NOTES: I found this recipe online and made a few tweaks. It isn’t very spicy but it is a very aromatic Mexican style chorizo. INGREDIENTS: 2 lbs ground pork 1.5 Tbsp ground cumin 2 tsp coriander seeds (ground) 10 cloves (ground) (or about 1/2 tsp ground cloves) 4 bay leaves (stems removed and ground) 1/2… Continue reading Chorizo Sausage
Makes 1 gallon. Total carbs = 1 gram per ounce (Blue Bunny Vanilla is 3.75 grams per ounce) Serving Size is about 5.33 oz so this recipe is under 6 grams or carbs per serving. I use fasweet liquid sweetener in a lot of keto recipes. It works well if you use it at about… Continue reading Ice Cream – Keto Vanilla
Ingredients: 1 pound ground beef 3 ounces cream cheese 1/2 cup beef broth 1/2 cup heavy whipping cream 2 tsp soy sauce 2 tsp nutritional yeast flakes 1 teaspoon garlic powder 2 cans green beans, drained 3/4 cup cheddar cheese 3/4 cup mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Preheat oven to 350 degrees. Brown ground beef in a cast-iron skillet then drain the excess grease. Add cream cheese and stir until melted then add… Continue reading Ground Beef Casserole – Keto
INGREDIENTS: 16 oz. Heavy Whipping Cream 2 teaspoons (1 pkg) unflavored gelatin 4 teaspoons fasweet 1/4 cup cocoa powder 1/4 teaspoon salt 2 teaspoons vanilla extract INSTRUCTIONS: Mix all ingredients in a medium mixing bowl. Mix together with an immersion blender or a whisk. Refrigerate after mixing.
INGREDIENTS: 1 Tablespoon olive oil 1/2 teaspoon xanthan gum 1 can petite diced tomatoes 2 tablespoons italian spices 1/2 teaspoon red pepper flakes 1/2 teaspoon fasweet liquid saccarine sweetener 2 teaspoons onion powder 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper INSTRUCTIONS: Place the olive oil in a medium sauce pan and… Continue reading Pizza Sauce – Keto
INGREDIENTS: 1/4 cup sour cream 1/2 cup mayonnaise 1 cup Dianne’s Salsa (or substitute another mild salsa) 2 Tablespoons Randy’s Southwest Rub INSTRUCTIONS: Place all the ingredients in a food processor or a blender and blend until smooth. Store in the refrigerator for up to 1 week or freeze.
This recipe assumes you have already prepared chicken breast. See Chicken Breast and Thighs – Sous Vide. I cook several flats of chicken at a time and freeze it to use later. You could also grab an extra rotisserie chicken at a Sam’s or a Costco and pull the meat from the bone and freeze… Continue reading Chicken Vegetable Soup – Dehydrated
This recipe is based on my Mayonnaise Horseradish recipe. It is even better when you sprinkle in some Chicken and Rib Rub. Ingredients: 5 cups cooked chicken breast (1 breast = approx. 1 cup) 1 cup finely chopped celery 1/4 large onion (finely chopped in a blender or spice grinder) 1 1/2 cups mayonnaise 1/4… Continue reading Chicken Salad – Horseradish
I tried several methods for making parmesan crisps. I have had many failures. Here’s what I think I know about making parmesan crisps: Never add anything (flour, etc.) to the grated parmesan. Anything you add to the cheese will make the texture firmer and less crunchy. Never use pre-grated parmesan because it has additives. Grate… Continue reading Parmesan Crisps
This recipe assumes you have already prepared chicken breast. See Chicken Breast and Thighs – Sous Vide. I cook several flats of chicken at a time and freeze it to use later. This recipe makes 4 quarts. INGREDIENTS: 1 lb. bag of whole carrots (peeled and diced) 1 lb. bag of celery (cleaned and diced)… Continue reading Chicken Vegetable Soup – Pressure Cooker