This is more of a process guide than a recipe guide WHY GRIND YoUR OWN MEAT? When I can, I prefer to grind my own meat out of ingredients I choose. Brisket is a very good cut of meat for making ground beef (hamburger). It is cheap and it has a bacon-like taste. It is… Continue reading Brisket Burger (Ground Brisket)
Category: Keto
Lower carb selections from all the recipes
Sunday Slow Cooker: Greek Stuffed Chicken Breasts – Andrew’s
Ingredients: SERVINGS: 6 2 lb boneless skinless chicken breasts (about 6 6oz. chicken breasts) 3 cups spinach, finely chopped 1/2 cup roasted red peppers, chopped 1/4 cup black olives, sliced 1 cup canned artichoke hearts, chopped 4 oz. reduced fat feta cheese 1 tsp. dried oregano 1 tsp garlic powder 1.5 cups low sodium chicken broth Salt and pepper INSTRUCTIONS: In a bowl, mix… Continue reading Sunday Slow Cooker: Greek Stuffed Chicken Breasts – Andrew’s
Stuffed Green Peppers – Low Carb
NOTES: I whipped these up with stuff I found in the refrigerator and they were a hit! Dianne said, “I would eat this again tomoorw night!!! Yummm…” Serving size = 2 Green Peppers per person (if main dish). This recipe is sized for a single Green Pepper. Mulitply it by the number of peppers you… Continue reading Stuffed Green Peppers – Low Carb
Turkey Hasselback
You can insert lots of things into turkey breasts before cooking Sous Vide. Hasselback refers to making slices every one inch almost all the way through the breast and stuffing them with dressing or cheese or other substances. There is no need to brine the turkey breast because cooking sous vide does not dry out… Continue reading Turkey Hasselback
Blue Cheese Salad Dressing
This makes a thick dressing. INGREDIENTS: 1/3 Cup Mayonnaise 1/3 Cup Sour Cream 1/3 Cup Blue Cheese Crumbles (Kate and Drew would double this) 1 Tbsp. Lemon Juice 1/8 tsp. Black Pepper Pinch of Salt INSTRUCTIONS: Mix all ingredients except Blue Cheese together. Fold in Blue Cheese Crumbles.
Pork Belly – Sous Vide
The pork belly in this recipe is excellent. This recipe produces an asian / teriyaki taste. Other spice mixtures might work just as well. INGREDIENTS 3 lbs fresh pork belly 1 cup soy sauce 1 cup green onions 2 tbsp of minced garlic 3 tbsp sesame oil 2 tbsp salt 2 tbsp sriracha 1 tbsp… Continue reading Pork Belly – Sous Vide
Avocado Salad – Kim & Tammy’s
Ingredients: 2 large avocados (diced) 6 tomatoes (diced) 2-3 green onions (chopped) 1/4 cup shredded parmesan cheese 1 red onion (diced) lime juice (to taste) Balsamic Vinaigrette (Newman’s Own)
Putanesca – Chicken
This recipe is my version of the dish served at The Blue Moose restaurant. “Puttanesca” translates to “in the style of prostitutes,” supposedly because the pungent aromas were how Neapolitan prostitutes would lead customers to their doors. Makes 3 -4 servings. Ingredients 1/2 pound (225g) dried angel hair spaghetti Kosher salt 6 tablespoons (90ml)… Continue reading Putanesca – Chicken
Cauliflower – Creamed Sous Vide
INGREDIENTS 1 medium head cauliflower, cut into 2-inch pieces ½ medium white onion, roughly chopped 4 cloves garlic, peeled and roughly chopped 2 tablespoons butter ¼ teaspoon cayenne pepper Salt and pepper to taste ½ cup heavy whipping cream (substitute sour cream) INSTRUCTIONS Preheat Sous Vide to 190°F. Add the cauliflower, onion, garlic, butter and… Continue reading Cauliflower – Creamed Sous Vide
Eggs – Individual Baked
We had these at a cool little bed and breakfast in Napa, CA. Now my cupboard is full of ramekins. Ingredients: You can vary the meat and vegetables to suit your tastes. See the examples below. 2 eggs Sausage Onion Mushrooms Green pepper 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Instructions: Preheat oven to… Continue reading Eggs – Individual Baked