Spicy Jicama Fries with Chipotle Aioli

Spicy Jicama Fries with Chipotle Aioli

I love fries – home fries, steak fries, seasoned fries, waffle fries, even crinkle-cut fries. But, with the new diet I’m doing, potatoes are out. They raise your blood sugar too much, so they are a big no-no. (Insert very sad emoji here.)
Needless to say, I’ve been desperate to find a comparable replacement for my starchy french fries. So, I grabbed a jicama (HICK-ah-muh) the other day and decided to see if it would pass the replacement test. I’d seen plenty of jicama fry recipes online, so I was hopeful.

To be honest, it still doesn’t fool me enough to think that I’m eating real American fries; but it does make a unique side dish, especially if you are in the mood for something different. Give it a try the next time you grill burgers or have a BBQ. It will definitely get the conversation going!

For all of my THMers out there, this would be a perfect side for an S-meal!

Spicy Jicama Fries

1 medium jicama, peeled and cut into medium french fries
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp olive oil

Preheat oven to 400. Cover a cookie sheet with foil, and grease lightly (enough so the fries will not stick).
Combine the spices in a small bowl.
In a mixing bowl, drizzle olive oil on jicama and toss, sprinkling spices onto fries as you go, until well coated.
Place jicama fries onto cookie sheet and bake for approximately 40 minutes.
While jicama fries are baking, begin mixing up your Chipotle Aioli.

Chipotle Aioli
1/2 cup mayonnaise
3 tsp chipotle powder
2 Tbs fresh cilantro
1 clove garlic, minced
2 Tbs lime juice
salt and pepper to taste

Combine all ingredients in blender and blend until smooth.
Refrigerate until time to use.

The first time I made jicama fries, I over-baked them. I was trying to get them to have a crisp outside and soft center. Jicama does not do this. It stays somewhat crunchy on the inside. Just a note, so that you don’t burn your first batch like I did!

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Low Carb Strawberry Shortcake

Low Carb Strawberry Shortcake  from Gluten Free with Southern Charm
Strawberries have always been near and dear to my heart. I loved watching Strawberry Shortcake when I was younger. I had the Strawberry Shortcake doll which I loved to pieces (literally). I could eat myself sick on strawberries. I even begged my mom to take me strawberry picking so I could get real strawberries – which she did, at 9 months pregant.

Side note: The woman deserves a round of applause, y’all. She was scooting along the ground picking berries when she was 9 months pregnant – at the end of June! And she did it because it was my birthday wish that year.

So, strawberries. For me, nothing is better in the summer than strawberry shortcake. Our traditional strawberry shortcake included frozen berries, Cool Whip, and the Hostess shortcake cakes (that you really can’t find anymore). Later, we moved on to Sara Lee pound cake. Oh so delicious. I drool just thinking about it!

My sister whipped up this great strawberry shortcake pie the other day. The recipe is adapted from our family Mississippi Mud Pie recipe, but is now Trim Healthy Mama friendly and appropriate for an S dessert. So, not only can we eat this sweet summer treat, but we can lose weight doing it! (Keep the strawberry serving at 1 cup per serving or this will turn into a Crossover.)

Low-Carb Strawberry Shortcake Pie
1 1/2 sticks butter, melted
1 cup sliced almonds
1 cup almond flour (I sometimes use more if it doesn’t cover the bottom of the pan)
8 oz cream cheese
1 1/4 cup Erythritol (or sweetener of choice)
1 pt heavy whipping cream
1 tsp vanilla
1 qt strawberries, sliced


For homemade whipped cream:
Chill a metal bowl and beaters prior to whipping the cream.
When chilled, beat 1 pt whipping cream, 1/4 cup Erythritol, and vanilla until you begin to get soft peaks.
*Do not over beat or it will become too stiff. Try to get to the consistency of Cool Whip.
**For best results, grind 1/4 cup of erythritol into a powder. Then, use 1/4 cup of the powder. This will make the whipped cream smoother.
Refrigerate until ready to use.

1st layer (shortcake):
Stir together the butter, almonds, and almond flour. Press into the bottom of a 9×13 dish.
Bake at 350 for 10 minutes or until golden brown.
Cool completely before adding additional layers.
**This should be a rather solid layer. If it looks too buttery, chances are you need to bake it longer.

2nd layer:
Mix the cream cheese, 1 cup Erythritol, and 1 cup whipped cream; spread onto the cooled shortcake.
(The original recipe calls for powdered sugar. You can put the sweetener into a food processor and it will come out a bit more smooth.)

3rd layer
Top with sliced strawberries

4th layer:
Top with left over whipped cream

Let cool in fridge until ready to eat

 

If you liked this recipe, take a peek at these as well:
Egg Roll in a Bowl
Apple Pepper Jack Chicken
Spaghetti Squash Au Gratin

This recipe is linking up at Weekend Potluck, one of my favorite linky parties,
Home Maid Simple
Time Warp Wife
Mandy’s Recipe Box

Not Your Average Broccoli and (Blue) Cheese

Broccoli and {Blue} Cheese l Gluten Free with Southern Charm

My sister-in-law and mother-in-law came to stay this weekend. It had been a crazy week (and payday didn’t come until Friday anyway), so I had not had time to run to the store to get any groceries.
So, we quickly mapped out a dinner plan – I would run to Wal-Mart and grab a rotisserie chicken and some potato wedges for my veggie hating husband. Meanwhile, Mary (my sil) would get some veggies together.

When I got home and dinner was ready, I was greeted with this wonderful concoction of hers.

How did she know I was craving broccoli and cheese…but not really?

Broccoli and Blue Cheese

Ingredients:
1 1/2 heads broccoli, cleaned and cut
1 package Kraft blue cheese dressing mix
3/4 – 1 cup mayonnaise
fresh blue cheese for garnish

Instructions:
Mix the mayonnaise, dressing mix, and broccoli together until broccoli is well coated. (The amount of mayo is dependent on the size of broccoli heads and your mayo preference.)
Turn broccoli onto a greased cookie sheet (I prefer my sheets to be foil lined as well) and bake at 350 for about 30 minutes or until broccoli is cooked to your liking.

**Kraft is typically good to highlight potential reaction causing ingredients. This package does not state “wheat” under the MAY CONTAIN list, however it also does not state “Gluten Free”. Use at your own discretion. I have never had an allergic reaction, but I am not overly sensitive.

**Blue Cheese has long been on the “Do Not Eat” list. This is because traditionally, the cultures used to create blue cheese were grown on rye grains. Now days, few use this method. A study in 2009 showed that the majority of blue cheese contained “undetectable” traces of gluten (less than 1ppm), therefore they should be safe unless you are extremely sensitive. Do your homework and be sure the blue cheese you are using is safe.

Again, I am not an expert. I just create based on what I know does not bother me. I do try to look for gluten-free labeling, but if I happen to look it up on Google and it states it is safe, I will try it.
As always, these are just suggestions. Please use your own judgement.

Pineapple Express Omelette (A Jimmy’s Egg Copy-cat Recipe)

Pineapple Express Omelette l Gluten Free with Southern Charm
Apparently, I’m in the mood for weird combos. My last weird combo was chicken, apples, and pepper jack cheese for my Apple Pepper Jack Chicken. Today, it’s a strangely delightful combo I discovered while eating at a restaurant in Oklahoma.

Last year, the hubby and I were in Tulsa for a wedding. We were headed to IHOP for breakfast, but being a Saturday morning, it was crazy packed. However, just around the corner was an unknown (to us) restaurant called Jimmy’s Egg. Not many options were available to us in the area we were (and I was STARVING by that point), so we decided to jump in and try this place.
So, how was it?
Well, let’s just say that since our visit, we have made plans eat at one whenever we go visit my in-laws.
This omelette was on the menu when we went the first time, and I was pretty nervous to try it. But, I’m so glad I did. I love the combination of the ham, pineapple, green onions, and smooth cream cheese. I loved it so much that we made plans the next day to eat there before heading home!

Anyway…
Here’s my pretty darn close copy-cat to satisfy my craving when we aren’t near Oklahoma.
But, if you are ever going through Oklahoma (and a few other places in Texas, Kansas, and Nebraska) stop in and try their version. I haven’t seen it on the menu since that first time; however, if you ask for it, they will still make it.

Pineapple Express Omelette

Ingredients:
2 eggs
2 slices lunch meat ham, diced
1 green onion, sliced
about 5 pineapple chunks, sliced into 3 pieces each
1 Tbsp butter
2 slices of cream cheese
salt, to taste

Instructions:
1) Crack eggs into a bowl. Season with salt and beat them until they are a pale yellow color. You actually want a lot of air in the eggs so that they are nice and fluffy.
2) Melt butter in the bottom of the skillet and quickly saute the green onions, ham, and pineapple chunks.
3) Pour eggs over the meat, onions, and pineapple.
4) Let the eggs cook until the bottom begins to set.
5) Gently lift one side of the eggs and tilt the pan so that still liquid egg flows underneath. Continue to do this around the sides until there is no liquid left. It should resemble a pancake right now.
6) Gently flip the eggs over and allow the eggs to cook on that side. (This should take only about 30 seconds or so.)
7) Place cream cheese in the center of the egg and fold the sides over to cover the cheese.
8) Transfer to a plate and garnish with pineapple and green onions if you desire.

Apple Pepper Jack Chicken (a THM S-meal)

Apple Pepper Jack Chicken l Gluten Free with Southern Charm
Back before I got married, I had a wonderful roommate.
However, we were as different as night and day.
I was/am an introvert. Quiet and pretty shy until you get to know me.
Amy? Well, I seriously doubt she’s ever met a stranger! And if I’m an introvert, then she is the poster child for extrovert.

Yet, strangely, we were a great combo.

We’d cook and grocery shop together, have game nights at the house, bonded over So You Think You Can Dance, and would often have cleaning/dance parties. Seriously, I couldn’t have asked for a better roomie.
Typically, we would make our delicious creations together; but one night, I was late getting home. When I walked in, she had this dish ready to eat while we watched the newest episode of Grey’s Anatomy, Chuck, or whatever was on our schedule for the night.
It’s an incredibly simple dish and while it sounds somewhat strange…just like me and Amy, the ingredients are a fantastic combo!

Apple Pepper Jack Chicken

Ingredients:
4 chicken breasts
6 slices Pepper Jack cheese
1 apple (I used Fuji), peeled and sliced thin
salt

Instructions:
1) Heat oven to 350.
2) Place chicken into a 9×13 dish. Season with salt. Bake covered for about 20 minutes (or until chicken is close to being done)
3) Take chicken out of the oven and drain the liquid from the bottom of the dish.
4) Lay the apple slice over the top of the chicken and cover the apples with the cheese.
5) Place back in the oven and bake for another 10-15 minutes.

If you are following the Trim Healthy Mama lifestyle, this would qualify as an S meal since there is only 1/4 apple on each chicken breast. This is not enough to push it into crossover territory.

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin
We love potatoes in this house. Actually, my husband loves potatoes…because that’s the only “vegetable” the man will eat.

I try, folks, I really do. But, 40 years of bad habits is hard to break!!

Anyway, I saw this recipe and wondered if I could fool him into thinking it was hash brown casserole. It was pretty close, honestly.
Had I added more salt, and not told him it was spaghetti squash BEFORE he had eaten all of his serving, he would have probably eaten more of it the first night. However, the next night, I added more salt with the leftovers and he actually ate it…and said I could make it again!
This fake-out was a win!

Spaghetti Squash Au Gratin

Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a dish with a ¼ inch of water; microwave for 10 -12 minutes.  While the squash is cooking, saute the onions until they are a light brown.
Use a fork to scrape the insides of the squash into a medium bowl, then mix in the onions, cheese, and sour cream. Salt and pepper to taste.
Bake at 350 for 2o minutes.

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday
Home Maid Simple

Bacon Wrapped Meatloaf Singles

Bacon Wrapped Meatloaf @Gluten Free with Southern Charm

I was browsing through a new friend’s blog Almost Supermom the other day and came across her recipe for some delicious looking Bacon Wrapped Meatloaf Medallions. Personally, anything wrapped in bacon is bound to be good, so I knew I had to make them.

I did deviate from her original recipe, omitting the egg due to my daughter’s allergy and using gluten-free oats instead of almond flour. Aside from that, it was all the same and so very, very good.
And, as my family is quite teeny compared to hers, I just made half the recipe.

Bacon Wrapped Meatloaf

1 lb ground beef
1 garlic clove, minced
2 tsp Lee and Perrin’s Worcestershire sauce (I use this brand as it is gluten-free)
1/2 tsp salt
1/2 cup ketchup
1 egg
1/4 cup gluten-free oatmeal
1/2 package of bacon
toothpicks

Preheat oven to 350.
Mix all the ingredients (except the bacon) together in a large bowl. When well combined, roll into large meatballs (about 4) and wrap with a piece of bacon. Insert a toothpick to hold it together.
Place on boiler pan and cook for 40 minutes. (If you do not have a broiler pan – like me – line a cookie sheet with foil and place a cookie cooler rack on top of the foil. Place the meatloaf singles on top of a cookie rack. It works pretty well.)

Bacon crispiness:
If you are a supporter of crisp bacon, then after 40 minutes, you will want to broil your meatloaf for about 4 minutes. The broiling crisps up the bacon nicely.
If you prefer the chewy bacon, then omit this step and start enjoying your delicious dinner!

Also, Supermom was so kind and edited my meatloaf pictures. She really is SUPER!

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday

Gluten Free Blackberry Cobbler

Easy Gluten-free Blackberry Cobbler @joyinthesemoments.com

Snowstorms always bring out the cook in me. Something about being stuck inside makes me crave something warm and sweet.  So, crazy me. I braved some crazy roads to grab the ingredients for a gluten-free blackberry cobbler.
It was worth it. And you’ll thank me later, I promise.

So, let’s get to work making this yumminess.

Easy Gluten-free Blackberry Cobbler
16oz blackberries (fresh or frozen)
1 cup gluten-free Bisquick
1/2 cup sugar
1 cup milk
1 stick of butter

1) Wash and place blackberries in an 8×8 dish.
2) Mix Bisquick, sugar, and milk together. Pour the mixture over the blackberries.
3) Melt butter and pour over the cobbler.
4) Bake at 350 for approximately 30 minutes. Cool 15 minutes and serve.

 

Pesto Rotini with Chicken and Roasted Tomatoes

Chicken Pesto Rotini @glutenfreemakeover.com

**Originally posted on Joy in These Moments

My husband loves pesto, so the other night I decided to whip up a yummy supper surrounding the garlicky sauce.

(Unfortunately, I forgot that I had a Bible study soon after…with a bunch of women I had never met…with my now super garlicky breath. Nothing like a first impression.)

Here’s the recipe to try for yourself. (I found the delightful recipe here and adapted it for a gluten-free diet.)
Just a warning – have plenty of Listerine on hand or don’t breathe on anyone for awhile afterwards.

Chicken Pesto Rotini with Garlic Roasted Tomatoes

Ingredients:
2 chicken breast
12oz gluten-free rotini (I used the Ronzoni brand)
1 8oz jar pesto sauce
1/4 cup Parmesan cheese
1 1/2 cups cherry or grape tomatoes, cut in half
2 garlic cloves, minced
olive oil
2 tsp Italian seasoning
salt and pepper to taste
garlic powder, to taste

Instructions:
1) Toss tomatoes, fresh garlic, Italian seasoning with approximately 1Tbsp olive oil (or enough to generously coat tomatoes).
2) Roast in a 350* oven for 20 minutes.
3) Prepare pasta according to package directions.
4) Season chicken with salt, pepper, and garlic powder. Pan fry with olive oil until chicken is done, then cut into chunks or shred (whichever you prefer).
5) Toss the chicken, rotini, pesto, and roasted tomatoes. Top with Parmesan cheese.
6) Enjoy!

White Chicken Chili (Southwest Chicken Chili)

White Chicken Chili @glutenfreemakeover.com

 

On Friday, I had a soup luncheon at school. I am forever running late so, I figured the best thing was to make my soup the night before and let it cook all night. Best decision EVER!

I made a delicious white chicken chili for the luncheon. It even made enough for dinner tonight! And, once again, my crockpot proved it’s worth when I warmed up the leftovers in it while I shopped.

*Disclaimer: yes, I know that black beans in a white chicken chili is an abomination. I’ve received enough emails that if I didn’t already, I have no doubts now. haha
If it helps, think of this more as a Southwestern Chicken Chili – the beans, the corn, the tomatoes, and chilis. Super good. Super yum.

White Chicken Chili
Serves 6-8

Ingredients:
3-4 chicken breasts
2 – 14.5oz cans black beans (rinsed)
2 – 14.5oz cans sweet corn (one drained, one with liquid)
1 can Rotel (I use Mild – but add more Ro*Tel or a hotter version to spice it up)
2 pkgs Ranch dressing mix
2 – 8oz pkgs cream cheese
2 tsp chili powder
2 tsp onion powder
2 tsp cumin
1/2-1 cup gluten-free broth (optional)

1) Place the raw chicken in the bottom of the crockpot.
2) Pour the beans, corn and Rotel over the chicken. Mix in the ranch mix and spices.
2a) This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much; just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese and shred the chicken.

***Per many questions:
Ro*tel is a brand of diced tomatoes and chilis. In the event you don’t have Ro*tel, you can easily sub in some plain diced tomatoes with some green chilis.
Also, I have often subbed low-fat cream cheese in this recipe and it has still come out really good. Definitely a great go-to option if you are cutting calories and fat.

If you like this recipe, make sure you check out these recipes as well:
Chicken Pot Pie Soup
Creamy Country Chicken with Biscuits
French Onion Soup