u/Clevecooking

Ingredients

18 zucchini slices, sliced thin on a mandoline or with a knife

8 ounces shredded asiago or parmesan cheese

8 ounces ricotta cheese (about a cup)

8 ounces of cleaned and chopped mushrooms

1 tablespoon of butter

1/2 teaspoon each of sea salt and black pepper

2 cups of your favorite tomato sauce

1 cup of mozzarella or another melty cheese

Method

1. Place zucchini slices on a parchment lined baking sheet and brush with a very thin layer of olive oil.
2. Place in a 325 degree F oven for 5 minutes. Just enough to get warm and workable.
3. Place chopped mushrooms into a pan with the butter, salt, and pepper. Cook until mushrooms are soft.
4. After mushrooms cool, place mushrooms, asiago, and ricotta into a food processor. It will resemble a thick paste when done.
5. Spread the tomato sauce over the bottom of an oven safe 9 x 13 pan.
6. Place a heaping tablespoon full of the mushroom and cheese mixture on the end of a piece of zucchini and roll it up. Place in the pan with tomato sauce. Repeat with all 18 pieces.
7. Sprinkle 1 cup of mozzarella or other melty cheese on top and bake in a 350 degree F oven for 20-25 minutes.

Ingredients

2 pounds cooked and diced chicken thighs

5 slices cooked and diced bacon

1/2 large onion, diced

2 bell peppers, diced

8 ounces softened cream cheese

1 cup shredded mozzarella cheese

1 cup shredded monterey jack cheese

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon cracked black pepper

Method

Combine all ingredients in a large mixing bowl until evenly mixed.

Place the mixture in the refrigerator to chill for about 20 minutes (or overnight).

After chilling, divide and press the mixture into patties, as if forming hamburgers, and arrange them on a parchment-lined baking sheet.

Bake at 375°F (190°C) for 18 to 20 minutes until heated through and golden.

Nutrition Facts (Per Serving - 10 Servings Yield)

Calories: 408 kcal

Total Fat: 33g

Saturated Fat: 14g

Trans Fat: 0.1g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 12g

Cholesterol: 138mg

Sodium: 469mg

Potassium: 314mg

Total Carbohydrates: 4g

Dietary Fiber: 1g

Sugars: 2g

Protein: 23g

Vitamin A: 1287 IU

Vitamin C: 31mg

Calcium: 174mg

Iron: 1mg

Ingredients

6 chicken cutlets (2 large chicken breasts cut on the bias and pounded flat)

8 ounces fresh spinach

1 cup finely chopped walnuts

2 tablespoons olive oil, divided

2 cups heavy cream

4 to 5 ounces blue cheese, crumbled

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and black pepper to taste

Method

1. Heat 1 tablespoon of olive oil in a large skillet. Add the spinach and cook until wilted, then transfer it to a food processor.
2. Toast the chopped walnuts in the same pan, then add them to the spinach in the food processor. Pulse until finely chopped and combined. Salt and pepper to taste.
3. Brush the remaining tablespoon of olive oil in an 8x8 pan. Divide the spinach and walnut mixture evenly among the chicken breasts, roll each one, and place them seam side down in the pan. Brush the tops with olive oil.
4. Bake uncovered at 375 degrees F for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
5. While the chicken bakes, heat the cream in a small saucepan over medium heat. Add the blue cheese, onion powder, and garlic powder, and stir until the cheese is fully melted. Season with salt and pepper to taste.
6. Serve chicken with blue cheese sauce.

I made this crust 1/4 inch thick and roughly 9 inches by 9 inches. Each piece is roughly 3 inches by 3 inches.

Ingredients

2 eggs

2 cups almond flour

4 tablespoons melted butter

⅓ cup grated parmesan cheese

1 teaspoon garlic powder

Method

Combine the flour, butter, egg, cheese, and garlic in a bowl until well incorporated.

Place the dough between two sheets of parchment paper on a baking tray. Roll the dough out to 9"x9" and ¼ inch thick.

Remove the top sheet of paper and bake on a baking tray at 350°F for 10-12 minutes.

Let the crust cool to room temperature, about 20 minutes.

Spread your sauce and toppings over the pre-baked crust.

Increase the heat to 375°F for 8-10 minutes or until your desired doneness.

Nutrition

Serving: 9 pieces

Calories: 216kcal

Carbohydrates: 6g

Protein: 8g

Fat: 19g

Saturated Fat: 5g

Polyunsaturated Fat: 0.4g

Monounsaturated Fat: 2g

Trans Fat: 0.2g

Cholesterol: 53mg

Sodium: 119mg

Potassium: 26mg

Fiber: 3g

Sugar: 1g

Vitamin A: 240IU

Vitamin C: 0.004mg

Calcium: 92mg

Iron: 1mg

Ingredients

Whipped lemon ricotta

16 ounces of ricotta cheese, well drained.

Zest of 1 lemon.

Juice of 1/2 lemon.

1 teaspoon of thyme.

Blueberry sauce

2 cups of blueberries.

1/4 cup of pure maple syrup.

1 teaspoon of lemon juice.

1 tablespoon of water.

1 teaspoon of gluten free flour or tapioca starch.

Optional

1 cup of roughly chopped pistachios.

Method

1. Drain the ricotta well, then combine it with the lemon zest, lemon juice, and thyme in a food processor. Blend until smooth and airy.
2. Transfer the whipped ricotta to an airtight container and refrigerate until ready to assemble.
3. In a small saucepan, combine the blueberries, maple syrup, and 1 teaspoon of lemon juice. Cook over medium heat for about 10 minutes.
4. In a separate small bowl, mix the flour or tapioca starch with the water until combined, then stir it into the blueberry mixture to thicken.
5. Once thickened, remove from heat and stir in the remaining lemon juice. Let the sauce cool completely before layering, since a cooled, thick sauce sets nicely on top of the ricotta instead of seeping into it.
6. In a clear serving dish, layer the whipped ricotta, then the cooled blueberry sauce, then, optionally, the chopped pistachios on top.
7. Serve with crusty bread, graham crackers, or shortbread.

Ingredients

2 cups of all purpose flour.

3/4 cup of powdered sugar.

2/3 cup of ghee, clarified butter.

Method

1. Whisk together the flour and powdered sugar in a mixing bowl.
2. Add the ghee and blend until whipped and smooth, about 7 to 10 minutes, moving through a sandy stage, then a dense dough, then a soft, whipped stage.
3. Wrap the dough and chill for at least 20 minutes.
4. Roll the chilled dough into balls of about 11 grams, or roughly a large teaspoon each.
5. Press a pistachio or almond into the top of each ball if using. This is optional, and candied fruit or sprinkles work well too.
6. Bake for 10 to 12 minutes at 325 degrees F.
7. Once baked, transfer to a cooling rack and let the cookies cool completely before handling, since they are fragile while warm.

Ingredients

For the salad:

1 - 16 ounce bag of broccoli slaw

1/2 of a red onion diced

2 packs of crushed ramen noodles (throw away the spice packets)

1 cup of sliced almonds

1/2 cup of sunflower seeds

For the dressing:

1/2 cup of oil (olive or avocado)

3 tablespoons of sugar or pure maple syrup

1/4 cup of apple cider vinegar

1/2 teaspoon of crushed black pepper

1/2 teaspoon of sea salt

1/2 teaspoon of garlic powder

Method

1. Preheat oven to 350°F. Spread the crushed ramen noodles, sliced almonds, and sunflower seeds on a baking sheet. Bake for 5-8 minutes until golden brown and fragrant. Let cool completely.
2. In a small bowl or jar, whisk together the oil, apple cider vinegar, sugar, garlic powder, salt, and pepper until the sugar is dissolved.
3. In a large bowl, combine the broccoli slaw mix and diced red onion.
4. Just before serving, toss the slaw mix with the dressing. Top with the toasted ramen/nut mixture and toss again to combine. (To make ahead, keep the toasted topping, dressing, and slaw mix separate).

Ingredients

1 10 oz bag of hearty lettuce chopped

2 bell peppers diced

1 12 ounce bag of frozen peas

2 cups of mayonnaise

1 medium red onion diced

1 pound of crumbled cooked bacon

1 cup of shredded parmesan cheese

⅓ cup of sugar (optional)

Method

In a large bowl or baking dish, layer lettuce, bell peppers, and frozen peas.

Next, spread mayonnaise. Then layer onion, bacon, parmesan cheese, and sugar (optional) in order.

Refrigerate up to 24 in advance.

Toss salad before serving.

I made the sugar optional because the sugar has a tendency to draw the water out of the lettuce. By the second day your salad may be soggy.

Ingredients

Juice of 4 small limes

Grated rind of one lime

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 teaspoons of pure maple syrup or sugar

1/4 cup olive oil

1/2 small watermelon cut into one inch cubes

2 small English cucumbers cut into one inch cubes

Crumbled or cubed feta

Shelled pistachios. As much that will make you happy.

Method

1. Mix juice of limes through maple syrup. Whisk in olive oil.
2. Mix dressing with watermelon and cucumber. Top with feta and pistachios.

Make it your own. Don't like feta? Use goat cheese or no dairy at all. Try other types of nuts if you don't like pistachios. Also you can substitute other melons for the cucumber. Enjoy!

Ingredients

Broccoli Slaw:

2 - 12 ounce bags of broccoli slaw

1 medium red onion sliced thin

2 cups of toasted pecans or your favorite nut

1 cup of dried cranberries

2 apples (Fuji, Granny Smith, or Cosmic Crisp) sliced into matchsticks

Vinaigrette:

½ cup of avocado oil

¼ cup of apple cider vinegar

3 tablespoons of Sugar or pure maple syrup

1 teaspoon of black pepper

½ teaspoon of sea salt

Method

1. Roast the pecans in a dry skillet over medium heat for 5 minutes until fragrant, then let them cool.
2. Put the broccoli slaw, thin onions, cooled pecans, dried cranberries, and apple matchsticks into a large bowl.
3. In a smaller bowl, whisk together the avocado oil, apple cider vinegar, pure maple syrup, black pepper, and sea salt.
4. Pour the vinaigrette over the salad mixture and use tongs to combine thoroughly before serving.

Ingredients

Celeriac

1 celeriac bulb diced into 1/4 inch pieces

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

Tahini Miso Spread

1/2 cup tahini

1/4 cup miso

1/4 cup olive oil

1 teaspoon garlic powder

1 tablespoon toasted sesame oil

Slaw mixture

12 ounce bag of shaved Brussels sprouts

1 tablespoon olive oil

12 ounce bag of slaw of your choice

1 teaspoon toasted sesame oil

Method

1. Make the Dressing: In a small bowl, whisk together the tahini, miso, 1/4 cup olive oil, garlic powder, and 1 tablespoon toasted sesame oil until smooth. Set aside.
2. Add diced celeriac to an appropriately sized bowl and add the tablespoon of olive oil, 1/2 teaspoon of sea salt, and 1/2 teaspoon of pepper. Mix well.
3. Place the coated celeriac on a lined baking sheet and spread out evenly. Bake at 375 degrees F for 8 minutes just until soft.
4. Add brussels sprouts to a large skillet and add 2 tablespoons of olive oil. Mix together and cook over medium heat until brussels sprouts begin to soften. About 7 minutes.
5. Add slaw and 1 teaspoon of toasted sesame oil to the brussels sprout mixture in the skillet and mix. Cook over medium heat for 3-4 minutes
6. Add tahini mixture and roasted celeriac to the skillet and mix well. When everything is combined, turn the heat off and cover the skillet. Leave the skillet on the stove until you are ready to serve.
7. If you are making this ahead of time, let the mixture cool and then place in the fridge. You may need to add a tablespoon or two of water when heating the slaw back up. The tahini mixture may get a little solid after being in the fridge.

Ingredients

Salad:

5 ounces of mixed greens

1 - 15 ounce can of mandarin oranges drained

1-2 pints of strawberries cleaned and sliced

Sugared almonds:

2/3 cup slivered almonds

1/3 cup sugar

Vinaigrette:

2/3 cup olive oil

1/3 cup apple cider vinegar or red wine vinegar

3 tablespoons sugar or pure maple syrup

1/2 teaspoon each or sea salt and crushed black pepper

Method

1. Add sugar and slivered almonds to a non stick pan and cook over medium high heat stirring often. It will take about 10-12 minutes for the sugar to melt and caramelize. After cooled, break apart small pieces to top the salad.
2. When the sugar is melted and the almonds start to brown, pour almond mixture onto a piece of parchment paper and spread to a thin layer.
3. After the nuts are cooled, break apart small pieces to top the salad. Keep in a container until you are ready to assemble the salad.
4. For the dressing, add all ingredients to a jar or a cruet and mix thoroughly. You can also whisk the mixture in a bowl.
5. Toss together greens, strawberries, oranges, almonds, and dressing.

Ingredients

1 15 oz can pumpkin puree

1 12 oz can evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

Topping:

¾ cup of melted butter

1 box yellow cake mix

1 ½ cups chopped pecans or walnuts optional

Method

Preheat the oven to 350 degrees F and grease a 9 x 13 baking pan

Mix the first five ingredients until well combined and pour into 9 x 13 baking pan.

For the topping:

Sprinkle dry cake mix on top of the pumpkin mixture that was poured into the 9 x 13 pan. Do not mix in.

Sprinkle melted butter over the top of the dry cake mix.

Bake for 60 minutes at 350 degrees F or until a toothpick inserted in the middle of the cake comes out clean.

Ingredients

8 oz softened cream cheese or mascarpone cheese

¼ cup heavy whipping cream

½ cup grated parmesan cheese

½ teaspoon black pepper

1 teaspoon dried thyme

2 diced semi-soft pears

2 tablespoons white wine vinegar

1 tablespoon olive oil

1 tablespoon pure maple syrup or sugar

1 baguette cut into 10-12 one-inch pieces

1 cup arugula

Method

1. Preheat the oven to 375 degrees F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 6 to 8 minutes, until golden and crisp, and let cool.
2. Add the cream cheese to a mixing bowl and beat until soft and creamy, then add the heavy cream and beat until combined and airy.
3. Add the parmesan cheese, black pepper, and thyme. Mix until combined and set aside.
4. In a separate bowl, mix the olive oil, maple syrup or sugar, and vinegar together, then stir in the diced pears and set aside
5. Spread about a tablespoon of the cheese mixture onto each piece of toasted baguette, leaving a small well in the center.
6. Spoon a teaspoon or so of the pear mixture into the well, being careful not to let it spill over the edges.
7. Top each piece with a bit of arugula and serve.

Ingredients

Dressing

1/2 cup of olive oil

2 tablespoons of sugar, pure maple syrup (not pancake syrup) , or honey

¼ cup of apple cider vinegar

½ teaspoon of dry mustard

½ teaspoon of onion powder

Salad

2 heads of romaine lettuce cored and chopped

2 granny smith apples sliced then halve the slices

4 ounces of chopped cashews

4 ounces of grated swiss cheese

Method

1. In a small jar or bowl, whisk together the olive oil, maple syrup, apple cider vinegar, dry mustard, and onion powder until creamy and emulsified.
2. Slice your apples thin. Place them in a bowl and mix in a tablespoon or so of dressing to keep them from Browning as you prepare the salad.
3. Arrange the chopped Romaine lettuce on serving plates or a large platter. Top with the sliced apples, grated Swiss cheese, and chopped cashews.
4. Drizzle the dressing over the salad just before serving to keep the apples crisp and the lettuce fresh.

Ingredients

1 cup of granulated sugar

5 tablespoons of butter

½ cup of heavy whipping cream warmed to room temperature

½ teaspoon of fine or flakey sea salt

Method

1. Begin by adding your granulated sugar into a light colored, heavy duty saucepan. Set the heat to medium. Stay close to the stove as sugar can transition from melted to burnt very quickly. As the sugar begins to melt around the edges, you will see a clear liquid form. Do not stir at this stage to prevent hard chunks of sugar to form. Instead, gently swirl the pan to move the dry sugar into the melted areas until everything is liquid.
2. As the sugar continues to heat, it will start to form small, brownish chunks. This is a normal part of the dry caramel process. You may now start to stir frequently with a heat resistant whisk or spatula to help those remaining bits melt down. If you notice sugar crystals sticking to the sides of the pan, use a pastry brush dipped in water to wipe them back down into the mix to keep the sauce smooth.
3. The sugar is ready when it reaches a deep amber color, similar to the shade of an old penny. As soon as you reach this color, remove the pan from the heat immediately. The residual heat in a heavy pan will continue to cook the sugar, so moving it to a cool burner prevents the flavor from becoming bitter.
4. Carefully add your room temperature butter to the pan. The mixture will bubble and release a lot of steam, so keep your face and hands at a safe distance. Whisk steadily until the butter is fully incorporated into the sugar. Next, slowly pour in your warmed heavy cream. Keep whisking until the sauce is uniform and velvety. Adding warmed cream instead of cold cream helps keep the sauce smooth and prevents the sugar from seizing.
5. Once the sauce is smooth, whisk in your sea salt. Let the sauce cool in the pan for about ten minutes before transferring it to a glass jar. The sauce will thicken significantly as it reaches room temperature. You can store this in an airtight container in the refrigerator for up to two weeks.

Ingredients

4 cups apples, chopped

2 cups sugar

2 eggs, slightly beaten

1/2 cup vegetable oil

2 t. vanilla

2 cups flour

1 1/2 t. baking powder

1 t. baking soda

2 t. cinnamon

1 t. salt

1 cup chopped walnuts

Method

Mix apples & sugar. Let stand for 1 hour, stirring occasionally.

Sift dry ingredients.

Beat eggs, mix with oil and vanilla and then put in a large bowl.

To this add dry ingredients and apple mix.

Fold in nuts.

Bake in a 350 oven for 1 hour, in a greased 13 x 9" pan. Check after 30 minutes. If the cake is getting too brown, cover with foil.

I also baked this with 1/2 cup of sugar and 1/2 cup of packed brown sugar. The bake time was reduced by about 1/2.

Italian Nachos Recipe

Ingredients

1-14 ounce bag of plain tortilla chips

1 pound of browned and crumbled italian sausage

1-16 ounce jar of drained banana peppers

½ large red onion diced

16 ounces of shredded mozzarella cheese

16 ounce jar of drained green olives

1 recipe of asiago cream sauce (recipe below)

Method

1. Preheat oven to 350 degrees F and line a large rimmed baking sheet with parchment paper.
2. Spread half of the tortilla chips in an even layer across the prepared baking sheet.
3. Layer half the sausage, onion, banana peppers, olives, and mozzarella evenly over the chips.
4. Add the remaining chips and repeat the topping process with the second half of all ingredients.
5. Bake for 7 to 10 minutes until the mozzarella is fully melted and just starting to bubble.
6. Remove from the oven and drizzle the warm Asiago cream sauce over the top immediately before serving.

Asiago Cheese Sauce Recipe

Ingredients

3 tablespoons butter

3 tablespoons flour

1 ¾ cups milk or cream warmed for 1 minute in the microwave

4 ounces shredded monterey jack cheese

4-5 ounces shredded Asiago cheese

1 teaspoon black pepper

½ teaspoon sea salt

1-2 tablespoons of milk if necessary

Method

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly (this removes the raw flour taste).
2. Slowly pour in the warmed milk while whisking constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
3. Reduce heat to low. Add the shredded asiago and Monterey jack cheeses a handful at a time, whisking until fully melted and smooth. Stir in the salt and pepper.
4. If the sauce is too thick, whisk in an extra tablespoon of milk.

Ingredients

1 cup apple cider

8 ounces cream cheese

6 tablespoons butter

½ teaspoon cinnamon

1 cup powdered sugar

Method

1. Over a medium heat, reduce apple cider to ¼ cup. Set aside to cool
2. Add cooled cider, cinnamon, cream cheese, and butter to the bowl of the mixer and combine well.
3. After combining, add the powdered sugar and mix to combine well. After combined, store in the fridge for up to 5 days.

A little Early.

Ingredients

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup unsalted butter room temperature

2 eggs

1/2 cup eggnog

1 teaspoon of vanilla extract

3 cups all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon cream of tartar

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1/2 teaspoon sea salt

Rolling sugar mixture

1/2 cup granulated sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Method

1. In an appropriate sized bowl, sift together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and sea salt. Set aside.
2. Cream butter with granulated sugar and brown sugar until light and fluffy. Scraping down the sides and bottom of the bowl occasionally.
3. Add eggs, eggnog, and vanilla. Combine well.
4. Next add the flour mixture half at a time. Mix until just combined. Do not over mix. Make sure to scrape the bottom of the bowl.
5. Once the dough has come together, place in the refrigerator for at least an hour to make rolling easier. The dough is very sticky.
6. Mix together the rolling sugar mixture.
7. When dough is cooled, roll dough into 1- 1 1/2 inch balls. Roll the balls in the sugar mixture and place about 2 inches apart on a parchment lined baking sheet.
8. Bake at 350 F for 8-10 minutes.