The Low Carb Kitchen: Roasted Radish Chicken Pot Pie

This is a twist on a classic comfort dish making it low carb. The veggies and herbs can be adjusted to your liking or what you have on hand. The main thing is replacing potatoes with roasted radishes and topping with panko instead of crust.

The ingredients:

1-2 C diced radishes

2 TBSP Olive oil divided

1 chopped onion

Chopped celery

Other veggies desired

1-2 TBSP herbs

2 C cooked chicken cut up

2 C chicken broth

1/2 C kale

1/2 tsp xanthum gum

1/2 C heavy cream

Salt and pepper

1 C panko

1/4 C grated parmesan

The recipe:

Preheat oven to 425 degrees.

On a baking sheet, roast diced radishes tossed with olive oil, salt, abd herbs if desired. Bake 20-30 minutes.

Meanwhile, in a pan, cook the onion and celery in olive oil and butter until softened. Then add other veggies minus the radishes. Add xanthum gum over the veggies.

Add herbs, chicken, broth, and Kale and bring to a simmer.

Add the radishes and mix into the rest.

Stir in heavy cream and remove from the heat 

Reduce oven to 375 degrees.

Add mixture to greased baking dish.

Top with panko mixed with parmesan and herbs.

Bake 15-30 minutes until bubbly and browned.

Notes:

I used Herbes de provence for the herbs.

I used green beans, carrots, and peas for the additional veggies.

I used a Rotisserie chicken. 

For the panko, I used crushed pork rinds.

You can use a cornstarch slurry instead of xanthum gum. 

The radishes at 20 minutes were still a bit crunchy but still good. 

My oven took 15 minutes to finish.

I used 4 large ramekins to make individual servings.

The Starter Kitchen: Hot Giardiniera Dip

This was something new I tried and it turned out really good. It does have a kick but you can sub the hot for mild.

The ingredients:

8oz cream cheese softened

3 TBSP mayo

8oz chicago style giardiniera drained and chopped

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

The recipe:

Combine all ingredients and mix well.

Serve cold.

Garnish with chives optional.

Notes:

I think this would be good as a topping on a sandwich too.

The Starter Kitchen: Cream Cheese Sausage Balls

This was a new recipe for me. The balls were a bit crumbly but I don't think the cream cheese was soft enough.

The ingredients:

1 lb sausage cooked and drained

1 C panko or crushed moon cheese

1 C shredded cheddar

8oz cream cheese softened

The recipe:

Preheat oven to 400 degrees.

Add all ingredients to a bowl and mix to combine.

Roll into balls.

Bake 18-20 minutes until lightly browned.

Notes:

Recipe says to mix by hand. I used a spoon and by hand may mix better.

The Veggie Kitchen: Roasted Broccoli

I found this has been my favorite way to make broccoli as a side. It is pictured here with roasted radishes.

The ingredients:

1 head of broccoli cut into florets

3 TBSP olive oil

2 tsp onion powder

1 tsp garlic powder

1 tsp sumac

1/4 tsp salt

1 tsp black pepper

Shredded parmesan

The recipe:

Preheat oven to 425 degrees.

Add broccoli to a bowl and toss with oil and seasonings.

Add to parchment lined baking sheet.

Bake for 15 minutes.

Then top with parmesan and bake an additional 10 minutes.

Notes:

I added all the seasoning to a small jar to combine they sprinkled over the broccoli for even coating.

If you don't have sumac you can use lemon zest.

I spritzed the olive oil over the broccoli instead of pouring it over. 

The Slow Cooker Kitchen: Pork Tenderloin in the Crockpot

I found this pork tenderloin so I thought I'd try it. It comes with 2 tenderloins so if cooking for a crowd you can make both or you can make two meals out of it.

The ingredients:

Pork tenderloin

1 tsp coriander

1 tsp garlic powder

1/2 tsp dried rosemary

1/2 tsp black pepper

1 tsp Italian Seasoning

1 tsp salt

1/2 tsp smoked paprika

2 TBSP olive oil

Chicken broth

The recipe:

In a large ziploc bag, add the tenderloin and all the ingredients to marinate over night if possible but at least 1 hour.

When ready to cook, sear each side of tenderloin for 1-2 minutes.

Add to slow cooker and add chicken broth to the bottom. Enough to cover the bottom but not the whole tenderloin.

Cook on Low for 1-2 hours until it reaches an internal temperature of 145 degrees.

Notes:

My slow cooker took 2 hours to reach 145 degrees.

The tenderloin will still be pink if you cook until its white it will be overcooked and dry.

Half way through I pierced the top and spooned some of the broth over the top.

This turned out so tender. The key is to check the temp half way you don't want to overlook it.

The Guest Kitchen: Garam Masala Brussel Sprouts from Indian As Apple Pie

This recipe was shared in Indian As Apple Pie's Thanksgiving newsletter. I made some changes a bit.

The ingredients:

1lb brussel sprouts trimmed

1 TBSP garam masala

2 tsp brown sugar or alternative

1 TBSP olive oil

Pinch of salt

The recipe:

Preheat oven to 400 degrees.

Slice brussels sprouts and add to bowl.

Add all ingredients to bowl and toss to combine.

Roast in oven for 20-25 minutes.

Notes:

The original recipe boils the brussel sprouts in salted water and calls for an extra tablespoon of salt. If skipping this step, like I did, I would omit the extra salt it was a bit much. Just add a pinch.

I used truvias brown sugar.

I paired this with pork chops with a cumin and coriander rub.

Cumin Coriander Rub

1 TBSP coriander

3 cloves garlic

1 tsp black pepper

1/2 tsp salt

1 TBSP cumin.

The Soup Kitchen: Buffalo Chicken Soup

If you like buffalo chicken dip you will like this soup. 

The ingredients:

1 TBSP butter

1.5 C chopped celery

1.5 C green pepper diced 

1-2 lb ground chicken

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp ranch seasoning

2 32oz cartons chicken broth

1/3-1/2 C buffalo sauce

4 oz cream cheese softened

2 C shredded cheddar

1/2 C heavy cream.

Xanthum gum

The recipe:

In a slow cooker, brown the chicken and cook with thweed veggies until softened. 

Add all the ingredients up to the broth.

Cook on High for 3-4 hours

Add the dairy, buffalo sauce, and xanthum gum.

Stir to combine and cook an additional hour on High. 

Notes:

I used carrots and peas instead of green pepper.

I added a bit of black pepper to taste.

Garnish with extra buffalo sauce, cheese, or sour cream. I added a bit of Herbs and Garlic seasoning. You can also garnish with other fresh herbs.

Bacon would be a good addition too.