Month: February 2021

White Chocolate Macadamia Cookies (Copycat recipe)


Ingredients: 

* 1-1/4 cups all-purpose flour 
* 1/2 teaspoon baking soda 
* 1/2 teaspoon salt 
* 1/2 cup butter or margarine (1 stick), softened 
* 1/2 cup packed brown sugar 
* 1/4 cup granulated sugar 
* 1 large egg 
* 1 teaspoon vanilla extract 
* 3/4 cup white chocolate baking chips 
* 1 cup chopped macadamia nuts 

Preparation: 

  1. Preheat oven to 375 degrees F.
  2. In small bowl, combine flour, baking soda, and salt. 
  3. In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy.
  4. Beat in egg and vanilla until well combined.
  5. Reduce speed to low; beat in flour mixture just until blended.
  6. With wooden spoon, stir in white chocolate baking chips and macadamia nuts. 
  7. Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets.
  8. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.
  9. With wide spatula, transfer cookies to wire racks to cool completely. 
  10. Yields about 36 cookies

Chicken Enchiladas

  • 4 Chicken Breasts
  • 2 cans of cream of chicken soup
  • 1 small can chopped green chiles
  • 1 cup sour cream
  • 1/2 cup chopped green onions
  • 1 tsp cumin
  • 1 package flour tortillas
  • 1/2 lb cheddar cheese
  • 1/4 lb monterey jack cheese
  1. Boil chicken breast in water until cooked through, cool and dice.
  2. Combine next 5 ingredients, heat and set aside.
  3. Place tortillas on plate and microwave 1 min to soften.
  4. Fill middle of each tortilla with chicken and cheeses.
  5. Fold short ends in and roll up.
  6. Place open side down in a 9×13 pan.
  7. Pour heated mixture over all of tortillas and use rest of cheese to sprinkle on top.
  8. Bake at 350 for 30 mins then turn broiler on and broil until lightly browned (appx 5 mins).

Cheesecake Pancakes

Ingredients

  • 4 oz cream cheese
  • 2 large eggs
  • 1 pat butter
  • 1/2 tsp cinnamon
  • 1 dash salt
  • 1 tbsp ground flax seed
  • 3 packets Splenda

Directions

  1. In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.
  2. In a large bowl, beat cream cheese until smooth.
  3. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.
  4. Fold in the egg whites.
  5. Heat large heavy fry pan over medium low heat. Grease lightly with butter.
  6. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don’t rush – if the temperature is too high, the butter will burn.

Stir fry Chicken with Bok Choy & mushrooms

INGREDIENTS:

  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons sesame oil
  • 4 teaspoons Lakanto brown sugar
  • 1.5 lb boneless chicken breast or thighs, cut into thin strips
  • 4 tablespoons finely chopped gingerroot
  • 4 cloves garlic, finely chopped
  • 6 tablespoons peanut or vegetable oil
  • 8 oz mushroom, sliced
  • 1 lb small bok choy, sliced
  • 1 lb chives or 4 leeks, thinly sliced
  • Pinch Red Pepper flakes
  • Salt, as needed

Instructions:

  1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, brown sugar, ginger, and garlic. Set aside.
  2. Heat a large, 12-inch skillet over high heat with 2 tablespoon peanut oil and the chicken. Cook and transfer to a plate.
  3. Add the remaining peanut oil to the skillet along with mushrooms for 5 mins. Add the bok choy and cook 1 minute. Stir in the chives/leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Return chicken to skillet and combine with veggie mix. Serve immediately, over cauliflower rice.

https://cooking.nytimes.com/recipes/1015084-stir-fried-chicken-and-bok-choy

Zucchini Parmesan Meatballs

Ingredients

  • 1 lb. lean ground turkey
  • 1 medium zucchini (~3/4 cup)
  • 2 tbsp. grated parmesan
  • 1/2 tsp. paprika
  • 1 tbsp. Italian seasoning
  • salt and pepper to taste
  1. Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
  2. In a food processor, shred the zucchini by pulsing several times.
  3. Transfer the zucchini to a large mixing bowl and add remaining ingredient.
  4. Combine the ingredients with a spatula or you hand until they are mixed well.
  5. Use an ice cream scoop or tablespoon measuring spoon to scoop out the meat and roll into 16 equal balls.
  6. Place the balls on the prepared baking sheet. Drizzle with extra virgin olive oil.
  7. Bake at 350 F 15 minutes then flip and bake another 10 minutes.
  8. Serve with marinara sauce over rice, zucchini noodles or cauliflower rice.

Doc Ford’s Yucatan Shrimp Recipe

Ingredients: 
4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (sambal oelek) preferably sambal oelek, by Huy Fong
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
2 tablespoons chopped cilantro

Preparation: 

  1. In a small saucepan set over low heat, melt 1 tablespoon of butter.
  2. Add the garlic and cook, stirring for 2 minutes. 
  3. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest. 
  4. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture. 
  5. In a large bowl, toss the shrimp and chili sauce. Sprinkle with cilantro and toss again.

Homemade Sloppy Joe

Ingredients

  • 1 lb ground beef
  • 1 lb ground turkey
  • 1 green bell pepper, diced
  • 1/2 cup diced onion
  • 2 cloves garlic pressed
  • 1/2 – 3/4 cup tomato paste
  • 3-4 Tbsp of Golden Lakanto
  • 2 Tbsp yellow mustard
  • 4 tsp red wine vinegar
  • 4 tsp Worcestershire sauce
  • 2 cup beef broth (or water with 2 tsp of beef base)
  • 1/2 tsp each, salt and pepper

Instructions

  1. Chop green pepper, onion, and mince garlic.
  2. Place the ground beef and turkey (or pork) in a medium frying pan and turn the heat to medium. Break meat up into tiny pieces as it cooks. This will take about 7 minutes.
  3. When the meat is almost cooked through, stir in all of the other ingredients, finishing with the beef broth, last. Bring up to a simmer, turn down to medium low and simmer uncovered for about 15 minutes. Taste and adjust seasonings.
  4. Serves 6 at approximately 1/2 cup per serving. 

https://www.lowcarbmaven.com/homemade-sloppy-joes-recipe-low-carb/