Monday, September 1, 2014

Savory Cheese Chive Waffles

This recipe intrigued me, so I bought some cauliflower to try it. It was WONDERFUL! These didn't need butter or anything on them. I used them as my 'bread' at supper. Want to try a BLT on this. After making the first batch, I ended up making a double batch to freeze!



Savory Cheese Chive Waffles

http://yourlighterside.com


1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional


Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.

Makes 6 waffles.

Nutritional Information per waffle: Calories: 135, Carbohydrates: 3g, Fiber: .8g, Net Carbohydrates: 2.2g, Protein: 11.7g, Fat: 8.5g
 

Sunday, August 31, 2014

Mississippi Mud Cookies

Jenna made these cookies one afternoon.  They are SOOOOOOO good.   Don ate two cookies before they cooled and were frosted!   The frosting does make enough to do about 3 batches.  We got about 3 dozen cookies. 
Mississippi Mud Cookies

 
Chocolate Cookie

2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch salt
3 cups miniature marshmallows
3 cups pecans, coarsely chopped

Chocolate Frosting

½ cup butter 
1/3 cup milk
6 tablespoons unsweetened cocoa
3 ½ cups powdered sugar
1 teaspoon vanilla extract

Chocolate cookie

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. 
 
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it about 9-10 minutes, pull out pan and add 6-8 miniature marshmallows to each cookie, you can gently press in if they fall out, but really you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick back in the oven for 1 more minute. Remove and immediately sprinkle 1 tablespoon or more (depends on your taste) of pecans onto the marshmallows, you will need to gently press these in, gently! Then set aside and allow to cool on a baking rack.

Once cool remove and make frosting.

Chocolate Frosting

In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.

Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoons. Dress all the cookies and if there is extra frosting, add more too each one. Let frosting cool and harden before serving. Unless you need to sample one, then dig in just be sure not to burn the roof of your mouth.

Saturday, August 30, 2014

Deep Dish Pizza


I made this for a quick dinner.  It does take some planning ahead if you want to be able to pick up the crust and eat it like normal pizza.   Don said he really liked it!

DEEP DISH PIZZA (low carb)
http://www.genaw.com


CRUST:
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded

TOPPINGS:
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.

If you baked it without a parchment paper lining, when nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.

Spread the crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Notes from original poster:
Unless you line it with parchment paper, I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.



NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter without the paper moving around too much.



UPDATE 3/10/14: I simplified the method for making the crust. There was no need to add the ingredients in stages. Just dump them all into a bowl and mix them with a wooden spoon. Just make sure that the cream cheese is softened first. I mix mine in an 8-cup measure with a handle on it. I put the cream cheese in first and soften it in the microwave for 20 seconds. Then, I add the rest of the crust ingredients and mix them.

 

Friday, August 29, 2014

Sausage Quiche

I made this for breakfast this last week.  Easy to put together and yummy.   I did have to bake this about 55 minutes to get it to set up.

SAUSAGE QUICHE

http://www.genaw.com


1 pound pork sausage, browned
8 ounces cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1 cup heavy cream


Put the sausage in the bottom of a large pie plate. Top with the cheese. Beat the eggs, salt and pepper, then beat in the cream. Slowly pour the egg mixture evenly over the sausage and cheese. Bake at 350º for 35-45 minutes until a knife inserted in the center comes out clean. Let stand about 10 minutes before cutting.

Makes 6-8 servings
Can be frozen


Per 1/6 Recipe: 607 Calories; 52g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 455 Calories; 39g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Thursday, August 28, 2014

Southwestern Pot Roast Cooked in the Crockpot


This was an easy roast to put together and tasted great!   We served it on tortillas and even put the Mexican potatoes on it.  YUM!
Southwestern Pot Roast Cooked in the Crockpot


3 lb. boneless chuck roast, trimmed of visible fat
1 can reduced sodium beef broth
1 cup + 1/4 cup your favorite salsa
steak rub or your favorite seasoning for steak to rub on meat before


1-2 tsp. olive oil for browning meat

Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup.

While beef broth is reducing, trim all visible fat from chuck roast. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides


When roast is browned on all sides, put meat in crockpot. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.

Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.) Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.

To serve, slice meat across the grain and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos or burritos.

 

Wednesday, August 27, 2014

Mexican Potatoes


I needed a side dish to go with a roast recipe(tomorrow's post)  I used russet potatoes, since that was what was in the pantry.  Simple and delish!

Mexican Potatoes



3 or 4 Red Potatoes cut into 1 inch wedges
1 tablespoon of olive oil
1 tablespoon of taco seasoning

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.

3. Eat and enjoy!

 

Tuesday, August 26, 2014

Chicken Cutlets with Citrus-Tarragon Pan Sauce



This was the main dish that Jenna made to go with the Kale Salad.  Delish!  Try this one soon!
Chicken Cutlets with Citrus-Tarragon Pan Sauce
Everyday with Rachael Ray 9/14


boneless, skinless chicken breasts, pounded 1/2-inch thick
salt and pepper
flour
EVOO

Citrus-Tarragon Sauce

1 tablespoon minced shallot or onion
1/4 cup water or stock
1/2 small grapefruit, juiced
Pat of cold butter
Large pinch fresh minced tarragon
Salt and pepper

Season pounded chicken breasts with salt and pepper; dredge in flour. In a skillet, heat a drizzle EVOO over high. Add chicken; cook until golden brown on both sides and cooked through, about 3 minutes per side. Transfer to a plate.

Add a tablespoon minced shallot to the pan; stir 30 seconds. Add water or stock and the grapefruit juice. Stir, scraping up browned bits, and cook until sauce thickens. Off heat; whisk in cold butter. Add tarragon. Season. Spoon the sauce over the chicken.