February 28, 2019

Fresh off the Grill: Cheese Stuffed Double Patty Cheeseburgers!

I don't really have time to post this morning but the guilt and the sight of all the hundreds of unposted recipes I have just waiting for their turn is not letting me put it off any longer so I decided to find a very, very quick 'recipe' to post so I could at least cross "Update An American Housewife" off my list.

This is it.  Not really a recipe so much as a reminder to make them again!

Stuffed Double Patty Cheeseburgers

Ground beef
Seasoning you prefer in your meat
Cheese of choice
Optional items to make your favorite cheeseburger:  lettuce, tomatoes, onions, ketchup, mustard, etc

Divide your ground beef into equal sized portions about the size of a large walnut.  Remember to keep them smaller than normal because you are using two of them for each burger.  Now form each into a thin patty.  Choose the cheese you prefer.  I almost went for Cheddar Jack on the night I made these and took photos, but I really was in the mood for the creamy Swiss American blend instead so that is the white cheese I used in the photos.  You do not have to cut them as I did but I will say that using a cookie scoop for the patty measurements, along with my round cookie cutter made it SO EASY as they fit together perfectly and quickly!  Press two patties together with the cheese in the center.  Seal the edges as you form the patty.  Now pop them into the freezer while you preheat the grill.  Grill as usual until your burgers are done.  Serve as you wish!  (We are strict low carbing right now so I didn't eat mine with a bun... so I have no 'bun' photo for the website today.)

I'll add links to round cookie cutters at the bottom of this post

Cookie scoop links available at the bottom of this post

I use my round cookie cutters for SO MANY THINGS! The least of which is cookies!

You might also be interested in the products related to this recipe that you can order from Amazon if you don't want to look for them locally;

Solula 18/8 Stainless Steel Large Ice Cream Scoop Disher Melon Baller 4 Tablespoon, 2-YEAR Warranty
Norpro Stainless Steel Scoop, 56MM (4 Tablespoons)
Ateco 4 Piece Stainless Steel 1440 Plain Edge Round Cutters Set in Graduated Sizes
KSPOWWIN 5 Pieces Stainless Steel Cookie Cutters Biscuit Plain Edge Round Cutters in Graduated Sizes Shape Molds

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February 18, 2019

Zucchini and Cheese Waffles - Low Carb Side Option

A quick fly-by post with last night's dinner - because I don't have much time to type out a long recipe and upload lots of photos.  This one is hardly a recipe - it's more of a throw it together kind of thing and is so quick and easy!

If I had a not-as-healthy choice for a side dish, I'd choose potatoes.  I LOVE potatoes in almost every form.  But that starch is converted by your body into sugar (there is a more scientific way to explain but I'm not going there on this post).  And we are not eating potatoes at all when we are doing strict low-carb and sugar free.

Last night's dinner was marinated steaks on the grill with some mushrooms sauteed in butter and olive oil.  For a side dish, I wanted to use up two zucchini we had on hand.  Not wanting to do the typical slice and cook, I shredded them, added egg for a binder, threw in some cheese and garlic and popped them into our waffle iron to crisp them into patties.

I honestly wanted to make them into jalapeno zucchini patties because that's my favorite!  But I didn't feel the jalapeno flavor would go with the heavily marinated steaks I was serving so... sans jalapenos this time.

If you have a waffle iron, these are quick and easy and almost no work!  But obviously you can fry the patties in a pan on the stove with some oil/butter as well.

Amounts aren't really too important and you can add/delete ingredients as you wish - different cheeses, jalapenos, mushrooms, peppers, onion, bacon, ham, etc.

Zucchini and Cheese Waffles

2-3 zucchini, cleaned and grated or shredded
1 or 2 eggs to bind it all together
1/2 cup cheddar cheese
1/2 cup parmesan cheese

Mix together and use about 2-3 tablespoons for each serving, cooked in your waffle maker until golden brown.  To keep them crisp, lay them on a wire rack immediately after removing them and they will crisp up in a minute or so.  If you lay them on a plate, the top will be crisp, but the bottom laying flat on the plate holds moisture so it will be soft.  Eat them any way you wish!

You might also be interested in these waffle makers available through Amazon.  

I previously owned this square version from Hamilton Beach and LOVED IT.  My oldest daughter did too... and she didn't have a waffle maker, so when I bought a new 'round' flip style waffle maker, I gave her this one.  I miss it.  Ha ha.  I might have to buy another one because they are affordable, and I love the square waffles and miss them since I can only make round ones now.

  Hamilton Beach 4-Piece Belgian Waffle Maker (26020)

   Presto 03510 Ceramic FlipSide Belgian Waffle Maker

I have this style now - although mine is a cheaper version I found on clearance at Sam's Club a couple years ago after the holidays.  It flips around just like the waffle makers you find at hotels, etc. 

  Cuisinart WAF-F10 Belgian Waffle Maker, Stainless Steel

If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon
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February 10, 2019

Low Carb Spaghetti made in your Instant Pot - spiralized and homemade comes together for a delicious low carb meal

This recipe is really similar to one I've already posted in the past but adds just a couple different ingredients that give it a completely different taste and you make it in your Instant Pot (mine is actually Cosori brand) so it's a great "I NEED TO HAVE DINNER MADE IN 20 MINUTES! meal).

I posted the 'not Instant Pot' recipe waaaaay back in January 2011 - at that time I even lived in a completely different state, half way across the country.  Ah, how time flies.   I made that one to use some brat patties we had made out of half a hog we bought from my brother (the farmer).

You can find it here: Homemade Spaghetti Sauce using Brat Patties

This one is very similar but I used the chicken sausage I've posted a few times on my site...  you can use regular sausage! Most people do/will of course because they don't have chicken feta spinach sausage on hand!  I have my chicken sausage recipe posted a few different times on An American Housewife, as I sometimes mix it up just a bit.   LINK.

I also used homemade spaghetti sauce (so I know exactly what goes into it - which means, no sugar).  You can absolutely use whatever spaghetti sauce you wish!  Store bought is fine.

First - let's just put the homemade Spaghetti Sauce here for those who want it....

Spaghetti Sauce

2 - 10 3/4 oz. tomato puree (I usually use diced tomatoes and puree it in the processor)
1 c water
1/2 t dried minced garlic or garlic powder (yep you can use fresh)
1 t dried, minced onion  (yep you can use fresh instead)
4-5 t sweetener of your choice
1/2 t salt
1 T lemon juice
1/4 c dried parsley flakes
1/8 t thyme
1/4 t basil
1/4 t oregano
dash pepper

Mix everything and simmer slowly for about 1 hour.  I either Food Seal mine for the freezer or if I want it fairly soon, store in Mason jars in your refrigerator.

Low Carb Spaghetti in your Instant Pot

4 bacon strips, cut up or diced
1 1/2 lbs. ground beef (I left it out of this batch and just used my chicken sausage)
1/2 lb. sausage - chicken or Italian style pork
1 small onion, chopped fine or about 1 1/2 T dried minced onion
8 garlic cloves, minced
1/4 c parsley flakes
3 T oregano
1 t dried theyme
2 bay leaves
salt and pepper to taste
16 oz. your favorite sugar free/low carb spaghetti sauce
2 - small cans (14 oz. ish) diced or crushed tomatoes
1 c beef broth or 1 beef bouillon cube in 1 cup water
2-4 t sweetener of your choice - to taste

For the 'pasta' - zucchini

Spiralize your zucchini.  The amount depends on how much you are making.  I usually plan about 1 medium zucchini per person.  I use my OXO Spiralizer - which I will link to at the bottom of the post.  Set aside.

In your Instant Pot, Cosori or whatever electric pressure you use, place the bacon and cook it on your saute' setting.  Add the onions, garlic, parsley, oregano, salt and pepper and stir while it briefly cooks.  Add the rest of your ingredients and hit 'cancel' to stop the saute' setting.  Now put the top on and set the timer for manual cooking for 10 minutes.  Let the instant pot release pressure naturally after the time is up.

While your sauce is cooking, boil a pot of water on the stovetop and when it comes to a boil, add your zucchini.  Turn off the heat, let it cook just briefly - barely 2-3 minutes - and then remove and drain.  

When the sauce is done, remove the top and pull out the bay leaves and toss those in the trash.  Serve the spaghetti sauce over the zucchini spiralized faux pasta.

Here is the spiralizer I mentioned above.  I own this one and love it.  Absolutely love it.  I have zero complaints!  Ha ha.

OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction

You might also be interested in these electric pressure cookers through Amazon;  I own a Cosori, one daughter owns a Bella and most of my friends have Instant Pot;

Instant Pot DUO Plus 60, 6 Qt  9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
COSORI Electric Pressure Cooker 6 Qt 8-in-1 Instant Stainless Steel Pot, 16 Program Slow Cooker, Rice Cooker, Steamer, Yogurt Maker, Sauté, Warmer with Extra Glass Lid & Sealing Ring, 2-Year Warranty
Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer


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February 06, 2019

Low Carb Hot Dog Buns and Hamburger Buns (A Fathead Dough Style Recipe)

Another batch of photos I want to get out of my computer and onto my site to store.  I've made these quite a few times in the past and posted some of them.  This is yet another version of the 'fathead' style dough that I'm pretty sure almost all carbers have made by this point.  I've seen numerous different versions of it but the basic idea of 'lots of cheese' and some almond flour stays the same.

Fathead dough makes buns 'heavy' and 'filling'  so don't let your eyes be bigger than your stomach.  I often end up using just the bottom bun for a burger or hotdog to help 'hold' it and make me feel like I have a bun - but in reality, sometimes the whole bun is just too much for me.   Still, it's just such a fantastic recipe to keep on hand when you need a 'dough' that you can count on.

I also like to sprinkle a tiny bit of yeast into my dough.  It doesn't do anything for raising, but I like how the scent and flavor of the yeast makes me feel like it's more of a real wheat 'bread'.

Low Carb Hot Dog Buns and Hamburger Buns 
(A Fathead Dough Style Recipe)

1 1/2 c mozzarella cheese
2 oz. cream cheese
1 egg
1 1/4 c almond flour
*optional - 2 T oat fiber 500 or unflavored, no carb whey protein powder
1 T baking powder
*optional - 1/2 t xanthan gum

Microwave the mozzarella and cream cheese until melted.  Place in the bowl of a food processor with 1 egg and the dry ingredients.  I like to add the oat fiber and xanthan gum but if you don't have it, that's fine.  Many people don't use it theirs although I feel like the texture and height is better when I use them.

Process just until the dough comes together, then stop.  Wrap the dough in plastic and pop it into the freezer while you preheat your oven to 400.

Line your baking pan/sheet with parchment.  Spray or oil your hands and divide your dough into about 5-6 pieces.  Form into balls for buns or 'logs' for hotdog buns.  Bake at 400 for approximately 12 minutes until raised and golden brown.  Cool before splitting and using.

Isopure Zero Carb Protein Powder, 100% Whey Protein Isolate, Keto Friendly, Unflavored, 3 Pounds (Packaging May Vary)

Lifesource Foods Oat Fiber 500 - 16 oz

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