Tag Archives: mayonnaise

Mushroom Beef Burgers

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Makes: 6 Burger Patties | Total Time: 25 Minutes

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I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy (like here in Wisconsin where the winters can drag on for up to six months). Using essential oils in cooking instead of fresh herbs has more than health benefits; a bottle won’t go bad for months, which will save you money.

When I first came up with this recipe, it was summer and we were living in our first house in the city. I wanted easy, healthy food to cook at home, and this homemade burger recipe is exactly that – it’s an easy meal (under 30 minutes) so you can get outside and enjoy the lovely weather already!

Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. Char broiling? Reduce the cook time by half and go from there. (You don’t want hockey pucks). If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)

Now as the story goes (and it goes this way a lot more often than I would like it to), when this recipe was born I had a bunch of mixed mushrooms that needed to be used up. Yeah… I admit it… I kind of forgot about them and they weren’t looking too happy from their place shoved way back in the crisper drawer of my fridge.



Old mushrooms work great for this beef and mushroom burger recipe, though; they kind of ‘hide out’ in the meat.

Imagine that – mushrooms working behind the scenes will bring you the best flavors ever, and they’ll be happy-dancing now because they won’t go to waste.

How nice!

I don’t know about you, but I am a big fan of burgers sans bun. Feel free to use buns if you want, but plating these mushroom beef burgers with all the summer-like trimmings feels a little classier to me. These awesome hamburger patties are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a couple of burger patties, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side and ta-dah! 

Easy gourmet burgers are now yours to serve.

But… why should the goodness be limited to summer? 

The answer is, it shouldn’t. I have been making these burgers all year round because they are soooooooo easy to make. I make them for our date night dinners at home… not only can they dress fancy (gravy is the little black dress for burgers), but less time in the kitchen means more time with Mark. When we’re snuggling in during the winter months, I’ll make these burgers but instead of arugula, mayo, sriracha and crisp red onion, I lay a patty over a generous helping of mashed potatoes, drizzle it with mushroom or beef gravy, lay on a another patty, drizzle on some more gravy, then sprinkle with fresh parsley (yes, dried works too.) 

When it comes right down to it. you can dress these babies up however you want. I imagine they would pair well with ketchup and mustard (take ’em out to the ball game), or maybe creamed horseradish (dance party!), or even just a radish (walks on the beach)…

Once you’ve gotten to the meat of the matter, the rest is gravy!

Healthy Home Cooked Meals

This recipe uses essential oils.

If you want to use the actual ingredients instead, please refer to the easy-to-use Essential Oil Conversion Chart.

Helpful Recipe How-To Photos:

Healthy Home Cooked Food
Heat olive oil in skillet until it just begins to smoke.
Best Hamburger Patties
Add the hamburger patties.

Making The Perfect Hamburger Patty
For the best hamburgers, press them as they cook to prevent shrinking.

Healthy Hamburger Patties
The Mushroom Beef Burgers are done!


Something Quick and Easy For Dinner Tonight
Summertime
Something Quick and Easy For Dinner Tonight
Wintertime

Healthy Burger Recipe Ideas
Mushroom Beef Burgers Recipe

Mushroom Beef Burgers

These mushroom beef burgers become healthy hamburger patties when you’re cooking with essential oils. This healthy burger dinner can be dressed two ways; lighten it up for summer or add a gourmet touch for a date night dinner. Both can be fast easy meals for tonight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course burgers, Main Course
Cuisine American
Servings 6 Burgers

Ingredients
  

  • ½ cup heavy cream
  • 1 tablespoon cola
  • 1 teaspoon Worcestershire sauce
  • 1 ½ tablespoon olive oil divided
  • 3 drops rosemary essential oil
  • 2 drops frankincense essential oil
  • 1 cup finely chopped mushrooms of your choice
  • ¼ cup (1 small) yellow onion finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef
  • baby arugula for serving summertime
  • mayonnaise for serving summertime
  • sliced red onion for serving summertime
  • sriracha for serving summertime
  • mashed potatoes for serving wintertime
  • chopped fresh parsley for serving wintertime

Instructions
 

  • Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Whisk the essential oils into 1/2 tablespoon of the olive oil and whisk to thoroughly combine, then whisk the oils into the cream mixture. Set aside.
  • Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix! 
  • Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
  • Divide the meat mixture into 6 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between 1/4 and 1/2 inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag with the waxed paper in place and keep the sealed bag flat until you are ready to use them.
  • When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a second, smaller cast iron skillet over the burgers to keep them flat while they cook. A grill press works well, too, but I find that using a 12-inch skillet over a 13-inch one covers all the burgers at the same time – so efficient! Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers, place the skillet on top of them, and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well. Keep your oven mitts handy because you will want to keep an eye on them as they cook. Don't worry if the skillet has a lot of moisture in the bottom, this is just the excess cream getting pressed out. It is what makes the burgers so soft and juicy as they cook in this flavor-infused liquid.
  • There are two ways I like to serve these hamburgers: the summer way and the winter way! To serve them up summer-like, prepare plates by dressing them with a layer of baby arugula. Place a burger (or two) on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers winter-like, spoon mashed potatoes into the center of the plates, place a burger (or two) on top of the potatoes, and top it all with brown or mushroom gravy.
Keyword awesome hamburger patties, beef and mushroom burger recipe, best hamburger recipe, cooking with essential oils, easy hamburgers, easy healthy food to cook at home, easy meals under 30 minutes, healthy hamburger patties, healthy home cooked food, healthy home cooked meals, healthy meals at home, homemade burger recipe, mushroom beef burger recipe, mushroom beef burgers, quick easy dinner tonight, something quick and easy for dinner tonight, using essential oils in cooking
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Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Germanicana (German-American Potato Salad)

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Serves: 6 |  Total Time: 1 Hour

German potato salad?

American potato salad?

Can’t decide?

This recipe incorporates both in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or room temperature.

When cooking the potatoes in this recipe, resist the temptation to add water. New red potatoes have enough of their own natural water… and if you have the patience to simmer them low and slow, they will cook in their own juices to produce the creamiest, most flavorful potatoes. 

The only caveat is that you will need a good pot with a tight-fitting lid to keep all that steam from escaping.

Every time I make this for a party or get-together, it becomes a new favorite for someone.

Will you be next?


Germanicana

(German-American Potato Salad)

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes

INGREDIENTS:

  • 2 lbs. new red potatoes, skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • garlic clove, minced
  • 2 stalks celery, chopped
  • scallions, chopped
  • 1/4 lb. bacon, cooked and crumbled

RECIPE DIRECTIONS:

1. Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you’ll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.

Red Potato Salad

2. In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.

3. Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 

4. Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.

Germanicana German American Potato Salad
Best Potato Salad
German American Fusion Potato Salad

Germanicana (German-American Potato Salad)

This recipe incorporates both German potato salad and American potato salad in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or at room temperature.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 470 kcal

Ingredients
  

  • 2 pounds new red potatoes skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1 garlic clove minced
  • 2 stalks celery chopped
  • 2 scallions chopped
  • 1/4 pound bacon cooked and crumbled

Instructions
 

  • Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you'll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.
  • In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.
  • Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 
  • Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.
Keyword american potato salad, best potato salad recipe, german potato salad, germanicana, potato salad
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Tomato Cucumber Soup

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Serves: 2 | Total Time: 1 Hour 15 Minutes

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden.

Unlike traditional tomato gazpacho which is seasoned heavily with onions, this cold tomato soup recipe is cooled down with cucumber.

Lime and mint brighten things up, and the acidity of the tomatoes is toned down with the creamy ingredients.

The result is this perfectly balanced combination of summer flavor that sings to every taste bud on your tongue. 

Yes, there is something for everyone in this little bowl of soup!


Tomato Cucumber Soup

Total Time: 1 Hour 15 Minutes

Prep: 10 Minutes / Cook: 5 Minutes / Chill: 1 Hour

INGREDIENTS:

  • 1/2 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 4 medium tomatoes, roughly chopped
  • 1/2 cucumber, roughly chopped with skin on
  • 1/4 cup coconut milk
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon heavy cream
  • 1 teaspoon chopped mint leaves
  • 1/4 teaspoon Maharajah Style Curry
  • 1/4 teaspoon salt
  • pinch black pepper
  • 3 drops lime essential oil

RECIPE DIRECTIONS:

1. Heat olive oil in a medium pan over medium. Add the onions and saute for 3 minutes. Add the tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove the pan from the heat and allow to cool slightly.

2. Puree the tomato mixture in a blender by pulsing several times. Add the cucumbers and pulse until chopped into small pieces. Add in the remaining ingredients and pulse until well combined.

3. Chill the soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.

Chilled Tomato Cucumber Soup
Tomato Cucumber Soup

Tomato Cucumber Soup

This Cold Tomato Soup Recipe Is The Perfect Make-Ahead Meal For Summer. Get The Flavor Of Garden-Fresh Tomatoes In Every Bite.
Prep Time 10 mins
Cook Time 5 mins
Chill 1 hr
Total Time 1 hr 15 mins
Course Soup
Servings 2 people
Calories 250 kcal

Ingredients
  

  • 1/2 tablespoon olive oil
  • 1 medium yellow onion roughly chopped
  • 4 medium tomatoes roughly chopped
  • 1/2 cucumber roughly chopped with skin on
  • 1/4 cup coconut milk
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon heavy cream
  • 1 teaspoon chopped mint leaves
  • 1/4 teaspoon Maharajah Style Curry
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 3 drops lime essential oil

Instructions
 

  • Heat olive oil in a medium pan over medium. Add the onions and saute for 3 minutes. Add the tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove the pan from the heat and allow to cool slightly.
  • Puree the tomato mixture in a blender by pulsing several times. Add the cucumbers and pulse until chopped into small pieces. Add in the remaining ingredients and pulse until well combined.
  • Chill the soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.

Notes

To get a nice, clean cut on the tomatoes, use a serrated knife.
Keyword best tomato gazpacho recipes, chilled tomato cucumber soup, cold tomato cucumber soup, easy tomato gazpacho, fruit gazpacho recipes, gourmet tomato gazpacho, tomato cucumber gazpacho, tomato soup with cucumber
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Easy Crab Salad

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Serves: 4 | Total Time: 10 Minutes

For those of you who follow me in Instagram, you probably already know that I recently had an emergency appendectomy. Although these kinds of surgeries go a lot quicker nowadays with the advance of laparoscopic technology, surgery is still surgery and I was out for the count (unable to cook anything) for a full week. 

Bummer!

Once I was able to stand for short periods of time without too much pain or effort, I re-created this old Christy Boston recipe. My wonderful husband found it laying around while he was searching for recipes to make while I was laid up. I had scribbled it down a few years ago, stuck it in a folder and quite frankly, I had forgotten about it. So when he found it and showed it to me, it was like getting a little ‘get well’ gift!

This recipe requires no cooking, and takes 10 minutes to make (or 15 if you take your time). There are not a lot of ingredients, and only one requires chopping. I used imitation crab meat because I didn’t want to pick through the real stuff. Hey, I needed a recipe that takes very little effort! The fish sauce makes up for any lack of spices. If you don’t have the essential oil, you may substitute it with 1 teaspoon of the dried herb or a tablespoon of the fresh, just be sure to chop it to release its flavors if you use fresh marjoram.

I threw this together in the morning, then let it sit in the refrigerator for 2 hours. Once I had taken a much needed time of rest, lunch was ready to go. All I had to do was serve it up and enjoy.

This recipe is so easy, even a surgical patient can make it!


Easy Crab Salad

Total Time: 10 Minutes

INGREDIENTS:

  • 3 cups imitation crab meat, shredded with a fork
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 2 tablespoons sherry cooking wine
  • 1 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1 drop marjoram essential oil
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Shredding the imitation crab meat is crucial to obtaining a texture that is like real crab meat, plus it insures that you’ll get the most flavor with every bite, so be sure to do this step! Hold a piece of imitation crab meat down with one hand, and use the other hand to shred it with a fork. 

2. Dilute the essential oil in the olive oil.

3. In a medium bowl, mix together all ingredients. Cover and chill for at least 2 hours to allow the flavors to meld. The longer this crab salad sits, the more complex the flavors, so feel free to make this up to a day in advance.

4. Serve over lettuce, on toast points, or by itself.

Easy Crab Salad Recipe
Fast Easy Crab Salad

Easy Crab Salad

If you don't have a lot of time or spices on hand but want something easy to prepare that is packed with flavor, this crab salad recipe is perfect for you!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 3 cups imitation crab meat shredded with a fork
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 2 tablespoons sherry
  • 1 tablespoon fish sauce
  • 1/2 tablespoon olive oil
  • 1 drop marjoram essential oil
  • salt and pepper to taste

Instructions
 

  • Shredding the imitation crab meat is crucial to obtaining a texture that is like real crab meat, plus it insures that you'll get the most flavor with every bite, so be sure to do this step! Hold a piece of imitation crab meat down with one hand, and use the other hand to shred it with a fork.
  • Dilute the essential oil in the olive oil.
  • In a medium bowl, mix together all ingredients. Cover and chill for at least 2 hours to allow the flavors to meld. The longer this crab salad sits, the more complex the flavors, so feel free to make this up to a day in advance.
  • Serve over lettuce, on toast points, or by itself.
Keyword crab salad, easy crab salad, fast easy recipes, imitation crab salas
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The Creamiest Mashed Potatoes

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Serves: 4 | Total Time: 40 Minutes

Did you know that the healthiest mashed potatoes are the creamiest mashed potatoes?

What makes these homemade mashed potatoes so healthy is that the nutrients don’t get poured off with the water.

Because, well, there really isn’t any water!

Now how does this work?

When making mashed potatoes, I try to use as little water as possible… just enough to keep the pan from drying out. Potatoes have lots of liquid already in them, so I thought, why not let them cook in what they’ve already got to give? When you cook them in their own juices, you end up with the creamiest mashed potatoes, too.

Who doesn’t like that?

Even if you omit everything else (except the butter and olive oil) and make the mashed potatoes without the cheeses, you won’t be disappointed with this recipe.

Oh, and don’t bother with the gravy. 


The Creamiest Mashed Potatoes

Total Time: 40 Minutes

Prep: 15 Minutes / Cook: 25 Minutes

INGREDIENTS:

  • 8 medium sized Yukon gold potatoes, peeled and quartered
  • 1/4 cup good quality olive oil
  • 4 tablespoons butter
  • 1/4 cup water
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon blue cheese crumbles (optional, but great to add when served with steak)
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Heat the butter and olive oil in a pot over medium heat until the butter is just melted. Add the potatoes and water and cover with a tight fitting lid – you don’t want too much of the steam to escape!

2. Allow the potatoes to cook, stirring occasionally but not too often. If they begin to get too brown, lower the heat to medium low. Some browning is ok, and the potatoes will most likely stick to the bottom of the pan a bit. Just scrape up the brown bits, you’ll want them in there because they add wonderful punches of flavor. If the pot dries out, add more water a tablespoon at a time. There should be enough oil that the pot shouldn’t get too dry, however. The idea is to cook the potatoes in their own juices (and they have plenty of them!). This is why lower heat and longer cook time is so important. Be patient, it is well worth the wait!

3. Once the potatoes are softened through, after about 25 minutes, remove the pot from the heat. Mash with a potato masher, but not too much. Rustic is best with this guys! No need to drain the potatoes, you’ll be mixing all that butter and oil right in. Add the cheeses, mayo and sour cream, season with salt and pepper, and give ’em a good stir to mix everything up.

4. Serve plain. Yeah, hold the gravy, you won’t be needing it!


How To Make The Best Mashed Potatoes
The Creamiest Mashed Potatoes

The Creamiest Mashed Potatoes

To get the creamiest mashed potatoes with the most flavor, cook them in their own water. Making mashed potatoes this way is easy, and it is healthy, too.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 530 kcal

Ingredients
  

  • 8 medium sized Yukon gold potatoes peeled and quartered
  • ¼ cup good quality olive oil
  • 4 tablespoons butter
  • ¼ cup water
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon blue cheese crumbles (optional, but great to add when served with steak)
  • salt and pepper to taste

Instructions
 

  • Heat the butter and olive oil in a pot over medium heat until the butter is just melted. Add the potatoes and water and cover with a tight fitting lid – you don't want too much of the steam to escape!
  • Allow the potatoes to cook, stirring occasionally but not too often. If they begin to get too brown, lower the heat to medium low. Some browning is ok, and the potatoes will most likely stick to the bottom of the pan a bit. Just scrape up the brown bits, you'll want them in there because they add wonderful punches of flavor. If the pot dries out, add more water a tablespoon at a time. There should be enough oil that the pot shouldn't get too dry, however. The idea is to cook the potatoes in their own juices (and they have plenty of them!). This is why lower heat and longer cook time is so important. Be patient, it is well worth the wait!
  • Once the potatoes are softened through, after about 25 minutes, remove the pot from the heat. Mash with a potato masher, but not too much. Rustic is best with this guys! No need to drain the potatoes, you'll be mixing all that butter and oil right in. Add the cheeses, mayo and sour cream, season with salt and pepper, and give 'em a good stir to mix everything up.
  • Serve plain. Yeah, hold the gravy, you won't be needing it!
Keyword best mashed potatoes, how to make the creamiest mashed potatoes, mashed potatoes recipe
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Summer Salmon

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Serves: 2 | Total Time: 30 Minutes

This is such a summer recipe. 

It reminds me of afternoons sitting on the front porch while golden rays of sun come streaming through the leaves. 

If you live in a northern climate like I do and you are looking for ideas for supper tonight, you’ll appreciate the fresh way this keto salmon recipe (complete with pepper relish and lime cream sauce) puts summer within reach. It won’t be long now… two weeks, maybe three (or even five?) but soon the weather will be warm enough to dine outside again. 

Don’t you just relish the thought? (Yes, that pun WAS intended!) 

This wholesome, low carb salmon recipe is very easy to make. To save even more time, dice the veggies the night before and store them the refrigerator in separate containers, covered with plastic wrap. When dinnertime comes around the next day, you’ll have this 30-minute salmon meal on the table in less than a half hour. 

The days are getting longer now. I can’t help but think that this calls for easy yummy meals that take less time to make. 

Don’t you?


Summer Salmon

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • Sauce:
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground pepper
    • 1 drop lime essential oil 
  • Relish
    • 1 tablespoon olive oil
    • 1/4 yellow onion, diced
    • 2 yellow baby bell peppers, seeded and chopped
    • 2 orange baby bell peppers, seeded and chopped
    • 1/2 jalapeño pepper, seeded and chopped
    • 1 sun-dried tomato, chopped
    • 4 small scallions, sliced
  • Salmon
    • 1 tablespoon olive oil
    • 12 oz. salmon filet with skin, cut in half crosswise
    • cilantro leaves, for garnish

RECIPE DIRECTIONS:

1. In a small bowl, whisk together the ingredients for the sauce. Set aside.

2. For the relish: Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.

3. For the salmon: Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.

4. To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.

5. Sit back and enjoy with a glass of white or your favorite citrus cocktail.


30 Minute Salmon Healthy Dinner Idea
30 Minute Healthy Salmon Recipe

Summer Salmon

Need ideas for dinner tonight? This Summer Salmon dinner can be made in 30 minutes, complete with all the trimmings! Weighing in at only 6.5 net carbs per serving, it’s a healthy meal option, too.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 660 kcal

Ingredients
  

  • Sauce:
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • teaspoon ground pepper
  • 1 drop lime essential oil 
  • Relish:
  • 1 tablespoon olive oil
  • ¼ yellow onion diced
  • 2 yellow baby bell peppers seeded and chopped
  • 2 orange baby bell peppers seeded and chopped
  • ½ jalapeño pepper seeded and chopped
  • 1 sun-dried tomato chopped
  • 4 small scallions sliced
  • Salmon:
  • 1 tablespoon olive oil
  • 12 ounce salmon filet with skin cut in half crosswise
  • cilantro leaves for garnish

Instructions
 

  • In a small bowl, whisk together the ingredients for the sauce. Set aside.
  • For the relish: Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.
  • For the salmon: Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.
  • To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.
  • Sit back and enjoy with a glass of white or your favorite citrus cocktail.
Keyword 30 minute meals, fast easy dinners, healthy salmon recipes, keto recipes for dinner, salmon recipes, seafood dinners
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Cod with French Herbs in a Light Mustard Sauce

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Serves: 2 | Total Time: 15 Minutes

The first time I ever made this recipe, I was a single gal living in a little rental cabin on a serene lake in Putnam County, NY. I loved that place, and this recipe brings back fond memories of that time. 

This recipe became my go-to favorite when ever I was short on time and needed something healthy. I’ve made it for friends and passed the recipe along to family, and it gets rave reviews every time. I think it’s because this fish dish is just so incredibly simple and fast to make, yet tastes so good. 

You can whip this cod meal up for lunch since its so fast and light. It is very low in carbs, only 2 grams to be exact, so you won’t get a food coma after eating it – perfect for you go-getters who haven’t a minute to spare for slowing down! 

For dinner, I really like to dress a side of escarole with lemon juice and stick it on the plate with the cod. The bitter leaves with the lemon and mustard really works! 

Whoever said healthy, wholesome, gourmet meals couldn’t be easy and fast to make?


Cod with French Herbs in a Light Mustard Sauce

Total Time: 15 Minutes

Prep: 5 Minutes / Cook: 10 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 4 tablespoons white wine
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 6-oz. cod filets

RECIPE DIRECTIONS:

Whisk all but the last two ingredients together in a small bowl. Set aside.

Heat olive oil in a skillet over high heat. Brown the cod filets ever so slightly in the oil, about a minute on each side. If they stick to the pan, use a metal spatula to loosen them gently while being careful not to break them apart.

Reduce heat to medium and add the mustard mixture over the fish in the skillet. Spoon any sauce that drips off into the pan back onto the filets. Cover and simmer for another 5 to 8 minutes, or until the fish begins to flake but still maintains its shape.

Serve the filets on plates with a lemon wedge and a side of escarole lettuce drizzled with lemon juice. Garnish with a grind of black pepper. 

If you are not too strict with your carb intake, this dinner goes great with a small side of steamed and buttered wild rice blend and a glass of chilled sauvignon blanc.


Fast and Easy Low Carb Cod Recipe With French Herbs
Cod With French Herbs Easy Recipe

Cod with French Herbs in a Light Mustard Sauce

Short on time? Need a low carb meal that you can whip up in 15 minutes? This easy and healthy recipe is big on flavor, packs in the protein, and has only 2 grams carbs per serving.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine French
Servings 2 people
Calories 440 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 4 tablespoons white wine
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cod filets 6 ounces each

Instructions
 

  • Whisk all but the last two ingredients together in a small bowl. Set aside.
  • Heat olive oil in a skillet over high heat. Brown the cod filets ever so slightly in the oil, about a minute on each side. If they stick to the pan, use a metal spatula to loosen them gently while being careful not to break them apart.
  • Reduce heat to medium and add the mustard mixture over the fish in the skillet. Spoon any sauce that drips off into the pan back onto the filets. Cover and simmer for another 5 to 8 minutes, or until the fish begins to flake but still maintains its shape.
  • Serve the filets on plates with a lemon wedge and a side of escarole lettuce drizzled with lemon juice. Garnish with a grind of black pepper. 
  • If you are not too strict with your carb intake, this dinner goes great with a small side of steamed and buttered wild rice blend and a glass of chilled sauvignon blanc.
Keyword 15 minute meals, cod with french herbs, fast and easy dinners, fast easy healthy recipes, french herbs in cooking, gourmet at home made easy, super easy gourmet recipes
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Dilly-Horse Tarter Sauce

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Serves: 4 | Total Time: 5 Minutes

Tarter sauce is so easy. Just whip together some mayo, pickle relish, maybe some lemon juice and season it with salt and pepper. 

So. Easy!

But for anyone who knows me well, it is a given that I can never stick to the basics. I have to experiment; add something here, tweak a little there, and this tarter sauce recipe is no different!

The idea behind this tarter sauce stems from my thought that… dill and pickles go so well together and tarter sauce and fried fish go so well together… so wouldn’t it make sense that a dill-infused tarter sauce would go with fried fish?

Dill is mild, so I wanted to add some punch with a little horseradish. If you can get a hold of some home-grown horseradish and prepare it yourself, great! If not, store-bought is fine, just make sure it is straight up and not the creamy variety. 

Try this tarter sauce with my 30-Minute Amazing Cod Dinner and let me know what you think!


Dilly-Horse Tarter Sauce

Total Time: 5 Minutes

INGREDIENTS:

  • 1/2 cup mayonnaise
  • 3 tablespoons sweet pickle relish, drained
  • 1/4 teaspoon horseradish
  • 1/4 teaspoon dried dill weed
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Gently mix all ingredients together in a small bowl.

2. Adjust the salt and pepper to your liking.

3. Feel free to spice things up a bit by adding in a little more horseradish!

4. Makes enough for 4 small ramekins.

Horseradish and Dill Homemade Tarter Sauce
Best Homemade Tarter Sauce

Dilly-Horse Tarter Sauce

Sweet pickle tarter sauce, with a little bit of herb and a tiny hint of heat. Goes great with fried cod!
Prep Time 5 mins
Total Time 5 mins
Course Condiments
Cuisine American
Servings 4 people

Ingredients
  

  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish drained
  • ¼ teaspoon prepared horseradish
  • ¼ teaspoon dried dill weed
  • salt and pepper to taste

Instructions
 

  • Gently mix all ingredients together in a small bowl.
  • Adjust the salt and pepper to your liking.
  • Feel free to spice things up a bit by adding in a little more horseradish!
  • Makes enough for 4 small ramekins.
Keyword dilly-horse tarter sauce, tangy tarter sauce, tarter sauce, tarter sauce recipes
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