Low Carb Instant Pot Mexicali Chicken & Vegetable Soup

This quick & healthy soup is full of
flavor and has a spicy kick. 🌶

Ingredients: 

2 pounds chicken breasts, chopped in small bite sized pieces

1/4 cup diced red or yellow onion

1/2 cup salsa (mild, medium or hot depending on what you prefer)

1 cup chopped zucchini

1 tablespoon homemade taco seasoning**

1 (4.5 ounce) can diced green chiles

1/4 cup chicken or vegetable broth***

1 (10 - 12 ounce) package frozen riced cauliflower

1 cup shredded colby jack or pepper jack cheese

salt and pepper to taste

Optional Garnishes:

Chopped green onions

lime wedges

diced avocado

Method:

Add the chicken, onion, salsa, zucchini, seasoning, diced chiles, broth and cauliflower to an instant pot. Stir to combine.

Pressure cook on high for 9 minutes.

Aloow the pressure to vent. Remove the lid and stir in the cheese. Season with salt and pepper or place salt and pepper shakers on the table for everyone to season their own meal. 

If desired, garnish with green onions, a lime wedge and/or diced avocado. Makes 6 cups ~ 4 (1 & 1/2 cup) servings.

**Homemade seasoning is easy to make and healthier because it is chemical free. Here is a link to the recipe: 

https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html

***When I make vegetable or chicken broth (or purchase broth) I make frozen ice cubes with the leftovers. I keep broth cubes in the freezer to have on hand as needed.

Notes: 

I use pepper jack cheese, but the colby jack would be a little less spicy.

I used a medium salsa. The flavor was good with just the right amount of heat. 

This is a quick, healthy & satisfying meal that would also be good to treat a cold and to enjoy during the cooler fall and winter months. 

Smoke House Restaurant Famous Garlic Bread (Copycat Recipe) 🧄

🧄 This garlic bread is famous and my
husband's favorite ~ We no longer live
near the Smoke House, so I am happy
that is simple to make at home. 😊

Ingredients:

1 oval loaf of French or sourdogh bread*

1/2 cup (1 stick) butter

2 teaspoons fresh minced or pressed garlic (about 4 to 6 cloves depending on size)

1 package (1/4 cup) cheese powder packet from a box of mac & cheese**

1/4 cup finely grated or powdered parmesan cheese***

Method:

Melt the butter over low to medium-low heat. Add the garlic and saute. Allow to set overnight at room temperature. (This step is important to allow the flavor of the garlic to develop and permeate the butter.)

Slice the loaf of bread lengthwise. Reheat the butter and garlic. Brush onto the cut sides of the bread halves. 

In a small bowl, stir together the cheese powder and parmesan. Sprinkle and spread evenly over the buttered bread. 

Bake at 350 for 10 minutes and then put under a broiler for 30 seconds or until the top just begins to lightly brown. Slice and serve. 

*I used an artisan sourdough loaf of bread, but the restaurant version is made on French bread.

**Any brand of mac & cheese may be used, but I used Annie's Shells & Real Aged Cheddar mac & cheese because it is organic and the cheese powder doesn't contain a long list of chemical ingredients that are difficult to pronounce.

***I don't use powdered (canned) parmesan cheese. I always have parmesan or asiago cheese in the freezer and finely grate as needed

Here is the official history of the restaurant and garlic bread:

"The Smoke House was founded in 1946 in Burbank California by Lockheed employees Jack Monroe & Jim Stockton and silent partner Bill Storey. The original restaurant seated 46 people, and was enjoyed by local luminaries Bob Hope and Bing Crosby (among others) on its opening night. With Jim as the promoter & front man, and Jack as the cook, the restauranteurs enjoyed much success and were soon looking for a larger building with more seating capacity. In 1948, The Smoke House moved to it's current location and the restaurant’s success continued to grow under its slogan “Fine Food at a Fair Price”. 

"By 1952, Chef John L. Sullivan’s unique recipe for garlic bread made the Smoke House the largest purveyor of French bread west of the Mississippi." The garlic bread has famously been a favrite ever since.

Notes:

The Smoke House is an iconic popular restaurant and the garlic bread really is good!

Caramel Apple Smoothie 🍎

🍎Delicious & Decadent ~ A special
smoothie for Autumn or any season!

Smoothie Ingredients:

1 cup unsweetened regular or vanilla almond milk 

1/4 cup vanilla Greek yogurt

1 Honeycrisp apple with peel, cored & diced

2 tablespoons caramel sauce

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 teaspoon honey

1 1/2 cups ice cubes

Optional Garnishes:

whipped cream

caramel syrup

small chunk of apple

nutmeg

cinnamon

Method:

Add all of the smoothie ingredients to a blender and process until blended and smooth.

If desired, drizzle caramel inside of a tall serving glass. Pour the blended smoothie into the prepared glass.

If desired, top with whipped cream, a sprinkle of nutmeg or cinnamon, a drizzle of caramel and a chunk of apple. Serve and enjoy. Makes 1 serving.

Notes: 

This is a delicious treat that can also be enjoyed for breakfast or lunch. 

For a sugar free option, use plain Greek yogurt and a sugar free caramel syrup. Instead of the honey, add 2 tablespoons maple or agave syrup or use stevia or monkfruit sweetener to taste.

Fun and tasty ~ This is  a treat dogs love.

Ingredients:

1/4 cup natural creamy peanut butter*

1/4 cup mashed banana (about 1/2 banana)

2 cups (16 ounces) low fat unflavored Greek yogurt**

28 Milkbone or Blue Buffalo dog biscuits***

Method:

Place the peanut butter, banana and yogurt in a bowl and stir to mix well. 

Divide the mixture evenly between 2 ice cube trays, filling each section 3/4 full.

Freeze until partially frozen. (about 35 to 45 minutes) Add a dog treat to each popsicle cube. Return to the freezer for 75 to 85 minutes longer. (For a total freezer time of 2 hours.)

Remove from the ice cube trays and transfer to a plastic freezer bag or airtight container. Store in the freezer for up to 3 months. Makes 28 treats.

*Make sure to use a natural peanut butter or almond butter that does not contain xylitol, because xylitol is toxic to dogs.

**For dairy free treats, substitute unsweetened coconut milk for the yogurt.

***Milkbone brand treats may be used, but the Blue Buffalo brand treats are healthier because they do not contain preservatives.

Nutritional info:

The peanut butter adds a creamy texture and popular flavor, plus it contains healthy fats and protein.

Bananas provide potassium, fiber, magnesium, vitamins C and B6, copper and biotin. These nutrients are benficial for heart and muscle function, digestion, bone health, healthy immune and nervous systems, skin and energy.

The yogurt contains protein and probiotics with digestive benefits.

Notes:

While your dog may want to gobble a bunch of these treats, check the dog biscuit package for the recommended daily serving amount.

Also, whenever adding something new to your dog's diet, try one and make certain it agrees with their system. 

Perfect Fresh Strawberry Scones 🍓

These simple scones are perfectly moist,
lightly sweet and delicious! 🍓

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1/2 teaspoon almond extract

1 cup finely chopped strawberries

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line two baking sheets with parchment paper and set aside.

In a large bowl, sift together the flour, sugar and salt.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and almond extract. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the strawberries. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 12 triangles. Transfer the dough triangles to the prepared baking sheets and space a 1/2 in apart. 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 12 scones.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍓

Perfect Peaches & Cream Scones 🍑

These fresh fruit scones are perfectly
moist and delicious!

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 stick (1/2 cup) butter, frozen

1/2 cup heavy whipping cream

2 eggs

1 teaspoon pure vanilla extract

1 cup finely chopped peeled fresh peaches*

additional flour

1 tablespoon cream

2 tablespoons sanding sugar

3/4 cup powdered sugar

2 tablespoons cream

1/2 teaspoon pure vanilla extract

Method:

Preheat oven to 425*. Line a large baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, sugar, salt, cinnamon and nutmeg.

Use the large grate to grate the frozen butter onto a piece of waxed paper. Use a bowl scraper to transfer the grated butter from the grater and waxed paper into the flour mixture.

Use a fork to mix the grated butter throughout the flour. 

In a small bowl, or 2 cup measuring cup, beat together the 1/2 cup of cream, eggs and vanilla. Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix just until combined. Gently fold in the peaches. 

Lay a large piece of parchment paper on the counter or large cutting board. Dust with a 1/2 cup of flour. Turn the dough out onto the floured surface. Sprinkle extra flour on top of the dough.

Pat the dough into a circle 3/4 inch thick. 

Press both sides of a cutter/scraper or large knife in flour and then use to cut the dough in half. Press into the flour and cut in half again. 

Repeat until the dough has been cut into 8 triangles.** Transfer the dough triangles to the prepared baking sheet and space a 1/2 in apart. (Depending on the size of your baking sheet, you may need 2 pans.) 

Brush the tops of the unbaked scones with cream and sprinkle with the sanding sugar. Bake for 18 minutes or until golden brown.

In a small bowl, stir together powdered sugar, cream and vanilla. Drizzle with a fork, or with a pastry bag over the warm baked scones.

Serve warm or at room temperature. Store in an airtight container, with waxed paper in betwenn layers, in the refrigerator. Allow to come to room temperature before serving. Makes 8 large scones.

*Before peeling the peaches, soak them in hot tap water. Cut in half. Twist to separate the halves. Cut into quarters and use a knife to remove the skin. (It will peel off easily.)

**If you like, the dough can also be cut into 12 triangles. Reduce the baking time to 15 minutes.

Note: People who don't like scones typically say it is because they are dry, but they won't say that about these scones! These scones are moist with a nice flavor and texture. 🍑

Copycat Chocolate Chip Pizookie (Skillet Cookie)

 BJ's Restaurant and Brewhouse is famous
for their Pizookie cookie desserts ~ Other
popular restaurants also offer skillet cookies
~ Now you can make them at home. 😍

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) salted butter, at room temperature

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

2 cups semisweet chocolate chips

mini 5 inch skillet(s)

vanilla ice cream

chocolate or caramel syrup (optional)

Method:

Preheat oven to 400*. Lightly grease 1 to 6 mini 5 inch cast iron skillets.*

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, beat together the sugars, butter and vanilla until well blended and creamy. Add the eggs, one at a time, beating after each addition to mix in.

Gradually mix in the flour until blended. Stir in the chocolate chips. Divide the dough evenly into 6 large balls. (a little more than 7 ounces each)

Pat the dough into the prepared skillets.** Bake for 20 to 25 minutes. Lightly cover with foil after 12 minutes to prevent over browning.

Serve warm with a scoop of ice cream. If desired, garnish with a drizzle chocolate or caramel sauce. (I use Torani syrup.)

*If you do not have a mini cast iron skillet, a mini non-stick skillet may be used instead. Lightly grease with butter and/or place a circle of parchment paper in the bottom. After the pizookie is baked, tranfer to a serving dish. If you are using a plastic spoon, you can serve the pizookie in the non-stick skillet. 

**If you do not need 6 cookies, bake how many you need and wrap the remaining dough balls in plastic wrap or ziploc freezer bags. Store the unused dough in the refrigerator or freezer.

Notes: I haven't met anyone who doesn't like a pizookie ~ One person can eat their own, but they are rich, so two people may decide to share one. 😍