Friday, October 13, 2017

Fathead Bagels

With 21 grams of protein and 4 net carbs these bagels are a definite add to the breakfast menu!

1 ½ C almond flour
1 T baking powder (can use gluten free)
2 ½ C finely shredded mozzarella cheese
2 oz. cream cheese (cubed)
2 large eggs
Trader Joe’s Everything But the Bagel Seasoning

Stir together the almond flour and baking powder. Set aside.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Combine the two bowls together, and add in eggs. (Be careful the cheese mixture isn’t too hot or it will cook the eggs.) Stir thoroughly! I used my hands to mix.

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour. Divide the dough into 6 parts. Form a long log with each part, then press the ends together to make a bagel shape on a parchment lined baking sheet.

Sprinkle with seasoning.  Bake for 10-14 minutes at 400, until the bagels are firm and golden.

These can be stored in the fridge for freshness. 

Wednesday, October 11, 2017

Pumpkin Coffee Cake with Streusel


For the streusel:
1 cup brown sugar
½ cup sugar
½ teaspoon salt
1 ½ tablespoon cinnamon
1 cup butter, melted
2 ½ cups flour

For the cake:
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon cinnamon
½ teaspoon salt
1 cup brown sugar
½ cup sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 15 ounce cans pumpkin puree

For the glaze:
½ cup powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

To prepare the streusel, stir together the sugars, cinnamon, salt and melted butter in a medium bowl until well combined.  Stir in the flour.  Set aside while you prepare the cake batter.

Add the flour, baking soda, baking powder, cinnamon and salt to a large mixing bowl and whisk to combine.  Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.  Beat in the eggs and pumpkin until just combined. Add the pumpkin mixture to the flour mixture and stir until just combined.

Spread cake batter into prepared pan.

Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much but use it all.  Bake for 50 minutes.  Let cool completely. 

Whisk together the powdered sugar and milk to make a glaze. Drizzle over the top of cake before serving.

Sissy says this was amazing and not “overly” pumpkin flavored. Perfect fall dessert. 

Sunday, October 1, 2017

Cheddar bacon garlic dip

6 bacon strips, thick-cut cooked and crumbled
1 tsp garlic powder
1/2 cup mayo
1 cup shredded cheddar
1 (8 ounce) package cream cheese
1/4 cup sour cream

In a medium mixing bowl, place cream cheese, mayo, and sour cream. Whisk to combine, until smooth and creamy. Add garlic powder. Add bacon and cheddar to the mixing bowl with cream cheese mixture, and stir to combine.

Cover and refrigerate until ready to serve with your favorite crackers.  I chose to use bacon Ritz and added a stalk of green onion just for fun. 

Wednesday, September 20, 2017

Zucchini Cheesy Bread

3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. freshly chopped parsley
Marinara, for dipping

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.  Slice and serve with marinara.

Wednesday, September 6, 2017

Taco aka Crack Dip

I can't believe I've never posted this dip! Whenever my friends have get togethers, this is what they ask me to bring. It's one of the easiest things you can make. And, as the name suggests, once you start eating it, you can't stop! 
2 blocks cream cheese, room temperature
16 oz. sour cream
1 taco seasoning packet
½ cup salsa
Couple dashes of hot sauce
2 cups shredded Colby Jack or Mexican cheese

In a medium size Tupperware bowl, combine all ingredients except for the cheese with a hand mixer.  Stir in cheese.  Refrigerate for an hour or two so that flavors combine.  I usually make mine up a day ahead of time. 

Serve with tortilla chips!

Rather than doing this in a bowl, feel free to spread out in a pan and top with lettuce, tomatoes, onions, olives, etc. 

Monday, August 14, 2017

Lyndee's Lazy Day Tacos

I walked to the kitchen about 15 times yesterday, hoping each time I opened the fridge door that some food would’ve magically appeared. I was feeling so lazy I didn’t even want to go out and pick up food at a restaurant.  A friend suggested that tacos make everything better and I couldn’t disagree with that logic at all.  I whipped these up and I was not disappointed! They took little effort and totally hit the spot. 
1 lb. ground beef, browned
1 small onion
1 tbsp. minced garlic
Hot sauce
Salt and pepper
3 tbsp. taco seasoning
¾ cup water
Small flour tortillas

Shredded cheese
Feta cheese
Green onions
Salsa or pico

Brown ground beef with chopped onion, minced garlic, a few dashes of hot sauce and salt and pepper.  Drain. Add the taco seasoning and ¾ cup of water.  Stir and let simmer for 5-10 minutes. 

Spray small pan with cooking spray and cook tortilla a few minutes on each side to warm. You can also throw tortillas in the microwave for 15 seconds too.

Garnish with the cheese and toppings of your choice! I like shredded Colby jack, feta cheese, green onion, cilantro and salsa.  But feel free to add olives, sour cream, tomatoes or anything else that floats your boat. 

Monday, July 31, 2017

No-crust Hawaiian Pizza

Recently I’ve been on a low-carb keto kick.  Problem is, as you saw in my previous post with the amazing crust, pizza is pretty much my favorite food group.  So here’s a recipe for all you Hawaiian pizza lovers out there. It couldn’t be any easier and I was pleasantly surprised with the outcome. I didn’t miss the crust at all! Oh, and did I mention it only takes about 10 minutes from prep to mouth?

6-9 piece ham or Canadian bacon
Marinara sauce
Garlic powder
Italian seasoning
A can crushed or diced pineapple
Green onions
Shredded cheese
Red pepper flakes

Preheat oven to 350. Cover pizza pan with parchment paper or tin foil.  If tin foil, give it a quick shot of cooking spray.  (You can also do these in muffin tins if you prefer) Set 2-3 pieces of ham in a stack, three times.  Spread marinara on top.  Sprinkle with some garlic powder and Italian seasoning.  Add pineapple and a few pieces of chopped green onion stalk on each.  Cover with cheese and a dash of red pepper flakes. 

Bake for 5 minutes. Broil for 2-3 minutes or until cheese begins to turn golden brown.  Sprinkle with some parmesan cheese and dig in.