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Recipes
Paleo Oven Pancakes
By sandycon
Instructions Turn the oven on to 400F
- 6 Eggs
- 1/2 can Full-Fat Coconut Milk
- 1 tsp Cinnamon
- 2 tsp Pure Vanilla Extract
- 1 cup Finely Ground Blanched Almond Flour
- 1/2 stick Butter (preferably grass-fed)
- Sea Salt, to taste
Chorizo-Filled Dates Wrapped in Bacon
By sandycon
Slice the chorizo crosswise in thirds
- 1 small Spanish chorizo sausage (about 2 ounces), casing removed
- 24 Medjool dates, pitted
- 12 slices of bacon, halved crosswise
Savory Egg Muffins
By sandycon
Cooking Light Lighten Up, America!, Oxmoor House 2013
- 1 1/2 cups water
- 2 tablespoons unsalted butter
- 1 (6-ounce) package Stove Top lower-sodium Stuffing Mix for chicken
- 3 ounces bulk pork sausage
- Cooking spray
- 6 large eggs, beaten
- 1.3 ounces Monterey Jack cheese, shredded (about 1/3 cup)
- 1/2 cup finely chopped red bell pepper (optional)
- 1/4 cup sliced green onions
Pancetta-Wrapped Mushrooms
By sandycon
Preheat the oven to 450°
- 24 medium porcini or cremini mushrooms
- 3 medium garlic cloves, thinly sliced
- 3 ounces thinly sliced pancetta, torn into thin strips
- 1 tablespoon extra-virgin olive oil
Turkey Soup with Zucchini Noodles
By sandycon
Heat the oil in a large pot over medium-high heat
- 2 tablespoons extra virgin olive oil
- 1 pound extra lean ground turkey
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes with juice
- 3 heaping loosely packed cups baby spinach
- 4 cups low-sodium chicken broth
- 2 medium-sized zucchini, spiralized or julienned
- salt to taste
Salmon Cakes
By sandycon
Instructions In a medium bowl, flake the salmon with a fork
- 1 (8-10 oz) Salmon Filet, baked and cooled
- 1/2 cup Almond Flour
- 1 small Onion, minced (or 1 Tbsp Dried Minced Onion)
- 1 clove of Garlic, minced
- 2 Eggs
- 1/4 cup Sweet Potatoes, shredded
- Fresh Ground Black Pepper, to taste
- Coconut Oil, to fry
Oatmeal Creme Pies
By sandycon
Preheat oven to 375 F. Line a baking sheet with parchment paper
- Cookies
- 1 1/4 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Filling
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1 7-oz container marshmallow creme
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Overnight Egg Casserole
By sandycon
From her home in Fort Collins, Jennifer Howell notes, “I love how easy it is to assemble this savory egg casserol...
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 cup cubed fully cooked ham
- 1 can (4 ounces) chopped green chilies
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 6 eggs
- 1 can (12 ounces) evaporated milk
- 1/4 teaspoon pepper
- Salsa, optional
Peanut Butter and Jelly Bars
By sandycon
Baked Explorations by Matt Lewis and Renato Poliafito
- Crust
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg, lightly beaten
- Peanut Butter Filling
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups peanut butter
- 1 3/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- Crumble Topping
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/3 cup packed dark brown sugar
- 2/3 cups rolled oats
- 6 tablespoons cold unsalted butter, cut into cubes
- Jelly
- 2 cups of your favorite jelly or preserves (I used grape)
Tomato Tart
By sandycon
Fit piecrust into a 10 inch tart or standard size pie pan according to package directions and trim any excell pastr...
- 1/2 package of pie crust (pillsbury)
- 2 cups (8 oz) mozzarella cheese, shredded
- 3 tablespoons basil, chopped
- 3 medium ripe tomatoes, cut into 1/2 thick slices
- 1 1/2 tablespoons olive oil (garlic infused)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper