Keto Sausage Gravy (Gluten Free)

 From Southern Keto by Natasha Newton

Ingredients:

1 lb Breakfast Sausage

1 cup Heavy Cream

3/4 Cup Water

1/2 tsp Xanthan Gum

Salt and ground Black Pepper

Drop Biscuits

Directions:

In a large skillet over medium heat cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes.

Reduce the heat to low. Stir in the cream, water, and xanthan gum. Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes. If it gets too thick, thin it with water, adding a tablespoon at a time.

Season the gravy to taste with salt and pepper. Serve over biscuits, if desired. The gravy is best served right away, but leftovers can be stored in the refrigerator for up to 5 days.

Shamrock Mint Shake

 Ingredients

3 Large Scoops of Vanilla Ice Cream

1/4 Cup Heavy Cream

1/2 tsp Peppermint Extract

6 drops green food dye

Optional Whipped Cream and Cherry, for topping

Directions

Take a blender and add the ice cream, heavy cream, peppermint extract, and food coloring. Mix until smooth. Lastly pour into a glass. Top with whipped cream and a cherry.

Zucchini or Pumpkin Bread

 Ingredients

3 Cups Shredded Zucchini (about 3 medium) or 2 Cups Pumpkin Purée (1 can 16oz)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 tsp Vanilla

4 Large Eggs

3 Cups All-Purpose Flour (or whole wheat flour)

2 tsp Baking Soda

1 tsp Salt

1 tsp Ground Cinnamon 

1/2 tsp Ground Cloves

1/2 tsp Baking Powder

1 Cup chocolate chips

Directions 

Preheat oven to 350*F.

Grease loaf pans (or prepare muffin pans). Mix zucchini (or pumpkin) with sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients.

Bake for 50-60 minutes in a loaf pan, or 25-30 minutes for muffins.

Allow to cool for 5-10 minutes.

Creamy Tuscan Chicken

 

Ingredients

2 Skinless Boneless Chicken Breasts

3 TBS Lemon-Pepper Seasoning

2 TBS Olive Oil

1/2 Onion Diced

1/2 Cup Chicken Broth

2 TBS Minced Garlic

1 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

1 tsp Garlic Powder

1 tsp Dried Italian Seasoning

3 Cups Fresh Baby Spinach

5 ounces Sun-Dried Tomatoes, cut in julienne strips

Directions

Season the chicken with lemon-pepper seasoning.

In a large skillet, warm the olive oil over medium-high heat. Add the chicken and cook, turning once, until cooked all the way through (8-12 minutes per side, or until internal temperature of chicken is 165°F). Transfer to a plate and set aside.

To the same skillet, add the onion and cook stirring occasionally, until translucent, 3-5 minutes. Add the stock and garlic and cook, using a spoon to scrape up any brown bits that may have stuck to the bottom of the pan. Pour in the cream and add the Parmesan cheese, garlic powder, and Italian Seasoning. Stir until the cheese melts and the ingredients are incorporated.

Lower the heat to a medium-low and add the spinach and sun-dried tomatoes, letting the spinach wilt and the sun-dried tomatoes heat through for 3-5 minutes. Add the chicken to the mixture and serve! This can be served over rice, or as is!

Cinnamon Swirl Muffins

Muffins Ingredients

4 cups all-purpose flour

2 cups granulated sugar

1 TBSP plus 2 tsp baking powder

3/4 tsp salt

2 cups milk

1/2 cup butter, melted

2 large eggs

1 TBSP vanilla extract

Sugar Cinnamon mix

1/2 cup flour

1/2 cup sugar

1/4 cup butter, softened

1/2 tsp ground cinnamon

Muffin Directions

Preheat oven to 400°F. Grease 24 muffin cups or line them with paper cupcake liners. 

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to mix thoroughly. In a medium bowl whisk together the milk, butter, eggs, and vanilla extract until combined.

Pour the were mixture into the dry ingredients. Spoon into greased or paper-lined muffin tins, just enough to cover the bottom. Sprinkle some of the sugar cinnamon mix on top of the mix. Spoon more mix into the muffin tin. Top with Sugar and cinnamon mixture.

Bake in the preheated oven for about 15-20 minutes. A dark pan will take less time than a light colored pan. The muffins are done when a toothpick or cake tester comes out clean when inserted in the middle of a muffin. Remove the muffins from the tin and let cool on a cooling rack. Serve and enjoy!

Icing Ingredients

3 cups Powdered Sugar

1/2 Cup Butter, unsalted, room temperature

2 tsp Vanilla Extract (to prevent the icing from being brown use clear extract)

2-3 TBSP whole milk or heavy cream

Icing Directions:

In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.

Pour over warm muffins to get a cinnamon roll like glaze, or wait until the muffins have cooled more to have more of a frosted muffin.

Cucumber Salad Side

•  
  
  
  
• Ingredients 

3 Large Cucumbers 

1tsp salt

1/4 cup Sugar

1/8 cup water

1/4 cup Distilled White Vinegar

1/4 cup Sliced red onion

Directions 

Peel the cucumbers and slice wafer tho . Sprinkle with salt. In a medium size bowl mix sugar, water, vinegar and onion. Add cucumbers to mixture. Mix well.

Refrigerate 1 hour.

Gluten Free Pop Tarts

Ingredients

For the crust

• 3 cups all-purpose gluten-free flour blend
• 1/2 teaspoon salt (omit if using salted butter)
• 2 teaspoons xanthan gum 
• 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
• 8-10 tablespoons milk, cold (or dairy-free milk)

Instructions 

1. In a medium mixing bowl, combine flour, salt, and xanthan gum.
2. Cut butter (or shortening) into flour.
3. The butter should resemble the size of small peas.
4. Add milk.
5. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
6. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
7. roll crust out into rectangles. Slice each pie crust rectangle into 3 even strips lengthwise, this will create 6 long strips total between the two pie crusts.
8. Place a heaping tablespoon of the jam mixture onto the bottom half of each strip, leaving about ½ of space around the edges. Brush the edges around the jam with the egg wash.
9. Fold the pastry in half. Use a fork to seal the seams. If any cracks appear in the pastry try to pinch the dough together to create a seal and prevent jam leaking during the baking process. Repeat for the remaining pastry strips.
10. Poke steam holes with a fork in each pop tart and transfer them to the baking sheet. Brush the top of each pastry with the egg wash.
11. Bake for 20-22 minutes, or until the pastry is golden brown and cooked through. Allow to cool completely before adding the glaze.
12. In a medium bowl, mix together the powdered sugar and milk. Add more or less milk for consistency.
13. Drizzle the icing over the gluten free pop tarts. If desired, decorate the tops with sprinkles before the icing sets up.

14. NOTES

    • Keep the pie crust dough as cold as possible prevents the butter from melting before they go into the oven. If the butter melts before baking, you lose the flakiness of the pie crust. Consider refrigerating for 10 minutes after you roll it out.
    • Poke holes in the tops of each pastry to allow the steam to escape. This is important, please don't forget this step.
    • For the best results, place the ready-to-bake pop-tarts in the refrigerator for 20 minutes before baking. Again, this helps with the butter and the flakiness of the crust.
    • Seal the edges of the pop tarts well, otherwise the filling will leak out.
    • These pop tarts are best fresh since the dough becomes soggy over time, but you can store them for future enjoyment.

Cinnamon Sugar Filling

Ingredients

Brown Sugar

Cinnamon

Chocolate filling Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2/3 cup whole milk or heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 2 tablespoons salted butter, cubed
• 2 teaspoons vanilla extract

Icing

1 cup powdered sugar

4 tsp milk