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

Wings

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)
mix


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.


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

Wings

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)
mix


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.


Sunday, July 17, 2016

MEATZA Pizza, made with beef!


We have been experimenting with Meatza pizzas over here, since my husband has gone low carb.  Love this one. Obviously skip the sauce if you are a non-plant eating zero carber. You could make this with fresh mozzarella on top, or any way you like.  I bought shredded cheese and sliced cheese to make it easier.

Meatza Pizza
Serves 2 -3

1 lb of ground beef (or a little more is ok)
2 eggs
1 1/2 cups shredded Italian cheese (I used 365 brand of provolone, parmesan, asiago, fontina)
Sliced whole milk mozzarella cheese (we used 6 thick slices)
Pepperoni Slices 
4 ounces (1/4 cup) tomato paste, organic
1/2 cup strained tomoato sauce, organic
2 Tablespoons water
sea salt, pepper, garlic powder, oregano, basil, red pepper flakes: to taste
wooden spoon
9" cast iron pan, small pot

Pre-heat oven to 400˚F. Mix in a large bowl: beef, seasonings, eggs, and one cup of the shredded cheese. (Save the 1/2 cup for later). Press into a 9" cast iron pan, up the sides to make a "crust". Bake for about 15 minutes, or until the meat is cooked. You may have to pour off some water or jus that collects on top to get the middle to cook.  If you do, be careful your "crust" doesn't slide out, by using a spatula to hold it in the pan. You may even have to scrape it a bit if you get a loose mixture of jus on top that won't cook.

While cooking, start the quick pizza sauce.  In a small pan, turn heat on high and put the tomato paste in, stirring with a wooden spoon until it slightly changes color and is heated through.  Add tomato sauce, and whatever spices you like.  You could use minced garlic or garlic powder, oregano, basil, s&p, red pepper flakes to your liking. Add the water and stir every so often so it won't pop.  You can cook it down slightly or just cook it until it tastes right, by adjusting spices.  This might make slightly more than you will need.

When crust is cooked, layer on it: sauce, 1/2 cup of cheese (maybe reserve one teaspoon or so for the very top), mozzarella slices, pepperoni and a little sprinkling of cheese on the very top. Broil for about 4 minutes, or until cheese is melted and pepperoni is cooked.