Hellfire chili

Around here Halloween is a big deal. I always make chili for Halloween, it's so easy and holds really well to eat at anytime during the holiday without much preparation.

 My Son and I collaborated on our first attempt at making the hottest chili we could. It was darn good, it could have even been hotter for both of us next time we will add more habeneros.

Hellfire chili

2 pounds ground beef
1 diced red pepper
1 diced bell pepper
1 diced onion
10 crushed garlic cloves
20 jalapenos diced with seeds (from our garden)
3 devil peppers diced with seeds (from our garden)
3 habaneros diced with seeds
half a can of chipotle chilies with adobo
2 beef large bullion cubes
2 tablespoons hot new mexican chili powder
2 teaspoons cayenne pepper
1 teaspoon of cumin powder
1 teaspoon crushed dried pepper flakes
1 teaspoon granulated garlic
1/2 dried oregano
salt and black pepper to taste
1 28 oz can diced tomatoes
1 8 oz can tomato paste
1 8 oz can tomato sauce

Saute ground beef gently till no longer raw, add the rest of the ingredients except diced tomato, paste, and sauce, cook on low about 2o minutes then add in the diced tomato, paste, and sauce simmer for a couple of hours or longer. If you want it thicker simmer with the top off. Adjust the seasonings if needed. We had it topped with grated cheese, sour cream, and avocado.

More time to enjoy the holiday!

Forgotten cookies (low carb)

These cookies are another recipe from my childhood, I remember my mother putting these in the oven in the evening and taking them out of in the morning. They are so worth the wait.

Forgotten cookies

2 egg whites (I made mayo with the yolks)
1/3 cup of truvia
1 tablespoon polydextrose (not necessary if you don't have)
1 teaspoon vanilla
pinch of salt
1/4 cup chopped toasted walnuts
1/4 cup chopped chocolate (I used lindt 85%)

Heat oven to 350, whip egg whites with the salt and vanilla in a metal or glass bowl free of grease residue adding the truvia mixed with the polydextrose (if you have it) a bit at a time. Whip to stiff peaks, gently fold in the nuts and chocolate. Drop spoonfuls on a foil lined cookie sheet. Put the cookies in the oven and turn it off leaving them undisturbed overnight or 6-8 hours hence the name forgotten cookies. It's best not to make these in rainy weather because they don't get quite as crisp, coincidentally we had a sprinkling of rain overnight so mine didn't get as crisp as I like. I'm thinking they would be great crumbled over my homemade ice cream.

Almond encrusted shrimp

My son and I had a luxurious dinner today we both love shrimp so I made them my favorite way.

I started with 2 pounds of large shrimp, took the shells off and butterflied them. I dipped them in beaten egg and spinkled with pappy's 50% less salt seasoning then dip in almond flour. I Put them on a foil lined cookie sheet brushed with melted butter, bake in a hot 450 oven for 10-15 minutes. I make a sauce of sugar free ketchup, garlic chili sauce, and lemon juice to dip them in.

I'm still using my back up camera.

Pumpkin bread (low carb/grain free)

These are heavenly! My daughter and I both ate two of these. I halved the recipe and got 12 regular sized muffins. The picture doesn't do them justice. My regular camera is having issues so I had to use my backup. I hope to take a couple better pictures tomorrow.

Pumpkin bread

3 cups almond flour
1/2 cup polydextrose (not necessary but makes them velvety)
1/2 cup of erythritol
1/4 cup xylitol
1 tablespoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
couple dashes of mace
1/2 teaspoon salt
1 teaspoon vanilla
few drops liquid stevia
6 eggs
6 tablespoons of softened butter
1 16 ounce can pureed plain pumpkin
1/2 cup chopped toasted walnuts

Mix well first 10 ingredients in a small bowl, then mix the rest of the ingredients except the nuts in another bowl combine the wet and dry together add in the walnuts. I baked in silicon muffin cups at 325 for 35-40 minutes
Last year I baked the batter in mini loaf pans. You can frost them with cream cheese frosting but it's not necessary, they're so good all on their own.

I hope to get my camera repaired soon or even better get a new one I'm not happy with these pictures!

Sesame chicken

Sesame chicken is so tasty and very quick to make, it can be ready in a few minutes.

I sauteed zucchini noodles in butter then removed them to a plate.

Then I sauteed a slivered chicken breast in the same pan with a bit more butter, adding a splash of soy sauce, sesame oil, chili sauce, granulated garlic, and a pinch or two of xanthan gum to tighten up the sauce.

Then I browned up a tablespoon of sesame seeds for garnish and a bit more chili sauce on the top.

Oopsie batter versatility

This is the most inventive recipe from Jamie at Your Lighter Side... I wanted to make waffles and hot dog buns for kraut dogs. I used half of the batter to make a waffle and half to make two hot dog buns. It worked out perfectly!

I love the texture, crisp, crunchy and tender all at the same time.

I spread the other half in two elongated buns like hot dogs buns on a sheet pan on parchment and baked on 300 for 20-25 minutes. You still want them soft and able to fold around your dog.

Satisfied my craving for kraut dogs!

Chili colorado

Chili colorado it's really quite easy, maybe a little time consuming. I used this recipe as a guideline here. This is my version.

Chili colorado

3 lbs chuck roast cut in cubes
3-4 cups water
6 ounces dried california chilies
6 ounce can tomato paste
half an onion finely diced
8 cloves of garlic crushed
2 teaspoons of cayenne pepper
1 teaspoon ground chil de arbol
1 teaspoon cocoa powder
1 teaspoon of oregano
2 large beef bouillon cubes
salt and black pepper to taste (I used 1/2 teaspoon each)
olive oil

Cover cubed beef with water and bring to a boil, turn down and simmer till almost soft maybe 2 hours.

While the meat is simmering take dried chilies remove the stems and seeds then toast in a dry pan till warm, cover with boiling water for 30 minutes. Add the chilies, garlic, and oregano in a blender with enough soaking liquid to blend, then strain though a fine strainer. I used a spatula to push it through.

remove  meat to a plate, strain broth through cheese cloth, set aside. Brown meat in olive oil then add onion and garlic for a minute.

Add the rest of the ingredients and enough broth to your liking simmer for additional 40 minutes. Adjust the seasonings if needed.

Serve with cilantro, sour cream, and avocado.