I found this recipe over on www.eatingwell.com . It is a great tasting vegetarian dish, but more importantly to me it is Keto friendly. I am getting back to my keto diet after the holidays. Time to get back on the weight loss wagon. I use this as a side for a main dish. You can also serve it as a snack with blue cheese dressing on the side. But watch for the carbs in the dressing if you are on a low carb diet. You can also add 4 ounces of crumbled blue cheese into the buffalo sauce which is what I do. And BTW this would be a good football game snack.
- 8 cups 1 ½ Cauliflower Florets
- 2 Tbsp melted Coconut oil or Extra Virgin Olive Oil (EVOO)
- ¼ Tsp Sea Salt or Kosher Salt
- 2 Tbsp Fred’s Red Hot or similar hot sauce, for a real kick use Habanero
- 2 Tbsp Sriracha Sauce
- 1-2 Tbsp melted Butter
- 1 Tbsp Lemon Juice
Preheat oven to 450 degrees. Spray a rimmed baking sheet with cooking spray. I use either Pompeian coconut oil spray or Bertolli EVOO spray that have no propellants in them.
Toss the cauliflower, oil and salt in a large bowl. Then spread on the baking sheet. Set the bowl aside you’ll need it later. Roast the cauliflower until its beginning to soften and brown on the bottom, 15 to 20 minutes. Your mileage and oven temps will vary.
While the cauliflower is roasting, combine hot sauce, sriracha, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss with sauce to coat. Return the cauliflower to the baking sheet and roast for another 5 to 10 minutes. Serve and enjoy.
I just bought a Kindle cookbook on Keto recipes and this was a fast and easy one. It is from Elizabeth Janes’ “Breakfast Ketogenic Cookbook: Quick and Easy for Weekdays / Brunch for Weekends”. I love buffalo wings, buffalo sliders and even buffalo cauliflower bites. This is yummy!
This recipe can feed two to four people depending on the size of the individual omelets.
- 4 ozs. Cream Cheese, softened
- 4 Tbls Blue Cheese crumbles
- 2 Tbls Hot Sauce like Sriracha (or to your taste)
- 6 Eggs, beaten
- 2-4 Tbls Butter or Coconut Oil
- Sea salt and Pepper to taste
Garnish: Sliced green onion or salsa
Heat a non-stick pan over Medium High heat. Melt enough butter or coconut oil for one omelet. Combine the cream cheese, blue cheese crumbles and the hot sauce in a bowl. In a microwave heat this mixture for about 15 seconds. Mix well until incorporated.
Pour the amount of beaten egg into the pan. You can use half for two generous sized omelets, a third for 3 or a quarter for four omelets. When the egg is set and firm spoon some of the buffalo sauce on half of the omelet. Fold the omelet over to cover the buffalo sauce. Cover and cook for another minute. Remove from the pan and keep warm in the oven while you finish the rest of the omelets.
Depending on your garnishes the carbs can be as low as 2 grams per omelet.
I have been eating low carb/ketogenic since July 1st and I feel great. I’ve lost 6 pounds. I’ll be posting more low carb recipes but I won’t forget about my comfort food recipes. This is a great make ahead for breakfast if you have company. Just be sure to let the cast iron warm to room temp before putting it into the oven. I will add a photo to this recipe sometime in the future. I didn’t get to the casserole before everyone started in on it! LOL. It was good.
- 4 slices Bacon
- 2 small Squash, Zucchini, Yellow or a combination, grated
- 8 oz Cheese, any kind you want or have on hand, (I used Pepper Jack), shredded and separated
- 12 Eggs, beaten
- Salt and Black Pepper to your taste
Pre-heat oven to 350 degrees F.
Cut the bacon into ¼” to 1/2“ pieces and fry to crispy doneness. I use my deep cast iron skillet for this recipe. Remove from pan and set aside. Turn off the heat. Leave most of the bacon grease in the pan. Pour the beaten eggs into the skillet. Season with salt and pepper. Add the grated squash to the eggs. Stir slightly to mix. Add half of the shredded cheese. Mix slightly. Spread bacon pieces across the top of the egg mixture. Spread the remaining cheese across the top.
Bake for 30 to 35 minutes. Depending on your oven’s cooking temperature, start checking for doneness at 30 minutes
I found this easy and simple recipe over on the Low Carb Yum blog. I used fresh green beans because I have had a bumper crop of my yard long green beans and my Red Chinese Noodle Beans. We have eaten them fresh and I have 6 one gallon baggies in the deep freeze. I used a pound of beans because I wanted to stretch the recipe. But if you are using frozen green beans you can reduce it to 8 ozs. if you prefer. Enjoy!
- 1 lb Ground Beef, Venison or Bison (add 3 tbls of Butter if you use the Venison or Bison since they have very little fat)
- 1 lb Fresh Green Beans
- 2 cloves Garlic, peeled and pressed
- 1 8 oz. can sliced Water Chestnuts, diced
- Sea Salt and Pepper to taste
- Soy Sauce sprinkled over finished dish
If using fresh green beans blanch in boiling water for 5 minutes. Drain and set aside. Brown the ground meat with the garlic in a large skillet. Season with salt and pepper. When fully cooked add the green beans and the water chestnuts. Heat on medium low setting for about 10 minutes. Remove from heat, sprinkle with soy sauce and serve.
I was going through some old magazines yesterday. It’s spring and my thoughts turn to redecorating the kitchen. Nothing major, just some new paint and maybe a backsplash made of wine corks. Anyway, I found a Southern Living magazine from 2013 that had this recipe. And it is amazing!! It can easily become one of my favorite dishes. The photo is 2 cutlets nicely browned.
- 4 4oz Chicken Breast Cutlets
- 1 ½ teaspoon Kosher Salt, divided
- ½ teaspoon fresh ground Black Pepper, divided
- ¼ cup All Purpose Flour or Wondra
- 2 large whole Eggs, lightly beaten
- 1 cup Panko Breadcrumbs
- ½ cup salted dry-roasted peanuts, finely crushed
- 4 tablespoons Coconut Oil
I put a single breast cutlet in a gallon storage bag and used the flat side of a meat mallet to pound the cutlet into ¼ inch thickness. Use whatever technique works for you. Do this to all 4 cutlets. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Put flour in a shallow dish and the eggs into a different shallow dish. Mix panko breadcrumbs, peanuts and remaining salt and pepper into another shallow dish.
Dredge the chicken in the flour, dip into the eggs and then dredge in the breadcrumb mixture. Ensure that the cutlet is well coated.
Cook 2 cutlets in 1 tablespoon coconut oil in a heavy skillet, such as cast iron for 3-4 minutes over medium high heat. Add 1 tablespoon oil and turn to cook the second side. Place cooked breasts in a warm oven. Cook the remaining two cutlets. I teamed these with mashed potatoes and sweet yellow corn in a butter milk sauce. It was comfort food at its finest!
Well, they really aren’t mine. They just visit every day. They were absent for a long time while I leased my pastures to my neighbor who ran some mama and baby cows on them. Funny how the deer do not like cattle. It doesn’t make a difference to the cows though. These two does are on the fenceline between two of my pastures.
The deer do like my land because they don’t feel pressured. They feel safe. I haven’t had anyone hunt on my land for about 3 years. If anything happens to the economy or in a SHTF situation I would hunt, but for now they can graze and the only thing I will shoot will be photos.
Okay, here is another recipe to use the bounty of turnips I was given. I used an assortment of root vegetables with an onion thrown in for good measure. This is wonderful savory side for almost any main dish. Several days ago I had some leftovers in the fridge and decided that I was not going to cook a main dish today. I had chicken from the 40 cloves of garlic recipe and some savory venison meatloaf from a recipe I posted several years ago.
- 2 ½ pounds approximately of Root Vegetables – Turnips, Carrots, Parsnips, Potato and Onion
- 1 to 2 tablespoons of Coconut Oil or Extra Virgin Olive Oil (EVOO)
- Sea Salt and Fresh Ground Black Pepper to taste
Preheat oven to 375 degrees F.
Peel and cut the vegetables into large bite size pieces. In a large bowl toss the vegetables with the oil using spoons or your hands. Season the pieces with salt and pepper to taste. Arrange them in a single layer on a rimmed baking sheet. Roast until tender, usually about 45 to 60 minutes.