Queso Fresco

Queso Fresco

Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.

Ingredients

  • ½- gallon fresh whole low-fat or skim milk
  • 1 tablespoon coarse salt
  • 3 Tbsp white vinegar

Instructions

  • Assemble a cheese cloth lined colander.
  • Heat the milk and salt stirring constantly to prevent sticking.
  • Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
  • Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.
  • Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours.
  • Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs.

Notes

This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey.

Vanilla Cream Cheesecake Fat Bombs

A word of caution to anyone not living the keto lifestyle. If you are primarily burning carbohydrates and just add a lot fat such as in these luscious fat bombs, you will not induce ketosis and you will likely put on weight. There is a science to it. Ketosis first, then fat bombs for fun.

Vanilla Cream Cheesecake Fat Bombs

These delicious vanilla cheesecake fat bombs are high on taste and will give you a long-lasting boost of energy. They are deliciously creamy and taste just like cheesecake.

Ingredients

  • 8 oz cream cheese softened
  • 2 teaspoons vanilla extract
  • 2 oz erythritol or other no carb sweetener of choice
  • 1 cup heavy whipping cream

Instructions

  • Add cream cheese, vanilla and sweetening together in a mixing bowl. Mix on low speed for 2 minutes or until you reach a smooth consistent texture.
  • Add half the heavy whipping cream and mix for another 2 minutes. Let the mixture sit for 3-5 minutes to allow the erythritol time to dissolve.
  • Add the other half of the heavy whipping cream and mix on medium speed for 3 minutes or until the mixture is thick with firm peaks.
  • Gently spoon mixture into molds of your choice. Set in the fridge for at least 1 hour.

Notes

Suggested molds: mini cupcake pan with liners or 2 oz acrylic soap molds. The cupcake method with liners is much less messy.

Lamb Chops with Balsamic Reduction

Lamb Chops with Balsamic Reduction

This recipe for lamb chops is a favorite on our homestead. The title sound fancy but it is an easy and quick recipe for two people (we eat two chops each). Rosemary, basil and thyme give it great flavor.
Prep Time18 mins
Cook Time12 mins
Course: Hot Entrée
Cuisine: American

Ingredients

Chops:

  • 4 lamb chops 3/4” thick
  • 3/4 tsp dried rosemary
  • 1/4 tsp dried basil
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp cooking oil

Sauce:

  • 1/4 cup minced shallots or onions
  • 1/3 cup balsamic vinegar
  • 3/4 cup lamb broth or chicken broth
  • 1 tbsp butter

Instructions

  • In a small bowl or cup mix the rosemary, basil, thyme, salt and pepper. Rub onto both sides of the chops. Cover on a plate for 15 minutes.
  • Heat cooking oil on medium high. Place chops in skillet, and cook for about 3 ½ minutes per side for medium rare. Remove from skillet and keep warm.
  • Add shallot (or onions) to skillet and cook until browned. Stir in balsamic vinegar, scraping pan drippings from the bottom of skillet.
  • Stir in broth. Continue to cook and stir over medium heat for about 5 minutes, until sauce has reduced by half.
  • Remove from heat and stir in the butter.
  • Pour sauce over chops and serve.

Notes

  • Try substituting red wine or red wine vinegar for the balsamic vinegar.
  • Doubling the recipe more than doubles the amount of time to reduce the sauce.

Chocolate Peanut Butter Protein Shake

Chocolate Peanut Butter Protein Shake

There are tons of protein shake recipes out there, but if you love that chocolate and peanut butter combo, a chocolate peanut butter protein shake is a great way to curb the craving without reaching for the cookies or peanut butter cups. This chocolate peanut butter protein shake can be whipped up in your blender or smoothie maker in no time. It is packed with protein to keep you full, satisfied, and healthy.
Prep Time5 mins
Course: Beverage, Breakfast
Cuisine: American
Servings: 2

Ingredients

  • 2 tablespoons peanut butter
  • 1 banana
  • 1 cup homemade whey protein
  • 1 cup whole milk
  • 1 tablespoon honey optional

Instructions

  • Blend all ingredients for 30 seconds
  • Serve

Notes

Nutritional Facts

  • Calories, 465
  • Protein, 43 g
  • Carbohydrates, 39 g
  • Fats, 17 g

Hot Buttered Rum

Hot Buttered Rum

This is a rich and delicious beverage. It can be made with or without alcohol so everyone can enjoy it! This is as large recipe that makes 52 servings. No problem though. It is a mix that stores well in the freezer.
Prep Time10 mins
Course: Beverage
Cuisine: American
Servings: 52

Ingredients

  • 2 cups butter softened
  • 3 ¾ cups 10x powdered sugar
  • 2 ¼ cups dark brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 quarts vanilla ice cream softened

What You Need to Make a Serving

  • ¾ cup boiling water
  • 1 to 2 tablespoons rum or brandy optional
  • Ground cinnamon and nutmeg to taste
  • ¼ cup butter mixture

Instructions

  • Cream butter and sugars until smooth. Beat in vanilla and ice cream.
  • Fill freezer containers. Store in freezer until needed.

What to Do to Make a Serving

  • Place ¼ cup butter mixture in a 10 or 12-ounce mug.
  • Stir in boiling water and rum.
  • Sprinkle with cinnamon and nutmeg to taste.

Skillet Chicken with Neufchatel Spinach Artichoke Sauce

Quick and easy, this recipe serves 4. Give yourself 15 minutes to prep the ingredients and about 18 minutes for cooking. In just about 33 minutes you’ve created a masterpiece.

Skillet Chicken with Neufchatel Spinach Artichoke Sauce

You just can’t go wrong with skillet chicken and a good cheese sauce! Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. It might remind you of my crab and artichoke dip recipe but much lighter.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Hot Entrée
Cuisine: American
Servings: 4

Ingredients

  • 24 oz boneless skinless chicken breasts
  • Salt and black pepper
  • 4 Tbsp butter divided
  • 3 cloves garlic minced
  • 1 Tbsp flour
  • 3 ½ cups fresh baby spinach chopped
  • 1 (14 ocan artichoke quarters drained and chopped
  • 1 ¼ cups milk
  • 4 oz Neufchatel cheese diced into small cubes
  • 1/3 cup finely shredded parmesan cheese
  • ¼ cup sour cream

Instructions

  • Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.
  • Heat 2 Tbsp butter in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 – 6 minutes.
  • Turn chicken to opposite side. Continue cooking until chicken is golden brown on bottom or center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover and keep warm.
  • Melt remaining 2 Tbsp butter in skillet over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and sauté about 1 minute or until spinach has wilted.
  • Pour in milk and scrape up browned bits from bottom.
  • Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted.
  • Stir in sour cream then return chicken to skillet.
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