Creamy Cheddar Cabbage & Bacon Casserole

Instead of trying new recipes, I am revisitng some recipes that I have saved and enjoyed. Some are from before I started this blog while others will be from other sources.  Since today is National Cheese Lovers Day and we are still living the ketogenic lifestyle, I felt this Creamy Cheddar Cabbage & Bacon Casserole from http://low-carb-news.blogspot.com/ would be perfect. It is so creamy and tasty. You can use any cheddar cream sauce you like. I made mine with the basic butter, almond flour & Guar Gum then added some cheddar cheese.

 

 

1 lb cabbage, chopped coarsely
11/2 cups shredded carrot
6 slices bacon, cooked crisp
Cheddar cheese sauce
Cheddar cheese to sprinkle on top

 

 

 

 

Preheat the oven to 350°F. In large bowl, combine cabbage, carrot, and bacon. Stir in Cheddar Cheese Sauce. Spread mixture evenly in 2 qt. casserole dish. Sprinkle with Cheddar cheese over the top. Bake 45 minutes.

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Gumbo Day

 

Recently I have been in the mood for Louisiana style food. I made Jambalaya last week and made gumbo last night to celebrate Gumbo Day. It turned out great. This is probably the second time that the gumbo turned out perfect. The secret ingredient for gumbo is file which is Sassafras. Like any spice, file looses some flavor after it is opened. That being said. I have found that using more of the spice when it is older will give it the flavor you want.

 

To make my gumbo, I first boiled chicken thighs for about 40 minutes. Once the chicken is done, I took it out to cool and poured the broth into a bowl so I could start the “Holy Trinity”. That’s a term for onions, bell peppers, and celery in Louisiana cooking. Pour some oil in the bottom of the pan and add your vegetables. Cook them until they are just starting to soften. 

I started the roux with a half inch of oil in the bottom of a cast iron skillet and put in a tablespoon of Guar Gum for each 4 tablespoons of almond flour until the roux is thick. At this point, I added salt, pepper, Cajun seasoning and file. I know most people don’t add flavoring to their roux, but I find that it enhances the flavor of the gumbo. You will need to watch your roux while it’s cooking to make sure it doesn’t burn. It will begin getting brown on the bottom so when you stir it the roux gets darker. For a chicken and sausage gumbo, I like a darker roux. If I was doing a shrimp gumbo, I would make it a little lighter in color.

Now that all the components are ready, we pour the broth back into the pan with the vegetables and bring it to a boil. Once it starts to boil, start spooning in the roux until you get the consistency you like. I like my gumbo thick but not as thick as a gravy. Once you get the broth thickened to your preference, add in shredded chicken and sliced sausage. Season with salt, pepper, Cajun seasoning and File to taste. Voila! Delicious, rich and creamy gumbo.

Ham & Spinach Dip

Whether you are having a Halloween or New Years Eve party or looking for a great appetizer for Thanksgiving or Christmas this Ham & Spinach Dip from
Everyday Food is very tasty.

2 Tbsp. Unsalted butter
½ c. onion, finely chopped
¼ c. Almond flour
2 tsp. Arrowroot
1 ½ c. whole milk, at room temperature
¼ tsp. Paprika, plus more for sprinkling
½ c. Black Forest Ham, finely chopped
1 ¼ c. Harvarti cheese, grated
10 oz. Box frozen spinach, thawed & squeezed dry
Freshly ground black pepper
Kosher salt

Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and arrowroot and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, ¾ c. cheese and spinach. Season with salt and pepper.

Transfer mixture to a 1-quart baking dish. Top with remaining ½ cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.

Chicken Nuggets and Creamy Dill Dipping Sauce

Last night I made chicken nuggets for dinner.  I decided to make a dill dipping sauce to go with the nuggets.

Chicken Nuggets
½ c. almond flour
2 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Salt
½ tsp. Black pepper
1 lb. Boneless skinless chicken
½ c. milk
1 c. chicharrones, crushed

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl, combine flour, onion and garlic powders, salt & pepper. Cut chicken into 2” pieces then toss with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces in milk. Pour chicharrones onto a large plate. Roll chicken in crumbs.

Arrange chicken on baking sheet; spritz with cooking spray. Bake for 20 minutes or until thoroughly cooked.

Creamy Dill
½ c. yogurt
1 Tbsp. Dijon mustard
2 tsp. Lemon juice
1 Tbsp. Chopped fresh dill or ¾ tsp. Dried
¼ tsp. Salt
1/8 tsp. Black pepper.

In a small bowl, whisk together ingredients. Chill until serving time.

Cheese Fondue Day

Wasn’t it in the 70s when cheese fondue was fashionable? Whether you remember the 70s or not today is Cheese Fondue Day. Below is a recipe for Spicy Pepper Fondue from Celebrations.com.

I made a few adjustments to keep with my Ketogenic diet like using almond flour and Guar Gum instead of the flour. Also, so it was not the consistency of pudding, I used 2 cups of milk instead of 1 ½. I did not use as many peppers as the recipe listed but believe you can without it being too spicy. The peppers didn’t seem as hot once they were put in the fondue. Depending on how spicy you like it, you can add all 4 peppers if you like. We found that this fondue is also very good on baked potatoes. Enjoy!

4 Tbsp. Unsalted butter
6 Tbsp. almond flour
1 Tbsp. Guar Gum
2 c. milk
8 oz. Colby Jack cheese, shredded
1 large Poblano pepper, finely diced
2 Jalapenos, finely diced
1 Habanero pepper, finely diced
Salt & pepper to taste

 

 

Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until the butter has absorbed all the flour. Add the milk and bring the mixture to a low simmer (bubbles will start to form around the edges). Reduce the heat to low and add the shred cheese, whisking until all the cheese has melted. Stir in the peppers, salt and pepper.

Remove the fondue from the pan and transfer to either a fondue pan or a serving bowl. Serve with fruit, vegetables, bread or crackers for dipping.

If you want to make this fondue ahead of time, do not make it any more than 24 hours in advance.

Snacks for Super Bowl

This year for Super Bowl, I’ll be having crackers and 2 or 3 dips.  Found this cracker recipe from FatHead. This is a great low-carb cracker that is easy to make and has the taste and texture of flat bread or pita.

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4 cups shredded/grated cheese mozzarella
3/4 cup
almond meal/flour
2
tbsp cream cheese
1
egg
salt to taste
to taste
½
tsp flavorings of choice
( I used onion powder)

 

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Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

 

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Stir then microwave on HIGH for another 30 seconds.

 

 

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Add the egg, salt, and flavorings, mix gently.

 

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On a piece of parchment paper place the dough and cover with plastic wrap.  Roll with a rolling pin to flatten to make about the size of a cookie sheet.

 

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Cut the dough into small bite size pieces.

 

 

 

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Bake at 425F for 5 minutes on each side, or until browned on both side and crisp.

 

 

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Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container on your pantry for up to 3 days.

National Fried Chicken Day

I do love fried chicken.  Since we have been doing the Ketogenic diet, I have found that pork skins (Chicharrón) with almond or coconut flour works as a great breading.  Which means I can still have my crunchy fried chicken.

* It’s National Fried Chicken Day! Today we honor a classic American dish. To make this flavorful favorite, coat a piece of chicken in homemade batter and fry it – it’s easy! The result is a piece of perfectly cooked chicken that’s crunchy on the outside and juicy on the inside. Yum!

American fried chicken has its roots in the Southern United States, but Europeans have been eating fried chicken since the Middle Ages. During that time, cooks discovered that covering meat in flour and spices before cooking it helped seal in the flavor and made it easier to eat on-the-go.

National Fried Chicken Day is a great time to try out a new recipe or to visit your local fast food restaurant. Better yet, get your friends in on the fun and plan a backyard picnic! Corn, mashed potatoes, and biscuits are all great accompaniments for fried chicken. Dig in!

 

 

*https://www.punchbowl.com/holidays/national-fried-chicken-day