Holly's Tiny Kitchen

I had leftover Diakon and a new package of Canadian Bacon. I got an idea. The last time I made hash browns with Diakon, they came out really good. Diakon seems to be a good substitute for Potatoes due to it's texture and how it cooks up.  This is a HollyG original recipe. Ingredients 1/2 Pound of Diakon, chopped into 1/4 inch pieces. About 5 pieces of Canadian bacon, cut into about 1/4 inch pieces. 3 Pieces of mozzarella string cheese (you can use whatever type of cheese you have but mozzarella tends to complement Canadian bacon well) Salt & pepper to taste Directions Heat a large frying pan on high.  Chop up the Diakon and add it to the frying pan.  Add freshly ground Salt and Pepper.  Let the Diakon cook while you cut up the Canadian Bacon. Add the Canadian bacon when the Diakon is just starting to brown.  Add the mozzarella cheese to the pan and cook for only a few minutes so it does not burn.  Remove from heat and serve....

Growing up, every once in a great while my mom would make my sister and I Corned Beef Hash on Sunday mornings. Now I am not talking about the fancy stuff (sorry Mom for outing you!). I am talking about the stuff that comes in a can. I normally do not like runny eggs. But Corned Beef Hash is one of my few exceptions for having runny eggs.  I was talking to Mike about trying some Irish dishes this week because I am Irish and St. Patrick's Day is my favorite holiday. He then informs me he does not like Corned Beef. Hu? My non-picky eater live-in boyfriend actually does not like something? I read a lot of food blogs and everyone has been making Corned Beef and Cabbage this week and now I got a craving for it. Mike did point out to me that I do not like processed Ham. The sliced stuff in the deli isle that you put on sandwiches. I then said I liked Canadian Bacon. Thus made me realize what I could use as a substitute of the Corned Beef.  I had a d aikon  left over from ...

Low Carb Chocolate Pancakes Image source:  alldayidreamaboutfood.com/2013/02/chocolate-chocolate-chip-pancakes-low-carb-and-gluten-free.html Ingredients: 6 Large eggs, lightly beaten 1/2 cup coconut flour 1/4 cup almond meal (This was my modification to make these a little less runny) 1/3 cup cocoa powder 1/2 cup vanilla whey protein powder 1/4 cup powdered erythrithol (I used Truvia) 1 TSP baking powder 1/2 TSP salt 1/3 cup coconut oil (I didn't have this so I used Vegetable Oil--I recommend using Coconut Oil if you have it) 1 to 1.25 cups almond milk (I did not have this either, so I used regular 2% Milk-- next time I want to use either Heavy Whipping Cream or Half and Half, my pancakes were just a little to runny) 2 oz gluten-free high % cacao chocolate, finely chopped Pam cooking spray for the pan Directions:  In a large bowl, stir in the eggs first. It always easier to stir the eggs and break the yolks apart first. I did use my handheld ele...