Tag Archives: Recipe

Ask and You Will Receive

So, I am on day 3 of a 14 day low carb cleanse.  It is actually not as bad as I expected it to be and I am discovering some really great recipes along the way. Between the diet and football season approaching you can probably guess the food I am currently obsessed with, yes, soup.  Here is the recipe of my current favorite soup.  Enjoy, and send me your favorite Low Carb Recipe.

Kale and White Bean Soup with Golden Beets and Spicy Sausage


Photo Credit and Recipe  EatLiveRun.com

Make it and enjoy it!!!


1/2 lb spicy chicken sausage, casing removed and thickly sliced

2 medium sized golden beets, peeled and diced

2 large carrots, diced

1 stalk celery, diced

1 leek, thinly sliced

1 Tbsp olive oil

2 quarts low-sodium chicken broth

2 15-oz cans white beans, drained and rinsed

1 large bunch green kale, chopped

1 tsp salt

1/4 tsp red pepper flakes

1/4 tsp pepper


Heat the olive oil over medium high heat and add the thinly sliced leeks. Saute for five minutes then add sausage.

Brown sausage then add carrots, beets and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.

Add chicken broth, salt, red pepper flakes and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.

Serve with warm crusty sourdough bread on the side.


1 hour

And yes, I know there is no warm crusty bread on my Carb Free living right now.  But, it would be a delicious addition!

Lucye is 1

I write this post with anxious anticipation that my lost posts will be renewed and hope that countless other new beginnings are on the horizon.  Today is sweet Lucye Jane’s first birthday.  She was 365 days old yesterday, but thanks to Leap Year we have two days to celebrate her sweet life.  As do most celebrations with me and my sisters there is always a twinge of sadness for our mother.  Lucye shares the name and birth month of our mother’s mother and she has such a strong resemblance to the women on that side of the family it is almost unbelievable.

Lucye’s Maternal Grandmother, Patti (Left) and Lucye’s Maternal Great Grandmother, Lucye (Right).

Mother’s Day Brunch

Mother’s Day and My Birthday are “challenges” since my mom died almost two years ago.  These are days that I miss her terribly and often get hung up in the pity party I throw myself…..as if everyone else in the world has the ideal mother….alive and well and always saying the right thing at the right time.  This year, I got about 5 minutes into such a funk and then decided to be thankful for what I do have….a mother in law who has gone above and beyond for me and my children and the loves of my life…Little Guy and Big Guy.

So, what do I like to do to celebrate such blessings…..  cook and eat!



Fresh Fruit



Aunt Linda’s Lemon Strawberry Bars

Blueberry Crumble Bread

Baked French Toast

Curry Chicken Salad

Breakfast Casserole with Artichokes, Canadian Bacon and Goat Cheese

Green Chile, Bacon Sausage and Cheese Egg Muffins (I added a pound of bacon sausage…I had never seen it before, but I figured….how can you go wrong with bacon?  and I was right!!!)

IMG_0822There was a special place for my mother in law….complete with a special cup of hot tea.

IMG_0816I had seriously thought about setting a place for my mom, but in an effort not to creep everyone out…I did not.  However, I love how, unintentionally, the needle sampler mom made years ago, made it into my picture of the place settings.

IMG_0839There was a special table for the kids….the boys were thrilled to have a special place and help out their sweet cousin.

IMG_0846 One of the highlights was to see Baby Jude.  He smiled all morning.

This was a great event and really a lot of fun to prepare.  It really did feel at times like I was cooking with my mom.  I especially enjoyed ironing her table linens.  I know she was smiling at the whole process.

Sunday was still a little melancholy, but healing takes time and it has only been two years.

Happy Day After Mother’s Day!!!

I Guess I need a Pig Head

I love Posole.  I love to eat it and smell it and now, thanks to Aunt Becky, I love to make it.  Posole has almost taken the place of Chicken Noodle Soup at our house as the perfect thing to eat on a cold winter day.  So, since I have committed to sharing recipe’s…..here you go.  Happy Monday….Posole Day at our house.


  • 3 T. Olive Oil
  • 2 1/2 – 3 Pound Pork Roast (cut into bite sized pieces)
  • 1/4 Cup Flour
  • 1 T. Salt or Garlic Salt
  • 1 T. Pepper
  • 2 Medium Onions diced
  • 1 Bag Frozen Bueno Posole
  • 1/4 Cup Chicken Broth
  • 6 Cups of Water
  • 26 Ounces Bueno Green Chile
  • 1 Pkt. Lipton Onion Soup Mix
  • 1 T. Lawry’s Season Salt
  • 4-5 Tomatillos
  • Tortilla Chips (Garnish)
  • Sour Cream (Garnish)

Heat 2 T. of Olive Oil.  Mix Flour with Salt and Pepper.  Coat Pork and brown in small batches.  Set aside.  Heat 1 T. of Olive Oil and saute onions.  Deglaze with 1/4 cup of Chicken Broth.  Add Meat and remaining ingredients up until the Tomatillos.  Simmer for a long time….4-5 hours at least.  Heat a splash of Olive oil in a small pan.  Add tomatillos and roast and turn until they are a little black and releasing their liquid….add tomatillos and liquid to the Posole.  Serve with Tortilla Chips and Sour Cream.

If you have the time, make your own Chicken Stock and substitute the Water and Onions Soup Mix.


I did have to stop by three different stores to find this bag….and it was the very last one they had.  But, it will be worth it!


If you are lucky to be gifted with some home roasted chiles….treat them like gold…..they are delicious and for goodness sakes…..USE THEM!  If not, I use Bueno Chiles….the Autumn Roast is the best, but it is really HOT!

What is Posole? Here is a little history from El Defensor Chieftain.

Posole (also spelled Pozole) is a Mexican soup. The soup is made with a special type of corn, which has been slaked (soaked) in a solution of lime (cal). The traditional corn that is used is called maiz blanco or “cachuazintle” (kaw-kaw-WAH-SEEN-til). This is a very large-kernelled white corn.

During the 1520s, the Spaniards imported into Mexico, plants and animals that no Mexican had ever seen. These included horses, cattle, pigs, sheep, goats and chickens. Among the condiments that were also introduced were olive oil, cinnamon, parsley, coriander, oregano, and black pepper. The Spaniards likewise introduced nuts and grains such as almonds, rice, wheat and barley; and fruits and vegetables such as apples, oranges, grapes, lettuce, carrots, cauliflowers, potatoes (these brought from Peru) and sugarcane (whence comes sugar).

Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on the Pueblo Indians in New Mexico. This corn, called posole, is the basis of a dish by the same name. A tradition during the holiday season, it is considered to bring good luck through the year if eaten on New Year’s Eve. Serve the posole with additional chile sauce on the side for guests to add with their own discretion.

Traditionally, this hearty pork and hominy stew was made with a pig’s head. Pork hocks are decidedly easier! Each region has its own version of posole. It comes, in fact, in the colors of the Mexican flag red, white and green depending on the kinds of chiles that are used to season it.

Cooking with Mom

I just realized that I never really cooked with my mom.  She made dinner almost every night and cooked quite a bit for holiday meals, but I guess I was off doing something else.  At best, I remember sitting at the counter watching her make dinner.

My mom never thought she was a very good cook.  I beg to differ!  In fact, when given the option to eat at my house or a friend’s house, we always both wanted to eat my mom’s dinner.  I used to tell her that all of the time.  Now, I do have my theories on why she thought she was not a very good cook, but I will share those at a later time.

Anyway, there are definitely a few recipes that are “Mom’s Recipe’s”.  Tracy has her lasagna down to an art.  We are all working on the pot roast…..I finally perfected it and then discovered one little addition that changes the taste a little, for the better, but the process is still all mom.  I can make her Tuna Casserole perfectly, but no one but me likes it.  The one recipe that I make that is distinctly my mom is her Oyster Dressing.

Every time I make this I feel like I am back in our old house, sitting at the counter, watching her do each complete the process.  I often even have little funny conversations with her as I mimic every step.  I usually only make it one time a year, Thanksgiving.  “It has too many calories,” Mom would say.  But this year, because of the way the holidays fell, who was cooking, and what I was asked to bring, I got to make it three times.  This third time is for dinner tomorrow with my mom’s side of the family.  I thought they would enjoy this little piece of her although I don’t think they all appreciate oysters.  🙂

Here is the recipe*.  It is ridiculously simple, but I have not met a soul who did not like it.  Except the people who try to convince themselves they don’t like oysters.  (By the way, you can leave the oysters out; but why ruin a good thing?)

* I am hesitant to post recipes for copyright reasons, but I will do my best to find the source.  I think this came out of a Annual Southern Living Book, but I am not sure.


1 lb. bulk pork sausage
2 medium onions diced
4 stalks celery diced
5 cups cornbread crumbs
3 cups white bread cubes, toasted
2 tsp. rubbed sage
1 teaspoon pepper
3 to 3 1/2 cups chicken of turkey broth
2 eggs beaten
1 can of smoked oysters
celery leaves (optional)


Cook sausage, onions and diced celery in a skillet over medium heat until sausage is browned and onion and celery are tender.  Drain.  Place in a large bowl, add remaining ingredients except celery leaves, stirring well.

Spoon into a greased 13X9X2 inch baking dish.  Bake on 350 degree F for 30 minutes or until thoroughly baked.  Finish with celery leaves if desired.

**Here is my little tip on stuffing of any sort.  Do not defile the dish with too much liquid.  I don’t care if that is how your grandma’s grandma made it….you can enjoy the recipe and still be practical with the liquid.  I have learned that if you use homemade breadcrumbs you use less chicken broth than called for in most recipes.  If you use the store bought, sometime a little more.  You can always add more to the top when you bake or reheat…..My Mom always did that.  🙂

Bon Appetit!