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.


Thursday, February 18, 2016

Zero Carb Pork Chops - nut free



This recipe can be used for any kind of pan-fried meat such as lamb chops, or pounded thin chicken. I used pork rinds for the coating.  My favorite kind of pork rind is Chicharrones, which is mostly skin, and they are easier to grind to make a more consistent coating. You can use any kind, but if you have the choice, grab the bag of Chicharrones.  It takes almost a whole bag to make about a half cup.

When I refer to "Zero Carb", I don't mean this has No Carbs (there will be a tiny bit in the egg and cream). I am referring to the Zero Carb Diet, which I now follow.  Scroll back a few posts, if you want to know more about that. The name is a misnomer, I still eat some carbs, but only if they are animal products like eggs, cream, or milk.

This is a good recipe if you are trying to avoid nut flour. I really love the taste of the pork rinds made into "bread crumbs".

TIP: READ this through before starting! You will need to plan accordingly to size of pork chops.

Zero Carb Pork Chops
*I made two pork chops with one bag of pork rinds, plan accordingly. 
makes 2

2 pork chops
1 bag of Pork Rinds (see note above on style)
1 egg
1 Tablespoon of cream
bacon grease or oil for pan
food processor or Vitamix style blender
2 bowls, a plate
Pan big enough to fit both chops in

Pour the bag of pork rinds into Vitamix and grind up to a powder.  Don't go too long, or you will get a butter. Pour in one bowl (leftovers can go in a ziplock or a tightly sealed container). In the other bowl, mix egg and cream with a fork or whisk until well mix. Position a plate next to the two bowls. Dip your pork chops, one at a time, into the egg-cream mixture, making sure to get it on all sides. Then, put them into the rind crumbs bowl and make sure you get an even coat on both sides. Place them onto the plate.
Heat up the grease in the pan on medium high heat for just about a minute, until hot, not smoking. Place the chops in there, side by side, and cook until underside is brown, then flip and cook until done.  It really depends how thick your chops are for how long. I buy them thin, around 3/4 inch, so I can cook them in the pan.  I like mine cooked medium, so they are still very juicy. Hope you like them!



Sunday, February 7, 2016

Twice Baked Parmesan Crackers




I love to make these crackers.  It took me forever to post it because sometimes they just wouldn't crisp right and I just couldn't figure out the cause.  The humidity, maybe?  Then I discovered if you bake them twice, they are even better.  We tried the ones Whole Foods makes and they are delicious but cost $22 a pound!  So I made my own, and I like them better.  These are so easy to make and my toddler looooves them (no goldfish for him!!).  I hope you enjoy this recipe. Please post if you do!

Use real cheese, not the kind of parmesan that comes in a shaker ;)

Twice Baked Parmesan Crackers

shredded parmesan
grated parmesan
parchment paper
baking sheet

Preheat oven to 300˚F.  On a baking sheet lined with parchment paper, spread out enough shredded parmesan to cover the sheet but in a lacey pattern.  You want "holes" (like the pattern of lace), so that it is not too thick.  Then, fill in the "holes" with grated parmesan, and sprinkle a little all over.  Bake for 20- 40 minutes (depending on how thick you made it) or until it is golden brown all over the top.  Take out and let cool to room temperature, on the baking sheet.  When cool, test to see if you can break off a piece, near the middle: does it come off crisp, or is it bendable?  If you are lucky, sometimes one time baking is enough.  Otherwise, if it is a little bendy, bake again, at 300˚F for about 20 minutes until crispy.  Let cool, break off in pieces, and store in an airtight container.  If they get soft, re-toast to crisp them up again.



Tuesday, February 2, 2016

Bacon Wrapped Stuffed Shrimp

3 seconds before getting in my belly.


My favorite dinner, my husband makes this for me for my birthday.  Originally we used pepper-jack cheese.  This year, I have found that nightshade vegetables have been causing arthritis in my joints.  I stopped eating them and it has completely gone away (I also don't eat very many carbs at all, so it could be a combination). This year, we used smoked mozzarella, and holy moly, they were even better!!! These are very easy.

TIP: read recipe through before starting.


How it looks before baking, from my birthday perspective


Bacon Wrapped Stuffed Shrimp

30-40 large peeled and deveined medium to large shrimp with tails on
bacon, thicker sliced works best - about 2 lbs or 15 slices
smoked mozzarella, we usually buy 2 blocks to make sure we have enough
baking pan
toothpicks

Cut your bacon in half or more.. depending on the size of your shrimp. You want the bacon to wrap around it as shown above but be a little longer since it will shrink a bit when we pre-cook it.  Place bacon on baking pan and put into a cold oven.  Turn oven on 425˚F and bake the bacon halfway through. You want it to be browned a little but not yet crispy. Remove from oven and let cool until you can touch it.  Don't let it cool so much that it hardens. Place pan on the side, you will re-use it with the grease on it.

While bacon is in oven, cut cheese into small squares. When bacon is cooled enough to touch, wrap each piece around the shrimp and place cheese square on top, securing with a toothpick all the way through. Turn oven back on and heat back up to 400˚F. Place shrimp back on cookie sheet, with the grease from baking the bacon still on the sheet. This will prevent it from sticking. Bake until shrimp is cooked through, bacon is crisp and cheese is melted.  Eat when still hot!








Sunday, January 24, 2016

Grain-free Meatballs and my Zero Carb Diet



Ok, so I guess I will come clean. I have gone to a Zero Carb lifestyle. That's a diet that includes animal products only, no plants (the name is a weird one, there are carbs in animal products).  I eat mostly beef, bacon, eggs, dairy. I also eat pork, lamb, duck, chicken, fish of all kinds, etc.  I do drink coffee with raw cream and now that my weight is stable, I drink wine.  I have lost 55 pounds, from a size 14-16 to a size 6. Yes, I will stay on this diet forever.  It is the most freeing, easy diet ever, almost completely free of cravings (I have an occasional craving), and I have never felt healthier in my life. You can read all about the details here (then, peruse this amazing site if you wish! LOTS of info there): Zero Carb Zen Website Interview Link.

So, I don't eat sweet things anymore. I will still post some little-sweet recipes that you can add stevia or your favorite sub to, though.  I have some to upload actually, just very little time around here lately.

Here are my favorite Zero Carb Meatballs (No Plant Meatballs), I hope you enjoy them.  I am LOVING THEM! Next time I make them, I may add a cream sauce. If it comes out, I will post it.

ZERO CARB is a strange name for a NO PLANT diet.  I do eat carbs in the form of cream, eggs, and raw milk.

Zero Carb No Plant Meatballs

1 lb ground pork
1 lb ground beef
1 egg
1/2 cup ground up pork rinds - I prefer the drier ones but any will work (check the ingredients for MSG!)
1/2 cup grated parmesan cheese
salt and pepper, to taste
onion and garlic powder, to taste (optional, I did just a little)
chili pepper flakes or sichuan pepper flakes (I use the latter because of a nightshade allergy)
(any other seasons you like but I did it just as described above)

Mix all ingredients well.  I used my hands to smash them all together in a bowl. When totally mixed, roll into small 1"-2" balls and place on a baking pan.  Cook at 375˚F until browned and cooked through. The time will depend on the size of your meatballs so try to keep them uniformed.