2 packages (10-3/4 oz each)
• 1 large garlic clove, crushed
• 1 Tbs olive oil
• juice of 1 lemon
• 2 Tbs pine nuts (pignoli), lightly toasted

Instructions

1. Add oil to a large skillet over medium heat.
2. Add garlic when hot and toss in oil for a few seconds.
3. Add kale and saute until tender (about 10 minutes).
4. Remove from heat, stir in lemon juice and top with pine nuts to serve.

Chicken Enchilada Dip Roll Ups

Ingredients

• 2- 8 oz. packages cream cheese, softened
• 1½ cups shredded Mexican blend cheese
• 1 teaspoon garlic, finely minced
• 1½ tablespoons chili powder
• 1 teaspoon cumin
• ½ tsp ground coriander
• 1 tsp salt
• ½ tsp ground black pepper
• cayenne pepper to taste
• 3 chicken breasts, cooked and shredded
• 4 green onions, chopped
• 10 oz. can Rotel tomatoes, drained with juices reserved
• 1 package burrito sized tortillas

Instructions

1. Mix cheeses together until well blended.
2. Add all remaining ingredients, using remaining rotel juice as needed to thin mixture, and mix well.
3. Cover and refrigerate for at least one hour.
4. Place one heaping spoonful onto tortilla.
5. Spread to edges using a metal spatula.
6. Roll and cut into slices.

Notes

Substitue out the garlic and spice seasonings with one half to one whole packet of pre-made taco seasoning, tasting to determine the amount of seasoning desired.

Source: Laura's Sweet Spot

Better Than Starbucks Lemon Loaf

1½ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 eggs, room temp

1 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2 teaspoon lemon extract

⅓ cup lemon juice

½ cup oil

zest of one lemon

Glaze:

1 cup powdered sugar

2 tablespoons whole milk

½ teaspoon lemon extract

 

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt.

In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack. Glaze – whisk to combine

Source:

http://jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html

Raspberry Bread Pudding

12 Rhodes Warm-N-Serve frozen Soft White Dinner Rolls, previously baked and at least a day old.

1 quart heavy cream

2 cups sugar

1 egg, beaten

1 teaspoon vanilla

Fruit Filling:

12 ounces frozen raspberries, thawed (I use strawberries)

1 cup sugar

1/2 cup apple juice

Vanilla Sauce:

2/3 cup butter

2 teaspoons flour

1 1/2 cups heavy cream

3 tablespoons sugar

1 teaspoon vanilla

Cut rolls into 1-inch cubes and place in a large bowl. Combine cream, sugar, egg and vanilla. Mix well and pour over roll cubes. Let roll mixture stand 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.

Combine fruit filling ingredients and mix well. Pour 1/2 of the roll mixture into a sprayed 9 x 13-inch pan. Top with fruit filling and remaining roll mixture. Bake at 350°F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.

Vanilla Sauce:

Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.

Source: http://www.rhodesbread.com/recipes/view/2202

Citrus Baked Salmon with Orange Salsa

1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic, Minced
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salsa
1/4 cup orange juice
2 tablespoons olive oil
1 pound salmon fillets
1 tablespoon brown sugar
1/2 teaspoon grated orange peel, (optional)

Orange Salsa:
2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces
2 tablespoons chopped red bell pepper
1 tablespoon chopped fresh cilantro

Preheat oven to 400°F. Mix all of the Spices in small bowl. Set aside. For the Salmon, mix orange juice, oil and 1 1/2 tsp. of the spice mixture in large resealable plastic bag or glass dish. Add salmon; turn to coat. Refrigerate 30 minutes.

For the Salsa, mix all salsa ingredients and 1 tsp. of the remaining spice mixture in medium bowl. Cover. Refrigerate until ready to serve.

Stir brown sugar and orange peel into remaining spice mixture in small bowl. Remove salmon from marinade and place on foil-lined baking pan. Discard any remaining marinade. Rub salmon with seasoning mixture. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve salmon with Orange Salsa.

Source: http://www.mccormick.com/Recipes/Main-Dishes/Recipe-Inspirations-Citrus-Baked-Salmon-with-Orange-Salsa via Welcome Home