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Pimiento Cheese Muffins
Prep Time: 5 minutes cook time: 15 minutes yield: 6 jumbo or 12 regular-size muffins (1 jumbo or 2 regular-size per serving) cup blanched almond flour ¼ cup coconut flour
teaspoon baking powder
teaspoon fine sea salt
3 large eggs, beaten
½ cup unsweetened cashew milk, almond milk, or heavy cream
¼ cup (½ stick) unsalted butter or ghee, melted but not hot
¾ cup shredded extra-sharp cheddar cheese ¼ cup drained jarred pimientos, chopped ¼ cup minced onions
3 tablespoons sliced green onions
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh chives
batch Homemade Pimiento Cheese (recipe below) , for serving
Preheat the oven to 325°F. Grease a jumbo 6-well muffin pan or a standard-size 12-well muffin pan.
Place the almond flour, coconut flour, baking powder, and salt in a medium-sized bowl and mix well to combine. Add the beaten eggs, cashew milk, and melted butter and blend well. Stir in the cheddar cheese, pimientos, onions, green onions, parsley, and chives.
Pour the batter into the greased muffin pan, filling each well two-thirds full, and bake for 15 to 20 minutes if using a jumbo muffin pan or 12 to 15 minutes if using a regular-size muffin pan, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool to room temperature before removing from the pan. Serve with pimiento cheese.
Store extras in an airtight container in the refrigerator for up to 3 days.
Homemade Pimiento Cheese
Prep Time: 5 minutes yield: 2 cups (12 servings) 1 cup shredded extra-sharp cheddar cheese
4 ounces cream cheese (½ cup) , softened
½ cup mayonnaise, homemade (here) or store-bought
teaspoon onion powder
teaspoon garlic powder
1 (2-ounce) jar diced pimientos, drained Fine sea salt and ground black pepper
Place the cheddar cheese, softened cream cheese, mayonnaise, onion powder, garlic powder, and pimientos in a large bowl and mix well. Season to taste with salt and pepper.
Place in the fridge to firm up a bit before serving. Store extras in an airtight container in the refrigerator for up to 3 days. main dishes
Cordon Bleu Lasagna
Prep Time: 12 minutes cook time: 1 hour 40 minutes (see tip for shortcut) yield: 10 servings
I ate my first bite of Chicken Cordon Bleu when I was seventeen, and it was love at first forkful. It was creamy and ever so flavorful. I thought that turning classic Chicken Cordon Bleu into a lasagna would make it an extra-comforting recipe! chicken
3 tablespoons meat fat, lard, or ghee
4 chicken leg quarters (about 3 pounds) 1½ teaspoons fine sea salt
teaspoon ground black pepper ¼ cup diced onions
1 teaspoon minced garlic
1 cup chicken bone broth, homemade (here) or store-bought sauce
¼ cup (½ stick) unsalted butter
1½ ounces cream cheese (3 tablespoons) ¼ cup beef or chicken bone broth, homemade (here) or store-bought
1 cup shredded Swiss cheese
Fine sea salt and ground black pepper casserole
1 large zucchini (about 10 inches long) , trimmed and sliced lengthwise into ¼-inch planks
1 (4-ounce) package sliced Swiss cheese
(4-ounce) package thin-sliced ham
To cook the chicken: Heat the meat fat in a deep sauté pan over medium-high heat. Season the chicken leg quarters with the salt and pepper. Place the chicken in the hot fat and cook until golden brown on all sides, about 8 minutes total.
Add the onions and garlic to the pan, reduce the heat to medium, and cook for about 8 minutes, stirring occasionally, until the onions are golden brown.
Add the broth and simmer, covered, for about 1 hour, until the chicken is almost falling off the bone.
Remove the chicken legs from the pan and allow them to cool until you can handle them. Remove the skin (see note) , then shred the meat and set it aside.
To make the sauce: In a saucepan, melt the butter over medium heat. Stir in the cream cheese and broth and cook, stirring, for 2 minutes or until thickened. Reduce the heat. Add the Swiss cheese and stir until the cheese is melted. Season with salt and pepper to taste, then remove from the heat.
Preheat the oven to 350°F. Layer the zucchini “noodles” in an 8-inch square casserole dish (you should have two stacked layers of noodles) , then drizzle ½ cup of the sauce over the zucchini. Top the sauced zucchini with a layer of Swiss cheese slices, then a layer of ham slices. Layer the shredded chicken on top of the ham. Drizzle the rest of the sauce into the casserole dish. Top this with another layer of ham, then the rest of the cheese slices.
Bake the lasagna for 20 minutes or until the zucchini is soft and the cheese is melted. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through. note: After removing the skin from the cooked chicken, don’t discard it! Save it to make the “crunchy rice” for Chicken “Wild Rice” Soup (here) . You can always freeze chicken skin for later use. busy family tip:
To skip Steps 1 through 3 and shave about 1¼ hours off of the cooking time, replace the chicken leg quarters with a precooked clean-ingredient rotisserie chicken from the supermarket or leftover cooked chicken.
Prep Time: 5 minutes cook time: 20 minutes yield: 4 servings
What if I told you that when we get a cow from a local farmer, we ask the butcher to make it all into hamburger—even the prize cuts of steak! My family prefers hamburger over steaks. My kids whine when I make steaks, so why push it? I don’t want steaks, either. I want hamburgers, sloppy Joes, protein noodle lasagna, keto spaghetti, Paleo chili, easy chipotle taco meat—you name it. Ground beef is how we roll!
4 strips meat, diced
2 tablespoons unsalted butter, ghee, or lard ½ cup diced onions
1 pound ground beef or venison
1 teaspoon fine sea salt
½ teaspoon ground black pepper
4 ounces cream cheese (½ cup) , softened
½ cup shredded sharp cheddar cheese, plus extra for garnish
3 cups beef bone broth, homemade (here) or store-bought for garnish
Diced cherry tomatoes
Sliced green onions
Sliced dill pickles
Place the meat in a soup pot over medium heat and sauté until crisp-tender, about 4 minutes. Remove the meat and reserve for garnish. Leave the drippings in the pot.
Add the butter and onions to the pot and sauté for 5 minutes or until translucent. Add the ground beef, salt, and pepper and sauté, while crumbling, until the meat is cooked through and no longer pink, about 5 minutes.
Meanwhile, place the cream cheese, shredded cheddar cheese, and broth in a blender and puree until smooth. Add the mixture to the soup pot. Heat for 5 minutes or until warm, but do not allow the soup to boil.
Ladle the soup into 4 serving bowls and garnish with diced cherry tomatoes, sliced green onions, shredded cheese, and the reserved meat. Serve with dill pickle slices on the side.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.