So... tried the Carnivore Donuts.... you know, the ones made with just egg, milk powder, baking powder....

 

In the last 3 or 4 years, I don't pay much attention to recipes online and almost never to recipes on social media.  Life has been .... different.... over the past few years so this website came to a screeching halt more or less and is just now showing signs of life again.

If recipes come across my feed I'll sometimes stop to watch, once in a great while I'll save one.  Almost no time or interest to try many of them but it just so happens I was free today, saw this one, and had the inclination and the ingredients to test it.

Carnivore Donuts.

There are a few (many, actually) different versions of this floating around.  I initially saw one in which a young woman who looked and acted like she'd never baked a day in life, was trying a recipe video she saw of a man who was making them.  She was using a video inside a video type thing that is so popular on social media.  

The recipe used just eggs, milk powder and baking powder (although she had baking soda out on the counter when she started to make it... and then when she did the 'add ingredients' part of her video had switched to a tiny little packet of something instead of the baking soda - she called it baking powder so I assume it was.)  I also assume someone told her the difference between baking soda and baking powder so she redid that part of her video.  ANYWAY!

Supposedly these have a texture and taste of donuts and are often topped with a mixture of honey and cream cheese.  Well, I just literally made cheesecake yesterday which has a similar flavor of the glaze so I decided I'd just use that on them when it came to that point.

I halved the recipe since it was a 'test recipe' and I also just have one donut pan (these are baked donuts, not fried).

CARNIVORE DONUTS

2 eggs
1 c whole milk powder
1/2 t baking powder

Whisk like crazy to get good air, and place into a well buttered donut pan.  Bake at 310 for about 10-ish minutes.  


WHAT I CHANGED

I added just the tiniest dusting of nutmeg powder as I really like the taste of old fashioned donuts.  Not even enough to measure - not even a 'pinch' - less than that.  I also added a couple drops of vanilla and lastly, because I saw a commenter say their Carnivore Donuts didn't raise without a little bit of baking soda as well, I added about 1/8 t baking soda.   

I mistakenly baked at 350 degrees so they got a bit dark on top.  I baked for 11 minutes.  



FIRST THE PHOTOS then my opinion at the bottom 



The batter - a nice yellow, thick batter that reminded me of the consistency of royal icing when you make it into a flowing 'base'.    Because it's a MINI donut pan, it's easier to pipe in the batter and it just so happens I had a reusable icing bag out as I was product testing them for a company.   Immediately after filling - before even using, they did this.  Safe to say it went into the trash right after this recipe was made.   

Because it split, the batter was running down (and out the tip) so I just filled the donut cavities up and they looked more like pop-overs or cream puffs.  

Here you can see how I just gave up trying to pipe the batter in nicely and instead, just squished the batter out of the broken bag the best I could, and filled them up all the way instead.

  Even though the pan was buttered well, a couple still stuck a bit.
They browned more than I'd liked as the oven was preheated at 350 instead of 310.
I baked 11 minutes.  The outside top got a bit brown on a few.
 
They looked like donuts on the bottom and a cream puff on top.
The texture is... a bit 'eggy' typical of keto and low carb, wheat-free baking.
Immediately out of the oven were soft and reminded me more of a cream puff than a donut.

 I topped a couple by spreading with the cream cheese filling to be a 'donut'.
Meh.
Because they reminded me of cream puffs I grabbed the whipped cream and filled a couple.
Still meh.

FINAL THOUGHTS:   I'm very glad I took a little smidgen of time to try these.  They were and are nothing like donuts except maybe the fragrance and they must be enjoyed immediately out of the oven while they are still warm.  As they cooled, even 10 minutes later, the texture changes.  They are then more dry and not nearly as edible as when they were still hot, fresh or warm.

I'm not a fan - and have other recipes that are similar but far better.  Very happy I tried this silly 'egg and milk powder' recipe but it's not one I'd make again.  I might 'play' with the idea a bit and see if I can improve it, but I don't know if I'll even do that.  

Pavlova from freeze dried egg whites

 

PAVLOVA

Preheat oven to 300 degrees.

Be sure your mixing bowl and beaters are clean (even wipe them with vinegar to be sure) so no fat or oils are on them.

6 T Freeze dried egg whites along with 2 T water per egg white 
3 T powdered sugar (or powdered natural sweetener for low carb)
2 t vanilla 

Mix the egg white powder and water in your mixing bowl to soft peak stage.  With the mixer running on low, add in the powdered sugar or sweetener and the vanilla very slowly, once it's all added in and dissolved into the egg whites, increase speed to medium until it's thick and glossy and stiff peaks.

Turn it out onto parchment in a big blob and then use the back of a large spoon or a large icing knife to pull up the sides, and use your big spoon to scoop out the center a bit.  

Turn your oven down to 225 degrees and bake for 1 1/2 hours, turn off your oven and leave it in (without opening your oven) for at least 6+ hours.  I made mine in the late afternoon and left it overnight.

Served the next day with homemade lemon curd and fresh berries (strawberries and blueberries are good - as well as raspberries).  

 

 

 

 

 

Roast Beef Sliders - homemade and super quick and easy

 

I'm getting ready to make dinner, got the roast beef and the buns (regular for my husband and keto for me) and I couldn't recall where my recipe for these was!  I checked my 'go to' recipe book, didn't see them but that doesn't mean it wasn't there... I probably missed it.  I've not made these in forever... forgot about them as I don't typically buy roast beef slices when I go to Sam's... but saw them on the shelf my last trip and said "OH YEAH...."

I came to my website to get my recipe (from 11/5/22) and I figured I'd repost it as I'm literally whipping these up now and will not 'forget' about making them again any time soon... they are a favorite of both my husband and I - and need to be put back into rotation! 

Roast Beef Sandwiches

2 T olive oil

2-3 t minced garlic

1/4 t red pepper flakes

1/2 lb. sliced roast beef (mine comes from Sam's Club in the meat/deli area)

1/2 c beef broth

1 t Worcestershire sauce or, a little balsamic vinegar or red wine

2 t liquid aminos or soy sauce

2 t dried parsley

2 t dried basil

1/4 t salt and dash fresh cracked black pepper

1/2 t oregano

provolone or swiss cheese slices

buns

In a skillet, heat the oil.  Add the garlic and dried red pepper flakes.  Heat for 1 minute then add the roast beef slices, broth, Worcestershire, liquid aminos, parsley, basil, salt and pepper and oregano.  Heat through.  Lay bottom buns in a pan, top with the meat.  Drizzle the sauce over, top with cheese slices and the top bun.  Drizzle the top with a little more sauce.  Heat in an oven until the cheese melts.

 

A little more on top... optional

 

I sometimes put a wire cookie cooling rack on the bottom of the pan and the sandwiches on top, which keeps the sauce completely off the bottom bun if you don't want any liquid on the bottom.  Other times I don't bother.  If I don't use too much sauce, it doesn't really affect the bottom bun.  If you use a LOT of sauce and the bottoms get a bit soggy, just flip them over and back into the oven to crisp up the bottoms.  Flip again and serve.

 

 

 

Low Carb Sugar Free Carrot Cake with my Coffee (and cream cheese frosting on it)

 

 

 

 

We have been enjoying a keto carrot cake this weekend with our coffee as I had to use up some leftover baby carrots from when we had houseguests... I snapped a couple quick pictures with my cell phone to show it as I don't know that I care enough to try to make it look 'pretty' - I literally take a photo just before I'm going to eat it!

I have a version of it I posted back in 2016... Some of those ingredients are not made any longer and others, I don't use anymore or use newer versions.

Here is the carrot cake (sugar free, low carb) I posted back in 2016.  Very similar to the one I typically make now - just a couple changes.  About 10 years ago I started to add heavy cream to my frostings as well - so similar base - but add a huge dollop of heavy cream and you get more volume, a smooth silky frosting, and even better flavor. 

https://www.housewifebarbie.com/2016/05/ 

 

The current cake I've been making for the past almost 10 years though is this one (based on Carolyn Ketchums recipe!).

  
Low Carb Carrot Cake

 
2 c almond flour
1/3 c coconut flour
1/3 vanilla whey protein powder (I use Isopure and have for 20 years)
1 T baking powder
2 t cinnamon
1 t salt
dash of ground cloves
4 eggs
1/2 c avocado oil
1/2 c brown sugar style sweetener
1/2 c granular style natural sweetener
1 1/2 c shredded baby carrots
2 t baking vanilla
optional - a few tablespoons chopped pecans

Grease and line the pans (I use 2, 8" or 9" pans).  Blend together the dry ingredients (flours, powders, seasoning).  

Mix the eggs, oil and sweeteners, add carrots and vanilla.  Beat in the dry ingredient mixture and add chopped nuts if using.  

Divide batter between the 2 pans and bake in a 350 oven for about 20 minutes, until done in the center.  Let cool.  Remove from pans.  

Spread frosting between layers, top and frost all.

For the Frosting I used:

1 stick butter
8 oz. cream cheese
3/4 c powdered natural sweetener (depending on the brand you use some are sweeter than others so adjust to taste.  1 cup of my allulose/splenda/stevia blend is TOO sweet so must cut back to 2/3-ish.)
1-2 t vanilla

dash of salt
Enough heavy whipping cream to taste and amount you need (I use about 3/4 cup)

In a mixing bowl whip the butter and cream cheese and sweeteners with the vanilla.  Slowly pour in the heavy cream while on low speed and increase to medium high.  Beat until it's whippy and spreadable.   Use on your cakes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Two (2) Ingredient Whole, Roasted Chicken

 

Am I 'back'?  No... not really.  I'm still pondering whether I have the time and the urge to bring An American Housewife (housewifebarbie.com) back up or not.  But in the meantime I had a couple pictures from my cellphone I could upload of our whole roasted chicken this week from dinner and thought I'd post because it is SO good and literally is just 2 ingredients.

Yes, two.

Two Ingredient Whole Roasted Chicken

1 whole chicken
Dale's Seasoning Marinade and Sauce

Place the chicken into your roasting container (pan, dish, etc) and pour over about 3/4 cup of Dale's.  Pop it into the oven and roast until done according to weight and size of your chicken. Visit the oven a few times during roasting to spoon some of the marinade/drippings from the bottom of the pan over the top of the chicken.  You can also flip your chicken over half way through cooking to get both sides browned and seasoned deeply.

 

 

 

Here is where I'm going to say you don't have to use Dale's if you don't want.  You can find it in many grocery stores, Walmart has it, even Amazon of course... but the reason I started to buy it a few years ago is I realized it tasted almost exactly like MY homemade steak marinade that I've made for years (decades now) and loved; but since it tastes like mine, I might as well just buy a big container of it and I wouldn't have to mix up my own.  

In December 2006 I included it on my site (it's actually been posted numerous times).

https://www.housewifebarbie.com/2006/12/steak-marinade.html

You can play with the amounts in it to suite your taste.  
When I first starting making this recipe it was so many years ago we still used vegetable oil and real sugar (eek!)  So for the past 2 years I've always substituted other options.  I'm not a big fan of ginger so I go really light on that one.  We don't use sugar much so I use low carb or keto options.  Also sometimes add a smidgen of worchestershire sauce sometimes, etc.  I also sometimes add hickory smoke liquid.  I can tell you I always add extra fresh, minced garlic - so healthy and so good.  Play with it. 

STEAK MARINADE (works for chicken)
(use the brands and types of ingredients you like best - and amounts)

1/3 c soy sauce, (or coconut aminos, liquid aminos, etc.)
2 T vegetable oil, (or canola oil, olive oil, avocado oil, etc.)
1+ T brown sugar (or brown sugar sweetener equivalent)
3/4 t garlic, minced, (or use garlic powder)
1 t ginger
1 t seasoned salt (Lawry's etc)
 

 

Coffeecake Muffins (low carb, keto, yada yada)

It's been a long, long time since I've posted.  Life is still... life-ing.
It's been a tough past couple years.  Most of the time I don't even think of my old cooking and recipe blog!

This afternoon I was taking a break from convincing myself NOT to do all the things my brain is telling me should get done.  I had Coffee Cake Muffins on the counter so I stood there eating one when I suddenly thought about the cooking blog, "An American Housewife" Cooks. No idea why but it popped in my head.  I was SURE I had posted this recipe... probably at least 2 or 3 times, as I've made it at least 50 times in the past 10 years.  I snapped a picture with my cellphone as I was eating, and then later, came online to see if it was here.

Well, I have no idea... because I didn't find it within the first 8 seconds of searching so I just opted to post again.

Carb count depends on the products and brands you use.  Also, when I first started to make this recipe, there were VERY FEW products available... so my original hand written recipe card calls for things like Splenda and I think (?) Brown Sugar Twin or something like that.  Because back then the market had almost no sugar-free, low carb, keto products.  So things change over the years.  Use what you use.  Count your carbs and sugar using your products. 

 

Coffeecake Muffins

Topping:

1/2 c almond flour
3 T brown sugar style natural sweetener
2 T coconut flour
3/4 t cinnamon
1/4 c melted butter

Mix the topping ingredients together to blend well and set aside.

 
Muffins:

2 c almond flour
1/3 c sweetener of choice
1/4 c whey protein powder (unflavored or vanilla - zero carb, zero sugar)
3 T coconut flour
1 T baking powder
1/2 t cinnamon
1 t vanilla
1/4 t salt
1/2 c melted butter
4 eggs
1/2 unsweetened almond milk

Preheat your oven to 325.
Whisk together the dry ingredients for your muffins.
Stir in the butter, eggs, almond milk and vanilla.  Mix well by hand or briefly with mixer.

Fill lined muffin tins (makes 1 pan of 12-ish or about 6 jumbo with some leftover).  Place some of the crumble topping on each muffin tin of batter.  Bake for 25-30 minutes until done.  Cool complete in pans.  

If you wish at this point you can add a simple sugar free drizzle on top:
1/4 c powdered natural sweetener
2 T water or almond milk
1/2 t vanilla

Or top with a sugar free frosting.  I used a cinnamon flavored frosting on the ones in the photo above. 

 

 

 

 

 

 

Keto Brownies (Note to self: THIS ONE!!!!!!)

Last night, spur of the moment, decided to make brownies before bed.

I don't like chocolate and rarely crave sweets but I've been starting back on keto after a long, long time off  due to... things; and after a couple days, I was mentally craving foods I knew I didn't even really like. However, I know when I am re-starting keto or sugar free, low carb, I always start to crave crazy things around days 3 and 7 just because I want something sweet.  (25 years of eating mostly low carb/sugar free you start to know yourself!)

Chose a cast iron skillet this time for no particular reason.  When I was going to add the sweeteners, I grabbed my current mixture of allulose, monk fruit and stevia but saw a bag of Splenda Magic Blend I forgot I even had.  Used half that and half the allulose blend (that I'm trying to use up as it's used in so few recipes as it's a 'softer' finish so it's best in things like homemade ice cream... not baked goods that you like with a crisp edge).

I ended up eating it warm, straight from the oven, with a spoon.
Then I went to bed.

  
Brownies

3/4 c almond flour
1/2 c natural sweeteners (used Splenda Magic Blend, and Allulose, Monk Fruit and Stevia)
1/4 c cocoa powder
1 t baking powder
1/4 t salt
3 oz cream cheese
1/4 stick melted butter
2 eggs
1 t vanilla
1/2 c sugar free chocolate chips (used Lily's this time)

Oven to 325.  Buttered pan.  Combine the dry, add the wet.  Mix.  Pour into pan and smooth the top.  Bake 30-35 minutes.  Let cool completely.

A really ugly photo of the brownies literally right out of the oven.  It was night time, and my kitchen lights always make things look ugly even in the day (with a yellow cast) but at night, even uglier.  They are actually a deep, deep dark chocolate color and were oh-so good!!!! A quick photo of one I ate at lunch today.

   And to make it easy to 'grab one' I sometimes do this with brownies or cheesecake... make them into little "brownie bites" or "cheesecake bites" so I can grab just one and not have to rely on myself for portion control.

  

Low Carb Keto No Bake Cookies (and a few other versions of vintage No Bake Cookies including those cooked in a saucepan)

 

 

 

I rarely post anymore and I've removed almost everything from my site except the bare minimum but once in a great while I still pop in to add a recipe as it makes it easy for me to find them myself.  And, at least for now I'm still keeping my site open to the public, so you get to enjoy all the collected recipes as well.  (I may start up again in the future and build the site back but life kicked me in the teeth (again) in 2024 and this site fell down on the priority list.)

The no-bake cookies my family (my Mother) has been making since the late 1970's and our family continues to make to this day are not the kind most people know as no-bake cookies as typically they make the ones you boil in a saucepan for 3 minutes.  I have that recipe, yes I make it sometimes, but the family favorite of our family is truly NO BAKE.

We make these without fail every single Christmas and various times through the year.  They have oatmeal, butter, cocoa powder, sugar, vanilla and powdered sugar, etc....  which a couple of which, are things we do not eat when we are eating low-carb and sugar free.  

Replacing the oats with flaked unsweetened coconut works well and I found a recipe that used a mixture of coconut, pecans and peanut butter; I found it to be pretty good - a 'keeper' anyway although it's not the keto low carb version I make when I do a copycat of my mother's version.  For now I'm keeping that one tucked away.

 

This version of a low carb, sugar free
No Bake Cookie

1 1/2 c crunchy peanut butter
1 1/2 c unsweetened coconut flakes
4 T butter
1/2 c powdered sweetener such as allulose/monk fruit
2 heaping T cocoa powder
1 heaping t good quality vanilla paste or extract
1/2 c chopped pecans

Mix all together in a large mixing bowl with a paddle attachment or by hand.  Scoop mounds with a 1 1/2" cookie scoop or use a large spoon and form into mounds on parchment or wax paper.  Smash each mound with the palm of your hand just a little bit to form a nice flat circle, but still quite thick.

Let stand until they harden a bit and form a bit of a crust (depending on the humidity and temperature of your house this can be in an hour or could be 4-5 hours.  You can also just leave them out overnight.)

 

 ___________________________________________

 

In May of 2012 I posted this version, which uses oats and are not low carb, but are sugar free. 

No Bake Cookies

1/2 c butter
1/2 c unsweetened almond milk (or regular milk, but milk does have sugar in it)
2 c sweetener substitute
4 T cocoa powder
3 c oatmeal
1 c natural, no sugar added peanut butter
1 t vanilla
*optional:  you can add unsweetened, shredded coconut or chopped nuts if you wish

In a saucepan, bring the sugar substitutes, cocoa, butter and milk to a boil.  Whisk quickly until smooth.  Remove from heat.  Add the oatmeal, peanut butter and vanilla.  Stir to blend.  Drop by tablespoons on parchment or foil and let set until hardened a bit so they don't fall apart!  After about 2 minutes or so you can shape them a little if you wish (I flattened mine a bit) or leave them in haystacks.  Let harden and cool completely.  

In February, 2016 I posted this version - which I think almost every housewife in America was making back in the 1970's and is still popular today.  This is the kind that is cooked in a sauce pan and then spooned out into mounds.  (In 2016 I started to make this version using natural sweeteners like erythritol, monkfruit, etc.  and used almond milk in place of dairy milk).

No Bake Cookies

1 c granulated sugar
4 T butter
1/2 c milk
1/3 c cocoa
1-2 t vanilla
3 c oats - quick or regular

Combine sugar, butter, milk and cocoa in a saucepan and bring to boil over medium heat. Boil 3 minutes, stirring frequently. Remove from heat. Stir in oatmeal and vanilla.  Drop portions onto foil or parchment paper. Let stand until firm.

Low-carb and sugar free - no oats in this one. The unsweetened natural coconut flakes take the place of the oats.

 

 

Homemade Sugar Free No Churn (No Machine) Ice Cream - Coffee flavor!

Was craving ice cream lately but never wanted to add it to the grocery budget.  I lent our ice cream maker to our daughter and haven't borrowed it back yet so I had to make the 'no churn' 'no machine' kind which takes making the sugar free sweetened condensed milk first (which is what takes the most time).  Luckily I was home yesterday and could start it and let it simmer away without standing there willing it to go faster.

 

 

Homemade Sugar Free Coffee Flavored Ice Cream

1 c heavy cream
1 1/4 c heavy cream
1/2 c unsweetened almond milk
3/4 c sweeteners - mixture of allulose, bochasweet and monk fruit
2 T butter
1/2 - 3/4 t Thick It (a xanthan based thickener available online)
1 T espresso powder
1 t vanilla
1-2 t instant coffee (I use one full single packet)


In a saucepan mix the 1 c heavy cream and almond milk along with about half the sweetener.  Bring to a brief boil, then reduce to a constant fast simmer for about 45 minutes until it's thickened up a little. Stir every now and then and make sure your heat isn't too high or it will scorch.  Remove from heat and whisk in the butter and the ThickIt (by sprinkling over the top and whisking briskly).  Add the espresso powder and vanilla.  I used a stick blender briefly pulsed a couple times to make it super quick.  

Cool this mixture either in the refrigerator or let it set until completely cool.

Whip the 1 1/4 c heavy cream to stiff peaks along with the last half of the sweeteners.  Fold in the coffee mixture.  When combined, stir and swirl in a teaspoon or so (1 packet) instant coffee.  Leave it swirled to give that look or mix it in completely if you prefer a solid color soft brown ice cream.   Transfer to the container for the freezer, seal and freeze for about 5-6 hours.

 

Coffee mixture after whisking.  Now let it cool completely before adding in the whipped cream

My really old family favorite stand-by: Chicken and ham with mushroom sour cream sauce (lots of versions)

On days when I really don't want to cook but I want something hot, and I have chicken in mind for the main meat to use in some way, I often default to some version of this really old 'stand by'.

Chicken
Bacon
Ham
Mushroom Soup

Sour Cream

Salt and Pepper

That's it.  And I've been making this for so many years that I make it in almost any way possible using whatever versions of chicken, bacon and ham I have.  I also leave the ham out completely when I'm in a hurry and my ham options were frozen.

Here it is THIS TIME AROUND....  really fast and easy

Layered Chicken with Mushroom Sour Cream Sauce

3 boneless chicken breasts
3 slices ham
1 can mushroom soup mixed with about 3/4 cup sour cream I needed to use up
Real bacon crumbles
Salt and Pepper

Baked about 1 hour 15 minutes.

Originally I started making this one in a 9X13 pan (sometimes two (2) of them depending on how many people I was feeding).  That version was:

Rolled Stuffed Chicken with Mushroom Sauce

Boneless chicken breasts, pounded flat and even
Ham slice rolled up in each breast
Raw bacon slice wrapped around each chicken rolled ham slice

Place in a greased pan

Cover with a can of mushroom soup mixed with 1 cup sour cream
Season with salt and pepper, bake in the oven until the bacon is crisp and the chicken is done (about an hour 15 minutes).

More versions I've made over the years include.........

Roll the chicken with cream cheese and mushrooms inside, continue with bacon, sauce.
Roll the chicken with no ham or filling, just wrap with bacon and bake.
Roll the stuffed chicken and wrap with bacon but do not use a sauce.  Bake until crispy and done.
Stuff, roll, cover with sauce and sprinkle cooked bacon crumbles over all.
Use Spam for the filling instead of sliced ham
Lay the chicken breasts down, layer with the ham and bacon slice - bake.
Lay the chicken breast down and layer the bacon, skip the ham or use ham, cover with sauce and sprinkle bacon crumbles.
Use canned chicken, already cooked, layer with diced ham, the sauce and bacon crumbles.

When all the kids were still home and we had to feed and fill a lot of mouths, I'd double the sauce, and make potatoes on the side and use the sauce as a gravy of sorts.  

Grilled Pork - Carne Asada Style - and perfect in tortillas with cheese, sour cream and avocado

We've had this marinade from 2013 on various meats TWICE in the past week.  I've made a few different sauces for it, and one daughter loves it with just ranch dressing or green goddess dressing as the sauce.  We simply serve with fresh shredded cabbage, on flour tortillas.  

 

I posted this recipe previously in 2013 using thin sliced steak.  That's what I usually use, but I did it differently this time and loved it - I used a pork roast I had cut from a large pork loin I bought at Sam's Club.   It had a nice layer of fat on the back/bottom so I sliced thin slices of meat, but only 'to' the fat - not through it.  This made a fanned out piece of meat with the slices forming the fan, but attached on the very bottom with the layer of fat.  I placed this in the marinade in a glass dish, flipped it a couple times to get it covered in marinade, then let it set overnight.

The next day I grilled it, and it was really nice to have it fan out to cook; no pieces falling through the grates.  I grilled it on both sides, flipping when needed, until the meat was done through.  I let it set about 10 minutes, then sliced off the fat back (which had blackened nicely from the grill yet protected the meat) and then sliced the meat through to serve on low-carb flour tortillas with cheese and sour cream.

 

 

Here is the recipe as posted in 2013.  I doubled it this time and used amino acids in place of soy sauce and added a jalapeno from the garden that had turned ripe and red hot.
 

 

Carne Asada Marinade

1/2 c soy sauce or amino acids
3 garlic cloves, minced or chopped
1 T vinegar
1 small jalapeno pepper, chopped fine
1/3 c lime juice
1/4 c lemon juice
1/2 t either chipotle seasoning or cayenne
1 T (scant) chili powder, cumin and paprika
3/4 t dried oregano
1/4 c fresh parsley (you can use cilantro)
1/2 c oil (preferably olive oil)
pepper (about 1/2 t) but not salt as the soy sauce is very salty

Place all in a ziploc baggy (double bag) or in a ceramic or glass container, and add about 2 pounds thin steaks or other meat.  Let marinade overnight.  Grill until done, slice across the grain and serve.  I opted to serve with tortillas, salsa, sour cream, cheese, avocados and lettuce.  

 

Spinach and Feta Chicken - quick and easy - minimal ingredient list too

 

 

This is basically the chicken version of one of  my favorite Greek Pizzas.  

PLAY WITH THE AMOUNTS.   I discovered I like it better when I use tons of feta cheese.  Adjust everything as you like.  Garlic or no.  More feta or less.  More mozzarella... or less.  Amounts of seasoning on the chicken?  All good.  (Kalamata olives... or not.  Want to add sun dried tomatoes and rings of red onion?  Cool.  Yes.   Or no.  Your call.)

Spinach and Feta Chicken

4 thin Chicken Breasts* 
Garlic

Italian Seasoning
Oregano
Salt and Pepper
1-2 T Avocado Oil or Olive Oil

2 - 3 handfuls of Fresh Spinach
1- 8 oz. pkg. cream cheese
1 c Mozzarella Cheese - shredded
1/2 - 1 c Feta Cheese, crumbled

*I buy chicken breasts at Sams and Costco - which are really thick.  I slice two (2) breasts in half lengthwise to make 4 nice sized chicken breasts. 

Either pound your regular chicken breasts to make them rather flat, or do as I do and slice them lengthwise.  Lay them in a pan with oil.  Sprinkle with salt and pepper, oregano and Italian seasoning and some garlic.  Put them into a 400 degree oven to bake while you make the sauce.  Set the oven timer for about 17 minutes.

In a pan on the stove add more oil to the bottom and heat to a nice medium low.  Add spinach leaves and they start to wilt immediately.  Add a package of cream cheese (8 oz.).  Turn off the heat and stir until melted.  By now the chicken should be about ready to 'top'.  

Top the chicken breasts with the spinach and cream cheese mixture.  Cover everything with some shredded mozzarella and crumbled feta cheese.  Add other things if you wish (kalamata olives, red onion, sun dried tomato) but I think we like ours without all the extras best.

Return to the oven to bake at 375 for about 25-30 minutes more.  Serve hot.

This is a quadruple batch - so, lots of chicken breasts!  Seasoned.

 

 

 

Into the oven

Wilting the spinach

 

Adding cream cheese

 Chicken is out of the oven (partially cooked) and ready to be topped with the spinach and cheeses

 

Spinach and Cream Cheese

 

All the cheeses, plus some kalamata olives this time...

Out of the oven and ready to serve a crowd.

Peruvian Chicken, Cilantro Sauce and Cold Onion Cabbage Mixture

No photo for this one because it was SO GOOD I didn't care to stop to take a picture.  Not even the 2nd day.
I was hungry, it was incredible so I just ate it and didn't care.

And then I had it again in a wrap for 'brunch' with extra shredded cabbage, and it was still so good that I had 2 more for dinner that night. 

Personal Note:  THIS is the awesome, yummy one - and the one our daughter took a picture with on her phone because I raved about it.  ALSO:  this is the sauce I mixed with Green Goddess Dressing the next day and served as a dressing for the Cabbage, Black Olives, Avocado, Garlic Salt, etc. "First Communion" Salad that was incredible and there were no leftovers.

Peruvian Chicken, Cilantro Sauce and Cold Onion Cabbage Mixture

1 large package thigh thighs, or a whole chicken
3 T avocado or olive oil
2-3 t fresh lime juice
1 t lime zest, fresh or dried
2 t minced fresh garlic
1 t onion powder
1 T kosher salt
black pepper
1 t oregano
1 T paprika
1 T cumin


2-3 jalapenos
2 cloves garlic
1/3 c cilantro or 3/4 fresh
2 T olive or avocado oil
1/3 c mayo
1 T vinegar
1/2 t kosher salt
2 t fresh lime juice
1 t lime zest

1 c onions, sliced thin
1 c shredded cabbage
1 T lime juice
1 t apple cider vinegar
salt
1/2 t sweetener of choice like sugar


Combine the marinade ingredients in a small food processor or use a stick blender.  Blend until thick and spread all over the chicken.  Roast at 400 until done.  About an hour for boneless thighs, or 1 1/2 hours for a whole chicken.  Remove and let the chicken set for at least 15 minutes or longer.  Can be prepared ahead as well.

For the sauce, combine the ingredients and blend with a stick blender or small processor until smooth.  Taste test for salt and pepper.  Combine the onion/cabbage mixture, and store in the refrigerator until needed.

1)  Serve the chicken hot with the cold sauce and the cold onion mixture.
2)  Serve the chicken cold on a tortilla wrap with the sauce an onion/cabbage mixture in it and add more cabbage
3)  Can also use Green Goddess Dressing in place of the cilantro sauce if you can't eat spicy foods or mix them.

Jalapeno and Cheese Stuffed Pork Loin Roast

 

(This is based on my pork chop version, which was posted in 2017 - which you can find here:  Jalapeno, Cheese and Bacon Smothered Grilled Pork Chops)

Here is the pork roast right after it came out of the oven, placed on the serving platter, before adding the vegetables for serving....

Basically you can use any amount of the cheese, jalapenos and bacon that you wish.  The same with the size pork loin or pork roast.  Depending on large of one you bought or how many people you are serving.

This pork roast looks fairly small in the photos but easily feeds 4 people.

 

Cheese, bacon & Jalapeno Pork Roast

Pork Loin or Roast (your choice cut and how large)
cream cheese - I used about 1/2 block or 4 oz. for this small pork roast, which was plenty
cheddar cheese (I used sharp cheddar this time but mild, medium or sharp will work fine)
diced jalapeno peppers - either fresh or bottled - your choice
cooked, crumbled bacon (fresh cooked and crumbled or bagged - your choice)
Optional:  cilantro, garlic or onion powder or even green onions

Form a pocket in the meat:

Lay the pork down on its side and use a knife to slice into the center, making a slice horizontally, but leaving about 1/2 - 3/4 inch on each side and the back/bottom.  Now turn the knife and make a vertical slice up and down, again leaving a bit on the top and bottom so you don't slice all the way through.  I added a couple more slices at angles in order to fill with more cheese filling.

Filling:

The amounts of the cheeses, bacon and jalapeno are up to you and your tastes.  If you don't like spicy foods or have children eating that are not used to spice, cut back on the jalapenos or just use a small can of diced green chili peppers (they are mild). 

We used about 4 ounces cream cheese, 1/3 cup cheddar, 1/4 cup sliced jalapenos, 1 T cooked, crumbled bacon (I just grabbed some of the Hormel real bacon bits I keep in the freezer at all times).  Mash this together and set aside.

Preheat your oven to 325.

Dry Rub: 

You could use any dry rub you like.  For this one I threw together a simple mixture using:
2 T salt
1 T ground coriander
2 T smoked paprika
3 T natural sweetener (most people would use sugar here - we are sugar free)
1/2 T espresso powder
1/2 t rosemary

Stand the pork upright and stuff the cheese mixture in.  Press it in well so it stays. 
Cover the pork roast in your dry rub spice mixture.  Roll and press gently to cover.

Heat a cast iron skillet on the stove with a bit of oil in it.  Now sear the pork roast on all sides except the cheese stuffed side.  Transfer the cast iron skillet (or any oven safe pan) to the oven and proceed to roast until done.  For the roast in my photos it was about an hour. 

(Note:  I also baked it propped 'up' so the cheese filling was on top during cooking.  This isn't necessary but I wanted to keep it all in during cooking and not have it melt/run out.  It naturally falls out when you lay it on the serving platter anyway but this way I kept it all in until serving time.)

PHOTOS BELOW

 

A simple mixture of cheeses and a bit of real bacon crumbles

   The pocket formed in the pork by slicing with a knife, but not all the way through.

Stuffed and ready for its dry rub marinade

 
All dressed up...

 
Searing in a hot pan

Transferring to the oven to finish cooking for about an hour

Hot from the oven, placed on a serving platter

Grabbed random veggies to throw together to serve with it; spinach, peppers, onions and zucchini squash with some oil, salt and pepper 

So simple yet so good