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Roasted Squash With Turmeric-Ginger Chickpeas Recipe

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Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor

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Sweet Potato Pudding - 18th century Cooking with Jas Townsend and Son S5E11

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Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice

Directions
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts - with Donette Odom and Becky Jones Anderson(>)... Source : allrecipes.Com

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Best ranch you'll ever taste and its homemade

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Ingredients Black Pepper ¼ C Parsley Flakes 1 1/2 C Garlic Salt ½ C Kosher Salt 2 Tbsp Granulated Garlic ¼ C Granulated Onion 3/4 C Dill Weed 2 Tbsp 2 cups mayonnaise Directions For The Full Recipe & List Of Ingredients Please Go To

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Have you ever been to Carrabba's Italian Restaurant?

I love their wood fire pizzas and bread dipping oil so much so I made my own Copycat Carrabba's Olive Oil Bread Dip!

Get the special blend of spices to make Carrabba's Olive Oil Bread Dip at home! I bet you already have everything you need in the pantry for this Italian bread dipping sauce.

Just a basic mix of dried herbs and crusty bread are needed for this classic bread dipping oil. Olive oil bread dip wows every time even though it is literally one of the easiest recipes I make.

Karin says: "Absolutely loved it! Stop looking for a olive oil bread dip. You will not find a better one! Thanks for sharing."

When entertaining, I like to serve my olive oil dip with a variety of breads and crackers on an Ultimate Cheese Board, however I personally prefer either Italian or rosemary focaccia.

A nice crusty bread, Italian, French or even crostini are also delicious to pair with this garlic herb combo.

Some folks even like it with chopped vegetables like carrot sticks, celery and bell pepper strips.

This olive oil bread dip isn't just for breads either. The spice blend will brighten up any pasta dish, especially plain white or Alfredo sauce.

It can be sprinkled on a salad coupled with a few dashes of red wine vinegar or used to season chicken, beef or pork.

Krista says: "Just tried this recipe with grilled steak and shrimp dinner. Tasted exactly like Carrabba's and this was my first try making this. It was so easy. I highly recommend for anyone wanting to duplicate the dry mix in olive oil like Carrabba's."

You can even use it as a marinade or baste is on grilled vegetables. Clearly, these aren't just bread dipping spices, they are really an all-purpose Italian blend of deliciousness. Homemade Italian seasoning!

If you are searching for traditional Italian seasoning, you can make a homemade version HERE!

Restaurant style olive oil bread dip is also one of my favorite DIY gift ideas, much like my other infused olive oils.

Buy cute little glass containers or mason jars at the local craft store and decorate them with fun and colorful string or silk flowers.

Dry mix can be made ahead and stored at room temperature in an airtight container and the shelf life is good for several weeks. The salt is a natural preservative.

See notes below on using fresh garlic when given as a gift.

If you know it won't be used for a long time, omit the fresh garlic and add a teaspoon of garlic powder instead. Or you can include a cute note asking to "just add fresh garlic to serve".

Also beware that there is a difference between garlic powder and granulated garlic. Granulated garlic is larger and has a grainy texture.

Make sure to use garlic powder, which is fine and will dissolve in leaving only flavor and not a funny texture.

I like to use festive twine to attach a gourmet bottle of olive oil and voila, you have the perfect hostess gift straight from your kitchen!

PRO TIP: The way you slice your garlic makes a world of difference. More garlic flavor comes with severing more of the fibers. For less intense flavor use whole, roast garlic or garlic slices. For the maximum amount of flavor, minced or use a garlic press.

You really don't even need to mention that it is a Carrabba's recipe. Heck, the restaurant isn't even popular in much of the country.

Label it as Bread Dipping Oil or Olive Oil Bread Dip and everyone will know what you mean.

PRO TIP: If you choose to use fresh herbs, the ratio is 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried chopped herbs.

Carrabba's clearly uses dried spices, but you can also use a variety of finely minced fresh herbs and spices. Mine includes:

crushed red pepper flakes

freshly cracked black pepper

dried oregano

dried basil

dried parsley

garlic powder

onion powder

dried rosemary

coarse sea salt (or Kosher salt)

fresh crushed garlic

olive oil, the star of the show!

You can even mix and match fresh with dried and add a few of your own, like thyme or a dash of dried minced onion or garlic for more texture and crunch.

In fact, so many people have contacted me to tell this isn't the right recipe, but they all claim to work there and have differing stories on how the real olive oil bread dip.

Some people also say it is similar to the Macaroni Grill bread dipping oil, but I've never had that one, so I can attest.

I do get asked quite frequently about the best olive oil to use for bread dip and I have a very passionate answer... are you ready?

You might be surprised to know that many imported olive oil touted to be "authentic" are a blend of olive oil and either vegetable oil or canola oil.

It is tough for the US to verify the validity of "pure olive oil" when it is already imported.

For this reason, I generally buy my "good" olive oil domestically, from California, in fact. This one is my favorite.

Good, first press olive oil is what you want for drizzling and bread dips. It will be dark in color and a little tangy when you taste it.

Mary Lee says: "This recipe is very, very,very good! Highly recommended!"

Light virgin olive oil will be a little less pungent because it comes from the second or third press. This makes it better for using in recipes where the flavor of the oil isn't the main focus or for frying.

In fact, olive oil has a fairly high smoke point, so while it is more expensive, it is perfect for pan frying.

Make sure to get yourself an olive oil bread dipping dish to serve it in!

K. Smith says: "Sooooo good!!!"

Pair this delicious bread dipping oil with one of our favorite Italian recipes:

Tools for making Olive Oil Bread Dip:

Good Extra Virgin Olive Oil - A good olive oil will taste like, well, olives, while a poorly made one will taste like vegetable oil. Gross. While people tend to favor Italian and Greek olive oils, I prefer to buy mine domestically.

There are some great ones out there from all over the world, but the reporting of ingredients isn't always the same and you could find that your super expensive olive oil was actually cut with vegetable oil.

Garlic Press- Did you know that the more fibers destroyed will increase the potency of your garlic when eaten? So a pressed or grated garlic cloves will give you more flavor than a minced, chopped or sliced garlic.

Depending on how much garlic flavor you want, choose your chopping method! I want to peel the walls and ward off vampires, so I generally go for a nice garlic press in this bread dip recipe.

Micrograter - A small kitchen utensil you find you use a lot more than you expected! You can use this in place of a garlic press and also for many more tasks, like zesting citrus.

Questions you might have about how to make olive oil bread dip:

What is the best bread for dipping? What bread can't you dip should be the answer! LOL. For this type of bread, aim for something that is hearty enough to tear and sop up the spices and olive oil. These are my favorites:

Italian bread (loaf)

Sourdough bread

Classic crusty white bread

Toasted dinner rolls- white or whole wheat

French bread

Olive bread

Naan, pita or flatbread

Can you make this ahead of time? Yes, you can make this bread dip in advance. Mix your Italian seasonings and just add olive oil when you are ready to serve.

Is dipping bread in olive oil healthy? I am NOT a certified nutritionist and I don't claim to cook healthy. Everyone's definition of healthy is different these days.

See the nutritional info to see if it fits your personal dietary needs or check with your physician.

What I can tell you with some confidence is that olive oil does have some health benefits when consumed in moderation, such as:

Healthy monounsaturated fats

Antioxidants

Anti Inflammatory propertiers

Potentially linked to lowering the risk of strokes, type 2 diabetes and lower risk of heart disease.

Is it possible to make a large batch? I make a VERY large batch when I make this recipe. Salt will preserve the fresh garlic. Keep it in a dry, cool place, like the pantry, in an airtight container for 2 weeks.

Check it to make sure the moisture in the fresh garlic doesn't make mold. Again, salt should prevent this as it is a natural preservative.

Can I substitute any of the ingredients? This recipe is SO forgiving, you can literally omit, add or double any of the flavors.

If you read the comments below, there is still a lot of discrepancy, even between those who claim to have worked at Carrabba's, about exactly what goes into the bread dip.

There is one thing I know for sure, this recipe is delicious and whether it is the exact recipe or not, I don't care.

Can I use this olive oil seasoning blend on other things? Yes! Blend it with olive oil and red wine vinegar for a meat or seafood marinade, salad dressing or basting seasoning for grilled vegetables.

Blend the dry mix with butter for a fabulous compound butter or put a little in a basic alfredo sauce for elevated flavor.

Can I use a different type of oil for my bread dip? I highly recommend using a high quality olive oil for this one, foodie friends.

While I know it is expensive, dipping bread in canola, sunflower or vegetable oil will not have the same flavor.

Can I add cheese? Cheese it up, by all means! Parmesan cheese or pecorino romano are probably your best bets.

What other flavors can I add? If you like things spicy, add a small dash of powdered red pepper or increase the red pepper flakes and ground black pepper.

What can I dip besides bread? I like to serve mine with a whole crudite platter including:

Does bread dipping oil go bad? It sure can. Olive oil can go rancid and the actual spice blend, when fresh garlic is used, can go bad if not stored properly.

If you just make a dry spice blend, the spices themselves can lose flavor and potency, however they won't be at the same risk for food contamination.

Can I use vinegar? Sure! I love adding a touch of aged balsamic vinegar or even some other fancy, flavored vinegar varieties.

Get the special blend of spices to make Carrabba's Olive Oil Bread Dip at home! I bet you already have everything you need in the pantry for this Italian bread dipping oil.

For a simpler bread dip, try my Garlic Parmesan Bread Dip.

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Have you ever been to Carrabba's Italian Restaurant? I love their wood fire pizzas and bread dipping oil so much so I made my own Copycat Carrabba's Olive Oil Bread Dip! Just a basic mix of dried herbs and crusty bread are needed for this classic bread dipping oil.

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****EDIT. Thank you all for the kind words but, seriously I don't deserve them. This was a classic case of me being too cocky with something I've done a thousand times. I KNEW my poppy seed filling was too wet but, ignored my gut and went ahead anyway. These always are central to my center piece on Christmas day. I'm going to have to start from scratch. There is NO WAY these things are going on my table. I've posted a pick of what they are "supposed" to look like******Epic FAIL. My Beigli turned out so ugly! I made my poppy seed mix to wet and i guess didn't dock the loaves down far enough. Both split the bottoms and the poppy seed you want even see the swirl of the dough. I wanna cry. These things take all day to make.😫😢😫😢😫😢😫Edit part deux. For anyone who wants to get an idea of what it is, here is my Grandma's recipe.1 package or 21/4 tsp of active dry yeast1tsp warm milk (no higher than 120 F)1tsp sugarDesolve the yeast and granulated sugar in the 1/4 c milk. Cover with plastic wrap and set aside for 10 minutes until foam develops and almost doubles in size.In stand up mixer add:4 cups all purpose flour1/3 + 1 tbsp icing sugarpinch of saltCombine together then cut in 3/4 c of COLD butter. ( as a side note, I froze my butter then grated it into the mix. Saved me from having to use my food processor to cut in the butter then transfer the whole thing into the mixer).Make a well in the center or the crumbly mixture and add:3 Large Egg yolks (RESERVE THE EGG WHITES IN SEPARATE BOWL)Yeast mixtureTurn on your mixer to level 3 then slowly add in 1/4-1/2 C of milk until it forms a loose ball. Turn mixer onto level 4 and continue to combine for 2-5 minutes, scraping down all sides and get all flour mixed in. Remove from mixer and form into a ball. Consistency of the dough should be moist but not too sticky. Cover with a warm damp towel and allow to rest for 2 hours. Note! It will rise but not double like you would see in a bread dough.While you are waiting for the dough make filling.POPPY SEED.1 2/3 C poppy seeds FINELY ground. I used my spice grinder.5 TBSP Sugar1/2 TBSP Honey1/2 TSP grated lemon rind1 HEAPING TBSP Apricot Jam1/2 to 1 C of yellow raisins (adjust or remove depending on preference). I used about 1/2 cup only because I love raisins in it but I was running out)Combine in a heavy sauce pan and set the temp to med-low until the apricot jam starts to melt. Then slowly combine 1/3 to 1/2 C of Whole milk. Turn the temp to Low and allow to cook stiring constantly until you get a consistency of a spreadable paste. Not too thick but definitely not runny. Must be workable. Remove from heat and allow to cool completely.WALNUT.1 2/3 C Ground Walnuts ( I used whole walnuts and ground them myself that way I could have some chunky bits put also the fine gound as well. You need the fine ground)1/4 C Sugar3 TSP grated lemon rind1/2 - 1 Cup RaisinsCombine in a heavy sauce pan and set the temp to med-low until the sugar starts to melt. Then slowly combine 1/4 to 1/2 C of Whole milk. Turn the temp to Low and allow to cook stiring constantly until you get a consistency of a spreadable paste. Not too thick but definitely not runny. Must be workable. Remove from heat and allow to cool completely. For the Walnut the fine grinding acts like a flour and will thicken. Adjust the milk to get the propper spreading even if you have to add a table spoon at a time more than the 1/2 cup.Divide the dough into two halves and roll each on a floured surface into 12X18 inch rectangle. Spread the nut filling on one and the poppy seed on the other. Being SURE to keep at least one inch on all sides. I left about two inches on the ends.Turn up the sides to prevent leaking and roll the Beligi lengthwise to form two 12 inch rolls. Lightly oil Large baking sheet and carefully set beigli on top being sure to leave a good two to three inches between the rolls and the edges of the pans. Brush the rolls on the top and sides Liberally with the reserved egg whites. Poke holes with a fork (being sure to be deep enough to hit a couple of layers but not all the way to the bottom).Bake at 350F for 40-45 minutes or until a dark golden brown.

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****EDIT. Thank you all for the kind words but, seriously I don't deserve them. This was a classic case of me being too cocky with something I've done a thousand times. I KNEW my poppy seed filling was too wet but, ignored my gut and went ahead anyway. These always are central to my center piece on Christmas day. I'm going to have to start from scratch. There is NO WAY these things are going on my table. I've posted a pick of what they are "supposed" to look like******Epic FAIL. My Beigli turned out so ugly! I made my poppy seed mix to wet and i guess didn't dock the loaves down far enough. Both split the bottoms and the poppy seed you want even see the swirl of the dough. I wanna cry. These things take all day to make.😫😢😫😢😫😢😫Edit part deux. For anyone who wants to get an idea of what it is, here is my Grandma's recipe.1 package or 21/4 tsp of active dry yeast1tsp warm milk (no higher than 120 F)1tsp sugarDesolve the yeast and granulated sugar in the 1/4 c milk. Cover with plastic wrap and set aside for 10 minutes until foam develops and almost doubles in size.In stand up mixer add:4 cups all purpose flour1/3 + 1 tbsp icing sugarpinch of saltCombine together then cut in 3/4 c of COLD butter. ( as a side note, I froze my butter then grated it into the mix. Saved me from having to use my food processor to cut in the butter then transfer the whole thing into the mixer).Make a well in the center or the crumbly mixture and add:3 Large Egg yolks (RESERVE THE EGG WHITES IN SEPARATE BOWL)Yeast mixtureTurn on your mixer to level 3 then slowly add in 1/4-1/2 C of milk until it forms a loose ball. Turn mixer onto level 4 and continue to combine for 2-5 minutes, scraping down all sides and get all flour mixed in. Remove from mixer and form into a ball. Consistency of the dough should be moist but not too sticky. Cover with a warm damp towel and allow to rest for 2 hours. Note! It will rise but not double like you would see in a bread dough.While you are waiting for the dough make filling.POPPY SEED.1 2/3 C poppy seeds FINELY ground. I used my spice grinder.5 TBSP Sugar1/2 TBSP Honey1/2 TSP grated lemon rind1 HEAPING TBSP Apricot Jam1/2 to 1 C of yellow raisins (adjust or remove depending on preference). I used about 1/2 cup only because I love raisins in it but I was running out)Combine in a heavy sauce pan and set the temp to med-low until the apricot jam starts to melt. Then slowly combine 1/3 to 1/2 C of Whole milk. Turn the temp to Low and allow to cook stiring constantly until you get a consistency of a spreadable paste. Not too thick but definitely not runny. Must be workable. Remove from heat and allow to cool completely.WALNUT.1 2/3 C Ground Walnuts ( I used whole walnuts and ground them myself that way I could have some chunky bits put also the fine gound as well. You need the fine ground)1/4 C Sugar3 TSP grated lemon rind1/2 - 1 Cup RaisinsCombine in a heavy sauce pan and set the temp to med-low until the sugar starts to melt. Then slowly combine 1/4 to 1/2 C of Whole milk. Turn the temp to Low and allow to cook stiring constantly until you get a consistency of a spreadable paste. Not too thick but definitely not runny. Must be workable. Remove from heat and allow to cool completely. For the Walnut the fine grinding acts like a flour and will thicken. Adjust the milk to get the propper spreading even if you have to add a table spoon at a time more than the 1/2 cup.Divide the dough into two halves and roll each on a floured surface into 12X18 inch rectangle. Spread the nut filling on one and the poppy seed on the other. Being SURE to keep at least one inch on all sides. I left about two inches on the ends.Turn up the sides to prevent leaking and roll the Beligi lengthwise to form two 12 inch rolls. Lightly oil Large baking sheet and carefully set beigli on top being sure to leave a good two to three inches between the rolls and the edges of the pans. Brush the rolls on the top and sides Liberally with the reserved egg whites. Poke holes with a fork (being sure to be deep enough to hit a couple of layers but not all the way to the bottom).Bake at 350F for 40-45 minutes or until a dark golden brown.

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I remember trying Mini Quiche appetizers as a child (the frozen, store-bought kind from Sam's Club) and being impressed.

They were so fancy. And so tiny. And so delicious.

After moving to California in 2011, I sought solace in this comfort food from my past. Unfortunately, the Sam's Club out here didn't have any so I had to start making them myself.

I'm still making them almost 6 years later, just for the fun of it.

How do you make Mini Quiche?

It's simple, really.

1. Cut store-bought pastry crust into circles

2. Press into a muffin tin

3. Add your favorite toppings

4. Smother in cheese and egg

5. Bake to golden brown, bubbly perfection

The recipe below is for 48 Mini Quiche total, 12 of each of the 4 varieties shown in the photo above (Spinach, Bacon, Mushroom, and Ham). You can mix and match them however you want to!

How long does it take to bake Mini Quiche?

These bake up in 25 to 30 minutes at 375 degrees. If you freeze them ahead of time, bake them straight from the freezer for 5-10 minutes.

It's hard to pick a favorite out of these four, but I've always been partial to Quiche Lorraine. The Mini Bacon Quiche version below is closest to that. You just can't go wrong with a Mini Breakfast Quiche!

How do you make mini quiches in a regular-size muffin tin?

What if you want something mini, but not TINY? Quiche Muffins are the answer - mini quiches made in a regular muffin tin (not a mini muffin tin).

Click here for the recipe (and all the tips you need about making them ahead and freezing them!)

How do you make mini Crustless quiche?

Looking for a mini quiche recipe without the crust?

Just follow my recipe for Egg Muffins (made in a REGULAR sized muffin tin, NOT a mini one). All the flavor without the crust!

How do you freeze mini quiche?

This is the best part! Follow the recipe and bake the mini quiches. Once they are cool, freeze them. The best way to freeze them is to freeze them individually on a plate or baking sheet until they are solid, then transfer them to a bag (so they don't stick together).

Bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.

How do you make a full-size quiche?

Looking for a traditional quiche recipe made in a pie plate? Try my most favorite recipe for Quiche Lorraine.

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I remember trying Mini Quiche appetizers as a child (the frozen, store-bought kind from Sam's Club) and being impressed. They were so fancy. And so tiny. And so delicious. After moving to California in 2011, I sought solace in this comfort food from my past.

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Keto Jalapeño Popper Taquitos

These Two Bite Keto Jalapeño Popper Taquitos are Made with Only 4 Ingredients. They're Super Quick to Make and only have 1 g Net Carbs per 2 Taquitos. They make a great Keto Appetizer or Snack for Game Day or for serving at Holiday Parties. They can be Thrown Together Quickly and can also be Made Ahead and Warmed up right before Serving.

How To Make Keto Jalapeño Popper Taquitos

To make these Keto Jalapeño Popper Taquitos you start by, preheating your oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined. Then use a microwave to warm the mixture, 25 - 30 seconds should be enough.

Cut the cheese slices in half then place them onto a parchment paper lined baking sheet. Bake for 4 - 5 minutes, or until the edges are golden brown. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the jalapeño cream cheese on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens )

WHAT IS THE KETOGENIC DIET?

If you haven't heard of The ketogenic diet (often called keto), it's a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you're supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Jalapeño Popper Taquitos

This Gluten Free and Keto Jalapeño Popper Taquitos recipe couldn't be more simple. With only 4 ingredients there's not much that can go wrong. I use pre sliced mozzarella cheese slices, which makes this recipe extra easy. Small piles of shredded mozzarella can be used instead of the cheese slices if needed.

If you love Low Carb Appetizers, then you'll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They're an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

DON'T MISS ANY NEW RECIPES:

Don't miss any recipes like these Keto Jalapeño Popper Taquitos. If you aren't already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Jalapeño Popper Taquitos

"These Two Bite Keto Jalapeño Popper Taquitos are Made with Only 4 Ingredients. They're super quick to make and only have 1 g Net Carbs per 2 Taquitos. They make a great Keto Appetizer or Snack that can be thrown together quickly. They can also be made ahead and warmed up right before serving. "

Ingredients

6 Mozzarella Cheese Slices

1/2 Cup Cream Cheese

1/4 Cup Pickled Jalapeños (diced)

1/4 Cup Shredded Havarti Cheese

Directions

1. Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined. Then use a microwave to warm the mixture, 25 - 30 seconds should be enough.

2. Cut the cheese slices in half then place them onto a parchment paper lined baking sheet. Bake for 4 - 5 minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the jalapeño cream cheese on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens.)

This recipe makes 12 Keto Jalapeño Popper Taquitos.

Recipe Notes:

- Use Parchment Paper (NOT waxed paper)

- To reheat, preheat oven to 350 F. Bake for 4-5 minutes (if cold, a little less if room temp).

- I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn't necessary but I found that it made the taquitos look a little prettier.

- Fresh Jalapeños can be used instead of the pickled jalapeños.

- Removing the seeds from the Jalapeños makes them considerably less spicy.

NUTRITIONAL INFO

1 Batch of Keto Jalapeño Popper Taquitos = 6 Servings

1 Serving / 2 Taquitos =

136 Calories | 11.3 g Fat | 1.2 g Carbs | 0.2 g Fibre | 7.5 g Protein

If you Love this Keto Jalapeño Popper Taquitos Recipe, check out some of my other Keto Friendly Recipes Here:

Keto Jalapeño Popper Taquitos

Keto Jalapeño Popper Taquitos
Other Keto Friendly/Low Carb Recipes:

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Keto Jalapeño Popper Taquitos | Easy 4 Ingredient Keto Taquito Recipe

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Keto Jalapeño Popper Taquitos These Two Bite Keto Jalapeño Popper Taquitos are Made with Only 4 Ingredients. They're Super Quick to Make and only have 1 g Net Carbs per 2 Taquitos. They make a great Keto Appetizer or Snack for Game Day or for serving at Holiday Parties.

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9 pints of dry canned homemade rice-a-roni.This is what I used , for pints I doubled this recipe for pint jars. Preheat over to 200.. assemble jars , seasoning on the bottom, sit on tray in 200 oven for 1 hr , remove and put lids and rings on , put back in for 30 mins , remove and wait for pings :)1/2 cup long grain rice1/2 cup broken vermicelli or Orzo2 taps bouillion powder1/2 tsp Lawry's Seasoned Salt1/4 tsp garlic powder (optional)1 tbsp parsleyDash Tumeric - Not too much, but don't omit.(For a double batch I use 1/4 tsp.When preparing, each jar will require 4 tbsps of butter and 4 cups of water, prepare same as you would box rice a roni.

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9 pints of dry canned homemade rice-a-roni.This is what I used , for pints I doubled this recipe for pint jars. Preheat over to 200.. assemble jars , seasoning on the bottom, sit on tray in 200 oven for 1 hr , remove and put lids and rings on , put back in for 30 mins , remove and wait for pings :)1/2 cup long grain rice1/2 cup broken vermicelli or Orzo2 taps bouillion powder1/2 tsp Lawry's Seasoned Salt1/4 tsp garlic powder (optional)1 tbsp parsleyDash Tumeric - Not too much, but don't omit.(For a double batch I use 1/4 tsp.When preparing, each jar will require 4 tbsps of butter and 4 cups of water, prepare same as you would box rice a roni.

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Cheese Dip     8 ounce sharp cheddar   8 ounce swiss,   1 cup of mayo (Helmans) 1/4  tsp   celery salt, 1/8 tsp liquid smoke , 1 tsp worcheshire sauce, 1/2 onion diced

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Cheese Dip     8 ounce sharp cheddar   8 ounce swiss,   1 cup of mayo (Helmans) 1/4  tsp   celery salt, 1/8 tsp liquid smoke , 1 tsp worcheshire sauce, 1/2 onion diced

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Pinapple Pecan Cheeseball    2 blocks of cream cheese     8 ounce can of crushed pinapple drained     1/2 cup green pepper    2 TBS onion    1 tbs seasoned salt    2 cups pecans  chopped

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Pinapple Pecan Cheeseball    2 blocks of cream cheese     8 ounce can of crushed pinapple drained     1/2 cup green pepper    2 TBS onion    1 tbs seasoned salt    2 cups pecans  chopped

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This recipe hails from Greece, but the inspiration for it actually came from my cousin in Kentucky. She always sends me suggestions for recipes based on foods her boys love and believe it or not, Spanakopita is one of them. Spanakopita is a savory Greek pastry comprised of flaky phyllo dough filled with spinach and feta cheese. The phyllo can be homemade, but it's a time intensive process that is unnecessary since you can purchase quality prepared phyllo in the freezer section of your grocery. Spanakopita is a fun lunch, snack or dinner choice for your family because little kids can hold the individual servings in their hands and they are easy to eat.

I played around with this recipe a lot, worrying that it might be too involved compared with most of the simple recipes featured on weelicious, but once you get the hang of making them, it only takes minutes. And in my opinion, they're worth it. I made this for dinner the other night with Kenya and he loved getting to stir the filling as I layered the phyllo and rolled the Spanakopita into triangles. An added bonus is that this recipe freezes beautifully, so you can store half of what you make now and just pop it into the oven on the nights you don't have time to cook.

Whether you're making this dish in Athens, Georgia or Athens, Greece, your family will definitely love you for it!

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This recipe hails from Greece, but the inspiration for it actually came from my cousin in Kentucky. She always sends me suggestions for recipes based on foods her boys love and believe it or not, Spanakopita is one of them. Spanakopita is a savory Greek pastry comprised of flaky phyllo dough filled with spinach and feta cheese.

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This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.

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Homemade is SO much BETTER than anything bought from the store!!! https://www.recipetineats.com/homemade-french-onion-dip/

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Post by recipetineats.

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These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party!

Ingredients

Show Directions

1) Prep onions by slicing off the root end. Slice off as little as possible. Carefully peel onions. Use a sharp knife to cut the onion into eighths, vertically, being careful not to cut all the way through the onion so it stays together. I think it's best to leave what was the tip end intact.

2) After you slice each onion, press on it gently to separate the sections. Toss all the prepped onions in the buttermilk and egg mixture. Let them sit for at least 5-10 minutes to soak. You could also prep the onions in advance and let them marinate overnight.

3) Stir together flour with paprika, salt, pepper, garlic powder, and cayenne. Remove onions from buttermilk mixture and dust heavily with flour mixture. Be sure to get it in all the cracks of the onions so they "bloom" a bit as they fry. Move coated onions to a clean plate.

4) Heat frying oil to 350 degrees F. Fry bite-sized onions for about 4 minutes until they are golden brown. Remove onions and let drain for a minute. Serve while hot with dipping sauce!

Bite-Sized Blooming Onions

Prepping the Onions

The first part of this is making sure you buy the right onions! You can't use frozen onions or pearl onions. They are a bit too small. You need these cipollini onions. You can usually find them by the pound in most supermarkets near the onions!

Normally, when you make a large blooming onion you want to leave the root on to keep the whole thing together. I was torn here because I wanted the onions to stay together but also wanted to be able to eat it in one bite and not have to worry about the root. I decided to try cutting off the root and see how it goes.

It turns out you can do this! Trim off just enough to get rid of the dirty root, but keep as much as possible intact. Instead, leave the tip end intact! Then just peel the onion with a sharp paring knife or you fingers.

Next, slice into the onion to make sections (like in the full sized version). If you slice into what used to be the root section, the tip section will keep the onion together. This wouldn't work with a full-sized onion, but works fine with the little ones. Just be careful not to cut all the way through. A sharp knife helps!

Real talk: This is a pretty annoying prep. I put on some tunes though and worked through two pounds of onions in about 15 minutes. They go fast once you get the hang of it.

Once each onion is cut into sections, press on them a bit to separate the sections.

Flour and Fry

Make sure you spice up your flour mix!

Also you can make the dipping sauce in advance. It's a simple version and feel free to make it your own! Taste and adjust. You know the deal.

When your onions are prepped, add them to a mixture of egg and buttermilk. This will take some of the bite out of the onions and also make sure lots of flour can stick to them. You could prep these in advance and let them sit in this mixture overnight if that's easier.

I did a test onion just to make sure this whole process would work. It turned out better than expected. Perfectly fried with tiny sections even!

Now it's time to scale up! You can dip the drained onions in the flour, but take time to work flour into each onion so there is some in the cracks. That's what will help the onions "bloom" while it fries. If you just coat the outside of the onion you'll have something edible, but not as cool.

Once you have all your onions prepped and floured, heat your frying oil to 350 degrees F. and drop them in! About 4 minutes should do the trick.

How cool are these?!

A little bit of work, for sure, but who doesn't love the idea of bite-sized blooming onions?!

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These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party! Show Directions 1) Prep onions by slicing off the root end. Slice off as little as possible. Carefully peel onions.

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A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

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Danish Puff Pastry one heaping tablespoon of cheese one teaspoon of jelly

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Danish Puff Pastry one heaping tablespoon of cheese one teaspoon of jelly