Thursday, April 6, 2017

Instant Pot Chorizo Custards

So easy and yummy in the Instant Pot! Recipe on my other blog ... click here! Thank you!
Apparently, Google doesn't like bloggers to double post.

Wednesday, March 22, 2017

Spinach & Cheese Quiche

Spinach & Cheese Quiche

This is my favorite quiche.  The crust is amazing... I pulled a twist on Elana's wonderful savory crust recipe from her first cookbook... using bacon grease... mmm.

Alternate version: I have also made this quiche with leftovers from a whole chicken baked with vegetables (ex: onions, garlic, green beans, and mushrooms).  Since it was about 3/4 cup, I just added 1/2 cup cream, 6 eggs, s&p, and topped with monterrey jack or swiss cheese. Picture at bottom.

Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon minced onions, shallots, or scallions
4 Tablespoons bacon grease (from organic pastured animals), butter, or coconut oil
+ a little extra for greasing a 9 inch tart pan.
1 tablespoon water

Preheat the oven to 350 degrees. Melt in a small saucepan on very low heat your bacon grease, butter, or coconut oil (if needed) until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the grease and water and mix together. Press the dough into a greased 9-inch or 10-inch tart pan.
Bake for 7 - 10 minutes until golden brown. Remove and let cool.

Spinach Filling:

1-2 Tablespoons organic grass fed butter
small onion, chopped
2-3 large garlic cloves, minced or diced
1/2 bag of frozen organic spinach, cooked to instructions OR fresh, cooked equalling about 5-6 oz.
7 eggs
1/2 cup cream
about 6 ounces sliced or shredded swiss cheese

Saute the onions and garlic into the butter until translucent. Add to a bowl with eggs, spinach, and cream and mix well.  Add salt and pepper, to taste.  Pour into baked crust and top with cheese.  Bake at 350˚F until browned slightly and just set in the middle, around 25 - 35 minutes.  Be careful not to over-cook it and dry it out. Let sit 5 minutes, then serve or refrigerate until later and heat up to serve.  Slice like a pie.. but loosen the crust from the sides with a knife before using a spatula to remove slice.

Leftover Quiche (alternate version in notes)

Thursday, November 24, 2016

Cheddar Crackers and Thanksgiving Turkey Leftovers

We had a very low key Thanksgiving. We ordered a smoked turkey and some smoked kielbasa and picked up some creamed spinach for my hubby. I wanted to make my own recipe of spinach madeline, but the grocery store was actually out of frozen spinach. So, I happily bought him some.
And, I made this 3 Ingredient Peanut Butter Fudge for my 5 year old. Actually, he helped! The only sweetener is in the chocolate.

For some reason, I really never enjoy turkey as much as I enjoy it leftover, on a cracker, with mayo after Thanksgiving. So this year, we made these awesome cheddar cheese crackers for leftovers and they were amazing with sour cream mixed with hot sauce (try garlic if you don't like hot sauce) and leftover turkey.

I don't eat mayonnaise because of the rancid poly-unsaturated man-made oils in them. No way. And please don't tell me you make it with "light olive oil.". I hate to tell you there is no such thing as light olive oil, it's cut with canola oil and sold as 100% olive. It happens all the time, google it. Most olive oils are not pure, even though they are sold that way. And, I have not had much fun with trying to make paleo mayos. But full fat sour cream? Bring it on. Mmmmm.

I make these all the time, and I highly recommend you use mild cheddar for it. I have the deli slice it for me. Watch these in oven, if your cheese is thinner than mine, they may cook faster. You can make these big or small. For small, I use kitchen scissors to cut the slices in fourths. My 5 year old loves these crackers.

Low Carb Cheddar Crackers

thinly sliced mild cheddar cheese
parchment paper

Pre-heat oven to 350˚F. Either cut the cheese in fourths with kitchen scissors or make big crackers (I like them big for turkey leftovers!). Cover baking pan with parchment paper, then lay cheese with a little space between each one. Bake for 15 minutes. More for thicker, less for thinner. It will get darker in color and have lots of holes when it's ready. Cool on pan, then lift up. Keep in sealed bag or glass tupperware on counter. I'm not sure how long it lasts this way because it always gets eaten up so fast here! But maybe 3 days.

Turkey Leftover Crackers

one big cracker
full fat sour cream mixed with either garlic or hot sauce
leftover turkey

Assemble open faced crackers and enjoy!

Sunday, September 18, 2016

Easy Low Carb Chicken Wings with Buttered Hot Sauce and No Mayo Blue Cheese Dressing

So easy. It is better to use a higher heat hot sauce like Frank's but we have used lower heat sauce like Crystal. Made this with no vegetable oils, no mayo. That makes me, and my skin, happy. And my organs.
This was so dang delicious.

Easy Low Carb Chicken Wings with Buttered Hot Sauce and No Mayo Blue Cheese Dressing 

 serves 2


3 lbs chicken wings
bacon grease or other natural fat

Preheat oven to 400˚F. Coat wings in fat and place in a single layer on a cookie sheet. Bake until done, approximately 40 minutes.

Buttered Hot Sauce

1/2 cup hot sauce (Original Frank's recipe which I recommend)
1/3 cup Butter (5 +1/3 Tablespoons if you want to eyeball it on the package & measure)

No Mayo Blue Cheese Dressing

4 Tablespoons blue cheese
1/4 cup full fat sour cream
3 Tablespoons yogurt
1 Tablespoon milk
1 Tablespoon of white wine vinegar or lemon juice
3 drops balsamic vinegar
sea salt and fresh ground pepper

Smash blue cheese crumbles with a fork. Add sour cream and smash some more. Add yogurt, milk, white wine vinegar, balsamic vinegar. Mix together then add salt and pepper to taste.

Assemble! Mix cooked wings in buttered hot sauce, then serve with blue cheese on side.