Pomegranate Pepper Jelly

After a very relaxing July 4th my parents and I made a trip to see one set of my grandparents in Louisville and after eating nothing but a slice of AMAZING German Chocolate Cake for Lunch we went to the gardens and my mom cleared off the north side of the pepper patch. 

This left us with only one question.... 

What will we do with all these peppers and chili's??

 ANSWER: Make Pepper Jelly! 

So we looked up a recipe online and adapted it a bit to meet our needs and what we could find at Kroger and got after it!

You can use this jelly on top of a block of cream cheese to eat with wheat thins for a quick and easy appetizer or pour on top of a pork loin and cook in the crock pot and serve with warm buttered biscuits! 

YUM!

They also serve as great gifts or party favors. Something useful is always a great gift! Just tie a little ribbon around it secure it with a dot of hot glue and a notecard with your favorite use for it and a perfect grab and go hostess gift!

Hope you enjoy!

-Chelsea Lou

Simple Savory Cranberry Sauce

I've been a cookin'

As you know I am on a journey to cook through a cookbook by the end of the year 2013 and I've been busy... I forget to post and keep you updated on my progress.. 

so I'll do a quick recap. 

The book is "100 Recipes Every Woman Should Know" by Cindi Leive and the Editors at Glamour Magazine. 

And I am about 12-13 recipes in. 

This stew was super yummy!

(Thanks to the Easter Bunny for my new stock pot!)

Each recipe is teaching me something new, whether it be a new cooking style or how to use an ingredient I've never had the pleasure of using before. I'm really enjoying each of the recipes and even if I'm not a huge fan of whatever it may be, I take notes on how to make it into something that I'd love!

Its also pushing me to come up with new side dishes and take time to think about how the whole meal will come together rather than just relying on some old staples. 

Here is a recipe for the Gluten-free cornbread that I made to go with the stew shown above. You can tell this was good cornbread because thats all that was left ... and there were only 3 of us eating... :) 

I'll try to be better at taking photos and posting reviews. I already have the next post's photos and a bonus recipe with it! 

Until tomorrow!

-Chelsea Lou

Low Carb Zucchini Lasagne

A long awaited post. 

I made this recipe several weeks ago after being reminded of it by a friend thats away at ministry school and then before I got a chance to post it easter happened and then I fell ill but now I'm back! 

And here it is. A low carb lasagna that I've made for several years on several occasions and have never actually written it down. I took some ideas from several recipes online and made up my own sauce so Its a little different each time but its so fresh and yummy.. you won't be disappointed, and you won't even miss the pasta! But if you are a pasta lover and want to use noodles feel free. (I use the no boil noodles when I make it without the zucchini.) 

Feel free to copy and paste to print out! I hope you enjoy!

Low(ish) Carb No-Bake Cheesecake!!

Sometimes we just need to have something sweet to get us through a tough week. 

This recipe has been adapted from several I found online with a little bit of variation here and there with my own twist thrown in there. 

Low(ish) Carb No-Bake Cheesecakes

What you need:

2 Packages Neufchatel Cheese (the 33% reduced fat cream cheese)

8 oz. Whipping Cream

1/8 cup Splenda

1/8 cup Equal

1 package Chocolate Graham Crackers

Sugar Free Caramel (in the ice cream toppings section)

In one bowl use a hand beater to whip the cream cheese until smooth.

 In a separate bowl, whip the whipping cream until firm peaks form. 

With a rubber spatula, transfer the cream cheese in the whipped cream and beat until well mixed.

 Now you need a 1/4 cup of artifical sweetener, I used half Splenda and half Equal, I'm not really a fan of the splenda taste so this made for a better flavor.

While tearing the many packets of sweetener, pet the puppy with your foot so she feels loved and you don't get your hands germy!

Now look at the stack of sweetener packets to figure out which one you ended with before you were distracted by the cute pup. 

You will add the sweetener to the whipped mixture and whip some more, a lot more, to make sure the mixture is smooth and evenly sweetened.

 Now blend one package of the chocolate graham crackers. This is why this recipe says (ISH) in the title. These little babies definitely have sugar but you really only get about one cracker per serving and mine has a little too much crust in the bottom.

 Now spread the crumbs evenly between the glasses, I made 6 servings with this one recipe.  

**Here's a little trick of the trade. As you see in the two glasses in the above one seems to have more crusty goodness in the bottom... that is not so. Both have the same amount but in the one on the right I made a little well like you would when making biscuits so it looks like there is more in the bottom.**

Next you'll split the whipped mixture evenly between the glasses, trying to stay as neat as possible. I'm not very good at keeping it neat but I try really hard. 

 

Top with the Sugar Free Caramel Syrup. This really could have waited until just before serving because it mixed with the top of the cheesecakey part while sitting in the fridge.

 Cover and sit in the fridge to chill until just before serving.

Since I take over his house on Thursday afternoons when I cook and we kick him out during bible study/Grey's night, I make sure my best friend's husband gets some dessert if I make any... He usually gets the messiest one but that's always better than nothing!!

 There they are. The Finished Product! Ready to enjoy! and Enjoy we did! They were super yummy! and the other girls couldn't believe that it really was low carb.You could also add nuts to this and make it turtley but I didn't think about that while I was pushing the cart around Kroger, plus.. Nuts are expensive.

Here are the instructions without the photos and puppy so you can copy and paste more easily:

Low(ish) Carb No-Bake Cheesecakes

What you need:

2 Packages Neufchatel Cheese (the 33% reduced fat cream cheese)

8 oz. Whipping Cream

1/8 cup Splenda

1/8 cup Equal

1 package Chocolate Graham Crackers

Sugar Free Caramel (in the ice cream toppings section)

In a mixing bowl whip the cream cheese with a handheld mixer until smooth with no lumps.

In a separate bowl, using the same mixer, whip the Whipping Cream until firm peaks form.

Transfer the Cream cheese into the whipping cream bowl. Whip until completely blended together. 

Add in 1/4 cup of Artificial Sweetener. Blend some more.

Crush Graham Crackers.

Layer cracker crumbs, whipped mixture and caramel sauce in a serving dish. 

Chill until ready to serve (at least an hour).

Enjoy!

Happy Eats!

 Chelsea-Lou

Breakfast a la Turkey Bacon

One thing I can have on the South Beach plan is EGGS. 

I practically survived on them last time I did this plan and kind of haven't eaten them much since. I guess I got kind of burned out on them, but none the less its really hard to do South Beach passing up the eggs.

As you know I live in a dorm so I have little stove access so I had to think/find a way to cook this staple food in my room and safely. 

Well did you know that you can cook eggs in the microwave? yeah, I can see the confused and disgusted look on your face. You can! and mine were pretty good. I shall tell you how I made them.

* I looked up about 5 ways to make them and combined the best tips into one easy to follow recipe *

Don't they look yummy!!

Eggs in the Microwave

You Need: 

Microwaveable Bowl   

2-3 eggs  

I can't believe its not butter spray

1 tbsp water        

seasonings of your choice (I used Tony's)

1. Mix all of the ingredients in the bowl, stirring well. 

**The water keeps the eggs moist so they don't over cook and get chewy. **

2. Microwave eggs for 30 seconds. 

3. Stir

4. Repeat until cooked fully. 

You know what runny eggs feels like so make sure you have cooked your eggs all the way so that your tummy doesn't get any bugs. 

*You may also add cheese to your mix if you'd like, mix it in before you begin cooking your eggs. 

Now cook yourself up some turkey bacon (follow directions on pack) and have yourself a great South Beach approved meal. Yumm.

Happy Bacon Eating!!

Chelsea-Lou

p.s. Bacon is my favorite just in case you didn't know

Food Blog- Buffalo Chicken Bites

So here is a delicious recipe that I put together for the Grey's Finale Party at the Watkins Wave Ride home. The Baking Bride and The Rodgerses were also in attendance and we ate these little puppies up!

And the BEST part of them is they are Totally South Beach!! I actually got the recipe of my little south beach app and they are probably my new go to party dish...

Buffalo Chicken Bites

3 tbsp ICBINB (I cant believe its not butter) 2 tbsp Hot Sauce (I used the cheapest at the PIG)

1 tsp Canola Oil 1/4 tsp Salt Pinch of Black Pepper

3 Skinless Chicken Breasts cut into 1 inch cubes

3 Celery Stalks cut into 1 inch sections

Melt ICBINB in a small sauce pan. Whisk in Hot Sauce and cook for 1 to 2 Minutes or until slightly thickened and set aside.

Heat oil in a large nonstick skillet over medium high heat. Season chicken with salt and pepper and add to pan. Cook chicken turning occasionally, until browned on all sides, about 6 minutes. Add Hot Sauce mixture to pan and gently toss chicken until well coated on all sides. 1 to 2 Minutes.

Remove chicken from pan and skewer each with a toothpick and then skewer 1 piece of celery at the bottom of the toothpick. Arrange on a platter and serve with dip. (I used Ranch because I'm sometimes overwhelmed by Blue Cheese but either would do well)

These were so yummy and you can add more hot sauce if you'd like... I didn't really measure that well and ours could have used a bit more, but we like things on the spicier side.

I hope you enjoy at your next tailgating or gameday party!!

-Chels

First Food Blog- Pecan Crusted Chcken

So phase 1 of south beach is pretty much a no sugars or starches, processed or natural. Meaning that it mostly consists of lean meats, cheeses, most nuts and veggies.

As I was craving nugs (chicken nuggets) the other day I just knew there had to be a suitable, delicious, phase 1 alternative. That is when I found a recipe for pecan crusted chicken thighs, with a few changes to the original, I made it SB friendly and totally yummy!! Now I will share it with you!

Easy Pecan Crusted Chicken

Ingredients

1 1/2 c. crushed pecans 1 tsp salt 1/2 tsp Ms Dash 1 tsp Tony's

2 egg whites 4 servings of boneless,skinless, chicken thighs

Almost completely thaw chicken.

Grind or pound pecans to fine as possible, add 1st 3 ingredients & mix well.

Whisk egg whites. Then dip breast in egg & pecan mix making sure to cover both sides. Roll back into shape.

Place in a baking dish & Bake at 350 for about 35 min. or until brown & juices run clear.

I made some green beans to go along as a side with my chicken and it was so good.

What is so great about this recipe was that everything I needed to make it I already had in my freezer or pantry. Its so great to just pull a few simple ingredients and make such a delightful dish! Hope you enjoy with your family!

Love always,

Chels