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Keto Parmesan Garlic Pork Chops

Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.

Once you try this recipe you will LOVE it!

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Keto Parmesan Garlic Pork Chops

Ingredients

1.5 lb. center cut boneless pork chops

½ medium onion, sliced

2 garlic cloves, minced

2 tablespoons of olive oil

1 cup heavy whipping cream

1 oz. cream cheese

cup chicken broth

cup parmesan cheese

½ cup cheddar cheese

1 tablespoon Italian seasoning

½ teaspoon pepper

salt to taste

 

Instructions

Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).

Remove pork chops from skillet.

Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.

Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.

Serve with cauliflower rice or broccoli (the latter is a little high in carbs)

Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,

36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs

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Cheesy Ranch Chicken and Broccoli Bake (KETO)

Alas, we have succumbed to the Keto Diet which requires us to eat very few carbs, lots of protein, veggies and some fruits. Beginning today you will see Keto friendly recipes. This is not to say they aren’t tasty!! I am a novice here and still in the early stages of figuring out what is good and bad. Help me!! If I post a recipe which you know is not KETO please let me know. I need your help… You know if I post it, it must have at least tasted good…LOL. Here we go….

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Cheesy Ranch Chicken & Broccoli {Keto & Low Carb Friendly}
Ingredients
• 2 cups cooked chicken breast (3 small breasts)
• 2 tablespoon of butter
• ½ pack ranch seasoning mix (see below )
• 4 oz. cream cheese, softened.
• ¼ cup heavy whipping cream
• Broccoli (Costco pieces – steamed
• ⅔ cup chicken broth
• ¼ cup crumbled bacon
• ½ cup cheese
For the Topping
• 2 cups cheese
• ½ cup crumbled bacon
Instructions
1. Kasey* cooked her chicken first in a slow cooker on high for 3.5 hrs. (Boiled mine for 10 minutes)
2. Remove from slow cooker (or the pot) and shred.
3. Preheat oven to 350 degrees.
4. In an oven-safe skillet, melt 2 tablespoons butter.
5. Add ranch seasoning, cream cheese, heavy whipping cream, chicken broth, ¼ cup crumbled bacon and ½ cup cheese.
6. Use a whisk to combine ingredients and cook on low for 5 minutes.
7. Steam broccoli in the microwave while the ranch mixture is cooking.
8. Add chicken and cooked broccoli to ranch mixture and stir to combine.
9. Sprinkle 2 cups cheese and ½ cup crumbled bacon on top.
10. Cook in oven for 25 minutes then move to top rack.
11. Cook on broil 2-3 minutes until cheese is bubbly and bacon is browned. (I skipped this)
*Recipe by Kasey Trenum at https://kaseytrenum.com/cheesy-ranch-chicken-broccoli-keto-low-carb-friendly/

Dry Ranch Dressing Seasoning Mix (I used the whole recipe)

  • 1 tbsp dry Parsley
  • 1 tbsp Dill
  • 1/2 tsp ground black pepper
  • 1 tsp onion flakes or dry minced onion
  • 1 tsp onion powder
  • 1 tsp garlic powder

Chicken Marsala with Portobellos and Gorgonzola

Ok…there are probably many of you who do not like Gorgonzola or any blue cheese. Its okay to skip this and use another cheese like Parmesan or mozzarella, but you will miss the great flavour of the blue cheese in the sauce…LOL. It is fairly quick and goes well with mashed potatoes and steamed carrots!

Chicken Marsala with Portobellos and Gorgonzola Cheese
Ingredients
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby Portobello mushrooms
• 2 garlic cloves, minced
• 1 cup Marsala wine or sherry or Port wine
• 2/3 cup heavy whipping cream
• 1/2 cup crumbled Gorgonzola cheese, divided (optional) (try Mozzarella or Parmesan_
• 2 tablespoons minced fresh parsley
Directions
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
2. In same skillet, sauté mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

Creamy Mushroom and Bacon Soup

Thanks again to Costco for selling those huge packages of sliced mushrooms…what to do? Make soup…and it was awesome! Thanks also to Taste of Home website…link at bottom. BONUS…it makes a great sauce for chicken if you have leftovers. I also added some to some rice after it was cooked…

Creamy Mushroom and Bacon Soup
Ingredients
• 10 bacon strips, diced
• 1 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 quart heavy whipping cream (or Media Crema if you live in Mexico)
• 1 can (14-1/2 ounces) chicken broth
• 1-1/4 cups shredded Swiss (or Provolone) cheese
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons cold water
Directions
• 1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted.
• 2. In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts).

Read more: http://www.tasteofhome.com/recipes/creamy-bacon-mushroom-soup#ixzz3YX0QN79F

Read more: http://www.tasteofhome.com/recipes/creamy-bacon-mushroom-soup#ixzz3YX0QNAV9

French Florentine Cookies

These crunchy chocolate coated cookies are popular in France at Christmas. They were also great when our friend Kathy made them while we were visiting in December.

1 cup finely chopped blanched almonds
3/4 cup candied orange peel* (see note below)
1/3 cup all purpose flour
3 T butter
1/2 cup whipping cream
1/2 cup granulated sugar
1 cup chocolate chips of your choice

Combine almonds, peel and flour. Set aside.
In heavy saucepan combine butter, cream and sugar. Bring to a boil. Remove from heat, stir in floured fruit.
Grease and flour 2 baking sheets. Drop batter by spoonfuls (1 T) at least 3 inches apart,
Bake at 350 degrees for about 10 minutes or until golden brown.
Let cool slightly and then remove to cooling rack.

Spread or brush with melted chocolate on the underside of each cookie.
Makes about 24 cookies.

* Since peel isn’t always available, you might want to check the Internet for an easy homemade recipe.

Garlicky Mashed Potatoes with Baby Spinach or Chaya

This is an old favourite. In Mexico we sometimes substitute chaya for the spinach. Chaya is a very versatile item which can also be used as a substitute in your lasagna, I also add it to stir fries! As a breakfast drink you can use it mixed with pineapple drink and some yogurt to make a great smoothie too…

Garlicky Mashed Potatoes with Baby Spinach

What you need

  • 4 c. peeled and diced white potatoes (2 lb.)
  • 1 1/2 tsp. salt
  • 1/4 c. whipping cream
  • 1/4 c. butter cubed
  • 1 head roasted garlic
  • 2 c. baby spinach leaves washed or CHAYA (Mexican version)
  • 1/4 tsp.pepper

Make it

Cook potatoes in salted water about 20 minutes. Drain. Return to pan over low heat. Stir with a fork to slightly
mash. Add cream, butter, garlic and baby spinach leaves or chaya (more or less). Mix well. Add salt and pepper. Serve
immediately or refrigerate. If refrigerated, reheat with main meal.

Notes

Roasted Garlic
Preheat oven to 400 degrees. Cut garlic head crosswise. Drizzle with olive oil, salt and pepper. Wrap in foil. Roast

Cajun Bread Pudding with Warm Praline Sauce

Larry adapted this from Taste of Home and it was incredible with the addition of the rum and peel! The secret is in the dried French bread cubes!!!

Cajun Bread Pudding Recipe (Taste of Home)

Adapted by Larry with the red ingredients….

  • Prep: 20 min. + soaking Bake: 45 min.   Yield: 12 Servings

Ingredients

  • 4-3/4 cups milk, divided OR 2 cups whipping cream + 2 cups evaporated milk
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup butter, softened
  • 11 cups cubed French bread (1-inch cubes) baked in 250 degree oven until dry!
  • 1/2 teaspoon ground cinnamon, pinch of ground clove and nutmeg
  • 2/3 cup golden raisins, optional
  • 2/3 cup toasted chopped pecans, optional
  • 1 cup of candied citrus peel

PRALINE SAUCE:

  • 1/4 cup water
  • 1/3 cup whipping cream
  • 1/4 cup dark rum
  • 1/3 cup packed brown sugar
  • 1/3 cup corn syrup
  • 1/2 cup coarsely chopped pecans optional
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • Dash salt

Directions

  • In a large saucepan, heat 4 cups of ‘milk’ until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired.
  • Pour into a 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean.
  • For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup and cream. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce. Yield: 12 servings.

Cranberry Pistachio Salted Caramel Bars

Squeezing this one in at popular request… Larry made these for a pre-Christmas get together. The recipe is found in the 2012 Holiday Issue of Food and Drink (LCBO Magazine available only in Ontario). They were awesome!!!!!!!!!!!!!! They would be great for your New Year’s Eve celebrations….

Cranberry Pistachio Salted Caramel Bars (LCBO)

Cookie Base :

1 ¼ cups all purpose flour

½ cup wheat germ

1 teaspoon salt

¾ cup unsalted butter softened

¾ cup packed light brown sugar

1 large egg YOLK

Filling :

2 cups sugar

½ cup water

2 Tablespoons corn syrup

1/3 cup whipping cream, heated

1 ½ teaspoons salt

3 Tablespoons unsalted butter cut into pieces

1 cup unsalted and roasted pistachios, chopped

1 ½ cups dried cranberries, plumped in boiling water for 10 minutes and drained

½ teaspoon sea salt (optional)*

Preheat oven to 350 F or 180 C.

Line a 9 x 13 baking pan with parchment paper. Set aside.

Combine flour, wheat germ and salt. Set aside in a bowl.

Combine butter and sugar in a mixing bowl and beat together until light and fluffy. Beat in the yolk until combined. Add in flour mixture and beat until combined. Crumble dough into prepared baking pan and use damp fingers to press into a single layer with a slight lip at the edges. Bake for 25 minutes or until dry to the touch and golden. Set aside.

Combine sugar, water and corn syrup in a heavy bottom pot and stir just enough to moisten the sugar. Place pot over medium heat, bring to simmer and cook without stirring for 10 minutes or until deeply golden (between 320 and 340F OR 159 to 170C) on a candy thermometer.

Working quickly and carefully, add cream and salt, stirring to combine and then add butter (1Tablespoon at a time) until incorporated. Remove from heat.  Let caramel stand for 10 minutes to cool slightly then add pistachios and cranberries and stir until coated.

Scrape caramel mixture onto the prepared cookie base and use a spatula to even out topping. Return to oven and bake for 15 minutes or until caramel is bubbling at the edge.

Sprinkle bars with salt if desired. Let cool for two hours to firm up and then remove from pan. Peel down parchment and cut into 48 rectangular bars. Will keep well in a sealed container for one week at room temperature.

Marianne’s Pumpkin Cake

Our American friends invited us to celebrate their Thanksgiving in Merida. Besides their beautiful home, we were there with some beautiful people! The deep fried turkey was astounding! So was one of the desserts for the last course… When we made this yesterday, our friends thought it was much better than pumpkin pie!

Marianne Kehoe’s Pumpkin Cake

1 – 15 oz can pureed pumpkin

1 – 12 oz can evaporated milk

3 eggs

1 cup sugar (I used brown sugar but can be white)

4 tsp pumpkin pie spice * (see below)

1 package white, spice, or yellow cake mix

1 c butter

1-1/2 cups chopped walnuts or pecans

* If you can’t find pumpkin pie spice use 4 T. ground cinnamon + 4 tsp. ground nutmeg + 4 tsp. ground ginger + 3 tsp. ground allspice. This makes more than you need!!!

Oven 350 F (175 C). Grease a 9 x 13″ cake pan.

In large bowl, combine pumpkin, milk, eggs, sugar, and spices and pour into pan.

In another bowl, with fingers incorporate butter pieces into cake mix and crumble over pumpkin. (I also added a little more cinnamon to mix here for color because I could only find white cake mix,)  Sprinkle walnuts or pecans on top.

Bake for about 1 hour, or until knife inserted near center comes out clean.

We served this with some fresh whipped cream and a mix of chopped walnuts and brown sugar which we had carmelized just a bit…