1 cup warm water (110 to 115 degrees - should be able to stick your pinky finger in the water and hold it there without it burning), divided
1 teaspoon granulated Swerve, Truvia or Stevia
2 Tablespoons olive oil
1 teaspoon sea salt
2 cups almond flour + ½ cup almond flour
2 cups sliced mushrooms
4 skinless chicken breasts, cubed
1 whole tomato, diced
1 cup Monterey Jack cheese, grated
Cornmeal (about 4 Tablespoons)
In a medium-sized bowl, dissolve the yeast in ¼ cup warm water. Add the Swerve and allow to stand for 5 minutes.
Fry up (or boil) the cubed chicken until no longer pink inside. Drain if need be, and set aside. Grate up your cheese, slice up your mushrooms, and dice your tomato.
To the yeast mixture, add the oil, salt, remaining water and two cups of the flour. Mix it with a wooden spoon until almost all of the flour has been worked into a ball. Turn onto a floured surface and knead until smooth and elastic - 4 to 5 minutes.
Roll dough out into the shape & size of your pan. Allow it to rest for a minute. Drizzle 1 Tablespoon olive oil onto the pan and make sure you grease the pan well (including the sides) -- if necessary, use an extra Tablespoon of the olive oil. Sprinkle the cornmeal evenly into the pan. Preheat oven to 450F degrees.
Now take the rolled out dough and place it into the pan (shape with hands if necessary). It can go up the sides a little bit. Now, drizzle up to 2 Tablespoons of olive oil onto the dough and spread it around with either your hands or with a piece of waxed paper, making sure to cover the entire dough. Sprinkle the Italian seasoning lightly all over the dough, I usually use about 5 pinches of the seasoning.
Evenly spread the cooked chicken pieces all over the dough, along with the mushroom slices (and you can always add in your own toppings here - onions, etc.). Slide the pan into your preheated oven and bake for 12 minutes. Remove and add the tomatoes and cheese. Return to oven and bake for an additional 5 to 7 minutes, until cheese is melted and edges of dough are a light golden brown.
Remove from oven, slide onto cutting board and cut into slices. Enjoy!!
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure!
6 fresh peaches, pits removed and cut into small pieces
3 T. fresh lime juice
½ medium shallot, minced
3 T. red onion, cut into small, thin slices
1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
3 T. fresh cilantro leaves, stems removed and chopped
salt and pepper, to taste
Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.
Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.
For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.
This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.
5 T. unsalted butter, divided
2 T. olive oil
½ medium shallot, finely minced
2 cloves garlic, peeled finely minced
1 c. white mushrooms, cleaned and chopped
1 c. baby Portobello mushrooms, cleaned and chopped
2 t. fresh thyme leaves, stems removed
1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
¼ c. brandy or peach juice
salt and pepper to taste
4 oz. goat cheese, room temperature
4 oz. ricotta cheese
2 t. fresh thyme leaves, stems removed
2 t. fresh rosemary, stems removed and leaves finely chopped
2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections
In small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.
(The photo is with the roll made with ½ the recipe)
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning- I use wildtree
1½ cups grated cheddar cheese
1 or 2 diced tomatoes depending on size
½ small can sliced olives if desired
Sour cream optional
sliced avocado optional
Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
Bake at 350 degrees until pastry is golden brown (30 min).
Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butte(Yes, I know-sounds like alot-so, do not use it. Use however much you choose)
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.