Lazy Peach Cobbler

Lazy Peach Cobbler

Ingredients

1 stick butter or margarine
1 C. milk
1 C. sugar
1 C. flour
1 tsp. baking powder
Dash of salt
1 qt. fruit, sweetened (peaches, cherries, blackberries, etc)

Instructions:

Melt butter in baking pan. Mix flour, sugar, baking powder, salt and milk. Pour batter in pan on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorbs the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream. Enjoy!


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KETO RECIPE JALAPENO POPPER STUFFED BURGER

KETO JALAPENO POPPER STUFFED BURGER

EASE OF PREPARATION: Moderate

PREP TIME: 20 Minutes

COOKING TIME: 25 Minutes

TOTAL TIME: 45 Minutes

INGREDIENTS:

Jalapeno Cheese Buns

• 3/4 Cup Cheddar Cheese (Shredded)
• 3/4 Cup Pepper Jack Cheese (Shredded)
• 2 Large Eggs
• 1/2 Jalapeno Pepper (Sliced)

Stuffed Burgers

• 1 Pound Grass-Fed Ground Beef
• 8 Ounces Cream Cheese (Softened)
• 1 Jalapeno Pepper (Diced)
• 2 Green Onions
• 1 Tablespoon Olive Oil
• 1 Teaspoon Granulated Garlic
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper

INSTRUCTIONS:

Jalapeno Cheese Buns

1. Pre-Heat Oven to 375*F.
2. Shred the Cheddar and Pepper Jack Cheeses, and set aside in a Medium Bowl.
3. Whisk 2 Large Eggs in a small bowl, and set aside.
4. Slice Jalapeno Pepper into thin slices, and set aside.
5. Add the Whisked Eggs to the Shredded Cheeses and stir to coat evenly.
6. Cover a Baking Sheet with Parchment Paper (To prevent the cheese buns from sticking to the pan).
7. Scoop 1/4 Cup of the Cheese Mixture onto the Parchment Paper being sure to space them apart. In hindsight after doing ours we probably should have staggered them on the paper to give more spacing.
8. Bake at 375*F for about 15-20 Minutes, or until the cheese on the top has turned a crisp golden brown.
9. Remove from the oven and allow to cool on the counter.

Jalapeno Popper Stuffed Burger Patties

1. In a Medium Bowl combine 8 Ounces of Cream Cheese that has been softened on the counter beforehand, with 1 diced Jalapeno Pepper, 1 Teaspoon Granulated Garlic, and the 2 diced Green Onions.
2. Split the 1 Pound of Ground Beef into 4 equal parts, and form thin patties with them. Season one side of the patties with a pinch of Salt and Pepper and flip two of those side over.
3. Scoop about 2 Tablespoons of the cream cheese filling in the your hand and form small patties with the cream cheese that are about half the size of the meat.
4. Place the cream cheese filling into the middle of the upside down patty, and then place the other patty on top.
5. Pinch the side of the patties to seal them closed around the Cream Cheese filling.
6. Add 1 Tablespoon of Olive Oil to your pan and heat up to Medium-Low and cook the Patties for about 7 minutes per side.
7. Serve between two of the Jalapeno Cheese buns with your choice of Keto-friendly toppings.

Tools you might like:

Stuffed Burger Press Patty Maker

Electric Burners

Outdoor Grills

Keto Recipes, Supplements And Snacks

Utensils

Frying Pans With Lids

Burger Grilling Baskets

Portable Tabletop Grills

Source https://keto-daily.com

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Chili's Copycat Skillet Queso Recipe

Amazing queso that tastes just like Chili's!  

Ingredients

• 16 ounce box Velveeta cheese
• 1 cups milk
• 2 teaspoons paprika
• 1/2 tsp ground cayenne pepper
• 15 ounce can Hormel Chili No Beans
• 4 teaspoons chili powder
• 1 Tablespoon Lime Juice
• 1/2 teaspoon ground cumin

Instructions

1. Cut the velveeta into cubes
2. Combine the cheese with remaining ingredients in medium saucepan over medium heat.
3. Stir Frequently until the cheese melts.
4. Enjoy with tortilla chips!

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Fake Olive Oil is EVERYWHERE! Here Are 7 Popular Brands You Should Stop Buying NOW

The olive oil in your kitchen is likely not what you think it is. Fake olive oil is literally everywhere on the market – up to 70% of all store-bought extra virgin olive oils in the US are fake. And by fake I mean cut with cheaper oils.

In 2008, more than 400 Italian police officers conducted an operation called “Operation Golden Oil,” which resulted in 23 arrests and confiscation of 85 farms. Companies were adding chlorophyll to sunflower and soybean oil and selling it as extra virgin olive oil. As a result of these raids, the Australian government decided to allow olive oil brands to submit their oils for lab tests, allowing them to certify companies as pure “extra-virgin olive oil.” Alas, every company failed to gain certification in 2012.

Prompted by all of these olive oil scams, researchers at the University of California decided to test 124 different samples from eight major brands of extra-virgin olive oil. Over 70% of the imported oils failed the test.

What does it mean when an oil fails an extra-virgin test? It essentially means that all of these oils claiming to be “extra-virgin” are actually cut with cheaper, lower-grade oils (like canola oil, sunflower oil or cola oil). The oil is them deodorized, colored, and then flavored and sold as “extra-virgin” oil to a producer. So it isn’t actually the company brand who is at fault here – it is the sneaky supplier at work.

Fake Olive Oil: Which Brands to Steer Clear of

Brands That Failed to Meet the Extra Virgin Olive Oil Standards: 

– Bertolli
– Carapelli
– Colavita
– Star
– Pompeian
– Santa Sabina
– Primadonna
– Antica Badia
– Sasso
– Coricelli

Filippo Berio, Mazola, Mezzetta, Newman’s Own, Safeway, and Whole Foods are also selling fake olive oil.

Brands that Can be Trusted:
– California Olive Ranch
– Cobram Estate
– Lucini
– Kirkland Organic
– McEvoy Ranch Organic

Aside from Brands, How Do You Tell if Your Olive Oil is Fake?

Going by taste alone is not enough. There are two tests you can perform that might do the trick:

1. Refrigerate the extra virgin olive oil. If it solidifies, it means that it contains mostly monounsaturated fat, which is good because extra virgin olive oil is mostly monounsaturated, and should grow more solid when cold. Putting your oil in the refrigerator will make it become thick and cloudy. If this doesn’t happen, it’s likely that your oil is not extra-virgin. This isn’t a fool-proof test, however, as the olive oils cut with lower grade oils also cloud over. If the oil you put in the fridge doesn’t thicken at all, though, then you know for sure that the oil is fake.

2. Extra virgin olive oil should be flammable enough to keep an oil lamp burning. However, this test isn’t that dependable, for the same reasons mentioned above. But if the oil doesn’t keep the wick of an oil lamp burning, you know that it contains mostly refined oils.

The best alternative is to buy from the above mentioned companies that you can trust, or, buy from local olive oil farmers. In the United States and Australia, there are certifications that you can look for on bottles. The seal denoting approval by the California Olive Oil Council is labelled as “COOC Certified Extra Virgin.” The Australian Olive Oil Association has a seal labelled as “Australian Extra Virgin Certified.” Other seals of approval are labelled fromItalian Oliver Growers’ Association such as Extra Virgin Alliance (EVA) and UNAPROL.


Sources:
http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/

http://www.telegraph.co.uk/news/worldnews/europe/italy/11988947/Italian-companies-investigated-for-passing-off-ordinary-olive-oil-as-extra-virgin.html

http://articles.latimes.com/2011/apr/14/news/la-olive-oil-20110414

https://amzn.to/2ENtUmu

https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/

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Olive Garden Chicken Marsala Recipe

INGREDIENTS

• 4 chicken breasts, boneless & skinless
• Salt 1/2 tsp
• Pepper ground black 1/4 tsp
• 4 Tbsp oil
• 4 Tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• 1 cup Dry Marsala wine

PROCEDURES

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. SEASON with salt and pepper.
3. HEAT oil in a skillet over medium heat. Cook chicken breasts on medium heat for about 3 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 3 more minutes or until they reach 165F internal temperature and both sides are lightly browned. Continue to stir mushrooms. Add DRY Marsala wine around chicken pieces.
4. COVER and simmer for about 5 minutes.
5. REMOVE chicken breasts from pan and place in a serving plate. Add butter in the remaining sauce. Turn off heat, stir butter until it is melted and an emulsion is made.
6. DISTRIBUTE sauce over chicken breasts and serve immediately.
7. Note: Marsala wine is a fortified wine from Sicily and can be either dry or sweet; it’s used to create a rich caramelized flavor to the sauce. The wine is added to the chicken and mushrooms with butter to create the rich brown sauce for that authentic Italian taste. Chicken Marsala is best served with a starch like potato or over pasta.

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