Deep Fried Strawberry Glazed Biscuits

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Prep Time: 15 minutes minutes | Cook Time: 15 minutes

What You’ll Need:

1 can of Pillsbury Buttermilk Grands Southern Homestyle Biscuits

2 cups of liquid Coconut Oil

1/2 cup of fresh Fresh Strawberries

1 tablespoon of Refined Sugar

1/2 cup of Dried Strawberries

1 bar of white chocolate

 
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First, heat coconut oil in deep fryer or frying pan. Pull apart biscuit dough and place in heated oil. Cook until golden brown on each side (approximately 3-5 minutes).

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Next, place cooked biscuits on napkin covered plate and allow oil to drain.

For the strawberry glaze, boil water in saucepan or pot. Bring water to boil, then reduce heat to low and simmer. Place white chocolate in heatsafe bowl, at center of boiling water. Stir frequently until melted. Do NOT attempt to melt chocolate in microwave as it will burn!

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Then, purée fresh strawberries in blender. Mix puréed strawberries with melted white chili ale. Drizzle over biscuits.

 

Lastly, grind dried strawberries into powdery substance. Add refined sugar or sweetener. Sprinkle over biscuits and enjoy.

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Serve with a glass of Veuve Cliquot Brut Rosé, chilled, with a fresh lemon and / or strawberries. It’s the perfect new brunch item for rosé season. I loved this recipe so much (and the easiness of it) that I think I may make it again but with peaches. I hope you babes enjoy!

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Corned Beef Hash Pie

I felt like cooking something for Saint Patrick’s Day. So, what better than to cook something with potatoes right? I haven’t had corned beef hash, or any doctored form of it, in years. I wanted a little twist to it, so I thought I’d bake it in a gluten free pie crust (any excuse to eat pie crust). This recipe can be used for breakfast, lunch or dinner. When I ate leftovers for breakfast one day, I added scrambled egg. This was very yummy!

 

Prep Time: 30 Minutes | Cook Time: 1.5 Hour

What You’ll Need:

  • 1 Gluten Free Flaky Pie Crust

  • 1 White Yukon Potato

  • 1/4 pound Corned Beef

  • 1 Yellow or White Onion

  • Fresh Dill

  • Fresh Scallions

  • 1 Can of Evaporated Milk

  • 1 8oz. of Philadelphia Cream Cheese

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic

  • 1 Can of Bone Broth

  • 1 Head of Green Cabbage

 
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Preheat your oven at 350 degrees.

Then, cut up your potatoes into cubes. Next, begin cutting your corned beef and onions.

 

Next, I caramelized my sliced onions. If you have never caramelized onions, use 1 tablespoon of butter (ghee butter or olive oil if dairy free) in a frying pan on low heat. Stir frequently until the onions turn caramel in color.

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Then, mix potatoes, corned beef, caramelized onions and fresh dill in a mixing bowl. Add seasoning and mix until potatoes and meat are well seasoned.

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Next, add evaporated milk and 1/2 of the 8oz. cream cheese to a medium size pot on medium heat. Stir frequently until cream cheese is completely melted.

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Once the milk and cream cheese is completely liquified, add to potatoes and meat mixture and place into pie crust.

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Place pie crust on baking pan and place in oven for 1.5 hour.

 

When the corned beef hash had approximately 20 minutes left in the oven, I chopped up some fresh green cabbage and placed it in a boiling pot of bone broth, seasoned to taste. The cabbage only took approximately 15 minutes to cook, as you don’t want to overcook it.

Naturally, I ate this with a bottle of Guiness. Happy Saint Patty’s Day weekend!

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Cherry Ricotta Croissant French Toast

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I’m celebrating my birthday all month long and what better way to celebrate than with some delicious foods! Anyone who knows me knows that I have a bad habit of wanting french toast for breakfast ALL THE TIME. I try not to eat too many carbs (or dairy) during the week. So, french toast for brunch on the weekends is my guilt-free treat to myself. I found this recipe recently, and made some additional tweaks, and absolutely loved it. It’s only about 15 minutes prep time and 15 minutes cook time. So, it’s nice and quick if you’re looking for something easy but tasty!

  • 1.5 cups of vanilla almond milk (or whole milk)

  • 3 organic eggs

  • 1 tablespoon vanilla extract

  • 1 tablespoon cinnamon

  • 8 croissants

  • ghee butter (or regular butter) for greasing

  • 1 cup ricotta cheese

  • 1 cup of fresh pitted cherries

  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon of nutmeg

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 1/3 cup of stevia or sugar

  • sugar free maple syrup (optional)

Step One: French Toast Batter

  1. First, add eggs, almond milk, vanilla extract and seasonings into a mixing bowl.

  2. Beat the ingredients in the mixing bowl.

  3. Slice the croissants in halves.

  4. Heat non-stick heating pan on stove and grease with ghee butter.

  5. Dunk each slice of the croissants in the egg batter, soaking both sides.

  6. Place croissant slices in pan and cook on both sides until golden (approximately 3 minutes on each side).

Step Two: Add Ricotta Cheese Filling

  1. Place cooked french toast on plate.

  2. Spread ricotta cheese on bottom slice and top with second croissant half, making a sandwich.

Step Three: Top with Candied Cherries

  1. Cut fresh cherries into halves and remove seed.

  2. Bring half a cup of water to a boil in a saucepan

  3. Add 1/3 a cup of stevia or raw sugar to saucepan.

  4. Once water and stevia is boiling, add cherries to saucepan.

  5. Stir occasionally until cherries are cooked (approximately 8 minutes).

  6. Remove cherries with perforated spoon (so cherry juice doesn’t saturate french toast) and top french toast.

  7. Sprinkle lightly with stevia or powdered sugar.

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Pair this meal with a mimosa and enjoy! As you can see, I topped mine with lots of cherries, and therefore didn’t need any maple syrup.

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