"Florida Girl" Food
This is a blog where I cook according to my mood. My style is for the "Florida Girl." You won't see too many stews, roasts, or soups, because it's HOT where we live! The majority of my recipes are health conscious...because I can't afford to pack on the pounds while living the beach life in sunny South Florida! All of these recipes are tried and true! Some are original, some are family recipes, and some are adapted.
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Wednesday, April 27, 2022
Creamy Spicy Sausage and Roasted Red Bell Pepper Soup
Tuesday, March 2, 2021
Perfect Creamed Spinach
A friend hosted a lovely dinner party last weekend and the main dish was beef tenderloin and picanha. Everyone brought a side dish and I did this creamed spinach from The Novice Chef. It was sooooooo easy and delicious, and paired so well with steak and red wine! I used their recipe but added a pinch of nutmeg to it. Trust this recipe and look no further!
(I doubled, but here is her recipe)
3 10-oz bags frozen chopped spinach
2 Tbsp butter
1 Medium yellow onion, diced
6 large garlic cloves, minced
4 oz cream cheese
1 Cup heavy cream
1 Cup shredded mozzarella cheese
1/2 Cup grated fresh parmesan
S&P to taste
1. Cook spinach in microwave according to package. Remove excess water using a towel or a colander. Set aside.
2. In a large skillet over medium heat, melt butter. Add onions and saute until transclucent.
3. Add garlic and cook 30 seconds. Add cream cheese and stir until melted.
4. Add heavy cream and cook for 2 mins. Add mozzarella, parmesan, salt and pepper. (Here is where i added optional nutmeg. About a tablespoon.)
5. Fold in spinach and stir. Serve immediately or make ahead and bake to warm.
Thursday, September 19, 2019
Easy Sweet Potato Mac & Cheese
This was so tasty. I used whatever cheese I had in my fridge, some heavy cream, butter, and a whole sweet potato. The kids scarfed it down and had no idea! I don't really have measurements...I dumped a bunch of elbow pasta in the water and I have no idea how much it was. Just follow the basic steps and use your judgement :)
Cook noodles, drain and set aside.
Make a roux, whisking together butter and flour (about 1 Tbsp of each). Slowly stir in about 3/4 cup of either milk, half and half, or heavy cream, constantly whisking. Add salt and pepper. Remove from heat. Add the cooked sweet potato and use an immersion blender to make it smooth and creamy. Add the pasta to the roux/milk/sweet potato mixture. Stir.
Fold into the pasta 1 Cup shredded cheese of choice (I only had mozzarella, and used this), and 1 Cup grated parmesan.
Bake, covered, about 20-30 minutes until hot and heated through.
Sunday, September 1, 2019
Pineapple Clothing
https://www.pineappleclothing.com/?srrf=TsKis
Tuesday, July 30, 2019
Pork and Cabbage Tacos
This came together randomly, after I slow cooked a pork butt. I decided to use the leftovers for tacos. Can I say that this combination of flavors was so impressive, I ate them last night and am already craving them today. Make these. Then tell me what you think!
Toast and set aside 4 hard shell tacos.
In a bowl, mix together 1 cup shredded cabbage mix (I use Trader Joe's) and toss with juice of 1 lime, 1 large chopped green onion, and salt and pepper.
In a separate bowl, mix together 1/2 cup nonfat plain greek yogurt with 1 Tbsp chili lime seasoning (also from TJ's....warning....this is mostly all from TJ's!)
Stuff the tacos with yogurt sauce, pork, cabbage, sliced avocado, and top with Trader Joe's jalepeno sauce and optional grated cojita cheese.
PHENOMENAL!
Friday, June 21, 2019
"Taco Pie" - Happy Low Carb Mom
This recipe is from @happy_lowcarb_mom from Instagram. I doubled her recipe and added a ton of fresh chopped spinach for some added nutrition. This is a very easy dish to make, it is VERY handy when made ahead of time, is great with added "fixins" and is low/no carb. I substituted a mixture of ground turkey and ground turkey breast to lower the fat content, and used skim milk shredded cheese to offset the eggs and heavy cream fat. The husband enjoyed this, particularly for how filling it was.
1 lb ground turkey breast
1 lb ground turkey
2 pkgs taco seasoning
1 yellow onion, chopped
1/2 cup fresh salsa
2 cups fresh spinach, chopped
2 cups shredded lowfat/skim milk mexican blend cheese, divided
8 eggs (i discarded two of the yolks)
1 cup heavy cream
salt
pepper
1. In a saucepan, saute chopped onions in olive oil. Add turkey and taco seasoning. Cook until meat is cooked through, add the spinach until it wilts. Set aside to cool.
2. Whisk eggs & heavy cream together. Stir in salsa, 1 & 1/4 cup cheese, and a pinch of salt.
3. Stir taco meat into egg mixture. Pour into greased pie dish. Sprinkle remaining cheese on top. Cover and chill until ready to bake.
4. Bake at 350 for 45 - 55 minutes until brown and bubbly on top and pie has set. *Makes PLENTY for leftovers*
Serve warm with suggested toppings:
Sliced avocado
Sour cream
Salsa
Cilantro
Chopped green onions
Hot Sauce/siracha
Friday, June 14, 2019
Avocado Crack Dip
AVOCADO CRACK DIP RECIPE
- 3 large avocados (chopped into small chunks)
- 1 pint cherry tomatoes (chopped into small chunks)
- 4 ounces plain crumbled feta cheese
- 1 small bunch of fresh parsley (chopped fine)
- 1 tbsp olive oil
- 1.5 tbsp red wine vinegar
- 1/2 tsp or more of garlic powder
- salt and pepper to taste
- 1/4 cup chopped fresh onion or 1 tsp onion powder (optional)
- 1 bag tortilla chips for serving
Thai Noodle Salad with Peanut Sauce
Recipe from www.feastingathome.com
thai noodle salad with peanut sauce
- Author: Sylvia Fountaine
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Vegan, Salad
- Method: Tossed
- Cuisine: Thai
ingredients
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼–½ cup roasted, crushed peanuts ( garnish)
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- ¼ cup peanut butter ( or sub almond butter!)
- ¼ cup fresh orange juice ( roughly ½ an orange)
- 3 tablespoon fresh lime juice ( 1 lime)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- ½ teaspoon salt
instructions
notes
Wild Arugula Salad with Parmesan, Pine Nuts and Lemony Shallot Vinaigrette
1 package wild or baby arugula
1/2 cup pine nuts, toasted
1/4 cup fresh grated parmesan
For the dressing:
Juice of 1/2 a lemon
1/4 cup olive oil
1 tbsp honey
1 tbsp dijon mustard
1/2 shallot, minced
salt and pepper
Toss salad with desired amount of dressing. So tasty!
Thursday, June 13, 2019
Paleo Buffalo Chicken Casserole
My good friend Nicole made this and I am obsessed! I love spicy foods, especially when they're HEALTHY!
This came from www.realfoodwithjessica.com
PALEO BUFFALO CHICKEN CASSEROLE
INGREDIENTS
- 1 large spaghetti squash, cooked and shredded
- 1 large onion, diced
- 1 cup diced carrots, about 2-3 medium size
- 2 pounds cooked chicken
- 1 cup Frank's Red Hot*
- 1/4 cup Whole30 Ranch Dressing
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3 eggs
INSTRUCTIONS
- Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
- While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
- Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
- Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
- Add the eggs, mix well, and pour mixture into the prepared pan.
- Bake for 30-35 minutes.
- Serve with additional ranch if desired.
NOTES:
Carrot Ginger Soup
This is so light, fresh, vibrant, and HEALING. With the antioxidants of carrots, the healing powers of ginger and turmeric, this is my go-to when feeling run down.
Ingredients:
1 lb organic whole carrots, peeled
1 onion, chopped
3 garlic cloves, minced
1 Tbsp peeled and grated fresh ginger
1 Tsp peeled and grated fresh turmeric root
1 tsp crushed red pepper
3 cups chicken or vegetable broth (for a vegan option)*
1 can full fat coconut milk
salt & pepper
olive oil
Method:
Toss carrots with 2 Tbsp olive oil, salt and pepper. Roast at 400 degrees for 40 minutes.
In a dutch oven, or large pot, sautee onions in olive oil until tender, then add garlic, turmeric, ginger and crushed red pepper.
Add carrots to the pot, pour in broth, and bring to a boil. Reduce to a simmer, then use immersion blender until creamy. Add salt and pepper to taste, then before serving stir in a can of coconut milk.
* For added healing benefits, substitute store bought broth for homemade bone broth. Adds SO much flavor, protein, and nutrients!*
Jaclyn's "Award Winning" Cauliflower Stir Fry
The voters voted, and this was the winning dish at my "Healthy Potluck" dinner!
- Sautee small onion in olive oil
- Add two eggs, stirring quickly to scramble
- Add soy sauce
- Heat bag of frozen cauliflower rice in microwave
- Heat bag of frozen peas in microwave
- Pan fry two boneless skinless chicken breasts in a separate pan. Set aside and shred/chop.
- Combine rice, chicken, and egg mixture. Add more soy sauce as desired.
Courtney's "Famous in the Neighborhood" Cauliflower Mash
I've tried this many many many times, and I think I've just about perfected it. Here is my go-to:
Ingredients:
1 head cauliflower, cut into florets
1/2 Cup cream cheese
1 Tbsp butter
2 cups chicken or vegetable broth
2 Tbsp chives
1 Tbsp (or to taste) truffle salt
Method:
Using a steamer, steam the cauliflower in the chicken or vegetable broth until tender. Drain. Add cream cheese and butter to the cauliflower, blend with an immersion blender until creamy. Stir in the truffle salt, and top with chopped chives.
This is a great dish to make ahead, put in a casserole dish, then bake at 350 for 30 minutes to warm, and then top with chives. Enjoy! Let me know if you love it as much as I do!
Papa Hughie's Seafood World Tuna Yukke
Spinach Artichoke Chicken Spaghetti Squash
RECIPE FROM
Chicken Spinach Artichoke Spaghetti Squash {Paleo, Whole30, Keto}
Ingredients
- 1 med-large spaghetti squash
- 1 lb chicken breast boneless and skinless
- 1 tbsp olive or avocado oil
- Salt and pepper to season chicken
- 1 Tbsp ghee or coconut oil
- 1 med onion chopped
- 3-4 cloves garlic finely chopped
- sea salt to taste
- Crushed red pepper (to taste, optional)
- 8 oz fresh baby spinach chopped
- 14 oz can artichoke hearts drained and chopped (check label for Whole30 compliance)
- 1/2 cup coconut cream - the thick part of a chilled can of coconut milk* or you can purchase coconut cream separately.
- 1/2 cup homemade whole30 mayo or purchased paleo mayo*
- 1.5 Tbsp lemon juice
- 3 Tbsp nutritional yeast OR 1/4 cup parmesan cheese, if dairy is okay
- 1/2 tsp sea salt
- Black pepper to taste
Instructions
- Preheat your oven to 425 degrees. Cut squash in half lengthwise and scoop out seeds and string. Place face down on a foil lined baking sheet.
- Place chicken on another foil lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Bake chicken and squash in the preheated oven for 25 minutes, check, and continue to bake the squash, if necessary until the top is tender/firm when pressed gently. My chicken cooked for 25 minutes and my squash for 30.
- Meanwhile, heat a large skillet over medium heat and add the coconut oil. Add onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.
- Once garlic is soft, add spinach and allow it to wilt a bit, then mix in to garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with of sea salt and crushed red pepper, if using, then remove from heat.
- In a mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast (or parmesan), salt and pepper until smooth. Drain any obvious liquid from the spinach artichoke mixture, then chop or shred the cooked chicken and add to skillet. Stir in the cream sauce, and return to med/low heat. Cook and stir until heated through - about 2 mins.
- Using a fork, scrape spaghetti squash lengthwise to release spaghetti strands. Fill the squash with the chicken spinach artichoke mixture to create squash boats, OR toss together in a large serving bowl. Any extra filling can be refrigerated and reheated later on.
- Store leftovers covered in the refrigerator for up to 4 days. Enjoy! Serves 5-6.