Why You'll Love This Dill Tartar Sauce This simple homemade dill tartar sauce is the perfect companion for my Bacon-Wrapped Tilapia, adding a cool, creamy flavor that complements the crispy bacon and tender, flaky fish. It's also delicious with grilled, baked, or pan-fried fish, salmon patties, shrimp, crab cakes, or almost any mild seafood. Since it's so quick to make, I often keep a small batch in the refrigerator to add fresh flavor to a variety of meals throughout the wee

Want a creamy ricotta substitute that is dairy-free, high in protein, and low in carbs? Try my homemade tofu ricotta recipe here. INGREDIENTS 16 oz firm Tofu, drained well 2 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons nutritional yeast 1 tablespoon lemon juice 1 tablespoon olive oil Optional: Fresh parsley Fresh basil Red pepper flakes DIRECTIONS Drain tofu well and gently press out excess mo

A Picture I took just before putting it in the oven after adding the chicken Thank you everylastbite.com for this posting this recipe. I did make a few changes, but the dish turned out so well that my husband, Michael, told me I can make this any time I want. INGREDIENTS 1 Red pepper, seeded and cut into 1-inch strips 1 Yellow pepper, seeded and cut into 1-inch strips 1 Red onion cut into eight pieces 2 Cups of cherry tomatoes cut in half 1 can (13.75 ounces) quartered Artich

This sauce goes beautifully with the Enchilada recipe I've posted. INGREDIENTS 3 Cups of unsalted chicken broth (I used better than Boullion) 3 Tablespoons tomato paste 1 Bay leaf 2 Teaspoon ground cumin 1 Teaspoon dried oregano 1/2 Teaspoon salt 1/2 Teaspoon granulated garlic (I used garlic powder) 1/2 Teaspoon onion powder 1/2 Teaspoon Stevia 1/4 Teaspoon Chipotle Chili powder (I used regular chili powder) 1/4 Teaspoon Instant coffee powder 1/16 Teaspoon ground cloves 1/16

Born and raised in upstate New York then lived in Central New Jersey for 30 some years, I would never have tasted or even contemplated trying to cook a poblano, let alone make a sauce. I had never even heard of a poblano pepper until I moved to deep south Texas. Learning about different cultures and foods is so gratifying. I am proud to say that I can cook Mexican food that is incredibly delicious and low carb at the same time. Philippians 2:3-4 says "Do nothing out of selfi

I recently had a yen for something Italian, but I did not want the typical tomato sauce. I wanted to try something different, so I came up with this recipe. It came out delicious and my husband said it was a keeper. INGREDIENTS 29 ounces of Great Value tomato puree 6 ounces of Great Value tomato paste 14.5 ounces of Great Value diced tomatoes 2 tablespoons of minced garlic 1 large red onion, chopped into medium sized pieces 1 teaspoon of soy sauce 2 tablespoons of olive oil 1