For Christmas, I wish all of my family and friends a very healthy, happy, blessed, and prosperous day, filled with love, joy, peace, faith, and hope. May no one be without someone to share this beautiful day with, may you all be grateful for what you have in life, may everyone have a great meal to enjoy, and may you just enjoy Jesus’ birthday. Merry Christmas to all of my family and friends. ♡♡♡♡
Merry Christmas/Happy Holidays
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What to do when bread won’t rise due to cold temperatures outside….
Place a clean, thick comforter underneath your pans, and a clean pillowcase or bed sheet on top of your breads (less lint), and then layer one or two more clean blankets on top of that.
Hope this helps!
Happy cooking, and Happy and Blessed New Year!
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The Cauliflower Crust Supreme Pizza
Here is a low carb pizza idea, using part of the pizza crust recipe below. What I did different was toss my riced cauliflower in a non-stick skillet, with a little water, until tender, then I placed pan in freezer to cool quicker. Also, instead of the mozzarella in the crust, I added parmesan for my cheese choice (in addition to parmesan you already have to add). Finally, for the last step of baking the completed pizza, I placed it on the bottom rack in the oven, and because there are more toppings, I added 2 more minutes of baking time. 
http://www.foodnetwork.com/recipes/ree-drummond/cauliflower-crust-pizza-3436142
This is what the crust looks like after you cook the cauliflower, cool it, blend with eggs, parmesan, salt, and Italian seasoning, spread crust onto parchment paper lined rectangular pan (easier to eat when cut into squares), bake crust by itself in a 425 degree preheated oven, for about 10-15 minutes.
Toppings for pizza are:
Home Made Made Pasta Sauce (6 ounce can tomato paste, 2 tbsp olive oil, 2 cans of water, 1 tsp Italian seasoning, 1/2 tsp salt, pepper, and garlic powder)
2 cups shredded Italian Cheese
Pepperoni
Diced Onions
Chopped Bell Peppers
Diced Tomato (small)
4 fresh garlic cloves, minced
Parmesan (to top pizza toppings, after assembling your pizza)
Assemble: top crust with sauce, cheese, toppings, parmesan cheese
Bake in preheated 425 degree oven, on bottom rack in oven, for about 10 – 12 min.
When your pizza is done baking, let it cool, cut into squares (I find it’s easier to hold this way), and enjoy!
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The Low Carb Spinach and Artichoke Dip
Probably one of my all time favorite dips. Enjoy making it. Store leftovers. Here we go…. 
Serves 6 to 8.
1 medium onion, chopped
1/2 stick unsalted sweet cream butter
2 packages frozen spinach
1 can tender, baby artichokes, drained, chopped into small pieces
4 garlic cloves, minced
1/2 teaspoon dried basil
1 pack cream cheese
3 heaping tablespoons mayonnaise
1/2 cup shredded Italian cheese
1/2 cup shredded Mexican cheese
Salt and pepper to taste
1 medium tomato, chopped
For topping: 1/2 cup (total) mixed Italian and Mexican cheeses
Oven safe skillet
Set your oven rack towards the bottom half of your oven. Preheat your oven on the broiler setting (if you have a temperature choice, set at 400 degrees). Saute’ onions in butter. Add spinach, artichokes, garlic, and basil and cook until spinach is soft. Add cream cheese and mayonnaise and mix well. Remove from heat, add your shredded cheeses, salt and pepper to taste, and mix well. Add chopped tomato and mix well. Top with mixture of cheeses (if you need a little more to cover the top, you can add it). Place under broiler (towards bottom half of the oven) for about 5 to 10 minutes (set your timer in 5 minute increments for first 10 minutes, and then 1 minute increments) or until top of dip is bubbly and cheese starts melting. Carefully remove from oven, and if you used a skillet with a handle, cover handle with an oven mit, or pot holder, so you don’t accidentally touch it while it’s hot (I can’t tell you how many times that I have burned myself ). That’s it! You’re done! Enjoy with fresh vegetables (I dip cucumber rounds, celery sticks, and sliced bell peppers, but you can also enjoy with tortilla chips, sliced and toasted French bread, or crackers). Happy cooking!
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Thank You Fans!
Thank you for helping me reach over 1,000 likes on The Grecian New Orleanian Facebook page!! 
I appreciate you!!
Have a blessed day everyone!! ⚘⚘⚘⚘
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Love Cheeseburgers, but can’t have the bread?
How about this idea? A Cheeseburger with Caramelized Onions Salad, topped with Creamy Italian Dressing and Sriracha Sauce!
This salad consists of preparing ingredients first, and then assembling browned ground beef, seasoned with salt and pepper, caramelized onions, and shredded cheddar cheese, on top of cut iceberg lettuce, and drizzled with creamy Italian dressing and Sriracha sauce. Enjoy!
Please send me your picture, if you make it!
Happy cooking!
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Mexican Beans and Rice from leftover Red Beans and Rice
I love to create a meal from another meal. This was a hit, so I had to share with you. Here we go…
Step 1 – Saute these items in pan until soft:
Non-stick pan
4 teaspoons vegetable oil
2 medium chopped onions
1 large bell pepper diced
3 cloves garlic, chopped
Step 2 – Add these items and mix well:
1 cup leftover beans (with no sausage)
2/3 cup rice (or more or less)
1 tablespoon of brine (juice from jar) from jalapeños or pepperoncini peppers
Season left to right of pan, usingm salt, pepper, garlic powder, and chili powder
Juice of half of lime (or whole one, if you like it more tart)
Handful of cilantro, chopped
1 large tomato diced into very small pieces
Enjoy!
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Just wanted to wish you a blessed day :)
Just wanted to capture beauty of the sky and nature this morning. Blue one is as we’re coming out of the house, then the glorious sun around the corner (a few minutes later), and the last two are sun overlooking our yard, and palm tree and other tree with birds in our yard. Listen for a couple of seconds, to the beautiful birds. I had to share this with you, because it was too beautiful not to, and wish you all a blessed day.
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Happy 5 Year Anniversary !!!
Hello to all of my Grecian New Orleanian followers. I hope this finds you well. I haven’t posted in a while, but I’m here today to say “Thank You” for being on this blessed journey with me, for my recipe and information blog.
I love to cook, and share any information that I know which may help you in your kitchen.
I also want to thank YOU for sharing information with ME over the years, too.
You are amazing. I hope you look through my recipes and use some of them and enjoy them in good health.
Happy 5 Year Anniversary The Grecian New Orleanian! Here’s to many more!
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The Secret To Delicious Greek Style Oven Roasted Lamb….
My husband and I have been making lamb for Easter for almost 25 years. We’ve cooked it different ways, from outside on the rotisserie, to indoors roasted in the oven. We have received the highest compliments, from our panel of judges, who we love and adore, our family. 
In this blog, I want to share with you the secret, to what we do, that produces the best flavor in our Greek Style Oven Roasted Lamb.
Wether you are purchasing bone-in, or boneless, our secret is double roasting, soaked in it’s own juices.
What does that mean? Well, follow the cooking directions on your package(s) of leg of lamb, but I will write down seasonings for you below. When you season it, it’s mostly outside that you are seasoning. This is where the secret comes in. After your lamb is done cooking as a roast (follow your package instructions), you cut it up into slices/pieces and place it into its juices, coating each piece, and put it back into the oven, uncovered, on the temperature originally given on your package, for 30 more minutes.
The seasonings that are used for Greek Style Oven Roasted Lamb are:
Freshly Squeezed Lemon Juice
Unsalted Sweet Cream Butter
Salt (sparingly, you can always add later)
Pepper (sparingly, too much can make it spicy)
Paprika (sparingly, gives a pretty color)
Garlic Powder (I do use this a little more heavier than the other seasonings, because it makes it that much tastier). If you are using garlic salt, then avoid salt. This asks for garlic powder, :).
Oregano (sparingly, but definitely use it)
Since sizes vary, I use the general rule of thumb of seasoning some dishes as I go, and this is one of them.
Use your judgement on amounts, but start off with melting butter and spreading all over your lamb with a pastry brush. Next, pour lemon juice all over lamb (yes it will pour off, but later you will baste lamb with all these juices, and don’t be afraid to baste as it’s cooking). Finally, season with all above mentioned seasonings all over your lamb.
As mentioned earlier, cook your roast according to package directions, carefully remove from oven, slice/cut into pieces, soaking each piece into the delicious juices, and placing it back into the oven, uncovered, for 30 more minutes. Enjoy with Lemony Roasted Potatoes and Greek Salad. I would love to see your pictures. Happy Cooking!!! 
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