Enjoy & have a nice meal !!!

Hello there, My name is Rolla and I am very glad you’ve stopped by to read my cooking blog. It looks like nowadays not many people have time and/or mood to cook food at home. And I think, even less of them are actually enjoying the process of making home food, they probably think: making food is hard or boring. So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.

Sausage Stuffed Jalapeno Poppers
















Oh yes I did!  Bacon wrapped jalapeno poppers are SOOOO yesterday.  It's all about the sausage stuffed jalapenos!  Alright, I'm totally kidding because bacon is food from the Gods, like seriously.  However, these sausage jalapenos are amazing and one of the joys of being a low carber!  Sausage and 2 kinds of cheese AND you lose weight?!  Sign me up for that.  Oh wait, I'm already doing that crazy lifestyle.  These are rated 5 stars on allrecipes.com and I have to agree.  5 stars all the way.  Oh and WEAR GLOVES when working with jalapenos!  I made that mistake once years ago and trust me, it is not a mistake you make twice. *INDUCTION FRIENDLY*

5 STARS
6 servings
4 net carbs per serving

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped



Preheat oven to 425 degrees.  Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.  In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish.  Bake 20 minutes in the preheated oven, until bubbly and lightly browned.


***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water.  This helps soften to bake better and removes some heat.***


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How to order Low Carb at Starbucks
















Today I decided to do a PSA (Public Service Announcement) about How to Order at Starbucks.  This seems to be a big concern to many people starting out a low carb lifestyle.  Yes, you can still drink Starbucks (or any other coffee place for that matter).  You just need to know what/how to order.  Let's start with what you should not order and that is a Frapp.  I know they are yummy.  I know that they are a great afternoon snack.  However they are from a pre-made powdered mix and so they can't be tailored the way we need them.  An Iced Coffee is just as tasty, just as yummy, just as cold and you can totally have them (or hot flavored for that matter too). 

If you can't read Starbucks-ese, my cup in the photo says: SFCD = Sugar Free Cinnamon Dolce, WC = Whipping Cream, IC = Iced Coffee.  So you've decided you want a hot or cold coffee drink.  First thing you do is walk up and ask them what Sugar Free Syrup flavors they have (each Starbucks always carries different SF flavors).  Choose a flavor from the list they tell you.  Then just tell them to make either a hot or cold latte with the Sugar Free syrup and Heavy Cream or Whipping Cream instead of milk.  Tada!  Not hard right?  As a recap: sugar free syrup and heavy cream are your friends.  Enjoy!


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FRENCH BREAKFAST DONUTS

















Ingredients:

5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg, beaten
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 cup milk (I used whole milk)
3 tablespoons unsalted butter, melted
1/2 cup sugar
1 tablespoon cinnamon

Instructions:
Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
Cream together butter and sugar until fluffy.  Add egg; mix well.
Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.


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