Cheese Taco Shells - Low Carb (Keto friendly)

I'm just going to warn you. Once you have cheese taco shells, you'll never want any other kind. These are basically heaven on a plate. You guys, have you been to those recipe blogs that sample on about how the dog got out and the kids did stuff and something about laundry and ALL THE THINGS before they'll give you the recipe? Yeah. Me too. I'm not gonna do that to you. You're welcome.

So, the only ingredient you'll need for this is cheese. I went with sharp cheddar, already shredded. 

From here, you have 2 options. Option One - the oven and a silicone baking mat.

Option Two - I went this route. A griddle (or frying pan). I feel like this was more difficult than option one, but I didn't have a silicone baking mat handy. 

Now, sprinkle the cheese in a circle pattern as big as you want your shell to be.

Quickly, while the cheese melts, prepare your "drying rack" for your shells. I had two of these stations set up. Make sure to set a paper towel or plate underneath to catch the dripping grease.

When your shell starts to brown around the edges and appears to hold together, it is time to move it to the drying rack.

Your finished shell should look similar to this.

Lastly, fill with your desired taco toppings.

Broccoli Chicken & Cheese Braid

Tonight I combined two of my previous recipes to create a new one. I used the bread from the Yummy Sandwich Braid post and the filling from the Chicken & Broccoli Bake post.

Ingredients:
Filling -

4 chicken breast halves, cooked and shredded

2 pounds fresh broccoli, Cut up and steamed

2 cans cream of chicken soup

1 c. milk

1 c. sour cream (can sub. mayo)

2. c grated cheese

2 T lemon juice

Bread-
1 T shortening
2 T sugar
1 T salt
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
5-6 C flour
1 egg
Rosemary (optional)

1. To make the dough dissolve 1 T yeast in 1/3 C lukewarm water.
2. In the bottom of your mixer smash the sugar, salt and shortening together with a fork until well combined.
3. Pour the boiling water over the sugar mixture.
4. Pour the cold water over the sugar mixture.
5. Pour the yeast/water mixture over the sugar mixture.
6. Add the flour 1 C at a time while mixing. You know you have enough flour when the dough pulls away from the side of the bowl.
7. Once you have enough flour mix on high for 7-8 minutes.
8. Let the dough rest for about 2 minutes in the bowl.
9. Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.
10. Knead rosemary or other herbs into your dough if you wish.
11. Spray some cooking spray onto your counter. Roll the dough out into 2 large rectangles. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your
12.Combine the soup, sour cream, lemon juice and milk in a large bowl and mix well. Stir in cheese and set aside.

13. Place half of the shredded chicken in the center of first rectangle. Repeat on second braid.

14. Place half of the broccoli on top of the chicken. Repeat on second braid.

15. Pour half of the sauce down the center of the bread on top of the chicken and broccoli. Repeat on second braid.

16. Braid each rectangle and baste with beaten egg.

Sprinkle with rosemary or other herbs/spices if you wish.

Place the sandwich loaf on a large cookie sheet sprayed with cooking spray.
17. Let the dough rise in a warm oven (I turn mine to 170 degrees) for about 20 minutes.
18. Turn your oven up to 400 degrees and bake for about 15 minutes. (Leave the dough inside while the temperature rises)
19. When the loaves are golden brown on top turn the oven down to 350, switch the pan on the bottom rack to the top and vice versa.
Bake for another 5 minutes.
20. Let the loaves rest for about 5 minutes, then cut and enjoy!

White Sauce Chicken Enchiladas

Adapted From Mel's Kitchen Cafe

Ingredients:

Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 
Cilantro

Filling
3 Chicken Breast pieces, cooked and shredded (I cooked mine in the crockpot sprinkled with cumin)
2 7oz cans diced green chilies
1 package cream cheese
1 can rotel
2 t Franks Red Hot Sauce (more if you want it spicy)
1 can beans, any kind you like (optional)

Sauce:
3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz green chile enchilada sauce
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture. Sprinkle cheese over the enchiladas.

Pour remaining sauce over enchiladas. Bake at 375* about 30 minutes. Sprinkle with chopped cilantro.

Cheesy Ham Roll Ups

This is just my own quick snack idea with things I had in the fridge. These are a ridiculously easy after school snack for the kids.

1 Pillsbury dough sheet
6 slices Ham
6 cheese sticks - I used the swirled kind

(You can do these with anything really. ie. Turkey & Swiss, roast beef & Swiss, ham, eggs and cheese for breakfast, long long list of options)

Roll the dough sheet out on a cookie sheet and cut into 6 sections. Place one slice of ham on each section. Place a cheese stick on each section and roll up. Bake at 350* for 15-17 minutes.

Garlic Herb & Cheese Pull Apart Bread

I was trying to come up with a good after school snack for the kids today and I was wanting Texas Roadhouse Rolls. This is what happened. :)

I made one recipe Texas Roadhouse Roll Dough and divided it in half after the first rise session. I then shaped half of the dough into rolls and the other half became Garlic Herb & Cheese pull apart bread.

What You'll Need:
1/2 recipe Texas Roadhouse Roll Dough
1 t. oregano
1 t. basil
1/4 t. rosemary
1/4 t. sea salt, ground fine
1-2 T garlic, minced (I use the bottled kind)
1/4 lb. cheddar cheese, shredded

Cut dough into 12-13 pieces. Roll out into circles. In a small bowl combine oregano, basil, rosemary, sea salt and garlic. Spread a small amount of the mixture onto each dough circle. Sprinkle cheese over half of each circle. Fold dough in half and press around the edges to seal each circle. Grease a loaf pan. place each pocket, rounded side up in the loaf pan, squeezing together to form a loaf. Let rise about 30 minutes. Bake at 350* 25-30 minutes. Serve hot.

Buffalo Chicken Cheese Bites

I found this recipe at Made in Melissa's Kitchen and knew I just HAD to try these out so I enlisted Husband and we made them tonight. I edited it a little because that's what I do. :) I've NEVER been known to follow a recipe exactly.

Buffalo Chicken Cheese Bites

• 2 boneless, skinless chicken breast halves, boiled and shredded
  
• 1/2 cup Franks Red Hot Sauce
  
• 8 oz. cream cheese, softened
• 2 cups cheese, shredded (I used colby jack)
  
• 1 bunch green onions, sliced
  
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups Italian style bread crumbs
• Vegetable oil, for frying

Dipping Sauce:
1/2 c. Bleu Cheese Dressing, I recommend Bob's Famous Bleu Cheese Dressing
1/2 c. Frank's Red Hot Buffalo Sauce

Have oil heated to 350 degrees F.

Place the chicken in a large bowl and add the hot sauce, cream cheese, cheddar cheese, and green onions, and toss to combine. Scoop the chicken mixture onto a plate using a cookie scoop and roll into balls.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches of about 6-8 (depending on fryer size). Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve with bleu cheese dip or alone. Or for a kick, I served them with a Bleu Cheese/Hot Sauce mixture.