Maple Turkey Sausage Patties(LC/DF/GF/SF)

Afternoon all, trust everyone has recouped from the after effects of watching the solar eclipse yesterday. I know a lot of folks were complaining of having headaches, eyes were burning, and feeling tired. If you’re still not feeling well I pray for speedy recovery soon, I know how draining those types of headaches can be. 

Yesterday I spent some time, post solar eclipse, making some breakfast meat for myself. I love maple flavored sausage, especially with extra maple syrup drizzled on top…mmmmm, the best! But carb wise it’s like the plague attacking my body, which is why I haven’t had that in quite awhile. I do miss regular sausage though…and bacon, deli ham, spam, kielbasa…😑I’ll stop. (Le sigh)


Most of what’s available in stores I can’t even trust. There are hidden sugars, preservatives, and msg in almost everything. I’m not being as strict with my anti-candida lifestyle as some folks have suggested. I still eat meat whereas others tend to become vegetarian. Nothing wrong with that at all, I personally cannot go without meat, which is why I think such things ought to be tailored for each person. There is no clear cut and dry protocol that will work for everyone. I’ve learned a lot in the last few weeks about the various candida protocols and have taken from each one customizing what I think will work best for me. So far, everything that I’ve been doing is helping and most of the die off on my chest has cleared up. PTL!! Since I have to resort to making my own breakfast meats, desserts, and meals, it does take a little extra time and effort, but the end results are worth it! 

I do want to mention that the maple flavoring is optional, I only added it because I personally LOVE it. 😍😉 However, you can use maple syrup if the carbs are not an issue for you. Ground chicken can also be used in lieu of ground turkey. Or you can mix ground turkey with ground hamburger, which I’ve done in the past when making meatballs. It’s just as good and the ground beef lends some fat to the mixture since ground turkey tends to be lean. 

What you’ll need: 

1 pound ground turkey

2 tsp poultry seasoning

2 tsp maple extract(optional)

1 tblsp granulated stevia(optional)

1/8 tsp marjoram

1/2 tsp black pepper

1/4 tsp nutmeg

1/4 tsp Cassia cinnamon(purchased from The Spice House)

1/8 tsp red pepper flakes

1 tsp Himalyan pink salt

Coconut oil, for cooking

Heat oven to 375*F, line sheet pan with parchment paper and set aside. In a medium size bowl mix all the ingredients by hand thoroughly. There are a few methods with which you can make sausage patties. METHOD 1: on a clean work surface place a piece of wax paper down and add half of the meat mixture on it. Cover with another sheet of wax paper, then use a rolling pin to flatten out to desired thickness. Cut into 8 rectangular pieces and repeat with second half of mixture. METHOD 2: skip the wax paper all together and free form patties by hand. METHOD 3: on clean work surface lay down wax paper, place half of the meat mixture down and flatten out with hands to desired thickness. Use a biscuit cutter cut to shape the patties. Repeat with second half of the meat mixture. Cook in coconut oil over medium heat until browned on both sides. 

You can freeze these raw or cooked, I went ahead and cooked all of mine up to help cut down on my time in the kitchen each morning. I used wax paper to keep the patties separated and put them into a quart size freezer bag. 

Depending on the size and how thick or thin you make the patties will determine how many it yields. I was able to get 16 rectangular patties. The carb count for these is basically non existent. Using maple syrup would change that, so keep that in mind. If you decide to make these with maple syrup just remember to omit the granulated stevia. 

I had three this morning with a couple of egg muffins that I made, such a nice carb free meal! 

(Pictured above: Half of the egg muffins are dairy and meat free for me. The other half have ham, pepperoni, and mozzarella cheese which are G-Man’s fave!) A simple and easy low carb breakfast that you can customize with any flavor and add ins. These were really fluffy, the almod milk added a nice light texture to these. I used cajun seasoning, turmeric powder, kosher salt, dried oregano, and dried parsley. Gave a good whisking and portioned it out to all the silicone muffin cups. Baked @375*F for 20 minutes, plan to make more to freeze. I love breakfasts that I can grab and warm up. Makes for a hassel free morning. 

Hope you give these sausage patties a try, play around with the seasonings and let me know what you think. I love getting feedback from you all! If you have any questions please email me at nightowlkitchen@yahoo.com. You can also follow me on Instagram: @nok_amandagayle, for more recipe ideas/inspirations. 

Have a blessed week! 

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Lazy Day Goodness

I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good! 

What you’ll need:

1-2 pounds frozen chicken breasts, boneless and skinless

1 tblsp paprika

1 tblsp granulated garlic

1/2 tbslp black pepper

2 tsp kosher salt

1/2 tblsp onion powder

1/2 tbslp cayenne pepper, or less if you wish

1/3 cup peanut oil or coconut oil

Directions:

In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves. 

Nutritional Information(according to MyFitnessPal per 1/8th serving)

Calories: 301

Fat: 14.7g

Carbs: 2.5g

Fiber: 0.7g

Net Carbs: 1.8g

Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. 😉 As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that. 

Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…

What you’ll need:

1 egg

1/2-1 cup granulated sweetener, I used Stevia

1 cup natural peanut butter, smooth or crunchy

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat. 

Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack. 

Nutritional Information(according to MyFitnessPal for 2 cookies)

Calories: 134

Fat: 11.1

Carbs: 4.3g

Fiber: 1.3g

Net Carbs: 3g

Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that  said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it. 

These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. 😒 Kids lol! 

Please let me know what you think below, share, pin, or reblog. 

Have a blessed week! 

Smooshy Potatoes

Don’t let that title fool ya, they are actually the most amazing thing I’ve been making the last three weeks! Lol no joke! We have been having quite a wild ride the last few weeks. From family members getting sick to my parents bathroom flooding. And the fun has not stop there! Their bathroom is now gutted and hopefully, fingers and toes crossed, we will have someone out next week to being the renovation. On top of that I am no longer a Jamberry Consultant, truth be told I wasn’t happy when I was selling it. The whole point of having a home-based business is that you’re doing something that you love, right? I haven’t fallen out of love with the Jamberry products, they are the best thing I’ve ever used, I just had to stop deluding myself when it came to selling them. 

I’m on a new path and one that I had been putting off for many years out of fear, fear that no one would want to ever try or that I could actually make a living off of. I’ve started baking cookies this month, first just out of appreciation for National Cookie Month, but now it’s blossomed into this passion that I pray never goes away. For now, I am calling it Night Owl Kitchen Bakes…here’s a sample picture of what I did earlier this week…

  

At the moment my customers are local and mostly from church, have to start somewhere 😊 So now you know why I haven’t posted in forever, been really busy! It’s going to be interesting to see where this new venture is going to take me 🙂 Perhaps a small kitchen with a little window service! Possibilities are endless, and yes this is something I absolutely love doing! For me, cooking and baking are therapeutic. I am most relaxed when I have a recipe in front of me and yummy wholesome ingredients to create with!  

Ok, back to the potatoes 😉We also call them smooshed potatoes, but first a little back story on the name…

See, three weeks ago my Mom was sick with a cold and askd me to make her a baked potato, smoosh it and add butter, shredded cheese and sour cream to it. Cool, so I did what I always do:nuke the potato first to help cut down on the baking time and to make sure it would be done all the way through. After going through the microwave I took a small toaster oven pan and did what she said, I smooshed the potato, covered it in butter and baked it for 15 minutes. Transferred it to a bowl, added cheese, salt, pepper, and sour cream. She said that was the best potato she had had! Granted food always tastes better when someone else makes it 😉 

That night for dinner I was a tad stumped on what to make, yes that happens to me even when I have a planned out menu. I look at the menu and think, nah not in the mood to make that. That’s when I decided to make smooshed/smooshy potatoes. 

  

I figured I should go ahead and share this recipe, I’ve made it about half a dozen times now lol!!! Last night I decided to serve it up with a simple salt and pepper chicken, turkey kielbasa sausage, and fire roasted corn with black beans. This recipe will work for any number of potatoes, one, twenty…and the leftovers are super yummy the next day! 

Smooshy Potatoes

10 yellow potatoes, washed

2 sticks of butter, melted

1 tblsp garlic powder or three cloves minced garlic

2 tblsp dried parsley

Rach seasoning

Preheat oven to 375 degrees, line baking sheet pan with Reynolds Release Foil. 

Take your washed potatoes and with a sharp knife cut slits down the length of the potato. This will help with the cooking and smooshing process. Place all the potatoes on a large microwave safe plate and cover with a paper towel. Choose the potato setting on your microwave and let it go until the potatoes are mostly cooked through. (Our microwave has a sensor built in, this is why I don’t have an accurate time for this. It varies on how many potatoes I cook.) Please be careful when removing the plate from the microwave, it will be hot. Set the plate aside and melt the butter with garlic and dried parsley. Now you are ready to assemble! 

If you don’t have a meat tenderizer, or as I affectionately call mine “the mallet”, then you can use a small saucer or the back of a heavy sauce pot. Move hot potatoes to foil lined pan and begin smooshing them just enough until they flatten out. 

 

one of my potatoes decided to “split” from the other one 😉

  

A mini Thor’s Hammer hehe

 
If your potatoes look like the ones in the picture, then you may proceed with the recipe. If your potatoes are too firm to smash down, then they need to take another ride in the microwave. 

Spoon or pour the garlic parsley butter over the potatoes, evenly. Now, sprinkle the ranch seasoning over the potatoes and place in the oven for 35 minutes. Less time if you are baking fewer potatoes. While that’s baking, you can go ahead and prepare the rest of your meal. 

 

This is what I use, can also be purchased in packets.

 

The fire roasted corn is purchased from Sam’s Club over in the frozen food section. All I did was open the bag, sprinkle garlic powder over it, added four pats of butter and covered it with a paper towel before cooking it in the microwave for six minutes. 

Once your potatoes are done you can serve them up however you like:: butter, shredded cheese, sour cream, chopped bacon, salsa, or just keep it simple and add a little gray sea salt on top. 

These are scrumptious, so easy to make and dinner was ready in about 45 minutes! Can’t beat that when it involves potatoes 😉 I hope you all enjoy this recipe and that it inspires you to try other flavors on them(cajun seasoning, lemon pepper, mexican seasoning, or any of the Mrs. Dash flavors would work). 

  

Hope you all enjoy and have a blessed day!!

Low Carb Fall Goodness…

Here are few more low carb goodies for you to enjoy 🙂

low-carb spaghetti squash lasagna recipe

Spaghetti squash is my new buddy, I’m in love with this unique vegetable. I’m very excited to try this particular dish, I already love to serve spaghetti squash with a homemade alfredo sauce or with butter and a sprinkling of parmesan cheese. Uber yummy! It’s a wonderful substitute to noodles, in my humble opinion 🙂 You can click the picture above to visit Kitchen Stewardship to snag the recipe!

Low Carb Caramel Apple Coffee Cake

If you aren’t already following All Day I Dream About Food then you need to get on it Jack! I am always on the look out for new recipes that I can sneak in on my family 🙂 This is one of them! It is very similar to a low carb apple cake I’ve made before, minus the caramel sauce. This is definitely scrumptious, you won’t want to miss out on this treat!! Click the picture to snag the recipe!

Garlic Chicken Recipe

Eating Well has a sure winner here for the low carb community…Garlic Chicken! No joke, this is some killer chicken y’all! If you’re not a drumstick fan you can certainly do this with chicken breasts, thighs, or leg quarters. You serve these up with creamy fauxtatoes, roasted veggies and a tall glass of iced tea. Leftovers? If you have any it’s makes yummy chicken salad but that’s only IF you have leftovers 🙂 Click picture for recipe!

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And what is a Thanksgiving feast without cranberry sauce? Now, I’ve NEVER been a fan of the jellied canned stuff, but I’m crazy hooked on homemade cranberry sauce and making it lower in carbs was cinch. Luckily All Day I Dream About Food has a very simple recipe! See, I told ya y’all need to follow her blog 🙂 My only addition to this is that I add some orange zest for a little zing! It adds just enough orange flavor without compromising the recipe 🙂 Click the picture for the recipe.

So, what’s your favorite Thanksgiving dish? Comment below!!

Mine, hands down, is my Mom’s cornbread dressing! It’s not low carb by any means but it is amazing!

TBT: Egg Roshty (Rosti)–Recipe and Review

Hello sugar plums 🙂 It has been a great day so far, woke up around 7am and decided to make my boy some chocolate glazed poor man’s donuts (or bonuts…made from biscuits), spent some time catching up with a few folks online, answering emails, private messages, and taking in the view from our bonus room window. Just a lovely day outside…

Tuesday I went rummaging through my Mom’s cookbook collection in her office area (we have a lot of cookbooks and not enough room to keep them all in one place). That’s when I came across a 1986 Kidron Mennonite Church cookbook, thumbing through the sections I happened upon a recipe by a Martha Sommer called Egg Roshty. I’m not too sure that’s the correct spelling, hence why I added Rosti to the title. After some research I found out that rosti is traditionally made from shredded potatoes.

800px-Roesti    It is a popular dish in Switzerland, whereas it was a more common dish for Swiss farmers on the German side. This made it that more special for me to make it since a few of my Mom’s ancestors were most likely from that area 🙂 With that bit of knowledge in my back pocket, I gathered my ingredients for the egg roshty version and here is what I got!

3 eggs

1 c. milk

Bread

Beat eggs and add milk. Cube enough bread to soak up the egg mixture. Fry with fat in skillet.

That was all the recipe said, no other measurements, no other instructions on how to prepare this for frying. So I went with my intuition and that was to fry in batches or into patties.

photo(5)

Top L–R: Frying Egg Roshty in oil, Plated warm Egg Roshty’s.
Bottom L–R: Syrup covered Egg Roshty, All Gone 🙂

If you’re wondering, I added the watermark myself thanks to a handy little app on my iPod. The result of adding the cubed bread to the egg and milk mixture was actually no different than that of french toast. Since there were no instructions on how big to make the patties I used a 1/2 measuring cup, but I think it would be better with a 1/4 measuring cup. I used peanut oil and butter, added a tiny sprinkle of stevia to the raw side that was facing up in the first picture. Flip it over after it gets golden brown on one side. DO NOT ATTEMPT TO FLIP IT TOO EARLY, otherwise it will fall apart and make a mess. Once it’s done frying you can then place it on a plate with or without a paper towel, and enjoy with your favorite syrup. The kind of bread you choose to use will determine the success of this dish. If you prefer a french bread you could certainly use that or just a good homemade bread.

I wound up using about 6 slices of low carb bread to get, what I felt, was the right consistency, I wouldn’t use more than 8 slices unless you want a dryer rosti. This particular recipe made 6 rosti patties. If you have a large enough dish you could bake this in a moderate oven (350 degrees until golden brown) instead, however the word Rosti mean roast or fry. I’m wondering if a well seasoned cast iron skillet would be the best thing to bake or roast this in!

All in all, this was delicious and since I’m a lover of french toast anyway I found it to be a tasty breakfast. You can play with some seasonings, adding some pumpkin pie spice for the fall, top it off with cooked cinnamon apples, or your favorite fruit syrup. Then again, sticking with tradition, go savory with minced garlic, caramelized onions, a little parsley for color, and some crisp bacon crumbled over the top 🙂 Make a nice meal alongside a roasted sticky chicken and salad! Whichever way you decide to go, just be sure to have fun, because cooking is fun! It’s exciting and therapeutic even 🙂

Happy Eating!!