Keto - JRPerk - Page 2

Awesome Salad -Dr. Nancy Kole

Instructions: Start with a head of fresh green or red leaf tip lettuce. Tear it up and take out the middle vein of most pieces so all you have left is the soft wavy part of the leaf. Store the lettuce in the refrigerator in a large plastic baggie with a napkin to absorb any… Continue reading Awesome Salad -Dr. Nancy Kole

Taco Meat – Stove top

I have several opinions about this: Meat Ingredients: Gravy INGREDIENTS (for 2 lbs of meat): Meat INSTRUCTIONS: Gravy INSTRUCTIONS:

Taco Meat – Oven

I have several opinions about this: Meat INSTRUCTIONS: Gravy Ingredients: Gravy Instructions: Finishing Instructions:

Espinaca Dip – Kim’s

We agree with Kim. This is great on everything (chips, crackers, eggs, veggies, …) Note: Make this a few hours ahead of time and keep it warm in the Crock-Pot. Like all dips, this one needs time for the flavors to develop and meld. Ingredients: 16 oz. (2 packages) of cream cheese 8 oz. (1/2… Continue reading Espinaca Dip – Kim’s

French Onion Dip

Adapted from a Guy Fieri recipe. Makes about 2 cups. According to Dianne, “This dip is excellent if you refrigerate it overnight to allow the flavors develop. Otherwise, it is just good.” You can try other flavorings. A basic white dip is 1 part mayo and 2 parts sour cream. INGREDIENTS: 1.5 Tablespoons unsalted butter… Continue reading French Onion Dip

Salads – The Basics according to Dianne

NOTE: You should eat these salads the same day they are made. The fruit adds a lot of liquid and it does not refrigerate well. You can create great salads by using this guide. Salads should contain 5 basic elements (or more if you are feeling creative): Greens You can use one of the following… Continue reading Salads – The Basics according to Dianne

Cauliflower Leek Soup

YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 40 MINS INGREDIENTS: 3 tbsp. extra-virgin olive oil 2 leeks, cleaned and white and light green parts thinly sliced 5 cloves garlic, minced 1 russet potato, peeled and chopped 1 large head cauliflower, cut into florets Kosher salt Freshly ground black pepper 2 c. Swanson Chicken Broth Chopped chives, for garnish Crumbled bacon, for garnish DIRECTIONS:… Continue reading Cauliflower Leek Soup

Deviled Eggs – Jalapeno Bacon

INGREDIENTS: 12 eggs 4 Tablespoons real mayonnaise 2 Tablespoons + 1 teaspoon prepared (regular) mustard 3.5 Tablespoons of diced, pickled jalapeno peppers (more or less to taste) 1 teaspoon of juice from the pickled jalapeno peppers 4 Tablespoons bacon bits for the filling plus more to cover. 12 drops of hot sauce (tabasco, Franks, etc.)… Continue reading Deviled Eggs – Jalapeno Bacon

French Onion Soup – JRP

Notes: I searched the web for a recipe to start with and created this recipe from my notes from a recording of the Juila Childs French Chef cooking show episode 2 from 1963. The episode was televised before I was born and it is still awesome tv for any foodie. You need a very beefy… Continue reading French Onion Soup – JRP

Prime Rib / Chuck Roast – Sous Vide / Oven Seared

INGREDIENTS FOR THE ROAST: INSTRUCTIONS FOR THE ROAST: INGREDIENTS FOR THE AU JUS: INSTRUCTIONS FOR THE AU JUS: