Chaffles & the Dash Waffle Iron

I’ve gotten on the “chaffle” bandwagon!  

A “chaffle” is a cheese waffle.

The little Dash mini maker waffle iron makes cooking these waffles a breeze!

I have eaten the chaffles as a breakfast with a few strawberries and cream.

I’ve also used the chaffles as a bun for a sandwich.  The possibilities are endless!

For 2 chaffles:

1 egg

1/2 cup mozzarella cheese

1/8 tsp baking powder

Mix the egg, cheese, and baking powder together to form a batter.

On the waffle iron, sprinkle a little more mozzarella cheese.

Pour about half the batter on top, then sprinkle more cheese on top.

(That makes the waffle crispier on both sides.)

Lower the waffle iron lid and cook about 1 1/2 minutes, or

a little longer for crispier chaffles.

Steps are shown below.

 

You can find the Dash Mini Maker in all sorts of colors and styles

HERE.

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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 tiny compensation at no extra cost to you. Thanks!

 

 

Triple Chocolate Snack Cake – Grain Free, Gluten Free, and Sugar Free

This is one of the best low-carb sugar-free cakes I’ve ever had.

Triple Chocolate Snack Cake – Grain Free, Gluten Free, and Sugar Free

1 cup almond flour (like Honeyville), or low carb flour blend
2/3 cup erythritol, or Swerve (I used Swerve)
1/4 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. sea salt
3 whole eggs
1/3 cup heavy whipping cream
1 tsp. vanilla extract
2 Tbs dark chocolate
1/4 cup coconut oil, melted
1/3 cup organic chocolate chips, like Enjoy Life chunks

 

1) Whisk first 5 ingredients in mixing bowl.

2) In small microwave safe bowl, melt chocolate
and coconut oil. Set aside to cool.

3) In separate bowl, whisk eggs, cream, and
vanilla extract together. Add chocolate mixture
to the egg mixture; mix well.

4) Gradually add to the flour mixture, whisking
for several minutes until batter if fluffy.

5) Pour into a greased loaf pan or 8” cake pan.

6) Sprinkle top with chocolate chips or chunks.

7) Bake at 350ºF 25-30 minutes until top springs back
to the touch. Cool before serving.

~Tastes great the next day!

Crumb shot – just see how good the crumb is on this cake?!

 

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Here’s a delicious Low Carb Chocolate Chip Cheesecake recipe!

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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 and Happy New Year!

Salami Cream Cheese Rollups

My niece told me about this recipe and I’m so glad she did!

It makes a quick low carb snack or a great party appetizer.

Actually  my niece, Brandi, made this recipe and shared it with me while I was at her house.   Salty salami, creamy cheese, and a little zesty bite from the pepper hooked me from the first bite!

I shared the recipe with my brother who has been eating low carb for years (and is very successful at it!) and he says he makes a similar recipe with pepperoni, cream cheese, and jalapeno!  That sounds amazing and like something I will need try in the near future!  🙂

Quick Note– If you’re following the Trim Healthy Mama plan, these rollups will fall into the S category.  🙂

Here’s what I purchased for this recipe:

Here’s how I rolled them up.  You can use toothpicks if your salami is thicker and won’t stick together.  I didn’t have to.

I stored them in a small container in the fridge.  The didn’t last long!  🙂

Here’s the recipe..

SALAMI CREAM CHEESE ROLLUPS

1 (8 ounce) package cream cheese,softened
18 slices thinly sliced salami
18 slices peperoncini peppers, drained,

Spread about a tablespoon of the softened cream cheese
over a slice of salami.  Top with 1 to 3 peperoncini pepper slices.
Roll the salami around the cheese and pepper slices.
Repeat with remaining ingredients.  Store in fridge.

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If you’re looking for another great party appetizer recipe,  check out these Cream Cheese and Bacon Stuffed Poppers,  Warm Cream Cheese and Bacon Spread, or the Buffalo Chicken Dip.

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Disclaimer: Some links in this post may lead to affiliate links.  If you purchase through the links provided,  I will receive a small compensation at no extra cost to you.  Have a great day!

Broiled Tilapia Parmesan

This simple broiled fish recipe is naturally low in carbs and very delicious! 

I served the fish with pan sauteed green beans and summer cucumber tomato salad.

Broiled Tilapia Parmesan

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
salt and pepper to taste
2 pounds tilapia fillets

Preheat your oven’s broiler. Grease a broiling pan or line
pan with parchment paper.

In a small bowl, mix together the Parmesan cheese, butter,
mayonnaise and lemon juice. Season with garlic, salt and pepper.
Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a
few inches from the heat for 2 to 3 minutes. Flip the fillets over
and broil for 2 more minutes.

Remove the fillets from the oven and spread with the Parmesan
cheese mixture on the top side. Broil for 2 more minutes or until
the topping is lightly browned and fish flakes easily with a fork.
Be careful not to over cook the fish.

Serve immediately with your favorite sides.

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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.  

Peanut Butter Banana “Ice Cream” (& a review)

Just ever now and then I will eat a banana.  I’ve been wanting to try this frozen banana “ice cream” for a while.  Well now I have.

Yesterday I finally made the frozen banana “ice cream”.  I processed a banana that I had cut into 1″ chunks and froze, with a tablespoon of natural peanut butter and Swerve sweetener to taste.

It reminded me of a soft serve ice cream.

Now, on to the review…

The good: Bananas are a good source of dietary fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.

The bad: A large portion of the calories in this food come from sugars.

So, while this is a reasonably healthy recipe for some, it’s highly unlikely that I will make this recipe again.  🙂

Yummy Cheesy Sausage Balls ~ Low Carb and Grain Free

I’ve worked on my old sausage ball recipe and I think it’s a success!

If you love Sausage Balls, try this recipe.

You won’t even miss the baking mix!

Yummy Cheesy Sausage Balls (low carb & grain free)

3/4 lb. Odom’s Tennessee Pride breakfast sausage (or your favorite brand)
8 oz. sharp cheddar cheese, shredded
1 cup of almond flour
1/4 cup grated parmesan cheese
2 tsp baking powder
dash salt
1/4 tsp ground red pepper
1 tablespoon coconut oil, melted
1 egg

Preheat the oven to 375º F.  Spray a baking sheet with olive oil
oil cooking spray. (Misto)  Place dry ingredients in a large bowl.
Using your whisk, make sure the dry ingredients are well combined.
Add the sausage, grated cheddar, coconut oil and egg.
Mix well with your fingers, or your mixer if you prefer. The mixture
should be packy and hold the shape of a ball.

Form into 1” balls. Place the balls on the prepared baking sheet.
Bake for 16-18 minutes or until golden brown.  To prevent sticking,
move the balls with a spatula halfway through cooking or use
parchment paper to line your pan.  Remove from oven and serve warm.

My batch made 32.

*For the Trim Healthy Mama plan: S category

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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!

Maple Snickerdoodles ~ Low Carb • Grain Free • Sugar Free

This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.

MAPLE SNICKERDOODLES

½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt

For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon

Preheat oven to 350º.

In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.

Shape chilled dough into balls and roll into coating mixture.  Place on a baking sheet.  Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix.  Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.

Makes 24-26 cookies.

Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g

(Trim Healthy Mama – S)

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More popular cookie recipes:

Giant One Minute Salted Peanut Butter Cookie
Peanut Butter Cookies

Cream Cheese Chicken Enchiladas ~ Low Carb

This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

 

Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.

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Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

 

 

Southern Style Fauxtato Salad ~ Low Carb

My grandmother made the BEST potato salad!  After she was unable, my mom started making it and it was just like Grandma Butler’s.

Even though my mom didn’t eat anything “white, bland or mushy”, she would always make potato salad every holiday meal for my brother and me. I don’t know how she did it without even tasting, ’cause it was always perfect!

I’ve found out that substituting cooked cauliflower actually works and the results are very tasty.  It’s a simple recipe but makes a great side dish for a BBQ or even a holiday dinner!

Southern Style Fauxtato Salad

1 med head of cauliflower, steamed
4 hard boiled eggs, peeled and chopped
½ small onion, diced
½ cup dill pickle relish
2/3 cup real mayonnaise
1 teaspoon yellow mustard
salt and pepper to taste
paprika

Use your favorite steaming method to cook the cauliflower or
to steam cauliflower, cut into florets and put in a large
saucepan. Add about an inch of water in the bottom,
cover and bring to a boil.  Reduce heat while leaving
lid on while the cauliflower steams, maybe about 7 minutes
or so. Drain and rinse under cold water.

Put in large bowl and cut florets into bite size pieces. Add
remaining ingredients and stir well. Sprinkle with paprika
and refrigerate for several hours or overnight.

Serve with grilled meat or as a side for your holiday ham.

COOK’S NOTE: I have used a 12 oz bag of frozen cauliflower
with favorable results. Steam and cut into bite-sized pieces
before adding the remaining ingredients.

Chicken Fried Steak with Cream Gravy ~ Low Carb and Grain Free

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

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.

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

Cook the steaks one at a time until done.

Top with gravy when serving.  Enjoy!

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Chicken Fried 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.

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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!

Peanut Butter Milkshake ~ Sugar Free

This tasty Peanut Butter Milkshake is super satisfying! 

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.

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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!

 

 

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

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.

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

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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!

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!

 

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

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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!

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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!

 

 

 

 

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

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)

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. 🙂

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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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Sharing with Thrifty Thursday!

 

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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!

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.

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.

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.

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Sharing with Thrifty Thursday!

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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.