Ingredients: 2 cups chicken breast diced 1/2 green pepper minced 3 ribs celery minced 1 medium onion minced 1 jalapeno pepper minced 2 cloves garlic minced 2 tbsp oil 14 1/2 ounces canned tomatoes 5 ounces Ro-tel tomatoes and green chilies 1 1/2 cups beef broth 3 1/2 cups chicken broth 10 3/4 ounces tomato soup 2 cups water 1 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp lemon pepper seasoning 2 tsp Worcestershire sauce 6 6″ corn tortillas cut in 1″ squares (leave out for low carb / keto) 1/2 cup Cheddar or… Continue reading Tortilla Soup
Category: Keto
Lower carb selections from all the recipes
Steaks – Reverse Sear
Instructions: Season 1″ or thicker ribeye steaks. (use BBQ salt minus salt recipe). Steaks need to be thick enough to accept a thermometer in the center. Bake in oven or smoke in smoker at 220 degrees until temperature reaches 134 degrees for medium. (about an hour) Remove immediately. Move steaks to red hot (sear) grill.… Continue reading Steaks – Reverse Sear
Smoked Ribs (St. Louis 3-2-1)
Ingredients: 1 part BBQ Salt 1 part brown sugar mustard Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with a 50/50 mixture of BBQ Salt and Brien Sugar. Smoke at 220 degrees for 2 to 3 hours or until meat pulls away from the ends… Continue reading Smoked Ribs (St. Louis 3-2-1)
Sausage – Hot Italian
Ingredients: 5 lbs pork shoulder 80% lean 1 tbsp fennel cracked 1/2 tbsp salt 1/2 tbsp black pepper ground 1/2 tbsp garlic granulated 1 1/2 tbsp crushed red pepper flakes 1/2 cups ice water 1/2 cups olive oil Instructions: Trim the pork, cut it into 1 inch cubes, and grind it through the coarse (1/4″) plate of your meat grinder. Combine the spices in a small container and mix with the of ice water. Pour… Continue reading Sausage – Hot Italian
Sausage – Best Breakfast as of 1/20/2018
Ingredients – 10lb recipe: 10 lbs ground pork 10 tsp sea salt – Ratio should be 0.2 oz. by weight per pound of meat. (Always weigh the salt.) 6 tsp brown sugar 2.5 tsp white pepper 5 tsp rubbed sage 1.25 tsp ginger 1.25 tsp nutmeg 2.5 tsp thyme ground 2.5 tsp cayenne pepper 2.5 tsp crushed red pepper flakes slightly ground 1.25 tsp fennel seed slightly ground 1.25 teaspoons mustard powder 5 Tablespoons lard (pork butt is too… Continue reading Sausage – Best Breakfast as of 1/20/2018
Oven Fajitas
Ingredients: 1 lb chicken diced 1/4″ 1 red pepper sliced thin 2 green peppers sliced thin 1 onion sliced thin 1.5 tsp chili powder for sauce 1 tsp cayenne pepper for sauce 1 tsp salt for sauce 1 tsp sugar for sauce 1 tsp garlic powder for sauce 1 tsp pepper for sauce 1 tsp cumin for sauce 1 Tbsp paprika for sauce 1 Tbsp corn starch for sauce 2.5 Tbsp olive oil for sauce tortillas sour cream salsa cheese guacamole Instructions: Preheat oven to 400 degrees Slice all meat and vegetables. Mix together… Continue reading Oven Fajitas
Eggs – Hard boiled Easy Peel
Eggs will cook the same in steam or boiling water. Using a steamer basket keeps the water temperature from dropping when the cold eggs are placed in the pot. The higher temperature prevents the shells from gluing to the eggs. It is OK if the yolks aren’t completely chalky. They should have a bit of… Continue reading Eggs – Hard boiled Easy Peel
Cheese Ball – Grandma Pat’s
Ingredients: 1 pkg Chipped beef Dried 2 pkg cream cheese 8 oz. each 1 tsp Accent Seasoning 4 or 5 green onion Chopped 2 cups Cheddar Cheese Shredded Instructions: Mix all ingredients except cheddar cheese. Roll into a ball Coat in shredded cheddar cheese.
Canadian Bacon
Ingredients: 1 gallon water 1.5 cups kosher salt 1 cup brown sugar 8 tsp pink curing salt 1 cup dark maple syrup 2 Tbsp sage 1 Tbsp thyme 2 cloves garlic 4 lbs pork loin Instructions: Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled… Continue reading Canadian Bacon
Artichoke Dip
Ingredients: 14 oz canned artichoke hearts drained 1 cup mayonnaise 8 oz canned diced green chilis 6 oz Monetary Jack Cheese shredded 1/2 cup grated parmesan cheese plus more for topping Instructions: Preheat oven to 325 degrees. Coarsely Chop artichoke hearts. In a medium bowl, mix artichoke hearts, mayonnaise, green chilies, Monterey Jack and Parmesan Cheese. Spoon into a shallow 1.5 quart baking dish. Sprinkle with additional Parmesan… Continue reading Artichoke Dip