Thursday, April 28, 2016

Strawberry & Cream Biscuits - NEW RECIPE!

I've got a new recipe for you today that I shared on my guest post for Honeyville. It's for Strawberry & Cream Biscuits. They are rich, delicate and bursting with fresh strawberry flavor and remind you that summer is just around the corner. They're a cross between a sweet roll and a biscuit and can be made even more decadent by topping them with the optional vanilla glaze I made. I've enjoyed them both glazed and plain and they are yummy either way. They go great with a cup of coffee and would be perfect to serve for Mother's Day breakfast, too. Check out some photos of them below. I hope you enjoy them! To get to the recipe, please click here: Strawberry & Cream Biscuits. Enjoy!






            

Sunday, April 24, 2016

Easy Hickory Grilled Burgers w/ Spicy 3-Alarm Cheese

It's a gorgeous day here today but unfortunately, I've been under the weather for the last few days. I actually skipped eating dinner altogether last night. This afternoon my brother was itching to grill for lunch so rather than make both lunch and dinner, we had a late lunch to cover us for both meals. We made burgers using 85/15 ground beef and seasoned them with salt, black pepper and a bit of  Lea & Perrins Worcestershire Sauce. He did all the grilling and used his Weber Jumbo Joe charcoal grill with added hickory chips to cook them on. I added some diced onions to my burger and he and hubby enjoyed their burgers on rolls. It only takes about 7 to 8 minutes go cook them once the grill is hot. I sliced up some spicy 3-pepper cheese to top our burgers with (hoping it might help open up my sinuses as well). They turned out great. I had broccoli on the side. We made extras just in case we get hungry later but I think this may last me through the rest of the day. I snapped a few photos below...I love grilling season. Enjoy!




        

Thursday, April 21, 2016

Breakfast for Dinner - Mushroom, Bacon, Onion & Gruyere Omelet w/ Parmesan Pepper Biscuits

This evening I scrapped our plans to grill out because we had rain showers that moved through late in the afternoon. Instead I decided to make it a "breakfast for dinner" night instead. I made my Parmesan Pepper Biscuits (by simply adding lots of freshly ground black pepper to my Parmesan Biscuit recipe); cooked up some torn pieces of bacon and sauteed them with onions and mushrooms. I grated a mound of delicious Gruyere cheese imported from Switzerland to add to my omelet. Hubby had scrambled eggs with a mixture of grated sharp cheddar and Gruyere and my brother had a spicy habanero pepper jack cheese filled omelet. It was the perfect quick and easy low carb meal. I forgot how much I loved having "breakfast for dinner", also known as "brinner". I snapped a couple of quick photos below. Enjoy!




         

Saturday, April 9, 2016

Cheeseburger Salad - Easy Low Carb

Today was a busy day running errands and working on projects around the house. It was a beautiful bright and sunny day, but quite windy and chilly for April. For dinner this evening we kept it simple. We grilled burgers. I enjoyed mine on top of a big salad. I topped my burger with 2 slices of Boars Head 3-Pepper Colby Jack cheese. I love that cheese; it's nice and spicy. I added a couple of sliced pickles on top and a squeeze of mustard. It was so good and super quick and easy. I snapped a quick photo below. Enjoy!


            

Friday, April 8, 2016

Friday Night Pizza - Pepperoni & Peppers on Cheese Head Crust

This evening I made pizza for dinner. I used my Cheese Head Pizza Crust and topped it with Muir Glen Organic Pizza Sauce, shredded mozzarella, pepperoni and thinly sliced mini peppers. It turned out great. I spread the dough out with a rubber spatula after drizzling about 1 tablespoon of oil on top of the dough. It was much less messy than pressing the dough out with oiled hands. I snapped a few photos below. The recipe for the crust can be found here: Cheese Head Pizza Crust. Enjoy!





            

Thursday, April 7, 2016

Italian Style Sloppy Joes (Giuseppe's) - Low Carb

This evening I prepared cheese tortelloni for hubby and my brother (they aren't wheat free). Rather than make zucchini pasta to put my spicy meat sauce on, I decided to use my leftover Parmesan Biscuits to make a mini Italian Style Sloppy Joe instead. I browned a package of ground sirloin, then poured on a jar of DelGrosso's Fireworks Sauce and a couple pinches of red pepper flakes and simmered it uncovered for about 20 minutes. I split a Parmesan biscuit in half and spooned the thick spicy meat sauce on top along with some shredded Parmigiano Reggiano. I enjoyed it alongside a big green salad topped with cherry tomatoes and Cello's Whisps (crispy wafers made with 100% Parmesan) that I picked up at Costco. They are light, crisp, and crunchy like croutons and packed with delicious Parmesan flavor. Some low carb folks like to make their own cheese crisps by baking little spoonfuls of shredded Parmesan on a silicone baking mat or parchment paper. I snapped a few photos below. There are so many simple and creative ways to stay grain free even when others in your household are not without having to make completely separate meals for everyone. I snapped a couple photos below. Enjoy!



            

Wednesday, April 6, 2016

Greek Spinach Feta Pie - Low Carb & Gluten Free

This evening I made one of my all time favorites; Greek Style Spinach Feta Pie. I used to love making and eating Spanakopita that's made with phyllo pastry dough. After I went wheat and grain free almost 4 years ago, I created this recipe so I could still enjoy all the flavors, minus the wheat. My brother (who claims he doesn't like veggies), particularly if they are green, actually ate and enjoyed it for the first time! I'm looking forward to having leftovers for lunch tomorrow. To get to the recipe, click here: Greek Style Spinach Feta Pie. I snapped a couple photos of tonight's dinner below. Enjoy!




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Monday, April 4, 2016

Grilled Shish Kebab Salad - Easy Low Carb Leftovers

This evening we had Grilled Shish Kebab Salads made by using the leftover grilled kebab meat, onions, red, yellow, and orange bell peppers (I used the chicken kebabs and the guys used the beef kebabs). It was the perfect way to use up our leftovers and it was a quick and easy meal that changes it up a bit. I'm looking forward to using leftover grilled foods on top of salads the next day during the upcoming hot summer nights. Last week we enjoyed Steak & Cheese Salads with leftover grilled steak. I love to purchase the baby heads of artisan romaine lettuce (by Tanimura and Antle) at Costco because they stay fresh and one small head cut up makes a nice main dish salad or 2 smaller side salads. I snapped a few photos below. Enjoy!



            

Sunday, April 3, 2016

Grilled Shish Kebabs - Our Belated Easter Dinner

This evening we enjoyed Grilled Shish Kebabs for dinner (I made both beef and chicken). It turned out delicious. I used my basic marinade recipe (fresh lemon juice, olive oil, rosemary, garlic, salt and black pepper) but also added about 1 teaspoon Turkish Seasoning and 1 teaspoon Aleppo Pepper (from Penzey's Spices) and 1/2 teaspoon dried oregano. I let it marinate all day long in Ziploc bags; it turned out great. I made a huge batch of kebabs (using 4 pounds of steak, 5 pounds of chicken breast, 7 large multi-colored bell peppers and 1 large sweet onion) because the whole family got together to celebrate our Easter dinner that we missed out on last weekend because we were busy moving my brother here to Atlanta. It was a beautiful day to cook outside. My brother also smoked a Boston butt all day long to make pulled pork. I made jasmine rice for the family to eat with their kebabs (I ate mine as is). I also made a batch of my Parmesan biscuits. The basic marinade recipe I like to use is here: Grilled Shish Kebab (for beef, chicken or lamb). The recipe for the Parmesan Biscuits is here: Parmesan Biscuits. I snapped some photos below. Enjoy!





            

Thursday, March 31, 2016

Cheese Head Pizza - Best Low Carb Crust Ever!

This evening I made my Cheese Head Pizza Crust and made a huge pizza for both hubby and I and a separate pizza for my brother. We all have plenty of leftover pizza for our lunches tomorrow. I had pepperoni, onions, mushrooms and red and green mini bell peppers on my half and hubby had pepperoni, Kalamata olives and artichoke hearts on his half. My brother had pepperoni, bell peppers and onions on his. The pizza turned out great. If you haven't tried this pizza crust yet...it should definitely be added to your "must try soon" list! I think you'll be surprised that it's really low carb and at how good it is.

Also, I found a better and less messy way to spread the crust out than by using my hands. I simply plop the ball of dough on the center of my parchment lined cookie sheet and then pour the tablespoon of olive oil over top of the dough (instead of greasing my hands with it) and then use a rubber spatula to press and spread the dough out. It doesn't stick to the spatula and you have better control of shaping and spreading out the crust. I snapped a quick photo of hubby's and my pizza before I popped it back into the oven to bake again with the toppings. Here's the link to the recipe: Cheese Head Pizza Crust. Enjoy!


            

Tuesday, March 29, 2016

Steak & Cheese Salad - Delicious & Easy Low Carb

This evening's dinner was super quick and easy.  I had 3 leftover grilled steaks in the fridge from last night's dinner. I decided to use them to make big main dish salads. I sauteed red and yellow mini bell peppers and thinly sliced sweet onions in olive oil until tender. I even had leftover cooked sliced mushrooms to add to my salad (neither hubby or brother eat mushrooms because they consider them all poisonous...LOL). I cut up little heads of baby romaine lettuce, thinly sliced a small carrot, quartered cherry tomatoes and then thinly sliced the cold leftover steaks. I piled the salad fixings in huge pasta bowls. I placed the sliced steaks on a plate (keeping them intact) and then heated them on low-medium in the microwave so it gently heated them without overcooking them. I topped the warmed steaks with big flakes of shaved Grana Padano Parmesan cheese so it would melt on top. I topped the salad mixture with the warm steak and cheese and then added the sauteed onions, peppers and mushrooms and some more cheese. It was the perfect way to use up leftover steak and definitely worth making extra steak just to be able to enjoy a Steak & Cheese Salad. I snapped a couple photos of our salads below. Enjoy!




            

Monday, March 28, 2016

Grilled Steak & Salad - Easy Low Carb

Happy belated Easter! We've been extremely busy this past week getting ready for my brother to move down here this weekend. We are excited to finally have family with us here in Georgia. It was a very busy weekend...so busy that we are actually delaying our Easter dinner until next weekend so we can actually celebrate and enjoy it without being exhausted.

It was a beautiful sunny day here today and absolutely perfect weather for grilling. My brother was in charge of grilling the steaks (over hickory chips) and he cooked sliced sweet onions with Worcestershire sauce in the Lodge skillet over the fire as well which turned out great. I sauteed sliced mushrooms in Kerrygold's Garlic & Herb Butter and made salads. It was a great way to kickoff his first home cooked meal since his arrival yesterday. To tell you just how busy I've been...today was my first trip to Costco in over 3 weeks (when I usually go every single week)! Now, once we all recover from our aches, pains and strains from this weekend's move...I'll hope to be back to posting more regularly again. Check out our delicious and easy meal below. Enjoy!



            

Thursday, March 24, 2016

Chocolate Chip Skillet Cookie Cake - A Low Carb Slice of Heaven

Today I'm excited to be sharing my new recipe for Chocolate Chip Skillet Cookie Cake on my guest post for Honeyville. There's only one way to describe this dessert...SPECTACULAR! It makes a thick, rich, and buttery wedge of dessert heaven! The first time I made it, it turned out "good"...but good is rarely good enough for me. So, I went back and made it again with some tweaks...and it turned out unbelievably GREAT! It's filled with all the good stuff like Honeyville's Blanched Almond Flour, Kerrygold butter, Swerve Sweetener, and Equal Exchange's bittersweet chocolate chips and more. It serves 10 to 12 people generously (at least) because it's so rich, decadent and satisfying. It turned out better than I imagined, which is always a good thing.

This cookie cake would make a great dessert idea to add to your Easter menus. It will make a perfect addition to serve at upcoming summer picnics, cookouts, potlucks...you name it. Toll House doesn't have anything on me! I hope you enjoy it half as much as I do; no, I hope you enjoy it JUST as much as I do. If you want to keep it totally sugar free you can use Lily's Chocolate Chips (sweetened with stevia) or for a very low sugar treat, try to use chocolate that is at least 70 to 85% cacao. I like Equal Exchange 70% Bittersweet Chocolate Chips. Check out a few photos below. To get to the recipe, click here: Chocolate Chip Skillet Cookie Cake. Enjoy!





            

Monday, March 21, 2016

BEST LOW CARB PIZZA EVER - Cheese Head Pizza

This evening I made my Cheese Head Pizza for dinner. It was so quick, easy and delicious. I usually like to put lots of different toppings on my pizza, but this evening I kept it simple. I topped our Cheese Head Pizza crust with Muir Glen's Organic Pizza Sauce, Sargento's Whole Milk Shredded Mozzarella Cheese, Fiorucci and Boars Head Pepperoni, and last but not least...sun-dried tomatoes packed in olive oil and herbs. It was an awesome combination and toppings that both hubby and I like (no "half-sies" pizza tonight). If you haven't tried my Cheese Head Pizza Crust...you need to put that on your list of things to try.

We've been extremely busy the last few weeks working on home projects and spring cleaning and I've also been working on another dessert project as well, so stay tuned. Check out this evening's pizza below. Everyone that has tried it so far says that it's the best low carb pizza crust they've ever had...and I've got several other awesome pizza crusts that they love as well, so that compliment really means a lot. To get to the recipe, click here: Cheese Head Pizza Crust. Enjoy!






            

Tuesday, March 15, 2016

Mexican Style Skillet Chicken - Quick & Easy Low Carb

Last night I didn't have a lot of time to prepare dinner so I kept it simple. I made a quick and easy Mexican Style Skillet Chicken dinner. I had a package of boneless chicken breasts in the fridge as well as a container of fresh salsa and a block of Cabot's 5-year sharp white cheddar cheese. It was a match made in heaven and only used a very few ingredients to achieve a flavorful and simple meal.

I cut the chicken breasts up into large chunks, quickly sauteed them in an ovenproof skillet in a bit of olive oil, and then added salsa on top and popped it into the oven to cook for about 15 minutes. I pulled it out of the oven; topped it with shredded sharp cheddar cheese, and put it back into the oven for 5 to 7 minutes and "voila"...we had a simple and tasty meal. While the chicken was cooking, I roasted fresh cauliflower florets in the oven that I simply tossed with olive oil and seasoned with McCormick's Chipotle & Roasted Garlic Seasoning and spread out onto a baking sheet; they cooked right alongside the chicken. It was an easy and delicious meal with lots of flavor and very little effort. I snapped a quick photo below and included the easy peasy recipe. Enjoy!



Mexican Style Skillet Chicken

Ingredients:

2 tablespoons olive oil
1-1/2 pounds boneless chicken breasts or thighs, cut into large chunks
1/3 cup salsa (I used Jack's fresh chunky Cantina Style)
1/3 cup shredded sharp cheddar cheese (I used Cabot's 5-year old white cheddar)
Sliced green onions, optional

Directions:

Preheat oven to 400 degrees F. Heat olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Cook chicken until lightly browned, stirring frequently, about 5 minutes. Spoon salsa on top of chicken. Bake for 15 minutes. Remove from oven and top with shredded cheese. Bake an additional 5 to 7 minutes or until cheese is melted and bubbly. Top with sliced green onions if desired.