Southern Style Pork Cubed Steak with Cream Gravy ~ Low Carb and Grain Free

I’m adding this recipe to my low carb comfort foods file!

pork steak and gravy

Totally filling and very satisfying, this meal has it all.  It’s fried and topped with gravy.  I felt like I was eating off plan!

On to the recipe…

Process the pork skins and almond meal for the breading until crumb-like.

photo 1

Put the pork steak into the egg wash then the “breading”.

photo 2

Cook the steaks one at a time until done.

photo 3Top with gravy when serving.  Enjoy!

pork steak and gravy

Southern Pork Cubed Steak with Cream Gravy

4 pork loin cubed steaks, medium size
1/3 cup almond milk
1 egg, beaten
1 cup pork skins
1/3 cup almond meal
1/4 cup Parmesan cheese
½ tsp garlic powder
2 tablespoons coconut oil
1 tablespoon butter

Gravy:
3/4 cup cream
½ cup water
salt and pepper

Put the cubed steaks on a plate and place in the freezer while preparing the egg wash and breading.  The ones I used were very tender and almost fell apart.  Slightly chilling them in the freezer should help firm them up for the breading process.

For the egg wash: In a small flat bowl, combine the almond milk and egg. Beat with a fork until well blended.

For the breading:  In a food processor, process the pork skins and almond meal together until crumb-like.  Add the Parmesan cheese and pulse again.  Add some garlic powder and stir.  Pour into a flat bowl that will be usable for breading the steaks.

Melt coconut oil and butter in a skillet over medium heat.

Dip pork cubed steaks in egg wash and then the breading (on both sides).   Slightly press in the breading on the steak.  Place one steak in the skillet and fry on the first side about 4 minutes, flip and then cook 2 minutes or until done.  (It didn’t take too long and I cooked one at a time so they’d have plenty of room in the skillet.)  Remove from pan and drain if necessary.  Mine didn’t seem greasy at all.

After the steaks are cooked, pour the cream and water into the skillet for de-glazing and making a tasty gravy.  Cook until some of the water has evaporated and the cream has thickened.  Season with salt and pepper.  To serve, spoon over the steaks.

I served mine with buttered steamed broccoli and radishes.  I added cooked rice to my family’s plates.

Serves 4.

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!

Peanut Butter Milkshake ~ Sugar Free

This tasty Peanut Butter Milkshake is super satisfying! 

PB Milkshake

Peanut Butter Milkshake

1/4 cup cottage cheese
1 cup unsweetened almond milk
1 cup ice
½ tsp vanilla
2 Tbs natural peanut butter
Stevia to taste (I used 2 packets)

Optional: 1 T heavy whipping cream

Place all ingredients in a blender and blend until all the ice is crushed, maybe about a minute or depending on your blender.

*This drink fits into the S (satisfying) category of the Trim Healthy Mama plan.

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!

 

 

Spiced Pumpkin Latte

‘Tis the season for pumpkin!

This warm Spiced Pumpkin Latte, full of  flavor, hits the spot and can satisfy that desire for something sweet and delicious!

Spiced Pumpkin Latte

Spiced Pumpkin Latte

8 oz brewed coffee
1 tsp real butter
1 tsp coconut oil
½ tsp pumpkin pie spice
½ tsp cinnamon
1 heaping Tbsp of real pure pumpkin
2-3 packets of Stevia (to taste)
1/4 cup cream

Add cream to a 12 oz mug.  Pour latte mixture into mug.
Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Serve immeadiately.

*Spiced Pumpkin Latte (S) in the Trim Healthy Mama’s plan.

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!

September is National Biscuit Month

September is

National Biscuit Month!

I don’t know about you, but as a Southerner, that’s pretty exciting to me.  It’s like it almost gives me a reason to eat biscuits every morning, or maybe all day!  If I do, it will need to be the almond flour kind, otherwise I might not be able to fit through the door at the end of the month.

Anyway, I have several biscuit recipes on the site already and I wanted to link to those.

Buttermilk Biscuits are delicious with homemade jam!

 

Sour Cream Biscuits are simple, delicious, and only need three ingredients!  Yummy served with Apple Butter.

 

Almond Flour Biscuits ~ Low Carb & Grain Free are so good you’ll almost feel guilty!

bisc4

 

Low Carb Biscuits are made with Carbquik and great served with Sausage Cream Gravy.

So if you’re eating grain free, wheat free, low carb, or just plain eatin’, there’s a biscuit that you can enjoy.  Don’t grab a can off the shelf, be brave and try one of these easy recipes.  You won’t regret it!  Go ahead and celebrate!

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!

 

 

 

 

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

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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.

 

 

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.

.

….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