Cheesy Spicy Low Carb Crackers

I’m experimenting with a new Paleo-friendly, low carb flour mix: Bob’s Red Mill Paleo Baking Flour. My first experiment -- these super yummy cheesy crackers have a nice spicy bite! By the way, if anyone’s paying attention… I might be a bit into cheese lately. :)

How To Make It

Ingredients:

• 8 oz. hand shredded sharp cheddar cheese

• 1/2 cup room temp salted butter

• 1 1/2 tablespoons Dijon mustard

• 1 teaspoon salt

• 1 teaspoon chili powder

• 1/2 teaspoon cayenne pepper

• 1 tablespoon mustard seed

• 1 1/2 cup Bob’s Red Mill Paleo Baking Flour

Mix the cheese, butter and Dijon mustard together. Separately, mix all the dry ingredients together (all the remaining ingredients). Next, in 3 or 4 phases fold the dry ingredients into cheese mixture.

Separate the dough into three balls. Take each onto about a 14 inch layer of plastic wrap. Roll the ball out along the plastic wrap. Wrap the cheese log completely and manipulate the log until it’s about the width of a quarter (I use my hands to roll it out until it gets to the size I want). Place the cheese logs in the freezer.

From here, preparation takes about 25 minutes. So, when you’re ready, pull a cheese log from the freezer and let it sit for about 10 minutes to let it soften a little. Pre-heat the oven to 375 degrees. Slice the cheese log into 1/4 inch disks. Place on cookie sheet (use a Silpat or parchment paper to avoid sticking) spaced at least 1/4 inch apart. Check after 10 minutes, they should be slightly brown around the edges. If they’re not, bake for another couple minutes or so.

Let them cool and enjoy the cheesy yumminess!

Fun with Cob Corn & Artisan Salts

Tonight we had a little artisan salt tasting. Fresh steamed corn on the cob is thoroughly buttered, of course. It serves as the perfect platform for the tasting. We tried three flavors by Fusion. Fusion does naturally flavored sea salts in a beautiful way. Of the three, Spanish Rosemary, Black Truffle and Wild Porcini, it's difficult to choose a favorite. They are all delicious. But for me, Spanish Rosemary is a nose ahead when layered with the fresh corn. Michael's favorite was the Black Truffle. All three are oh so yummy!

Zucchini Carpaccio Take Two

As mentioned in an earlier post, Chef Emma from Sur la Table introduced me to Zucchini Carpaccio, which I found to be surprisingly refreshing and delicious! It's the perfect side for these summer evenings. Zucchini Carpaccio Take Two is a slightly refined recipe from the previously posted version. I added a small amount of minced garlic and fresh basil, giving it just what was needed for a perfectly balanced set of flavors. Also, the cheese is shaved versus grated — a minor change but an improvement nonetheless, in my opinion.

HOW TO MAKE IT

• 2 large zucchini

• a good sized handful of arugula

• juice of 1 lemon

• 2 tablespoon olive oil

• 1 teaspoon minced fresh garlic, mushed into a paste

• 1 teaspoon minced fresh basil

• Salt and pepper

• 1 tablespoon diced blanched almond slivers

• 2 tablespoons freshly shaved Romano cheese

Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel.

In a small blow, stir together the lemon juice, olive oil, garlic, basil, salt and pepper. In a large bowl, toss all ingredients together reserving half of the cheese and a little of the almonds to sprinkle on top. And there you go!

Prime Rib Roast With Au Jus

It was really fun trying a beef roast for the first time ever! I got a nice Prime Rib Roast from our local grocer. And made up a super yummy Rub and Au Jus to go with.

How To Make It

Pick up a Prime Rib Roast, tied with cooking twine. This will help the roast hold it's juiciness. Rub your roast with seasonings. Place on a rack in a roasting pan in a preheated oven at 500 (f). Cook for about 15 minutes per pound at this temperature. Then turn the oven off (do not open the door) and let it sit in the oven another 15 minutes per pound. Mine turned out perfectly medium rare. I've seen other recipes that differ on this, but it worked just right for me. Let the meat sit for a few minutes before cutting into it.

Susan's Rub (or use your own)

• 1 teaspoon each dried oregano, dried parsley, onion powder, garlic powder, ground chili chipotle (yep, I went there)

• 1/2 teaspoon salt

• Fresh ground pepper

Use a mortar and pestle to grind the flavors together. The Chili Chipotle adds a nice little bite, which Michael just loved!

Susan's Au Jus

• 2 tablespoons butter

• 1 tablespoon minced shallots

• 2 cups beef stock

• 2 tablespoons Vermouth (yep, went there, too)

Melt butter in sauce pan. Add shallots and sauté until soft and just browning. Then add the beef stock. Bring to a boil and let reduce for 20 minutes. Add the Vermouth and boil another 5 minutes. Serve!

Lettuce-less Summer Salad

I went through a serious salad phase. At one point, I was just tired of lettuce. This lettuce-less salad is a great summer-time complement to any main course. Or add some protein and make it your main course. Salmon or shrimp make great toppers.

How to Make It:

• 3 Roma tomatoes

• 1 orange bell pepper

• 1 very ripe avocado

• 1 fresh ear of corn

• 2 tablespoons chopped cilantro

• 2 tablespoons crumbled goat cheese

• 1 lime

• Salt & Pepper to taste

Chop the tomatoes and bell pepper into bit sized pieces. Dice the avocado. Scrape the corn from the cob. Add chopped cilantro and crumbled goat cheese. Squeeze in lime juice. Salt and pepper to taste. Then toss it all. It's important that the avocado is very ripe because it blends with the lime, salt & pepper to make a wonderful fresh dressing.