2 Ingredients Pretzel (Actually 4) - A RECIPE FOR TODAY

2 Ingredients Pretzel

Ingredients
1/2 cup self rising flour
1/2 cup Fage Total 0% Greek Yogurt
1 egg for egg wash
Coarse sea salt

Instructions
Preheat oven to 350 degrees.

Combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.

Knead the dough on a floured surface and divide into two equal parts.

Roll each piece of dough into a 12-14 inch rope.

Form into a pretzel shape.

Beat an egg and brush it over the pretzels and sprinkle on coarse sea salt.

Bake at 350 degrees for 22 minutes and 550 degrees for 2 minutes.

Enjoy!!

Nutrition Facts
Amount Per Serving
Calories 173
Calories from Fat 18

PIZZA BALLS RECIPE FOR TODAY

PIZZA BALLS
Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Cheddar)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. 

LOW CARB ONION RINGS - A RECIPE FOR TODAY

LOW CARB ONION RINGS

INGREDIENTS
1 large onion
1 egg
2 Tbsp coconut flour
2 Tbsp grated parmesan cheese
1/8 tsp garlic powder
1/4 tsp parsley flakes
1/8 tsp cayenne pepper
salt to taste
1/4 cup olive oil for frying

INSTRUCTIONS
Heat the oil in a medium saute pan.

Meanwhile, beat the egg in a shallow bowl.

Combine the coconut flour, parmesan, garlic powder, parsley flakes, cayenne and salt in a shallow bowl.

Slice up your onion to a thickness of about 1/2 – 3/4 of an inch and break up the rings until you have a big pile. Add all of the onion rings to the beaten egg and mix thoroughly so they are well coated. Soak the onions in the egg for at least a minute, and then in small batches dip in the coating and then into the hot oil.

Fry until golden brown and then turn with a fork or tongs to brown the other side. Remove to a plate lined with paper towels to soak up any excess oil.

Serve with sugar free ketchup or the sauce of your choice. Enjoy!

Nutrition
Calories: 175 Fat: 16g Carbohydrates: 4g Protein: 3g

LOW CARB MEXICAN CHICKEN - A RECIPE FOR TODAY

LOW CARB MEXICAN CHICKEN

Ingredients
2 pounds boneless chicken breast
1 package taco seasoning
salt to taste
1 (10oz) can enchilada sauce
1 cup cheddar cheese shredded
6 green onions chopped

Instructions
Rinse chicken. Pat dry. Cut chicken into cubes and place in bowl.

Sprinkle taco seasoning and salt to taste over chicken and mix by hand.

Saute chicken in skillet until done.

Add enchilada sauce and stir well.

Pour chicken mixture into greased 9 x 13 baking dish.

Sprinkle cheese over top and Bake at 350 for 10-20 minutes until bubbly.

Scatter green onions over top. Can be served with green salad.

MEXICAN MARGARITA - A RECIPE FOR TODAY

MEXICAN MARGARITA RECIPE
Cuisine: Mexican
Servings: 1
Author: Mely Martinez, México in my kitchen
Ingredients
SYRUP:
1 Cup sugar
1 Cup water

COCKTAIL MARGARITA:
1 1/2 Tablespoons lime juice plus extra for brushing
1 Tablespoon sea salt
1 Cup crushed ice
4 Tablespoons tequila Noble Reposado
1 1/2 Tablespoons triple sec liqueur
2 Tablespoons natural syrup*
1 slice lime to decorate
Instructions

NATURAL SYRUP

Mix sugar and water in a small saucepan and place over a medium-high heat. Stir until sugar has dissolved and the syrup has formed. About 3 minutes. Cool before using to make the cocktail.

COCKTAIL MARGARITA
Margarita recipe original
Brush the rim of a cocktail glass with lime juice. Spread out the salt in a small plate and dip the rim of the glass into it to coat. Set aside in the refrigerator.

Put some ice into a cocktail shaker and add the remaining ingredients.

Cover and shake vigorously until a mist forms on the outside of the shaker.

Strain into the prepared cocktail glass and decorate with a slice of lime.

Recipe Notes
*The recipe is from Mexico, the Cookbook. It indicates to use 1 1/2 tablespoons of syrup. I adjusted it to my own taste and to suit my homemade syrup recipe. You can buy the natural syrup at your local supermarket or make the above recipe the way I do it at home. You will have enough syrup to make 8 margaritas or reserve it to sweeten your tea or favorite drinks.

MANGO MARGARITA RECIPE (ON THE ROCKS) - A RECIPE FOR TODAY

MANGO MARGARITA RECIPE (ON THE ROCKS)
This mango margarita recipe is served on the rocks (my favorite way). As a bonus, we've lined the rim of our glass with Tajin seasoning for a salty/spicy contrast. Enjoy!

INGREDIENTS:
2 ounces blanco tequila
2 ounces lime juice
2 ounces mango juice
1 ounce orange liqueur (e.g. Gran Gala, Cointreau, Triple Sec)
1 lime wedge
1/4 cup Tajin seasoning in a small bowl or on a small plate

METHOD:
Add the tequila, lime juice, mango juice and orange liqueur to a cocktail shaker filled with ice.
Shake for about 10 seconds until mixture is chilled.
Run the lime wedge around the rim of a glass then gently press the glass into the bowl of Tajin seasoning. Coat the rim well with the seasoning.
Fill that glass with ice then pour the margarita carefully into the glass.
Serve with cocktail straws and an additional lime wedge (if desired).

TEPACHE: AN EASY HOMEMADE PINEAPPLE BREW - A RECIPE FOR TODAY

TEPACHE: AN EASY HOMEMADE PINEAPPLE BREW
Cuisine: Mexican
Author: Mely Martinez- México in my kitchen

Ingredients
1 Ripe Pinapple or just the peels
1 cup of Piloncillo cut in pieces or use organic sugar
1 stick of cinnamon**
3 cloves**
2 quarts of filtered water

Instructions
Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
Cover the pitcher or glass container with a cheese cloth or a plastic wrap in a loose manner that allows the brew to breath. Place this container in your counter top and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
If you are not drinking or using all the fermented pineapple water after strained, place in a glass container in your refrigerator to enjoy later on.

Recipe Notes
*The quantities in this recipe can be duplicated for a larger amount of Tepache.

** As I mention above, in my hometown and in many homes in Mexico, cooks just prepare the Tepache using only the pineapple peels, water and sugar, but the cinnamon stick and cloves enhance the flavor.

*** This drink used to be fermented in a clay pot but nowadays not everyone has one of those pots. Any glass pitcher does a great job too.