Mar 26, 2020 | Cookies, Cakes & Pies
As you may know my husband has been on a Keto Diet for a while now. Finding something that’s both Keto friendly and satisfying is sometimes challenging, specially finding something for his sweet tooth!
My daughter recently sent me this muffin recipe that is gluten free and keto friendly. It uses Monkfruit instead of sugar so it’s sugar free and has just 1 gram of carb. Best of all it satisfy’s everyone’s sweet tooth!
So here’s the recipe! You can adjust the sugar to your taste.
Keto Friendly Almond Muffins
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Keto Friendly Almond Muffins
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Keto Friendly Almond Muffins
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Instructions
Pre-heat oven 350 degrees
Line muffin tins with cupcake liners
Cream together butter and sweetener until smooth
Add in eggs one at a time
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Add milk and vanilla and mix well
In a separate bowl combine flours, salt, and baking powder.
Stir dry ingredients into butter mixture.
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Fill muffin tins 2/3 full.
Bake for 30 minutes or until toothpick comes out clean.
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Apr 18, 2019 | Main Course, Poutlry, Recipes
Chicken Milanese with Lemon Butter Sauce, wow! Sounds fancy doesn’t it? Sounds like something you’d order in a fancy Italian restaurant. It brings to mind the city of Milan, one of the world’s most fashionable city.
The name doesn’t lie, Chicken Milanese simply means Chicken made Milan style. It is one of the signature dishes of Milan; in Italian it’s called “Pollo alla Milanese”. Are you impressed yet? Traditionally it was made with veal, Cotoletta alla Milanese, but chicken has become a popular alternative.
Well let me tell you the first time I ever had Pollo alla Milanese was in a chic little restaurant in Cernobbio, a town on Lake Como about 40 kilometers away from Milan. And yes I ordered it because I thought with such a grand name it must be something different. Imagine my surprise when the waiter set a fried chicken cutlet in front of me and it didn’t even have any gravy!
Yup that’s what Pollo alla Milanese is, a battered and fried chicken cutlet. If we were talking Southern cooking it would be called chicken fried chicken and chicken fried steak if veal were used instead of chicken.
But because it’s an Italian style cutlet it’s not smothered in gravy and served with mashed potatoes and corn, like the perfect Southern comfort food. Instead it’s usually served with a bed of crisp fresh greens like an arugula salad. Instead of gravy they usually squeeze a slice of lemon over the cutlet or top it with a light lemony butter sauce. As far as I can determine that’s the only difference between chicken fried chicken and Chicken Milanese.
Well whatever you call it it’s still delicious! A bit fussy to make (you have to cut, pound, dredge, dip, bread, and fry) but so worth the time and trouble. I make it at home and serve it both ways, Milanese and fried cutlet with gravy, depending on what I’m hungry for. Either way my family loves them!
Here’s the recipe for Chicken Milanese with Lemon Butter Sauce!
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Ingredients:
4 Pieces Boneless, Skinless Chicken Breasts – sliced horizontally to make 8 thin slices
2 Cups Flour
3 Eggs beaten
2 Cups Panko or breadcrumbs – I prefer Panko which can be found at Asian Markets, but bread crumbs work fine
1 Tbs Garlic Powder
2 Tbs Italian Seasoning
1/4 Cup freshly grated Parmesan Cheese
Oil for frying
For the Sauce:
4 Tbs Butter
1 Tsp Minced Garlic
1/2 Cup Heavy Whipping Cream
1/2 Cup Chicken Stock
1/2 Cup White Wine
1 Tsp Italian Seasoning
2 Tbs Lemon Juice
Salt & Pepper to taste
Procedure:
Place chicken breasts between 2 sheets of plastic wrap – you will have to do this with 2-4 pieces at a time
Using a kitchen mallet pound breasts to 1/4″ thickness
Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.
Set aside while you get the other ingredients ready.
Mix flour and garlic powder together and place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
Heat oil in a large frying pan. Oil will be hot enough if it sizzles when you drop a piece of panko in it.
Dredge a slice of chicken in flour making sure both sides are completely covered
Dip both sides of chicken in egg
Dip both sides of chicken in Panko mixture
Place in frying pan and fry both sides about 3 minutes per side or until golden brown
Drain on paper towel
Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce:
Melt 1 Tbl Butter in saucepan
Saute garlic in butter until it starts to brown
Stir in cream, stock, and wine until well combined
Bring mixture to a boil then reduce heat
Whisk in remaining butter 1 tbs at a time
Stir in seasoning and lemon juice
Season with salt and pepper to taste
Serve over Chicken Milanese
Chicken Milanese with Lemon Butter Sauce
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Chicken Milanese with Lemon Butter Sauce
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Instructions
Chicken
Place chicken breasts between 2 sheets of plastic wrap - you will have to do this with 2-4 pieces at a time
Using a kitchen mallet pound breasts to 1/4" thickness
Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.
Set aside while you get the other ingredients ready.
Mix flour and garlic powder together and place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
Heat oil in a large frying pan. Oil will be hot enough if it sizzles when you drop a piece of panko in it.
Dredge a slice of chicken in flour making sure both sides are completely covered
Dip both sides of chicken in egg
Dip both sides of chicken in Panko mixture
Place in frying pan and fry both sides about 3 minutes per side or until golden brown
Drain on paper towel
Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce
Melt 1 Tbl Butter in saucepan
Saute garlic in butter until it starts to brown
Stir in cream, stock, and wine until well combined
Bring mixture to a boil then reduce heat
Whisk in remaining butter 1 tbs at a time
Stir in seasoning and lemon juice
Season with salt and pepper to taste
Serve over Chicken Milanese
Feb 7, 2019 | Breakfast, Recipes
Contrary to it’s name French Toast did not originate in France. In fact it originated long before France was even a country.
French Toast is basically made with stale bread dipped in an egg and milk mixture then fried up for a tasty meal. Being that bread, eggs, and milk have been staples since they started to prepare bread in some form it makes sense that it’s been around for centuries. And of course back in the day people weren’t wasteful so turning stale bread into a meal using basic ingredients that were readily available makes sense too.
The first mention of a similar dish dates back to a cookbook attributed to Apicius back in 4th. Century Rome. It was then called Pan Dulcis, or sweet bread, and made pretty much how we make it today. The dish spread throughout Europe in the Middle Ages, specially the practice of using stale bread. In France it was known then as it is now as Pain Perdu which literally means Lost Bread. It is known by this name in Belgium, New Orleans, and other places where the French had some sort of presence. We call it French Toast for the similar reason we call fried strips of potatoes French Fries; simply because it was popularized in America by French immigrants.
French Toast has become a staple on diner and coffee shop menus. In fact it is one of my favorite breakfast foods mainly because not only is it easy to make and very tasty, I almost always have all the ingredients in my kitchen!
Now there are many fancy variations of this humble dish like the Crème Brûlée French Toast I make on Christmas mornings. Now that requires a bit more fussing. But the basic French Toast recipe is so easy that you can make it even on weekday mornings, or at the very least on weekends.
This year Valentine’s Day falls on a weekday so I know cooking breakfast is pretty much not on the top of your priority list. But wouldn’t it be super sweet to wake up just 15 minutes earlier this Valentine’s Day and surprise your sweetheart with a stack of French Toast?
Garnished with fresh fruit, powdered sugar, or whipped cream can dress up this humble dish and make it look like you’ve been up for hours preparing it! So go ahead, wake up your Valentine with the cinnamony aroma of fresh made French Toast! The kids’ will love them too! Here’s my recipe!
Ingredients:
3 Large Eggs
1/2 Cup Milk
1/4 Cup Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
6-8 Pieces Bread – any type will do, you can use day old or fresh, whatever you have on hand.
Butter
Syrup
Garnishes like fresh fruit, powdered sugar, whipped cream, etc.
Directions:
Beat eggs in a shallow bowl.
Add milk and sugar and stir well.
Stir in cinnamon and vanilla.
Melt butter in a frying pan.
Dip both sides of each piece of bread in egg mixture.
Place bread in frying pan and cook until both sides turn golden brown.
Place French Toast on serving dish and garnish any way you want.
You can place butter, syrup, and garnishes on the table so everyone can serve themselves.
Instructions
Beat eggs in a shallow bowl.
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Add milk and sugar and stir well.
Stir in cinnamon and vanilla.
Melt butter in a frying pan.
Dip both sides of each piece of bread in egg mixture.
Place bread in frying pan and cook until both sides turn golden brown.
Place French Toast on serving dish and garnish any way you want.
You can place butter, syrup, and garnishes on the table so everyone can serve themselves
Jan 31, 2019 | Corner, Recipes, Snacks
Keto Diets, they seem to be really popular right now. And with the new year many of us have vowed to start eating healthier and loose some weight. So in my house we’re pretty much re-starting our “keto diets”. One of the things I miss most when on a keto diet (which in really simple terms means less, much less, carbs and more fat and protein) is bread. I crave bread (along with rice and other carbs, I am after all a carb eater)! So when I discovered this Keto Friendly Cloud Bread I was pretty happy.
What you may ask is Keto Friendly Cloud Bread and what makes it keto friendly. Keto Friendly Cloud Bread is simply carbless bread rounds. Yup, I said carbless! It’s not made with any kind of flour at all! And it’s pretty yummy!
You can whip up s batch of Keto Friendly Cloud Bread to use as bread for your sandwich anytime of day. Top it with a fried egg and the meat of your choice for a delicious breakfast sandwich or you can snack on it. It’s that yummy!
Best of all Cloud Bread requires just 3 ingredients and can be made in about an hour! So not only is it yummy it’s super easy to make! My family loves them, even those that aren’t on a keto diet!
Here’s my recipe for Keto Friendly Cloud Bread, whip up at least a batch or two and watch them disappear! Or if you can manage freeze some for future use.
Ingredients:
6 Eggs at room temperature
1/4 cups + 2 Tbs Softened Cream Cheese
1/2 Tsp Cream of Tartar
Proceedure:
Pre-heat oven to 300° F.
Line baking sheet with parchment paper.
Separate eggs – place yolks in a medium mixing bowl and whites in a different medium bowl
Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.
Set aside.
Beat egg whites at medium speed until frothy and covered in bubbles. Add cream of tartar and beat at high speed until stiff peaks form.
Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.
Drop a spoonful onto prepared baking sheet.
Bake for 20-30 minutes.
Cool on wire racks and use immediately or freeze.
Flourless bread rounds - keto friendly
Flourless bread rounds - keto friendly
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Instructions
Pre-heat oven to 300° F.
Line baking sheet with parchment paper.
Separate eggs - place yolks in a medium mixing bowl and whites in a different medium bowl
Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.
Set aside.
Beat egg whites at medium speed until frothy and covered in bubbles. Add cream of tartar and beat at high speed until stiff peaks form.
Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.
Drop a spoonful onto prepared baking sheet.
Bake for 20-30 minutes.
Cool on wire racks and use immediately or freeze.
