Individual "Turkey" Cheeseballs

To make individual "turkey" cheeseballs, combine:

    8 ounces cream cheese

    1 cup shredded cheese

    2 teaspoons Worcestershire sauce

    2 teaspoons minced garlic.

Refrigerate 1 hour, then form into small balls.

Roll the balls in a bowl of crushed pecans.*

Add bell pepper slices or pretzel sticks, and almond slices as feathers.  Use raisins as eyes and cut cheese slices into triangles to use as beaks.

*We used walnuts. We chopped them as fine as we could, put them in a bowl, and then the "dust" we put in another bowl. We rolled the cheeseballs in the first, then the second, and that was great nut coverage. :)

Carnivore Waffles/Pancakes/Bread

In a small bowl, melt :

1 Tablespoon Butter

Mix in:

1/4 cup pork rind panko (pork rinds ground up in the food processor)

1 egg

Cook by spreading it out in waffle maker (makes 2 mini waffles) or skillet.

Goat Cheese topping

Mix:

8 oz soft goat cheese

1 egg yolk

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch of cayenne 

Goat Cheese topping for frittatas.

Small Batch Marinara Sauce

1 Tablespoon fat (olive oil/pork fat/beef fat)

2 Tablespoons small diced onion

1/2 teaspoon minced garlic

Saute onion and garlic in fat until soft in a small saucepan or skillet.

1 can (8 oz) tomato sauce

1/4 teaspoon rosemary

1/8 teaspoon oregano

Add tomato sauce and herbs. Bring to a simmer. Simmer about 5 minutes.

1/2 teaspoon sugar

Salt and Pepper to taste.

Add sugar and salt and pepper. Simmer about 5 minutes.

Custard (Instantpot)

1 1/2 c raw milk (even better is heavy cream)

4 egg yolks and 1 whole egg

1/4 c (85 g) honey (or 1/4 c maple syrup (76 g)) (9 carbs per ramekin)

1/4 t salt

1/2 t vanilla

Heat milk (or cream) in saucepan to 180 degrees. 

While milk heats, whisk together yolks, honey (or maple syrup), and salt in a 4-cup glass measuring cup.

Add about 1/2 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly.

Put a sieve over the saucepan and pour the mixture back into the saucepan. Then to make pouring easier, put a sieve over the 4-cup glass measuring cup, and pour the mixture back into the measuring cup.

Pour into 6 ramekins. Cover with foil (or loose lids?)

Put into Instantpot (on rack with 1 cup of water in it). Cook on low pressure for 1 minute and allow a natural release.

This custard is delicious warm or cold. Warm with warm berries is a favorite.

Someday try replacing raw milk and honey with helvitica langum yogurt. Don't heat first. Try one 4-oz jar - almost 1/2 c yogurt/1 egg or egg yolk (maybe beat and strain first)/pinch salt/1/8 t vanilla - will it work? will it be sweet?

Butter Mayonnaise

Crack an egg into a wide mouth quart jar.

Add two teaspoons vinegar (10 g).

Add two teaspoons mustard (14 g).

Add 1/2 teaspoon Redmond salt (if using unsalted butter).

Melt 1 cup of unsalted butter (in a glass measuring dish with a spout).

Using an immersion blender, blend together the egg mixture. 

Gradually pour in the melted butter. It will thicken as you pour in the butter.

It will solidify in the fridge.

Stick the jar in warm water to bring back to room temperature.

From a short by https://www.butteredsideupblog.com/

Butter Mayonnaise

Rhubarb Beef

Ingredients

2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes

2 tablespoons butter

2 large onions, chopped

1 teaspoon saffron

1 can (10-1/2 ounces) beef broth

1 cup water

1/4 cup lemon juice

1/4 cup chopped fresh parsley

1-1/2 teaspoons dried mint

2 teaspoons salt

1/4 teaspoon pepper

2 to 3 cups sliced fresh or frozen rhubarb

Hot cooked rice

Fresh mint leaves, torn

Directions

In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

Nutrition Facts

1 cup: 287 calories, 15g fat (6g saturated fat), 104 mg cholesterol, 1072 mg sodium, 8 g carbohydrate (5g sugars, 2g fiber), 30g protein

Taste of Home, Iranian Rhubarb Beef

Cottage Cheese Dessert

Combine ingredients in food processor and blend until really smooth. Keep refrigerated.

Chocolate Peanut Butter

1 1/2 cups cottage cheese (363 g)

1/4 cup raw honey (95 g)

1/4 cup cocoa (22 g)

1/4 c natural peanut butter (80 g)

1 teaspoon vanilla extract

1/2 teaspoon salt (try 1/4 teaspoon next time)

Optional mix-ins:

2 Tablespoons mini chocolate chips

2 Tablespoons chopped peanuts (or try crunchy peanut butter)

Inspired by this ice cream recipe ... I prefer it NOT frozen.

Strawberry Cheesecake

2 cups fresh strawberry

1 1/2 cups cottage cheese (363 g)

1/4 cup honey (95 g)

3 Tablespoons cream cheese

1 teaspoon lemon juice

1 teaspoon vanilla

1/4 teaspoon salt

Inspiration

Vanilla

1 1/2 cups cottage cheese (363 g)

1/4 cup raw honey (95 g)

1 teaspoon vanilla extract

1/2 teaspoon salt (try 1/4 teaspoon next time)

Maybe try Salted Caramel Banana

Vinaigrette

Vinaigrette Ingredients:

1/4 cup Dijon mustard

1/4 cup seasoned rice vinegar

1/4 cup oil

1/4 teaspoon Worcestershire sauce

black pepper

cayenne

Put in a bottle, put on lid, shake well. ... or whisk to combine

Farmer's Cheese

Farmer's Cheese Ingredients

4 cups whole milk

2/3 teaspoon kosher salt

2 Tablespoons apple cider vinegar

Set a fine-mesh sieve over a deep bowl.

Dampen 2 pieces of cheesecloth** with water and line the sieve.

1. In stainless-steel or enameled pot (Le Creuset)*, combine milk and salt. 

2. Bring to a full rolling boil over medium heat, stirring occasionally. 

3. Take off the heat and add the vinegar. 

4. Let stand one minute until it curdles.

5. Pour into the cheesecloth-lined sieve and drain at room temp 20-25* minutes.

Use immediately or cover with plastic wrap and refrigerate. Lasts 4-5 days.

*Shorter time results in softer cheese.

**Instructions for cleaning reusable cheesecloth: (1) Rinse in hot water thoroughly, removing all food clumps (2) Make a soaking mixture of 2 cups hot tap water, 2 Tablespoons baking soda, 1 Tablespoon white vinegar.  (3) When cool, rinse again then put in boiling water for five minutes. Hang dry. Note: You can try just washing it in the washer with other towels (after step (1)). But there are concerns about perfumes, etc.

For Homemade Ricotta:

4 cups whole milk

2 cups heavy cream

1 teaspoon kosher salt

3 Tablespoons good white wine vinegar

Based on this Barefoot Contessa recipe

Chicken Stock

1 Costco Rotisserie Chicken with the meat removed, skin, bones, and all connective tissue reserved

1 Tablespoon apple cider vinegar

1 teaspoon salt

1/2 medium onion, peeled and roughly chopped

1 rib of celery, including leaves

1 medium carrot, peeled and roughly chopped

1 smashed garlic clove

1 bay leaf

6 cups water (filtered if possible)

Put everything in a slow cooker and let cook for 15 hours.

Recipe adapted from here.

Blood Orange Sorbet

 Ingredients

Zest from one blood orange

2 cups-blood orange juice (about 6-8 oranges)

1 cup water

1/2 cup sugar (or use 1/3 cup honey)

1 tablespoon lemon juice

Instructions

Zest one orange and place the zest aside. Juice all the blood oranges (or any other citrus), enough to make 2 cups.

Place the water, zest, lemon juice, and 1/2 cup sugar in a small saucepan, warming over medium heat, stirring frequently, until the sugar has dissolved. You don’t want this hot, just warm enough to dissolve sugar. Add this to the blood orange juice.

Pour the mixture into a blender and blend everything for about 3 minutes (incorporates more air so that the sorbet is creamier).

Chill thoroughly, then place in your ice cream maker or sorbet maker, churning until desired consistency.

Best eaten immediately!

Notes

Sugar: I’ve already cut back the sugar by more than half, any less will result in overly hard sorbet.

No ice cream maker? If you don’t have an ice cream maker, just place it straight in the freezer in a shallow pan (stainless steel, already chilled in the freezer), stirring every few hours. Once frozen through, about 8 hours, let it sit out 10-15 minutes before trying to scoop it. The texture will not as creamy as using an ice cream maker, but it will still taste amazing.

Original recipe found here.

Chocolate Gelato

Ingredients

3 medium egg yolks
150 g of granulated sugar, divided 75g/75g (3/4 cup total)
250 ml of whole milk, cold (1 cup) 
250 ml of heavy cream, cold (1 cup) 
50 g of bitter cocoa powder (1/2 cup) 
100 g of 70% dark chocolate, chopped (3.5 oz. or 2/3 cup) 

Step 1) -- In a bowl, mix the cocoa and half the sugar (75 grams). Transfer to a saucepan. Whisk in cold milk. Mix with the help of a whisk and place on low heat.

Step 2) – Stir and continue to cook for about 5 minutes THE MILK MUST NOT BOIL! Bring the mixture to 185 F. Add chocolate and let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.

Step 3) – Meanwhile, whip the egg yolks with the remaining sugar (75 grams) until fluffy and frothy.

Step 4) – Temper the egg cream by adding a little of the hot milk-chocolate mixture to the egg cream. Transfer egg cream to the saucepan, stirring with a wooden spoon and cook for 5 minutes over low heat, keeping the mixture 185 F. When it becomes thicker, it’s ready.

Step 5)  – Remove from heat and add cold heavy cream. Stir to mix all the ingredients. Cool in the refrigerator for 30-40 minutes, stirring occasionally.

Step 6) – Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer’s instructions. Usually you have to let the ice cream maker work for about 30/40 minutes. Chocolate gelato is ready! Best eaten immediately, or keep frozen and eat within two days. If gelato is too hard and frozen, let it thaw in the refrigerator for 10-15 minutes before serving.

If you don't have an ice cream maker, follow steps 1-5, then pour the chocolate mixture into a container and place it in the refrigerator. Let it cool for about 1/2 an hour.

Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed to prevent ice crystals.

Variations:
More delicate flavor - choose chocolate 50% or less.
Extra dark flavor - choose chocolate greater than 70%; also addition of dark chocolate chips at the end of preparation.
Cinnamon Chocolate Gelato - add 1/2 teaspoon cinnamon powder
Coconut Chocolate Gelato - add 1 Tablespoon of shredded coconut
Mint Chocolate Gelato - add 1 teaspoon crushed mint leaves
Sweet/Salty Chocolate Gelato - add 1/2 teaspoon Fine Grain Himalayan Pink Salt
Spicy Chocolate Gelato - 1/3 teaspoon hot chili powder

Topping suggestions: Chopped hazelnuts or pistachios; Sicilian Candied Orange Peel; whipped cream

Original recipe here.

Imitation Crab Hot Dip

Preheat oven to 400 degrees.

16 oz imitation crab*, broken up

Use the paddle attachment of the Kitchenaid mixer to break up the crab. Pour into 11x7 baking dish to reserve.

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

Mix well in Kitchenaid mixer with paddle attachment, scraping down as needed.

1 cup grated monterey jack cheese (or mozzarella) + 1/2 cup more reserved

1/2 cup sliced green onion (or 2 Tablespoons grated onion)

2 cloves minced garlic (or pressed, or grated)

1 Tablespoon fresh lemon juice

2 teaspoons hot sauce (Siracha)

1/2 teaspoon Old Bay Seasoning (or 1/4 t celery salt and 1/4 t paprika)

Add to cream cheese mixture and mix well, scraping down as needed.

Add the crab and mix on low until combined.

Butter the baking dish, pour in the crab mixture. Sprinkle on the reserved cheese. Bake, uncovered at 400 degrees F for 25 minutes or until hot and bubbly.

Serve with favorite crackers.

Imitation Crab Hot Dip based on this recipe. 

*You can use real lump crab meat, preferable fresh from cooked king crab legs, patted dry with paper towels.

Chicken Salad (Chick-fil-A)

14 oz. (394 g) cooked chicken breast (shred using the Kitchenaide)

add:

2.5 oz. sliced celery (71 g)

2.5 oz. sweet relish (71 g)

4 oz. mayo (114 g)

2 hard-boiled eggs, quartered and sliced

Mix well.

Based on the original Chick-fil-A Chicken Salad recipe.

Per 1/2 cup serving

Protein 19 g

Total Fat 23 g

Carbs 5g

Milk and Honey Bread

For the "Roux" Starter:

1/4 cup bread flour

1/4 cup water

1/3 cup whole milk

Whisk bread flour, water, and milk in a small saucepan until smooth. Over medium-low heat, cook, stirring often, until very thick and just about to bubble (150 degrees F). Transfer to a bowl to cool to room temp. Should be 1/2 cup.

For the Dough:

350 grams bread flour (2 1/2 cups)

7 grams real salt (1 teaspoon)

60 grams honey (3 Tablespoons - can substitute 1/4 cup white sugar)

2 teaspoons yeast

1/2 cup warm whole milk (110 degrees F - 25 seconds on 1/2 power in the microwave)

1 large egg, room temperature

4 Tablespoons unsalted butter, cubed, room temperature

1 Tablespoon milk, or as needed

Prepare dough: Combine bread flour, cooled starter, salt, honey, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.

Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.

Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.

Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.

Brush the top of the loaf with just enough milk to lightly coat the surface.

Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Milk and Honey Bread is based on Chef John's Milk Bread (Japanese style). There is a great video tutorial there.

Variation: Use half bread flour, half whole wheat flour

Melanie's Hawaiian Spam Meatballs

Meatballs

1 can Spam, grated

1/2 lb. sharp cheese, grated

1/2 cup quick oatmeal

1 egg, beaten

Mix together and make into small meatballs (#40 disher). Place on a cookie sheet and bake at 400 degrees for 20 minutes. Drain off excess fat except for 1 Tablespoon. Place meatballs in a serving dish. Pour sauce over meatballs.

Sauce

1 cup pineapple juice*

4 Tablespoons brown sugar

2 Tablespoons cornstarch

1 Tablespoon vinegar

1/4 teaspoon salt

Cook until clear and thick. (Double or even triple if you like things saucy!)

Sauce with pineapple*

Into a measuring cup, drain a 20 oz can of crushed (or tidbit) pineapple (in pineapple juice). You should get close to 1 1/2 cups of juice (if not quite that much, add water to make up the difference). Reserve pineapple. Pour juice into a small saucepan and then add:

6 Tablespoons brown sugar

3 Tablespoons cornstarch

1 1/2 Tablespoons vinegar

1/4 + 1/8 teaspoon salt

Cook until clear and thick.

Serve meatballs, pineapple, and sauce over cooked rice.

Amy Roberts' Spritz Cookies

3 squares margarine (Blue Bonnet)

1 1/4 cup sugar

2 beaten eggs

1-2 teaspoon vanilla

4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt.

Mix well.

Using a cookie press, stamp the cookie dough onto baking sheets lined with parchment paper. If the dough becomes too warm, chill it for 15 to 30 minutes and then continue stamping. Sprinkle with colored sugar if desired.

Bake 400 degrees for 8-10 minutes on ungreased pan.

 

Amy Roberts' Great-Grandma's Spritz Cookies, given out every Christmas

Baby Carrots with Candied Pecans and Goat Cheese

• 2 pounds baby carrots - (or regular peeled carrots)

• 1/4 cup brown sugar

• 4 tablespoons unsalted butter - cut into pats

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon cinnamon

• 4 ounces goat cheese - crumbled

Candied Pecans:

• 2 tablespoons butter

• 3 tablespoons maple syrup

• 1 tablespoon brown sugar

• 1 cup roughly chopped pecan halves

• 1/4 teaspoon flaked sea salt

In the instant pot, put 1 cup of water, vegetable steamer, and carrots. Cook on high for 3 minutes with a quick release. 

While the carrots cook, make the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens. Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.

Once the carrots are cooked, remove the carrots (to serving bowl, then cover to keep warm), steamer and water. Dry the pot with a paper towel. Return the pot and set to Saute. Melt the butter, then add the sugar, salt, pepper, and cinnamon. Stir for about two minutes. Add the carrots,, stir until well coated. Return to serving bowl and sprinkle the top with goat cheese.

Baby Carrots with Candied Pecans and Goat Cheese based on this recipe