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Vanilla Pudding

1 pint heavy cream

4 whole eggs (or 6 yolks, if sensitive to whites)

2 tsp gelatin

½ tsp vanilla

Pinch of salt

Stevia to taste (optional)

Slowly heat the heavy cream into a sauce pot on low to med-low heat.

Blend the eggs, gelatin, vanilla and salt in blender.

Once the cream starts to get hot, you will see it slightly steaming, whisk in the egg mixture.

Continue whisking for about 10 minutes.

Take pudding mixture off heat and let cool for about 5 minutes.

Whisk mixture again, pour into small bowls and refrigerate for about 3-5 hours or until set.

If you want a more smooth texture, strain pudding mixture before pouring into bowls.

 

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How to Make a Beautiful Charcuterie Board

1 flat wooden cutting board or plank

2-4 different cheeses (about 2-3 ounces of each)

2-4 different cured meats (2 ounces of each)

2 ounces of your favorite whole grain mustard

When selecting your cheeses try to get a combination of each of the following styles:

Soft/mild cheese, hard sharp cheese, funky cheese, or a specialty cheese

When selecting your meats choose your favorite deli meats or try something new.

Charcuterie ideas: prosciutto, salami, mortadella, pastrami, bresaola, deli turkey and ham chunks work, well too!

When arranging your board, be sure all your components are different textures and cuts. For example: Sliced prosciutto, diced ham chunks, sliced and rolled up mortadella, crumbled cheese, diced cheese, shaved cheese, etc.

Place each component on the board with some space in between each one. Do not cram everything right next to each other unless you only have a small platter. Small platter directions below. If using mustard, serve mustard in a small serving bowl and place alongside with meats and cheeses.

If using a small board arrange meats and cheeses as close as possible starting from the inside of the plate to ensure the components are placed evenly throughout the board.

Get creative and have fun!

Pictured is crumbled goat cheese, prosciutto and diced cheddar chunks.

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Loaded Scrambled Eggs

8 eggs

1 pound sausage

4 pieces of bacon, chopped

2 ounces of your favorite cheese or cottage cheese (optional)

½ tsp salt

½ tsp black pepper

1 tsp butter or tallow

 

Saute and crumble your sausage in a large pan.

Whisk eggs with salt and pepper.

Turn heat down to medium-low.

Add butter to the pan with the sausage and then pour in the whisked eggs.

As the eggs are cooking add in chopped bacon pieces.

Continue to stir and cook until the eggs are cooked to your liking.

If using cheese, stir in or top off with cheese once your scramble is finished cooking.

 

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Breakfast Casserole

1 dozen eggs

5-6 ounces cottage cheese, or your favorite shredded/crumbled cheese (optional)

1 pound cooked and crumbled sausage (Other meat option ideas to use instead: sliced cured meats, cooked and crumbled bacon, grilled chicken, cooked ground meat, etc)

 

Preheat to 325 degrees.

Mix all ingredients in a bowl.

Pour into your favorite casserole dish. (If not using dairy you will need to grease your pan to prevent it from sticking horribly.)

Bake for about 60 minutes or until the center is just set.

Let cool 5-10 minutes and dig in!

This stores well in an airtight container for up to a week.

This also freezes well. You can slice and wrap in plastic wrap and have a piece of casserole ready to go always in your freezer!

 

 

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Pita Bread

2 whole eggs

5 ounces cooked chicken, seasoned

½ cup water

1 Tbs gelatin

 

Sprinkle the gelatin over the water and let it bloom for 5 minutes.

Once the gelatin has bloomed, add all the ingredients to the blender and mix until smooth.

Preheat a non-stick pan to medium heat for a few minutes and add a little tallow or butter.

Pour out half the batter into the pan and let cook about 5 minutes. Carefully flip over and let finish cooking for about 1 minute. Repeat with remaining batter.

Enjoy with gyro meatballs!

 

 

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Gyro Meatballs

1 pound ground beef

1 pound ground lamb

2 Tbs oregano

2 tsp salt

2 tsp garlic

2 tsp black pepper

1 whole egg

2 Tbs bone meal (optional)

1 scoop egg white powder (optional)

 

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl until spices are thoroughly combined.

Shape into meatballs until all the mixture is used up.

Sear meatballs in a hot cast iron pan and finish cooking in the oven for about 20 minutes.

 

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Chicken Rounds

Approx. 12-14 rounds, depending on size

12-14 ounces cooked chicken, dark or light meat (cooked any way)

4 whole eggs

½ tsp baking soda (optional)

½ tsp apple cider vinegar or white vinegar (optional)

¼-½ tsp salt

Preheat oven to 350 degrees.

Add eggs, baking soda, and vinegar to a blender or food processor and blend until mixed thoroughly. 

Slowly add in the cooked chicken while blending.

Keep adding chicken, stopping to stir as needed, until it looks like a thick batter. You may need more or less chicken depending on how your chicken was cooked.

Use a spoon to spread batter into flat rounds onto a parchment lined sheet pan. They will not spread. You can also bake these in a whoopie pan pan. Feel free to make these as large or as small as you want.

Bake for 9-10 minutes. Let cool.

Store in an airtight container in the fridge for up to 1 week. These also freeze beautifully. Will last up to 6 months frozen if kept in an airtight container, otherwise they will get freezer burn after a couple months, if not stored properly.

 

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Egg Noodles

1-2 servings

 

3 whole eggs

1/4 cup water

1 tsp gelatin

 

Blend all ingredients in a blender.

Cook batter in a lightly greased non-stick pan the same way you would cook a crepe. Keep cooking noodle crepes until all batter is used.

Let cool and slice into desired size.

Noodles are good for about 1 week in the fridge or at least 6 months in the freezer in an airtight container or bag.

When reheating, you can either saute in a pan with butter and seasonings, cook it into your sauce, or boil it for about 1 minute. Recipe can easily be doubled.