Pita Pocket BLT's

 

Pita Pockets are a different way to serve sandwiches, today we made Pita Pocket BLT's

Turned out really good, it gets boring using bread for sandwiches.

#lunch #brunch #dinner #snacks #baking #Ilovetobake #desserts #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #marshmallowtreats #smores #smorestreats #smorescerealbars

Smores Marshmallow Cereal Bars are yummy and easy

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What you Need to make them:

Serves 2

Pita pockets-there are many kinds to try

A package of thick cut bacon(you can use any type)

1 large tomato or roma(depending on how many sandwiches you need)

Romaine or leaf lettuce

mayo or salad dressing you like

Dash salt and pepper, everything bagel seasoning(all optional)

How to make them

First slice your veggies for sandwiches

Slice pita pockets in half then gently open them

Cook bacon till as crispy as you like(I like thick cut bacon, and I sprinkle it with cracked pepper and sometimes brown sugar when cooking, I may cook it in the oven instead of skillet too, drain)

Open pita pockets spread your mayo in there lightly as you like,  and stuff with the veggies and bacon and sprinkle your seasonings in there or top the tomatoes before stuffing into pita.

You can make so many creative sandwiches using pita pockets: BBQ, deli meats and cheese with veggies, chicken roasted or baked is good.

Then I use all different kinds of dressings with each one, I experiment trying different flavors and seasonings, along with veggies. Don't be afraid to try things.

Enjoy

Chaffles with just 2 Ingredients

 

#keto #cooking #chaffles #easyrecipes #breakfast #lunch #brunch #dinner #snacks

What is a Chaffle? It is a waffle made with just cheese and eggs

This is the original chaffle recipe, with just eggs and cheese. These are super easy, you can use any waffle maker. They taste so good and you can use them for bread when making sandwiches as well.

Cheese – Any shredded cheese will work here. Mozzarella is used most often because it has the most neutral flavor, but cheddar is also common. For savory versions, any other cheese from the keto cheese list will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.

Eggs – The ratio is one large egg for every 1/2 cup cheese.

CHEESE TIP: If you want your cheese waffle to have a more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular on hand, so that’s what I used and it was still delicious!           

 Preheat. You want your waffle iron hot, so that when the batter hits the pan, it starts cooking right away and makes a crisp exterior. (See my guide below on which waffle maker to use.)

Gather ingredients. The basic ingredients are eggs and cheese

Keto Chaffle Waffle Ingredients

 1 egg
 ½ cup mozzarella cheese
 2 tablespoons almond flour
½ teaspoon baking powder

Preheat waffle maker to medium high heat.

Whisk together egg, mozzarella cheese, almond flour, and baking powder

Pour chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.

Remove chaffle from the waffle maker and serve.

Chaffle toppings and variations

There are various toppings and flavor combinations you can add to your a basic chaffle recipe. Serve with a glass of almond milk and you are ready for breakfast! Here are a few popular chaffle topping ideas:

Chaffle pizza – after your keto chaffle is done cooking, top it with 1 teaspoon of marinara sauce, sprinkle of cheese and pepperoni. Broil in the oven until cheese is melted and bubbly

Butter

Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.

Whipped Cream

Raspberries, Strawberries, Blackberries, Blueberries

Almond butter or other nut butters, like peanut butter

Cream cheese with Everything But the Bagel Seasoning

******

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Beef and Noodles

Easy to make delicious to eat, great to serve your family and guests will love this.

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SERVINGS 6

CALORIES 389

What you Need:

1.5 Pound Beef Roast cut into 1 inch pieces
1 Tbsp Butter
1/2 Onion diced
4-5 garlic cloves minced
3 cups beef broth
2 Bay Leaves
1/2 tsp Dried Thyme Leaves or 2 tsp fresh
1/2 tsp Salt
1 tsp Pepper
1 Tbsp Cornstarch
1/4 cup Cold Water
12 oz Extra Wide Egg Noodles

How to Make it:

Heat a large skillet over medium heat.  Add in the butter and onion, and sauté until the onion is translucent (3-4 minutes). Next add garlic cook another 3 minutes.

Add in the beef and brown the beef in the skillet with the onions (8-10 minutes) over medium heat.

Then pour 2 cups of the beef broth into the skillet and add in the seasoning.  Stir to combine and bring the mixture to a boil.  Reduce the heat, cover and simmer for 20-30 minutes until the beef is tender. Watch closely and slowly add in the last cup of the beef broth as the broth starts to cook off.

Mix the cornstarch into the ¼ cup cold water in a separate bowl.  Stir this mixture into the skillet mixture and allow this to cook for 10 minutes or until the sauce has thickened.

While the sauce is thickening, cook the egg noodles in a separate pot based on the package instructions.

Serve the beef mixture over the egg noodles and enjoy!

Chicken Vegetable Egg Rolls with Hoisin Peanut Dip

These are better than most take out or any Chinese Restaurants really good, fill with the vegetables you like, use chicken or pork or meatless Enjoy with Hoisin Peanut Dip or a Sweet Sauce

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@ yield: 6 SERVINGS

What you need:

1 pound ground or chunked (cut up small bites)chicken or pork

2 Tablespoons cooking oil

3 cloves (3 cloves) garlic , minced or crushed

1 teaspoon freshly grated ginger root , optional

1 Tablespoon soy sauce (or fish sauce for more flavor)

1/2 teaspoon sesame seed oil

1/2 teaspoon kosher salt , or to taste

freshly grated black pepper

1 stalk celery (with the top) Chopped small

1 cup cabbage , shredded thin

1/2 cup grated carrot , (about 1 medium carrot)

3 green onions , small chopped

1 large egg

1 package (1 package) egg roll wrappers or spring roll wrappers in the freezer or fresh section of market.

vegetable oil , for frying

HOISIN-PEANUT DIP

1/2 cup hoisin

1/4 cup peanut butter

1 tsp brown sugar (optional)

chili hot sauce or Sriracha Sauce (optional)

1/2 teaspoon sesame oil , or to taste

2 teaspoons vinegar , or to taste

about 1/2 cup water , or to preferred dip consistency

How to make it:

MAKE EGG ROLL FILLING

Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 2-3 minutes or until the chicken is lightly browned.

Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

MAKE THE HOISIN-PEANUT DIP

While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Prepare eggrolls for cooking

Using egg roll wrappers or spring roll wrappers, add about 3-4 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling.

Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.

Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.

Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.

Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Dr Pepper Glazed Ham

Take a ham and make this glaze and everyone will love it, a little basting and it will be so good, make the glaze ahead of time so it's ready to baste it on the ham.

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What you Need:

1 whole fully cooked bone-in ham (15-18 pounds)
whole cloves
3 c. brown sugar
1/2 c. spicy brown mustard
1 can Dr Pepper or Coke
3 tbsp. apple cider vinegar

How to Make it:

Preheat the oven to 325˚.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

Cheesy Chicken Fritters

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If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritter

Calories: 326

Servings: 8 servings (makes 16-18 fritters)

What you Need:

Ingredients for Chicken Fritters:
1 1/2 lbs chicken breasts, (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
4 oz mozzarella cheese, (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt , or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)
1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

How to make it:

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Cilantro Lime Chicken Tacos

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This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixings so that everyone can make their own soft taco. 
Makes: 8 servings 

Ingredients
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Smokey sweet paprika
1/2 teaspoon chili powder
very little salt and as much pepper as you like
1 (12 ounce) package tortillas(we used flour, it's what we had)
2 cups Cilantro lime slaw(recipe below)
1 (8 ounce) package shredded Mexican cheese
1 (8 ounce) Pico de Gaia
1 (8 ounce) container sour cream

How to make it:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, paprika and chili powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or skillet till warm. When chicken is fully cooked, transfer to serving bowl. Place toppings in serving dishes. Each person can create their own taco, using their preferred ingredients.

Cilantro Lime Chicken

Cilantro Lime Slaw 

Cilantro Lime Slaw is a great summertime side dish or taco topping. Make this No Mayo Coleslaw with a few simple ingredients

Ingredients
1 Small Head Green Cabbage – core removed, shredded
1 Bunch Cilantro – stems removed, chopped
2 Jalapenos – seeds/stems removed, finely chopped
1 green onion diced
3 Tablespoons Oil (Algae, Olive or Avocado)
Juice of 2 Small Limes
Salt/Pepper – to taste
Small Pinch Sugar (optional)
Instructions
Combine cabbage, cilantro and jalapeno, onion
Mix oil, lime juice, salt and pepper. Pour mixture over cabbage.
Toss until slaw is evenly coated with dressing.
Set aside at least 15 minutes before serving.

Fiesta Chicken and Black Bean Enchiladas

 

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These enchiladas have it all chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream, and make a hearty and satisfying family dinner. This recipe makes a lot, a good size 9 x 13 pan. The peppers and spices can be omitted or heated up a bit how you like it. I have also added my enchilada sauce recipe which is easy, just don't let it burn.

 

Ingredients

12-14 corn tortillas
Cooking spray
1/4 cup chicken broth
1 (16 ounce) skinless, boneless chicken breast(cut into chunks)
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced

1 jalapeno pepper, seeded and diced(optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 1/4 cups grated Cheddar, Colby or Mexican blend cheese, divided
2/3 cup sour cream
2/3 (10 ounce) can red enchilada sauce(recipe below)
Hot sauce(I use Frank's) to taste
Salt and pepper, to taste

How to make it:

Heat oven to 350 degrees F. Spray an 8x11 baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes).

In same frying pan, add onions and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from heat.

In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each

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the filling with beans, corn, peppers

Enchiladas served

Enchilada sauce recipe:

makes 6 servings
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup New Mexico or California chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 salt to taste

How to Make it:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Cheesy Hashbrown Casserole

This Cheesy deliciousness tastes a lot like Cracker Barrel hash brown casserole only we think it's better and best of all it's made right at home. I topped it with bacon and chives which makes it even better.

What you need:
32 ounces frozen shredded hash browns defrosted
½ cup melted butter
1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
1 pint sour cream
½ cup onion finely chopped
2 cups colby cheese grated
¼ teaspoon pepper\

Topping:

1 ½ cups potato chips, coarsely crushed

2 tablespoons butter or margarine, melted  

4 slices of bacon chopped(optional)

chopped chives 

How to Make Cheesy Hashbrown Casserole
One of the best things about hashbrown casserole is that it’s super quick to prepare (5 minutes). I literally cannot stop eating it; dinner, bedtime snack and then breakfast if there is any left!
Combine all ingredients in a bowl.
Spread into a 9×13 dish.
Top with cheese and bake. 

Nailed it!!
It’s that easy! 

Garlic Butter Chicken Thighs

Delicious tender juicy chicken cooked in a pan on the stove, super easy too

Servings: 4 serves Calories: 283 kcal
Ingredients
1 1/2 tablespoons olive oil
1 pound (4 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt and fresh ground pepper, to taste
1 tablespoon butter
4-8 cloves garlic, minced(we like lots of garlic)
1/2 cup low sodium chicken broth (you can also use wine or juice)
fresh chopped parsley for garnish

Instructions
Heat oil in a large skillet over medium heat.
Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip the chicken.
Flip and continue to cook for 8 to 10 more minutes, or until no longer pink.
Add butter and minced garlic; cook for about a minute or until fragrant.
Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan.
Continue to cook for 1 minute.
Remove from heat. Let cool 5 minutes before serving
Garnish with fresh chopped parsley.

Serve.

Ham and Cheese Frittata

Fix this quick easy tasty recipe for dinner or a fancy breakfast anytime. It's oh so good and you can use so many kinds of veggies, meats and cheeses. Try this and you'll be hooked. You can make the Marinated sun-dried tomatoes anytime and have on hand.

Serves: 4

Ingredients
For the Marinated Sun-Dried Tomatoes:
3 cups sun-dried cherry tomatoes
2 fat cloves garlic, sliced
1 teaspoon dried oregano
1 teaspoon fennel seeds
½ teaspoon dried orange peel
½ teaspoon dried lemon peel
1 cup spicy olive oil

For the Frittata:
10 eggs
Salt and pepper
1 cup chopped Colby or other cheese you like
A handful of flat-leaf parsley
4 tablespoons extra-virgin olive oil (EVOO)
1 small onion, chopped
4 cloves garlic, sliced or chopped
¾ cup roasted peppers or fresh peppers, chopped
1 ½ to 2 cup deli-sliced meats, such as ham, turkey, roast beef, chopped
1 to 1 ½ cups marinated sun-dried tomatoes, artichoke hearts and mushrooms

How to make it:
For the marinated sun-dried tomatoes, place sun-dried tomatoes in a small bowl. Cover with boiling water and let sit for 10 minutes to soften. Drain, and return tomatoes to bowl. Add in remaining ingredients and mix to combine. Let mixture sit at room temperature for 30 minutes to an hour. Store in the refrigerator in a glass jar.

For the frittata, preheat oven to 375˚F.

Whisk up eggs, salt, pepper, cheese and parsley.

Heat a 12-inch skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add onions and soften a few minutes, add garlic and roasted or fresh peppers and toss a minute or 2 more. Stir in meat and cook until they begin to crisp up, about 2-3 minutes. Add marinated chopped vegetables and toss to heat through, a minute or so. Add eggs and stir to settle, transfer to oven and bake 20-25 minutes until firm. Cool 10 minutes to cut and serve with fresh veggies or a salad