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Roasted Brussels Sprouts Holiday Side Dish

*Post sponsored by Real California Milk, but recipe and opinions are my own.

Another easy side dish recipe for this holiday season is my roasted brussels sprouts with crispy turkey bacon and Real California cotija cheese. As much as I love the taste of pork bacon, I like that the turkey bacon has less fat. Inspired by my recent trip to Mexico, I wanted to include one of my new favorite Mexican-style cheeses: cotija. It is a nice complement to many savory warm dishes or cold salads that need a bit of salty flavor. I also like that this cheese crumbles like feta and can be a great substitute for your Greek salad. Check out this easy recipe:

Ingredients:

1.5 lbs. brussels sprouts (cut in halves)
3 tsp. extra virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper
6 oz. of turkey bacon – 8-10 pieces
3 oz. of Real California Milk cotija cheese (crumbled)
1-2 tbsp. balsamic vinegar or balsamic glaze

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Direction:

  1. Preheat the oven to 425F
  2. Lightly toss together olive oil, salt, and black pepper with the brussels sprouts on a non-stick pan
  3. Bake for 30-40 min until the sprouts are tender and dark green or a toasted brown in appearance
  4. For the turkey bacon, lightly coat your skillet with cooking spray and turn the stove to medium heat.
  5. Place strips in skillet for 4 min on each side until fully cooked; longer if you want it more crispy
  6. Transfer the strips onto a paper towel and let cool
  7. Cut the bacon strips in 1/2 inch pieces
  8. Mix the bacon and balsamic vinegar together with the brussels sprouts
  9. Sprinkle the cotija cheese on top of the dish

Did you know California is the country’s leading producer of Hispanic-style cheeses? The state produces more than 25 varieties and styles of Hispanic-style cheeses bearing the Real California Milk seal. If you are curious to know where to buy Hispanic-style cheeses, check out this LINK for the product locator. Enjoy!

Roasted Brussels Sprouts Holiday Side Dish2020-09-04T12:34:20-07:00

Holiday Side Dish: Cheesy Cauliflower Mash

*Post sponsored by Real California Milk, but recipe and opinions are my own.

December is a fun time with lots of holiday celebrations. If you are hosting a festive dinner, try this easy side dish recipe that tastes rich, cheesy and decadent, but is also low carb. Yes, that is possible. Trust me. It’s my creamy cauliflower mash made with Real California cheese, butter, rosemary, thyme, and garlic. I promise you, even kids who don’t like veggies will be asking for more. Check out the recipe below:

cmab-cauliflower-mash-2-dec-2018

 

Ingredients

1 small head of cauliflower (cut into 1-inch pieces)1 cup of grated Real California Oaxaca cheese (mozzarella also works)
1 cup of grated Real California asiago and dry jack
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp fresh rosemary (minced)
1/4 tsp thyme
2 tbsp Real California butter

Directions

1.Boil the cauliflower florets until you can cut through it like soft butter; this takes about 20-30 min
2. Remove the water from the pot so your mash won’t be too watery
3. Carefully transfer the cauliflower into a food processor and blend until smooth (you can also use a potato masher as well for a chunkier texture)
4. Return the cauliflower mash into the pot on very low heat
5. Slowly blend in the grated cheeses and spices

cmab-cauliflower-mash-3-dec-2018

Hope you enjoy this keto-friendly and delicious cauliflower mash that pairs well with your roasted chicken dish or steak! To find dairy products with the Real California Milk seal, use this product locator to find a store near you. Click HERE for the link.

Holiday Side Dish: Cheesy Cauliflower Mash2020-09-04T12:34:20-07:00

Savory Post-Thanksgiving Breadless Sandwich (Low Carb)

So you know that feeling of eating too much during the holidays but not wanting to throw out the delicious leftovers? Yes, I’ve been guilty of that too. But this year, I wanted to share a recipe that can include that delicious turkey from last night into a more waistline friendly meal. This is what I call my Post Thanksgiving Sandwich. Think of a typical sandwich minus the carb loaded breads. Instead, I substitute bread slices with tofu slices. And bonus… these sliced tofu keeps the sandwich together as well as absorbs all the flavors from the ingredients.

Would you give this a try? Comment below to let me know 🙂

**The recipe below is my own and partnered with House Foods with this sponsorship

*Serving size 2

  • 16 oz of House Foods Extra Firm Tofu (sliced into 4 pieces about 4 oz each)
  • 8-10 pieces of butter lettuce
  • 4 slices of vine ripen tomatoes (sliced 1/4″ – 1/2″ thick)
  • 4 slices of turkey from leftovers from Thanksgiving dinner (6 oz)
  • 4 slices of spicy pepper jack cheese (4 oz)
  • 1 tbsp of salted butter
  • 2 tbsp of Fig (cranberry) jam

Directions

  • Slice the House Foods Tofu so it resembles 4 slices of bread
  • Pat tofu slices completely dry with a paper towel; this process is important since it will help make the slices more crispy like toasted bread.
  • Set large non-stick sauté pan on medium heat. Then melt the small sliver of butter or spritz a bit of cooking spray before carefully placing the tofu slices on the pan. Cook for about 10-15 min on each side or until you see that it’s a golden brown color; you can also add a pinch of salt to the tofu slices as an option. Set aside on a paper napkin when done.
  • To stack the sandwich, start with one slice of cooked tofu, add 2-3 pieces of lettuce, 2 slices of tomatoes, 2 slices of the spicy pepper jack cheese, and 2-3 oz of sliced turkey. Top of the sandwich with one more tofu “bread” slice; add 1 tbsp of fig (cranberry) jam on the top tofu slice (optional). Repeat directions to make the second sandwich and serve.

Enjoy!

Savory Post-Thanksgiving Breadless Sandwich (Low Carb)2020-09-04T12:34:21-07:00
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