Vikki's Kitchen

Sadly, I'm having computer issues again. I just found out today I can post from my phone. This will be short and to the point. The kitchen is finally finished, and after a trip to the chiropractor yesterday, mom is doing much better. We thought she was headed back to the hospital last week. Not much cooking this week, I've got a terrible cold, hoping for better next week. Take care, God bless you all,

Vikki

• 3 oz soften cream cheese
• 1/2 stick of butter, softened
• 3-4 tbsp. chopped roasted red pepper ( I get mine in a jar, but could roast you're on or even use pimento if you wish)
• 2 tsp. spicy mustard
• 2-3 oz. thin sliced ham
• 2 low carb tortillas

1. Beat cream cheese and butter until cream and smooth
2. Add roasted red peppers and blend well
3. Stir in the mustard and taste; adjust taste as needed
4. Spread cream cheese over 2 tortillas; be generous
5. top with ham and roll up
6. Wrap in plastic (seam side down) and chill for a good hour
7. slice into bite sized pinwheels

These will hold for a day or two, but I wouldn't make up much farther ahead than that.  But the cream cheese spread will last several days and you can make more as you wish.

Btw the cream cheese spread that's left over is EXCELLENT smeared over grilled chicken breast too.

Pack some veggie sticks, a frozen bottle of water, a handful of nuts for a snack and maybe even a few berries for dessert.

I love sugar snap peas. I like the fresh ones right out of the bag, just to snack on, I like them sautéed with a bit of garlic and olive oil, tossed in a salad, a stir-fry you name it. But this has got to be one of my favorite recipes. In fact I have to be very very careful because I've been known to eat the whole bag… Yikes.

Sesame Snap Peas

• 1 bag fresh or frozen baby sugar snap peas ( I use the frozen for this and save the fresh for snacking and salads)
• 2 tsp. sesame oil ( light not toasted)
• 1 tbsp. sesame seeds
• Salt and pepper to taste (I no longer season with salt due to mom's sodium restrictions)

1. Steam peas until tender crisp
2. While they steam, toast sesame seeds in a dry pan
3. Add sesame oil to hot skillet ( I use the same one I toasted the seeds in it) and sauté peas for a couple of minutes
4. Season to taste and sprinkle with sesame seeds

Try not to eat them all, everyone else at your table might not be so happy!

Take care, God bless and have a great weekend!

Vikki

If you read my blogs often you know how much I love Mexican food. This quiche is inspired by one of my favorites, chilies Rellenos. It has many of the same ingredients, but it's light and creamy and perfect for breakfast or lunch. Also, makes a very nice side dish to go with grilled chicken or steak.

Chiles Rellenos Quiche

• 3 slices of bacon, cut into thin strips
• 2-3 green onions, chopped
• 3 oz. cream cheese, softened
• ¼ cup mayo
• 1 sm. Can of chopped green chilies
• 4 lg eggs
• 1 cup milk ( I use hood calorie count down)
• ½ cup shredded Colby jack cheese ( or cheese of your choice) Separated
• 2 tbsp. carbquik ( not a must but makes it a bit more stable)

1. Preheat oven to 350
2. Brown bacon in small frying pan and set on paper toweling to drain
3. Spray a glass pie plate and snip green onions into the bottom, then sprinkle on the bacon
4. In a med mixing bowl, mix cream cheese, mayo and chilies.
5. Wisk in carbquik, will be a bit lumpy like pancake batter but that's ok
6. Beat in eggs milk and ½ the cheese.
7. Place pie plate on foil covered baking sheet
8. To keep from disturbing the bacon and onions pour the egg mixture over a large spoon into the pie plate
9. Carefully (pie plate will be very full) place in the oven for 40 -45 minutes
10. When center is set sprinkle with remaining cheese and bake 5 more minutes or until cheese is melted
11. Let set a few minutes before cutting

Since it's only 4 eggs eating half the whole quiche is not out of the question, but I cut mine in 4 large pieces.

• 3-4 cups of beans (or a couple of cans drained and rinsed)
• 1 cup chopped sausage, use what you have, I had smoked
• 1/2 cup cooked brown rice
• 1/4-1/2 cup water
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1- cloves of garlic, diced fine
• 1 tbsp of butter (we're using unsalted these days)
• 1 tbsp. bacon drippings (or other oil)
• Optional toppings: shredded cheese, salsa, chopped green onions, lc tortilla chips or whatever you like

1. Heat a heavy bottomed pan and add butter, oil and chopped veggies.  Saute until tender
2. Add chopped sausage and continue to cook until sausage starts to get a little brown
3. Add beans and water, you want them wet enough to heat but not too soupy, unless you like soupy.
4. Once beans are heated through and thickened up a bit, add rice and just cook long enough to heat.
5. Top each bowl with cheese, salsa and green onions and dig in.  This is even good at room temp. 
6. Serve with a crisp green salad and a huge glass of ice cold lemon or lime water.

This could easily change flavors depending on the beans and sausage you used.  Cannellini beans and Italian sausage would be great and you could top with chopped tomatoes, olives and fresh chopped parsley.  You could season the beans with any spices you liked.  But this is a basic, spring board recipe.  And after all the take out it was so so good.

Take care, have a wonderful day and may God bless you richly.

Vikki