Jalapeño Popper Stuffed Chicken Breasts.

If you can’t have comfort food during the Apocalypse, when can you have it?

Do I really need to write something descriptive about chicken breasts stuffed with ooey gooey cheese and yummy jalapeño? Let’s talk instead about how long it took me to figure out how to get that little squiggley accent mark (it’s called a tilde, by the way) over the “n” in jalapeño. Good grief, and I have a degree in Spanish?

Anyway, this recipe was born out of a deep need for something yummy and different for dinner. Although this recipe is far from “different”, it’s not in our usual repertorio, so I am allowed to act like it’s brand new. It’s also great for people who are limiting carbs. I paired it with spaghetti squash mixed with peppers and onions and served it with a side of avocado (aguacate is one of my favorite Spanish words. Ask my husband.) and sour cream.

The instructions for this are very simple so I didn’t take photos of the process. Here is what ours looked like before it went into the oven. They remind me of little mummies:

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I did these in a square baking dish but hind site tells me they would have done better on a rack over a sheet pan. Next time, grasshoppah…..next time.

At the last minute I decided to drizzle maple syrup over the bacon to add a little bit more flavor.

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After they come out of the oven, let them rest before slicing, otherwise you will have cheese oozing out all over.

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Hungry yet? (¿Tienes hambre todavia?)

I intentionally bought more jalapeño’s than I needed and I doubled my stuffing mixture so I could make some actual jalapeño poppers at the same time. When they were all made, I put them on a sheet pan and froze them over night. This morning I took them out and put them in a freezer bag so we’ll have them when we want them later.

Adios Amigos!


 

Jalapeño Popper Stuffed Chicken for Two

Ingredients:

Two large chicken breasts

Stuffing mixture:
4 oz. softened cream cheese
¼ cup sour cream (optional)
2 large jalapeno’s, diced
¾ cup grated Cheddar Cheese
¼ cup chopped cilantro (fresh)
1 garlic clove, grated
S & P to taste
2 Tbsp. taco seasoning (Use what you like)

1 lb. bacon (Use what you like although thin slices work best)
Maple Syrup (Optional)

Directions:
Preheat oven to 375 degrees

Rinse and the chicken breasts dry. Cut a deep slit in each one to make a pocket for the cheese mixture. Salt and pepper the inside and outside of each breast. Set aside.

In a bowl, combine all of the stuffing mixture ingredients. I usually microwave the completed mixture and stir well to combine. If it’s too runny, put it in the refrigerator before trying to stuff the chicken with it. You want it to be pliable but not loose.

Stuff the breasts liberally with the cheese mixture but do not over-stuff. You want to be able to close them.

Wrap each breast tightly with as many strips of bacon needed to cover. (It’s bacon! Use a LOT!)

Brush maple syrup over all over the bacon. (You’re welcome in advance.)

For best results place the breasts on a greased rack over a sheet pan. IF you don’t have this, use a baking dish.

Bake for 30 minutes, then flip and bake 15 minutes more. If you are using a baking dish, you may want to use a turkey baster to suck out excess juices.

Finally, if you want the bacon to be very crispy, flip the chicken back over and broil it on high for 2-3 minutes. WATCH CAREFULLY so it doesn’t burn.

Let rest 10 minutes or more before slicing.

 

Dreamy Creamy Cauliflower Casserole

I wasn’t prepared to love this as much as I did. Try it. You will see for yourself!

Yesterday, I started over on my keto program. I had been doing it in earnest all the way through Lent and then poof, I fell off the wagon. I could blame it on the fact that I am a potato chip addict and every time I visit my mother she insists on putting out bowl after bowl of junk food. Every Thursday she puts out a bowl of chips, a bowl of Cheetos, a bowl of Doritos, etc. Then she chides me until I humor her and eat some. (Anyone else have a person like this around?) In her defense, she’s in her mid-eighties and she’s hard-wired like this. Plus, I should have better will power.

I like to start my projects on Mondays, so yesterday was the day to re-invest in the keto lifestyle. Sunday night I planned out my weekly menu and last night was the night to try the cauliflower casserole! Honestly, I wasn’t expecting it to turn out as delicious as it did! Charlie and I both got up this morning talking about how great it was and how neither of us felt hungry for breakfast.

The instructions and the ingredients are very basic, so here you will see only the last steps. This is what it looked like all mixed together prior to adding the cheese and bacon toppings. I could have just baked it like this and it would have been great.

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Add the remainder of the cheese on top:

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Then add the last of the bacon. Don’t skip this step. The extra bacon makes the house smell divine and it adds a little bit more of a smokey flavor to the dish.

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Here it is freshly out of the oven. I didn’t wait for it to get really brown.

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Dreamy Creamy Cauliflower Casserole (serves 8)
Ingredients:
1 head fresh cauliflower
8 oz. cheddar cheese, freshly grated, divided
8 oz. Monterey Jack cheese, freshly grated, divided
8 oz. cream cheese, softened
¾ cup full fat cream
2 bunches green onion, chopped
6 pieces of bacon, cooked
2 cloves fresh garlic, minced
Salt & Pepper to taste

Directions:

Preheat oven to 350 degrees.

Cut the cauliflower into bite-sized florets. Place in a microwave safe bowl with a half cup of water and cover. Microwave on high 4-5 minutes until cauliflower is steamed through. (I took mine out at about 4 minutes because I wanted it to still have a bite to it. Keep in mind, it is still going to be baked.) Drain into a colander.

Cook the bacon (I used the microwave for mine), chop it up and set it aside.

In a separate bowl, combine 8 oz. softened cream cheese with 6 oz. each of the cheddar and Jack cheeses, salt and pepper, and garlic. Add the cream a little bit at a time until the mixture is combined. Add the bacon (reserve 1 ½ Tablespoons for the top) and green onion; then add it all to the cauliflower. Stir gently to combine. Pour into a baking dish.

Smooth the surface with a spatula. Sprinkle the remaining cheese and bacon over the top.

Bake uncovered for 25 minutes or until brown and bubbly.

PS- If you don’t feel like grating your own cheese, you may substitute with pre-shredded. Keep in mind that pre-shredded cheese never has the same flavor as freshly grated.


Nutrition information:

1 serving is 1/8th of the casserole.

Calories: 379, Fat: 27g, Net carbs: 8, Total carbs: 10, Protein: 23g,Fiber: 2g


Here is another cauliflower recipe that I adore.


Seriously, does anyone else out there have a person who is constantly trying to sabotage your eating plan? How do you handle it?

 

 

Chicken Alfredo Zucchini Roll-ups. Um. YES!

This recipe is one of my favorites of all time. Check it out.

By now most people have caught on to the health benefits of the occasional switch from pasta to zucchini noodles. I saw a version of this recipe floating around on Facebook and decided it was so pretty, I had to try it. (I love pretty food!)

My husband and I are on a strict low-carb diet, so I made my own Alfredo sauce without using flour, but if you are not under any dietary restrictions, feel free to buy your favorite bottled or frozen variety and use that. Also, if you are going to go that route, buy more than you think you will need. One of the best parts of this recipe for me was that I had enough sauce to use inside the rolls and also to pour over the top before baking. Plus, if you reheat this the next day for lunch (I do that all the time), it’s nice to have leftover sauce to drizzle over the top for more flavor.

To make it extra special easy peasy, pick up a couple containers of of shedded rotisserie chicken from your local market! That’s what I did. I did not buy enough though, so ended up boiling about three chicken tenders and shredding them by hand. Be smarter than me!

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This is what my rolls looked like after I got them all in the pan. It’s a little tricky at first, which is why you want to have more than just a tiny layer of sauce in your dish. Mine was about 1/4″ deep, so the rolls had something to hold onto. I sprinkled a little bit of the crumbled bacon on top first.

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Afterward, I drizzled on some more Alfredo sauce, Parmesan cheese and more bacon! Then it went into the oven!

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Thirty minutes later, it came out smelling and looking beautiful!

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Chicken Alfredo Zucchini Roll-Ups

(Serves 6)

Ingredients
4 tbsp. butter
3 cloves garlic, minced (I love garlic so used 6 cloves.)
2 1/4 c. cream
1 1/2 c. freshly grated parmesan, plus more for sprinkling
Juice of 1 lemon
1 tbsp. freshly chopped parsley, plus more for garnish (Chopped scallions or basil would work as great garnishes as well.)
Kosher salt
Freshly ground black pepper
4-5 large-ish zucchinis, peeled into long strips
3 c. shredded mozzarella (may not use all of it)
3 c. shredded cooked chicken (I used a pre-shredded rotisserie chicken plus a couple of my own shredded chicken tenders.)
4-5 pieces of cooked bacon, crumbled

Directions
Preheat oven to 375°. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk cream into the butter and garlic and stir until simmering gently. Gradually stir in the Parmesan, whisking constantly. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and parsley. Season to taste with salt and pepper.

Spoon a layer of Alfredo sauce on the bottom of a baking dish (This will help the rolls to stand vertically, so make sure it’s not too thin.) On a clean surface, lay 2-3 pieces of zucchini down slightly overlapping each other. I made mine to be about 2 & ½ inches across, so depending on the size of the zoodle, I either used two or three slices. Spoon & spread a little Alfredo sauce on top, then the shredded chicken and a sprinkle of mozzarella. Roll up tightly and place vertically in the prepared baking dish. Repeat with remaining zucchini.

Top with remaining Alfredo Sauce, Parmesan and crumbled bacon. Bake for 30 minutes or until golden on top and baked through. Garnish with fresh parsley and MORE BACON!

Faux Cheesy Grits Casserole (Keto)

Sometimes the best recipes are born by re-purposing left-overs. This is one of them!

One of the first Keto things I attempted to make was cheesy cauliflower casserole. What is easier, really, than coating cauliflower in a beautiful cheese sauce and baking it in the oven, right? Here it is ready to hit the oven.

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Here it is after having been baked. I’ll be honest, it was good, but it just didn’t hit the spot for me. I’m a bit of a texture weirdo and I really wasn’t into the fact that the cauliflower felt watery while at the same time the delicious cheese sauce was creamy. (Next time, I plan on roasting the florets in the oven prior to adding the cheese sauce and baking. I feel certain this will handle the texture issue for my taste.)

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This casserole was entirely too big for just Charlie and I so we put it back in the fridge until the following morning. In the back of my mind, I was almost certain I’d be throwing it out, because I tend not to like left overs and let’s face it, cauliflower in any form isn’t something one dreams about eating again and again.

That is, until I woke up the next morning wishing I could have a bowl of grits for breakfast. (Don’t make a face. I grew up eating grits for breakfast and I still love them!) Grits are not allowed in the Keto plan so I decided to improvise with the left over cauliflower. (After all, if I failed I’d have a real good excuse to throw it all out!)

It was so simple, it’s almost embarrassing to report. All I did was dump the entire left over casserole into a blender with a little more cheese and two eggs. I also added some smokey Paprika and salt and pepper. Then I poured it into a pretty little casserole dish, topped it with more colorful Paprika and baked it at 350 for thirty minutes.

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Pay no attention to the circles. I was being cute with cutting out cheese circles and it didn’t work AT ALL. It just turned out looking weird. I should have layered them all over. Not to worry, it didn’t affect the taste even a little bit!

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I served mine over zucchini fritters and added hot sauce to the top because I love it. This is something I start to crave just by looking at this photo. Seriously, this is good and if you are having a big Easter function, it would be a great addition to the menu!

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Ingredients:
1 head of cauliflower, broken into florets
½ cup heavy whipping cream
2 Tbsp. REAL butter
½ cup cream cheese
¾ cup grated cheddar or whatever cheese you like (& more if you want to top the casserole with it.)
Salt & pepper to taste
1-2 Tbsp. water or more cream if you need to thin it down
2 eggs
1-2 tsp. smoked paprika (save half for sprinkling on top)
½ tsp garlic powder

Optional seasonings:
¼ tsp cayenne pepper
½ tsp onion powder
½ tsp paprika
2-4 Tbsp. freshly chopped herbs (your favorite)

Directions:

Preheat oven to 350.

Place the cauliflower into a microwave safe bowl, cover, and cook about 3-5 minutes, until fork tender.
Place cooked cauliflower into a clean towel and squeeze out excess moisture. Set aside.

Place the butter and ¼ cup cream into a small saucepan and heat up gently to combine. Add the cream cheese and stir until combined.
When the sauce begins to bubble, remove from the heat and whisk in the cheddar cheese. Add seasonings. Stir until creamy.

Let cool a few minutes. (This is because you are going to add eggs to this mix and you don’t want to scramble them.) If you prefer to temper them over allowing everything to cool first, that’s fine too.

Place cooked cauliflower, eggs, ¼ cup of cream, sauce and whatever seasonings you prefer into a food processor (or blender). Pulse until you reach desired consistency. Grits are tiny specks about the size of pin heads. I took mine all the way down to this size but if you prefer yours larger, by all means do what makes you happy!

Pour into a casserole dish, sprinkle with seasonings, (add extra cheese if that’s what you like) and bake uncovered for 30 minutes.