Chez Us https://chezus.com She cooks. He devours. Wed, 17 Apr 2019 21:37:11 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 Spicy Breakfast Deviled Eggs https://chezus.com/2019/04/17/spicy-breakfast-deviled-eggs/ https://chezus.com/2019/04/17/spicy-breakfast-deviled-eggs/#respond Wed, 17 Apr 2019 10:03:21 +0000 https://chezus.com/?p=33573 True story. I made this recipe on Sunday to photograph and I ate one egg. Lenny literally ate ten of these spicy breakfast deviled eggs in almost one sitting. Okay they were halves which really means five whole eggs. He kept shoving them into his mouth saying, “these are so good.” It is like feast [...]

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True story. I made this recipe on Sunday to photograph and I ate one egg. Lenny literally ate ten of these spicy breakfast deviled eggs in almost one sitting. Okay they were halves which really means five whole eggs. He kept shoving them into his mouth saying, “these are so good.” It is like feast or famine around our house at times.

Spicy Breakfast Deviled Eggs

I decided with Easter around the corner I should share this old recipe with you sooner than later. I have been making this twist on a classic deviled egg for almost as long as it has been since I posted my classic recipe. We love this recipe as it combines the rich and creamy yolks along with salt bacon and spicyy harissa. This recipe makes for a quick and fun breakfast treat.

Spicy Breakfast Deviled Eggs

Ingredients:

6 perfect hard boiled eggs

3 tablespoon mayonnaise

2 teaspoons dijon mustard

3 strips of bacon cooked really crispy and crumbled into small pieces

1 teaspoon chives, minced

kosher salt, to taste

harissa flakes, garnish

How To:

Cut the eggs in half and gently scoop the yolk into a small bowl.

Add the mayonnaise, mustard, 2 of the strips of bacon, and the chives. Mix with a fork until combined. Season to taste with salt.

Scoop back into the egg whites using a small teaspoon. I found pipping difficult because of the crumbles of bacon.

Garnish the top of each egg with the remaining strip of crumbled bacon along with a sprinkle of harissa.

Serve.

Eat.

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Persian Boneless Leg of Lamb with Tabbouleh Couscous https://chezus.com/2019/04/13/persian-boneless-leg-of-lamb-with-tabbouleh-couscous/ https://chezus.com/2019/04/13/persian-boneless-leg-of-lamb-with-tabbouleh-couscous/#respond Sat, 13 Apr 2019 22:05:08 +0000 https://chezus.com/?p=33549 Persian recipes are one of my favorites to make at home especially once the warm begins to warm up. All of the exotic spices mixed together creates such warmth; I find it so intoxicating. When our friends at Lava Lake Ranch asked if I would like to develop some new lamb recipes for Spring I [...]

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Persian recipes are one of my favorites to make at home especially once the warm begins to warm up. All of the exotic spices mixed together creates such warmth; I find it so intoxicating. When our friends at Lava Lake Ranch asked if I would like to develop some new lamb recipes for Spring I immediately knew I had to incorporate these flavors. If we were going to be home for Easter I would definitely be serving this recipe for Persian Boneless Leg of Lamb with Tabbouleh Couscous.

This recipe is fairly simple but does require some planning and time. I like to lightly season the meat with kosher salt about two days before I plan on cooking it. I find that this step really enhances the flavor of good meat. If you do not have this much time, at least lightly salt about an hour before cooking. As well, if you do not want to add the dried rosebuds to the recipe, it will still work out but I found that the flavor profile is so much better with them added. I purchase from a local spice store but have also seen on Amazon.

Persian Boneless Leg of Lamb with Tabbouleh Cousous

Do not overcook the meat. This makes me crazy when a gorgeous cut of meat from a wonderful ranch is overcooked. I have said it a millon times – if you buy meat from a respected ranch who practices organic and grass-fed ranching you are receiving meat you can trust. I prefer lamb to be served medium rare, though Lenny is more on the medium side, so I try to find a happy medium. I always use a meat thermometer and I undercook the meat by 5 degrees as it will continue cooking once removed from the oven. I use the following guideline:

  • 115 – 120 for Rare
  • 120 – 125 for Medium-Rare
  • 130 – 135 for Medium
  • 140 – 145 for Medium Well
  • 150 – 155 for Well Done
  • 155 + is just wrong

The warmth of the cardamom and cinnamon mix so well with the seasonings for this recipe, then the acidity of the lemon juice with the tabbouleh cuts through the fat of the meat. I find the entire recipe bright and refreshing.

Persian Boneless Leg of Lamb with Tabbouleh Couscous 

Ingredients:

Lamb:

4 1/2 pound boneless leg of lamb

salt

1/4 teaspoons saffron, crushed between your fingers

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

3 teaspoons dried rosebuds – optional but so worth it

1/2 teaspoon fresh cracked black pepper

1 1/2 teaspoons ground turmeric

drizzle of olive oil

1/4 cup water

1 lime – juiced

Tabbouleh Couscous:

1 tablespoon olive oil

1 1/2 cups pearl couscous

2 cups water

1 small garlic clove, finely minced, I use a microplane

1/4 cup olive oil

1 large lemon, juiced

3 cups (tightly packed) Italian parsley

1 cup (tightly packed) mint

1/2 cup tomatoes, diced

1/4 cup red onion, thinly sliced

Salt to taste

How To:

Two days before cooking the lamb I lightly coat with salt and place into a large glass baking dish covered with plastic wrap. Or place into a large ziplock bag.

An hour before cooking I remove the lamb from the refrigerator and bring to warm temperature.

Combine the saffron, cinnamon, cardamom, dried rosebuds, cracked black pepper and turmeric in a bowl and stir together with a spoon lightly breaking up the rosebuds.

Rub the spices into the meat.

Preheat the oven to 325.

Place a large dutch oven over medium heat on the stove and drizzle in some olive oil. Lightly brown all sides of the meat. The meat is perfectly browned when you can lift off the hot surface of the pan without forcing the meat to lift.

Pour the water and lime juice into the dutch oven along with the lamb. Cover the pot and then place into the oven. Cook until the internal temperature of the lamb reaches your liking. This will take about 40 – 60 minutes depending on how hot your oven runs. I begin testing at 30 minutes and then every 5 minutes until I reach the temperature we like.

Remove from the oven and set-aside for 5 minutes before slicing.

While the meat is cooking make the tabbloueh couscous:

In a large shallow frying pan that has a lid preheat over medium low heat. Add 1 tablespoon of olive oil and then stir in the couscous. Cook until lightly toasted.

Add the water, stir and then cover with a lid. Lower to a very low simmer and cook for 8 – 10 minutes until the water has almost disappeared.

Turn off the heat and let sit for 10 minutes. Fluff with fork and then place into a large mixing bowl. Let the couscous come to room temperature.

Combine the 1/4 cup of olive oil with the garlic and lemon juice in a small jar. Shake to combine. Set aside.

Mince the parsley and mint and add to the cooled couscous. Stir in the tomatoes and red onion along with the dressing. Stir.

Season to taste with salt.

To serve:

Place the tabbloueh onto a serving place and top with thin slices of lamb. Reduce the lamb juices and serve alongside.

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Keto Quiche Lorraine https://chezus.com/2019/04/12/keto-quiche-lorraine/ https://chezus.com/2019/04/12/keto-quiche-lorraine/#respond Fri, 12 Apr 2019 10:05:58 +0000 https://chezus.com/?p=33535 I am completely beat down this week. My original plan was to reshoot this recipe earlier in the week as I didn’t think the photos I took did the recipe justice. Then the week got away from me and before I knew it, it was Thursday. Here I am making this Keto Quiche Lorraine for [...]

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I am completely beat down this week. My original plan was to reshoot this recipe earlier in the week as I didn’t think the photos I took did the recipe justice. Then the week got away from me and before I knew it, it was Thursday. Here I am making this Keto Quiche Lorraine for dinner tonight. Last minute, no time to really shoot it the way I wanted and hoping that you love it as much as we do. Not only am I beat down but now I am beating myself up over it. UGH. Ever have a week like that?

I made this recipe for a friend’s 40th birthday brunch that I put together with my friend Dana. I am usually not one to jump on board of cooking Keto, Paleo, Whole 30, etc.. but a few of our lady friends are keto so there I was, doing what I say I do not do. The funny thing is after doing some research on Keto I basically realized that I had been making Keto Quiches way before there was even a murmur of keto.

This quiche recipe is basically a crustless quiche. Yep, no crispy and floury tart shell here. Just full on fat thanks to cream, eggs, and bacon. As well as a heavy hand of cheese. I am sure the Keto police will be knocking on my door as I felt that there had to be something green in the recipe so I did add shallots, herb de Provence and parsley. Herbs are the spice of life and guess what, parsley is really good for you as it helps keep inflammation down in your joints from all that cream and butter you are eating.

All joking aside this recipe is really good, super easy to make and would be lovely served for Easter brunch.

Keto Quiche Lorraine

Ingredients:

3/4 cups diced pancetta, bacon or prosciutto (I use whatever I have on hand)

1/2 cup shallot, finely minced

1/3 cup Italian parsley, finely minced

5 large eggs

2 cups heavy cream

1 teaspoon herb de Provence

6 ounce grated gruyere cheese

How To:

Preheat the oven to 325.

Preheat a large frying pan over medium low heat. Add your choice of meat, stir and cook for until lightly golden. This step will take about 3 minutes. I spoon out any excess fat.

Add the shallot to the frying pan, stir and cook for 3 minutes. Remove from the heat, then stir in the parsely. Set aside.

In a medium bowl whisk together the eggs and heavy cream. Add the herb de Provence along with the cheese and the meat mixture. Stir with a wooden spoon or spatula until combined.

Pour into a quiche pan or even a very deep pie dish.

Place into the oven.

Bake until the custard is puffed and golden, and just set in the center. This will take between 45 – 55 minutes, depending on how hot your oven runs.

Remove from the oven and let cool about 20 minutes before slicing.

Serve.

Eat.

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Coconut Banana Bread https://chezus.com/2019/03/17/coconut-banana-bread/ https://chezus.com/2019/03/17/coconut-banana-bread/#respond Sun, 17 Mar 2019 10:05:52 +0000 https://chezus.com/?p=33498 I make the best banana bread ever and have been making the same recipe for almost seventeen years. This recipe for coconut banana bread is just as amazing as my traditional banana bread recipe but it has some coconut flair added. This recipe came about last year when I was cleaning out the kitchen before [...]

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I make the best banana bread ever and have been making the same recipe for almost seventeen years. This recipe for coconut banana bread is just as amazing as my traditional banana bread recipe but it has some coconut flair added. This recipe came about last year when I was cleaning out the kitchen before a long trip. I had sad bananas that needed to be used and I found some lonely coconut in the pantry. BAM, killer coconut banana bread in no time. Now every time I need to use some sad bananas I have been making this recipe.

March has been a strange month so far. Is anyone else having a hard time with the time change? I cannot shake it this year, and usually, it isn’t a problem for me. I can barely focus on work, the house or personal projects. Making this bread was even a challenge this time. Those sad bananas were extra sad this time around. Which was kind of a good thing as the flavor of banana was intense but delicious.

I had all intentions of having three new recipes shot last week and ready to share this week. Due to the slump, I have been in I only have this comforting coconut banana bread recipe to share with you. I hope you are having a better March, so far, and I hope you enjoy this recipe as much as we do.

Coconut Banana BRead

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1/2 cup unsalted butter, plus a little extra to butter the pan

8 ounces cream cheese – whole fat

1 cup sugar – I have used unrefined as well as brown

1 egg

1 teaspoon vanilla

3 very ripe bananas

1 cup toasted unseated coconut shreds – a little extra to garnish the top

How To:

Preheat oven to 350.

Line a loaf pan with parchment paper and lightly butter the sides of the pan.

Sift or whisk, the dry ingredients together in a large mixing bowl.

Add the butter to a large mixing bowl and beat until soft; about 2 minutes. Add the cream cheese and sugar, then mix together on medium speed for about 2 more minutes.

Add the egg, vanilla and bananas. Mix well.

Add the flour to the mixture and mix until combined.

Fold in the coconut.

Pour the batter into the prepared baking pan and lightly cover the top with some extra coconut.

Bake 45 – 60 minutes. Each oven is different as well as altitudes. I start testing at 45 minutes and work up. You want the bread to be golden brown and when a toothpick or knife is poked into the center it should come out clean.

Let cool 15 minutes at least.

Serve.

Eat.

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Chicken Bone Broth https://chezus.com/2019/03/04/chicken-bone-broth/ https://chezus.com/2019/03/04/chicken-bone-broth/#comments Mon, 04 Mar 2019 10:05:53 +0000 https://chezus.com/?p=33400 This chicken bone broth recipe saved my life last year. Well, maybe not literally but figuratively it did. It nourished me when I was down, and it brought me back up. I love this recipe, and every time I make it I say the same thing, “this is the best chicken bone broth I have [...]

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This chicken bone broth recipe saved my life last year. Well, maybe not literally but figuratively it did. It nourished me when I was down, and it brought me back up. I love this recipe, and every time I make it I say the same thing, “this is the best chicken bone broth I have ever had.”

April 11, 2018. I remember that evening well. I was preoccupied with trying to pack for a flight to New York. I had a lot going on with work, taxes, and life. We were going to New York for a long weekend to ourselves – carefree and happily running around or me dragging Lenny around New York. I was really excited and could not wait to get away. When I am preoccupied I tend not to focus on one task, so I distracted myself from work and packing, grabbed my keys at 7:00 pm and walked to the mailbox. I never take my phone when I go to the mailbox, as it is kind of like downtime for me. It was 7:11 pm when I came back home. There was a missed call from my gastro doctor. Doctors do not call after hours when it is good news.

I try not to listen to voicemails or answer emails after 5pm. Should I wait to listen to this voicemail in the morning? I was conflicted as to whether I should wait but it hit me in the gut even before listening. I am even sure tears were already welling up. I am a regular waterworks. I knew it would eat me up if I waited until the morning, so I listened to the message. Like I said no news comes after hours from your doctor. There it was the words I never wanted to hear. My tests came back from a routine colonoscopy and one of the polyps was a rare and slow-growing cancer. I immediately dialed her back as it had only been a few minutes since she left the voicemail. The other thing I was to learn is that doctors don’t leave their personal numbers even if they call you after hours.

I spent the next 24 hours doing what I knew I should not do; massive amounts of research. The next day was tormenting as I continued to call her but she was always in surgery. That is the thing about colonoscopies; they are a”pump them out” sort of business. Twenty-four hours later I finally have her on the phone. The call is brief, the polyp came back, and it was cancer, it looks to be early stages, and since I don’t have symptoms, it should work out okay. Of course, I get the rare form of cancer, so she needs to find a specialist for me to talk too. She needs me to come in for a sigmoidoscopy so she can tattoo the area where the polyp was. I said I had plans to travel, should I cancel? What should I do? She reassured me about going to New York for the weekend, have a great time, and then we would start the process.

I soon learned that once the word cancer shows up on medical files, things move along very quickly. I was back from NY prepping for the sigmoidoscopy – where they would make the area where the cancer is. The next couple of weeks after the sigmoidoscopy I spent a lot of time on the phone talking with hospitals and preparing paperwork while she looked for the specialist. Damn rare cancers! Then I got the call that she found a specialist for me to see. He was a no bullshit kind of doctor, which I liked. He called and wanted me in his office that day. I barely had time to even blink let alone research him. We met with him, we liked him and surgery was scheduled. Two weeks later I was prepping again and then I was in the hospital. My last words to him as I was going under was to just get rid of it.

Surgery went very well and as far as I know I am cancer free. I am coming up on the one year anniversary which means I will begin prepping and will be back in for my new found yearly colonoscopy. I feel confident that all will be okay but I also felt confident when I went in for a routine appointment. I would be lying if I did not say I was a bit anxious this time around.

Why am I telling you this almost a year later, and over a recipe for chicken bone broth? I was not sure how to tell anyone when I found out. I thought if and when I ever got cancer I would tell everyone but I felt emotionally private about it and told very few people besides family. Not because I was hiding anything but I just did not know how to talk about it. Sometimes when you tell people, there is this pity on their faces. I didn’t want pity. Now I talk about it often, especially when women, as well as men, say they don’t need to get a routine colonoscopy because they have not “had any issues”. Well, that is bullshit, no pun intended but why would you wait for an issue to arise? I had no symptoms either.

I was putting it off because of the horror stories I heard about the prep. My friend Heidi had her turning fifty procedure done – her motivation really kicked me in the right direction. If it wasn’t for her, I might have put it off longer and then it could have been worse. I thank her every day.

If I can motivate at least one person to go take care of business, than I feel good about sharing my story. Don’t put it off! A little discomfort for a couple days could save your life.

Let’s talk about the coloscopy – it is not that hard LADIES and GENTLEMEN! Really the worse part is the prep and to be honest that was not that horrible either.

SCHEDULING YOUR APPOINTMENT

  • Schedule the first appointment of the day for your procedure. My GI gave me this bit of information. Staff is happy and refreshed and you will be out on time. No delays!
  • They will give you a solution to drink the day before your colonoscopy to cleanse your system. I had to prep three times and each time was given something different.
  • The first time was Golytely – this is the nasty gallon bottle that you hear everyone talk about. It is nasty but it works. I didn’t have any side effects with this one but I hated the taste and I gagged while drinking it. Overall, just suck it up and deal.
  • The second time they had me do laxatives and two enemas. I HATED this more than the gallon of Golytely. It dehydrated me, gave me cramps and I felt terrible. Not to mention you really need help with the enemas and no matter how intimate you are with someone, this takes it to a whole other level. Not romantic or sexy at all.
  • The third time was before my surgery. I told my surgeon I did not want to go the laxative way which he thought was barbaric. I would rather do the gallon of horror. He gave me something better and said this is what he always uses – Suprep. It was a dream – tasted like grape kool-aid and was easy to use. No side effects at all. If you have a choice go this way – ask your doctor about it.

THE FAST

  • Four days before the procedure I began a low fiber diet which meant no grains, nuts, seeds, dried or fresh fruit or vegetables. It was at this time I realized how much of a vegetarian, rich diet we eat. I called these four days the “white food diet” as I ate chicken, eggs, this bone broth, white rice, and white bread. I gave up dairy as well during this time but was not required too.
  • The day before the procedure I did not eat any solids – only clear liquids. This chicken bone broth which filled me up and left me feeling strong. As well as clear juices (apple or white grape) which I diluted with water because of the high sugar content as well as black coffee and tea.
  • Don’t eat or drink anything or brush your teeth two hours before your procedure. No gum or candy or anything. This is why it is best to schedule the first appointment of the day. It is better to have dirty teeth for only a few hours than the whole day.
  • After the procedure – follow your doctor’s orders. I continued the white diet afterward – I ate a scrambled egg when I got home along with some of this chicken bone broth and then at dinner I had roasted chicken and potatoes. I ate this way after all three procedures. The last thing I wanted was a burger or rib eye going through my abused GI tract.
  • Take it easy – plan a rest day, don’t work, watch trashy tv, sleep or read. I felt good but was really tired. I didn’t feel guilty for laying on the couch and doing nothing after all three of the procedures I had.

Both my GI doctor and surgeon said that cancer I had was environmental – it was not something I did. It is neuroendocrine cancer, and most endocrine tumors are caused by what is in the environment and products that we use around our homes. Since I have made a lot of changes in our house from the products we use to clean as well as eliminating plastic, to the products that we use on our skin, our biggest organ. I have become somewhat a freak about it all but I really do not want to have either of us go through this again. If I can make small changes all the way around with our lifestyel I have some peace of mind.

My doctors also said to help reduce the risk of polyps by increasing the fiber in our diets. We were already eating a fairly high fiber-rich diet, but now I make sure that most food items we eat have at least 3 grams of fiber per serving. It takes a little time to read labels and may cost a bit more but for us, it is worth it. I would rather pay more for reliable food sources and products than thousands of dollars for surgery and cancer treatments. Which by the way is mind-blowing at how much each procedure costs and what insurance will actually pay for. A whole other post in it’s self.

My friend Bree wrote a great post on colonoscopies which help put my mind at ease when I was getting ready for everything.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

When the broth freezers it may expand such as this.  This is why I do not fill the jar to the top.
When the broth freezers it may expand such as this. This is why I do not fill the jar to the top.

Chicken Bone Broth

I use a 5 1/4 quart dutch oven to cook the broth in – makes between 12 – 14 (1 cup) servings.

Ingredients:

5 pounds free range chicken bones – I use wings and I buy the best ones I can. I prefer Emmer & Co or Mary’s Free Range chicken.

20 cups of water

1 organic yellow onion, paper left on, cut in half. If you do not use organic remove the paper

3 organic cloves garlic, smashed and paper left on. If you do not use organic remove the paper.

drizzle olive oil

black pepper

How To:

Place the bones into the dutch oven and cover with cold water.  Place on the stove and bring to a boil.  Lower the heat to a simmer for 20 minutes. Skim off any foam and then strain in a colander. Do not pour the mixture bfore skimming off the foam – this is all the nasty stuff.

Preheat oven to 275.

Place bones into the dutch oven.  Drizzle with some olive oil and sprinkle generoulsy with black pepper.

Slide into the oven and roast for 2 – 3 hours until golden brown. Every hour, I use a wooden spoon to move the bones around.

Remove from the oven, place on the stove on medium heat and add the water, onion, and garlic.  Bring to a boil.

Lower the heat to a very low simmer and cook for 4 hours.  I stir every hour.  If the level of water goes down more than an inch I add more water to the pot. Once the 4 hours is up, I turn off the stove and let the mixture cool down. Then I place in the refrigerator overnight.

Next morning while I am making coffee, I take the pot out and let it come to room temperature. Then I skim off any fat that has solidified on top before heating the mixture up over very low heat.  I continue cooking for the entire day – about 5 hours.  Then I let it cool and repeat the process the next day.

After cooking on the third day, I let the broth cool to room temperature. Then I strain it twice through a fine-mesh sieve into a large bowl or pot.  

Pour into freezer-proof glass jars.  I like to use the 4 cup Weck Tulip jars. I  only fill to the top of the Weck logo which is about 6 1/2 ladles as it will expand when frozen.  You may have to play around with the amounts for the jars you have.  Let cool to room temperature, then seal and place into the freezer.


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Roasted Cauliflower Ragu https://chezus.com/2019/02/20/cauliflower-ragu/ https://chezus.com/2019/02/20/cauliflower-ragu/#comments Wed, 20 Feb 2019 10:05:05 +0000 https://chezus.com/?p=33319 Cauliflower has become a staple for us since we started eating a more plant-heavy diet the past year. I never use to be very excited about it when a big bowl of steamed cauliflower or broccoli was presented to me. Then I discovered the incredible joy of roasting vegetables. That was a game changer not [...]

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Cauliflower has become a staple for us since we started eating a more plant-heavy diet the past year. I never use to be very excited about it when a big bowl of steamed cauliflower or broccoli was presented to me. Then I discovered the incredible joy of roasting vegetables. That was a game changer not only for these vegetables but for most of them in general. Roasting a head of cauliflower with olive oil and herbs can become a satisfying and fulfilling meal by its self. This recipe for roasted cauliflower ragu is a perfect example of another direction cauliflower can go.

I was inspired to make this recipe after making one for cauliflower ragu from the cookbook Six Seasons: A New Way with Vegetables. Joshua McFadden wrote this book which has become an every-day go-to reference guide in my kitchen. Whenever I am stuck on which way to use a vegetable, I know I can count of Joshua to inspire me. I like his recipe for cauliflower ragu, but after having some leftover roasted cauliflower that was heavily seasoned with chiles and sage, I was inspired to take it in this direction.

Pasta. I always serve my ragu sauces with a thick and hearty pasta. Never use a thin and delicate pasta as the sauce will overwhelm it. I usually have Bucatini or Pappardelle on hand as it is the most often used pasta in our pantry.

Whenever I have a little leftover pasta in the pantry or freezer, I tend to grab for this recipe as I always have cauliflower in the refrigerator. When in a pinch I have also mixed it with brown rice. We find this recipe rustic and comforting, as well as rich in flavors. Hope you enjoy it too, and maybe cauliflower will become a favorite ingredient in your kitchen also.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Roasted Cauliflower Ragu

** serves 4 – 6 depending on how hungry you are

Ingredients:

1 3/4 pound cauliflower, green leaves and stem removed

4 tablespoons olive oil

2 garlic cloves, finely minced

1 cup thinly sliced yellow onion or leeks

1/2 teaspoon Aleppo chili

1 1/2 teaspoon dried sage

1 cup water or dry white wine

3 tablespoons unsalted butter

3 tablespoons Italian parsley, finely minced

parmesan cheese, to serve

your favorite cooked pasta to serve 4 – 6 people

kosher salt, to taste

fresh cracked black pepper, to taste

How To:

Preheat oven to 425.

In a large mixing bowl separate the cauliflower into pieces then add 2 tablespoons of the olive oil and toss with your hands. Scatter over a large baking sheet and roast for 25 minutes. Stirring every so often until the pieces are lightly golden and a little brown.

In a deep saucepan over medium heat add the remaining two tablespoons of olive oil. Add the onion or leek and stir. Cook until soft, about 3 minutes. Stir in the garlic.

Add 2/3s of the roasted cauliflower to the onion mixture and stir. Add the aleppo chil, sage and water or wine. Stir and cook over very low heat. Stirring every so often to break up the cauliflower. The mixture will become very soft and the liquid will abosorb.

Stir in the remaining cauliflower, butter, and parsley and cook just until the butter is melted. Season to taste with salt and pepper. Turn off the heat of the stove.

Cook pasta according to the directions of the package you are using. I like to undercook by 1 minute. Drain well.

Add the cooked pasta to the ragu mixture and stir to coat.

Serve with parmesan cheese.

Eat.

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Food for Thought https://chezus.com/2019/02/18/food-for-thought/ https://chezus.com/2019/02/18/food-for-thought/#comments Mon, 18 Feb 2019 10:05:52 +0000 https://chezus.com/?p=33351 Hello Lovely Friends! How are you doing? I wanted to stop by to talk about something that has become a part of my well-being for the past six months. I am thinking of it as Food for Thought, kind of like a PSA. Stick with me friends. I have always taken good care of my [...]

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Hello Lovely Friends! How are you doing? I wanted to stop by to talk about something that has become a part of my well-being for the past six months. I am thinking of it as Food for Thought, kind of like a PSA. Stick with me friends.

I have always taken good care of my skin and know on wood have never had any big issues with acne or aging. When we moved to Oakland, I noticed a big change and blamed it on the water. I had also started to sway from my normal routine. I started getting suckered into those monthly box subscriptions and yo-yo-ing around with different skin care products. I started noticing a lot of changes with my skin, dryness, loss of tone and crazy breakouts. The breakouts were really stressing me out more than dryness or a few wrinkles here and there. I consistently keep slathering on whatever came in those monthly boxes with hopes of it getting better, while blaming it on the water and stress.

Fast forward to almost two years ago when I sought help from a dermatologist. The breakouts were no longer there instead there was a crazy rash. It was really was starting to bothering me, and at times I hated being out in public as the rashes were so red as well as painful. I was sure I had cancer.

My doctor said some of the issues were aging (tone, dryness) and the other big issue was that I was developing adult-onset Rosacea. It was acne nor was it cancer.

She gave me four options:

She could write a prescription for a product that would be loaded with chemicals.

I could take a steroid.

I could figure out what was triggering the flare-ups and then avoid (stress and some foods).

Or find a product that worked for me.

I pay a lot of attention to what we put into our bodies so the first two options were not going to fly.  I try to avoid medications unless completely necessary, and I was sure these would wreck havoc on my skin even more. Plus, our environment plays into more chronic diseases and I did not want to subject my body to more trauma.

I love to eat so giving up a food that I might enjoy was not an option unless it was something I did not care for. I started limiting foods to figure it out and was happy that it was not tomato based, dairy or red wine. Instead, it is Cruciferous vegetables which are all the ones I love; but, I can still enjoy thanks to the solution I have found!

The last option was to find a product. I continued to yo-yo y between a few different brands that were natural and safer, they were Juice Beauty, French Girl Organics and 100% Pure. They were okay but not great. Juice Beauty actually made the flare-ups worse. I definitely was not 100% happy with any of the products for a skincare line.

I mentioned my issues to my friend Alexis Davidson, and she introduced me to Beautycounter. I started with a tinted moisturizer and lipstick as I wanted to finish all of the other products I had just bought – even though I hated them, and they didn’t make me happy I could not think of being wasteful.

After using the tinted moisturizer for a couple months, and enjoying the minty lipstick which I got tons of compliments from I was feeling pretty good about me. In September I went full speed ahead with a new cleaning regime and started seeing results within 8 weeks. My skin is now the best it has been in YEARS. I still have minor breakouts when I eat a trigger food but the Beautycounter products control these breakouts, and it has not been as bad as it was when I seeked medical help in April.

Hold onto your hats because I am letting you know that I am like the Avon lady of the 21st Century! I believe in this brand so much that I just started doing a side hustle and am sharing all the amazing goodness. I want everyone I know to have great skin by using safe products! When I believe in a product that works for me, I just have to share all the goodness!

Some things that resonate with me about Beautycounter:

There are decades of studies that serious health issues, such as asthma, cancer, and infertility are on the rise due in some part to ongoing exposure to toxic chemicals. My GYN has been telling me this for years …  
We are exposed to the chemicals in the shower, on our commute and even when we clean our houses. More than 80K chemicals are on the market today, and many do not have safety data. The FDA does not have the authority to remove these harmful ingredients from the products we put on our bodies every day. 

The EU has banned close to 1400 chemicals in personal care products and the US has only banned 30 to date. WTH??

For the past ten years, every doctor I have talked with has said the same thing that we as a global presence, need to start paying attention to lifestyle and environment issues as these are some of the main causes to most fertility and cancers. I would rather pay more for good quality foods and products that are safe then treatments which will outway those costs. I think of the choices I make as you are what you eat – and same applies to what goes on my body.

What I love about Beautycounter besides making my skin wonderful again is that they are committed to health and safety and have prohibited over 1500 harmful chemicals in their products. 

Are you ready to make a difference in your life? In someone else’s life? There is a line for everyone – ladies, men, and babies! The whole family is covered!

If you are interested, shoot me an email and I will share with you what I am doing. Start out with baby steps – try out a lipstick or maybe a body scrub; then go from there. You can check out the site or order using this link.

I started a Facebook page to share all things beautiful and safe – if you want to stay in the know come have some fun with us!

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Chocolate Coconut Fat Bombs https://chezus.com/2019/02/12/chocolate-coconut-fat-bombs/ https://chezus.com/2019/02/12/chocolate-coconut-fat-bombs/#respond Tue, 12 Feb 2019 10:56:18 +0000 https://chezus.com/?p=33371 I am in love with this recipe for chocolate coconut fat bombs, which by the way should be called LOVE bombs. They are super easy to make and do not require any baking which means you can pop them into your mouth even faster. Plus they are so cute I think they would be perfect [...]

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I am in love with this recipe for chocolate coconut fat bombs, which by the way should be called LOVE bombs. They are super easy to make and do not require any baking which means you can pop them into your mouth even faster. Plus they are so cute I think they would be perfect for Valentine’s Day.

The inspiration came from a recipe that my friend Lexi posted for PB & J Fat Bombs. I thought it was a brilliant recipe idea. I am always looking for energy snacks that do not have nuts in them, so I took the idea and ran with it. One of the things I hate about most energy bars is that they all include nuts or too much-processed sugar. Not to mention the sodium.

I made these sweet little love bombs, or I mean fat bombs with fresh dates, gluten-free oats, coconut, grass-fed butter, pumpkin seed butter, and organic cacao. Each little bite is filled with protein, fiber, and natural sugars. Is it healthy for you? Well, I am pretty sure it is better than a lot of on the market energy bars, but I am not sure you want to pop four or five at one time. We usually have one or two in the afternoon when we need a pick me up or before a workout. I tried to keep the recipe as healthy as possible by using natural and organic ingredients.

Is it Keto? Most likely NO as it does include dates plus the pumpkin seed butter has a small amount of cane sugar added. My thoughts behind sugar are that it should be avoided. If it is used, then it should not be over processed, and stevia, erythritol, and xylitol fall into that category for me. I only use natural and unrefined sugars such as dates, maple, fruit, etc.. and then in moderation. You can make the call on that one and maybe take this idea and try it with another sweetener of your choice.

I found this company called Flying Disc Ranch who grows the most amazing dates, truly the best I have ever had. We have become somewhat addicted to them. They offer so many different varieties and it has been really fun trying out different ones. What I love about their dates is that there are no added sugars to the drying process just tree-ripened fruit. For this recipe, I used their Medjools as this variety tends to be a bit stickier.

I used cacao for this recipe as it is the raw form of chocolate and has not been over processed. It is as close to the natural state as chocolate as possible. Cocoa has been processed and most likely has other ingredients mixed with it. Pure cacao is a great source of fiber, protein and is loaded with antioxidants. I use the Sunfoods brand and you can read more about the amazing benefits here. They say it is heart healthy – perfect for Valentine’s day.

Most of the recipes I found online suggested that coconut oil be used as an ingredient. Lenny has high cholesterol and his doctor frowned upon him using coconut oil in his diet. Instead of using I added grass-fed butter which is loaded with more omega 3 fatty acids than regular butter. Plus, I find the taste of grass-fed butter better. Honestly, I think if I up the seed butter, I can omit the grass-fed butter – I need to try that with the next round.

There you have it – a fun little energy pick me up that is easy to make and so good to snack on.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Chocolate Coconut Fat Bombs

Ingredients:

8 large dates, pitted

1/3 cup pumpkin seed butter or your favorite type, as little sugar as possible. I like this brand – 88 Acres.

1/3 cup gluten free rolled oats

1/3 cup cacao powder + extra for rolling the balls in

2/3 cup coconut flakes – unsweetened

2 tablespoons grass-fed butter

1 teaspoon vanilla

How To:

Place everything into a food processor and pulse until well combined. You want the dates finely chopped and not left in chunks.

Roll the mixture into bite sized balls, then roll in extra cacao powder.

Place in an airtight container and refrigerate.

They will keep for about 5 days, if you do not eat them all by then.

Eat.

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Roasted Beet Gnocchi with Gorgonzola Mascarpone Sauce https://chezus.com/2019/02/10/roasted-beet-gnocchi-with-gorgonzola-mascarpone-sauce/ https://chezus.com/2019/02/10/roasted-beet-gnocchi-with-gorgonzola-mascarpone-sauce/#respond Sun, 10 Feb 2019 10:05:17 +0000 https://chezus.com/?p=33361 Here I am on February 10 staring at the list that I did not get too. I had big plans and ideas to shoot five new recipes that are inspired by love. Instead, I am here sulking that I only got to this one. Not a bad one but it is only one. I probably [...]

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Here I am on February 10 staring at the list that I did not get too. I had big plans and ideas to shoot five new recipes that are inspired by love. Instead, I am here sulking that I only got to this one. Not a bad one but it is only one. I probably didn’t let you down as much as I have let myself down. Only February and I am kicking myself. Enough self-pity I am still happy to share this Roasted Beet Gnocchi with Gorgonzola Mascarpone Sauce recipe with you, and just in time for make for you to make it for your Valentine.

Last fall I fell back in love with making quick and easy gnocchi, and ever since it has become a fall back on recipe as long as there is a stash of ricotta in the fridge. While I love potato-based gnocchi that takes more time, and when I want something a little more special I can whip up any flavor of gnocchi as long as my friend ricotta is hanging around.

This particular recipe came about as I also had a stash of beets and gorgonzola in the fridge. We are big beet eaters in the winter as they are at their prime. I prefer to roast them not only for this recipe but just in general as roasting enhances their earthy flavor. I find that boiling beets kills any flavor that they may have. Little known fact, Lenny did not like beets until I roasted some for him. Now he is a huge beet lover!

The sauce for this gnocchi recipe evolved over the course of a couple weeks of testing out the recipe. At first, I only used gorgonzola, then I had some leftover mascarpone and tossed it in. The sauce was even more rich and creamy; the perfect compliment to the earthy beets.

We also tried mixing greens along with the gnocchi, both arugula, and tender beet greens. Too overpowering, and why would we want that. We wanted this gnocchi recipe to stand up on its own and it does perfectly as pillows of dough and gooey warm cheese sauce. What could be more romantic?

Couple things to keep in mind when you make this recipe. Roast the beets the day before making the gnocchi, this way they have some time to cool down. Also, roasting the beets is the only way to go. If you boil them the dough will be too soft. I found that each time I made when using roasted the dough still came out a little differently each time – you may have to knead a little more flour in. Use 00 flour as the gnocchi are not as dense as they come out with AP flour. This recipe makes enough for 4 people so I freeze half of them if wanting a lighter and more romantic dinner for two.

Roasted Beet Gnocchi with Gorgonzola Mascarpone Sauce

Ingredients:

3 small beets, scrubbed clean

1 tablespoon olive oil

1/2 cup ricotta

1/2 cup parmesan cheese, grated

1/2 cup + 3 tablespoons 00 flour

1 teaspoon lemon zest, from organic lemon or a well scrubbed lemon

1 egg

kosher salt, to taste

black pepper, to taste

1 tablespoon butter

1 tablespoon flour

1/3 cup whole milk

1/3 cup mascarpone

2 ounces gorgonzola

semolina flour

How To:

Roast the beets the day before or earlier in the day – allow enough time too cool.

Preheat the oven to 425. Wrap the beets and the 1 tablespoon of olive oil in foil and place in the oven. Cook until fork tender; between 25 – 40 minutes. The time depends on how big the beets are.

Cool the beets, then peel the skin off using a small sharp knife. Place the beets into a food processor and pulse until smooth. Measure out 1/2 cup of beets. If you have extra keep for another recipe – toss into a smoothie or mix with pasta, herbs, and ricotta. Or even add to a salad.

Place the beets, ricotta, parmesan cheese, flour, lemon zest and egg into a medium sized mixing bowl. Mix well with a fork or your clean hands. Season to taste with a little salt and pepper.

Let the dough sit for 15 minutes.

Clean your work surface and dry well.  Lightly sprinkle a little 00 flour over the surface.  If the dough is sticky work a little more flour into it – I start with a teaspoon and add as needed. Working quickly, roll the dough into a large 1/2” rope, then cut into 1/2 inch pieces of gnocchi.  After cutting the dough you can opt to use the tines of a fork or a gnocchi board to make grooves into each piece or leave as little pillows. Completely up to you.

Set the gnocchi pieces onto a baking sheet that has been lightly covered with semolina flour.

Bring a large pot of salted water to boil.  Add the gnocchi to the boiling water when they rise to the surface, let cook for another minute or two, then remove with a slotted spoon.  I lay them onto a paper towel to drain.

Make the Sauce:

In a small saucepan melt the butter then whisk in the flour. Add the milk and mascarpone and whisk until smooth. Stir in the gorgonzola.

To serve place gnocchi onto a plate and top with the sauce. Add more grated parmesan cheese if your heart desires. Serve with an argula salad on the side.

Eat.

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Chocolate Vanilla Striped Shortbread Cookies https://chezus.com/2019/02/04/chocolate-vanilla-striped-shortbread-cookies/ https://chezus.com/2019/02/04/chocolate-vanilla-striped-shortbread-cookies/#comments Mon, 04 Feb 2019 10:05:18 +0000 https://chezus.com/?p=33317 It is one of my favorite times of the year; February the month of love! I was so happy when Julie asked us to be a part of this very special event, Cookies for Kids’ Cancer. This is our third year participating and I cannot think of a better cookie recipe than this one for [...]

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It is one of my favorite times of the year; February the month of love! I was so happy when Julie asked us to be a part of this very special event, Cookies for Kids’ Cancer. This is our third year participating and I cannot think of a better cookie recipe than this one for chocolate vanilla striped shortbread cookies.

I made hundreds of these cookies to give to clients over the Christmas holiday. I got the idea from a recipe I made from Bon Appetit last November for Zebra Striped cookies. It was good but I felt it was too saltly and there was not enough butter to work with the ductch process chocolate (you need a little more). As well, I prefer not to use powdered sugar, and guess what, regular sugar worked beautifully. My version is just as buttery and sweet. Everyone I gifted these cookies, loved them and wanted the recipe. I told them they had to wait until February.

I wanted to share them during this very special time. I have not been a parent but I have loved like one and I cannot imagine the heartbreak when a child becomes sick with cancer. I hate cancer. There needs to be a cure. There has been leaps and bounds made with treatments but we need to do more. If I can bake cookies to share with you with hopes of raising funds, then I feel a little bit more has been done. If you want to know more about the cause and why we are supporting it, please find our last two cookie recipes.

This is the third year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer! Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000! Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference! Donate here.


Chocolate Vanilla Striped Shortbread Cookies

Ingredients:

2 1/3 cups all purpose flour

1/3 cup dutch process cocoa powder

1/2 teaspoon kosher salt

1 1/4 cups +2 tablespoons unsalted butter, room temperature

1/3 cup + 3 tablespoons granulated sugar

1 large egg yolk (save the white)

1 1/2 teaspoons vanilla extract

sanding sugar, any color you like

How To:

In a medium bowl whisk together 1 1/3 cup all purpose flour and 1/4 teaspoon salt. Set aside.

In another medium bowl whisk together 1 cup all purpose flour, 1/3 cup cocoa powder and 1/4 teaspoon salt. Set aside.

In the mixing bowl of a stand mixer beat together the butter and sugar on medium high speed until light and fluffy; about 3 – 4 minutes. Add the egg yolk and vanilla and mix until smooth.

Divide the butter mixture evenly, about 1 cup each, into to separate bowls.

Place one cup of the butter mixture back into the bowl of the mixer and add the flour and salt mixture. Beat on low speed until combined. Scrape the dough back into the bowl.

Repeat the above step with the remaining 1 cup of butter mixture with the flour and cocoa mixture. Beat on low speed until combined.

Evenly divide each dough into quarters – you will have 4 quarters of each dough. Set aside.

Place a large piece of parchment paper on a work surface. Dollop one-quarter of the chocolate dough in the center of the sheet and pat into a rough 6×2″ rectangle. Dollop one-quarter of the vanilla dough on top of the chocolate layer and shape to fit the 6×2″ rectangle. Repeat with the chocolate and vanilla until you have 4 alternating layers.

Tightly press the stacked dough into a cylinder that measures 11″ long by 1 1/2″ side. I use the parchment paper to guide the rolling and stretching technique to achieve the long cylinder. Wrap the log with the parchment paper and chill at least 2 hours or up to 3 days.

Repeat the above process with the remaining dough. At the end you will have two logs of cookie dough.

Backing the cookies:

Preheat the oven to 350 and place the rack on the upper third. Place parchment onto a baking sheet.

Remove one of the logs of dough from the refridgerator 15 minutes before baking. Brush with the remaining egg white and then coat with sanding sugar. Really press the sugar into the dough to get it to stick.

Slice into rounds, about 1/4″ thick and arrange onto the baking sheet about 2″ apart.

Bake the cookies 12 – 15 minutes until the edges are just set. Let cool on the baking sheet, then place the cookies onto a cooling rack. Repeat with the remaining dough.

The cookies will keep fresh for about 5 days if placed in an airtight container.

Thank you to our sponsors for partnering with us and our food blogging friends, and for making generous donations to help us reach our goal.

Please go visit these sites for more delicious Valentine inspired recipes.

Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes

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Caramelized Onion Dip https://chezus.com/2019/02/01/caramelized-onion-dip/ https://chezus.com/2019/02/01/caramelized-onion-dip/#comments Fri, 01 Feb 2019 10:13:40 +0000 https://chezus.com/?p=33311 My brother-in-law made this dip over the holidays. It was for a party he was going to and we were only allowed a taste. Good thing as it was so good, I am sure we would have finished off the bowl. I have always been a lover of onion dip but this recipe for caramelized [...]

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My brother-in-law made this dip over the holidays. It was for a party he was going to and we were only allowed a taste. Good thing as it was so good, I am sure we would have finished off the bowl. I have always been a lover of onion dip but this recipe for caramelized onion dip is sinfully delicious.

I have not been able to shake that flavor memory from my taste buds, and knew I had to make a batch for us to enjoy. Not just a taste like we were given in December; instead, a big bowl of rich and creamy onion dip.

It may sound like a lot of onion when you read the recipe; trust me. The onions will fill the pan to the top almost but once caramelized there will be very little (see the photo). Keep stirring to prevent burning as well. Lower heat is your best friend, take the time for an even caramelize. Do not go low fat with this recipe by using yogurt or mayo or nonfat cream cheese and sour cream. Go for it. It is a treat. Plus, the recipe does not hold up with no fat!

The chip. I thought about being all healthy and serving carrot sticks. HA! Come on friends stop trying to trick yourself, a dip is supposed to be fun so go for it. Add a bag of ruffles because they are the ultimate onion dip chip.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Caramelized Onion Dip

Ingredients:

1 tablespoon olive oil

1 tablespoon unsalted butter

1 1/2 pounds yellow onions

1 small garlic clove

2 tablespoons of water, red or white wine or beer

1 cup sour cream

1 cup cream cheese, room temperature

2 tablespoons parsley

1 1/2 teaspoons Worcestershire sauce

How To:

Peel the onion, then cut in half and thinly slice.

Place a deep sautée pan on the stove over medium heat. Add the olive oil and butter.

Add the onions to the sauté pan, stir and cook over medium-low heat until golden and caramelized. This took about 40 minutes. Stir often to prevent burning or sticking.

Add the water, wine or beer to the pan to deglaze the pan. Microplane or finely mince the garlic and stir into the onion mixture. Stir and cook for 2 minutes.

Remove from the stove and let cool.

In a medium sized bowl place the cream cheese and beat until smooth with a hand mixer. You can also use a stand mixer. Add the sour cream and continue mixing together until smooth.

Chop the onions, then mix in with the cream cheese/sour cream mixture. Stir in the Worcestershire sauce and season to taste with salt and pepper.

Stir in the parsley.

Let sit in the refrigerator at least two hours, preferably overnight.

Serve.

Eat.

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Ginger, Turmeric, Lemon Detox Tea https://chezus.com/2019/01/28/ginger-turmeric-lemon-detox-tea/ https://chezus.com/2019/01/28/ginger-turmeric-lemon-detox-tea/#respond Mon, 28 Jan 2019 10:05:38 +0000 https://chezus.com/?p=33303 At our house, we tend to drink a lot of water. Lately, to change it up I have been buying bubbly water. Need to break out that soda stream again, and save some money. Tea and kombucha are on the regular rotation as well. I love kombucha more than Lenny does. Since we are trying [...]

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At our house, we tend to drink a lot of water. Lately, to change it up I have been buying bubbly water. Need to break out that soda stream again, and save some money. Tea and kombucha are on the regular rotation as well. I love kombucha more than Lenny does. Since we are trying to cut back on sugar I do not want to stick to only the kombucha option when I want something more than water. This recipe for ginger, turmeric, lemon detox tea has become a favorite. I even think my belly fat is starting to melt away since I have been drinking it.

I discovered detox teas while researching beverage options besides water, wine or coffee. I mean it is the new year and everyone is thinking they are being healthy so detox teas are coming up all the time. I started playing around with a few recipes that looked interesting and finally fine-tuned a recipe that I enjoyed.

There were a lot of things about the recipes I tried from the internet that did not play well with how we are trying to eat at home. Most of them had some form of sugar. We are trying to cut back on sugar so I definitely did not want that. As well most of them added chili peppers but I found the beverage too spicy even though I like spice.

My friend Dana gave me some amazing turmeric for Christmas and I knew that I wanted to include it in my potion. To be honest, I actually love the taste of turmeric and if it has some added health benefits – double bonus. The turmeric she gifted me is Diaspora Co, and it is gorgeous in color as well as flavor. I recently read an article about turmeric, and did you know that most of the turmeric that is sold in the states is not pure turmeric; it has been cut and processed so much that it is really not pure curcumin which is the good stuff to help inflammation. Diaspora turmeric is single sourced from the same farm in India, is organic and has is loaded with curcumin at 4.7%. Most turmeric sold in the states is below 2.5% curcumin. A 1/2 teaspoon equals 1 teaspoon of turmeric sold, it is that potent.

Other ingredients I wanted to include and did was lemon, ginger and cinnamon. I find all of these ingredients so bright and fresh when combined together.

Lemons: I use a lot of lemons during the winter as they are at their prime. Not only in beverages but also when cooking. The rumor is that lemons also aid in reducing inflammation and well as helping respirator symptoms such as asthma which I have.

Ginger: it is not a secret that ginger helps with stomach nausea isn’t that why you grab for a ginger ale when sick? It also helps with clearing the sinuses and I usually toss some into a pot of soup when we are sick. It is also rumored that is good for inflammation as well as joint pains, which is something we are starting to feel in our old age when working out.

Cinnamon: okay, here I go again, this is also a great digestive aid and it is so super awesome that they say it lowers blood sugar, is an immune booster, it is all things anti such as oxidant, bacterial, fungal and fights virus. I have no scientific backing, I just like it so I added it.

This recipe is fairly simple and it makes a lot. It lasts us about 6 days and we enjoy a glass or two during the day. Sometimes I mix with hot water and sometimes I add with some bubbly water. I have noticed after drinking for three weeks that I feel like my belly fat is going down. Nothing else has changed in my diet or exercise program. I am not sure fact-wise but I am feeling pretty darn good after drinking it.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Ginger, Turmeric, Lemon Detox Tea

Ingredients:

3 ounces fresh organic ginger root

6 cups water

.50 ounces cinnamon sticks about three

1 small lemon (about 2 ounces), roll on counter to loosen juice and then cut in half

1 teaspoon turmeric

How To:

If you are not using organic ginger, then be sure to peel it. If organic it is okay to wash well and leave the peel on. I cut away any blemishes. Slice thinly.

Place the ginger and water into a medium-sized saucepan. Bring to a boil, then reduce the heat to a low simmer and cook for 15 minutes.

Add the cinnamon sticks, lemon and turmeric. Stir and cook over very low heat for 15 minutes.

Let cool, then strain into a glass jar and refrigerate.

To serve:

Hot Tea: place 1/4 cup of tea tonic, 1/8 cup of fresh squeezed lemon juice and 6 – 8 ounces of hot water into a cup. The water ratio depends on how strong you like the tea. Stir and enjoy.

Fancy Tea: place 1/4 cup of tea tonic into a glass and top with bubbly water. Stir and enjoy.

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