Skip to main content

Calabacitas

This Mexican side dish has always been a favorite of mine. Easy to make and full of vegetables, this is one to try with your next south-of-the-border meal! Delicioso! Serves 4.

2 medium zucchini, sliced
2 medium yellow crook-neck squash, sliced
1 small yellow onion, thinly sliced
3 tbsp. canola oil
2 cloves of garlic, minced
1/3 cup fresh Hatch green chilies, diced
1 cup grated cheddar cheese

Saute squash and onion in oil over medium-low heat until barely tender. Add garlic, chilies, and cheese. Mix well. Place mixture in a 1 qt. casserole dish and bake in oven 400 degrees for 15-20 minutes, until cheese is bubbly and slightly golden on top.
Enjoy!
Labels:

Comments

Post a Comment

Popular posts from this blog

Olive oil cake with chocolate ganache

The olive oil in this cake makes it super moist, which is hard to achieve when working with coconut flour. Infused olive oils work wonderful in this cake; I have a blood orange infused olive oil that I will substitute into the recipe sometimes. The chocolate ganache is quick and easy, but tastes sublime! Enjoy! 1 cup olive oil 3/4 cup Coconut flour 3/4 cup erythritol 6 large eggs 2 tsp Baking powder 1 1/4 tsp Baking Soda 2 tsp vanilla extract 1/4 tsp Pink Salt INSTRUCTIONS Combine all dry ingredients in a bowl and set aside. Beat eggs to double the  original volume in another bowl. Add olive oil, and vanilla extract to eggs and combine. Slowly add the dry ingredients into the wet as you combine. Pour into a greased pan (I used a 9 inch springform pan). Bake at 350 for 30 minutes (until edges will have browned and toothpick comes out clean). Allow to cool completely, then cover in chocolate ganache.  Ganache: 1/2 cup heavy whipping cre...
Post a Comment
---View Full Recipe---

Vanilla-Almond Creme Brulee

Easier Than You Think Creme Brulee Recipes I have worked on several recipes and Del was nice enough to taste with me. ;-) She finally told me the other night that "I had perfected this", so now I feel like I can share! Extreme creamy custard on the bottom, and a hard, crunchy top layer of "burnt" sugar. "Creme Brulee" literally translates to "burnt creme".  The only "must" for this recipe is the custard cups- make sure you use heat proof cups designed for baking souffles or brulees and this recipe will be a snap!!
Post a Comment
---View Full Recipe---

Teriyaki steak salad (my keto replacement for my old lettuce wraps)

Before starting keto, one of our favorite meals were Asian lettuce wraps. We would marinate steak in sugary teriyaki sauce and flash fry in a wok. Once the meat cooled, we would spoon rice into a lettuce cup, sp rinkle with  soy sauce and chili oil and pile with steak. Finally, we would add a few slices of cucumber to cool the heat from the chili oil. It was so satisfyingly delicious! I have been craving those lettuce wraps recently, so I decided to try my hand at recreating the marinade, making it Keto of course!  I decided to make it into a salad in order to add more vegetables to bulk it up since we aren't using rice. The final meal tasted better than our old lettuce wraps; I will definitely be using this teriyaki sauce more often! Servings: 4 entree size salads  Sauce ingredients: 1/2 cup tamari or coconut aminos 1/4 cup water 2 tablespoons rice vinegar 4 tablespoons Swerve Confectioners sugar (or sugar substitute of choice) 1 teaspoon garlic powder 1...
Post a Comment
---View Full Recipe---