Bagel Dogs

I'm thinking of changing the name of my blog to: What Stupid Thing Toni Did Today.  I think it has a nice ring to it!

Sunday morning, I just got home from church and was puttering in the kitchen.  I have the tiniest kitchen and I was back and forth from the counter to the sink to the stove.  All the dogs were in the kitchen with me, in case I dropped something, and I turned, took a step and slipped on a dog tail.  I rolled my ankle and fell flat on the floor.  My ankle hurt, my chest hurt (I got got a huge lecture about being careful until the stitches are healed from reconstruction and all the dangers...) so I lay on the floor and had a moment (meaning crying hysterically).  My poor husband saw me go down and rushed to help, very concerned because I hit the edge of the table before I fell.  I hobbled over to the sofa after a little bit of a cry 😉 and iced my ankle.  It is a lovely shade of blue and green, but I can walk on it and it didn't swell much. But all in all, nothing is wrong with me (and don't post "that's debatable," dear husband).

So I'm telling you all this to explain why I might have been distracted the first time I made this recipe.

My niece brought bagel dogs over for Superbowl Sunday and I have been craving them ever since.  I just got a new keto cookbook, Craveable Keto by Kyndra Holley, and bagel dogs was one of the recipes.  Perfect!  That was what we were having for dinner.  My husband graciously volunteered to help make them since I was so clumsy uncomfortable and was trying not to walk much.

Now, I had the cookbook and was giving directions.  One of the first things you do is melt the mozzarella and the cream cheese together.  I told Dave to put the whole package of cream cheese in the bowl...the WHOLE 8 oz. package.  We were both surprised at how soft the dough was, and I used parchment to get the soft, sticky dough to roll around the hot dogs.  But it somehow worked and we baked them.  They didn't look at pretty as the picture and so I re-read the recipe to see if there were any tips or tricks on making them.

Thats when I realized you only add 1 oz. of cream cheese, not 8 oz.  No wonder the dough was so soft.  I had to make them again so I could get it right so I'll be eating hot dogs for lunch for the next two weeks!

Edible,  but not really pretty

The second time around, things looked a little better.  Good thing I like hot dogs.

Bagel Dogs (the right way)
Craveable Keto, Kyndra D. Holley

For the dough

1/4 cup blanched almond flour

3 Tbsp. coconut flour

1 tsp. garlic poweder

1 tsp. onion powder

1 tsp. Italian Seasoning

1 1/2 cups shredded part skim mozzarella cheese

1/4 cup butter

1 oz. full-fat cream cheese

1 large egg

6  beef hot dogs - I like Applegates when I can find them

For the topping:

2 Tbsp. butter, melted

1/4 cup Everything Bagel Seasoning - I bought some at Trader Joes on one of my work trips, but      couldn't find it (Cal did I leave it at your house?), so I used the recipe from the book

Everything Bagel Seasoning

1/4 cup toasted sesame seeds

3 Tbsp. plus 1 tsp. poppy seeds

3 Tbsp. plus 1 tsp. dried minced onions

2 Tbsp. coarse sea salt (I thought this was too salty, so I doubled everything else after I tried it once and now have a big batch in my cupboard for use anytime)

Preheat oven to 375° F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.

To make the dough: In a small mixing bowl, whisk together the almond flour, coconut flour, garlic powder, onion powder and Italian seasoning.

In a separate microwave safe bowl, combine the mozzarella cheese, butter, and cream cheese.  Microwave for 1 minutes 30 seconds to soften.  Mix together until everything is well combined.  If it gets stringy or is not quite melted enough, put it back in the microwave for another 30 seconds.

To the cheese mixture, add the dry ingredients and the egg.  using your hands, mix until the ingredients are well incorporated.  If you are having a hard time mixing the ingredients together, put the bowl back in the microwave for another 20-30 seconds.  If the dough starts sticking to your hands, wet your hands slightly and continue working the dough.

Divide the dough into 6 equal portions.

Working on a silicone mat or sheet of parchment paper, use your hands to roll each portion of the dough into a thin cylinder about 10 inches long, resembling a breadstick.  Starting at one end of a hot dog, wrap the dough around the hot dog until you reach the other end.  Repeat with the remaining dough portions and hot dogs.

Place the dough wrapped hot dogs on the lined baking sheet.  Brush each one generously with the melted butter, then top with the bagel seasoning.

Bake for 25 minutes or until golden brown.  Serve with condiments of your choice.

Store left-overs in the refrigerator for up to 1 week.  Reheat in a preheated 250° F oven.

2 years ago:  Almost like King Hawaiian Rolls and the "Big Rat" in the house

3 years ago:  Chicken Picatta and Cleaning Blood off the Kitchen Floor

5 years ago:  Ultimate Decadence Brownies and Being a Mouth Out of Control

February 27, 2018   Sunrise 8:06 am  Sunset 6:01pm  Temp. H 15/ L -7°F

Chocolate Chip Cookies

WARNING!  TMI about Boobs, my boobs, well really my fake boob.

I don't know what it is about my body, but it sure doesn't like getting this new breast.  Four days after I finished the routine antibiotic everyone gets put on for this surgery I woke up at 4:00am really uncomfortable.  I waited until 6:00am and went downstairs to call the Dr. office (this was a Saturday morning and I woke up the poor dr. on call, because you can do so much at 6:00am Saturday when nothing in the world is open and the doctor's office is over 350 miles away).  We talked about my symptoms and he said he would call in a prescription for me AS SOON AS THE PHARMACY OPENED. (He didn't yell it, he was oh, so kind and even when I apologized for waking him up, he said he was glad I called and just focus on getting well.  I was just a dork and wasn't thinking when I called him so damn early).

Well, I had some coffee, read my daily devotion, cried because I felt bad and was having a pity party (I'm allowed once in a while) and I knew I wouldn't be able to go have coffee with Donna...I was really crying.  I woke Dave up at 9:00 to get my meds, Dave had to call Donna to say that I couldn't make it and I went to bed.  Dave woke me up to take the two new antibiotics and I slept through Saturday and Sunday.  Dave did wake me up for the last 40 seconds of the Super Bowl so I could see who won.

This is the beginning of our very busy time at work, so I get up and check email while I drink my coffee at home.  Go to work for as long as I can, go home and take a nap, and then work from home for a bit before I go to bed.  The bug drugs (what Donna calls antibiotics) are doing their job, I'm starting to feel better and the swelling is going down.  I'm hopeful that when the two weeks are over, and then four more days just to be sure, the infection will be gone and I'll be cleared to start my travel season because I have a stop planned in Seattle to see Grayson and his people on my first trip.  I'll be really bummed if I have to stay home and send someone else.

So, as part of my "taking care of myself and getting well" routine, I'm giving myself lots of treats!  I have my favorite breakfast of cream cheese waffles, at lunch I get dessert (this week it is chocolate blender mousse) and I put some sugar free chocolate syrup in my coffee in the morning that I got in my Keto Krate last month (YUM!)

I love these double chocolate cookies from Peace, Love and Low Carb (I've made them about 16 times), but it was time to try a new cookie recipe.  I found these on Keto Connect and thought they would be the perfect treat for me this week.  I can even put some in a baggie in my purse for after my doctor's visit in Anchorage to check on the infection (Can I take 2 cookies through security these days?).

Chocolate Chip Cookies
Keto Connect, Blog

1 1/2 cups almond flour
1 Tbsp. beef gelatin
1/2 cup Swerve granular sweetener, or sweetener of choice
1 tsp. baking powder
1/2 cup butter, melted
1 tsp vanilla extract
1 large egg
1/2 cup sugar-free chocolate chips

Preheat oven to 350F and line a large baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together almond flour, beef gelatin, Swerve and  baking powder.

In a large bowl combine the melted butter, egg and vanilla extract using a whisk.  In two batches add the dry ingredients to the wet and combine until uniform.

Fold in the chocolate chips.  Using a cookie scoop, make 16-20 cookies, depending on your size preference.

Bake cookies for 15 minutes or until golden brown on top.  Allow to cool for 20 minutes before eating.  Enjoy

2 years ago:   Ricotta Cheesecake for Suzanne's Birthday
3 years ago:   Lemon Mug Cheesecake and the Lost Wedding Ring
5 years ago:   Fried Dill Pickles

February 20, 2018  Sunrise 8:31 am  Sunset 5:39 pm  Temp. H 30/ L 18°F

New Dishes

I have an addiction, and while I try to keep a handle on it, do what I need to do to keep it under control, I do have some pushers that keep me supplied.  My husband is one of them and he has purchased multiple set of vintage china for me.  Well, my niece has now become  a supplier too. She travels a lot for work and on her last trip she was walking through some antique stores and made a find.  I got this text from her:

O.K. the last two texts are from a different
conversation, but something has changed
with my computer, or blogger, and I can't
upload from iPhoto anymore so I couldn't
photoshop it out.  Anyone with
knowledge on how to do that, please let me know.

So I wasn't sure if she was looking for herself, or for me, but either way it was a great deal and a lovely set of vintage dishes.  Well, they came over for the Superbowl and had the dishes with them.  The cost to have them packed for shipping was more than the dishes, but still so worth it!  AND, they were for me!  I love them.  They are my new February dishes and we are using them now.  It makes me smile each night when I set the table that my niece thought of me enough to do this for me, and I'll treasure them always.

2 years ago:    Beef Pot Pies and Getting Ready to Travel
3 years ago:    Sausage and Quinoa and Hurt Feelings
5 years ago:    Pear Upside-down Cake and Catching up on Downton Abbey

February 13, 2018   Sunrise 8:55 am  Sunset 5:15 pm  Temp H 24/ L 11°F

Keto Hamburger Buns

I wanted a cheeseburger.  I wanted to grab one and take a big bite, bun and all.  I wasn't craving bread, I haven't missed it at all, I was craving just eating a burger with pickles, lettuce, cheese, and having a big bite.  So I decided to try one of the many keto bun/bread recipes I've seen on Pinterest and in my keto cookbooks.  I've decided they are o.k. for a bun, but I also tried it toasted and it wasn't my favorite.  Dave didn't mind it for a bun but he didn't want to try it as toast.

The key is to really beat the egg whites until they are stiff and dry.  I have these rings I used as molds, they used to be used to make english muffins, and they are perfect for this.  You don't need molds or you could cut the top and bottom off a tuna can and use that.

There are a million different recipes for keto buns, cloud bread, low carb buns.  I'll try some others too, but right now these hit the spot.  And so did the moose cheeseburger.

Fill the ring with batter.

Carefully remove the ring, you have the perfect bun size.

Smooth the top for even baking.

3 buns ready for he oven.

Three keto buns, waiting for dinner

Moose cheese burger with a keto bun.

Look at this handsome guy.  He is so good looking I can
forgive him for wearing a white undershirt to the dinner table.

Keto Buns

The 30 day Ketogenic Cleanse, Maria Emmerich

Find the recipe in this book:

2 years ago:  Celery Salty Dog and the Repeating Questions

3 years ago:   Better Than Sex Mug Cake

5 years ago:   Kind Prayers for My Friends and Oatmeal Cookie Bars with Fudge Filling

February 7, 2018   Sunrise 9:15 am  Sunset 4:55 pm  Temp. H -11/ L -23˚F

Baked Spaghetti Squash with Sausage and the Lost Week

I don't know where last week went. I was drugged for most of it, so really, I don't know were it went.  We flew down to Anchorage last Sunday night.  I had a pre-op appointment on Monday and Tuesday I had the second of my three reconstruction surgeries.  This surgery was to take the tissue expander out, put the implant in and then give the other girl a lift so they are more symmetrical.  The surgery took about 2 hours and I was "home" by noon.

We rented through Air BnB this time and it worked out like a charm.  We had a lovely 2 bedroom apartment so I could sleep and Dave had room to work, watch t.v., make meals (we didn't have to eat out every meal this time) and I could wander around in my jammies and not have to worry about getting dressed if I wanted a snack.  The apartment was 10 minutes from the surgery center and 10 minutes from the doctor's office.

On Monday morning we had another post-op appointment, the stitches were removed and we were able to jump an earlier flight to fly home.  I just have to wear this tape over all the scars for the next 6 months...yes, 6 months.  It is so the scars heal as small and as flat as possible.  I feel like I'm taping my boobs and my one little nipple that is left, every time I have to change the tape.  But everything went well, no surprises and the one cyst (on the healthy side) my surgeon removed and had it biopsied. It WAS nothing just like everyone thought.  My surgeon is a rock star and I can't say enough good about her and her whole incredibly awesome staff. I'm also glad that I don't have see any of them until the end of the month for my 4 week check. (Edited by Dave - She's still on Valium)

                                

One limitation while I heal is that I am not to lift ANYTHING, no pushing the vacuum and no getting jumped on by the dogs (Dave has to get up in the morning with me because HIS dog is still too much of a puppy.  We compromised on me staying in bed until 6:00 and he gets up with me then) BUT no reaching for stuff.  I know it sounds great, the no vacuuming part especially, but I'll get tired of it way before that restriction is lifted.  So I'll try to be good as long as possible, but I'm not promising anything. (SFX Insert: You'd better promise FFS! - Dave ....... I'm editing remember?)

In the meantime, Dave has been doing everything, so I thought I would start making dinner again.  I work most of the day, come home and take a bit of a nap and then start dinner.  Meals will have to be pretty simple but at least it is something I can do... as long as Dave gets the heavy pots and pans and sets them on the stove for me.

This recipe showed up in my Facebook feed and I thought it looked delicious.  It is! It is rich and indulgent.  I added some moose sausage to the finished dish and it was a wonderful dinner.

Add a foil ring to hold the halves steady.

Fill with the cheese and cream to bake.

The finished dish mixed with some moose sausage.

Baked Four Cheese Garlic Spaghetti Squash

BudgetMeals.info

1 large spaghetti squash, cut in half and seeds scooped out (Dave had to do that for me)

5 cloves garlic, minced

1/2 cup water

1 chicken bullion, I use the "Better than Bullion" paste

1 cup heavy cream

1 cup 4 cheese Italian white blend

fresh thyme

pepper

1 lb. sausage, optional

Preheat oven to 400˚F.  Place cup squash on large baking sheet, making a foil ring to secure the halves.

Generously pepper the inside of the squash halves, spread about 1/4 cup of the Italian cheese blend in each half of the squash.  Mix water and bullion until combined, add the heavy cream, the minced garlic, and the thyme.  Divide cream mixture between the two halves.  Top with remaining Italian cheese blend.  

Bake for 40-50 minutes or until the flesh pulls easily with a fork.  

Meanwhile, brown sausage until cooked completely.  Drain on paper towel lined plate.  

Pull squash strands from the rind and place in a large bowl, mix in the sausage and top with more fresh thyme or parsley.  Serve.

1 year ago: Loving things Your Husband Says and A Taste of the Islands Drink of the Week

3 years ago: Sick Dogs

5 years ago: Wearing Blue Pants with Black Shoes and Chocolate Martini

February 1, 2018  Sunrise 9:35am  Sunset 4:34pm  Temp H -13/L -20˚F

Shredded Beef

We have had a very warm winter so far.  Only a couple of weeks of -20.  While that is wonderful for the fuel bill, it's not so wonderful for moving snow.  Usually, we don't get much snow in December and January because it is too cold to snow.  This last week it was so warm it rained a bit, then snowed.  And now we have a lot of snow and the temperatures are going to drop.  So, Dave spent a lot of time outside getting all the snow moved.

A cap of snow on the fence.  That all fell in one afternoon and night.
Dave measured 8 inches in one night.

Getting the snow off the pavers, after getting it off the deck.

Shredded beef with onions and peppers.  The perfect stuffing
for tortillas.

After all the cold work, he needed a warm, filling dinner.  I had this shredded beef cooking in the crock pot  for the afternoon and the house smelled warm, spicy and inviting!  It was a delicious way to warm up.

Coconut flour tortillas and ropa vieja.

Slow Cooker Ropa Vieja

Adapted from The 30 Day Ketogenic Cleanse, Maria Emmerich

1/2 cup beef bone broth

1/2 cup tomato sauce

1 Tbsp. apple cider vinegar

2 tsp. mined garlic

2 tsp. dried oregano

2 tsp. ground cumin

1 tsp. Ancho chili powder

1 (2oz.) can anchovies, chopped

1 large tomato, diced

1 red bell pepper

1 yellow bell pepper

1/2 cup thinly sliced onions

2 lbs. beef brisket, cut across the grain into 2-inch-long strips

1 tsp. fine sea salt

Spray slow cooker insert with olive oil or coconut oil cooking spray.  Add beef bone broth, tomato sauce, apple cider vinegar, garlic, oregano, cumin, ancho chili powder and chopped anchovies.  Top with diced tomato, red and yellow bell peppers, and onions.  Place sliced brisket on top of onions with the fat cap on top.  Sprinkle with salt.

Cover and cook on low for 6-8 hours, until the brisket is ffalling apart and shreds easily.  Shred the brisket with two forks, discarding any of the thick fat attached to the meat.  Transfer to a serving platter and garnish with cilantro, green olives, and lime wedges. Serve with salsa, avocado, cheese, and sour cream, if desired.

3 years ago:  Nutella Palmers and the New Dental Hygienist
5 years ago:  Coq-au-vin

January 25, 2018  Sunrise 9:57 am  Sunset 4:09 pm  Temp. H -24/ L -26

My Birthday and Brownies with Ice Cream

Where did the week go?  This post is a week late, I've been struggling with uploading photos onto blogger, I don't know what changed but suddenly I can't add photos.  I brought my work computer home and was able to add some pictures, not I just need to figure out what is going on with my home computer (several people are having this problem, it seems.  I found out when I googled how to fix this problem).  So, I've just got a little catching up to do.

My birthday was last week two weeks ago. Between all the cards, phone calls, Facebook wishes, and gifts, I feel pretty special. Now, I celebrate my birthday month, so if you want to wish me a happy birthday you still have about three two weeks to get it done.

On my day, I had flowers delivered from some teachers I used to work with.  They sent along a very sweet card that had me crying in my office.  Dave took me to my favorite restaurant for dinner. It was a wonderful way to end a cold week here in Fairbanks.  We had a great dinner and were asleep by 9:00, a total win.

On Saturday, friends came over for dinner, and to learn how to play cribbage.  My grandpa Stejer always said a man wasn't worth marrying if he didn't know how to play cribbage (Good thing Dave knows how or obviously, it would have been a deal breaker).  They brought me the perfect gift for our summer camping.  Bruce makes fly rods and he decorated these plastic champagne glasses with Green Bay colors for me.  No more plastic water cups for my camping champagne!

Sunday we had family dinner, and I got more presents!  I was really spoiled and I'm looking forward to enjoying all my treats.

On Saturday, I made dessert of brownies and ice cream.  Bruce has to be dairy free so I made Keto ice cream with MCT oil and made brownies in these cute little cast iron skillets.  Each person got their own skillet with a scoop of ice cream on top.  They were rich and decadent.

I find Keto "ice cream" to get very firm when I make it,
 so I scoop in individual portions and place in a cupcake paper to
freeze.  Then, when I want ice cream I can pull one serving out of
the freezer and let it soften about 15 minutes before serving.

At work the office threw me a little birthday party, with keto friendly treats and all!  I was really surprised.

The best present I got was on last Thursday when I went for my 6 month mammogram and all was clear.  I only have one side now to check so I asked if they would only charge me 1/2 the price.  My niece was in the next room waiting for her's and heard me. She had to text me so we could laugh together in our separate rooms.
So, this is going to be my regular reminder: Go get your girls squished.

I will continue to celebrate my birthday month with lots of Keto treats and just a little champagne.  After all a girl doesn't celebrate being 29 for the 27th time every year.

Keto brownies
Quick and Easy Ketogenic Cooking, Maria Emmerich

1/2 cup unsalted butter or coconut oil if dairy free
1 cup unsweetened coca powder
1 cup Swerve confectioners'-style sweetener or equivalent amount of powdered erythritol
4 large eggs
1 tsp. vanilla extract
1/4 tsp. fine sea salt

Preheat the oven to 325°F.  Line an 8x4 inch loaf pan with parchment paper and grease well.

In a large bowl, combine all the ingredients for the batter until smooth.  Pour the mixture into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow the brownies to cool.

Single serving option: butter a 4-ounce ramekin or skillet and fill two-thirds full with batter.  Bake for 10-13 minutes, until a toothpick inserted comes out clean.  Allow to cool slightly before topping with ice cream, or cool completely and frost with your favorite frosting.

3 years ago:   Walnut and Blue Cheese Poached Pears
5 years ago:   Vodka Martini for a Hard Week

January 23, 2018   Sunrise 10:03 am  Sunset 4:02 pm  Temp. H -19/ L -23°F

Moussaka

This is a new favorite.  I love moussaka.  When I was in college, my group of friends would have a dinner once in a while and choose a country.  We would all pick out dishes from that country and then bring them together to try.  When we chose Greece, I chose moussaka.  I was just learning to cook and moussaka was very ambitious for me.  It worked, but I was exhausted and didn't try it again for years!

This is a Keto recipe and so quick!  I use ground moose and with just Dave and myself home now, I make it in two 8X8 pans so we have dinner, left-overs for lunch and another pan in the freezer for when I'm gone or too lazy busy to cook.  I've made it over and over, and Dave still says he likes it and will eat it again.

I made it during the week Gman and his people were up
Thanksgiving week.  Gman approved.

This dish, with a salad is the perfect winter dinner.  I have a couple pans of this in the freezer for later this month when I'll be recovering from the second reconstruction surgery.  Easy for me and Dave, and a warm delicious dinner.

Skillet Moussaka

Eggplant Layer
1 small eggplant (about 12 ounces)
1 tsp fine sea salt
1 tsp. ground black pepper

Meat layer
1 Tbsp. butter
1/2 cup chopped inions
2 cloves garlic, smashed to a paste or minced
1 lemon, thinly sliced
2 Tbsp. dried oregano leaves
1 cup flat leaf parsley leaves, chopped
1.5 lbs. ground lamb, beef, or moose
2 cup finely diced mushrooms
1 tsp. sea salt
1/2 tsp. ground black pepper
1/4 tsp. nutmeg
1 cinnamon stick
1 cup tomato sauce

Cheese sauce
1/4 cup butter
1/2 cup bone broth (homemade or store bought)
2 large eggs, separated
8 oz. feta cheese, crumbled
Pinch of ground nutmeg


Preheat oven to 350˚F.

To prepare the eggplant layer, cut the stem off the eggplant and remove the skin with a vegetable peeler.  Slice the eggplant lengthwise into 1/8 inch thick planks.  Season both sides of the slices with salt and pepper.  Place the eggplant on a greased rimmed baking sheet and bake for 15 minutes or until soft.  Remove the eggplant from the oven, but leave the oven on if you are baking the moussaka right away.

Meanwhile, make the meat layer.  Heat 1 Tbsp. butter in a medium skillet over medium heat.  Add the onions, garlic, lemon slices, oregano, and parsley.  Cook, stirring often, until the onions are soft, about 3 minutes.  Add the ground meat and mushrooms.  Stir to crumble the meat.  Add the salt, pepper, nutmeg, and cinnamon stick, then stir in the tomato sauce.  Simmer, uncovered, for 10 minutes, then remove from the heat.

Place 1/2 the meat mixture in one 9 X 13 or two 8X8 pans.  Place a layer of eggplant slices over the meat (dividing evenly if using two pans), top with the remaining meat mixture, top with another layer of eggplant.  Set aside.

Make the cheese sauce.  In a saucepan over low heat, combine the 1/4 cup of butter and the broth.  When the butter is melted, whisk in the egg yolks, feta cheese, and nutmeg and stir just until combined.  Beat the egg whites until very stiff, then fold them into the sauce.  Pour the cheese sauce over the eggplant in the pan.

Place the pan in the oven and bake the moussaka for 30-40 minutes, until the top is golden.  Let cool for 10 minutes before serving. 

3 years ago:   Easy Cassoulet - the Perfect Winter Dinner
5 years ago:   So Long to a Good Friend

January 11, 2018  Sunrise 10:35am  Sunset 3:22pm   Temp H 2/ L -5˚F

Pork Tinga

I love pulled pork.  I love the saucy sweet/spicy flavor.  I always order it when we go to a couple of our favorite restaurants, I never try anything else because I'll be disappointed if the dish isn't as good as the pulled pork.

I make pulled pork at home, but it isn't my husband's favorite.  I don't know what is wrong with him. But, whenever I pull out a pork butt and the crock pot he starts looking for excuses not to eat dinner or to go out!  This time I surprised him.  This isn't pulled pork, it's pork Tinga and it is completely different.

The nice thing is it is a crock pot (mostly) throw and go, so easy for me and oh so tasty!  

At the end of the crock pot cooking time, it is very soupy.  All that is flavor.

Remove the meat with a slotted spoon, I put the meat in my Kitchenaide and let it do the work.  Shredding the pork took about 30 seconds.

The sauce is poured into a pan over medium-high heat and the shredded pork is added to it and cooked until the liquid is evaporated.

Cook until the sauce is gone and the pork begins to caramelize and get crunchy bits.  

This is what you get when I let my husband take a picture.

Dave ate his Tinga on flour tortillas with Queso, avocado, cilantro, tomatoes and a squeeze of lime.  He declared them delicious! Notice, he also snuck some of my pork rind tortilla chips for some crunch under the Tinga.  We had dinner, lunch for Dave the next day, and a container in the freezer for dinner one day when I'm not feeling like cooking.  A total win.

Pork Tinga

Cooks' Country Magazine December 2017

2 lb. boneless pork butt roast, trimmed and cut into 2 inch pieces

1 (15 oz) can tomato suace

1 onion, chopped fine

4 garlic cloves, minced

1 1/2 tsp. chipotle chile powder

salt

1 tsp. dried oregano

1/2 tsp. dried thyme

2 bay leaves

For serving:

corn or flour tortillas, or these chips

crumbled queso fresco

fresh cilantro leaves

sour cream

diced avocado

lime wedges

Combine pork, tomato sauce, onion, garlic, chile powder, 1 tsp. slat, oregano, thyme, and bay leaves in slow cooker.  Cook until pork is tender, 5-6 hours on high or 8-10 hours on low.  Discard bay leaves.  Using a slotted spoon, remove the pork from the crock pot.  Using two forks, or your mixer, shred the pork.  Transfer contents of slow cooker to a 12 inch nonstick skillet.  Cook over high heat, stirring occasionally, until the liquid has evaporated and mixture begins to brown in spots, 10-12 minutes.  Season with salt to taste.  Spoon pork onto tortillas or chips.  Top with your choice of toppings.  Enjoy.  

Serves 4-6

3 years ago:   Drink of the Week - Salty Dog

5 years ago:   New Cookbooks

January 9, 2018  Sunrise 10:40  Sunset 3:16   Temp. H -9/ L -20˚F

Pork Dust

With this new way of eating I have had to embrace pork dust.  It isn't as magical as fairy dust, but it has done me some good.  Pork dust is just plain chicharrones ground to a powder.  If you don't think about what they are, they are really good, and take the place of bread crumbs for so many things!  I use them for "breading" when I make minute steaks, chicken, or fish sticks, and they are the crunchy topping to this Halibut Olympia we have on the regular.  I'm going to try the spicy chicharrones ground and used as a coating for chicken wings.

I have gotten into the habit of buying a couple bags, grinding them all in my food processor, and keeping them in my freezer so I always have a ready supply.  If you are going low carb, this is the thing to try!

These chips are the perfect gateway recipe.  You'll never know what they are made of, they are crunchy, a little salty, and a good substitute for tortilla chips (something I can't have in my house or I'll eat the whole bag and not share).  I made a batch when I made some spicy pork tinga (recipe to come) and used it as a topping for my  chips.  It was a delicious, low carb dinner that really felt like such a treat!

I'm planning on making a double batch and having them for dips at our SuperBowl party in February.
These will be so good with artichoke-crab dip or spicy cheese dip.

Chips, pork, avocado, radishes, queso fresco, and cilantro...
the perfect bite.

This recipe makes 2 servings, but I ate most of them myself.  I had a couple left over that I crumbled and put on my salad for lunch the next day.  It was delicious.

It is a good thing they are easy and quick to make.  I know I'll be making them on a regular basis.  I might even have to take a little baggie of them with me when we go to our favorite Mexican place across the street and have them with the hot queso.  Tortilla chips are no longer a problem.

Pork Rind Chips

adapted from KetoConnect online

1.5 oz. pork rinds

3 oz. Queso Fresco 

2 Tsp. taco seasoning, homemade or store bought

Preheat oven to 450°F, line a cookie sheet with parchment paper.

Break cheese up in chunks and add to food processor, process to break up into small pieces.  Add pork rinds, process until pork rinds and cheese are combined.  Add seasonings and process until well combined.

Pour onto a parchment lined cookie sheet and pat into a rectangle.  Keep the mixture about 1/8-1/4 inch thick, they tend to break if they get too thin.

Bake for 5 minutes.  Remove from oven and cut into desired shapes ( I cut long strips, then made triangles).  Spread out a little to separate chips.  

Reduce heat in oven to 400°F.  Bake chips for 8-10 minutes more, watching carefully so they don't get too browned (or burned).  Cool.

Makes 2 servings

Top with your favorite toppings, or use to dip into your favorite dips.  Enjoy.

1 year ago:   Movie on a Plane and Chocolate Mousse

3 years ago:  Nutella Mug Cake and Enjoying my Birthday

5 years ago:  Dog Sledding

January 4, 2018   Sunrise 10:49 am  Sunset 3:02 pm   Temp H 11/ L 7°F