Eat – Oopsie Roll Madness

I can take exactly NO credit for the tastiness which I am about to discuss with you.
PLEASE don’t think I am.
I can only relay the recipe that has delivered me to an entirely new level of obsession, and shamelessly display the deliciousness that has been born of it.
Good readers (mom,) I give you, THE OOPSIE ROLL. (aka, cloud bread.)
oopsie 3
Those little round buns of perfection ( heh heh, “buns of perfection,”) are so ridiculously full proof easy to make, and they are (in this house) the definitive answer to the low-carb-but-I-just-need-bread struggle.
Those little circles are composed of nothing more than 1 egg for every 1 ounce of cream cheese you use, and a pinch of cream of tartar.
That is it, my friends.
I refer to this recipe from the Your Lighter Side blog – which may or may not be the actual origin of the Oopsie (as she does explain that she made a mistake when making a different recipe resulting in these rolls.)
I was hesitant – I pinned that blog post MANY moons ago and always thought “there is NO way I could make those right.” I saw scads of Oopsie horror stories from other disgruntled would-be bakers. Finally I relented in desperation for something new to cook for The Hub, and made my first batch using tiny muffin tins.
They came out ok, and made meatball sliders that were passable.

oopsie sliders.png
But when I fully submitted to the process of the Oopsie, making round piles of the batter on a parchment-lined baking sheet? That is when the true joy and promise of the Oopsie unfolded to me.

oopsie 1
They came out PERFECT. Again, and again, and again, they always come out perfect. I make 2 batches of 6 rolls a week most of the time now. I use them for everything!
Breakfast Sammies:

oopsie breakfast.jpg
Pot Pie Toppers:

oopsie pot pie
Burger Buns (all hail the green chile bacon cheeseburger):

oopsie burger
Individual pizza crusts:

oopsie pizza.png

…and garlic bread to serve with zoodles and meat sauce, the bottom of egg casseroles for breakfast, brown-bagging-it BLTs for lunch… the list goes on and on. I can’t stop the oopsie train.

So I suggest you get on board!!! I am branching out into different shapes – this week I have Oopsie bread-sticks with Italian herbs baked in on the menu – even if you aren’t following a low carb nutrition plan, this is an easy and delicious alternative. It comes together so easily it can also provide a shot of kitchen confidence (and who doesn’t need an ego boost now and then? I LOVE hearing yummy noises when I cook for people, don’t you!?)
They may be called Oopsie rolls, but it is no accident that they are around for breakfast, lunch, and dinner at our house!

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Drink – The Vesper

The Hub and I LOVE us some James Bond. Like MAD love.
We love all things 007 – and at least twice a year we are sucked into a viewing marathon (I know I know, the kids now days call it a “binge.” Po-tay-to, Po-tah-to.) The early movies are our favorites, The Mr’s love for Goldfinger is matched only by my adoration for Thunderball, and the fastest way to get kicked out of The Casa would be to turn off Dr No.
We have our favorites from the newer ones as well, and I have no complaints about Daniel Craig’s current brooding, shadowy incarnation. Seriously ladies… I…. (oh, lost my train of thought there for a second… Bond Blackouts – the struggle is real.) With Specter topping the box office this week, we are back in Bond frenzy mode around here.
I am also a big lover Ian Flemming’s novels – which brings me to The Vesper.
In Flemming’s novel Casino Royale, our favorite spy requested “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
Yep James, we got it. Now we want to try it.
(Kina Lillet is no more, but Lillet Blanc seems to be the accepted substitute.)

3 oz Vodka
1 oz Gin
.5 oz Lillet Blanc

Chill your glass!!! While you are mixing all this, fill your martini glass with ice water so it will be nice and cold for your drink.
Add the liquids to a shaker filled with ice, and shake until icy cold, to stay truest to what 007 himself ordered.
HOWEVER, most connoisseurs agree that stirring this instead of shaking will result in less dilution, blah blah blah –SHAKEN, NOT STIRRED because that’s what James ALWAYS says.

Empty the chilly water out of your martini glass (unless you have an old school champagne goblet – that is actually what he requests in the book,) use a knife or a zester to get a good slice of lemon peel off the fruit, rub the peel around the glass rim, give it a,good squeeze and then drop it in.
Strain that elixir into the prepared glass, lean mysteriously on the edge of your kitchen island, and drink.
Insert your own witty comment and give a wink to the hottie across the room. (Or the dog… work with what you’ve got.)

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Eat- Meatsagna

Oh hey, Keri… a lasagna built of mostly  meat?
That’s real gross and the low carbieness  has clearly broken your brain.
Bye now.

(Just helping you out by vocalizing what you are definitely possibly thinking.)

But wait- so tasty and quick!! Don’t  click away! It’s different, but the same. I bet it will be a crowd-pleaser for cold weather, and no grody pasta bloat either!

What You Need:


1 lb ground chicken  (oh look, Keri left it out of the picture. Gah, MONDAY.)
-1/2 teaspoon each Oregano and Basil
-Pizza Sauce (I find it is,usually lower in carbs per serving vs pasta sauce- but any tomato  sauce of your choosing is fine here)
– 8 ounce package deli sliced ham
-1 and 1/2 cup low fat cottage cheese
– 1 egg
– 1/ cup Mozzarella cheese shredded
What You Do:
Preheat oven to 350.
Mix the basil and oregano into the,ground,chicken.
Brown and crumble the seasoned chicken:


Beat the egg lightly to blend yoke and white, and then add cottage cheese and stir together (like in this crummy  picture.)


In a lightly greased square casserole dish, create solid layer of ham slices:


Next sprinkle in half the ground chicken:


Then spread half the cottage cheese mixture over that:


And spread a layer of sauce over that:


Annnnnnnd, repeat. I don’t worry about the ham layer being as complete on these layers:


The remaining ground chicken and cheese mixture get layered on, then a final layer of ham and more sauce.
Sprinkle mozzarella cheese evenly on top.


Bake at 350 for 30-35 minutes.
Let cool at least 5 minutes  before cutting, and take extra care to cut completely through bottom layer of ham.

Don’t be afraid, dig in!


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Eat – Jalapeno Bacon Cheeseburger Casserole

It’s Monday – and I don’t know about you, but I just kind of can’t even today with the whole “get it together” thing.

Andplusalso – The Hub is hard core lo-carb in preparation for our upcoming family pictures (whatever makes YOU feel like the fox I already know you are, honey,) but I am all “gimme all the junk food, yo,” lately, (my dress for the pics is VERY forgiving.  YAY.!)  Oh, and don’t forget that 4 year old… probably a good idea to feed that picky little dude too, eh?

Alright fine then – I will!

Behold – Jalapeno Bacon Cheeseburger Casserole!!

Easy, cheesy, spicy, please-y (it’s a word…  YUH HUH IT IS!)

To make it, season 1 lb of ground beef (I used turkey, because that is what we had today,) by mixing in 2 tablespoons of Worcestershire sauce and 1/2 a yellow onion diced.  Brown and drain the meat.  Then add the following:

-4 ounces of shredded cheese (I used a mix of hot pepper and sharp cheddar)

-1/2 green bell pepper diced

-4 pieces of crumbled bacon (or if you have some baco-bit situations in your pantry use those, any bacon port in the storm, people)

-Diced pickled jalapenos to taste (I like some heat, so I go with a big pile and dice them up good so they are in every bite)

Mix all of that in to the browned meat and then spread into a big casserole pan, or into individual serving ramekins like I did here. (Jr’s version has a few ingredients left out and it gets put into a kid-proof container because he is kind of a sudden, unpredictable, occasional bowl flinger.  Sigh.)  Top with a bit more of the cheese (or a lot, because Monday.)

Cover and refrigerate, or pop right into a 350 degree oven for about 20 minutes, until everything looks gooey and bubbly.

Eat as is, or top with your favorite burger toppings.

There now.  Isn’t that better?  (Yes.)

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Drink – Honey Peach Old Fashioned

We LOVE a good Old Fashioned around our house.

(We love one even more when we’ve been obstaining from delicious things like simple syrup, BTW, but I digress.)

The other thing we love, as all good Coloradans do, is peach season.  PALISADE peach season, to be specific. (Shout out to our western slope orchards, WOOP WOOP, we love ya!)

Front rangers adore Palisade peaches so much, that the town next door to ours actually trucks in a bajillion (math is hard) from the other side of the continental divide and throws a giant peachy blow out once a year – the Lafayette Peach Festival is this weekend, BTW, for the local folks.

So. Much. Fun.

BUT KERI – “I don’t live in Colorado/like festivals/want to leave my house EVER/etc,” you say?

Then take that hand holding a juicy peach, and that hand holding a bourbon bottle (you know that is what you are holding,) and put them together, my friend, for a drink you can sip right on through the dog days of summer.

Let’s make one, k?


(makes 1 drink)

3 oz bourbon (here The Hub has deviated from my usual Bulleit. I object, but, Four Roses is nice too.)

1 Tablespoon Honey (Bjorns the Bjomb if you are local, BTW.)

1/2 a fresh peach

dash Angostura bitters

Make a simple syurp with the honey, by adding a tablespoon of it to a tablespoon of water and heating to boiling (I totally microwave it because Klassy) and set aside to let cool a bit.

Meanwhile, peel and  chop 1/4 of the peach and muddle it – my motto is “muddle in metal” (whoa… say that 3 times fast.  then do it AFTER one or two of these drinks. FUN.)  So I have this in a half a shaker even though  I do NOT shake this drink. Here is before and after muddling:

Next add a dash of the (blurry!?) bitters (a little goes a long way here, people):

Then add in the symple syurp:

Now fill an old fashioned glass (also called a low ball, but that seems mean,) with ice, and add the contents of your muddling vessel.

Add the 3 oz of bourbon and give the whole thing a good stir:

Garnish with the rest of the peach, move immediately to an outdoor space in the shade, and drink up, buttercup.

How’s life now?  Just peachy.

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Be- Sooo… where you at?

Ok,I have a confession.
I haven’t been forthcoming about what is coming out of my kitchen on months, because it’s been straight up boring less than exciting.
Both The Hub and myself were experiencing serious T.P.D. (Tight Pants Denial- as in “did we shrink every pair of pants we own? The dryer is CLEARLY on the fritz!)
Um no.  Too much snacky, not enough runny, yo.
So there’s been a lot of this type of situation:

chicken and zoodles

Oh hayyyy, grilled chicken with zoodles and spinach… aren’t you, um, practical.


Annnnd some of this:


Hmmm. More eggs and radishes for breakfast? Um. Ok.

And cocktail hour has looked mostly like this:

sipping on a vodka soda

Vodka soda with a twist- you actually are quite refreshing on a summer day.

So, not-so-much to report that might be you know, actually interesting, I guess.

BUT two things:
Number A: I miss sharing my kitchen creations. I miss it enough to risk being boring, even!  (Dr Sissy and I think it is funny as hell when people say “Number A,” and I am missing her, so there you have that.)

Andplusalso, Letter 2: (lolz,) I realized I actually DO have some pretty delicious things that have come out of the kitch, and I always photograph everything like I am going to post it, so why not!?

So stay tuned…
Keri’s back baby- and it’s about to get Tasty up in here.
(Plus seriously,  it’s not ALL vodka sodas and zoodles all the time,  I mean come on!  It’s still KERI we are talking about here!!)

me and my cookie

Is that a GIANT cookie, late night snacking Keri? (Yes. Yes it is. Hashtag no regrets.)


Tomorrow = A boozy perfect way to use to use Peaches in season right now.

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Don’t read my blog….

No Really.

Don’t read my blog. Read my amazing friend (and fellow dweller of the same suburb) Shannon’s blog.

She is a writer of truly clear and gifted voice, and we are all so grateful and honored to have her here continuing her battle right now.

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