Scottsdalejulie's profile page
Recipes
5 star Chili
By scottsdalejulie
none
- Ingredients
- 2 2 2 pounds ground beef chuck
- 1 1 1 pound bulk Italian sausage
- 3 3 ounce) cans 3 (15 ounce) cans chili beans, drained
- 1 1 ounce) can 1 (15 ounce) can chili beans in spicy sauce
- 2 2 ounce) cans 2 (28 ounce) cans diced tomatoes with juice
- 1 1 ounce) can 1 (6 ounce) can tomato paste
- 1 1 1 large yellow onion, chopped
- 3 3 3 stalks celery, chopped
- 1 1 1 green bell pepper, seeded and chopped
- 1 1 1 red bell pepper, seeded and chopped
- 2 2 2 green chile peppers, seeded and chopped
- 1 1 1 tablespoon bacon bits
- 4 4 4 cubes beef bouillon
- 1/2 1/2 1/2 cup beer
- 1/4 1/4 1/4 cup chili powder
- 1 1 1 tablespoon Worcestershire sauce
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon dried oregano
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons hot pepper sauce (e.g. Tabasco™)
- 1 1 1 teaspoon dried basil
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon ground black pepper
- 1 1 1 teaspoon cayenne pepper
- 1 1 1 teaspoon paprika
- 1 1 1 teaspoon white sugar
- 1 1 ounce) bag 1 (10.5 ounce) bag corn chips such as Fritos®
- 1 1 ounce) package 1 (8 ounce) package shredded Cheddar cheese
- Directions
- 1 1.Heat 1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- 3 3.After 2 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
- 4 4.To 4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Happy Shrimp
By scottsdalejulie
none
- Ingredients
- 1/4 1/4 1/4 cup butter
- 1 1/2 1 1/2 1/2 teaspoons minced garlic
- 1 1 1 pound peeled and deveined medium shrimp
- 1/4 1/4 1/4 cup chopped green onions
- 1/4 1/4 1/4 cup dry white wine
- 1/3 1/3 1/3 cup heavy cream
- 2 2 2 tablespoons chopped fresh basil
- 2 2 2 roma (plum) tomatoes, chopped
- 1 1 to pinch cayenne pepper, or to taste
- to and pepper to taste
- Directions
- 2 2.Stir to the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.
creamy Gravy without flours
By scottsdalejulie
done
- Sausage Gravy
- Use a lb roll of sausage and cook it up. Leave all the grease in pan. In a bowl, stir 2 cups of cream with two eggs. Pour creamed mixture into sausage and grease. Stir, stir, stir.
- I've used hamburger, poultry etc. I do prefer a thicker gravy so I use one egg to one cup of cream.
- You must whisk totally, or it will become scrambled eggs. Takes about 5 monutes
Key Lime Chicken Piccata
By scottsdalejulie
none
- KeyLime Chicken Picatta:
- This stuff is the bomb you guys! You should try it.
- 2) 2)
- 2 2 2 skinless boneless chicken breasts (pound very flat)
- 1 1 1 C crushed pork rinds
- salt, pepper and garlic
- olive oil
- 3-4 3-4 3-4 T key lime juice – or use regular limes…
- 1 1 1 t lemon or lime rind
- 1/2 1/2 1/2 C dry white wine
- 3 3 3 T butter
- 3 3 3 T capers
- 1/4 1/4 1/4 t splenda (or less does not take much!)
- How to's"
- Sauce:
- to sure you don't have allot of leftover oil in the pan.. but save any "bits" on the bottom if you do have to drain oil a bit.
- to wine to deglaze the pan... then add butter, lime juice, a little extra crushed pork rind if you had any left and cook down till about half. add splenda (not too much) and capers, pour over chicken and serve...
- I serve with Italian veggies (“Italian Mix” from the frozen veggie section”).. I just take out the carrots…
- Or you can sautee zuchinni, onion and summer squash in butter.
- Picatta – average breakdown:
- 60cal 2 – 60cal - 2 carbs
- 3 3 300 T butter – 300 cal – no carbs
- 310 Oil – 310 cal – no carbs
- 4 4 10cal 1 key lime juice – 10cal - 1 carb
- 3 3 15 1 capers - 15 cal - 1 carb
- 2 2 300 chicken breasts – 300 – no carbs
- 3 3 300 serv. Pork rinds – 300 - no carbs
Deep Dish Pizza
By scottsdalejulie
Make this in a larger pan like jelly roll pan to make a thin and crispy crust
- Egg crust:
- Deep Dish Pizza
- 4 4 4 ounces cream cheese
- 3 3 3 eggs
- 1/3 1/3 1/3 cup cream
- 1/4 1/4 1/4 cup grated parmesan cheese
- 1/2 1/2 1/2 teaspoon oregano
- 1/4 1/4 1/4 teaspoon garlic powder
- 2 2 2 cups shredded italian cheese blend
- 1/2 1/2 1/2 cup pizza sauce
- 1 1 1 cup of mozzarella cheese
- Beat together cream cheese and eggs until smooth.
- Add cream, parmesan cheese, and spices. Blend well.
- 2 2 cups italian cheeses into dish.
- Pour egg mixture over it.
- 350 25 350 for about 25 minutes.
- 5 stand for 5 minutes.
- Spread on pizza sauce.
- 1 1 cup of shredded mozzarella cheese.
- Pile crust with your favorite toppings.
- Sprinkle with shredded parmesan cheese.
- to to oven and bake until bubbly and golden brown.
- to 10 stand 10 minutes before cutting.
Egg nog Cheese Cake
By scottsdalejulie
same
- Crust:
- Holiday Eggnog Cheesecake
- --------------------------------------------------------------------------------
- My Holiday Eggnog Cheesecake
- ¾ cup ground blanched almonds
- ¼ cup ground hazelnuts
- ¼ cup granula Splenda
- ½ stick of melted butter
- 1 tsp. ground cinnamon
- 1 tbsp. Special Rum
- to 375 10 in to bottom of springform pan. Bake 375 for 10 min. Let cool.
- to to Dana Carpenter’s shortbread cookies and just enough butter to hold together to make bottom.
- Filling:
- 3 8 8 oz. packages of cream cheese, room temperature
- ½ cup granula Splenda
- Slightly less than ½ cup Davinci SF Eggnog Syrup
- 1 1 + 1 tsp. Special Rum
- ¼ tsp. Blackberry Brandy (or regular Brandy)
- ½ tsp. ground nutmeg
- Dash of ground cinnamon
- ½ tsp. vanilla extract
- 3 tbsp. sour cream
- 3 eggs, room temperature
- Put the cream cheese in a bowl and mix til smooth. Then add items and mix after each addition. Put the beater on slowest speed when adding the eggs. Add them one at a time and mix as little as possible.
- 350 20 325 25 1 4 to in the oven. Bake cheesecake at 350 for 20 minutes then 325 for 25 minutes. Turn off oven and leave inside for 1 hour with door open 4 inches. Move to rack and cool on counter till completely cool. Then refrigerate
White Dipping Sauce
By scottsdalejulie
none
- CHERI'S WHITE DIPPING SAUCE
- 1 1/2 cup mayo
- 1/4 cup prepared horseradish
- 1 tbl lemon juice
- 1 tbl Worcestershire sauce
- 1 tsp fresh parsley
- 1/4 tsp hot sauce or red pepper
- 1 clove garlic (crushed)
- Mix all ingredients & chill for 3 hrs.
- 12 carbs for the whole recipe!! It makes a lot so will take days for you to eat it all... You can cut the recipe in half if you choose but you may love it so much that you wish you hadn't!
Low Carb Snickerdoodles
By scottsdalejulie
none
- In one bowl place:
- MELT IN YOUR MOUTH SNICKERDOODLES
- SNICKERDOODLES
- 12 large cookies
- Preheat oven to 350
- Line a cookie sheet with parchment paper
- 1/2 c. soft butter
- 1 beaten egg
- 1 tsp. vanilla extract
- Whisk this together.
- Add:
- 1 1/2 c. blanched almond flour
- 1 c. granuler Splenda or ss of your choice
- 1/4 tsp. baking soda
- 1/4 tsp. cream of tartar
- Pinch of salt
- Mix all together and place bowl in fridge for one hour.
- Mix together:
- 2-3 tbs. Splenda granular
- 1 tsp. cinnamon
- Make 12 equal balls of dough. Roll them into cinnamon/sugar
- sub. mixture. Place on parchment and flatten just a bit
- with your fingers.
- Bake for 12-15 minutes.
- This recipe comes from the Honeyville Grains website.
- They are very delicious. Simple and great with that cuppa
- tea or coffee.
NM Chicken, green chilie cassarole
By scottsdalejulie
none
- Ingredients:
- Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese (Phase One, Gluten Free)
- 8 about 8 servings; recipe created by Kalyn.)
- 1 1 1 can (15 oz.) Mild Green Chile Enchilada Sauce (I like Hatch brand)
- 2 2 2 cans (15. oz) pinto beans
- 1 1 1/2 large onion, diced in 1/2 inch pieces
- 1 1 1/2 large green bell pepper, diced in 1/2 inch pieces
- 2 2 2 tsp. olive oil
- 1 1 1 T ground cumin
- 1 1 1 can (4 oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
- 1-3 1-3 1-3 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter; we used two tablespoons.)
- 3/4 3/4 3/4 cup light sour cream
- 4 4 4 cups diced, cooked chicken
- 1/2 1/2 1/2 cup thinly sliced green onion
- 2 2 2 cups grated low-fat Mozzarella
- Instructions:
- 30 10-15 for about 30 minutes, or until the casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting, then serve.