Homemade Hash Browns

This is an easy one.


All you need are the following:

  • Potatoes (2 per person)
  • Vegetable oil
  • Salt and Pepper

Shred the potatoes. If you don't have a food processor you can do this with a cheese grater. It will just take a while.
Oil your pan with a couple tablespoons of vegetable oil and warm. Add salt into the hot oil then add your shredded potatoes. Add salt to the top of the potatoes.

Cook on medium heat until cooked about half way through (about 4 minutes). Cut into fourths and flip. Add a tablespoon of oil to the center of the pan and move pan around to distribute under the potatoes. If you don't add more oil you will burn this side. Cook on medium heat again. After the potatoes are cooked turn heat up to high and brown on each side. Should take about 10-15 minute per pan, total.

To make a more savory dish you could add chunks of ham, cheese, and/or any sauteed vegetable. Sauteed onions are delicious in this! Just add the already cooked meat or veggie to the potatoes, then follow directions above.

Eggplant Parmesan

Here we go! Dinner #2 from my Prattville Farmers' Market ingredients.



Ingredients:
1 eggplant
1 zucchini
1 jar or pasta sauce
1 box of angel hair pasta
1 lb Italian sausage
1 1/2 cups corn meal
1/2 Tbs garlic salt
1/2 cup milk
2 eggs
1/4 cup diced onions
1 Tbs vegetable oil
Grated Parmesan and oil for frying

Chop the zucchini and onion and saute' until tender. Add in the sausage and brown the drain and return to pan. Add sauce and let simmer.
Slice the eggplant and set up your battering station. A bowl for the dry ingredients and one for the wet. For the dry mixture stir together the corn meal and garlic salt. For the wet, mix the milk and eggs together. Start warming up your frying pan. You will need about 1/4 inch worth of oil in the pan.

Dip eggplant slices into dry batter then the wet and repeat. This will thicken the crust. 
Fry on about an 8 (med-high) for a couple of minutes on each side. Start cooking your noodles now. By the time all of the eggplant is finished your angel hair pasta should be also. 

Assemble however you like. We add the grated Parmesan on after it's all cooked. You could change this up a bit by adding Parmesan into the dry batter before you fry OR by adding then baking the dish to melt it.
Once again we had delicious bread from Wild Yeast!

Stuffed Scalloped Squash



Ingredients:
3-4 scalloped squash
1 lb hamburger meat
1 can cream of mushroom
1/2 white onion -chopped
1 cup Colby Jack cheese -shredded
1/2 clove of garlic -minced
1 Tbs vegetable oil

 This recipe is a result of our trip to the Farmers' Market this morning in Prattville. The squash is from Blankenship Farms and the fresh bread is from Wild Yeast Kitchen. I have a lot more fresh veggies just waiting for me. Expect more recipes!


Step 1: Clean and prep your squash. Cut the top off  the squash and clean out the inside by scooping the seeds out. Preheat oven to 375.

 Step 2: Brown the onions in the oil. Add hamburger and brown. Drain fat and return to skillet. Pour in 1/2 cup of cheese, the minced garlic, and cream of mushroom and mix until all cheese is melted.
Step 3: Fill the squash with the filling, top them with the remaining cheese and place the tops back on. Bake for 45-50 minutes or until squash is tender.


Take it out of the oven and prepare for a fantastic treat!
We had extra stuffing, so I baked it with cheese on top and we used it to dip our fresh homemade bread in. SO GOOD!






Cornbread Fried Chicken


With a name like that...come on. You know you want some.
This is what you need:
  • 1/2 cup flour
  • 2 cups of corn meal (see brands in photos below)
  • 3 Tbs garlic salt
  • 1Tbs pepper
  • 1 cup milk
  • 2 eggs
  • 1 lb chicken breasts 
  • 3 cups vegetable oil 
  • frying pan with a lid
You should be able get 3 large chicken breasts in 1 lb. Split them in half so you have 6 thin breasts. This will make it easier to cook them through without burning the crust.
To batter the chicken make a dry/wet batter. To do this you will mix together the flour, meal, salt, and pepper. USE THIS KIND OF CORN MEAL:Arnett's Or Alabama King. Yes, I am yelling because it is important.



Then mix the milk and eggs for the wet portion of the batter. You want to double the batter. Dip in this order: Wet-Dry-Wet-Dry. Now you have a thicker batter and when your grease is hot(set on 8 or med-high) cook on each side for about 6-7 minutes or until the chicken is thoroughly cooked.
This recipe happened by accident. I ran out of flour and mixed in corn meal and added enough garlic salt for a good flavor and viola! I was patting myself on the back for this one. I also asked myself "Why have I not thought of this before?" Hope you like it! If you don't please have your taste buds checked.

Low Carb Cheesy Chicken Enchiladas



This is what you need:
  • 1 can Las Palmas enchilada sauce
  • 1 can Wolf brand chili. No beans
  • Low Carb Tortillas
  • Green Chilis (I used canned)
  • 1-2 lbs shredded cheese
  • 1 lb Grilled or baked chicken spiced with lime and chili powder. Chopped. 

First mix the chili, enchilada sauce, and chilies together and simmer.


 Next, into each tortilla add a spoonful of chicken, sauce, and a palm full of cheese before you roll it up and place in a baking dish.






In your baking dish, make sure you add a few spoonfuls of sauce to cover the bottom of the dish. After you roll and add each filled tortilla, add a little sauce to the top of it.
Then pour the remaining sauce over the top of the enchiladas. Add a nice thick layer of cheese. Bake at 350 for 35 minutes.
Each Enchilada is approximately 10-12 carbs. Maybe less. I chose the specific brands mentioned in the ingredients list due to the lower net carb count.
Try the same recipe with ground or shredded beef instead of the chicken!


Low Carb Pizza with a REAL Crust



What is the secret to the REAL crust? It. Is. So. Easy. Seriously guys. I am so sick of watching everyone else eat pizza. My sister and I are low carb'n it and we have been for a few months now. We don't like to deprive ourselves from what we love. And we do love pizza. So, I set my sights on HOW we were going to accomplish PIZZA. Now, I shall share it with you!

What you need:
Favorite toppings
  • pepperoni
  • sausage
  • olives
  • mushrooms
  • bacon
Mozzarella cheese
Small jar of pizza sauce
1 package of Joseph's Lavash Bread (ONLY 8 net CARBS PER BREAD)



Assemble your pizza by first cooking any meats that need to be cooked. I had sausage that needed to be cooked so I threw in the mushrooms and cooked it together. Make sure to add the mushrooms after the meat is cooked and just saute for a minute or so.
Then put your bread on a large pan, add some sauce (NOT TOO MUCH, hello carbs) then add the mozzarella and your toppings. Cook at 350 for about 15-20 minutes or until cheese bubbles and starts to brown in spots. Cook longer if you want the crust to be somewhat firm.
You've got yourself a fantastic thin crust pizza that equals about 10 net carbs for the whole thing. I say "about" because it really depends on how much sauce and which toppings you use. Do your own math. :)


Fried Asparagus




1 Bundle of fresh asparagus
1 cup of Parmesan cheese
1 cup of flour
1 tbsp salt
2 tsp pepper
1 tbsp garlic powder
1 tsp onion powder
1 1/2 cups milk
1 egg

This is a dry and wet batter. To make the dry portion of the batter, mix together the cheese, flour, salt, pepper, garlic powder, and onion powder. Then in a small bowl mix together the milk and egg.



Cut the bottoms of the stem off. Soak the asparagus in a bowl of cold water and agitate them until they are clean. Remove and wrap in paper towels to dry. If they were getting kind of rubbery before, this should spring them back to life.

Now it is time to warm your oil and get it ready for frying. I cooked these on the low end on med-high (7). You want them to sit in there for a long enough period of time so they become soft and cooked thoroughly.

Dip a few stems into the milk and egg and throw them into the flour mixture. Coat and set aside. Do this until all of your asparagus is coated.

 Now it's time to fry them! Cook about 4-5 minutes on each side or until golden brown. I have to admit, I was skeptical about this. However, my whole family loved it and requested that I make another batch asap! I though I had purchased too much asparagus but before dinner was over, it was all gone! I LOVE this recipe!



Low Carb Fried Chicken


3 Cups Almond Flour
1.5 pounds chicken tenders
2 cups milk
1 egg
1.5 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 cups oil for frying


You will use a wet/dry batter. For the dry portion, mix the almond flour (also called almond meal), salt, pepper, garlic powder together in a 1 gallon Ziploc bag. For the wet batter, mix milk and beaten egg in a large bowl. Cut tenders in half and place them in milk mixture.
Place 2 to 3 pieces of chicken at a time in the almond flour mixture and shake until covered.
Get oil hot (about a med-high or 8) and fry tenders for about 4 minutes on each side. Check tenders to make sure all pink is cooked out before serving.
Time to flip!
This does not give the same flavor as regular flour does.***you've been warned*** It has a different texture and taste. Try to avoid a clumpy batter (you can see that some of mine clumped pretty bad) so you don't get too much almond meal in one big lump. It can have a stale texture if you do. This is a great way to cut your carbs back and not give up fried chicken! We tossed ours in buffalo sauce for an extra kick and it was fantastic that way!
Buffalo sauce recipe:
4tbs melted butter
2 cups Frank's Red Hot - Wings.
Give them a quick dip or use as a dipping sauce! Yum!

Chicken Lazone




1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 lbs chicken tenders
1/2 cup butter (divided)
4 cups heavy cream
1 Tbsp flour

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.

Sprinkle over both sides of chicken. Keep unused spices for the sauce.

In a large saute pan, melt 1/2 of the butter over med-high heat. Add chicken and cook until done. About 8 minutes for thawed tenders.

Remove chicken and pour in cream, the rest of the butter, and leftover spices. Add flour and simmer until sauce thickens.
Add chicken back into sauce and simmer for 5 minutes. Serve over pasta or mashed potatoes.

Note from the cook * "He asked for more!" We all know what it means for a picky eater to find something they like! A definite win for Chelsea's household!
Submitted by: Chelsea A.