For those who don’t know, this is keto/low carb french toast! Today, I made french toast dippers in my corn stick cast iron pans (and they turned out better than I have ever made them).
This is one of the easiest recipes! It’s full fat cream cheese, eggs, and melted butter in a ratio is 2:2:1. That means it can easily be adjusted up or down!
Once all of the ingredients are at room temperature, place them all in a bowl and blend until smooth. You can use a Kitchen Aid, a food processor, a blender, a stick blender, etc.
Pour into a greased baking dish (just about any will work: loaf pan, 13×9 casserole, muffin tins, etc.) and bake 30 to 45 minutes (or until brown).
I can’t believe I didn’t post about this! I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic! I thought, well, I could make this, then can it so I know exactly where it came from and what was in it. I haven’t gotten around to canning this because it usually doesn’t last that long!
Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:
Mix all of the other ingredients, ensuring the salts dissolve.
Remove as much fat as you want, leaving a minimum of roughly 1/4 to 1/8 inch.
Place your meat and the brine in a container that will allow the meat to remain submerged. Submerging the meat is key to proper curing. Exposure to air introduces bacteria. I prefer plastic freezer bags. This allows me to actually remove all of the air and turn the meat with less mess.
Place the container in the refrigerator for a minimum of 5 days, with 7 being preferred. Turn once per day. Now, it’s ready to cook or freeze.
To Cook:
Place the meat in a large pot along with enough hot water to cover it by at least 1″ and put the lid on. Turn the heat to medium, bring to a low simmer and keep it simmering for 30 minutes. If you boil it, it will get tough and shrink. Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.
After 30 minutes, dump out the water and cover 1″ over the meat with fresh hot water. Bring to a low simmer again, this time for 3 hours or until it is fork tender. Keep the meat submerged with a small plate.
For Corned Beef and Cabbage dinner, remove the meat and let it rest. Now add sliced carrots, potatoes, and cabbage to the cooking liquid. Simmer until the carrots are tender.
Slice the meat across the grain and serve.
Keywords:
corned, beef, brisket, pastrami, home, made
And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):
I have just started my journey with stevia. The one plant I got a few months ago (I need more) just isn’t enough for all the experimenting I need to do in order to fully incorporate this wonderful plant into my diet. From all the reading I have been doing, it seems the best way to use the stevia plant as a sweetener is as an extract. This E-How article explains it perfectly:
It seems the key to eliminate the bitterness is to limit the time the plant material is in the alcohol. While there are directions out there that use water instead of alcohol, it seems the alcohol pulls out the sweet elements of the plant more efficiently.
So, once I have the extract, how will I use it? I found this conversion in this .pdf:
Now, I did make a coffee drink with stevia (this is where my leaves have gone so far) but I tripled the amount of stevia called for and it still wasn’t sweet enough for me (so I added a little Splenda). It also uses water, which from what I’ve read does not extract enough sweetness. Here’s the coffee drink:
I am finally, after 4 months, starting to really feel better. I want to thank everyone for their thoughts, energy, and prayers. It is very difficult to not over-do it but today I have a craving. I made these a few weeks ago before I relapsed and they were phenomenal. Perfect for those who are not looking to cut fat from their diet!
Rinse the chicken thighs, then pat dry. Sprinkle with as much as you want: Savory, Salt, and Pepper. Wrap each thigh with two pieces of bacon, ensuring the entire thigh is covered. Place the racks on the cookie sheets then place the bacon wrapped chicken thighs on the racks. Bake for about an hour, until the bacon is crispy and the juices of the chicken thighs runs clear.
That’s it! I will serve these tonight with homemade rice-a-roni and steamed veggies. I figure it will make everyone feel better if there is at least one healthy item on the menu! LOL!
