Low Carb Cinnamon Bourbon Pecan Ice Cream

I've been on a roll making ice cream as summer time rapidly approaches.  After making the Mint Chip, I barely had it in the freezer before I was dreaming up the next  flavor combination. 

My thoughts really went down the path of Fireball with toasted pecans, but Fireball has too much sugar for low carb, so I went with straight bourbon and added a healthy dose of cinnamon to it. Bourbon will help reduce the iciness of the finished product and adds just a little flavor.   Be sure to toast the pecans, it adds a flavor depth to the ice cream.

I already have the next batch in mind but that will need to wait until I reduce the quantity of low carb ice creams I have in the freezer right now!  In the meantime, enjoy this one!

I would be remiss to not credit Carolyn Ketchum at All Day I Dream About Food for her recipe which inspired the base for my ice creams.  She's probably has no clue as to the monster she's created!  

Low Carb Mint Chocolate Chip Ice Cream

Ice Cream, we all love it.  We have our favorite flavors as well.  I was wanting some mint chip ice cream not long ago and while working on the recipe, I had, well, let's say an accident measuring out the mint extract and suffice it to say, my breath was minty fresh after eating a bowl.  No chance of throwing it out, nope, not when it was edible.

I've seen a lot of posts on Facebook regarding some commercially available low carb ice creams.  I've tried them and honestly, I like making my own.  Yes it takes more work, but not much and  I know exactly what is in it.

My second attempt of this ice cream was today.  This time, being careful with measurements!
I am happy with the results and excited to share it with you.

Also want to give a shout out to Carolyn at All Day I Dream About Food.  Her recipe here http://alldayidreamaboutfood.com/2014/08/low-carb-mint-chocolate-chip-ice-cream-cake.html was the base inspiration for this recipe.

The weather is heating up and I know you all are anxious for a cool and cream treat!

Low Carb Snickerdoodle Ice Cream

This recipe is an updated makeover of one I posted back in 2011.  Since that time I've shifted to a low carb way of eating to help lose a few pounds and yet satisfy my sweet tooth now and then.

I've also learned some new techniques since that time that will make this ice cream easier to make for beginners, since it doesn't require tempering the eggs.

Before you get started you will need to make a batch of Low Carb Snickerdoodle Cookies.

Let's make some ice cream!

Mom's Snickerdoodles

I've been obsessed with Snickerdoodles lately.  I've made regular ones, low carb ones and ice cream!
All have been tasty and the regular ones that I took to work disappeared in minutes!

The low carb ones, I used in an ice cream recipe that I'll be posting soon.

Here's my go to recipe for Snickerdoodles.  It is the one we always made at home.  I have always had success with it and hope you enjoy it to nosh on with your hot tea or coffee!

Low Carb Focaccia

Bread,  often referred to as the 'staff of life'.  Bread is an incredibly basic food that supports life. The world of bread is immense and varied: some type of bread is found in almost every society of the world and is made with the simplest of ingredients.  

With the evolution and modification of grains, many folks have digestive issues with gluten and wheat products, others have opted to eliminate wheat as well as grains from their diet. I personally feel better since eliminating wheat from my diet during my low carb journey.

As those of you who join me on the low carb journey probably know, finding a good low carb bread isn't easy and if you like bread, that's a big deal!

I adapted this from a recipe found in About.com and I hope that you will enjoy this recipe as much as I do.  It produces a thin, flat whole grain textured bread that is wonderful for dipping in your favorite olive oil, slathering it with fresh creamy butter, or thinly slicing it in half to make your favorite sandwich or panini.

Cheesy Sausage Balls

While surfing Pinterest the other evening, I found this sausage ball recipe and decided it might be something nice to try for breakfast.

I get up really early to ride the bus to work, so in addition to packing my lunch, I also pack breakfast to take along.  A few minutes in the microwave once I'm at work and I have a nice hot breakfast.  Studies have proven that we function better if we provide our bodies fuel for the day. I can vouch for that! Along with my coffee, I have to have some type of protein to start my day.  It helps keep my hunger under control and prevents those embarrassing tummy growls during meetings!  

What I liked about this recipe is that it truly is low carb.  It does not contain baking mix that many sausage ball recipes call for.

These would also be great appetizers or game day nibblers.

Lemon Blueberry Cookies

It's a classic.  Lemons and blueberries.  They just go together naturally.  What better way to enjoy the combo than in a cookie!

I found this recipe at Domesticfits.com and just had to give it a try.  I had to tweak the baking time a bit to get the lightly golden results and that change is reflected in the directions below.  Keep a close eye on the oven when you bake them, the time may vary slightly oven to oven.  This is a great recipe and these cookies are fantastic!

Lemon Blueberry Cookies

Ingredients:

1 3/4 cups all purpose flour
1 cup bread flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, cut into cubes
1 cup brown sugar
3/4 cup white sugar
1 egg yolk
1/4 cup lemon juice
1 tsp. lemon zest
1/3 cup sour cream
 1 1/2 cups fresh blueberries

Directions:

Preheat the oven 350 degrees.
In a medium sized bowl mix together the flours, baking soda and salt.  Set aside
In the bowl of a stand mixer, beat both sugars and butter until light and fluffy.  This took about 8 minutes to achieve a good fluffy consistency.

Add in the egg yolk, beat until well combined.
Add in the sour cream and lemon juice and mix until well combined.
Sprinkle the dry ingredients and lemon zest over the creamed mixture.  Stir until just combined.
Remove the mixing bowl from the stand mixer.
Add the blueberries and gently stir them into the dough.








Line cookie sheets with parchment paper.
Scoop the dough into golf ball sized mounds into the parchment.
Bake in the 350 degree oven for 20 minutes or until the top just starts to turn light golden brown.
Slide the parchment onto cooling racks and let the cookies cool to room temperature.

and that's What's Cooking at Cathy's ~ Enjoy!

Gluten Free FireCrackers

I've dubbed these little jewels "fire" crackers because they have jalapeno pepper in them.  I'm among those who like spicy foods.
Also these little gems contain no wheat flour for those of you who are needing to avoid gluten.

I found this recipe via Pinterest, yes it is an addiction, but it inspires me to try new things and helps me pass time on the bus ride to and from work each day. Following is the recipe as posted by The Realistic Nutritionist, inspired by Oh My Veggies with a little modification to the directions by me.
 Let the healthy snacking begin!

Lemony Gooey Butter Cake

Lemon.....ah, my favorite flavor.  I love anything lemon and I've read about gooey butter cakes and I don't recall if I've ever had one.

I got a new stove yesterday and I needed desperately to try the oven.  Well, okay, so maybe not desperately, but I did want to try it out.

I decided that a lusciously lemony gooey butter cake would be just the ticket.  I found this recipe of Paula Deen's and decided since she's know for good southern cooking and desserts laden with butter, it has to be good, right?  I can tell you from the sample that I tasted during the photo session that it is awesome!    Continue on for the recipe.

Browned Butter Snickerdoodle Cookies

How about opting for a little change this holiday season and  putting a new spin on a traditional cookie recipe?  I found this recipe on Pinterest and decided to give it a try.  I love the nutty taste of browned butter and couldn't help but think these cookies would be wonderful.  I was not disappointed.  Matter of fact, I think I'll pour myself a big glass of milk and have a cookie or two right now!

Prosciutto, Capocollo and Carmelized Onion Pizza

Prosciutto, Capocollo and Carmelized Onion Pizza

This is a quick and easy recipe for pizza.  I tend to like thin crust pizza and as a result I had to search a bit to find a recipe that was easy, thin yet substantial enough to hold some hefty ingredients and not be doughy.  In my reading about pizza crust, I learned that the dough doesn't go through the rising process if you are want to achieve a nice thin crust. 

Organic Olive Oil

You will notice that this pizza does not call for a pizza sauce, but rather is simply brushed with extra virgin olive oil, letting the meat and veggies be the stars of the pizza.
   
I used organic olive oil produced in Italy from Agriturismo Poggio Eutrusco's organic farm near Montepulciano.  This tin of oil was a gift from my friend Pamela, who I was delighted to visit in May. 




A little information about our ingredients.....Prosciutto is an Italian word for ham.  In English, it is almost always used for a dry cured ham.  Prosciutto is made from either a pig's or a wild boar's hind leg or thigh.  The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. 

The prosciutto here from the local deli doesn't even come close to comparing to the fabulous prosciutto in Italy.   It is also expensive, but worth the splurge. I purchased 4 ounces for this pizza and only had a bit little left over for nibbling on later.

During several visits to Italy, I have had the pleasure of staying at Agriturismo Cretaiole where I had the opportunity to visit our host's farm and sample their prosciutto from their farm raised pigs. It is always a melt in your mouth treat!

Luciano's Prosciutto

For my pizza today, I used Prosciutto and another Italian cured meat, Capocollo.  Where Proscuitto comes from the ham, Capocollo is made exclusively of meat from  the shoulder or neck. 



 
I layered on red, yellow and orange bell peppers along with caramelized onions.  I topped off the pizza with fresh herbs from my garden and some freshly grated Parmesan cheese and shredded mozzarella.

Basil, Rosemary and Oregano

Caramelizing onions is easy to do and they are wonderful on this pizza.    Start by thinly slicing 2 medium vidalia onions.  
Drizzle 2 Tablespoons of Extra Virgin Olive Oil into a large non-stick skillet.
Add 1 Tablespoon brown sugar and stir over medium heat.

You will see the onions start to turn opaque.  Continue to let them cook, stirring frequently.  When they are finished they will be a lovely caramel color, like the photo below.  Remove the onions from the heat and set them aside to cool.  I generally cook up a nice supply and keep a stash in the frige.

Caramelized Onions

Now it's time to make the pizza dough.

Pizza Dough

Ingredients:

1  .25 oz. package of active dry yeast
1/4 teaspoon granulated sugar
3/4 cup 110 degree F water
1 3/4 cups all-purpose flour
1/2 teaspoon salt

Directions:

Happy Yeast

1. Place a pizza or bread baking stone in the oven and preheat the oven to 500 degrees F. 
2. Dissolve yeast and sugar in water. Set aside for 8 minutes.  At the conclusion of the 8 minutes your yeast should be happy and foamy. 
3. In a separate bowl, combine the flour and the salt.
4. Pour the yeast mixture into the flour mixture and mix well with a wooden spoon.
5. Turn the dough onto a floured board and knead until smooth, about 2 minutes.
6. Working from the edges to the center, press the dough into a 12" circle.  You can hold the dough up off the counter and stretch it evenly. 
7. Sprinkle a pizza peel liberally with corn meal.

Assembling the Pizza:

1. Place the pizza dough onto the peel.
2. Drizzle the surface of the dough lightly with Extra Virgin Olive Oil and spread it evenly with your hands.
3. Sprinkle with 1/4 cup freshly grated Parmesan Cheese.
4. Sprinkle with a combination of Italian seasonings that you like.  I used Rosemary, Oregano and Basil from my garden along with some fennel seed  and cracked black pepper. 
5. Evenly spread the caramelized onions over the crust. 
6. Arrange the paper thin strips of Prosciutto evenly over the onions.
7. If you'd like to add additional veggies you can, for my pizza, I use a mixture of bell peppers, whatever I have on hand.
8. Top it off with another 1/4 cup of freshly grated Parmesan Cheese (not that stuff that comes in a green can) and Mozzarella cheese.   

Pizza ready for the grill

I often use my grill to bake the pizzas.  It results in a lovely crust, but you do have to watch it to make sure it doesn't burn.  When I use the grill with the stone positioned on the grate.  I max out the heat, pumping it all the way to 600.  The pizza cooks in around 5 minutes.  I wish I had an outdoor pizza oven...maybe someday!

The list of instructions is long, but if you have things semi ready, you can mix up this pizza and be eating in around 30 minutes, and it is better than the Pizza chains that we all frequent. 

...and that's What's Cooking at Cathy's ~ Enjoy!

Pepperoni Pizza Dip

Do you ever have those days when you really aren't hungry or you just want to snack in front of the TV?  Well, I'm here to tell you that this dip is a winner and if you aren't careful before you know it you have gobbled down far more than you intended (yes, that is experience speaking)!

This dip would also be a great take along for a pot luck gathering (where you have access to an oven) or something you make ahead and reheat in the microwave on those "food days" at the office.
I personally used crackers and flat bread as my dippers but it would be great with Crostini..

Rosemary Roasted Mixed Nuts

I must confess that this week's blog entry has been a bit of a struggle.  I have had no inspiration this week.
Maybe it is the heat, maybe because it has been a busy week with little time to ponder recipes,  

A friend suggested snacks, so snacks is the topic of the week!

I enjoy nuts on my salads, they give it an extra crunch factor and add flavor.
Since it is so hot and there seems to be no end in sight and salads are going to be a frequent dinner or lunch option, I thought I'd fix some roasted nuts that are a little extra special.  I have a couple of really nice rosemary bushes in my patio garden so I decided to make some "dressed up" mixed nuts.

This recipe results in nuts that are sweet and savory all rolled into one.  The nuts are good for eating by themselves as well as sprinkled atop a bed of mixed greens.  If you are really into planning ahead, they also would make a perfect homemade gift for Christmas gift exchanges, or a housewarming or hostess gift.  Just pop some into a pretty container and you have an instant gift....that is if they all don't disappear first!

You will be tempted to start tasting as soon as you pull them out of the oven, but muster up your resistance and let them cool before you have your first handful.  The nuts need the cooling time to crisp back up and regain their crunch.

Baked Apple Snacks

Making Baked Apple Snacks is an ideal project for a chilly winter day!  I'm anxious to put these snacks into a pretty bowl for after dinner munchies that will satisfy my sweet tooth and be light on calories!

As part of my healthier eating efforts, I eat apples a lot to satisfy my cravings for sugar.  I love this time of year when the apples are beautiful and crisp.  My favorites are Pink Lady, which I used for this recipe, a new variety that I discovered this year which is Jazz, and a couple of other favorites are Honeycrisp and Fuji.  I'll be experimenting with this recipe with the different varieties to find the one that I like best.

Yesterday I bought a new "toy".  Close friends tell me I'm the queen of kitchen gadgets.  And, uhm...well, maybe this confirms it.  I purchased a Mandoline.  I believe that having the right tool for the job is very important and in this case it was indispensible in saving me time and achieving the very extremely thin apple slices called for in this recipe.   The apple slices need to be very thin so they crisp up easily.  
An apple corer is also a tool that you'll need to have handy to make these.

Baked Apple Snacks

Servings:  2

Ingredients:

2 Apples, sliced to an 1/8th inch thickness

Stevia

Cinnamon

Directions:

Preheat oven to 235 degrees F.

Wash and dry the apples.

Slice each apple into slices 1/8th inch thick.

Line 2 baking sheets with parchment paper.

Place the apple slices on the parchment.  Sprinkle the apple slices with Stevia and Cinnamon to your taste.

Place the cookie sheets into the oven for 60 minutes.
After 60 minutes, remove the sheets from the oven and flip the apple slices.

Sprinkle them with Stevia and Cinnamon.

Return the cookie sheets to the oven and bake an additional 60 minutes.

Remove from the oven, cool on the cookie sheets and store them in an airtight container.

...an apple a day...in a whole new way!

 ....and that's What's Cooking At Cathy's ~ Enjoy!

Cheesecake Ice Cream

Nothing says summer more than ice cream.  I like it with pie, stirred in cookie chunks, in a bowl with hot fudge or caramel sauce.  Just about any way you can fix it, I like it.

This recipe is not only easy to make with only 5 simple ingredients, it is mixed up in your blender.  Pour it directly into your ice cream freezer and you are off and running to some great ice cream in less than 10 minutes.  It is so easy there is absolutely no reason not to try it! A perfect way to beat the heat!

You don't have an ice cream freezer?  This is a good reason to invest in on.  I have a Cuisinart freezer that I have been very happy with for several years.  It uses a cylinder that has to be kept in the freezer, has a plastic paddle and it rotates the bowl of the freezer.  No stirring or cranking needed.  Just pour your ice cream mixture in, hit the button and let it do the work right on your kitchen counter. Check it periodically for progress....and a taste...

This recipe makes just a bit more than would fit into my freezer so I just poured the extra bit into a little bowl and shoved it in the freezer.  It won't be around long! 

The mixture tastes like cream cheese frosting.  It will be perfect with my fresh peaches.  I also have visions of other things I could add to this recipe so more to come!   Cleaning the bowl and the paddle was a nice tasty treat.  It is packed and is now in the freezer.  
This recipe is   sheer frozen delight!  Definitely a keeper!

Cheesecake Ice Cream

Ingredients:

2 packages (8 oz) of regular cream cheese
2 cups of regular sour cream
1 cup half-and-half
1 1/3 cups granulated sugar
Zest of two lemons

Directions:

1. Cut each brick of cream cheese into 8 cubes.  Add them to the blender along with all the other ingredients.
2. Puree until smooth.
3. Chill the mixture thoroughly in the refrigerator.
4. Freeze according to the manufacturer's directions for your ice cream freezer.

Tip:  Whether store purchased or homemade, place a sheet of plastic wrap over the ice cream, making sure it has contact with the ice cream before sealing and it will help prevent freezer burn! 

Here are a couple of serving suggestions:

Since it is fresh peach season,a scoop of Cheesecake Ice Cream served atop a blow of sliced peaches is luscious.

If you made the Butterfinger Candy recipe, you can add chunks of the candy as a topping to a scoop of the Cheesecake Ice Cream as another way to  variation.enjoy both the candy and the ice cream.

...and that my friends, is What's Cooking at Cathy's ~ Enjoy!

Parmesan-Crusted Chicken Tenders

Chicken is so versatile, you can fix it so many different ways.  I spotted this recipe not to long ago and decided to give it a try and it turned out very well.  The tenders were just that, very tender and they had a nice crispy crust without the mess of frying.

I served it with home prepared honey-mustard dipping sauce, which was nothing more than some Miracle Whip with a little squirt of prepared yellow mustard and a drizzle of honey all mixed up together.    It would also be great with some warm marinara sauce as well, you get to choose....or serve with both!

I served this with the Au Gratin Potatoes (also posted on the blog) and green beans.


Parmesan-Crusted Chicken Tenders

Ingredients:

Canola or olive oil cooking spray
1/4 cup flour
2 large eggs, slightly beaten
1/2 cup finely shredded Parmesan cheese
1 cup coarse dry Italian bread crumbs
1 teaspoon garlic powder
1/4 teaspoon salt
1 pound chicken tenders

Directions:
Preheat oven to 450 degrees F.  Place a large wire rack on a baking sheet and coat with cooking spray.

1. Place flour in a shallow dish.  Lightly beat the eggs in another shallow dish.  Combine the Parmesan, bread crumbs, garlic powder and salt in a third shallow dish.
2. Coat each tender in flour, shaking off any excess.
3. Dip in egg and let any excess drip off.
4. Roll in the breadcrumb mixture.
5. Place on the prepared rack.
6. Generously coat the top of each tender with cooking spray.
7. Bake for 10 minutes.
8. Remove from the oven, turn each tender, and coat with cooking spray.
9. Return to oven and continue baking for 10 additional minutes.
10. Serve tenders with dipping sauce.

Chicken Nuggets

I know, I know, when you hear chicken nuggets, you immediately think of fast food served under golden arches.   Well, I'm here to tell you these aren't anything like those and once you prepare these tasty morsels, you will wonder where this recipe has been all of your life.  I will even bet your discriminating kids or grandkids will even love these.   Shhh...there's a secret surprise...these are baked, so no extra fat from deep frying so they will help you stick to that new year's resolution of losing a few pounds!

Whip up some Honey Mustard Dressing to use as dipping sauce, or use your favorite Ranch Dressing, Marinara  or BBQ Sauce.  They are quite delicious served simply without sauce where the flavor of the seasonings in the breading shines through.

Let's get cooking!

Chicken Nuggets

Ingredients:

1 lb. fresh chicken strips
1 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup butter, melted

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the chicken strips into two or three pieces, about 1 1/2 inches in size.
3. In a plastic zip lock bag, mix together the bread crumbs, cheese, salt, pepper, thyme and basil.  Mix it up well.
4. Melt the butter in a small bowl.
5. Dip the chicken pieces into the melted butter first, then into the bag of crumbs and shake to coat the chicken with the breadcrumb mixture. 
6. Place the well-coated chicken pieces in a single layer on a wire wrack over a baking sheet.
7. Drizzle the tops with any remaining melted butter.
8. Place in the preheated 400 degree oven and bake for 10 minutes.  Remove from the oven and turn the chicken pieces.  Return them to the oven and bake an additional 10 minutes.
9. Serve with your favorite dipping sauces.

That's What's Cooking at Cathy's ~ Enjoy!