The Comfort Kitchen: Salisbury Steak with Mushroom Gravy

I tried this recipe with waygu ground beef. I also made some adjustments to keep it low carb like pork rinds for breadcrumbs and xanthum gum for flour. The mushroom gravy was really good.

The ingredients:

For the steaks:

1lb ground beef

1 large egg

1 TBSP Soy sauce

1 tsp Dijon mustard

Garlic powder

1/3 C pork rind panko

1/2 tsp onion powder

1/2 tsp salt

Pepper to taste

1 TBSP olive oil

For the gravy:

Onion powder

8oz mushrooms sliced

2 TBSP butter

1 TBSP xanthum gum

1 3/4 C beef broth

1 tsp soy sauce

1/2 tsp garlic powder

The recipe:

In a bowl, combine all the ingredients for the steaks except the oil.

Mix until well combined with hands.

Form into 4 oval patties about 1/2-3/4 in thick.

In skillet, add oil and fry the steaks 5-6 min per side and set aside when done.

Add mushrooms and onion powder to the grease remaining and cool until water has cooked out (see notes). When done set aside with the steaks.

Turn skillet down to medium and add butter. 

Once melted add the xanthum gum and whisk to thicken.

Whisk in the beef broth slowly, adding the soy sauce and garlic powder. 

Add the steaks and mushrooms back to the sauce and cook for another 5-7 minutes until thickened.

Notes:

I used previously sauteed mushrooms so cook time was less.

You can replace worcestershire sauce for the soy sauce and flour for the xanthum gum.

I used the bare bones broth packets to make beef bone broth you can replace with regular broth or bone broth.

I added some more and salt and pepper to mine at the end if you add to the sauce you may not have to.

Nutrition info:

Total carbs 6g

Protein 30g

Calories: 507

Yield: 4 servings

The Southern Kitchen: Hot Chicken Tenders

I saw this recipe in my new Southern Keto cookbook. One big adjustment I made was omiting the brown sugar in the oil. I honestly didnt miss it. I will include it in the recipe as written but see the notes for my adjustments. I was not sure how this would be but it was pretty good I was very happy with the result. I've always been intimidated frying chicken but it was not too hard just a bit time consuming. To keep it Keto and low carb friendly this actually uses whey protein powder for the breading. 

The ingredients:

Good oil for frying

1 large egg

1/2 C heavy cream

1 C whey protein powder unflavored

1 tsp cayenne

1/2 tsp smoked paprika

1/2 tsp salt and pepper

2 lbs chicken tenderloins

The recipe:

Attach a candy thermometer to a pot and pour in 3 in of oil and place on medium high heat. Heat oil to 350 degrees.

While the oil heats, whisk the egg and cream in a shallow dish.

Put the protein powder and seasonings in gallon sized resealable plastic bag. Seal and shake.

Dip both sides of the chicken in the egg mixture allowing excess to drip in bowl. Place in the zip lock. Do 3 pieces at a time. Seal the bag and gently shake to coat. Set aside and repeat until all are done.

In batches of 3, fry the chicken 3-4 minutes per side until cooked through and golden brown.

Transfer to a wire rack and di the rest.

Spicy Oil ingredients:

1/2 C hot cooking oil from above

1 TBSP brown sugar alternative

1 TBSP cayenne

2 tsp paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1/4 tsp salt

Spicy Oil Recipe:

Carefully remove 1/2 C cooking oil and pour into a heat safe container.

Add the sugar, spices, and salt and whisk until well combined.

Brush over the chicken tenders.

Notes:

For the Spicy oil I omitted the sugar and cut back on some of the spices (1 tsp cayenne, 1 tsp paprika). I didn't want the heat to be too much without the sugar. I could have added a bit more so if you dont like a lot of heat this would be perfect. 

I used a mason jar for my heat safe container for the oil. Notes on the recipe said you can save the frying oil for later use. Just keep in a cold dark place and if looks cloudy or smells weird discard. 

The Low Carb Kitchen: High Protein Buffalo Chicken Bake

A new flavor of cottage cheese bake. A twist on the previous recipe.

Ingredients for the base:

2 C cottage cheese

3 eggs

1/4 C buffalo sauce

Ranch seasoning

Cheddar cheese

Recipe for the base:

Preheat oven to 400 degrees.

In a bowl mix all the ingredients above until well combined.

Bake for 20-25 minutes until set.

Ingredients for the topping:

1 lb ground chicken

1 TBSP butter

Celery seed

2 bell peppers diced

1/2 C buffalo sauce

Garlic powder

Onion powder

Ranch seasoning

1/2 tsp Xanthum gum

Recipe of the topping:

In a skillet, brown the chicken.

Add the celery seeed, butter, garlic, onion powder and combine.

Add the buffalo sauce, peppers, ranch, and xanthum gum. Mix well.

Spoon the chicken mixture over the prepared base. Drizzle aa bit more buffalo sauce and top with cheese and pinch of ranch seasoning.

Cookbook Review: Southern Keto: Beyond the Basics by Natasha Newton

Today I am reviewing Southern Keto: Beyond the Basics by Nathasha Newton. I loved her initial cookbook Southern Keto and was excited to get the next one. These books have twists on classic southern recipes. 

As with the other cookbook, she starts out with an introduction with her journey and info on the Keto way of eating. As well as how to stock your fridge, freezer, and pantry for eating Keto frIendly.

A couple new things this time:

Lunch box ideas featuring snack type lunches with cold and fresh ingredients. Things like lunch meat, cheese, pickles, nuts, fruit and veggies, etc. 

Keto charcuterie ideas which is not much different you just replace grain based crackers and sugary items. You have your basic meats, cheeses, veggies, nuts, and berries. But some Keto options include pork rinds, cheese balls, and etc.

And 4 weeks of sample menus with the recipes from the book with the page located and a shopping list.

The recipes:

Recipes are marked that are free of the common allergens: nuts, dairy, eggs and if its is 30 minutes or less. Nutrition info is included for each recipe including total and net carbs, calories, fat, protein, and fiber. Each recipe also includes a photo (which I love), the yield, prep and cook times.

Some of the recipes include notes about technique or about the twist used to make the recipe Keto frIendly. Like this hummus made from cauliflower instead of chickpeas which I really need to try.

What are some of the interesting swaps?

Banana bread using pure banana extract instead of real bananas.

Cinnamon bread made with mozzarella.

Apple pie muffins made with zucchini instead of apples.

Pure sweet corn extract instead of cornmeal.

Whey protein powder instead of flour in breaded chicken.

What recipes am I exited to try:

The Nashville Hot Honey Chicken (see above).

The hummus

Chicken and dumpling casserole

Fiesta casserole

Roasted cheesy cauli-mac

Stay tuned for some recipe reveals!

The Low Carb Kitchen: High Protein Enchilada Bake

I have been playing around with some cottage cheese recipes. Im not a fan of it cold but add in some eggs and other seasoning and it makes a great high protein base for bakes. 

Ingredients for the base:

2 C cottage cheese

3 eggs

1/2 C green enchilada sauce

1 tsp Taco seasoning 

1/2 tsp black lime

Recipe for the base:

Preheat oven to 400 degrees.

In a bowl mix all the ingredients above until well combined.

Bake for 20 minutes until set.

Ingredients for the topping:

1lb ground beef plus 1/2 tsp baking soda

1/2 can rotel

1 red pepper diced

Taco seasoning

Black lime seasoning

1/2 C green enchilada sauce

Shredded cheese

Recipe of the topping:

Brown beef and baking soda. 

Once browned add the peppers and rotel.

Top with Taco seasoning and black lime and combine.

Top the cottage cheese layer with enchilada sauce, then beef mixture, then cheese.

Bake an additional 15 minutes.

Notes:

I make individual servings for lunches.

You can use red enchilada sauce or green.

You can also use chicken instead of beef.

This recipe gives you over 50g of protein per serving if you are interested in that.

The Crispi Kitchen: Cheesy Lemon Pepper Pesto Chicken

Using the Ninja Crispi I tried this chicken recipe. I seasoned the chicken with lemon pepper but you can change the base seasoning if desired. 

The ingredients:

Boneless  chicken breast

Avocado oil

Lemon pepper seasoning

Pesto

Mozzarella cheese

The recipe:

I sliced the tops of the chicken (not necessary).

In a ziploc, combine chicken, avocado oil, and seasoning. Rub around to coat and marinate for 30 minutes.

Add chicken to Ninja crispi and air fry for 10 minutes (bottom up).

Flip and air fry 5 minutes.

Remove and top with pesto and cheese.

Add back and air fry for another 5 min. 

Rest for 5-10 minutes.

Notes:

You can use any spice that pairs well with pesto. Italian and greek seasoning would do well.

You can also replace mozzarella with parmesan or provolone but melting may be different especially the parmesan.

Using the lemon pepper made this very lemony. I used a good amount vutting back may make it a bit less citrus.

You can add some extra pesto if desired at end. 

The Sheet Pan Kitchen: Ground Chicken Kebabs

I saw this recipe awhile ago and thought it would make a good lunch recipe. You can eat on its own, add to salads, or in wraps.

The ingredients:

1.5-2 lb ground chicken

Onion powder

Garlic powder

2 TBSP tomato paste

1 TBSP olive oil

1 TBSP CCPT (see notes)

Pinch of salt and pepper

Pinch of crushed red pepper

The recipe:

Preheat oven to 425 degrees.

Combine all ingredients in a bowl and mix until well combined.

Spread onto parchment lined baking sheet.

Score into strips.

Bake 20-25 minutes.

Notes:

CCTP is a spice blend using equal parts turmeric, cumin, coriander, and smoked paprika.

I used a pastry scrapped to score the kebabs.

You can use any ground meat of choice and can change up the seasoning if desired.