PRALINES ANYONE?????

With Mardi Gras in the air..why not try and celebrate ..low carb style? When I was trying these out..I admit..I was skeptical. I didn't think I had enough sauce mixture to hold them together. But..no worries..they worked out great.

4 tablespoons unsalted butter
6 tablespoons heavy cream
1/3 cup Erythritol..or whatever sweetener you have on hand
1/4 tsp Vanilla
1/4 tsp salt
1 cup Pecans
First you need to toast your pecans. I did my in the oven on a cookie sheet at 400 degrees..about 8-10 minutes. You will be able to smell them slightly. Watch them. Just enough to bring out the oils.
Once you have those going..
In a medium sauce pan combine 4 of  the tablespoons butter, the sweetener, and the cream over medium heat. Stir and once the sweetener has dissolved and the vanilla and salt and  cook until a nice golden color. Remove from heat add the last tablespoon butter and pecans. Stir and make little piles in a wax paper covered sheet. Pop them in the fridge and wait until they hardened up. And...
Enjoy!

OMG..BREAKFAST BURGER

Before I tell you all the layers...lets all say..MEAT LOVERS DREAM and FOOD COMA! Now that being said..there really isn't a recipe for this..just layer what ever your inner breakfast soul is recommending..or whatever you have in the fridge 

I first started by cooking my burger patty..in butter..seasoned with s&p and garlic powder. Then while that was cooking I sliced up a brat and put that in the same pan to cook beside it. In the meantime I got out a seperate pan and started to cook my egg slowly. I just want it over easy..I LOVE the runny yoke oozing down my burger. When everything is almost cooked I added a small amount if crumbled up sausage in the main pan to cook up. Now..to assemble. Keep the burger cooking on low...add a slice of cheese..I used Colby jack. Then I added the egg..then topped it with a slice of American cheese then topped it with the sausage pieces. Then....I mixed a little mayo with sugar free syrup...and put a dollop of that on top. Salty, sweet and savory. Yumm!!!

Enjoy ..I know you will 

Sweet Soul Bread

This a good recipe for French toast. That's what I used it for. I found the original recipe in Pinterest and then made some adjustments to make it sweet. If over mixed..it's like dose banana bread type. Still very good.leven when just butter.

1 2/3 cup vanilla protein powder
1/4 tsp salt
1/3 tsp baking soda
1tsp xanthan gum
2 1/2 tsps baking powder
1/4 olive oil
1/4 cup melted butter
2 drops of liquid sweetener
4 eggs
12 oz softened cream cheese
1/4 cup heavy cream cheese
1/4 tsp cream of tartar

Preheat oven to 325. Sray a bread pan ,9x5..with spray.
Mix butter and cream cheese in a mixer. Add in oil, cream and eggs. Blend well.
Add protein powder, soda, salt and cream of tartar. Mix slowly and only a few times.
Pour into a prepared pan. Bake about 45 min.

Enjoy

Ham and cheesy crust less mini quiche

5 eggs
3 tablespoons water
12 slices of deli ham (lunch meat style)
Salt
Pepper
1tap garlic powder
1/4 cup shredded cheese of your choice
Parmesan cheese

In a medium bowl or glass measuring cup(easier to pour)  whisk all the ingredients except the ham and Parmesan cheese.Spray a 6 spot muffin tin with nonstick cooking spray.  Put 2 pieces of game in each cup and then evenly pour the egg mixture in each. Sprinkle each egg mixture with a little Parmesan cheese to your liking. Bake in a 350 degree oven for about 25 min.
Easy and yummy..and adaptable to whatever you really want to put in it.

Enjoy!!!

Baked Feta Eggs in Tomato Sauce

This is one of the easiest and most delicious dishes. I made it as a dinner with a small salad. Of course you can make this for breakfast and add some bacon or sausage. Plus very easy to double. So tasty!

8 oz can of tomato sauce
5 -6 eggs
Feta cheese
Fresh clipped parsley
Salt and pepper

I used a small baking dish and sprayed with cooking spray. Add the sauce all around the dish. Crack each egg in dish carefully going around the casserole dish so they don't break. It's ok if they touch.  Sprinkle with salt and pepper. Sprinkle cheese over top evenly to your liking. Sprinkle chopped parsley over top. Cook at 400 degrees for about 17 min.

Enjoy!

Italian Summer Salad

Well here we are..summer time and we can always use ideas for side dishes to go with all of those dogs and burgers. Here is one so easy and so tasty!


1 English cucumber diced (no need to peel)
2 large tomatoes diced
1 small onion diced
3/4 cup fresh diced mozzarella
Italian dressing..about 1 cup..to you taste
Salt and pepper

Mix everything together and let sit in fridge for at least 30 minutes before serving.
Enjoy!!!

Hi everyone,

I think after the holidays are over...I can really get back on track with blogging and working on getting my cookbook reprinted.
Anywho, I put this chili recipe together today and tossed it in the crockpot. MMMMM...GOOOD!

TURKEY AND BLACK BEAN CHILI

1 pound ground turkey-cooked
1 can of fire roasted diced tomatoes
1 can of black soy beans-rinsed well
1 can of canned pumpkin
3 cups chicken broth
1 medium onion chopped
2 garlic cloves minced
2 1/2 tsp chili powder
2 tsp cumin
1/2 tsp cinnamon
salt and pepper

Mix all the ingredients into the crock and put on low for 7-8 hours. Perfect for those long work days.

Enjoy!!!

CROCKPOT SLOPPY JOES

Well it's been some time since I have posted recipe. Sorry...but summer takes over our lives here in the Connelly household. Now fall is my favorite time of year...so I will be back with lots of yummy recipes to share with you.
So anyway, we know that we can make sloppy joes fast in a pan..but it tastes sooo much better when it has had time to simmer and all the flavors blend..hence why I LOVE my crockpot. I made this batch up while I was making breakfast. It's cold and very windy here today and my husband and I went out to a couple of late in the season garage sales after breakfast. When we came home it was a blessing to have this warm and tasty crockpot lunch waiting on us.

Crockpot Sloppy Joes

2 pounds of ground beef (I did use some lean ground beef I got on "clearance" at the store..so I didn't have to drain it)
1 small onion
2 garlic cloves-minced
1 tablespoon butter
1 8oz Rotel tomato sauce(it's a hint spicy..but you can use the "norm" and just add a dash of hot sauce)
1/2 cup of ketchup
salt and pepper to taste
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons Splenda (or whatever sweetener you like)

Heat butter in a large skillet over medium heat. Saute the onion and garlic until softened.
Turn heat up to medium high and add the ground beef, salt, pepper, cumin and chili powder. Cook until beef is no longer pink.
Transfer the mixture to your crock pot. Stir in the Splenda, tomato sauce and ketchup.
Cover. Cook on Low for 3-4 hours
Serve over a slice of low carb bread...and we topped it with a  little shredded cheese -yum

Enjoy!!!

Mexican chops

I'm on a spicy Mexican kick lately. So much flavor with a kick and not a lot of sodium. I first made these last week and Chris kept asking for them. He said "put this in your next book". I guess he really likes them. Lol

4 boneless pork chops
1 tablespoon butter
1 tablespoon ancho chili powder
1 teaspoon ground red pepper
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup salsa
Sour cream
Salsa
Pepper jack cheese

Mix all the spices together. Put butter in sauté pan over medium heat. Pat the chops dry. Then equally season both sides of each chop and place in pan. After each chop has some color to each side then add the 1/2 cup of salsa to the pan. Continue to cook until done. While still in pan add the cheese on top so it can melt and once they are plated up then you can add sour cream and more salsa.

Enjoy!

CHICKEN AND PEPPERJACK CHEESE SOUP

So it's suppose to be spring here in Michigan, hmmm. It's 39 degrees out but feels like 25. My poor husband has to work outside in this cold weather and I feel for him. So I came up with this soup tonight. I have to say...it's good and heats you up from the inside out.

1 can of chicken broth
1 cup cooked shredded chicken
1 can of diced tomatoes
1 garlic clove-minced
2 cups of heavy cream
8oz of shredded pepper jack cheese
1/2 tsp xanthan gum
salt and pepper

In a medium saucepan combine the broth, tomatoes, garlic and chicken.  Bring this to a boil and then reduce the heat and simmer for about 10 min. Remove it from the heat.
In a second sauce pan pour 1 1/2 cups of the heavy cream (leave 1/2 cup out) and simmer then add the cheese. Stir until melted and then add this mixture to the broth/tomatoes. Heat on a low simmer and add the Xanthan gum and 1/2 cup heavy cream. Let simmer for about 10 min.
Serves 4

Enjoy!!!!!

LOW CARB TOM COLLINS

So I like to experiment with "adult" drinks from time to time. One of these days I will have a cocktail party and try some of my low carb drinks. But until then...I just am taste testing tthem myself and sometimes my husband gets a drink or two. Awhile back I was determined to find TOM COLLINS drink glasses...I'm somewhat old fashioned and love to recreate and play with old recipes and drinks from the 40's-60's. LOVE IT! I swear I should have been raised back then. Anyway, so I collect old cookbooks and old cocktail books. Love them!!!! Well, I finally found the Tom Collins glasses at TJ Max. I was so excited...so then I had to make the drink..right? YES! So here we are. They are very good, refreshing and crisp. Little did I know that my husband use to order them years ago before I met him...which put a smile on my face. I've had a couple tonight...hopefully you can't tell in my writing. lol

2 oz Gin
1 oz or a really good squeeze of fresh lemon juice
1 tsp of Splenda
4 oz of club soda-or you can replace it with diet Ginger Ale


So, in a Tom Collins glass (tall and skinny) pour the Gin in. Then add the lemon juice, Splenda and ice until it reaches the top. Then add the Club Soda. Mix well with a stir.
Enjoy!

WAFFLES ANYONE????

So I have been dying to use this super cute heart shaped waffle maker I bought at Goodwill. I love but it has been trying at times to come up with a stable recipe for the maker. I remember a few years ago I had to throw away a maker (it was used from Goodwill) because the batter just stuck to well and I could NOT get it out. lol...oh well.  But now--I think I came up with one that's pretty good. I'm still going to work on it but my husband gave them the 2 thumbs up.
*Plus make extra and freeze for easy breakfast...oh yeah baby!

6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla whey protein powder
1/4 tsp cinnamon
1/8 tsp grated nutmeg

Preheat waffle iron.
Spray with non-stick coating
In one bowl, beat egg whites with cream of tartar until stiff peaks form.  In a separate bowl, mix yolks(I scramble them up first) with cream cheese and protein powder, cinnamon and nutmeg until smooth. Add whites mixture to the yolk and FOLD in...no stirring and mixing.
Once the waffle iron is ready, add about 2 heaping tablespoons to each section. Mine were hearts so you might need a little more for the squares or Belgum ones. Let them cook about 4 min..my waffle maker beeps when done..now I did let them sit about a min longer so they browned more but it's not needed. Serve immediately with warm butter and warm sugar free syrup or you can freeze and toast later -maybe on a lower setting.

Enjoy!!! ♥...Happy Valentine's day!

RASPBERRY ALMOND SCONES

So I thought I would start the NEW YEAR off with some scones. I need something yummy while sitting around all day doing nothing on my day off.

2 large eggs, beaten
1 cup almond flour
1/3 cup bulk sugar substitute -I use Splenda
1 1/2 tsp baking powder
1 tsp almond extract
1/2 tsp vanilla extract
 1/2 cup fresh raspberries

Directions
Preheat the oven to 375°F and line a sheet pan with parchment paper or use a silpat.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the  pan (about 2 heaping tablespoons for each one). You can shape them if you want to in kind of triangular shapes.

Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.


Enjoy!

SWEET AND SALTY PECANS

Alrighty, it's fall time and I love me some pecans. This is simple, tasty and is nice for us that have that sweet tooth issue. Bonus... while they are baking...you don't need to burn those fall candles.

4 cups roasted and salted pecans
3 egg whites-beaten
1 1/2 tsp cinnamon
1 cup Splenda
1 tsp salt
1 stick of butter-melted

Pour the melted butter on a pan(one with a lip-line the pan first with tin foil for easy cleanup). Mix all the ingredients together and then add the pecans. Stir up and pour over top of the butter lathered pan. Bake in oven for about 30 min. in a 350 degree oven. Stir a couple of times during the baking. Then let them cool and break them up. SOOOOO GOOOD!
Enjoy!

Hi Everybody,
I just wanted to announce that I have my first book signing Wednesday. I'm soooo excited. We will see if anybody shows up. lol I'm so nervous and excited all at the same time. If your in town-stop by. Love to meet you!

Meet and Greet Author Book Signing

11:00 AM - 1:00 PM Oct 10, 2012
(General)

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Meet author Rachael Connelly at Max and Patsy's in Olivet! Rachael will be featuring her delicious samples from her new cookbook. Stop by and try one and get your very own signed copy!

Location: Max and Patsy's 4506 Butterfield Rd Olivet, Mi

Save to:

EASY FREEZER SALSA

 

Well a friend of ours gave us a good amount of Roma tomatoes. So I thought lets cook up some salsa. I thought I would try a sweet/hot version. Normally Chris and I don't like sweeter salsas-ever. But we both had this one tonight and we were both very happy with it. So much so I'm getting some more tomatoes from my friend tomorrow and I'm going to whip another batch. Now this is a nice easy batch that you can store in freezer bags and toss in the freezer. Gotta love that.

 

10-12 ripe Roma tomatoes (or any average size tomato really)

2 medium onions-finally chopped

8 garlic cloves -minced

2 tablespoons olive oil

2 (6oz) cans of tomato paste

1/2 can of jalapeno peppers-hot(or what ever you want to fit your taste)

2 bell peppers-chopped..I used orange and yellow

1/2 cup cider vinegar

1 tablespoon paprika

2 teaspoons splenda

1 1/2 teaspoon salt

1 cup water

 

Heat oil in a large skillet-over medium heat then add onions and garlic-stirring often. While they are cooking up dice the tomatoes. When onions are soft add tomato paste, tomatoes, jalapeno, bell peppers, vinegar, splenda, paprika, salt and water. Bring to a boil, stirring occasionally -about 30 minutes.

Cool to room temperature before packing into zip top freezer bags.

Makes 8-10 cups-gently press bags flat then you can stack them in the freezer.

Enjoy!



OUR SUNDAY DINNER

I love Sunday dinners and try to do them at least twice a month. It's just me and my husband...but it means a lot to both of us. So many memories for both of us as children and remembering the little more pricey and little more extravagant dinners with your family.  Plus it's such a calming time for me in the kitchen..taking my time to prepare a meal that normally you might not have time to do during your hectic work week. Sometimes I get so excited for Sunday dinners that I can't decide what to make. THEN...it happens..we both get that "I'm so full feeling" afterwards and sit back and relax. SO REWARDING...IN SO MANY WAYS! With all that in mind, this is what I made for Sunday dinner today. Enjoy!

Salisbury Steaks with French onion gravy
*adapted from Rachael Ray recipe*

EVOO for liberal drizzling

2 tablespoons butter

2 large onions, sliced

Salt and coarse black pepper

Ground thyme

1 bay leaf

 2 tablespoons grated Parmesan cheese

About 2 pounds ground sirloin

1 large egg, beaten

1/4 cup Worcestershire sauce

 1 tablespoon garlic powder

 1/2 teaspoon Xanthum Gum

1 1/2 cup beef stock

Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.

 Place the meat in a bowl and add the egg.  Add the Worcestershire, garlic powder and cheese to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about over the caramelized onions, stir 1 minute.  Add the beef stock along with the Xanthum gum and thicken a moment. Take the bay leave out. Serve the gravy over the Salisbury steaks.

Drop biscuits

1 cup sour cream

2 sticks unsalted butter-softened

2 cups Carbquik *you can get from Netrition.com)

1/4 tsp butter flavoring *optional

Mix butter, sour cream and butter flavoring. Add in the Carbquik and mix until doughy. Spray a muffin pan (holds 12) with cooking spray. Drop evenly into each divot. Bake at 400 degrees for about 15-20 minutes or until golden brown on top.

*these are good with the gravy on top.

EASY PUMPKIN CAKE


Alright, so I was playing around with a can of pumpkin...and this is what I came up with. A VERY moist Pumpkin Cake. It's very good. I can't stop eating it!.

1 cup almond meal
1/2 cup canned pumpkin
2 large eggs-slightly beaten
1/4 cup sugar free pancake syrup
1/4 cup Splenda
1 scoop Designer Whey French Vanilla protein powder-or another brand if you choose
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt

Mix all the dry ingredients together in a medium bowl. Add in wet ingredients. Mix well together. Spray a 1 qt dish -round or square...doesn't matter. Pour in and bake at 350 degrees for about 25 minutes.

It's very good...you don't need whipped cream for this one. Of course you can always add it. Just saying...it's gooooood!

Enjoy!

MY COOKBOOK IS DONE AND READY TO ORDER

I'm soooooo excited. I can't wait for you all to read it and try out the recipes. I will still be posting various recipes not in the book on my blog. I hope you all enjoy it. I have it on sale right now for $13.00 plus s/h. It's also on Amazon for a little more and I believe Barnes and Noble. If you do purchase -please rate it on Amazon if you can. The more ratings the better and it moves it up the list for searches! I would be forever greatful! Thanks for all the support and please feel free to leave me comments on the recipes I post. Any questions are also welcomed! Bring it on low carbers.....

CHOCOLATE SYRUP

So I'm not extremely thrilled with the sugar free syrup you can buy in stores but it's ok. I haven't had any since last summer and we wanted some last night while we were having some ice cream. The weather is so beautiful this March in Michigan that it is putting us in the mood early to enjoy summer fun. Soooo, at 9:30 last night I whipped up my own batch. I made dark chocolate(not found in stores) and it was soooo good. My husband and I both agree we like it much better then the store bought and it only took 10 min.

1 1/2 cups water
1 1/2 cups Stevia (you can use any sweetner here..but remember Splenda doesn't always go well with chocolate-it makes it bitter)
1 cup unsweetened cocoa-I used dark
1 tsp pure vanilla

In a non stick saucepan combine everything but the vanilla and whisk over medium-high heat until bubbly. Add the vanilla. Whisk until a little more and when it's think and bubbly-your done. This fills a pint jar (well after we already used some on ice cream). Enjoy