Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)


* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese



* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.




Compiled Recipe – Bistro Breakfast

Bistro Breakfast

* 8 ounces mushrooms (stem and pieces, divided)
* ¾ cup sour cream (divided)
* 6 strips bacon (cooked and sliced, divided)
* ¾ cup Swiss cheese (grated, divided)
* 6 eggs (divided)
* salt
* pepper
* paprika

1) Preheat oven to 350°F. Spray the 3 ramekins with non-stick cooking spray. Drain the can of mushrooms and squeeze out any extra water in them. Divide amongst the 3 containers.

2) Next, layer each ramekin with ¼ cup sour cream, 2 strips of diced bacon, and then ¼ cup Swiss cheese.

3) Top each with 2 eggs and sprinkle with salt, pepper and paprika to taste.

4) Bake for 20-25 minutes until eggs are done on top.






Compiled Recipe – Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchilada

* 5 ounces cream cheese (room temperature, use reduced fat)
* ¼  cup sour cream
* 10 ounces enchilada sauce
* ¾ cup shredded cheddar cheese (divided)
* ¾ cup shredded Monterey Jack cheese (divided)
* ½  cup cotija cheese (shredded, or more of the above cheeses)
* 2 cups chicken (cooked, shredded; use a rotisserie chicken)
* 1 cup frozen corn kernels  (thawed, or canned,  but drain it first)
* 4 ounces diced green chilies
* ½ tsp. chili powder
* ¼ tsp. cumin
* salt
* pepper
* 4 scallions (thinly sliced)
* 8 flour tortillas (8-inch, use whole wheat)

1) Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2) In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and Monterey Jack cheese.

3) In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chilies and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4) Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.

5) Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheeses. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.


Compiled Recipe – Oreo Cheesecake Bars

Oreo Cheesecake Bars

* 24 Oreo cookies (regular variety)
* 2 tbsp. unsalted butter (melted)
* 12 oz. cream cheese (at room temperature)
* 1 cup granulated sugar
* 3 eggs
* 1/3 cup sour cream
* 1 ½ tsp. pure vanilla extract
* 15 Oreo cookies (Triple Double, coarsely chopped)

1) Preheat oven to 325°F;. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.

2) Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).

3) While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4) Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.

5) Gently fold in the chopped Triple Double Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6) Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7) To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.

*If you’re feeling fancy, top the cheesecake with a layer of ganache or your favorite chocolate frosting.

*Store covered Oreo Cheesecake in refrigerator for up to 4 days.



Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Zucchini Pancakes with Salmon and Scrambled Egg

Zucchini Pancakes with Salmon and Scrambled Egg

* 8 eggs
* ¼ cup sour cream
* 1 tsp salt
* ¼ tsp black pepper
* 3 tbsp butter
* 2 tbsp chives, chopped
* ¼ cup smoked salmon, sliced
* 2 pancakes
* sourdough bread
* tom yao sprouts

1) Break eggs into a bowl. Whisk in sour cream, salt and pepper.

2) In a saute pan, heat butter until bubbling. Pour in eggs. Using a spatula, mix eggs continuously to make sure they cook uniformly. Before eggs fully cook and set, mix in chives and smoked salmon.

3) Serve scrambled eggs together with pancakes and toasted sourdough bread, if desired. Garnish as desired.


Compiled Recipe – Hot Crab Dip

Hot Crab Dip

* 1 (225 gram) pack cream cheese
* 2 tbsp mayonnaise
* ¼ cup sour cream
* 4 tbsp bottled crab fat (aligue)
* 12 ounces crab meat, canned
* 1 cup cheddar cheese, grated, divided
* lemon zest, from half a lemon
* 6 green onions, chopped, plus more to garnish
* ½ tsp cayenne pepper
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Combine cream cheese, mayonnaise, sour cream, aligue, crabmeat, half the lemon zest, green onions and cayenne pepper. Season with salt and pepper. Mix well.

3) Place mixture in a baking dish and top with the rest of the cheese. Bake in the pre-heated oven until bubbly and golden, about 20 to 25 minutes.

4) Garnish with extra green onions. Serve immediately  with crackers or melba toast.


Compiled Recipe – Sour Cream and Blueberry Coffee Cake with Streusel

Sour Cream and Blueberry Coffee Cake with Streusel

* ½ cup all purpose flour
* ½ cup sugar
* ¼ cup brown sugar
* 1 tbsp ground cinnamon
* 1 tbsp unsalted butter
* 4 large unsalted butter
* 1 ½ cup sour cream
* 1 tbsp vanilla extract
* 2 ¼ cups all purpose flour
* 1 tbsp baking powder
* ¾ tsp baking soda
* ¾ tsp salt
* ¾ cup unsalted butter
* 1 ¼ cup sugar
* ½ cup canned blueberry filling
* orange zest
* ¼ cup walnuts, finely chopped

1) Pre-heat oven to 350◦F. Grease a 9-inch bundt pan well. Set aside.

2) Make the streusel: Combine all ingredients in a bowl. Mix until mixture resembles wet sand. Set aside.

3) Make the coffee cake: Whisk together eggs, 1 cup sour cream and vanilla extract in a medium bowl. Set aside.

4) In the bowl of an electric mixer fitted with the paddle attachment, sift together flour, baking powder, baking soda and salt. Add butter, sugar and remaining sour cream. Beat until mixture resembles wet sand, about 1 ½ minutes.

5) Add the egg mixture in 3 batches, beating well after each addition. Beat until batter is light and fluffy, about 1 minute.

6) Sprinkle ¾ of the streusel on the bottom of the prepared pan. Pour in 2 cups of the cake batter. Spread blueberry filling and top with orange zest. Sprinkle with remaining streusel mixture and pour in the rest of the cake batter.

7) Bake for 50 to 60 minutes or until a cake tester inserted in the cake comes out clean. Remove cake from pan and cool completely on a wire rack. Garnish with finely chopped nuts.



Compiled Recipe – Banana Cake with Salted Caramel Cream Cheese Frosting

Banana Cake with Salted Caramel Cream Cheese Frosting

* 5 large bananas, very ripe, lakatan variety
* 2 cups all purpose flour
* 1 tsp baking soda
* ½ tsp salt
* ¾ cup sugar
* ¾ cup brown sugar
* ½ cup vegetable oil
* 2 large eggs
* ½ cup sour cream
* 1 tsp vanilla extract
* 1 cup cream cheese, softened
* ¾ cup unsalted butter, softened
* 2 ½ cups confectioners’ sugar
* 1 tsp vanilla extract
* 1 tsp ground cinnamon
* ¼ cup store bought salted caramel sauce
* ½ cup store bought salted caramel sauce
* ½ cup banana chips, store bought
* ¼ cup walnuts, toasted

1) Pre-heat oven to 350◦F. Grease and flour 2 (7-inch) round cake pans.

2) Mash bananas with a fork until soft but still chunky. Sift together flour, baking soda and salt into a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, mix bananas and sugars on low speed until well combined. Add oil, eggs, sour cream and vanilla. Mix on low speed until smooth. Add flour mixture until combined.

4) Divide batter evenly between prepared pans. Bake in the pre-heated oven for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 15 minutes. Turn out onto a wire rack and cool completely.

5) Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese and butter on medium low speed until smooth. Add sugar and mix until well combined. Add vanilla, cinnamon and salted caramel sauce. Mix until well combined. If frosting is too soft, chill before frosting the cake.

6) Level off each cake layer by cutting the domed top with a serrated knife. Using an offset spatula or the back of a spoon, spread a generous amount of frosting on one layer, then top with the other cake layer. Use the rest of the frosting to cover the cake. Spread caramel sauce on top of the cake (Note: To create the drips, use a spoon to spread the caramel over the edge of the cake.) Arrange banana chips on the center and sprinkle walnuts on top.