Cinnamon Cookie Crisps

Delicious Mini Cinnamon Crisp Squares

Ingredients:

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

1 cup brown sugar (packed)

1 egg, separated

2 cups all purpose flour

1 teaspoon cinnamon

1 cup chopped pecans or walnuts

Method:

Preheat oven to 275*F. Grease a 9 x 15 baking pan with butter or shortening. (or line with parchment paper.) Cream the butter and sugar together until smooth. Add the egg yolk and mix thoroughly. Sift the flour. Measure 2 cups of the sifted flour and sift again, with the cinnamon, into the bowl of creamed ingredients. Mix with your hands to lightly, but completely blend together.

Spread the dough in an even layer into the greased pan. (Work with your palms to smooth the surface.) Lightly beat the egg white and brush over dough to cover completely. Sprinkle with the chopped nuts and press into the dough.

Bake for one hour. While still hot, cut into 1 1/2 inch squares. Cool. Store in an airtight container. Makes about 6 dozen cookie squares.

Fresh out of the oven and cut into squares.

Notes: These delicious cookie squares are both crispy and chewy. My husband thinks they are best served warm and I like them served chilled, but they are great both ways! (Either way they are a favorite.)

Mexican Style Chicken Kiev

 Mexican Style Chicken Kiev with rice.

Ingredients:
8 chicken breasts
1 (7 ounce) can diced green chiles, divided into 8 portions
1/4 pound jack cheese, cut into 8 strips
1 cup fine dry bread crumbs (or 1/2 cup bread crumbs & 1/2 cup tortilla chip crumbs)
1/2 cup finely grated/ground  Parmesan cheese
2 tablespoons chili powder
1/2 teaspoon sea salt (optional)
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 sticks (1 cup) butter, melted

Mexican Tomato Sauce (recipe included)

Method:
Pound chicken pieces to about 1/4 inch thickness. Put chiles and jack cheese strips in center of each piece of chicken. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed piece of chicken in shallow bowl of melted butter and then roll in crumb mixture. Place seam side down in a greased 9 x 13 inch baking dish. Drizzle with a little melted butter. Cover and chill 4 hours or overnight.
Preheat oven to 400*. Bake uncovered for 20 to 25 minutes or until cooked. Prepare Mexican Tomato Sauce. Serve with rice.

I was cooking for two families, so I made 

1 1/2 times the recipe.  (12 Chicken rolls)

Mexican Tomato Sauce 

Ingredients:
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup sliced green onions
salt & pepper
hot pepper sauce (optional)

Method:
In a small saucepan, combine tomato sauce, cumin, green onions. Add salt, pepper and hot sauce to taste. Simmer while chicken bakes.

Note: Here is another impressive dish that is delicious and simple to make! It has a nice flavor, but not a spiciness that burns your mouth.

Tandoori Chicken Wing Drumettes & Blue Cheese Coleslaw (Keto Friendly & VERY LOW CARB!)

Tandoori (Indian Style) Chicken Wing Drummettes
have a DELICIOUS aroma and flavor!

Ingredients:
1/4 cup avocado oil
3 tablespoons cumin
1 tablespoon curry powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ginger
1/2 teaspoon cayenne pepper
1/3 cup red wine vinegar
1 cup Greek yogurt
5 pounds chicken wings or drummettes

Method:
Heat oil in a small skillet over low heat. In a small bowl, mix spices together. Add to oil in skillet and cook on medium/low heat until the spices begin to sizzle and darken slightly in color, (20 - 30 seconds). Put cooked spices into a large bowl; whisk in vinegar and then the yogurt. Add drummettes and toss to coat. Let stand for 10 minutes or transfer to a zipper bag and marinate up to 24 hours.

Place marinated chicken on a foil lined baking pan. .Broil on lowest rack of oven broiler for 10 minutes and then turn and broil for 10 minutes more. Cover with foil and continue cooking for 10 minutes longer, or until chicken is fully cooked.

Grilling Instructions:
 If using a gas grill, turn all burners on high for 10 minutes. Clean grill with a wire brush, then use tongs to swipe with and oil soaked cloth rag. Place wings on the grill; cover and cook until grill marks form on one side. (about 5 minutes or longer) Turn and cook until grill marked on the other side. (another 5 minutes or longer) Turn burners to low and grill until the chicken wings are cooked through. (about 5 - 10 minutes longer) 

 Serve with Blue Cheese Coleslaw.(Or, serve with rice and a cucumber salad or vegetables.)  Makes ten 1/2 pound servings.

Nutritional info per serving, approximately:
573 calories ~ 42 grams fat ~ 1.9 grams net carbs ~ 44.76 grams protein

Notes: "Tandoori" is a traditional style of Indian cooking, over an open fire, so this chicken is great cooked on an outdoor grill. The name "Tandoori" comes from the "Tandoor" clay oven that is used for cooking in regions of India and Pakistan. This combination of chicken & spicy yogurt marinade is one of my favorites!
(The first time I made these drummettes was for a 4th of July picnic. So good, served with regular or blue cheese & bacon coleslaw.)

Blue Cheese & Bacon Coleslaw

Ingredients: 

1 bag shredded cabbage or coleslaw mix

1 cup refrigerated brand of blue cheese salad dressing**

1/2 - 1 cup crumbled blue cheese

5 slices crisp bacon, crumbled

Method:

Combine just enough dressing with the cabbage to moisten. Stir in additional blue cheese and bacon, to taste. Makes 5 servings.

Nutritional info per serving, approximately:
333 calories ~ 27.5 grams fat ~ 5 grams net carbs ~ 16 grams protein

**Homemade Blue Cheese Dressing is even better than store bought and can be mixed together in just 5 minutes. To see my favorite recipe, please click on the link below:

The BEST Keto Friendly Gourmet Blue Cheese Salad Dressing & Dip
https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html