LC tortilla roll ups

This is a great lc snack and oh so easy to make.  You only need a few ingredients and it takes no time at all to put together.  This would be great for Super Bowl Sunday for your friends that LC.

2-3 Flatouts (LC) either the plan or Italian Flavor
(these can be found at your local grocery store, usually by the deli dept)
4oz cream cheese soft
1 small can of diced black olives
1 small can of diced green chilli
1/2 lb. of thin sliced deli ham

Spread the cream cheese on the flatout, add the ham, then put the olives and green chilli and roll them up.  Wrap in wax paper and refrigerate for about 2 hours.  Remove and slice, arrange on a platter....enjoy.  It's that simple.  You could make them a bit spicier and hotter if you want by just adding some diced Jalapeno's.

Thanks for stopping by, hope you all had a wonderful Christmas and a very Happy and healthy New Year.  I know I did, had such a great time with my son, daughter in law and my two grandchildren.  I miss them so much, wish they were closer.  :(
Remember to Find the Time to Do ALL the things You L♥ve.
D♥onna

Zucchini Sticks and Yummy Dipping Sauce

My daughter's mother in law posted a recipe she found on somewhere on FB the other day and thought I might want to try it but make the dipping sauce LC so it would fit into my style of eating these days.  This is a super easy recipe and I also made the coating for the zucchini sticks LC, so all around it was a win win recipe once it was adapted.  I really had no idea that zucchini was sooooooo low in carbs so guess I will try other recipes with it and see how much I like it.  Will be very honest I really have never had zucchini of any kind except in bread and you can't tell it's zucchini.  Oh I take that back, there is a restaurant here in town that sneaks small pieces of zucchini in salad and one day I asked the waitress what that one thing was (because I liked it  :)  ) and she told me it was zucchini.

When I made the dip I only made 1/2 the recipe because I was not sure I would like it and didn't want to waste a bunch of food.  I will put the 1/2 in red if you choose to make just that amount, do what's listed is for the full recipe.
The original recipe used honey as the sweetener so you can do that if you want, but it won't be LC.
Dipping sauce
1 medium onion, sliced  1 1 small onion, sliced
2 TBL cider vinegar           1 TBL cider vinegar
3 tsp. truvia                        1 1/2 tsp truvia *or other sweetener*
1 TBL prepared mustard    1 1/2 tsp prepared mustard.
1 TBL butter                       1 TBL butter
1 cup mayo                          Almost 1/2 cup of mayo and about 2 TBL sour cream to make 1/2 cup level.

In a skillet melt the butter and add the onions, cook them slowly until the are caramelized.  In a small food processor add the vinegar, sweetener, mustard and all of the onions and blend until almost smooth.  In a bowl put mayo/sour cream and then add the stuff from the food processor.  Mix well.  You can either use it then or put in fridge and chill. 

Zucchini
I used 1 medium sized zucchini and cut it into 1/4 inch slices, they looked like large french fries.  Put them in a strainer sprinkle salt over them and let them sit for about an hour.  It will release a lot of the water.   Drain and rinse.


1/2 cup almond flour
1 TBL coconut flour
1/4 cup Parmesan cheese *this time I used the stuff with the green lid*
1 - 2  tsp.  Italian seasoning
1 large egg, beat with a bit of water

Dip the zucchini pieces in the egg, then into the flour mixture, do this one at a time or you will have a mess.  Line a cooking sheet with parchment paper and spray with olive oil.  Place them on sheet and bake in 425 ° for 12  minutes, they will start to brown, turn them over and continue to cook till they are all golden brown, about another 12 minutes.    Enjoy!
Thanks for taking time from your busy day to stop by.  Have a great week and Remember to Find the Time to Do ALL the Things YOU L♥ve.
Donna 

Pretzel Brats or Dogs

Ever have those times where you just crave certain foods.  Well the pretzel has been mine.  These are really good and a dish kids would love.  I will be making pretzel rolls very soon.  This is a time consuming recipe so be sure to give yourself time.  They are well worth the time and effort.

Pretzel Dogs
pretzels adapted from Alton Brown, method via Fake Ginger (originally from A Dash of Sass)
Printable
Dough
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
12 1/4 teaspoons instant yeast (1 packet)
1 1/2 cups warm water (about 110 F)
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
pretzel salt or coarse salt

 Directions:
Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes into a rough ball. Knead on low speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that's been sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.

Preheat oven to 450 F. Line 2 baking sheets with parchment paper.

Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.

Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved brat or hot dog - be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you've wrapped all of the dogs.  Ok after making some of these I decided that if I pressed the dough out a bit then put the 1/2 brat in the middle and then pulled it up and wrapped it around it and pinched the ends it's worked really well and no fear of them unraveling. 

One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.

Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.
Makes 16 pretzel dogs

These are wonderful and I will make the over and over.  Next time I will try them using hot dogs.  The family loved them too.
Thanks for taking time from your busy day to stop by.  Drop me a note and let me know what you think.  Have a great day and Remember to Find the Time To DO ALL the things YOU love.
Donna

Popcorn balls

Every once in a while I get the urge for these.  I've never made them before, hard to believe I know..  :-)  Well today I gave them a try.  I had to buy a candy thermometer so now I can make all sorts of things.
They are not difficult but take a little time.  My family had these right after they were formed and still a bit warm and said they were GREAT... I agree

First make your popcorn like you always do, hopefully you make yours on the stove, don't think these would taste as good with microwave popcorn.
I used about 3 TBL oil and 1/3 of a cup plus 2 TBL of kernels (I prefer the white kernels)
when it was done I lightly salted it and put it in a large bowl and popped it into a warmed 200 degree oven.  (I had warmed the oven then shut it off)

to make the syrup

1cup white sugar
1/3 cup light or dark corn syrup *I used dark*
1/3 cup water
1/4 cup butter
1//2 tsp. salt
1 tsp vanilla

put all ingredients except the vanilla in a large 2 qt. saucepan and bring to a boil, stirring constantly, when it comes to a boil continue to cook, do not stir,  until it reaches 270 on candy thermometer or until a small amount dropped into cold water separates into threads.  Remove from heat and stir in vanilla just until all mixed.  Pour over popcorn as even as possible and then stir, try not to break popcorn.  When cool enough to handle form into balls and put on waxed paper.  It helps if you spray your hands with cooking spray.  BE CAREFUL not to get burned.  (a voice of experience)  When cool enjoy.

 

thanks for stopping by, have a wonderful day and Remember to Find the time to Do ALL the things YOU love.

Donna