Loading...Celery Salad
Ingredients
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Instructions
- Cut up the celery, place in a bowl. Top with Ranch
Bacquezo Omelette
Inspired by Another Cracked Egg dish
| Servings |
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Ingredients
- 3 eggs
- 2 tbsp butter
- 3 pieces bacon cooked
- 1 link chorizo remove casing for cooking the meat crumbled
- 2 tbsp cream cheese cut into small chunks and left to reach room temperature
- 1/4 cup Monterrey Jack cheese shredded
- 2 tbsp green onions finely chopped
- 2 tbsp heavy cream
- 1 small pinch kosher salt go easy here, lots of salt from the meats
- few turns pepper grinder to taste
Ingredients
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Instructions
- Preheat oven to 400F for cooking bacon
- Cut up cream cheese into small slices and let it start to get to room temperature
- Put bacon on tin foil cooking sheet and cook bacon for 15 minutes
- In a small pan under medium heat cook chorizo and crumble into small pieces as it cooks
- Mix eggs in a small mixing bowl. Add Monterrey Jack cheese, cream, bacon, chorizo, salt, and pepper and stir until blended
- Heat butter in medium skillet over medium-high heat until warm. Before butter browns
- push cooked portions from edges toward the center with spatula so that uncooked egg can reach the hot pan surface.
- When the top surface of the eggs is thickened with just a little bit of liquid add the cream cheese and green onions
- Flip one side of the omelette over the other
- serve with avocado or other low carb vegetable
Asian Noodle Bowl – Keto
| Prep Time | 1-4 hours |
| Cook Time | 30 minutes |
| Passive Time | 1-4 hours |
| Servings |
Bowl
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Ingredients
Bowl
- 8 oz packet Miracle Noodles
- 4 oz Boneless/Skin-on Chicken Thigh
- 1 large soft boiled/ramen egg
- 3 large Shitaki Mushrooms
- 1 tbsp chopped scallions
- 2 tsp Sesame Oil
- .25 tsp salt
- 2 tbsp butter
Noodle Marinade
- .25 cup coconut aminos/soy sauce
- 1 tbsp rice wine vinegar
- .5 tbsp Sriracha
Ingredients
Bowl
Noodle Marinade
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Instructions
- Marinate Noodles: Drain the noodles and rinse with hot water. Place them in between paper towels and dry them out as much as possible. Transfer semi-dry noodles to a bowl and add the soy sauce, sriracha and rice wine vinegar. Stir and coat all noodles and place in fridge for 1-4 hours.
- Make the soft boiled egg: Bring a small pot of water to a gentle simmer. Cook for 6 minutes. Remove and place in a bowl of cold water or an ice bath to stop cooking.
- Heat a skillet with butter and cook chicken thigh in the skillet. Allow to cook until skin is crispy, about 4 minutes per side. Once cooked remove and allow to rest for 10 minutes prior to cutting.
- Keep the skillet off to the side to use for noodles and mushrooms.
- Once the noodles have marinated long enough, drain off the excess marinade and transfer to the same skillet the chicken was cooked in. Turn the burner to high heat and allow the noodles to cook for 3-5 minutes until all the marinade from the noddles has cooked off/reduced.
- Transfer the cooked noodles to a large serving bowl.
- Add the mushrooms to the skillet and cook for 2-3 minutes, or until preferred done-ness. Transfer to bowl with noodles.
- Cut the cooked thigh into 4-5 pieces and place in the bowl with the noodles. Remove the egg from the ice bath and gently peel off the shell. Place in the center of the bowl.
- Garnish with sesame oil, and scallions. Top with sesame seeds, if desired. Enjoy!
Recipe Notes
adapted from Asian Noodle Bowl at Keto Connect
Keto Guac and Chips
| Prep Time | 13 min |
| Servings |
person
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Ingredients
- 200 gram Haas avacado slightly soft
- 50 grams tomato chopped
- 1 tbsp lime juice fresh (small lime wedge is enough)
- 8 grams red onion very finely chopped
- 4 tbsp fresh cilantro very finely chopped
- .25 cup grated cheese I use Mozzarella Cheese
- salt to taste
- black pepper to taste
- .25 tsp ground chipotle seasoning to taste
- 10-15 pepporoni
Ingredients
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Instructions
- Scoop avocado flesh into small mixing bowl with salt, pepper and chipotle seasoning and mash with a fork briefly
- Chop half of a small tomato, red onion, cilantro. grate cheese and add to avocado in mixing bowl.
- Squeeze juice from lime into the bowl and mix with a fork.
- Line a plate with a paper towel and place pepperoni pieces in a single layer as spread out as possible.
- Microwave pepperoni on plate for 30 seconds until pepperoni are firm and "chip" consistency.
- Serve pepperoni chips with guacamole immediately.
Instant Pot Bone Broth Recipe
| Prep Time | 10 min |
| Cook Time | 2.5 hrs |
| Servings |
quarts
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Ingredients
- 2-3 lbs bones chicken, beef, lamb, or pork
- 2 stalks celery
- 2 qty medium carrot
- 2 tsp Himalayan salt
- 2 tbsp Apple Cider Vinegar
- 1 medium onion cut in half (can leave skin on)
- fresh herbs optional
- filtered water
Ingredients
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Instructions
- *If you're using beef, lamb, or pork bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
- Place bones in Instant Pot and top with veggies, apple cider vinegar, and salt.
- Add water until the pot is 2/3 full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. I almost never wait. (Shhhh!!)
- Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. (I actually decrease the time because the timer resets at 120 after you decrease to zero.)
- After two hours, allow the Instant Pot to depressurize naturally. Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge.
Recipe Notes
Modified from mommypotamus.com at https://www.mommypotamus.com/instant-pot-bone-broth-recipe/
Chicken Summer Rolls
| Prep Time | 30 min |
| Cook Time | 0 min |
| Servings |
rolls
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Ingredients
- 1/4 cup rice vinegar plus 1 to 2 tablespoons
- 1 tablespoon sugar divided
- 2 cups shredded cooked chicken (from a rotisserie or other leftover chicken)
- 1 medium-large carrot shredded (about 1 cup)
- 12 rice paper wrappers 8 1/2-inch, See Cook's note
- 1/3 English cucumber or 1 kirby cucumber peeled, julienned, about 1 cup
- 4 scallions finely chopped white and green parts, about 1/2 cup
- 1/2 cup fresh mint leaves or basil or cilantro
- 12 Boston lettuce leaves
- 1/2 cup cooked brown or white rice
- 1/2 cup chunky peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons water
Ingredients
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Instructions
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
- In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
- Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
Recipe Notes
Edible rice papers are sold in Asian food aisle in supermarkets or Asian markets. Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker. Make them the night before or prep all ingredients including chicken and carrot mixture so in the morning you just need to roll.
Pork Belly Steamed Bun
| Servings |
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Ingredients
- 1 steamed bun
- 1 tbsp hoisin sauce
- 3 or 4 slices quick-pickled cucumbers
- 1 scant tbsp scallion thinly sliced (green and white)
- siracha to taste
Ingredients
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Instructions
- Heat the bun in a steamer on the stovetop. It should be hot to the touch, which will take almost no time with just-made buns and 2 to 3 minutes with frozen buns
- Grab the bun from the steamer and flop it open on a plate. Slather the inside with the hoisin sauce, using a pastry brush or the back of a spoon. Arrange the pickles on one side of the fold in the bun and the slices of pork belly on the other. Scatter the belly and pickles with sliced scallion, fold closed, and voila; pork bun. Serve with sriracha.
Pork Belly for Ramen, Pork Buns & Just about anything else
| Prep Time | 10 min |
| Cook Time | 2 hrs |
| Passive Time | 10 hrs |
| Servings |
buns worth of meat
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Ingredients
- 3 lbs slab pork belly skinless
- 1/4 cup kosher salt
- 1/4 cup sugar
Ingredients
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Instructions
- Nestle the belly into a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for at least 6 hours, but no longer than 24.
- Heat the oven to 450F
- Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown.
- Turn the temperature down to 250F and cook for another 1 hour to 1 hour 15 minutes, until the belly is tender. It shouldn't be falling apart, but it should have a down pillow-like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a plate. Decant the fat and the meat juices from the pan and reserve. Allow the belly to cool slightly.
- When it's cool enough to handle, wrap the belly in plastic wrap or aluminum foil and put it in the fridge until it's thoroughly chilled and firm. (You can skip this step if you're pressed for time but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it)
- Cut the pork belly into 1/2 inch thick slices that are about 2 inches long. Warm them for serving in a pan over medium heat, just for a minute or two, until they are jiggly soft and heated through. Use at once.
Recipe Notes
from momofuku
Steamed Buns
ok, so 50 is a lot of buns. But the buns keep in the freezer for months and months without losing any quality, and if you cut the recipe down any more than this there's barely enough stuff in the bowl of the mixer for the dough hook to pick up. So clear out a couple of hours and some pace in the freezer and get to work.
| Prep Time | 30 min |
| Cook Time | 30 min |
| Passive Time | 120 min |
| Servings |
Buns
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Ingredients
- 1.3 tbsp active dry yeast
- 1.5 cups water at room temperature
- 510 grams bread flower 4.25 cups
- 756 grams sugar 6tbsp
- 30 grams nonfat dry milk powder 3 tbsp
- 18 grams kosher salt 1 tbsp
- .5 tsp baking powder rounded
- .5 tsp baking soda
- 1/3 cup rendered pork fat or vegetable shortening at room temperature
Ingredients
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Instructions
- Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda, and fat and mix on the lowest speed possible for 8 to 10 minutes. The dough should gather together into a neat, not too tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it and cover the bowl with a dry kitchen towel. Put it in a turned off oven with a pilot light or other warmish place and let rise until the dough doubles in bulk, about 1 hour 15 min.
- Punch the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces making 50 pieces total. They should be about the size of a ping-pong ball and weight about 25 grams, or a smidge under an ounce. Roll each piece into a ball. Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes.
- Meanwhile, cut out fifty 4-inch squares of parchment paper. Coat a chopstick with whatever fat you're working with.
- Flatten one ball with the palm of your hand, then use a rolling pin to roll it out onto a 4-inch long oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the pastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 min; they will rise a little.
- Set up a steamer on the stove. Working in batches so you don't crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. you can use the buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through.
Teriyaki Sauce
| Prep Time | 1 min |
| Cook Time | 10 min |
| Servings |
people
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Ingredients
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 5 Tbsp brown sugar packed
- 1 Tbsp honey can double if desired
- 2 Tbsp cornstarch
- 1/4 cup water
Ingredients
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Instructions
- Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
- Heat until sauce thickens to desired thickness.
- Add water to thin if you over-thick it.
Curry Noodles Pot
| Prep Time | 20 min |
| Cook Time | 15 min |
| Servings |
bowls
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Ingredients
- 6 oz linguini uncooked
- 1 large sweet red pepper thinly sliced
- 1 large uncooked carrot cut into match-stick thin strips (about 1 cup)
- 1 small red onion thinly sliced
- 1 Tbsp red Thai curry paste
- 2 tsp ginger root peeled, grated
- 3 cups fat free vegetable or chicken broth
- 1 cup unsweetened coconut milk
- 2 cups shredded savoy cabbage
- 1 tsp lime zest
- 1.5 Tbsp fresh lime juice
- .5 tsp table salt
- .25 cup cilantro fresh, chopped
Ingredients
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Instructions
- Combine pasta, pepper, carrot, onion, curry paste, ginger, broth and coconut milk in a large soup pot
- Bring to a boil over high heat. Cook, uncovered, stirring and turning pasta frequently with tongs, 8 minutes.
- Stir in cabbage; cook, stirring, until pasta is al dente and liquid has reduced to a saucy consistency, about 2 minutes more.
- Remove pan from heat; stir in lime zest, lime juice and salt. Serve sprinkled with cilantro.
Recipe Notes
One bowl is
12 WW Points
402 calories
62 carbs
11 g fat
9 g protein
793 mg sodium
19 g sugar
Imgur Brownie Recipe
| Prep Time | 10 min |
| Cook Time | 35 min |
| Passive Time | 20 min |
| Servings |
elephants
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Ingredients
- 340 g butter
- 600 g sugar
- 6 eggs
- 5 g vanilla 1tsp
- 130 g flour
- 100 g cocoa powder
- 5 g baking powder
- 3 g salt
- 87 g chocolate chips
Glaze
- 113 g chocolate chips
- 22 g butter 1.5tbsp
- 150 ml cream
- sea salt to taste
Ingredients
Glaze
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Instructions
- For the brownie, melt your butter over medium heat. Add the sugar and mix until combined.
- Let sit for 5 mins then add eggs one at a time.
- Mix in vanilla.
- Mix dry ingredients separately (flour, powders, salt, chocolate chips), then add to the wet mixture stirring until no streaks remain.
- Prepare a 9x13" pan with parchment hanging off the edges.
- Pour mixture into the prepared pan and bake for 35 mins @ 350F
- For the glaze, combine butter and chocolate in a bowl.
- Heat cream until just simmering and pour over chocolate/butter.
- Allow to sit for 30 seconds and then whisk until smooth.
- Once brownies are baked pour glaze over top.
- Sprinkle liberally with seasalt (I like to use Malden salt )
- Allow to cool down (either at room temperature or in the fridge) then depan, cut and enjoy!! 🙂
Recipe Notes
http://imgur.com/gallery/F9G2G
Recipe:
BROWNIE
1.5C/ 340g butter
3C/600g sugar
6 eggs
1tsp/5g vanilla
3/4C/130g flour
1C/100g cocoa powder
1tsp/5g baking powder
1tsp/3g salt
1/2C/ 87g chocolate chips
GLAZE
4oz/ 113g chocolate chips
1.5tbsp/22g butter
1/2C/ 150ml cream
seasalt for sprinkling
1. For the brownie, melt your butter over medium heat. Add the sugar and mix until combined.
2. Let sit for 5 mins then add eggs one at a time.
3. Mix in vanilla.
4. Mix dry ingredients separately (flour, powders, salt, chocolate chips), then add to the wet mixture stirring until no streaks remain.
5. Prepare a 9x13" pan with parchment hanging off the edges.
6. Pour mixture into the prepared pan and bake for 35 mins @ 350F
7. For the glaze, combine butter and chocolate in a bowl.
8. Heat cream until just simmering and pour over chocolate/butter.
9. Allow to sit for 30 seconds and then whisk until smooth.
10. Once brownies are baked pour glaze over top.
11. Sprinkle liberally with seasalt (I like to use Malden salt )
12. Allow to cool down (either at room temperature or in the fridge) then depan, cut and enjoy!! 🙂
Glazed Chicken
| Servings |
|
Ingredients
- 2 Tbsp brown sugar
- 1/4 tsp ground red pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 lb boneless skinless chicken breasts cut in half
- 1 Tbsp olive oil
Ingredients
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Instructions
- Preheat oven to 350°F.
- Stir together brown sugar, red pepper, garlic powder, paprika, salt and pepper in a bowl.
- Pound chicken to an even thickness; rub with spice mixture.
- Heat oil in an ovenproof skillet over medium-high heat.
- Cook chicken 3 minutes per side or until browned.
- Transfer to oven. Bake 10 minutes or until done.
Pork Medallions in Gravy Sauce
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 3/4 lb pork tenderloin trimmed
- 1 clove garlic minced
- 1.5 Tbsp brown sugar
- 1/2 Tbsp Montreal steak seasoning
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1/4 cup beef broth
Ingredients
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Instructions
- Cut pork into 1-inch-thick slices.
- Stir together garlic, brown sugar and steak seasoning; rub mixture over pork slices.
- Cook pork in hot oil in a nonstick skillet over medium heat 2 to 3 minutes per side or until done.
- Remove from pan, and keep warm.
- Melt butter in skillet; stir in beef broth.
- Bring to a boil, reduce heat, and simmer 1 minute, stirring often.
- Serve sauce over pork.
Ground Beef Stroganoff Buttery Egg Noodles
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 1/2 lb ground beef
- 4- oz mushrooms sliced
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup beef broth
- 2 tsp Worcestershire sauce
- 1/4 cup sour cream
- 6 oz wide egg noodles
- 1 tbsp butter
Ingredients
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|
Instructions
Topping Prep
- Cook ground beef, mushrooms, onion and garlic in a nonstick skillet over medium heat, stirring until beef is browned and crumbly.
- Stir in flour, salt and pepper. Cook, stirring constantly, 2 minutes.
- Stir in broth and Worcestershire sauce; cook, stirring occasionally, 10 minutes or until thickened.
- Stir in sour cream; cook 2 minutes. Serve over egg noodles.
Egg Noodles Prep
- Cook egg noodles according to package directions; stir in butter.
Crunchy Barbecue Chicken
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
|
Ingredients
- 3/4 lb boneless skinless chicken breasts halved crosswise
- 1/2 cup barbecue sauce
- 3/4 cup crushed crispy fried onions
- 2 tbsp freshly shredded Parmesan cheese
- 1/4 tsp pepper
Ingredients
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|
Instructions
- Preheat oven to 400°F.
- Pound chicken to even thickness.
- Pour barbecue sauce into a shallow dish.
- Combine onions, cheese and pepper in a separate shallow dish.
- Dip chicken in barbecue sauce; dredge 1 side of chicken in onion mixture.
- Place chicken, crumb sides up, in a greased 9-inch baking dish.
- Bake 20 to 25 minutes or until chicken is done.
Taco-Stuffed Shells
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
|
Ingredients
- 6 oz jumbo pasta shells
- 1/2 lb ground beef
- 1/2 oz taco seasoning mix
- 2 tbsp water
- 4 oz cream cheese softened
- 10 oz enchilada sauce
- 1 cup cheddar cheese shredded
- 3 oz spring mix
- 1/4 cup sour cream
- 1/2 pint cherry tomatoes cut in half
Ingredients
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|
Instructions
- Preheat oven to 350F. Cook pasta shells according to package directions; drain and set aside.
- Cook ground beef in a skillet over medium heat, stiffing until beef is browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thickened.
- Stir in cream cheese until melted.
- Pour half of enchilada sauce in a lightly greased 8-inch baking dish. Spoon beef mixture into pasta shells; place shells, filled side up, over sauce. Pour remaining sauce over shells; sprinkle with cheese.
- Bake 25 to 30 minutes or until hot and bubbly. Top with salad mix, sour cream and tomatoes.
Recipe Notes
Serve with Chips and salsa
Roast Beef, Arugula and Shaved Parmesan on a Baguette
Ingredients
- 2.75 oz baguette or French bread
- 2 oz lean roast beef
- 1//2 cup baby arugula (aka rocket)
- .25 oz shaved Parmesan
- fresh cracked pepper
Instructions
- Slice bread in half and layer with roast beef, arugula, shaved Parmesan and fresh cracked pepper.
- Add lots of Mayo
- cut up cucumbers
- find a pickle
- devour
Chicken Soup
Ingredients
- 1 tbsp butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 tbsp of minced garlic or about two cloves of garlic
- 1/2 tsp dried thyme
- 1 bay leave
- Salt to taste
- Fresh ground pepper to taste
- 4 cups of chicken broth
- 1 1/2 cups of shredded chicken
- 1 1/2 cups of cooked brown or white rice or cooked noodles of your choice
Directions
- Melt butter in pot.
- Add carrots, celery, and onion to butter and saute until vegetables are soft.
- Add thyme, bay leaf and garlic until fragrant then add chicken broth and salt and pepper.
- Simmer for about 15-20 minutes.
- Divide into 3 big bowls. Then divide up the chicken and rice or noodles among the bowls.
WW Points Plus Values:
The broth without the chicken and rice or noodles is 3 points plus per bowl.
Add Chicken, rice and noodle points respectively to that.
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