Monday, May 20, 2019

Low Carb Keto Bagels

I don't know why I waited so long to try these. They are so very good. I only needed to bake these 11 or 12 minutes.
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Low Carb Keto Bagels

adapted from https://kirbiecravings.com

3 cups shredded mozzarella cheese
2 oz cream cheese
2 eggs
1 ¾ cups superfine almond flour
1 tbsp baking powder

1 egg
Topping Ideas
sesame seeds shredded cheese or everything bagel seasoning (optional)


Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Beth used bagel pans

Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted . This should take around 2 ½ minutes total. 

Add cheese, 2 eggs, and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Lightly coat your hands with oil and divide dough into 8 equal parts**Roll each dough into ropes about 1 inch thick.. Form the rope into a circle and pinch the ends shut. Carefully place circle onto lined baking sheet. Repeat with remaining dough. Beth got 12 bagels

Add the final egg to a bowl and whisk. Generously brush surface of bagels with egg wash. If you wish to add bagel toppings, add them at this time.

Bake bagels for about 14-15 minutes in the middle rack of your oven, or until bagels are golden brown.

Sunday, May 19, 2019

Salted Brown Butter Butterscotch Oatmeal Cookies

We love browned butter, so I knew we would like these! Go easy on the sea salt at the end!
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Salted Brown Butter Butterscotch Oatmeal Cookies

1 cup unsalted butter (2 sticks)
1 1/2 cups packed  brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
1 cup old-fashioned rolled oats
2 cups cornflakes
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
sea salt, for sprinkling on top

Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. 

Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a minute or two, the butter will begin to brown on the bottom of the saucepan. Set brown butter aside to cool for 5-10 minutes. 

Add  brown butter and brown sugar to the bowl of an electric mixer and mix on medium-high until well combined, about 1 minute. Beat in the eggs and vanilla extract until smooth and creamy, about 1 minute. Add the dry ingredients: flour, oats, cornflakes, baking soda and salt. Beat on medium speed until just combined, about 1 minute. The cornflakes should be well blended into the dough. Lastly add in butterscotch chips and mix on low speed until just combined. 

Use a medium cookie scoop to grab about 1 large heaping tablespoons of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 9-11 minutes or until golden brown on the edges. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely. Sprinkle cookies with a little fancy sea salt and serve. Makes 2 dozen cookies.
Beth got almost 4 dozen using a cookie scoop.

Saturday, May 18, 2019

Majors Sauce

We have a local burger joint with the best 'sauce' for fries and onion rings. Kathleen tried to recreate it. I THINK it needs mayonnaise, but they wouldn't add that! They ate this on the Walnut burgers.
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 Majors Sauce

1 tsp vinegar
2 tablespoons honey
2 teaspoons grainy mustard
1/2 tsp dill weed
2 tablespoons BBQ sauce

Mix all together and serve with fries or over burgers.


Friday, May 17, 2019

Walnut Burgers

The girls are trying to eat gluten free again and made this. I thought they were quite good.
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Walnut Burgers

1 1/2 cup walnuts
1/4 cup fresh cilantro
1/2 red onion
1/2 green pepper
1/4 jalapeno
3 cloves garlic
3 inches of fresh ginger (1/2 TBSP dry)
3/4 cup garbanzo bean flour
1 fresh lemon, squeezed, 1-1.5 TBP packaged lemon juice
1 tablespoon Worchestershire sauce
1/2 TBSP salt, more to taste
pepper, to taste
1/3 cup water, more if needed
1 cup roughly chopped walnuts

Finely chop the walnuts in a food processor, add the cilantro, onion, jalapeno, garlic and ginger. Process until nearly smooth--may need to add a tablespoon of water or so.

Add garbanzo bean flour, lemon juice, worchestershire, salt and remaining water. process until blended completely. Add remaining walnuts.

Refrigerate for at least 30 minutes. Taste for seasoning

Cook on the stove in a pan with olive or avocado oil

Thursday, May 16, 2019

Salted Chocolate and Caramel Pretzel Bars


I had all the ingredients to make this so I did.  It does need to stay refrigerated so the caramel doesn't melt.  It is very good!
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Salted Chocolate and Caramel Pretzel Bars

https://tastesbetterfromscratch.com


12 ounce package semi-sweet chocolate chips
8 ounce mini pretzel twists , half of a regular 16-ounce bag
11 ounce bag Kraft Caramel Bits , or homemade caramel
sea salt for sprinkling


1. Line a large, rimmed baking sheet with parchment paper.

2. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.

3. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.

4. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

5. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.

6. Refrigerate until hardened.

7. Cut or tear into pieces, Enjoy!

Wednesday, May 15, 2019

Pecan Crusted Pork Chops

I had 3 thick pork chops in the freezer and made this recipe. We liked it. Next time I would crush the pecans to a fine powder.
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Pecan Crusted Pork Chops


https://www.maebells.com/pecan-crusted-pork-chops/


5-6 boneless pork chops
1/4 cup dijon mustard (or your favorite kind)
2 cups pecans
1 large egg
2-3 tablespoons olive oil

1. Preheat oven to 350

2. Spread a spoonful of mustard on one side of each pork chop, set aside.

3. Pour the pecans into a food processor and blend until you have a good crumb consistency. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer. Set pecans aside in a shallow bowl.

4. In another shallow bowl beat the egg.

5. Preheat a skillet to medium heat with the olive oil.

6. Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly to ensure a good solid crust.

7. **Optional: Place your breaded pork chops in the fridge for 10 minutes, I think this helps to really seal the crust so the pecans stay on better. However, if you are short on time you can skip this step.

8. Cook pork chops in the skillet, 1-2 minutes on each side. You are just looking for good color here, they will finish baking in the oven.

9. Place pan seared pork chops on a baking sheet and cook 15-20 minutes.

10. Please note your cooking time will vary based on how thick your pork chops are. I rely on my meat thermometer.






Tuesday, May 14, 2019

Lasagna Stuffed Chicken



I found this recipe and made it for me and Don last week. It was very good.
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Lasagna Stuffed Chicken

https://www.thelittlepine.com


1 Cup Ricotta Beth used cottage cheese
1/2 Cup Parmesan
1 Egg
1 Tablespoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups Marinara
1 Cup Mozzarella
4 Chicken Breasts    
Fresh Basil to serve, optional


1. Preheat oven to 400 degrees.

2. In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”.

3. Generously salt and pepper each side of the chicken breast and gently pat to adhere.

4. Slice chicken breast in half to form a “pocket”.

5. Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.

6. Spoon an even amount of lasagna stuffing in each of the chicken breasts.

7. Cover with the remaining marinara.

8. Sprinkle mozzarella on top.

9. Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.

10. Serve with fresh basil and enjoy!