All posts by Rene Averett

Italian Inspired Recipes, Pork, Poultry, Recipes

Delicious Italian Chicken Dish

Have a craving for Italian food? This is an easy dish to make and it tastes wonderful. You can serve it over zoodles or cauliflower rice to keep the carbs low.

Italian Style Chicken and Sausage

1/2 cup Onion, chopped
1 tablespoon minced Garlic
1 tablespoon Olive Oil
1 15-oz. can Italian-style Tomatoes, chopped
1/2 cup Green Bell Pepper, sliced
1/2 cup Mushrooms, chopped
2 cups Chicken, cooked and chopped
6 oz. Italian pork sausage
1/2 teaspoon Basil
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Oregano
1 package Green Giant frozen zucchini spirals
Grated Parmesan Cheese to taste

In a large skillet, heat the oil, reduce heat to medium, then add the onions and garlic. Sauté until fragrant, then add bell pepper and cook for two minutes longer.

Separate sausage into marble-sized meat balls and add to the pan. Cook until lightly browned. Add tomatoes and seasonings and stir to mix well. Then stir in the chopped chicken and mushrooms. Simmer uncovered until the liquid is reduced, about 20 minutes.

Cook the zucchini spirals as directed on the package. Drain the excess water off in a colander and pat dry with a paper towel.

Put 1/2 of the zucchini in a bowl, add a little butter if you wish, then top with 1 cup of the chicken and sausage mixture. Sprinkle Parmesan cheese over the top and serve.

Carb count doesn’t include the zoodles, so add in the carbs for your zucchini.

Makes 4 servings.

Desserts, Product Review, Recipes

Product Review and a Recipe

To start the year off, I’m doing a review of Good Dee’s Butter Pecan cookies mix. Then, I’ll give you a recipe for making these without a mix.

image: package mixFirst up, I ordered the Good Dee’s mix when it was on sale at Amazon for $7.95 so I could evaluate it. The regular price is $12.99, which is about what most of the various mixes from the company are.

For the mix, you need to add melted butter, egg, and vanilla to the package contents and stir. Easy to do, the dough is done in a short time. Line a baking pan with parchment paper, then use a tablespoon to make 1 inch balls and flatten to about 1/4 inch thick.

Bake them for 10 to 15 minutes at 350 degrees and you have one dozen cookies.

I made these exactly as stated on the package except I made the balls a little large by using a regular tablespoon instead of a measuring spoon and only got 10 cookies. When I took them out of the oven, they looked like this:

image Good Dee's Butter Pecan Cookies

Not quite the same as the picture. But the flavor is delicious, so rich with the butter they almost melt in your mouth.

So, for the ease of making and the taste, I give them high marks. For the sprawled out cookie result and the price, I’m handing them a lower mark. I think it’s too much to pay for 12 cookies.

But if you want an easy-to-make cookie, they’ll do fine. Here’s a hint though, put the raw cookies on the pan in the refrigerator for about 30 minutes. This will help to keep them from spreading in the oven and make them a more compact cookie like the ones I made with my recipe.

From Scratch Cookies

Like the cookie mix, these cookies are made with almond flour. Where the mix used oat flour, this recipe uses coconut flour. The extra pecan halves used for decoration are optional.

Flavor-wise, these cookies are just as good as the mix although they are a little more work to make. But you get 24 cookies from the recipe for less money than the mix. Swerve’s sugar combination works best with this recipe.

Image: From scratch cookies

Low Carb Butter Pecan Cookies

½ cup unsalted Butter, softened
½ cup Swerve Sweetener
1 Egg
1-3/4 cups Almond Flour
2 tablespoon Coconut Flour
½ teaspoon Vanilla Extract
½ teaspoon Salt
½ cup chopped Pecans
24 Pecan halves (optional)

Line two standard baking sheets with parchment paper.

In a large bowl, beat the butter and sweetener together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat to combine.

In a small bowl, add almond flour, coconut flour, and salt and whisk together. Beat 1 cup of the flour mixture into the butter mixture until it’s combined. Add the rest of the flour mix and beat to combine. Stir in the chopped pecans.

Use about a tablespoon of dough and roll it into a 1-inch ball and place a few inches apart on the prepared baking sheets. Repeat until all the dough is used. Flatten each ball to about 1/4-inch thick with the back of a spoon or your palm.

Put pans in the refrigerator to chill for about 30 minutes.

15 minutes before pulling the cookies from the refrigerator, set the oven to heat to 325 degrees F.

Take the cookies from the ‘fridge and press a pecan half into the center of each cookie.

When oven is up to temperature, bake 15 to 18 minutes until the edges look golden brown.

Image: Cookies

Remove to a towel or pad-covered counter or set the pans on cooling racks and let cool completely. Store in Zip-lock bags on the counter for up to 4 days. Put extras in the refrigerator if they last longer than 4 days.

Makes 24 cookies.

By the way, if you don’t like pecans, you can substitute other nuts into the recipe. Some of the nut carb counts might differ slightly, but they will be close.

Image: Nutrition Info

 

Recipes, Seafood

Delicious Spicy Tilapia Sandwich

Photo of Cajun Tilapia Sandwich

I am somewhat picky about the fish I eat. Usually, I don’t care much for tilapia because it is a very mild fish. If you add spices to it, the fish becomes much more tasty and works well in some recipes. This particular recipe came with the individually packaged filets in a frozen bag we picked up for the cats. (Yes, we feed our geriatric cats people food.) The recipe sounded good, so I decided to try it.

The buns aren’t included in the carb count, but you can use any low carb bun and add the extra carbs to it. If you want to make a low carb bun, you can try this recipe. Or you can order low carb buns from a couple of places. LC Foods and Franz Keto Buns has pre-made ones or you can just eat it without a bun in a lettuce wrap.

You can make this recipe a couple of ways. The easy way or the easier way. With the easy way, you need to mix your own Cajun spice and the cilantro-lime mayonnaise. With the easier way, you use pre-mixed Cajun seasoning and Herdez Cilantro Lime Salsa mixed with mayonnaise. Both options are included below:

Cajun Tilapia with Bacon and Cilantro Lime Mayonnaise

Mix the Cajun spices if you aren’t using a pre-mixed version. Ingredients and instructions are after the main recipe.

For the Cilantro-Lime Mayonnaise:
Easy way:
2 tablespoons Mayonnaise
2 tablespoons Greek Yogurt
juice of half a Lime or 1 tablespoon Lime Juice
2 teaspoons minced fresh Cilantro

In a small bowl, add all the ingredients and mix together. Put in the refrigerator to chill.

Easier Way:
You need 3 tablespoons Herdez Cilantro Lime Salsa and 2 tablespoons Mayonnaise mixed together. Put in the refrigerator to chill while you prepare the fish.

For the fish:
1 1/2 tablespoons Cajun spice blend
4 filets of Tilapia, roughly 1 lb.
4 to 8 slices Bacon
1 medium Tomato, sliced
4 leaves of Romaine or Butter Lettuce
4 low carb Hamburger Buns, split

Sprinkle each side of the tilapia filets with a generous (to taste) amount of the Cajun spice blend. Press the spices into the fish to coat. Let the filets rest on a plate while you cook the bacon.

Heat a large frying pan over medium heat, add the bacon strips and cook bacon until crispy. Remove the bacon and place on a paper towel-lined plate to absorb the excess grease. Pour off all but 1 tablespoon of bacon grease in the hot pan.

Add as many of the filets to the hot pan as you can fit, and cook until the undersides are crisp and browned, about 3 minutes. Using a broad spatula, carefully flip the filets and cook for 3 additional minutes. Remove the fish to a clean plate. If more filets need to be cooked, add a teaspoon of oil or the poured off bacon grease to the pan, swirl to coat the pan, and add the filet(s). Cook for 3 minutes on each side. Lower the heat if the fish browns too quickly.

To assemble the sandwiches, place the hamburger buns on a clean work surface and spread 1 tablespoon of the cilantro-lime mayo on the face-up tops of each. On the bottom halves, layer a leaf of romaine, a tomato slice, a tilapia filet, and one or two slices of bacon. Place the tops on and serve. Makes 4 sandwiches.

Nutrition Information

 

To make the Cajun Spice Blend

1 1/4 teaspoons Salt
2 teaspoons Garlic Powder
2 teaspoons Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 1/4 teaspoons Cayenne Pepper

Mix all spices and herbs together until blended. Pour into an airtight container to store. Makes about 1/4 cup. Use on fish, poultry, pork, or beef.

Breads

Fall is Pumpkin Bread Time!

Photo: Pumpkin Bread

Halloween is almost upon us and I’m just now getting my Pumpkin Nut Bread recipe out. This is a moist and delicious breakfast or snack bread. My secret ingredient in this to make it really rich-tasting is sugar-free vanilla pudding mix.

I used a combination of flour types to make this. Almond flour alone isn’t sturdy enough, so I reinforced it with gluten flour, DCC All Purpose Flour, and Carbquick Baking Mix. You can use any low carb flour options with this.

If you decide to use coconut flour, remember it expands up to 3 times it’s size, so 1/3 cup of coconut flour can equal 1 cup of the others. You also need to add additional eggs or egg whites when using coconut flour as it will not rise without the help.

If you like your bread really spicy, double the amount in the recipe. I usually add more than it calls for since I like to taste the cinnamon and cloves.

Pumpkin Nut Bread

1/2 cup Almond Flour
2 tablespoons Gluten Flour
1/2 cup All Purpose Low Carb Flour
1/2 cup CarbQuick or similar
1/2 tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cup Sugar Substitute
1/2 cup Vegetable Oil
2 Eggs, large
1 cup Pumpkin Puree
2 tablespoons Sugar-free Vanilla Pudding Mix
1/3 cup Water
2 teaspoons Pumpkin Pie Spice *
1/4 cup chopped Pecans or Walnuts

* If you don’t have Pumpkin Pie Spice, add 1 teaspoon Cinnamon, 1/2 teaspoon Nutmeg, and 1/4 teaspoon Ground Ginger, and 1/4 teaspoon ground Cloves.

Preheat oven to 350 degrees (F.) Spray 4-1/2 x 8-1/2-inch loaf pan with baking spray or cut a piece of parchment to fit the bottom and spray.

Whisk sugar substitute and oil in a large bowl to combine. Whisk in eggs and pumpkin.

In a separate small bowl, combine all the flour, baking powder, baking soda, salt and the seasoning.

Add 1/2 of the flour to the pumpkin mixture and stir to combine. Add 2 tablespoons water and stir. Add the rest of the flour and stir, then add the rest of the water and mix together. Stir in the nuts.

Pour the batter in pan to about 2/3rd full. If you have extra batter, bake in cupcake papers or a greased ramekin. Bake for 50 minutes to 1 hour until it is firm in the middle. (If you’re baking cupcakes or a ramekin, check them at 20 minutes, allow 5 minutes more if they aren’t done and check again.)

Let the bread cool in the pan for about 10 minutes, then turnout on a rack to cool completely. Cooling is important or the cake might crumble easily.

Makes 10 servings, about 3/4-inch slices.

Nutrition: Pumpkin Nut Bread

Happy Halloween!

Try these other pumpkin recipes:

Image: Pumpkin Loaf     

Pumpkin Cream Cheese Loaf              Pumpkin French Toast

     

Pumpkin Cream Cheese Cupcakes  Pumpkin Cinnamon Rolls

This recipe is a favorite. The only thing I would change is to use Swerve Brown Sugar.  Pumpkin Cheesecake Bars

 

Beef, Main Dish, Recipes

Marvelous Moussaka

Photo - MoussakaFinishing off my Greek festival cooking, I made moussaka, a delicious eggplant, meat, tomato, and cream dish which is like a Greek version of lasagna. Traditionally made with ground lamb, you can also make it with beef or a combination. I used beef in mine. The casserole is topped with a creamy white sauce, a béchamel, and is baked with feta cheese.

I adapted the recipe from an old Betty Crocker cookbook to be a half-sized and lower carb’d casserole. Serve it with a low carb bread or low carb flatbread, like this one.

Here’s a couple of substitutions. If you don’t like feta cheese, use Parmesan or Romano. Not crazy about eggplant? User several large zucchini instead.

This photo shows the layers a little better. This is when it’s cold, but once it is heated, it tends to run together more.

Moussaka

1 large eggplant, peeled and cut lengthwise into 1/2 inch thick slices
salt
2 tablespoons Olive Oil
1/2 tablespoon Butter
1 pound lean Ground Beef or Ground Lamb
Salt to taste
ground Black Pepper to taste
1 onions, chopped
1/2 clove Garlic, minced
¼ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
½ teaspoon Italian Herbs
2 tablespoons dried Parsley
1 (8 ounce) can Tomato sauce
½ cup Red Wine
1 Egg, beaten
1-1/2 cups Cream & 1/2 cup water
1/4 cup butter
4 tablespoons all-purpose low carb flour
salt to taste
ground White Pepper, to taste
1 cups freshly crumbled Feta Cheese
¼ teaspoon ground Nutmeg

Preheat over to 350 degrees (F.)

Place the slices of eggplant on paper towels and sprinkle each lightly with salt. Let them rest 30 minutes to draw out moisture. Wipe each slice off with a paper towel.

Heat olive oil in a large skillet over high head. Fry the eggplant until lightly browned. Remove a paper-toweled covered plate to drain.

Using the same skillet, clean it of any remaining oil with a paper towel, then set it to medium high, melt the butter and add the ground beef or lamb, onions, and garlic. Add salt and pepper to your taste preference. When the meat is browned, sprinkle in cinnamon, nutmeg, Italian herbs, and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes.  Let cool for about 20 minutes then stir in beaten egg.

In an 8×8-inch baking dish, arrange a layer of eggplant, using half of the eggplant. Cover the eggplant with all of the meat mixture, spreading it evenly, then crumble 1/3 cup of Feta cheese over the meat. Place the remaining eggplant slices over the top, and crumble another 1/3 cup of cheese on top. Let sit while you prepare the béchamel sauce.

Scald the cream and water in a saucepan and remove before it boils. Clean out the meat skillet and melt the butter over medium heat. Stir in low carb flour until smooth. Lower heat; gradually pour in the hot milk, stirring constantly until it thickens. Season with salt, and white pepper.

Pour the béchamel sauce over the top, and sprinkle with nutmeg. Crumble the remaining cheese over the top.

Bake for 1 hour at 350 degrees F (175 degrees C).

Makes 4 to 6 servings

nutrition information