Southern Style Salmon Patties (low carb)

Jillian:

This is one of my favorite meals! Total comfort food.

Originally posted on Heart of a Country Home:

Low Carb Southern Style Salmon Patties

16 ounces pink salmon, canned

1 egg

1/3 cup onion, minced

1/2 cup Carbquik (or 1/4 cup almond flour and 1/4 cup crushed pork skins)

dash each of salt, pepper, Old Bay Seasoning

almond flour for dredging

oil for frying

Drain salmon thoroughly.  Flake it with a fork in a large bowl.  Add remaining ingredients (except dredging flour and oil) and mix well.  Form into patties.   Add oil to a frying pan and heat to medium-high heat.  Dredge each patty in almond four.  Place patties in pan.  Brown on each side, turning once gently. Drain on paper towels and serve with Heinz reduced sugar ketchup  or homemade tartar sauce for dipping.  Add a green veggie or garden salad to complete the meal.

Cook’s Note:  Mom always used corn meal for dredging. 

 

Disclaimer: Some of the links contained in this…

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French Silk Pie ~ Sugar Free

I love dessert and dessert for me usually involves chocolate! 

I made this recipe several weeks ago and was very impressed with the richness and depth of chocolate flavor. 

*Please see COOK”S NOTES regarding raw eggs

pie

FRENCH SILK PIE

1 stick of real butter (softened)
3/4 cup sweetener that measures like sugar ( I used Stevia)
1 tsp vanilla extract
2 squares Baker’s chocolate, melted
2 eggs
Real whipped cream for topping
1 prepared crust (I used a nut crust like the one here)

pie recipe
In a stand mixer bowl, cream the butter and sweetener
until well blended.   Add the vanilla and melted chocolate.
Mix well.

Add the first egg and mix for 5 minutes on medium.
Add the 2nd egg and mix for 5 more minutes.
Mixture should be fairly thick (mousse-like) by that time.
Pour into prepared crust.  Chill.

Serve each slice with a dollop of real whipped cream.

*I like to warm the pie up just a few seconds in the microwave
before serving.  Just maybe 3-5 seconds or it melts into a sauce. :)

COOK’S NOTE:  The eggs in this pie are uncooked. On a personal level, I’ve never had sickness from using raw eggs in recipes, the risk which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, please do not risk eating raw egg products.

With that being said, buy good quality, organic if possible, eggs.  Check for any breakage, even hairline cracks and don’t use those. Wash the eggs in a sink of soap and water. The salmonella is a bacteria found in chicken intestinal tracts and it gets deposited onto their egg shells, therefore, an unbroken egg should be sterile inside.

 

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Reboot with Juicing

Today I’m trying something different.  This is supposed to last 3 days, but I’m not sure how long I’ll make it!

Here’s my Morning Juice of 3 carrots, 2 apples, and a small piece of ginger.

juice

This juice was pretty good.  Funny how I tend to lean toward the sweet juices instead of the more savory juices.  Might be an indication of my current condition!  ;)

 

This is the juicer that Joe Cross uses in Fat, Sick, and Nearly Dead.

I decided to start out juicing with the Hamilton Beach Big Mouth juicer and if I see we will be doing this on a regular basis, then I’m getting the Breville!

So far I’m pleased with the power of the juicer and the amount of juice I’m getting.

I will be updating and sharing some of my veggie/fruit supper ideas, as well.

So stay tuned!

Almond Flax Bread ~ Low Carb • Grain Free • Wheat Free

I miss a good sandwich bread, so I wanted to try to make this when I saw a similar recipe.  This bread is sturdy and not real tall but can be sliced thin like I like it, so the loaf will make a few sandwiches.

BREAD

Almond Flax Bread ~ Low Carb • Grain Free • Wheat Free

1 cup blanched almond flour (I use the Honeyville brand)
2/3 cup golden flax seed meal
1 tablespoon coconut flour
½ teaspoon sea salt
1 tablespoon aluminum free baking powder
3 whole eggs, room temp
¼ cup water
2 tablespoons olive oil
1 teaspoon local honey (I used sugar free maple syrup)

Preheat oven to 350º.
Grease a bread pan with butter, lard, or coconut oil.
In a mixing bowl, combine almond flour, flax meal, coconut flour, salt, &
aluminum free baking powder.

Using your mixer,  beat eggs, honey, water & oil together.
Add wet ingredients into dry and mix well. Let mixture rest in bowl for 5  minutes.  Place bread mixture in the prepared greased bread pan and bake for 30-35 minutes.  Let cool for 1 hour before removing bread from pan.

BREAD2

COOK’S NOTE:  This recipe makes a dense loaf that does not rise much, but is great toasted in butter and topped with  all natural fruit preserves.  I also used it to make a Black Forrest Ham-mayo-avocado sandwich that was really tasty.

Also optional:  I added sprinkled some poppy seeds over the loaf just before baking.

BREADSTRAW

Sharing with Thrifty Thursday!

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

 

Handyman’s Jambalaya

Originally posted on Heart of a Country Home:

My hubby has these boring hunting videos…

well, boring to me anyway.  That’s where he got the inspiration and recipe for this Jambalaya.  (Actually it’s the Duck Commander who taught my hubby how to make this wonderful dish!)

That hubby is holding a spoon in his hand and putting this dish together all by himself is totally amazing!

When it comes to grilling, he’s a pro…but to actually cook something in a pot that has lots of ingredients?!  I’m impressed.  :)

Love you, baby!  Keep up the good work.

What’s that famous saying...”Make Jambalaya.  They will come.”  Just kidding.  I made that up.

Nevertheless, it’s true!  This is some good stuff.

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Sausage and chicken thighs simmering in the dutch oven.

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Here he’s added the peppers, onions, and spices.

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Right after adding the chicken broth, tomato paste, and rice.

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….and the finished…

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Summer Squash Casserole

Originally posted on Heart of a Country Home:

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  :)

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well…

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Happy Friday! ~ Randomosity ~

I’m hoping you’re having a wonderful Spring!  It’s one of my favorite seasons!  And it’s Friday!  So I’m sharing some random thoughts and goodies today.

One reason I adore Spring is because of St. Louis Cardinal Baseball!  :)  I listen on the radio while I’m cooking supper and doing the dishes.  Mike Shannon is the best!  I ♥ this Vintage Style STL Cardinal Iphone case!  and I just found these STL Cardinals Salt and Pepper Shakers!  lol  I need these.  I wonder if my Morkie would like this Doggie Serving Dish?!  It’s too cute!  ok, ok, I’ll stop!  I know you can’t stand the cuteness.

Check out these FREE Kindle books for KIDS!  (for a limited time only)

Terry Treetop and the Lost Egg

Tongue Twisters for Kids

Lily Lemon Blossom Welcome to Lily’s Room

The Ugly Ducking

Here’s some FREE Kindle Cookbooks. (for a limited time only)

Easy Appetizer Recipes

Our Quirky Potluck Recipes

40 Top Paleo Recipes

Savvy Autumn Entertaining

Just Desserts   (oh, boy – I may need to stay away from this one!;))

If you missed my free Spring printable, you can get it here.

Happy Spring, y’all!

spring flag

 

 

 

 

 

 

 

 

Get this beautiful Spring Owl Garden Flag here.

 

Free Printable ~ SPRING

Click on the picture to download the free Spring printable.  

Spring art

Helpful Household Hints ~ Used Aluminum Foil

I recently came across a draft of a post that I started back a few years ago.  It was about a little book I have called Betty-Anne’s Helpful Household Hints.

I’ve misplaced the book but still want to share some handy tipsfor around the house, so I’ll be starting a series of posts with helpful tips for the kitchen, home, and even outside in the lawn and garden.  I hope you enjoy!

***

HH tinfoil

 

Get the Lodge Cast Iron Set or go for the preseasoned 3 piece skillet set.

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

The Best Guacamole ~ Simple and Easy

My daughter loves guacamole!  So she learned to make it herself.  Boy, am I glad she did!

Simple and quick with a bright fresh flavor, it is so much better than store-bought!

guacamole

The Best Guacamole

3 medium avocados
1 lime, juiced
1/3 cup onion, minced
1 small clove garlic, mashed (or garlic powder to taste)
1 tbsp chopped cilantro (optional)
½ tsp salt, or to personal taste
Place the pulp from the avocados in a medium bowl and slightly
mash with a fork leaving some large chunks.  (We use a potato masher.) Add lime juice, onion, garlic, salt, and cilantro if using. Mix thoroughly.

 

Serve in this totally adorable guacamole bowl for a too cute presentation!

guac

COOK’S NOTE: Placing the avocado pit into the guacamole before covering securely will help keep it from turning brown.

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

 

 

 

 

 

Helpful Household Hints ~ Salt

I recently came across a draft of a post that I started back a few years ago.  It was about a little book I have called Betty-Anne’s Helpful Household Hints.

I’ve misplaced the book but still want to share some handy tips for around the house, so I’ll be starting a series of posts with helpful tips for the kitchen, home, and even outside in the lawn and garden.  I hope you enjoy!

***

Household Hints

 

Spunky Chunky No Bean Chili

My family loves chili!  There’s not many meals any easier than throwing chili in the crock pot to simmer throughout the day.  When I walk through the door in the afternoon, I know supper is almost ready.

Making chili is more of a process than an actual recipe.  There’s so many ways to do it.  You have your choices of meat, even chicken if your heart desires!

In this recipe, I use ground beef, but I’ve seen where some people use carne asada.  I’ve seen that in the beef section of our grocery store and it looks really good!  I just may try that next time.

Start out by browning the ground beef, onion, and peppers.  I jsut happened to have a frozen mix of peppers that I used this time.

CHILI2

After the meat is a browned and drained, put it together with every thing else in the slow cooker and relax the rest of the day.  Or in my case, head back to work for a few more hours.  :)

chili

Spunky Chunky No Bean Chili 

3 lbs. ground beef (if you use 80/20, drain it after cooking)
1 large onion chopped
1 green pepper chopped

In a saute skillet, brown beef, onions, and peppers.  Drain if needed.

While the meat is cooking, add to a large crock pot or slow cooker:

1 32 oz can of petite diced tomatoes, or 2 small cans
1 can of Rotel tomatoes or tomatoes with green chiles
2 cups beef stock
¼ cup ground cumin, or to taste
¼ cup chili powder, or to taste
1 tsp. garlic powder
1 tsp. cayenne pepper
Salt and pepper to taste
pinch of sweetener, optional (add this to balance the acid in the tomatoes)

After the meat is drained, add to the tomato/spice mixture in a crock pot.
Cover and cook for 4-6 hours on low.  Should make 12 servings at around 8 carbs each.

Serve with sour cream and shredded cheese.

*I also made some almond flour biscuits and fried them up like fritters.

 

 

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Homemade Black Pepper Mayonaisse

Making deviled eggs calls for mayo!  When you don’t have any, what do you do?  You can make your own.
mayo

Homemade Black Pepper Mayonaisse

1 extra large egg
3 tablespoon Lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 t Dijon mustard
1 1/2 cup extra light olive oil

In a food processor (like this), add the egg, lemon juice,
salt, pepper and mustard. Pulse until well combined.

While running the food processor, begin pouring the olive oil in very slowly, in a thin stream.  Continue until all the oil has been added.

By the time you have emptied about half of the oil into the egg mixture
it will begin to thicken and look like mayo. When all the oil has been
added you are done. Store it in a lidded container in the fridge.

Now sit back and enjoy your feeling of accomplishment! :)

Benefits of Cooking with Cast Iron

Cast iron vessels have been used for cooking for hundreds of years.

In the early 19th century, meals were cooked in cast iron pots suspended over the fire in the fireplace.  In the 1960s cast iron became less popular as teflon-coated non-stick cookware was introduced.

I have to admit I have both types, but am leaning toward going to cast iron cooking full time.  I just got my Paula Deen cookware for my birthday, so it may be a gradual thing.

There are benefits in cooking with cast iron.   For one, it is very durable and can last a lifetime.  It can even be passed down to the next generation.   Cast iron retains heat and evenly redistributes the heat.  It’s even oven safe.  I have my favorite 10″ skillet for baking buttermilk cornbread and the cornbread just slides out of the well-seasoned skillet.

Cooking in cast iron actually adds iron to your food while avoiding the chemicals that non-stick cookware adds.  If it’s well seasoned, your food won’t stick.  The more you cook with it, the better it gets!  I even use it on my ceramic top stove.  I just try to be extra careful.

Cast iron is relatively inexpensive.  Most sets run around $100 and single skillets can run under $15.  This is for something that lasts for a lifetime!

Also, it doesn’t scratch so there’s no need to use the rubber coated cooking utensils, unless you just want to.  Sad to say, my large non-stick skillet is not looking too good, just after several months use.

It does get hot, so be sure and use a pot holder or handle mitt.

To clean and season cast iron, some people do not use soap.  If my pan was real messy, I have used soapy water and immediately dried and oiled the pan to prevent rust.  I have also cleaned with salt sprinkled in the pan and a scrubbie.  This works for pans that don’t have a lot of leftover residue.

Sometimes when camping I’ve used scrunched up  tin foil and some hot water.  So there’s several cleaning methods.  Just be sure to rub with a light coat of oil before storing.  I love my Dutch Oven for baking biscuits when we’re camping.  I’ve also fixed up a Beef Stew over the fire.

Lodge is my favorite cast iron brand.  There’s lots more cleaning and seasoning information found here on their site.

So enjoy cooking in your cast iron and think about all the healthy benefits that comes with it.  Pass some down to your children and grandchildren.  Tell them the history behind it.  Maybe generation after generation will benefit from your lovingly cared for cast iron.

Be sure and share any stories that you have of cast iron that’s been in your family, or how many pieces of cast iron you have.  I’d love to hear them!

DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Zuppa Toscana ~ Low Carb

That frosty chill in the air means it’s soup weather!  

This is a delicious make-at-home version of Olive Garden’s Zuppa Toscana.

This rich creamy soup is easy to make so don’t let the unusual ingredients scare you off!   I found the kale at the grocery store and the turnips I got fresh from the farmer’s veggie stand.
zuppa

Zuppa Toscana ~ Made with Turnips

1 lb. spicy Italian sausage – crumbled
1/2 lb. bacon, chopped
1 32 oz chicken broth
4 small to medium turnips, scrubbed clean, sliced thin
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped or torn kale
1 cup heavy whipping cream
salt and pepper to taste

In a soup pot or dutch oven,  over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain and return to pot.  In the same pan, cook the  bacon til done.  Drain, reserving about 2 tablespoons of bacon drippings.

Add chopped onions and garlic; sautee  in bacon drippings until tender. Add the chicken broth and turnip slices to the pot.  Simmer over medium heat until turnips are tender, maybe 15 minutes.  It didn’t take too long, but my turnips were fresh smallish turnips from the veggie truck.

Add the kale pieces and cream to the pot; season with salt and pepper. Simmer on low for another 15 minutes.

Serve with your favorite toasted bread or bread sticks.  (I used some homemade coconut flour “cornbread” muffins.  I’ll be sharing that recipe in the near future.)

For 6 servings:  Calories 388, Carbs 9, Fat 18

kale

COOK’S NOTE: Some people subsitute cauliflower for the potatoes to make it low carb.  I subbed turnips and they were very similar in texture and appearance to potatoes.  The cream helps reduce the tart taste that turnips sometimes have.  Everyone loved it and really couldn’t tell the difference.

Shared with Inspire Me Tuesday.