Chorizo Dip

chorizodip Okay, get ready. This is so incredibly good, you want to swim in it. I literally could not stop eating this with carrots and celery sticks. It is great with crackers of course, or cauliflower, or sweet peppers. Oh it’s magnificent.

It whips up in no time with a food processor and honestly I don’t think you can make it without one.

INGREDIENTS:

  • About a 1 inch piece of Spanish chorizo (DO NOT USE MEXICAN CHORIZO) diced small
  • 1/3 c diced onion
  • 1 scallion chopped
  • 1 lg jalapeno (seeded or not as you desire)
  • 1/3 c red sweet pepper
  • 4 dashes of Worcestershire sauce
  • 1/2 (4 oz) cream cheese package
  • 1/2 c mayonnaise
  • Sriracha sauce if desired

INSTRUCTIONS:

  1.  Put the diced chorizo in the food processor and whirr until its small pebbles.
  2. Add the rest of the ingredients and whirr until smooth.
  3. Adjust for heat.
  4. Serve with raw veggies or crackers.

SERVES: about 2 cups

NOTES: Spanish chorizo is not generally available at average supermarkets. Whole Foods would have it and upscale markets for sure. You can surely order it online. I buy about 1/2 lb at a time. That would make this dish about 4 times. It is a very very hard salami. You could substitute Genoa or a mortadella perhaps but the taste will be different because of the different seasonings. Even Lil Smokies would work. But again, the taste will be different. This lasts in the fridge for a good week.

SOURCE: Sherry Peyton

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Very Gooey Fudgy Bars*

download (5) I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.

This must be kept in the fridge because the topping is like a firm pudding that is very creamy.

Perk: no cooking!

 

INGREDIENTS:

BASE

  • ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
  • ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
  • 10 large, soft dates (I used Medjool)
  • 3 T. cocoa powder
  • ¼ t. sea salt
  • 1-3 t. water (less if using a ‘fattier’ nut like walnuts)

FILLING

  • 2 avocados (use a less ripe one to ensure less avocado taste)
  • 4 T. maple syrup
  • 3 T. cocoa powder
  • 1 t. vanilla
  • ⅛ t. sea salt
  • 1 T. coconut oil, melted
  • 10 drops liquid stevia (or another tablespoon of maple syrup)

INSTRUCTIONS:

  1. Process the seeds and oats (if using) until they are broken down into a meal consistency.
  2. Remove the mix, and add in the dates.
  3. Process the dates until they form a ball of date paste.
  4. Add back in the seed/oat mix along with the cocoa powder and salt.
  5. Process until well-mixed.
  6. Add in water as needed until the mix begins to clump a bit.
  7. Press the mix into a lightly oiled 7 x 5 inch glass dish
  8. Place into the refrigerator while you make the filling.

FILLING

  1. Process all of the ingredients together until smooth and well combined.
  2. Pour atop the base and spread over the top.
  3. Chill the dessert.
  4. Cut and serve!

SERVINGS: 9

NOTES: You can add walnuts chopped to the top and or some chocolate chips.

SOURCE: Oatmeal with a Fork

 

Beef And Cabbage Casserole

fried cabbage meal This is another one of those comfort food casseroles. I guess casseroles are sorta all comfort food, but I really like this one. No big surprising flavors, not particularly spicy. Just good.

Enjoy. Kid friendly.

INGREDIENTS:

  • 1 lb leaner ground beef
  • 4-6 slices bacon, diced and fried and drained on paper towels and set aside
  • 1/2 of a large cabbage, roughly chopped
  • 1 fairly large onion, sliced or diced
  • 1 15oz can diced tomatoes with juice
  • 2 cloves garlic, minced
  • 1/4 c chopped fresh parsley
  • salt and pepper
  • 2 tbsp butter
  • 2 tbsp flour

INSTRUCTIONS:

  1. Retain a tablespoon or so of the bacon grease and fry the onions until translucent and then reduce heat and saute until caramelized.
  2. Remove and add to the bacon set aside.
  3. Brown and cook thoroughly the beef, breaking it up into small crumbles. If there is noticeable grease from the cooking, drain off. Add to the onions and bacon.
  4. Place the chopped cabbage in a microwave safe bowl and cook until about half done.
  5. Place garlic in the pan and saute until fragrant, and turn out to the dish with meat and onions.
  6. Melt the butter in the pan and add the flour, making a roux. Cook for a minute or two.
  7.  Then add all the cooked ingredients into the pan. Add the tomatoes, and salt and pepper to taste. Bring up to a low boil just so the juices will thicken.
  8. Mix well and transfer to a baking dish. 8 x 11 should be fine.
  9. Bake in a 350° for 30-45 minutes depending on whether you do this immediately or set it all aside for final cooking later. Cook covered with foil.
  10. About 2/3 of the way through, remove and stir in the parsley and return to finish off the cooking.

SERVES: 6

NOTES: You can make this your own by adding chopped carrots or corn, or frankly anything else you like to the mix.

SOURCE: Sherry Peyton

 

Buffalo Chicken Grilled Cheese

Buffalo-Chicken-Grilled-Cheese You have to be careful what you pair with tomato soup. At least I do. My husband is quite particular you see.

He allowed that this was “okay”.

In fact it was better than okay.

It was pretty darn fantastic.

So, hey, when it’s time for sandwiches, try this one.

INGREDIENTS:

  • 4 boneless chicken thighs
  • 1 rib of celery
  • 1 carrot
  • 1/3 c or less mayo
  • sriracha sauce to taste
  • 1 oz or so of blue cheese, crumbled
  • 2/3 c or so of either Monterey jack or cheddar cheese shredded
  • bread of your choice

INSTRUCTIONS:

  1. Salt and pepper your thighs and then saute them in a bit of EVOO until done and nicely browned on both sides.
  2. Remove to a plate and cool. Then dice.
  3. Mince the celery and carrot.
  4. In a bowl, add the mayo, the sriracha and blue cheese, mix thoroughly.
  5. Add the chicken and veggies, and stir until all nicely coated.
  6. Butter a griddle and heat until sizzling. Then place half bread down and brown to a golden color.
  7. Turn off the heat.
  8. Remove the bread and replace with the other half of the slices, adding more butter if needed.
  9. Place the chicken mixture on each slice and spread out evenly. Top with shredded cheese. Heat until golden brown again.
  10. Carefully turn over the sandwiches and turn off the heat. Tent a piece of foil over the sandwiches to allow the cheese to melt.
  11. Remove to a dish to serve once the cheese has melted.

SERVES: 4

NOTES: Omit the blue cheese if you don’t like it. And feel free to use any cheese that you like in place of the jack or cheddar. These taste wonderful hot or cold. So consider making extras to put in the fridge for a snack. Also consider doing this way different by using shrimp and/or crab.

SOURCE: Sherry Peyton

Pork Chops Smothered in Onions and Bacon

pork-chop This is one of the go-to recipes when unexpected company shows up or you want something a little more elegant for a quiet dinner for two. Either way, it’s fast and tasty.

INGREDIENTS:

  • 4 slices of bacon, diced and fried crisp.
  • 1 small-medium onion, sliced thinly
  • 2 pork chops bone-in or boneless
  • 1/2 c chicken broth
  • 1/2 c cream
  • 2 tbsp butter
  • salt and pepper

INGREDIENTS:

  1. Remove the bacon to a paper-towel lined plate and reserve.
  2. Fry the onions in the bacon grease until caramelized. Remove with a slotted spoon.
  3. Salt and pepper the pork chops and fry until well browned on both sides and reduce heat and continue cooking until done.
  4. Remove pork chops and add the broth and cream. Once it is nice and bubbly, add the butter in bits, and whisk in until the sauce thickens.
  5. Either plate the chops and cover with the onions and bacon and sauce, or leave the sauce in a gravy boat for individual adding.

SERVES: 2

NOTES: Add mushrooms if you wish. That would kick it out of the park. You might add some fresh thyme, parsley, or rosemary if you wish as well.

SOURCE: Adapted slightly from All Day I Dream About Food

Cauliflower Mac and Cheese with Green Chiles*

cauli Comfort food today. Who doesn’t love mac and cheese? How about lightening up that carb total a bit, and spicin’ it up at the same time?

A winner for sure.

So get up and get busy in that kitchen.

 

INGREDIENTS:

  • About 1/3-1/2 of a large head of cauliflower, broken up into fairly small flowerets.
  • 1 c elbow macaroni (or other such as small shells)
  • 1 1/2 c of milk
  • either a roux of butter and flour (1:1 ratio) generally 2 tbsp of each, or 1 tsp xantham gum.
  • 3 tbsp cream cheese
  • 1 tsp dried mustard
  • 1 large Poblano or other chile of your choice, charred, seeded, peeled and chopped.
  • salt and pepper
  • 1-3 tbsp hot sauce of your choice
  • 2 cups shredded cheese (sharp cheddar is great)

INSTRUCTIONS:

  1. Salt a large saucepan  of water and either place pasta in cold or bring to a boil first. It really doesn’t make any difference. Cook until about half way done and then add the cauliflower and continue cooking until macaroni is al dente and cauliflower is firm but pierceable with a knife fairly easily. Drain.
  2. Add the roux and milk, or add the milk to the empty saucepan, sprinkle the xantham gum on the surface and whisk, while heating until it gets bubbly and thickens.
  3. Cut up the cream cheese into bits and drop in and continue whisking until it has melted in.
  4. Add the mustard and salt and pepper and hot sauce.
  5. Add 2 c of cheese, cheddar.
  6. Add the pasta and cauliflower back in and stir until fully coated.
  7. Serve.

SERVES: 4

NOTES: you can add whatever chiles you wish and also vary the cheeses as you desire

SOURCE: Sherry Peyton

Pineapple Bars*

pineapple This is a nice dessert with a cake-like consistency and a fairly mild pineapple flavor which I might boost with some extract next time.

I made substitutions for some of the sugar substitutes with some date puree which worked wonderfully.

Hope you like it.

INGREDIENTS:

1 T. warm water

1 tsp. dry yeast

¼ tsp. sugar (consumed by the yeast)

½ c. almond flour

1 T. oat fiber (I used wheat germ and that was fine)

1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar) (I used 1/3 c date puree)

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded Monterrey Jack or mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1  20 oz. can of pineapple chunks, drained and chopped coarsely

STREUSEL TOPPING:  2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or other, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal

INSTRUCTIONS:

  1. Preheat oven to 350º.  Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer.  Set aside for now.

    Soften cream cheese in medium mixing bowl.  Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir.  Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture.  Scrape the batter into the prepared pan, spreading it evenly.

    For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture.  Add the nuts, stir well.  Sprinkle evenly over the batter and pop pan into 350º oven.  Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 squares.   Store leftovers in a plastic bag in your refrigerator.

SERVES: 9

NOTES: I also used crushed pineapple instead of chunks, make sure you drain well. I also used vanilla flavored protein powder, and that worked out well too. It keeps well in the fridge for a good week.

SOURCE: Buttoni’s Low Carb Recipes