Yummy yummy. I usually do a ‘whatever I want to eat today’ on Sundays but spending all this money is making me uncomfortable. Lol. I have wanted shrimp for about a week now. So today, it’s shrimp tacos and Bluebell buttered pecan ice cream with bananas and berries and Welches peach mango drink (no high fructose corn syrup, no artificial sweeteners or flavors) But enough of that. 👍🏼
Sautée all together, butter-2 tsp, cold pressed olive oil-1 tsp, to your taste…paprika, turmeric, old bay seasoning., parsley, bell pepper, cumin, red pepper flakes and frozen peeled shrimp. — add black pepper after the shrimp is just about cooked, add a tsp poon of Cajun Chef hot sauce –Take the shrimp out and return the rue to the fire. Add green and purple cabbage, I like HEB produce because they’re so fresh, a capful of apple cider vinegar, a heaping teaspoon of coconut sugar and 1/4 cup of water. Stir and Sautée until cabbage is slightly softened and the liquid has cooked down and thickened. — Corn tortillas are best because flour can get gummy when you pour in the sauce. I found these gems which are a combination of corn and wheat. The best of both worlds. 🙂. La Tortilla Factory green chili flavored. Bake them until slightly toasted and crisp on the edges-both sides please.
Now assemble these delicious babies adding avocado slices, habernero shredded cheese and lettuce of your choice.
I’ve wanted to make this cauliflower crust for a while now. Not because it gluten free because I really don’t have any issue with gluten. But because I looovvee vegetables and the carbs in pizza and I have a love-hate relationship. Topped and crafted with Kraft habernero shredded cheese and Kraft Mexican blend and HEB havarti in the crust…yummy! So here it is, my cauliflower crust veggie pizza. Every bit of it homemade.
So I’m adding the recipe here. So I won’t forget, for my daughter and for a fellow Facebooker.
Break the cauliflower florets from the stalk and crumb then in a blender until it looks similar to cornmeal. Steam the cauliflower in the microwave or via traditional methods until done. Press the moisture out of the cauliflower with paper towels. Press out as much as possible to get the moisture out — in a mixing bowl, add crumbled havarti cheese, 1 egg, 2 crushed elephant garlic cloves and cheddar cheese, 1 tsp oregano, sea or Himalayan pink salt and mix well — spread on parchment paper on a cookie sheet and bake for 15 – 20 minutes on 400 degrees — take out and begin to built your pizza. I make my own sauce using brandy wine tomatoes, basil, water, salt and olive oil- 1-2 tomatoes-chop, boil and stir until reduced and the tomatoes are soft. — spread on the crust, add slived yellow squash, zucchini, and tomatoes and another with mozzarella and jalapeño cheese. Bake for 20 minutes on 400 defrees or until the vegetables are sumptuous and relaxed and the cheese is empty and slightly charred on the edges. And yummmm! Lol. Enjoy!
So I love catfish. The robust, slightly sweet, hearty but not fishy flavor is one of my favorite seafood taste. But I needed to find a delicious and healthier way to prepare it. So here it is, 7 hours effortless crockpot catfish and vegetables. Add rice if you want, I prefer to minimize the starches. 😊
Delicious! Had a craving for T-bone steak. It reminds me of my Dad and, yes obviously I’m missing him. Happy Labor Day! Veggies and siracha stuffed mushroom tops!!
I prefer brown rice for the fiber but when you need a side that is light and fluffy white will do the trick. I’m sweet on veggies so here is my cheesy, shrimpy (lol) vegetably, hot off the stove, mid-week, quicky and scrumptious comfort meal.