Pineapple Upside Down Cupcakes

 

pineapple upside down cupcakes

Category:  Dessert, about 50 minutes

Ingredients:

o   1 can pineapple chunks (cut smaller and drained well)

o   1/3 cup brown sugar

o   1/3 cup butter (melted)

o   1 cup flour

o   ¾ cup sugar

o   ½ tsp baking powder

o   ¼ tsp salt

o   ¼ cup butter (softened)

o   ½ cup pineapple juice (reserved from can)

o   1 egg

o   ½ tsp vanilla

 

 

Instructions:

1.     Preheat oven to 350 degrees.  Spray 12 muffin cups with non-stick cooking spray.

2.     Mix melted butter and brown sugar.  Pour this evenly into the muffin cups.

3.     Arrange the pineapple on top of the brown sugar/butter mixture evenly.

4.     In a large bowl mix together the flour, sugar, baking powder, and salt.

5.     Add the softened butter and pineapple juice.  Mix until smooth.

6.     Add the egg and vanilla and mix until well combined.

7.     Divide the batter evenly amount the muffin cups, pouring over pineapple.

8.     Bake for 23-2 minutes, until an inserted toothpick is clean.

9.     Remove from oven and cool for five minutes.

10.  Invert the cupcakes.

11.  Top with sweetened whipped cream and maraschino cherries.

 

Notes:

This recipe works with substituting gluten free flour, monkfruit for sugar, and coconut sugar for brown sugar, although it will taste slightly different.

 

Eating well is a form of Self Respect.

Cheddar Biscuits (Red Lobster)

 

cheddar biscuits (red lobster)

Category:  Bread, about 30 minutes

Ingredients:

o   2 cups flour

o   1 T sugar

o   1 T baking powder

o   2 tsp garlic powder

o   ½ tsp salt

o   ¼ tsp chili powder (optional)

o   1 cup buttermilk

o   ½ cup butter (melted)

o   1 ½ cups shredded cheddar cheese

o   3 T butter (melted)

o   1 T Italian seasoning

o   ½ tsp garlic powder

 

 

Instructions:

1.     Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or silicone.

2.     In a large bowl, combine flour, sugar, baking powder, 2 tsp garlic powder, salt, and chili powder.

3.     Add buttermilk and ½ cup butter, mix until moist.

4.     Gently fold in cheese.

5.     Using a ¼ cup measuring cup, scoop the batter evenly onto the baking sheet. 

6.     Back for 10-12 minutes, or until golden brown.

7.     For the topping, whisk together the 3 T butter, Italian seasoning, and ½ tsp garlic powder.

8.     When the biscuits are done, brush the top of each with the butter mixture.

 

Notes:

This recipe works with substituting gluten free flour, and monkfruit for sugar.  Usually cooks for even longer.

Eating well is a form of Self Respect.

Cauliflower Crust Pizza

 

Cauliflower crust pizza

Category:  Main dish, about 30 min, easy

Ingredients:

For crust layer:

o   Olive oil

o   2 cups cauliflower rice (or a small bag, frozen)

o   Pig spice (combination of garlic and seasonings)

o   ¼ cup grated Parmesan cheese

o   ¾ cup pizza sauce

For pizza toppings:

o   Ham (lunch meat, cubed or diced)

o   Pineapple (cut canned smaller)

o   Olives (sliced)

o   Bacon (chopped fine)

o   Grated cheese

 

Instructions:

1.     Preheat oven to 375 degrees. 

2.     For the crust layer, put some olive oil in a large skillet over medium heat.  When hot, add cauliflower rice and pig spice.  Stir to cook for about 5 minutes.  Then stir in the Parmesan cheese until well combined.  Remove from heat and press the mixture firmly into the bottom of an 8” by 8” glass or metal baking dish.

3.     Spread the pizza sauce over the crust.

4.     Layer with your toppings, putting the cheese on last.

5.     Bake for 12-15 minutes, until hot and melted.

 

Notes:

Really any combination of pizza toppings could be used to make whatever kind of pizza you desire.

 

 

Eating well is a form of Self Respect.

Chocolate Mousse

 

chocolate mousse

Category:  Dessert, about 40 minutes

Ingredients:

o   4 large egg yolks

o   ¼ cup sugar

o   1 ¾ cup heavy whipping cream, divided

o   1 ¼ cup semi sweet chocolate chips

o   ¾ cup powdered sugar

 

Instructions:

1.     Combine the egg yolks, sugar and ½ cup of heavy whipping cream in the top of a double boiler.  Do not let the water boil, or it will get too hot.  Occasionally life the bowl to release the steam.

2.     Cook the egg mixture, whisking constantly.  It will be ready when it has thickened, lightened a bit in color and has more volume (7-10 min) and 160 degrees.  When done, remove from the heat and set aside.

3.     Melt the chocolate chips until smooth.

4.     Add the melted chocolate to the egg mixture and whisk until smooth.  Set aside to cool to room temperature.

5.     In a bowl, whip the remaining 1 ¼ cups of heavy whipping cream and the powdered sugar until stiff peaks form.

6.     Fold about ¼ of the whipped cream into the chocolate mixture until combined, then fold about ¼ of the chocolate mixture into the whipped cream.  Slowly fold the remaining chocolate mixture into the whipped cream.

7.     Spoon into serving dishes and chill. 

 

Notes:

This is a time-consuming, crazy exacting process, but the results are worth it.

 

 

Eating well is a form of Self Respect.

Fudgy Cocoa Brownies

 

fudgy cocoa brownies

Category:  Dessert, about 30 minutes

Ingredients:

o   ½ cup butter, melted and hot

o   1 T oil

o   1 1/8 cup sugar

o   2 eggs

o   2 tsp vanilla

o   ½ cup flour

o   ½ cup cocoa powder

o   ¼ teaspoon salt

 

Instructions:

1.     Preheat the oven to 350 degrees.

2.     Grease an 8”x8” square baking pan, or line with parchment paper.

3.     Combine butter, oil, and sugar.  Whisk well for about a minute.  Add the eggs and vanilla, beat for another minute (until lighter in color).

4.     Stir in flour, cocoa powder and salt.  Gently fold the dry ingredients into the wet ingredients until just combined.

5.     Pour batter into pan, smoothing the top out evenly.

6.     Bake for 20-25 min. 

 

Notes:

The longer they cook, the less fudgy they will be, so just be aware of how you like your brownies.  I’ve substituted gluten free flour and monkfruit and it works pretty well.  Can add in nuts or flavored chips if desired.

 

 

 

 

Eating well is a form of Self Respect.

Keto Zucchini Bread

 

keto zucchini bread

Category:  Bread, about 1 hour and 30 minutes

Ingredients:

o   1 ½ cup grated zucchini, very dry

o   1 ¼ cup almond flour

o   2 T coconut flour

o   ¾ cup monkfruit

o   3 tsp baking powder

o   1 tsp cinnamon

o   ¼ tsp ginger

o   ¼ tsp nutmeg

o   5 eggs, beaten

o   ½ cup coconut oil or melted butter

o   2 tsp vanilla

o   ½ cup chopped pecans

 

Instructions:

1.     Preheat oven to 350 degrees.

2.     Line a large loaf pan with parchment paper or use silicon pan.

3.     In a large mixing bowl, whisk the flours, monkfruit, baking powder, and spices.

4.     Stir in the eggs, vanilla, and oil.  Combine for about one minute.

5.     Stir in grated zucchini and nuts.

6.     Pour mixture into loaf pan.

7.     Bake for 50-70 minutes or until toothpick is clean.

 

Notes:

For the zucchini, after grating it I squeezed all the liquid out and patted it with paper towels.  You can omit the nuts (or use either kind) and it’s still good.  I did two loaf pans to reduce the cooking time.  Or you could use muffin tins.  Super good bread.

 

 

Eating well is a form of Self Respect.

Thai Chicken Lettuce Wraps

 

thai chicken lettuce wraps

Category:  Main dish, about 30 minutes

Ingredients:

o   2 pounds chicken breasts, chopped finely

o   2 T oil

o   8 cloves minced garlic

o   ½ sweet onion, finely chopped

o   1 tsp salt

o   ½  tsp pepper

o   ½ cup carrots, julienned

o   ½ cup shredded zucchini

o   3 green onions, diced

o   Bib or Romaine Lettuce leaves

Sauce:

o   1 cup sweet chili sauce

o   3 T crunchy peanut butter

o   2 T soy sauce

o   ¼ cup chopped cilantro (optional)

Instructions:

1.     Heat oil in a large skillet over medium heat.  Add chicken, garlic, onions, salt, and pepper.  Stir occasionally, until chicken is cooked through.

2.     Add carrots, zucchini, and green onions, cooking another 4-5 minutes or until veggies are tender.

3.     In a small bowl combine the sweet chili sauce, chunky peanut butter, and soy sauce.  Stir until smooth.

4.     Add the sauce to the chicken mixture, stir until blended and heated through.

5.     Add cilantro to taste, if desired.

6.     Spoon mixture into lettuce leaves and wrap.

Notes:

Feel free to add more veggies – this is pretty chicken heavy.  Also, much more spicy than I could handle, but a great flavor.  I added a lot more peanut butter, but I would suggest making your own sweet chili sauce so you can determine the level of heat.  Oh, and we used a food processer to gently pulse partially frozen chicken breasts to chop them.

Eating well is a form of Self Respect.

Chicken Cordon Bleu Casserole

 For an 8-inch square pan:

Use two cooked chicken breasts (see previous recipe), and cut them into cubes.  Cube up Swiss cheese and ham lunch meat.  Mix these all together and put into the pan.  Use the amount that looks right for the proportions you want.

Top with a mixture of mayo and Dijon mustard.  I usually do about 3:1 ratio for this, but taste it.  You can use as much or little as you want.

Then sprinkle some small flavored bread crumbs on top (I just use the canned Italian flavor ones).  Fairly sparse layer.  

Bake at 350 degrees until the cheese is nicely melted and the casserole is hot, about 15 min or so.

Baked Chicken Breasts

 Less of a recipe, more of a life hack. . .

Take your boneless skinless chicken breasts and cut off all the nasty fatty bits.  Then submerge them in lukewarm, salty water for 15 minutes.  Remove and pat them dry.  Rub olive oil and spices on them (I put them in a bowl to do this and really massage it in).  Italian seasoning and a garlic herb mixture is always good.  Then bake in a 400 degree oven until the meat thermometer says they are safe.  They will be moist and tasty.

I usually do a large pan and then put one or two in a ziplock bag and freeze them.  They defrost quickly in the microwave and are useful for so many things.

Easiest Snack Ever

1 can garbanzo beans (chickpeas) - or more, you'll probably want more
olive oil
salt
spices


Heat the oven to 400 degrees.  Rinse well and drain the beans.  Take off all the little shells if they annoy you.  Dry beans (paper towels work), and spread on a cookie sheet.  Drizzle olive oil over the top and mix to coat.  Cook for 30 min, or until they rattle satisfactorily.  Take from oven, sprinkle with salt and spices.  Wait for them to cool slightly and consume.  People say they will last a couple of days.  I wouldn't know, they seem to be gone a lot sooner. . .