Category Archives: Recipes

Breakfast & Brunch, Recipes

Oh, So Good Sweet Potato Scones

Photo: Sweet Potato SconesTrue confessions here. Recently, I had dinner at a BBQ restaurant in town and they served a “sweet potato crunch.” These are what we call Thanksgiving sweet potatoes, a puree of potatoes with brown sugar, and pecans. Very rich tasting. I brought home almost all of it and decided to use it in scones. After checking two of three recipes, I combined a couple and made these scones.

Now, the carb count on the ones I made is higher because that crunch had real sugar in it. This version is made using sugar substitutes as well as flour substitutes that are low carb. For my flour choices, I used Carbquik, DCC All Purpose Flour, and Anthony’s Gluten Flour. You can use any low carb flour combination you like, but this selection worked out well for me. For the brown sugar and confectioners (powdered) sugar, I used Swerve, which has the best taste and measures like regular sugar.

For those who want to make this with nut flours, the measurements for those will follow this recipe.

1 cup Sweet Potato Puree
1 cup Low Carb Baking Mix (Carbquik, Bakesquick)
3/4 cup Low Carb All Purpose Flour
1/4 cup Gluten Flour
1/4 cup packed Brown Sugar Substitute
1 Egg
1 teaspoon Ground Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Pecans, finely chopped
5 tablespoons Butter, sliced into pieces
1/3 cup Unsweetened Vanilla Almond Milk
2 tablespoons Sugar Substitute
1/2 teaspoon Vanilla Extract

Maple Glaze:
3/4 cup powdered sugar substitute
3 tablespoons pure Sugar-free Maple Syrup
1/8 teaspoon Cinnamon

If you need to make the sweet potato puree, bake or microwave a large or three small sweet potato and scoop out the flesh. Set aside.

Preheat the oven to 425 degrees F. Prepare a baking sheet with a parchment paper.

In a large mixing bowl, add the baking mix, all purpose flour, gluten flour, brown sugar, cinnamon, ginger, nutmeg, cloves, baking powder and finely chopped pecans and whisk together. Using a pastry cutter or your clean hands to cut the butter into the flour until mixture is like crumbles.

In a separate bowl, add the sweet potato puree, egg, milk, white sugar substitute, and vanilla extract and whisk until combined.

Add the wet ingredients to the dry and stir with a large spoon until the ingredients are completely mixed together. The mixture will be thick, so use your hands to pull it together and knead it in.

Dump the dough in the center of the baking sheet and shape it into an 8″ circle. It will be about 1″ or more thick. Using a knife or pizza cutter, slice the dough into 8 even wedges. No need to cut all the way through unless you want to separate each scone to get a crust on the sides.

Bake for 15 to 18 minutes until the scones are golden brown and cooked all the way through. If they brown too quickly cover the top with foil to prevent burning.

Prepare the glazes while the scones are baking. In a small bowl, add the powdered sugar substitute, sugar-free maple syrup, and cinnamon. Stir together until it is smooth and completely blended. Drizzle or spread the glaze over the scones.

If you wish, sprinkle a few chopped pecans on top of each scone. Makes 8 scones.

Hint: In either recipe, you can substitute 2 teaspoons of Pumpkin Pie Spice or All Spice for the cinnamon, ginger, clove, and nutmeg.
You can also substitute Unsweetened Coconut Milk for the Almond Milk, or you can use milk or cream.

Nut flour version (Gluten-free):

1 cup Sweet Potato Puree
1 cup Almond Flour
1/2 cup Coconut Flour
1/4 cup packed Brown Sugar Substitute
2 Eggs, plus 1 Egg White
1 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Pecans, finely chopped
5 tablespoons Butter, sliced into pieces
1/3 cup Unsweetened Vanilla Almond Milk
2 tablespoons Sugar Substitute
1/2 teaspoon Vanilla Extract

Maple Glaze:
3/4 cup powdered sugar substitute
3 tablespoons pure Sugar-free Maple Syrup
1/8 teaspoon Cinnamon

The instructions to make are the same as above. You may have to add a tablespoon or more liquid if the dough is too dry. The extra eggs and egg white should provide enough to hydrate the coconut flour. The extra egg white will help the dough rise.

Makes 8 scones.

Asian Recipes, Beef, Pork, Poultry, Recipes

A Taste of Asia with an Eggroll Filling

Photo: Eggroll in a Bowl

I haven’t been posting much this month. It’s a writing month for me, so I have been working on two books needing their final chapters, plus editing a book for Amazon’s new episodic format called Vella and another book’s final edit. Then it seems like a dozen other things happen that need your attention immediately.   And now the Olympics have started and I’m trying to watch while writing this. Consequently, I haven’t been cooking much this month either. But this recipe is a winner! It comes together quickly and tastes great.

An eggroll filling makes or breaks the eggroll, but often there’s just not enough in the wrapper. But for those who don’t need a wrapper, here’s a great low carb filling that you can eat without the rice or add a serving of cauliflower rice.

Eggroll in a Bowl

2 tablespoons olive oil, divided
1 pound lean ground turkey, sausage, or beef
1 1/2 cups sweet onion finely diced
1 cup carrots shredded
1 15-oz can Asian Baby Corn, chopped
1/2 teaspoon ginger paste or minced ginger
3 cloves garlic, crushed or 1 tablespoon Minced Garlic
1/4 cup chicken broth
5 cups shredded cabbage
2 tablespoon soy sauce
2 teaspoons rice wine vinegar or apple cider vinegar
1/2 teaspoon salt to taste
1/4 teaspoon pepper to taste
1 teaspoon toasted sesame oil
Toasted sesame seeds, optional
Green onions, optional

First, begin by cooking your meat. Heat 1 tablespoon of olive oil over medium heat in a large skillet.

Cook the turkey or beef until nearly cooked through (about 5-6 minutes).

Push the meat to one side of the pan and add the onions and another tablespoon of olive oil. Cook for 3-4 minutes.

Then, add the carrots, garlic, and ginger. Saute for 2 minutes and stir the veggies and meat together.

Then, add the chicken broth to the pan and scrape the bottom of the pan.

Add in the cabbage, soy sauce, vinegar, salt, and pepper. Combine and cover, reducing the heat to medium-low. Cook for 12-15 minutes, or until the cabbage is cooked to your desired tenderness.

Add the toasted sesame oil, sesame seeds, and green onions before serving. Makes 4 servings.

Tip: I wrapped about a cup of this mixture into a warmed low-carb spinach tortilla and it makes a great fusion wrap.

Poultry, Recipes

Quick to Make Malibu Chicken

Photo: Malibu Chicken
Better than a restaurant’s version!

I recently ordered Malibu Chicken at a restaurant that was noted for it. To be frank, it disappointed me. The skinny chicken piece tasted bland and dry, even the breading brought little flavor to the meal. I figured it wasn’t that hard to make and I could substitute a low carb breading pretty easily.

I found this recipe at Low Carb Maven’s website and made a couple of changes to it. She used crushed pork rinds for the breading, which is okay, but my experience with them in the past was that they came out soggy. I substituted with an almond flour topping. It also tends to get a little too moist from the chicken, but I think it tastes better than the pork rinds. You can use whichever works best for you or eliminate the breading altogether. It makes a delicious chicken dish without it.

I buy large chicken breasts, usually about a half pound each, so one breast easily makes two servings. If you use smaller breasts, figure on one breast per person. I also use a thicker slice of ham on it than the original recipe stated. I like to taste my ham. I didn’t have Swiss cheese, so I substituted slices of Edam cheese. I think any similar cheese will work in the flavor profile.

Malibu Chicken

2 chicken breasts (6-8 ounces each)
salt and pepper
4 pieces deli ham (1/4-inch slices)
4 slices of Swiss cheese

Malibu Dipping Sauce
1/4 cup mayonnaise
1-1/2 tablespoons yellow mustard (or Dijon or a combo)
1/2 tablespoon sugar substitute or Sugar-Free Honey

Crumb Topping
1/2 cup Almond Flour or finely chopped almonds
1/3 cup grated Parmesan cheese
1 teaspoons Granulated Garlic
1/2 teaspoon Onion Flakes
pinch salt
pinch Black Pepper

Preheat the oven to 350 F (180 C) degrees and place rack in the middle of the oven.

Pat the chicken breasts dry with a paper towel. Season with salt and pepper. Cut the breasts in half so you have four about equal-sized pieces.

In a bowl, mix almond flour, parmesan, garlic, onion flakes, and salt and pepper. Sprinkle 1/2 of the crumb mixture in the baking dish about where each breast will be placed.

In a small bowl, add the mayonnaise, mustard, and sweetener and stir until blended. Reserve about 1/2 of the sauce for dipping.

Use a pastry brush to spread the sauce over each chicken breast on one side. Place the coated side of the chicken on top of the crumbs. Now, brush the top of the chicken with the mayonnaise sauce. Sprinkle the rest of the crumb mixture over the top of the chicken breasts.

Bake for 30 to 40 minutes or until the chicken is cooked through. Poke the chicken with a fork to make sure any juices are clear or test with an instant-read thermometer to see it reads 165 degrees F (75 C.) Remove the chicken from the oven and add a slice of ham and cheese on top of each piece. Return to the oven for about 5 minutes until the cheese has melted.

Makes 4 servings.

Main Dish, Mexican/Spanish Recipes, Poultry, Recipes

Delicious Enchiladas with Zucchini and Chicken

I grew up with Mexican food in El Paso, Texas, so it’s one of my favorite things to eat. Often, I find my homemade is more like the food I ate as a child and certainly, it’s like the meals my mother and grandmother made at home. Unless you’re starting completely from scratch with making the chile sauces and tortillas, it’s also easy to put together.

Luckily, several companies have started making low carb flour tortillas and wraps. that make it easier to make great tasting meals like these lovely enchiladas. The sauces have been around for decades and you have a wide selection to chose from made by various companies.

For my mild chicken and zucchini enchiladas, I chose a mild green sauce and instead of green chiles, I used a frozen combination of bell peppers and onions. You can start with fresh if you prefer. Confession here, I used the frozen because I didn’t have fresh in the house. My technique is a little different than many recipes since I prefer to mix part of my sauce with the chicken filling. This recipe also uses a bit Mexican crema to make a creamier filling.

You can make these vegetarian easily by increasing the zucchini and/or adding other vegetables like butternut squash, crookneck squash, cauliflower, or kohlrabi to replace the chicken. Hatch Green Chile Enchilada sauce is vegetarian and vegan, but check other brands to be sure they don’t have a chicken broth in them.

If you’re not crazy about spicy food, you might enjoy these as they are light and tasty without the burn.

Chicken and Zucchini Enchiladas

1 cup Zucchini, sliced and quartered
2 cups cooked Chicken, shredded
1 cup Bell Peppers and Onions mixed (frozen)
1 tablespoon Oil
1 15-oz can Green Enchilada Sauce
1/4 cup Mexican Crema
1 teaspoon or more Garlic Herb Seasoning
1/2 cup crumbled Queso Fresca
1 1/2 cups Cheddar Jack Cheese or 4 Cheese Mexican
8 Low Carb Flour Tortillas (6 inch)

In a large skillet, heat the oil, then add the thawed and drained peppers and onions. Cook for about two minutes, then add the chicken and zucchini. Cook for a few minutes, then add one cup enchilada sauce, crema and garlic herb seasoning. Mix well and cook until bubbly hot. Add in the Queso Fresca.

Preheat oven to 350 degrees (F.) Spray a 14″x9″ baking pan with cooking spray. If you have an oven proof skillet, you can mix the chicken mixture above it, then transfer it to a large bowl and use the skillet to bake the enchiladas.

To assemble the enchiladas, take one tortilla and fill it with 1/8 of the meat mixture. Sprinkle a little cheddar cheese down the middle and fold one side over the other to make a roll. Place in the pan or skillet. Continue to roll each tortilla in the same way until all eight are filled. If using a skillet, you can get up to six across the middle with one at the top and bottom of the pan. In a baking pan, you should have enough room to put them side-by-side. Spoon additional enchilada sauce over the top of each roll, then sprinkle cheese over the entire top.

Bake for 25 to 30 minutes until the cheese is melted and lightly browned. Serve one enchilada per person along with a salad for a low carb meal. If you’re really hungry, two won’t blow your carb count.

Makes 8 enchiladas.

Seafood, Vegetables & Salads

Changing Web Hosts & a Recipe

Avocado and Tuna Salad

Greetings everyone and Happy Memorial Day Weekend!

I just changed web hosts and finally moved Skinny Girl Bistro to its own domain name instead of bumming off my basic one. So the new place to find Skinny Girl Bistro is www.skinnygirlbistro.online. Could that be easier? I don’t think so. Please change your bookmarks to this new address.

Since the temperature is beginning to climb in various parts of the world, I thought a tasty salad recipe would be welcome about now. This one uses avocado along with apples, onions, celery, nuts and a tuna to make a delicious combination. You can also use chopped or shredded chicken in place of the tuna.

Tuna Salad with Avocado

1 ripe Haas Avocado
2 (5 ounce) cans or packets of flaked Light Tuna
½ medium Red Apple, chopped
½ cup chopped Red Onion
½ cup chopped Celery
¼ cup chopped toasted Walnuts or Pecans (optional)
2 tablespoons Mayonnaise
1 tablespoon sugar-free Sweet Pickle Juice
1 teaspoon dried Dill Weed (optional)
½ teaspoon Dijon Mustard
¼ teaspoon ground Cumin
Salt and Pepper to taste

Cut the avocado in half and use a spoon to scoop out the flesh into a large bowl. Mash the avocado with the back of a fork.

Add the rest of the ingredients and mix well. Adjust the salt and pepper to your own taste. Put in the refrigerator to chill for at least an hour to three hours. The longer it sits, the more the flavors will merge and increase the flavor.

Use a big scoop on top of lettuce for a tuna salad or put it on a low carb sandwich roll.

Makes about 6 servings.

Nutrition Information Avocado Tuna Salad