Keto Homemade Stuffing#SundayFunday

This delicious Keto Stuffing is made with low carb bread, bacon, chicken gizzard & liver with spices for flavor. this is a absolute low carb dish perfect for thanksgiving or chicken or turkey stuffing.

Ingredients
1 Small Keto Eggless Almond Four Yeasted Bread
125 Grams Cooked Chicken Liver - chopped
125 Grams Cooked Chicken Gizzards - chopped
50 Grams Bacon 
½ Cup Diced Onion
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
¼ Cup Chicken Broth
1 Large Egg
¼ Cup Heavy Cream
Grind To Coarse Paste - Without Adding Water
2 Green Chillies
¼ Cup Coriander Leaves
¼ Cup Mint Leaves
A Juice Of One Lime
2 Cloves Garlic
Method

A day or two in advance, make the bread and cube into ½ inch pieces. Preheat the oven to. Spread the bread cubes in the air fryer@ 200ºC for 8 - 10 minutes stirring it after every 5 minutes, until well dried and crisp.

Preheat the oven to 180ºC and butter a baking dish.
Heat a large skillet over medium heat and add the bacon; sauté until just crisp, remove and keep aside in the same pan add the onion to the skillet and sauté until onions start to change color then chicken liver, gizzard ground green paste, salt, and pepper sauté about 5 minutes. Switch off the flame and let it cool a little.

To the butter baking dish add the cubed bread, then cooked chicken liver, gizzard, crumbled bacon toss to combine well.
In a medium bowl, whisk together the egg, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.

Bake for 35 minutes, uncovered, until the top is crusty and browned. Cool & Enjoy, this was a delicious and filling meal.

Labels: Stuffing, Keto, Low Carb, Chicken, Liver, Gizzard, Egg, Heavy Cream, Sunday Funday, International Cuisine

• Ann Criswell's Thanksgiving Dressing from Food Lust People Love
• Classic French Bread Stuffing from Karen's Kitchen Stories
• Gnocchi Stuffing from A Day in the Life on the Farm
• Keto Homemade Stuffing from Sneha's Recipe
• Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
• Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures

Single Rise Brioche Dinner Rolls#BreadBakers

Quick dinner rolls recipe will help you make super soft and fluffy dinner rolls in less than two hours. These soft brioche dinner rolls are so deliciously buttery. Richly flavored and golden brown.  This quick dinner rolls recipe is amazing, pillowy soft and cotton light…they are super delicious..

For this quick dinner rolls recipe, we don’t need to proof the dough two times, thus we can save a lot of our time.

Servings 8 Big Ro or 15 small Rolls
Ingredients
325 Grams Bread Flour
50 Grams Salted Butter
1 Large Egg
150Ml Milk
1 Teaspoon Salt
30 Grams Sugar
1¼ Teaspoon Instant Yeast
Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough.
Knead the dough until it are very soft. smooth and elastic.

Divide the dough into equal 8 pieces (each weighed 75 grams) and roll them into shape of a round ball. 

Place them in a oiled baking tray. 

Cover it with a plastic film and let them sit and rise in a warm environment until they are double in size.
After the dough balls will be doubled in size. 

Egg wash them m, which will give that shine and golden brown color to the rolls.
Bake at 180°C preheated oven for 18-20 minutes.

If the tops get browned too fast, then tent the top with aluminum foil to prevent this.

When they are baked brush the with butter and place them on a cooling rack to cool.

Enjoy!!
My Notes
These soft brioche dinner rolls can be stored at room temperature in a ziplock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Labels: Bread, Bread Bakers, Brioche, Egg, Dinner Rolls

                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Brioche Breads.

Final - Bread Bakers - 8 October 2024 - Brioche-style Breads The final link list:

• Almond Cream Brioche Buns from A Messy Kitchen
• Brioche Pull-Apart Loaf from Karen's Kitchen Stories
• Classic Brioche à Tête from Food Lust People Love
• Individual Orange Cranberry Brioche from A Day in the Life on the Farm
• Single Rise Brioche Dinner Rolls from Sneha's Recipe

Keto Halloween Eggy Spiders#SurndayFunday

What do you experience when you see spiders.. does your skin crawl or do you panic! But these edible keto eggy spiders are delight quick and easy to make. Having a Halloween party, you could even get your guests to help decorate and create these spidery snack.

Ingredients
6 large Eggs -  boiled
18 Black Olives
1 Teaspoon Chilly powder
Method

Peel and halve the boiled eggs lengthwise. If the eggs have been freshly boiled, allow them to cool first.
Cut all the black olives in half, lengthwise to form the bodies of the spiders. Cut some of the halves into semi-circular lengths, to form the spider legs. Arrange an olive half, with three legs either side on top of each egg half.
Sprinkle with chilly powder, serve, and enjoy the Halloween fun of your eggy spiders.

Labels: Egg, Black Olives, Sunday Funday, Halloween, Appetizer, Party pleasers, International Cuisine

Check the other Halloween Recipes
• Sneha's Recipe: Keto Halloween Eggy Spiders 
• A Day in the Life on the Farm: Pumpkin Deviled Eggs 
• Food Lust People Love: Roasted Pumpkin Gratin 
• Culinary Cam: Shrunken Head Apple Tart 
• Amy's Cooking Adventures: Spaghetti & Eyeballs 
• Our Good Life: Witches Brew Vodka Cocktail 

Super Delicious Keto Salad#SundayFunday

This is a sugar-free, sweet and tangy salad  and is favorite of ours. Since this salad & dressing contains a hard boiled egg, I would recommend using it up within 3 -4 days.

Ingredients 
2 Medium Tomatoes
1 Avocado - diced
1 Cucumber - diced
2 Boiled Egg - chopped
2 Tablespoons Coriander Leaves - chopped
1 Cup Lettuce Leaves - shredded - optional
3 Tablespoons Black & Green Olives - sliced
1 Green Chilly  - chopped
3 Tablespoons Keto Thousand Island Dressing
Method

Just mix all the salad ingredients together, drizzle the Keto Thousand Island Dressing . give a good mix. 

Serve & Enjoy!!

Labels: American, Egg, Keto, Avocado, Olives, Tomato, Salad, Homemade, International Cuisine, Sunday Funday

BBQ Chicken Ranch Salad from A Day in the Life on the Farm
Caprese Prosciutto Salad from Food Lust People Love
Mexican Street Corn Salad from Karen's Kitchen Stories
Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
Strawberry & Green Bean Salad from Mayuri's Jikoni
Super Delicious Keto Salad from Sneha's Recipe
Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam 

Homemade Hollandaise Sauce#Alphabet Challenge

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method 
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.

Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce 

Culinary Cam: Halva with Fiori di Sicilia 

Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce 

A Day in the Life on the Farm: Corned Beef and Cabbage Hash 

Jolene’s Recipe Journal: Spicy Hashbrown Waffles 

Blogghetti: Grilled Hawaiian Ham Skewers 

Palatable Pastime: Batter Fried Halloumi Cheese 

Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 

Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 

Magical Ingredients: Hummus Herb paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 

Method

In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.

When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes

If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish

Sneha’s Recipe : Egg Roast 

Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 

 A Day in the Life on the Farm: Tomato and Eggs 

Palatable Pastime: Easy Homestyle Chicken Enchiladas 

Jolene’s Recipe Journal: English Muffin Bread 

Mayuri’s Jikoni: Egg Pulao 

Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 

Blogghetti: Bacon Cheddar Egg Salad 

Magical Ingredients: Edamame Paratha 

Food Lust People Love: Everything Pizza Tartin 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

Chocolate Fudge Sauce Star Bread#BreadBakers

Made from homemade chocolate fudge sauce this star bread is simple & super delicious . Layers of fluffy dough separated and twisted so gorgeous and a perfect breakfast bread for Christmas or Easter or any other day you want to enjoy something chocolaty. This bread is super simple to make even though it looks intense. This is a rich dough, it will take a little extra time to rise.

Ingredients
For the Dough
1 Large Egg
57 Grams Butter
150 Ml Milk
3 Tablespoons Sugar
½ Teaspoon Salt
310 Grams All Purpose Flour -
10 Grams Corn flour
1½ Teaspoons Instant Yeast
For The Homemade Chocolate Fudge Sauce
26 Grams Butter - cut into cubes
1½ Tablespoons Light Corn Syrup
90 to 100 Grams Unsweetened Dark Chocolate - chopped
1/3 Cup Brown Sugar
1/3 Cup White Sugar
1 Cup Heavy Cream
A Pinch Salt
1 Teaspoons Vanilla Extract

Method
First Let's Make the Chocolate Fudge Sauce
Melt butter over medium heat in a large saucepan and swirl it around in the pan to the coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream, salt and continue to cook over medium flame till the mixture comes to a boil.
Using a candy thermometer, boil gently for 4 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224º. Remove from heat. Pour sauce into a Pyrex measuring cup. Whisk in vanilla. Cool to room temperature on the counter, then chill till it reaches a spreadable consistency.
For The Dough

Heat the milk and butter till warm, add the sugar stir till it melts. To this add the yeast and egg, cover and keep aside till the yeast froths.
In a large bowl add all the flour and salt, mix it well. Then slowly add the milk mixture and with a dough whisk start kneading the dough adding little milk at a time to make a soft smooth dough. 

Place the dough into a oiled bowl, cover and let is rise till double in volume. Then take the dough and on a lightly floured surface, knead it well. Then roll out dough and cut into four even sized balls. Cover the ball with a wrap, let rest 10-15 minutes.

To Assemble
Divide the dough into 4 equal pieces.

Roll each dough ball out into a thin 10" circle. To get the same diameter circle take a plate and cut each circle accordingly.

Roll out the remaining circles and cover them with a damp cloth as you are working.

Place the first circle on a tray line with parchment paper or silicone mat.

Top with chocolate fudge sauce then layer the other three circles and filling on top.( leaving the top circle bare).

Put a 2 or 3 inch bowl in the center

Then using a pizza cutter or knife, cut the circle stack creating into 4 equal strips

Each strip then cut into another 4 strips.

Like that we should have 16 equal strips that are still connected in the center.

Using both hands pick up two strips and twist them from each other two or three times then press the ends together firmly.
Repeat that until you end up with eight of twisted strips.
Transfer the star bread to a baking tray and cover with plastic wrap and let it rest 15 min. Preheat the oven 190°C.

Brush the star bread with beaten egg and pour a little bit granulated sugar on top.

Bake for about 20-30 min until golden brown.

Remove from the oven and cool for about 10 minutes. Dust with confectioners sugar on top(optional).

So Chocolaty... yum...mmm . Serve warm. Enjoy!!

Labels: Bread Bakers, Chocolate, Fudge Sauce, Christmas Bread, Egg, International Cuisine, Homemade, Sauce

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Chocolate Chip Breadsticks from Karen's Kitchen Stories
• Chocolate Chocolate Chip Mini Loaves from Food Lust People Love 
• Chocolate Crepes from A Day in the Life on the Farm
• Chocolate Fudge Sauce Star Bread from Sneha's Recipe
• Chocolate Protein Oat Banana Waffles from Cook with Renu
• Chocolate Swirl Buns from Passion Kneaded
• Double Chocolate Chip Bread from Palatable Pastime
• Lemon and Ginger Scented White Chocolate Sourdough from A Messy Kitchen
• Milk and Chocolate Rolls from Magical Ingredients
• Triple Chocolate Sourdough Bread from Zesty South Indian Kitchen