easy peel hard-boiled eggs
It all begins with an idea.
method
I like to use my InstaPot to make hard boiled eggs. I have chickens and could never get the fresh eggs to come out perfect until I learned this method. I use the 5/5/5 method which works perfectly every time.
Start with as many eggs as you want. I usually do 12 eggs at a time. Put one cup of water in your InstaPot and place the rack inside the pot. Add eggs. Make sure they are all only one layer. Place lid. Use the pressure cook setting on high. Set for 5 minutes. There will be the usual time period to warm up but the actually cooking will be 5 minutes. When done slow release the steam for 5 minutes. Then use the quick release button (be careful). Immediately place in ice water and let soak for 5 minutes. Viola! Perfect hard boiled eggs!
Wild salmon with lemon and baked cabbage
It all begins with an idea.
Ingredients
1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
6 tablespoons olive oil, divided
Coarse salt and pepper
4 skinless salmon fillets (4 to 6 ounces each)
1 teaspoon lemon zest plus 2 tablespoons juice
1/4 cup fresh dill, chopped
1 teaspoon Dijon mustard
Instructions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
keto bacon cheeseburger casserole
Ingredients
Ground beef
Cheddar Cheese
Bacon
Garlic
Onion powder
Eggs
Tomato paste
Heavy cream
Salt and pepper
Instructions
Brown ground beef with garlic and onion powder.
Drain excess grease, then spread beef on bottom of 9×13-inch casserole pan.
Stir bacon pieces into cooked beef.
In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
Stir 8 ounces grated cheese into egg mixture.
Pour egg mixture over beef and bacon.
Top with remaining 4 ounces of grated cheese.
Bake at 350°F for 30-35 minutes or until golden brown on top.
Notes
If you want a less eggy casserole, reduce eggs and add more beef. Mushrooms, onions, and pickles are great add-ins!
daves killer fish taco sauce
It all begins with an idea.
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1 lime, cut in half
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon dried dill weed
1/2 teaspoon dried oregano
1 teaspoon ground chili powder
1/2 teaspoon capers, minced
1-2 hot peppers of your choice, seeded and minced (jalapeno is delicious and what I usually use)
1 tablespoon fresh cilantro, chopped
Instructions
In a small bowl whisk the sour cream and mayonnaise until well blended.
Squeeze the juice from the lime into the same bowl. Then whisk thoroughly. You will want the consistency of a thick, pourable, cream salad dressing. If it is too runny add sour cream to thicken it up.
Add all the spices, whisking to mix thoroughly.
Add the capers, minced peppers and cilantro, whisk again.
Cover the bowl with plastic wrap and refrigerate the fish taco sauce for at least one hour - the longer the better
Serve chilled. Spoon sauce over fish tacos or use as a dip for your fish.
keto Armadillo eggs
It all begins with an idea.
Ingredients
2 pounds ground sausage, one without fillers or added sugar is perfect!
4 cups shredded cheddar cheese
1/2 cup almond meal
1/2 cup oat fiber
1 teaspoon baking powder
4 ounces cream cheese (about 1/2 a package)
1 large can whole jalapeños
Parchment paper or aluminum foil and cooking spray – for easy clean-up
Instructions
Heat oven to 375. Prepare a large baking pan with nonstick cooking spray. For easier clean-up I like to line my pan with parchment paper (keeps the sausage balls from sticking), or line the pan with aluminum foil, lightly sprayed with cooking oil.
In a large bowl, mix together the almond meal, oat fiber and baking powder - mix until blended.
Next add ground sausage and shredded cheese. Use your (clean) hands to mix together the ingredients.
Set that aside and wash your hands again.
Open the can of jalapeños and drain the juice. Discard any carrots that might be included.
Remove a pepper from the can and slice off the top. Cut down the middle lengthwise and open up the jalapeño. Use a spoon to scrape out the seeds and any membrane for a nice clean jalapeño.
Then cut the cleaned jalapeño in half. Repeat the process until you have a plateful of prepped pepper pieces.
Next, use a spoon and stuff each pepper piece with cream cheese. Since the peppers are cut, you’ll just wrap them around the cream cheese. Repeat until all the pepper pieces have been stuffed.
Next, get a large palmful of sausage mixture. Spread it into a palm-sized patty.
Place a stuffed pepper piece in the middle of the patty. Then work the patty around, sealing the stuffed jalapeño inside. It’s important to make sure there are no cracks, or parts of the jalapeño poking out.
Place in prepped pan and repeat until all the stuffed peppers have been used. If you have a little bit of sausage mixture left over, that’s okay! You can always bake up a small batch of regular sausage balls with any leftovers.
Bake at 375 for about 30 minutes, until fully cooked and crispy on the outside.
shrimp stir fry
It all begins with an idea.
Ingredients
Shrimp
Broccoli
Red bell pepper
Sauce ingredients: soy sauce, rice vinegar, sesame oil, brown sugar monkfruit, garlic, and ginger
Instructions
In a small bowl whisk the stir fry sauce ingredients together, set aside.
Heat a large skillet or wok to medium heat. Add 1 tablespoon olive oil, add the shrimp and bell pepper to the skillet and sauté 3-4 minutes until the shrimp is pink.
Add in the broccoli and stir fry sauce. Cook 4-5 minutes, stirring occasionally until the broccoli is tender.
Serve immediately. Garnish with fresh green onions and nuts if desired.
bacon barbecue chicken loaf
Ingredients
Ingredients
for 6 servings
5 chicken breasts
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon pepper
½ teaspoon cayenne pepper
20 slices bacon
1 cup BBQ sauce, divided
10 slices cheddar cheese
2 green bell peppers, sliced
½ red onion, sliced
2 red bell peppers, sliced
Instructions
Preheat the oven to 350°F (180°C).
Cut each chicken breast in half crosswise, then cut the larger half again horizontally, creating 3 cutlets. Transfer to a large bowl.
In a small bowl, combine the salt, garlic powder, smoked paprika, onion powder, chili powder, black pepper, and cayenne pepper. Stir to combine.
Pour the spice mix over the chicken cutlets and toss to coat completely in the seasoning. Set the chicken aside.
Arrange the bacon slices in a 9x5-inch (23x13-cm) loaf pan, making sure the bottom and sides are fully covered, and that the strips hang over the sides.
Layer in 4 seasoned chicken cutlets, 2 tablespoons of barbecue sauce, 5 slices of cheddar cheese, 4 more chicken cutlets, another 2 tablespoons of barbecue sauce, the green pepper, onion, 2 tablespoons of barbecue sauce, the red pepper, 5 remaining cheese slices, and the remaining chicken. Then, wrap the overhanging strips of bacon over the top of the loaf.
Cover the loaf with foil and bake for 1 hour. Then remove the foil, drain any excess fat, and bake for another 30 minutes uncovered, making sure the chicken is cooked through and the bacon is brown and crispy.
Remove the bacon loaf from the oven and turn on the broiler. Invert the loaf onto a wire rack set atop a baking sheet and baste the loaf with the remaining barbecue sauce.
Broil for 5 minutes, until the glaze dries slightly.
Slice and serve with rolls or other barbecue party food.
Enjoy!
Keto corn bread
It all begins with an idea.
Ingredients
1 1/2 cups almond flour
1 teaspoon baking powder
Optional Sweetener If you like sweet cornbread use 1/2 cup. If you like a hint of sweetness use 1/4 cup. Omit sweetener if you don't want sweetened cornbread.
4 eggs
4 tablespoons melted unsalted butter, measured solid
1 tablespoon melted unsalted butter, measured solid to grease the pan Instructions
Instructions
Standard baking tactics apply here. You will need to combine your dry ingredients separate from the wet ingredients. Add almond flour, sweetener, and baking powder to a mixing bowl.
Combine the eggs and butter in a separate bowl.
Combine the wet and dry ingredients. Stir to form cornbread mix.
Heat a cast iron skillet on medium-high heat and grease the pan with butter.
When hot add the batter and smooth.
Bake in a preheated 350-degree oven for 20 minutes.
Keto omelette muffins
It all begins with an idea.
Prep Time
Cook Time
Total Time
Servings
Ingredients
6 Large Eggs
2 TBSP Heavy Whipping Cream
4 Slices of Bacon
4 Ounces of Fresh Pork Sausage
4 Ounces of Ham
3 Ounces of Sharp Cheddar Cheese
4 Teaspoons of Salsa (Low Carb)
Instructions
Shred up some Sharp Cheddar Cheese and set aside.
Cut up 4 strips of Bacon and cook thoroughly in a non-stick skillet over Medium-High heat, drain grease, and set aside.
Cook up the Fresh Sausage thoroughly, drain the grease, and set aside.
Dice up the Ham and set aside.
Crack 6 Large Eggs into a large measuring cup, add 2 TBSP of Heavy Whipping Cream, and whisk together.
In a 12-Muffin Pan, spray lightly with Coconut Oil or Avocado Oil Cooking Spray to prevent the meal from sticking.
In 4 of the cavities place the bacon, in 4 other cavities place the ham, in the remaining 4 cavities place the Sausage.
Pour the egg mixture equally into each muffin cavity, being sure to leave room at the top for more ingredients and expansion.
Top each portion with an equal amount of Sharp Cheddar Cheese.
In half of the cavities spoon in 1 teaspoon each of Low Carb Salsa.
Cook at 350*F for about 20 Minutes, or until completely cooked, but not until the tops brown. Since we will be heating most of these up later during the week we do not want to overcook them this time around.
Either serve them warm right away, or place in an air-tight container and store in the refrigerator for up to 5 days. Optionally you can freeze as many as you want, and put them in the refrigerator the night before to thaw.
Reheat any leftovers before eating.