Tonight is taco salad.  If you don't have the lil pans to make your tortilla into a taco bowl invest the 3 or 4 dollars, they are just so cute.

Taco meat
1/2# hamburger
Brown hamburger.  Mine doesn't need drained but do so if your's does need it.  Add spices.

1/8 teaspoon cinnamon
1/8 teaspoon oregano
1/2 teaspoon Adobo (mine is with pepper)
1/2 teaspoon Chipotle chili powder
1 1/2 teaspoons cumin
1/2 foil packet of sazon

I decied to use refried beans tonight and yes I was lazy.  I opened a can added it to a small saucepan with 1/2 a stick of butter.  The things I have to do when I get up late.

Here's breakfast!


Buffalo Chicken Tenders
8 chicken tenders
1/4 cup red onion
2 cloves garlic, minced
1 - 2 tablespoons olive oil
1/4 cup butter 
1/2 cup Frank's Red Hot (yes I work for the company that makes it and I get it by the gallon)


Cook tenders in there own juices with onion and garlic. Cook chicken until the juices go away. Drizzle olive oil over chicken. Add butter, when half melted add hot sauce. Cook for 3 minutes. Remove from heat and allow to cool so the sauce thickens and sticks to the chicken better. 



Mock Mac and Cheese
10 oz shredded "riced" cauliflower 
3/4 cup heavy whipping cream or half HWC half water
1 tablespoon coconut flour
1 C shredded cheese of choice
sea salt and fresh ground pepper to taste

I steam the cauliflower in container in the microwave for 3 minutes. Put heavy whipping cream in saucepan and bring to boil. Allow to reduce slightly. Whisk in coconut flour then add cheese. Stir until melted. If you need add more cream. Salt and pepper to taste. Stir in cauliflower.

Ok I was a bit busy the last few days.  Just trying to keep up with my kitchen testing, work and forums.  So here's a little catch up:

Bold Steak Sauce
2 tablespoons low/no carb ketchup
1 - 1 1/2 tablespoons Worcestershire Sauce
1/4 - 1/2 teaspoons Frank's Red Hot


Fried Corn
1 can Baby Corn, roughly chopped (from Asian Food Section)
2 tablespoons bacon drippings
1/4 cup mixed green/red pepper chopped
1/4 cup red onion
2 slices bacon cooked crisp
2 tablespoons to 1/4 C sweetener

Heat drippings in heavy skillet. Add peppers and onion. Saute for 2 minutes then add corn. Heat for 3 - 5 minutes, stirring occasionally. Add sweetener and allow to cook for another 3 - 5 minutes, until corn is slighly browned.


Baked Doughnuts
5 large eggs
1/4 cup butter, melted
1/2 cup coconut milk or almond milk
1/4 cup honey or honey substitute
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Preheat oven to 350 and grease doughnut pan. Beat egg and butter on medium-high until creamy. Add milk, honey, vinegar and vanilla. Beat until combined. Sift the coconut flour, baking soda, and salt into the mixer bowl. Beat for about 30 secounds or until smooth. Bake 15 - 18 minutes. Remove from pan and cool on a wire rack.


Honey substitute
1/4 cup water
1 1/4 cup sweetener
Mix together. Store in refrigerator


Chocolate Donuts 
Adapted from Elana's Pantry
1/4 C coconut flour
1/4 cup cocoa powder
1/8 teaspoon sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup coconut oil, melted
1/3 cup maple syrup or substitute
1 tablespoon vanilla extract

Preheat oven to 350 and grease doughnut pan generously. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, maple syrup, and vanilla and whisk again until a uniform batter is created. Bake 5 - 7 minutes. Remove from pan and cool on wire rack.


Sugar-free Maple syrup substitute 
1 cup boiling water
2 cups sweetener
1/2 teaspoon maple flavoring
Mix together store in refrigerator.

Icing
powder 1 cup sweetener in food processor. Mix in 1/2 teaspoon vanilla, Add heavy whipping cream 1 tablespoon at a time until desired consistency.


Working on some other glazes and toppings for the doughnuts.

Todays was quick and easy.  I only made 2 Quesadilas but the recipe makes at least 8.  Started doing prep work but my lil hand chopper

is not mincing the herbs anymore so off to the store tomorrow and buy a herb mill to get the job done properly.  There was a sale at the grocery so I replenished my herb supply.  I'll mince them all up and freeze them until I need them for a recipe.  Also saw on pintrest where they froze herbs in olive oil for recipes too... gonna have to try that as well.  Tomorrow is gonna have to be an easy recipe day so I can get all the prep done.  Still have to freeze the last of the chicken stock I made.  The little boys (a fox terrier and a min-pin) are loving the chicken that was cooked to death for 2 days.  Hey it might not have any flavor for a recipe but you can't tell them that.

Yes I'm messy in the kitchen but I do clean it up after I eat.  Speaking of which it's time to clean up the kitchen.  Luckily cast iron skillets are super easy to clean.  

Chicken Quesadilas 

1 chicken breast 
1 tablespoon taco seasoning
salt and pepper to taste
1/4 red onion, chopped 
1 clove garlic, minced
5-6 stips green pepper, chopped
Colby Jack Cheese
about 3 tablespoons fresh cilantro, minced 
6 - 8 low carb tortillas

I use cast iron skillets so either that or a non stick skillet cook the chicken breast on medium heat. Season the breast with salt and pepper. Allow a brown crust to form on the breast, you want to turn it only once after about 4 - 5 minutes, then allow to cook for 4 - 5 more minutes on the opposite side. Place on cutting board and allow to rest for a few minutes so it cools to the touch. Cut chicken into small bite sized pieces, throw it back in the pan with a little oil or bacon grease,add taco seasoning then fry for a couple of minutes. Remove from pan and set aside. Add bacon drippings to the pan and saute the onion and pepper until onion is soft, add garlic and cook for a few more minutes until garlic is fragrant. Remove vegetables from pan and set aside. Now I used a new skillet for the Quesadilas, put some bacon drippings in the pan, place a tortilla in pan and layer cheese, chicken, vegetables and cilantro fold Quesadilas over and allow to fry for a min or so until cheese starts to melt. Carefully.... very carefully flip the Quesadilas over and allow to fry for a couple more minutes. Serve with sour cream, pico de gallo, salsa.

Ok, today's new recipe.  I've tried dozens of meatball recipes, none of them taste good to me.  Today I started over and reinvented the meatball.  I came up with something that has the right texture and a great taste.  I kept it very simple, here goes:

Meatballs1# hamburger
1/4 cup fresh parsley, minced
2 Tablespoons Italian seasoning
3 Tablespoons coconut flour
1/2 cup Parmesan cheese
2 eggs

Mix all ingredients together well. I use a cookie dough scoop to make the meatballs. Place meatballs on parchment paper lined cookie sheet. Bake at 350 for 25 minutes.  

These were breakfast with some sauteed zucchini noodles and leftover spaghetti sauce.  This is also lunch and there are enough for 2 more meals in the freezer.  

Broccoli Beef

I'll be working with this recipe a bit... it was really good but I used cornstarch and need to not do that... it's 10 carbs that we could all do without. I'll make this again next week more low carb and see if I still like it.

3/4# flank or sirloin, sliced thinly across the grain (do this while it's part way frozen, it sliced much nicer)
3/4# broccoli florets
2 Tablespoons olive or coconut oil
2 cloves garlic, minced or smashed
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade:
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper (notice I always use fresh ground, I only have a pepper mill not pepper shaker)

For the sauce:
2 Tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 Tablespoon soy sauce
1/4 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients, add the beef slices and stir until coated. Let stand 10 minutes. 

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Steam the broccoli for 3 minutes in the microwave in a covered container with the lid just off a touch in the corner. Drain thoroughly.

Heat a large frying pan or wok over medium high heat until a bead of water sizzles and instantly evaporates upon contact. Add the oil and swirl to coat. Add the beef and spread it out so it's not touching if possible. Let the beef fry for 1 minute. Flip the beef slices over, add the garlic and fry for an additional 30 seconds to a minute, until beef is no longer pink. Pour in the sauce, add the broccoli and bring to a boil. Pour in the dissolved corn starch and cook, stirring, until the sauce boils and thickens. 


Fried "Rice"
10 - 12 oz shredded cauliflower
2 green onions, sliced
2 cloves garlic, minced
1 teaspoons fresh ginger (I use paste)
2 - 3 Tablespoons soy sauce depends on your taste buds
3 Tablespoon toasted sesame oil
2 eggs, beaten (I use egg beaters most the time)
1 - 2 cups meat of choice, diced

I use the kitchen aide attachments to shred the cauliflower but a food processor or even a hand grater will work. Steam the cauliflower in the mircorwave for 3 minutes, strain well. Then I use 2 tablespoons toasted sesame to cook the whole thing in, I really like toasted sesame oil. Stir fry the green onions for 1 - 1 1/2 minutes add the cauliflower stir fry for about 3 - 4 minutes, stirring constantly. Stir in ginger, 1 tablespoon toasted sesame oil, soy sauce and meat if you are using. Stir fry until some what brown. Push all to the side, pour in the eggs and scramble. Mix the eggs and the "rice" mix well until there isn't any large chuncks of egg. 

Now this I have made a lot, but I have never put meat in it. I always make it for a dish like tonight.

Was busy in the kitchen today.  Made the chicken for breakfast and the dip for at work.  So I'm off to make cheese chips to dip in it.


Chicken Parmesan Americano

Breading:
1/4 C Parmesan cheese
2 1/2 Tablespoons almond meal
2 teaspoons Italian seasoning

Filling:
2 oz cream cheese
handful of spinach leaves, chopped
1 strip bacon, crumbled

2 Tablespoons oil of choice
egg beaters or 1 egg beaten
2 chicken breasts
1/2 C spaghetti sauce
3/4 C Italian cheese blend, shredded

Preheat oven to 400. Pound the chicken breasts between waxed paper. Mix breading ingredients together in a shallow pan and stir well. Mix Filling ingredients together. Heat oil in skillet on medium heat. Place 1/2 the filling on the first chicken breast and roll up, secure with a toothpick. Repeat with second breast. Place egg in shallow bowl or pan, dip rolled up chicken in egg, turn to coat. Roll breast in breading mix. Fry breasts until the breading is golden brown and crisp. Place chicken breasts on a rack in a cookie sheet, top with 1/4 cup spaghetti sauce each and then with cheese. Bake for 30- 35 minutes, until chicken is done and no longer pink. If you don't like the cheese a crispy as I do just top with spaghetti sauce then after 20 - 25 minutes of baking top with cheese.




Fresh Spinach Dip (from CHOW.com)

2 Tablespoons olive oil
1/2 C shredded carrot, finely chopped
1/2 C red onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 oz baby spinach, washed
2 medium scallions, finely chopped (white and light green part only)
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
carrot sticks, celery sticks, cheese chips etc to dip 

Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt and measured pepper and stir to combine. Cook, stirring occasionally until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside. Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more. Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach  and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours. Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with veggies or cheese chips.

This one is scary good.  I want to eat the whole pot of soup all by myself!


Boccoli & Cheddar Soup
Makes about 4 - 5 servings
1/4 cup melted butter + 2 Tablespoons butter, divided
12 oz bunch broccoli, cut into florets
1 small onion, diced
1 medium carrot, julienned
1/4 cup coconut flour
1 cup heavy whipping cream
2 cups vegetable broth, more if you want it thinner but I think it's plenty thin
1/8 teaspoon nutmeg
1/4 - 1/2 teaspoon white pepper
sea salt to taste

Bring a pot of salted water to a boil. Boil broccoli florets for 2 - 3 minutes. Drain; put in cold water, when cold drain and set aside. Saute onions and carrots in the 2 tablespoons of butter until the veggies are soft but still have body. Remove from pan and set aside. Add the 1/4 cup melted butter to your pan, add in the flour, stirring constantly for a few minutes. Slowly pour in heavy whipping cream and vegetable broth while whisking. Add in nutmeg and stir. Simmer over medium-low for 20 minutes. Add in veggies and vegetable broth if you think you need it. Stir simmer for another 20 - 25 minutes. Use a potato masher to make the florets the right size. Add in half of the cheddar cheese. Season to taste with salt and white pepper. Serve with additional cheddar cheese.

An extra long blog today!  I'm moved which is wonderful.  There are still a few boxes here and there but I'm settled for the most part.  I have a bigger kitchen and a fridge I don't have to share with a roommate!!!!  Bonus points, right?  Still busy at work but at least I can get sleep now.  Anyway here's the recipes from the last 2 days.

Pork Carnitas
1 Pork butt shoulder (about 3#)
1/2 teaspoon garlic powder 
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 teaspoon cumin (divided)
1/2 teaspoon chipotle chile pepper or chili powder
1/2 Tablespoon olive oil
8 oz beef broth
1 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium yellow onion, sliced
1/2 bunch cilantro, coarsely chopped (divided)
Low carb tortillas
fixings: guacamole, shredded cheddar cheese, sour cream etc.

Remove and discard bone and excess fat from pork. Place meat on cutting board; cut into baseball-sized chunks. In small bowl combine garlic powder, salt, pepper, 1/2 teaspoon of the cumin and chile pepper; sprinkle over pork. Cover and chill 2 - 3 hours or overnight.

You can then heat oil in frying pan and brown meat. I skipped this step and put it straight in the crockpot. Add broth and peppers. Cook on high 4-5 hours or low 6-8 hours. Taste and stir in remaining 1/2 teaspoon of cumin if needed. Use spatula to break meat into shreds. Add 3/4 of cilantro to meat and cook 20 - 30 minutes longer. Serve on tortillas with remaining cilantro and fixings.


Chicken Primavera Casserole
Primavera
1 chicken breast
olive oil
salt and pepper
1/4 red onion
1/4 green pepper, chopped
1/4 yellow pepper, chopped
3 small zucchini, Julianned 
1C Italian blend cheese
veggies of choice
garlic cream sauce

Garlic Cream Sauce
olive oil
1 Tbsp coconut flour
1/2 teaspoon garlic, minced
1/4 C white wine
1/3 C frozen chopped spinach
1/2 C HWC
1/4 C water
1/2 - 1 C shredded parmesan (not the green can stuff)
3 oz Cream cheese

For Garlic Cream Sauce:Drizzle a little olive oil in the pan, add garlic and saute for just a moment or two, do not burn. Add the coconut flour and cook for a moment. Add HWC, water, wine and spinach to the flour mixture. Bring to a boil. Add cream cheese stir until blended. Add Parmesan and stir until blended. Set aside.

Primavera:
Cut chicken breast into bite sized pieces. Saute chicken in oilive oil with salt and pepper. Set aside. Dice or chop your veggies and saute in a bit of olive oil with salt and pepper until they are soft. Set aside. I used broccoli and cauliflower as the extra veggies so I steamed them in the microwave. Saute zucchini. Mix zucchini with cooked chicken, veggies and sauce. Spread into 8x8 baking dish and cover with cheese. Bake 25 minutes at 350 or until cheese is brown and dish is bubbly hot.


Now the added bonus! I made the a double batch of sauce, so I took the rest of the spinach and added more cream cheese to make Italian creamed spinach! Divine!

First day in the new place.  Boxes everywhere!  I have most the kitchen unpaced at this point but not when it was time to make food.  I defrosted some hamburger, mixed in leftover refried beans, green chilis then added cheese and leftover rotel.  Hit the spot!

So most of the kitchen is packed.  I'd say around 95% is packed and ready for the move.  This being said, easy peasy for dinner tonight.  Steak salad with baby spinach, cherry tomatoes, cucumber, grilled steak, cheese and ranch dressing.  I know not the greatest dressing to have with this but it's the only premade dressing I have in the fridge.  I would usually make a dressing to go with the salad I'm having.  This needs a nice vinaigrette but there is always next time.  

Ok so the theme of this week is quick and easy.  Today it was Top sirloin steaks that have been run through the cuber.  Put them in the crockpot with can of cream of mushroom soup, can of mushrooms, and 6 oz of cream cheese.  Cooked on low for 7 hours.  Served it with mashed turnips.   Not sure it looks yummy but boy was it!  Then had sweet after, jello with liquid splenda sweetened whipped cream.

http://veronicascornucopia.com/2012/03/10/low-carb-eggplant-parmesan-with-fire-roasted-tomato-sauce-fried-garlic-gluten-free/ Ok so here is the Fire Roasted Tomato Sauce I got out of the freezer today and made spaghetti with.  Noodles were Julienned zuchinni.  Doing easy right now.  Everything is non essential is packed for the move.  Hoping to be moved next weekend.  Still looking for a place since all this is so short notice.  Will be a busy week this week getting ready, so expect quick easy meals made with what I have unpacked.

http://www.food.com/recipe/creamy-burrito-casserole-33919 There's the link to tonight's dinner... Love this stuff.  The changes I made are cutting the recipe in half (yes I have half a can of cream of mushroom soup in my fridge most the time along with the beans) and baking it in a 8" square glass casserole.  Oh and using low carb tortillas.  It only takes 2 tortilla for the casserole, one per layer.  Easy peasy.  Plus there is enough for breakfast, to take for lunch, and then one meal to freeze for later.  Strange thing is this frozen dinner never lasts long, last one made it 3 days.

Took a trip to the new place.  Looking around in the kitchen again.  I have a island like cart picked out at bed bath & beyond for the middle.  It'll give more storage and a better place to work.  Can't wait.

Beer Batter Fish

8 oz low carb beer
1/4 C + 2 Tablespoons coconut flour
salt, pepper
1/4 teas garlic powder
1 egg, slightly beaten
Cod fillets

Sift flour into bowl add seasoning, beer and egg. Cut cod diagonally into 1" strips (5 - 6" long).  Pat fish dry and season on both sides with salt and pepper then coat in beer batter.  Dredge the pieces of fish in 1/4 cup coconut flour and slide into oil.  Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.

Ok so I'm not much for fish.  I keep trying like this time is gonna do it I'll like it this time... yeah well I'm still picking pieces of this off and dipping it in tartar sauce so it must be ok.

Served with coleslaw.

Today is one of those late days.  I work 3rd shift so never quit sure when I'm going to get sleep.  Today I didn't get to bed until 2pm so not up until 8:30pm.  The long and the short of it is I have no time today to cook.  Like a good low carber there is a back up plan.  When I cook there is more food than I can eat so I freeze the leftovers as frozen dinners for days like this.  Today we're gonna do crock pot taco soup.  I'll post the recipe tomorrow when I have more time.

Have a great day everyone.