Here's tonight's new creation.  This came out super YUMMY.  It is a touch spicy which I love! Went together easily also.  Great use of leftover chicken.

Buffalo Chicken "Mac" and cheese
1 1/2 - 2 tablespoons butter
2 tablespoons coconut flour
Heavy Whipping Cream
6 slices pepper jack cheese
2 heaping tablespoons buffalo mayo, see earlier post
1/2 Chicken breast, cooked and shredded
1/2 head medium cauliflower, steamed

Start by making a rue. Melt butter in saucepan. Whisk in coconut flour. Allow to cook for a minute or two. Whisk in heavy whipping cream until sauce is the right consistency. You can mix HWC with water, half and half, if desired to use less cream. Crumble in pepper jack cheese and stir until melted and creamy. Add more cream if needed. Add buffalo mayo. Gently stir in chicken and cauliflower. Heat though.

Ok loaded "potato skins"

1/2 cauliflower
1 1/2 tablespoons butter
2 ounces cream cheese
2 tablespoons fresh parsley
crumbled bacon
shredded cheddar cheese
sour cream
fresh snipped chives

Steam cauliflower florets for 10 minutes in a microwave safe covered bowl.  Drain well, pat dry with paper towels.  Place florets in food processor and process until light and fluffy.  Add cream cheese and butter and process until well blended and creamy.  Add parsley and process until incorporated.  On a parchment lined baking sheet make little boats of cauliflower mixture with hollowed out centers.  Bake in a 375 oven for 45 minutes.  Pull them out of the oven and sprinkle shredded cheese and crumbled bacon over the top and place back in the oven and cook for an additional 5 minutes.  Remove from oven and top each with a dollop of sour cream and some fresh chives.

Buffalo Mayo
1/2 cup mayo (I use Duke's)
3 tablespoons Frank's Red Hot
1 teaspoon Cayenne chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Mix all together. Refrigerate for 30 minutes to let flavors meld.

Working on mock twice baked potatoes/mock potato skins.  The recipe needs a bit more work so will post it tomorrow or the next day.

Fabulous Pie Crust

Ok worked on a pie crust today.  Here's what I came up with:

Pie Crust
1 C almond meal
1/4 C coconut flour1/2 C cold butter, cut into pieces
1/8 teaspoon sea salt
1/4 teaspoon Xanthan gum
2 eggs

Sift almond meal flour and coconut flour. Place in food processor, add butter ,xantan gum, salt, and Slenda.   Process until it looks like coarse meal. Add eggs to a running food processor. Put dough in a bowl and cover with plastic wrap. Chill at least 30 minutes. Roll out to desired shape, make about 1/8 to 1/4" thick. Place in pie dish. Prick the bottom with a fork, and crimp the edges. Bake for 15 minutes at 350.