Fig & Walnut bites

 

 

·      1 cup dried figs

·      1 cup walnuts

·      Dark chocolate

·      Add walnuts to food processor. Remove stem on figs and add to processor. They should not be dry. Add chia seeds for additional fiber.

·      Recipe should make about 15 balls.

·         Nutrition

Serving: 15balls | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

·      Dip in chocolate as you wish and refrigerate.

Spanish Paella with miracle rice

Spanish Paella with miracle rice

• 2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
• 4 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes (adjust for spiciness)
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups uncooked short-grain white rice or miracle rice for low carb
• 1 pinch saffron threads
• 1 large bay leaf
• ½ bunch Italian flat-leaf parsley, chopped
• 1 quart chicken stock
• 1 lemon, zest and juice
• 1 medium Spanish onion, chopped
• 1 medium red bell pepper, coarsely chopped
• 1 pound shrimp, peeled and deveined
• 1 pound chorizo sausage, casings removed and crumbled

1. In a bowl, mix chili powder, oregano, 2 tablespoons olive oil, salt, and pepper to make a marinade. Add the chicken, coat it well, and marinate in the fridge for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat. Add the rice, garlic, and red pepper flakes. Cook for about 3 minutes, stirring until the rice is well coated in oil.
3. Pour in the chicken stock (use less if using miracle rice), add lemon juice, bay leaf, and saffron threads. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.
4. While the rice is cooking, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Add the marinated chicken and cook for 3 minutes. Add the onion and cook until translucent, about 5 minutes.
5. Stir in the chorizo and bell pepper, cooking for another 5 minutes. Add the shrimp and cook until they are pink and opaque, about 2 minutes.
6. Remove the bay leaf from the rice and discard it. Fold the parsley and lemon zest into the rice mixture.
7. To serve, spread the rice mixture onto a large platter and top with the chicken, chorizo, and shrimp mixture.
8. Let the paella rest for about 10 minutes before serving to allow the flavors to meld.

Nutrition with regular rice

• Calories: 736
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 203mg
• Sodium: 1204mg
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 56g

Pumpkin Keto Brownies

 Pumpkin Keto Brownies 

·         1 1/4 cup pumpkin puree

·         2/3 cup almond butter or raw peanut butter

·         1/3 cup cocoa powder or black cocoa

·         1/4 cup monkfruit

·         3 tbsp chocolate protein powder or additional cocoa powder

·         1 tsp pure vanilla extract

·         1/4 tsp salt

·         1/4 tsp pumpkin pie spice or cinnamon

Warm almond butter and stir all ingredients. Top with chocolate chips if desired. I did not add frosting to my recipe.

 

Bake 325 in 8in pan lined with parchment paper for 20-25 min. They should be undercooked. Cool and refrigerate over night.

Thai Peanut Sauce

 Ingredients 

▢1/2 cup peanut butter natural, unsweetened

▢2 tablespoons low sodium soy sauce

▢1 tablespoon rice vinegar

▢2 tablespoons brown sugar

▢2 teaspoons chili garlic sauce more or less to taste

▢1 tablespoon fresh lime juice

▢3 garlic cloves pressed or grated

▢1 tablespoon ginger root grated

▢2-4 tablespoons warm water

Instructions 

Combine all ingredients except water.  Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Dede's Chili

3 Packages Jimmy Dean Sausage

28-32 ounces of Diced Tomatoes

3 cans Kidney Beans

2 Tbsp Chili Powder

Champagne Margarita's

 12 lime (juiced)

8 ounces tequila

8 ounces triple sec

Bottle of champage

Stir together and serve over ice (shaken)

Beef Wellington

 

Start with center cut beef tenderloin about 8-9 inches, often referred to Chateaubriand.

A day or two ahead of time, salt and pepper, wrap and leave in fridge.

Sear beef in hot pan.  Brush on dijon mustard. Horsradish as alternative.  Let sit and cool.

Duxelle:

This is essentially a mushroom paste that will wrap the beef.

Hot dry pan on low-medium heat

Mushrooms (700g or around 24oz package from Costco)

Few garlic cloves, chopped or minced

Handful of Chestnuts (or walnuts)

Salt/Pepper

Blitz in food processor until its a fine minced paste, but don't liquefy.  

Move mixture to pan and stir every few minutes.  The goal here is to dry out the paste so do not cover.  Let it bubble on the store allow the moisture to escape. It's ok that it's dry, this mixture will absorb some of the moisture from the beef. Add fresh Thyme to kick it up a notch.

Assemble:

Lay out cling wrap and moisten with a rag.  Lay out parma ham, enough that will wrap completely around tenderloin.  Next, smear paste on top of ham in what should about cover all of the beef when you roll it over.

Put beef in middle, roll ham and mixture over beef letting cling wrap do the work. Make it tight as possible, slowly rolling and tucking the mixture around the beef.  Tie up ends as tight as possible.  Trim any access off the ends or your first slice from each end will be all pastry.

Put in fridge until ready

Egg yolk wash 

425 until internal temp reaches desired temp 130 for me.

Alternative, consider Sous Vide for next time.