Hello and welcome to the weekend! Is anyone else happy to have football back? I can tell you, we are! Mostly because it makes our son so happy! He absolutely lives for football season, and even though he has a developmental disability, he has an encyclopedic knowledge of the week’s football schedule. Every week I ask him what he wants for “game food” and his face lights up.
Most weeks, we have these crispy parmesan wings along with some other snacks. This guacamole salsa is one of our old standbys, but it’s so good we never get tired of it. My husband has developed this recipe over the years, and he’s definitely known for his guacamole. The other day our college-aged kid was away while we were having our game snacks, and she texted me, saying “don’t eat all the guacamole.”
Other times, I’ve invited our adult kids to stop by, saying “we have guacamole.” It gets them every time. 🙂 This recipe is mostly like a guacamole, but it has more of a spiciness and also contains tomatoes. It won’t look as green as traditional guacamole when it’s done because of the spices, but it will taste delicious.
Before we get to the recipe, thanks so much for checking out my blog! For those of you who are also eating low carb, consider trying out this wonderful low carb bread company, Omega Bun. You can take 10 percent off of any non-subscription order by using my code hip2keto. Nothing goes better with game day than a big sandwich on a bun!
Here’s the recipe. I hope you enjoy it!
Steve’s Guacamole Salsa
3 Florida avocados, remove pits and mash with a fork
1 Medium tomato (diced)
1 Small onion (finely chopped)
1/2 c Mayonaise
1/2 t Black pepper
1 t Garlic powder
2 t Chili powder
2 T Franks Red hot sauce
Combine all the ingredients in a large bowl. Stir to mix thoroughly. Eat immediately or cover and refrigerate. Serve with tortilla chips or veggies.
Have a beautiful day, and cook up something spicy! 🙂
Cooking With Steve: My husband developed this meatloaf recipe after A TON of trial and error–and it was worth all that time and effort!
My husband has been the meatloaf expert at our house for quite some time. Ever since one of my kids requested meatloaf for a celebratory event and mine was, well—not all that awesome—-I have shied away from the recipe. It’s not all that complicated, but somehow mine never quite turned out to be that savory comfort food you want with a good meatloaf.
My husband set out on an experiment of sorts to come up with the best way of making home-cooked meatloaf. Each time, he would tweak the spices and proportions just a little bit. Well, I think he finally has done it. I think this recipe is the BEST meatloaf recipe out there.
Even if you don’t have a big family to cook for, meatloaf is a great comfort food option. Now that we don’t have as many kids at home, we always have leftovers, and the leftovers are always amazing for lunch or on a sandwich. These days, we think it’s worth cooking a meatloaf just to have a yummy lunch option for our son for the week.
You can even freeze meatloaf after it is cooked; see the article here.
Here is how to make your own delicious meatloaf:
The Best Home Cookin’ Meatloaf Recipe
1 1/2 pounds ground meatloaf mix or ground beef
3 slices of fresh bread
1 beaten egg
1 medium onion, finely diced
1 stalk of celery, finely diced
2 T dried parsley
1/2 t dried sage
1/2 t dried thyme
1/2 t black pepper
1 t salt
1 T Worcestershire sauce
2 T ketchup, plus more for topping
Preheat the oven to 350 degrees.
Process the fresh bread slices in a food processor (a mini processor works well) for about 3 minutes to form fine breadcrumbs.
Mix all ingredients together thoroughly with your hands until the mixture is homogenous.
Place the meat into a roaster or 9 by 13 baking dish. Form it into a loaf.
Top the loaf with ketchup, an extra sprinkling of salt and pepper.
Place the loaf into the preheated oven and cook for one hour or until internal temperature reaches 155 degrees.
Remove the meatloaf from the oven and allow it to rest for five minutes.
Slice and enjoy!
Have a beautiful day, and enjoy some home cookin’ 🙂
Make this delicious Mexican recipe using your leftover pork roast! Preparation is quick and easy using one skillet. If you’re eating low carb and also paying attention to your grocery bill, pork is a fantastic option. Often, we buy a large pork loin and roast it in the oven for a meal and use the leftovers for a second meal. Where we live, pork is by far the cheapest meat option. If you are eating a lean cut, pork is a healthy low carb protein as long as you’re not overdoing it. This recipe combines pork with a slew of veggies to really pump up the nutrient power!
I was eating this out of the skillet while cooking. My husband asked me to please write down exactly how I made it, so I think he also liked it. 🙂 You can also use this seasoned pork for tacos if you prefer. Just add taco shells and you’re set!
Here’s how to make this yummy recipe.
four cups of lean cooked pork, shredded
1 T olive oil
1 4.5 can of mild green chilis
1 small onion, finely diced
1/4 cup bell pepper, finely diced
2 t salt
1 t pepper
1 t garlic powder
2 t oregano
3 t cumin
3 t chili powder
¾ cup water
Dash of hot sauce to taste
1 head of iceberg lettuce or three romaine hearts, shredded
½ cup shredded cheddar cheese
1 tomato, diced
Sour cream for topping
Taco sauce for topping
Heat oil in a large heavy skillet over medium high heat. Add onion and peppers and cook until onions are translucent, about 7 minutes. Add chilis, meat, spices, and water. Reduce heat and cook for 15 minutes.
Place lettuce on each plate, followed by pork, cheese, tomato, sour cream, and taco sauce.
Have a beautiful day and make it a taco salad Tuesday! 🙂
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My husband loves to cook. Which is a great thing for me and the rest of the fam. 🙂 Generally, I also find it rewarding to put something yummy on the dinner table for the family. My husband and I each have our own specialties: the kids claim my soup is better (I think it’s because I do a lot of finessing and don’t follow exact rules) but my husband is undeniably the king of candy-making and anything that is very exacting and more like a chemistry experiment.
Over the years, his cooking has evolved, and he has created a plethora of family favorite recipes. I’m sharing those with you here in a new feature, Cooking With Steve.
In our first installment, you will find our family recipe for corn and black bean salsa, delicious, healthy, easy, and perfect for your holiday weekend! This nutrient-packed dish is a snack you will feel great about serving the kiddos! In the right season, fresh veggies are awesome in this recipe.
Easy Corn & Black bean salsa
15 oz can of black beans – rinsed
15 oz can of sweet corn – rinsed
1 large tomato – diced
1 medium onion – finely chopped
1/4 c green pepper – chopped
1/2 tsp cumin
1/2 tsp chili powder
1 tsp cilantro (dried or 1/4 of fresh chopped)
1 tsp salt
1 tsp Jalapeno Hot Sauce (we use Trader Joe’s brand for this recipe)
Mix in bowl and chill for at least two hours, stirring occasionally.
Have a beautiful Labor Day and enjoy some veggies! 🙂
I don’t know about you, but I’m always looking for a flavorful chicken main dish recipe that’s a snap to prepare. This easy oven-baked chicken is bursting with Brazilian flavor. Also great for grilling. Everyone at our table thoroughly enjoyed this delicious dish with a Brazilian twist!
2 pounds of bone-in chicken pieces
One onion, sliced
1 T lemon juice
3 T orange juice
2 t cumin
2 t oregano
2 t white pepper
1 T canned minced garlic
2 T olive oil
½ t dried cilantro
1 t red pepper flakes
Mix all ingredients together and combine with chicken in a freezer bag, making sure to coat all parts. If you are cooking the same day, marinate for one hour or longer. The chicken may be marinated overnight.
Remove the chicken from the bag and place in a shallow baking dish.
Top the chicken with onion slices.
Bake at 375 for 1 hour or until chicken is fully cooked and juices run clear.
The chicken can also be grilled.
The internal temperature of the chicken must reach 165 degrees F in order to be fully cooked.
Serve with jasmine rice.
For a low carb side option, consider sauteed zucchini or yellow squash, recipe here.
These wings are so, so good. I mean really crazy good. Crunchy, crispy, seasoned parmesan wings are our go-to recipe for football season dining. We watch sports mainly at home because of our son’s mobility issues (although he has occasionally made it to a stadium and had a fabulous time) but that does not stop us from feasting on all-out tailgate food when our favorite sports are on TV.
Try this tasty recipe the next time you have a craving for wings. You will not be disappointed in this change of pace from the usual spicy buffalo wings.
Are you looking for a healthy, easy, tasty dinner option? Consider fish! If I happen to have some fresh fish in the fridge vs. some ground beef, I’m going for the fish every time. Cooking up some fish is easy and speedy. Experts say we should eat fish at least once a week for its numerous health benefits including lowering the risk of heart attack, yet according to Harvard research only about one in five people actually incorporate fish in their weekly diet. Delicious, low-fat (except for maybe some healthy fats in some fish varieties), and low carb, what’s not to love?
I personally am crazy about fish, but I seem to have been born that way. Despite growing up in the middle of a landlocked state and among cooking that specializes in various noodle, potato, and pork dishes, fish has always been my favorite food. I was that weird kid who got the filet of fish sandwich instead of a burger at McDonalds and asked for my mom’s amazing fish dinner for my special birthday meal. It goes without saying that fish is not a hard sell for me.
Some perceive fish as expensive or hard to cook. But for this recipe, I used a pound of flash frozen flounder filets which cost about $8 from our local grocery store and the meal was fridge to table in half an hour.
I do prefer fresh fish, but it is more difficult to get from the store right now since we are ordering groceries because of the pandemic. I used Sea Best Frozen Flounder and honestly, I was impressed. The fish had a flaky texture and everyone at my table loved it, including the more “non-fish” person.
I call this broiled fish, but really it’s just baked in the oven. It tastes like what you get if you order broiled fish from a restaurant.
1 pound fresh or frozen flounder filets
1 t vegetable oil
2 T softened butter
1 t kosher salt
1 t black pepper
1 T dry mustard
1 T paprika
1/4 t seasoned salt
1 t garlic powder
¼ t cayenne pepper
Thaw the fish according to package instructions if using frozen
Preheat the oven to 425
Coat the bottom of a glass baking dish with the oil
Place the fish fillets in the baking dish and top with butter
Mix all the spices together thoroughly in a small dish.
Sprinkle the fish generously with seasoning
Bake the fish for about 15 minutes, or til opaque and flaky.
Any extra seasoning can be kept for later use in a sealed container.