Travel and Good Eats

Leftover Salt Potato Cheesy Goodness

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I get bored of eating the same thing, not every day but even once a month. I love taking leftovers and turning them into a first time recipe. For instance, salt potatoes. All though they are so good, sometimes you just need to change things up a bit. So I took leftover salt potatoes, cut them up into small pieces and put each one in a muffin tin. I drizzled olive oil on top, sprinkled cheddar cheese, and Italian seasoning.

Ingredients

  • 1 – 12 Cooked salt potatoes, 1 for each muffin tin slot(however many you want to make)
  • 1 tbsp of cheddar cheese
  • a drizzle of olive oil(I prefer Specially Selected Sicilian Extra Virgin Olive Oil) a GREAT product for the price)
  • 2 shakes of Italian seasoning

Blueberry Crumble – Gluten Free

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Okay, so here is the deal. When I search for a recipe I actually dread clicking on some of the sites because of the advertisements. When you hit the “Jump to Recipe” button, it rolls you down to the recipe but then there are all those popup ads which I despise. But I also know that is how some of you make money. I totally get it!

So, when I post my recipes, I like to get right to it. If I describe anything at all besides the recipe itself, it will be a quick 1 min read or less.

Today, my dog sitter dropped off some fresh picked blueberries. I can’t even begin to tell ya’ll how delicious they are. I kept 2 cups out for the crumble and the rest I froze.

I hope you enjoy this recipe. Please leave a comment if you tried it!

Ingredients

  • 1 2/3 cup Bob’s Red Mill Flour 1:1
  • 1 tsp cinnamon
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 2/3 cup sugar 
  • 1/4 cup brown sugar
  • 3/4 cup butter (12 tbsps)
  • 3 tbsp milk of choice or additional butter(I used half and half)
  • 2 cups blueberries
  • 1 tbsp cornstarch 
  • 2 tbsp maple syrup(I didn’t have pure so I used regular and I added 1 tbsp spoon of vanilla extract) 

Instructions

  • Preheat the oven to 350 F.
  • Mix the first 5 ingredients
  • Stir the first 7 ingredients, then add your room temp butter and half and half or milk(If using unsalted butter, add an additional 1/4 tsp salt.)
  • Press about half of the dough very firmly into the bottom of an 8 inch pan lined with parchment paper.
  • Spread the blueberry mixture on top of the dough.
  • Sprinkle all remaining dough evenly over everything.
  • Bake 50 minutes.
  • You can either serve hot with a dollop of ice cream or you can let it cool completely.

Estimated Nutrition Facts (per serving, assuming 12 servings):

Calories: 220 kcal, Total Fat: 11 g, Saturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 30 mg, Sodium: 90 mg, Total Carbohydrates: 30 g, Dietary Fiber: 2 g, Sugars: 15 g, Protein: 2 g, Vitamin D: 0.2 mcg, Calcium: 20 mg, Iron: 0.6 mg, Potassium: 80 mg

BBQ Chicken and Bacon Cauliflower Crust Pizza

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Okay so when I get home from work I usually just wing it for whatever I am going to make for dinner. Tonight I had a hankering for grilled chicken bbq pizza. I have Celiacs Disease so I always opt for the cauliflower crust when I have pizza. Honestly, I like it better then regular crust. It’s whatever your preference. My kids would say, “yeah no.”

I never realized how much I love to cook. Especially when it’s not under pressure etc. I have been having fun with it so I am going to try and post more.

Here is the recipe. I take bits and pieces of other recipes and make it into my own. If you make it, let me know how it comes out.

BBQ Chicken and Bacon Cauliflower Crust Pizza

Ingredients:

  • 1 premade cauliflower crust (about 12 inches) Use the brand you like best
  • 1/2 cup BBQ sauce (choose a low-sugar option for a healthier version) I use Sweet Baby Rays Sweet and Spicey
  • 1 cup cooked chicken breast, shredded or diced (diced mine and cooked it in a fry pan with a little bit of extra virgin olive oil
  • 1/2 cup cooked crispy bacon, crumbled
  • 1 cup shredded thick cutt mozzarella cheese
  • 1/4 cup red onion, thinly sliced (I sauted the onion first)
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to the temperature specified on the cauliflower crust package.
  2. Prepare the Crust: Place the premade cauliflower crust on a baking sheet or pizza stone. Cook to a golden brown
  3. Add BBQ Sauce: I like to spread the BBQ sauce evenly over the crust first.
  4. Add Toppings: Put shredded chicken and crumbled bacon over the BBQ sauce.
  5. Add Cheese and Onions: Sprinkle the shredded mozzarella cheese over the chicken and bacon, then add the thinly sliced red onion.
  6. Bake: Bake the pizza according to the instructions on the cauliflower crust package, usually around 12-15 minutes or until the cheese is melted and bubbly.
  7. Finish: Remove the pizza from the oven and add seasoning of your choice. I used salt, pepper, onion powder, and garlic powder
  8. Serve: Slice and serve hot. Serve ranch on the side for dipping.

Estimated Nutritional Content (Per Slice, 8 slices per pizza):

For the entire pizza:

  • Calories: 1280 kcal
  • Total Fat: 68g
  • Saturated Fat: 27g
  • Cholesterol: 320mg
  • Sodium: 3800mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 8g
  • Sugars: 24g
  • Protein: 104g

Per slice (1/8th of the pizza):

  • Calories: 160 kcal
  • Total Fat: 8.5g
  • Saturated Fat: 3.4g
  • Cholesterol: 40mg
  • Sodium: 475mg
  • Total Carbohydrates: 7.5g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 13g

Notes:

  • The nutritional content can vary based on the specific brands and types of ingredients used (especially the BBQ sauce and the cauliflower crust).
  • To reduce the sodium content, look for lower-sodium bacon and BBQ sauce.
  • The calorie and fat content can be adjusted by using less cheese or opting for a reduced-fat cheese.

Enjoy!!

Fresh Caprese Salad

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Fresh Caprese Salad (Prep and ready to eat in 10 minutes)

Ingredients:

  • 2 large tomatoes, sliced
  • 8 oz (225 g) fresh mozzarella cheese, sliced
  • 4 fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • Salt and pepper to taste

Instructions:

  1. Arrange the tomato and mozzarella slices alternately on a serving platter.
  2. Tuck fresh basil leaves between the slices.
  3. Drizzle with extra virgin olive oil and balsamic glaze
  4. Sprinkle with salt(I use sea salt) and pepper to taste.
  5. Serve immediately.

Nutritional Content (Per Serving):

The recipe makes about 4 servings. The following is the approximate nutritional content per serving:

  • Calories: 250
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 255mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 13g
  • Protein: 12g

Notes:

  • The nutritional values can vary based on the specific ingredients used, such as the type and brand of mozzarella and the size of the tomatoes.
  • For a lower-calorie version, you can use less olive oil or opt for a low-fat mozzarella cheese.