Tag: heavy cream

Easy Frittata

spinach-and-goat-cheese-frittata

In these uncertain times, how have you prepared to eat? Since moving to the country, we generally eat at home most of the time. Had this happened ten years ago, with two kids at home and relying on pizza delivery, drive-thru, and going to the Mexican restaurant at least once or twice a week, I would have been scrambling.

Even now, we live in a small house; I can not stockpile loads of supplies. I suppose we will be thankful and enjoying our freezer full of deer meat if this COVID-19 scare continues.

Fritta is a fancy word for a crustless quiche. You can use a wide array of ingredients, and it is an excellent way to use up any leftovers—a perfect dish when you want something delicious and easy.

The general rule is for every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables. For variety, you can add fresh thyme, garlic, or other seasonings you like. Cook in a nonstick or cast-iron skillet, and you are good to go.

 

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Easy Frittata

Course Breakfast, Main Course
Author Amye Melton

Ingredients

  • 6 large eggs
  • 1 cup cheese of choice
  • 1/4 cup heavy cream
  • 2 cups vegetables and/or meat of choice

Instructions

  • Suggested ingredients: cooked bacon, cooked sausage, ham, potatoes, spinach, kale, sauteed mushrooms, onions, bell peppers, steamed broccoli, feta, cheddar, Swiss, Monterey Jack.
  • Basically any cheese, meat or vegetables that you like.

Keto Cajun Chicken (Keto, Low-Carb, GF)

keto cajun chicken

 

One of my favorite cuisines, if not my favorite, is Cajun! I was first introduced to it as a child when my mom made the best gumbo ever! That was all I had ever tried until I moved to the gulf coast at the age of 29. Soon after we moved to Pensacola, Florida we were introduced to authentic Cajun food, and I honestly thought I had found the food of my long, lost forefathers!

I found this recipe on centercutcook.com, where there were a ton of delicious looking recipes. Most Cajun dishes begin with The Holy Trinity which consists of onion, celery and bell pepper. For carbohydrate’s sake, the onions were not used in this recipe. However, add a small amount of chopped onions if you prefer and recalculate the macros.

I have tried many wonderful keto dishes, but this is by far my favorite! Served over riced cauliflower, you will never know you are eating for health. This recipe is just the beginning of my keto Cajun journey; I have all sorts of ideas running through my head.

keto cajun chicken
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Keto Cajun Chicken

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • 1 lb. boneless, skinless chicken breasts sliced thin and cut into strips
  • 2 tbsp. Cajun seasoning or to taste
  • 2 tbsp. butter
  • 1 med. red bell pepper diced
  • 1 med. green bell pepper diced
  • 1/2 c. diced celery
  • 2 cloves garlic minced
  • 1 tsp. smoked paprika
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 c. chicken bone broth
  • 1/3 c. heavy cream
  • 2 tbsp. tomato paste
  • 8 oz. Monterey Jack cheese shredded
  • 2 tbsp. chopped fresh parsley

Instructions

  • Sprinkle sliced chicken with Cajun seasoning, set aside.  
  • Melt butter in a large skillet, over medium-high heat.  
  • Add chicken, stirring occasionally, saute until cooked through.  Remove from pan and set aside.   
  • Add bell pepper and celery and cook until tender.  
  • Add garlic and cook until fragrant.  
  • Stir in paprika, salt, and pepper.  
  • Add chicken broth, cream and tomato sauce and whisk.  
  • Bring to a boil then reduce heat to a simmer.  Simmer for several minutes until the mixture has thickened slightly.  
  • Stir in cheese, stirring until melted.  
  • Add chicken to sauce and stir to coat.  
  • Serve over riced cauliflower, if desired.  Sprinkle each serving with chopped parsley.

Notes

Nutritional Information:
Net Carbs: 6 g.; Fat: 35 g.; Protein:  51 g.; Calories:  558
 

Keto Cheddar Sausage Breakfast Muffins

 

KETO-CHEDDAR-SAUSAGE-BREAKFAST-MUFFINS2

As a child and young adult, I was not a breakfast person. It seems I went from no breakfast, to loving a carb-filled breakfast overnight. My breakfast of choice was always French toast, muffins, pancakes, waffles or granola. I could eat more carbs in my morning meal than I now eat in an entire day!

Greg is the breakfast chef at our house on Sunday mornings. I love waking up to the smell of coffee and bacon cooking. Although breakfast is my favorite meal of the day, I do not enjoy getting up to cook. When the kids were small and in school, I felt it was my job to send them to school with a good breakfast in their bellies. Those days have passed. Coming into a clean kitchen in the morning to drag out pots and pans, and make a mess, is not my ideal way to start the day.

Nowadays, I like to prepare something that can last several days, and these Keto Cheddar Sausage Breakfast Muffins are just the ticket. They are by far my favorite keto muffins to date. Greg likes the savory muffin better than sweet, so it’s a family pleaser too.

They are easy and so, so yummy! I have only used breakfast sausage, but I’m sure these muffins would be great with bacon or even diced ham. I plan to try them with country ham soon. Now, if I could just find a keto cane syrup my country girl breakfast would be complete!

KETO-CHEDDAR-SAUSAGE-BREAKFAST-MUFFINS2
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Keto Cheddar & Sausage Breakfast Muffins

Servings 8
Calories 357kcal
Author Amye Melton

Ingredients

  • 4 oz. cream cheese softened
  • 1 lg. egg
  • 1 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1 1/2 c. blanced almond flour
  • 1 c. shredded cheddar cheese
  • 1/4 c. heavy cream
  • 1/4 c. water
  • 6 oz. sausage cooked and drained

Instructions

  • Preheat oven to 350℉.  Spray a muffin tin with nonstick cooking spray and set aside.
  • In a medium bowl, using a hand mixer, combine the cream cheese and egg until well blended.  
  • Add the garlic, salt and baking powder and mix.
  • Add the almond flour, cheese, heavy cream and water.  Mix until ingredients are incorporated.
  • Fold in the sausage.  
  • Scoop the dough evenly into 8 muffin cups.  
  • Bake 20 to 25 minutes or until muffins are golden brown and done through.  
  • Cool in pan for 5 minutes.  Remove from pan to a cooling rack.  If refrigerating cool completely before storing in a airtight container.  

Notes

Nutritional Information:
4g Net Carbs; 32g Fat; 14g Protein; 357 Calories

Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms

venison-medallions-with-blackberry-sage-sauce-and-compote-of-leek-and-wild-mushrooms-11

You can definitely tell that deer season has started here. Our lives revolve around food plots, deer stands, and trail cameras. Right now it's bow season and my son hunts with a bow. My guys both eat what they kill, but they kill very few deer. They are members of a deer management club, and the rules are pretty strict.  I can usually count on at least one of two deer per season going into the freezer though. When I first married Greg, I hated the thought of cooking and eating deer. However, almost 29 years later things have changed a little. One contributing factor is the quality of the food we buy. Knowing that much of the meat in our stores has added hormones and antibiotics discourages me from purchasing it. For that reason, and the fact that I have figured out to cook more than venison chili, I have grown to enjoy venison. Today I'm sharing a fabulous recipe from The Mansion on Turtle Creek Cook Book. It looks fancy, and you would think it would be difficult. There are a few steps involved, but this recipe is very simple to prepare and delicious to eat.  
Blueberry-Sage Sauce
 
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Ingredients
  • 2 c. zinfandel
  • 1½ pints blueberries, fresh or frozen, rinsed and well drained
  • 2 c. brown veal demi glace
  • 2 tbsp. unsalted butter
  • Salt, to taste
  • Juice of ½ lemon or to taste
  • 2 sprigs fresh sage
Instructions
  1. Place Zinfandel in a medium saucepan and bring to a boil. Cook until liquid is reduced to about ½ cup.
  2. Add the berries, and return liquid to a simmer. Cook, stirring occasionally, for about 10 minutes or until berries are soft.
  3. Add demi-glace and bring the liquid to a boil. Lower heat and cook, stirring occasionally, for 10 minutes or to coat the back of a spoon.
  4. Strain sauce nd whisk in butter. Season with salt and lemon juice to taste. Place sage in sauce and steep for 10 to 20 minutes or until ready to use. Keep warm. Remove sage sprigs before serving.
Notes
You can find Classic French Demi-Glace in some grocery stores. The brand I used was More Than Gourmet.

Compote of Leek and Wild Mushrooms
 
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Ingredients
  • 1 lg. leek, white part only
  • 1 c. chopped assorted wild mushrooms
  • ½ c. heavy cream
  • Salt to taste
  • Juice of ½ lemon or to taste
Instructions
  1. Cut leek into 2-inch sections. Cut sections into fine julienne strips.
  2. Combine leek strips, wild mushrooms, and cream in a medium saucepan. Bring to a boil, lower heat, and cook for about 5 minutes or until the cream has thickened.
  3. Remove from heat and season to taste with salt and lemon juice. Keep warm.
  4. Compote may be prepared several hours ahead. Keep warm or reheat gently.
  5. Sauce may be prepared several hours ahead. Keep warm or reheat gently if necessary.

 
Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms
 
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Ingredients
  • 8 (3-oz.) medallions from the backstrap of venison
  • Salt and pepper, to taste
  • 3 tbsp. canola oil
  • Blueberry-Sage Sauce (recipe follows)
  • Compote of Leek and Wild Mushrooms (recipe follows)
Instructions
  1. Season venison with salt and pepper, to taste. Heat oil in a large cast-iron skillet over high heat. Bring oil to smoking point.
  2. Place medallions carefully in the pan and saute for 3 minutes, being careful not to crowd the pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.
  3. Spoon Blueberry-Sage Sauce over the bottom of each dinner plate Place with 2 medallions in the center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.