Jalapeno and Cheddar Meatballs

A quick fly-by post of tonight's dinner... loosely based on my previous version here:  Jalapeno Popper Meatballs.  This one I just mixed everything together instead - including the bacon.  This made it a super duper quick dinner item.  I served with roasted broccoli and garlic but feel free to serve with mashed potatoes or even french fries if that is what your family loves.

Jalapeno & Cheddar Meatballs

1 lb. ground beef
1 t fresh minced garlic
1/4 c wheat germ (or any filler you like to help bind it - almond flour, oatmeal, eat)
1 egg
salt and pepper
jalapenos
1 c shredded cheddar cheese
bacon - cooked and crumbled

In a mixing bowl combine everything and mix well.  Form small balls.  Place in lightly greased or sprayed pan or foil lined pan.   Bake at 425 until browned, and done in the center.  Mine took about 25-30 minutes.

Low Carb, Sugar Free Pecan Cinnamon Rolls (from Dixie Carb Counters Pecan Sticky Buns Mix)

Over the years I've bought various products from Dixie Carb Counters and they've been hit or miss on whether or not we cared for them. 

After I had two "eh" results with their crumb topping and another crumb product, as well as a "um, no" result from the so-called sweetened condensed milk substitute, I was burnt out on their products and didn't want to try anymore for awhile so this package of Pecan Sticky Buns sat on the shelf, ignored, for months and months and months.  And then, out of the blue a few weeks ago, I decided to make these for my husband for breakfast one weekend.  And?  They were awesome!

You get 10 cinnamon rolls from each package and each roll is 2 net carbs - if you are counting.  The little cinnamon goodies are a bit more crumbly than traditional wheat flour based rolls of course, and don't brown up or get that crust a regular bread product gets when baked.  But one or two of these with a cup of coffee on a chilly morning was perfect and perfectly delicious!  We had them Saturday and Sunday mornings and my husband grabbed the last 3 rolls to take with him for 'breakfast in the car' on his way to work that Monday morning.

This product got a big thumbs up from both of us - for flavor of course, but also from me because it's an easy to throw together package mix I just need some cream, water, an egg and a little butter to make.  Quick and easy.

 Dough rolled out and the yummy cinnamon filling spread evenly

All rolled up and ready to slice

 Ready to bake

 I did indeed get 10 rolls - just like the package states

 

 Baked and ready to add the pecan topping

 Hot and fresh from the oven

 See the cinnamon swirl of yumminess inside the roll.  Texture is more crumbly than a wheat based - but who cares?  Not us.  So good with coffee.

Grilled Tilapia or Parmesan Crusted Tiliapia on a Bed of Shredded Cabbage with an Incredible Creamy Sauce (Winterize your Fish Taco Recipe!)

We have a favorite summer meal that we like so much I've posted it on An American Housewife more than a few times-  fish (or shrimp) tacos.  This week, I took that idea and made it into more of a Fall or Winter dish with the same great taste. 

I had decided I wanted fish tacos but as I put the bowl of sauce into the refrigerator to chill for a couple hours before dinner time, I saw a bag of shredded cabbage and suddenly had the idea I could serve the fish on a bed of cabbage and plate it instead of inside a tortilla.  This also works out great for those who want to low carb or are eating gluten free and don't want to have a fish taco in a tortilla; same amazing taste but it steps it up a bit to a nice sit down plated meal instead of a more casual summer dish.

Even though I originally made my fish tacos with fresh fish and a homemade marinade, the last couple times I've made it, I've used the Parmesan Tilapia from the frozen food section of Sam's Club and we LOVE IT.  So quick and easy, I can have fish tacos on the table for dinner in minutes - providing the sauce was made and chilling ahead of time.

You can use fresh tilapia, dredge in seasoning and parmesan cheese and then fry in oil on the stove or bake it until crisp.  You can also grill it - just as if you are making the fish like I do for my fish tacos - recipe here:  http://www.housewifebarbie.com/2014/02/reposting-as-its-tonights-dinner-yum.html -

If you want to marinate and grill your fish:

1/4 c olive oil
2 T white vinegar
2 T lime juice
zest from 1 lime
1 1/2 t honey
2 garlic cloves, minced
1/2 t cumin
1/2 t chili powder
1 t Old Bay seasoning
1/2 t pepper
1 t hot pepper sauce of your choice
1 pound fish - cod, tilipia, etc.  (something cheap)

Whisk the ingredients for the marinade together, put in a Ziploc Baggy (or whatever you use to marinate) and add the fish.  Refrigerate at least 6-8 hours, flipping every now and then so it's all covered equally.  Grill until done and flaky.  Serve over a bed of shredded cabbage with the sauce below.


OR

Using store bought parmesan crusted tilapia from the frozen food section, fry in oil on the stove according to directions until done.  Drain briefly on paper towels while you place shredded cabbage on the plates.  Serve with my incredible sauce on top.

Sauce

heaping 1/2 c sour cream
heaping 1/2 c mayonnaise
2 T lime juice
1/2 teaspoon each of oregano, dill weed, cumin, chipotle powder and ground or crushed coriander
2 small jalapenos, chopped fine (you can use less if you really hate spicy dressings)
2 t dried cilantro or parsley
5 drops of liquid sweetener, or about 1/2 teaspoon sugar

Whisk ingredients together and refrigerate until it's serving time.

Homemade Shrimp and Vegetable Egg Rolls

Last week I had a container of fresh mushrooms to use up before they went bad, as well as 1/3 of a bag of cabbage cole slaw mixture.  I got my food dehydrator out and filled the rack with fresh mushrooms to dehydrate, and chopped the rest to make a batch of egg rolls - using up both my cabbage and the mushrooms.

When it comes to my egg rolls, they always turn out so delicious even though I don't really have a 'recipe' to use.  I use what I have on hand, what sounds good, what I want to use up... all within reason of course.  I try to keep egg roll wrappers and wonton wrappers on hand in the freezer and just in case you didn't know you could do that... Yes, you can freeze the wrappers until you need them but take them out and let them thaw completely before you try to use them or they won't come apart and separate.

Amounts for this recipe are really quite similar to the ingredients list...  it's a use what you have within reason kind of thing and taste-test it to your own personal tastes.

Egg Rolls

Shredded cabbage or cole slaw mix

Green Onions (chopped)

Mushrooms (chopped)

Water Chestnuts (canned, drain & chop)

Bamboo Shoots (canned, drain & chop)

Bean Sprouts (canned, drain)

Ginger - powdered

Soy Sauce

Shrimp, pork or chicken - optional (chop or grind)

Oil to cook them in

Water or an egg white beaten with a bit of water to seal them

Soy Sauce or favorite sauce to serve with

I wanted to use shrimp in my egg rolls, and shrimp cooks so quickly, I chose to chop it and add it to the mixture as it was.  If I had chosen chicken or ground pork, I would briefly cook it first, let it cool a bit and then add it to the mixture.  

In a large bowl, place all the ingredients you want to use except the meat or seafood;  shredded cabbage, chopped fresh mushrooms, bean sprouts, water chestnuts, bamboo shoots, etc.  Add 1-2 tablespoons soy sauce and 1-2 teaspoons ginger.  Taste test it and add more soy sauce if you wish.  You can also use some salt and pepper if that's your thing - and some people use corn starch but I never do.  You could also use 1/2 teaspoon of sweetener if you are more partial to things have a bit of sweetness to them.  When you are happy with it, add your cooked ground pork or chicken or your chopped shrimp.  Stir.

Place about 2 -3 tablespoons of the mixture onto an egg roll wrapper.   See the photos for how I roll mine.  I choose to lay my filling corner to corner.  I use a pastry or basting brush to quickly brush the edges of the egg roll wrapper with water or an egg white beaten in a small cup with a bit of water.  This is what seals the edges of your egg roll.

I take the bottom corner and fold it up over the filling.  Fold in both sides, covering the filling. It almost looks like an envelope.  Now roll up the egg roll.  It seals itself because you had dampened the edges with egg white/water.  You can brush the tops with a sweep of egg white if you wish.   Heat your oil until hot - it will sizzle if you drop a drop of water or a piece of egg roll into it.  You want it about 350 degrees or I use the #6-ish setting on my glass stovetop (0-10).   Fry the egg rolls, turning often to make sure they are golden brown all the way around.  If your oil is TOO hot, they will instantly get pretty dark and the insides won't be cooked, so take it slow, adjust your heat and each batch of egg rolls should cook for about 5 minutes total. Drain on paper towels. Serve with soy sauce, plum sauce, duck sauce, mustard - whatever you like - or eat plain.

*** I completely cooked half of mine to serve right away and partially cooked the other half.  For the partially cooked; after letting them drain and cool on paper towels, freeze them to cook later just like you would any frozen egg roll from the store.  I seal mine in airtight packages with my food sealer (but don't suck all the air out!  They will be squished.)  Just press some of the air out with your hands and use only the 'sealer' portion to make a seal and then freeze. 

 Cabbage, green onion, mushrooms, shrimp, water chestnuts and more....

 

 The filling on the egg rolls and read for me to seal the edges and roll up

 It looks like an envelope.

 Roll it up!

 Ready to cook in hot oil - drain - and serve or freeze

Homemade Honey Almond granola

Earlier in the week I posted a quick recipe for our chocolate mocha granola - (see below or do a search in the search engine to your right).  This morning I wanted to finish out the granola topic with the second kind made - the Honey Almond Granola.  Yum! 

Change this to add or remove things you like to it - like raisins or dried fruit if that's your thing, seeds, dried coconut, etc.  I used sugar free honey in ours so that's an option too.  I sealed ours air tight in a food sealer but any air tight container will do.  If yours happens to lose it's crunch because humidity got in, just reheat it in a hot oven briefly, turn the oven off right away and let it set for a few hours or put it in a  food dehydrator. 

Honey Almond granola

1 c oats
1/4 c honey
1 T melted butter
1 t vanilla
1/2 t cinnamon
1/2 c chopped almonds, roasted
1/4 c wheat germ
1/4 c golden flax seed meal



Mix all ingredients in a bowl. Bake at 325° for 20-25  minutes, stir half way through. If they are not done, continue to bake and stir once in a while.  Turn the oven off and leave them in to completely dry through.  (I bake at night and after 25 minutes turn off the oven and leave it in all night.)  Seal in an airtight container.  I used my food sealer.  Use as cereal, a snack or as a topping for yogurt, ice cream, etc.

I just couldn't get over how granola in a pan looks like ground beef.  Ha ha.

 We seal ours tight but any airtight container will do

 

Homemade Chocolate Mocha Granola

Whipped up some homemade granola a few weeks ago and like many of my "I'll post it soon" draft files, it sat there patiently waiting for me to post it.  Ooops!  But today is the day because my husband took another sealed package of it to work with him today to snack on at his desk - so it was the perfect reminder for me to finally make myself buckle down and post!  :)

This is a 'recipe' you can throw together with a few different ingredients on hand - don't make yourself use only what I did.  If you want to throw in some sliced almonds, hemp seeds, sesame seeds, even a little wheat germ or hazelnut meal - feel free!  If it's a little too dry from adding a bit 'much' of the dry ingredients, just add a tad bit more butter, a little coconut oil, some honey or even a touch more coffee.  Taste test before baking and see if you want to add a little more sweetener, cocoa or cinnamon.  When you break it apart, you can leave it larger for snacking or smaller pieces for cereal with milk, almond milk or as a topping on ice cream or frozen yogurt.

Mocha Chocolate Granola

1/2 c golden flax seed meal
1/4 almond flour
1 c oatmeal
1 T cocoa
3 pks. Stevia in the Raw or other favorite sweetener
2 t cinnamon
1/2 c cold, strong coffee
1 T butter

Preheat oven to 300.  Combine the dry ingredients in a food processor and pulse briefly to mix.  Add butter and coffee.  Pulse again for less than 30 seconds.  Spread out on a parchment lined baking sheet.  Press it with your fingers to thin out.  Bake 15 minutes, drop the temperature to 250 degrees and bake another 15 minutes.  Crumble or cut.  Put it back into the warm, turned off oven and let it set for a few hours or even overnight until the granola is crisp.   Store in an airtight package or you can seal it in your food sealer.

I like to break ours apart in large pieces for snacking, they can be broke smaller for cereal

LOVE my food sealer - this is a really affordable, small one, but works great and I love it.

However, there are tons of options out there if you are looking for one.

Mmm, Homemade Cornbread - light and fluffy and sweet

Cornbread

1 heaping cup flour (don't level off - just scoop it so it's heaping over the top)
3/4 c cornmeal
2 t baking powder
1/2 t salt
1/3 c sugar or sweetener of your choice
1 1/4 c milk
1/4 c shortening
1/2 t vanilla
1 egg

In  a bowl, place all the dry ingredients.  Make a well in the center.  Add one egg, the milk, shortening and vanilla.  Using a whisk, start to mix the milk/egg/shortening and slowly start to incorporate the dry into the wet as you continue whisking.  When it's sufficiently mixed you will see tiny bits of shortening in it - no worries!  Leave them.  The batter will not be smooth and doesn't need to be.  Pour into a greased 8X8" pan and bake at 400 degrees approximately 25-30 minutes.  Serve with butter and or syrup.




 

Boo! Sugar Free and Low Carb Cut Out Sugar Cookies for Halloween (or any holiday!)

I tried and posted another version here, but I think I like this current one even better.  This one just uses some different ingredients and doesn't need any cream cheese.  When I made this, I had a 'normal' sugar cookie recipe in front of me (using flour, sugar, butter)  all I did was wing it and played with the ingredients to make it healthier.  I really like the final product and it tastes so similar to a 'regular' cookie that even my college aged daughter is enjoying them - and she usually rolls her eyes at my 'healthy' cookies.

Since we have no food allergies in our family and we don't have to cut out any particular foods - we just do it to eat healthier 'in general' - I did opt to add some whole wheat flour to this recipe.  You can see my cookies have the little tan flakes in them from a bit of whole wheat flour that I liked for the flavor of a traditional cookie as well just making my dough a little sturdier when I was ready to chill and roll as it was a little sticky.  If I was against using any wheat products at all I simply would have added a bit of any gluten-free flour to it.  If  your dough is a little to sticky, add 1/4 cup of whatever your favorite 'go to' flour is in place of wheat.

Cut Out Cookies - sugar free and lower carb

1 1/2 c almond flour
1/4 c coconut flour
1/4 c whole wheat flour
1 egg
1/4 t almond extract
1/2 t vanilla extract
1 1/2 t baking powder
3/4 c Ideal sweetener
5-10 drops liquid sweetener to your level of taste
scant 1/2 c butter with 1 T shortening to make up for the 'scant'

Cream the sweetener, butter and shortening.  In a large bowl mix the dry ingredients well.  Add the egg and extracts to the sweetener/butter mixture.  Add the dry mix and blend until it comes together as a dough.  If it's really sticky, add more of your favorite gluten free flour or a little more whole wheat flour until the stickiness is lessened a bit so you can form a ball and wrap in plastic wrap to chill.  Chill about 30 minutes, remove half the dough.  Return the second half back to the refrigerator.

Preheat oven to 350.  Roll the dough out between 2 sheets of parchment.  Cut out your shapes and transfer them to a baking sheet. I use a Wilton icing spatula to transfer mine.  Use either ungreased or parchment lined pans.  (I did both and my cookies did not stick even on the unlined). 

Place the cookie sheet in the freezer for 3-4 minutes and then place directly into the oven.  Bake for about 9-10 minutes or until you can see the edges just starting to brown.  I find almond meal based cookies to be a little more tender and delicate than wheat cookies and have learned to bake almond flour based cookies a little longer than I have to for all purpose flour based.  I just keep an eye on them and set the time for "one more minute" if I didn't see the edges had any color to them yet.

Remove from the pan and place on wire racks to cool completely.  If your cookies are baked long enough this isn't a problem - they are nice and sturdy but still tender with a perfect 'bite' to them like any good sugar cookie.

Frost with your favorite frosting.

I used a favorite "cake" frosting I whipped up but you can use any you like.

Sugar Free Butter Cream Vanilla Frosting

2/3+ c granular Xylitol  (I use Ideal - see below this post for ordering information)
2 T water
2 large egg whites (separate and use the yolks in another recipe)
1 stick real butter
1 T vanilla extract
 *If you taste test it and find your personal tastes would like it sweeter, use 5-8 drops liquid sweetener

In a saucepan, place the water and Xylitol. Heat over medium high until it comes to 240 degrees.  With normal sugar this would be soft ball stage but because Xylitol and Splenda do not thicken, you cannot test this by traditional soft ball stage.

As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl.  Beat the egg whites until soft peaks form.  With the mixer running, pour the hot Xylitol mixture down the side of the bowl in a thin stream, mixing into the egg whites.  Beat approximately 5-7 minutes on high until the egg whites resemble a thick and glossy meringue.

Start to add the butter in chunks, about a tablespoon at a time.  Keep the mixer running and whip the mixture about 5-7 minutes more.  If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries.  Just keep whipping until it's smooth again.  Once the frosting is smooth, add your vanilla and whip again for a few minutes.  If it's a really warm or humid day it might get too warm to work with.  Just refrigerate it for about 7 minutes, whip again.  The cooler temperatures will cause it to harden up again.

 

Photos from the cookie making process

I added a bit of whole wheat flour as we have no allergies or food restrictions in our house

I like to use a long, thin frosting spatula to transfer the cookies to the baking sheet

Ready for our decorations!

Pepperjack Cheese Wontons - easy and so good!

If there are only two ingredients can you really call it a 'recipe'?   You don't even have to measure anything for these yummy snacks -you just use as much or little as you want, depending on how many you want to make!

Our family makes these with all different kinds of cheeses - you can try whatever kinds of cheese you have in your house.  Mainly, I'd say we love these with cream cheese - with or without jalapenos.  But if you have some Pepperjack cheese on hand, it's a super quick way to make an incredible little spicy bite.

Pepperjack Wontons

As many wontons as you want
Pepperjack cheese to equal about 1" square for each wonton
oil to fry
water to seal

Lay out your wontons
Use a finger dipped in water or a pastry brush to brush the edges with water
Lay a cubed piece of cheese on half of the square
Fold over to form a triangle
The water you brushed on the edges will seal the wonton
Heat the oil to about 350 degrees
Cook the wontons until golden brown, turning over as needed
Drain on paper towels
Serve as is or with a favorite sauce if you wish

Homemade Lavender Bubble Bath

Homemade Lander Bubble Bath

1 bunch of lavender
1 large bottle of clear organic shampoo
5 drops lavender oil

Pretty clear bottles or glass jars with excellent stoppers


Cut the long stems off the lavender, as you only want the purple flowers. Place the bunch head down into a clean wide mouth canning jar. Add the shampoo and the oil. Close and let set for 2-3 weeks. (A windowsill is fine!). Shake occasionally. Strain the liquid well to remove the flowers and bottle in decorative containers for gift giving or reuse the shampoo bottle if you are keeping for yourself.




 

Venison Sausages with Sweet Red Onion

This morning I decided to delve into some old (old old old) files and see what recipes I had sitting in my draft posts.  Since this site started in 2006 as a place to store collected recipes, there are a many in my files I copied down to make at the time... and then never did.

It's time to bring a bunch of my old recipes to the blog... even if I didn't end up using this particular one - maybe a reader would like to try it!

This one is from the Spring of 2008.  And I'm wracking my brain trying to remember why I wanted a venison sausage recipe because my husband doesn't hunt.  However, I faintly remember either my parents or one of my brothers giving us venison at one point and this was probably then!  I never made it - and we live about 1000 from my 2 brothers that do hunt, so it's doubtful I need it any longer except for the fact it can be made with a mild sausage of any sort.  It doesn't have to be venison.  I would not use a breakfast sausage, nor a spicy Italian sausage for this though!  I'd stick to a Kielbasa of a mild form. 



Venison Sausages with Sweet Red Onion

2 large red onions, thinly sliced
2 cloves garlic, sliced
oil for frying
1/2 stick cinnamon
1 star anise or 1/2 t five spice powder
2 T Balsamic vinegar
2 T Raisins
1 t Horseradish
Salt and Pepper
8 Thick Venison Sausages

Cook the onions and garlic in just enough oil to cover over a low heat for a good 20-30 minutes until reduced down and soft but not browned.

Add the spices and cook for 1 minute, then stir in the vinegar and cook until reduced, followed by the raisins and horseradish. Season with salt and pepper and set aside.

Grill or pan fry the sausages for a total of 15 minutes until just firm and still a little juicy. Stand for 5 minutes before serving with the onion marmalade and some creamy mashed potatoes.

15 Homemade Soups - Celebrate Fall

Here are a few of the soups I've posted on An American Housewife over the years.  In one, easy to see list.  Do any sound good for dinner tonight? 

Homemade Cream of Tomato Soup

Homemade Cream of Mushroom Soup

Creamy Homemade Jalapeno Cheese Soup

Beanless Chili Without Browing the Beef First

Crockpot Chicken and Dumplings

A Basic Chili Recipe to Start You Off

Beef and Barley Soup

Machine Shed Potato Soup

Gazpacho

Spicy White Hot Texas Chili
Homemade Chicken and Noodles

Garden Vegetable Soup

Cream of Herb and Shrimp Soup

Cream of Spinach Soup with Cheese

Cream of Asparagus Soup