Tag: Plate

Keto Cornbread – Southern Plate by Gordon Ramsay

As a Southerner, I find it surprisingly easy to eat low carb. Most of our best recipes involve meat and fresh veggies anyway, and it’s easy to switch out potatoes for say, okra and tomatoes, roasted asparagus, or fresh green beans and still have a wonderful meal.

But there are some things you just find yourself longing for from time to time and wishing there were a keto option available. That is where this “corn”bread comes in. As you can imagine, there is no corn. For that matter, there is no flour either. The substitute for both of those in this Keto Cornbread is keto friendly almond meal. it is amazing how well the almond meal mimics the grit of corn meal. Does this taste exactly like cornbread? Nope. If you want something exactly like cornbread, you need to make cornbread. This has a similar grit to cornbread but like most keto breads it is decidedly more eggy in texture. Will it hit the spot if you’ve been keto for a while and just dying for something akin to cornbread without going off plan? Absolutely. I suggest making up a batch of my Zippy Beef Stew, using low carb veggies, and serving this alongside it.

You’ll need: Butter, heavy cream, eggs, almond meal, salt, and baking soda.

Almond meal is pretty easy to find nowadays. I get it at Walmart and Kroger on the baking aisle.

Melt butter and place in medium bowl. Add heavy cream to cool the butter a bit (this will prevent your eggs from cooking when we add them).

Add all other ingredients and stir until well incorporated.

Pour batter into greased 8×8 baking dish.

Bake at 350 for thirty – 40 minutes or until browned on top and set in center.

Note: Keto Cornbread can be a little persnickety with baking time so I encourage you to err on the side of baking a little more rather than baking a little less. It is difficult to overbake this but easy to underbake.

Allow to cool completely.

Oooh yummy!!!

I cut keto cornbread into nine pieces. It freezes well so if you’re the only one on keto in your family, you could make a pan and then freeze individual squares in the freezer.

Enjoy a little taste of the old days without going off plan!

Ingredients

1/2 cup butter, melted
2 cups heavy cream
3 eggs
1 cup almond meal*
1 teaspoon salt
1/2 teaspoon baking soda

Notes

*Sometimes almond meal is called almond flour. Either way, I like to get the coarsest that I see in order to have more grit to it so if you have a choice, don’t get super fine.
Carbs: If you divide this into 9 servings, each serving will have 3 carbs and 3 grams of protein according to my personal calculations. Please note that these are my own calculations and I encourage you to calculate the macros for yourself. I am not responsible for errant calculations, ingredient substitutions, etc. It is my policy not to calculate macros on this site so you will rarely see that but from time to time I do share my own calculations. However, it is the responsibility of the individual to track macros for themselves.

Guess what is coming up next?

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Toffee Chocolate Chip Cookies – Southern Plate by Gordon Ramsay

We love a good old chocolate chip cookie in my house. In fact, they are my son’s favorite. Toffee Chocolate Chip Cookies are soft and chewy with the added bonus of toffee bits for a classic that feels even more indulgent than the original! Since they are chewy, these are great cookies to make ahead of time if you plan on taking a trip in a few days and want cookies that still taste fresh for a week or two.

My mother has been making these weekly for a while now and her grandsons make short work of devouring them. That little something different makes them extra special. Let me show you how easy they are to make!

You’ll need: brown sugar, butter (softened), corn syrup (this makes them chewy), egg, all purpose flour, baking soda, baking powder, salt, semi sweet chocolate chips, and Toffee Baking Bits (I used the Heath brand that I found near the chocolate chips).

Place butter, brown sugar, corn syrup, and egg in a large mixing bowl. Beat with an electric mixer until well combined and fluffy.

Like this. Now, don’t taste of it because it has a raw egg in it. Save the tasting for me 🙂

Now, add in flour, baking soda, baking powder, and salt. Mix that until well combined.

Add in toffee bits and chocolate chips. Stir until incorporated.

Lightly spray a baking sheet with cooking spray or line with parchment paper* and scoop dough out, leaving about 2 inches space between each cookie. *My Mama says parchment paper works best for these. You can use the same sheet multiple times.

Bake 10-11 minutes or until just lightly browned on the bottom.

Let cool on cookie sheet for a few minutes and then remove to cool completely.

Ring the cookie bell! Okay, so technically it would be a dinner bell but why don’t we have a cookie bell, too? It could be one of those fun little tinkling bells that we keep on the kitchen counter. Let me know if you want to help me start this tradition folks. Future generations could benefit greatly from our wisdom!

Enjoy your yummy toffee chocolate chip cookies! Eat one for you – and one for me. Because that is what good friends do!

Ingredients

1 cup light brown sugar
1 cup butter
1/4 cup light corn syrup
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
12 ounce package semi sweet chocolate chips
6 ounce toffee baking bits

Instructions

Pre heat oven to 350 degrees. Lightly spray baking sheets with cooking spray or line with parchment paper. *My Mama says parchment paper works best for these. You can use the same sheet multiple times.
Place brown sugar, butter, corn syrup and egg in a large bowl. Beat iwth electric mixer until well combined. Add in flour, baking soda, baking powder, and salt. Mix again to combine. Stir in the chocolate chips and toffee bits until just incorporated.
Drop the dough by tablespoonfuls onto baking sheets, leaving about two inches in between each cookie. Bake 10-11 minutes, until edges are golden brown. Cool on the sheet for a few minutes before removing them to a cookie rack or platter to allow to cool completely.

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Faux Pecan Pie – Southern Plate by Gordon Ramsay

My Faux Pecan Pie is a taste twin to the classic but safe for families who have someone with a nut allergy. Since I posted this recipe in 2011, I’ve received countless emails thanking me for helping families bring back this treasured holiday pie to the table for folks who have nut allergies. I’m so grateful that this recipe has proved to be helpful to families like that – nut allergies are nothing to play around with! The funny thing is, I didn’t develop this recipe because of that, though. I actually developed it because I felt pecans were just too expensive. I much prefer the unexpected outcome of helping families, though!

This is a fun recipe to feed people. At first glance, it looks like a pecan pie and folks usually don’t take a second glance before digging in for a bite and telling you how good it is. My husband’s exact words were “That is the BEST pecan pie I’ve ever tasted!”. Then I got to tell him it didn’t have any pecans in it.

A similar situation happened at my kid’s school when I took a few of these up there. One of the teachers came into the office talking about how good the pecan pie was and the secretary said “You mean the pecan less pecan pie?” she replied “Oh no, I got the one that had pecans in it…” ~snickers~ Of course, I hadn’t taken anything with pecans in it to the school.

This is a fabulous pie for those with nut allergies but that isn’t why I developed it, I actually didn’t even think about that until someone asked for the recipe, stating that they had a friend with allergies who would be excited to get pecan pie again! I developed it as a way of saving money. Have you seen the cost of pecans lately?

Right about now, making this pie with my recipe instead of pecans will save anywhere from five to seven dollars, depending on where you shop. Most folks I know can cook an entire supper for that amount of money!

So I guess there is a double bonus involved, but in hindsight having a faux pecan pie for those with nut allergies is a much greater purpose.

I have seen some varying recipes for faux pecan pie around the web. The most common one utilizing pinto beans in place of pecans. I have that on my list to try someday and I’ll probably do it, but I couldn’t bring myself to suggest you put pintos in your pie so I set about developing my own faux pecan pie.

I started with my Mother’s No Fail Pecan Pie recipe and then blended it a bit with that crust of my Strawberry Pretzel Salad (which is in my cookbook, but not on SouthernPlate.com). Everyone is always surprised that the crust isn’t made of pecans, so what a great inspiration to add to my pie! It took about seven pies to get the proportions and cooking time just right, because this pie really needs to be made as a deep dish but I’m finally ready to bring it to you today in it’s final form.

I’m gonna start this post out with a disclaimer that I’m sure is obvious to just about everyone reading this: Pecan pie is not a health food. It’s not supposed to be. A good pecan pie is gonna contain butter, sometimes lots of it. It will also have sugar in various forms, usually granulated and corn syrup. A good pecan pie is not for the faint of heart but it is the golden nugget of pies. Rich, buttery, delicious. Unlike any other. This Faux Pecan Pie lives up to all of those expectations.

If you’re on a diet, just have one or two bites and make sure you savor them, then be sure and make it again when you’re not on a diet anymore. If you have a family member or friend with a nut allergy, this would be a welcome treat for them at your holiday dinner! But I suggest not telling anyone it doesn’t have pecans until they eat it, mainly because it is fun seeing the look on their face :).

You’ll need: A Deep Dish Pie Crust, Light Corn Syrup, Butter, Pretzels, Sugar, Eggs, and Vanilla.

I recommend unsalted, real butter in this recipe. I also recommend not spelling “recommend” unless you have to because it is one of those annoying words to spell. I really think it needs two “c” ‘s but Websters never listens to me. ~sigh~

Note: If all you have is margarine or you just can’t afford butter, go for it. Trust me, I’ve been there! The pie will taste slightly different but t’ain’t nobody here gonna judge because we were raised better than that. ~Grin~

Following my recipe below, place the butter for the pie filling in a large bowl and microwave it until melted. Allow to cool.

Once slightly cooled butter and all other filling ingredients in a medium sized bowl and mix together with a wire whisk.

Here is our pie filling all mixed up. Ready for an action shot now?

Isn’t that pretty? Pour filling into unbaked pie crust.

Like this.

I know it looks yellow now but it will be that beautiful golden color once baked.

Now we need to crush our pretzels.

Place your pretzels in a gallon zipper bag and crush those puppies. They don’t have to be pulverized, just broke up kinda good.

Melt your butter for the topping (see recipe) and add in your tiny amount of sugar.

Add in pretzels and stir until coated well.

Sprinkle evenly over the top of your pie.

I know it will seem like a lot of pretzels but they sink down a bit as we cook, which is why I made this a deep dish pie. The first pie I tried wasn’t deep dish and it seemed like there was hardly any filling when the pretzels sunk down a little bit. This will come out in perfect proportions to the top crust and the filling.

Place pie plate on a baking sheet and bake at 350 for one hour, covering with foil after the first thirty minutes to prevent over browning.

Allow to cool completely before serving.

Here is our finished pie.

This is a closer shot that shows the filling a little better (because I couldn’t pick which one I liked the most)

This post is dedicated to my sweet friend, Alyssa, and everyone else who has a nut allergy or love someone who does.

Don’t forget to add this pie to your holiday menu!

Ingredients

Filling

4 Eggs
1+ 1/4 cup sugar
1/2 cup plus 2 Tablespoons unsalted butter melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep Dish Pie Shell unbaked

Topping

1-1/2 cups crushed pretzels
3 Tablespoons butter melted
2 Tablespoons sugar

Instructions

Preheat oven to 350.
For Filling: Place first five ingredients in large mixing bowl and mix with wire whisk until well combined.
Pour into pie shell.
Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.
Sprinkle topping evenly over pie.
Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.
Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.

Sara submitted a great quote on our Give A Penny Page that I think really puts you in the right frame of mind for dealing with life sometimes. We can’t just go out meekly with a weak smile and hope for a good day, we have to do it with Gusto!

“Tackle the world with a smile, and the world will tackle you back with more than one.”

Thank you Sara! Submit your quote by clicking here.

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