INDUCTION FOOD PORN!!! - Page 31

mac24312 · 01-22-2009, 06:13 AM

Quote:

Originally Posted by Rbenz

I made this Chili Cheese Quiche/Casserole this morning for Brekkers:

PLEASE do!!

HUGS!

12yrslater · 01-22-2009, 06:15 AM

Quote:

Originally Posted by Cryssi

Linda Sue's Queso Chicken, roasted green beans, 1/2 an avodcado:

We need a drooly smilie around here!

BarbDe · 01-22-2009, 06:18 AM

Quote:

Originally Posted by 12yrslater

We need a drooly smilie around here!

Yeah! And a link to the recipe!!

12yrslater · 01-22-2009, 06:33 AM

Quote:

Originally Posted by BarbDe

Yeah! And a link to the recipe!!

TOTALLY AGREE!!!

Cryssi · 01-22-2009, 06:44 AM

Quote:

Originally Posted by BarbDe

Yeah! And a link to the recipe!!

Quote:

Originally Posted by 12yrslater

TOTALLY AGREE!!!

Linda Sue's Queso Chicken

I left out the mayo and cut back the cream some like she suggested. It was still a little runny...but YUMMY

BarbDe · 01-22-2009, 06:46 AM

Thanks Cryssi!
How did you like it?
LindaSue wasn't thrilled with the sauce it appears. What did you think?

12yrslater · 01-22-2009, 06:48 AM

Quote:

Originally Posted by Cryssi

Linda Sue's Queso Chicken

I left out the mayo and cut back the cream some like she suggested. It was still a little runny...but YUMMY

Cryssi · 01-22-2009, 06:49 AM

Quote:

Originally Posted by BarbDe

Thanks Cryssi!
How did you like it?
LindaSue wasn't thrilled with the sauce it appears. What did you think?

I made it with her added suggestions (leave out mayo, reduce cream amount). It was still runny, but it was tasty.

Rbenz · 01-22-2009, 12:04 PM

Here it is:
CHILE CHEESE QUICHE/CASSEROLE

3 or 4, 4oz. cans of chopped green chilies (drain excess juice)
1 cup of grated cheddar
1 cup of grated Jack or 2 cups of whatever cheese you have on hand.
Optional: chopped Ham or bacon (your choice on amount)
Optional: sliced mushrooms (fresh or canned)
1 cup of cream or milk
6 eggs

spray glass quiche/casserole dish with cooking spray
pour in chilies, ham, mushrooms and cheese, mix up

add milk and eggs together in a bowl and whisk, add salt (not too much since the ham, cheese, chilies contain sodium), pepper, cumin, garlic and oregano or other spices

I also sprinkle crushed oregano and powdered chili on top
Bake at 350 for about 40 minutes or until middle of quiche looks done.

Optional: Top w/salsa and a dollop of sour cream or cream cheese.

nadi namaki · 01-22-2009, 06:42 PM

I grilled some boneless rib eye steaks and rubbed some taco seasoning to it. Grilled some veggies and served them with the meat.

12yrslater · 01-23-2009, 06:44 AM

Quote:

Originally Posted by nadi namaki

I grilled some boneless rib eye steaks and rubbed some taco seasoning to it. Grilled some veggies and served them with the meat.

Nadi your food always looks sooooo delicious and healthy!!!!
Adopt me

Adream · 01-23-2009, 07:39 AM

After going backwards this past holiday season, I have to tell all of you that this thread in particular is extraordinarily helpful to getting me back on track. These photos are gorgeous ~ I'm hungry and have to go make some eggs, so between that and the dishes shown here, my stomach is growling!

I am so grateful to have this message board to come back to so I can get back to the way I need to be eating (and enjoy). I don't post often, but I check in for inspiration.

I am definitely making Linda Sue's Queso Chicken for dinner tonight! Can't wait to make zoodles and the Chili Cheese Quiche!

=yum!

BarbDe ~ your avatar made me LOL! "Victoria won't tell me the secret..."

nadi namaki · 01-23-2009, 11:24 AM

Quote:

Originally Posted by 12yrslater

Nadi your food always looks sooooo delicious and healthy!!!!
Adopt me

I adopt u...Come to mama

Rbenz · 01-23-2009, 12:13 PM

Quote:

Originally Posted by nadi namaki

I adopt u...Come to mama

Snort!

Rbenz · 01-23-2009, 12:17 PM

Gotta LUB those Rib Eyes! Yummo!

K...baked up another casserole last night. Perfect weather and time of the year for them...U/K?
Anyway...Chicken, Sausage, Mushroom casserole. I rather liked this one. A GF gave this recipe to me eons ago?

Oh...Umm...I had seconds.

ops:

jenjenjlm · 01-23-2009, 05:04 PM

yummy!!!!!

Fatbrat · 01-23-2009, 06:05 PM

I think I just paid $13.00 for the chicken queso dish when I went out to dinner tonight but it didn't look as nice

Fatbrat · 01-23-2009, 06:06 PM

Quote:

Originally Posted by Rbenz

Gotta LUB those Rib Eyes! Yummo!

K...baked up another casserole last night. Perfect weather and time of the year for them...U/K?
Anyway...Chicken, Sausage, Mushroom casserole. I rather liked this one. A GF gave this recipe to me eons ago?

Oh...Umm...I had seconds.

ops:

Ummm care to share the recipe? Puhhhhleeasssee?

jenjenjlm · 01-23-2009, 07:42 PM

I have a question.....how do you rice cauliflower? Is it any good? Great thread by the way!!!!

fatnutritionist · 01-24-2009, 04:52 AM

Quote:

Originally Posted by jenjenjlm

I have a question.....how do you rice cauliflower? Is it any good? Great thread by the way!!!!

Hi Jen,

Freaking cauliflower!! I have tried to rice it so many times and all I make is a mess. I even bought a potato ricer from Starfrit but it was useless. My big strapping husband couldn't even get the cauliflower to push through. From my research it seems the best route is to use a food processor with raw cauliflower and put it through the grater blade.

All you experts, am I correct on this one?

fatnutritionist · 01-24-2009, 04:56 AM

Also a little sidenote:

I LOVE THIS THREAD! What's not to like? Food and Porn in one place!

Rbenz · 01-24-2009, 09:29 AM

Quote:

Originally Posted by fatnutritionist

Also a little sidenote:

I LOVE THIS THREAD! What's not to like? Food and Porn in one place!

Yup....

Rbenz · 01-24-2009, 09:35 AM

Can't help ya on the cauliflower. I would like to know how all of you get your cauliflower so creamy too! Glad I haven't used my ricer yet! Thanks for the heads up!

Rbenz · 01-24-2009, 09:42 AM

$13. Bucks! Ouch!

Here's the Recipe:
MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
3-4 cups diced cooked chicken
1 pound pork sausage (I used Italian Jimmy Dean)
1 stalk celery, chopped fine (I didn't have any, so I used celery salt)
1 tablespoon onion, chopped (I used grn onions and more)
1/2 pound mushrooms, sliced (I used more)
I added a chopped red bell pepper
8 ounces cream cheese, softened
16 ounce bag frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
Salt
1/2 teaspoon pepper
I added minced garlic to the sausage mix.
Paprika to top casserole, optional

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes.
Makes 8-12 servings
Can be frozen

I had leftover rotisserie chicken, so picked the bones and used that.
Also, added chopped red bell pepper, chopped parsley and minced garlic to the sausage mixture.

Rbenz · 01-24-2009, 09:44 AM

I need to buy some more frozen cauliflower and practice making faux mash Taters.

Rbenz · 01-24-2009, 09:50 AM

Just received my new immersion blender/wand in the mail.

My next new recipe tryout (w/my new blender) is going to be the Roasted red pepper tomato soup that BarDe made: post #865
Can't wait.
But...first, I have to eat up those casseroles and some chicken soup that are sitting in my frig.

Madam De Leon · 01-24-2009, 09:59 AM

Quote:

Originally Posted by fatnutritionist

Hi Jen,

Freaking cauliflower!! I have tried to rice it so many times and all I make is a mess. I even bought a potato ricer from Starfrit but it was useless. My big strapping husband couldn't even get the cauliflower to push through. From my research it seems the best route is to use a food processor with raw cauliflower and put it through the grater blade.

All you experts, am I correct on this one?

I haven't tried ricing cauliflower yet, but I can't imagine anyone could get raw cauliflower to push through a potato ricer. Don't you need to cook potatoes before attempting to put them through a ricer? (Someone please correct me if I'm wrong on this - I've never had a potato ricer, so I don't know for sure) If so, one would think you'd need to cook the cauliflower first too.

I think the directions I've seen for making cauli-rice just say to grate the raw or lightly steamed cauliflower (food processor, salad shooter, or hand grater, using the coarse grating blade), which would make little bits like rice. I think I've also seen directions to chop the cauli (raw or lightly steamed) in a food processor or blender very briefly, until it resembles the texture of rice.

Quote:

Originally Posted by Rbenz

Can't help ya on the cauliflower. I would like to know how all of you get your cauliflower so creamy too! Glad I haven't used my ricer yet! Thanks for the heads up!

The creaminess comes from butter and cream cheese - about 2 Tbsp butter and 2 oz cream cheese for a 16 oz bag of frozen cauliflower. Other seasonings I use are salt, garlic, and coarse grind black pepper.

I always use my stick blender to make my mashed cauliflower smooth, and just keep working at it until it's very smooth and even textured. Be sure to cook the cauliflower very soft, and let it drain thoroughly before mashing. I find it easier to drain excess liquid from the cauliflower if I steam it rather than boil it.

So add all the seasonings to the cooked and drained cauliflower, then blend away until it's smooth and creamy. Unless you physically squeeze all the moisture out of the cooked cauliflower (I heard of someone doing that one time), mashed cauliflower is still going to end up being a little thinner textured than mashed potatoes. I don't mind it not standing straight up on the plate, so I don't bother to squeeze out moisture; I find it's perfectly adequate for my standards with whatever doesn't drain off naturally.

Rbenz · 01-24-2009, 10:17 AM

Thanks MadamDL!
My new immersion stick/wand/blender is going to have some FUN!

Yeah...my ricer is for 'Cooked' taters.
But...have to admit, I haven't used it in eons. It's just easier to mash my taters w/a hand masher. U/K?

Hello, My Name is Patricia and I'm a Kitchen Gadget Collector!

I used a bag of frozen cauliflower in that last casserole I made. I nuked it and then squeezed the chit out of it before I chopped it up.

Snickerdoolers · 01-24-2009, 12:46 PM

Quote:

Originally Posted by Rbenz

Just received my new immersion blender/wand in the mail.

My next new recipe tryout (w/my new blender) is going to be the Roasted red pepper tomato soup that BarDe made: post #865
Can't wait.

mmmmm, it is the best, i just finishedup the last of that soup yesterday.

MomToEli · 01-24-2009, 01:59 PM

I've riced cauliflower both cooked and raw, both in my food processor. Use the grater blade. Nothing could be easier. And yes, it was delicious. My dh and 10yo ds both loved it

If you leave it plain, it will taste like Cauliflower, though, not rice

01-22-2009, 12:04 PM	#909
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Here it is: CHILE CHEESE QUICHE/CASSEROLE 3 or 4, 4oz. cans of chopped green chilies (drain excess juice) 1 cup of grated cheddar 1 cup of grated Jack or 2 cups of whatever cheese you have on hand. Optional: chopped Ham or bacon (your choice on amount) Optional: sliced mushrooms (fresh or canned) 1 cup of cream or milk 6 eggs spray glass quiche/casserole dish with cooking spray pour in chilies, ham, mushrooms and cheese, mix up add milk and eggs together in a bowl and whisk, add salt (not too much since the ham, cheese, chilies contain sodium), pepper, cumin, garlic and oregano or other spices I also sprinkle crushed oregano and powdered chili on top Bake at 350 for about 40 minutes or until middle of quiche looks done. Optional: Top w/salsa and a dollop of sour cream or cream cheese. __________________ Patricia

01-23-2009, 07:42 PM	#919
jenjenjlm Senior LCF Member Join Date: May 2008 Posts: 173 Gallery: jenjenjlm WOE: LC	Riced Cauliflower I have a question.....how do you rice cauliflower? Is it any good? Great thread by the way!!!!

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01-22-2009, 06:46 AM	#906
BarbDe Blabbermouth!!! Join Date: Nov 2006 Location: SE Florida Posts: 6,816 Gallery: BarbDe Stats: Quit smoking 11/4/07; 16/10/10 on 11/30/12 WOE: Low carb/Paleo/& Crossfit! Start Date: August 2004	Thanks Cryssi! How did you like it? LindaSue wasn't thrilled with the sauce it appears. What did you think?

01-22-2009, 06:42 PM	#910
nadi namaki MAJOR LCF POSTER! Join Date: Aug 2002 Location: Framingham, ma Posts: 1,649 Gallery: nadi namaki Stats: 162/142/125 WOE: atkins/ induction Start Date: Jan 08	I grilled some boneless rib eye steaks and rubbed some taco seasoning to it. Grilled some veggies and served them with the meat.

01-23-2009, 07:39 AM	#912
Adream Senior LCF Member Join Date: Apr 2008 Location: South (Jersey) Beach Posts: 75 Gallery: Adream Stats: 158/150/135 WOE: South Beach Start Date: April 10, 2008	After going backwards this past holiday season, I have to tell all of you that this thread in particular is extraordinarily helpful to getting me back on track. These photos are gorgeous ~ I'm hungry and have to go make some eggs, so between that and the dishes shown here, my stomach is growling! I am so grateful to have this message board to come back to so I can get back to the way I need to be eating (and enjoy). I don't post often, but I check in for inspiration. I am definitely making Linda Sue's Queso Chicken for dinner tonight! Can't wait to make zoodles and the Chili Cheese Quiche! =yum! BarbDe ~ your avatar made me LOL! "Victoria won't tell me the secret..."

01-23-2009, 12:17 PM	#915
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Gotta LUB those Rib Eyes! Yummo! K...baked up another casserole last night. Perfect weather and time of the year for them...U/K? Anyway...Chicken, Sausage, Mushroom casserole. I rather liked this one. A GF gave this recipe to me eons ago? Oh...Umm...I had seconds. ops:

01-23-2009, 05:04 PM	#916
jenjenjlm Senior LCF Member Join Date: May 2008 Posts: 173 Gallery: jenjenjlm WOE: LC	yummy!!!!!

01-23-2009, 06:05 PM	#917
Fatbrat Senior LCF Member Join Date: Dec 2008 Location: Tennessee Posts: 989 Gallery: Fatbrat Stats: 213/184/155 WOE: ATKINS!! Start Date: 12/15/2008	I think I just paid $13.00 for the chicken queso dish when I went out to dinner tonight but it didn't look as nice

01-24-2009, 04:56 AM	#921
fatnutritionist Senior LCF Member Join Date: Jan 2009 Location: Toronto Posts: 266 Gallery: fatnutritionist Stats: 328.5/311.5/175 WOE: JUDDDD Start Date: January 12th 2009 restart Atkins/March 1st JUDDDD	Also a little sidenote: I LOVE THIS THREAD! What's not to like? Food and Porn in one place!

01-24-2009, 09:35 AM	#923
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Can't help ya on the cauliflower. I would like to know how all of you get your cauliflower so creamy too! Glad I haven't used my ricer yet! Thanks for the heads up!

01-24-2009, 09:42 AM	#924
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	$13. Bucks! Ouch! Here's the Recipe: MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound pork sausage (I used Italian Jimmy Dean) 1 stalk celery, chopped fine (I didn't have any, so I used celery salt) 1 tablespoon onion, chopped (I used grn onions and more) 1/2 pound mushrooms, sliced (I used more) I added a chopped red bell pepper 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper I added minced garlic to the sausage mix. Paprika to top casserole, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes. Makes 8-12 servings Can be frozen I had leftover rotisserie chicken, so picked the bones and used that. Also, added chopped red bell pepper, chopped parsley and minced garlic to the sausage mixture.

01-24-2009, 09:44 AM	#925
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	I need to buy some more frozen cauliflower and practice making faux mash Taters.

01-24-2009, 09:50 AM	#926
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Just received my new immersion blender/wand in the mail. My next new recipe tryout (w/my new blender) is going to be the Roasted red pepper tomato soup that BarDe made: post #865 Can't wait. But...first, I have to eat up those casseroles and some chicken soup that are sitting in my frig.

01-24-2009, 10:17 AM	#928
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Thanks MadamDL! My new immersion stick/wand/blender is going to have some FUN! Yeah...my ricer is for 'Cooked' taters. But...have to admit, I haven't used it in eons. It's just easier to mash my taters w/a hand masher. U/K? Hello, My Name is Patricia and I'm a Kitchen Gadget Collector! I used a bag of frozen cauliflower in that last casserole I made. I nuked it and then squeezed the chit out of it before I chopped it up.

01-24-2009, 01:59 PM	#930
MomToEli Major LCF Poster! Join Date: Nov 2007 Location: On The Road Again ... Posts: 2,008 Gallery: MomToEli Stats: Weight? WOE: Atkins (2002) Start Date: Which time?	I've riced cauliflower both cooked and raw, both in my food processor. Use the grater blade. Nothing could be easier. And yes, it was delicious. My dh and 10yo ds both loved it If you leave it plain, it will taste like Cauliflower, though, not rice