Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 8 to 10 skin-on, bone in chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 cup chicken broth
  • 1/2 cup cream

Instructions:

  1. Preheat oven to 350F.
  2. In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
  3. Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
  4. Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
  5. Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
  6. Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.
 
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Single Serve Chocolate Chip Brownies Recipe

Single Serve Chocolate Chip Brownies Recipe

Ingredients

  • 1 tbsp butter
  • 1 tbsp powdered Swerve Sweetener
  • 2 tsp egg whites
  • 1/8 tsp vanilla extract (also great with peppermint extract!)
  • 1 1/2 tbsp almond flour
  • 1 1/2 tbsp cocoa powder
  • 1/8 tsp baking powder
  • 1 tbsp water
  • 1 tsp choc chips

Instructions

  1. Preheat oven to 325F.
  2. In a small ramekin, melt butter in microwave. Stir in powdered sweetener until well combined. Stir in egg whites and vanilla extract.
  3. Stir in almond flour, cocoa powder and baking powder, then add water and stir until mixture is smooth. Sprinkle the top with chocolate chips.
  4. Bake 12 to 18 minutes (less for gooey, more for cakey). This will also depend on how shallow or deep your ramekin is.
  5. Let cool a few minutes and then top with whipped cream or low carb ice cream for a delicious treat!
 

Loaded Beef Hamburger Recipe

Loaded Beef Hamburger Recipe

Ingredients
Beef Burger
  • 1.4 lb / 700 g ground beef (beef mince) (Note 1)
  • 1 onion, grated (brown, white or yellow), squeezed of excess juice
  • 1 garlic clove, minced
  • ¼ cup parmesan cheese (optional – extra flavour boost)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato ketchup
  • 1 egg
  • 1½ tsp salt
  • Black pepper
Hamburger
  • 1 tbsp oil
  • 4 large rashers of bacon, or 12 rashers of streaky bacon
  • 2 onions, halved and sliced
  • 2 tomatoes, sliced thickly
  • 4 hamburger buns, cut in half
  • 4 slices tasty or cheddar cheese
  • Lettuce
  • Tomato ketchup, tomato sauce of BBQ sauce
Instructions
  1. Place the Beef Burger ingredients in a bowl. Use your hands to mix until just combined.
  2. Divide into 4 balls and flatten into patties that are slightly larger than the hamburger buns (because they will shrink slightly when cooking). The patties should be about 1½ cm / ⅔ inches.
  3. Indent the centre of the patties slightly using your thumb. This stops the Beef Burger from becoming a dome shape and shrinking as it cooks.
  4. Place patties in the fridge for at least 15 minutes. Or overnight if you are making these in advance.
  5. Turn oven on very low (for keeping bacon and onion warm).
  6. Heat oil in large heavy based pan over high heat, or BBQ. (See note 2)
  7. Add bacon and cook to your liking. For hamburgers, I like mine browned but not crisp. Remove bacon from pan and place on a tray, pop into the oven to keep warm.
  8. Add onion to the pan and cook for 2 to 3 minutes until browned and soft. Place in the oven with the bacon to keep warm.
  9. Place patties in the pan and cook for 3-4 minutes until the underside is nicely browned.
  10. Flip the Beef Burgers and cook the other side for 1 minute. Then place a slice of cheese on each Beef Burger, cover with lid (see note 1) and cook for a further 1 to 1½ minutes until nicely browned (or to your liking) and the cheese is melted.
  11. Remove Beef Burgers from the pan and set aside to rest, loosely covered with foil.
  12. While the burgers are resting, crack the eggs into the pan and cook to your liking.
  13. Lightly toast the hamburger buns (optional).
  14. To assemble, spread tomato ketchup on the hamburger bun. Top with lettuce and tomato, then the Beef Burger, bacon then onion, and lastly egg. Place top of hamburger bun on top.
  15. Serve immediately!
 

Mango Thai Red Curry With Chicken Recipe

Mango Thai Red Curry With Chicken Recipe

Ingredients
  • 1 tbsp oil (vegetable, canola, grape seed)
  • 3 garlic cloves, minced
  • ½ tsp ginger, minced (not critical)
  • ½ – 1 tsp red chilli, minced (Optional. I used 1 tsp.)
  • 1 small onion, sliced (brown, white, yellow) or 3 eschallots
  • 1.2lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
  • 4 – 5 tbsp Thai Red Curry Paste (Note 1)
  • 1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
  • ¾ cup chicken broth
  • 1 cup mango puree, preferably fresh (1 large mango) (Note 2)
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves
To Serve
  • Jasmine rice
  • Coriander/cilantro leaves
  • Lime wedges
  • Fresh red chili, sliced
Instructions
  1. Heat oil in a skillet over medium high heat.
  2. Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
  3. Add chicken and cook until white all over but still raw inside.
  4. Add curry paste and saute for 2 minutes until fragrant.
  5. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
  6. Turn heat down to medium and simmer for 12 – 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  7. Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.
 
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Lemon Bars Recipe

Lemon Bars Recipe

Ingredients
Shortbread Base
  • ¾ cup plain flour (all purpose flour)
  • ¼ cup rice flour (or cornstarch/cornflour) (Note 1)
  • ½ cup icing sugar / confectioner’s sugar
  • ¼ tsp salt
  • 110g / 1 stick butter (cold), cut into 1cm / ½” cubes
Lemon Topping
  • 3 large eggs or 4 small eggs
  • 1½ cups caster sugar / super fine sugar
  • 3 tbsp plain flour (all purpose flour)
  • 1 tbsp lemon zest (do this before juicing)
  • 6 tbsp lemon juice (2 – 3 lemons)
Instructions
  1. Preheat oven to 180C/350F. Spray a 20cm/9″ square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
  2. Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form – see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
  3. Bake for 12 minutes or until light golden. Remove from oven.
  4. While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
  5. Pour Lemon Topping onto the Shortbread Base. Bake for 18 – 20 minutes until the topping is set and light golden.
  6. Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar (confectionary sugar) and serve.
 

Spicy Brown Sugar Salmon with Vegetables Recipe

Spicy Brown Sugar Salmon with Vegetables Recipe

Ingredients
  • 5-8oz/150-180g x 4 salmon fillets, skin on or off (I use on)
  • 2 bunches asparagus (Note 1)
  • 1 bunch broccolini (Note 1)
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • Salt and pepper
Glaze (Note 2)
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise (I use whole egg mayonnaise)
  • 2 tbsp brown sugar
  • ¼ tsp cayenne pepper
Instructions
  1. Preheat broiler/griller on high. Place the oven shelf 6″/15cm from the heat source.
  2. Spray a baking tray with oil (I use olive oil, any is fine).
  3. Pile asparagus, broccolini and cherry tomatoes on the baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands then spread out on the tray, mostly on one layer.
  4. Wedge salmon pieces on the tray between the vegetables. Sprinkle with salt and pepper.
  5. Mix Glaze ingredients together. Slather on the salmon – tops and sides.
  6. Grill/broil for 8 minutes – don’t flip. The salmon should be caramelised and the inside should be blushing pink.
  7. Rest for 2 minutes then serve with crusty bread rolls.
 
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Peanut Butter Texas Sheet Cake Recipe

Peanut Butter Texas Sheet Cake Recipe

Ingredients

Cake:
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk
Frosting:
  • 8 ounces cream cheese, softened
  • 4 tbsp butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered Swerve Sweetener
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup chopped, salted peanuts for sprinkling

Instructions

Cake:
  1. Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well.
  2. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
  3. In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
  4. Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  5. Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.

Frosting:

  1. In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
  2. Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.
 

Thai Shrimp Lettuce Wraps Recipe

Thai Shrimp Lettuce Wraps Recipe

Ingredients

Thai Shrimp:
  • 1 lb shrimp, peeled, deveined, tails removed
  • 1 1/2 tbsp Gourmet Garden Thai Seasoning Paste
  • 1 tsp Gourmet Garden Chili Pepper Paste (more if you like it hotter)
  • 2 tbsp butter or olive oil
  • Half a head iceberg lettuce, separated into leaves
  • 1/2 cup chopped tomatoes
  • Salt and pepper to taste
Cilantro Lime Mayo:
  • 1/4 cup mayonnaise
  • 1 tbsp Gourmet Garden cilantro paste
  • 1/2 tsp Gourmet Garden garlic paste
  • 2 tbsp fresh lime juice
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, toss shrimp with Thai seasoning paste and chili pepper paste. Cover and refrigerate 1 to 2 hours to marinate.
  2. Heat a large skillet over medium high heat. Add butter or oil and swirl to coat. Add shrimp in a single layer and let cook 2 minutes, then toss and continue to sauté until cooked through, 1 or 2 more minutes.
  3. Divide shrimp among 8 lettuce leaves (4 or 5 shrimp per leaf, depending on the size of your shrimp). Sprinkle with chopped tomatoes and season to taste.
Cilantro Lime Mayo:
  1. In a small bowl, combine mayonnaise, cilantro paste, garlic paste, lime juice, salt and pepper. Mix well and drizzle over shrimp.
 
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Homemade Oreos with Raspberry Filling Recipe

Homemade Oreos with Raspberry Filling Recipe

Ingredients
For the Cookies
  • 3/4 cup cocoa powder (natural or dutch processed, dutch processed will give the more truer dark brown color of oreos)
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
For the Filling
  • 1- 1.2oz package of freeze dried raspberries (optional, I get these at Trader Joe’s)
  • 3 1/2 cup powdered sugar (possibly more if needed)
  • 1/2 tsp vanilla extract
  • 1/2 cup vegetable shortening
  • 2 TBSP hot water
Instructions
  1. Combine cocoa powder, flour and salt in a medium mixing bowl and whisk together until well combined.
  2. in the bowl of the stand mixer fit with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugar. Add the egg and vanilla extract and beat well. Scrape down the bowl.
  3. Add the flour mixture in 3 parts, mixing until incorporated and scraping down the bowl after each addition. Only mix just until incorporated and no more. This dough will become too stiff if you overmix.
  4. Gather your dough into a ball and place between two sheets of parchment paper. Roll the dough out till it is 1/4 inch thick. Leave the parchment sheet on and chill in the refrigerator for at least one hour.
  5. Preheat the oven to 350F and lightly spray a cookie sheet with non-stick spray. Set aside.
  6. Once your dough is chilled, use a small heart cookie cutter or 2 inch round cutter to cut the dough. Place the cut cookies on your baking sheet, about an inch or more apart.
  7. Bake in preheated oven for 18-20 minutes. Remove from the oven and let them cool on the baking sheet for a couple of minutes before removing to cool completely on a wire rack.
For the Filling
  1. If using, grind the entire package of freeze dried raspberries in a food processor or spice grinder until it is a powder. If you do not want seeds in your filling, sift the powder through a fine mesh sieve to remove the seeds.
  2. In a large bowl with a hand mixer combine all of the filling ingredients until well combined. If not using the raspberry powder you may need a bit more powdered sugar if the mixture is not stiff enough.
  3. Fill the cooled cookies with the filling.
 
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Peanut Butter Pretzel Bars Recipe

Peanut Butter Pretzel Bars Recipe

Ingredients:

  • 1 box Krusteaz Double Peanut Butter Cookie Mix
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/2 cup pretzels, crushed
  • 1/2 cup regular sized M&Ms

 

Instructions

  1. Preheat oven to 350F degrees. Line a 9×9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. In a large bowl, using an electric or stand mixer, cream together cookie mix, egg, and butter until dough forms.
  3. Mix in pretzels and M&Ms.
  4. Press dough into prepared baking pan. Bake for 13-15 minutes or until edges are lightly golden brown.
  5. Let bars cool completely before cutting into squares.