English Toffee & Coffee Milk Shakes (A Grownup Milkshake)

This is a delicious milkshake for breakfast,
brunch or an afternoon pick-me-up!

Ingredients:

2 cups vanilla ice cream*

1/3 cup milk or caramel protein drink

1 1/3 cups chilled brewed coffee

2 teaspoons instant espresso or coffee powder

1/3 Heath toffee "brickle bits"**

1/3 cup whipped cream

2 teaspoons Torani caramel syrup topping

2 - 3 cups ice cubes***

Optional Garnishes:

whipped cream

Torani dark syrup topping

Torani caramel syrup topping

teaspoons toffee bits

Method:

Add all of the ingredients to a blender container. Blend until combined and smooth.

Divide between two large glasses or 4 small glasses. If desired, top with a small dollop of whipped cream, a drizzle of chocolate syrup, a drizzle of caramel syrup and one or two teaspoons of toffee bits sprinkled on top. 

Add straws and serve right away. Makes two to four servings.

*For a stronger coffee flavor, coffee ice cream may be used.

**I found Heath toffee brickle bits in the baking aisle with the chocolate chips. Chocolate covered toffee bits, or finely crushed Skor or Heath candy bars may be used.

***For a thinner shake use 2 cups of ice. For a thicker shake, use 3 cups of ice.

Note: Delicious & creamy, but no caffeine for young kids, please. 😃

Simple & Savory Salisbury Steak (Low Carb & Keto Friendly)

This is a simple & tasty way to elevate
hamburger meat.

Ingredients:

1 pound lean ground beef

1/2 cup finely grated parmesan cheese

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup heavy cream

4 tablespoons butter

8 ounces sliced mushrooms

1 cup beef broth

1 tablespoon tomato paste

1 teaspoon arrowroot**

1/4 cup red wine

Method:

Add the beef, cream, cheese, 1/2 teaspoon of the salt and pepper to a large bowl. Use a large fork to thoroughly mix the ingredients until they are thoroughly combined. Form 4 patties from the mixture.

Melt two tablespoons of the butter in a skillet over medium high heat. Add the patties to the skillet and cook for 5 minutes on each side until browned.

Remove the browned patties and transfer to a plate.

Wipe clean the skillet, or in a new skillet, melt the remaining two tablespoons over medium heat.  Add the mushrooms and the remaining 1/4 teaspoon of salt. Saute until the mushrooms release all of their liquid and it mostly evaporates.

Whisk together the broth, tomato paste and arrowroot. Add to the mushrooms. Stir and add the wine. Bring to a simmer (low boil). Return the browned patties to the skillet. Cover and cook at low heat for 10 to 15 minutes. 

Transfer the patties to 4 plates. Top each pattie with 1/4 of the mushromms and 2 or 3 tablespoons of the sauce. 

**You can find the arrowroot among the spices at the grocery store. It is a plant based, gluten free thickening agent.

Notes:

For a low carb meal, serve with cauliflower rice, vetables or a salad.

If you are not following a low carb meal plan, serve with mashed potatoes and vegetables.

Nutritional info per pattie, approximately: 526 calories ~ 38.6 grams fat ~ 5.6 grams carbs ~ 1.5 grams fiber ~ 4 grams net carbs ~ 37 grams protein

Savory Chicken & Cauliflower Rice One Skillet Meal (Keto & Low Carb)

This is a delicious, flavorful &
simple one skillet meal! 

 Ingredients:

4 large chicken thighs, bone in (about 2 pounds)

1/2 teaspoon salt 

1/2 teaspoon pepper

1/2 cup finely grated parmesan cheese

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

2 tablespoons butter

16 ounces riced cauliflower

1 cup chopped white or yellow onion

3 cloves garlic, minced

1/4 cup chopped cilantro leaves

1 tablespoon lemon zest

2 tablespoons lemon juice

1/4 teaspoon crushed red pepper (optional)

Method:

Remove the skin from the chicken thighs. Rinse and pat dry. Season both sides with salt and pepper.

Mix 1/4 cup of the cheese, the paprika and Italian seasoning on a plate or in pie pan. Press the top side of each thigh into the cheese mixture.

Melt the butter in a large skillet over medium to medium/high heat. Add the chicken (cheese side up). Cook until both sides are golden brown and the chicken is cooked through. Remove the chicken from the pan and set aside.

Add the garlic and onion to the skillet and saute for one minute or until translucent. Stir in the cauliflower. Cook and stir for a coiple of minutes.

Stir in the cilantro, lemon zest and remaining 1/4 cup of cheese. Cook for a couple of minutes. Add the lemon juice and if desired, the crushed red pepper. Stir well to combine.

Return the chicken to the pan. Cover and cook on low heat for 10 minutes.

Divide the cauliflower and chicken evenly between 4 plates. Makes 4 servings.

Nutritional info per serving, approximately: 526.65 calories ~ 26.8 grams fat ~ 13.9 grams carbs ~ 3.75 grams fiber ~ 10.15 grams net carbs ~ 62 grams protein

Apple Pie Oatmeal Cookie Cups

This dessert is a delicious combination
of an oatmeal cookie and apple pie!

Cookie Ingredients:

butter for greasing

3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 3/4 cups oats

Filling Ingredients:

4 Honeycrisp or Fuji apples

2 tablespoons butter

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 teaspoons cornstarch

Optional Garnishes:

caramel sauce

whipped cream

vanilla ice cream

Method:

Preheat oven to 350*. Use a small amount of butter to grease the inside of 12 standard muffin cups. (I recommend a silicone muffin pan.)

In a large mixing bowl, beat the butter and sugars until they are light and fluffy. Beat in the eggs and vanilla.

Sift together the flour, baking powder, cinnamon and salt. Add to the creamed ingredients and mix in. Stir in the oats.

Divide the dough evenly between the greased muffin cups. Press flat. Bake for 25 minutes or until the tops are golden brown. When the cookies finish baking, make an indentation to form a cup. (I used a small glass slightly bigger than a shot glass.)

While the cookies are baking, begin to prepare the filling. Peel, core and dice the apples. In a large saucepan, over medium heat, melt the butter. Add the apples and cook until the apples soften. Add the sugar, cinnamon, nutmeg and cornstarch. Cook and stir until the apples are thickened and carmelized.

Allow the cookie cups to cool for at least 30 minutes. Carefully loosen and remove from the muffin pans. Divide the filling evenly between the cookie cups. If desired, drizzle with a small amount of caramel syrup. For a special treat, top with whipped cream or a small scoop of vanilla ice cream. Makes 12 servings. Store in an airtight container in the refrigerator.

Notes: These apple pie cookies taste good warm, but I think they are even better chilled. These can be made ahead of time and would be a nice treat for dessert, brunch, coffee or tea time. My husband even had one for breakfast with fresh fruit. ❤

Pinneapple, blueberries, raspberries
& an Apple Pie Oatmeal  Cookie Cup
with homemade whipped cream. 

The texture is a great mixture of oatmeal cookie and apple pie ~ The flavor reminds of of an apple crisp.

Baked Mashed Potato "Puffs"

This is a simple & delicious way to re-invent
leftover mashed potatoes.

Ingredients:

butter for greasing

2 cups leftover mashed potatoes, cooled

1 cup grated cheddar cheese

1/4 cup finely grated parmesan, asiago or gouda cheese

2 eggs, lightly beaten

1/4 cup sour cream or milk

1 teaspoon dried chives

1/2 teaspoon black pepper

Optional Garnish:

2 tablespoons finely chopped cooked bacon

Method:

Preheat oven to 375*. Use a small amount of butter to grease 9 standard size cups in a muffin pan. Place on a rimmed baking sheet and set aside.

Add the potatoes, cheeses, eggs, sour cream, chives and black pepper to a large bowl. Stir just until all of the ingredients are combined, being careful not to overmix.

Divide the mixture evenly between the greased muffin cups.  Bake for 30 to 40 minutes or until the tops are golden brown and the edges are crispy.

Allow to rest in the pan for a few minutes befroe removing. If desired, sprinkle a few bits of bakon over the top before serving. Makes 4 1/2 to 9 servings.

Notes:

To make 12 potato puffs, use 3 cups potatoes, 1 1/2 cups cheddar cheese, 1 1/2 teaspoons chives, 3/4 teaspoon pepper, 3 eggs, and increase the parmesan cheese and sour cream by 2 tablespoons each.

These mashed potatoes are light and fluffy. They taste a bit like the filling inside of a twice baked potato.

DELICIOUS & HEALTHY Coffee Breakfast Smoothie

This delicious smoothie is a tasty, healthy
 and quick beverage to enjoy for breakfast 
or for an afternoon "pick me up".

Ingredients: 

2 small/medium bananas

1 1/2 cups cold coffee 

1/4 cup peanut butter

4 teaspoons honey

1/2 cup half & half, milk or milk substitute

2 cups ice cubes

Method:

Break the bananas into chunks and place in a blender container. Add the remaining ingredients and process until all of the ingredients are well blended. Makes 2 servings.

Note: This smoothie is a great source of potassium, protein and calcium and it tastes great, too! ❤

The Perfect Grilled Tomahawk Steak!!! (Simple Gourmet/ Keto & Low Carb)

This is the Absolute BEST & Easiest method
for grilling the BEST steak you will ever eat!

Ingredients:

1 (3 pound) tomahawk steak (3 to 4 inches thick)

2 tablespoons coarse ground salt

2 tablespoons salted butter*

2 teaspoons freshly ground black pepper

Method:

Two hours before grilling, remove the steak from the refrigerator and place on a wire rack over a baking sheet with sides. Sprinklr the salt on all sides of the steak and gently rub on the meat. Allow to sit, at room temperature, for two hours.

Preheat your grill for two zone cooking. One side of the grill should be running on high, direct heat and th other side on no heat. (The temperature should be about 275*.) If using a charcoal grill, arrange the coals on one side of the barbecue.

Place the tomahawk on the indirect, low heat side of the grill or the side not over the hot coals. Close the lid and cook for 20 to 30 minutes and then turn over and continue to cook over indirect heat for an additional 20 to 30 minutes or until a meat thermometor measures 120* or "rare". (The amount of time will depend upon how thick your steak is.)**

Next, move the tomahawk over the coals or direct heat side of the grill. Allow to sear for 3 to 5 minutes on each side of the steak with the lid open. (In order to prevent blackening, turn the tomahawk so that the meat is over the direct heat, but the long bone handle is not. 

Return the steak to the wire rack over the baking sheet to rest. Top with the two tablespoons of butter and fresh ground black pepper. Before slicing, allow to rest for 10 to 15 minutes.Serves 4.***

*Regular butter works well, but a blue cheese or herbed butter adds a nice touch. Here is a link to a simple recipe: 

https://carriekitchencreations.blogspot.com/2018/08/keto-friendly-blue-cheese-butter.html

**I used a 3 pound (4 inch thick) tomahawk. It was cooked on a simple  Weber Kettle Charcoal Barbecue over the indirect heat for 1 hour. (30 minutes on each side.) After turning, at 30 minutes, a steak thermometor was inserted in the center of the meat. When the thermometer registered "rare" (or 120*) it was removed and the steak was moved directly over the coals. It was seared for 10 minutes (5 minutes on each side). This produced a PERFECT medium rare tomahawk steak. ❤

***This steak was very filling ~ depending on your portion size and on what you are serving with it, baked potatoes, salad, bread, etc, one 3 pound tomahawk easily provides 4 to 5 servings.

Notes:

This was my first attempt at cooking this huge piece of meat and it definitely exceeded any expectations ~ my husband and I both agreed that it was the BEST beef we had ever eaten in our entire lives!

I had heard of and seen tomahawk steaks at the market, but had no plans to purchase one until I found one on sale for half price. (Regularly $53.18 marked down to $28.01) For that price, I decided to surprise my husband. (Even though he did the work of manning the barbecue, he thanked me after dinner.) This cut of meat was so amazingly exceptional, that in the future, I hope to find another tomahawk discounted. (I necer pay full price.)

Nutritional info for 1 serving (1/4 of steak), approximately: 288.5 calories ~ 10.5 grams fat ~ .5 grams carbs ~ .5 grams fiber ~ 0 net carbs ~ 23 grams protein

For a low carb meal, I added a simple salad
of sliced avocados, roma tomatoes, white
onions and mini red & orange bell peppers.
(I dressed the salad with lime juice, salt & pepper.)