Tag Archives: peppers

Salami Cream Cheese Rollups

My niece told me about this recipe and I’m so glad she did!

It makes a quick low carb snack or a great party appetizer.

Salami Rollups

Actually  my niece, Brandi, made this recipe and shared it with me while I was at her house.   Salty salami, creamy cheese, and a little zesty bite from the pepper hooked me from the first bite!

I shared the recipe with my brother who has been eating low carb for years (and is very successful at it!) and he says he makes a similar recipe with pepperoni, cream cheese, and jalapeno!  That sounds amazing and like something I will need try in the near future!  🙂

Quick NoteIf you’re following the Trim Healthy Mama plan, these rollups will fall into the S category.  🙂

Here’s what I purchased for this recipe:

Salami Rollups

Here’s how I rolled them up.  You can use toothpicks if your salami is thicker and won’t stick together.  I didn’t have to.

Salami Rollups2

I stored them in a small container in the fridge.  The didn’t last long!  🙂

Here’s the recipe..

Salami Rollups

SALAMI CREAM CHEESE ROLLUPS

1 (8 ounce) package cream cheese,softened
18 slices thinly sliced salami
18 slices peperoncini peppers, drained,

Spread about a tablespoon of the softened cream cheese
over a slice of salami.  Top with 1 to 3 peperoncini pepper slices.
Roll the salami around the cheese and pepper slices.
Repeat with remaining ingredients.  Store in fridge.

If you’re looking for another great party appetizer recipe,  check out these Cream Cheese and Bacon Stuffed PoppersWarm Cream Cheese and Bacon Spread, or the Buffalo Chicken Dip.

Disclaimer: Some links in this post may lead to affiliate links.  If you purchase through the links provided,  I will receive a small compensation at no extra cost to you.  Have a great day!

Olive Garden Salad

Did I mention how much I love salads

I really do!  

OG salad

This is another special salad I enjoy and got the recipe from my niece who makes it quite often.  When she serves this, she also serves Zuppa Soup (yum!) and breadsticks.  What a meal!

This is some of what you’ll need:

OGsaladstuff

Doesn’t it look good already?!

OLIVE GARDEN SALAD

1 (12 ounce) bag iceberg garden salad (I used iceberg lettuce)
1/4 small red onion, sliced thin
6 -12 pitted black olives
3/4 cup pepperoncini pepper rings
1 -2 small roma tomatoes, sliced bite-size
1 1/2 cups Italian seasoned croutons
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

For the dressing:

½ cup Mayonnaise
1/3 cup White vinegar
1 teaspoon Vegetable oil
2 tablespoons Corn syrup (I use 1 Stevia packet)
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1 clove Garlic
½ teaspoon Italian seasoning
½ teaspoon Parsley flakes
1 tablespoon Lemon juice
1 tablespoon Sugar (optional -I use Stevia if I add this)

In a large glass or wooden salad serving bowl, toss together the lettuce,
onion slices, olives, pepper rings, tomatoes, and croutons. Add dressing and toss to combine.

Sprinkle with fresh Parmesan cheese and black pepper to taste.

hands

 

 

 

Toss with these unique bamboo salad hands.

Serve chilled.

 

Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

Shared with

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

Previously I posted my recipe for Poppers.  In fact, it was one of my first foodie blog posts!  I’ve posted several recipes since then and hope you’ve enjoyed them.

Here’s another way to make poppers.  They’re delicious and naturally low carb!  Instead of wrapping the stuffed peppers in bacon…add the cooked bacon to the cream cheese stuffing!

Easy-peasy!

 Here’s what you’ll need…

oops!  Forgot to include the bacon.


Soften the cream cheese and add the rest of the ingredients.

Stuff the peppers and place on a baking sheet.  Sprinkle with the

parmesan cheese.

yum-yum!

I’m one of those cooks that rarely ever measures anything so it does make

it hard to pass on the recipe.  But, looking at my

previous Poppers recipe, I’d say I used about

the same amount of ingredients.

Poppers

Jalepeno peppers (cut open and remove all seeds)

8 oz cream cheese

1/2 cup shredded cheddar cheese

seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc

2 green onions, sliced

6 -8 slices bacon, cooked, drained, crumbled

Parmesan cheese

Mix the cheeses.  Add the seasonings, onions and bacon.  Fill the peppers with the mixture and sprinkle with Parmesan cheese.  Place on a foil lined pizza pan or baking sheet.

Bake in a 375º oven for about 20-30 minutes.  Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey.   Cool and enjoy!  I served these with Ranch Dressing.

In case you’re wondering about my readers…here’s the results! Apparently readers from all over enjoy low carb and Southern cooking!  Thanks to all who participated.

Canada – 2

Florida – 2

West Virginia-2

Georgia-1

Hawaii-1

Indiana – 1

Kentucky – 1

Mississippi – 1

Pennsylvania – 1

Texas – 1

Washington – 1

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!


Cheesy Sausage Egg Muffins ~ Bake and Take

eggmuffin

There are several versions of the Low Carb Sausage Egg Muffin out there.  I came across this recipe a few years ago and have continued to use it when I have a desire for an easy take-along breakfast.

Cheesy Sausage Egg Muffins (Low Carb)

6 Tbs crushed pork skins (Lowery’s)
1/2 cup chopped veggies of your choice
sausage or bacon, cooked and crumbled
5 eggs, beaten and seasoned with salt and pepper
4 oz shredded cheddar cheese

Using a 6 cup muffin pan, place about 1 tablespoon of crushed pork skins in the bottom of each muffin cup.  Next, place meat and veggies on top of the pork skins.  Pour the beaten eggs over the pork skins, meat, and veggies layers, enough to fill the cup.  Top with shredded cheese.  Bake at 350º for 20-25 minutes or until the muffins have puffed up and look set (done).

Sorry there’s no specific measurements.  I usually just guesstimate on the amounts.  That means the muffins are usually different, but always good.  There’s so many possibilities.

One of my favorites combinations is pizza toppings where I use pepperoni, mushrooms, peppers and onions.   Another possibility is a savory cheesy chicken and broccoli muffin.

After baking, I let them cool, then bag them up by twos.  That gives me three days of a ready-made low carb breakfast that I can take along to work with me to have with my coffee.

Happy Low Carbing!

For more low carb recipes, go here.

Jalapeño Poppers

Cooking is one thing I enjoy doing. Now, only if I could eat it and be as small as Rachel Ray! That girl loves food and loves to eat and look at how small she is!

The holiday season is just around the corner and hopefully I’ll be able to try some new recipes and take some pictures to share with you.

This Popper recipe is not nearly as hot as you might expect when you remove the seeds. Try them for a party or just a cold night that you feel like staying indoors and having a snack. 🙂

Poppers

Jalepenos peppers ( cut open and clean all seeds and white pith out)
8 oz cream cheese
1/2 cup shredded cheddar cheese
seasoning such as Soul Seasoning or Seasoning Salt
Bacon strips cut in half

Mix the cheeses.  Fill the peppers with the cheeses and seasonings.  Wrap in bacon strips.  Bake in a 375º oven for about 20-25 minutes.  Enjoy!