When less really is more, steak tacos

We were some of the lucky ones during ice-aggedon. Our driveway isn’t a 90¬į drop off, like many of our neighbors drives. (well, it’s pretty flat out front, past the house it’s like an asphalt slide)

While I didn’t drive the first 13 days, my hot husband was able to get me to the store for emergencies, you know like chocolate. (kidding, maybe) Anyways, maybe it was day 12 when I went with His Hotness to Nashville to see how the roads were coming along, to know if he’d be able to take out the big work truck.

The roads were much better than the roads up these parts, but the work site was a no-go. Anyways, I’ll just claim my 5th amendment rights and not tell you about the amazing authentic Mexican tacos we got just off Charlotte Pike in West Nashville.

Most of my adult life, tacos have been more like the supreme version of Taco Bell, the crunchy, soft is fajitas daggumit (giggle). In those tacos that I will not talk about, I found that really truly, less is more.

Something odd happened that day, he told me he could eat those tacos seven days a week. I was going to hold him to it, they were so freaking easy, but by day three, he was all taco-ed out.

Less is more, gosh I love them, steak tacos, LCHF style


  • 1 pound thinly sliced beef steak, round, flank, square (haha), what ever kind, just not the green kind.
  • 1 tablespoon bacon grease
  • 1/4 teaspoon each: pink salt, onion powder, garlic powder, cumin, oregano.
  • coarse black pepper

Cut steak into strips, against the grain. Heat a skillet (I like stainless, use what you like) over medium high heat, add bacon grease. Add steak. When it is no longer pink, add seasonings. For some odd reason, steak in this day and age loses a lot of water, if it gets watery, heat up the griddle and griddle it dry, crispy on the outside, tender on the inside.

Sorry, this is chicken. With ceviche and steak tacos, do you blame me for not having a chance to get the steak griddle pic? Use your imagination, thanks :)

Sorry, this is chicken. With ceviche and steak tacos, do you blame me for not having a chance to get the steak griddle pic? Use your imagination, thanks ūüôā


  • 1/2 red onion, diced
  • 1/2 bunch of cilantro, chopped
  • coarse pink salt and coarse black pepper as you like it
  • 1/2 lime

Put the onion and cilantro in a glass bowl. Toss it around with the salt and pepper, squeeze the lime over the top and mix once more for good measure. Cover with plastic wrap and let sit in the fridge until your tacos are ready. (I don’t always use a glass bowl for cooking, but when I use lime or lemon juice, I always use a glass bowl. You’re welcome)

Because you’ve already made a large batch of the broccoli cheese waffles, tortilla style, pull a few of those bad boys out and heat them up on the griddle.

Did I mention they freeze well? In freezer bags, make sure to put parchment paper squares between each.

Did I mention they freeze well? In freezer bags, make sure to put parchment paper squares between each. (and OMG if the bacon chicken were really #37, does that make these #38? Gonna have to work hard to fill in the blanks, but at least it has me out of my “writer’s block” good deal, really.

Once your waffle tortillas are heated up, top with filling, top with topping. That’s it. You don’t need no cheese (it’s in the tortilla anyways), no sour cream, just a wedge of lime to squeeze on top before that first bite…

Yummy, yummy

Yummy, yummy

Ok, so this is like the third bite out of my second taco... So freaking good.

Ok, so this is like the third bite out of my second taco… So freaking good.

They were really nice with the ceviche and chips last night. So good, that I heated up a couple for a breakfast sammich…

This pic is from the first batch. Bacon, egg, cheese, and mayo. Do I miss my fork lately? Oh hell no!!!

This pic is from the first batch. Bacon, egg, cheese, and mayo. Do I miss my fork lately? Oh hell no!!!


101 things to do with broccoli waffles, ceviche and chips

I’m seriously in love with these things. In case you missed them, broccoli and cheese waffles, from The Primitive Palate are what I’m talking about. Anyways, my friend Brenda and I got to brainstorming and ended up with some tortillas. I ended up typing myself into a tasty corner by calling the chicken bacon tacos #37 of 101 things to do with broccoli cheese waffles.

Anyways, I figure the #1 thing to do is the recipe as written with a waffle iron. I plan on doing just that, once I make my way to Goodwill or find a waffle iron on the cheap.

The roads are nice and clear now, still cold, but we hit the store. Since the only thing I changed with the waffles was basically the shape last time, well, and my sub for Mrs. Dash, I thought I’d branch out and count using a 50/50 mix of cheddar to mozzarella could at least count as one of the 101, I went ahead and added a bit of oregano to my last batch’s changes.


With the cheddar and some eggs from the back yard, they are more colorful.

With the cheddar and some eggs from the back yard, they are more colorful.

Tossing the cheddar in the mix ended up making them more bendy, they almost looked like round doritos, so I thought “what the heck?”, I made some ceviche anyways, what’s the worst that could happen.


  • 2 fillets tilapia (about 3 oz each)
  • 6 oz calamari
  • 4 oz bay scallops
  • lime juice, about 1/2 cup
  • coarse pink salt and coarse black pepper
  • pico de gallo (chop up some onions, cilantro, and tomatoes, mix well, and add a little lemon juice, heck, add jalepe√Īo if you would like)

Chop fish, calamari, and scallops into somewhat uniform sizes. Mix together in a glass bowl with pink salt and black pepper. Pour lime juice over to cover. Use a little more if needed. Cover with plastic wrap and refrigerate for several hours to overnight. Seafood is done when it is opaque.

Serve onto dishes with a slotted spoon, topped with pico de gallo.

Love ceviche, normally just eat it with a fork. Not again :)

Love ceviche, normally just eat it with a fork. Not again ūüôā

I love ceviche, we make it often. Normally May and I eat it with a fork, not tonight though!

Cut tortillas into triangles, and griddle over medium high heat a couple minutes, flipping as needed.

Cut tortillas into triangles, and griddle over medium high heat a couple minutes, flipping as needed.

Remove the chips from the griddle on to a paper towel.

Remove the chips from the griddle on to a paper towel.

At that point, these were great. May thought they were bland. I told her “more for me” (Big sexy doesn’t like ceviche, so he didn’t get any broccoli cheese waffle chips)

Once we got that ceviche plated, she changed her mind about the chips. Half were on her plate. I couldn’t get mad because I was like OMG… best thing I ever ate a-freakinggain!!!

These things stand up to ceviche, imagine the possibilities.

These things stand up to ceviche, imagine the possibilities.

Anyways, because I missed lunch, had too much time on my hands, and really really wanted tacos again… I made some tacos for dinner tonight with the ceviche. It’s getting late, so I’ll just have to give you the recipe and pictures for that one tomorrow.

School is closed again tomorrow, but tacos make life worth living…

I’ve lost count of the days, maybe this is day 10, day 8 they plowed our road, I stopped counting after that. The driveway is still a mess and really I don’t blame them for closing school.

In the past seems like forever that we’ve been encrusted in ice, crossing our fingers that the worst of winter is over, saddened that it’s actually too dangerous to even sled the ice cap that is our back yard (heck, it’s a perilous journey to just get to the tahoe), things have gotten pretty cabin fevery.

Seriously, there is only so much uno and monopoly to play. I ended up overdosing on the net, but in doing so, I managed to snag one of the best things I’ve ever eaten. Thanks to a friend who shared, I am never ever eating another taco salad instead of tacos again.

Oh, the thing that is the best thing? You’re not going to believe it, it’s a waffle recipe. (I’m not kidding. Check it out :¬†http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/

Alterations to the recipe in the link:

I did not have Mrs. Dash. I used cumin, garlic powder, onion powder, pink salt, black pepper, and oregano. About 1/4 teaspoon of each. Instead of using a waffle iron, I flattened them out and baked them ¬†A friend was testing out the recipe today and she baked them like tortillas, so I did too. (here’s her blog:¬†https://atkinsjourney.wordpress.com/¬†)

Flatten on parchment, bake at 375¬į for 9 minutes, flip, 9 more minutes.

After baking and flipping.

After baking and flipping.

Once I had them all baked, they were kinda soft, kinda bread-like. I put some bacon juice on the griddle and browned them a bit like tortillas.


  • 4 slices bacon, chopped, fried in skillet. Remove to paper towel, leave juice.
  • 1 pound chopped boneless, skinless chicken.
  • 1/4 teaspoon each of cumin, oregano, garlic powder, onion powder, pink salt, and freshly ground coarse black pepper. (easy to remember, same mix/amount I used in the waffle/tortillas)
  • home-made salsa or pico.

Cook the chicken in the bacon juice. Add seasonings and cooked bacon. Cook a little longer till it’s done.

Put the filling on your waffles, I mean tortillas.

Put the filling on your waffles, I mean tortillas and squeeze on some fresh lime juice, YUMMIES!

The best thing about this is this:

Pick those bad boys up and eat you so tacos.

Pick those bad boys up and eat you some tacos.

Anyways, I seriously love love love the waffle recipe and am now following its creator. I don’t wanna sound like a stalker or nuthin’ but if the waffles are any indication of the yummie recipes, I’ll perdy much be kinda stalkin’.


The thing about breakfast sausage…

To be honest, I have a love/hate relationship with breakfast sausage. If it wasn’t a link or maple, count me out, more for you and all. Things changed when we (mainly my sister, they lived at her pond after all) raised some pigs a while back. (Sausage, Bacon, and Ham, later known as Bubba)

As I told you way way back, we took Bubba’s sisters to Yoder Brothers in Paris, TN. OMG that was some FINE porky eats, such cuts, such beautiful fat, even bagged me up back fat for making my lard, lard have mercy, the memories make me salivate…

Bubba turned out to be not so tasty. Maybe because he was a boy, maybe because he had gotten so big since evading the trailer before our trip to Paris, or maybe because he was just so lean, who knows? They had the same diet, we snorted with and scratched them all the same (and by we, I mean me, because I’m a pig whisperer, you know, giggles)

Anyways, we finally found a way to make Bubba tasty and of all things, it turned out to be sausage. After his city bacon playing a staring role in the summer sausage and receiving a standing ovation, we decided to use a bit more Bubba in breakfast sausage.

  • 6 pounds venison (we boned another shoulder and added a couple tenderloins)
  • 2 pounds pork, we used 2 thick cut Bubba chops, what little fat left in tact, boned, and boil meat¬†(uncured jowl)
  • 3 T sage
  • 1 T crushed red pepper
  • 1 T black pepper
  • 1 T garlic powder
  • 1 T onion powder
  • 2 T season salt
  • 1¬†¬ľ t Lem cure, I buy it at BPS, AS&O doesn’t carry the un-seasoned cure. Here’s a link if you don’t have a BPS nearby.¬†http://www.basspro.com/LEM-Products-Meat-Cure/product/82821/

The plan was to make links when we made breakfast sausage. The news of a flu season of epic proportions in Nashville made my inner flu-a-phobe settle for just bagging it in freezer bags and making patties as needed. Yeah, one can purchase fancy sausage bags for slicing sausage, but seriously, once sausage is thawed completely, slicing a patty is out of question and we’re patting them out anyways.

Step 1: Remove fat, gristle, and bone from meat if needed.

Step 2: Cut meat into chunks (venison and pork).

Step 3: Process all the meat through the grinder. This time, we put in a little venison, then a little pork, then a little venison and well, you get the point.

Step 4: Combine all seasonings and cure with 6 ounces ice cold water, mix well, until salts are dissolved.

Step 5: If you are like me and do not have a meat mixer, glove up and mix the seasoning/cure mixture into the meat.

Step 6: My inner control freak added this step… Run the whole kit and caboodle through the grinder once more to ensure extra yumminess.

Step 7: I’m not so much a control freak to weigh it out, so I eyeballed one and 2 pounds, per bags, removed the air from the bags, and popped them in the deep freeze.

The sausage turned out not near¬†as fatty as store bought sausage. It’s lean enough that lubing a hot skillet with a tablespoon or so of bacon juice to prevent sticking is a good idea. The sausage also turned out quite darkly colored, but cooks up pink in the non-seared areas and middle.¬†It is mild, so if you like hot, double or even triple the crushed red pepper.

The teen and Big Sexy gave it two thumbs up, and even I ended up liking it. It also worked out quite nicely in my low carb sausage ball recipe.

While I didn’t manage to get any pics while making the breakfast sausage, I did get a nice pic of the new grandson in what the girls refer to as his man suit.¬†

King Brandon Manuel Serrano, we can already tell at 10 days old that he's going to be a goof-ball.

King Brandon Manuel Serrano, we can already tell at 10 days old that he’s going to be a goof-ball.

Summer sausage in the wintertime

Summer sausage: is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.[1][2]

I think that maybe we made one of our most wise of purchases when we bought the meat grinder. It was half off at Academy Sports right after Thanksgiving, so it was well below budget.

Being sausage virgins, we opted for a kit that came with casings, seasonings, and cure. (Academy Sports and Bass Pro shops both carry the kit we used,  Lem Backwoods summer sausage kit, the link is if you would rather shop online during flu season)

While the kit really eased our minds as far as first time sausage making went, I found out¬†later while making breakfast sausage that it’s just as easy to gather spices and such from the pantry, and much more cost efficient. Nevertheless, breakfast sausage is a whole nother ball game and a post for another day.

  • 5 – 6 pound bone in venison shoulder (or 4 pounds boned venison)
  • 1 pound fatty pork (we had a pound of “city bacon” left over from Bubba)
  • 1 packet seasoning from the 10# kit
  • 5 casings

If using a bone in shoulder, remove fat and cut meat off bone, being sure to remove any gristle. (while fat is my friend, the “wild” game taste tends to come from the fat and meat that has not been well drained.)

Date night! Seriously, new New Year's eve tradition. Getting him in the kitchen, priceless!

Date night! Seriously, new New Year’s eve tradition. Getting him in the kitchen, priceless!

Once you have the meat off the bone, cut into chunks, make sure they are not tiny, but also not too big for the grinder chute.

He seriously did all the work, which made me doing all the clean up worth it.

He seriously did all the work, which made me doing all the clean up worth it.

Grinding the sausage was faster than we figured. It would probably be a good idea that once you have your venison in chunks to go ahead and start soaking your casings. The soaking procedure varies with the type of casing you use, refer to your directions for optimal results.

Use the coarse blade on the grinder and get to work.

Use the coarse blade on the grinder and get to work.

Push it down with the pusher downer thing, do not use your fingers... safety and all

Push it down with the pusher downer thing, do not use your fingers… safety and all

Mix seasoning and cure packet with water per directions in kit and mix with ground meat. Because I am a control freak, it is at this time we re-ground the entire batch to make sure it was mixed well.

I must apologize in advance for the lack of stuffing pictures. Turns out that stuffing and tying the sausages takes at least four hands.

I did take a pic of the stuffed casings after un-gloving and washing my hands.

I did take a pic of the stuffed casings after un-gloving and washing my hands.

Once your sausages are cased and tied, put them in the fridge for 24 hours to cure. Because we didn’t want to wait and we had a bit of ground meat leftover, we rolled some up uncased and baked in the oven.

Uncased summer sausage. It looked like mini meatloaf, but tasted like summer sausage, go figure.

Uncased summer sausage. It looked like mini meatloaf, but tasted like summer sausage, go figure.

There are directions in the kit and on the Lem site for either baking or smoking. We decided to do both. We baked them for half the time and finished them in the smoker, making sure that the internal temperature was 165¬į.

Upon removing them from the smoker/oven immerse them in ice water to stop the cooking.

The finished product, straight out of the ice water.

The finished product, straight out of the ice water.

The summer sausage turned out really nice. It goes quickly in these parts, so next time I think we’ll do a whole ten pounds.




Gyro Jerky is amazing…

I told you back in the spring how I was inspired to try something new. I’ve not made a gyro kebab since then, but I have been quite busy turning ground venison into jerky.

The great thing about making your own jerky is that the flavors are endless. So far this jerky season, I’ve got seven flavors in the freezer BBQ, Fajita, Flaming Fajita, General Tso, Szechuan, Teriyaki, and Gyro.

Ground meat jerky is really easy to make. It takes a fairly inexpensive initial investment, a dehydrator and a jerky press, time, and patience. The hard part is really clean up/washing your equipment.

Since I’ve upped my jerky game this season, Big Sexy got me a new dehydrator, a Presto Dehydro¬ģ. The new dehydrator holds three pounds of pressed meat as does my old faithful Nesco/American Harvest dehydrator. The cool thing is that I can now process¬†six pounds a day instead of three, on the down side, that’s only three pounds of finished jerky, but let me tell you, Gyro jerky is worth it!

I’ve been on the fence about sharing this recipe. It’s one of those recipes I really want to keep secret, but then again, when I’m gone it would go with me, and then the world would be gyro jerky-less lol.

  • 2 T salt (I use Himalayan, you can use that too, or seasoned salt)
  • 1 T garlic powder
  • 1 T onion powder
  • 2 t oregano
  • 1 t cumin
  • 1 t thyme
  • 1 t black pepper
  • 1 t corriander
  • 1 t parsley
  • 1 t cardamom
  • 1 t celery seed
  • ¬Ĺ t cinnamon
  • 1¬†¬Ĺ t Lem cure (sodium nitrite) (if you opt for no cure, make sure to keep finished product refrigerated)
  • 6 pounds ground venison

Combine first twelve ingredients in a jar or small bowl. Mix well. Add Lem cure if using, mix well. Place ground venison in a very large bowl. Add seasoning mix and mix well by hand or use your kitchen aid or like stand mixer (for six pounds, my kitchen aid is an arm saver).

Load your jerky press according to the directions and shoot it out onto the drying racks.


shooting out slim jims

shooting out slim jims

yeah,  jerky pressing and taking ones own pics is not an easy task.

yeah, jerky pressing and taking ones own pics is not an easy task.

You want to keep them close, but not touching for good circulation.

You want to keep them close, but not touching for good circulation.

If your dehydrator has a temperature gauge, set to 165¬į, if not, follow the “jerky” instructions from your manual. I like to check the meat after a couple¬†hours, flipping it if it is dry to the touch (gloves, gloves, gloves people). Depending on how well drained your meat was to begin with the drying time is 4 – 8 hours. (placing your meat in a colander, set into a larger bowl, covered over night will shorten your drying time and will also help get rid of any gamy taste that sometimes comes with wild game)

Once your jerky is dried, unplug your dehydrator. Remove jerky to a sheet pan for cooling. Wait until it completely cooled for bagging, so that there is no condensation in the bags.

Cooling it off is really important. Placing hot jerky in bags makes for gross slimy not jerky stuff.

Cooling it off is really important. Placing hot jerky in bags makes for gross slimy not jerky stuff.

For long term storing, place bags of jerky in the deep freeze.

In case anyone is wondering “Can I use this recipe on flank steak or venison steak for strip jerky?” the answer is no. This recipe is best used with ground meat, mixed well. The seasonings applied to steak strips even with using soy sauce instead of salt, makes for parsley and oregano on the outside of the meat, which in the mouth was like eating something that had been dropped in a pile of leaves, not good. On the other hand, using this recipe with soy sauce instead of salt, as a marinade for grilled ribeyes or venison steaks was pretty amazing…




“Souper” easy Venison-esque Salisbury steak

The plan for dinner was to make Salisbury steak with roasted root vegetables and broccoli. I figured it was as good a time as any to break out some ground venison and give it a go.

I thought about the worst that could happen – taste too gamy, and decided a 50/50 mix of venison to beef would tip the scales in my favor as far as not having “too gamy” uttered mid meal.

I had gotten a late start on setting the meat out to thaw. Ended up taking a couple short cuts where normally, I would have made my own gravy, rather than using canned soup. As an advocate of “whole foods” I should be ashamed of myself for using a couple of processed cans of something, I guess. The saving grace though, is that the roasted root vegetables (parsnip, sweet potato, turnip, carrot, onion) were fresh and peeled, roasted with salt, pepper, and garlic. The broccoli/mushroom bake was fresh broccoli, cut up, tossed with butter, wiped and sliced mushrooms, and topped with a little parm, no shortcuts on the sides anyways…

  • 1 pound ground beef (73/27 is what I used)
  • 1 pound ground venison
  • 2 eggs
  • 1 t garlic powder
  • 1 t onion powder
  • 1 T minced onion
  • 1 t seasoning salt
  • 1/2 t fresh cracked pepper
  • 3/4 c grated Parmesan cheese (the kind in the can)
  • 2 T Dale’s seasoning/marinade
  • 1 can french onion soup
  • 1 can cream of mushroom soup

Preheat oven to 350¬į. In a large mixing bowl, combine eggs, garlic powder, onion powder, minced onion, Parmesan, Dale’s seasoning, salt, and pepper. (mix well) Glove up and mix in the ground beef and ground venison. (a mixer is too harsh, a fork just doesn’t cut it, mix it like you’re kneading dough). Grease two 8″ x 11″ oven safe dishes (I used a couple of glass lasagna pans). Pat out about 1/4 pound patties, you should get 8-9 patties, and place in baking dishes.

Open the french onion soup and use a slotted spoon to spoon a bit on each patty, then divide liquid between both dishes like the following picture:

Patted out, ready for the oven

Patted out, ready for the oven

Cover both dishes with foil and bake for 1 hour. Remove foil and drain liquid into a sauce pan. Add the cream of mushroom soup to the pan drippings and mix well. It is at this point you can combine the patties staggered into one baking dish. Pour the “gravy” (soup/drippings mixture) over the patties and re-cover with foil. Bake 30 – 45 minutes more, covered.

venison/beef Salisbury steaks.

venison/beef Salisbury steaks.

Like I typed up there somewhere, I served it with roasted root vegetables and a what’s the worst that could happen baked broccoli/mushroom toss. It was a hit. Nobody knew it was venison, well, except for me, and only because I prepped it.

While this recipe is not “keto” it is lower carb than traditionally prepared Salisbury steak and gravy (no flour, no breadcrumbs). While I had no problem with my postprandial blood glucose readings, be sure and test yours prior to and one and two hours after consuming any new to you foods.

Silly girl adventures in milking a coconut…

Last week’s coconut macaroons left me with shredded coconut to spare. Lucky for me, I never ever run out of things to ponder, so when I saw a link to a recipe for coconut yogurt, I was down like four flats on a Cadillac.

If I take a little time and search my browsing history, I could probably find you the link. Problem is, that¬†particular recipe, while the ingredients were just like all the other coconut yogurt ingredients, the actual “instructionable” part of the recipe is lacking.

The recipe called for a can of coconut milk, probiotic capsules, and a small amount of sugar, honey, what evs, to feed the culture. (I don’t always use real sugar, but when I do, it’s to feed a freaking culture, I tell ya)

Rather than a can of coconut milk, I had a carton. In the winter, often times I make hot cocoa with coconut milk, so in the winter, it’s a staple. Maybe I’ve become lax in my ingredient reading, but the list was long. I didn’t want that crap in my yogurt. I thought about getting dressed and running (ha ha, as in driving) up to the store to grab a can o’ coconut milk, but the “don’t want to leave the comfort of my pjs and a warm house” side of me was thinking “Google is your friend Grasshopper”…

I googled DIY coconut milk and this one link stood out from the rest.


Normally I get Chris Kresser’s blog posts on my FB feed, but this was an older article. Thinking “say it isn’t so”, I ended up realizing the title was a wee bit misleading, he’s talking about the canned kind and lots of ingredients kind. Turns out he has a pretty sweet recipe/instructional on “Homemade Coconut Milk” at the end of the nice read.

Wine glass worthy...

Wine glass worthy…

How to milk a coconut:

  • 4 cups water
  • 2 cups unsweetened shredded coconut

(If you read the instructions in the link, you will see that it calls for 1.5 – 2 cups of the coconut. I had 2 cups, so I went for the extra coconutty option ūüôā¬†)

Heat water to until hot but not boiling. I have a magic bullet type blendermagig, so I placed 1/2 cup of coconut and 1/2 cup of hot water in and zip, zip, zip, zipppppped until it no longer looked like water and shredded coconut. After blending the coconut and hot water, pour it through a fine mesh sieve.

Most definitely better smelling than cow milking...

Most definitely better smelling than cow milking…

Once you’ve got it all blended, place the pulp in a tea towel and squeeze the rest of the silky goodness out. Make sure to try a bit of the warm deliciousness. Store it in a glass jar in the fridge. I don’t know how long it will keep, I used 3 cups of it for the yogurt and drank the 4th cup…

My first attempt at milking a coconut was a complete success. It was easier and less time consuming than getting dressed. It cost less than driving to the store and purchasing coconut milk in a can because I already had the ingredients.

Slow down just a minute, before you dump that there pulp in the compost, I’ve got a recipe within a recipe…

One ingredient coconut flour…

  • pulp from your homemade coconut milk

Not one for waste I thought maybe I could use that pulp for coconut flour. I consulted some friends in that super secret ninja group and ended up giving it a go, and this is how I did it:

Line a large (1/2 sheet pan size if you’ve got it) baking sheet with parchment paper. Thinly spread coconut pulp over the paper. Place pan on the middle rack of a ¬†250¬į preheated oven. I mixed it around every 15 minutes for about an hour. The time will vary depending on if you squeezed it through a tea towel when making the milk, how long you left it in the sieve before putting it in the oven. Be sure and check it often, you don’t want it brown, you want it dry.

Once it was dry, I placed it in an unused coffee grinder. Zip, zip, zip, zippppp later, and I had this:

Not as finely milled as the kind I buy. Love the color though!!!

Not as finely milled as the kind I buy. Love the color though!!!

It’s almost the texture of almond meal. It doesn’t smell much like anything. I really love the color, and after sifting, used it to make yet another batch of peanut butter chocolate chip cookies. Guess what? I finally got the coconut taste outta dem cookies lol.


About that yogurt………

It was a flop, the instructable part called for letting it sit in a window sill. Well, the cold winds are rising, my stove top was warmer, the worst that could happen was that it wouldn’t work. It didn’t.

At the store anyways, I grabbed a couple cans of coconut milk, to hell with the three reasons, yogurt was NOT going to be the boss of me (pardon me while I giggle). I hit my ole friend google up one last time and found this recipe.


Now I've really gotta clean the fridge...

Now I’ve really gotta clean the fridge…

It doesn’t smell very appetizing, but it tastes good. I didn’t use any thickeners, so it’s not thick. I’m definitely going to make it again, anything worth doing takes practice.




Spike-y Mocha Latte, maybe…

The coffee liqueur¬†is¬†about ten weeks old now. I’m seriously amazed at how good it is. I’ve left it sit in the cabinet for the past 5 weeks. No longer is there a need to shake or stir.

Needing something to warm me up, not only from that chilling episode of TWD, but from the cold itself, I thought about what the worst would be iffin’ I was to mix a little of that with a little of this, a packet of that and push play on the Keurig.

The worst did indeed happen. It was good, I wanted another one. Having recently finished reading¬†“Interview with the Vampire”, I fancied myself Claudia, and indulged enthusiastically in another round of the warm, thick goodness.(I slay me lol)

Call it what you’d like, I call it Spike-y Mocha Latte, if anyone asks.

  • 1 large mug
  • 1 shot home made coffee liqueur (you did make it, right?)
  • 1 shot heavy whipping cream
  • 1 packet diet hot chocolate mix (read the box, 4 carbs per serving, or make your own sugar free version and send me the recipe, thank you very much)
  • small or medium shot of hot water from the keurig, depending on the size of your mug.

In a large mug, add the coffee liqueur, heavy whipping cream, and diet hot chocolate mix. Using a mini wire whip, whip until well incorporated, it will be kinda frothy. (if you don’t whip it, whip it good, it will be lumpy and lumpy is not good.) Fill the rest of the way with hot water, use small or medium, depending on your size mug if using a one cup coffee maker.

As always, if you are a type 2 diabetic like I am, test prior to, one and two hours after consuming any “new to you” foods and beverages. Knowledge is power.

Dang it, I still taste the coconut, let’s go with “Peanut butter chocolate chip macaroons” for the win please…

Every week, I make a batch of peanut butter chocolate chip cookies for May to take to lunch each week. They never really turn out like cookies, more like “cakies” or “muffin tops”, but anyone doing LCHF is already trying to steer clear of muffin tops, right?

Every week, she still doesn’t really like them, and I can still taste the coconut. You know me, I get something in my head and then fly by the seat of my pants with it. I’d wager this week is batch number 5, and I finally decided to use half splenda ¬†and some stevia packets. (I have been gradually switching to stevia in my coffee. It’s getting less bitter as time goes on, so I thought about the worst that could happen, and ran with it.)

These are the cookies but not cookies..

These are the cookies but not cookies..

The worst didn’t happen, these turned out pleasantly sweet, with no after taste like with splenda alone in the cookies or stevia in my coffee, the merge worked out well.

Anyways, the high school band is having a bake sale during their Halloween concert and each member must bring some baked goods. I’m seriously considering Coconut Macaroons from my 1959 Better Homes And Gardens cookbook (wheat free back then).

I’m also seriously considering sending some of these. They are quite tasty, but they aren’t really a “cookie”, maybe a “biscuit” would be the closest thing, the ones without chips remind me of pancakes. Anyways, I figured I would give you the recipe for the 5th generation of these whatchamadigs.

  • 1 cup peanut butter (Natural is a better option because of no added sugar)
  • 5 eggs
  • 1/8 c water
  • 1 t vanilla (imitation works as well as real in these)
  • 1/3 c slenda
  • 6 packets stevia
  • 1 t baking powder
  • 1/4 coconut flour
  • 1/2 c dark chocolate chips

In a large bowl whip eggs until well blended. Using a wire whisk, mix in vanilla and peanut butter. It will become thick. Thin it out a little with the water.

In a small bowl, combine coconut flour, baking powder, stevia, and splenda. Mix well. Whisk into peanut butter mixture, and finally, fold in chocolate chips. Use a 1/2 ounce scoop and place them about 1 1/2″ apart on a parchment lined cookie sheet. (Dark works better for browning the bottoms)

Bake for 15 minutes at 350¬į. Turn around pan and bake 2-4 more minutes. Let cool on the pan. Upon trying out test subject 497, (exaggerating) I bet I could get away with calling them “Peanut butter chocolate chip, mini-individual sponge cakes” (giggling)

Next week, generation 6, I’m thinking about leaving out the baking powder, seeing if maybe they don’t rise so much and maybe become more like a cookie. This evolution stuff is not that bad though, at least I get to eat each generation lol.

If you’re up for the challenge, give them a go, tweak them if need be (I’m seriously serious about trying them without the baking powder, they started with 1/2 c coconut flour, which was really overpowering in a coconutty kinda way. Anyways, I tried using less water, but they are so dry, crumbly even…

On that note, I’ll leave you with something that contributed to a fabulous last week!!!

This is Prancer, my friend Lori picked her up at the winery the other day. She's a Christmas tree decoration, but Cam totally snagged her!!

This is Prancer, my friend Lori picked her up at the winery the other day. She’s a Christmas tree decoration, but Cam totally snagged her!!

As always be sure and test prior to and one and two hours after consuming a new to you recipe. Knowledge is power.

There’s also this super big thing, but it’s not finished yet. Cliffhanger…


****UPDATE!!!**** With the bake sale being tonight, I decided to make a batch sans the baking powder. Yeah, fail, of epic proportions. They still rose a little, but are so dense, like brick muffin tops. I think next batch, I’ll just stick with this last version.