Archive for month: October, 2018

Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

October 30, 2018/0 Comments/in Salad, Side Dish /by Cherie DeBrule

Cauliflower Bacon Ranch Salad

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

Ingredients

Scale

SALAD

¾ head of cauliflower
1/4 head broccoli
1 bunch green onions, diced
2 (2.8 oz.) packages real bacon recipe pieces
Colby jack cheese, cubed
1 1/2 cup cashew halves

Creamy Dressing

1 1/2 cup sour cream
1 1/2 cup mayonnaise
1 seasoning packet dry ranch dressing mix

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Instructions

In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
Add the real bacon pieces and cashew halves.
Stir with a large spoon to combine all ingredients.

Notes

If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

Serving Size: 8
Calories: 588
Sugar: 5
Sodium: 523
Fat: 56
Saturated Fat: 13
Unsaturated Fat: 40
Trans Fat: 0
Carbohydrates: 15
Protein: 10
Cholesterol: 48

Low Carb Chicken Kiev

Low Carb Chicken Kiev

October 26, 2018/0 Comments/in Dinner, Low Carb, Main dish /by Cherie DeBrule

Low Carb Chicken Kiev

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Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 50

Ingredients

Scale

6 large (8-oz) boneless skinless chicken breasts
Avocado oil for frying

Herb Butter filling

9 tablespoon butter, room temperature
6 garlic cloves, minced
1 tablespoon fresh chives, minced
1 tablespoon tarragon
1 tablespoon fresh parsley, plus more for garnish
1/2 teaspoon salt

Breading

3/4 cup almond flour
3/4 cup coconut flour
3.25 oz pork rinds, crumbled
2 eggs

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Instructions

Prepare The Herb Garlic Butter Filling

In a small bowl mix together with a fork the butter, minced cloves, mined chives, tarragon, fresh parsley, and salt. Cover and put in freezer for 30 minutes.

Prepare The Chicken

Flatten each chicken breast using plastic wrap on top of each breast. Take a meat mallet and pound it till all the pieces are of the same even thickness. Make sure it is going to be thin enough so later on when you add a filling to it you will be able to wrap it. When the butter has chilled for half hour take it out. Take out plastic wrap and place the pounded chicken breast on it. Then use a tablespoon to scoop out the herb garlic butter filling and place in the middle of the chicken. Use more or less needed depending on each size of the chicken breast. Fold all the chicken to the center. Then take the plastic wrap gather it and cover it. Make sure it is nice and tight. Twist the plastic wrap at the top. It will look like a giant teardrop. Then repeat this pattern till all the chicken is done. Place on a plate and put in the freezer for 40 minutes. Chicken will cold but not frozen. You can prepare the breading while it is in the freezer.

Bread The Chicken Kiev

After the chicken has been in the freezer for 40 minutes take it out. Take a small bowl and 2 medium size bowls out. Place the 2 eggs in the small bowl and beat the eggs. In a medium size bowl add the almond flour and coconut flour. Use a fork and mix the flours till well combined. In another medium size bowl add the crushed pork rinds.
Dip chicken in almond and coconut flour mixture first. Then dip in the beaten eggs followed by dipping it into the crushed pork rinds. Place all the breaded chicken on a plate. Freeze for 15 min before frying.

Cook The Chicken Kiev

Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used avocado oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt. You can also preheat the oven at this time to 400º F and line a baking sheet with parchment paper.
When the deep fryer is up to temperature and the chicken has been chilled for 15 minutes you can now fry it about 1-2 minutes or until lightly golden. Take the chicken out and place on the lined baking sheet. Repeat this till all the chicken has been deep fried.
Put the chicken in the oven and cook for 15 minutes or until golden brown. Let it cool for 5 minutes before serving. Sprinkle fresh parsley on top for garnish.

Notes

This recipe is time consuming but worth the effort! Great for a date night of cooking together on the weekend.

Nutrition

Serving Size: 6
Calories: 489
Sugar: 0
Sodium: 263
Fat: 36
Saturated Fat: 14
Unsaturated Fat: 19
Trans Fat: 1
Carbohydrates: 22
Protein: 22
Cholesterol: 153

Low Carb Buffalo Chicken Meatballs

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

Low Carb Buffalo Chicken Meatballs

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Author: Cherie | Taste & Review
Prep Time: 30
Cook Time: 15
Total Time: 45

Ingredients

Scale

Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

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Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

Low Carb Loaded Cauliflower Casserole

Low Carb Loaded Cauliflower Casserole

October 3, 2018/0 Comments/in Hotdish, Low Carb, Side Dish /by Cherie DeBrule

Low Carb Loaded Cauliflower Casserole

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Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 40
Total Time: 55

Ingredients

Scale

For The Cauliflower Casserole

1 large head cauliflower, cut into florets
2 tablespoon butter
1 cup heavy cream
2 oz. cream cheese
1 cup Top The Tator sour cream
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon himalayan salt
½ teaspoon pepper

Casserole Toppings

½ cup shredded sharp cheddar cheese
1 (3 oz bag) real bacon bits
1/4 cup chopped green onions
1 tablespoon parsley

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Instructions

Preheat the oven to 375ºF.
Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
Mash until it is smooth like mashed potatoes.
Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
Bake in the oven for 20 minutes or until cheese is melted.
Serve immediately and enjoy!

Nutrition

Serving Size: 6
Calories: 498
Sugar: 4
Sodium: 743
Fat: 43
Saturated Fat: 24
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Protein: 17
Cholesterol: 125

Low Carb Mini Raspberry Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

October 1, 2018/0 Comments/in Desserts, Low Carb /by Cherie DeBrule

Low Carb Raspberry Swirled Cheesecakes

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

Ingredients

Scale

Crust Layer

1 1/2 cups bob’s red Mill superfine natural almond flour from whole almonds
6 tablespoons butter ( 1 stick)
1/2 teaspoon cinnamon
1/2 tablespoon Swerve granular sugar

Cheesecake Layer

3 (8 oz) cream cheese, room temperature
3 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon juice
1/4 teaspoon Himalayan salt
3/4 cup Swerve granular sugar
3/4 cup sugar-free red raspberry preserves
48 fresh raspberries

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Instructions

To Make The Crust Layer

Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
48 cheesecakes.
Melt the one stick of butter in a microwave bowl till it is completed melted.
Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
Use a fork and stir till well combined.
Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
Place one raspberry on each cheesecake to decorate before serving.

Nutrition

Serving Size: 48
Calories: 113
Sugar: 6
Sodium: 64
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 10
Protein: 2
Cholesterol: 31