Tag Archives: cheese

Breakfast & Brunch, Main Dish, Pork, Recipes

A Touch of Cajun in this spicy frittata

Photo: Cajun Frittata with salad

Eggs baked into a quiche or a frittata is one of my favorite ways to prepare them. In many ways, a frittata is like a quiche without the crust, but I think it is much more flexible than the classic dish. It’s the more rustic cousin. The possibilities for fillings are numerous, so you can prepare it often and have a different recipe each time.

I bought some Cajun sausages made almost locally in Carson City, Nevada at our grocery store. They are spicy and delectable, so I decided to try them in a frittata. They brought just enough pepper to the dish to satisfy my desire for spicy food.

Sometimes a frittata has potatoes or zucchini in it, but for this one, I went with the low carb choice of a turnip chopped up. When fresh, they have a delightful taste. A bit of sugar substitute while cooking adds a touch of sweetness to them. If you don’t like turnips, then chop up zucchini instead.

Photo: Cajun Sausage Frittata in Skillet

Cajun Sausage Frittata

4 slices Bacon, cut into pieces and cooked
1/2 cup Onions, chopped
1/2 cup Sweet Mini Peppers or Bell Peppers, chopped
1/4 up Mushrooms, sliced or chopped
4 large Eggs
3 tablespoons Whipping Cream
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1 or 2 Cajun Style Andouille Smoked Pork Sausage
1 cup Cheddar Cheese,shredded
1 cup Turnips, cut into 1/2 inch cubes

Preheat oven to 375 degrees F.

Put the cubed turnips into a bowl, add 1 teaspoon water, a pinch of sugar substitute, and microwave for 2 minutes. Turnips should be fork tender, but not falling apart. Drain and set aside.

Slice the sausage into 1/4-inch pieces.

In a bowl, mix the eggs, whipping cream, salt, and pepper together. Add any additional spice you might like, such as a little red pepper or Italian seasoning.

Cook the bacon pieces in an oven safe 8-inch skillet, such as cast iron or copper. Cook the chopped onions, mushrooms, and sweet peppers in the same skillet until just tender. Add the turnips and mix the vegetables together well.

Stir the egg mixture and add in 1/2 cup of the cheese, then pour over the vegetables in the skillet. Lift the pan to distribute the egg mixture over all the vegetables, then let the eggs cook for about three to five minutes until they are beginning to set.

Bake in the oven for about 8 minutes until the eggs are almost done. Sprinkle the remaining cheese over the top and bake another 5 minutes to melt the cheese.

For a crisp topping, you can put it under the broiler for a couple of minutes.

Makes 4 to 6 servings, depending on appetite or if you’re serving it with a salad or fruit.

Nutrition Information per serving for 4 servings:
Calories: 375 Fat: 26.6 g Net Carbs:6.3 g Protein:25.1 g

Nutrition Information per serving for 6 servings:
Calories: 250 Fat:17.8 g Net Carbs: 4.1 g Protein:16.7 g

Recipes, Vegetables & Salads, Vegetarian

Yummy Bacon and Cauliflower Salad is Cool

Photo: Cauliflower salad

As I was getting ready for a 4th of July BBQ potluck, I found this recipe for a delicious-sounding potato salad with ranch dressing and bacon. Hard to go wrong with that, but of course, I had to substitute in a different vegetable. Not content to do one, I added another one as well. Actually, I had the asparagus in the ‘fridge, and I needed to use it before it turned.

The result is a wonderful summer salad that is reasonably low in carbs and big in flavor. I did find the original recipe a little bland, so I added  salt, garlic pepper and a touch of sweetness to it. I think I might add a little red pepper to add zing to it the next time I make it.

The full recipe makes about 12 servings, which is great for a potluck while the half size makes 6 servings.  The carb count is the same for both.

Bacon and Cauliflower Salad with Asparagus

 

Full-sized recipe makes 12 servings:
2 to 2-1/4 pounds Cauliflower, cut into bite-sized pieces
1 (16 ounces) container sour cream
1 package ranch dressing mix
1¼ cups cooked bacon, crumbled
1½ cups shredded Cheddar cheese
10 green onions, thinly sliced
12 spears medium Asparagus, chopped (optional)
2 tablespoons Cream
1/2 teaspoon Salt
1/2 teaspoon Ground Garlic Pepper
1 teaspoon Sugar Substitute (optional)

1/2-sized recipe makes 6 servings:
1 to 1-1/4 pounds Cauliflower, cut into bite-sized pieces
8 ounces sour cream
1/2 package ranch dressing mix
3/4 cup cooked bacon, crumbled
3/4 cup shredded Cheddar cheese
5 green onions, thinly sliced
6 spears medium Asparagus, chopped (optional)
1 tablespoon Cream
1/4 teaspoon Salt
1/4 teaspoon Ground Garlic Pepper
1/2 teaspoon Sugar Substitute (optional)

Trim the cauliflower of the leaves and the tougher part of the stem and cut into bite-sized pieces.

Slice green onions and trim and cut asparagus ahead of time. Cook the bacon. I used a block of bacon ends that are less expensive than sliced bacon. I cut off slices of the bacon ends which makes nice-sized bacon pieces. Cook in batches in the microwave until you have enough for the recipe. Or you can spread them out on a rack on a baking sheet and bake them about 15 minutes until crisp at 400 degrees (F.)

Put a large pot of water on, add a little salt, and bring to a boil. Add the cauliflower pieces and cook about 15 minutes until the pieces are fork tender. Drain and run under cold water to stop the cooking.

If you’re using asparagus, heat the water a second time to boiling, then add the asparagus pieces and cook for 2 minutes. Drain and cool the asparagus.

In a medium bowl, add the sour cream, cream, ranch dressing mix, salt, garlic pepper, and sugar substitute (if using) and mix together well.

In a large bowl, add the cauliflower, asparagus, onions, bacon, and cheddar cheese. Mix together with a large spoon or put on a food glove and use your hand. Add the dressing and mix it until all the salad is coated with the dressing.

Cover and chill for two to three hours before serving.

Nutrition information per serving:
Calories: 250 Fat: 18.4 g Net Carbs: 7.3 g Protein: 12.8 g

Substitutions:
If you can’t eat dairy, omit the cheese, and use mayonnaise to mix the ranch dressing or substitute an alternate dressing such as a potato salad mayonnaise-type dressing.

If you are a vegetarian, omit the bacon pieces. You can add mushrooms for a little more protein in the mix.

Don’t like sour cream? Use plain yogurt (a little higher in carbs) or mayonnaise instead.

Will you try this recipe? Let me know how it turns out and if you like it.

Mexican/Spanish Recipes, Poultry, Recipes

Liven Lunch Up with Pineapple Chicken Quesadillas

Photo - Quesadillas cut in half.

For a spring flavor, add fresh pineapple cubes to your chicken quesadilla. It gives it a refreshing touch of that sweet and spicy taste.

This flows right along with the Chicken Fajitas from last week. You can start with leftover chicken fajitas if you wish, then just go to the For the quesadilla part and follow the recipe from there.

For the chicken filling:
1 cup chopped or cubed cooked Chicken
1 teaspoon of Fajita Seasoning or Taco Seasoning
1/2 Bell Pepper, cut into strips or pieces
1/4 Onion, chopped
1/2 teaspoon Garlic, minced
1/2 tablespoon Oil

Put the chicken cubes in a bowl and add seasonings. Add salt and pepper if desired.

In a skillet, heat oil to a sizzle, then add the garlic, onion, and bell pepper. Stir and cook until the onions are almost tender. Add the chicken and cook three to four minutes to heat the chicken.

For the quesadilla:
2 six-inch Low-carb Flour or Whole Wheat Tortillas
1/2 cup Mozzarella or Queso Fresco Cheese
1/2 cup fresh Pineapple, cut into cubes.
1 tablespoon Butter

In a cast iron or non-stick skillet, add 1 tablespoon Butter and let it melt over medium heat. Place one tortilla in the pan and arrange the chicken mixture and pineapple on the top going almost to the edge. Sprinkle cheese over the top and to the edge of the tortilla. This will seal the edges so it can be turned easily.

Photo: Half-quesadilla with saladPlace the other tortilla on top and press it down. Use a pancake spatula to keep pressing the tortilla down while it cooks. Cook for two to three minutes until the cheese is melted. Slide the pancake turner under the quesadilla and turn it over to cook the other side. Cook for another two or three minutes until lightly browned. Remove to a plate and cut in half. Put one half on another plate and serve with salsa if desired.

Makes two servings.

Nutrition information per serving:
Calories:369 Fat: 20.4 g Net Carbs: 6.7 g Protein: 37.3 g

Main Dish, Mexican/Spanish Recipes, Poultry

Spicy and Yummy Chicken Fajitas

1 Comment

Keeping with the Cinco de Mayo theme, I decided to make chicken fajitas with a blended seasoning. After searching several recipes, I settled on a combination that I think works really well. It has a great spicy flavor without being too much. If you don’t like the extra spice, then omit the cayenne pepper.

This uses two large chicken breasts that add up to about three-quarters of a pound.

  • My apologies. I failed to reduce the amount of spices from the larger recipe to one-time use recipe. This is the corrected version.

Southwest Chicken Fajitas

1/2 teaspoon Red Chile Powder
1/2 teaspoon Cayenne Pepper
1/2 tablespoon Garlic Powder
1/2 tablespoon ground Cumin
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
2 tablespoons Olive Oil
1 tablespoon Lime Juice
12 ounces Chicken Breast, skinless
1 medium Onion
6 mini Sweet Peppers or 1 large Bell Pepper
1 teaspoon Garlic

Go-withs:
4 low carb Tortillas
4 tablespoons Sour Cream
4 tablespoons Guacamole
4 tablespoons Salsa
1 cup Cheddar Jack Cheese

In a medium-sized bowl, big enough to hold the chicken, add the olive oil and lime juice and stir together. Add in the red chili powder, cayenne pepper, garlic powder, cumin, and black pepper and mix well until all the spices are blended. Set aside.

Peel and cut the onion into slices and put in a bowl. Trim the peppers, remove the seeds, and cut into strips. Put into the bowl and set aside.

Cut the chicken breasts into strips about 1/3-inch thick. Add to the spice bowl and use a wooden spoon to mix the strips in until they are all coated with the seasonings. Set aside.

In a cast iron or heavy skillet, heat 1 tablespoon oil and reduce to a medium high heat. Add garlic, onions, and peppers and cook until they are just tender, about three to four minutes. Remove from the skillet.

Add the chicken and cook on high heat. If you have a smaller skillet, you may need to do this in two batches. When one side is done, about two minutes, turn the chicken to cook the other side. Add the peppers and onion back to the pan and cook 2 more minutes.

Heat the tortillas, then serve with 1 tablespoon each of sour cream, guacamole, and salsa – or whatever you prefer on your fajitas. Add 1/4 cup of cheese to the plate along with a salad and you have a delicious Mexican-style dinner.

Makes four servings.

Nutrition Information per serving (Chicken and spices only):
Calories:202.5 Fat:9.8 g Net Carbs: 6.0 g Protein: 20.6 g

Nutrition Information per serving (go-withs):
Calories:230.7 Fat:17 g Net Carbs: 6.0 g Protein: 11.96 g

Note: I used whole wheat low carb tortillas, small size, that are 3 net carbs each, the other 3 net carbs in the go-withs are distributed pretty evenly among the remaining ingredients.

Breads, Breakfast & Brunch, Sandwiches

Low Carb Pancake Chicken Sandwich

I recently saw a post that featured pancakes used in various ways, including the “dutch baby” pancake, which is like a giant popover. For some reason, it hadn’t occurred to me to use a pancake to make a sandwich. By making the batter savory, you can easily cook a pair of sandwich-bun-sized cakes and make a delicious and satisfying sandwich. I made two–a chicken sandwich and a ham sandwich to test out the recipe. Wonderful and easy to do!

So, if you’re looking for an easy bread substitute, you might want to try this one. I used DCC Baking Mix, Carbquick, and flax meal in mine, but you can also use almond flour, coconut flour, soy flour or any other low carb flour to make them. I suggest at least two varieties of flour to give them more strength. Coconut flour breaks easily, almond flour a little less, so combining them makes it sturdier. You also need to let them cool before using them to make your sandwich as that allows them to set up better.

Pancake Chicken Sandwich

A twist on the chicken sandwich adds a savory pancake in place of the bread.

For pancakes:
1 Egg
1 tablespoon Olive Oil
2 tablespoons Low Carb Flour
1 tablespoon Golden Flax Meal
1 tablespoon Grated Parmesan Cheese
1/8 teaspoon Baking Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
Pinch Red Pepper
Pinch Salt
1 Tablespoon Heavy Cream or 2 tablespoons Almond Milk
1 tablespoon Water (don’t add if using Almond Milk)
1/4 teaspoon Sugar Substitute
1 tablespoon Butter

For the sandwich:
2 slices Bacon, cooked until crisp
Sliced Chicken (however much you prefer)
Piece of Lettuce
1 slice Cheese of choice (optional)
2 slices Tomato (optional)
Mayonnaise or Mustard to preference.

In a small bowl, add egg, olive oil, and sugar substitute and mix well with a whisk or a spatula. Add the cream and water (or almond milk) and stir or whisk. Add the flour and flax meal along with the Parmesan cheese and seasonings. Mix together.

Put a skillet over medium heat burner and heat until a drop of water skitters across it. Add butter and melt it, then put three tablespoons of batter in the pan. If there is room for two, do the second one, otherwise, cook them one at a time. The batter should spread out to form about a 4″ thin circle. It will be thicker than a crepe, but not as thick as a regular pancake. Let cook until the top looks dry around the edges and little bubbles break through. Turn and cook another couple of minutes until lightly browned.

Put on a plate, then do the rest of the pancakes. This recipe makes about three, but you only use two for the sandwich. Put the other one away to use with your morning eggs.

Assemble your sandwich. Put mayonnaise or mustard on both pancakes, then put lettuce on one, topped by the cheese and the chicken. Put the bacon on top of the chicken, then the other pancake on top. It will hold together pretty well while you’re eating it. I had uneven slices of chicken that tried to escape, so this would work better with even slices. You can also make a ham sandwich with it.

Makes one sandwich.

Nutrition information per sandwich;
Calories: 526 Fat: 31.6 g Net Carbs: 4.7 g Protein: 19.2 g

Per Pancake only:
Calories: 139.4 Fat: 13.3 g Net Carbs: 0.8 g Protein: 4.1 g

Ham and cheese sandwich. This could probably be popped into the microwave for about 20 seconds to melt the cheese.

The only thing that changes for the ham sandwich is a slice or two of ham, depending on the thickness, instead of the chicken and no bacon.