Low Carb Tuna Melts

So, as we are getting close to buying a house, we essential have "no money". I try to think a little outside the box so that the Diet doesn't take up tons of dollars, but does take up tons of room in my stomach. That is how I stumbled upon Low Carb Tuna Melts.




Again, I don't have a recipe for this guy. It was an idea I saw and wanted to try so I put on my thinking cap and did it.




I just through some tuna in with some lite mayo and Greek yogurt with a little diced red onion and sweet relish. Then scoop into a half a Roma tomato, top with cheese of your choice (Swiss for me), and pop under the broiler until the cheese is melty delish.

Scooped!



Lightly broiled...



Until next time...Cook it up!

BFMH: Egg Crust Pizza

Yup, thank you Kalyn's Kitchen, as always, for this great recipe, even though I took out the olives. I am always down to try carb less meals and such so this seemed like a great one to try.

Egg-Crust Breakfast Pizza with Pepperoni, Mozzarella, and Tomatoes
(Makes 1 or 2 servings, depending on what you serve it with; recipe created by Kalyn after lots of experiments that weren't quite "the one.")
Equipment:

You'll need an 8-inch nonstick omelet pan to make a breakfast pizza that looks like mine.  (When I used a bigger pan, I didn't like it as well with more egg.)

Ingredients:
1-2 tsp. olive oil (depending on your pan)
2 eggs, beaten well
4-5 small grape tomatoes, thinly sliced
6 slices turkey pepperoni, cut in half to make half-moon pieces (leave out for vegetarian)
1 oz. low-fat mozzarella, cut into small cubes
Spike Seasoning, to taste (about 1/2 tsp.)
dried oregano, to taste (about 1/4 tsp.)
Instructions:

Preheat broiler in oven or small toaster oven.  Break eggs into a small bowl and beat well. Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes. 

Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute.  Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.

Sprinkle on half each of the tomatoes, pepperoni, and mozzarella, followed by a second layer with half of each.  (Be sure there is plenty of cheese on the top layer.)  Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes. 

Put pan under the broil and cook until the cheese is nicely melted and the top is starting to brown,  about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler.  Serve hot.

Well this was more work than I usually like to put forth for a basic breakfast, this was delicious! Nice and crisp crust with a cheese crispy top. I have been eye balling this recipe for quite awhile, but I hadn't made because I didn't have an appropriate pan. MiL had one for me and I am exceedingly happy I remembered this dish. If you are craving pizza, this is a solid substitute that isn't all the rigamaroll of a veggie crust.

A quick Weekday evening meal:Chicken Chile Casserole

Howdy y'all! 

Slightly back logged thanks to my work hours and not having my crockpot to supsodze those hours! 

Here is actual a new to us recipe my MiL tried out on us from the Ultimate Southern Living Cookbook!

Chicken Chile Casserole

Ingredients

8 skinless chicken breasts

1/2 teaspoon of salt
1/2 teaspoon pepper
1 8 oz package or shredded mozzarella
1 4 oz can of sliced mushrooms
1 10.5 oz can of cream of chicken soup, undiluted
2 tomatoes, peeled and diced
1 4.5 can chopped green chilies
6 cups cooked rice
Method:
Sprinkle chicken with salt and pepper;
Place on a lightly greased 11X7 baking dish.

Combine the cheese and next 3 ingredients; pour over chicken. Sprinkle with chilies. Bake, uncovered, at 350 degrees for 35 - 45 minutes. Serve over rice.

My last bite over rice! It was so good, I forgot to take a picture.

I would add onions to this, but BROTHER doesn't like them so MiL doesn't add them either.

This dish was a super easy throw together plus it was really yummy! While I really need to take some time to leasrn to make and "uncanned" version of cream of chicken, this dish makes sense to use the precanned version for ease and convince. It literally takes about 7 minutes to put everything together in the backing dish and then you just gotta back this.

Make this for your busy weekday evenings y'all!

Until the next meal...Cook It UP!

Easy Peasy Cassoulet (sorta)

Not a tradition French Cassoulet, but rather similar to the Creole version, I decided to make this dish for two reasons. Italian Spicy Sausage was on super sale and I had a can of Great Northern Beans and Tomatos at home. AKA this meal that fed me 4 different Lunches at work and 3 dinners in the evening before we moved cost all of $5.

BOOM!

You see, sometimes going to the grocery store without a set idea of what to make really works out. Don't get me wrong, I am a HUGE believer and mapping out recipes and meal plans. It saves my sanity (and wallet) more often than not. In this case though, it worked out that I was checking out the "clearance" meat section. Educate yourself on the signs of food aging to know you aren't getting something that has already gone bad and proceed with your best judgement. I find I "win" at this situation about twice a month or so.

We are getting settled in here in St Louis okay now that we have moved. I am not sure how often I will be cooking now that I am sharing a kitchen, but I will attempt to keep posting regularly as this time of transition gets shaken down.

Cat's Easy Cassoulet (sorta)
Ingredients
1 package of spicy Italian sausage (5 links)
1/2 an onion
1 can of petite diced tomato
1 can of great northern beans
Directions
Brown sausage and drain off grease.
Add onion and allow to soften.
Add tomatoes and beans and allow to heat through.
Serve as is or with a side salad, if desired.

Vitamin C, fiber, protein, and fat.

This turned out to be a fine litttle meal for Husband and myself. I could eat it as it is low carb and Husband liked it as well. It all worked out perfectly for a meal to get rid of stuff in the pantry and to nibble on through out the move process.

Cravings (St Patrick's Day): Fried Cabbage

I know this is late to be posted, but here it is no less.

Last year, I made Corned Beef and Cabbage. Unfortunately, that always leaves us with  so many left overs. Like so much it is wasteful. So I decided that this year I would make a pretty simple cabbage and pork dish.

Fried Cabbage
Ingredients:
3 slices of bacon
1/2 an onion, sliced
Salt and Pepper
Mushroom stems of an 8 oz mushroom package, finely diced
2 links of chicken Andouille sausage, sliced
1/2 head of Cabbage, sliced
1 cup of Chicken Stock
Method:
Cook up bacon and then saute onion in the bacon fat.
Salt and Pepper and cook until bacon is no longer raw and onion is translucent.
Then add finely diced mushroom stems and let soften.
Add chicken sausage to the mix.
Allow the flavors to intermingle a bit.
Then add cabbage and allow it to be braised a bit with the other ingredients.
Add chicken stock and cook until most of the moisture has been cooked off.

Cabbage!

I enjoyed this dish greatly and I hope you give it a whurl! Here are some other fun pictures from our St Patrick's Day evening!

No, I didn't have any cookies, but friends were very happy to enjoy a few!

Knife Water!

STL Friends!

We were the tidiest of patrons...

BFMH: Tomato & Avo Egg

This dish is stupid easy, but it is a lovely quick choice for Low Carb Weekday breakfasts.

Tomato & Avo Egg
Ingredients
A Slice of Tomato
A Quarter of an Avocado
An Egg
Directions
Fry up the egg to your liking
Layer tomato and avocado on your plate.
Lightly salt the Avocado and tomato
Top with an Egg
Pepper the Egg
Enjoy...

Yeah, there is NOTHING to this breakfast, but it is SUCH a better choice then grabbing a doughnut or a croissant. This is a great breakfast to keep a girl on track!

Cravings (Solution): Jalapeno Popper Chicken

Sometimes you just want bar food. One of the things I tend to crave is the cream cheese yumminess of Jalapeno Poppers. Yet we all know that the deep fried golden delicousness is NOT ok for our guts.
Thus this recipe hit my view and my taste buds:

Jalapeno Popper Chicken
Ingredients

6 Boneless, Skinless Chicken Breast

salt and pepper to taste

For the Jalapeno Popper Layer

5 slices of bacon, diced

1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)

1/4 cup diced onion

1 (8 oz) package cream cheese, softened

1/2 cup mayonnaise

1 cup shredded cheddar cheese

1/2 cup Kraft grated Parmesan

For the Topping

1 bag of crushed Pork Skins (I didn't use this)

1/2 cup Kraft grated Parmesan Cheese

4 TBSP butter, melted  (I didn't use this)

Directions

Preheat oven to 425 degrees.  Place chicken breast in a 13x9 casserole dish and bake until juices run clear.  30-40 minutes, depending on the size of the breast.   While chicken is baking, fry bacon pieces until crispy.  Remove bacon and add onions and saute until tender.  Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese.  Mix until well combined.  Remove chicken from oven and reduce to 350 degrees.  Spread jalapeno popper mixture all over each Chicken breast until well covered.   

For the topping, mix together the crushed pork skins, Parmesan cheese and melted butter.  Sprinkle on top of jalapeno popper topped chicken.  Bake until the tops are lightly browned, about 15 minutes. ENJOY!!!

Paired with a salad!

yumminess!

Oh man oh man oh man! This was SO good! I used low fat cheeses and greek yogurt instead of mayo and then totally left out the butter and pork rinds. Husband flat out said after his first bite: This recipe is a keeper! So we got a good one that is "okish" for South Beach and great on my taste buds. 

Cravings (Solution): Kung Pao Chicken (with Zoodles!)

I don't know how y'all feel about Kung Pao, but for the most part, I love it.
Unfortunately, I can't have rice or tons of sugary sauce when I am trying to be awesome, so here is my cravings solution for Kung Pao Chicken!

Kung Pao Chicken Zoodles For Two

Ingredients:
2 medium zucchini, about 8 oz each, ends trimmed

1 teaspoon grapeseed or canola oil

6 oz skinless chicken breasts, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper, to taste

1/2 red bell pepper, cut into 1/2-inch pieces

1 teaspoon sesame oil

2 cloves garlic, minced

1 tsp fresh ground ginger

2 tbsp crushed dry roasted peanuts

2 tbsp thinly sliced scallions along diagonal

For the sauce:
1 1/2 tbsp reduced soy sauce (tamari for gluten free)

1 tbsp balsamic vinegar

1 tsp hoisin sauce

2 1/2 tbsp water

1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)

2 tsp sugar

2 tsp cornstarch

Directions:
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

I added onion and Garbanzo beans and it was extra yummy. Make this some time when you are avoid carbs. It will give you your Schezwan Flavor Fix!

Cravings: Thai Coconut Chicken

If you haven't been able to figure it out yet, Thai and coconut are two of my main cravings I have. So I figured why not combine the two!

Thai Coconut Chicken

Ingredients

1 pound Chicken breast

2 cloves garlic minces

½ cup mushrooms

½ cup carrots

1 cup zucchini   

1 can coconut milk

3 ts curry paste

½ ts pinch of kosher

1 tbsp red chili   pepper slices

1 tbsp coconut oil

Method

In a small bowl combine the canned coconut milk with the green curry paste. Set aside.

Preheat a large, high-sided skillet with a lid, to medium-high and melt the coconut oil in the pan.

Meanwhile, cut the chicken breasts into 2-inch cubes and season one side with sprinkling of kosher.

Sauté chicken in coconut oil then add add veggies and spice. Add coconut milk and curry paste.

Simmer for 8 minutes. Serve over cauliflower rice.

I didn't do Cauliflower Rice. Not Low carb.

This turned out really well. While I prefer a bit more heat and sweet behind it, this is a good base recipe. I ended up adding Sirracha and Honey to make it the way I wanted it. The best part about this meal is that it gets better as a left over. Husband and I will eat well this week!

Until the next craving....

Back to the Classics: Steakhouse Edition: Caprese Salad

This is one of my favorite dishes. My best friend, Mugsy, loves it as well. Being one of the first things we bonded over, I thought it would be a decent thing to post about. I remember in Sophomore year in college, my best friend and roommate at the time, Diggy, decided to have a night in and watch some movies together. I offered to make some food for us and as we were both vegetarian then, I decided to make this little dish as catch all dish: dairy, protein, carb, vitamin C, fiber, antioxidants, and most importantly, deliciousness. It now reminds me of both Mugsy and Diggy anytime I eat it.

Caprese Salad

Ingredients

2 cups Balsamic Vinegar

3 whole Ripe Tomatoes, Sliced Thick

12 ounces, weight Mozzarella Cheese, Sliced Thick

 Fresh Basil Leaves

 Olive Oil, For Drizzling

 Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

So I was super dumb when I went to the grocers. I complete forgot the buy fresh basil. My little basil plant died about 6 months ago due to accidental over watering and I still forget that he is gone. RIP Basel. I realize this while I am prepping to make this yummy dish and have no more time to run to the store. Husband, who is a stupidly wonderful man, offers to run to the store. Being a quick thinker, I tell him know and instead re-hydrated some dried basil flakes and then infused the Balsamic Vinegar with the flavor of basil and garlic. While this quick fix tasted good, I missed the fresh basil still. It allows for the satisfying "tear" action of the leaf as well as equally distributes the basil flavor.

While a bit of a let down for me, Husband and I downed the plate as the salad course of our Lunch together and were happily satiated never the less.

Cat's New Years Resolution Help Guide: How to succeed with your low carb at Disneyland!

As many of you know, I subscribe to a Low Carb Diet for my weight loss needs. Normally, it is South Beach Diet or 4 Hour Body: Slow Carb Diet. Also, I subscribe to Disneyland for my fun in the sun, seasonal joy, and all around great times. No, the word Diet and Disney RARELY come together in a sentence with success or even a positive tone.

Thus I have decided that I will share with y'all what I have found when if comes to eating Low Carb at the Happiest Place on Earth.

Not going to lie, I haven't checked that ALL the substitutions are possible or plausible. This is as much for my reference while I am at the Park as it is for any readers who are planning a trip to the Disneyland Resort. Hope this is helpful!

SBD -South Beach Diet: Phase 1
4HB- 4 Hour Body: Slow Carb Diet

Disneyland

Main Street

Jolly Holiday

Angus Roast Beef Salad - Iceberg lettuce, red and yellow tomatoes and pickled onions. served with blue cheese dressing. - $8.99 (substitute dressing) SBD 4HB

Grilled Vegetable and Whole Grain Salad - Seasonal Vegetables, Mixed greens, Barley, with Basil Vinaigrette. - $7.99 (no barley, substitute dressing) SBD 4HB
Jolly Holiday Salad - Blend of lettuce with spiced pecans, feta, red and yellow tomatoes, and craisins, dried cranberries, served with raspberry vinaigrette. - $7.49 (no Craisins, substitute dressing) SBD 4HB (no feta)

Tomato Basil Soup - $5.49 SBD (Has dairy, won’t work for 4HB)

Carnation Café

            BREAKFAST:

Ham and Cheese Omelet - Served with Cafe Breakfast Potatoes - $9.99  (No Potatoes) SBD (Has dairy, won’t work for 4HB)

Oscar's Choice: All American Breakfast - Two eggs, any style accompanied by Cafe Breakfast Potatoes and Biscuit with your choice of Hickory Smoked Bacon - $11.49  (No Potatoes or Biscuit) SBD 4HB

Sirloin Steak and Eggs - Two eggs-any style with café breakfast potatoes and a biscuit. - $14.99 (No potatoes or biscuit) SBD 4HB

Spinach and Tomato Egg White Frittata - Served with Cafe Breakfast Potatoes and Fruit - $10.99 (No Potatoes or Fruit) SBD 4HB

Hickory Smoked Bacon - Hickory Smoked Bacon - $2.59 SBD 4HB

LUNCH/DINNER:

Housemade Salad - Our special lettuce blend, cucumbers and tomatoes with your choice of dressing. - $5.99 SBD 4HB

Walt's Chili - Hearty chili topped with cheese, sour cream and fresh tomatoes. - $6.99 SBD 4HB (No dairy)

Fresh Catch of the Day - Sustainable fish served with chef's choice of sides - $14.99  (SBD 4HB maybe?)

Homemade Meatloaf - Our Special blend of beef and pork served with ketchup glaze, mashed potatoes, mushroom gravy and seasonal vegetables. - $12.49 (No Potatoes and Vegetables maybe?) SBD 4HB

Romaine Salad with Shrimp - Succulent Shrimp, Romaine, Avocado, Red and Yellow tomatoes, Hickory smoked bacon and blue cheese with creamy ranch. - $15.99  (Substitute Dressing) SBD 4HB (No Dairy)

Warm Spinach Salad with Grilled Chicken - Grilled chicken, spinach, boiled eggs, Portobello mushrooms, feta cheese, and pickled onions tossed with golden balsamic mustard seed vinaigrette. - $14.99 SBD 4HB (No Feta)

Plaza Inn

Cobb Salad - Fresh tossed mixed greens, with chicken, bacon, egg, tomatoes and blue cheese dressing. - $10.99 (Substitute Dressing) SBD 4HB

House Salad - Mixed greens, carrots, tomatoes and choice of dressing. - $3.99 SBD 4HB

Pot Roast - Slow roasted, served with vegetables, buttermilk biscuits, mashed potatoes and gravy - $15.49 (Double Veg, no potatoes or biscuits) SBD 4HB

                Refreshment Corner Café

                                Hearty Chili in a Sourdough Bread Bowl (Don’t eat the bowl) - $9.29 SBD 4HB

                Main Street Fruit Cart

                Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Adventure Land

Bengal BBQ

Chieftain Chicken Skewer - Served in a Polynesian Sauce - $3.89 (Skip Sauce) SBD 4HB

Banyan Beef Skewer - Hot and Spicy Beef Skewer - $4.99 SBD 4HB
Bengal Beef Skewer - Served in a Sweet Zulu Sauce - $3.99 (Skip Sauce) SBD 4HB

Outback Vegetable Skewer - Skewered Fresh Vegetables - $3.49 SBD 4HB
Safari Skewer - Bacon Wrapped Asparagus - $3.89 SBD 4HB

                Tropical Imports

                Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Frontier Land

                Rancho del Zocalo

Hacienda Caesar Salad - With grilled carne asada or chicken. Romaine lettuce, red bell peppers, cotija cheese, topped with our own zesty pepitas Caesar dressing and topped with crisp tortilla strips. - $12.49 (Substitute dressing and no tortilla strips) SBD 4HB (No Cotija)
Tostada Salad - Marinated Beef, chicken, or vegetables presented in a crispy tortilla shell (Don’t eat shell) with refried beans, chopped lettuce with cheddar and jack cheese. Mexican rice and refried beans. $11.49 (Substitute Veg for rice and beans). SBD 4HB (No Dairy)

Citrus Fire-Grilled Chicken - 1/2 chicken, seasoned in a savory marinade of cumin, garlic, cilantro, lemon and lime. Mexican rice and refried beans - $13.49 (Substitute Veg for rice and beans). SBD 4HB

                Riverbelle Terrace

                                BREAKFAST

Mark Twain - Scrambled eggs, country-style potatoes and choice of bacon or sausage and a biscuit - $8.49 (No Biscuit or potatoes) SBD 4HB

LUNCH

Aunt Polly's Harvest Medley - Served on top a field of greens, with red and yellow bell peppers, radishes, carrots, Parmesan cheese, and tossed with choice of dressing - $11.29  SBD 4HB (No dairy)

Fresh Catch of the Day - With lemon drizzle, served with mashed potatoes, southern seasonal vegetables and a buttermilk biscuit - $12.99 (maybe? No potatoes or biscuit) SBD 4HB

Home-Style Turkey Dinner - With turkey gravy, served with mashed potatoes, southern seasonal vegetables and a buttermilk biscuit - $12.49 (No potatoes or biscuit) SBD 4HB
Huck's Slow-Roasted Beef - With horseradish gravy, served with mashed potatoes, southern seasonal vegetables and a buttermilk biscuit - $12.99 (No potatoes or biscuit) SBD 4HB

                The Golden Horseshoe

Chili - Served in a bread bowl (don’t eat) topped with cheddar cheese. - $9.29 SBD 4HB (No Dairy)
Crispy Chicken Mixed Green Salad - Crispy Chicken Mixed Green Salad - $8.99 (take off breading) SBD 4HB

                Big Thunder Mountain Ranch

                                All you can eat - BBQ chicken and ribs, coleslaw, ranch beans- $21.99 (No Coleslaw?) SBD 4HB

                Ship to Shore Marketplace

                                Turkey Leg - $9.79 SBD 4HB

Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

New Orleans

                Blue Bayou

LUNCH

Tesoro Island Chicken - Roasted and finished to perfection in pan au jus. served with Blue Bayou Potatoes, and seasonal vegetables - $29.99  (Double Veg no potatoes) SBD 4HB

Buccaneer's Boneless Beef Short Ribs - Braised Short Ribs, Boursin Cheese Mashed Potatoes, seasonal vegetables and cabernet reduction - $33.99 (Double Veg no potatoes) SBD 4HB

Portobello Mushroom and Couscous Maque Choux - Marinated in a balsamic vinaigrette, then broiled and served with roasted corn and bell-pepper couscous and sautéed spinach - $29.99 (Double Veg no couscous) SBD 4HB

Slow Roasted Beef Strip Loin - Over Rock Salt and carved to order. Crispy Shoestring onions, Blue Bayou Au Gratin Potatoes, Seasonal Vegetables and Armagnac Green Peppercorn Sauce - $37.99 (Double Veg no potatoes) SBD 4HB

                                DINNER

Broiled Filet Mignon - With Blue Bayou Au Gratin potatoes, seasonal vegetables, Béarnaise Sauce - $42.99 (Double Veg no potatoes) SBD 4HB

Portobello Mushroom and Couscous Maque Choux - Marinated in a balsamic vinaigrette, then broiled and served with roasted corn and bell-pepper couscous and sautéed spinach - $29.99 (Double Veg, no couscous) SBD 4HB

Slow Roasted Beef Strip Loin - Over Rock Salt and carved to order. Crispy Shoestring onions, Blue Bayou Au Gratin Potatoes, Seasonal Vegetables and Armagnac Green Peppercorn Sauce - $37.99 (Double Veg no potatoes) SBD 4HB

Tesoro Island Chicken - Pan seared with Boursin Cheese mashed potatoes, sautéed spinach, fennel confit with roasted shallot reduction. - $31.99 (Double Veg no potatoes) SBD 4HB (No cream sauce)

                French Market Restaurant

Cajun Meatloaf - A Blend of Beef, Turkey, Pork and Andouille Sausage, Smashed potatoes, seasonal vegetables, Worcestershire Cream Sauce - $13.49  (Double Veg no potatoes) SBD 4HB
French Quarter Chicken - Southern Style Oven roasted Citrus Half Chicken, Smashed potatoes, Seasonal vegetables and Citrus Au Jus - $13.49  (Double Veg no potatoes) SBD 4HB

Royal Street Chicken Caesar - Crispy Romaine lettuce, Citrus Chicken, Parmesan Cheese, Croutons with a traditional Caesar Dressing - $10.99 (no croutons and substitute dressing) SBD 4HB (no cheese)

                Café Orleans

French Onion Soup - Sautéed sweet-onion medley in a traditional broth with melted Gruyere cheese - $8.99 (No crouton) SBD 4HB (no cheese)

La Salade de Maison - Cafe Orleans signature house salad, featuring tossed baby greens in a raspberry vinaigrette, topped with cherry tomatoes, crumbled goat cheese and caramelized pecans. - $5.49 (Substitute Vinaigrette and no nuts) SBD 4HB (No cheese)

Critter Country

                Hungry Bear Restaurant

Big Al's Chicken Salad - Smoked chicken on romaine and iceberg lettuce with watermelon, candied pecans, dried cherries, red onions - $8.99 (no Cherries, nuts or watermelon) SBD 4HB
Grilled Chicken Caesar Salad - Grilled Chicken Caesar Salad - $8.49 (Substitute dressing) SBD 4HB

                Harbor Galley

Broccoli and Cheddar Cheese soup in a sourdough Bread Bowl (don’t eat) - $9.59 SBD (Has dairy, won’t work for 4HB)

Roast Beef Salad - With a field of greens and hearts of romaine, fresh cucumbers, tomatoes, feta cheese, green onions, dried cherries with garlic aioli and toasted almonds. - $10.49 (no cherries) SBD 4HB (no feta )

                Critter Country Food Cart

Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Fantasy Land

                Troubadour Tavern

Bratwurst Sausage - on brioche (don’t eat) with hickory smoke bacon sauerkraut - $7.69 SBD 4HB

Edelweiss Snacks

                                Turkey Leg - $9.79 SBD 4HB

                Fantasyland Fruit Cart

Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Toontown

                Clarabelle’s

Chef Salad - $8.99 SBD 4HB

Tomorrow Land

Redd Rockett’s Pizza Port

Asian Chicken Salad - Marinated Chicken, Lettuce Cabbage, Mandarin Oranges and carrots. Tossed in a hoisin soy vinaigrette topped with sesame seeds, toasted almonds and crispy rice noodles - $8.99 (No rice noodles or oranges or carrots) SBD 4HB
Planetary Pizza Salad - Crisp lettuce with pepperoni, Roma tomatoes, mixed olives and a Parmesan cheese blend, with vinaigrette dressing. - $8.99 SBD 4HB
Satellite Special - Featured Salad of the Day - $8.49 (maybe?) SBD 4HB
Starfield of Greens Salad - Seasonal blend of mixed greens topped with Roma tomatoes, blue cheese, caramelized walnuts, dried cranberries and golden raisins, with basil vinaigrette dressing. - $7.49 (No Nuts, Cranberries, Raisins) SBD 4HB (No Cheese)

Celestial Caesar Chicken Salad - Grilled Chicken Breast, crisp Romaine lettuce, Caesar dressing, croutons and freshly grated Parmesan cheese. - $8.99 SBD 4HB (No Cheese)

Tomorrowland Terrace

Breakfast Platter - Scrambled eggs, bacon, breakfast potatoes and biscuit - $8.49 (No Potatoes or Biscuit) SBD 4HB

California Adventure

Buena Vista Street

Mortimer’s Market

Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Fiddler Fifer and Practical Café

Soup of the Day - $5.49 (maybe?) SBD 4HB

Carthay Circle Restaurant

LUNCH

Angus Beef Arugula Salad - Grilled Radicchio, Gorgonzola Crostini, and Cabernet Vinaigrette - $23.00 (No crostini) SBD 4HB

DINNER

Barbacoa of California Quail - with Spanish Style Roasted Cauliflower, Chorizo, Hazelnut and Mint - $33.00 SBD 4HB

Sesame Soy Glazed Skuna Bay Salmon - Forbidden Black Rice Stir-Fry and Red Thai Curry - $30.00 (Sub Rice) SBD 4HB

Thick Cut Pork Chop - Thyme Roasted Pears, Brussels Sprouts, and Brandy Thyme Jus - $37.00 SBD 4HB
Whole Roasted Petit Chicken - Squash Puree, Sautéed Chanterelles and Sage Essence - $32.00 SBD 4HB

Roasted Broccoli with Brown Butter - Roasted Broccoli with Brown Butter - $8.00 SBD 4HB

Carthay Circle Restaurant LOUNGE

Butchers Plate - With American Prosciutto, Salamis, Breasola, Dried Fruits and Nuts - $20.00  (don’t eat fruit and be careful with Nuts) SBD 4HB

Santa Monica Deviled Eggs - With smoked salmon and lemon crème fraiche - $11.00 SBD 4HB

Hollywood Land

                Fairfax Market

Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Awards Weiners (Without Chips, Bun, or Apple Slices)

Barbecue Hot Link - Classic hot link, grilled onions and barbecue sauce, served with sliced apples or chips. - $7.19 SBD 4HB
Chili Cheese Dog - Premium hot dog, topped with chili, Monterey Jack and Cheddar cheese, served with sliced apples or chips. - $6.99 SBD 4HB (no cheese)
Hot Dog Combo - Premium hot dog, served with sliced apples or chips. - $6.29 SBD 4HB
Sicilian Sausage - Mild Italian sausage, topped with pizza sauce and mozzarella cheese, served with sliced apples or chips. - $7.19 SBD 4HB (no cheese)
Vegetarian Portobello-Mushroom Philly - Grilled Portobello, onions and bell peppers sautéed in Hefeweizen, topped with pepper jack cheese. Served with sliced apple or chips - $7.19 SBD 4HB

Cars Land

Flo’s V8 Café

BREAKFAST

American Breakfast - Scrambled eggs, Breakfast potatoes, Bacon, and a Biscuit (no potatoes or biscuit)- $7.99 SBD 4HB

LUNCH/DINNER

Citrus Turkey Breast - With old fashioned Turkey Gravy. Served with your choice of two sides and a garlic chive roll. (no roll, and be careful with sides, no gravy)- $11.49 SBD 4HB
Citrus Turkey Salad - Mixed Greens, Arugula, carrots, cucumbers and yellow peppers, tossed with a citrus tarragon dressing and served with a garlic chive roll (no roll or carrots) - $10.99 SBD 4HB
Pork Loin - With Coca Cola BBQ sauce. Served with choice of two sides and a garlic chive roll. - $11.49
Roast Beef - With home style beef gravy and choice of two sides and garlic chive roll. (no roll, and be careful with sides, no gravy - $11.99 SBD 4HB

Sides - Hot Sides: Roasted Corn Medley, Vegetarian Baked Beans, Peas and Carrots, Mashed Potatoes. Cold Sides: "Radiator" Pasta salad, Cole Slaw(Maybe?). 

Filmore’s Taste-In

Dill Pickle - $2.99 SBD 4HB

Veggie Cup with Ranch - $3.69 SBD 4HB

Paradise Pier

Ariel’s Grotto

BREAKFAST

All-American Breakfast - scrambled eggs, hash browns, choice of applewood-smoke bacon or sausage, and Bircher Muesli (no Hashbrowns or Muesli) SBD 4HB

Red Oak-Smoked Honey-Whiskey Barbecue Glazed Tri-Tip - with scrambled eggs, hash browns, and Bircher Muesli (no Hashbrowns or Muesli) SBD 4HB
Spinach-Artichoke and Egg White Frittata - with avocado relish, hash browns, and Bircher Muesli (no Hashbrowns or Muesli) SBD 4HB

LUNCH/ DINNER

Fresh Catch of the Day - sustainable fish served with chef's choice of sides (Maybe?) SBD 4HB

Grilled Lobster Tail Salad - romaine lettuce, applewood-smoked bacon, avocado, tomato, quail egg, and your choice of Point Reyes blue cheese dressing or house vinaigrette (House Vinaigrette) SBD 4HB
Red Oak-Smoked Honey-Whiskey Barbecue Tri-Tip - thinly sliced with mashed potatoes and seasonal vegetables SBD 4HB

Cove Bar

Buffalo Wings - A full pound of fiery chicken wings served with blue cheese dipping sauce dipping. (No dipping sauce) $10.49 SBD 4HB

Citrus-marinated Shrimp Cocktail Martini - served with Traditional Cocktail Sauce. $10.99 SBD 4HB

Don Tomas

Turkey Leg - $9.79 SBD 4HB

Boardwalk Pizza and Pasta

Chicken Caesar - Grilled Chicken, Crisp Romaine Lettuce, Caesar Dressing, Croutons and Freshly Grated Parmesan. $9.49 (Substitute dressing) SBD 4HB (no cheese)

Italian Chef Salad - Salami, Capacollo, Cured Ham, Provolone, Fresh Mozzarella, Pepperoncini, Roasted Red Peppers, Marinated Olives, Cucumbers, Tomatoes, Crisp Lettuce and a Red Wine Vinaigrette. $9.49 SBD 4HB (no cheese)

Boardwalk Field Greens - Fresh Greens, Topped with Tomatoes, Blue Cheese, Cucumbers, Craisins® Dried Cranberries, Caramelized Pecans, Golden Raisins with a Basil Vinaigrette. $7.99 (No Craisins, raisins, or pecans)) SBD 4HB (No cheese)

Side Salad - $4.3 SBD 4HB

Paradise Garden Grill

Greek Salad - Fresh greens, tomatoes, cucumbers, red onions, pepperoncini and oregano dressing salad with pita bread - $8.49 (No Pita Bread)  SBD 4HB
Mediterranean Skewers - Select one: grilled steak, lemon oregano chicken, spicy meatball or grilled tofu & veggies. Select one sauce: Moroccan chili, chimichurri, or tzatziki. Served with rice pilaf, cucumber salad and pita bread. - $11.49 (double cucumber salad, no pilaf) SBD 4HB

Pacific Wharf

Pacific Wharf Cafe

Broccoli and Cheese Soup - Served in a sourdough bread bowl (don’t eat) baked fresh on premises in the Boudin Bakery. Choice florets of broccoli and cauliflower are simmered in a chicken broth with rich Cheddar cheese, onion, celery and carrots. - $8.99 SBD (Has dairy, won’t work for 4HB)

Cocina Cucamonga Mexican Grill

Fajitas Ensalada - Beef, chicken or roasted vegetables on top of chopped lettuce, refried beans, seared peppers and onions. - $10.99 SBD 4HB (no cheese)

Hacienda Chicken Ceasar Salad - Grilled chicken breast, romaine lettuce, red bell peppers, cotija cheese, pepita ceasar dressing and crisp tortilla strips - $11.99 (No Strips, substitute dressing) SBD 4HB (no cheese)

Lucky Fortune Cookery

                Edamame - lightly salted and served chilled - $3.19 SBD 4HB

Wine Country Trattoria

Italian Insalata - A slice of iceberg lettuce with sliced pepperoncini, kalamata olives, roma tomatoes, cucumbers, and shaved parmesan with red wine vinaigrette. - $5.99 SBD 4HB (No cheese)

Caprese Salad - Tomatoes, basil, and mozzarella drizzled with olive oil and balsamic vinegar - $7.99 SBD 4HB (no cheese)
Chef's Soup Selections -  $6.49 (maybe?) SBD 4HB

Arugula Salad - Smoked Chicken, fennel, red onion, spiced Walnuts, goat cheese with fig-balsamic dressing - $15.49 (substitute dressing) SBD 4HB (no cheese)

Today's Sustainable fish - $20.49 (maybe?) SBD 4HB

Trattoria Salad - Green salad with prosciutto, smoked mozzarella, artichoke hearts, grape tomatoes, pepperoncini, red onion, roasted peppers, and olives with fresh basil and a red wine vinaigrette. - $13.49 SBD 4HB (no cheese)
Tuscan Salad with Sautéed Shrimp or Grilled Chicken - Blend of Romaine and Radicchio, Red and Yellow Grape Tomatoes, Celery, Green Beans, Cannellini Beans, and Roasted Peppers tossed in Creamy Italian Dressing - $15.99 (Substitute Dressing) SBD 4HB

                Sonoma Terrace

Cold Cut Cheese Plate - Cambozola, Butter Havarti, Cheddar and Parmesan Cheese garnished with Grapes and Roasted Nuts. $11.00 SBD (Has dairy, won’t work for 4HB)

Cold Cut Meat and Cheese Plate - Sliced Salami, Prisciutto, Cheddar and Pepper Jack Cheese garnished with Pepperoncinis. $12.00 SBD 4HB (No Cheese)

                Mendocino Bar

                         Mendocino Cheese Box - $15.00 SBD (Has dairy, won’t work for 4HB)

Condor Flats

                Taste Pilot’s Grill

Grilled Chicken Salad - Grilled chicken breast served on top of spring salad greens, with diced tomatoes, feta cheese and crispy won ton strips. Served with choice of ranch, blue cheese or fat-free Italian dressing. - $8.99  (No Wontons) SBD 4HB

Note for all Sandwiches::

They have a topping bar for your burger so you could easily make your burger a protein style burger with tons or tomato, onion, and lettuce

Grilled Chicken Sandwich - with chipotle aioli and Monterey Jack cheese. (Protein Style)  $9.79 SBD 4HB(No Cheese)

Chili Cheeseburger - with steak chili and Cheddar cheese $10.99 (Protein Style) SBD 4HB (No Cheese)

Blue Cheese and Bacon Burger - with bacon, steak sauce and creamy blue cheese. (Protein Style) $10.99 SBD 4HB (No Cheese)

Classic Cheeseburger - $10.49 (Protein Style) SBD 4HB

BFMH: Baked Eggs in Ham Cups

This was super easy and a good way to prep for the New Year and resolutions.

Baked Egg Cups

12 Eggs

12 thin slices of deli ham (round)

1/2 Cup of your favorite cheese (I used Parmesan)

1/2 Cup diced scallions

Fresh cracked Sea Salt and Pepper

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.

Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.

Carefully remove each egg from the muffin tin and top with grated cheese and scallions.  Serve hot!  Yield: 12

I forgot scallions, purposely, but I did. I simply can't get behind buying them that often. I can't wait till I have a garden and can grow them. That will be a great thing.

I put cheese on before it went into the oven.

Egg and cheese become one.

Perfection.

Anyway, this is my favorite "Low Carb Muffin Tin Breakfast" to date. A good amount of protein, very little carb, and easy to make in a morning. I highly suggest this for those people on Low Carb diets.

A party without cake is really just a meeting. - My Mother's would be 70th Birthday

**This post is late because it is in real time**

Today would have been my mother's 70th birthday were she still with us. Though she is not with me physically, I know that those who knew her and loved her, will gladly join my joy in celebrating her memory. A woman of abounding love, energy, and joy. One thing she loved more than most was the French language, cuisine, and culture. So today I decided to make 2 of the best French dishes I know.
Boeuf Bourguignon and Reine De Saba (or Queen of Sheba) aka Chocolate and Almond Cake

< Also, humans landed a man made piece of technology on a comet and my friends released their new invention, so it is a pretty big day all around! >

Boeuf Bourguignon

Ingredients
4 oz bacon, shopped

3 lbs lean stewing beef, cut into 2 inch cubes

1 sliced onion

1 tsp salt

1/4 tsp pepper

2 cups (good quality) Pinot Noir

3 cups low-sodium beef stock

1 tbsp tomato paste

2 cloves garlic, minced

1/2 tsp thyme

1 lb white or Cremini mushrooms

2 tbsp flour (SUB Cornstartch for GF friend)

Directions

In a large pan, heat the olive oil over medium high heat. While the oil is warming up, dry the beef in paper towels. (If the beef is damp, it won't brown!) Gently saute the beef until browned on all sides.

Add the browned beef and bacon to your slow cooker. Add the onion, garlic, salt, pepper, Pinot Noir, Beef Stock, tomato paste, and thyme. Make sure the beef is completely covered (add water if necessary)

Cover and cook on low for 8 -9 hours. With 1.5 hours, remaining, add the mushrooms. I don't add the mushrooms till later in the cooking process, because I like them to be slightly firm.

When the beef is nice and tender, remove the meat and vegetables from your slow cooker and keep warm. To the remaining sauce in your slow cooker, whisk in the 2 Tbsp of flour to thicken.

Pour sauce over meat and vegetables and enjoy!

The easy description is just calling it French Pot Roast.

I didn't follow the traditional recipe for the Boeuf Bourguignon, simply because this cat has to work to bring home the bacon. I figured as this is a slow cooked dish either way, that making it in the slow cooker only hurt the dish a tiny bit. So I went for it and it was well worth it. I browned the meat the night before while watching Parks and Rec and having a glass of "Chef Juice". Then this morning I awoke, cut up the veg, and put all the stuff needed for the first wave into the Crockpot (BEST Wedding present ever THANK YOU, DANA). Poor Husband was in pain the whole day with delicious scents wafting from our kitchen area, but nothing for him to eat yet. Muhahahaha! The Wife's Revenge! I ended up serving it with a small side salad and over potatoes as that is what was available in my kitchen.

After a long day of cooking, the meat was stupid tender and moist, the red wine sauce perfectly flavored and the mushroom, still firm and not that weird, squishy texture. It wasn't too much work, though to thicken the sauce, since I used cornstarch, I put it in a small saucepan and whisked over more direct heat to thicken. This was a great choice and Husband was more than happy to put it in his body. A friend of ours ended up coming for dinner, I left out the Bacon and Flour as she is allergic to pork and gluten. She loved it as well so I thinking this is a win win meal!

Juicy and meaty.

Reine De Saba (or Queen of Sheba) aka Chocolate and Almond Cake

Ingredients

4 oz semi-sweet chocolate melted with 2 tablespoon of rum or coffee

1/4 lb. or 1 stick softened butter

2/3 cup granulated sugar

3 eggs (separated)

pinch of salt

1tbsp caster sugar

1/3 cup pulverized almonds (I used almond meal)

1/4 tsp almond extract

1/2 cup cake flour

Method

Preheat the oven to 175 degree celcius (350 degrees Fahrenheit), butter and flour a 8 inch springform cake tin. Set the chocolate and rum or coffee in a small pan over simmering watering; let melt.

cream the butter and sugar together until pale yellow and fluffy.

Beat in the egg yolks one at a time until well blended.

Beat the egg whites and salt in separate bowl until soft peaks, sprinkle on a tablespoon of sugar and Beat until stiff peaks are formed.

Use a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds and almond extract. Immediately stir in one fourth of the egg white to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg white and more flour until all are incorporated.

Turn the batter into the cake pan, spread the batter all over and well level with a spatula. Put in the oven and bake in middle level for about 25 minutes.

Cake is done when it has puffed, and 2½ to 3 inches around the circumference are set so that a skewer plunged into that area comes out clean; the center should move slightly if the pan is shaken, and the skewer comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

(Optional) Try and sprinkle with some sea salt on top before serving. <which I did>

The cake stand belonged to my Mother's mother. Generations!

Riene De Saba is a nearly flourless cake that is pretty much amazeballs. I have never made it before today, but have had several times in the past, at restaurants and made by my mother when she was living. I have seen it iced with a butter cream frosting from time to time, but I personally think that doing so is overkill. It is like trying to make oatmeal cry, why would you do it? This cake is spectacularly moist and dense without feeling like you are getting smacked in the mouth with Cacao.

So I made this cake in a 9 inch spring foam, as that is what I have in my cabinet, and I baked it for 20 minutes instead of 25 with a solid 15 cool time in the pan. oh man...words can't explain how good this cake is in my mouth. I am happy I didn't opt for frosting the cake as the cracked sea salt over the top was bomb.com. Even our friend who shouldn't do the gluten, did a little bit of gluten.

Make this. Make your life better.

You might notice the small cordial glass. That is filled with a dessert wine I got when I went to Callaway Winery in Temecula years ago and opened tonight in honor of 70 years. The wine is a late harvest Chenin Blanc and is called Sweet Nancy. Suiting, isn't it? While I think a late harvest Cabernet Sauvignon would have paired better, but it it would not have been called Sweet Nancy.

I think this is a valid tribute to my mother. No, it isn't a theatre named after her or a festival that she headed up to create, but it is reminds me of my mom. I figure it works.