Visit Steviva's social media pages by following the links below:
Spicy Steviva BLT’s
1 tablespoon Steviva KetoseSweet Liquid
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon garlic granules
1/4 teaspoon dried oregano
1 teaspoon mustard powder
16 ounces thick cut smoked bacon
Bread of choice
Mayonnaise and mustard
Preheat oven to 375°. Line a rimmed baking sheet with foil and then parchment paper. Set aside.
To make the Spicy Steviva Paste: Combine Steviva KetoseSweet Liquid, vinegar, lemon juice and all spices in a small bowl. Stir to combine. Set aside.
Spread bacon slices on prepared sheet. Brush both sides of bacon with spicy Steviva paste. Bake until bacon becomes brown and just crispy at edges, about 18 minutes. Serve on bread of choice, using 3 slices bacon per/serving, with sliced tomato, crisp lettuce, mayonnaise and mustard.
This blog is sponsored by Steviva but the opinions are my own.
I am “half” Greek, a quarter French and the rest is a mixed bag. It just so happens my two favorite types of cuisine are, you guessed it Dear Readers, Greek and French. I would like to introduce you all to savory Greek dish called Pastitsio. Pastitsio is a beef, pasta and tomato sauce casserole dish that is topped with creamy béchamel and then Parmesan cheese. The tomato sauce is warmed with a touch of cinnamon and oregano and the meat is made rich with eggs. More eggs go into the creamy bechamel sauce and then Parmesan cheese is finely grated and added to the sauce and also goes over the top to make a crust. Sounds pretty amazing right? I agree! But back up, rewind... what if you cannot eat wheat? What of you are gluten intolerant? What to do? What to do?
For starters, be grateful you read my blog because I have created a phenomenal gluten free Pastitsio so fab, you will LOVE it no matter what your dietary restrictions. How you might wonder did I accomplish such a recipe? Easy. I cooked smart and used two types of Tresomega Nutrition’s Gluten Free pastas, Quinoa Fusilli Pasta and Quinoa Penne Pasta to create a Savory Tresomega Greek Pastitsio. (You're welcome!)
Like all Tresomega Nutrition’s products, the pastas are available to purchase online at www.samsclub.com and please visit Tresomega Nutrition's social media pages to learn more about these truly yummy products, you will be glad you did! Here are the links to their pages:
This post is sponsored by Tresomega Nutrition but the opinions are my own.
#Tresomega #OrganicsForLife #SamsClub
Savory Tresomega Greek Pastitsio
Yield: 6-8 servings
1 - 8 ounce box Tresomega Gluten Free Fusili Pasta
1 - 8 ounce box Tresomega Gluten Free Penne Pasta
2 tablespoons salted butter
1 teaspoon sea salt
1 tablespoon olive oil
1 1/2 cups yellow onion, chopped
1 teaspoon sea salt
3/4 teaspoon ground cinnamon
1 pound ground beef, preferably organic
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
6 tablespoons tomato paste
1 cup reserved pasta cooking water
3 large eggs
1/2 cup finely grated Parmesan cheese
Gluten Free Béchamel Sauce
1/2 cup salted butter
2 tablespoons gluten free cornstarch
3 cups milk
3 large eggs, beaten
1/2 cup Parmesan cheese, finely grated
1 teaspoon kosher salt
1 cup Parmesan cheese, finely grated
1 teaspoon Kosher salt, or to taste
To cook the Tresomega Nutrition gluten free pastas:
Cook the gluten free pasta according manufacturer’s instructions on the back of the package. Reserve one cup cooking liquid and set aside. Drain and toss with 2 tablespoons salted butter and 1 teaspoon sea salt. Set aside.
To prepare the meat mixture:
Place a large frying pan over medium heat. When warm, add 1 tablespoon olive oil. Swirl to coat the bottom of the pan. Cook onion 3 minutes. Sprinkle onions with 1 teaspoon salt and 1/2 teaspoon cinnamon. Stir to combine. Add ground beef, remaining cinnamon, pepper and oregano. Cook until no pink remains, breaking into small pieces. Add tomato paste and reserved cooking liquid. Stir to combine. Remove from heat and allow to cool 15 minutes.
Preheat the oven to 350°. Butter a 9”x13” baking dish. Set aside.
Stir beaten eggs and Parmesan cheese into the cooled meat mixture. Stir to combine well. Add the cooked buttered gluten free pastas to the meat mixture and stir to combine. Set aside while you prepare the sauce.
To prepare the gluten free Béchamel Sauce.
Melt butter in a medium pot over medium heat. In a medium bowl, combine 2 tablespoons cornstarch with 1 cup milk. Whisk to combine. Set aside. When butter is melted, whisk in the milk and cornstarch mixture. (Save the bowl.) Whisk in the remaining 2 cups milk. Bring the mixture to the boil, whisking often. Beat 3 eggs until smooth in the reserved bowl. Place the bowl on a damp towel. Set aside. When the milk mixture comes to the boil, boil for two minutes. Slowly whisk in 1 cup of the thickened milk into the eggs. (This is called tempering.) Return the pot to the heat and carefully and slowly whisk in the tempered egg mixture. Continue cooking the milk mixture, whisking constantly, until thickened. Whisk in the Parmesan cheese. Taste for salt and add up to 1 teaspoon kosher salt. Set aside.
To assemble and bake the Pastitsio:
Topple the Tresomega Gluten free pasta and meat mixture into the prepared dish. Pour the Gluten Free Béchamel Sauce over the top. Sprinkle 1 cup Parmesan cheese over the top. Bake in the preheated oven 45 minutes, until the top is a deep golden brown. Cool 15 minutes before serving.
There is something sumptuous about drinking a pretty and berry-infused drink on a snowy winter day. Add to the fact the drink is sweetened to perfection with a natural and ZERO calorie sweetener called KetoseSweet Liquid and I call that perfection! In fact, if I was creating a newspaper headline it would read; "Muddled Gin & Herby Blackberry KetoseSweet Drink Saves Day!" Since you are de-de-definitly going love-love-love my recipe for this drink and want to make one for yourself, please visit Steviva's social media pages (links below) and the Steviva website to learn more about their products. I created this recipe for the Steviva Holiday Keto Blogger Recipe Challenge and it is the first of three I will be sharing that utilizes the all natural sweeteners. Did I mention they are ZERO calories? Zero as in zip, nada, nothing. Zero as in even a math-challenged person, (no judging) can count! Wink. Wink.
Mary's Kitchen Muddled Gin & Herby Blackberry KetoseSweet Treat
Yield: 1 serving
1 sprig fresh thyme
10 frozen blackberries
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon KetoseSweet Liquid
3 ounces gin
1/2 cup crushed ice
Remove the leaves from the sprig of thyme and place into a drink shaker. Add the frozen berries, lime zest, lime juice, KetoseSweet Liquid and the ice to the shaker. Cover and shake vigorously. Pour into a pretty glass. Enjoy!
The post is sponsored by Steviva but the opinions are my own.
Thanksgiving is upon us, Dear Readers, so here is a perfect side dish for those in your life (and at your Thanksgiving Day table) with food allergies or challenging diets. I don’t know about you but I believe everyone should be part of the party, even if they are a vegan… just kidding… That means serving "safe and fair" recipes. A "safe and fair" recipe means EVERYONE is part of the Party! A small butternut squash half that has been roasted to perfection is an excellent "safe and fair" side dish recipe for Thanksgiving Day! Since this recipe feeds two people it is easy to plan for and feed as many guests as you like. This recipe is ideal for any loved one with nut (or even dairy) allergies so it’s SAFE + FAIR for EVERYONE and perfect for the SAFE + FAIR = THANKFUL: AN ALLERGY FRIENDLY RECIPE CONTEST (https://www.safeandfair.com/pages/thanksgiving-recipe-contest) which is awesome! Yay! Please visit THE SAFE + FAIR FOOD COMPANY WEBSITE to learn about the yummy and allergy-friendly products this clever company has to offer.
Roasted Butternut Squash with Onion, Brown Sugar and Sage
1 small butternut squash, washed, cut in half lengthwise and seeded (seeds reserved)
Cooking spray as needed
Sea salt and freshly ground black pepper to taste
½ of 1 small yellow onion
2 fresh sage leaves, cut into chiffonade (See instructions below)
2 tablespoons brown sugar, packed
2 tablespoons whipped butter OR 1 tablespoon stick butter OR olive oil
Equipment You Will Need:
Foil, or parchment paper, baking sheet, cutting board, chef’s knife, sturdy spoon
Small butternut squash, cooking spray, brown sugar, sage, onion, butter or olive oil
60-90 minutes, depending upon the size of the squash, including assembling and cooking the ingredients
Preheat oven to 375°. For ease of clean up, line a rimmed baking sheet with aluminum foil and then with parchment paper. Set aside.
Place the seeded squash halves, skin down on the prepared baking sheet. Lightly spray each with cooking spray. Season each with sea salt and freshly ground black pepper. Set aside while you prepare the onion and sage.
To prepare the onion: Peel and halve the onion. Lay ½ flat and slice into ¼ inch-thick slices. Set aside. Reserve the other half of the onion for another use.
To chiffonade the sage: Stack the leaves. Roll up the leaves widthwise, like a cigar. Slice widthwise, into thin strips.Gently fluff to separate the strips. Set aside.
Scatter brown sugar over tops and in each cavity followed by the sage and finally the sliced onion. Dot each squash half with 1 tablespoon whipped butter OR ½ tablespoon of stick butter or olive oil. Bake squash until soft, golden and sugar begins to bubble; about 30-40 minutes. Remove the baking sheet and allow squash to cool 10 minutes before serving.
*Remember the butternut squash seeds you removed from inside the squash? They add a terrific crunch and taste a lot like pumpkin seeds.
How to Roast Squash Seeds:
Preheat oven to 350°. Remove any membrane that is clinging to seeds. Heat a (nonstick) frying pan over medium heat. Add 2 teaspoons oil to pan. When the oil is hot, add seeds and sea salt to taste. (Be careful the seeds will splatter.) Toss seeds about 10 minutes, until just brown. Pour seeds onto a lined baking sheet. Roast 7-9 minutes. Serve seeds with Roasted Butternut Squash with Onion, Brown Sugar and Sage recipe above or with salads, pastas or whatever.
This blog is sponsored by The Safe + Fair Food Company but the opinions are my own.
Today is an Election Day, Dear Readers. I for one am proud and excited to vote and I am also crossing my fingers, toes and eyes that my vote will be counted and help my country and future generations. On that note, Election Day calls for a celebration of the democratic process our country is founded upon so I say, ‘ muster up a patriotic Election Day cake!’ What is an Election Day cake you may ask? Well, I will tell you... An Election Day cake used to be known as a Muster Cake and was eaten during the revelery of old when patriots came from far and wide to gather and celebrate an election. The cakes were/are spiked, spiced, filled with fruit and meant to feed a village. The cakes also became an incentive to vote so it seems the idea of cake as a reward goes back centuries. The process to make an Election Cake is long and difficult, much like the entire campaign process and like voting, worth the effort.
Thanksgiving Day is exactly 20 days from today so I thought I would begin a Thanksgiving Series to help you be prepared and part of the party.
Series One: Have a Plan
Okay, I went there... it my not be romantic BUT plans are a good thing, especially if you’re a novice home cook. What exactly does a “plan“ entail? Simple, ideas, organization and lists. That’s not very daunting is it, Dear Readers? Oh of course it’s not.
1. Order turkey
2. If you’re making it, prepare pie crusts (which may be frozen) and pie fillings (which may be frozen. ) *My homemade apple pie filling is made and frozen as are some potato rolls.
The week of:
Monday before T-Day
1. Clean the house. (This is where the kids will come in handy.)
2. Go to the grocery store to shop for T-Day and night before meal (This way you avoid the crowds.)
3. Plan your wine, side dishes and desserts. Plan for appetizers and munchies too. And make sure all ingredients are on the list. Plan T-Day breakfast. (I always make something special on holiday mornings.)
4. Bring the list to the store! (You’d be amazed at how easy it is to forget potatoes.) May God have mercy on your soul if your husband or male partner is the one going to the store for T-Day, Especially if you do not have a list!
4. Do laundry and if you’re having guests arrive, today is the day to get ready for them.
Tuesday before T-Day
1. Prepare sides such as homemade cranberry sauce. After, they are prepared, put them in the T-Day serving bowl. Defrost anything you made ahead unless it’s bread.
2. Enjoy your guests. Relax.
Wednesday before T-Day
1. Put the kids to work that are home for the holiday.
2. Have activities ready for the kids that are home for the holiday. Activities could include things like making the place cards, collecting fall leaves and such to decorate the table Or simply spending time together in the kitchen.
3. Prepare the bird, broth and stuffing.
4. Have an easy and light dinner. Ready T-Day appetizers/munchies.
5. Set the table for T-Day dinner, platters, bowls, candles and all. Wash any veggies that can be, like potatoes, salad greens, etc.(These are kid-friendly activities.)
6. Calculate when you want to eat dinner and plan to get the bird in the oven in time to have it rested and ready to serve. Remember, it takes time to stuff the bird and season it so plan for that too when calculating.
1. You know what to do! After the bird goes in the oven and you have a pot of gravy base on low heat, the bread is defrosting, you have only to know when what sides go in the oven when. Just enjoy and be part of the party and OH yes, one more thing, DO NOT forget to serve the sides you prepared earlier!
I hope this “plan“ helps and please share any other “plan” items you think might be helpful to other Dear Readers.
Dont let leftovers scare you, Dear Readers, especially today on Halloween. Leftovers can be just as fun as trick or treating... well, okay, maybe not that fun but close. Leftovers are fun because you get to take something that’s well, “leftover“ and turn it into something completely new and different and dare I say exciting! Yes that’s right, leftovers can be exciting. I said it. (I have probably given you way too much insight into my personal life by making that statement but let’s just go with it and remember there’s no judging here at Mary’s Kitchen.)
Last night, I turned mashed potatoes into crispy yet tender potato pancake thingys and I took Campari tomatoes, stuffed them with leftover mac & cheese, topped them with the same leftover bread crumbs I used to coat the potato pancakes and baked them at 375° about 15 minutes. Viola! Something new and exciting! For the potato pancake thingys, I simply combined flour, an egg and leftover mashed potatoes. I chilled it yoo. Then as a pan was heating with a bit of oil, I commandeered the very soft mixture into a semi-round shape, coated it with a bit of beaten egg and then breadcrumbs and simply cooked them on each side until golden which only took 3 to 4 minutes per side. Our youngest daughter, Mia, ate them with a honey barbecue sauce and I must admit, that was pretty good. I served the potato pancake thingys and the stuffed tomatoes alongside a bit of spicy shaved beef and dinner was served. Our meal was on the table within 30 minutes.
Share your results in the comments section if you give some of these leftover “recipes” a try.
I created an utterly irresistible and scrumptious treat using decadent and luxurious ingredients. These treats even have a secret ingredient! What if I told you the scrumptious treats were gluten free? Would you believe me? You should, Dear Readers. I created a treat so scrumptious you will want to share them with your loved ones and friends but you will not. You will not share the treat because they are so yummy you will hoard them for yourself! What to do? What to do? Make a double batch of course! Dah!
Now, I bet you’re wondering what is the secret to my super duper delicious creation right? I will tell you but only because I have a generous spirit. Ready? Come in closer... Coconut oil is the secret ingredient! NOT just any coconut oil mind you, Dear Readers, it MUST be Tresomega Nutrition Virgin Coconut Oil! I am absolutely coo coo for the stuff! No fooling. (You can purchase the coconut oil and other Tresomega Nutrition products online at Sam’s Club. Just visit: www.samsclub.com) Would you like the recipe? I thought so. How about some pictures so you can easily duplicate my creation? Thought so again. Read on, Padawan. Read on...
Mary's Kitchen Gluten Free Chocolate and Coconut Almond Biscotti
Yield: 4-5 dozen
1/2 cup unsweetened shredded coconut
1/2 cup blanched slivered almonds
2 large eggs plus 1 large egg white, at room temperature
1 cup sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons pure almond extract
1/2 cup Tresomega Nutrition Virgin Coconut Oil, melted and cooled
1/3 cup milk chocolate chips
2 tablespoons semi sweet mini chocolate chips
2 1/4 cups gluten free (all purpose) baking flour
1/2 cup almond flour
Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside.
Spread shredded coconut in a single layer on a prepared baking sheet. Toast until just golden, 4 minutes. Set aside to cool. Spread almonds on the other prepared baking sheet in a single layer. Toast 6 minutes. Set aside to cool.
In a large bowl, combine eggs, egg white, sugar, salt and melted Tresomega Nutrition Virgin Coconut Oil. Add chocolates and cooled coconut and nuts. Stir to combine . Add gluten free baking flour and almond flour to bowl and mix, with hands until mixture becomes cohesive and forms a large mass. Divide the dough into four equal portions. Place 2 portions on each prepared sheet. Press and shape each portion into an 11”x2”x1/2” log, spaced 3 inches apart. Bake the logs 14 minutes then remove and rotate pans. Continue to bake logs 8 minutes more. Remove and cool logs on the baking sheets 10 minutes. Keep the oven at 350°. Carefully transfer each log to a cutting board and use a serrated knife to slice into 1 inch-thick straight or diagonal slices. Place the slices on the sheet pans, cut side down. Toast biscotti 7 minutes per side. Cool biscotti completely on the sheets. Store in an airtight container up to 2 weeks. (Some biscotti may break during the cutting process but don't worry, just eat the evidence.)
These biscotti are SO crispy yet delicate, you will enjoy them no matter what your dietary restrictions. It's all thanks to the coconut flavor the Tresomega Nutrition Virgin Coconut Oil imparts which pairs beautifully with the chocolate and almonds. Please visit Tresomega Nutrition's website and social media pages on Facebook and Twitter so you can learn more about the products the company offers. To make that easy, just follow these links:
#Tresomega #OrganicsForLife #SamsClub
This blog is sponsored by Tresomega Nutrition but the opinions are my own. This baking category recipe is the first I will be sharing as part of the Tresomega Nutrition "Organics For Life" Blogger Recipe Challenge. Keep an eye out for the appetizer and entrée recipes I will share soon!
Do you have children, Dear Readers? Maybe you have just one child or one on the way or maybe you are the favorite aunt/uncle, babysitter or friend of a darling little tyke? Well, I am here to dispel any and all misconceptions that the little darling you see before you now will see you as the unicorn at the center of their universe forever but will, in fact, at some point see you as the least cool person in their radius of being. That is right, Dear Readers, you will be considered at least 50 shades of uncool. What to do? What to do? OWN IT! That’s what! Your child will be aloof and distant one minute and then cuddle in your lap the next. They will hold your hand and then drop it like a hot rock if you whisper something they don’t like. Know this and own those moments for two main reasons, sanity maintenance and assurance in the knowledge that what comes around goes around. For all the times your absolute lack of coolness seemed certain in their mind, you do something to dispel their misconception of you. You see Dear Readers, someday you will once again be the cool unicorn with a heart full of love and a head full of genius ideas and advice and it will be your little darling’s turn to be 50 shades of uncool when they become a parent. Who do you think they’ll call?
Our youngest daughter, Mia, went to the pumpkin patch with friends yesterday, carved her pumpkin and then our little darling brought me home a lovely bag of sticky guts and seeds. If you have never tasted freshly roasted pumpkin seeds, you have never tasted pumpkin seeds. Here is what to do:
1. Do not rinse the seeds but discard the large chunks of pumpkin and stringy stuff clinging to the seeds. Do discard immature seeds. Heat up a large nonstick pan over medium heat. Preheat the oven to 350°. Lined rimmed baking sheets with parchment paper. Set aside.
2. Add vegetable oil to the hot pan and swirl to coat the bottom.
3. Add seeds and toss to coat with oil.
4. Add gray sea salt to taste and toss to coat.
5. Spread the seeds out into a single layer and allow to sit 2-3 minutes to brown but watch for burning. Repeat this process until most of the seeds are brown as shown below.
6. Spread the seeds in a single layer onto prepared sheets.
7. Toast the seeds 12-14 minutes, tossing and rotating pans halfway through. Remove, cool and store.
Avid home cook and passionate instructor