Monday, June 18, 2018

Low Carb Savory Bread

I made this recipe with high hopes that it wouldn't taste eggy. It DID NOT taste eggy! Jenna toasted some and took it to work for a BLT. The best low carb/Keto bread we have made!

Low Carb Savory Bread

adapted from

2.5 cups almond flour
1/4 cup coconut flour
1/2 cup butter
8 oz cream cheese
8 eggs
1 tsp rosemary
1 tsp sage
1 T dried onion flakes
2 cloves garlic, minced
2 tbs parsley
2 tsp baking powder

In a medium-size bowl, cream together butter and cream cheese until it’s a smooth consistency.
Add the rosemary, sage, onions, garlic and parsley and whip it until combined.  Add the eggs and mix until smooth.  Finally, add the flours, and the baking powder. 

Grease 3 mini loaf pans, or one large pan and one mini pan, fill 1/2 way with batter.
Bake it at 350 degrees for about 35 minutes for the small loaf, 55 minutes for the large loaf. Cool in pan for 5-10 minutes and finish cooling on a cooling rack. 

Cut into thin slices. This is yummy plain, or toasted!

Sunday, June 17, 2018

Grilled Flank Steak with Sriracha and Lime

This was SUPER simple and tasted great! Best thing was it was cooked on the grill and in the TX heat, that is a bonus!
Grilled Flank Steak with Sriracha and Lime

1-2 # flank or skirt steak
1 lime, juiced
2 T sriracha
1 t vinegar
2 T olive oil

Season steak on both sides with salt and pepper.   Grill for 5-6 minutes on each side.

While the steaks are grilling, put lime juice, sriracha and vinegar in a small bowl.  Wisk in the olive oil until well mixed.

Slice the meat and drizzle over the meat and serve.

Saturday, June 16, 2018

Pizza Omelet

This was a simple and tasty breakfast that was quite filling
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Pizza Omelet 

3 eggs
1 T heavy cream
6-8 slices small sliced pepperoni
1/4 c mozzarella cheese, shredded
1 T butter

Heat butter in a small pan or omelet pan.  Beat eggs and add cream and salt and pepper.    Pour into pan and cook, without stirring, over medium heat until almost cooked through.  Add pepperoni and cheese to 1/2 of the omelet.  Fold the half without the toppings over the toppings and cook for 1-2 minutes until cheese is melted.

Friday, June 15, 2018

Chicken, Spinach and Mushrooms

I made this for a quick dinner one night. It was very good.
Chicken, Spinach and Mushrooms

12 oz cooked, diced chicken breasts, seasoned
16 oz white mushrooms, sliced
4 T butter
1/2 c water
1/2 c heavy cream
2 t lemon juice
1/2 t salt
1/2 t pepper
2 c torn spinach

Cook mushrooms in butter until they are brown and starting to crisp.  Add the water, lemon juice and heavy cream.  Cook until sauce starts to thicken a bit.  Add salt and pepper. Add the chicken back and cook until chicken is warmed.  Add spinach and cook 3-4 minutes until wilted.

Thursday, June 14, 2018

Chocolate Peanut Butter Muffins

I doubled this recipe and got 20 muffins of the mix. Jenna and I really liked them. We have been eating 2 of them for breakfast and they are filling.
Chocolate Peanut Butter Muffins

1 cup almond flour
1/2 cup splenda
1 tsp baking powder
1 pinch salt
1/3 cup natural peanut butter
1/3 cup almond milk
2 large eggs
1/2 cup sugar-free chocolate chips

Preheat the oven to 350°F and combine all dry ingredients except chocolate chips,  in a large mixing bowl and stir.

Add the peanut butter and almond milk and stir to combine.   Add in 1 egg at a time, stirring until each is fully combined.  Add in the sugar-free chocolate chips.

Spray a muffin tin with cooking oil spray and even distribute the batter to make 6 large muffins.

Bake for 20-30 minutes and let them cool completely. Enjoy with some butter or a drizzle of sugar-free maple syrup.   Makes 6 muffins

Wednesday, June 13, 2018

Stuffed Cream Cheese Snickerdoodles

I made these after not being able to use my kitchen for a long weekend. Our septic was being repaired. I was itching to get back to baking!! Don LOVED them. They are my mom's recipe, with cream cheese and the Rolos added.

Stuffed Cream Cheese Snickerdoodles

1 cup soft shortening—half Crisco half butter
1 ½ c sugar
2 eggs
4 oz softened cream cheese

Mix thoroughly with a mixer and add all except the Rolos and mix well:

2 ¾ c flour
2 t cream of tartar
1 t baking soda
¼ t salt

1 bag Rolos, unwrapped

Roll into balls and push one rolo candy into the center. Roll dough around the candy. Roll into mixture cinnamon and sugar. Place 2 inches apart on ungreased baking sheet. Bake at 400 for 12-14 minutes. Let cool on cookie sheets 2-3 minutes and move to cooling racks.

Monday, June 11, 2018

Cheddar Chicken and Broccoli Casserole

This was easy to make and tasted great!
Cheddar Chicken and Broccoli Casserole

20 oz. chicken breast, cooked and chopped
2 tbsp olive oil
2 cups frozen broccoli
1/2 cup sour cream
1/2 cup heavy cream
1 cup cheddar cheese
1 oz. pork rinds
salt, pepper
1 tsp oregano

Preheat oven to 450°F.

In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream. Mix to combine thoroughly.

Place chicken and broccoli into a greased 8×11 inch baking dish. Spread into an even layer, pressing firmly.

Drizzle heavy cream over the entire layer. Add  seasonings.

Add a cup of shredded cheddar cheese to the top and then sprinkle with crushed pork rinds.

Bake for about 20-25 minutes.  1/4 of casserole= 1 serving.