Substitute Spike Seasoning Mix

2 tbsp kosher salt
2 3/4 tsp black pepper
1 tbsp sweet paprika
1 tsp cayenne
2 tsp onion powder
1 1/4 tsp garlic powder
1 tsp dry mustard
1 1/2 tsp dried thyme leaves
1 tsp dried basil

Mix and store in a cool area. 

Simple Beer-Braised Cabbage With Bacon

Start to finish: 45 minutes (15 minutes active)

6 strips bacon, halved crosswise
1 cup chopped yellow onion
1 medium (about 2 lbs) green cabbage, quartered, cored and thinly sliced
12-oz bottle or can beer (any variety)
kosher salt and ground black pepper

1. Heat a large heavy pot or Dutch oven over medium. Add the bacon and cook until crisp, turning as needed, 5 to 6 minutes in all. Transfer to a plate lined with paper towels.
2. Pour off all but 1 tablespoon of the fat from the pan, then return it to medium heat. Add the onion and saute for 5 minutes, or until golden brown. Add the cabbage and toss occasionally in the pot for 3 or 4 minutes, or until the cabbage begins to wilt and is well mixed with the onions.
3. Pour in the beer and bring to a simmer over medium-high. Partially cover the pot, reduce the heat to medium-low, then simmer for 30 minutes, stirring occasionally, until the cabbage is tender and most of the liquid is evaporated. Crumble the reserved bacon and stir it into the cabbage. Serve hot or warm.
serves 8


Nutrition information per serving: 140 calories; 80 calories from fat (57 per cent of total calories); 9 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 280 mg sodium; 10 g carbohydrate; 3 g fibre; 1 g sugar; 4 g protein.

Deviled Eggs

Ingredients

6 eggs, hardboiled & sliced in half
2 tablespoons mayonnaise
1 scant tablespoon mustard
1 teaspoon worcestershire sauce
a splash of hot sauce (Frank's Red Hot is my favorite)
salt & pepper, to taste
paprika to garnish

Instructions

Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, worcestershire sauce, hot sauce, salt, & pepper. Scoop the filling into the egg whites. Sprinkle with paprika.

10-Minute Chili Lime Almonds

 From: http://lecremedelacrumb.com/2015/01/10-minute-chili-lime-almonds.html 

Author: Tiffany

 

Prep time 5 mins

Cook time 5 mins

Total time 10 mins

 

Crunchy pan-toasted almonds with hints of spicy chili and zesty lime - these are positively addictive! So quick, easy, and healthy too!

Serves: 2 cups

 

Ingredients

• 2 cups whole Diamond of California Almonds
• 1 tablespoon oil
• 1-2 teaspoons chili powder (depending on how spicy you prefer)
• 1 teaspoon salt
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro

Instructions

1. Add almonds and oil to a medium pan. Sprinkle with chili powder and salt. Stir over medium heat for about 5 minutes until fragrant and toasted.
2. Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool. Store in airtight container up to 1 week.

Authentic Polish Pierogi with Potatoes and Cheese

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Peanut Butter and Chocolate Chip Fudge

Ingredients

The Crust

1 cup Almond Flour
1/4 cup Butter, melted
1/2 tsp. Cinnamon
1 tbsp. Erythritol
Pinch of Salt

The Fudge

1/4 cup Heavy Cream
1/4 cup Butter, melted
1/2 cup Peanut Butter
1/4 cup Erythritol
1/2 tsp. Vanilla Extract
1/8 tsp. Xanthan Gum

The Toppings

1/3 cup Lily’s Chocolate, chopped

Instructions

Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.

Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.

Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.

For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.

After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.

Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.

When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.

Grandpa Moore's Burgers

Ingredients

• 1lb Ground Chicken
• 1lb Ground Beef
• 1/2 cup bread crumbs (or almond flour)
• 3Tbs BBQ Sauce of choice
• Garlic Powder, Onion Powder, Pepper -- to taste

Directions

1. Mix all ingredients together
2. Form into 1/4 lb patties, or size of choice
3. BBQ
4. Add more BBQ sauce after flipping if desired