Low-Carb Chicken Dumplings with a Zesty Peanut Dipping Sauce

Want great dumplings without the carbs? Low-carb chicken dumplings wrapped in cabbage leaves are the ideal option! This dish is both gratifying and healthful, since it contains flavourful ground chicken, fragrant spices, and a delicious peanut dipping sauce. Whether you’re following a low-carb diet or searching for a lighter version of classic dumplings, this meal will quickly become a favourite at your dinner table. These dumplings are a guilt-free pleasure that are both easy to prepare and full of flavour.

Ingredients:

Dipping Sauce:

• 1 tsp peanut butter
• 1 tsp sriracha sauce
• ½ tsp ginger garlic paste
• ½ tsp tamari soy sauce
• ½ tsp rice vinegar
• 1 tsp fresh cilantro, chopped
• 1 tsp olive oil
• 1 pinch salt
• ½ lime, juiced

Chicken Dumplings:

• 1¼ lbs ground chicken
• 1 tsp salt
• ½ tsp Szechuan pepper
• ½ tsp pandan powder (optional)
• ½ tsp cayenne pepper
• 1 tsp ginger garlic paste
• 1 small red onion (4 oz.), grated

• ½ scallion (¼ oz.), chopped
• 1 tsp fresh cilantro, chopped
• 1 tbsp sesame oil (optional)
• 10 large green cabbage leaves

Instructions:
Prepare the Dipping Sauce.
In a small mixing bowl, combine peanut butter, Sriracha sauce, ginger garlic paste, tamari soy sauce, rice vinegar, cilantro, olive oil, salt, and lime juice.
Stir until smooth.

• Set aside in the refrigerator while you make the dumplings.
• To make the dumpling filling, mix together ground chicken, salt, Szechuan pepper, pandan powder (optional), cayenne pepper, ginger garlic paste, sliced red onion, chopped scallion and cilantro in a large mixing bowl.
• If desired, add sesame oil for an additional layer of flavour.
  Prepare the cabbage leaves:
• Heat a pot of water over high heat until it reaches a roaring boil.
• Dip the cabbage leaves in boiling water for 30 seconds to 1 minute, until they are pliable but not too soft.

Remove and leave aside to cool.

• To assemble the dumplings, flatten one cabbage leaf and lay a tablespoon of chicken mixture in the centre.
  Gently fold the edges over the filling and wrap it up firmly to seal it within.
  Cook the dumplings:

  Steam the dumplings in a steamer for 10-15 minutes, or until the chicken is well cooked.
  Serve:

  Serve the dumplings hot, with the zesty peanut dipping sauce on the side to dip. Enjoy!
  Conclusion:

  These low-carb chicken dumplings are a tasty and healthful alternative to regular dumplings. Using cabbage leaves as wrappers makes the meal light, but the flavourful chicken filling fills your appetite. The acidic peanut dipping sauce perfectly complements the savoury dumplings, making this meal tempting for any occasion. Enjoy these guilt-free dumplings with family or friends; they will wow!

Roasted Potato Slices

Indulge in the irresistible flavor and crunch of Roasted Potato Slices, a simple yet satisfying side dish perfect for any meal. Thinly sliced potatoes, infused with herbs and spices, are roasted to perfection in the oven, yielding a crispy exterior and fluffy interior.

Ingredients:

1.  4 big potatoes, sliced into 1/2-inch thick pieces after peeling.
2.  Half a tablespoon of olive oil
3. One teaspoon each of salt, black pepper, and garlic powder;
4. One tsp of paprika
5.  Fresh sprigs of rosemary (optional)
6. 3–4 peeled and gently smashed garlic cloves (optional)
7.  2 tablespoons melted unsalted butter
8. Fresh herbs (thyme or parsley) for decoration

Guidelines:
1. **Preheat the Oven** – Set the oven’s temperature to 400°F, or 200°C. A baking sheet may be gently oiled or lined with parchment paper.

2. **Get the potatoes ready:** – The potato slices should be equally coated after being tossed in a big basin with olive oil, salt, black pepper, garlic powder, and paprika.

3. **Arrange on Baking Sheet:** – Put the potato slices on the baking sheet that has been prepared in a single layer. To guarantee consistent cooking, make sure they are not overlapping.

4. **Add Garlic and Rosemary (Optional):** – For extra flavour, sprinkle smashed garlic cloves and fresh rosemary sprigs over the potato slices, if using.

5. **Roast the Potatoes:** – Roast for 25 to 30 minutes, or until the potatoes are crispy around the edges and golden brown. To achieve equal roasting, flip the slices halfway through the cooking time.

6. **Brush with Butter:** – To give the potato slices more flavour and richness after roasting, brush them with melted butter.

7. **Garnish and Serve:** – Before serving, garnish with fresh herbs such as thyme or parsley.

Savour your succulent roasted potato slices as an appetiser or a great snack!

Have fun!

CRISPY BROCCOLI CHEESE ROUNDS

“Experience the perfect blend of nutrition and flavor with Crispy Broccoli Cheese Rounds, a deliciously healthy snack that’s crunchy, cheesy, and addictively delicious.”

Ingredients:

1. (about 2 cups) 1 (10oz) bag frozen broccoli rice
2. (not the pre-shredded)2 cups freshly shredded cheddar cheese
3. 1 large egg
4. 2 tbsp almond flour
5. seasoning to taste (I use garlic salt)

Instructions

1. According to the package directions, cook the broccoli rice in the microwave. Drain and squeeze out as much of the excess liquid as you can using a fine strainer; set aside to cool.
2. To 400 degrees, preheat your oven and with parchment paper, line a large baking sheet.
3. Mix together the broccoli rice, shredded cheese, egg, almond flour and seasoning in a bowl to taste.
4. With the mixture, make about SIXTEEN small balls and on your baking sheet, place them evenly. With your hands, smoosh them to flatten them out a bit.
5. Bake for about 15 minutes in the center rack (or until they start to brown), and then flip them over and for another 8-10 minutes, contintue baking.
6. Eat alone.
7. Serve with a low carb sauce
   ENJOY!

Tips and Variations:

– Use frozen broccoli for convenience.
– Experiment with different cheeses (e.g., mozzarella, feta).
– Add diced ham or bacon for extra protein.
– Serve with a side of marinara sauce or ranch dressing.

Smoked Shotgun Shells: A Flavor-Packed Appetizer

These Smoked Shotgun Shells are going to surprise you with a rush of cheesy, spicy, and smoky delight! Manicotti shells filled with a flavourful blend of hot Italian sausage, sharp cheddar, cream cheese and ground beef are the centrepiece of this inventive and delicious appetiser. These shells, topped with a hefty helping of barbecue sauce, are the ultimate hit at any BBQ, party, or game day get-together. Let’s go on this delicious journey together!

Ingredients:

• 2 (8-ounce) boxes manicotti shells
• 1½ pounds ground beef
• 1 pound hot Italian sausage
• 1 medium onion, finely diced
• 2 cups sharp cheddar cheese, shredded

• 6 ounces cream cheese
• 1 jalapeño, finely diced
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• ⅓ cup barbecue sauce
• 2 (16-ounce) packages bacon (might need more)

• Additional barbecue sauce for coating

Guidelines:
Get the Filling Ready:

1. Cook the hot Italian sausage and ground beef in a big pan over medium heat until they are well-browned. If necessary, drain the extra fat.
2. Cook the finely chopped onion in the skillet for three to four minutes, or until it softens.
3. Take the pan off the stove and mix in the cream cheese, sharp cheddar cheese, finely chopped jalapeño, garlic powder, black pepper, and red pepper flakes along with the Slap Ya Mama spice. Mix until cheese is melted and ingredients are thoroughly blended.
4. Add ⅓ cup barbecue sauce and stir until well combined. Allow the mixture to cool a little.

Put the Manicotti shells inside:

1. Gently spoon the cooked meat and cheese mixture into each raw manicotti shell. The simplest way to fill the shells is to use a plastic bag with the corner cut off or a piping bag.
   Fold in Bacon:
2. Make sure the bacon slightly overlaps the filling to completely envelop each filled manicotti shell. Depending on their size, you could need two pieces of bacon per shell.
   If needed, use toothpicks to secure the bacon.

Let the shotgun shells smoke:

1. Set your smoker to 121°C, or 250°F.
2. After covering the shells with bacon, place them on the smoker grates and smoke for two hours, or until the bacon crisps and the shells become soft.
3. Brush each shotgun shell with extra barbecue sauce after it has been smoking for two hours. This creates a glaze.
4. To give the sauce time to settle and gently caramelise, keep smoking for a further 15 to 20 minutes.
5. To serve, take the smoked shotgun shells out of the smoker and give them some time to settle.
6. Enjoy the flavours of smoke, cheese, and spice in every mouthful as you serve it hot!

In conclusion, your visitors will be begging for more after tasting these enticing flavours and textures of Smoked Shotgun Shells. Every mouthful has the ideal balance of flavours thanks to the thick, cheesy filling, crispy manicotti, and smokey bacon. These shotgun shells are a great option for an impressive appetiser for a backyard BBQ or any other gathering. Savour this decadent dessert with your preferred sides and a refreshing beverage!

Simply grate the potatoes to make this super delicious dish.

“Unlock the secrets of effortless culinary magic with Simply Grate the Potatoes, a game-changing technique that transforms humble spuds into crispy, golden delights.”

Ingredients:

1. 3 potatoes
2. two onions
3. two eggs
4. 75 grammes of cheese
5. parsley (as desired)
6. breadcrumbs (according to taste)
7. butter (according to taste)
8. four tspw of wheat flour
9. sunflower oil (according to taste)
10. salt (to taste)
11. To taste, add black pepper

METHOD:

1. Directions: Grate the potatoes into a basin after peeling them.
2. Add the onions to the dish with the grated potatoes after finely chopping them. Include
3. Add the eggs, black pepper, wheat flour, grated cheese, and chopped parsley to the bowl. Stir everything until well mixed.In a frying pan, melt some butter and sunflower oil over medium heat.
4. Form a pancake out of a piece of the potato mixture. Grease both sides of the pancake with breadcrumbs.
5. After adding the pancake to the heated pan, flip it halfway through and continue cooking it until golden brown on both sides.
6. Continue with the entire potato mixture, adding more butter and oil to the pan as necessary.When every potato pancake is prepared, serve it hot with your preferred sauce or garnish.
7. Savour your mouthwatering potato pancakes!

cheesy mashed potato puffs

Ingredients:

1. Mash potatoes, three cups
2. Chop 1 cup of all-purpose flour and mix in the cheese. 2 tablespoons of chopped chives 1/4 cup of Parmesan cheese 1/4 cup sour cream third of a cup
3. Sea salt For flavor
4. Two beaten eggs
5. List of Ingredients: Amount of Ingredients
6. Mash potatoes, three cups
7. Chop 1 cup of all-purpose flour and mix in the cheese. 2.5 tablespoons of Parmesan cheese
8. Parsley, chopped 1/4 cup sour cream one-third cup of salt For flavor
9. Two beaten eggs

Guidelines:
assemble What you require: In a large bowl, mix together the potato puree, crumbled cheese, flour, Parmesan, chives, sour cream, and salt.

Add the eggs next: Whisk the eggs into the potato mixture.

Roll or press the ingredients into small balls to form Shape Puffs.

In the cooking area:

1.  Set oven temperature for baking to 400°F, or 200°C. Place puffs on a baking sheet lined with parchment paper and bake for 15 to 20 minutes, or until golden brown and crispy.
2. Heat up some oil in a pan before cooking. Fry the puffs in batches so they don’t become too crispy and brown. Place paper towels over the emptied water.
3. Toss it with your preferred sauce and reheat it for a flavourful serve.
   Have fun!

Tips and Variations:

– For extra crispy puffs, sprinkle with grated cheese or breadcrumbs before baking.
– Use leftover mashed potatoes for an easy shortcut.
– Experiment with different cheeses (e.g., mozzarella, feta, or goat cheese).
– Add diced herbs (e.g., parsley, thyme, or rosemary) for extra flavor.

Optional Toppings:

– Sour cream and chives
– Bacon bits or crumbled bacon
– Diced tomatoes or salsa
– Grated cheese or shredded mozzarella

Would you like any variations on this recipe or additional tips?

Cheesy Beef Burritos

Ingredients: –

1. 1 tablespoon olive oil
2. 1 pound (450 g) ground beef
3.  One finely chopped onion
4. Two minced garlic cloves
5. One package of taco seasoning mix (or make your own with
6. one teaspoon of cumin, paprika, chilli powder, and onion powder).
7. One cup of shredded cheddar cheese
8. half a cup of water
9.  1/2 cup sour cream – 4 big wheat tortillas
10. 1/2 cup chopped tomatoes or salsa
11. Half a cup of finely chopped lettuce
12. 1/4 cup of red onion, chopped
13. 1/4 cup of optionally sliced jalapeños
14. Crushed tortilla chips as a garnish
15.  Finely chopped fresh cilantro as a garnish
16.  Cheese sauce to pour over

Guidelines:

1.  **Get the Beef Filling Ready:** – In a big skillet, warm the olive oil over medium heat. Add the chopped onion and garlic, and cook for approximately 3 minutes, or until the onion is tender.
2.  Using a spatula, break up the ground beef as it cooks until it is browned.
3. If necessary, drain the extra fat. Add the water and taco seasoning and stir. Simmer until the liquid thickens, stirring regularly, for 5 minutes.
4. Take off the heat and mix in the cheddar cheese shreds until they melt and blend together.

**Put the Burritos Together** –

1. To make the flour tortillas malleable, warm them briefly in a microwave or dry skillet.
2.  Dredge each tortilla in a coating of sour cream. Evenly spoon the meat mixture into each tortilla’s centre. Add salsa or diced tomatoes, red onion, lettuce, and jalapeños on top, if desired.

 **Roll the Burritos:**

1. – Tightly pack the filling by folding in the tortilla’s edges and rolling it up from the bottom.

**Serve:** –

1. Arrange the burritos onto a plate for serving. Add a cheese sauce drizzle and top with crumbled tortilla chips. Add some chopped cilantro as a garnish and serve with more salsa on the side.
2. You can customise these cheesy beef burritos with your own toppings, making them ideal for a filling dinner. Have fun! Please enquire if you need any help or if you have any queries.

   Have fun!