Wednesday, June 29, 2016

Low Carb Broccoli Cauliflower Salad

Low carb living can be tough. It can be obnoxious. It can be depressing, really. But not when you have broccoli cauliflower salad. Then it's nice and decadent and delicious.

What You Need:

2 cups raw broccoli florets, bite size
2 cups raw cauliflower chunks, bite size
6 strips of bacon, fried and crumbled
1/2 cup mayo
1/2 cup diced red onion
1/2 cup shredded sharp cheddar cheese
1 tbsp salt
1 tbsp garlic powder
1 tbsp cracked black pepper

What To Do:

Mix everything together in a large bowl. 

Yeah that's it. This is a pretty easy recipe. Make it triple batch and take it to parties! Or make a triple batch and go to get some the next day only to discover it's gone because the very thin man you married that one time saw it and decided he and his friend needed to eat all of it. All of it. It's good stuff folks!

Another great dish from my kitchen to your table!

Wednesday, January 13, 2016

Cheesy Bacon and Potato Faux Quiche

Quiche itself isn't a hard dish to make. That being said, I concocted this faux quiche because I don't really care for eggs. I know that seems strange to say, but I really do feel like it's a texture issue for me. So I made this dish to try to re-create the feel of a quiche for my family without having to eat my way through all of those strangely textured eggs to get to the good stuff.


1 can refrigerated biscuits, quartered
3 eggs, scrambled
1/2 pound bacon, cooked and chopped
2 cups frozen potatoes O'Brien
1 cup shredded sharp cheddar cheese
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder


Grease a round cake pan. I use Pam but I suppose you could use butter. Place your quartered biscuits into the cake pan in an even layer. Sprinkle the potatoes O'Brien over top of your biscuits and an even layer. Follow suit with the shredded cheddar cheese. Mix the seasonings into your scrambled eggs, and then add your bacon to the scrambled eggs. Pour your egg mixture over top of the ingredients in the pan as evenly as possible. Sprinkle on some more shredded cheese if you want to. I know I wanted to! Bake covered (I used aluminum foil) at 350° for 35 minutes. Remove your cover, and bake for an additional five minutes. Allow the faux quiche too cool for 10 minutes before dividing into wedges and serving. I ate mine with hot sauce.

There you have it! Another great meal from my kitchen to your table!