CARRABBA'S BREAD DIPPING SAUCE

Ingredients 
1 tablespoon minced basil
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon kosher salt 
½ teaspoon chopped rosemary 
¼ teaspoon crushed red pepper flakes
½ teaspoon olive oil
⅛ teaspoon fresh lemon juice

Directions
1) Combine all of the ingredients, EXCEPT oil and lemon. 2) Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same. 3) Stir in oil and lemon juice. 4) TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

INGREDIENTS

• For the Crust:
• 1½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)
• 6 TB salted butter, melted
• For the Custard:
• Half bag (6 oz) pure white chocolate chips
• ¼ cup half and half
• 1½ (12oz total) blocks whole cream cheese, softened to almost melted
• ¼ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the Raspberry Sauce:
• 5 oz frozen or fresh raspberries
• 1 TB granulated sugar
• 1½ tsp cornstarch dissolved in 3 TB water

DIRECTIONS

1. Make Crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Scoop 1 slightly rounded tsp crumb mixture evenly into 48 lined mini muffin tins. Press down to form bottom crusts.
2. Preheat oven to 325F, with rack on lower middle position.
3. Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.
4. Make Custard: In heavy saucepan, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
5. Scoop 1 rounded TB custard evenly into lined mini muffin tins. Dollop ½ tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl.
6. Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge. If keeping longer than a couple of days, you can freeze them. Top with Stabilized Whipped Cream and serve.

CORNBREAD DRESSING

9x13 Pan Cornbread, Make a day ahead
Crumble and add:
Sage
Chicken Broth
2 cans Cream of Chicken
2 Eggs
Poultry Seasoning
20 seconds worth of shakes of poultry seasoning
Almost a whole can of broth
Mix not quite as thin as cake mix.
Add butter on top.
Bake covered 350 with foil approx. 45 minutes
Uncover to brown on top.

FISH CAKES

Ingredients

25 ounces canned solid white tuna in water (five 5-ounce cans) OR tuna, salmon...
2 large eggs
1/3 cup, plus 2 tablespoons, plain dry breadcrumbs (or panko)
4 tablespoons mayonnaise (Greek yogurt can be used instead)
1 tablespoons lemon juice (can add more later)
3 jalapeno peppers (or leave them out)
4 tablespoons extra light olive oil
1 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
Iin a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add peppers to the mixture.
Add the tuna, beaten eggs, and breadcrumbs, and mix gently until ingredients just hold together.
In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad.

Chicken Noodle Soup

INGREDIENTS

2 tablespoons butter
2 cloves garlic, minced
1 cup celery, diced
1 pound cooked chicken, shredded (boiled is easiest but canned works too)
7 cups of water
7 chicken bullion cubes (or skip water and cubes and add chicken broth)
2 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
2 bay leaves

PREPARATION

1. In a large pot, melt butter and add garlic. Cook until garlic have begun to soften.
2. Add celery and cooked chicken, followed by the water and chicken bullion, egg noodles, salt, pepper and bay leaves.
3. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
4. Remove bay leaves from the soup.
5. Enjoy!

Low Carb Pizza

Ingredients:


1 eight oz. package of Cream Cheese, room temp
2 eggs
1/4 cup grated parmesan cheese
1 tsp Garlic Powder
1/2 tsp freshly ground Black Pepper

Preheat oven to 375 degrees F.
With a hand mixer, beat the cream cheese until soft.
Add parmesan cheese, garlic powder and black pepper. Mix until combined.
Add eggs.
Spread batter into a silpat-lined baking sheet in desired shape.
Bake in the oven for 20 minutes, until the top is lightly golden brown.
Remove from oven and let cool for 15 minutes.
Run a spatula underneath the crusts to remove from silpat, leave crusts on silpat.

Add desired toppings and place back in oven for an additional 10 minutes or until the cheese is melted and the toppings are heated through.

Sauce:
8 oz can tomato sauce
1 teaspoons oregano
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoons sugar
¼ teaspoon Kosher salt
freshly ground pepper
Add to a small saucepan and let simmer for 10 minutes.

CRUSTLESS SPINACH QUICHE

INGREDIENTS
EVOO
Onion
Bag of spinach
1 garlic clove minced
6 eggs
2 cups shredded cheese (or any kind of shredded cheese)
Salt and pepper
Extra- Add any other veggies for fun

DIRECTIONS
Cook onion until translucent on stove top
Add spinach and cook down
Add garlic for one minute
Drain any liquid
Add all remaining ingredients and stir
Add to a pie plate and cook for 30 minutes at 375 degrees

STUFFED PEPPERS

INGREDIENTS
1 package cream cheese
1 cup shredded cheddar cheese
2 tsp. seasoning (I used pinch of basil garlic)
12 mini sweet peppers (cut in half and deseeded)

DIRECTIONS
Stir up mixture and fill peppers
Cook on 350 degrees for 20-30 minutes

FRIED CABBAGE WITH TURKEY SAUSAGE

INGREDIENTS
6 tbsp butter, divided1 cup onion, diced 4 cloves garlic, minced2 tbsp white vinegar (or any kind of vinegar)
14 oz turkey suasage, thinly sliced on a bias large head green cabbage, cored and sliced1 tsp paprikasea salt and pepper, to taste
1 tsp crushed red pepper flakes, optional

INSTRUCTIONS
In a large skillet over medium heat, melt 3 tbsp of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
Add vinegar to the pan and mix in with onions and garlic.
Add sliced sausage to the pan and sauté until slightly browned.
Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Saute until cabbage is wilted and slightly browned.
Top with crushed red pepper flakes before serving.

GRAVY FROM SCRATCH

INGREDIENTS
Roll of Sausage
3 tbsp. butter
1/4 cup flour
3 cups milk

DIRECTIONS
Cook Sausage
Add butter until melted
Add flour and stir for about 4 minutes
Add milk and stir continuously until thick. Should be about 10 minutes.

GRILLED STEAK SKEWERS and PEANUT SAUCE

INGREDIENTS
1 lb. flank or sirloin thin sliced steak
1/4 c. soy sauce
2 tbs. oil (olive or sesame)
2 cloves minced garlic
2 tbs. brown sugar
1 tbs. Sriracha
1 tsp. ginger
Skewers

DIRECTIONS
Soak skewers in water. Slice steak into one in long strips. In bowl combine all ingredients and let marinate for 2-4 hours in the refrigerator. Skewer the steak and grill on high heat 2 minutes on each side.

PEANUT SAUCE
1/4 cup honey
2 tbs. peanut butter
1/4 cup soy sauce
1/2 tsp. sriracha

BAKED BURRITO CASSEROLE

INGREDIENTS

1 pound of ground beef

1 small onion, chopped

1 pack of taco seasoning

1 can refried beans

1 can cream of mushroom soup, undiluted

1/2 cup sour cream

1 pack large flour tortillas

2 1/2 cups of shredded Mexican blend cheese

DIRECTIONS

Preheat oven to 350 degrees.

In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.

Add the taco seasoning and refried beans and heat through.

In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.

Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them. 

Spread on a layer of the ground beef mixture and top with about a cup of cheese.

Repeat all of these layers and top with the remaining cheese.

Bake in a 9 x 13 baking dish for about 20 minutes until cheese is nicely melted. Enjoy!

BLACK BEAN BURGERS

INGREDIENTS

2 cans black beans, rinsed and drained
1 onion, minced
3 garlic cloves, minced
1/2 cup quick oats
1 Tbsp. soy sauce
1 Tbsp. olive oil
1 tsp cumin

1/2 tsp coriander

1/2 tsp chili powder

1/4 tsp cayenne pepper
Salt and pepper to taste

PREPARATION

Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent. Add cumin, coriander, chili powder, and cayenne pepper. Remove pan from heat.

In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats. Mix and form four patties. Place in freezer for 30 minutes to set. Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.

CHICKEN ALFREDO

2 chicken breasts
3 garlic cloves, minced
14 oz. chicken broth
1 cup heavy cream
1/2 lb. pasta
1.5 cups grated parmesan cheese

Brown chicken. Add garlic for about a minute. Add broth, cream, and pasta and bring to a boil. Cover and reduce the heat to a simmer for 15 to 20 minutes. Turn off heat and stir in parmesan cheese.

GREEK MARINATED CHICKEN

4lbs. chicken
2tbs. dried oregano
Minced garlic
Juice from 1 lemon
S/P
2tbs. olive oil
1 cup plain yogurt

Marinate at least 30 minutes.

Grill or bake in the oven 375 degrees for 45-60 minutes.