Beanstyle Meal Service

Heyyyyy! :) I've been a bit invisible for awhile since I retired a little while back...but I have this "itch" that needs to be scratched, I'm missing my "Beanstyle Friends"! I'm still getting emails and messages about recipes and tips in the kitchen, so I've decided to share my dabbling a bit in one of my favorite places...the kitchen. I posted a pic of "Cauliflower Biscuits" yesterday, and have been getting a lot of response, public and private, so I figured this was a g...ood time to get back into the game a bit :) Even though Rick and I love these little nuggets, so be fooled because they're low carb...I still love my carbs and wouldn't live without them! That being said, I'm not against a low carb dish that tastes good either! Soooo here you go...enjoy these gems, my new favorite snack! Make them and let me know what you think, the kids will love them! Cauliflower Biscuits" Beanstyle 1.5 lbs cauliflower, separated into florets 1 large garlic clove 2 eggs or 1/3 cup egg whites 1 Tbs cornstarch 1/4 cup chives (finely chopped) 1/2 cup + 3 tbsp any firm cheese, shredded & tightly packed (I used Pepper Jack) 1/2 tsp salt 1/8 tsp black pepper, ground 2-3 tbsp green onion sprigs, finely chopped Cooking spray (I use Misto) 1. In a food processor, add cauliflower in batches and process until fine crumbs. Smaller than in my photos. In the last batch, add garlic. Preheat oven to 400 degrees F. 2. Preheat non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower and cook for 5 - 7 minutes or until a bit golden, stirring frequently and watching closely not to burn. 3. In the meanwhile, whisk the eggs in a medium bowl. Add cornstarch and whisk until dissolved. Add pre-cooked cauliflower along with cheese (except 3 tbsp), salt, pepper and green onions; mix well. 4. Line muffin tin with liners or use silicone muffin tin sprayed with cooking spray. Divide mixture evenly among openings and top with remaining 3 tbsp cheese. Bake for 25 minutes. Remove from the oven, let cool a bit and serve hot or cold (I like). 5. Storage Instructions: Keep refrigerated in a glass airtight container for up to 5 days or freeze for up to 3 months. Servings: 12

Are you ready for the best Summer treat ever???? Well this is it...Sangria Sorbet ! Yup :) We had a bit of a block party recently, and I made Sangria popsicles [and I forgot to take pics :( ] , but they were a hit! Surprisingly, there were some left over [maybe because I made enough for an army lol]. Being me and loving the idea of making something different out of them, I emptied them all into a container and there it was....sangria sorbet! Try this with your fav sangria recipe and you'll love it....cool, refreshing and delicious! A patio winner for sure! Enjoy :)

How do you eat your watermelon???? Well thanks to my daughter Alicia Bean ...I've totally reconnected with my love for this juicy treat! I just never think to buy it unless there's people coming over to help me eat it up since Rick's not a fan [what's up with that?] What I have discovered is...I don't need any help at all! lol This is my latest fav way of eating this succulent fruit...cut it in chunks, and grate some lime zest and some fresh ginger on top. Then add some... finely chopped jalapeno [nope I'm not crazy], give that a toss...then add some chopped fresh mint and a big squeeze of juicy lime [if your lime won't give much juice, place in the microwave for 12-15 secs]. Here you have a fantastic easy dessert, snack or whatever in a snap! Sweet , spicy, and salty [because I like to add a tiny sprinkle of kosher salt to finish] all in one quick, easy, and healthy bowl! Trust me...if you try this, you won't need any help eating watermelon by yourself either! Enjoy! :)