Category Archives: Cooking with Karie

Zucchini and Squash casserole with my home grown tomatoes!

Hello Friends,

I must say I am very proud of my tomato plant, it has really taken off this year. I am picking tomatoes every couple days, so my crop this week enabled me to make nice roasted tomatoes for a organic squash and mushroom casserole. It is low carb and delicious. Here are the steps I took to make this dish, if you make my dish let me know how it turned out. I have made this dish a variety of ways for friends and family, and it never disappoints! Try using ground turkey, bison or whatever ground beef you like. Have fun and enjoy!

2 pounds cherry tomatoes
4 basil leaves give a rough chop
package of hot Italian sausage with casings taken off. Cook as you would ground hamburger until no longer pink.
Jar of your favorite marinara. I like spicy.
package of crimini mushrooms cut into quarters
two large zucchini cut into bite size chunks
two large yellow summer squash cut into bite size chunks
2 cups of mozzarella cheese
1/2 cup parmasean cheese
pre heat oven 350 degrees…in a rectangular casserole dish put veggies drizzled with extra virgin olive oil, salt and pepper in oven for 20 minutes.
on a separate cookie sheet put tomatoes drizzled with extra virgin olive oil, salt and pepper in oven and cook for 20 minutes.
cook Italian sausage in a frying pan, when cooked through add the roasted tomatoes and the jar of sauce and basil. Let them marry for about 10 minutes.
When the roasted veggies are done top with the sauce mixture and cheese and put back in the oven for 30 minutes.
I like to jazz mine up with some fresh basil and freshly grated parm! Yummilicious!

Let it cool down before you eat it as the veggies and tomatoes retain a lot of heat! Beware…



Morning Breakfast Potatoes with a Zip


Tired of the same old boring hash browns or potatoes? I added some grilled sweet onion and Jalapeno to my morning breakfast! This = Yum!

Super simple….
Potatoes, Yukon Gold or Idaho, whatever you like.
Extra Virgin Olive Oil
Coarse Black Pepper
Dash garlic Salt
1/2 Sweet onion sliced thin
1 Jalapeno diced up
4 – 6 Potatoes (I slice thin then I randomly chop in different directions.

Drizzle olive oil into a hot frying pan
Add the onions and Jalapeno (toss about until soft)
Add the potatoes
Sprinkle with the seasonings
Cover the pot and cook for approximately 5 minutes. The potatoes should be browned on the bottom and soft on the insides. Flip the potatoes to the other side and repeat until you get the amount of crispness you like.

This is a simple alternative to the sometimes boring potato. Hope you enjoy these yummilicious potatoes!

Great Balls of Fire


I love these Meatballs! I add a bit more jalapeno because I like spicy! Let me know if you like the meatballs.

1 3/4 cups shredded coconut
1/2 teaspoon white pepper
1 teaspoon salt
1 teaspoon salt for Coconut mix
1 teaspoon Cayenne for coconut mix
3/4 teaspoon Cayenne for meatball mix
1 cup Crushed pineapple juice drained of all juice
1 teaspoon ground ginger
2 cloves minced fresh garlic
4 scallions, minced
1 whole jalapeno (your choice to remove seeds)
2 eggs whipped
2 pounds ground pork

Preheat oven to 400F
Spray a casserole dish with olive oil
Toast the coconut on the stove top till light brown. About 5 minutes add 1/2 tsp salt and 1 tsp cayenne pepper. Toss about.

Add the rest of the ingredients in a bowl. I use a large ice cream scoop and form a ball. Then I roll it in the coconut mixture till its coated all around. Place in casserole dish. Bake for 30 minutes. P.S. Mixture will be very wet, don’t worry it will hold and come out very moist.

I served on a bed of Rice Pilaf with steamed broccoli and a salad with a vinaigrette.

Raisin Bread Pudding with a Vanilla Sauce

raisin bread pudding pic
I made this delicious Bread Pudding on a cold evening, it was the perfect ending to dinner. You can tweak this recipe to make it your own such as adding a bit of rum….the sky is the limit. Let me know if you made the recipe and if your taste buds didn’t melt away….

3 large eggs whisked
1 1/2 cup fine white bakers sugar
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup melted butter
3 cups whole milk
10 slices Raisin Bread cut into cubes
1/2 cup brown sugar
1 cup raisins
2 tbsp. molasses
1 tbsp. all-purpose flour
tsp. cinnamon
1 egg
2 tbsp. butter melted
1 1/4 whole milk
dash of salt
1 tablespoon pure vanilla

Pre-heat oven to 400 degrees
grease a 2 quart baking dish or 1/4 sheet brownie pan

In a mixing bowl whisk the 3 eggs with white sugar, dark brown sugar, 1/2 tsp. cinnamon, 1/4 cup butter, molasses, 3 cups whole milk until incorporated. Next toss in the cubed raisin bread and raisins. Pour into the baking dish. Decrease the oven heat to 375 degrees and bake for 50 minutes…Cover the dish with aluminum foil and bake for an additional 35 minutes. Let stand 20 minutes before serving.

Vanilla Sauce

Whisk 1/2 cup brown sugar, flour and cinnamon, 1 egg, two tablespoons of the melted butter, 1 1/4 cup of whole milk and the salt. keep whisking until smooth over medium heat. I like to get it to a quick boil then decrease the heat while whisking constantly. Add pure vanilla and stir for appx. 10 minutes or so. Drizzle or douse over your bread pudding and Bon Appetite its ready to tantalize your taste buds.

Mango-Pineapple Salsa



1/2 fresh Pineapple
1 whole ripe mango
2 Serrano chilis
1/2 sweet maui onion
1/3 cup fresh cilantro
squirt of fresh lime
Salt to taste

Carefully cut out the center core of the pineapple and cut into spears. Cut into tiny pieces and set in a bowl.
next peel the mango and take out the seed. Cut up into tiny pieces like the pineapple, add to the bowl.
Mince the Serrano peppers and add to the bowl
Mince the onion and add to the bowl
Finely chop the cilantro and add to the bowl
Give a squirt of lime to the mixture and add a bit of salt to taste.
Mix all together and there you go a nice fresh salsa that goes great with all sorts of dishes, shrimp tacos, salmon, etc.

My Famous Fresh Salsa

image This is my award-winning salsa. I always make it for all my friends and family! Isn’t it funny how it is the same ingredients typically and each person makes it so different. Here are my ingredients, and the process which is super easy! I hope you enjoy it with the special people in your life as I do. Bon Appetite!


2 plastic containers of Campari Tomatoes
1/2 Sweet onion (finely minced)
3-4 Serrano Chilis (finely minced) more or less depending on your level of heat. I like it hot!
1/2 cup of chopped fresh cilantro
squeeze of fresh lime
garlic salt to taste
salt to taste

slice tomatoes very thin and chop into tiny pieces. Add the rest of the chopped and minced ingredients. Add a little of the salts and taste as you go. You don’t want to over salt this fresh and tasty salsa. Sometimes I add cubes of Avocado! It is yummilicious either way. So enjoy!!!! Goes great with an ice-cold summer beverage of your choice.

Vibrant, fresh and Organic back yard summer squash!


A friend is growing vegetables in her backyard, and she was gracious enough to share some of her healthy and beautiful bounty with us. I stuffed two large yellow squash with lasagna filling and baked for 40 minutes at 350. It came out simply delicious and it was guilt free because there wasn’t any noodles. My body in particular doesn’t particularly like that type of carb, it seems to stick all over my body.
Here is the recipe, so easy peasy!

2 large squash (I shaved a piece of the vegetable at the bottom so it sat flat on the cookie sheet) I then scored around the top and scooped out the inside leaving a quarter inch of flesh. Like a little boat.
1 pound of ground sirloin
2 cloves of garlic minced
1 jar of Arribiatta sauce
Brown meat, garlic and a pinch of salt and pepper
add sauce and simmer for a few minutes.
1 small container of ricotta cheese
1/4 cup of parmesan cheese
4 fresh basil leave sliced thin
1 egg
beat the egg into the ricotta and parmesan cheese until thoroughly incorporated
stir in basil.
spoon in the meat sauce mixture into the bottom of the boats
put a layer of the ricotta mixture on top
put another layer of meat sauce
cover with shredded mozzarella cheese and bake.

serve with a mixed green salad and simple vinaigrette.

End Result…Yummilicious!

Mexican Meatloaf

Mexican Meatloaf

2 lbs sirloin
1 egg
2 cups crushed multi grain tostitos
Spicy Green Enchilada sauce(or mild, whatever your preference is)
1/2 sweet onion minced
1 can of Fire roasted Tomatoes
Salt and pepper to taste
tsp garlic salt
1 cup Colby/jack cheese

in a bowl mix the sirloin with the egg and seasonings. Add the crushed tostitos, tomatoes and onion. add 1/4 cup of enchilada sauce and mix through meat mixture.
Put meat mixture in a casserole dish. Slather on enchilada sauce over entire top. Bake for 40 minutes. Take out of oven and cover with cheese and it will melt over the meatloaf.

Serve on a bed of black beans and garnish with avocados. Bon Appetite!

pre-heat oven to 350

Spicy Chicken Tortilla Soup

One of my year round favorite go to meals is not only yummy but figure friendly!

1 carton of Chicken Stock
1 large can of diced tomatoes
3 cups water
Rotisserie Chicken (I shred the white meat, but use the parts you enjoy)
2 sliced carrots
2 celery Stalks sliced
1 maui sweet onion sliced into 4 sections
2 medium size zucchini sliced, bite size not too thin.
Serrano Chili’s chop into small pieces(I use the seeds, but you can slice in half and remove if its too much heat for you)
add one to the soup mixture and save the rest to garnish.
1/2 cup fresh chopped cilantro
grated Monterey jack cheese for garnish
garlic salt, pepper, salt (To taste)

Bring stock, tomatoes, and water to boil. Add the rest of the ingredients and season to taste. Simmer for an hour and serve. Top with Pieces of Tortilla Chips, cheese and Serrano chili’s. Warm up some corn tortillas if you choose….great for dipping!

It doesn’t get any easier than this! It is a crowd pleaser! Year round yumminess!

Chicken and Shrimp Stir Fry

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This was a simple and tasty stir fry!
Ingredient List….
1/2 pound of large shrimp, cleaned and deveined
2 thin chicken breasts sliced into small pieces
1 cup of broccoli florets
1 large carrot peeled and sliced thin round pieces
small yellow bell pepper sliced into thin pieces
1 cup of Chinese pea pods
1/2 sweet onion sliced thin
small can of water chestnuts rinsed and drained
fresh basil – 3 large pieces
1 jalapeno sliced with seeds removed.
4 tablespoons sesame oil
salt to taste
soy sauce to taste

add the sesame oil to a hot frying pan or wok… whatever you have available.
add the chicken and cook for approximately four minutes until no longer pink. Remove and place on a plate.
add shrimp and cook while tossing around for a few minutes. Shrimp cook very fast. Remove and put with Chicken.
add remaining vegetables to the pan, if needed add a bit more oil and sautee for a few minutes…add a few splashes on soy sauce and a pinch of salt. You want the veggies fork tender, and have a little bite to them still. Introduce the chicken and shrimp to the veggies, toss about and you are ready to enjoy!
Feel free to serve on a bed of rice or with noodles. I choose to leave out the carbs. Bon Appetite!