Cauliflower Biscuits with Bacon & Jalapeño (Paleo & Low Carb)

Cauliflower Biscuits with Bacon & Jalapeño (Paleo & Low Carb)
Cauliflower is super low in calories, yet contains several health-benefiting antioxidants and vitamins. High in fiber, calcium, iron, and potassium. Here the Cauliflower soaks up the flavor of the spices, jalapeño, & bacon perfectly- giving an awesome savory biscuit-like taste.
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 bags (. each) cauliflower florets
  • 2 Tbsp. extra virgin olive oil
  • ½ cup almond flour
  • 2 eggs
  • ⅓ cup fully cooked bacon, chopped (or go for bacon bits to save time!)
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 jalapeño, chopped (keep the seeds if you like it spicy!)
Directions
  1. Preheat the oven to 400ºF.
  2. Using a food processor with a shredding blade attachment, shred the cauliflower.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  5. Remove from heat, and stir in the eggs & almond flour.
  6. With a ¼ cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
  8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.
Notes
They store well in the fridge & taste great reheated too~ if they last long enough!

 

Jalapeno Corn Muffins with Salted Beer Honey Butter

Jalapeno Corn Muffins with Salted Beer Honey Butter
Tender and moist cornbread muffins dotted with fresh jalapenos and cheddar cheese. Even better when served with the Salted Beer Honey Butter. Delicious
Source:
Serves: 18 muffins
Ingredients
  • Muffins
  • ½ cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cups cornmeal
  • 2 large eggs
  • 1 cup fat-free sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10oz/284 g) creamed corn
  • ¼ cup jalapeno pepper, minced
  • ½ cup unsalted butter or margarine, melted
  • Salted Beer Honey Butter
  • ½ cup butter
  • 2 tbsp. wheat beer
  • 1 tbsp. honey
  • 1 tsp Maldon salt or kosher salt
Directions
  1. For the Muffins
  2. Preheat oven to 450° Spray muffin pans with cooking spray or use paper liners set aside
  3. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk together. Add the cornmeal, eggs, sour cream, cheese, creamed corn, jalapeno peppers and butter; mix well.
  4. Fill muffin pans with mixture and bake for 15 to 20 minutes
  5. For the Butter
  6. In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  7. Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes. Serve the cornbread with butter.
Notes
What is Maldon salt. Manufactured in England by the Maldon Salt Company. These salt crystals are unusually large with a signature pyramid shape that also adds visual appeal. Hand-harvested with the distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. The effect on the plate is a satisfying crunch that melts quickly away to let the enhanced natural flavors shine through.

 

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