Recipes

Low Carb (Keto) Bacon & Swiss Cheese Quiche

Low Carb Bacon & Swiss Cheese Quiche

I’ve been eating low carb for the past few weeks. Doing Keto as much as I can be and just trying to adapt certain foods to lower carb options. This is a recipe I’ve posted before however I made this less carbs and I came out DELICIOUS. It may even have an edge over the original recipe.

A few things to keep in mind, the crust on this is NOT like a regular crust. It taste and smells delicious but it definitely doesn’t firm up the same and may fall apart slightly. HOWEVER, it’s super tasty and even when I make the regular version the crust seems to still fall part, so give this a try!

Check it out if you are looking for a great quiche idea with less carbs!

Ingredients:

Crust:

1 ½ cups almond flour, fine
6 T melted butter
½ t garlic powder
¼ t salt

Filling
8 slices cooked bacon, chopped
1 small onion (1/2 cup), small diced
¾ cup swiss cheese, shredded or small diced
4 eggs
1½ cups heavy cream
¼ t salt
¼ t pepper

Directions: Preheat oven to 350°. For the crust: In a medium bowl mix together almond flour, melted butter salt and garlic powder . Mix well. Grease an 8 inch deep pie pan and press in the crust mixture evenly over the bottom of the pan and up the sides.

Note: I used less almond flour to make it less carbs, so this isn’t going to come completely come up the sides of the pie pan. Try and make it as even as possible when pressing into the pan.

Poke a few holes with a fork on the bottom of the crust and bake in the oven about 8-12 minutes until it starts to get brown. (It will continue to bake with the mixture)

Remove the crust from oven and let sit while making the filling.

In a bowl whisk 4 eggs well, add in the heavy cream and mix until fully incorporated. Season with salt and pepper.

Add the bacon, onion, and Swiss cheese to the bottom of the pie pan. Gently pour in the egg mixture. Bake at 350 for 35-45 minutes. Check the middle of the quiche to make sure it’s cooked and no longer “giggles” put a knife in the middle to make sure it comes out clean. Let set at least 10 minutes before cutting and serving.

Notes: I figured about 5.25 net carbs for an 1/8th of this quiche. The Carbs are coming from the almond flour and the onions. Some almond flour may be different in net carbs so make sure to check your labels. If you don’t have a deep pie pan just use 1 cup of heavy cream and 3 eggs everything can stay the same.

IMG_20181018_134817_117.jpgIMG_20181018_134801_177.jpgIMG_20181018_134900_599.jpgIMG_20181018_134823_157.jpg

Advertisements

I’m back……

I am back!! I know it’s been months and months since I’ve posted on my blog and shared any recipes. The truth is I’ve been on a healthier journey and honestly been making a lot of the same foods over and over. I can’t post the same recipe a gazillion times. How many of the same recipes can you handle? Just kidding. I’m happy to say that I am down 50lbs and have finally gotten to a good stride with knowing what I need to be doing to lose weight and keep pushing forward to reach my goal. Food has always been a huge part of my life. My family loves to eat. I am never going to be that person that doesn’t give in to temptations or that doesn’t have that pizza if I truly want it. Life is all about balance. Once day, pizza wings and dessert and the next day a salad and a piece of chicken.

I’m going to start sharing my food again so I will apologize in advanced if you see a trend with some of the items I’m posting. Can’t wait to share with you some new recipes and tips!

Spicy Shrimp Stir Fry

I love shrimp! I love to create a meal around shrimp because it’s a protein that cooks extremely fast. Great for any real quick meal. Making stir fry is really simple and a great way to get in a lot of vegetables into your dish.

I made this recipe for my brother who loves shrimp and loves spicy food. You can omit the spice if you’d like and it will come out just as good. Check out this easy stir fry recipe.

Feel free to mix up the proteins too, you can use chicken or beef or anything really. Just adjust the cooking times accordingly.

Spicy Shrimp Stir Fry

Servings:2

1-1 1/2 lb large shrimp, raw, cleaned & deveined
2 cups broccoli florets, par cooked (Partially steam or blanch fresh broccoli first)
3 cups bell peppers, cut in strips (any color)
2 garlic cloves, minced
1 large onion, thinly sliced
2 jalapeños, diced
1-2 T Sriracha (or any hot sauce)
2 t low sodium soy sauce
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder
Sprinkle salt & pepper
2 cups prepared rice

Directions: In a small bowl add sriracha, soy sauce and seasoning and mix well. Set aside. In a medium sauté pan on medium high heat add 1 T of olive oil. Add in garlic and onion and cook 2 minutes. Add in peppers and sauté 7-9 minutes mixing often. Cook to desired tenderness. Add in shrimp and cook until pink. Add in broccoli and mix well. Add in soy sauce liquid and stir. Cover and cook 3 minutes. Mix well and serve over rice.

Notes: To make this not spicy, remove the sriracha or hot sauce and the jalapeños. It’s just as good without the kick!

img_20180309_192908_634654809893.jpg

Italian Sausage & Peppers with Potatoes

One of my family’s favorite dishes is Italian Sausage & Peppers!! It has always been a favorite in my family since I was little. My grandparents,made Italian sausage and peppers often. I think at every major party in my family my Mom would make sausage and peppers. It was one of my Dad’s favorite meals, he LOVED his sausage and peppers.

I’ve tweaked the recipe over the years and removed the stewed tomatoes. (For those of you just tuning in, I don’t care for cooked tomatoes so I try to avoid them as much as I can) Sausage and peppers is really rather easy. It may be a little more prep but it’s really very simple. This is a great dish for a dinner party or for a crowd. You can make this ahead of time and then just pop in the oven and you have little to do when your guest arrive.

There are a few ways you can make this. My family use to make with green peppers and stewed tomatoes. It made a delicious juice that you could dip your crusty bread in. It was heaven!! I have changed it to my liking and now i use colored peppers, onions and I actually put in some potatoes. I personally like color bell peppers better than the green because they are less bitter and have a sweeter taste. I hope your family will enjoy this recipe as much as my family does.

Italian Sausage and Pepper

Ingreidents:
5-6 Italian sausage links (Mild or Spicy), chopped or left whole
1 large onion, cut into strips
2 red peppers, cut in strips
2 yellow peppers, cut in strips
2 orange peppers, cut in strips
1, 14 oz can diced tomatoes (optional)
1 T olive oil
6 golden potatoes or multi colored potatoes, cut in half or fourths depending on size
2 t oregano
1 t garlic powder
1 t onion powder
Sprinkle: Salt & Pepper

Directions: Preheat oven to 375°. Bake sausage for 15 minutes in a large oven safe pan. After times up remove sausage and set aside.

Add in peppers, onions and potatoes and drizzle with olive oil. Sprinkle with oregano, garlic and onion powder. Mix well. Add into oven for 30 minutes mixing half way through.

After 30 minutes add sausage back into the pan and add diced tomatoes (if you’re using) and cook another 20-25 minutes mixing half way through. Make sure sausage is completely cooked. Peppers should be soft and tender. Remove from oven and season with salt and pepper. Serve sausage with peppers, onions and potatoes and a nice chunk of crusty bread. Enjoy!

Note: This recipe freezes well. Cutting sausage in half or big chunks will make the sausage cook faster. If you choose to do that, just reduce the initial cook time for the sausage.

Bacon & Goat Cheese Frittata with Mushroom & Onion

Spice up your boring eggs with this frittata recipe. This is a great recipe to have for breakfast, brunch or even dinner. It’s so versatile and you can add any proteins, veggies or cheeses. I used bacon, (because I love it so much), mushroom, onions and goat cheese. It came out delicious. This is definitely an elevated dish for any meal. It’s sure to please even picky eaters and can be put together so quickly.

Take a look at my recipe and just add ingredients you love. There is no rules here. 🙂

Bacon & Goat Cheese Frittata with Mushroom & Onion

Ingredients:
5 eggs, whisked
1/4 cup milk
3 oz goat cheese
3/4 cup mushrooms, chopped
1/2 cup onion, chopped|
2 t olive oil
5 bacon slices, cooked and chopped
1 t dried thyme
1/2 t crushed red pepper, optional
Salt & Pepper to taste

Directions: Preheat oven 375°. Heat a medium, oven safe saute pan or cast iron skillet over high heat. Add in olive oil let heat a minute. Add in onion and let cook 2 minutes and then add in the mushrooms.

Lower heat to medium and let cook 4-6 minutes, mixing a few times. Season with salt and pepper. Add milk to the whisked eggs and season with salt, pepper, thyme and crushed red pepper. Mix well. Add in bacon, reserve a few pieces for the top.

Add the egg mixture to the pan and make sure it fully covers the mushroom mixture and the bottom of the pan. Let cook 3-5 minutes until edges are set. Crumble goat cheese evenly over the top of egg mixture and top remaining bacon. Remove from heat and put in the oven for 13-15 minutes until cooked and serve immediately.

img_20180128_111103_127712280895.jpgimg_20180128_111103_1301409439678.jpg

Biscuits & Gravy

Happy 2018, Everyone. I hope you all have a wonderful new year. This morning for breakfast I made biscuits and gravy. I figured that was a good way to start the new year. It’s a surprisingly simple. There are several variations of this dish. I prefer my gravy a little thicker with less pepper. You can really customize this to your liking. Here’s my recipe.

Biscuits & Gravy

Ingredients:
8 Biscuits, cooked
1 lb roll pork sausage
3 cups milk
1 t-1 T pepper (more or less depending on taste)
1/2 t salt
3-5 T flour

Directions: In a medium saute pan cook the sausage. Add in flour gradually and mix well. Let cook 3-4 minutes stirring often. Add in 2 cups of milk and mix well. Then add rest of the milk and let cook. 3-4 minutes while the gravy starts to thicken. Season with pepper and salt and mix well. Cook to desired thickness. If needed add more milk to thin the gravy. Cut biscuits in half and spoon the gravy mixture over the biscuits. Serve immediately.

Dad’s Clam Dip with Dill

I’m going to talk as about my Dad a bit. I got my ability to throw together a great dish from him. He was very good at just putting ingredients together and coming up with something that tasted amazing. He didn’t always write down his recipes (also something I got from him.) So, when he passed away unfortunately, there was a lot of dishes we wished we had the recipes for. One was his clam dip. It’s so good and something I never liked at first and now I love.

I know it sounds weird but it is simply delicious. One day I had decided to try and remember the taste and just started experimenting with ingredients. I was able to make it and the taste was just like when my Dad made it. I was so happy I was able to recreate it just like his.

I wanted to share the recipe with my followers. I hope you enjoy it as much as my family and I.

Dad’s Clam Dip

Ingredients:
8 oz cream cheese, softened
1 1/2 cups sour cream
1 T Worcestershire sauce
2 10 oz cans chopped clams (drained, reserve 1 T of liquid)
1 t salt
1/2-1 T Dill (More for topping)

Directions: In a medium bowl add in the cream cheese. With a fork smash the cream cheese for 2 minutes to soften more. Add in the sour cream and mix well. Next add in chopped clams, the reserved liquid and the Worcestershire sauce. Mix well. Season with the dill and salt. Mix well. Refrigerate at least 1 hour. Add more dill if you’d like. I like extra dill. Sprinkle dill over the top of dip to serve. Serve with your choice of chips or crackers.

20171231_123952703926601.png

20171231_1239151200300801.png