Keto Cajun Shrimp & Sausage Stuffed Cabbage

 

Ingredients

For the cabbage:

2 medium green cabbages

2 tbsp olive oil or butter

Salt & pepper, to taste

For the filling:

12 oz smoked sausage (andouille or kielbasa), sliced

½ lb shrimp, peeled & deveined

½ cup onion, chopped

½ cup bell peppers (red & green), diced

2 cloves garlic, minced

2 tbsp olive oil or bacon fat

1 tsp Cajun seasoning

½ tsp paprika

½ tsp garlic powder

¼ tsp cayenne (optional, for spice)

½ cup shredded mozzarella or cheddar (optional, for extra gooeyness)

Instructions

Prepare the cabbage bowls:

Preheat oven to 375°F (190°C).

Slice off the tops of the cabbages and carefully core out the centers to make room for stuffing.

Rub insides with olive oil, salt, and pepper. Place in a baking dish.

Cook the filling:

In a skillet, heat olive oil or bacon fat.

Sauté onion, peppers, and garlic until softened.

Add sausage slices and cook until browned.

Toss in shrimp, season with Cajun seasoning, paprika, garlic powder, cayenne, salt & pepper.

Cook until shrimp turn pink (2–3 minutes).

Stuff the cabbages:

Spoon shrimp & sausage mixture into each cabbage.

If using cheese, sprinkle inside before finishing with filling.

Bake:

Cover dish loosely with foil. Bake for 40–50 minutes, until cabbage is tender.

Remove foil, bake an additional 10 minutes for a roasted finish.

Serve:

Garnish with parsley or green onions.

Slice wedges out of the cabbage bowls and enjoy hot.

Nutrition (per serving, ¼ stuffed cabbage)

Calories: ~420

Net Carbs: ~7g

Protein: ~28g

Fat: ~30g

Cheesy Vegetable Fritters

 

Ingredients

• 1 carrot, grated

• ½ onion, finely chopped

• ½ red bell pepper, finely chopped

• 1 small handful of parsley (optional)

• 1 cup shredded cheese (mozzarella, cheddar, or a mix)

• 2 large eggs

• 1 cup all-purpose flour

• 1 tsp salt

• ½ tsp garlic powder (optional)

• ½ tsp black pepper

• Vegetable oil, for frying

Directions

1. Prep the veggies:
   Start by washing, peeling, and grating your carrot. Finely chop the onion, bell pepper, and parsley if using.

2. Make the batter:
   In a large mixing bowl, combine the grated carrot, chopped onion, bell pepper, parsley, and shredded cheese.

3. Add wet ingredients:
   Crack the eggs into the bowl and stir everything together until evenly coated.

4. Add dry ingredients:
   Sprinkle in the flour, salt, pepper, and optional garlic powder. Mix until the batter is thick but not too dry. It should hold together on a spoon.

5. Heat the oil:
   In a large skillet or frying pan, pour enough vegetable oil to coat the bottom (about 1–1.5 inches deep). Heat over medium heat until shimmering.

6. Fry the fritters:
   Scoop tablespoon-sized portions of batter and gently place into the hot oil. Don’t overcrowd the pan.

7. Cook until golden:
   Fry for 2–3 minutes on each side or until deep golden brown and crisp. Use a slotted spoon to remove and place on a paper towel–lined plate to drain.

8. Repeat:
   Continue frying in batches until all the batter is used.

9. Serve warm:
   Serve hot with your favorite dipping sauce. Great choices include ranch, sour cream, or spicy aioli.

Tips to Customize Your Cheesy Vegetable Fritters

• Cheese Options: Use mozzarella for melty pull or cheddar for sharp flavor. You can even use pepper jack for a spicy kick.

• Add Protein: Mix in chopped cooked bacon, ham, or shredded chicken for extra heartiness.

• Make it Spicy: Add finely chopped jalapeño or a pinch of chili flakes.

• Bake Instead: You can bake these at 375°F (190°C) on a parchment-lined tray for about 20–25 minutes, flipping halfway.

• Air Fry Option: Brush lightly with oil and air fry at 375°F for 12–15 minutes.

Crispy Garlic Parmesan Potato Wedges

 

 

 Ingredients:

4 large russet potatoes, washed and cut into wedges

3 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp dried oregano (optional)

1/2 tsp salt

1/4 tsp black pepper

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped (for garnish)

 Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season potatoes: In a large bowl, toss wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until evenly coated.

Coat with cheese: Add Parmesan cheese and toss again.

Arrange & bake: Spread wedges in a single layer on the baking sheet. Bake for 35–40 minutes, flipping halfway, until golden brown and crispy.

Garnish & serve: Sprinkle with parsley and serve with ranch or marinara sauce for dipping.

Piña Colada Pound Cake

 

 Pina Colada Pound Cake - your tropical paradise in every bite! 

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 tsp coconut extract

1/2 cup crushed pineapple, drained

1/2 cup coconut milk

1/4 cup pineapple juice (substitute for rum)

1/2 cup sweetened shredded coconut

For the Glaze:

1 cup powdered sugar

2–3 tbsp pineapple juice (adjust for desired consistency)

1/4 cup shredded coconut for garnish

Directions:

Prepare the Oven:

Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan, ensuring all grooves are well-coated for easy release.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Incorporate Eggs and Extracts:

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts for flavor.

Add Pineapple and Coconut Milk:

Fold in the crushed pineapple, followed by the coconut milk and pineapple juice. Mix until just combined.

Combine and Mix:

Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and no lumps remain. Fold in the shredded coconut.

Bake the Cake:

Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze:

In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.

Glaze and Garnish:

Drizzle the glaze over the cooled cake. Sprinkle with shredded coconut for a delightful garnish.

Serve:

Slice and serve your Pina Colada Pound Cake for a sweet tropical escape. Perfect for any occasion!

Prep Time: 20

The Famous Cake My Mother Baked in the ’80s and ’90s

 

Ingredients You’ll Need

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 cup unsalted butter, softened

• 4 large eggs

• 1 cup sour cream or plain yogurt

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup shredded coconut (optional, a common ’80s touch)

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

How to Make It

1. Prepare the Batter

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream (or yogurt) and vanilla.

2. Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined. For extra nostalgia, stir in shredded coconut.

3. Bake the Cake

Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and a toothpick comes out clean.

4. Add the Glaze

Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake so it soaks in slightly. Sprinkle a little extra sugar or coconut on top for that signature finish.

5. Serve and Enjoy

Let the cake cool slightly, slice into squares, and serve warm or at room temperature. It’s just as good the next day—if it lasts that long.

Why It’s a Keeper

• Simple ingredients: Pantry staples that never go out of style.

• Nostalgic flavor: Takes you back to family gatherings and after-school treats.

• Versatile: Great plain, with fruit, or even with a scoop of ice cream.

• Timeless: A recipe from decades ago that still delights today.

Chocolate Chip Cake Bars

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, melted and cooled

1 cup granulated sugar

½ cup brown sugar

2 large eggs

2 teaspoons vanilla extract

1½ cups chocolate chips or chocolate chunks

½ cup shredded coconut (optional, for topping)

Instructions

Preheat the oven to 180°C (350°F)

Line a rectangular baking pan with parchment paper

In a bowl, mix flour, baking powder, baking soda, and salt

In another bowl, whisk melted butter, granulated sugar, and brown sugar

Add eggs and vanilla extract, mix until smooth

Gradually add dry ingredients to the wet mixture

Fold in chocolate chips gently

Pour batter evenly into the prepared pan

Sprinkle coconut on top if using

Bake for 30–35 minutes until golden and a toothpick comes out with moist crumbs

Let cool completely before cutting into bars

How to Make

Start by preparing all ingredients at room temperature

Mix dry and wet ingredients separately for a smooth texture

Avoid overmixing to keep the bars soft

Spread the batter evenly for uniform baking

Allow the bars to cool fully to set the chocolate and structure

Cut into neat squares for serving

California Spaghetti Salad

 

Classic California Spaghetti Salad

I could eat this forever!

Ingredients

1 pound of spaghetti, broken into 1-inch pieces

1 cup of cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (any color), diced

1 small red onion, thinly sliced

1/2 cup of black olives, sliced

1/4 cup of grated Parmesan cheese

1 1/2 cups of Italian salad dressing

1 tablespoon of Italian seasoning

Salt and pepper to taste

Directions

1. Cook the spaghetti according to package instructions until al dente. Rinse under cold water and drain well.

2. In a large salad bowl, combine the cooked spaghetti and all the chopped vegetables (tomatoes, cucumber, bell pepper, and red onion).

3. Add the sliced olives and grated Parmesan cheese to the bowl.

4. Pour the Italian dressing over the salad and toss everything to coat well.

5. Season with Italian seasoning, salt, and pepper, then toss again to distribute the spices evenly.

6. Chill the salad in the refrigerator for at least one hour to allow the flavors to meld together.

7. Serve cold or at room temperature.

Variations & Tips

To add a bit more zest to your California Spaghetti Salad, consider incorporating artichoke hearts or avocado for a creamy texture. For protein, add cooked chicken or salami. If you're looking for a lighter version, substitute half of the Italian dressing with a squeeze of fresh lemon juice and a splash of olive oil. You can also experiment with different types of pasta for varying textures and shapes.