Wings are a favorite food to get at pizza-style restaurants but so often they are covered in a sugary sauce. These Cajun Chicken Wings are juicy and crispy after being fried using Air-Fry Crisping in the Ninja® Foodi™ Pressure Cooker. The Air-Fry Crisping gives wonderful results without all the fat of deep frying. I loved the simplicity of the Ninja Foodie as it so easy to use and the wings were a golden brown in a short time. Served with Spicy Cajun Sauce these wings have become a favorite in our house. Pair these with a large garden salad for a wonderful meal.
This tangy sweet barbecue sauce takes wings, pork, and ribs to a new level. Best of all, it isn’t filled with all kinds of sugar and corn syrup. I love this sauce and always keep it on hand for any kind of meat. I have even canned large amounts in the summertime using sauce from fresh tomatoes.
These Crab Stuffed Mushroom are great for parties, get-together, or just when you want something special. I cut these in quarters or if you prefer individual servings you can use button mushroom. Our family can never get enough of mushrooms and made this way they are incredible.
Blustery winter days call for steaming bowls of soup. This recipe is a lighter version and a Fuel Pull. You can pair it with a slice or two of Whole Wheat Sourdough bread for an E meal or with a low-carb cheese quesadilla for an S meal. I cooked the ham stock from the leftover Christmas Ham using my Insta-pot which was quick and so easy. I hope you enjoy it as much as I do.Continue reading →
Bags of plump cranberries on store shelves tell us that Christmas is just around the corner. Cranberries freeze very well so I buy a number of bags to freeze to use later in the year. I love their tartness in cheesecakes, pies, drinks, and also dried for snacking. They also star in this glaze. Spiral-cut Ham baked with cranberry sauce will be served for our Christmas dinner this year.
Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Many memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them.Â
Our family loves rice made many different ways. There are times when I want rice with Sweet N Sour Fried chicken and that is where this recipe comes in. It is so delicious!! My nephew is in mission/relief work in Nepal and keeps me supplied with saffron. Saffron is an expensive spice but a little goes a long way and I do use it in certain dishes.
Melt oil in a frying pan over medium heat. Add riced cauliflower, water, saffron, garlic, and onions . Saute until tender, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Garnish with green onions or chives. Serves 3-4. THM S
This is a tasty side dish with grilled chicken or curry.
If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.
Melt oil in a frying pan. Add riced cauliflower, water, saffron, garlic, and onions . Saute until soft, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Serves 3-4. THM fats category.
Recipe Notes
This is a tasty side dish with grilled chicken or curry.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Are you in need of a tasty budget-friendly meal? This dish combines ground turkey and beef to cut down on the cost and you really don’t even notice it. Riced cauliflower is very easy to make with a food processor and you can use the entire head not just the florets. There are times that I will add cooked brown rice and corn to this dish for a THM Crossover for my working men.
Mexican Burger and Rice THM-S
1 cup diced onions
1/2 cup diced green peppers
1 pound burger- I use 1/2 beef and 1/2 turkey
3 cups riced cauliflower (I used Bird’s Eye frozen Riced Cauliflower)
Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 10 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist us in moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I am a big fan of cast iron skillets. My favorite one is a Griswold era 1920 skillet it got from my late mother-in-law.
3cupsriced cauliflowerI used Bird's Eye frozen Riced Cauliflower
1 1/2cupssalsa
1teaspoonchili powder
1/2teaspoongarlic powder
1teaspoonsalt
1/2teaspoonpepper
2tablespoonoat fiber
2cupsshredded cheddar cheese
1/4cupfinely diced jalapenos
sour creamdiced onions, tomatoes, and cilantro
Instructions
Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 10 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.  Buy It Now.
Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .
This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.
Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.
Servings8
AuthorFrieda Yoder/Glenda Groff
Ingredients
Scone Mix:
3cupsAlmond Flour
1/3cupSweet Mix
1tablespoonbaking powder
1/3teaspoonsalt
¼cupbuttermelted
2tablespoonsheavy cream
1teaspoonsvanilla
2eggs
1tablespoonsorange zest
½cupcranberrieschopped
1/3cuppecan pieces
Glaze:
2tablespoonsbutter
2tablespoonscream cheese
1ouncecocoa buttersoftened
1/8teaspoonxanthan gum
2tablespoonsSweet Mixpowdered
cream
Instructions
Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.
You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.  Buy It Now.
To save this pin, click on the writing below the picture. That works the best for certain smartphones.
  
