Henry's is probably my new favorite store. I love how inexpensive and fresh the produce is, but I had never really looked through the rest of the store until recently. Today, I spotted some fresh, inexpensive pollo asado at the deli counter, so I picked some up for dinner tonight.
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How can something that looks this nasty before cooking be SO DELICIOUS after cooking? |
I slapped this magnificent marinated meat on Jorge, my good ol' George Foreman grill. I've been meaning to get a grill pan so I can control the heat better, but this girl is really poor at the moment, so Jorge had to do. The flavor was better than any pollo asado I have ever had, and I'm basically a connoisseur after trying it at so many places. I will definitely be going back to Henry's for more soon!
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My attempt at gourmet plating. I'm glad I didn't go down this career path, haha. |
On the side, I put some of my favorite tomatillo salsa that I had just whipped up. I'll try to include a recipe next time I make it, but I keep forgetting to take the accompanying pictures! Bad blogger. :/ Here's a sneak peek of part of the process, though...
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Roasting ingredients for tomatillo salsa! |
So, after my delicious chicken and yummy salsa, I was craving something sweet. Sticking to my diet, I decided to try a low-carb cheesecake recipe I saw online a while back. Luckily, we had all the ingredients so I didn't have to go to the store after a long day. This was my first time making it, so there are a few things I'm going to tweak next time. It ended up tasting pretty damn good, though!
Low-Carb Cheesecake Ingredients
Cheesecake filling
- 24 ounces cream cheese
- 3 eggs
- 25 grams Splenda
- 1 Tablespoon vanilla extract
- 1 teaspoon almond extract
Cheesecake Crust
- 2 1/2 cups ground almonds (pecans would also work)
- 2 Tablespoons Splenda
- 4 Tablespoons melted butter
- 2 Tablespoons cocoa powder (for a hint of chocolate in the crust)
I started off by making the crust. I dumped the almonds, splenda, and cocoa powder into my trusty food processor.
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Making the crust |
Then I processed the crap outta that shizz!
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Mmm! Dirt! |
Then I added the melted butter and processed again.
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It should start to clump and climb up the sides. |
Then i packed it down into the pan.
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Messy, but totally worth the deliciousness! |
I baked the crust for 10 minutes on 350 before I filled it with the delicious cream cheese concoction. I just plopped the cream cheese, splenda, and extract into the kitchen aid until it was soft. Then I whipped the eggs into the mixture until it was smooth and lump-free.
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Smooth and lump-free indeed |
The filling went into the crust that had a 10-minute head start.
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Not perfect, but it'll do. |
This liquidy lake of cream cheese went into the oven at 350 for 30-35 minutes.
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Hot out of the oven |
It came out all cracked and puffy, but when it cooled, It was nice and flat. It was pretty darn delicious while it was warm, but I can't wait to try a nice chilled slice tomorrow! Best of all, it's around 6g of carbs per slice! Not bad when I'm really craving a bad treat, but still want to be good :) I think I may go have another bite!
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