Keto Pork & Chicken Mexican Lasagna#SundayFunday

This easy Keto Pork & Chicken Mexican Lasagna is so rich and tasty it will be sure to warm you on a cold day. Full of cheesy Mexican flavor, you can throw this low carb dinner together in minutes and then just bake it. This is real comfort food that has only 6g net carbs per serving. 

I had so much of leftover mince, pork & chicken, store bought Mexican salsa, roasted bell peppers, egg white tortillas different cheeses these all needed to be used. Created this delicious clean out the fridge recipe which is has the right spice level that anyone will enjoy. The only carb that is in the jarred salsa. If you have a homemade low carb salsa then use it.

Serves 6
Ingredients
300 Grams Chicken Mince
300 Grams Pork Mince
9 Egg White Tortillas
1 Small Onion - chopped
1 Teaspoon Chilly Flakes
¼ Teaspoon Garlic Powder
½ Teaspoon Cumin Powder
½ Teaspoon Mexican Oregano
½ Teaspoon Pink Himalayan Salt or to taste
For The Sauce
2 Roasted Red Bell Peppers
1 Roasted Green Bell Pepper
4 Cloves Roasted Garlic
½ Teaspoon Mexican Oregano
½ Cup Heaped Mexican Salsa
1 Cup Mixed Cheese - Brie, Sheep Cheese, Blue Cheese
4 Slices Cheddar Cheese
1 Teaspoon Butter - for greased the baking dish . 

Method
Preheat oven to 180°C

In a pan add the pork and chicken mince sauté till brown then add the onion and sauté for 2 minutes, then add the all seasonings and salt to taste, mix well. Cover and cook till the mince is tender. Drain out the excess fat from the pan. Keep aside to cool.
For The Sauce

Grind the roasted garlic, bell peppers, Mexican oregano and salsa in mixer jar till well blended.
In a another pan add the drained fat from the mince and the blended sauce, cook on medium flame till it comes to boil. Let is cool. Taste for salt if necessary add, I did not add any salt since the Mexican salsa had enough salt in it.
For Assembling The Lasagna

Grease an 8" x 8" a baking dish with butter well.
Add 2 -3 tablespoons of the sauce in the bottom of the baking dish. 

Keep aside ½ cup heaped of the sauce and mix the remaining to the cooked mince.

Then add a layer of egg white tortillas.

Add a layer of the mince & sauce mix.

Now sprinkle the cheese.

Again repeat the same process.
When all the mince is used up.

Add the layer of egg white tortillas, then the remaining sauce, a good amount of cheese, then a layer of slice cheddar cheese.
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes. After 25 minutes remove the foil and put it under the broiler for a few minutes or till the cheese is golden brown on top.

Let is cool a bit before serving. Serve with side of salad or you could also use your favorite toppings like sour cream, guacamole, avocado, etc.
This is the perfect recipe to freeze for a low carb lunch. Just portion out the leftovers and place in a freezer container. Microwave for a few minutes to reheat.

This low carb meal was so easy and comforting and sure to be a family favorite. It would be perfect for a busy weeknight meal.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1 about 6g net carbs

Labels: Lasagna, Keto, Egg White Tortillas, Pork, Chicken Mince, Leftover series, Sunday Funday, Baked, Cheese, Mexican 

Leftover Pork Roast Ragu from A Day in the Life on the Farm
Maple Sausage, Sliced Fennel, & Gouda Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Overnight Dinner Roll French Toast Bake from Amy's Cooking Adventures
Keto Pork & Chicken Mexican Lasagna from Sneha’s Recipe
Turkey and Cranberry Grilled Cheese Sandwich from Blogghetti

Brazilian Brigadeiros(Fudge Balls)#Eattheworld

This Brigadeiro recipe is so easy to make they are fudgy and melt in the mouth! All you need are just few simple ingredients and this Brazilian candy goodness will be ready in few minutes to satisfy all your sweet cravings!

Medium Size 16-18
Ingredients

1 (14-ounce) Can Sweetened Condensed Milk
¼ Cup Unsweetened Cocoa Powder
1/2 Cup Milk
2 Tablespoons Unsalted Butter
1 Teaspoons Vanilla Extract
Chocolate Vermicelli or Chocolate Sprinkles

Method

Whisk the milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, add in the condensed milk stir in the butter.
Cook in a medium non-stick saucepan over medium low flame, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 15 to 20 minutes). 

The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Grease you hands with a little butter then touch it if it still sticks to you hand it's not yet ready. When nearly done switch off the flame, add the essence with the heat of stove and pan keep stirring for another 4 to 5 minutes scrapping all the sides.

                            

Remove this on to a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a tablespoon as measurement.  

Then dredge gently in the chocolate vermicelli until totally covered, place into paper cups.

These fudgy Brazilian treats are perfect for special occasions or for gifting!

My Notes
These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls. 

Labels: Chocolate, Condensed Milk, Cocoa powder, Brazil, Eat the World, Festival Sweets

Check out all the wonderful Brazilian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!  

Culinary Cam: Obrigado! Pão de Queijo + More Brazilian Bites on our Thanksgiving Menu 

 A Day in the Life on the Farm: It's Friday; Time for a Caipirinha Cocktail and the Weekly Menu....Cheers!! 

Sneha’s Recipe: Brazilian Brigadeiros(Fudge Balls)  

Amy’s Cooking Adventures: Brigadeiro (Brazilian Fudge Balls)

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients
250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method

Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 

Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  

We are sharing Egyptian recipes for this week's Sunday Funday.

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

Halloween Chicken Worms Nuggets#SundayFunday

A crisp, crunchy Halloween Chicken Worms Nuggets are kids staple. They will love these and make perfect fun Halloween party snacks.

Ingredients
For The Chicken Marination
250 Grams Chicken - cut into cubes
½ Teaspoon Level Tandoori Masala
½ Teaspoon Level Red chilly powder
½ Tablespoon Lemon Juice
½ Teaspoon Level Salt or to taste
1 Egg 
2 Tablespoons Heaped Corn Flour
For The Coating
2 Packets Instant Noodles Oil for frying

Method

Boil the noodles along with masala packet that's inside and cook them just 50% or take just one boil. Immediately drain the noodles. Keep aside to cool.

Add the corn flour and mix well so that the noodles are coated.
Cut chicken into cubes. Add all ingredients in a bowl. Marinate this for 30 minutes.

Take a piece of chicken and roll in noodles. Then press nicely with hands. Refrigerate them till ready to fry. Heat oil in deep frying pan. Fry them in hot oil till golden.

Halloween Chicken Worm Nuggets a are ready. 

Labels: Halloween, Chicken, Nuggets, Instant Noodles, Party pleasers, Deep Fried, Kids delight, Sunday Funday

• Black Widow Cookies from Amy's Cooking Adventures
• Ghoulishly Good Halloween Care Packages from Culinary Cam
• Green-Eyed Monster Chocolate Oatmeal Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Halloween Chicken Worm Nuggets from Sneha's Recipe
• Magically Easy Pumpkin Spice Cake from A Day in the Life on the Farm

Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 

For The Filling 

Mix the dates and walnuts together and make a nice roll keep aside.

For The Dough 

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 

Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  

Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 

Apply water to seal the edge.

Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 

Cut into 2 inch squares. 

Place on a well greased baking tray leaving sufficient space between each.

Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 

The bottom of the roll should be light golden. Cool completely before storing in airtight containers.

Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy

Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

• Kheer from A Day in the Life on the Farm
  Chickpea & Sweet Potato Curry from Mayuri’s Jikoni 
• Baked Gobi 65 from Amy’s Cooking Adventures 
• Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam