Beef Marinade

Meat of any kind can be so expensive.  Why purchase a rib roast @ $19.99 a pound, when you can get some other cheaper cut and just marinade it?

Ingredients

1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey (Omit and/or use sugar substitute for Keto)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup canola oil

You will also need

A bowl to mix the ingredients in
A whisk
A ziplock bag, or a bowl deep enough to immerse the meat in
Patience

Directions

To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.

To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

Please remember, the ingredients are just a suggestion.  If you keep it simple, just think, you need an acid (Lemon juice, and/or wine), oil, and salt (Soy sauce).

I finally cooked the roast @ 350 F for 90 minutes, uncovered.

Comments and suggestions are ALWAYS welcome!

Slow Cooker Pulled Pork

Most people I know love pulled pork.  It's fairly easy to make and results speak for themselves.

Slow Cooker Pulled Pork

Ingredients

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.

To finish off the pulled pork, I added more BBQ sauce.

If your not doing the Keto WOE, spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Comments and suggestions are ALWAYS welcome!

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

Ingredients

1 cup natural creamy almond butter
2/3 cup confectioners erythritol (I use this brand)
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter powder (I use this brand)
2 large eggs
1 tablespoon melted salted butter
2 tablespoons water
1 ½ teaspoons pure vanilla extract (I use this brand)
1 teaspoon baking soda
1/4 cup sugar free dark chocolate baking chips (I use this brand)
Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.
Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 12 good sized cookies. You can make them smaller to yield more cookies.
Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.

Keto Breakfast Biscuits Stuffed with Sausage and Cheese

Keto Breakfast Biscuits Stuffed with Sausage and Cheese

Ingredients
2 ounces cream cheese
2 cups mozzarella, shredded
2 eggs, beaten
1 cup almond flour
pinch salt & pepper
2 ounces colby jack cheese, thin cubes (or your choice of cheese)
6 breakfast sausage patties
Instructions

In a microwave safe bowl, add cream cheese and mozzarella.
Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.
Mix well! And by mix well I mean, stir stir stir! You want this really combined.
In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
Cut into sections to form 6 3" balls, depending on the size of the sausage.
Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin.
Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.

Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole Recipe
 
TOTAL TIME: Prep: 20 min. Bake: 40 min.YIELD:8 servings
Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Directions
1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
2. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
3. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
4. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
Recipe Note

Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.

Ghost Poo aka Cream Cheese Clouds

Ghost Poo aka Cream Cheese Clouds

Cream Cheese Clouds aka Frozen Cheesecake Bites

Ghost Poo (see what I did there since it's almost Halloween?!), aka Cream Cheese Clouds, aka Frozen Cheesecake Bites!  Fun and yummy and a great way to grab a little sweet dessert or snack.  I pulled this off of Linda's page as Cream Cheese Clouds.  My father (also a low carber!) came up with the Ghost Poo because he's funny like that.  I wrote the recipe below as basic Cream Cheese Clouds or Frozen Cheesecake Bites but if you'd like to swirl them to make them Ghost Poo, just spoon the mixture into a sandwich bag and then cut one of the end tips of the bag off to make a home pastry bag.  You can mix up the flavors by using different extracts or adding some unsweetened cocoa powder, a bit of pumpkin puree, etc.  Fun! *INDUCTION FRIENDLY*

5 STARS
24 clouds
1 net carb per cloud/serving

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup granular Splenda (or sweetener of choice)
1/2 tsp vanilla (I used 1/4 tsp lemon and 1/4 tsp vanilla)

Beat everything with an electric mixer until fluffy.  Drop by bite-size spoonfuls onto a wax paper-lined baking sheet to make 24 clouds.  (or spoon into sandwich bag, cut the tip off to make a pastry bag)  Freeze

Bang Bang Chicken

Bang Bang Chicken - From the super crispy chicken to the delicious sweet chili mayo, this recipe is perfection!

Ingredients

For Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce I used Frank's
1 tbsp hot sauce I used Sriracha *
2 tbsp honey
salt and pepper to taste

For Chicken
4 pieces chicken breasts boneless, skinless, cut into small
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce I used Sriracha
salt and pepper to taste
1 cup Panko breadcrumbs **
oil for frying

Instructions
To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
In another bowl add about a cup of Panko breadcrumbs.
Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
Drizzle chicken with sauce and serve.

Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the cooked chicken, lightly wrapped in foil or saran wrap and place in freezer for about a month. Just pull it out the night before you want to have it and thaw it out in the fridge.