Blue Cheese Dip
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This blue cheese dip recipe is fantastic after sitting in the fridge for a couple of hours, but can be used right away. Use it to spread on crackers, as a layer on gourmet toasts, and more.
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Blue Cheese Salad Dressing
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This home made blue cheese dressing is easy to make and way more delicious than store bought. It’s recommended that you hand mix the ingredients gently if you want to keep the blue cheese a little lumpy, like I do. Also, get creative with the fresh herbs you use.
Read MoreSteak Salad with Blue Cheese Dressing & Crumbles
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This sort of deconstructed iceberg wedge salad uses steak in place of bacon. Also, I recommend using a home made salad dressing which makes a big difference! Find it in the Ingredients Section below.
Read MoreSlow Roasted Cherry Tomatoes Preserved in Olive Oil
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I was looking for a roasted tomato recipe to go with truffle burrata cheese to make crostini and found this from heartbeetkitchen.com. I love it because the roasted tomatoes are preserved in olive and will keep for some time for other uses.
Read MoreScrambled Eggs With Roasted Peppers, Cheese and Green Onions
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Simple scrambled eggs sometimes hit the spot. The ingredients options are endless, but in this case I used roasted red peppers, green onion and shredded mozzarella cheese. Yummy!
Read MoreProsciutto & Melon Skewers
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It’s my new favorite summer appetizer — prosciutto and melon skewers with fresh basil, mozzarella cheese, and balsamic vinegar glaze. It’s easy and ridiculously delicious.
Read MoreCreamy Broccoli Curry Soup
/I use broccoli stalks in my daily veggie juice. As a result, I'm left with bunches of florets. After gathering enough florets, I make this yummy Creamy Broccoli Curry Soup. It's easy and deelish!
How to Make It:
Saute about 1 cup of chopped leeks in 1 tablespoon of butter in a stock pot until softened. Add broccoli florets and vegetable or chicken stock until the florets are just popping up above the stock. Bring to a boil then simmer for 40 minutes or until broccoli is soft. Remove from heat and let sit for 10 minutes. Use an immersion blender to blend completely. Add 1/2 cup heavy cream, 1 teaspoon ground curry, 1/2 teaspoon ground cumin and salt to taste. Return to heat and stir until ingredients and flavors are heated through. Serve!
Cheesy Spicy Low Carb Crackers
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I’m experimenting with a new Paleo-friendly, low carb flour mix: Bob’s Red Mill Paleo Baking Flour. My first experiment -- these super yummy cheesy crackers have a nice spicy bite!
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