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Luna Park’s Asparagus Soup

Today’s 5 star secret recipe comes from Luna Park restaurant in West Hollywood, California.  This restaurant was known for upscale takes on comfort-food favorites.  They serve a rich and creamy asparagus soup that actually doesn’t contain any cream in it.  This recipe uses potato as the thickener and raw spinach for color.  Fried asparagus is used at a decorative garnish.

Enjoy!

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Luna Park’s Asparagus Soup

Soup:

1/2 onion, chopped
1 large baking potato, peeled and chopped
1 tablespoon butter or oil
2 1/2 bunches asparagus, cut diagonally in pieces, about 2 1/2 pounds
Water
1 bunch spinach, stemmed, about 1 pound
Salt, pepper
1 teaspoon to 1 tablespoon vinegar, optional
Fried asparagus, for garnish
3 tablespoons chopped Italian parsley, for garnish

Saute onion and potato in butter in large saucepan over medium heat until onion is soft, 6 to 8 minutes. Add asparagus and saute until bright green in color, 3 to 4 minutes. Add enough water to reach level of 1/2- to 1 inch above asparagus. Bring to boil and simmer 20 minutes.

Transfer potato-asparagus mixture to blender and puree in batches until smooth. Divide spinach and puree in batches with potato-asparagus puree until blended and smooth.

Strain soup through sieve. Return to saucepan and bring to boil. Reduce heat and simmer 5 to 10 minutes. Add salt, pepper and vinegar to taste. Garnish with fried asparagus and parsley.

Fried asparagus:

3 asparagus spears
2 tablespoons flour
1 egg, beaten
1/4 cup Italian bread crumbs
Oil for frying

Dredge asparagus in flour, dip in beaten egg and roll in bread crumbs. Heat enough oil to cover asparagus in skillet over medium heat. Add asparagus and fry until golden brown, 1 to 2 minutes. Remove with spatula and drain on paper towel. Cut spears on bias into thirds.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Sloppy Joe Spaghetti Cups

Today I have some new dinner recipes (below) that are quick, easy and absolutely delicious.  First, I have a secret recipe for a fun twist on a classic comfort food dish.  Creamy spaghetti cups are topped with sloppy Joe and Cheddar cheese.

This dish is only one of over 200 homestyle recipes featured in the “Comfort Foods” cookbook.  The recipes in this cookbook are a guide to simple and delicious comfort foods from a centuries worth of cooking.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Sloppy Joe Spaghetti Cups

8 oz spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 tsp salt
3/4 lb lean ground beef
1 1.31 oz package Sloppy Joe seasoning mix
1 6 oz can tomato paste
1 cup water

Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.

Break spaghetti in half; cook pasta according to package directions.

While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.

Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.

Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.

Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.

Servings: 6

Source – Comfort Foods

Enjoy These Great Tasting Recipes From Our Forum:

Cube Steaks Italiano

Bang Bang Shrimp Quesadillas

Chinese Chicken Salad

 

Find these recipes and many more on our forum: Go Here  

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Little Debbie(™) Oatmeal Raisin Cream Pies

Today I have a secret recipe that will show you how to make a classic treat from Little Debbie.  Two soft and chewy oatmeal raisin cookies are baked and then layered with cream.  These cookie-cream pies have been enjoyed since 1960 and now you can make them in your own kitchen.

You can always find yummy cookie recipes on our forum: Go Here

Enjoy!

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Little Debbie(™) Oatmeal Raisin Cream Pies
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup butter, softened
1 ½ cups light brown sugar, packed
½ cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
¼ tsp. nutmeg
3 cups rolled oats
1 cup raisins

For the filling:
12 oz. cream cheese, at room temperature
1/2 cup honey
1/2 tsp. vanilla extract

Preheat oven to 375°.

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended.

In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.

Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisin and walnuts (if desired).

Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned.

Cool 2 minutes and remove to wire rack to cool completely.

To make the filling, combine the cream cheese, honey and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth.

Once cookies are completely cooled, match them up in pairs according to size.

Lay one cookie of each pair face down, so that the flat side is up.

Using a pastry bag fitted with a large round tip, pipe a swirl of cream cheese filling onto the the flat side of each cookie.

Alternatively, just spread a layer of filling on each cookie with a knife.

The edges won’t look quite as nice, but they will still taste great.

Top with the other cookie from each pair so that the flat side is on the filling and press down slightly so that the filling is pushed to the edges.

Chill in the refrigerator at least 30 minutes before serving.

Store in an airtight container in the refrigerator.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Bluewater Grill’s Chicken Chopped Salad

Today’s 5 star secret recipe comes from Bluewater Grill in Redondo Beach, California.  This local chain serves a wide range of seafood dishes in a nautically themed dining room.  One of the non-seafood dishes offered is the chicken chopped salad which is served with a wonderful bright and tangy avocado dressing.

Enjoy!

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New 5 Star Secret Recipe
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Bluewater Grill’s Chicken Chopped Salad

Avocado dressing:

1/3 cup lime juice
2 teaspoons Champagne vinegar
3/4 teaspoon chopped garlic
1/3 bunch (about 15 sprigs) cilantro, chopped
1/3 bunch (4 to 6) green onions, green tops only, chopped
1 teaspoon kosher salt
Pinch cayenne pepper
1/3 avocado, diced
1/3 cup extra-virgin olive oil
1 cup canola oil

In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend. With the blender running, slowly add the oils to form a thick, creamy dressing. Taste and adjust the flavorings, and seasoning if desired. This makes a scant 2 cups avocado dressing, which will keep, covered and refrigerated, up to 3 days.

Chicken chopped salad:

About 2 hearts (1 pound) romaine, chopped
4 grilled half chicken breasts (boneless and skinless), chopped
8 ounces crumbled feta cheese, divided
2 ounces toasted pumpkin seeds (pepitas), divided
8 ounces cherry or other small tomatoes
1 cup julienned red onions
1 avocado, diced
Avocado dressing

In a large bowl, combine the romaine, chicken, one-half each of the crumbled feta and pumpkin seeds, the tomatoes, onions and diced avocado. Add one-third cup dressing and toss gently to combine. Taste the salad, adding additional dressing as desired and seasoning to taste with salt and pepper. Divide the salad among 4 plates, topping each with the remaining cheese and pumpkin seeds. Serve immediately.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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