Monthly Archives: February 2015

Mock Mac and Cheese with Bacon



Mock Mac and Cheese with Bacon

This is a very low-carb recipe.  Cauliflower substitutes for the pasta.  I made this for my son when he was over for lunch one day and it went over very big.  We all loved it!

You may substitute ham for the chicken, if you like, and use any cheese you prefer.

  • 1 large head cauliflower, chopped
  • 1 cup chopped broccoli
  • 1 cup cooked cubed chicken
  • 3/4 cup heavy cream
  • 4 oz. cream cheese, sliced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 cups shredded Cheddar cheese, divided
  • 6 oz. cooked bacon, chopped

Preheat oven to 375 degrees.  Spray a 9 x 9-inch casserole dish with nonstick cooking spray.  (I used a slightly bigger dish).  Bring a large pot of salted water to a boil.

Cook cauliflower and broccoli in boiling water for about 5 minutes, or until crisp yet tender.  Drain well; pat between layers of paper towels to dry, and transfer to prepared baking dish, along with the cooked chicken.

Bring cream to a simmer in a small saucepan, and whisk in the cream cheese, mustard, salt, pepper and garlic powder.

Stir in 1 1/2 cups of the cheese and whisk for just a minute until melted and combined.  Remove from heat and pour over the ingredients in the casserole dish.

Sprinkle cooked bacon over all, top with the remaining 1/2 cup of cheese, and bake for 15 minutes, or until browned and bubbling.  Let cool for 5 minutes before serving.

Makes:  8 servings

Calories 325, Fat 25g, Protein 20g, Fiber 1.5g, Net Carbs 3g

“To strengthen your faith in God, seek the face of God.”


Maple-Glazed Green Beans



Maple-Glazed Green Beans

These are so yummy, I couldn’t quit eating them.

  • 3 cups cut fresh green beans
  • 1 large onion, chopped
  • 4 bacon strips, cut into 1-in. pieces
  • 1/4 – 1/2 cup dried cranberries (I used 1/2 cup and thought there was too many.)
  • 1/4 cup real maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon bourbon, opt.  (I didn’t use.)

In a large saucepan, place steamer basket over 1 in. of water.  Place beans in basket.  Bring water to a boil.  Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender.

Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain.  Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture.   Add beans; heat through, tossing to combine.

Makes:  4 servings

“To strengthen your faith in God, seek the face of God.”

Foolproof Hard-Cooked Eggs


Foolproof Hard-Cooked Eggs

This is a never-fail way to cook eggs.  They turn out moist with creamy yolks and firm yet tender whites.  There is no trace of a green ring.  Make as few or as many eggs as you need.

Use a pot large enough to hold eggs in a single layer, cover with 1 inch water, and bring to boil over high heat.  (Don’t overcook.)  Remove pan from heat, cover, and let sit 10 minutes.  (Set a timer)

Meanwhile, fill a bowl with cold water and several ice cubes.  Transfer eggs to ice water bath with slotted spoon; let sit for at least 5 minutes, so they are really cold.  Peel eggs.

Eggs peel real easy when they are very, very cold.

“Even so, come, Lord Jesus!  

Black and White Chicken Chili



Black and White Chicken Chili

This is great on a cold winter day.  It’s a light and brothy chili that will warm you up.

  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 4 cups low-sodium chicken broth
  • 1 (15.5-oz.) can cannellini beans, drained and rinsed
  • 1 (15.5-0z.) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn, thawed
  • 1 (8-oz.) can chopped green chiles, drained
  • 1/4 cup chopped fresh cilantro

Pat the chicken dry with paper towels and season with salt and pepper.  Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until just smoking.  Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through.  Transfer the chicken to a plate.

Heat the remaining 1 tablespoon oil in the pot over medium heat until shimmering.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes.  Stir in the garlic, cumin, oregano, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.  Stir in the broth, scraping up any browned bits.

Return the chicken, along with any accumulated juices, to the pot.  Bring to a simmer and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant read thermometer, 10 to 15 minutes.

Transfer the chicken to a plate.  When the chicken is cool enough to handle, shred the meat into bite sized pieces and return it to the chili; add the beans, corn, and chiles.  Return to a simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.

Off the heat, stir in the cilantro and season with salt and pepper to taste.

Serves 4 to 6.

“Only Christ the Living Bread can satisfy the world’s spiritual hunger.”



Totchos (Tater Tot Nachos)



Tater Tot Nachos

Make your appetizer into a meal with tater tots.  Delicious!

  • 1 (32-oz.) pkg. frozen tater tots
  • 1 lb. ground beef
  • 1 (1-oz.) pkg. taco seasoning mix
  • 3/4 cup water
  • 1 cup spicy nacho cheese sauce (I used medium)
  • 1/2 cup sour cream
  • 1/4 cup diced onion
  • 1/4 cup jalapeno pepper slices

Preheat oven to 450 degrees.

Arrange tater tots in a single layer on a baking sheet.  Bake until golden and heated through, 24 to 26 minutes.

Cook and stir beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.  Drain and discard grease.  Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.

Microwave cheese sauce in bowl until hot, stirring every 15 to 30 seconds.

Spread tater tots on a serving plate.  Top with meat, cheese sauce, sour cream, onion and jalapeno slices.

Serves 6.

“Only Christ the Living Bread can satisfy the world’s spiritual hunger.”

Split Pea and Ham Soup



Split Pea and Ham Soup

This is cold weather comfort food.  Pretty quick recipe to make as there is no need to soak the peas.  It is loaded with flavor with the bacon and the ham.  If necessary, thin it with water when reheating.  Really delicious!!

  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped (1 1/2 cups)
  • Table salt
  • 2 medium garlic cloves, minced
  • 7 cups water
  • 1 ham steak (1 pound), skin removed, cut into quarters
  • 3 slices thick-cut bacon (4 ounces)
  • 1 pound green split peas (2 cups), picked through and rinsed
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 medium carrots, peeled and cut into 1/2-inch pieces (1 cup)
  • 1 medium celery rib, cut into 1/2-inch pieces (1 cup)
  • Ground black pepper

Heat butter in large Dutch oven over medium-high heat.  When foaming subsides, add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add water, ham steak, bacon, peas, thyme, and bay leaves.  Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom.  Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside.  Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into small bite-size pieces with two forks.  Remove and discard thyme sprigs, bay leaves, and bacon slices.  Stir ham back into soup and return to simmer.  Season to taste with salt and pepper; serve.

Try gently fried croutons on top of soup for a perfect finish.

Serves 6 to 8.

“God tests our patience to enlarge our hearts.”

Cabbage Soup



Cabbage Soup

They say this has healing powers to cure the common cold.  I say it is a great recipe for losing weight.  You may want to call it Garden Vegetable Soup, but whatever you want to call it, it is good.  And especially good on a cold winter’s day.

  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 quarts water
  • 4 teaspoons chicken bouillon granules
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/2 head cabbage, cored and coarsely chopped
  • 1 can sliced carrots, drained
  • 1 can green beans, drained
  • 1 can diced tomatoes, drained

In a large stockpot, heat olive oil over medium heat.  Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in water, bouillon, salt and pepper.  Bring to a boil, then stir in cabbage.  Simmer until cabbage wilts, about 10 minutes.

Stir in carrots, green beans and tomatoes.  Return to a boil, then simmer 15 to 30 minutes, stirring often.

Serves 8.

“Grace is getting what we do not deserve.  Mercy is not receiving what we do deserve.”

Zero-Carb Pizza



Zero-Carb Pizza

This is for those dieters that are trying to eliminate carbs.  It’s pretty amazing!

  • 7 cups shredded mozzarella
  • 7 eggs, beaten
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil

Mix and spread on ungreased cookie sheet.  Bake at 450 degrees for 15 minutes.  Add toppings and bake 10 minutes more.

(I personally think that after I put the pepperoni on it, it baked too long.  So use your own judgement on how long to bake it.  I also think you could use low-fat cheese so it isn’t greasy.)

“Grace is getting what we do not deserve.  Mercy is not receiving what we do deserve.”

German Apple Pie



German Apple Pie

I love apples just about every way you fix them or in just about everything.  This may not be the prettiest pie, but it sure was devoured fast.  I’m not great at making pie crust, but this came out very well, easy to cut and didn’t crumble.  Next time I make it, I will not use quite as many apples.  It spilled over a little in oven so be sure you put it on a cookie sheet before you put it in the oven.  Did I say this was devoured?

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 2 – 3 tablespoons ice water


  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 4 1/2 to 6 cups peeled, sliced, tart apples (I used 6 cups)
  • 1 cup heavy whipping cream
  • Whipped cream, opt.

In a small bowl, combine flour and salt; cut in the shortening until crumbly.  Add vanilla.  Gradually add water, tossing with a fork until dough forms a ball.  Roll out pastry to fit a 9-in. pie plate.  Transfer pastry to pie plate.  Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust.  Layer with half the apples; sprinkle with half of the remaining sugar mixture.  Repeat layers.  Pour cream over all.

Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees; bake for 55-60 minutes or until apples are tender.  (My apples were slightly crunchy, but we like them that way.)  Cool on a wire rack.  Store in the refrigerator.  Serve with whipped cream, if desired.  (In my opinion, this is a must.)

Makes 8 servings.

“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”

Shrimp Scampi



Shrimp Scampi

This is a very simple pasta dinner that you can put on the table in 30 minutes.  Creamy, lemony sauce over hot pasta with either shrimp or bay scallops.  Yum!!  Be sure to use a high-quality extra-virgin olive oil and freshly squeezed lemon juice.

  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest plus 1/3 cup juice (2 lemons)
  • 1 small garlic clove, minced to a paste
  • Salt and pepper
  • 2 oz. Parmesan cheese, grated
  • 1 lb. small shrimp (51 to 60/lb.), peeled, deveined and tails removed
  • 4 tablespoons unsalted butter, softened
  • 1 lb. pasta (I used spaghetti, but angel hair would be good too.)
  • 1/4 cup chopped fresh basil (I didn’t use because I didn’t have any on hand.)

Whisk olive oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in bowl, then stir in Parmesan until thick and creamy.

Pat shrimp dry with paper towels and season with salt and pepper.  Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Add shrimp in single layer and cook until shrimp are curled and pink on both sides, about 2 minutes (3 minutes for bay scallops); transfer to separate bowl and cover.

Meanwhile, bring 4 qts. water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to pot.  Add olive oil mixture, shrimp (or scallops) and any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine.  Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.  Serve.

Serves 4 to 6.

“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”