The Low Carb Kitchen: Cheesy Cauliflower "Grits" with Creole Sausage and Veggies

Another variation on a classic southern dish. I was not sure how this would turn out but was very happy with it and it got better on day 2 (in my opinion).

Cheesy Cauliflower "Grits"

10-12 oz frozen cauliflower rice thawed

2-4 TBSP butter

2 oz softened cream cheese

2-4 oz cheddar cheese or other cheese cubed or shredded

1 tsp salt or more to taste

1/2 tsp black pepper

Dash of beef bone broth

Good amout of creole or cajun seasoning to taste

In a pot, add the cauliflower rice with the cream cheese, cheddar, butter, salt and pepper. 

Cook on medium heat, stirring until cheese melts. 

Add a bit of bone broth and the creole/cajun seasoning and stir, cooking to desired thickness.

Creole Sausage with Veggies

Smoked or andouille sausage sliced

Green bell peppers sliced

Frozen okra slices

1 tsp Garlic powder

1 tsp Onion powder

Beef bone broth

2 TBSP Butter

Creole seasoning

1 tsp xanthum gum

In a Skillet, add butter then cook the sausage slices adding the garlic and onion powder. 

Add in the veggies and the creole seasoning.

Once cooked through add some bone broth and cook on low until veggies are softened.

Add the xanthum gum in 1/2 tsp increments until sauce thickens to desired thickness.

Top the "grits" with the sausage and veggies.

Notes

You can use chicken or shrimp instead of sausage or in addition too.

I used monterrey jack and gouda but I think the cheddar would have been better.

The Mediterranean Kitchen: Pesto Pork Chops and Brussel Sprouts

I love pesto and pork so I had to try this recipe and decided to go all in with the pesto and added it to the brussel sprouts too!

Pesto Pork Chops

Boneless pork chops

1/4 C pesto

Add dry pork chops to a zip lock bag with  pesto and squish around to coat.

Marinate for 1-6 hours in the fridge

Preheat oven to 400 degrees.

Cook in a cast iron skillet 2 minutes per side.

Move skillet to oven to finish for approximately 5 minutes until cooked to 140 degrees.

Rest 5-10 minutes.

Pesto Brussel Sprouts with Feta

Brussel sprouts chopped

1/4 C pesto

Olive oil

Crumbled bacon

1/2 lemon juiced

1/4 C Feta crumbles

Salt and pepper

Butter

Preheat oven to 400 degrees.

In a bowl combine chopped brussel sprouts and pesto with a drizzle of olive oil and toss to coat.

Add in bacon, feta, lemon juice, pinch of salt and pepper anc toss to combine.

Bake for 20-30 minutes.

Once done top with a bit of butter anc mix to melt.

Garnish with grated parmesan, crushed red pepper, or Italian seasoning.

The Breakfast Kitchen: Jalapeño Jack Egg Bake

I had some leftover jalapeño and pepperjack so I decided to make a breakfast with it.

The ingredients:

8 eggs

1/2 C diced jalapeños seeded

1/2 C small diced pepperjack cheese

1 tsp garlic powder

1 tsp smoked paprika

1 tsp black lime

1 tsp baking powder

Salt and pepper

The recipe:

Preheat oven to 350 degrees.

In a baking dish add the diced jalapeños and diced cheese.

In a bowl, wisk eggs with the baking powder and seasonings.

Pour egg mixture over jalapeños and cheese.

Bake for 30 minutes until done.

The Low Carb Kitchen: Cauliflower Fried Rice with Orange Ginger Pork Belly

I've only had cauliflower fried rice once before and it was ok but in light of trying things again here we go! It was so good! More rice-like than I remember. I also got to use my wok! I'll give you the recipes for the pork belly and the rice.

Orange Ginger Pork Belly

Pork belly cubed

1/3 C G Hughes Orange Ginger Marinade

Dash of Birds the word or Five spice

Preheat oven to 400 degrees

Line baking sheet with foil.

Chop pork belly in cubes

Marinate the pork belly in the marinade for about 10 minutes tossed thoroughly.

Lay on baking sheet spread out 

Bake for 20-30 minutes.

Cauliflower Fried Rice

12 oz frozen cauliflower rice

1/2 C diced green pepper

1/2 C diced red pepper

2 TBSP OLIVE OIL

2.5 TBSP fresh ginger grated 

4 cloves crushed garlic

2 TBSP Soy sauce

2 large eggs whisked

2 TBSP toasted sesame oil

Salt and pepper

Dash of Birds the Word or Five Spice

In a wok or skillet on medium heat,  add oil, then fry the peppers, ginger, and garlic for 3 minutes.

Add the cauliflower and cook another 3 minutes.

Add the soy sauce and mix thoroughly.

Move the cauliflower to one side and add the eggs and season with salt and pepper and scramble. Then mix with the veggies.

Add the sesame ol, mix through, and remove from heat.

Garnish with Birds the word or Five spice.

Add the pork belly to the fried rice and mix together or serve on the side.

Birds the Word is a Five spice salt from Burlap and Barrel. I use as a finish on occassion. You could also garnish with herbs like cilantro or Thai Basil. 

NOTES:

You can use carrots and peas instead of peppers just remember they are higher in carbs.

This would also be good with teriyaki pork belly. 

The Summer Kitchen: Jalapeño Jack Burgers

Burgers are quintessential with summer in my opinion. Whether you cook on the grill or inside. Pair with fresh summer veggies or classic sides. I like finding different ways to make burgers.

The ingredients:

1 lb ground beef

1/2 C diced jalapeños seeded

1/2 C small diced pepperjack cheese

1/2 C pork rind panko

1 tsp garlic powder

1 tsp onion powder

Salt anv pepper

The recipe:

In a bowl, add ground beef with all ingredients and mix with hands until well combined.

Divided into 4 quarters to make 4 burgers.

Form into patties and place on plate or baking sheet and refrigerated for 10 min.

If cooking inside, I used cast iron. 

Cook 3 minutes per side on stove then move to oven yo finish for 5 minutes.

This left some slight pink on the inside.

Notes:

I used 93/7 beef so I added the pork rind panko to maintain the moisture. If using a higher fat beef you may omit this ingredient. 

Also if using the 93/7, don't forget to add salt and pepper to the beef mixture. 

I also cook my burgers in butter but you can replace with a high heat oil like avocado oil. 

The Breakfast Kitchen: Roasted Brussels and Bacon Egg Bake

This is a two step breakfast so takes a bit longer to make but it's so good!. Step 1 make the roasted brussels sprouts. Step 2 make the egg bake.

The ingredients:

Brussell sprouts chopped

Crumbled bacon

Olive oil

Grated parmesan

Butter

6 eggs

1/4 C heavy cream

1 tsp baking powder

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp smoked paprika

Salt and pepper

The recipe:

Step 1:

Preheat oven to 400 degrees.

Add brussel sprouts, bacon, parmesan, olive oil in a baking dish and bake for 15 minutes. Stir and add butter and bake an additional 15 minutes.

Step 2:

Lower oven temp to 350 degrees.

In a bowl combine eggs, cream, seasonings, and baking powder and scramble until combined.

Add a bit more grated parmesan and stir into egg mixture.

Pour over roasted brussel sprouts and bacon from step 1 and bake for 30 minutes.

Notes:

Make sure to use fresh parmesan the canned parmesan may not work as well.

You can use fresh thyme instead of dried.

The Mediterranean Kitchen: Mediterranean Stuffed Peppers

A low carb twist on stuffed peppers. Using cauliflower rice, chicken, spinach, and feta cheese. These can be assembled the night before then baked the next day

The ingredients:

2 TBSP olive oil

3 bell peppers halved and seeded

1 lb ground chicken

1 C cauliflower rice

1 C spinach

Butter

Dill

Onion powder

Garlic powder

Greek seasoning

1/2 lemon zested

1 egg

1/2 C Crumbled Feta

1/4 C parmesan cheese grated

Salt and pepper

The recipe:

In a skillet add oil and butter. Cook chicken with garlic, onion powder, dill, and greek seasoning. Add cauliflower rice and spinach and cook through.

Add chicken mixture to a bowl. Add an egg, both cheese, salt, pepper, and lemon zest.

Preheat oven to 375 degrees.

Cut bell peppers in half and seed. Roast upside down for 10 minutes. 

Then fill with filling and cover with foil. Bake for 30 minutes.

Remove foil and top with additional cheese if desired and bake an additional 5-10 minutes. Garnish with drizzled of olive oil and herbs if desired.

Garnish: I added a small bit of mozzarella extra feta, and a small bit of pesto. Basil or dill would be great here too.