The Holiday Kitchen: Low Carb Ham and Smoked Swiss Biscuits

My twist on a savory biscuit for Easter. Very easy and good for a low carb alternative.

The ingredients:

2 C almond flour

1.5 C shredded Smoked Swiss cheese

1 C diced ham 

2 eggs

1/2 C heavy cream

2 TBSP diced butter

1 tsp salt

The recipe:

Preheat oven to 375 degrees.

Line baking sheet with parchment.

Stir amond flour and salt together in large mixing bowl.

Add cheese, eggs, cream, and butter stir or mix until well combined.

Stir in finely diced ham.

Divide into 8-12 mounds on baking sheet 1-2 inches apart.

Bake for 25-30 minutes until browned and crispy. 

Cool 10 minutes.

Store in fridge for up to 3 days.

Notes:

These are a bit salty with the ham so you can cut back on the salt.

These do not spread. I use an ice cream scoop and flatten. 

My scoop made 12 biscuits.

You can swap out mixins for other meats and cheeses or add in other seasonings.  

The Bowl Kitchen: Cottage Cheese Pizza Bowl

This is a twist on a pizza bowl with cottage cheese to add more protein. This recipe makes 2 bowls and would be great for lunches.

The ingredients:

1 C cottage cheese

1/3 C marinara plus 2-3 TBSP

1/2 tsp garlic powder

1/2 tsp Italian Seasoning

1/2 tsp pizza seasoning 

2 TBSP diced bell peppers

1 TBSP sliced olives

1/2- 1 C mozzarella divided

16 pepperoni slices

The recipe:

In a bowl, combine the cottage cheese, 1/3 C marinara, 1/2 the cheese, the seasonings, and toppings minus the pepperoni.

Preheat oven to 400 degrees.

Add to two greased small baking dishes or large ramekins. 

Top with the remaining 2-3 TBSP marinara divided between the dishes, top with pepperoni and remaining mozzarella. 

Bake at 400 degrees for 15 minutes.

Notes:

I used fresh mozzarella pearls and turkey pepperoni. 

I added some additional toppings and used sliced mini peppers instead of bell peppers.

This is great because the toppings you can adjust for what you like and have on hand.

The Low Carb Kitchen: Steak and Zucchini Skillet

This was an easy and quick meal. You can adjust the seasonings as desired. A different way to use steak. If you can fine deals on steaks this is a great way to use them. 

The ingredients:

1 lb steak cut into cubes

1 TBSP Olive oil

1-2 zucchini diced

4 TBSP butter

2 cloves garlic chopped/ crushed

Salt and pepper

Other seasonings if desired

The recipe:

Cut up steak and zucchini and set aside.

Preheat iron skillet.

Add oil to the skillet and add the steak.

Cook until caramelized then add the garlic and butter and zucchini mix well to coat in butter.

Cook for 5 minutes until zucchini starts to soften.

Season with salt and pepper and other seasoning if desired.

Notes:

I had a NY strip and ribeye 8oz each so I used both. 

The seasonings I used are surf and turf and a chili crisp seasoning.

I also added some fried shallots.

The Sheet Pan Kitchen: Sheet Pan Jambalaya

I have been enjoying the sheet pan meals. They are so easy to pull together. This jambalaya was quick, easy, and so tasty. I like heat so you can adjust for your heat level.

The ingredients:

1 lb shrimp

8oz smoked sausage diced

12 oz Cauliflower rice

2 bell peppers diced

1 tsp onion powder

1/2 TBSP Creole seasoning

1/2 TBSP yo mama cajun seasoning

1-2  TBSP olive oil

The recipe:

Preheat oven to 425 degrees.

In a bowl, combine all ingredients and mix to combine.

Add to greased baking sheet.

Bake for 20-25 minutes.

Notes:

You can use less seasoning or just use cajun or creole depending on what you have.

You could also use diced chicken instead of the sausage but the cooking time may change.

The Bowl Kitchen: Everything Big Mac Bowl

I've been wanting to try this viral recipe...a Big Mac Bowl. I finally got the ingredients and yumm. The sauce is definitely the star. I added everything seasoning to mine for a bit of crunch.

The ingredients:

1lb ground beef

1 TBSP Soy sauce

Salt and pepper

1 tsp onion powder

1-2 C shredded cabbage

1 TBSP dill relish or dill pickles (16)

Shredded cheese

Bacon

Everything seasoning

Sauce:

1/2 C mayo

2 TBSP dill relish

2 TBSP mustard

1 tsp white wine vinegar

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

The recipe:

In a skillet, brown the ground beef with the soy sauce, salt, pepper, and onion powder.

Then add the cabbage and cook until wilted.

Then add a sprinkle of everything seasoning and mix well.

While the meats cooking make the sauce by combining the sauce ingredients in a bowl and stir to mix well.

Add meat mixture to a bowl and top with pickles/relish, bacon, and cheese.

Drizzle with the sauce and sprinkle a bit more everything seasoning on top.

Note:

For a twist you can add mushrooms to the meat mixture, replace the cheddar cheese with Swiss cheese and its like a mushroom Swiss burger bowl.

The Seafood Kitchen: Za'atar Garlic Salmon

Another new salmon recipe to try for my weekly seafood dish. This turned out pretty good. Definitely a more savory than sweet. Salmon was cooked perfectly.

The ingredients:

1 salmon fillet

1 TBSP olive oil

1/2 tsp garlic powder or 1 clove

1/2 tsp Za'atar

Pinch of salt and pepper

The recipe:

Preheat oven to 400 degrees.

In a small bowl, add oil and seasonings and stir to combine.

Brush oil mixture over the salmon.

Add salmon to parchment lined baking sheet.

Bake for 15-20 minutes until flaky.

Rest for a couple minutes.

Notes:

I used skin on salmon, so the oil mixture was just added to the flesh side.

I used garlic powder instead of cloves.

The Holiday Kitchen: Dublin Coddle Twist

I made a twist on a Dublin coddle to make it low carb in celebration of St. Patrick's Day. This twist features radishes instead of potatoes and adds cabbage.

The ingredients:

1 C crumbled bacon

11oz smoked sausage

1 C broth

1 lb radishes chopped

2 C shredded cabbage

Onion powder or 1/2 yellow onion sliced thin

2 cloves minced garlic

1/2 TBSP margoram

1/2 TBSP savory

1/2 tsp thyme

Salt and pepper to taste

The recipe: 

Preheat oven to 325.

In a cast iron skillet on medium high heat, cook bacon and set aside leaving grease.

Then cook the sausage to brown and set aside side, leave half of grease.

Reduce heat to medium, and add broth and veggies and cook for 5 minutes.

Add seasonings, sausage, and half the bacon.

Cover with foil.

Bake for 45 minutes to 1 hour.

Top with remaining bacon.

Notes:

I used beef sausage and beef broth. The recipe calls for pork sausage and chicken broth.

The original recipe used turnips instead of cabbage but I replaced with cabbage instead.