#janetscookingathome cauliflower potato salad with a deviled egg and bacon. Wings in franks hot sauce with an franks ranch dipping sauce. #homecooking #homecook #lowcarb #lakestevens

#janetscookingathome cauliflower potato salad with a deviled egg and bacon. Wings in franks hot sauce with an franks ranch dipping sauce. #homecooking #homecook #lowcarb #lakestevens

Low Carb Pizza Dough - Janet's Cooking at Home

Janet's Cooking At Home

Low Carb Pizza Dough

Having a craving for pizza while on a low card diet? We came up with a dough that only has 16g carbs total for a 12in pizza.

Ingredients:

2C    Grated mozzarella

2 T   Cream cheese
3/4C Almond flour
1       Large egg
1T    Dry ranch dressing mix
1/2t  Crushed red pepper flakes

Directions:

Heat oven to 425F

In a bowl add mozzarella and cream cheese and microwave for 30 second repeat until melted stirring each time

Stir  cheese until smooth and stir in flour and egg ranch dressing and red pepper flakes

Place the dough on parchment paper (sprayed with a no stick spray) top with another parchment paper and roll the dough out to fit a 12 inch pizza pan lined with parchment (sprayed with a no stick spray)

Bake 5 minutes on one side and then turn over and bake another 5 minute

Top the pizza with anything you like 

Note: your choice of toppings may increase the total amount of carbs

Bake until toppings are done

Enjoy!

Janet's Cooking at Home - Two Low Carb Desserts

JANET'S COOKING AT HOME

Cooking low carb can be challenging at best. Coming up with a dessert can be even more so.

Sweet Lemon Ricotta Cheese Pie

Sweet Lemon Ricotta Cheese Pie

Ingredients:

1 1/2 cups almond flour sifted
3 tablespoons sugar substitute
1/4 teaspoon salt
1/4 cup butter melted
1 egg
1 teaspoon vanilla extract

4 eggs beaten
1 teaspoon vanilla extract
15 ounces ricotta cheese
2 oz cream cheese
1 tablespoon coconut flour
3/4 cup sugar substitute
2 tablespoon fresh lemon juice
Zest of 1/2 lemon

Instructions:

In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt

Pour in butter, 1 egg and 1 teaspoon vanilla

Mix until dough forms

Press into pie plate

Bake at 350 degrees F for 10 minutes

Set on rack to cool slightly

In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, 2 tablespoon fresh lemon juice, ricotta cheese, coconut flour, 1 cup sugar substitute, zest of 1/2 lemon

Beat until smooth

Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm

Cool and enjoy

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Chocolate Mousse

Chocolate Mousse

Ingredients:

1/3 cup full fat coconut milk

3 tablespoons sweetener
1-3 tablespoons cocoa powder
1/8-1/4 tsp kosher salt
2/3 cup heavy whipping cream
Garnish
soft whipped cream
flakey sea salt

Optional: 1/8 cup of dry red wine

Instructions:

Reduce 1/8 cup of red wine to 1 tablespoon

Heat up coconut milk and sweetener until it just begins to simmer

Mix in cocoa, add reduced red wine, salt and allow to cool completely (you can do a water bath to speed up the process!)

Add heavy whipping cream to a chilled bowl and whip until relatively stiff peaks form

Blend in the cooled chocolate mixture

Transfer to a serving glass

Garnish with sea salt to taste and add soft whipped cream

Allow to chill

Enjoy

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Janets cooking at home - potato lasagna

#janetscookingathome potato lasagna with ham, mozzarella and bacon #homecooking #homecook #lakestevens #tasty

potato lasagna with ham, mozzarella and bacon

JANETS COOKING AT HOME - Enjoying Sea Scallops

#janetscookingathome - Trying Wal-Mart bagged frozen scallops. Pan seared scallops with garlic infused olive oil.

Janet’s Cooking at Home – Rilla's Maple Salmon and Luca’s Ristorante and Pizzeria, Lake Stevens Closed…

Janet’s Cooking at Home

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

A while back after posting a smoked salmon we did. Rilla sent us a recipe of her families’ favorite way of enjoying salmon.

Rilla's Maple Salmon

Inspired by Rilla Kaupisch

Ingredients:

3/4 to 1 lb salmon

4 oz. genuine maple syrup

2 tbs. of soy sauce (to your taste).

Directions:

In a small bowl combine the maple syrup and soy sauce.

Place the salmon in a large re-sealable plastic bag.

Add the maple and soy mixture.

Make sure the salmon is well covered.

Marinate in fridge for minimum of 4 hours.

Place salmon in foil lined baking pan, pouring marinade on top and cover with more foil.

Bake at 400 degrees for 30 minutes, depending on how large the piece.

Remove the salmon from the baking pan to rest.

Pour the marinade into a small sauce pan on med. high to reduce, about 5 to 7 min.

When reduced, use as a sauce over the fish and serve. 

Garlic mashed potatoes offset the sweetness very nicely. 

~~~

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

In a small bowl combine the maple syrup.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

And now the soy sauce.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

We choose chum salmon because it benefits by the adding of additional flavors, such as smoke or marinates. 

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

Marinate in fridge for minimum of 4 hours.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

Place salmon in foil lined baking pan, pouring marinade on top and cover with more foil.

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon

Bake at 400 degrees for 30 minutes, depending on how large the piece.

Remove the salmon from the baking pan to rest.

Pour the marinade into a small sauce pan on med. high to reduce, about 5 to 7 min.

When reduced, use as a sauce over the fish and serve. 

Janet’s Cooking at Home – Making Rilla's Maple Syrup Marinade Salmon - Maple Syrup Marinade Salmon with garlic mash potatoes, sautéed brussel sprout leaves and ceasar salad.

Garlic mashed potatoes offset the sweetness very nicely. 

~~~

Out and About…

Luca’s Ristorante & Pizzeria Lake Stevens Washington

Yesterday to the surprise of all Luca’s Ristorante and Pizzeria, Lake Stevens had closed. We wish Luca all the best. Luca, his staff and restaurant will be missed.

Luca’s Ristorante & Pizzeria Lake Stevens Washington

The following is a copy of Luca’s statement…

'For the past 10 years, Luca's Pizzeria & Ristorante has proudly served the Lake Stevens community in a family-friendly atmosphere, the last two years have been challenging. Now, due to those challenging Family Matters, it is with a very heavy heart that I announce the closure of Luca's Pizzeria & Ristorante effective December 16th, 2013.

The people of Lake Stevens welcomed me with open arms, and for that I will be forever grateful. We have developed many friendships and loyal customers over the years, and I shall miss them, many thanks to my staff, customers and the great city of Lake Stevens! Thank you for being a part of Luca's Pizzeria & Ristorante over the last decade, I wish you all the best life has to offer.

With many thanks,

Luca Nasti

Owner'

Luca’s Ristorante & Pizzeria Lake Stevens Washington

~~~

Check out our new cookbook…

JANET'S COOKING AT HOME COOKBOOK by Janet and Jerry Rodgers | Make Your Own Book


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