Keto Sour Cream and Chive Bisquits by Carrie Brown

I have been trying to keep my carbs in check for the last few months so I can keep my blood sugars down and keep my driving privileges intact!  It's been helping a ton so I plan on continuing (although already know I will cheat on special occasions a little!)  Life is too short either way to not enjoy treats occasionally with family and friends.  Anyway, I made these a little bit back on the program and loved them, so made another batch today.  They are very versatile,  you can pretty much use whatever cheese you like and herbs etc.  I used sharp shredded cheddar both times and just about a tsp of onion powder instead of the chives because I didn't have them and then sprinkled Everything but the Bagel seasoning (they have it at Trader Joe's, but I am hearing them have tons of variations also everywhere now) on the top.  that has garlic and other seasonings in it already.  I cut them in squares, but I have seen them with circles like bisquits also.  You can find the almond flour even at Walmart now and I think the xanthan gum also..I am an Amazon shopper though to save me the trip and get the brands I want.  I like the Honeyville super fine almond flour a lot.  These taste a lot like the biscuits at Red Lobster and are great with a salad or soup.

Here is the recipe (Carrie Brown).  Oh, she is from the UK I believe and they use weights for their recipes a lot.  I just brought a digital scale from Walmart for about $20 because of this)

SOUR CREAM AND CHIVE BISCUITS:
15 oz almond flour
4 tsp backing powder
1 tsp baking soda
2 tsp xanthan gum
1/2 tsp sea salt
6 oz cold butter-cut up in tiny pieces

1 egg
1/2 cup sour cream
1 Tablespoon cold water
1/2 oz chopped fresh chives (I used 1 tsp onion powder)
6 ounces feta cheese (I used shredded cheddar) FYI-she says not to buy the crumbled feta, use a fresh block and crumble it yourself so it's more sticky.

Beaten egg to glaze
paprika (I used the Everything but the Bagel seasoning)

INSTRUCTIONS:
1.  Place the almond flour, baking powder, baking soda, xanthan gum, salt and cold butter into a food processor and pulse just until it resembles bread crumbs, do not over process (I actually just put everything in a bowl and used my pasty blender and hands to work in the butter-I still had little tiny pieces of butter in there, but my biscuits came out nice and tender/fluffy)
2)  With everything in a mixing bowl, add the egg, sour cream, water (I beat these 3 ingredients together) , chives and cheese and mix just enough to form a rough, soft dough.
3)  Turn onto a board (use a little almond flour to keep from sticking to the board) and knead about 10 times until dough is all together.
4) Flatten the dough lightly with your hand until it's 1 inch thick (square).  cut into 12 squares with a sharp knife.
5)  Place biscuits on a baking sheet (not greased), brush with a beaten egg and sprinkle with paprika (I used the EBTB seasoning)
6)  Bake in the center of the oven at 375 degrees for 12-15 minutes until golden brown.

Just an fyi, I did these on my recipe calculator and they are 243 calories each and only 4 Carbs each..fyi.

How to Make Hawaiian Loco Moco

When Joe and I went to Hawaii a month ago we went to a restaurant called Loco Moco that he had on his bucket list of things to do there.  I have no idea why they don't have that place in the states!  The food was awesome!  Hawaiian BBQ meats with rice and their signature dish of Loco Moco.  Joe actually ordered that and I got BBQ pork chops the first day (yes, we went two days in a row!) and we both left raving about it.  Anyway, I have been thinking about it ever since and last night I made a recipe that I found online to try it.  We both thought it turned out really good, so am posting it so I don't forget what I tweeked with it.  Here goes:

LOCO MOCO:

Prepare White Short Grain Rice-this will be for 4 servings, so make the amount you would like to eat with these.  I had about 2 cups.

For the gravy:
In a large frying pan add a little extra virgin olive oil.

Add one medium onion that has been diced finely and cook on medium heat until it's translucent and slightly caramelized.  Separate in half and remove half of it into a medium bowl to use for the hamburger patties.

add 6 mushrooms that have been cleaned and diced finely (or half a small can of sliced mushrooms that have been chopped finely) and continue cooking until mushrooms are cooked.

Add 1-1/2 cups beef stock, 1 tsp Worcestershire sauce, 1 tsp low sodium soy sauce, a small amount of your preference of salt, some ground black pepper.  Bring to a simmer.  In a small bowl, make a slurry of 1 Tablespoon of corn starch and 1 Tbsp of water and slowly stir it into the broth to thicken.  Add 1 Tablespoon of Accent or MSG to enhance the flavor.  NEXT TIME I WILL MAKE DOUBLE THE GRAVY-WE BOTH WOULD HAVE LIKED TO HAVE MORE TO ADD, ALTHOUGH IT WAS FINE.  Set aside on low heat to keep warm.

(I actually had a little bit of KFC gravy in my fridge and dumped it in too to use it up and since we liked the taste I might do that again, although it was good without it too)

For the patties: Place all in the bowl with the onions you set aside.
1 lb of lean ground beef
1 egg
1/4 cup plain bread crumbs (they say panko can be used-I used regular)
2 Tbsp of milk
1 tsp Worcestershire sauce
1 tsp salt
pepper
Mix thoroughly with your hands and form into 4 patties that are slightly flattened.

Spray a large frying pan with cooking spray or use a small amount of the olive oil.  Fry patties until thoroughly cooked through.  Add to gravy and warm thoroughly.

Eggs:
In a smaller fry pan, fry 4 eggs just until centers are still soft and slightly runny (you break the egg once it's on the stack to let it run down it a little)

ASSEMBLY:
Rice goes on the bottom, then patty with gravy, then fried egg..you can pour more gravy over the whole thing at this point or eat as is.  They served it with Kimchi or a cucumber salad with a vinegar type sauce..I didn't do that because I was lazy, but would next time because it's good with it.