Pancetta and Sage Stuffing

Pancetta and Sage Stuffing

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Serves: 6-8
Prep Time: 50 minutes + drying overnight

Ingredients:

  • 2 boxes of Original Cloudies
  • 4 oz. diced pancetta (or thick cut bacon, diced)
  • ½ large onion, finely diced
  • 2 stalks celery, finely diced
  • 2 carrots, finely diced
  • 2 eggs
  • 3 c. chicken broth
  • 2 Tbsp. minced fresh sage
  • 2 Tbsp. minced fresh thyme
  • 2 Tbsp. minced fresh rosemary
  • Olive oil
  • 2 Tbsp. butter cut into 8 pieces, for dotting on top
  • Optional: herbs for sprinkling over the top at the end

Directions:

  1. Remove Cloudies from plastic and thaw on countertop overnight to begin drying.
  2. Preheat oven to 300°. Lay cookie cooling racks inside rimmed baking sheets. Tear each Cloudie into 6-8 pieces, place on racks. Bake for 40-50 minutes until crispy. Remove from oven and turn the temperature to 375°.
  3. Meanwhile, cook diced pancetta on stovetop for 8-9 minutes. Once golden brown, remove and place on paper towel.
  4. Add 1-2 Tbsp. of olive oil to the pan drippings. Add diced onion, celery, carrots, and a pinch of salt to the pan, sauté until soft.
  5. Remove from heat and add the minced sage, thyme and rosemary. Stir to mix.
  6. Add chicken broth to a small saucepan, warm until simmering.
  7. When ready to assemble: add the 2 eggs to a large mixing bowl and whisk. Add the sauteed veggies and slowly pour the warm broth into the eggs, stirring the entire time.
  8. Add the dried Cloudies pieces, gently stir to combine with the egg/vegetable mixture.
  9. Pour into a greased 3 qt. baking dish and top with the 8 pieces of butter. Cover with foil and bake at 375° for 45 minutes.
  10. Remove foil and bake another 10-15 minutes until top is crispy.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Lightened Up Chicken & Waffles

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Serves 4

Ingredients:

  • 16 Original or Cheddar Cloudies
  • 2 Tbsp. coconut sugar
  • 1 pound chicken thighs
  • 1 egg
  • ½ c. buttermilk (or ½ c. milk + 1 tsp. fresh lemon juice)
  • ½ c. coconut flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 tsp. garlic powder, divided
  • Olive oil, for drizzling
  • Optional: maple syrup to finish

Directions: Preheat oven to 300°.

For breadcrumbs:

  • Place a metal cooling rack on top of a baking sheet. Tear 8 Cloudies in half, place on a baking sheet. Bake for about 40 minutes until the Cloudies are crunchy.
  • Cool 10-20 minutes.
  • Add the dried Cloudies to a small food processor or high-speed blender, pulse until crumbled and set aside.

For chicken:

  • Turn up the oven to 400° and line a baking sheet with parchment paper.
  • Prepare 3 shallow bowls for dipping.
    • Bowl #1: whisk together egg, buttermilk, 1 tsp. garlic powder
    • Bowl #2: combine coconut flour, salt, paprika, 1 tsp. garlic powder
    • Bowl #3: add breadcrumbs
  • Dip each chicken thigh in each bowl, starting with #1.
  • Place chicken on the prepared baking sheet.
  • Drizzle olive oil and sea salt over chicken
  • Bake at 400° for 22-24 minutes until golden brown.

For waffles:

  • Any waffle iron works but if you have the tiny, individual ones those are the perfect size!
  • Spray the waffle iron lightly with olive oil, place the Cloudie inside, and sprinkle with coconut sugar.
  • Press the top down to “cook” each waffle for about 45-60 seconds.
  • Place 2 waffles on each plate and top with a chicken thigh.
  • Add optional drizzle of maple syrup and enjoy!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Cloudies Mexican Egg Cups

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Ingredients:

  • 8 Cheddar Cloudies, thawed
  • 8 eggs
  • 1 red bell pepper, finely diced
  • 1 c. shredded cheddar cheese
  • Cilantro
  • Optional: spicy peppers and avocado

Directions:

  1. Preheat oven to 375 degrees.
  2. Lightly grease standard size ramekins with spray or butter.
  3. Press the Cloudies into the ramekins off center, so one side is higher and sticking above the edge slightly.
  4. Crack 1 egg into each ramekin, careful to not break the yolk.
  5. Divide chopped red bell pepper evenly between the ramekins.
  6. Place on a rimmed baking sheet, bake at 375 degrees for 20-24 minutes until the yolk is set.
  7. Remove and immediately sprinkle with the cheese. Sprinkle with salt and pepper and enjoy!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

cloudies-wrapped-jalapeno-poppers

Cloudies Wrapped Jalapeño Poppers

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Ingredients:

  • 5 jalapeños
  • ½ c. cream cheese, softened
  • ½ c. greek yogurt
  • 2 green onions, finely minced
  • ⅛ tsp. salt
  • 10 Cheddar Cloudies, fully thawed
  • 10 thin sliced bacon strips

Directions:

  • Preheat oven to 400 degrees. Place a piece of parchment paper or foil on a rimmed baking sheet and place a wire rack on top.
  • Slice the jalapeños in half, trying to keep a bit of the stem on both halves.
  • Use a small spoon to scoop out the seeds and all the white pith. Discard.
  • In a small bowl, whisk together cream cheese, yogurt, green onions and salt. Scoop into a small baggie.
  • Snip the end of the baggie and fill each of the 10 halves of jalapeños with the mixture. (or use a spoon!)
  • Use a rolling pin to gently flatten the Cloudies and then wrap them around the filled jalapeños.
  • Wrap the bacon around the Cloudies, making sure to have the end wrapped on the bottom to keep it from curling up.
  • Bake on the rack at 400 degrees for 20-22 minutes, cool 5-7 minutes and serve!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

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Cloudbread Shrimp Chalupas

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Ingredients:

  • 1 box of Garlic-Herb Cloudies
  • 1/4 lb shrimp
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 1 avocado, mashed
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1/2 tbsp hot sauce
  • 1/2 cup picked onions
  • Juice of 1 lime, divided equally
  • Salt to taste
  • Garnish with cilantro, jalapeño and lime wedges

Directions:

  • Flip a muffin pan upside down and arrange the Cloudies in the space between the muffin cups to form shell shapes. Bake until crisp for 3-4 minutes at 350F.
  • Thaw shrimp and mix with sour cream, mayo and hot sauce, set aside.
  • Make pico de gallo by mixing chopped onion, tomato, cilantro, juice of 1/2 lime and salt.
  • In a separate bowl, add salt and juice of 1/2 lime to mashed avocado.
  • To make the chalupas, add shrimp to the Cloudie shells, then top with pico, guacamole and pickled onions.
  • Add garnish and enjoy!

Recipe and photo credit: Anju Kapoor (@lifestylebyanju)

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Cranberry Topped Brie en Croute

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Ingredients:

  • 8 Original Cloudies
  • 1 egg
  • 1-pound round of brie
  • ½ c. fresh cranberry relish*
  • Serve with assorted cut fruit, vegetables and/or crackers

Directions:

  • Preheat oven to 350.
  • Cover baking sheet with foil and lay a smaller piece of parchment on top. Set aside.
  • Using a rolling pin, gently roll individual Cloudies until they are slightly flat.
  • Place brie in the center of the parchment-foil lined tray.
  • Whisk the egg until light and fluffy.
  • Lightly brush brie top with egg wash and then press one of the flattened Cloudies rounds in the center. Flip it over so that side is now on the bottom.
  • Brush the remaining top and sides of the brie with egg wash.
  • Spoon the cranberry relish onto the center of the round.
  • One by one lay the flattened Cloudies on the brie, tucking a bit underneath to make sure you cover the entire round. Once all covered, gently press together to keep it compact.
  • Tightly wrap the brie with the foil/parchment to keep it all compact while baking.
  • Bake in 350 degree oven for 20 minutes.
  • Carefullyremove the parchment and foil. Brush with remaining egg wash and place back in the oven for an additional 12 minutes. Cool for 15 minutes before serving.

 

*Cranberry relish: In food processor, combine 1 bag fresh cranberries, ¾ c. sugar or appropriate amount of your favorite sweetener, zest and juice from 1 orange and pinch of cinnamon. Pulse until blended.

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

EggBake1-1

Cloudies Italian Egg Bake

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Ingredients:
  • 1-pint cherry tomatoes, cut in half
  • 2 zucchini, sliced in circles, ½” thick
  • 1 fire-roasted red pepper, drained, sliced
  • 1 box Garlic-Herb Cloudies
  • 12 eggs
  • ¼ c. half and half
  • 2 c. shredded mozzarella cheese
  • 2 Tbsp. dried oregano
  • Olive oil, salt and pepper
Directions:
  • Preheat oven to 400
  • Line 3 baking sheets with parchment paper
  • Toss cherry tomatoes with olive oil, salt and pepper and spread onto baking sheet
  • Spread the zucchini on separate sheet and drizzle lightly with olive oil
  • Roast zucchini and tomatoes for 20 minutes or until lightly golden brown
  • Layer the Cloudies in the bottom of a springform pan, pressing them to smash together and cover the bottom of the pan.
  • Sprinkle half the shredded mozzarella over the Cloudies and then layer the cooked zucchini to cover
  • Whisk the eggs and half and half and pour over the top of zucchini
  •  Sprinkle the rest of the shredded mozzarella and then layer the red pepper strips, roasted cherry tomatoes and dried oregano over the top
  • Place the springform pan on separate baking sheet and cover pan with foil
  • Turn the oven temperature down to 350 and bake for 25 minutes
  •  Remove foil and bake for another 30-40 minutes until the center is set
  •  Remove from oven and cool 15 minutes before slicing
  • Top with basil

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Garlic-Herb Chicken Parm Meatballs

Garlic-Herb Chicken Parm Meatballs

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Ingredients:
  • ¼ c. milk
  • 1 Tbsp. dried oregano
  • 1 egg
  • 3 Garlic-Herb Cloudies®
  • ⅓ c. grated parmesan
  • ½ tsp. salt
  • 1-pound ground chicken
  • Olive oil
Directions:
  • Preheat oven to 375
  • Line a rimmed baking sheet with parchment paper
  • Add milk, dried oregano and egg into a bowl and whisk
  • Tear Cloudies into small pieces and soak in milk mixture for 10 minutes
  • Use a fork or your hands to completely break down
  • Mix-in grated parm, salt, ground chicken, and a drizzle of olive oil
  • Use a spoon to scoop and shape into appx 24 meatballs
  • Bake at 375 for 16-18 minutes until golden brown
  • Serve over zucchini or rice noodles, roasted grape tomatoes*, or fresh basil

*roasted grape tomatoes: preheat oven to 400 and line a small tray with parchment paper. Pour 1 pint grape tomatoes onto the tray, drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast for 20 minutes.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

margherita-cloudzza

Margherita Cloudzza

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Ingredients:
  • Cheddar Cloudies®
  • Pizza sauce or marinara
  • Fresh mozzarella
  • Red onion, sliced
  • Black or kalamata olives, sliced
  • Fresh basil
Directions:
  • Preheat oven to 350
  • Place Cloudies on baking sheet lined with parchment paper
  • Top Cloudies with sauce and fresh mozzarella
  • Bake for 7-10 minutes
  • Top with onions, olives, and basil
The Cloud Bread Company is a proud supporter of The American Diabetes Association and Diabetes Food Hub
Recipe and Photo Credit: Emily Weeks, RDN, LD.
apricot-pulled-chicken-sliders

Apricot Pulled Chicken Sliders 

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Ingredients: 
  • Original Cloudies®
  • 1 pound boneless, skinless chicken breasts
  • BBQ sauce
  • Sugar-free apricot preserves
  • Shredded mozzarella
  • Roasted red pepper slices
  • Fresh basil
Directions: 
  • Season chicken with salt/pepper and place chicken in slow cooker
  • In small bowl whisk together 1/2 cup apricot preserves and 1/4 cup BBQ sauce
  • Cover chicken with mixture and cook on high for 4 hours
  • Shred cooked chicken and mix together with sauce
  • Top Cloudies with shredded chicken, peppers, cheese, and basil
The Cloud Bread Company is a proud supporter of The American Diabetes Association and Diabetes Food Hub
Recipe and Photo Credit: Emily Weeks, RDN, LD.