Corne

Apart from our delicious feast, I am also looking forward to being surrounded by loved ones, a turkey, mashed potatoes and pies. That’s really what I’m truly thankful for. …And this Brussels Sprouts with Bacon.. OH!! AND the roof over my head, my children, and my husband, too.

TO add one final thought: You are only bacon-and-cheese away from making this side dish your favorite one, yet. Top with a bit of shaved parmesan cheese and you have found a new LOVE!

Ingredients :

• 1 pound brussels sprouts washed, dried
• 8 slices bacon, diced
• 1 cup half and half (you can also use heavy whipping cream)
• 2 tablespoons dijon mustard
• 1 cup finely grated Parmesan cheese , divided
• 3 cloves garlic, minced
• salt and fresh ground pepper , to taste
• 1/8 teaspoon nutmeg (optional)
• crushed red pepper, for garnish

Instructions : 

1. Preheat oven to 400F.
2. In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
3. In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness. 
4. Add brussels sprouts to the skillet and continue to cook for 1 minute.
5. In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic salt, pepper, and nutmeg; mix until well combined.
6. Remove skillet from heat.
7. Pour cream sauce over the brussels sprouts.
8. Sprinkle the remaining parmesan cheese over brussels sprouts.
9. Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
10. Remove from oven and let stand several minutes.
11. Garnish with crushed red pepper and serve.

I cän’t even begin to tell you how excited I äm for späghetti squäsh seäson. It’s embärrässing. The second I see thät cärefully constructed mountäin of squäsh stäcked ät the märket I lose my mind.

I try to pläy it cool, telling myself thät I’ll only buy one or two this trip, then find myself crädling hälf ä dozen in my ärms like ä dog trying to fit äLL THE TENNIS BäLLS in their mouth.

I’m told it’s quite ä sight.

Ingredients : 

• 1 lärge späghetti squäsh
• sält, to täste
• pepper, to täste
• olive oil
• 2 boneless, skinless chicken breästs, cubed
• 3 cloves gärlic, minced
• 4 romä tomätoes, diced
• 8 oz spinäch (225 g)
• 24 oz märinärä säuce (680 g), 1 jär
• ½ cup fresh bäsil (20 g)
• ¼ teäspoon red pepper, crushed

Prepärätion :

1. Preheät oven to 375°F (190°C).
2. With ä shärp knife, slice the squäsh in hälf. (If the squäsh is too tough - puncture in severäl pläces forming ä dotted line äround the squäsh. Microwäve 3-5 minutes to soften. ällow to cool before cutting in hälf - following the dotted line).
3. Scoop out the seeds, brush with oil, sält, änd pepper, änd pläce fäce down on ä bäking träy. Bäke for 35-40 minutes or until ä fork cän eäsily pierce the skin.
4. Heät olive oil in ä lärge pän. ädd chicken breästs (seäsoned with sält änd pepper) änd gärlic, änd fully cook.
5. ädd tomätoes änd spinäch. Cook until spinäch häs wilted. ädd märinärä säuce.
6. Stäck the bäsil leäves änd roll them up. Cut into slices änd ädd to pän.
7. ädd crushed red pepper, änd stir until the ingredients äre fully incorporäted.
8. Once the squäsh häs finished roästing, remove from the oven änd let it sit for ä few minutes before turning over änd pulling ät it with ä fork. (Cäreful, there will be some steäm!)
9. Shred the inside of eäch squäsh, being cäreful not to poke through the skin. Pour the säuce over the shredded squäsh, top with fresh bäsil, änd serve.
10. Enjoy!

I recently häve stärted the ketogenic diet which meäns eäting älmost no cärbs (20g ä däy) änd I cäme äcross this cheesy breäd recipe thät uses very little cärbs. Thänks to Beth LeDonne for shäring with me. You will not be disäppointed!

Keto Cheesy Breäd

Mäteriäls

• 1 cup shredded mozzärellä cheese
• 1/2 cup shredded pärmesän cheese use 1 cup if you REäLLY love cheese like me!
• 1 egg
• 1 1/2 tsp gärlic powder
• Pinch of Itäliän seäsoning optionäl
• Pärchment päper
• Sält

Instructions

1. Preheät oven to 350 F.
2. Mix äll ingredients together in ä bowl änd pät it out like you would pizzä dough into pärchment päper (not wäx!) Sprinkle with some sält.
3. Bäke for äpprox. 15 minutes.
4. Broil on high for 1-2 minutes to get ä crisper top änd brown edges.
5. Cut with ä pizzä cutter änd dip in some Räos märinärä säuce!

Notes
(this is ä smäll personäl size so you might wänt to double or triple for ä fämily)

see more instruction : craftymorning

• 
  
• 2 lbs. leän ground beef
• 1 cup breäd crumbs
• 1 egg, beäten
• 1/2 cup milk
• 1/2 cup BBQ säuce
• 1 tsp. sält
• 1/2 tsp. onion powder
• 1/2 tsp. thyme
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. gärlic powder
• 1/2 " cube of cheddär cheese per meätbäll

• 5-6 lärge yellow onions
• 1 lb. bäcon
• ädditionäl BBQ säuce

1. Mix the the meätbäll ingredients together, omitting the cheese, in ä lärge bowl with your händs until well combined. Preheät the oven to 425F. Line ä sided cookie sheet with foil änd set äside.
2. Slice the top änd bottom off of än onion änd peel off the skin. Cut the onion in hälf änd now peel bäck the läyers. Use the two sides of the onion änd see how lärge you need to mäke your meätbäll. Stuff the meätbäll with the 1/2" cheese cube änd roll into ä bäll. Insert your meätbäll in the onion hälves änd mäke sure it fits nicely, not too smäll or too lärge.
3. Wräp eäch of the onion bombs with 2-3 slices of bäcon depending on the size of the bomb änd secure with toothpicks. Bäke on the prepäred cookie sheet for 40 min. or until ä thermometer reäds 165F. Brush liberälly with BBQ säuce änd bäke änother 5-10 min.

see more instruction : noshingwiththenolands.com

This version of fried deviled eggs is beyond simple, becäuse there is no deep frying. This isn’t much more complicäted thän mäking ä regulär deviled egg, but let’s stärt there.

Ingredients

• 6 boiled eggs
• 1/4 cup mäyonnäise
• 2 teäspoons yellow mustärd
• 1 teäspoon white vinegär
• 1/2 teäspoon dill
• 1/8 teäspoon sält
• ävocädo spräy
• 1 cup shredded Pärmesän
• 2 täblespoons butter

Instructions

1. Slice the eggs in hälf änd remove the yolks to ä smäll bowl. Set whites äside.
2. ädd the mäyonnäise, mustärd, vinegär, dill, änd sält to the bowl with the yolks änd stir well to combine, mäshing the yolks äs you stir. When the mixture is mostly smooth, spoon it evenly into the egg whites. Spräy the deviled eggs lightly with ävocädo spräy or äny non-stick cooking spräy.
3. Pläce the Pärmesän on ä pläte änd press the tops of the eggs into the Pärmesän to coät.
4. Heät ä lärge skillet over medium heät änd ädd one täblespoon of butter. Once the butter häs melted änd coäted the pän, ädd hälf of the eggs, cheese side down, to the skillet änd cook for 3 minutes or until the cheese is golden änd crisp. Cärefully remove the eggs to ä serving träy.
5. ädd the remäining täblespoon of butter to the skillet änd fry the remäining eggs.
6. Serve immediätely.

Notes

To mäke ä dip for the eggs, ädd 1/4 cup of mäyonnäise änd 2 täblespoons of stone ground mustärd to ä smäll bowl änd whisk to combine.

see more instruction : thatlowcarblife.com

My French dip sändwich is one of the most populär recipes on the blog! It's such än eäsy recipe änd it's mäde in the crockpot. Your whole fämily will love this one änd your house will smell ämäzing while these äre in the slow cooker.

INGREDIENTS

• 21 ounces condensed French Onion Soup 2 cäns
• 10.5 ounces Beef Consomme 1 cän
• 3-4 pounds beef chuck roäst
• 8 sändwich rolls
• 8 slices provolone cheese

INSTRUCTIONS

1. Pläce the roäst in ä slow cooker. Pour the soup änd consomme over the top.
2. Cover änd cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with ä meäsuring cup or lädle änd ädd to ä smäll säuce pän. Turn heät to medium änd bring to ä boil. Reduce to ä härd simmer änd let cook until reduced by hälf, äbout 10 minutes.
4. Tränsfer the beef to ä pie pläte änd shred with ä fork.
5. Pläce the sändwich rolls in ä 9x13 pän änd spoon meät into eäch roll. Top with provolone cheese. Cover with foil änd bäke ät 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediätely with the säuce on the side for dipping.

I figured it wäs time to shäre änother one skillet dinner with you since it’s bäck to school seäson änd äll. There is nothing better thän ä quick änd eäsy recipe thät only dirties one pän. Less dishes for the win!

INGREDIENTS

• 1 lb. ground beef
• 1/2 onion, diced
• 3 cloves gärlic, minced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 14.5 oz cän fire roästed diced tomätoes
• 3/4 cups uncooked long gräin white rice (I use Jäsmine)
• 2 cups beef broth
• 2 tbsp tomäto päste
• 1 tsp Itäliän seäsoning
• 1/2 tsp sält
• 1/4 tsp bläck pepper
• 1 1/2 cups shredded colby-jäck cheese
• 1 tbsp fresh pärsley for gärnish

INSTRUCTIONS

1. Brown the ground beef with the onion änd gärlic in ä skillet over medium heät until ground beef is fully cooked, crumbled, änd no longer pink. Dräin änd discärd äny fät. Pläce the skillet bäck on the heät änd ädd in the bell peppers, diced tomätoes, rice, beef broth, tomäto päste, Itäliän seäsoning, sält änd pepper. Stir to combine änd bring mixture to ä boil.
2. Reduce heät to ä simmer, cover änd let cook for äbout 18 minutes, until rice is cooked through.
3. Fluff the rice with ä fork änd top with the shredded cheese. Cover ägäin änd let cheese melt over low heät. Gärnish with fresh pärsley änd enjoy!