Ingredients:
1 cup cottage cheese
1/4 cup lemon juice
2 tablespoons lemon zest
1/4 cup honey
Directions:
Blend cottage cheese, lemon juice, lemon zest, and honey until smooth.
Chill in the refrigerator for at least 1 hour before serving.
This is a make again! Loved it.
Lemon tree produced 245 lemons this season
Ingredients:
1 cup cottage cheese
1 banana
1 to 2 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
Directions:
Put all the ingredients into your blender
Blend until completely smooth. Scraping down the sides is needed..
Give it a taste to see if you need to sweeten it up a bit
Spoon into two jars and add to the refrigerator overnight.
When ready to serve add a banana and some crushed up vanilla cookies to the top.
Ingredients:
2 cups dried black eyed peas (12-ounce) package
6 cups unsalted chicken broth or 1 (32-ounce carton chicken broth plus 2 cups water) (If using salted chicken broth, omit salt in recipe or to taste.)
¾ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
Choose one: 2 slices bacon, 1 ham hock, ½ cup chopped ham
¾ teaspoon salt (omit salt if using salted chicken broth or to taste)
Directions:
Combine all the ingredients except salt (if using) in the Instant Pot and stir well. (Cut bacon into ½ pieces, if you like)
Place the lid on the pot and make sure it is set to Seal, not Vent. Pressure Cook on high for 20 minutes.
It will take 12 minutes for the pressure cooker to come up to pressure before sealing and starting to cook.
When the peas have cooked 20 minutes, allow the pressure to NR for 10 minutes.
Carefully, release the pressure.
I had a ham bone from our thanksgiving ham. I don't like ham hocks. I also added a few hunks of leftover ham.
Note: When I opened the IP it was some what watery. I didn't want that much liquid so I reduced it- reason it look thick.
Ingredients:
3 tablespoon butter
1 cup chopped onions
1 1/2 cups chopped celery
2 1/2 cups milk
6 tablespoons flour
2 teaspoons butter
4 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup broccoli ( I use frozen and parboiled)
1 pound shrimp
Directions:
Preheat oven to 350 degrees
spray a medium sized baking dish
Saute the onions and celery until tender in 3 tablespoons butter
I always do a roux- melt the butter, slowly add the flour then add the milk a bit at a time till you get a thick sauce. Cut up the cream cheese and add a little at a time and melt it into the sauce.
Season with salt and pepper.
Mix in the onions and celery to the sauce.
Toss in the shrimp and add to the baking dish.
Bake in preheated oven for about 25 minutes.
I sprinkled with a bit of panko just to give it some crunch 😉 Gabe didn't want panko on his.
we spent christmas at the beach. In 420 this time, wanted 375 but they said it was taken but it's not! Was cloudy and cold today.
Ingredients:
10 - 12 small to medium russet potatoes
One medium onion
1-2 cloves of garlic
4 slices thick cut bacon
4 1/2 cups milk
3 T flour
4 c turkey stock (homemade is great, made with the bones from Mei's turkey)
Salt, pepper, celery salt, onion powder, garlic powder, paprika, parsley, thyme ( all seasonings to taste)
Chop the potatoes into cubes the size you like
Chop the onion and garlic - fine
Cut the bacon into pieces and fry until crispy. Remove the bacon from the pan for garnishing later. Add onion to the pan and sauté until translucent. Add the garlic and all the spices and saute for another couple minutes until it’s fragrant.
Add the potatoes and stir it all around. Dump in the stock (it should just cover the potatoes) and bring it to a boil. Once it’s boiling, reduce the heat and simmer, covered, until the potatoes are tender.
Add your flour to 1/4 cup milk and whisk until there are no lumps. Warm the 4 cups of milk until it’s hot but not boiling. Add the flour and milk mix slowly, stirring well.
Dump all that into the pot with the boiling potatoes. Simmer, uncovered, until it starts to thicken.
At this point you can leave it all chunky or you can remove some of the potatoes and broth, smash the potatoes all up with a fork until you have a mashed potato slurry, then chuck it back in. That’s what I did.
We have know Ted and his wife Marie since we moved to LC. I always make them cookies but Ted isn't into sweets. He came over yesterday to pick up goodies for christmas and we chatted about Gabe's favorite - potatoes. He said he loves potatoes also.
When he left I told Gabe if he would like some potato soup. He said he would have a bowl or two. Potato soup does not freeze well and I contacted Ted's wife and told her about the soup.
Ted came over today and was very happy!!
The flowers in the photo are from my neighbor Maribel.
Ingredients
1 tbsp unsalted butter
1 yellow onion- chopped
½ tbsp garlic- minced
½ tsp garlic salt
1 cup chicken broth
3 cups cauliflower rice
1 cup half and half
1 tsp lemon juice ( used my Meyer lemons)
½ cup plain greek yogurt
1 bag steamed broccoli
2 cups cheddar cheese shredded
Directions
Preheat oven to 350°F.
In a large skillet, melt butter over medium heat. Add onions and garlic and cook until onion is softened. Stir in garlic salt. Add in cauliflower rice.
Cook until cauliflower is softened. Stir in chicken broth and cook covered for 10 minutes.
Stir in half and half, lemon juice. Reduce heat to medium low. Let simmer for 10 minutes. Stir in yogurt and remove from heat.
