Sour Cream Butter Biscuits

Oh my! These little nuggets are so nice. Buttery, a little salty (but not too much) and super, super easy to make. You can't mess them up! Pair them with a little honey butter, or maybe some apple cinnamon butter and you have a sure winner. These are going to be served with the soup bar that we're having for my oldest daughter's birthday... that was back in December. ...but who's counting? Thank you Paula Deen!!!  

Recipe courtesy Paula Deen

Prep Time: 15 min

Cook Time: 9 min

Serves: about 3 dozen miniature biscuits

Ingredients

• 2 cups self-rising flour
• 1 cup (2 sticks) butter, at room temperature
• 1 cup sour cream

Directions

Preheat the oven to 400 degrees F. Grease miniature muffin pans.

Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

LC Peppermint Cream Puff Minis

This recipe is not my own. Here is the original blog post by Your Lighter Side
http://yourlighterside.com/peppermint-cream-puff-minis/

I think I'll make a flavor other than peppermint but these look great!

Peppermint Cream Puff Minis

For the shells:
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
1 Tbsp sugar substitute equivalent

For the filling :
1 cup heavy whipping cream
1 Tbsp sugar substitute equivalent
1/4 tsp peppermint extract
3 drops red food coloring

To Prepare:
1. Preheat oven to 300 degree Fahrenheit.
2. In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes. Set aside.
3. In another mixing bowl, combine egg yolks, cream cheese and sweetener.
4. Carefully fold yolk mixture into whites.
5. Spoon batter into greased cupcake pans (large for bigger cream puffs; small for tiny cream puffs).
6. Bake for 30 minutes.
7. While rolls are still warm, loosely separate from the pans.
8. In a mixing bowl, whip heavy white cream, sweetener, peppermint extract and food coloring until still peaks form, about 3-5 minutes.
To Assemble:

Carefully pull apart or slice  shells.
Spoon whipped cream into shells.
Place top shell and refrigerate until serving.

Makes 12 large cream puffs or 24 small when using one shell cut in two.

For 1/12 recipe (large cream puff or 2 small): Calories: 111, Carbohydrates: .8 g, Fiber:  0 g, Net Carbohydrates:  .8 g, Protein: 2.5 g, Fat: 11 g
Per entire recipe: Calories: 1332, Carbohydrates: 10g, Fiber: 0 g, Net Carbohydrates: 10 g, Protein: 30 g, Fat: 132 g

Crab stuffed Salmon

3 large salmon fillets
1 pound crabmeat
1 egg, beaten gently
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
3 tablespoons mayonnaise
3 tablespoons fresh parsley, chopped
butter

Using a very sharp knife, cut a slit down the middle of each fillet; do not cut all the way through. Fold the fillet in half and cut another slit on each side of the fold into the thick part of the fillet to create a pocket.

Pick through the crabmeat and remove any bits of shell. Add the beaten egg, mustard, Worcestershire sauce, Old Bay, mayo, parsley and salt and pepper to the crabmeat and gently mix together. You don't want to mix too hard because you want the lumps of crabmeat to remain intact as much as possible.

Stuff the pocket of each fillet with the crabmeat. Add one or two thin slices of butter on top of the crabmeat on each fillet.

Bake in a preheated 350* oven for 30 minutes and serve hot with lemon wedges that can be squeezed on the fish.

NUTRITION:

478 calories, 21 grams fat, 1 grams carbohydrates, 68 grams protein per serving.

Low Carb Snacky Crackers

• 1 cup flax seed meal
• 1/3 cup Parmesan cheese, grated
• 1.5 teaspoon garlic powder
• 1/2 tsp ground rosemary (sub your favorite herbs/spices here)
• 1/2 cup water

Heat oven to 400 F.
Mix all ingredients together.
Spread onto a sheet pan covered with a silpat, use a silicone pan, or put parchment down before putting mixture onto a regular pan. This can be tricky to clean up otherwise.
Cover the mixture with a piece of parchment or waxed paper. 

Even out the mixture to about 1/8 inch. Really the thinner the better. Make sure the outsides aren't too thin or they'll burn before the middle is done.

Use a pizza cutter or even the side of a ruler to score lines where you want to break your crackers apart.

Bake until the center is no longer soft, about 15-18 minutes. 

Break into pieces.

The whole batch = 6 grams of carbohydrate plus 35 grams of fiber.

6 carbs / 16 crackers = .375 per cracker but that's negated by the fiber content.

Bacon and Bleu Brussels Sprouts

2o oz Brussels sprouts
2-3 slices of bacon cut into small pieces
1/2 cup walnuts chopped
1 clove garlic
1 green onion
1/2 teaspoon salt
1-2 oz gorgonzola cheese crumbles

Preheat oven to 375 degrees F.

Cut each sprout in half.
Cook the bacon and walnuts in a large oven-proof skillet over medium heat about two minutes.
Meanwhile chop your garlic and onion, finely.
Add garlic to the bacon and cook another 2 minutes until the bacon is crispy, walnuts are toasted, and garlic is fragrant.
Transfer the bacon, garlic and  and nuts with a slotted spoon to a bowl and set aside.
Add the brussels sprouts to the skillet and season with salt.
Put the pan in the oven and roast the Brussels sprouts for about 30 minutes.
Add the bacon mixture back and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.
Top with green onion and gorgonzola cheese.

Prodsciutto wrapped Chicken with Herbed Goat Cheese Filling

3 Chicken breasts
3 long thin slices of prosciutto
3/4 C herbed goat cheese (got mine from Trader Joe's)

Preheat to 375*
Cut a slit in your chicken breasts so that it makes like a pita pocket.
With a butter knife or spoon, stuff about 1/4C goat cheese into the pocket.
Then wrap the chicken with a slice of prosciutto, making sure to cover the seam of your pocket.
Place the chicken seam side down in a small casserole dish or pan.
Bake for about 25 - 30 minutes

This is good without the prosciuotto also, and of course you can always use bacon instead. I feel like prosciutto lets the taste of the goat cheese shine through better though. If you don't like goat cheese you can always whip up a nice herb-cream cheese mix or use a package of boursin too. That's always tasty and equally easy.

What I love about this dish is that it looks fancy and tastes fancy, but it's three ingredients and barely takes any time at all to prep. Add a tossed green salad or some lemony fresh green beans and you're set.

Creamy Buffalo Chicken - low carb

Who doesn't love buffalo chicken dip, right? But what do you eat it with? I, for one, detest celery so... Why not just make it into a main dish? Here it is: 

1lb boneless skinless chicken breasts
1 1/2 ounces cream cheese, softened (a little over 1/8th of the lg brick)
1/4 cup bleu cheese dressing (less carbs than ranch)
1-2 tablespoons of frank's hot sauce (eyeball it)
1/8 teaspoon garlic powder
1/4 cup shredded cheddar cheese

1. Preheat oven to 375°F.
2. Place chicken in a casserole dish greased with cooking spray
3. Bake for 20-25 min
4. Meanwhile in a microwave safe dish, melt cream cheese (about 30 seconds)
5. Stir until very smooth, then whisk in Ranch dressing and hot sauce.
6. Stir in shredded cheese.
7. Place in the microwave for 30 seconds at a time until the cheese is melted.
8. When the chicken is done, spread over chicken in baking dish.

Loaded Baked cauliflower (almost like potatoes)

2 1/2 cups steamed cauliflower 
1 cup sour cream
3/4 cup shredded cheddar
3 green onions finely chopped
4 slices cooked and crumbled bacon

Pre-heat oven to 350.

Mash or chop cauliflower into small pieces.

Mix in sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon.

Place in an oven safe dish and top with remaining cheese and bacon.

Bake for 20 minutes. 

Top with remaining green onion.