Cheesy-Garlic Chicken Biscuit Redux

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So, um, yesterday I posted a little ditty about these. Apparently the good people who run my server thought that it would be a good idea to do maintenance at the same time I was publishing this life-changing recipe. And also that not alerting me to this maintenance was a good idea. Therefore, many of my gracious and faithful readers were unable to gain access to the post.

That, my friends, is what we in the blogging biz call a travesty.

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I am writing this post to let you know that (a) you need this food in your life and (b) all server maintenance people are on punishment.

Cheesy-Garlic Chicken Biscuits (Low-Carb/THM-S)

TCB,
Heather

Cheesy-Garlic Chicken Biscuits (Low-Carb/THM-S)

“The best comfort food will always be greens, cornbread, and fried chicken.” ~Maya Angelou


Awhile back, my mother sent me this photo via Spacebook:

photo credit: buzzfeed.com

photo credit: buzzfeed.com

Thaaaat’s right. Somebody took a Chick-fil-A chicken patty and put it on a Red Lobster Garlic-Cheese Biscuit. Mama knows I’m trying to eat right, and there ain’t nothin’ about this that’s right.  For a good 23.498 seconds, I hated her stinkin’ guts. Then, I remembered what she had taught me, “Honor your mother and your father that your days may be long upon the earth.” Not wanting to get struck down my lightning, I repented of my attitude and set out on a course to recreate this little beauty in a way that was more figure-friendly.

Here she is:

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To recap:

photo credit: buzzfeed.com

photo credit: buzzfeed.com

Good but bad for you (above). Good AND good for you (below).

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Here’s how it all went down.

 I love, love, love these Cheesy-Cheese Garlic Biscuits from Satisfying Eats. If these don’t taste just like Red Lobster’s Garlic-Cheese Biscuits, I don’t know what does. They are the best biscuit I’ve had while on THM. On the side of a satisfying “S” meal, they are spectacular. In terms of this recipe, though, they fell a little flat…literally. When they bake, they spread and become like little disks: good for sopping up Cheeseburger Pie juice, bad for holding a friend chicken patty.

Enter the muffin tin. I tweaked the recipe by baking the individual portions in muffin tins rather than on a baking sheet, producing a taller biscuit. One that was more easily split horizontally for chicken patty insertion.

And now for the chicken: did you know they sell thin-cut boneless, skinless chicken breasts at the store now? I didn’t use them because I have an angst-filled teenager and an iron skillet, but they do…sell them, I mean. I just lined up some regular chicken breasts on the counter between two pieces of waxed paper, gave the teenager the iron skillet, and let her whack them until they were flat.

Never underestimate the harnessed power of teen angst in the kitchen, people.

If you’re lacking said angsty teen, the thin-cut ones will work just fine. Once they were pounded, I took a biscuit cutter that was similar in size to the biscuit-muffins and traced around it with a sharp knife. I got two chicken circles per breast. Dip the chicken circles in egg wash, a trip through the breading, fry, insert into split, buttered biscuit, and you’re ready to eat!

Beyond unbelievable. Printable below. Y’all eat!

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Cheesy-Garlic Chicken Biscuits

  • Servings: 10-12
  • Time: 45 mins
  • Difficulty: moderate
  • Print

recipe compiled by http://www.adventuresinwomanland.com

Biscuits (modified from Cheesy-Cheese Garlic Biscuits from www.satisfyingeats.com)
Modification
Instead of baking on a baking sheet, drop into greased muffin tins. Bake at 350 degrees for 15-20 minutes or until golden.

Chicken
Ingredients
3 boneless, skinless chicken breasts, pounded flat OR 6 thin-cut boneless, skinless breasts
2 egg whites
2 whole eggs
1/3 cup EITHER coconut flour, almond flour, or crushed pork rinds (taster’s choice)
1/2 cup grated Parmesan cheese
coconut oil (for frying)

Instructions

1. In a large skillet, melt coconut oil over medium heat.
2. In one flat dish, break two whole eggs and beat slightly.
3. In another flat dish, mix flour/rinds, two egg whites, and Parmesan. This should be a little clumpy. Embrace the clump.
4. Flatten breasts (or use thin-cut) then, using a biscuit cutter or glass as a pattern, cut two circles out of each breast.
5. Dip chicken circles in egg wash, then press into flour/rind mixture to coat well.
6. Fry in batches in hot coconut oil, just until golden. DO NOT overfry. You can finish these in the (already hot because you just baked biscuits) oven until done in the middle.
7. Split biscuits down the middle horizontally. Insert one chicken patty into each biscuit. Enjoy!

Creamy-Dreamy Crab Dip

“Big sisters are the crab grass in the lawn of life.” ~Charles M. Schultz


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PIN IT, y’all!


Big Daddy loves crab cakes. Everywhere we eat, no matter what part of the country or what type of restaurant, if they have ’em, he orders ’em.  He spots them in his first, cursory menu glance. Sometimes he gets them for an appetizer (before his steak…semper carnivore); other times, he eats them alone. Then he goes to get ice cream. He’s pretty predictable that way.

The problem with crab cakes when you’re on a carb-aware type eating plan is that they are chock-full of breadcrumbs. While I could make a breadcrumb-free version of crab cakes (I know. I know.), I thought I’d let him try this dip out instead and see if he liked it.

Creamy-Dreamy Crab Dip

Big Daddy gives this dip a hearty two thumbs up. And Big Daddy didn’t get to be Big Daddy by not knowing about good food.

It’s easy. It’s quick. It’s Big-Daddy-approved. What more could a recipe achieve? Served with veggie dippers or flourless crackers for crunch, it’s a creamy and flavorful take on seafood. Big Daddy likes those mini sweet peppers. I’m thinking this dip would be good on them. He’s thinking what I’m thinking.

Creamy-Dreamy Crab Dip

  • Servings: 6-8
  • Time: 30mins
  • Difficulty: easy
  • Print

courtesy of http://www.adventuresinwomanland.com
Instagram Photo

Ingredients
5 oz. 1/3 less fat cream cheese, room temperature
2 TBS reduced-fat mayonnaise
3 tsp prepared horseradish
1/2 tsp lemon juice
1/2 TBS white cooking wine (omit if desired)
1/2 TBS almond milk (or other liquid)
4.25 oz can white crab meat, drained and flaked
Paprika

Instructions
1. Preheat oven to 350 degrees.
2. Mix cream cheese, mayo, horseradish, lemon juice, wine, and milk together until fluffy.
3. Fold in crab meat.
4. Pour into greased baking dish.
5. Sprinkle lightly with paprika.
6. Bake for 20 minutes or until hot and bubbly.

Serve on crackers or veggie dippers.


Don’t forget about the GIVEAWAY going on this week! One lucky subscriber wins his/her choice of a Trim Healthy Mama book, three bags of THM Sweet Blend, a hand weight set, or a Camelbak water bottle. Click here for details.

Also, my best-good friend, Sarah, over at Mrs. Criddle’s Kitchen has a GIVEAWAY going on this week, too! Y’all head over there, check out some of her delicious recipes and enter to win!

Both end Sunday, August 3, so y’all hurry up!

Summer-Fresh Broccoli Salad

“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.”

~Former President George H.W. Bush


Summer-Fresh Broccoli Salad (THM-S/Low-Carb)

PIN IT!

I have never, not for one day, liked broccoli. Every member of my household loves broccoli and would eat it every night if I were willing to stink up my kitchen cook it regularly. It smells like feet. And it smells even worse warmed up in the microwave the next day. Plus, it’s got a creepy texture.

If the Lord wanted me to eat broccoli, He’d have made it to taste like a doughnut.

When I was a teenager, my mom (a weirdo broccoli-lover) found a recipe for a broccoli salad, probably in a church cookbook somewhere. Apparently she thought it would go over big-time, because she made it and put it on the table…at Thanksgiving! Thaaaaat’s right. Right there, beside the turkey and dressing, the sweet potatoes, the green beans, the corn, the mashed potatoes, the macaroni-and-cheese, and the pumpkin and pecan pies, was a big, ole bowl of broccoli salad. She’s got a lot of nerve, my mama! While I’m not at liberty to repeat what was said once I realized there was flippin’ broccoli on the Thanksgiving table (I’m trying to get more sanctified about these things), I can tell you this: there was an eyeroll involved. Let’s just say I was less than thankful.

She challenged me to try the parts that were not broccoli-related, which I did begrudgingly. To my utter shock and amazement though, after one bite, I was hooked. Another eyeroll, this time from my mama (Can YOU imagine having me for a child? God bless her.). The dressing is addictive. It’s sweet and tangy and creamy-dreamy goodness. Right then I decided that, even if it meant eating broccoli, I was eating as much of that dressing as I could. Shoot, man. You could whip up a batch of this dressing and pour it over an old shoe, and…nevermind.

While the original recipe calls for white sugar and raisins (both ingredients that add to the sweetness factor but are off-plan on a low-carb/THM-style diet), I have modified it to be more low-carb, perfect for an S-style side dish! However, if you are not sugar-free or low-carb, I’ll include the sugar conversion, too. Because I love you, you sugar fiend.


A Word About Mayonnaise:

Duke's Mayonnaise

The dressing for this salad is mayo-based; thus, the need for a little behind-the-scenes information. In our house, mayonnaise is not just something we put on a sandwich or mix into our deviled eggs. Mayonnaise is something to savor, a condiment that brings new life to dishes, even when used sparingly. As such, I’m pretty picky about what kind of mayo we use; I’m a mayonnaise snob, if you will. And even if you won’t. We only use Duke’s mayo. A serving size contains 100 calories and NO sugars and NO carbs. Plus, it’s the best-tasting mayo on the market (educated opinion  backed by anecdotal evidence), hands-down. I can find it at Kroger here in Texas; however, if you live in a market where it’s not carried, you can buy it here. It’s a bit pricey, but worth every penny.


Summer-Fresh Broccoli Salad

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Easy peasy. See those ingredients up there? Throw them into a bowl. Mix up the dressing in another bowl. Pour dressing over dry ingredients. Thoroughly combine. Cover and store in fridge. The longer it sits; the better it gets. To a point, of course.

Summer-Fresh Broccoli Salad (THM-S/Low-Carb)

  • Servings: 8-10
  • Time: 20mins
  • Difficulty: easy
  • Print

Summer-Fresh Broccoli Salad
courtesy of http://www.adventuresinwomanland.com
Summer-Fresh Broccoli Salad (THM-S/Low-Carb)

Ingredients
Two heads of broccoli, trimmed and cut into bite-sized pieces
1/2 cup pine nuts
1/2 cup slivered almonds
1/2 small red onion, diced
1/2 lb. bacon, fried crisp then chopped into bits
1 cup Duke’s mayonnaise
2 Tbs. white wine vinegar (or plain white vinegar
sweetener*

Instructions
1. Combine first five ingredients in large mixing bowl.
2. Whisk together mayo, vinegar and sweetener in separate small mixing bowl.
3. Pour dressing over dry ingredients. Mix until combined.
4. Store, covered, in fridge.

*Sweetener notes: I use 8 teaspoons of THM’s Sweet Blend (a stevia/erythritol mix) in this recipe. However, sugar to taste or the equivalent in honey could be used. Of course, you could also use plain stevia, xylitol or any other of a number of options.

Variations
Don’t like onions? Leave them out. Want onion flavor? Add a bit of onion powder to the dressing.
Want less fat? Use light mayo. Watch carbs, though! Decrease the amount of nuts used for lower fat, too.
Okay with sugar? Replace the Sweet Blend with white sugar or honey. Add raisins or dried cranberries.
Not a pork eater? Use turkey bacon instead. A little salt may be needed, since the pork bacon provides that component.
Want a different, tangy flavor? Try balsamic vinegar in place of the white wine vinegar. Apple cider vinegar would work, too!


COMING SOON

Don’t miss a single recipe, 30-Day Exercise Challenge update, decorating tip, homeschooling idea, or other nugget of madness here at Adventures in Womanland! Enter your email address in the appropriate box on the top, right corner of the site to receive an email update every time a new post is ready.

UP NEXT
Mom Hack: Cabinet full of sippy cup parts cluttering up your brain, falling into your disposal, and melting in your dishwasher, and generally sucking your will to live? Bigger kids always looking for a drink of water and dirtying up a million glasses…All. Over. The. House? I’ve got a solution for that! Plus, Exercise Challenge people can do this, too!
AAAAAAND…
A THM-related/30-Day-Exercise-Challenge-style GIVEAWAY!

IN THE MEANTIME
Enjoy this little ditty from my more cynical days. Is there a 12-step program for that?
Giving Back: A Tale of Community Service

Cousin Carolyn’s Low-Carb Cabbage (THM-S)

“Cabbage is the perfect low-carb vegetable.” Trim Healthy Mama, p. 312

“Cabbage is awesome when it’s covered in butter and baked in the oven.”
Heather Lewis, 2014

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Cousin Carolyn's Low-Carb Cabbage

The statement, “I have a large family,” is the understatement of the century in my case. Between both parents’ families, across generations, I have approximately 607,458 family members. It’s true…ish. Okay, maybe there are a few less. Seriously, anywhere I go, especially in the Memphis area, I see someone to whom I am related. Once I traveled to Boston for a teaching conference and, guess what? BAM, cousin. Right there in the hotel lobby.

This is my thirty-fifth cousin seven-times-removed, Mike.

Mike

He’s a good guy to know if you like to hunt, fish, or otherwise slay anything in the out-of-doors. Naturally, Big Daddy and Mike like killin’ things together.

Ducks2

It’s not my thing, but whatever, man. (Ducks are delicious, though!) Personally, I’m far and away more interested in being in relationship with Mike’s awesome wife, Cousin Carolyn. She and I are kindred spirits, in the sense that she likes to bake cookies, and I like to eat them. Our relationship is symbiotic that way. Give and take, more or less. I mean, just look at the cute stuff she turns out!

cookies

Y’all! I die, seriously. And baked goods are not the only item in her repertoire, either.

One day, awhile back, Cousin Carolyn and I were talking about cabbage (and by ‘talking’, I mean Facebook messaging…y’all know I don’t talk to people unless I’m dying). Now, I know that cabbage is not exactly a hot topic, but, as you know, I’m an introvert and, therefore, generally socially awkward. It’s really not a thing for me to be talking with someone about things “normal” people wouldn’t dare touch in conversation. Cabbage is just something I happen to love, and Carolyn is known far and wide to be an expert cook.

Two and two still equals four in this part of the country.

Anyway, I was telling her how I usually chop it up, dump it in a pot, cover it in chicken stock and black pepper and boil it until it looks right, when she suggested that there might be another, better, even more tasty way to cook and eat cabbage.

And, y’all, she was right!

Here’s the low-down:

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Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. This aids in clean-up, which makes me happy. Split the cabbage in half, top to bottom, and then split those halves in half again. Those are fourths, for those of you who are calculating. Now, take each fourth and cut it crosswise. Now you have eighths. Math lesson: BONUS! Shred the eighths until you’ve got a bowl full of something that looks like this.

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Sprinkle copious amounts of sea salt, black pepper, and garlic powder all over it and mix, mix, mix. Cabbage is somewhat of a blank slate, so you could really take it anywhere you wanted it to go at this point: onion powder, Creole seasoning, cumin, paprika. The list goes on and on.

Next, dump the seasoned cabbage onto the lined baking sheet. Don’t worry if it looks overly full. It’ll cook down in the oven.

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Top with butter pats. Step back and enjoy your masterpiece.

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Bake it for about 20-25 minutes. While  you’re waiting, give Carolyn’s Cake Crumbs and Cookie Dough page a once over. Who knows? You might need a cake or some cookies for, um, the kids. Right? After 20-25 minutes, take the cabbage out of the oven, give it a taste (careful, it’s hot!) and stir. Reseason as needed and put back into the oven. Roast it for another 20 minutes or until desired tenderness has been achieved. I like mine to still have a little crunch, but that’s just me.

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Try not to eat the whole thing. It’s like cabbage candy. Wait, what?

Here’s a printable recipe for you. Enjoy!

Cousin Carolyn's Low-Carb Cabbage (THM-S)

  • Servings: 6-8
  • Time: 45 mins
  • Difficulty: easy
  • Print

credit: http://www.adventuresinwomanland.wordpress.com

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Ingredients
1 head cabbage
2 sticks butter
sea salt
black pepper
garlic powder
other seasonings to taste

Instructions
1. Preheat oven to 400. Line baking sheet with foil.
2. Quarter and core cabbage. Cut into bite-sized pieces.
3. Sprinkle with salt, pepper, garlic powder and other seasonings as desired.
4. Spread onto baking tray.
5. Place in preheated oven and bake for 25 minutes. Remove, stir and reseason.
6. Place back in oven and bake until tender.