Han’s “Dice”-d Potatoes - Recipe Inspired by : A Star Wars Story#Foodieextravaganza

Han’s “Dice”-d Potatoes were inspired by Han’s lucky dice. Not only are they themed but they are also an easy, delicious, a healthier replacement for traditional French fries and the best part it that these are not fried at all! These can be perfectly paired with Millennium Falcon Burgers!

Han's later while escaping his home world of Corellia, gave the pair of dice to Qi'ra as a symbol of good luck, only for her to be captured by Moloch, taking the pair of dice with her.

Ingredients
2 Medium Potatoes - cut into large cubes/ diced
2 Tablespoons Olive Oil
½ Teaspoon Homemade Garlic Salt
1/8 Teaspoon Onion Powder
1/8 Teaspoon Paprika Powder
½ Teaspoon Black Pepper Powder 
½ Teaspoon Sugar  
Method 

Bring a large saucepan of water to a boil with ½ teaspoon salt .
Add diced potato cubes.
Cook for until just fork tender. (Do not overcook them)
Drain and allow to cool slightly.
In a large bowl, add potatoes, oil, and rest of the seasonings, toss them well to coat in the seasonings.
Spray a air fryer grill basket with cooking spray.
Add potatoes to grill basket.

Cook at 200°C for 10 - 12 minutes. Then , shake the basket to , tossing occasionally so they don’t burn after every 5 minutes. 

Let them continue to cook until golden brown and crispy.

Taste for salt, sprinkle a dash if necessary, on the potatoes and serve with Millennium Falcon Burgers.

Labels: Foodie Extravaganza Party, Potato, Side Dish, Air Fryer, Homemade, Garlic Salt

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.    

• Baked Lightsaber Churros by The Spiffy Cookie
• Blue Milk Cocktail by A Day in the Life on the Farm
  
• Galaxy’s Edge Inspired Blue Milk by Tara’s Multicultural Table
• Han’s “Dice”-d Potatoes by Sneha’s Recipe
  
• Homemade Cheese Cracker TIE Fighters by Food Lust People Love
• Millennium Falcon Peanut Butter Cups by Culinary Adventures with Camilla

Keto Coconut Flour Pancake & A Sandwich Burger#SundayFunday

This Keto sandwich uses pancakes as the bun and it’s filled with amazing soft scrambled or fried egg, sausage patty or any leftover chicken with cheese slice. One sandwich is just sufficient with a salad at the side to fill your tummy. Feel satisfied and happy after eating this meal. In the batter you can add fresh or dried herbs of your choice.

Makes 4 Pancakes & 2 Sandwich Burgers
Ingredients
2 Large Eggs
2 Tablespoons Coconut Flour
2 Tablespoons Parmesan Cheese
1/8 Teaspoon Baking Soda
1/8 Teaspoon Baking Powder
1/8 Teaspoon Salt
1/8 Teaspoon Dried Chives
1/8 Teaspoon Dried Parsley
4 Tablespoons Milk - I used Full Fat Milk
1 Tablespoon Butter
Method

In a bowl, mix together all the dry ingredients. Then add the eggs and milk, stir until there are no lumps. Let it sit for a minute (the batter will get a little fluffier).

Melt ½ tablespoon butter in the pan, and pour two small sandwich sized “pancakes” ( about 2 - 2½ tablespoons each) into your pan on medium heat. It will only spread a little bit. 

When the tops start to bubble and the sides look brown, check to see if the bottom is brown, and if so then flip them both over.

Now let's assemble our Sandwich Burgers
To make a grilled sandwich you can add filling of your choice. 

One I made with leftover grilled chicken

and a cheese slice. Place the filling on one pancake the leftover chicken, the cheese slice

now place the second pancake on top with the un-done side up.

Flip when the bottom is brown, and continue cooking till the cheese is melted

and the sandwich is done!

Now make the other 2 pancakes like wise with the remaining ½ tablespoon butter. 

As I mentioned earlier I made this with a fried egg and slice of cheese. 

This sandwich is not crunchy like regular bread when made into grilled cheese. 

It has a great flavor and wonderful bread-y texture. I had half of the egg and half of the chicken. The other half's I refrigerated for another meal. The extras will keep in the fridge for a day or so (you can toast them or heat them back up in the pan… or eat them cold!).
Macros Per Pancake Sandwich Without The Filling & Without Butter:
Cal 137, Total Carbs 6g Net Carbs 3g, Fiber 3g, Fat 8g, Protein 10g. 
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Keto, Coconut Flour, Pancakes, Low Carb, Sandwiches, Burgers, Chicken, Egg,Sunday Funday

For Sunday Funday our theme is Hamburger/Burger. 

• A Day in the Life on the Farm: Hawaiian Burgers 
• Palatable Pastime: Queen City Burgers 
• Our Good Life: Mushroom Burgers with Chipotle Mayo 
• Culinary Adventures with Camilla: Truffled Beef Sliders 
• Amy’s Cooking Adventures: Smash Burgers 
• Sneha’s Recipe : Keto Coconut Flour Pancake & A Sandwich Burger 
• Dana’s Table: The Apple Pan’s Hickory Burger Sauce Copycat Recipe 
• Making Miracles: Mushroom Swiss Bacon Burgers 
• Mayuri’s Jikoni: Chickpea & Quinoa Burgers

Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce

This Low Carb and Keto Chicken Alfredo Zucchini Lasagna is a delicious alternative to traditional lasagna. Alfredo creates a white sauce lasagna with a ricotta cheese mixture, chicken and zucchini slices. It’s easy to make, great for leftovers, and loaded with flavors the family will love. Lasagna is one of my favorite comfort foods. This Chicken Alfredo Zucchini Lasagna is sure to be your favorite. Lasagna is often loaded with carbs and lots of calories, but not this Chicken Alfredo Zucchini Lasagna recipe. It’s lightened up, very low in carbs and you can even enjoy/have a sumptuous meal on a keto diet.

Instead of pasta noodles, zucchini slices are used to make zucchini lasagna. Instead of ground beef or sausage, chicken is used to make this lovely chicken alfredo lasagna and it’s still your classic lasagna layered with ricotta, mozzarella, and Parmesan cheeses.

I have made my own Whole Milk Ricotta Cheese – Italian seasoning is mixed with the ricotta to give everything a little boost of flavor. Make sure you use whole milk ricotta to add a richness to the lasagna.
I also made my own Keto Alfredo Sauce (recipe to follow).
Alfredo sauce is used instead of a tomato-based sauce to make white sauce lasagna. It’s a fun alternative to red sauce lasagna and is loaded with a rich and creamy flavor. With cauliflower, fresh milk, and parmesan you’ll love this lighter take on classic Alfredo sauce.
Read My Notes before you proceed to make this Lasagna.
Calories in zucchini lasagna. A roughly 3×4 inch square of zucchini chicken lasagna has 358 calories.

It’s also loaded with lean protein and has a whopping 32 grams of protein per serving. It’s also low carb and keto, with only 4 grams of net carbs per serving.

Ingredients 
350 Grams Chicken breast, cooked and shredded
3 large Zucchinis - thinly sliced
1½ Cups Homemade Ricotta Cheese 
¼ cup Shredded Parmesan Cheese
3 Cups Shredded Mozzarella Cheese
1 Large Egg
3 Cups Homemade Keto Roasted Cauliflower Alfredo Sauce

Method
Cut the cooked chicken into smaller pieces and keep aside.

Wash and slice zucchini lengthwise into ⅛-inch thick pieces. Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture ( for details read My Notes).
Bake the zucchini slices in a single layer in a 200°C preheated oven with top and down elements on, degree F. for about 20 minutes. This gets a little more moisture out of the zucchini.

To Assemble The Lasagna 

Lightly grease a 10x10 glass baking or casserole dish.
Preheat oven to 200°C
In a small bowl, stir together ricotta, Parmesan cheese, and egg. Set aside.

Spread ⅔-cup of sauce over the bottom. Create an even layer of the prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the chicken, and half of the remaining Keto Alfredo Sauce. Sprinkle with 1½ cups of mozzarella cheese. 

Top with remaining zucchini slices, repeating the process for the second layer. See that the dish is not filled to the brim. I topped with the remaining ricotta cheese mixture then mozzarella cheese. 

Sprinkled mixed herbs, black pepper powder and some torn basil leaves. 

Cover with foil. When covering with foil, leave a bit of space so the melted cheese doesn't stick to the foil. Covering the lasagna with foil for the first half holds in heat and allows more even cooking of the center. It also prevents the cheese from burning. Bake for 20 minutes. 

Remove foil and bake for another 20 minutes more or until cheese is melted and lightly browned. Cool on a wire rack about 15 minutes before cutting and serving. Let cool slightly before cutting so it can thicken up a bit. Otherwise is will be difficult and messy to cut.

Enjoy with a salad.. 

My Notes

Omit the chicken for a vegetarian lasagna. 

        

You have to bake the zucchini in batches DO NOT stack your baking sheets (one on the top rack one on the bottom) as they don’t seem to turn out as well that way. You can put your baking sheets side-by-side if they will fit. 

Half way through the baking time flip the sides of zucchini slices to remove more moisture.  

Once baked and dry, set aside to cool. I made these in 3 batches. 

The key to making a great zucchini lasagna is getting as much water as possible out of the zucchini before it is added to the lasagna. This keeps your lasagna from getting watery as it bakes in the oven. It takes a little extra time but properly preparing your zucchini slices makes all of the difference in a great zucchini lasagna. 

Zucchini has a lot of moisture. Salting zucchini ahead of time is a critical step. Otherwise, the moisture will draw out when baking, making the lasagna very soupy.
Sprinkle both sides with salt, let it sit for 10 minutes and you’ll see water beads form. Dab with paper towels to remove the moisture.
Broil or grill the zucchini after this step to remove even more moisture and make it more tender and dry.
Thinly slice the zucchini. Use a mandolin or V slicer to cut your zucchini into 1/8 inch slices. You can do this part by hand but I highly recommend using a mandolin because it is easier to keep the slices a consistent size.

Storage Tips 

Cut into squares and freeze individually for easy single-serve freezer meals.

In the fridge: Let cool almost to room temp on a wire rack. Cover dish with plastic wrap or foil and refrigerate up to 4 days
Freeze for longer storage: Once cooled. store sealed in the freezer for up to 3- 4 months.
To Serve
Defrost in the fridge, then reheat.
Nutrition Facts
Chicken Alfredo Zucchini Lasagna
Amount Per Serving (1 Square)
Calories 358 Calories from Fat 198

Fat 22g
Saturated Fat 11g
Cholesterol 137mg
Sodium 543mg 
Potassium 444mg
Carbohydrates 5g
Fiber 1g
Sugar 3g
Protein 32g

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Main Course, Italian, Keto Lasagna, Keto Alfredo Sauce, White Sauce, Zucchini, Chicken, Parmesan Cheese, Ricotta Cheese, Mozzarella Cheese, Sunday Funday, Baked, Keto

For Sunday Funday our theme is Creative Lasagna.  

• Chicken Alfredo Lasagna from Making Miracles
• Chicken Marsala Lasagna from Palatable Pastime
• Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce from Sneha’s Recipe
• Lasagna Bianca from Culinary Adventures with Camilla
• Mexican Chicken Lasagna from Karen’s Kitchen Stories
• Pesto Lasagna with Homemade Noodles from Amy’s Cooking Adventures
• Pierogi Lasagna from A Day in the Life on the Farm
• Saucy Lasagna Rolls from Sid's Sea Palm Cooking
• Vegetable Lasagna from Mayuri‘s Jikoni
• Zucchini Noodle Lasagna from Food Lust People Love

Black & White Pound Bundt#BundtBakers

A classic chocolate and vanilla pound cake iced with dark chocolate frosting and a simple method to make a delicious cake!

Ingredients
4 Large Eggs
210 Grams Caster Sugar
250 Ml Milk
250 Ml Vegetable Oil
1 Teaspoon Vanilla extract
300 Grams All Purpose Flour
2 Teaspoons Baking powder
50 Grams Cocoa powder
50 Grams All Purpose Flour
A Pinch Salt  
For The Icing - (optional)
100 Grams Icing Sugar
20 Grams Cocoa powder
20 Grams Butter - softened
45 Grams Water

25 Grams Chocolate chips

Method

Grease a ring mold well with butter or oil.
Sieve the flour, salt and baking powder.

Beat eggs and sugar until pale and fluffy. Add milk, vegetable oil, and vanilla powder into the eggs, whisk till incorporated then add in . Add in the sieved flour in batches, folding it in with a spatula, till all the flour is combined/incorporated. Divide the batter into 2 equal parts. 

In one part mix in the cocoa powder + 1 tablespoon milk. To the other mix in 45 grams all purpose flour+ 1 tablespoon milk. In the greased bundt pour the white batter at the bottom and then spread in the chocolate batter on top. Bake at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean. 
To Make The Icing/Glaze

Mix all the ingredients in sauce pan and keep it on low flame to make a spreadable icing. 

Spread the icing on top of the slightly warm cake; it will slowly drip down the sides. 

Let the glazed set.

Slice and enjoy!!

Serve immediately, or within a day or so. Store the cake at room temperature. Freeze for longer storage.

Labels: Bundt, Bundt Bakers, Pound Cake, International Cuisine, Chocolate

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Let's take a look at the different Devil or Angel Bundts that everyone baked up with us today

Sneha’s Recipe: Black & White Pound Bundt 

Passion Kneaded: Chocolate Overload Bundt Cake 

Patyco Candybar: Dark Angel Bundt Cake 

Magical Ingredients: Devil's Black Forest Bundt Cake 

A Day in the Life on the Farm: Devil's Bundt Cake 

All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 

Making Miracles: The Devil's Mini Bundt Cakes 

Food Lust People Love: Lighter Lemon Pound Cake