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