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DIY Almond Butter

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DIY Almond Butter

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We eat a lot of nut butter in our house. We eat it on everything from oatmeal, to rice cakes, to putting it in our smoothies and the list goes on and on. Our favorite brand is Justins Nut Butter and we have tried all the different flavors. The cost of buying nut butter can really add up, especially at the rate that we eat it. I decided to try making my own in an attempt to be more cost effective and to experiment with my own flavors.

DIY Almond Butter

You only need a few ingredients and a food processor to make your own nut butter. I decided to make an almond butter as that is what we use the most often but I plan to make my own hazelnut butter as well. I started with 2 cups of almonds because I wasn’t exactly sure how much it would make. I found the 2 cups to make the perfect amount, especially in the experimenting phase. I have a 7-cup food processor and would really need a bigger one to process any more than 2 cups at a time as you want there to be extra space when processing. The only other ingredients you will need are 1-2 tablespoons of coconut oil and whatever you choose to sweeten the nut butter with but this is completely optional.

DIY Almond Butter

Begin by adding the almonds to the food processor and grinding into a fine powder. This can take 5-10 minutes. Next you want to add the coconut oil to the processor. Continue processing the mixture until it has a smooth, creamy consistency. You will notice the butter begin to stick to the sides of the food processor, make sure to scrape it down periodically. The nut butter should be creamy, if not, add a small amount more of the coconut oil and process again. The entire process can take 15-20 minutes to get the butter the right consistency. If you are going to add a sweetener or any other flavoring, wait until the very end. Once the butter is creamy, add the sweetener or additional flavoring and either stir in by hand or process for less than a minute.

DIY Almond Butter DIY Almond Butter DIY Almond Butter

There are so many different options you could use to sweeten of flavor the nut butter, such as maple syrup, agave, honey, vanilla extract, cinnamon, nutmeg, or cocoa powder. I chose to add in only a small amount of cinnamon and sugar-free syrup. While the nut butter did taste good, I think adding in more syrup to sweeten it further would have made it even better.

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DIY Almond Butter

Ingredients

  • 2-4 cups of almonds ( depends on the size of your food processor)
  • 1-2 tbsp. of coconut oil
  • sweetener optional ( ex: maple syrup, agave, honey)

Instructions

  1. Add almonds to food processor and grind to a fine powder ( 2-10 minutes)
  2. Add the coconut oil and continue processing until a smooth, creamy texture
  3. Scrape down the sides of the processor periodically as needed.
  4. If texture is not a creamy consistency, add more coconut oil
  5. The entire processing time could take 15-20 minutes
  6. Once the creamy texture is achieved, add salt, sweetener, or other flavoring and stir in by hand or process for less than 1 minute.
https://www.thesouthernmagnolia.com/diy-almond-butter/

DIY Almond Butter

Let me know what variations of nut butter are your favorite or what flavors you would like to try.

 

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Honey Balsamic Roasted Carrots

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Honey Balsamic Roasted Carrots

Do you ever feel like you’re in a cooking rut? I definitely feel that way sometimes. It seems that when we are busy I tend to put little thought into meal prep and instead cook the quickest and easiest thing, which usually results in a fairly boring meal. I really enjoy being creative in the kitchen but it often requires a little more time and some planning beforehand. A lot of times I use all my creative juices on the protein of the dish and the sides are an afterthought, which usually means a roasted or steamed vegetable.

Honey Balsamic Roasted Carrots

I decided I wanted to steer away from our regular vegetables and try one that we don’t usually eat, carrots. I love raw carrots but have never really been a fan of cooked carrots. I wanted to give them a chance to make it into my favorites by cooking them with a little extra flavor. I chose to roast my carrots in balsamic vinegar and honey and have officially converted to a fan of cooked carrots. Below I will describe how I made these delicious honey balsamic roasted carrots.

Honey Balsamic Roasted Carrots

Toss 1 pound of baby carrots in 1 1/2 tablespoons of balsamic vinegar. (I used the tricolor carrots because I think they photograph better and half of being a blogger is having pretty food that tastes good.) Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spread the coated carrots out on the pan. Bake the carrots in the oven for forty minutes. Once finished cooking, you can season with salt and pepper and garnish with parsley and a little more honey.

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Honey Balsamic Roasted Carrots

Ingredients

  • 1 lb baby carrots
  • 1 1/2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • * optional- salt, pepper, parsley and honey to garnish

Instructions

  1. Preheat oven to 400 degrees F
  2. Toss the baby carrots in 1 1/2 tbsp. of balsamic vinegar, 2 tbsp. of olive oil, and 1 tbsp. of honey
  3. Line a baking sheet with aluminum foil and spread the coated carrots out on the pan
  4. Bake the carrots for 40 minutes
  5. Once finished cooking, you can garnish with salt, pepper, parsley, and more honey
https://www.thesouthernmagnolia.com/honey-balsamic-roasted-carrots/

Honey Balsamic Roasted Carrots

These honey balsamic roasted carrots have officially been added into our dinner routine and have been a welcomed addition. What are some of your favorite side dishes to fix? I would love to hear new recipes that I could give a try. If you feel you are in a cooking rut try this cauliflower cornbread recipe, or this roasted acorn squash recipe.

 

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Low Carb Protein Bread

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Low Carb Protein Bread

Sorry for the lack of posts on the blog recently. My husband’s tournament fishing season is underway so we have spent a lot of time on the road. We travel with a camper and the campgrounds that we have been staying at haven’t had Wi-Fi. Most of the towns have been pretty remote so going to a Starbucks to work is kind of out of the question. We just returned home after 3 weeks on the road and it feels good to finally be able to blog again. Another reason for the lack of posts is the newest addition to our family, Piper, a very energetic 10 week old Airedale Terrier. (Don’t let her sweet face fool you)

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Since I haven’t shared a post in a while, I figured I would share a recipe I tried out before we started traveling a good bit. Its a recipe for low carb protein bread. Its very simple to make and its not only delicious but packed with protein as well. Let’s get right to it, shall we.

Begin by adding 1/2 a cup of almond flour ( I prefer Bob’s Red Mill Almond Flour), 1 1/2 scoops of protein powder of your choice (I used Quest Cookies and Cream Protein Powder), 1 tsp baking powder, 1/2 cup of Greek yogurt, 2 eggs, 6 oz of egg whites, 1/2 tsp of vanilla extract and stevia and cinnamon to taste. Mix all ingredients thoroughly before pouring into a greased loaf pan. Bake in the oven at 350 degrees F until the bread is golden brown. The low carb protein bread does not take long to bake so make sure to check on it frequently.

Low Carb Protein Bread

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Low Carb Protein Bread

Ingredients

  • 1/2 cup of almond flour
  • 1 1/2 scoop of protein powder
  • 1 tsp baking powder
  • 1/2 cup of greek yogurt
  • 2 eggs
  • 6 oz of egg whites
  • 1/2 tsp vanilla extract
  • Stevia and Cinnamon to taste

Instructions

  1. Preheat Oven to 350 degrees F
  2. Mix 1/2 a cup of almond flour, 1 1/2 scoops of protein powder of your choice, 1 tsp baking powder, 1/2 cup of Greek yogurt, 2 eggs, 6 oz of egg whites, 1/2 tsp of vanilla extract and stevia and cinnamon to taste.
  3. Grease a loaf pan and pour in thoroughly mixed batter.
  4. Bake in the oven at 350 degrees F until the bread is golden brown.
https://www.thesouthernmagnolia.com/low-carb-protein-bread/

Low Carb Protein Bread

The texture of this low carb protein bread came out better than I anticipated and was not dry at all. It tastes great on its own or you can add some nut butter on top or sugar-free syrup. You could also try different types of protein powder or even add unsweetened cocoa powder to switch it up. I would love to hear what variations you try.

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Valentine’s Day Low Carb Pancakes

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Valentine's Day Low Carb Pancakes

What better way to start out Valentines Day than with a delicious breakfast that is also good for you. Today I will be sharing my low carb pancake recipe. I have always been a fan of pancakes so finding a low carb option that was also delicious was a must. I have been meaning to share this recipe for a while and after stumbling upon the heart shaped cookie cutters the other day, I decided that Valentine’s day would be the perfect time to share it.

The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Valentine's Day Low Carb Pancakes

These pancakes are super easy to make and the addition of the heart shape makes them the perfect treat to surprise you special someone on Valentine’s Day morning. You will only need 5 ingredients to make these pancakes. I found my heart shaped cookie cutters at my local Kroger on sale but they are similar to these.

Valentine's Day Low Carb Pancakes

Begin by adding 2/3 cup of egg whites, 1/4 cup of unsweetened almond milk, 1/8 cup of almond flour, 1/3 cup of powdered peanut butter, and 1/8 cup of unsweetened cocoa powder to a blender. Mix ingredients completely. The batter will appear very watery but will thicken as you cook it. Spray a pan with nonstick spray and pour in the batter. While your pancake is cooking go ahead and turn on the broiler on the oven. Cook the pancake for about 5 minutes, the top will still look uncooked but go ahead and place under the broiler in the oven. Only leave the pancake under the broiler for a couple of minutes as it will cook very fast. Remove from the oven and unless you plan on cutting them into heart shapes they are ready to be eaten.

If you want to make your pancakes into heart shapes like I did in the above pictures simply use your cookie cutters to cut out whatever size hearts you prefer. I topped off my pancakes with Hungry Jack’s Sugar Free Syrup and a few strawberries.

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Valentine’s Day Low Carb Pancakes

Ingredients

  • 2/3 cup of egg whites
  • 1/4 cup of unsweetened almond milk
  • 1/8 cup of almond flour
  • 1/3 cup of powdered peanut butter
  • 1/8 cup of unsweetened cocoa powder
  • sugar free syrup (optional)

Instructions

  1. Add 2/3 cup of egg whites, 1/4 cup of unsweetened almond milk, 1/8 cup of almond flour, 1/3 cup of powdered peanut butter, and 1/8 cup of unsweetened cocoa powder to a blender.
  2. Mix ingredients completely.
  3. Spray a pan with nonstick spray and pour in the batter.
  4. Turn on the broiler on the oven.
  5. Cook the pancake for about 5 minutes on the stove top, the top will still look uncooked but go ahead and place under the broiler in the oven. Only leave the pancake under the broiler for a couple of minutes as it will cook very fast.
  6. Remove from the oven and unless you plan on cutting them into heart shapes they are ready to be eaten.
https://www.thesouthernmagnolia.com/valentines-day-low-carb-pancakes/

Let me know what breakfast treats you like to enjoy on Valentine’s Day or what your thought are on these Valentine’s Day low carb pancakes if you decide to give them a try.

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White Chocolate Hazelnut Candies

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White Chocolate Hazelnut Candies

The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

With Valentine’s Day only a couple of weeks a way, it has me craving all things chocolate. My husband recently went on a trip out of town and requested that I make him a few treats to snack on while he was gone. We both have a huge obsession with Justins Nut Butters but my husbands favorite is the hazelnut butter. Searching through the pantry, I still had tons of ingredients left over from all of my Christmas baking and decided to combine the Justins Hazelnut butter with white chocolate to make some candies. The result is a delectable treat that makes it hard to stick to those New Year’s resolutions of eating healthy. Below I will share how I made these white chocolate hazelnut candies.

I previously shared my recipe for almond butter cups here that you may want to check out as well. To make these candies you will need Justins Hazelnut butter, white chocolate morsels, coconut oil, and a candy mold.

White Chocolate Hazelnut Candies

Start by melting 1/2 cup of white chocolate morsels with 1/2 tbsp. of coconut oil in a microwave safe bowl. I typically start by heating the chocolate for 20 seconds at a time and stir before heating for another 20 seconds to avoid overcooking the chocolate. When the chocolate is completely melted, spoon a small amount of the melted white chocolate into the candy molds. Spoon just enough to coat the bottom of the mold. After you finish coating the bottom of the molds with the white chocolate, place the molds in the freezer for about 5 minutes so that the chocolate has time to harden.

White chocolate hazelnut candies

Once the chocolate has hardened, remove the molds from the freezer and prepare to add the filling to our candies. Scoop 3 tbsp. of Justins Hazelnut Butter into a microwave safe bowl with 1/2tbsp of coconut oil. Heat for 20 seconds and stir. Repeat until hazelnut butter is completely melted. Scoop a small amount of the Hazelnut butter into each of the molds, completely covering the white chocolate base layer. Leave about 1/3 of each mold empty so that you can put one more layer of white chocolate on top. Once the hazelnut butter has been added to each mold, place the molds into the freezer for another 5 minutes to harden.

White Chocolate Hazelnut Candies

After the second layer has hardened, remove the candies from the freezer so that we can add the last layer. If you do not have enough melted white chocolate left over to cover each of the candies or if the chocolate has hardened back up simply add more white chocolate morsels and melt the chocolate in the microwave. Spoon enough white chocolate into each of the molds to reach the top of each mold. Once each mold is completely full, place the candies back into the freezer for another 5 minutes or until the white chocolate hazelnut candies have completely hardened.

Once the candies were completely hardened, I was able to easily remove them from the molds by gently pressing on the bottom of each mold. Your white chocolate hazelnut candies are now ready to be enjoyed. I have to warn you that it is hard not to consume all of the candies in one sitting. They are the perfect combination of salty and sweet. Let me know what your thoughts are if you give them a try.

White Chocolate Hazelnut Candies

White Chocolate Hazelnut Candies

 

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Turmeric Seasoned Steak

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Turmeric Seasoned Steak

I have to give my husband the credit for this recipe. He absolutely loves my turmeric spiced tilapia recipe and requested that I come up with a turmeric seasoning for a steak. We don’t eat a lot of red meat so when we do its a treat. On this particular night I chose to use a flat iron steak but you could use whichever cut you prefer. Below I will explain how I made this turmeric seasoned steak.

Turmeric Seasoned Steak

I like to marinate my steaks for at least 4 hours if not a little longer so that the steak can really soak up all the flavor. So if you are planning to make this recipe make sure you plan ahead to that you can leave enough time for the steak to marinate. To create the seasoning add 1 tbsp. turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp. paprika, 3 tbsp. olive oil, and 1/2 tbsp. of lemon juice to a bowl and thoroughly mix the ingredients. Place the steak in a gallon bag and pour the turmeric mixture over the steak. Make sure the completely cover the steak in the spice mixture. Remove all the air from the Ziploc bag and place the  steak into the fridge for at least four hours.

 

After the steak is done marinating it is time to cook it. We chose to grill our steak but you  can also cook the steak in the oven if you prefer. My husband is excellent on the grill so I let him take over and cook the steaks while I prepared the side of squash and zucchini. We both prefer our steaks more on the medium side instead of well-done and these were cooked just perfect. Overall I’d say that the turmeric seasoned steak was a success as we finished off the entire thing!

Turmeric Seasoned Steak

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Turmeric Seasoned Steak

Ingredients

  • 1 flat iron steak
  • 1 tsp cumin
  • 1 tbsp. turmeric
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp. paprika
  • 3 tbsp. olive oil
  • 1/2 tbsp. lemon juice

Instructions

  1. Combine 1 tbsp. turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp. paprika, 3 tbsp. olive oil, and 1/2 tbsp. of lemon juice to a bowl and thoroughly mix the ingredients.
  2. Place the steak in a gallon bag and pour the turmeric mixture over the steak.
  3. Make sure the completely cover the steak in the spice mixture.
  4. Remove all the air from the Ziploc bag and place the  steak into the fridge for at least four hours.
  5. After steak is marinated, cook on grill or cook in oven.
https://www.thesouthernmagnolia.com/turmeric-seasoned-steak/

Turmeric Seasoned STeak

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Low Carb Spaghetti

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Low Carb Spaghetti

We rarely eat any type of Italian dish in our household. Most Italian dishes tend to be loaded with carbs. They are either comprised of some type of pasta, a creamy sauce or loaded with cheese so we just tend to avoid them. Every once in a while I will get a craving for some type of Italian dish whether that be a pasta type dish or pizza and when this happens I try to create a healthier version for us to enjoy. I’m all about finding ways to recreate my favorite dishes to make them healthy but still tasty. As I was doing my grocery shopping this past week I passed the spaghetti squash and got a sudden craving for spaghetti. I quickly snatched up a medium sized spaghetti squashed and headed over to the ground beef. I grabbed a pound of the leanest ground beef I could find, 96% fat free. Next was to try to find a spaghetti sauce that wasn’t loaded with sodium, fat, and carbs. After about ten minutes of reading the nutrition labels on all of the pasta sauce jars I stumbled upon Patsy’s tomato basil sauce. It was by far the healthiest option on the shelf, lower in fat, carbs, and sodium. With all of the healthy and delicious ingredients needed for my low carb spaghetti in my cart, I headed to the checkout. Below I will share how easy it is to recreate a healthier but still delicious version of the traditional spaghetti.

Begin by cutting the spaghetti squash in half length wise. I always have trouble cutting larger squash, as they tend to be tough, so I will usually pop the squash into the microwave for just a couple of minutes to help soften it up and make it easier to cut. Once you squash is cut in half, drizzle a little olive oil over each half and sprinkle some black pepper as well. Place both halves on a baking sheet and put into a preheated oven at 400 degrees for about 40 minutes (time may vary slightly depending on the sLow Carb Spaghettiize of your squash).

While the spaghetti squash is cooking we will begin cooking the ground beef (you could also use a lean ground turkey as well). Completely cook the ground beef before adding the pasta sauce.

Low Carb Spaghetti Low Carb Spaghetti

Once the ground beef is completely cooked, pour in 1 cup of the pasta sauce and let simmer for a few more minutes.

Low Carb Spaghetti

After the spaghetti squash is completely cooked, remove it from the oven and allow to cool for about 10 minutes. Once cooled, use a fork to tear the squash into strands or “noodles”. Scoop a little meat and pasta sauce on top of your “noodles” and sprinkle some parmesan cheese on top and you can enjoy your spaghetti without the guilt that comes with all those carbs.

Low Carb Spaghetti

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Low Carb Spaghetti

Ingredients

  • 1 medium spaghetti squash
  • pasta sauce
  • 1 lb lean ground beaf
  • black pepper for seasoning
  • drizzle of olive oil
  • parmesan cheese (optional)

Instructions

  1. Preheat oven to 400 degrees F
  2. Cut the spaghetti squash in half length wise.
  3. Drizzle a little olive oil over each half and sprinkle some black pepper as well.
  4. Place both halves on a baking sheet and put into a preheated oven for about 40 minutes
  5. While the spaghetti squash is cooking, begin cooking the ground beef. Completely cook the ground beef before adding the pasta sauce.
  6. Once the ground beef is completely cooked, pour in 1 cup of the pasta sauce and let simmer for a few more minutes.
  7. Remove the cooked spaghetti squash from the oven and allow to cool for about 10 minutes.
  8. Once cooled, use a fork to tear the squash into strands or "noodles".
  9. Scoop a little meat and pasta sauce on top of your "noodles" and sprinkle some parmesan cheese on top and enjoy!
https://www.thesouthernmagnolia.com/low-carb-spaghetti/

If you like this low carb spaghetti recipe, make sure to check out my spaghetti squash, turkey and asparagus recipe here. What are some of your favorite ways to cook with spaghetti squash?

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Cauliflower Dressing

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Cauliflower Dressing

Over the holidays, especially Thanksgiving, it seems everyone serves a version of turkey and dressing. I have never been very fond of dressing but my husband loves it. Since dressing isn’t something that fits into our healthy eating lifestyle but is something that he would like to have at times other than just Thanksgiving, I decided to try to make a healthier version of dressing for us to enjoy. That is what inspired this cauliflower dressing recipe. While I have never been a huge fan of the traditional dressing, I devoured this cauliflower dressing.

The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

To create this mouth watering cauliflower dressing, start by breaking down a head of cauliflower in a food processor. When finished, the cauliflower should have a rice-like texture. Next, chop 1 yellow onion, 2 stalks of celery, and 2 carrots. Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.

Cauliflower Dressing

Next, add the riced cauliflower to the skillet and cook for 8-10 minutes. Next chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage. Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes. Remove skillet from heat and cover tightly. Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed. It is now ready to be served!

Cauliflower Dressing

Do you have some Thansgiving or Holiday dishes that you recreate to make healthier? I would love to hear and try other options as well. Leave your recipes below in the comment section.

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Cauliflower Dressing

Ingredients

  • 1 head of cauliflower
  • 1 yellow onion
  • 2 stalks of celery
  • 2 carrots
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. of fresh rosemary
  • 1 tbsp. of fresh chopped sage
  • 1/2 cup of vegetable broth

Instructions

  1. Start by breaking down a head of cauliflower in a food processor. When finished the cauliflower should have a rice-like texture.
  2. Chop 1 yellow onion, 2 stalks of celery, and 2 carrots.
  3. Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.
  4. Add the riced cauliflower to the skillet and cook for 8-10 minutes.
  5. Chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage.
  6. Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes.
  7. Remove skillet from heat and cover tightly.
  8. Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed.
https://www.thesouthernmagnolia.com/cauliflower-dressing/

 

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Chicken Tikka Masala

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Chicken Tikka Masala

My husband and I’s recent trip to Nashville inspired today’s recipe. While in Nashville we went to the circus at the Bridgestone Arena, saw Vince Gill perform at the Grand Ole Opry, did plenty of shopping, and ate lots of amazing food. We started to get hungry while shopping and began trying to look around the shopping center we were at for something semi-healthy to eat. We saw several people carrying food trays out of Whole Foods and everything smelled delicious. We are not lucky enough to have a Whole Foods near us so we were unaware of the amazing food they offer. We decided to stop in and check it out and boy am I glad that we did. They had an amazing breakfast selection as well as tons of other lunch options. We both zeroed in on the chicken tikka masala as it looked amazing and smelled divine. It was a definitely a good choice. We both devoured it quickly and already began discussing how we couldn’t wait to try to recreate the chicken tikka masala once we got home.

This recipe is a little time consuming but I assure you that it is well worth it. Start be combining 3 tbsp. of turmeric, 2 teaspoons of garam masala, 2 tsp of cumin, 2 tsp of grated ginger, 4 minced cloves of garlic, 2 tsp of ground coriander  into a mixing bowl. In a separate bowl, add 1 cup of whole milk yogurt with 1/2 tbsp. of salt and half of the spice mixture that we just made. I used two chicken breast but recommend using 4 chicken breast and slicing then in half length-wise. Coat the chicken in the yogurt/spice mixture and allow the chicken to marinate in the mixture for 4 hours. Set the remaining spices aside to use later.

Chicken Tikka Masala

Dice one onion and add to a large pot with 1 tbsp. of olive oil on medium heat.  I love my Le Creuset Dutch Oven for this. I have both the large and the small size and use the small one for this recipe. Add 1/4 cup of tomato paste, 1/4 tsp of crushed cardamom, and 1/2 tsp of red pepper flakes to the pot and stir for 5-7 minutes. Next, pour the rest of the spice mixture that we set aside earlier to the pot and stir. Cook mixture for another 5 minutes.

Chicken Tikka Masala

Add a can of whole peeled tomatoes to the pot and bring to a boil. Smash the tomatoes as you stir. Once mixture begins to boil, reduce heat and allow to simmer for 10 minutes. Pour in 1 1/2 cups of heavy whipping cream and 1/2 cup of chopped cilantro to the pot. Allow sauce to simmer for 30minutes, stirring occasionally.

Chicken Tikka Masala

Now we will start on the chicken. Preheat the broiler and add a wire rack to an aluminum foil lined baking sheet. Place the chicken on the wire rack and place into the oven. Allow to cook for 15-20 minutes until chicken begins to blacken. Remove from the oven and slice the chicken. Add the chicken to the sauce and cook for another 10 minutes.

Chicken Tikka Masala

Now the recipe may seem a bit extensive but this chicken tikka masala is so delicious that it completely makes up for how time consuming the preparation is. Give it a try and let me know your thoughts below in the comment section!

Chicken Tikka Masala

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Chicken Tikka Masala

Ingredients

  • 3 tbsp. of turmeric
  • 2 tsp of garam masala
  • 2 tsp of cumin
  • 2 tsp of grated ginger
  • 4 minced cloves of garlic
  • 2 tsp of ground coriander 
  • 1 cup of whole milk yogurt
  • 1/2 tbsp. of salt
  • 4 chicken breast
  • 1 yellow onion
  • 1/4 cup of tomato paste
  • 1/4 tsp of crushed cardamom pods
  • 1/2 tsp of red pepper flakes
  • 1 28oz can of whole peeled tomatoes
  • 1 1/2 cup of heay whipping cream
  • 1/2 cup of chopped cilantro

Instructions

  1. Start be combining 3 tbsp. of turmeric, 2 teaspoons of garam masala, 2 tsp of cumin, 2 tsp of grated ginger, 4 minced cloves of garlic, 2 tsp of ground coriander  into a mixing bowl.
  2. In a separate bowl, add 1 cup of whole milk yogurt with 1/2 tbsp. of salt and half of the spice mixture that we just made.
  3. Slice 4 chicken breast in half length-wise.
  4. Coat the chicken in the yogurt/spice mixture and allow the chicken to marinate in the mixture for 4 hours. Set the remaining spices aside to use later.
  5. Dice one onion and add to a large pot with 1 tbsp. of olive oil on medium heat.
  6. Add 1/4 cup of tomato paste, 1/4 tsp of crushed cardamom, and 1/2 tsp of red pepper flakes to the pot and stir for 5-7 minutes.
  7. Pour the rest of the spice mixture that we set aside earlier to the pot and stir.
  8. Cook mixture for another 5 minutes.
  9. Add a can of whole peeled tomatoes to the pot and bring to a boil. Smash the tomatoes as you stir. Once mixture begins to boil, reduce heat and allow to simmer for 10 minutes.
  10. Pour in 1 1/2 cups of heavy whipping cream and 1/2 cup of chopped cilantro to the pot. Allow sauce to simmer for 30 minutes, stirring occasionally.
  11. Preheat the broiler and add a wire rack to an aluminum foil lined baking sheet. Place the chicken on the wire rack and place into the oven.
  12. Allow to cook for 15-20 minutes until chicken begins to blacken. Remove from the oven and slice the chicken.
  13. Add the chicken to the sauce and cook for another 10 minutes.
https://www.thesouthernmagnolia.com/chicken-tikka-masala/

 

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Cauliflower Fried Rice

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Cauliflower Fried Rice

Today I will be sharing a recipe for cauliflower fried rice with orange chicken. Its a healthier and lower carb option to the fried rice you typically get at an Asian restaurant. The recipe below contains several options that you can substitute into the traditional fried rice to make it a healthier and more nutritious meal.

The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

You can put whatever meat you prefer with your cauliflower fried rice, but I chose to marinate some chicken and throw it into the crockpot. I started by placing 2 chicken breast into the crockpot. I mixed 1/2 cup of bbq sauce ( I prefer weber’s bbq sauce as it tends to be lower in sugar and sodium), 1 1/2 tbsp. of low sodium soy sauce, and 1/2 cup of Palmer’s sugar free orange preserves. I poured this mixture over the chicken and turned the crock pot to cook for 6 hours.

Orange Chicken Orange Chicken

To start the cauliflower rice you will need one head of cauliflower and a food processor. I have a 7 cup food processor similar to this but a larger one like this would make it easier as the whole cauliflower will not fit in mine. Break down the cauliflower into florets and process in the food processor until the cauliflower has a rice-like texture.

Cauliflower Fried RIce

Next, you will want to sauté the vegetables that will be going into the fried rice. I chose to use snap peas, onions, and carrots as those are two of my favorites but you can use whichever you prefer. I used 1/3 cup of shredded carrots, 1/2 cup of snap peas, 1/2 diced onion, and a 1/4 cup of chopped scallions. I sautéed the vegetables with 1/2 tbsp. of sesame oil. While the vegetables were cooking, I started on the eggs. I used 1 egg and 2 egg whites and beat them in a mixing bowl before pouring into a greased pan. I scrambled the eggs/egg whites until fully cooked and then set aside.

Cauliflower Fried Rice

Once the vegetables were cooked, I added in the cauli-rice along with 3 tbsp. of low sodium soy sauce and the cooked eggs. Cook the mixture for 7-10 minutes longer. Now the cauliflower fried rice is finished and you can add your chicken or whichever meat you chose to use.

Cauliflower Fried Rice

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Cauliflower Fried Rice

Ingredients

  • 1 head cauliflower
  • 1 egg
  • 2egg whites
  • 3 tbsp. of low sodium soy sauce
  • 1 tbsp. sesame oil
  • 1/2 cup snap peas
  • 1/3 cup shredded carrots
  • 1/2 onion, diced
  • 1/4 cup chopped scallions

Instructions

  1. Break down the cauliflower into florets and process in the food processor until the cauliflower has a rice-like texture.
  2. Sauté 1/3 cup of shredded carrots, 1/2 cup of snap peas, 1/2 diced onion, and a 1/4 cup of chopped scallions with 1/2 tbsp. of sesame oil.
  3. While the vegetables are cooking, beat 1 egg and 2 egg whites in a mixing bowl before pouring into a greased pan. Scramble the eggs/egg whites until fully cooked and then set aside.
  4. Once the vegetables are cooked, add in the cauli-rice along with 3 tbsp. of low sodium soy sauce and the cooked eggs.
  5. Cook the mixture for 7-10 minutes longer.
  6. Now the cauliflower fried rice is finished and you can add your chicken or whichever meat you chose to use.
https://www.thesouthernmagnolia.com/cauliflower-fried-rice/

Cauliflower Fried Rice

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