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I'm Still Here!

It's been almost exactly four years since I posted anything. I got talking to someone today and mentioned I have this cooking blog. From time to time I mention I have it but have not done much with it since 2013. Why the break? For several reasons. The first reason, I became single and lost my main taste tester. Going from cooking for two to one for sure effected this blog. I also stopped posting during my break up. I did not want to advertise online what was going on and just needed to take my life off line a bit. The second reason: I moved to a different state, not once but twice. I moved to San Diego, California in October of 2013. I was there for a year and a half. I then moved to a suburb of Dallas, Texas in January of 2015. This is where I currently live and plan on staying. I have extended family here and why I made the move. About a year ago my mom retired and also moved here. She lives about twenty minutes away from me. I also have an aunt two miles away. I still hav
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Asian Flank Steak Marinade

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I found this recipe at:  www.epicurious.com/recipes/food/views/Grilled-Asian-Flank-Steak-with-Sweet-Slaw-242464 But I was in a bit of a hurry and ended up using it more of an inspiration recipe. This came out surprisingly good. I did pair this with some mashed celery root and vegetables.  Ingredients: 1 & 1/2 pound flank steak 1/4 cup soy sauce 5 TBS vegetable oil 1 & 1/2 TSP ground ginger 1 TSP garlic powder Directions: Combine all ingredients and put into a zip lock bag.  Let this marinade for about 30 minutes.  You can cook this on a grill or stove top. I used my stove top and it came out fine. 
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Low Carb Beef Lasagna

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I know, I know it's been a while since I have been on here. I honestly have not been making any new recipes lately and just repeating old ones. A few people have been bugging me to post more so I tweaked my Low Carb Beef Lasagna recipe tonight.  Ingredients: 1 large onion 2 cloves garlic, minced 1-2 cups mushrooms 2 zucchinis 1 pound ground beef (I always use 97%) 14 oz can of pizza sauce (I used a Ragu version) 1 TBS dried parsley 1 TBS Italian seasoning blend 15 oz ricotta cheese 4 cups mozzarella cheese, divided 1/4 cup Romano cheese 1/2 cup Parmesan cheese Freshly ground salt & pepper to taste Directions: Pre-heat the oven to 350 degrees.  Heat a frying pan on high and use olive oil cooking spray. Chop and cook the onion in the frying pan. Add the garlic to the frying pan and stir well, you do not want this to burn, it does burn easily. Remove onion and garlic from the pan. Chop and add the mushrooms, once golden brown remove from the pan.
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Low Carb Hash-Browns

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I had leftover Diakon and a new package of Canadian Bacon. I got an idea. The last time I made hash browns with Diakon, they came out really good. Diakon seems to be a good substitute for Potatoes due to it's texture and how it cooks up.  This is a HollyG original recipe. Ingredients 1/2 Pound of Diakon, chopped into 1/4 inch pieces. About 5 pieces of Canadian bacon, cut into about 1/4 inch pieces. 3 Pieces of mozzarella string cheese (you can use whatever type of cheese you have but mozzarella tends to complement Canadian bacon well) Salt & pepper to taste Directions Heat a large frying pan on high.  Chop up the Diakon and add it to the frying pan.  Add freshly ground Salt and Pepper.  Let the Diakon cook while you cut up the Canadian Bacon. Add the Canadian bacon when the Diakon is just starting to brown.  Add the mozzarella cheese to the pan and cook for only a few minutes so it does not burn.  Remove from heat and serve.  Optional: You can add an
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Turkey Burger's with Daikon Fries

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Honestly, fries are a major trigger food for me. I just can't have one. So I came up with a substitute! You can find Daikon at any Asian grocery store.  I found this recipe at: yourlighterside.com/2013/03/daikon-fries/ I really did not follow the recipe exactly and just fried them in a frying pan. I also had some Ground Turkey to use up so I made some Veggie Burgers to pair it with. (UPDATE: You can also bake these and I highly recommend that!) I used this recipe as my inspiration recipe for the Turkey Burgers:  allrecipes.com/recipe/actually-delicious-turkey-burgers/detail.aspx Diakon Fries Ingredients 1 pound Diakon radish, skinned and sliced into 1/4" x 1/4" strips 1/2 cup water, divided 2 TPS vinegar, divided 1 TSP salt, divided 1/2 cup peanut oil, divided Directions Put 1/4 cup water, 1 TSP vinegar,  1/2 TSP salt and 1/4 cup oil in a frying pan and heat on high.  Add 1/2 pound Diakon strips. Cook for about 10 minutes until brown. 
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Beef Fajitas

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Tonight I threw together a very easy dinner. I paired the Fajita's with some refried beans. Mike had a tortilla while I skipped my low carb tortilla and just ate the inner parts with sour cream, salsa and cheese.  Ingredients: Sirloin beef steak, cut into strips 5 red, yellow and orange bell peppers 1 small onion, chopped 1 pound mushrooms, chopped 1 fajita seasoning pack (yes, I'm lazy and did not make my own seasoning) 1/4 cup of water Directions: Heat a large skillet with Pam cooking spray Add the beef to the skillet till slightly brown Add the seasoning pack and 1/4 cup of water Add the veggies, cook until veggies are soft.  Serve and enjoy!
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Roasted Curried Cauliflower

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I had a full head of cauliflower I needed to use up tonight. I originally planned on making more Mock-a-roni and Cheese but never got around to it. I decided to pair it with my dinner tonight, Fried Paprika Chicken and have an 'around the world' flavors dinner tonight. Mike was not exactly thrilled with the pair of the two dishes BUT both did come out good on their own. I think next time I will make Curried Chicken with sauce with this dish.  This recipe I made has a good punch to it. If you want it more mild I recommend using less pepper and curry.  I found the original recipe at: nomnompaleo.com/post/3376620999/roasted-curried-cauliflower Ingredients:  1 full head of cauliflower, chopped into pieces 2 TBS olive oil 2-4 TBS of curry powder Freshly ground sea salt 1/2 TSP black pepper 1/2 TSP garlic powder 1/2 juice of a lemon (optional but I included: 1/4 TSP cilantro leaves) Directions: Pre-heat the oven to 450 degrees. Cut the cauliflower head in
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