Low Carb Chicken Parm

Jay and I have been going strong on our 30 days strictly  low carbs. We only  have 4 days left!! We made some delicious zucchini fries, and I decided to try out that coating to make chicken parmesan. It was a winner!

Low Carb Chicken Parm

For the "breading":
1 c Pork Rind Flour (I just put the pork rinds in a ziploc and rolled it with my rolling pin)
1/3 c Parmesan Cheese (Green Can works. Needs to be a powder and not a shredded parm.)
½ tsp. Garlic Powder
1 Tbsp. Parsley Flakes
¼ tsp. Cayenne Pepper
½ tsp. Paprika
½ tsp. Black Pepper

2 chicken breasts
1 egg whisked with a small amount of water to make an egg wash
mozzarella cheese

1. Preheat oven to 350
2. Combine ingredients for the "breading"  in a ziploc bag
3. Slice chicken breasts in half; The thinner breasts cook faster.
4. Dip chicken breasts in egg wash 
5. Place chicken breasts one at a time in ziploc with the breading and shake to coat
6. Place chicken on a greased cookie sheet and repeat with remaining  chicken
7. Cook chicken in 350 degree oven for 30 minutes or until cooked through
8. Remove chicken from oven and t0p with a low carb spaghetti sauce and mozzarella cheese
9. Place pan back in oven under broiler until cheese has melted
10. Enjoy!!

Pizza Dip

I posted a picture last night and had immediate requests for the recipe. Ask and you shall receive ;)

Jay and I are cutting out carbs for a bit, and my sweet boy was craving pizza like nothing else. Of course we've done a LOT of cauliflower pizza and it's good, but I wanted something that didn't feel so good for me. I am by no means saying this recipe is healthy, it just gives you that feeling a good pizza gives you without having all the carbs from that delicious crust. We at it with fresh red bell peppers and it was delicious. Try it and let me know if you like it, and don't forget to tag your picture! #thingsthatmakeyousayyum

 Pizza Dip

• 1  block cream cheese, softened
• 8 ounces grated mozzarella cheese
• 8 ounces grated provolone cheese, 
• 1/4 cup finely grated parmesan cheese 
• 4 garlic cloves, minced
• 1/4 cup freshly chopped basil leaves
• 1/2 small onion finely diced
• 1/4 cup low carb pizza sauce
• 20 pepperonis quarted

Preheat oven to 400 degrees F. Mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then add parmesan. Stir in basil, garlic, and onion mixing well to combine. Transfer mixture to an oven-safe baking dish. (I used my pyrex pie dish.) Top the cheese mixture with the pizza sauce, and then the pepperoni. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately! I'm sure it would be absolutely delish served with some nice crusty bread or crackers, but as I said before it was fabulous served with fresh veggies!

Grilled Corn Salad

The first time I made this corn I wanted to hide in the closet with a spoon and eat the entire bowl. It's that good. A few hints to made the process easier: After the corn has cooled a bit cut off the bottom of the corn and hold it at the top (where all the silk is) and just shake until the corn falls out. It should come out clean without all the silky mess! When cutting the corn off the cob, turn a small dish upside down inside a large bowl. Sit the wide end of the corn on the inverted bowl and start cutting. If corn flies around it land inside the bowl! SOOOOO much easier. I know my hubby appreciates it because honestly I'm a huge mess in the kitchen, and he just goes right behind me and cleans it up. Trust me, I know how lucky I am! Now for the recipe. I hope you love it as much as I do! If you make it share the picture with  #thingsthatmakeyousayyum I can't wait to see how it turns out!

Grilled Corn Salad

• 8 - 10 ears of corn husks on (soaked in water for 30 min)
  
• 3 tbls butter
• Juice of 1 lime
• 2 tbls chopped, fresh cilantro
• 1/2 cup cotija cheese
• 1 tsp Salt or Tony Chachere's for a bit more flavor
• 1/2 tsp chili powder

Directions:

1. After soaking the corn, grill on medium high for about 20 minutes.
2. When the corn is cool enough to handle, remove the husks and cut the corn off the cob. (don't forget my special hints)
3. Saute in a pan over medium high heat  the butter, lime juice, cilantro, salt, pepper, chili powder, and chili pepper.
4. Pour the mixture over corn and stir to coat
5. Add the cotija cheese just before you are ready to serve.

Blueberry Pancakes

We live five minutes from a blueberry farm with the most delicious berries where we pick 7 pound buckets of berries at a time! Most of those berries are eaten by the handful, they're just so good! That was until the Food Network Magazine's Big Breakfast Issue showed up in my mailbox! I'm usually a waffle person, but these pancakes were perfect. Let me know what you think after you've tried them!

Fluffy Blueberry Pancakes
1 1/2 cups all purpose flour
3 tablespoons confectioner's sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/14 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
1 cup fresh  blueberries, or chocolate chips, or strawberries
butter and syrup for serving

1. whisk the flour, confectioner's sugar, baking powder, and salt in a large bowl. Whisk the milk, egg yolk, melted butter, and vanilla in a medium bowl until combined. In a separate large bowl beat the 3 eggs whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
2. Stir the milk mixture into the flour mixture with a rubber spatula until just combined. A few lumps are ok, Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined. Don't over mix.
3.Heat a griddle or non stick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is nicely browned, about 3 minutes. Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate and repeat with remaining batter, brushing the pan with more butter as necessary. This should make about 12 pancakes. Serve with butter and syrup.

Ready to devour! (extra dark ones are for my favorite taste tester!)

New things are on their way!