Coconut Cheesecake Fat bomb

I am always changing things, little tweaks here and there in an attempt to make a good thing better or create something totally new.  This is an update to the Cheesecake fat bomb recipe that I previously posted.

IMG_3567       In this version, I replaced the Splenda with liquid Stevia, and added unsweetened toasted shredded coconut.  A little roll in coconut not only changes the flavor profile, but also adds a wonderful layer of texture and color. Be very careful to use unsweetened!

Yields 45 servings, each with: Calories: 80; Fat: 7.1g; Cholesterol: 16.3mg; Sodium: 18.7mg; Carbs: 0.9g; Sugars: 0.3g; Protein: 0.5g.

8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1 to 1 1/2 tsp Now original Liquid Stevia
1 1/2 cups heavy whipping cream
Juice and zest of one lemon.
pinch of salt.

1 1/2 c. toasted unsweetened shredded coconut (I used Bob’s Red Mill)

1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.  Add1 tsp of liquid stevia,  and  pinch of salt.

2. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both, beat until well combined.  Taste for sweetness at this point, add 1/2 to 1 more tsp of liquid stevia if desired. Stevia is 0 cal 0 carb, so it won’t change the nutritional profile in the least.

3. Add 1 1/2 cups of heavy whipping cream to the butter/cream cheese/Stevia mixture and beat on low speed until combined, then high speed until stiff,  about a minute. Be careful not to over beat, as the whip cream will separate.

4a.   Using a medium cookie scoop with a squeeze handle to eject the bomb, scoop leveled mounds onto a parchment paper lined cookie sheet that will fit into your refrigerator.  This might require two, depending on the size of the cookie sheet and how closely your able to get the bombs; I’m not good at getting them super close, so it took me two.  Fill the sheet, and place in refrigerator uncovered until firm, about two hours; they will not harden.

4b. If you don’t have a cookie scoop, spoon mixture into a  pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving. Do yourself a favor and get a cookie scoop for next time, It saves so much time.

5. While bombs are chilling in the refrigerator, toast coconut by spreading a thin layer on a parchment lined cookie sheet. Toast in a 300 degree oven for two to three minutes;  watch very carefully because it is easy to burn. Some like the flavor of scorched coconut, I an not a fan.  Allow coconut to cool completely.

4. After bombs are firm, place toasted unsweetened coconut flakes into a bowl and one by one roll bombs in the coconut, then place into a shallow airtight container for refrigerator storage. You can do a double layer, but be sure to separate with parchment paper.


Cheesecake Fat Bombs

Fat bombs are an easy way to add fat to your macros, and for me, satisfy my sweet tooth.  This is not to say that fat bombs have to be sweet; they can be anything really, your imagination is the limit. Having made a number of fat bombs over the past year, I decided to go out on a limb and create my own. It wasn’t hard really, as their name suggests, they consist mostly of fat. I know what you’re probably thinking, ewwwww gross; not so.

I didn’t set out to create a cheesecake fat bomb, that was a happy accident. What I intended was a treat for myself that would not only satisfy my sweet tooth, but also raise my fat macro. Because I am all about simple, I decided on few ingredients: butter, cream cheese, heavy cream, lemon, and Splenda.  After mixing it all up I took a taste and said: Yum, cheesecake! I was very excited, but that’s not the best part;  these  sweet little treats come in at only 79 calories a piece, so I can have two without guilt.


The Kerrygold butter can be substituted with any grass-fed variety, as long as its unsalted; the Splenda can be replaced with any zero calorie sugar substitute.  Like most fat bombs, these do have to be kept refrigerated, and freeze beautifully. I highly recommend using a scale to get even portions, and  mini-muffin cups for ease and simplicity. My only wish is that I had maybe added some vanilla bean or almond extract; perhaps next time.

Yields forty 1/2 ounce servings, each with: Calories: 79; Fat: 7.8g; Cholesterol: 22mg; Sodium: 20mg; Carbs: 0.7g; Sugars: 0.5g; Protein: 0.4g.

8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1/2 to 1 cup splenda, depending on taste
1 cup heavy whipping cream
Juice and zest of one lemon.
pinch of salt.

1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.

2. Turn mixer off before adding 1/2 cup of Splenda and a pinch of salt, restart mixer at lowest speed to avoid a making a huge mess.  Combine well and taste, this may be sweet enough for your liking. It wasn’t for me, so I added another half cup. Perfect!

3. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both along with heavy cream to the butter/cream cheese/Splenda mixture and beat at high speed until stiff,  about two minutes.

4. Spoon mixture into a  pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving.

5. Place filled muffin cups on a cookie sheet and place in fridge overnight to firm up; they will not harden. Move to airtight container and store in refrigerator.  If stored in freezer, be sure to thaw in refrigerator.



Today I will attempt to make a gumbo, from scratch, for the first time in a very very very long time.  As with most things in life, there is a story there. I gave up on making gumbo because I always misfigured my roux, and the resulting gumbo turned out horribly; the roux is key to a good gumbo, after all. Too light and it is flavorless, too dark and it tastes burned; I always gravitated to the latter.

I do feel it important to note that I  have recently made a good gumbo, making use of a soup that I bought frozen at my local grocery store and doctoring it up. That was just me heating up someone else’s creation and adding in sausage and chicken.  No, this time it will be all mine, and I am looking forward to the process of taking these raw ingredients and turning them into something beautiful. I am very excited at the prospect, and so is the husband; partly because he loves my food, but more-so because he likes to watch me attempt new things.

I am cheating a little by using Savoie’s dark roux,  I figure i need all the help I can get.  Maybe one day I will work up the courage to try making my own again.  Anyway, here’s the recipe:
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4 heaping tablespoons Savoie’s dark roux
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced

1 TBSP bacon drippings
1 pound andouille sausage, sliced
1 pound shredded chicken

3 quarts poultry bone broth, chicken stock will work in a pinch.
salt to taste
2 tablespoons hot pepper sauce (optional)
1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s(R)), or to taste
4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce

2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar


Brown chicken in 1Tbsp bacon drippings a large heavy saucepan, set aside. Slice sausage, brown in drippings from chicken, set aside. Drain drippings from pot, leaving the bits
*Meanwhile, Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped.


Turn fire to med-low add Savoie’s roux, stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.


Bring the bone broth or chicken stock to a boil in a large soup pot,  whisk the roux mixture into the boiling stock. Reduce heat to a simmer, add salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, tomato sauce, and chicken. Simmer the soup over low heat for 1 hour.


Melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Add green onion and simmer until flavors have blended, about 45 more minutes. Remove bay leaves.

Serve in large soup bowls over hot white rice garnished with finely chopped parsley.


Chicken Parmesan

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2 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
1 egg
2 cups bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons almond flour, or more if needed
1/2 cup olive oil for frying

1/2 cup prepared marinara sauce
2 slices mozzarella
2 slices aged provolone
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons olive oil

Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

Beat egg in a shallow bowl and set aside.

Mix bread crumbs and 1/4 cup Parmesan in a separate bowl, set aside.

Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

Dip flour coated chicken breast in beaten egg. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1/2 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a baking dish and top each breast with about 1/4 cup of tomato sauce.

Layer each chicken breast with a slice of mozzarella cheese, fresh basil, a slice of provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Chili Verde from Rick Mahan

Chili Verde from Rick Mahan, Chef/Owner of Waterboy and One Speed

*If you have a large enough pot this recipe can be doubled pretty easily. Since it is a bit involved, I usually make a double recipe and freeze the extra part for later. Also, your hands will thank you if you wear gloves while prepping the peppers – even the less hot Poblano s and pasilla peppers will cause your fingertips to burn for a couple of days if you don’t. Not to mention the Jalepenos!


4lbs. Boneless Pork Shoulder (aka: boneless pork roast or pork butt – get good
Quality meat from a good meat market)
2 Russet Potatoes
3 Poblano or Padilla Peppers (quartered and seeded)
2 small or 1 large Jalapeño peppers ( I usually use less – only 1/2 of a pepper with all
Seeds removed. Adjust to your taste) -quartered
1 Onion, sliced
1 lb tomatillos – husk removed. Cut in half (usually 6 or 7 to the pound)
1/2 bunch of cilantro
4-5 cloves of garlic (can slice it or leave it whole)
1 Tablespoon Chili Powder
1 Tablespoon Cumin
Kosher Salt (Diamond Crystal the preferred brand)
Water or chicken stock to cover (about 1 quart) Homemade chicken stock is better, but
Store-bought ok too. He usually does half and half (H2O & Chix stk)
Canola Oil

Garnishes: tortillas, lime, avocado, sour cream, queso fresco or pico de gallo

Day before: or evening before:
Trim any thick excess fat from the meat. Mix Chili Powder, Cumin, Salt, Pepper together, and rub all over meat. Wrap seasoned meat in plastic wrap and refrigerate
Overnight (or even for a day or 2). Rick says they do this every night during
Restaurant closing, then it is ready to cook the next day. I have made it
Without the overnight seasoning, and it’s still good, but I think the flavor is
Better with a longer time for seasoning.

To Cook: (next day)

– Heat skillet to hot. Add Canola Oil – when oil is hot, add meat (The meat is still one large roast.) Brown on all sides (3 or so minutes per side – whatever is needed to get good browning on your stove – the goal is a good browned exterior not cooking the meat through). The meat will still be raw inside. Set meat aside.

– Sear the quartered Poblano or Pasilla Peppers in the oil. There should be some blackened places on the skin of the peppers, but not completely burned. Season with Kosher Salt. Remove the peppers from the skillet and set aside to cool. (You could also do this on a hot grill)

– Put Onions, Tomatillos , Jalepenos and garlic in the skillet – may need to add a little
Canola Oil. Cook them until they are all soft and the onions are translucent. Remove
From pan and set aside to cool.

– while the vegetables are cooling, cube the meat into approx 2″ size pieces. (Can make a little smaller if you want.) The meat will still be raw inside. Put the cubed meat in a large enough pot to hold everything, and cover with Chicken Stock and/or Water.

– Put room temp vegetables in a food processor with the cilantro – including about half the stems. Blend. Add water if needed to make it smoother.

– Add vegetables to the pot holding the meat. Stir together. Taste and adjust seasonings. Add a “good teaspoon” of Cumin and one of Chili Powder (Rick’s words). Bring to a simmer on the stove. “Cook until done” – can do on the stove or in the oven. Rick prefers the oven – set at 325 for 1 1/4 – 1 1/2 hours. Do Not put a lid on the pot. Rick uses a piece of parchment paper to cover the liquid (set inside the rim of the pot). This allows for some steam to escape (The liquid will thicken a bit), and keeps the temp inside the pot from getting too high and over-cooking the meat. The oven temp is regulated, and also even around the whole pot so it does a better job of even cooking without over-cooking the part on the bottom.

– The potatoes can be peeled, cubed and added to the pot with about 1/2 hour remaining to cook.

– After it comes out of the oven add a pinch of Cumin. Taste and may need to add a little Kosher Salt.

– Like most stews, etc.. it will be better the second day. Can be frozen and reheated. If you are going to freeze it, you may want to wait until re-heating to add the potatoes.


Pasta-less Eggplant Lasagna

I have tried dozens of recipes over the years in search of the perfect lasagna. I’ve used spinach, feta, pepperoni, turkey, chicken, cottage cheese, fontina; you name it and I’ve probably tried it. Once, after watching an episode of The Sopranos, I added a layer of fresh basil, just like Carmela did.  In all that time and all those recipes, there was only one that I didn’t like; the one that used cottage cheese.

This recipe is a mashup of all those lasagnas I’ve tried over the years, and I absolutely love it.  It uses thinly sliced eggplant in place of the usual pasta and is very cheese and delicious. I usually make in in two 8×8 pans, instead of the one 9×13, freezing one for an easy weeknight meal.Printer friendly version

Pasta-less Eggplant Lasagna
2 eggs
2 tablespoons water
1  cup grated Parmesan cheese
1 1/2 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced. (Lengthwise works best for assembly, while width wise is easier to slice; it’s a personal preference, either way works. Do, however, use a mandolin for uniform slices, 1/8″ to 1/4″)

1 pound ground beef or ground turkey
1 teaspoon Italian seasoning
1 (16 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can mushroom pieces and stems
1 large sweet onion small to medium dice

1 (8 ounce) package grated Parmesan cheese, divided
1 (16 ounce) container ricotta cheese
2 eggs
2 TBSP freshly chopped parsley
1 TBSP Italian seasoning
1/4 tsp salt

1 (8 ounce) package Italian blend cheese


Preheat oven to 375. Brown ground beef or ground turkey in a saucepan, drain and return to pan.
Add onion and sauté only until soft.
Stir in jar of marinara sauce, diced tomatoes, mushrooms, Italian seasoning; salt and pepper to taste.
Simmer for 15-20 minutes over low heat, remove from heat and allow to cool.

Prepare 2 baking sheets and a 9×13-inch baking dish with olive oil cooking spray.
Whisk eggs and water together in a shallow dish.
Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
Bake eggplant slices in the preheated oven until tops are golden brown, 6 to 9 minutes. Flip eggplant and bake an additional 5 to 8 minutes. (Depending on size of oven, it may take two to three runs to bake all the slices)
Remove eggplant from the oven and increase temp. to 400 degrees F (200 degrees C)

After all eggplant slices are baked:
Measure 1 cup of Parmesan cheese and set aside.
Stir ricotta, remaining Parmesan, eggs, salt, fresh parsley, and Italian seasoning together in a bowl.

Start by spread a small amount of marinara sauce mixture in the bottom of a casserole dish, about 1/2 cup.

Place first layer of baked eggplant slices.
Cover eggplant layer with a layer of the ricotta mixture.
Sprinkle 1/4cup Italian blend cheese on top of the ricotta mixture.
Cover with about 1/2 cup sauce.

Repeat two times with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese and last 1/4c of Italian blend cheese.
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.

Let cool for 10 minutes before serving, garnish with finely chopped parsley.


Spaghetti Bolognaise de Sharon

Sharon’s Bolognese sauce for Spaghetti Printer friendly version

2 large Onions (about 2.5 cups)
2 TBSP olive oil
4 cloves minced garlic
2 pounds lean ground beef
1 bottle (750 ml) dry red wine
4 TBSP tomato paste
1 TSP Italian herbs
1 cup heavy cream
S&P to taste, at least 1/4 tsp of each
3 TBSP chopped fresh parsley or basil
1 pound spaghetti
Parmesan, Grated

In a heavy-bottomed Dutch oven or sauce pan, cook the onions in olive oil over medium heat until softened. Stir in the garlic, add the beef and stir until the meat cooks through and separates into crumbly pieces. Add the wine and turn the heat up so that the wine bubbles continuously. Reduce by about half. Skim off any gray foam. Add the tomato paste and stir.

Turn the heat down and cover to very low, and cook for a minimum of two hours and up to four hours. Stir from time to time, scraping the bottom to ensure nothing sticks or burns.

Shortly before serving, stir in the heavy cream and Italian herbs. Taste, then ass salt and pepper. let simmer uncovered another ten minute. Taste again, adjusting seasonings to your liking and stir in the fresh parsley or basil. Serve with pasta, sprinkled with parmesan.See Photos

Copied from: The Sharper Your Knife, the Less You Cry By Kathleen Flinn