I made the cabbage soup on page 52. Instead of frankfurters, I used chicken and bacon. This is delicious and filling. Not expensive to make, and makes a lot. Thank goodness, because my husband ate 3 bowls right away.
This is an oversized, big cookbook with vintage photos. I see so many recipes in this book I am going to make because they are every day ingredients we usually have in our kitchen. I’m not seeing unusual ingredients that I have to go to a specialty store to find, and the dishes sound yummy. I’ll update my review with more photos when I do make the other recipes that are tempting me as I browse this large book.
I enjoy the look of vintage cookbooks and the ease of ingredients.
I have a dehydrator, and the tomatoes are fun to dehydrate I added one to each chaffle batter before cooking. Add avocado to chaffle when ready to eat, with a bit of bacon.
Our neighbor made a couple types of jam for Thanksgiving and brought us over a few varieties yesterday. I decided to try the strawberry jalapeño jam today.
Jalapeños with cream cheese/herb/bacon blend.
375 for 15 minutes; I’ve also made these in the air fryer with great success.
Chaffel BLT; I use a mini waffle iron as I like to keep the cheese low on my diet. I have made the 1/2 cup of cheese and 1 egg ones also, and they are delicious.
I use a mini iron, because I it’s easy, quick and a small sandwich. I used a special melting cheese I found at Meijers, but you can use anything. I precook bacon, chop it, and add to a container for using in salads, stir-fry’s and now chaffels. I add the bacon to the cheese, before closing the iron. That way, the bacon stayed in, and was part of the sandwich. I enjoyed the crunch of the sandwich. Delicious, easy and fun idea.
I got this idea from an amazing fb page. The husband and wife cook and share some fantastic recipes. They are called: Let’s Celebrate Weight Loss (author: Chrissy Kruppenbach)
My husband chose gouda for this dish, and the homemade bread is for him, as he is not on Keto. This is yummy, but the cheese was too much for me. I removed the cheese, and ate the chicken.
Those little red mitts that come with the IP? Hand savers! I use these when scraping out the spaghetti squash as it is super hot and soft; it falls apart easily so you end up burning your hands (when you’re in a hurry)
The steam function on the IP is perfect for Spaghetti Squash. There was no waste! The strands just fell out of the cups. I used a fork to pull them out.
I put a cup of water in, (you can add pinch of salt also but my add ins added enough salt) ; added the rack, cut the squash in half and scooped out seeds. (some people put the whole squash in but I like to get the seeds out ahead of time so I don’t have to fish them out afterwards)
Caste Iron Skillet Rotisserie chicken, broccoli, bacon, pasta shells, mozzarella Cheese – Rotisserie from Sams because they are delicious. I used 2% milk. Prepare the pasta per package instructions – this equaled about 2 1/2 to 3 cups, drain, and set aside (I used medium shell pasta) All of the next part was done in the same cast iron skillet. You can cook the bacon whole and then chop it, but I chop the bacon first, and then cook it, then scoop the bacon out and set aside in a dish – Leave the bacon fat in the skillet; stir fry the broccoli just to get that charred look – take the broccoli out of the pan, and set aside; (I put the broccoli in same dish as the cooked bacon pieces); add 1 tsp of garlic; (or more to your liking) add about 1/4 or 1/3 cup flour; (I just scooped it out with a large serving spoon – so that was about what it looked like); mixed that in the bacon drippings; add 2 1/2 cups of milk , start with 2 cups, because after 2 it looked like it needed a bit more; stirred all of this until it got thick; add 1 cup mozzarella (because I have a quantity of this from New Years charcuterie board ); stir until melted; add some kosher salt to your liking, add the chicken (about 3 1/2 to 4 cups – chopped or shredded); add the broccoli and the bacon bits – mix all together; top all of this with 1/2 to 1 cup of mozzarella. Put in oven under broiler for about 3 or 4 minutes until cheese turns brown; I add pepper to the top when I pulled it out of the oven
I make this dish often for the boys – this is delicious – only a few ingredients – easy to make – the veggies are my add in.
From the book Practical Paleo. I make the spice mix in quadruple batches, and put in a spice container – left in the cabinet to grab quickly when this dish is requested. I share a photo of the bottle in one of the photos. I made up a bottle for the boys so they can make this in Colorado (which they have, because I’m in Indiana) Alex, my 23 year old, loves this dish. I give the bacon to the strays because I don’t care for it like this, but it definitely helps the flavor of the dish during the baking process.
I found this in the Practical Paleo cookbook a few years back, and have tried several similar recipes since, and bookmarked them all.
*TIP: I have tried this with boneless thighs and we prefer bone in, with this recipe.
Papas Cutting Board 