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Copycat Supreme Pasta Salad

Patricia Reitz

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This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.

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Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the veggies should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).

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Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the veggies and dressing.  Toss well and serve cold.

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Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:


Copycat Supreme Pasta Salad

makes 8 servings

Printable Recipe

Ingredients

  • 1/4 cup ground romano cheese (or parmesan)
  • 1 tablespoon sesame seeds
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon celery seed
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound pasta, cooked, rinsed with cold water, and drained
  • 1 cup diced green bell peppers
  • 1 cup diced cucumbers
  • 2 cups diced ripe tomatoes
  • 8 ounces italian salad dressing

Directions

  1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.
  2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.

Spicy leeks and rainbow chard

Patricia Reitz

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I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both.  It's excellent served as a side dish, but it's equally good into an omelet.  

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I was so taken by the beauty of my rainbow chard, I forgot to take a number of the prep photos for this recipe, but be sure to wash the produce well and spin it pretty dry in a salad spinner (I think I use mine just about every day!).  This recipe involves a lot of chopping too, but a good sharp chef's knife will make fast work of it.

Start with a bunch of swiss chard, stems and leaves separated.  Cut the tender leaves into ribbons and chop the stems into 1/2-inch lengths - you can see how I separate the stems from the leaves here in my recipe for Swiss Chard with Bacon and Garlic.  

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In a large skillet, saute 4 stips of thick bacon, cut into small pieces (called "lardon" in the biz).  When the bacon is done just the way you like it, remove it from the skillet, but leave all the drippings in the pan.

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Over medium heat, saute the chopped chard stems with a pinch of kosher salt in the bacon drippings until softened, about 4 minutes.

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Add the leek rings with another pinch of kosher salt (be sure to wash well - leeks can have a lot of sandy grit hiding between the leaves).  Saute for another 4 or 5 minutes until the rings have separated and become tender.

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Add the chard leaves that have been cut into ribbons.  Stir for about a minute until the leaves wilt.

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Return the cooked bacon to the pan.

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Add a tablespoon of sriracha....

And 1/4 teaspoon of red wine vinegar.  Stir until mixed well and serve.

Items used to make this recipe:


Spicy Leeks and Swiss Chard

makes 4 servings

Printable Recipe

Ingredients

  • 4 slices thick cut bacon, cut into lardon (small strips)
  • swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately
  • 4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings 
  • kosher salt to taste
  • 1/2 teaspoon red wine vinegar
  • 1 tablespoon sriracha

Directions

  1. In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.
  2. Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.
  3. Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.
  4. Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.
  5. Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well.  Serve immediately.

Keto Quesadilla

Patricia Reitz

 Keto Quesadillas

Keto Quesadillas

In Mexico, Cinco de Mayo is a day celebrating the country's historic victory over France in the 1862 battle of Puebla.  Here in the US, we love to celebrate the day by enjoying Mexican and/0r Mexican-inspired foods.  Today I'm going to share one of our favorite snacks, quesadillas, only these quesadillas are low carb so they're keto-friendly.  If you're a fan of quesadillas made with flour tortillas, I think you'll like this low-carb version as much as we do.  

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Did you know an 8-inch flour tortilla contains about 24 carbs?  But look what I found - magic bread!  Just kidding, but this flax, oat bran, whole wheat Lavash (8 servings per package) only has 4 net carbs.  Um yeah, I'll take the one with 4 carbs, thank you.

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Place a serving of Lavash flat on a work surface.

Grab a couple of slices of your favorite cheese - choose one that melts well (we like pepper jack).

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Cover half of the lavash with an even layer of cheese.

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Fold the other half of the lavash over the cheese.

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Melt a little butter in a skillet over medium heat and cook the lavash on both sides until the outside is toasted and the cheese melts.

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Mmmmmmmmmmm!  

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Cool for a minute or two before cutting into wedges.  I like to sprinkle with a little fleur de sel and chopped scallions, and serve with a dollop of guacamole and sour cream on the side.  So, so, so good!!  Honestly, you won't believe how yummy such a low-carb snack can be.

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Enjoy! 

Items used to make this recipe:


Keto Quesadilla

makes 1 serving

Printable Recipe

Ingredients

  • 1 tablespoon butter
  • 1/2 lavash flatbread
  • 2 slices pepper jack cheese
  • optional garnish:  guacamole, sour cream, sliced scallions, fleur de sel

Directions

  1. Place lavash on a work surface and cover half with an even layer of cheese.
  2. Fold 2nd half of lavash over cheese, sandwiching the cheese layer in the middle.
  3. Place butter in skillet over medium heat.
  4. Cook lavash on both sides until outside is toasty and the cheese is melted.
  5. Remove from skillet and cool for a minute or two before cutting into wedges.
  6. Sprinkle with fleur de sel (French sea salt) and sliced scallions, and serve with a dollop of guacamole and sour cream.