I have been eating low carb/ketogenic since July 1st and I feel great. I’ve lost 6 pounds. I’ll be posting more low carb recipes but I won’t forget about my comfort food recipes. This is a great make ahead for breakfast if you have company. Just be sure to let the cast iron warm to room temp before putting it into the oven. I will add a photo to this recipe sometime in the future. I didn’t get to the casserole before everyone started in on it! LOL. It was good.
- 4 slices Bacon
- 2 small Squash, Zucchini, Yellow or a combination, grated
- 8 oz Cheese, any kind you want or have on hand, (I used Pepper Jack), shredded and separated
- 12 Eggs, beaten
- Salt and Black Pepper to your taste
Pre-heat oven to 350 degrees F.
Cut the bacon into ¼” to 1/2“ pieces and fry to crispy doneness. I use my deep cast iron skillet for this recipe. Remove from pan and set aside. Turn off the heat. Leave most of the bacon grease in the pan. Pour the beaten eggs into the skillet. Season with salt and pepper. Add the grated squash to the eggs. Stir slightly to mix. Add half of the shredded cheese. Mix slightly. Spread bacon pieces across the top of the egg mixture. Spread the remaining cheese across the top.
Bake for 30 to 35 minutes. Depending on your oven’s cooking temperature, start checking for doneness at 30 minutes
I found this easy and simple recipe over on the Low Carb Yum blog. I used fresh green beans because I have had a bumper crop of my yard long green beans and my Red Chinese Noodle Beans. We have eaten them fresh and I have 6 one gallon baggies in the deep freeze. I used a pound of beans because I wanted to stretch the recipe. But if you are using frozen green beans you can reduce it to 8 ozs. if you prefer. Enjoy!
- 1 lb Ground Beef, Venison or Bison (add 3 tbls of Butter if you use the Venison or Bison since they have very little fat)
- 1 lb Fresh Green Beans
- 2 cloves Garlic, peeled and pressed
- 1 8 oz. can sliced Water Chestnuts, diced
- Sea Salt and Pepper to taste
- Soy Sauce sprinkled over finished dish
If using fresh green beans blanch in boiling water for 5 minutes. Drain and set aside. Brown the ground meat with the garlic in a large skillet. Season with salt and pepper. When fully cooked add the green beans and the water chestnuts. Heat on medium low setting for about 10 minutes. Remove from heat, sprinkle with soy sauce and serve.
I was going through some old magazines yesterday. It’s spring and my thoughts turn to redecorating the kitchen. Nothing major, just some new paint and maybe a backsplash made of wine corks. Anyway, I found a Southern Living magazine from 2013 that had this recipe. And it is amazing!! It can easily become one of my favorite dishes. The photo is 2 cutlets nicely browned.
- 4 4oz Chicken Breast Cutlets
- 1 ½ teaspoon Kosher Salt, divided
- ½ teaspoon fresh ground Black Pepper, divided
- ¼ cup All Purpose Flour or Wondra
- 2 large whole Eggs, lightly beaten
- 1 cup Panko Breadcrumbs
- ½ cup salted dry-roasted peanuts, finely crushed
- 4 tablespoons Coconut Oil
I put a single breast cutlet in a gallon storage bag and used the flat side of a meat mallet to pound the cutlet into ¼ inch thickness. Use whatever technique works for you. Do this to all 4 cutlets. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Put flour in a shallow dish and the eggs into a different shallow dish. Mix panko breadcrumbs, peanuts and remaining salt and pepper into another shallow dish.
Dredge the chicken in the flour, dip into the eggs and then dredge in the breadcrumb mixture. Ensure that the cutlet is well coated.
Cook 2 cutlets in 1 tablespoon coconut oil in a heavy skillet, such as cast iron for 3-4 minutes over medium high heat. Add 1 tablespoon oil and turn to cook the second side. Place cooked breasts in a warm oven. Cook the remaining two cutlets. I teamed these with mashed potatoes and sweet yellow corn in a butter milk sauce. It was comfort food at its finest!
Well, they really aren’t mine. They just visit every day. They were absent for a long time while I leased my pastures to my neighbor who ran some mama and baby cows on them. Funny how the deer do not like cattle. It doesn’t make a difference to the cows though. These two does are on the fenceline between two of my pastures.
The deer do like my land because they don’t feel pressured. They feel safe. I haven’t had anyone hunt on my land for about 3 years. If anything happens to the economy or in a SHTF situation I would hunt, but for now they can graze and the only thing I will shoot will be photos.
Okay, here is another recipe to use the bounty of turnips I was given. I used an assortment of root vegetables with an onion thrown in for good measure. This is wonderful savory side for almost any main dish. Several days ago I had some leftovers in the fridge and decided that I was not going to cook a main dish today. I had chicken from the 40 cloves of garlic recipe and some savory venison meatloaf from a recipe I posted several years ago.
- 2 ½ pounds approximately of Root Vegetables – Turnips, Carrots, Parsnips, Potato and Onion
- 1 to 2 tablespoons of Coconut Oil or Extra Virgin Olive Oil (EVOO)
- Sea Salt and Fresh Ground Black Pepper to taste
Preheat oven to 375 degrees F.
Peel and cut the vegetables into large bite size pieces. In a large bowl toss the vegetables with the oil using spoons or your hands. Season the pieces with salt and pepper to taste. Arrange them in a single layer on a rimmed baking sheet. Roast until tender, usually about 45 to 60 minutes.
The first Wednesday of every month is potluck food day at work and there have been some great dishes brought in by my co-workers. This month’s food day was a healthy theme. These sliders were delicious. A co-worker made them with turkey but I only had honey roasted ham in the fridge and that worked too.
- Package of small size rolls. I used Onion and Poppy Seeds Ciabotta rolls
- Package of Honey Roast Ham or Turkey
- Package of sliced Swiss Cheese
- ½ cup Butter
- 2 tablespoons Yellow Mustard
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Poppy Seeds
- 1/3 cup Brown Sugar or substitute Honey
Combine sauce ingredients in a small pot and melt.
Preheat oven to 350 degrees F.
Assembly the sliders. I used 2 slices of ham and 2 slices of cheese. Arrange them on a rimmed baking sheet. Pour sauce over top of sliders. Bake for about 5 minutes or until the cheese looks gooy and melted. Allow to cool slightly and serve. Enjoy!!!
A retired co-worker visited the other day and brought 2 huge feed sacks of his home grown turnips. I happen to love them and put them into almost any soup or stew or pot roast. I have made turnip and potato mash but wanted to do something a little different. This is a casserole that pairs with just about anything. Use fresh greens though because canned ones just won’t have the correct texture and flavor.
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 2 cups small dice Sweet Onion
- 1 tablespoon chopped fresh Thyme or 2 teaspoons dried
- 1 tablespoon chopped fresh Sage or 2 teaspoons dry rubbed
- 3 cups chopped fresh Turnip Greens
- 1 ½ pounds Turnips, peeled and sliced in 1/8 inch thick rounds
- 1 pound baking Potatoes, peeled and sliced in 1/8 inch thick rounds
- 1 cup Water
- 1 cup Milk
- 5 Garlic Cloves
- 4 teaspoons All Purpose Flour or Wondra
- 1 teaspoon Kosher Salt
- ½ teaspoon (or to taste) Black Pepper
- No Stick Cooking Spray. I use Bertolli Extra Light Olive Oil. It has no propellants or soy in it
- 4 ozs (or more) shredded Gruyere Cheese or any king of creamy melting cheese you might have
Preheat oven to 350 degrees F.
In a large skillet heat EVOO over medium high heat. Sauté onions, thyme and sage. Cook about 5 minutes until onion is tender. Add green and cook for another 2 minutes. Remove from heat and set aside.
Combine 1 cup turnip slices, 1 cup potato slices, water, milk and garlic in sauce pot. Bring to boil and reduce to a simmer over medium low heat for 10 minutes. Remove from heat and put the milk mixture along with the flour, salt and pepper into a blender. Blend until smooth. Be cautious mixture will be hot. Set aside.
Cook a 2 quart baking dish with the no stick spray. Arrange half the remaining potatoes and turnips in the bottom of the baking dish. Top with onion and greens mixture. Cover the greens with ½ of the cheese. Top that with the remaining potatoes and turnips. Pour blended milk mixture over that. Cover tightly with foil. Bake covered for 45 minutes. Uncover and bake for 20 minutes. Sprinkle the gratin with remaining cheese and put on top rack of oven. Bake for 5 minutes or until cheese is melted and browned.