Chef Taffy Elrod

Cheddar Jalapeno Biscuits

The pickled jalapenos in these biscuits deliver a little heat, and the bacon fat gives them a delicious hint of smoke. They are a perfect accompaniment to chili and make a wonderful vehicle for sausage and egg sandwiches or sloppy joes.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: large biscuits

Calories: 274.1kcal

Author: Taffiny Elrod

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 scoop Savory Chicken Soup Keto Chow
1 1/2 tsp baking powder
1 tsp chili powder
2 large eggs at room temperature
1/2 cup heavy cream
1/4 cup melted bacon fat
1/2 cup shredded cheddar cheese
2 tbsp pickled jalapeños chopped

Instructions

Preheat the oven to 325 F
Line a sheet pan with parchment paper
Mix the almond flour, coconut flour, chicken soup keto chow, baking powder, and chili powder together in a large bowl.
In a separate bowl beat together the eggs, heavy cream, and bacon fat.
Mix the wet ingredients into the dry ingredients then fold in the cheese and jalapenos
Scoop eight biscuits - about 1/4 cup batter each - onto the prepared tray, spacing them evenly so they don’t run together.
If desired, sprinkle more cheese over them, and top each one with a slice of jalapeno.
Bake approximately 20 minutes, until the biscuits are golden around the edges and spring back when lightly touched in the center. For high altitude, add 5-7 extra minutes of baking time.
Serve warm.
Store leftovers in an airtight container, in the refrigerator, for up to three days.

Nutrition Facts

Cheddar Jalapeno Biscuits

Serving Size

1 biscuit

Amount per Serving

Calories

274.1

% Daily Value*

Fat

23.7

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

3.02

Monounsaturated Fat

10.11

Cholesterol

78.7

Sodium

369

Potassium

354.64

Carbohydrates

6.9

Fiber

3.7

Sugar

1.7

Sugar Alcohol

0.04

Net Carbs

3.17

Protein

10.4

Vitamin A

495.99

Vitamin C

15.51

Calcium

244.07

Iron

1.18

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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Creamy Chicken, Spinach & Artichoke Portobello Pizzas

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Creamy Spinach Artichoke Portobello Mushrooms 13

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Creamy Chicken, Spinach & Artichoke Portobello Pizzas

A portobello mushroom cap makes a light and savory vehicle for the creamy chicken, spinach and artichoke sauce. Omit the cooked chicken and this is a perfect vegetarian entrée.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 268kcal

Author: Taffiny Elrod

Ingredients

4 large portobello mushrooms cleaned & stems removed
salt and pepper to taste
olive oil
2 tbsp unsalted butter
2 cloves of garlic minced
2 tsp Italian Seasoning
8 oz baby spinach washed and dried
1/2 cup canned or frozen artichoke hearts drained and chopped
4 oz cooked chicken shredded or diced
1/4 cup heavy cream
1/3 cup unsweetened almond milk
1 scoop Savory Chicken Soup Keto Chow
1/4 cup + 4 tsp grated parmesan cheese divided
2 tsp lemon juice
1/4 tsp ground black pepper
1/2 cup shredded mozzarella cheese

Instructions

Preheat the broiler and line a sheet pan with tin foil (parchment paper will burn and could catch fire under the broiler)
Season the mushrooms with salt and pepper, splash a little olive oil on the mushrooms
Place the mushrooms on the pan and broil until they begin to soften and release some juices, about ten minutes. Remove the mushrooms from the oven and set them aside while you make the sauce
Melt the butter in a large skillet, over medium heat when it’s beginning to bubble add the garlic and Italian seasoning
Cook the garlic until it is golden and fragrant
Add the spinach and cook, stirring until the spinach has all wilted and most of the water has cooked off.
Add the artichokes and chicken and heat through.
Mix the keto chow with the heavy cream, and milk stir it into the skillet
Stir until the mixture is heated through and everything is combined.
Stir in 1/4 cup parmesan cheese and lemon juice, taste the sauce and add salt and pepper if desired
Sprinkle one teaspoon of the reserved parmesan cheese on each mushroom and then top them with a quarter of the sauce – about a 1/2 cup each
Top each one with mozzarella cheese and return them to the broiler. Broil until the cheese is browned and they are heated through about ten more minutes.
Try serving them with a green salad for a delicious summer meal.

Nutrition Facts

Creamy Chicken, Spinach & Artichoke Portobello Pizzas

Serving Size

1 mushroom

Amount per Serving

Calories

268

% Daily Value*

Fat

16.4

Saturated Fat

9.9

Trans Fat

0.52

Polyunsaturated Fat

0.5

Monounsaturated Fat

4.5

Cholesterol

Sodium

1245.2

Potassium

880.2

Carbohydrates

12.2

Fiber

5.44

Sugar

1.37

Sugar Alcohol

0.06

Net Carbs

6.69

Protein

21.6

Vitamin A

5936.38

119

Vitamin C

50.19

Calcium

397.67

Iron

2.96

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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