Twice Baked Mashed Cauliflower

1 large head cauliflower

4 oz. cream cheese

1/2 cup sour cream

1/4 cup parmesan cheese

1 cup cheddar cheese, for topping

Optional add ins:

1/4 c. bacon pieces

1/4 c. chives or green onions

Frank's Hot Sauce

Cut head of cauliflower into florets and steam (in microwave) until really tender. Drain well. Put in food processor with other ingredients and puree until smooth. Stir in any optional add ins. Put into a casserole dish, top with cheddar cheese, and cook at 350 for 25 minutes or until hot and bubbly.

Crockpot Brisket

4-5 lb brisket

2 T. yellow mustard 

3-4 T. Worchestershire sauce

2 tsp. Montreal steak seasoning

1/4 - 1/2 cup beef broth

2 T. dry onion

Smear both sides of brisket with mustard and season with Montreal Steak seasoning. Put into crockpot fat side up. Add broth, worchestershire, and dry onion. Let sit overnight. The next day cook on high 5 hours and low 2 hours. (Or high 6 and low 1.) 

Low Carb Crispy Chicken

6 chicken breasts

1/2 cup mayo

2 cups pork rinds, crushed fine

1 t. Italian seasoning

Preheat oven to 350. Grease or line shallow baking dish. Mix pork rinds and seasoning in small container. Coat chicken with mayo and dredge in pork rind mixture. Place chicken in pan and cook for 30 min or until juices run clear.

Optional - Bake elevated on rack if you want it extra crispy.

From Candy Kunesh

Cheeseburger Cabbage Skillet

1/2 head of cabbage, sliced thin

1/4 cup water or chicken broth

1 lbs. ground beef

1/2 T. mustard

3/4 t. salt

1/2 t. garlic powder

1/2 t. onion powder

1/2 T. chili powder

1/2 t. black pepper

1/4 c. heavy cream

1/2 c. mayonnaise 

1-2 cups shredded cheddar or Colby jack cheese

Brown ground beef (or use pre-browned). Mix with seasonings and mustard, set aside. Combine mayo and cream, set aside. Heat broth in large skillet. Add sliced cabbage and cook until desired tenderness. Remove any remaining liquid. Top with ground beef mixture, cream mixture, and cheese. Cover and let heat through, about 5-10 min.

Green Chicken

2-3 lbs. boneless, skinless chicken

1 can green chiles

1 jar Salsa Verde (Herdez)

8 oz. cream cheese

seasonings of your choice: onion powder, garlic powder, cumin, cayenne, and pepper to sprinkle on chicken.

Place all ingredients in the crockpot on low for 6 hours or high for 4 hours. 

Optional: If you want, wait to put in the cream cheese for the last hour.

California Barbacoa Beef

4 lb. brisket or beef chuck roast

2 T. oil

3-4 chipotle chilis in adobo

1 1/4 cup beef broth

4 t. minced garlic

1 1/2 T. cumin

1 T. oregano

3/4 t. salt

1/2 t. pepper

1/4 t. cloves

1/4 cup fresh lime juice

Cut beef into large cubes. Sear beef in oil over medium high heat. Transfer meat to crockpot. Put the rest of the ingredients into food processor and pulse until blended. Pour on meat. Cook on low for 8-9 hours or high for 6 hours. Shred meat and keep on warm until ready to serve.

Notes:

You can skip the searing and it is still good.

You can just put the spice/liquid ingredients into the crockpot without blending.

First made this during a trip to California in 2018.

From The Recipe Critic

Lentil Tacos

2 cups lentils (cooked from 1 cup dry)

1 medium onion, finely diced

1 T. olive oil

1-2 cloves garlic, minced

1/4 cup vegetable broth

taco seasoning packet (or make your own)

tortillas, corn or flour

taco toppings: lettuce, salsa, cheese, guacamole, jalapeños, sour cream

In a large frying pan over medium-high heat, sauté onion in oil. Add the garlic and spices and cook for another minute or two. Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add additional vegetable broth.

Makes about 8 tacos. 

Yummy Fruit Dip

1 jar marshmallow creme
1 (8 oz) cream cheese, softened or small vanilla yogurt
1 t. nutmeg
1/4 t. grated orange peel, optional

Mix all ingredients well. Refrigerate. Serve with fresh fruit.

Eli's Ribs

2 racks baby back ribs

1 bottle of your favorite BBQ sauce

1/2 cup brown sugar

1 t. cumin

1 t. chili powder

1 t. garlic powder

1 t. onion powder

1 t. kosher salt

1/4 t. black pepper

Combine all dry ingredients in a small bowl. Sprinkle spice rub over front and back of ribs. Gently rub it in. Wrap ribs in heavy duty foil and place on baking sheet with rim. Let sit for at least 30 minutes (or up to 24 hours in the refrigerator). Bake at 300 for 1.5 hours. Open the foil packets and brush on bbq sauce. Turn heat up to 350 and cook an additional 30 minutes.

Normal Burgers

2 pounds ground beef

2 T. Worcestershire sauce

1 T. dijon mustard

1 t. salt

1 t. pepper

1 t. garlic powder (plus a bit of minced, if desired)

1/4 t. cayenne pepper

Form into 8 patties. Grill until cooked through. Top with usual toppings.