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    Home » Recipes

    Recipes

    11 Delicious Low Fat Casseroles

    January 12, 2015

    11 Delicious Low Fat Casseroles

    Last month I posted in the Facebook group I run asking what round up of recipes my friends and readers would like to see. My close friend Michelle said Casseroles, and I thought it sounded perfect for January. Casseroles are comfort food at it's best, but let's face it, they are usually full of fat, even if they are delicious, like my Chicken Pot Pie. What if you could still have that comfort, and have it still be delicious, but low in fat?

    11 Delicious Low Fat Casseroles

    The thing is, there isn't really many low fat casseroles out there. I put together this list of recipes that was shared with me, but I also decided that I will have to come up with at least one this year that is low in fat, and yet delicious! I've never made a low fat casserole, as a matter of fact I don't often make casseroles at all. I don't like very many foods mixed together, and the few I do make are only every few months or so. I think I'll be trying at least 3 of the recipes below soon, even though they are combined foods, they are my favorite foods, combined! Can you guess which ones?

    Main Dishes

    Chicken Fajita Quinoa Bake from Two Healthy Kitchens

    Stuffed Pepper Casserole from Yummy Healthy Easy

    Low Fat Turkey Pumpkin Pasta from It's Yummi

    Easy Mexican Ravioli Lasagna from Two Healthy Kitchens

    Mexican Casserole from Life Currants

    Skinny Chicken and Broccoli Casserole from Yummy Healthy Easy

    Farmers' Market Overnight Breakfast Egg Casserole from Two Healthy Kitchens

     

    Of course, we could all use some new ideas for side dishes, and these are perfect. If you have a convection oven along with your regular oven, any of these can be made in the convection oven, reducing the temperature by 15 degrees and checking often.

     

    Side Dishes

    Broccoli Quinoa Casserole from Yummy Healthy Easy

    Mexican Butternut Squash Casserole from Life Currants

    Sweet Potato Casserole from Taste Love & Nourish

    Zucchini Casserole from Yummy Healthy Easy

     

    They do sound yummy, don't they? What kind of casserole should I make first? If you would like to join me on my Facebook group, I along with some of my favorite food bloggers share recipes that you're going to love. It's open to food bloggers and recipe lovers alike!  Click here to request to be added: My Crazy Kitchen and Friends 

     

    Low Fat Turkey Meatballs

    January 9, 2015

    Low Fat Turkey Meatballs - A quick, easy, healthy dinner recipe. Naturally gluten free, too.

    Keep all the flavor but lose the fat with these juicy, delicious turkey meatballs that are simple to make and bake in 30 minutes.

    Low Fat Turkey Meatballs - A quick and easy dinner recipe

     

    I really love homemade meatballs. I love meatballs so much, someday I will be an Italian grandmother, only I'm not Italian! In all seriousness, I love Italian food so much more than the foods of my German ancestry, I know there has to be Italian in me somewhere. A few years ago I posted my recipe for ground beef/veal/pork meatballs and called it Perfect Meatballs ( and if you want to check them out you get to enjoy some really bad, early photography that I could swear I had updated!). I really do love them, but since we are eating low fat these days, and I was making spaghetti, turkey meatballs were called for.

    Turkey Meatballs

    These are great with low-carb pasta, but would also be great as an appetizer, or as a meatball sub! Serve it with a salad, and you have a complete, balanced meal.

    Low Fat Turkey Meatballs - A quick, easy, and healthy dinner recipe.

     

    I hope you are enjoying these healthier recipes! Next week I'll be sharing a not so healthy one, cheating once in awhile isn't all that bad, right?

    If you make these turkey meatballs, please leave me a comment to let me know what you think!

    Print Recipe
    5 from 1 vote

    Low Fat Turkey Meatballs

    Lean, flavorful, easy baked Turkey Meatballs
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Cuisine: Italian American
    Servings: 12
    Calories: 61kcal
    Author: Bernadette

    Ingredients

    • 1 pound lean ground turkey
    • 2 large egg whites
    • ½ cup old fashioned rolled oats
    • ½ cup chopped onion
    • 2 tablespoons chopped flat-leaf parsley
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon chopped oregano
    • nonstick cooking spray

    Instructions

    • Preheat the oven to 350 degrees F. In a large mixing bowl combine ground turkey, rolled oats, onion, parsley, Worcestershire sauce, oregano, and egg whites; mix well with your hands. Roll into 12 equal size balls 2-3 inches round. Place on a baking sheet sprayed with nonstick cooking spray. Bake in the preheated oven for 25-30 minutes, turning carefully with a spatula half-way through.

    Nutrition

    Calories: 61kcal | Carbohydrates: 3g | Protein: 9g | Cholesterol: 20mg | Sodium: 33mg | Potassium: 149mg | Vitamin A: 65IU | Vitamin C: 1.4mg | Calcium: 7mg | Iron: 0.5mg

     

    Crunchy Baked Flounder

    January 7, 2015

    Simply seasoned and crunchy baked flounder recipe. Perfect for an easy weeknight dinner. Serve with steamed vegetables or a healthy salad for a complete, heart healthy meal without a lot of cholesterol or calories.

    Simply seasoned and Crunchy Baked Flounder is perfect for an easy weeknight dinner. Serve with steamed vegetables or a healthy salad for a complete, heart healthy meal without a lot of cholesterol or calories.

    Simply seasoned and crunchy baked flounder recipe. Perfect for an easy weeknight dinner. Serve with steamed vegetables or a healthy salad for a complete, heart healthy meal without a lot of cholesterol or calories.

    My daughter loved fish when she was between the ages of 2 to 4. I'm not talking about the store bought fish sticks most kids like, I'm talking baked fish recipes. Just in the past year has she refused to eat any kind of fish, so I was really surprised when I gave her a few choices for dinner the one day and she chose the fish. Then she said "But it has to be crunchy!" Well, alright! I can't fry fish in oil while watching our diet, but I knew panko breadcrumbs would give the fish a nice crunch even baked.

    Simply seasoned and crunchy baked flounder recipe. Perfect for an easy weeknight dinner. Serve with steamed vegetables or a healthy salad for a complete, heart healthy meal without a lot of cholesterol or calories.

    This baked flounder recipe is so easy to make. I simply dipped the fish fillets in egg whites, then coated them in panko mixed with parmesan, smoked paprika, parsley, and black pepper.

    Bake at 425 F for about 12 minutes or until the fish flakes easily with a fork. That's it, so simple, you can have dinner ready in less than 30 minutes.

    Crunchy Baked Flounder 

    Simply seasoned and crunchy baked flounder recipe. Perfect for an easy weeknight dinner. Serve with steamed vegetables or a healthy salad for a complete, heart healthy meal without a lot of cholesterol or calories.

    So far I only have one other baked flounder recipe shared here on Rants From My Crazy Kitchen, Baked Flounder with Lemon Garlic Butter and here are some more healthy seafood recipes for you to try:

    Italian Panko Baked Haddock

    Honey Garlic Salmon

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    Print Recipe
    3.75 from 4 votes

    Crunchy Baked Flounder

    Crunchy baked flounder simply coated with a seasoned panko breadcrumb mixture. Ready in less than 30 minutes, makes it perfect for busy weeknights!
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    Course: Entree
    Cuisine: American
    Keyword: flounder recipes
    Servings: 4
    Calories: 197kcal
    Author: Bernadette

    Ingredients

    • 1 pound thin flounder fillets
    • 1 cup panko breadcrumbs
    • ½ cup thinly shredded Parmigiano Reggiano
    • 2 egg whites ,lightly beaten
    • ½ tablespoon dried parsley flakes
    • ½ teaspoon smoked paprika
    • ¼ teaspoon black pepper
    • nonstick cooking spray

    Instructions

    • Preheat oven to 425 degrees F. In a shallow bowl, lightly beat the egg whites. In another shallow bowl, combine panko breadcrumbs, parmesan reggiano, smoked paprika, parsley flakes, and black pepper, mix well.
    • Dip each fillet in the egg, coating both sides, Drip of excess egg, then coat in the breadcrumb mixture, pressing the crumb mixture into both sides of the fish. Place the fillets in a large glass baking dish (you may need to use two dishes) sprayed with nonstick cooking spray. Bake in the preheated oven for 6-8 minutes per ½ inch thickness of fish, around 12 minutes, or until the flounder flakes easily with a fork.

    Nutrition

    Calories: 197kcal | Carbohydrates: 11g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 671mg | Potassium: 246mg | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 0.3mg | Calcium: 202mg | Iron: 1.1mg

     

    Light Eggs Benedict Recipe for #SundaySupper

    January 4, 2015

    This Light Eggs Benedict recipe is made lighter by using egg whites instead of whole eggs, light English muffins, turkey bacon, and topped with shaved asparagus and a much lighter version of Hollandaise sauce.

    Starting off the new year by lightening up one of my favorite indulgences, Eggs Benedict. This heart healthy Light Eggs Benedict recipe is made lighter by using egg whites instead of whole eggs, light English muffins, turkey bacon, and topped with shaved asparagus and a much lighter version of Hollandaise sauce. Enjoy your New Year's diet!

    This Light Eggs Benedict recipe is made lighter by using egg whites instead of whole eggs, light English muffins, turkey bacon, and topped with shaved asparagus and a much lighter version of Hollandaise sauce.

     

    The first Sunday of the new year brings A Lighter New Year to #SundaySupper, hosted this week by TR of Gluten Free Crumbley. As you may know by now, my husband had a heart attack just a few days before Christmas. That has led to a change in diet for him, and since I'm the cook in the house more times than not, a change in diet and my cooking for all of us. He's been off of work since, doing fine, but since he's home he's eating breakfast, lunch, and dinner here every day. I made this heart healthy light eggs Benedict recipe for dinner last night, since breakfast for dinner is common around here (I love it!).

    This Light Eggs Benedict recipe is made lighter by using egg whites instead of whole eggs, light English muffins, turkey bacon, and topped with shaved asparagus and a much lighter version of Hollandaise sauce.

     

    I thought since I was making Hollandaise sauce that some shaved asparagus would be a nice addition. To shave the asparagus, I held each spear flat on a cutting board and used my vegetable peeler to shave the asparagus from the bottom of the stalk up to the tip. Then I steamed the shavings over boiling water for 3 minutes right before assembling the Eggs Benedict.

    Shaved Asparagus

     

    I don't like Canadian bacon, which is normally used in Eggs Benedict, so I chose turkey bacon instead. The hollandaise sauce is made with Greek yogurt and cholesterol free mayonnaise instead of typical egg yolks, cutting fat, cholesterol, and calories.  I may have forgotten the Dijon mustard in my hollandaise sauce so if you add it (I recommend it) your sauce will be a little more yellow than mine, but it will have a nice zing to it.

    This Light Eggs Benedict recipe is made lighter by using egg whites instead of whole eggs, light English muffins, turkey bacon, and topped with shaved asparagus and a much lighter version of Hollandaise sauce.

     

    Before we get to the light eggs Benedict recipe, let's see what everyone else is sharing for A Lighter New Year. There is everything from drinks to desserts!

    Bright Beverages

    • Almond Mocha Smoothie from The Foodie Army Wife
    • Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
    • Citrus DeTox Spa Water from La Bella Vita Cucina
    • Peachilious Smoothie from Peanut Butter and Peppers

    Blissful Breakfast Items

    • Apple Crumble Smoothie Bowl from Try Anything Once Culinary
    • Light Eggs Benedict from Rants From My Crazy Kitchen
    • Multigrain Scones from The Texan New Yorker
    • Nutty Granola Bars from Pies and Plots
    • Reduced Sugar Donuts from The Ninja Baker

    Appetizing Starters

    • Broccoli Pesto from Curried Cantaloupe
    • Fava Bean and Avocado Guacamole from Pancake Warriors
    • Homemade Snickerdoodle Peanut Butter from Wallflour Girl
    • Norwegian Egg Benedict from Brunch with Joy
    • Roasted Pumpkin and Chevre Bruschetta from Jane's Adventures in Dinner
    • Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry

    Savory Soups and Sides

    • Butternut Squash and Roasted Red Pepper Soup from Cindy's Recipes and Writings
    • Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
    • Detox Chicken Bok Choy Soup from Nosh My Way
    • French Potato Leek Soup from Curious Cuisiniere
    • Gluten Free Chicken Pho Soup from Gluten Free Crumbley
    • Marinated Tomato and Mozzarella Salad from From Gate to Plate
    • Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
    • Red Cabbage and Golden Raisin Salad from girlichef
    • Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
    • Spinach and Black Bean Ravioletti Soup from Big Bear's Wife

    Marvelous Mains

    • Black Pepper Tofu with Black Garlic Sauce from Hezzi-D's Books and Cooks
    • Fish Steamed with Spicy Couscous from Food Lust People Love
    • Greek Style Gyros with Tzatziki Sauce from Nik Snacks
    • Kale Pesto with Squash Noodles from Ruffles & Truffles
    • Mexican Turkey Cutlets from Magnolia Days
    • Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
    • Portuguese Kale Soup from Recipes Food and Cooking
    • Salmon with Mushroom Sauce from Cooking Chat
    • Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
    • Slow Cooker Chicken Enchilada Quinoa from Bobbi's Kosy Kitchen
    • Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
    • Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
    • Tomato Goat Cheese Arugula Flatbread from Family Foodie

    Delightful Desserts

    • Easy to be Green Chocolate Chip Cookies from What Smells So Good?
    • Fruit Parfait from Desserts Required
    • Maple Pear Scones from Killer Bunnies, Inc
    • Easy Blackberry Crumble from The Perfect Brownie

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

     

    I hope you like my light eggs Benedict recipe!

     

    Print Recipe
    5 from 2 votes

    Light Eggs Benedict

    Eggs Benedict made lighter with egg whites, turkey bacon, light English muffins, shaved asparagus, and a much lighter version of hollandaise sauce.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Breakfast
    Servings: 4
    Calories: 190kcal
    Author: Bernadette

    Ingredients

    • For the Light Hollandaise:
    • ¼ cup lowfat plain Greek yogurt (2% milkfat))
    • ¼ cup cholesterol free mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 teaspoon lemon juice
    • ¼ teaspoon chopped fresh dill
    • For the finished Eggs Benedict:
    • 4 slices cooked turkey bacon
    • 3 stalks asparagus ,shaved
    • 2 light multi-grain English muffins
    • 1 cup egg whites or egg replacer
    • nonstick cooking spray

    Instructions

    • Prepare the Hollandaise: In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and dill. Stir well and set aside to come to room temperature.
    • Trim the bottom 2 inches of the asparagus, then shave on a cutting board, stalk laying down, from bottom to tip. Place in a steamer basket, but wait to steam until almost ready to assemble the Eggs Benedict. Bring water to boil in the steamer pot before placing steamer basket on top, cover, and steam for 3 minutes.
    • Spray a frying pan with cooking spray, cook the turkey bacon over medium-high heat until crisp. Remove to a plate lined with paper toweling, pat off excess grease.
    • Meanwhile, spray another nonstick frying pan with cooking spray. Cook the egg whites over medium heat stirring often until scrambled and cooked through. Toast the English muffins.
    • Assemble the Eggs Benedict: Place one half of an English muffin on each plate. Top with a piece of turkey bacon, broken in half, then the scrambled egg whites, shaved asparagus, and finish with a dollop of light hollandiase. Serve immediately.

    Nutrition

    Calories: 190kcal | Carbohydrates: 14g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 649mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 99mg | Iron: 1.3mg

     

    Top Recipes of 2014 and Year In Review

    December 28, 2014

    Top Recipes of 2014

    Another great year of sharing my favorite recipes has come to an end, and wow, what a year it was! From Appetizer Week to Bacon Month, I certainly was busy in the kitchen! Today I would like to share the Top Recipes of 2014. All you need to do to see the recipe is click on the highlighted recipe name. Might I suggest that you really want to check out my number 1 top recipe of the year. Can you guess what it is? Okay, here is a hint, in picture form.

    Top Recipes of 2014

    The first recipe I shared in January was a Prime Rib Soup I made using the bones from the prime rib I had made for Christmas dinner. Prime Rib is so flavorful that this simple soup doesn't require much seasoning to make it perfect!

    Resized Prime Rib Soup

     

    Then, I participated in both #AppetizerWeek and #CocktailDay, and both were so much fun to do. I love making delicious appetizers that everyone loves, and think I nailed it with Hot Crab Rangoon Dip with Sesame Wonton Crisps.  Everyone that tried it thought it was fabulous, with lump crab, cream cheese, and a touch of sriracha, served with crisp fried wontons. All I can say is YUM!

    Crab Rangoon Dip with Sesame Wonton Crisps

     

    Another great recipe from that week is Jalapeno Cheddar Bites. Like poppers, only with diced jalapenos, these bites are a sure hit (seriously, now I want some!). I may have eaten an entire plate, you know, testing for quality....

    Jalapeno Cheddar Bites

     

    For #CocktailDay I made what is by far my most favorite cocktail of all time, Bacon Jalapeno Bloody Mary! I tried using some bacon flavored vodka I had bought, but it sucked. It tasted like imitation bacon bits, not bacon, so I decided to make my own flavored vodka, and in one easy step finally perfected my Bloody Mary. To the tomato juice haters: Shh!

    Bacon Jalapeno Bloody Mary

    Another popular recipe in January was Pan-Seared Lemon Pepper Rainbow Trout. I love seafood, and am thrilled that one of my favorite seafood recipes made the top 14!

    Lemon Pepper Trout

    In February. I made a different kind of "Parmesan" recipe. Instead of chicken or veal Parmesan, I decided to see how Steak Parmesan would be. The answer is, fabulous! I'm not always a steak lover, but using thin sandwich steaks in the recipe made the steak nice and tender, not chewy, just the way I like it.

    Steak Parmesan

     

    One of the recipes I had made in January left me with little pieces of provolone cheese, which led to Bacon Provolone Penne Pasta Bake in February. This cheesy, bacon filled pasta is quick and easy to make, just don't make it too often, or you will get fat!

    Bacon Provolone Penne Pasta Bake
    A few weeks later, I shared a recipe I've been making for years but forgot about over time, Spicy Southern Fried Chicken Strips.  Chicken strips dipped in yogurt then seasoned with a flavorful mixture of flour and spices, these are always a hit in my house.

    Spicy Southern Fried Chicken

    By March I was looking forward to summer, and thinking about meals that would be great to make during the busy summer days, so I put together a collection of 95 Easy Crock Pot Dinners, with something for everyone. Chicken, beef, pork, even vegetarian recipes are featured!

     95 Easy Crock Pot Dinners

    In April I posted my most viewed recipe of 2014, Ham and Cheese Crescent "Roll" Stromboli, which I made for #SundaySupper and we all loved! I used refrigerated crescent rolls as the dough for this easy Stromboli that can be on your table in just over an hour and a half.

    Ham and Cheese Stromboli

     

    In May I posted the second recipe round-up to make the top 14 for the year, 50+ Quick Summer Dinners. Again, there is something for everyone in this list, including recipes like Veggie Tostadas, Avocados Stuffed with Tarragon Shrimp Salad, and Easy Taco Burgers. Many of these recipes would even be great in the winter!

    Quick-Summer-Dinners

    Another recipe I shared in May, Easy Garlic Fries, is one of two recipes to make the top 14 that isn't my own recipe. It came from a cookbook I was sent to review, and sounded great, so I tried it and loved it!

    Easy-Garlic-Fries

    In June, my husband shared one of his favorite recipes, Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) for a #SundaySupper Man Food post, and it appears lots of people love them!

    Piggies-Stuffed-Cabbage-Rolls

    The summer was full of family activities and guest posts from some of my favorite foodies, and then in late August my daughter started Kindergarten. Time flew by and before I knew it, it was November and I was sharing a recipe that would be great for New Year's Eve, Sweet and Sour Pepper and Olive Dip. Trust me, the kids will love it!

    Sweet and Sour Pepper and Olive Dip

    I hope you enjoyed reviewing the year with me, and I'll be back in January with a new focus on healthy recipes, though I'm sure there will be some indulgent recipes, too. Happy New Year everyone!

    Shrimp Scampi with Linguine #WeekdaySupper

    December 23, 2014

    Shrimp Scampi with Linguine

    Quick and easy to make, using leftover shrimp, this Shrimp Scampi with Linguine can be on your table in less than 30 minutes. Serve with a salad and crusty bread for a complete meal everyone will love!

    Shrimp-Scampi-with-Linguine-Weekday-Supper

     

    Sunday Supper Movement

     

    Well, I have some news. Beginning in the new year, I'm going to be focusing a lot more on healthy recipes. My 46 year old husband had a heart attack on Saturday, and within an hour was having two stents inserted. The cardiologist is saying there is no damage to his heart, and no restrictions, except to watch his diet and lose weight. Yes, I still love bacon, and eggs, and cheese, and always will. I'm still underweight (and probably always will be), and so is my daughter. But, I do need to eat a lot healthier, too, so it's going to be a change for the whole family.

    Before this happened, I made my favorite Shrimp Scampi recipe. Actually, it was so good I made it twice in two weeks! I got the idea for this a few years ago after a holiday dinner at my house. We always serve cocktail shrimp for an appetizer, and one year we had a lot leftover, so I made shrimp scampi out of it. The trick is not overcooking the shrimp, since they are already cooked when you buy them. Just a minute in the pan of sauteed garlic and onion until they are heated through is all you need! Since it cooks so fast, it is perfect for #WeekdaySupper!

    Shrimp Scampi with Linguine

     

    Square-Shrimp-Scampi

     

    If you are already watching your cholesterol or weight, you can substitute the butter for margarine (I prefer Smart Balance when I use margarine now), use low-carb linguine, and low-sodium chicken broth in place of the wine.

    Check out all the other #WeekdaySupper recipes being shared this week!

    Monday - Vegetable Pot Pie Hand Pies by Feed Me, Seymour
    Wednesday - White Wine Garlic Mussels by Noshing With The Nolands
    Thursday - Hot Brown Pasta Bake by A Kitchen Hoor's Adventures
    Friday - Kielbasa Roll Ups by Cindy's Recipes and Writings

    Print Recipe
    4.29 from 7 votes

    Shrimp Scampi with Linguine #WeekdaySupper

    Shrimp, a few cloves of garlic, a little onion, good quality butter, and white wine turn simple cocktail shrimp into a savory dinner everyone will enjoy! Serve with whole grain linguine and crusty bread for a complete meal in less than 30 minutes.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Entree
    Servings: 4
    Calories: 388kcal
    Author: Bernadette

    Ingredients

    • 1 pound 71/90 count shrimp ,tails removed (TIP: tails are easier to remove if shrimp is still partially frozen, finish thawing after removing tails)
    • 1 stick good quality butter
    • 1 cup white wine or chicken broth
    • 8 ounces whole grain linguine
    • 8 cloves garlic ,minced
    • ¼ cup finely diced onion
    • 2 tablespoons chopped fresh parsley
    • juice of one lemon
    • fresh ground black pepper ,to taste

    Instructions

    • Cook the linguine for the lowest time indicated on the package directions, drain, and return to the pot, stirring in a few drops of olive oil to keep it from sticking. Meanwhile, melt the butter in a large saute pan over medium heat. Saute the onions until softened, about 5 minutes. Add the garlic and saute for 1 more minute. Pour in the wine or chicken broth and lemon juice. Stir in the parsley and pepper, bring to a simmer. Stir in shrimp and linguine and cook until the shrimp is hot, about 1 minute.

    Nutrition

    Calories: 388kcal | Carbohydrates: 46g | Protein: 31g | Fat: 2g | Cholesterol: 286mg | Sodium: 891mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 9.9mg | Calcium: 195mg | Iron: 3.5mg

    Bacon and Goat Cheese Stuffed Onions

    December 18, 2014

    Bacon and Goat Cheese Stuffed Onions

    Whole sweet stuffed onions with a simple filling of bacon, goat cheese and butter, these mild and salty onions make a great side dish or first course. If you love these and would like to see more:

    <<<<I would love for you to subscribe to my blog so you never miss a new recipe, review, or giveaway! You can't count on Facebook or Pinterest showing you what you want to see anymore. 

    Bacon and Goat Cheese Stuffed Onions

     

    Back when I first joined Pinterest, I created a board I called "Recipes To Try". Some of them I want to try exactly as they are, and some look like they would be great if I made a few changes.  The problem is that in the two years or more since I created the board, I have only tried a handful of the recipes I pinned there. Yep, the list has gotten quite extensive! Some of the recipes are from my favorite food blogger friends, others from sites I don't know as well, but they sure have some delicious looking recipes. The very first one I ever pinned to the board also ended up being the one that stayed there the longest, Grilled Blue Cheese & Bacon Stuffed Onions from James and Everett. Not for any real reason, I just never got around to trying them until last week.

    Stuffed Onions with Goat Cheese and Bacon

     

    I originally was going to use blue cheese, I LOVE it, but I had some crumbled goat cheese as well, and thought it would pair nicely with smoked bacon and sweet onions. I know what your thinking, onion breath! Don't worry about it, you'll get passed that right after you taste these. They mellow nicely when roasted, making them a great side dish for an entree like roast beef ( I served them with it when I made them), or a different starter course for a special dinner.

    Baked-Stuffed-Onions-with-Goat-Cheese-and-Bacon

     

    Make these as a side dish for Christmas, and wow your family with how simple yet delicious they are!

    Print Recipe
    No ratings yet

    Bacon and Goat Cheese Stuffed Onions

    Baked sweet onions with smoked bacon and creamy goat cheese make a great side dish or first course.
    Prep Time15 minutes mins
    Cook Time1 hour hr 5 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Side Dish
    Servings: 4
    Calories: 347kcal
    Author: Bernadette

    Ingredients

    • 4 sweet yellow onions
    • 6 slices cherrywood smoked bacon ,cooked and coarse crumbled
    • 3 ½ ounces crumbled goat cheese
    • 4 tablespoons unsalted butter

    Instructions

    • Preheat oven to 325 degrees F. Cut the tops and bottoms off the onions, peel without cutting through the onions. Use a melon baller or teaspoon to scoop out the middle of each onion about 2 inches.
    • Soften butter in the microwave for 15 seconds. In a small bowl, combine butter, goat cheese, and crumbled bacon, stir until well combined. Use a teaspoon to equally stuff each onion. Place in a baking dish and cover with aluminum foil. Bake in the preheated oven for 1 hour, or until the onions are soft. Uncover, set the oven to broil, and broil on the middle shelf for 3-5 minutes or until lightly browned on the tops.

    Notes

    Adapted from James and Everett Grilled Blue Cheese & Bacon Stuffed Onions.

    Nutrition

    Calories: 347kcal | Carbohydrates: 10g | Protein: 10g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 414mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 8.2mg | Calcium: 63mg | Iron: 0.8mg

     

    Oyster Stew with Crispy Prosciutto

    December 14, 2014

    Warm and satisfying, this oyster stew is simple to make, yet elegant enough for your New Year's celebration. Ready in less than 30 minutes, or make a day ahead.

    Oyster Stew with Crispy Prosciutto

    The first, and to be honest, only other time, I ever had Oyster Stew was at a fair, and I didn't like it at all. Since normally all fair food is fabulous, I couldn't believe it! All it contained was chopped oysters and milk (and I think it was reduced fat milk at that). I questioned my husband and it said that's all it normally is. I didn't believe him, but I put it out of my mind and never thought to make it until the week after Thanksgiving. I had bought some canned oysters thinking I might make oyster stuffing, but ended up making something else that I'm dying to share with you, but I need to make again first. I simply can't manage cooking for Thanksgiving, writing down ingredients, and photography all at the same time! Regardless, I knew I could make this soup, and everything is great as soup, right? Okay, maybe it's just me, I mean I am the one that makes Chicken Wing Soup when I could just make wings.

     

    Small-Oyster-Stew

     

    The soup is creamy and full of flavor from chopped oysters, finely diced onions and celery, with just enough Tabasco sauce to give the soup a little kick, and topped with crisp fried prosciutto. It's fancy enough for New Year's or Christmas Eve dinner, or another special occasion, but quick and simple, using canned oysters. No need to shuck the oysters! Of course, if you have fresh oysters, they would be perfect here, just finish the soup by adding in the shucked oysters and simmering until they begin to curl and are cooked through.

    Oyster-Stew-Close-Up

     

    This Oyster Stew is great as a starter course, in smaller amounts, or serve with crackers or some crusty bread on the side for a meal.

    Print Recipe
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    Oyster Stew with Crispy Prosciutto

    Elegant yet simple creamy, flavorful oyster stew topped with crispy prosciutto.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Soup
    Servings: 6
    Calories: 750kcal
    Author: Bernadette

    Ingredients

    • 1 quart light cream
    • 24 ounces canned whole oysters
    • 1 cup minced yellow onion
    • 2 stalks celery ,minced
    • ¼ pound thin-sliced prosciutto
    • 5 tablespoons unsalted butter
    • 2 tablespoons chopped parsley
    • 2 tablespoons corn starch
    • ½ teaspoon Tabasco or other hot pepper sauce

    Instructions

    • Tear or cut the prosciutto into bit-size pieces. Melt one tablespoon butter to a large pot over medium high heat, add prosciutto, cook until crisp, remove from the pot and set aside.
    • Drain the oysters, reserving liquid. Chop into small pieces.
    • Melt remaining 4 tablespoons butter over medium-high heat in the large pot. Add the onions and celery, saute until tender, about 5 minutes. Whisk together the reserved juice from the oysters and the cornstarch, stir into the onions and celery. Add the light cream, parsley, and Tabasco, bring to a slow simmer. Add the chopped oysters, and continue to cook until heated through and thickened, about 1 minutes. Serve topped with the crispy prosciutto.

    Nutrition

    Calories: 750kcal | Carbohydrates: 14g | Protein: 8g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Cholesterol: 316mg | Sodium: 991mg | Potassium: 343mg | Sugar: 1g | Vitamin A: 2460IU | Vitamin C: 5.4mg | Calcium: 165mg | Iron: 11mg

     

    New Year's Eve Party Appetizers

    December 12, 2014

    Collage photo of a group of New Year's Eve party appetizers.

    This collection of New Year's Eve Party Appetizers, including dips, finger foods, and spreads, has something for everyone. Wow your guests with these amazing appetizer recipes!

    long collage photo of New Year's party appetizers

    Can you believe it's almost New Years? I've had great time this year making recipes, trying new foods, improving my photos, and can't wait to see what 2015 will bring!

    Do you have a New Years party that you throw every year, go to someone's house, or just stay home and watch the ball drop on TV? Whatever you are doing, you are going to want some great appetizers to snack on!

    My favorite appetizer of the year is...I don't think I can pick just one! Let's see, I started 2014 with Spinach Artichoke Dip that I made for a party, then just a few weeks later I took part in Appetizer Week with a group of awesome bloggers. My favorite from the week was the Hot Crab Rangoon Dip with Sesame Wonton Crisps.

    Crab Rangoon Dip with Sesame Wonton Crisps

     

    In March I tried to make an appetizer out of tofu, but the tofu itself didn't turn out that great. The Blueberry Habanero Dipping Sauce I made to go with it was amazing, though, and it would be great with poppers or mozzarella sticks.

     

    Blueberry Habanero Dipping Sauce

     

    In the summer, I had some fun with recipes for Bacon Month, and my favorite was Bacon Cream Cheese Stuffed Cherry Tomatoes. It combines three of my favorite foods!

     

    Bacon-Cream-Cheese-Stuffed-Cherry-Tomatoes

     

    I decided I couldn't just share my favorites, I wanted to share the favorite appetizers of many of the food bloggers I know. It turns out there are many, too many to share in one post, or even two. So, this is the first of three collections of  New Year's Eve Party Appetizers I will be sharing with you in the coming years!

    Here are New Year's Eve Appetizers for kids, easy appetizer recipes, and the best New Year's Eve appetizers! Are you as excited for all the delicious ideas as I am? Well then, let's get started!

     

    Collage photo of a group of New Year's Eve party appetizers.

    Party Dip Recipes:

    Jalapeno and Gouda Crab Dip from Savoring Today

    White Bean and Sundried Tomato Dip from A Cedar Spoon

    Crockpot Chicken Taco Dip from Ari's Menu

    Roasted Red Pepper Hummus from A Cedar Spoon

    Caramelized Onion Dip from Kailley's Kitchen

    Philly Cheesesteak Dip from Dinners Dishes and Desserts

    Collage photo of New Year's Eve party appetizers

    Finger Food Appetizers:

    Spinach Artichoke Deviled Eggs from Ari's Menu

    Bacon Wrapped Dates from Kailley's Kitchen

    Cheddar Cheese Straws -Low Carb and Gluten Free from All Day I Dream About Food

    Cheesy Sausage Meatballs from Dinners Dishes and Desserts

    Garlic Cheddar Stuffed Jalapeno Peppers with Chocolate Breadcrumbs from This American Bite

    Chocolate-Covered Peanut Caramel Popcorn from Whole and Heavenly Oven

    Thai Roasted Cauliflower with Spicy Peanut Dipping Sauce from All Day I Dream About Food

    Stovetop Truffle Popcorn from Kailley's Kitchen

    Zesty Avocado-Lime Deviled Eggs from Tasting Page

    Chorizo and Wine Stuffed Mushrooms from Cooking with Books

    Sweet 'N' Spicy Bacon-Wrapped Jalapeno Poppers from Whole and Heavenly Oven

    Bacon Cheese Straws from Dinners Dishes and Desserts

    Candied Nut Cranberry-Apple Snack Mix from Whole and Heavenly Oven

    Mini Brie and Bacon Tartlets -Low Carb and Gluten Free from All Day I Dream About Food

    Cheddar Jalapeno Pretzels from Dinners Dishes and Desserts

    Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce from Noble Pig

    Cheesy Mushroom Puff Pastry Bites from Well Plated by Erin

    Bacon Wrapped Dates Stuffed with Blue Cheese from Poet In The Pantry

    Guacamole Deconstructed and Skewered from Tasting Page

    Spanakopita Puffs from An Edible Mosaic 

    Cranberry Baked Brie Puff Pastry Bites from Well Plated by Erin

    Salmon Mousse with Cucumbers and Cherry Tomatoes from Tasting Page

     

    Fork Foods: 

    Shrimp Pil Pil from Home Made Interest

    Finger Foods and Spreads

     

    Spreads:

    Roasted Tomato and Whipped Goat Cheese Spread from A Cedar Spoon

    Pecan and Cranberry Duck Mousse Spread from Cooking with Books

    Goat Cheese Log with Nuts and Honey from Home Made Interest

    Rosemary and Cranberry Spread from A Cedar Spoon

    Pesto and Sundried Tomato Cheese Spread from Home Made Interest

    Baked Brie with Honeyed Grapes and Walnuts from An Edible Mosaic

    Roasted Cauliflower Bruschetta from Well Plated by Erin

    Mushroom Pate from Tasting Page

    I hope you love this collection of New Year's Eve Party Appetizers as much as I do.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

     

     

     

    "You Have To F**king Eat" Review and Interview with Adam Mansbach

    December 8, 2014

    Adam Mansbach Author Photo

    A few weeks ago, I got the chance to do something, that in my mind anyway, was amazingly cool. Like, really, really, cool!! I got to do a phone interview with Adam Mansbach, the author of "Go The F**K To Sleep", for his new book "You Have to F**king Eat".  Until the day before the interview I had never had the chance to read "Go The F**K To Sleep". Probably because I never have time to read since my daughter was born. Be one with the irony...

     

    Adam Mansbach Author Photo

     

    Now, for one thing, why would I chose to interview someone who wrote a book that is clearly NOT a cookbook? That's simple. I have the "You have to eat" argument with my daughter every single day, and since she truly did inherit not wanting to eat from me, I feel guilty in a way. It was just two days before I was contacted about the possibility of doing the interview that I swore up and down I would never again post a recipe that is supposed to be "kid-friendly". How can I rightfully claim something is kid-friendly when my 5 year old is not, not, NOT going to eat it, ever!! I can't do it. I hope some of you can relate.

    I realize that some people consider his books a bit controversial, but let's face it, every parent has thought, at least once, what he states in these books, even if they don't say it out loud. You can listen (when the kids are in bed, please!) to a free Audible reading of "You Have To F**king Eat" recited by Bryan Cranston here. I really enjoyed the book, it was very true (things I deal with every day) and funny! It's a bit shorter than "Go The F**K To Sleep" but still gets the frustration that parents deal with at meal time across in a great way.

    This is also my first time, ever, interviewing someone. I have a massive, irrational fear of talking on the phone to people I don't know. It started after I was fired as a telemarketer when I was 17, and got so bad that I would have panic attacks at the thought of calling to order a pizza. I guess I'm starting to move past that, I only had a few minor moments of panic before I called him. Since I never interviewed anyone before I turned to my friends, including a local news reporter (great to have friends in the industry!), and asked them what I should ask while speaking to him. Here are a few responses: "Start with the obvious: Why curse in a children's book?", "Ask him "why the fuck did you write this book?"" (haha!), and  "Ask him if he kisses his kids and mother with that filthy mouth." In retrospect, not that helpful. It didn't matter, anyway, because it ended up just being a great conversation with a guy that wrote a book. I mean that as in he was very real, and down to earth. Confession, I didn't take the best notes while I was talking to him, so a lot of his responses are from my memory. It went something like this: 

     

    1. Were you planning on writing a sequel to "Go the F**k to Sleep" or did something in particular happen to inspire this? Adam's daughter Vivien is is inspiration for both this book and "Go The F**k To Sleep", although he says his daughter isn't that bad of a picky eater. He wrote "You Have To F**king Eat" believing it is a more public issue than sleeping. People see parents at restaurants dealing with children refusing to eat what they ordered, not the bedtime problems parents face every night.

    2. What inspires you to say all the things every parent is thinking, but most are afraid to admit? Adam is a person that isn't afraid to say what he is thinking. He knows most parents think it, they are just afraid to admit it.

    3.Was that really you on Reddit last night? I came across a thread he had started while researching before the interview. Yes, it really was him. He never expected the conversation to become so popular and go on for hours after he left. You can check out the conversation here.

    4. Since writing these books have you uncovered any secrets for getting kids to sleep or eat? He laughed.  Said tricks didn't work with his daughter, basically the best he could do was cut out the sugar before bed, no TV or interactive games, read one story and that's it. His only piece of advice with not eating was to change the subject, get them talking about something other than they don't want to eat what you are serving them, and maybe they will try it.

    5. Is there anything you wish people would stop asking you? Not really asking, but he wishes people would stop suggesting titles for another book. He gets suggestions constantly! He said he needs to wait and see where his daughter takes him before he decides if he will write another book like this.

    Did you know he's a novelist? Before "Go The F**K To Sleep" he wrote several novels, but he's not upset that he's most recognized for that. He just gets a little annoyed when people think it's the only thing he's ever done. Believe me, I understand.

    I hope you enjoyed this piece that was more for fun than what I usually do! With just a few weeks left in the year, I have several new recipes coming up, including a round up of New Year's appetizers, my annual Christmas posts, and a year end review. I can't wait to share them all with you!

     I was provided with a PDF of "You Have To F**cking Eat" and the author photo above to use in this post.

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