Apparently if you mix 2 tsp of garlic butter with 1/3 cup greek yogurt and 1/3 cup of white monterey cheese, melt it down and sprinkle in some black pepper and a bit more garlic you get a pretty tasty alfredo sauce that is so much lower in fat, sodium & calories than traditional alfredo sauce. Point of this post, I just had a super delicious lunch.
Nasty people being nice, (if only for a day) sleeping in, seeing family, new recipes and warm wishes.
What do YOU love today?
Over the past few days, as I’m sure many of you were also obligated to do, I was tasked with several baking assignments. The only difference this year was that most of what I was making I couldn’t taste because of my choice to continue the gluten-free, mostly dairy free, sugar-free diet modification I am operating under. I was told, however, that the end results were pretty damn delicious so I figured I would write down the two best recipes for future use.
One medium-sized steak cut into tiny thin slices (scraps really)
1/4 cup finely diced onions
1/4 cup finely diced green pepper
4 tbsp butter (I used garlic butter, it’s a thing…a delicious thing)
1 cup cheese variety of your choice (I used monterey and american)
One package of crescent rolls, or the equivalent in crescent roll type dough that you make on your own.
Saute the onions and peppers in the butter for a couple of minutes until they start getting really soft. Throw the steak in and cook it until all sides have turned brown, but be sure not to overcook the meat.
If you’re using the prepackaged crescent rolls, you would take each little triangle and roll it into a ball and divide it into two small balls. Roll out the ball into an oval shape and spoon a bit of the meat mixture into the center of your oval. Sprinkle a bit of cheese in there and fold the dough over so that you have almost a football shaped little ball, with the mixture sealed up inside. Sprinkle some more cheese on the top and bake in an oven at 375 for about 12 minutes.
Maple Bacon Shortbread Cookies
1/2 stick of butter (or an entire stick if you don’t want to use greek yogurt)
1/4 cup greek yogurt
1/2 cup pure maple syrup
11/4 cup rice flour
2 tbsp corn starch
1/4 tsp salt
5 slices of turkey (or pork if you like that sort of pig) bacon cooked crisp
(optional 1 tsp vanilla, 1 tsp almond extracts)
Blend butter, maple syrup & optional yogurt and extracts together until creamy. Mix in the dry ingredients and finally add the bacon. Press dough into whatever shapes you desire and bake in an oven at 350 for about 10-12 minutes.
Depending on your inclination you may brush some additional maple syrup on the top of the cookies before or after baking to add a bit more maple flavor. Another optional modification I experimented with was taking some dipping chocolate and coated the top of some of the cookies with it, which I was told tasted good, but overpowered the maple and bacon.