Recipes

[RespectLife]

Thanks so much @mustang66lady 

[ChiliPepper]

Almost strawberry time in my area!!!

Here is an easy one - perfect for the hot, humid weekend coming up.

Easy Fresh Strawberry Mousse

This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake.  The perfect creamy fluffy Mousse dessert.  A delicious dessert to serve at any occasion.  

Prep Time: 10 minutes

Chilling time: 1 hour 

Servings: 4 servings

Ingredients:

• 12½ ounces strawberries (3/4 pound)
• ½ cup granulated sugar
• 1 cup cream whole, heavy or whipping cream (with at least 30% fat content) (cold)
• extra strawberries for topping

Instructions:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree.  Remove ½ a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form.  Then fold in the remaining puree (not the ½ cup) gently.
• Divide the ½ cup of puree between the 4 small/medium** glasses and top with the strawberry mousse.  Refrigerate for approximately 1 hour or even over night if desired.  Top with fresh sliced strawberries and serve.  Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.

Notes:

For anyone wanting to use this as a filling (eg pie or cake), this might help, whip the cream until thickened and stir in the puree, then in a small pot add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Add 1 -2 tablespoons of the whipped cream mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining whipped cream mixture.

 

Nutrition:

Calories: 330kcal | Carbohydrates: 33g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 180mg | Fiber: 1g | Sugar: 29g | Vitamin A: 875IU | Vitamin C: 52.5mg | Calcium: 53mg | Iron: 0.4mg

[RespectLife]

Well that looks super easy @ChiliPepper 

Thanks!  

As a parfait, no gelatin!!!  Whoo hoo!!

[ChiliPepper]

Bacon Egg & Cheese Breakfast Sliders

These Bacon Egg & Cheese Breakfast Sliders feature hard-boiled eggs that are cut in half, then layered with crispy bacon, cheddar cheese, and mashed avocado. Made and ready to serve in just 30 minutes! This is the low-carb breakfast “sandwich” you didn’t know you were missing!

Prep Time: 15 minutes 

Cook Time: 15 minutes 

Total Time: 30 minutes 

Servings: 6 sliders

Ingredients:

• 6 eggs
• 3 slices of bacon
• ½ medium-sized avocado
• ½ tsp 2.5mL lime juice
• Pinch of pepper
• Pinch of salt
• 1 ½ deli slices cheddar cheese sliced into fourths

 

Garnishes:

• Pinch of paprika
• Freshly-cracked pepper
• Pinch of salt

 

Instructions:

• Add eggs to saucepan in even layer. Cover with water and place pan on stovetop over high heat. Bring water to a boil then boil for 9 minutes.
• Meanwhile, prepare an ice bath by filling a bowl with ice cubes and then covering with water.
• Additionally, while eggs boil, cook bacon on stovetop until crispy. Transfer to a paper towel-lined plate to de-grease, break in half, and set aside.
• Once time has lapsed for boiling eggs, immediately carefully transfer eggs from boiling water to ice bath. Allow eggs to sit in ice bath for several minutes.
• Meanwhile, mash avocado in a bowl. Add lime juice, pepper, and salt. Set aside.
• Remove eggs from ice bath and peel and dispose of shells. Slice each egg in half lengthwise.
• Lay 6 of the sliced eggs on a plate, top with piece of sliced cheddar, dollop of mashed avocado, halved slice of crisped bacon, then top with other side of egg. Secure each with a toothpick. Repeat until you've yielded 6 egg sliders.
• Garnish each egg slider with paprika, freshly-cracked pepper, and salt.

Notes:

If You Want The Sliders To Sit Flat On A Serving Dish: 

Using a sharp knife, slice off a small lengthwise piece on the bottom of 6 of the hard-boiled eggs so that the eggs will sit level on a plate.Net Carbs: 

These contain just 0.9 grams of net carbs per serving. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 6 servings.Refrigerator Storage: 

Leftover egg sliders should be stored in an airtight container in the refrigerator. When stored properly, they will last up to 3 days.

[ChiliPepper]

Cucumber Tomato Bites

These Cucumber Tomato Bites are a quick and easy appetizer that's perfect for any occasion. They're refreshing, crunchy, and simple to make — all in just 20 minutes. They're a great addition to your next party or a light snack.

Prep Time: 15 minutes 

Total Time: 20 minutes 

Servings: 24 bites

Ingredients:

• 2 medium-sized cucumbers English or slicing cucumbers both work
• 6 ounces cream cheese very softened
• 3 Tablespoons mayonnaise
• 2 teaspoons hot sauce increase or decrease based on taste preferences and the level of spiciness of the hot sauce you use
• 4 teaspoons dried dill divided
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley
• ¼ teaspoon onion powder
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt
• 12 cherry tomatoes sliced in half lengthwise

Instructions:

• Prepare Filling: Combine softened cream cheese, mayonnaise, hot sauce, 1 Tablespoon dill, garlic powder, dried parsley, onion powder, pepper, and salt. Stir until smooth. Transfer bowl to the refrigerator to chill while preparing cucumbers.
• Peel and Slice Cucumbers: Peel cucumbers, leaving alternating strips of skin for a striped effect. Slice each cucumber into half-inch slices to yield 24 cucumber slices.
• Scoop Out Cucumber Seeds: Using a small measuring spoon, scoop out seeds from each cucumber slice (just the seeds, don't scoop out all the way through the bottom). Blot cucumber slices with a paper towel to remove excess moisture.
• Finalize Cucumber Bites: Remove bowl of filling mixture from refrigerator, transfer mixture to a piping bag, and pipe out 1-2 teaspoons atop each cucumber slice. Sprinkle remaining ½ teaspoon dill over cucumber bites before topping with halved tomatoes.

Notes:

Piping Bag Alternative: 

If you don’t have a piping bag, you can use a sandwich baggie. Fill the baggie with the mixture, then snip off a small corner to pipe the filling onto the cucumber slices.To Prep In Advance To Serve Later: 

Yes, you can prepare the cucumber slices and filling in advance. Store them separately in the refrigerator. Assemble the bites just before serving to keep them fresh. Alternatively, if needed, you can fully assemble them a couple of hours in advance, and they should remain crisp and fresh.Refrigerator Storage: 

Store any leftovers in an airtight container in a single layer in the refrigerator for up to 2 days.

 

Nutrition:

Serving: 1 cucumber tomato bite | Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.2mg

[RespectLife]

@ChiliPepper 

Those egg sliders are a brilliant idea!!!!

Thanks so much (esp since it is low carb!  Whoo hoo!)

[RespectLife]

@ChiliPepper 

Cukes are coming out of my garden nicely!!

Such great ideas for light food during this summer heat!!

Thanks much for sharing!!!

[momtochloe]

Good morning Kitchenette friends and very Happy Birthday greetings to our friend @tiny 2  . . .  hope you are doing well and feeling good my friend and that your birthday is as wonderful as you are . . . 

[tiny 2]

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@momtochloe wrote:

Good morning Kitchenette friends and very Happy Birthday greetings to our friend @tiny 2  . . .  hope you are doing well and feeling good my friend and that your birthday is as wonderful as you are . . . 

---

@momtochloe,

Thank you so much, It has been a great day. I miss seeing you on here. I hope you are well.

[ChiliPepper]

This or your own version of it would be YUM!!!

I like that you could make just a little bit in a mini skillet for a special sweet treat!

Peanut Butter Cup S'mores Dip

• Prep Time: 10 minutes
• Total: 20 minutes
• Ingredients: 3
• Servings: 8

Ingredients:

• 1 bag (12 oz) miniature chocolate-covered peanut butter cup candies, unwrapped
• 2-1/2 cups miniature marshmallows
• 16 graham cracker rectangles

Instructions:

• 1
  Heat oven to 450°F.
• 2
  Place peanut butter cup candies in single layer in bottom of ungreased 10-inch or 12-inch cast-iron skillet; top with marshmallows.
• 3
  Bake 5 to 10 minutes or until marshmallows are golden brown and toasted.
• 4
  Serve immediately with graham cracker pieces for dipping.

Recipe Tips:

 

• Trying to avoid peanuts? Use chopped chocolate or another favorite candy bar in place of the peanut butter cup candies.
• This peanut butter s'mores dip can be made in any 10-inch or 12-inch ovenproof skillet. Or you can use an 8-inch square baking dish or an 8-inch round cake pan in place of the cast-iron skillet.
• Other fun dipper options include vanilla wafer cookies, chocolate wafer cookies or pretzels!

 

Serving Size: 1 Serving

Calories 400 Calories from Fat 140

Total Fat 16g 24%

Saturated Fat 5g 25% Trans Fat 0g

Cholesterol 0mg 0% Sodium 300mg 12% Potassium 180mg 5% Total Carbohydrate 58g 19%

Dietary Fiber 2g 9% Sugars 38g

Protein 6g

% Daily Value*:

Vitamin A 0% Vitamin C 0% Calcium 4% Iron 8%

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.