It was such a fun birthday party for Brooke and I made 100 cake pops for the celebration! Red Velvet Cake with Chocolate coating and Yellow Cake Orange Essence with White Chocolate coating. I’ll add the recipes later. Happy Birthday GF!
Creamy Cheesy Lobster Dip
These gorgeous lobster tails were a gift from my friend, Bruce. Having a small 49ers playoff game party, I found this ridiculously delicious Creamy Cheesy Lobster Dip from Ask Chef Dennis’ blog. I will definitely make this again! Thanks, Bruce!!
Christmas Dinner Twice Baked Potatoes
Mike Weiss is famous for a variety of holiday potato dishes and they are always fantastic!! These are twice baked potatoes he made as part of a wonderful Christmas dinner this year. OMG melt in your mouth delicious!! Sadly, I could not get the recipe out of him.
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:
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.
Add the chicken to the pan and sauté until is is cooked though.
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.
Mix in the cheese until melted.
Pie Crust:
Preheat oven to 375°.
In a large mixing bowl, combine mozzarella cheese, cream cheese and Parmesan cheese. Microwave for 1 minute. Stir to combine.
Mix in almond flour, egg, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well combined.
Divide the dough into four equal pieces and place in the refrigerator for 30-60 minutes.
Spread the dough pieces out into large flat circles on parchment paper or a silpat.
Divide the pot pie filling between four mini pie pans or oven safe ramekins.
Top each one with a piece of dough, folding it down around the edges.
Bake for 20-25 minutes or until golden brown on top.
Turkey Stock Ice Cubes
This year on Thanksgiving I made a large batch of turkey stock with the leftover bird. To make it last, I froze some of it in an ice tray — turkey stock ice cubes! These will be great for making sauces and soups all winter long. Happy Thanksgiving, everyone!
