Where has the time gone?!

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Seriously, where has the time gone?! This was our first week back in school and I am still trying to figure out what is going on. G–Man is no longer a baby, he’s not the same little guy who was once learning his ABC’s and 123’s. Gone are the art days of let’s put a sticker on it and paint everything!!! I’m not going to cry, ok, maybe I have shed a few tears but I’ll spare you all that.

I will admit this week has been great, we’ve had a few bumps along the way but for the most part it’s been really good. Hopefully this will set the tone for the rest of the school year 🙂 I can dream!

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 My writing has had to keep to the back burner, obviously. The summer has been busy and now with school back in session everything I personally enjoy doing has come to halt. I think about this place often and when I think about needing to post, something else comes up. All I can say is bear with me friends. This night owl is having to learn how to become an early bird and it is not easy. Kind of like switching to decaf…I shiver at the thought. Even my cooking has had to change a bit to suit our busy schedule. Last Saturday, I prepped a few meals to make this week and it’s worked out nicely! One recipe in particular has become a family favorite.

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How is this different from every other recipe out there? For one, it’s low carb. Two, I kind of added a little extra something to the recipe to make it creamier and backed off the Frank’s Hot Sauce a tad.

Here’s what you’ll need:

2 pounds of chicken, boiled and shredded

salt and pepper to taste

Frank’s Hot Sauce, to taste

1 small onion, chopped

5 jalapenos, thinly sliced (seeds are optional)

1 tblsp cold pressed coconut oil

16 oz cream cheese, softened

1/2 cup mayonnaise

1/4 cup heavy cream

1/2 tsp garlic powder

2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Bacon, optional

Preheat oven to 375*F

Start by boiling your chicken. I like to let it boil for a couple of hours this way the chicken it really tender. Move it to a bowl and let it cool.
Chop up onion and jalapenos. Set aside a small amount of jalapenos to garnish with. Saute in 1 tablespoon of cold pressed pure coconut oil or an oil of your choice, until the onions are transparent. Set aside.
In a medium size glass bowl, mix together the cream cheese, mayonnaise, heavy cream and garlic powder. Set aside.
Check the chicken to make sure it’s cooled enough to shred with your fingers or you can use forks if you prefer. Season with salt, pepper and Frank’s Hot Sauce. For me I like less hot sauce and I just shook the bottle till everything was lightly coated. You could go with 1/4 cup but I find less is better. Stir to combine and fold in the cream cheese mixture and 1 cup of shredded cheddar cheese. Pour mixture into a 9×13 baking dish. Spread out evenly.

Add remaining cheddar cheese and mozzarella to the top and garnish with leftover slices of jalapenos. Bake for 30–35 minutes or until bubbly around the edges.

This is a crazy good dish! We had it with a salad, nothing fancy, but you can serve this up with a number of your favorite sides or even have it on a lightly toasted bun. Since we’re still trying to watch our carbs, most of our sides are either vegetables or salads.
However, if you are not too terribly concerned about carbs, you can add about 8 ounces of cooked pasta to this. Just be sure to increase your liquid ingredients to help compensate.

The amount of fat in this recipe might look jarring to some folks. When living a lower carb lifestyle, a person needs a little more fat to help keep them sated between meals. This helps to curb unnecessary snacking especially at night. That’s why I stress to everyone to use the ingredients you feel are best for you and your family.

Nutritional Information: Yields 10 servings, info is per serving and is courtesy of MyFitnessPal.

Calories: 426

Fat: 33g

Carbs: 6g

Fiber: 0

Net Carbs: 6g

Have blessed day!!

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Trip Down Memory Lane…

I know each of us could take a turn and share a fond July 4th memory. Some might be more recent than others, for me I have to step on to the “Way Back” machine and pull this one from my childhood. 🙂

I have a couple of distinct memories of homemade ice cream at my Memaw and Papaw’s house in Florida. Yes, the handcranked kind! I remember this so vividly because I had no memory at any other time of watch the men on my Mom’s side of the family(and my Dad included) handcranking ice cream. And you talk about that being some of the best ice cream ever!! I have been a strawberry fan for ages, and Memaw made strawberry ice cream that will forever out do any current brand out there. The peach was amazinf too, with bits of peaches…nothing else has ever or will ever compare. 

July 4th this year, I kind of had an idea for a dessert, sorry to say it was NOT low carb, gluten free, dairy free or healthy. Yeah, all kinds of rules were broken for this weekend. But I refuse to beat myself up over it, it is what it is and tomorrow I am back on schedule! 😉 so….oh yes, the dessert…well, forgive me for what I am about to share…

  

Pure. Heaven. Talk about my childhood flooding back! The peach pie bars were more like a cakey cobbler, I’m not complaining at all about that. I would rather they be a little on the moist side than dry, crumbly and hard. Before I get into that recipe, I just have to rave about that ice cream. Holy creamy goodness Batman!!!! No joke, and I made that!! It was the easiest(yes I had my doubts at first) and it is so much better than the $5 stuff from the store. The recipe for Butter Pecan Ice Cream can be found on the inside label of the Eagle Brand Sweetened Condensed Milk. 

My Mom, who is a long time butter pecan ice cream connoisseur, absolutely LOVES this version! Her words, “the best yet! I want that for my birthday!” My Dad even said it tasted like the real deal, well that’s good to know that it doesn’t taste fake! Lol I love him 🙂 The only thing I did different from the recipe on the label was instead of using maple syrup, I used some of our homemade vanilla extract. It was by personal request from my Mom and it worked out perfectly! 

The vanilla ice cream, was just that…simple and creamy. Just three ingredients, insane right?! 

3–Ingredient Vanilla Ice Cream

2 cups heavy whipping cream

1 can Eagle Brand Sweetened Condensed Milk

1 tsp vanilla extract

In medium size bowl, whip together the heavy whipping cream and vanilla extract until firm peaks form. In another medium bowl add the condensed milk, begin folding gently the whipped cream into it. Add the mixture into a 9×5 loaf pan and press a piece of wax paper. This will help keep ice crystals from forming on the surface. Let freeze for 4 hours to overnight. Serve and enjoy! 

It doesn’t get any easier than that! No rock salt needed, no bags, massive amounts of ice, newpapers, ice cream balls, or machines. In about 5 minutes I had everything mixed and in the freezer. After that it was all up to the freezer and I was able to go about my day. G-Man is already wanting me to make chocolate ice cream, I’m thinking homemade moose tracks are in order 😉 

As for the Peach Pie Bars/Cobbler? Oy…That will be for tomorrow’s post. Hehe, even those are amazing all on their own! 

Have a blessed day!!