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Posted: 8/17/2016 11:11:05 AM EDT
[#1]
Quote HistoryQuoted: Made this tonight; Russian Style beef Stroganoff http://vikalinka.com/2014/10/02/best-beef-stroganoff/ Sauce was a little thin and I obviously didn't serve it over rice or potatoes. Other than xanthan gum what would be a good way to thicken the sauce? Just cook it longer? Reduce Beef Stock? I also added 8oz of fresh shredded mozzarella on top at the end and put it under the broiler for 5 minutes. Quote HistoryQuoted: Made this tonight; Russian Style beef Stroganoff http://vikalinka.com/2014/10/02/best-beef-stroganoff/ Best Beef Stroganoff Author: Julia Frey of Vikalinka Recipe type: Main Cuisine: Russian Serves: 4-6 Ingredients 1 tbsp-oil 1 tbsp-butter 1-onion, thinly sliced ½ lbs- crimini mushrooms, sliced 1 lbs-beef steak, cut in strips ¼ cup- brandy I didn't use this as I didn't have anything to take off the bottom of the pan salt pepper, freshly ground ½ cup-beef stock 1-bay leaf 1 tsp-whole grain mustard 1 cup- full fat creme fraiche or sour cream ( I used Heavy Whipping Cream) 3-4 sprigs-flat-leaf parsley, chopped Instructions Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside. Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes. Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce. Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream and parsley and take off the heat. Serve with mounds of mashed potatoes or rice. Sauce was a little thin and I obviously didn't serve it over rice or potatoes. Other than xanthan gum what would be a good way to thicken the sauce? Just cook it longer? Reduce Beef Stock? I also added 8oz of fresh shredded mozzarella on top at the end and put it under the broiler for 5 minutes. I don't know if almond flour will act as a thickening agent, the way flour does. Corn starch is only 2.5g carbs per tsp. I would probably just use it and not worry about the carbs. A tsp. in a recipe that serves 6 people is a minor amount, and should be more than enough to thicken the 1/2 of stock in that recipe. |
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Posted: 8/17/2016 11:17:32 AM EDT
[#2]
I tried onion rings last night. I know onions are fairly high in carbs, but I only used two slices separated into rings.
I used an egg wash, then coated them in a mix of almond flour and crushed pork rinds. They were good, but the breading was pretty spotty. I think I'm going to try making a batter with egg, almond flour, and a little water. Then sprinkle the batter with the pork rinds to give it a little extra crunchiness. I cooked them in beef tallow at 375° for about 10 minutes. I'm digging the beef tallow (light flavor and 400° smoke point) but it's really expensive. I'm keeping 14oz. jars separated (fish, chicken, general frying) and straining out the solids with cheesecloth before storing in the fridge. It's a very stable oil, so I should be able to get a lot of life out of each jar. I love that deep frying food is a great way to get more good fats into my diet. |
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Posted: 8/18/2016 10:51:33 AM EDT
[#3]
This was good: http://www.wickedstuffed.com/keto-recipes/low-carb-keto-pancakes-recipe-with-cream-cheese/
Cream Cheese Keto Pancakes (4 net carbs) 2 oz cream cheese 2 eggs ½ tsp cinnamon 1 tbsp coconut flour 1/2 to 1 packet of Stevia in the Raw (or whatever Stevia you like) Blend or beat together all of the ingredients until smooth. You’ll make two pancakes, so heat up a non-stick pan or skillet with butter or coconut oil on medium-high. Make them just like you would normal pancakes. Try to cook it most of the way on one side and then flip! Top with butter and/or a sugar-free maple syrup (check your labels, they aren’t all created equal!) |
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Posted: 8/18/2016 12:29:19 PM EDT
[#4]
Quote HistoryQuoted:
This was good: http://www.wickedstuffed.com/keto-recipes/low-carb-keto-pancakes-recipe-with-cream-cheese/ Cream Cheese Keto Pancakes (4 net carbs) 2 oz cream cheese 2 eggs ½ tsp cinnamon 1 tbsp coconut flour 1/2 to 1 packet of Stevia in the Raw (or whatever Stevia you like) Blend or beat together all of the ingredients until smooth. You’ll make two pancakes, so heat up a non-stick pan or skillet with butter or coconut oil on medium-high. Make them just like you would normal pancakes. Try to cook it most of the way on one side and then flip! Top with butter and/or a sugar-free maple syrup (check your labels, they aren’t all created equal!) That sounds pretty good. Are you using Kerry Gold in that recipe? |
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Posted: 8/18/2016 12:45:47 PM EDT
[#5]
Quote HistoryQuoted:
That sounds pretty good. Are you using Kerry Gold in that recipe? Quote HistoryQuoted:
Quoted:
This was good: http://www.wickedstuffed.com/keto-recipes/low-carb-keto-pancakes-recipe-with-cream-cheese/ Cream Cheese Keto Pancakes (4 net carbs) 2 oz cream cheese 2 eggs ½ tsp cinnamon 1 tbsp coconut flour 1/2 to 1 packet of Stevia in the Raw (or whatever Stevia you like) Blend or beat together all of the ingredients until smooth. You’ll make two pancakes, so heat up a non-stick pan or skillet with butter or coconut oil on medium-high. Make them just like you would normal pancakes. Try to cook it most of the way on one side and then flip! Top with butter and/or a sugar-free maple syrup (check your labels, they aren’t all created equal!) That sounds pretty good. Are you using Kerry Gold in that recipe? I'm too cheap. 
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Posted: 8/18/2016 12:51:28 PM EDT
[#6]
We made some flank stuffed pinwheels a few days ago, browned with Kerry Gold butter. I prefer them with a little gravy on the side to add some moisture because flank, though tasty, is a low fat. The struggle has been to get away from flour and to add some body to the gravy..
We started with a 1.5 cup of unsalted beef stock in a pot and reduced it by half with a sprig of thyme. We added some xanthum gum, sparingly, to the broth. After the flank was browned in a pan we put it in the oven to finish at about 128 degrees.. We let the flank rest but put the pan drippings in the broth to improve the flavor. Add a splash of heavy cream near the end and salt and pepper to taste. It was very good. |
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Posted: 8/18/2016 12:54:48 PM EDT
[#7]
Quote HistoryQuoted:
I'm too cheap. Quote HistoryQuoted:
Quoted:
Quoted:
This was good: http://www.wickedstuffed.com/keto-recipes/low-carb-keto-pancakes-recipe-with-cream-cheese/ Cream Cheese Keto Pancakes (4 net carbs) 2 oz cream cheese 2 eggs ½ tsp cinnamon 1 tbsp coconut flour 1/2 to 1 packet of Stevia in the Raw (or whatever Stevia you like) Blend or beat together all of the ingredients until smooth. You’ll make two pancakes, so heat up a non-stick pan or skillet with butter or coconut oil on medium-high. Make them just like you would normal pancakes. Try to cook it most of the way on one side and then flip! Top with butter and/or a sugar-free maple syrup (check your labels, they aren’t all created equal!) That sounds pretty good. Are you using Kerry Gold in that recipe? I'm too cheap. Oh man, give it a try. It really is more better 
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Posted: 8/19/2016 11:32:42 AM EDT
[#8]
Quote HistoryQuoted: This was good: http://www.wickedstuffed.com/keto-recipes/low-carb-keto-pancakes-recipe-with-cream-cheese/ Cream Cheese Keto Pancakes (4 net carbs) 2 oz cream cheese 2 eggs ½ tsp cinnamon 1 tbsp coconut flour 1/2 to 1 packet of Stevia in the Raw (or whatever Stevia you like) Blend or beat together all of the ingredients until smooth. You’ll make two pancakes, so heat up a non-stick pan or skillet with butter or coconut oil on medium-high. Make them just like you would normal pancakes. Try to cook it most of the way on one side and then flip! Top with butter and/or a sugar-free maple syrup (check your labels, they aren’t all created equal!) Tomorrow! |
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Posted: 8/19/2016 11:37:36 AM EDT
[#9]
I'm always on the lookout for good substitutes. (Pork rind crumbs, anyone?)
I tried these last night. The texture was good - nice and firm, and being tofu, they picked up the oyster sauce flavor in my chicken and broccoli stir-fry. I'm going to try them with some Rao's sauce, a couple of meatballs, and some parmesan. I'll think they'll work. I bought these at a local chain grocery store.  |
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Posted: 8/20/2016 6:27:25 PM EDT
[#10]
For lunch today we had Cauliflower Crust Keto Pizza, recipe for the crust is HERE
It's not crispy like a normal thin crust pizza but I would imaging if we thinned this one a bit more it would crisp up ok. Regardless, it was delicious and satisfying! Wife and kids all loved it. 
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Posted: 8/20/2016 7:32:10 PM EDT
[#11]
Quote HistoryQuoted:
For lunch today we had Cauliflower Crust Keto Pizza, recipe for the crust is HERE It's not crispy like a normal thin crust pizza but I would imaging if we thinned this one a bit more it would crisp up ok. Regardless, it was delicious and satisfying! Wife and kids all loved it. <a href="http://s1343.photobucket.com/user/Hardy_Johnson/media/IMG_0879_zpsi4bino4r.jpg.html" target="_blank">http://i1343.photobucket.com/albums/o797/Hardy_Johnson/IMG_0879_zpsi4bino4r.jpg</a> <a href="http://s1343.photobucket.com/user/Hardy_Johnson/media/IMG_0881_zpsbddqpfpm.jpg.html" target="_blank">http://i1343.photobucket.com/albums/o797/Hardy_Johnson/IMG_0881_zpsbddqpfpm.jpg</a> <a href="http://s1343.photobucket.com/user/Hardy_Johnson/media/IMG_0884_zpsgqbyvb1n.jpg.html" target="_blank">http://i1343.photobucket.com/albums/o797/Hardy_Johnson/IMG_0884_zpsgqbyvb1n.jpg</a> <a href="http://s1343.photobucket.com/user/Hardy_Johnson/media/IMG_0885_zpsa8f46icu.jpg.html" target="_blank">http://i1343.photobucket.com/albums/o797/Hardy_Johnson/IMG_0885_zpsa8f46icu.jpg</a> <a href="http://s1343.photobucket.com/user/Hardy_Johnson/media/IMG_0886_zpsz4jq0v4y.jpg.html" target="_blank">http://i1343.photobucket.com/albums/o797/Hardy_Johnson/IMG_0886_zpsz4jq0v4y.jpg</a> <a href="http://s1343.photobucket.com/user/Hardy_Johnson/media/IMG_0890_zpswk6l6yle.jpg.html" target="_blank">http://i1343.photobucket.com/albums/o797/Hardy_Johnson/IMG_0890_zpswk6l6yle.jpg</a> Lookin' good. 
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Posted: 8/20/2016 7:37:23 PM EDT
[#12]
Quote HistoryQuoted:
For lunch today we had Cauliflower Crust Keto Pizza, recipe for the crust is HERE It's not crispy like a normal thin crust pizza but I would imaging if we thinned this one a bit more it would crisp up ok. Regardless, it was delicious and satisfying! Wife and kids all loved it. a> Iv'e done that one and it's pretty good, but gawd it's so much freaking work, takes forever the cheese/almond flour one is quicker and way way way easier and tastes similar. |
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Posted: 8/20/2016 7:39:14 PM EDT
[#13]
Quote HistoryQuoted:
Iv'e done that one and it's pretty good, but gawd it's so much freaking work, takes forever the cheese/almond flour one is quicker and way way way easier and tastes similar. Quote HistoryQuoted:
Quoted:
For lunch today we had Cauliflower Crust Keto Pizza, recipe for the crust is HERE It's not crispy like a normal thin crust pizza but I would imaging if we thinned this one a bit more it would crisp up ok. Regardless, it was delicious and satisfying! Wife and kids all loved it. a> Iv'e done that one and it's pretty good, but gawd it's so much freaking work, takes forever the cheese/almond flour one is quicker and way way way easier and tastes similar. You're right, it does take a while to get the crust going. We haven't bought any almond flour yet. That shit is expensive. We did buy some coconut flour today and I'll probably pick up some almond flour next payday. I've seen tons of recipes that call for almond flour and they all look great. |
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Posted: 8/21/2016 8:31:23 AM EDT
[#14]
Quote HistoryQuoted:
You're right, it does take a while to get the crust going. We haven't bought any almond flour yet. That shit is expensive. We did buy some coconut flour today and I'll probably pick up some almond flour next payday. I've seen tons of recipes that call for almond flour and they all look great. Quote HistoryQuoted:
Quoted:
Quoted:
For lunch today we had Cauliflower Crust Keto Pizza, recipe for the crust is HERE It's not crispy like a normal thin crust pizza but I would imaging if we thinned this one a bit more it would crisp up ok. Regardless, it was delicious and satisfying! Wife and kids all loved it. a> Iv'e done that one and it's pretty good, but gawd it's so much freaking work, takes forever the cheese/almond flour one is quicker and way way way easier and tastes similar. You're right, it does take a while to get the crust going. We haven't bought any almond flour yet. That shit is expensive. We did buy some coconut flour today and I'll probably pick up some almond flour next payday. I've seen tons of recipes that call for almond flour and they all look great. the almond flour (and coconut flour) are ridiculously expensive but it lasts forever really, to make the pizza crust takes like 2 tablespoons i just keep mine in a ziplock bag, i bet it's over a year old at this point, it just doesn't get used all that much. |
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Posted: 8/21/2016 10:37:33 AM EDT
[#15]
Quote HistoryQuoted:
the almond flour (and coconut flour) are ridiculously expensive but it lasts forever really, to make the pizza crust takes like 2 tablespoons i just keep mine in a ziplock bag, i bet it's over a year old at this point, it just doesn't get used all that much. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
For lunch today we had Cauliflower Crust Keto Pizza, recipe for the crust is HERE It's not crispy like a normal thin crust pizza but I would imaging if we thinned this one a bit more it would crisp up ok. Regardless, it was delicious and satisfying! Wife and kids all loved it. a> Iv'e done that one and it's pretty good, but gawd it's so much freaking work, takes forever the cheese/almond flour one is quicker and way way way easier and tastes similar. You're right, it does take a while to get the crust going. We haven't bought any almond flour yet. That shit is expensive. We did buy some coconut flour today and I'll probably pick up some almond flour next payday. I've seen tons of recipes that call for almond flour and they all look great. the almond flour (and coconut flour) are ridiculously expensive but it lasts forever really, to make the pizza crust takes like 2 tablespoons i just keep mine in a ziplock bag, i bet it's over a year old at this point, it just doesn't get used all that much. What recipe are you using? 3/4 cup for fat head pizza http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/ I've been using almond meal for my pizzas. It's around $6 a bag at Walmart and a bit grainier than flour but not bad. |
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Posted: 8/22/2016 7:48:34 AM EDT
[#16]
Quote HistoryQuoted:
What recipe are you using? 3/4 cup for fat head pizza http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/ I've been using almond meal for my pizzas. It's around $6 a bag at Walmart and a bit grainier than flour but not bad. Quote HistoryQuoted:
Quoted:
the almond flour (and coconut flour) are ridiculously expensive but it lasts forever really, to make the pizza crust takes like 2 tablespoons i just keep mine in a ziplock bag, i bet it's over a year old at this point, it just doesn't get used all that much. What recipe are you using? 3/4 cup for fat head pizza http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/ I've been using almond meal for my pizzas. It's around $6 a bag at Walmart and a bit grainier than flour but not bad. pretty much that, although I probably don't add that much almond flour, just a couple tablespoons until the mix is more like dough. really doesn't take much. |
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Posted: 8/23/2016 3:53:24 PM EDT
[#17]
Tomato Tuna Melt
http://www.thepescetarianandthepig.com/2012/04/27/breadless-tuna-melt-in-a-tomato/ Or use your favorite tuna salad recipe like I did. Place cheese on top and put under the broiler till it melts. I used this Best Keto Tuna Salad recipe to fill the tomato. |
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Posted: 8/23/2016 6:28:00 PM EDT
[#18]
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Posted: 8/23/2016 9:35:30 PM EDT
[#19]
Quote HistoryThat looks pretty good. I wonder how it would turn out if I packed avacado inside jalapeños and then wrapped in bacon. Could do some in cream cheese and some in avacado just to mix it up. |
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Posted: 8/23/2016 10:23:10 PM EDT
[#20]
Quote HistoryQuoted:
That looks pretty good. I wonder how it would turn out if I packed avacado inside jalapeños and then wrapped in bacon. Could do some in cream cheese and some in avacado just to mix it up. Quote HistoryQuoted:
That looks pretty good. I wonder how it would turn out if I packed avacado inside jalapeños and then wrapped in bacon. Could do some in cream cheese and some in avacado just to mix it up. You may be onto something there. 
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Posted: 8/25/2016 3:12:00 PM EDT
[#21]
Quote HistoryQuoted:
You may be onto something there. Quote HistoryQuoted:
Quoted:
That looks pretty good. I wonder how it would turn out if I packed avacado inside jalapeños and then wrapped in bacon. Could do some in cream cheese and some in avacado just to mix it up. You may be onto something there. We did the jalapeno stuffed with cream cheese and wrapped in bacon thing this past weekend. Multiple mouthgasms were had.
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Posted: 8/25/2016 5:25:09 PM EDT
[#22]
Quote HistoryQuoted:
We did the jalapeno stuffed with cream cheese and wrapped in bacon thing this past weekend. Multiple mouthgasms were had. Quote HistoryQuoted:
Quoted:
Quoted:
That looks pretty good. I wonder how it would turn out if I packed avacado inside jalapeños and then wrapped in bacon. Could do some in cream cheese and some in avacado just to mix it up. You may be onto something there. We did the jalapeno stuffed with cream cheese and wrapped in bacon thing this past weekend. Multiple mouthgasms were had. Even better with a slight dusting of dillo dust. |
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Posted: 8/26/2016 8:30:36 AM EDT
[#23]
Quote HistoryQuoted: I'm always on the lookout for good substitutes. (Pork rind crumbs, anyone?) I tried these last night. The texture was good - nice and firm, and being tofu, they picked up the oyster sauce flavor in my chicken and broccoli stir-fry. I'm going to try them with some Rao's sauce, a couple of meatballs, and some parmesan. I'll think they'll work. I bought these at a local chain grocery store. https://www.dropbox.com/s/ss514yaxgp1jhfk/20160818_180637.jpg?raw=1 Quoting myself to keep it current. I cooked these tofu noodles and served them with Rao's and some Italian sausage. I'm glad I found them. The texture is very similar to spaghetti noodles - al dente. They're pretty tasty, even though they didn't really soak up the marinara the way flour-based pasta does. Funny, because tofu typically does great at absorbing liquids. I'll be keeping these in my fridge for a good low-carb bulking food. |
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Posted: 8/26/2016 8:31:40 AM EDT
[#24]
Quote HistoryQuoted: Tomato Tuna Melt http://i2.wp.com/thepescetarianandthepig.files.wordpress.com/2012/04/img_4232.jpg?resize=540%2C360 http://www.thepescetarianandthepig.com/2012/04/27/breadless-tuna-melt-in-a-tomato/ Or use your favorite tuna salad recipe like I did. Place cheese on top and put under the broiler till it melts. I used this Best Keto Tuna Salad recipe to fill the tomato. Good, but tomatoes are pretty high in carbs. |
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Posted: 8/27/2016 4:40:11 PM EDT
[#25]
Quote HistoryQuoted:
Good, but tomatoes are pretty high in carbs. Quote HistoryQuoted:
Quoted:
Tomato Tuna Melt http://i2.wp.com/thepescetarianandthepig.files.wordpress.com/2012/04/img_4232.jpg?resize=540%2C360 http://www.thepescetarianandthepig.com/2012/04/27/breadless-tuna-melt-in-a-tomato/ Or use your favorite tuna salad recipe like I did. Place cheese on top and put under the broiler till it melts. I used this Best Keto Tuna Salad recipe to fill the tomato. Good, but tomatoes are pretty high in carbs. Something like 3 or 4 net carbs for a medium tomato. And maybe half that for one thats had the inside removed. |
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Posted: 8/27/2016 10:04:31 PM EDT
[#26]
Quote HistoryQuoted: Something like 3 or 4 net carbs for a medium tomato. And maybe half that for one thats had the inside removed. Quote HistoryQuoted: Quoted: Quoted: Tomato Tuna Melt http://i2.wp.com/thepescetarianandthepig.files.wordpress.com/2012/04/img_4232.jpg?resize=540%2C360 http://www.thepescetarianandthepig.com/2012/04/27/breadless-tuna-melt-in-a-tomato/ Or use your favorite tuna salad recipe like I did. Place cheese on top and put under the broiler till it melts. I used this Best Keto Tuna Salad recipe to fill the tomato. Good, but tomatoes are pretty high in carbs. Something like 3 or 4 net carbs for a medium tomato. And maybe half that for one thats had the inside removed. I was mistaken. Not sure why I thought it was 15g net... Thanks for the correction. |
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Posted: 8/27/2016 10:58:31 PM EDT
[#27]
Guacamole Salsa... ya it's got soybean oil, but very good and very few carbs...http://www.herdeztraditions.com/products/traditional-salsa/herdez-guacamole-salsa/
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Posted: 8/28/2016 2:22:40 AM EDT
[#28]
Quote HistoryQuoted:
Guacamole Salsa... ya it's got soybean oil, but very good and very few carbs...http://www.herdeztraditions.com/products/traditional-salsa/herdez-guacamole-salsa/ Its good stuff. Herdez is my goto for low carb salsas...its pretty much in every breakfast I make these days. |
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Posted: 8/28/2016 6:52:23 AM EDT
[#29]
Pork cracklin's dipped in ranch dip.
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Posted: 8/29/2016 1:22:52 PM EDT
[#30]
Roasted Pecan Green Beans
273 Calories, 25.3g Fats, 5g Net Carbs, and 5.5g Protein. http://www.ruled.me/roasted-pecan-green-beans/ I could easily see that being bacon though instead of pecans. |
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Posted: 8/30/2016 1:50:45 PM EDT
[#31]
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Posted: 8/30/2016 5:18:17 PM EDT
[#32]
Note to self-Do not read keto recipe posts on fasting days.
These are great!!
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Posted: 8/30/2016 8:56:14 PM EDT
[#33]
Not sure if this has been posted or not but I used to make this before Keto and liked it. Just have to eat it with something other than tortilla chips.
Frank's® Red Hot® Buffalo Chicken Dip 1 - 8 oz package cream cheese 1/2 cup - blue cheese salad dressing 1/2 cup - Frank's® Red Hot® Original Cayenne Pepper Sauce or Frank's® Red Hot® Buffalo Wing Sauce 1/2 cup - crumbled blue cheese or shredded mozzarella cheese 2 - 12.5 oz cans Swanson Premium Chunk Chicken Breast in Water, Drained Steps: 1 Heat the oven to 350 degrees F. 2 Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. 3 Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. http://allrecipes.com/recipe/177630/franks-red-hot-buffalo-chicken-dip/ |
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Posted: 8/30/2016 11:12:49 PM EDT
[#34]
Quote HistoryQuoted:
Not sure if this has been posted or not but I used to make this before Keto and liked it. Just have to eat it with something other than tortilla chips. http://images.media-allrecipes.com/userphotos/250x250/980880.jpg Frank's® Red Hot® Buffalo Chicken Dip 1 - 8 oz package cream cheese 1/2 cup - blue cheese salad dressing 1/2 cup - Frank's® Red Hot® Original Cayenne Pepper Sauce or Frank's® Red Hot® Buffalo Wing Sauce 1/2 cup - crumbled blue cheese or shredded mozzarella cheese 2 - 12.5 oz cans Swanson Premium Chunk Chicken Breast in Water, Drained Steps: 1 Heat the oven to 350 degrees F. 2 Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. 3 Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. http://allrecipes.com/recipe/177630/franks-red-hot-buffalo-chicken-dip/ 
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Posted: 8/30/2016 11:17:27 PM EDT
[#35]
Quote HistoryQuote HistoryQuoted:
Quoted:
Not sure if this has been posted or not but I used to make this before Keto and liked it. Just have to eat it with something other than tortilla chips. http://images.media-allrecipes.com/userphotos/250x250/980880.jpg Frank's® Red Hot® Buffalo Chicken Dip 1 - 8 oz package cream cheese 1/2 cup - blue cheese salad dressing 1/2 cup - Frank's® Red Hot® Original Cayenne Pepper Sauce or Frank's® Red Hot® Buffalo Wing Sauce 1/2 cup - crumbled blue cheese or shredded mozzarella cheese 2 - 12.5 oz cans Swanson Premium Chunk Chicken Breast in Water, Drained Steps: 1 Heat the oven to 350 degrees F. 2 Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. 3 Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. http://allrecipes.com/recipe/177630/franks-red-hot-buffalo-chicken-dip/ http://weknowyourdreams.com/images/spoon/spoon-02.jpg I made a half batch tonight used celery and it was delicious |
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Posted: 8/31/2016 12:47:49 AM EDT
[#36]
Quote HistoryI got all the stuff to make this at the store tonight. |
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Posted: 8/31/2016 6:25:51 PM EDT
[#37]
Quote HistoryQuoted: The homemade stuff is easy, has a good shelf life in the fridge (when you use whey) and actually tastes good! A whole lot cheaper than the Primal Kitchen stuff. Keto is expensive, and I'm trying to save pennies where possible. And I already had the stick blender and the strainer, so it was easy. I get the whey by pouring unstrained plain yogurt into one of these fine mesh strainers that I bought cheap at a restaurant supply store - which are great for straining bone broths as well. This one is a bullion strainer, which I believe has the finest mesh available: https://images-na.ssl-images-amazon.com/images/I/31wHpr6-dCL._SX355_.jpg Quote HistoryQuoted: Quoted: Quoted: Originally Posted By billhw1 Negative on the Duke's. I love it, but it has soybean oil, which is bad, bad, bad. Better to make your own using avocado oil. Or buy Primal Kitchen The homemade stuff is easy, has a good shelf life in the fridge (when you use whey) and actually tastes good! A whole lot cheaper than the Primal Kitchen stuff. Keto is expensive, and I'm trying to save pennies where possible. And I already had the stick blender and the strainer, so it was easy. I get the whey by pouring unstrained plain yogurt into one of these fine mesh strainers that I bought cheap at a restaurant supply store - which are great for straining bone broths as well. This one is a bullion strainer, which I believe has the finest mesh available: https://images-na.ssl-images-amazon.com/images/I/31wHpr6-dCL._SX355_.jpg One thing I saw some people use instead of whey is a capsule of probiotics. Has anyone tried that? |
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Posted: 9/1/2016 2:27:54 PM EDT
[#38]
Quote HistoryQuoted: One thing I saw some people use instead of whey is a capsule of probiotics. Has anyone tried that? Quote HistoryQuoted: Quoted: Quoted: Quoted: Originally Posted By billhw1 Negative on the Duke's. I love it, but it has soybean oil, which is bad, bad, bad. Better to make your own using avocado oil. Or buy Primal Kitchen The homemade stuff is easy, has a good shelf life in the fridge (when you use whey) and actually tastes good! A whole lot cheaper than the Primal Kitchen stuff. Keto is expensive, and I'm trying to save pennies where possible. And I already had the stick blender and the strainer, so it was easy. I get the whey by pouring unstrained plain yogurt into one of these fine mesh strainers that I bought cheap at a restaurant supply store - which are great for straining bone broths as well. This one is a bullion strainer, which I believe has the finest mesh available: https://images-na.ssl-images-amazon.com/images/I/31wHpr6-dCL._SX355_.jpg One thing I saw some people use instead of whey is a capsule of probiotics. Has anyone tried that? |
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Posted: 9/1/2016 2:28:36 PM EDT
[#39]
Quote HistoryQuoted: Not sure if this has been posted or not but I used to make this before Keto and liked it. Just have to eat it with something other than tortilla chips. http://images.media-allrecipes.com/userphotos/250x250/980880.jpg Frank's® Red Hot® Buffalo Chicken Dip 1 - 8 oz package cream cheese 1/2 cup - blue cheese salad dressing 1/2 cup - Frank's® Red Hot® Original Cayenne Pepper Sauce or Frank's® Red Hot® Buffalo Wing Sauce 1/2 cup - crumbled blue cheese or shredded mozzarella cheese 2 - 12.5 oz cans Swanson Premium Chunk Chicken Breast in Water, Drained Steps: 1 Heat the oven to 350 degrees F. 2 Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. 3 Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. http://allrecipes.com/recipe/177630/franks-red-hot-buffalo-chicken-dip/ Oh great, another run to the store before I get home tonight. |
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Posted: 9/1/2016 3:46:52 PM EDT
[#40]
Quote HistoryQuoted:
Oh great, another run to the store before I get home tonight. Quote HistoryQuoted:
Quoted:
Not sure if this has been posted or not but I used to make this before Keto and liked it. Just have to eat it with something other than tortilla chips. http://images.media-allrecipes.com/userphotos/250x250/980880.jpg Frank's® Red Hot® Buffalo Chicken Dip 1 - 8 oz package cream cheese 1/2 cup - blue cheese salad dressing 1/2 cup - Frank's® Red Hot® Original Cayenne Pepper Sauce or Frank's® Red Hot® Buffalo Wing Sauce 1/2 cup - crumbled blue cheese or shredded mozzarella cheese 2 - 12.5 oz cans Swanson Premium Chunk Chicken Breast in Water, Drained Steps: 1 Heat the oven to 350 degrees F. 2 Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. 3 Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping. http://allrecipes.com/recipe/177630/franks-red-hot-buffalo-chicken-dip/ Oh great, another run to the store before I get home tonight. My half size batch lasted me two nights. I made it in a crock in the oven and then on night two cooked it again at 350 for 15 minutes. I think it was better on night two. I've also made it in a crock pot, great for parties. The ingredients should be fairly common in a keto household. I had to buy the blue cheese dressing and a can of cheap Walmart chicken. Feels refreshing to search through canned chicken looking for the fattiest chicken. Also you can substitute a rotisserie chicken which would provide more fat. |
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Posted: 9/1/2016 4:28:12 PM EDT
[#41]
Quote HistoryQuoted: I haven't tried it, but I have heard of that. Quote HistoryQuoted: Quoted: Quoted: Quoted: Or buy Primal Kitchen The homemade stuff is easy, has a good shelf life in the fridge (when you use whey) and actually tastes good! A whole lot cheaper than the Primal Kitchen stuff. Keto is expensive, and I'm trying to save pennies where possible. And I already had the stick blender and the strainer, so it was easy. I get the whey by pouring unstrained plain yogurt into one of these fine mesh strainers that I bought cheap at a restaurant supply store - which are great for straining bone broths as well. This one is a bullion strainer, which I believe has the finest mesh available: https://images-na.ssl-images-amazon.com/images/I/31wHpr6-dCL._SX355_.jpg One thing I saw some people use instead of whey is a capsule of probiotics. Has anyone tried that? I haven't tried it, but I have heard of that. I'll give it a whirl and report back. |
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Posted: 9/16/2016 11:57:13 AM EDT
[#42]
KETO?
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Posted: 9/16/2016 2:48:31 PM EDT
[#43]
I was wanting to fry up some pickled on pork rind breaking. Anyone have a good recipe?
I've got ghee and butter I can use. |
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Posted: 9/16/2016 3:03:02 PM EDT
[#44]
As requested MEATZZA...It's different every time but here is the idea.
1lb grass fed ground beef with a 1/2 cup nut flour, some pink salt and italian spices. Mix together and smash flat in pizza pan. Place in oven for 10 minutes on a medium heat. To high and it shrinks and that annoys me. I then add 1/3 cup of an organic low carb (no sugar added) marinara spread over the surface. then in layers. 2 cups shredded sheep cheese 2 cups fresh mushrooms 2 cups sliced green olives 2 cups sliced black olives a HUGE pile of spinach, it shrinks down a bunch I think it was 4 inches worth on this one. Another 2-4 cups of sheep cheese. A splash of sauce on top is pretty as per the wife. Toss it back in the oven for 10 minutes on high. I usually just eyeball it till looks right. We get 4 servings not sure of the carbs 5-10 per serving? 
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Posted: 9/18/2016 9:29:47 AM EDT
[#45]
Salmon cakes recipe.
I made these yesterday. Very good, but I would increase the salmon by 30% and decrease the veggies 30%. Salmon flavor was not as dominant as I would have liked.
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Posted: 9/18/2016 9:30:35 AM EDT
[#46]
Quote HistoryQuoted: As requested MEATZZA...It's different every time but here is the idea. 1lb grass fed ground beef with a 1/2 cup nut flour, some pink salt and italian spices. Mix together and smash flat in pizza pan. Place in oven for 10 minutes on a medium heat. To high and it shrinks and that annoys me. I then add 1/3 cup of an organic low carb (no sugar added) marinara spread over the surface. then in layers. 2 cups shredded sheep cheese 2 cups fresh mushrooms 2 cups sliced green olives 2 cups sliced black olives a HUGE pile of spinach, it shrinks down a bunch I think it was 4 inches worth on this one. Another 2-4 cups of sheep cheese. A splash of sauce on top is pretty as per the wife. Toss it back in the oven for 10 minutes on high. I usually just eyeball it till looks right. We get 4 servings not sure of the carbs 5-10 per serving? http://i1319.photobucket.com/albums/t664/beau1911/Mobile%20Uploads/IMG_20160910_180143_zps9kc0drvn.jpg Thanks! That is on my list for sure. |
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Posted: 9/24/2016 7:12:48 AM EDT
[#47]
Low-carb cheese danish I just made.
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Posted: 9/24/2016 7:24:49 AM EDT
[#48]
Quote HistoryQuoted:
Low-carb cheese danish I just made. Any good? |
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Posted: 9/24/2016 1:25:54 PM EDT
[#49]
Quote HistoryQuoted: Any good? Quote HistoryQuoted: Quoted: Low-carb cheese danish I just made. Any good? I won't use Stevia the next time. I will use granulated erythritol instead. Every bite of the danish has that characteristic bitter Stevia aftertaste. It's not overwhelming, but it's just enough to make me wish I hadn't used it. Erythritol tastes like almost exactly like sugar - at about one-fourth the sweetness. I think 1/4 C in the dough (which was really good) and 1/4 C in the filling. Also, I needed to use a longer pan, and roll the dough out thinner. Again, it was good, but I ended up with a lot of filling for the size dough I had. (The pink stuff is a little maraschino cherry juice, and about 8 cherries, roughly chopped.) |
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Posted: 9/24/2016 1:30:37 PM EDT
[#50]
Quote HistoryQuoted:
It's very good - except for one thing. I won't use Stevia the next time. I will use granulated erythritol instead. Every bite of the danish has that characteristic bitter Stevia aftertaste. It's not overwhelming, but it's just enough to make me wish I hadn't used it. Erythritol tastes like almost exactly like sugar - at about 1/4 the sweetness. I think 1/4 C in the dough (which was really good) and 1/4 C in the filling. Also, I needed to use a longer pan, and roll the dough out thinner. Again, it was good, but I ended up with a lot of filling for the size dough I had. (The pink stuff is a little maraschino cherry juice, and about 8 cherries, roughly chopped.) Quote HistoryQuoted:
Quoted:
Quoted:
Low-carb cheese danish I just made. Any good? It's very good - except for one thing. I won't use Stevia the next time. I will use granulated erythritol instead. Every bite of the danish has that characteristic bitter Stevia aftertaste. It's not overwhelming, but it's just enough to make me wish I hadn't used it. Erythritol tastes like almost exactly like sugar - at about 1/4 the sweetness. I think 1/4 C in the dough (which was really good) and 1/4 C in the filling. Also, I needed to use a longer pan, and roll the dough out thinner. Again, it was good, but I ended up with a lot of filling for the size dough I had. (The pink stuff is a little maraschino cherry juice, and about 8 cherries, roughly chopped.) Thanks that'll be on my to make list. Might need to drizzle some walden farms fruit syrup on it. |
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