Low Carb, Keto, Carnivore

"Healthier" Recipes

Egg White Rolls - but it makes way too much, and really, why?

Chicken Stock

No-Splatter Burger Patties

Hard Boiled Eggs (and how to devil them)

Low Carb Sandwich Fillings

What to do with

Beef

Mississippi Pot Roast 

Hamburger

Bobotie (replace the bread mixture with cooked butternut squash)

Picadillo

Taco-Stuffed Zucchini Boats

Rotisserie Chicken

Chicken Salad (Chick-fil-A)

Chicken Tots (minus the tots)

Pork

Egg Roll in a Bowl (leave out wontons)

Three Cheese Ham Involtini

Egg

Carmelized Cream Eggs

Shakshuka

Turkey

Shawarma-Spiced Roast Turkey Breast

Jerk Roast Turkey

That Dude Can Cook Day Ahead Turkey

Kelly Hogan's Easy Recipes (first 7 are here @ 12:30)

Big 'ol fatty cheap chuck roast put in a crockpot in the morning, done that evening.

Great Value 100% Beef Burgers 80/20: 4 frozen, in an air fryer, 8 minutes, 400 degrees

Any steak, sear each side, eat

Eggs, scramble, fry

Chicken Wings, thawed, on a lined cookie sheet, 30 minutes, 365 degree oven

Large Bone-in Skin-on chicken thighs about 21 minutes in air fryer, flipped half-way

Chunks of steak or flanken ribs, air fryer, 7 minutes, 400 degrees

Most any meat, 7 minutes, 400 degrees

New York Strip, air fryer, 6 minutes

Carnivore ice cream: 3 cups heavy cream, 3 eggs yolks, pinch of salt

Ribeye Rach

2 lb ground beef/.25-.5 chopped bacon (uncooked)/2 eggs/1 cup parm/1/2 c crushed pork rinds/1/2 finely minced onion/3 cloves crushed garlic/salt and pepper to taste

Blueberry Rhubarb Crumble

Preheat oven to 350 degrees.

Filling:

In a bowl, whisk:

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup quick oats

1 teaspoon flour

1 pinch ground cinnamon

Add:

1 cup chopped rhubarb

1 cup blueberries

Mix to combine and pour into a small baking dish

Topping:

In a bowl, whisk:

1/2 cup flour

1/3 cup oats

2 Tablespoons brown sugar

1 pinch cinnamon

1 pinch nutmeg

Add:

1/4 cup melted butter

Mix to combine and sprinkle over the filling.

Drizzle an additional 1/4 cup of melted butter over the top.

Bake in preheated oven until golden and bubbling, 20-30 minutes.

Cool for 5 minutes before serving.

Great topped with vanilla ice cream.

Bee Sting Delight (no-bake dessert)

8 oz cream cheese, room temp

8 oz heavy cream (whipped with 2 Tablespoons sugar)

2 oz sliced almonds (toasted about five minutes over medium heat in a skillet) divided - 1-oz for crust, 1-oz to sprinkle on top)

6 whole graham cracker sheets

1/2 teaspoon kosher salt (divided - 1/4 t for crust, 1/4 t for filling)

6 Tablespoons unsalted butter, melted

1 1/2 cups cold whole milk (divided 3/4 cup, then 3/4 more for filling)

1/4 cup honey (plus a little more to drizzle when serving)

1 (3.4-ounce) box instant vanilla pudding mix

• Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other.

• Break graham crackers into a food processor. Add 1-oz toasted almonds, and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, 12-15 (1-second) pulses.
• Drizzle melted unsalted butter over the crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
• Transfer the mixture to the baking pan. Press into edges and corners to make an even layer. Refrigerate while making the filling.

• Wipe out the food processor with a damp paper towel.
• In the food processor, process 8 ounces room temperature cream cheese, 3/4 cup milk, 1/4 cup honey, and 1/4 teaspoon kosher salt, about 2 minutes, scraping down the sides as needed.
• Transfer mixture to a large bowl. Whisk in the remaining 3/4 cup milk and box of instant vanilla pudding until smooth.
• Let sit until thickened, about 5 minutes.
• Gently fold in 1 cup of the whipped cream until just combined.

• Dollop the cream cheese mixture over the crust and spread into an even layer.
• Dollop the remaining 2 cups of whipped cream on top and spread into an even layer.
• Cover and refrigerate for at least 4 hours or up to overnight.

• To serve, sprinkle the remaining almonds over the top, then drizzle with honey. 

Cheesecake Factory's Chicken Parmasan Pizza Style

Work in progress

Ground chicken, seasoned

Italian Seasoned Ground Turkey

Spread thin in 10" round mold. Freeze for 10 minutes.

"bread" in egg wash and sprinkle on brioche bread crumbs and parmesan cheese

Make the sauce with:

Marinara sauce

Roma Tomatoes roasted in garlic

Savory oil with basil and garlic

salt and pepper

basil

herbs

tomatoes paste

neutralize with:

sugar

baking soda

Angel Hair pasta

Fry crust in butter/canola oil on each side

Layer on marinara

Shredded mozzerella cheese

Broil for 1 minute

Cream sauce

alfredo

Tartiflette (Cheesy Potatoes)

Tartiflette by Anthony Bourdain  

2 1/2 pounds potatoes, peeled and quartered (Russet works but try Yukon Gold sometime)

1/2 pound bacon, small dice

1 medium onion, small dice

3/4 cup chicken stock with a splash of vinegar

salt and pepper

1/2 pound soft cheese (with a rind)

1/2 pound grated sharp cheddar

Preheat oven to 350 degrees F.

Cook potatoes in salted water until easily pierced with a knife.  Drain. When cool enough to handle, cut into small pieces. Set aside

Cook bacon in skillet over medium heat until browned. Remove bacon and drain, leaving 1 Tablespoon of fat in the skillet.  Add onions and cook about 5 minutes. Return bacon to skillet and add chicken stock.  Cook another 5 minutes, stirring occasionally.  Add potatoes and season with salt and pepper. Remove from heat.

Spoon half of the potato mixture into an ovenproof dish.  Cover with half the cheese.  Repeat.  Bake tartiflette until golden brown and bubbling, about 20 minutes.

Inspired by Tartiflette by Anthony Bourdain

Cabbage and Apple Sauté

3 cups apples, thinly sliced, then bite size

3 teaspoons butter, divided by half

2 teaspoons apple cider vinegar

2 teaspoons brown sugar

1/2 teaspoon caraway seeds

1/8 teaspoon allspice

3 cups cabbage, thinly sliced, then bite size

salt and pepper to taste

Heat 1 1/2 teaspoons butter on medium heat. Add apples. Cook 5-6 minutes

Add next four ingredients. Cook 1 minute.

Add cabbage and the rest of the butter. Cook two more minutes. Season with salt and pepper.

For more color, include purple cabbage. To make festive, add pomegranate seeds. 

Cabbage and Apple Sauté

Inspiration: https://www.sidewalkshoes.com/cabbage-and-apples/#recipe

Salmon and more en Papillote

Salmon en Papillote - 425°F for 15 minutes

Why Cook en Papillote?

There are two essential reasons to cook en papillote: the technique cooks food to exactly the right texture and degree of doneness and it only requires the use of one pan for the parchment to sit atop. En papillote offers a self-contained, dynamic presentation which, after a little practice, is a great way to make a weeknight meal feel like a special occasion.

What Dishes Are Typically Cooked en Papillote?

• Fish en papillote. Delicate fish filets are ideal candidates for cooking en papillote, since they can so easily overcook while roasting or searing. While white fish like cod, halibut, or tilapia are commonly prepared en papillote, you can also use this method of cooking to prepare meatier fish like flounder, snapper, and salmon with great results.

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• Chicken breast en papillote. Thin-cut chicken breasts are another good protein to cook en papillote. Marinate the chicken breasts prior to cooking for an extra boost of flavor.

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• Vegetables en papillote. Vegetables that benefit from a gentler treatment do especially well en papillote since the steam works to coax out their flavors without turning them to mush. Try the cooking method with zucchini, asparagus, peas, or mushrooms.

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How to Cook en Papillote in 7 Steps

• 1. Cut the packet. First, cut parchment paper into a large heart shape. Fold the parchment paper in half lengthwise—the half-heart should be large enough to hold your ingredients with room around the edges.

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• 2. Prepare the protein. Prepare the ingredients as you would normally: Season with salt and pepper, and coat with a thin layer of olive oil or butter.

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• 3. Layer the ingredients. Next, create a neat tower of featured ingredients on one half of the parchment fold. Nestle fish atop a few leaves of Napa cabbage, or a bed of hearty greens. Chicken breasts can sit on a thick, creamy sauce. Any quick-cooking vegetable, garnishes, or aromatics should be the final ingredient that you place on your tower. (For example, a layer of lemon slices, thinly sliced ginger or fennel, halved cherry tomatoes, mushrooms, or whole spices.)

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• 4. Add a liquid (or two). The protein and vegetables will release water as they cook and create steam, but a few extra liquids will round out the flavor profile you’ve built. Keep it simple with a good squeeze of lemon juice or a splash of white wine, or get a little more complex with coconut milk, a citrus marinade, or dashi. Drizzle with extra-virgin olive oil and season once more.

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• 5. Seal. Now it’s time to seal the packet. (If you’re using aluminum foil, simply crimp or fold to seal.) Fold the parchment paper in a tight pleated pattern, as you would the edge of a galette, moving down the sides of the heart. Twist off the end to seal the parchment.

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• 6. Cook. Preheat the oven to 425°F. Place parchment packets or foil packets on a baking sheet. Fish filets, which should be about 1-inch thick, will cook in as little as 10 minutes, and a single chicken breast should take about 20 minutes. (If vegetables are your main ingredient, time and temperature will vary depending on what you’ve chosen. Trial and error is the best way to find the ideal cook time.) A papillote is ready to come out of the oven when the package is puffed up and browning slightly.

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• 7. Serve. Open gently in order to not disturb the hot liquids, and enjoy straight from the packet.

From: https://www.masterclass.com/articles/how-to-cook-en-papillote