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Wednesday, May 25, 2016

Homemade Pizza From Scratch (Low Carb Recipe - Pizza Recipe



Ingredients

Crust

  • 4 - Eggs
  • 8 oz - Cream Cheese
  • 1/2 Cup - Parmesan Cheese
  • 2 1/2 - Mozzarella Chees
  • 1 tsp - Italian Seasoning
  • 1 tsp - Granulated Garlic
  • 1 tsp - Granulated Onion
Toppings
  • 8 oz - Italian Sausage (cooked and crumbled)
  • 8 oz- Ground Beef (cooked and crumbled)
  • 8 oz - Pepperoni 
  • 8 oz - Bacon (cooked and crumbled)
  • 8 oz - Ham (diced)
  • 8 oz - Mushroom (diced)
  • 1/2 - Bell Pepper (diced)
  • 1/2 - Vidalia Onion (diced)
  • 13 oz - Low Carb Pizza Sauce
  • 1/2 Cup - Mozzarella Cheese
Directions


  • In a large bowl combine eggs, Italian seasoning, garlic, onion and cream cheese.
  • Mix with a hand or stand mixture until smooth
  • Fold in Parmesan and mozzarella cheese.
  • Spread mixture onto a cookie sheet lined with a silicone mat into an even layer.
  • Bake in a 375º for 15 minutes.
  • Spread as little or as much as you like onto the pizza crust.
  • Add toppings as you like, then top with cheese.
  • Bake in a 375º oven for 15-20 or until the cheese is melted and bubbly.
Enjoy!


Sunday, May 22, 2016

Homemade BBQ Sauce (Low Carb Recipe)


Ingredients
  • 15 oz - Tomato Sauce
  • 1/2 Cup - Apple Cider Vinegar
  • 1/3 Cup - Stevia
  • 3 TBS - Worcestershire Sauce
  • 2 TBS - Yellow Mustard
  • 2 TBS - Texas Pete Hot Sauce or use your favorite hot sauce.
  • 1 TBS - Fresh Lemon Juice
  • 1 TBS - Black Pepper
  • Salt to taste.

Directions
  • Combine all ingredients in a medium sauce pan.
  • Bring to a boil.
  • Reduce heat and simmer for 5-10 minutes until slightly reduced.
  • This is best if stored in an air tight container overnight for best results.  The flavor gets better the day after.
Enjoy!





Thursday, May 19, 2016

Homemade Cole Slaw Recipe


Ingredients

  • 2 - 16 oz Tricolored Cole Slaw Mix
  • 1 Cup - Full Fat Mayonnaise
  • 1/3 Cup - Apple Cider Vinegar
  • 2 tsp - Black Pepper
  • 1 tsp - Salt 
  • 1 tsp - Celery Seed
  • 1 tsp - Stevia Low Carb Sweetener or Sugar
Directions
  • Combine all of the ingredients together except the cole slaw mix.
  • Mix thoroughly.
  • Fold in the cole slaw mix until everything is well coated.
  • Cover with plastic wrap and refrigerate at least *2 hours, stirring every hour.
Enjoy!

* For best results make a day or two ahead of time.


Tuesday, May 17, 2016

Bacon Moc n' Cheese (Low Carb Recipe)



Ingredients

  • 1 Large Head Cauliflower
  • 8 oz - Bacon (fried crisp and crumbled)
  • 2 Cups - Freshly Shredded Cheddar Cheese
  • 1/4 Cup - Cream Cheese
  • 1 Cup - Heavy Cream
  • Salt and Pepper to taste
Directions
  • Cut florets off cauliflower head, then cut into small bite size pieces.
  • Boil in salted water for 5 minutes and drain.
  • In a small pan over medium heat add cream, cream cheese and 1 1/2 cup of the cheddar cheese and bring to a light boil.
  • Stir until cheese is all melted and well combined.
  • Turn the heat off and mix in the crumbled bacon.
  • Combine the cheese sauce and cauliflower, mix until well combined.
  • Pour cheese and cauliflower into an 8x8" greased casserole dish.
  • Top with remaining 1/2 cup cheddar cheese.
  • Bake in a 375º for 25-30 minutes or until the cauliflower is for tender, the sauce is slightly reduced and the cheese is golden brown and bubbly.
  • Let rest for 15 minutes to thicken before serving.
Enjoy!

Thursday, May 12, 2016

Deep Dish Pizza Meat Pie (Low Carb Recipe)




Ingredients

  • 1 lb - Ground Round
  • 1 lb - Spicy Italian Sausage
  • 8 oz - Bacon
  • 3 Cups - Mozzarella (shredded)
  • 4 oz - Pepperoni slices
  • 1 tsp - Italian Seasoning
  • 1 tsp - Granulated Garlic
  • 6 oz - Mushrooms (chopped)
  • 1/2 Cup - Onions (chopped)
  • 1/2 Cup - Bell Pepper (chopped)
  • 13 oz - Pizza Sauce
  • 1/4 Cup - Pecorino Romano Cheese
Directions
  • Combine ground beef and sausage in a large bowl, set aside.
  • Line the outer sides of a 9" pie pan with a double layer of bacon.
  • Add an even layer of the ground meat mixture to the bottom and sides of the pan.
  • Add the mozzarella to the bottom.
  • Season with Italian seasoning and granulated garlic.
  • Add a layer of pepperoni, mushrooms, onions and bell pepper.
  • Top with pizza sauce and Pecorino Romano cheese.
  • Bake or grill @ 350º for 1 hour.
  • Drain excess grease and continue to cook another 30-40 minutes or until the bacon is crisp.
  • Let it rest 10-15 minutes before slicing.
Enjoy!

Tuesday, May 10, 2016

Lasagna Recipe - (Low Carb Recipe) - Noodleless Lasagna



Ingredients

Meat Sauce

  • 1 lb - 80/20 Ground Beef
  • 1 lb - Mild Italian Sausage
  • 1 small - Onion (chopped)
  • 3-4 - Garlic Cloves (minced)
  • 30 oz - Crushed Tomatoes
Noodles
  • 4 - Eggs
  • 8 oz - Cream Cheese
  • 1/2 Cup - Parmesan Cheese
  • 2 1/2 - Mozzarella Cheese
  • 1 tsp - Italian Seasoning
  • 1 tsp - Granulated Garlic
  • 1 tsp - Granulated Onion
Cheese Filling
  • 1/2 Cup - Full Fat Ricotta Cheese
  • 1 1/2 Cup - Mozzarella Cheese
  • 1/4 Cup - Parmesan Cheese
Directions

Meat Sauce
  • Brown ground beef and sausage over medium high heat and drain excess fat.
  • Add onion and garlic and saute' 2-3 minutes.
  • Add tomatoes and a little water if necessary.
  • Bring to a simmer, reduce heat and let simmer for 1-2 hours.
Noodles
  • In a large bowl combine eggs, cream cheese, Italian seasoning, garlic and onion.
  • Mix with a hand mixer 1-2 minutes or until smooth.
  • Fold in mozzarella and Parmesan cheese until well combined.
  • Spread out into an even layer onto a cookie sheet lined with a silicone mat.
  • Bake in a preheated 375º oven for 25-30 minutes or until golden brown.
  • Let thoroughly cool for 20 minutes.
  • Using a pizza cutter cut the noodles in half and then into 1.5-2" thick strips.
Build the Lasagna
  • Pour 1/4 of the meat sauce onto the bottom of an 8x10 casserole dish.
  • Followed by a layer of noodles, 1/4 cup of ricotta cheese and 1/2 cup of mozzarella cheese.
  • Repeat this process 1 more time starting with the noodles.
  • After the mozzarella cheese is added to the second layer, top with another 1/4 of the sauce.
  • Then top with the noodles and the remaining sauce.
  • Bake in a preheated 375º oven uncovered for 35-45 minutes or until bubbly.
  • Top with remaining mozzarella cheese and Parmesan cheese and bake another 15-20 or until the cheese is melted and golden brown.
  • Let rest 15 minutes before serving.
Enjoy!



Tuesday, May 3, 2016

Homemade Corned Beef Hash (Low Carb Recipe)


Ingredients

  • 3 lb - Corned Beef
  • 2 lb - Daikon Radish (peeled and cut into small dice) (or Russet potatoes if non-low-carb)
  • 1 Large - Yellow Onion (chopped)
  • 1/4 Stick - Butter (cut into pads)
  • salt, pepper, granulated garlic to taste
Directions
  • In a large pot cover corned beef with cold water and bring to a boil.
  • Reduce heat to medium low and cook corned beef until tender 3-3.5 hours.
  • Removed corned beef from water and let cool.
  • Remove excess fat, cut into cubes or finely chop, your preference.
  • Boil Daikon radish in salted water for 10-12 minutes or until fork tender.
  • Drain and pat dry.
  • In a large skillet over medium heat add corned beef, onion, radish, salt, pepper, garlic and mix well until the fax begins to render from the corned beef.
  • Press the mixture down into the bottom of the skillet to help form a crispy golden brown crust, add pads of butter to the top and let it cook for 5 minutes untouched.
  • After five minutes, mix again and repeat 3-4 times until it reaches your desired golden brown and crispiness.
  • Serve with poached or over easy fried eggs.
Enjoy!



Thursday, April 28, 2016

Fettuccine Alfredo with Chicken (Low Carb Recipe) Zoodles!


Ingredients

  •  2 lbs - Chicken Thighs (cut into bite size pieces)
  • 3 Large - Zucchini (cut into Zoodles using a Spiral Slicer)
  • 1/2 Stick - Butter
  • 5 - Whole Garlic Cloves
  • Salt & White Pepper
  • 2 Cups - Heavy Cream 
  • 1 Cup - Parmesan Cheese
Directions
  • In a large skillet over medium heat add butter and garlic cloves
  • Saute' for 2-3 minutes, then add the chicken and continue to cook the chicken for 5 minutes.
  • Remove garlic cloves, add heavy cream, bring it up to a boil and let it boil for 2-3 minutes.
  • Stir in the Parmesan cheese until smooth and turn the heat off.
  • Very quickly toss in and 'shock' the zoodles to slightly wilt them, you do not want to cook them and make them mushy and release all of their water into the Alfredo sauce.
  • Top with more Parmesan!
Enjoy!