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!

Low Carb Turkey Pot Pie

This low carb turkey pot pie was made from Thanksgiving leftovers. The crust is so delicious and definitely does not taste low carb!

How to Make it

I modified the recipe I found on Kyndra Holley’s blog, Peace, Love and Low Carb, for low carb chicken pot pie. The recipe as I made it is shown below:

Ingredients

Pie Filling:

• 2 tbsp butter

• 1/2 cup onion, diced (about 2.5 oz)

• 1/2 cup celery, sliced (2 medium ribs)

• 1/2 cup carrots, slices (about 2.5 oz)

• I package sliced white mushrooms

• salt and pepper, to taste

• 12 oz turkey, cubed small

• 1 cup heavy cream

• 2 tbsp Dijon mustard

• 3/4 cup sharp white cheddar cheese, shredded

Pie Crust:

• 1 cup shredded mozzarella cheese

• 6 ounces cream cheese, softened/room temp

• 1/2 cup grated, fresh Parmesan cheese

• 3/4 cup almond flour

• 1 large egg

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp

• 1 tsp salt

• 1/2 tsp black pepper

Instructions:

Pie Filling:

1. Heat the butter in a large skillet over medium heat. Once the butter is melted, add the mushrooms and cook until soft. Next, add the onion, celery, carrots and a little salt and pepper to the pan. Sauté until the vegetables are soft.

2. Add the chicken to the pan and sauté until is is cooked though.

3. Add the heavy cream, chicken stock, and Dijon mustard to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5-7 minutes.

4. Mix in the cheese until melted.

Pie Crust:

1. Preheat oven to 375°.

2. In a large mixing bowl, combine mozzarella cheese, cream cheese and Parmesan cheese. Microwave for 1 minute. Stir to combine.

3. Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined.

4. Divide the dough into four equal pieces and place in the refrigerator for 30-60 minutes.

5. Spread the dough pieces out into large flat circles on parchment paper or a silpat.

6. Divide the pot pie filling between four mini pie pans or oven safe ramekins.

7. Top each one with a piece of dough, folding it down around the edges.

8. Bake for 20-25 minutes or until golden brown on top.

Quick & Easy Low-Carb Chicken & Pasta

We discovered a low-carb pasta that’s delicious! Carba Nada, by Al Dente Pasta Company. For this meal, we used the Carba Nada Egg Fettuccine with a store bought sauce (choose your flavor!) and simple grilled chicken breasts. A great low maintenance, tasty meal after a long day at work.

Prosciutto Watercress Rollups

These tasty rollups are a guaranteed party favorite. Watercress tossed in fresh lemon juice, olive oil, balsamic vinegar and salt. Add a bit of fresh peeled pear and some shaved Parmesan cheese and these rollups deliver a mouthful of delicious spring flavors, just right for the season!

Personal Pizza With Low-Carb Crust

I'm at it again! Working that low-carb pizza crust recipe. I finally got this thing just where I want it. The crust is thin, tasty and a little bit crisp. You would never know it was made mostly of cauliflower!

How To Make It

The trick is to place your cauliflower florets in a pot with chicken stock and cook the heck out of it. You're basically cooking the flavor out of the cauliflower. I boil it for about 45 minutes. Let the cauliflower cool then wrap in a kitchen towel and wring it out as much as possible to remove the moisture. Your cauliflower should be a doughy texture now. In a bowl, mix the cauliflower with one egg and 3/4 of a cup of grated Parmesan cheese.

Half the mixture to make two small personal pizzas. This is important because the dough does not cook through as well in the center, so it is not advisable to make larger pizzas with this recipe. Set your oven to 350 (f). Using your fingers, spread the dough into two rectangles on a silpat (get these at Sur la Table). Bake 10-15 minutes per side.

Finally, add your favorite sauce and toppings and bake at 425 (f) to desired done-ness. Enjoy!