Fried Brussel Sprouts...

 This recipe was so amazing....I will make this again and again. Recently, we were at a friends restaurant in Chinatown, Honolulu, Oahu...A dish similar to this was served with our meal! OH My! I was in heaven....I had to recreate my version at home!


Fried Brussels Sprouts

 Soon yummy!

Enjoy!

XO

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Grilled Red Mexican Corn...

This corn on the cob is outstanding! It simular to Mexican Street Corn and a great addition as a side dish to any meal. A great recipe for Summer grilling..
         Check out our Face Book Pages: PineCreekStyle & The CattleQueen Cooks for more recipes!

Grilled Red Mexican Corn

   from The CattleQueen Cooks @ PineCreekStyle

*Recipe written for Two Cobs of Corn

Ingredients:

• Corn on the Cob, Red, Yellow or White, cleaned & washed
•  4 tablespoons of softened butter
• 4 tablespoons of Sour Cream
• Spices to taste: Cumin, Garlic Powder, Smoked Paprika, dried crushed Cilantro, PineCreek Ranch Seasoning (see the recipe here) or garlic pepper...mix to desired taste
• Wooden Skewers for turning

Directions:

1. Heat your griddle or grill to medium/medium high, prepare with cooking spray
2. Use the Wooden Skewers to secure the end of the corn, this will allow you to easily turn the corn as it cooks
3. Coat the corn cob with the butter, then the sour cream on top
4. Next season with spices
5. Grill on the hot griddle or grill until cooked

Tastes so good, fresh grilled corn...Summer awaits!

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Oven Roasted Artichokes

Oven Roasted Artichokes...

Simply awesome, buttery garlic flavor. Baked in the oven to perfection.

Roasted Artichokes

• Artichokes, fresh
• 1 tablespoon butter per artichoke
• Salt & Pepper to taste
• Prepared minced garlic, small amount or a pieces of a garlic bulb
• Roasted Garlic, for garnishing 

The directions:

• Choose the amount of Artichokes you wish to bake...I used 2 artichokes for this recipe
• Wash, drain and prepare to bake. Cut the tips of the leaves with a straight edge, removing the spiny pointed ends
• Next, cut the the artichokes in half, lengthwise
• Clean the inside center of the fuzzy part of the choke, leaving the heart intact
• Preheat the oven to 375 degrees
• Lightly oil the Artichokes with olive oil
• Place the prepared Artichokes on a prepared cooking sheet.
• In the center of the heart, place a small amount of prepared garlic and a small chunk of butter, sprinkle with roasted garlic. Season with Pepper & Salt to taste
• Melt 2 tablespoons of butter with some garlic salt seasoning to taste, drizzle & pour over the artichokes
• Bake in the oven for 50-60 minutes at 375 degrees. Check after 30-40 minutes, they may need to be covered with foil. You want them roasted not burnt. Watch closely the last 20 minutes, in case you need to turn down the heat.

Eat them alone or serve with garlic butter or mayonnaise 

 These are so good we eat them as a main meal. They are also great to serve as an appetizer. You can also serve these cold with a drizzle of Balsamic vinegar on top!

Eating our Veggies with Style,

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Mexi-Cali Tater's...

These potato's, were nothing short of amazing! Full of flavor & sass! They went perfectly with the Margarita Game Hen's (here), which is where you will also find the Margarita Butter recipe!
A great recipe for Cinco de Mayo ....

This recipe is similar to Lyonnaise Potatoes,... gone spicy! Amazing!

Mexi-Cali Tater's

• 3 cans of sliced boiled potatoes. drained or use 3 fresh potatoes, parboiled & sliced...(I need to make these quick...the canned is awesome for fast results)
• 1 large onion, sliced for sautéing
• 1 teaspoon of olive oil or butter for sautéing 
• 1 package of Leek Onion Soup, dry
• 1 1/4 cup of Mexican Cheese Blend, shredded, reserve 1/4 for the top
• 1 1/2 ounces of Margarita Mix or 1 ounce of Lime juice
• 1/12 ounces of Tequila, white or gold...*optional
• 2 tablespoons of Margarita Butter (look for the recipe above under Margarita Game Hens), softened
• Season to taste with Pine Creek Seasoning or Garlic Pepper & Cumin
• Lightly season with Red Pepper, remember it is spicy, a little goes a long way. *An option would be paprika instead

Directions:
Preheat oven to 375 degrees

Sauté onions & potatoes, add seasonings in a frying pan. Place the cooked Potatoes and Onions in a bowl for mixing
In a mixing bowl lightly toss remaining (reserve 1/4 shredded cheese for topping) ingredients together with the potatoes & onions.
Place in a greased casserole dish and sprinkle the remaining cheese over the top of potato mixture.
Bake in the oven for 40 minutes *(Remember the potatoes are pre-boiled)

Ornery gave this Recipe a two thumbs up! Said they were his "New All-Time Favorite"...Best Potatoes He's Ever had! Now...That's a compliment!

Serve these Caliente Style Potatoes today....

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Cheesy Cauliflower & Ham...

Cheesy Cauliflower & Ham for dinner....

"Better than the Best Mac 'n Cheese you've ever had!"
"The aroma from this meal cooking was amazing. We could hardly wait to taste it"! 

 

The Holidays are past and we want to get back into our healthier way of eating. More veggies, fruits, lower carbs, low sugars and most of all portion control! We had taken off quite a bit of weight this past year and are excited to get back on track! ...Haven't met our goals yet!

Sooo...this was dinner last night! WOW...what a way to start! This was delicious! 

A perfect replacement for Potatoes or Pasta as a side dish or as a main meal!

"We served ours as a main meal with a side salad"! 

So Amazing....I'm ready for MORE!
The only problem is...There is only ONE serving left for Lunch!
  Mmmm...
Now, how can I finagle this dilemma?
Serving Veggies with Taste & Style...

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Zucchini Chips...

I told my Dad I would go on no sugar low carb diet with him...

I've dropped 7 pounds! Whoo-Hoo!!!

Here is one of the recipes I've been using...These were delish!!!

Zucchini Chips...

These are good alone or with Ranch dip.

 The recipe:

2-3 zucchini, washed and sliced in thin rounds

2 eggs, beaten in a small bowl

Almond flour 1/2 heaping cup

1/4 cup of Panko crumbs

2 tablespoons of dehydrated onions

Garlic salt & White pepper to taste

Oil (Canola or Olive) for frying

Mix flour, Panko crumbs, salt and pepper together.

Heat oil in a deep frying pan.

Set up an assembly line.

 Dip the zucchini in the egg wash.

 Cover the chips in the flour mixture to coat.

 Deep dry in hot oil until crispy & brown. Drain on a paper towel.

Ready to serve! Hot and tasty...

Love'n the Zucchini with Style...

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Cheesy Zucchini Pancakes...

Cheesy Zucchini Pancake Breakfast

 Saturday morning brunch was all about zucchini!

 The recipe:

Cheesy Zucchini Pancakes

3-4 zucchini, grated and squeezed dry

2 eggs

1/2 cup of Almond flour

1/4 or less cup Panko crumbs

White pepper, Garlic Salt & Parsley to taste

1/8 cup of dehydrated chopped onions

1/2 cup grated parmesan cheese

 Olive or Canola Oil for frying.

*I prefer olive oil, it may be cooked on high heat, quickly

 Mix all ingredients together, well.

 I use a large soup spoon to scoop out the size of batter I want. Then I flatten the rounds with my spatula. Cook until set and browned. Then flip cooking the other side. 

 The cheese helps brown the pancake and adds a wonderful flavor.

 Doesn't that look YUMMY?

 Smells good too!

 Serve with some sausage & eggs and call it GOOD!

NUMMY YUMMY....Didn't miss the taters!

Serving Breakfast Lower Carb Style...

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Drunk'n Carrot Coins...

Had a friend contact me recently asking if I had any good carrot glaze recipes?

I have several, and most of them are pretty standard. A few variations are used, but ALL very similar.

Drunk'n Carrot Coins topped with Candied Pecans

I wanted something (recipe) special for my friend Susan G.

So, I chose my recipe for Drunk'n Carrot Coins to be showcased. 

The other variations will be included below. 

Drunk'n Carrot Coins

4 Cups of peeled Carrots, sliced in rounds

2-3 tablespoons butter

1 small can of crushed pineapple, drained.

(reserve juice and freeze for other uses)

2-3 green onion stalks, sliced

1/2 to 3/4 cup of packed brown sugar

(I used Splenda, brown sugar, * cut portion in half)

1/2 cup whiskey (brand of your choice)

Garlic Pepper and Salt to taste

Directions:

 Saute' carrots in a frying pan with butter and seasonings. Brown until caramelized on medium high for 5-7 minutes. 

 Add sliced green onions after 4-5 minutes to the carrots. Stir often.

Onions sauté with the carrots...

In a bowl, mix together the drained crushed pineapple and brown sugar .

Add 1/2 cup of whiskey to the pineapple mixture.

Stir the pineapple mixture into the cooking carrots and blend well. Cover the pan with a lid and simmer on medium for 5-7 additional minutes. This helps reduced the liquids and thicken the glaze.

These carrots SMELL so AWESOME when cooking! The whiskey melds the flavors together wonderfully.

I used sweet and salty candied pecans to sprinkle the top of the

 Drunk'n Carrot Coins.

"Thanks Susan for asking for some Carrot Glaze Recipes!"

Hope you Enjoy...

See Below for some Variations on the recipe

~~~

A Sweet Caramel taste, with Style...

Here are some variations for glazed carrots:

*Using 1-1 1/2 pounds of carrots

Honey Glaze:

2 tablespoons of Butter

2 tablespoons Honey

1 tablespoon Lemon juice

1/4 cup fresh Parsley, chopped

Salt & Pepper to taste

Orange Maple Glaze:

2 tablespoons of Butter

3/4 cup of orange juice

1/4 cup Maple syrup

1/4 cup of Honey

1/2 teaspoon cinnamon

*Some grated orange peel, (small amount) optional

Ginger Ale Glaze:

2 tablespoons butter

1/2+ cup ginger ale

1/2-3/4 cup packed brown sugar

1 tablespoon chopped parsley, freeze dried

Pinch of salt, dash of pepper

Cook carrots in a large saute pan, add butter, toss and cook carrots. Blend remaining ingredients together in a small bowl. Add to the cooking carrots, cook until blended, sauce will thicken. Cook until carrots are hot and the glaze has a shiny or glossy look.

*All Photos are the property of Pine Creek style by NeeCee

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Bourbon Beer Brussels Sprouts...

 Our Son loves brussels sprouts, so do all of his kids! 
This recipe is for him.

I had gone to the store with my Bourbon Ale Salmon recipe on my mind! Brussels sprouts sounded like they would be good fixed the same as the salmon.
 My thoughts were correct, they were the perfect compliment to the salmon. 

Totally YUMMY for the tummy....

Here I am, making dinner...HaHa

Bourbon Beer Braised Sprouts

Preheat the oven to 350 degrees.

 1 package of prepared brussels sprouts, or raw brussels sprouts, clean and cut in half

2 pieces of bacon, cut into small pieces and cooked crisp. Leave fat in the pan, do not drain.

1 heaping tablespoon of brown sugar

1/3 or 4 oz's of Kentucky Bourbon Barrel Beer 

(or a beer you have on hand)

Garlic Pepper to taste
Optional: Butter for the brussels sprouts, in small pieces

 In a small sauce pan, cook the bacon until crisp, leave the fat, do not drain. Mix in a pitcher; beer, brown sugar and garlic pepper. Blend well, add to the sauce pan, cook for 2-3 minutes, then pour over the top of the brussels sprouts (dotted with butter) in a prepared pan.

Cover with foil and bake at 350 degrees for 20 minutes. Then remove the foil and cook for 10 more minutes.

These are SO good. If you serve with the Salmon (*see recipe in this section) recipe, you will need to plan, prepare and start to cook these before you start the salmon filet. (*There is a cooking time difference.)

~~~

My husband took one bite of these and said; 

"Our Son is going to love these!"

Success with Style...

Serve with your favorite potatoes.

I used Garlic Mashed with Sour Cream. 

:)
All colored photo's belong to Pine Creek Style by NeeCee
The black & white photo was from Google Images

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Black Cherry Dill Pickles?...

This condiment is unusual and has awesome taste. I served them at a recent dinner party...the guests loved them!  They taste kind of like a bread and butter pickle, with a slight black cherry taste.

 The way I see it ... if they can infuse olive oil, make wine... blending all types of flavors, whatever it might be! Then WHY can't I try this? I found and old recipe (old to some, not to me:) from the 60's using Kool-aid drink mix! 

YES, Kool-aid! 

So, I tried it! I made a few changes, nothing big,...turned out... YUM-ee!

Littles things like; substitute sugar for splenda or stevia, etc. and BLACK Cherry Kool-aid instead of Cherry Kool-aid. 

See the recipe below.

 I know,...you're thinking you're not sure about this one. Well, it's just a jar of pickles and a pack of kool-aid...go for it...you just might be surprised!

 Black Cherry Pickles

1 jar (48oz) whole dill pickles, your choice of brand

1 package of black cherry kool-aid mix

1 cup of stevia (*I used this instead of sugar)

See directions below...

 Drain the juice from the pickles into a bowl or pitcher

Add 1 package of kool-aid and 1 cup of stevia

Blend together, mixing well and set aside...

 

Cut the whole pickles, in half, lengthwise.

Place pickles back into the original jar.

Pour the black cherry-dill juice back into the jar, covering the pickles.

 Store the pickles in the refrigerator for one week. I dated the top of the jar to remind me of the "ready-to-eat" date.

 Once you taste these pickles, next time, it will be harder to wait a week!

Please Note:

*This is the first recipe under our new label, Vintage Recipes, with in the Tastefully Yours section. 

These pickles are sooo good!
If you like pickles, you'll love this Vintage Style Recipe...

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