Cookbook Review: Southern Keto by Natasha Newton

 It's been a while since I have done a cookbook review, but I have bought a few new and not well-known cookbooks all focusing on eating healthy or Keto. I was not sure if I would like them, so I decided to buy them used to save a bit just in case. Amazon has quite a few used options that make taking a risk a bit easier. My first one to review is Southern Keto by Natasha Newton. I was pleasantly surprised and can't wait to try the recipes. 

This review is just on content and appearance solely... food reviews to come. 

Coming from southern family roots, my grandparents came from Kentucky, I have always loved southern comfort food and have been very interested in trying to find healthier options to the food I love. 

What is really great about this cookbook is the stuff that was extra not just the recipes. 

The author shared her personal history and trials with food and how she found success with Keto. I felt such a comradery with her in some ways because I understood exactly where she came from. Even down to having the same roots because both of our families came from Kentucky. 

She also gives you tips on eating keto, grocery lists to go by, pantry staples, tools to use, eating out and on vacation, and ingredient swaps to use. 

This was her first cookbook, but she has two others that I fully intend on getting that are all about southern cooking on Keto. 

She covers everything from breakfast items to beverages and even gives ideas of what events you can use the recipes for. 

Each recipe has a photo to go along with it which I love. My favorite section was probably the sides section. Finding a recipe for hashbrown casserole using cauliflower rice instead of potatoes was very exciting for me and will probably be the first recipe I try. 

One thing, that I found exciting and affirming is that a lot of the swaps she uses are ones I have already started using myself.

Each recipe includes the yield, prep time, cook time, and the nutrition info including net carbs, calories, fat, protein, total carbs, and fiber making tracking macros easier.  Each recipe also notes if it contains any of the high allergens like nuts, eggs, or dairy. As well as notes if the recipe can be made in 30 minutes or less. There is a form in the back that lists all the info in one place. 

Stay tuned for some recipe reviews from this cookbook, especially the hashbrown casserole and the slow cooker bourbon chicken.

The Low Carb Kitchen: Oven Baked Shrimp Boil

A twist on a shrimp boil cooking in the oven and using low carb veggies instead of potatoes and corn. Also, a sheet pan meal. 

The ingredients:

1lb large shrimp

14oz. sliced smoked sausage

2 medium zucchini sliced

2 medium summer squash sliced

Diced radishes

2 TBSP cajun seasoning

2 TBSP olive oil

Salt and pepper

Butter optional

The recipe:

Preheat oven to 400 degrees.

Cook sliced sausage and set aside.

In a bowl, add all the ingredients and toss to coat.

Layer on a baking sheet.

Bake for 15-20 minutes.

Notes:

I used frozen zucchini and summer squash. This would be better with fresh so the veggies stay a bit crisper.

This makes a crowded pan so you can spread over 2 pans or cut in half to have some crisper veggies.

I added butter at the end, but this is optional.

Organizing, decluttering, and some family favorites

As 2025 comes to a close, I am spending my time as I always do, with a kitchen cleanout.

This year, since I don't have as much to cleanout, I am also updating some of my organization and decor. 

While I am organizing, I am enjoying some family classic meals like Mom's Texas Chili and Grandma's Ham Loaf Meatballs aka Ham Balls. I added some green pepper and cauliflower rice to add some veggies to the chili. 

Some basic tips for decluttering:

1. Have you used it in the last 6 months to 1 year?

2. Is it expired?

3. Do you enjoy/like it? 

4. Is it broken?

5. Do you have duplicates?

If you keep these questions in mind while you go through your kitchen it will help you organize and declutter.

Remember you can always give items away, sell, recycle, donate. 

The Low Carb Kitchen: Roasted Radish Chicken Pot Pie

This is a twist on a classic comfort dish making it low carb. The veggies and herbs can be adjusted to your liking or what you have on hand. The main thing is replacing potatoes with roasted radishes and topping with panko instead of crust.

The ingredients:

1-2 C diced radishes

2 TBSP Olive oil divided

1 chopped onion

Chopped celery

Other veggies desired

1-2 TBSP herbs

2 C cooked chicken cut up

2 C chicken broth

1/2 C kale

1/2 tsp xanthum gum

1/2 C heavy cream

Salt and pepper

1 C panko

1/4 C grated parmesan

The recipe:

Preheat oven to 425 degrees.

On a baking sheet, roast diced radishes tossed with olive oil, salt, abd herbs if desired. Bake 20-30 minutes.

Meanwhile, in a pan, cook the onion and celery in olive oil and butter until softened. Then add other veggies minus the radishes. Add xanthum gum over the veggies.

Add herbs, chicken, broth, and Kale and bring to a simmer.

Add the radishes and mix into the rest.

Stir in heavy cream and remove from the heat 

Reduce oven to 375 degrees.

Add mixture to greased baking dish.

Top with panko mixed with parmesan and herbs.

Bake 15-30 minutes until bubbly and browned.

Notes:

I used Herbes de provence for the herbs.

I used green beans, carrots, and peas for the additional veggies.

I used a Rotisserie chicken. 

For the panko, I used crushed pork rinds.

You can use a cornstarch slurry instead of xanthum gum. 

The radishes at 20 minutes were still a bit crunchy but still good. 

My oven took 15 minutes to finish.

I used 4 large ramekins to make individual servings.

The Starter Kitchen: Hot Giardiniera Dip

This was something new I tried and it turned out really good. It does have a kick but you can sub the hot for mild.

The ingredients:

8oz cream cheese softened

3 TBSP mayo

8oz chicago style giardiniera drained and chopped

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

The recipe:

Combine all ingredients and mix well.

Serve cold.

Garnish with chives optional.

Notes:

I think this would be good as a topping on a sandwich too.

The Starter Kitchen: Cream Cheese Sausage Balls

This was a new recipe for me. The balls were a bit crumbly but I don't think the cream cheese was soft enough.

The ingredients:

1 lb sausage cooked and drained

1 C panko or crushed moon cheese

1 C shredded cheddar

8oz cream cheese softened

The recipe:

Preheat oven to 400 degrees.

Add all ingredients to a bowl and mix to combine.

Roll into balls.

Bake 18-20 minutes until lightly browned.

Notes:

Recipe says to mix by hand. I used a spoon and by hand may mix better.

The Veggie Kitchen: Roasted Broccoli

I found this has been my favorite way to make broccoli as a side. It is pictured here with roasted radishes.

The ingredients:

1 head of broccoli cut into florets

3 TBSP olive oil

2 tsp onion powder

1 tsp garlic powder

1 tsp sumac

1/4 tsp salt

1 tsp black pepper

Shredded parmesan

The recipe:

Preheat oven to 425 degrees.

Add broccoli to a bowl and toss with oil and seasonings.

Add to parchment lined baking sheet.

Bake for 15 minutes.

Then top with parmesan and bake an additional 10 minutes.

Notes:

I added all the seasoning to a small jar to combine they sprinkled over the broccoli for even coating.

If you don't have sumac you can use lemon zest.

I spritzed the olive oil over the broccoli instead of pouring it over.