Crock Pot Pork Tenderloin

• 2 pounds pork tenderloin
• 2 tablespoons olive oil
• Fresh rosemary, optional

RUB:

• 1 teaspoon salt
• 1 tablespoon smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons brown sugar
• ¼ teaspoon fresh ground pepper
• ½ teaspoon dried rosemary
• ¼ teaspoon cinnamon

SAUCE:

• ½ cup chicken broth
• ¼ cup soy sauce
• 1 tablespoon molasses
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 cloves garlic smashed
• 1 teaspoon Italian seasoning

• Pat dry pork tenderloins with paper towels.
• Combine in a small bowl the rub ingredients; whisk to combine.
• Take the rub and sprinkle it all over the pork. Use your hands to rub it into the pork well.
• Add olive oil to a large skillet and set over medium heat; add pork and sear for a couple of minutes on each side, or until golden brown.
• Combine the sauce ingredients and add the mixture to the slow cooker.
• Place pork in the slow cooker.
• Add some fresh rosemary.
• Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
• Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
• Remove pork from slow cooker and transfer to a cutting board; cover it with foil and let rest for 15 minutes before slicing.
• Slice and serve. Garnish with chopped parsley and some rosemary

Creamy Tuscan Chicken

• 4 bone-in, skin-on chicken thighs
• 2 teaspoons salt, for the chicken
• 1 teaspoon pepper, for the chicken
• 1 tablespoon oil
• 3 cloves garlic, chopped
• ½ onion, diced
• ¼ c sundried tomatoes, diced 
• 2 cups spinach, chopped
• 2 cups heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup grated parmesan cheese
• 2 tablespoons fresh flat-leaf parsley, chopped

1. Season the chicken all over with salt and pepper.
2. Heat the oil in a skillet over medium-low heat.
3. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
4. Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper, bringing to a boil.
7. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
8. Place the chicken back in the pan, spooning the sauce on top of the chicken.

I have used boneless thighs before, just cook for less time. Can also use canned or fresh tomatoes. Serve over rice, noodles or caulirice. 

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup butter, softened

1 cup peanut butter

1 1/2 cup brown sugar

1/2 cup white sugar

2 large eggs

4 teaspoons vanilla

2 cup flour

1 1/2 cup old fashioned oats

2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup mini chocolate chips

1 cup regular chocolate chips

Preheat oven to 350⁰ and line a cookie sheet with parchment paper.

In the mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the eggs and vanilla.

In a medium bowl, combine the flour, oats, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.

Stir in the chocolate chips.

Use a medium cookie scoop to drop dough onto baking sheet 2 inches apart. Bake for 10 minutes.

Or use large cookie scoop & bake for 12 minutes. 

Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.

Store in an airtight container for up to 5 days.

Yum!

Philly Cheesesteak Bowls

Sauce:

1/2 cup heavy cream

1/2 cup cream cheese

6 ounces provolone

1/2 tsp salt

1/4 tsp pepper

1/2 tsp hot sauce

1 tsp garlic powder

Bowls:

1 pound ribeye (can use venison)

Montreal steak seasoning

3 T olive oil, divided

1 yellow onion, sliced into rings

2 bell peppers, sliced

1 tsp salt; divided

1/2 tsp pepper, divided

Pat steak dry & place in the freezer for 10-20 minutes (this makes it easier to slice).

Use a sharp steak knife to slice it into thin strips against the grain. Season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.

In a large skillet over medium heat, add 2 T oil & saute yellow onions, bell peppers, salt & pepper until soft & the onions are caramelized.

Meanwhile, combine heavy cream & cream cheese in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.

Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone, salt, pepper, garlic powder, and hot sauce.

Once veggies are tender, set them aside.

Add remaining 1 T oil to the skillet. Add steak, and cook until lightly browned (about 45-60 seconds on each side).

Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top. Serve warm, and enjoy!

Cheesy Potatoes

2 lbs. frozen hash browns, thawed

3/4 cup  (1 1/2 sticks) butter, melted and divided

1/4 teaspoon pepper

1 teaspoon salt

1/2 cup chopped onion or green onion (or 1/4 c dried minced onion)

1 (10 3/4-ounce) can cream of chicken soup

2 cups sour cream

2 cups shredded sharp cheddar cheese

2 cups crushed corn flakes

Preheat oven to 350⁰. Grease a 9×13″ pan or baking dish; set aside.

In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13″ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350⁰, uncovered, for 50 to 60 minutes. Serve hot.

Raspberry Sauce

1/2 cup granulated sugar

2 tablespoons water

3 cups frozen raspberries

1 teaspoon lemon juice

Mix all in saucepan & cook until the sugar is dissolved & raspberries are broken down a bit. Sauce will thicken as it cools. Serve over Cheesecake. Yum!

To make low carb:

Use 1/2 c Swerve sweetener & 1/8 t Xanthan gum or glucomannan to thicken. 

Molten Chocolate Peanut Butter Cake

• 6 ounces bittersweet chocolate bar cut in chunks
• ½ cup butter
• 2 eggs
• 2 egg yolks
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• Dash of salt
• cocoa powder for dusting
• 1/4-1/2 cup peanut butter-  I used 2 T per cake, but you may want less.
• ice cream or whipped cream optional, but really good

Instructions

• Brush your ramekins with butter or spray, then dust lightly with the cocoa powder. Place on a baking sheet and set aside.

  Preheat your oven to 450 degrees.

  Place the butter and chocolate in a microwave-safe bowl. Microwave in 30-second increments on 50% power. Stirring after each 30 seconds. Once the chocolate is almost all the way melted, remove and stir until it is all melted. Set aside.

  Add eggs, egg yolk, and brown sugar to a bowl. Mix with a hand mixer until light and fluffy. Pour in the chocolate mixture and vanilla, mix to combine.

  Divide the batter between the 4 ramekins. Drop 1-2 tablespoons peanut butter into the center of the mixture.

  Move the baking sheet to the oven. Bake for 12 minutes. You want the outside to be slightly set and the center soft.

  Remove from oven, and allow the cakes to sit for about 1 minute. Slide a knife around the edges to make sure the cakes will slide out easily. Invert carefully onto a plate and slide the ramekin off.

  Dust with powdered sugar, if you choose. Then top with ice cream or whipped cream.

  Serve immediately, as the molten cake will continue to cook and you won't have the gooey center.

  Now, sit back and enjoy!
• To make low carb use 2 3oz Lily's milk chocolate bars & 3 T brown "Swerve".

Keto Chick-Fil-A Tenders & Sauce

Chicken Tenders:

8 Chicken Tenders

Pickle juice

3/4 cup Almond Flour

1 tsp Salt

1 tsp Pepper

2 Eggs, beaten

1 1/2 cups pork rinds (ground to a powder in blender)

1. Marinate chicken tenders in pickle juice for at least 1 hour.
2. In a small bowl, mix almond flour, salt, and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko.
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated
5. Set the air fryer to 375⁰ F and cook the chicken for about 15 minutes.

Chick-Fil-A Sauce:

1/2 Cup Mayo

2 tsp Mustard

1 tsp Lemon Juice

2 tbs Gentle Sweet  

1 tbs sugar free BBQ Sauce.

In a small bowl, combine all ingredients and stir until fully combined

Keto- Chicken Bacon Ranch Pizza

Dough:

6 oz Mozzarella Cheese

3 OZ. Almond flour

1 TSP. Baking Powder 

1 Egg

1/3 C. Grated parmesan cheese

Topping:

2 Tbs Butter

2 Tbs Ranch dressing

1 cup chicken, cooked & shredded

3 oz. Mozzarella cheese

3 pieces bacon, cooked & crumbled

Preheat oven to 350⁰.

For dough: Place 6 oz. of shredded mozzarella in a microwave safe bowl and microwave 1 minute stirring every 30 seconds. Add the egg to the melted cheese and stir together until combined. In a separate bowl combine the almond flour, baking powder and parmasean cheese. Add the dry ingredients into the wet ingredients and stir together. 

Press out onto a parchment lined baking sheet & bake for 10-15 minutes. 

In a small microwave safe bowl, melt 2 tbs. salted butter. Stir in 2 Tbs. ranch dressing and a dash of garlic powder. Pour mixture over your chicken and stir to combine. Spread the chicken over the surface of your flatbread. Top the chicken with some more mozzarella cheese and your crumbled bacon. Pop your flatbread right back into the oven for 7-8 minutes. Turn to broil & cook for an additional 1-2 minutes until bubbly and lightly browned.

Sweet Caramelized Pork

• 4 lb pork butt or boneless ribs
• 1 onion, chopped
• 3/4 cup brown sugar
• 4 cups water
• 1/2 cup fish sauce
• 1/4 cup soy sauce
• 1 T olive oil
• cooked white rice
• green onions for garnish

• Chop the onion and cut pork in small pieces. Heat olive oil in a large WIDE skillet and cook onions and pork for about 5 minutes until the meat is well browned. You must use a large skillet.. like 14 inches
• Mix together brown sugar, water, fish sauce, and soy sauce. Pour 1/2 the liquid into the skillet with the pork & onions. Do not cover. Bring to a light boil and simmer for 20 minutes. Add the remaining liquid & cook another 20 min (or until it becomes a thick, brown caramel like sauce)
• Garnish with green onions. Serve over rice with a side of green beans or broccoli.

While this is cooking it will look like muddy water & not very appetizing but magic will happen & it will thicken & become wonderful! 

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Roasted Asparagus

3 lbs asparagus

Olive Oil

Salt & pepper

Preheat oven to 425⁰. Snap tough ends off asparagus. Wash & dry well. Spread out on a foil lined cookie sheet. Drizzle with olive oil & sprinkle with salt & pepper. Bake in preheated oven for 9-12 minutes until fork tender. Serve hot.

Pan Seared Salmon

• 6-8 skinless salmon filets
• Salt and pepper, to season
• 3 T lemon juice , divided
• 1 T olive oil
• 2 T butter
• 8 cloves garlic, minced
• 3 tsp parsley leaves, divided
• Lemon slices of half a lemon

Instructions

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Drizzle the butter over each filet. 

  Serve immediately.

  

THE Best Sugar Cookies (no chill)

Recipe from www.twosisterscrafting.com

• 2 cups salted butter (softened)
•  2 cups Sugar
•  2 Eggs
•  2 tbsp. Vanilla
•  4 tsp. Baking Powder
•  6 cups Flour (All-Purpose)

INSTRUCTIONS

1. Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed. Do not over-mix.
2. Add vanilla and eggs and mix until completely incorporated.
3. Add Baking Powder and mix.
4. Mix in the flour two cups at a time.
5. Do not chill the dough, the cookies will bake better if the dough is at room temperature.
6. Roll a handful of the dough out on a prepared surface until it's about 3/8" thick and cut out shapes with a cookie cutter.
7. Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake.
8. Frost with THE best buttercream frosting.

Keto Vanilla Ice Cream

1 cup heavy whipping cream

2 cups almond milk

1 cup cottage cheese

1/2 cup gentle sweet

1/2 T vanilla

Mix in blender until smooth. Pour into ice cream maker & churn until frozen. Scoop out into container & place in freezer to freeze.

Leave ice cream out on the counter for 10 min to soften before scooping or microwave for 30 seconds. 

THE best buttercream frosting

• 4 cups Powdered Sugar (or 1 pound)
• 1 cup Butter (Softened)
• 2-3 teaspoons Vanilla
• 1-2 tablespoons Milk

DIRECTIONS:

1. Add softened butter and vanilla to the mixing bowl and mix until completely combined.
2. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
3. Add milk a little bit at a time until frosting is the proper consistency.  

Yield: 2 1/2 cups