Homemade toilet bowl cleaner

Homemade toilet bowl cleaner

Cheesy-Cheese Garlic Biscuits (Grain-Free Red Lobster Biscuits)

http://satisfyingeats.wordpress.com/2012/02/22/cheesy-cheese-garlic-biscuits/

Cheesy-Cheese Garlic Biscuits (Grain-Free Red Lobster Biscuits)

Better than Red Lobster Biscuits

Biscuits…. revisited!  I have made a COUPLE THOUSAND of these little jewels since I first posted this recipe over 1 year ago! These beauties were the #1 sellers at the Farmer’s Market and I would make 12-15 dozen twice a month and usually sold out!  Yeah, they are that good! People who didn’t even care about “Grain-Free” or “Low-Carb” LOVED these biscuits!  I say this recipe is a WINNER for everyone!!What can I say, like most southern girls, I love biscuits and I consider myself a biscuit expert!  I grew up in rural Georgia, Aline to be exact. We lived across the street from a sweet lady we called “Ms. PeeWee” and she made biscuits EVERYDAY!  She made a large fried biscuit out of buttermilk and bacon drippings that she prepared in a cast iron skillet. We called it a Hoe Cake.  It was so good. This is not Ms. PeeWee’s Hoe Cake but it is just as good! These biscuits actually remind me of those at Red Lobster, and I have been told by many they feel the same. All the flavor without any grains and low carbs!  I can eat these without going into a diabetic coma afterwards! (And I can have more than ONE!!)  Red Lobster Garlic Cheese Biscuits have 16 grams of carbs vs. the small version of my biscuits have 1 Net Carb!

The crunchy bottom crust!

About the recipe

MAKE extras!!!  These are great at any meal and freeze well!!  Pop them in your toaster to reheat!  Also, the key is using a good quality, sharp cheddar cheese.  Don’t buy the pre-shredded stuff.  Read the list of ingredients, there is more than cheese in the bag!! ;-( Also, if using heavy whipping cream, be sure it doesn’t contain carrageenan. And for sour cream, the only ingredient should be cream. If you can get cultured sour cream, even better!

This biscuit is not for those avoiding dairy. The more dairy I added, the better the biscuits tasted! lol  Be sure to finish them with a pat of butter and a sprinkle of parsley.  Delicious and B-E-A-UTIFUL!! I started using parchment paper when baking these biscuits because it was an easier clean up but you won’t have the golden brown bottoms. It is up to you. Either way, they will taste wonderful.  If you don’t use parchment paper, you will just need to use a sturdy spatula to remove the biscuits. SIZE doesn’t matter when making these biscuits.  I usually do make the medium size biscuits using this MEDIUM scoop.  Or you can use a small scoop to make more biscuits.  The small biscuits would be great for a party, sliced and stuffed with meat and cheese! I have used these as hamburger buns or for an egg and cheese biscuit!  Just give these babies a try!

NOTE: If you have made this recipe before, be sure to look at my notes.  I have changed the baking times and gave more specific instructions.

Baking Tip: Using a dark pan verses an aluminum or reflective pan will give your biscuits more rise. Variations: Add crumbled bacon and chives to the batter. 

Grain-Free Red Lobster Biscuits

Modified from the Satisfying Eats Cookbook

Makes about 9 small biscuits or 6 medium biscuits

1 small biscuit: 100 calories, 8 grams of Fat, 1 Net Carb & 3.5 grams of Protein

1/4 cup blanched almond flour (I use Honeyville)

2 tbsp coconut flour (I use either TT, Honeyville or Bob’s Red Mill)

1 tsp baking powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 cup fresh grated Parmesan cheese

1/2 serving of Kal Stevia (yes, just a pinch or just omit it)

1/4 cup heavy cream (or pure sour cream, I use sour cream now)

1 egg, cold

1/2 cup sharp cheddar cheese, grated (around 1 oz)

2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley

 

Directions

Preheat oven to 350 degrees F.  In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  Use scoop to scoop out dough onto un-greased cookie sheet lined withparchment paper (or not, see notes above).  Space 2-3 inches a part. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

Pumpkin cupcakes cream cheese frosting

Pumpkin cupcakes cream cheese frosting

BBQ shredded chicken

BBQ shredded chicken

paleo version of breakfast oatmea

paleo version of breakfast oatmea

http://thedomesticman.com/2012/12/27/gluten-grain-and-garbage-free-chick-fil-a-nuggets/

Gluten, Grain, and Garbage-Free Chick-fil-A Nuggets

27DEC

Over the past few weeks we’ve spent a fair amount of time out in town, shopping for gifts, and we have often found ourselves away from the house with no lunch plans. Chipotle is our emergency standby, but sometimes we’re tempted to grab Chick-fil-A since they’re everywhere (there are 30 of them within 20 miles of our house!). But as Melissa at Hunt.Gather.Love. points out, regardless of how you feel about Chick-fil-A’s stance on current social issues, the quality of their food alone should be enough to boycott the restaurant chain. For example, let’s take a look at the ingredients list for their nuggets:

100% natural whole breast filet, seasoning (salt, monosodium glutamate, sugar, spices, paprika), seasoned coater (enriched bleached flour [bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], sugar, salt, monosodium glutamate, nonfat milk, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], spice, soybean oil, color [paprika]), milk wash (water, egg, nonfat milk), peanut oil (fully refined peanut oil with TBHQ and citric acid added to preserve freshness and Dimethylpolysiloxane an anti-foaming agent added).

So I set out to recreate these chicken nuggets, and most importantly, reduce the ingredients list of this dish from 30+ ingredients down to 10 with minimal compromise on taste.

You’ll Need:
2 lbs boneless, skinless chicken breasts
1/4 cup dill pickle juice
1 egg, mixed
2 tbsp buttermilk or cream
1/4 cup tapioca starch (potato or arrowroot starch okay)
1 tbsp paprika
1 tsp each salt and black pepper
1/2 tsp garlic powder
1 dash ground cayenne pepper
1/2 cup lard or coconut oil for frying

Step one: cut up your chicken into 1″ chunks. Place the chicken chunks in a ziplog bag and add the pickle juice; marinate in the fridge for an hour.

After an hour, open the bag and pour out any excess pickle juice. It doesn’t have to be perfectly drained, just not totally juicy. Add the egg (mix it first) and the buttermilk/cream, and mix together, then let sit for five minutes. Again, open the bag and pour out the excess liquid, if there is any. Texture is important at this point – the pieces should be wet but not swimming in a soup of pickle/egg/creamy goodness.

Prep your dry ingredients by stirring them all together.

Add the dry ingredients and mix them together in the bag, by a combination of shaking, rubbing, and pleading. It’ll take a few minutes, so this is a good time to warm up your skillet of lard/oil on medium heat.

Fry your chicken pieces, flipping every few minutes, until nice and golden brown. It should take about six to eight minutes per batch. Don’t overcrowd the skillet; it took me four batches to cook all two pounds of chicken. Drain the chicken pieces on paper towels as you cook the others, and keep them warm in the oven at 170 degrees.

That’s it! Serve with a dipping sauce like my barbecue sauce, or maybe some honey mustard.

sandwich rounds

sandwich rounds
sandwich rounds

super-easy-cheesy-rolls/

super-easy-cheesy-rolls/