The Low Carb Kitchen: Beef and Brussels Stir Fry

To make this truly low carb serve it with cauliflower rice and sugar free sauces (see notes).  This was a great dish full of flavor.

The ingredients:

1lb ground beef

1/2 tsp garlic powder

Salt and pepper to taste

2 TBSP Soy sauce

1 tsp sriracha optional

1 lb chopped brussel sprouts

1/2 C sweet chili sauce 

Juice of 1/2 lime or black lime seasoning

Cauliflower rice

Sesame seeds to garnish optional

The Recipe:

In a skillet, brown the ground beef with the garlic, salt, pepper, soy sauce, and Sriracha.

Once browned, add the brussel sprouts and cook 5-7 minutes until caramelized.

Add the sweet chili sauce and lime juice or black lime seasoning.

Add cauliflower rice and mix to combine.

Garnish with sesame seeds and sauce.

Notes:

Instead of Sriracha, I used Harissa for a bit of spice. You could also use guachang, sambal olek, crushed red pepper, or hot paprika.

I used sweet chili sauce from G Hughes which is sugar free.

I also used a drizzle of G Hughes Orange Ginger Marinade as garnish with the sesame seeds.

The Classic Kitchen: Smoky BBQ Meatloaf

For Father's Day I am making a classic meal with a low carb twist featuring this meatloaf. It uses ground pork and ground beefalo. For smokiness I used hickory bbq sauce instead of ketchup, plus added a bit of liquid smoke.

The ingredients:

1 lb ground pork

1 lb ground beef or beefalo

2 eggs

1 3/4 C pork rind panko

1 TBSP thyme

1 TBSP onion powder

2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

3/4 C BBQ sauce

1 TBSP Soy sauce or worcestershire

Dash of liquid smoke

The recipe:

Preheat oven to 350 degrees.

In a large bowl add all ingredients except only 1/4 C BBQ sauce use thr rest as glaze.

Mix until well combined.

Form into a loaf or add to a loaf pan.

Place on a parchment lined baking sheet and bake for 30 minutes.

After 30 minutes, remove and add BBQ glaze to top.

Return to the oven anc bake another 30 minutes.

Let it rest for 5-10 minutes.

Slice and serve.

Notes:

I used the loaf pan to form the meatloaf. I did not bake in the loaf pan because I didn't want it to soak in the grease.

Using these 2 meats your meatloaf will look marbled. When mixed well.

I used G Hughes sugar free BBQ sauce. 

The Starter Kitchen: Stuffed Mushroom Dip

I was not sure about this...but it turned out really well and even those who were not big mushroom fans liked it. 

The ingredients:

1 lb ground sausage

8oz canned portabella mushrooms

2 cloves grated or 1 tsp garlic powder

8 oz cream cheese softened

1 C sour cream

1/2 C pork rind panko

1 C shredded mozzarella

1/2 C grated parmesan

Salt and pepper to taste

Dried basil

Sweet paprika

The recipe:

Preheat oven to 350 degrees.

Cook sausage in skillet and drain.

Add mushrooms and garlic to meat and cook until soft.

In a mixing bowl, add sausage mix with cream cheese, sour cream, mozzarella, and half the parmesan.

Stir until well combined and season with salt and pepper.

Transfer to baking dish and top with panko mix (panko, basil, parmesan, and sweet paprika).

Bake 25-30 minutes until golden and bubbly.

Notes:

Next time I may try and cut up the sausage and mushrooms more but this was good as is.

The Asian Kitchen: Five Spice Egg Roll Bowl

This was very quick to put together. I love the flavor of five spice so decided to add it to this bowl. Very few ingredients that you may not already have on hand and its a one pan meal.

The ingredients:

2 TBDP toasted sesame oil

1 tsp onion powder or 1 small onion diced

1lb ground pork

3 cloves garlic crushed or grated

1 TBSP ground or fresh ginger minced

14oz bag coleslaw mix

1 tsp five spice

3 TBSP Soy sauce

Sesame seeds

The recipe:

In a skillet cook the ground pork in the sesame oil adding the onion, garlic, and ginger until cooked through.

Add the coleslaw, five spice, and soy sauce until softened and combined.

Top with sesame seeds and garnish.

Notes: garnish with sriracha, guachang, or other Asian sauce if desired. Herbs like cilantro or Thai Basil would be great here. 

The Breakfast Kitchen: Greek Shirred Eggs

I was not sure about adding the cream to this but it actually works. I did use dried herbs and it would be even better with fresh. Shirred eggs are also called baked eggs. Shirred eggs are basically eggs with cream.

The ingredients:

1/2 TBSP butter

Onion powder

1 garlic clove grated

 1/4 C heavy cream

2 large eggs

2 TBSP crumbled feta

2 TBSP herbs (basil, dill, parsley, etc)

1 Pinch black pepper

1 Pinch crushed red pepper

Drizzle of olive oil

Capers optional

The recipe:ramekins.

Preheat oven to 400 degrees.

In a small pot, melt the butter with the garlic and onion powder until aromatic and melted.

Add to a greased ramekin.

Pour the cream on top of the butter mixture.

Carefully add the eggs.

Sprinkle on the Feta and half the herbs plus the pepper.

Bake until set and eggs cook go your desired. I like my eggs over hard so for me it was about 20 minutes.

Sprinkle with the remaining herbs and drizzle of olive oil.

Add capers if desired.

Notes:

Yield is 1 serving.

If using dried herbs i would use half. 

I did add the capers.

These came out of the ramekins really well.

The Mediterranean Kitchen: Ground Chicken Skillet with Olives and Feta

On my journey to add more mediterranean cooking this was a good recipe. 

The ingredients:

1 lb ground chicken

Olive oil

1 tsp onion powder

3 garlic cloves crushed

1 C roasted red pepper

Mustard greens

Mini sweet peppers sliced

1/2 C greek olives

3/4 C crumbled feta

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp crushed red pepper

Salt and pepper to taste

The recipe:

In a skillet, add olive oil, ground chicken, onion powder, and garlic. Cook until no longer pink. Add salt and pepper to season.

Sprinkle with the seasonings and stir well.

Add the veggies and olives and cook for 5 minutes.

Reduce heat to low and sprinkle in feta. Cover and cook another 3-4 minutes until it starts to melt.

Notes:

You can substitute tomatoes for the roasted red pepper. Spinach or Kale for the mustard greens.

I garnished with a bit of olive oil and pesto.

The Breakfast Kitchen: Cheese and Spinach Egg Bake

The ingredients:

8-10 eggs

Frozen spinach

2/3 C feta crumbles

1/4 C grated parmesan

1/2 C Crumbled or shredded mozzarella

1/2 C Crumbled bacon

Pinch of salt and pepper 

1 tsp onion powder

1/2 tsp garlic powder

1 tsp baking powder

The recipe:

Preheat oven to 350 degrees.

Whisk eggs and add seasonings, parmesan, and baking powder.

Grease baking dish and add spinach (thawed and drained), bacon, and top with feta and mozzarella.

Pour eggs over spinach and cheese.

Bake for 30-45 minutes.

The Spicy Kitchen: Chipotle Short Ribs

The ingredients

4-8 short ribs

Salt and pepper

Oil

1 tsp onion powder

2 tsp garlic powder

2.5 C beef broth

2 TBSP tomato paste

1/2 can chipotles in adobo sauce

1 TBSP rosemary

The recipe:

Preheat oven to 325 degrees.

In an oven safe pot or Dutch oven sear the short ribs after sprinkling with salt and pepper.

In a food processor add the tomato paste and chipotles and puree.

Add the chipotle to a microwave safe bowl with the rest of the ingredients and whisk together to combine.

Heat until hot and pour over the ribs.

Bake for 2.5 hours until tender.

Once done remove bone and shred for use in later recipes or serve on the bone as is.