Category: Main Dish

Instant Pot Red Beans and Rice

3 T. oil

1 lb. polish sausage or andouille sausage, sliced or diced

2 cups chopped vegetables (a mixture of onions, celery, green bell pepper, parsley)

1 clove garlic, minced

1 small can tomato sauce

1 lb. red beans

6 cups water

1 bay leaf

1 T. Tony C’s

Rinse and sort beans.

Press saute button on the instant pot and add oil to pot. Saute the sausage and remove when browned. Add vegetables to the pot and saute until they begin to caramelize. Deglaze the pan with water, scraping all the browned bits off the bottom. Add rinsed and drained beans, bay leaf, tomato sauce, and Tony C’s. Return cooked sausage to the pot.

Turn saute mode off and cover the instant pot. Pressure cook for 50 minutes at high pressure, let the pot vent naturally for 25 minutes when done.

Remove the lid. Add cornstarch slurry (1 tsp cornstarch, 3 tsp water) to thicken, if desired. Some beans may also be mashed to thicken the sauce. Serve over rice.

Recipe adapted from carmelliabrand.com

Instant Pot Chili Verde

4 lbs. boneless pork shoulder, cut into 2 inch cubes

3/4 lb. tomatillos (about 4 tomatillos), quartered, husks discarded

2/3 lb. poblano peppers (about 2), roughly chopped, seeds and stems discarded

6 oz. anaheim peppers (about 2), roughly chopped, seeds and stems discarded

2 serrano or jalapeno chilies, roughly chopped, stems discarded

8 oz. white onion (1 medium), roughly chopped

6 medium cloves garlic, peeled

1 T. cumin

Salt, (1 tsp.) to taste

1/2 cup loosely packed cilantro leaves

1 T. fish sauce

Fresh lime wedges

In a pressure cooker, combine pork, tomatillos, poblanos, anaheims, serranos/jalapenos, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure and cook for 30 minutes. Release pressure.

Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to the pressure cooker. Use an immersion blender to blend all ingredients in the instant pot, adding salt to taste. Return pork to sauce and stir until combined. A cornstarch slurry (1 tsp. cornstarch and 3 tsp. water) may be added to thicken the sauce, if desired. Serve with lime wedges.

Recipe from seriouseats.com

Baby Back Ribs

2 racks baby back pork ribs

1/4 cup seasoned salt

1 T. black pepper

1 tsp. celery seed

1 tsp. chili powder

2 tsp. garlic powder

…

Preheat electric smoker to 225.  Prepare ribs by removing membrane and trimming excess fat.  Mix spices together to make dry rub, and rub this mixture into the prepared ribs.  Let the ribs sit at room temperature for 30 minutes before placing in smoker.

Cook ribs in the smoker for 3 hours, adding 1/2 cup apple wood chips to the smoker every hour. After 3 hours, remove the ribs, and wrap them in aluminum foil.  Return the ribs to the smoker and cook for an additional 1 to 1 1/2 hours.  Do not add more apple wood chips once you wrap the ribs in foil.

I have also placed a small, boneless, pork roast in the smoker at the same time (3 hours uncovered, 1 1/2 hours wrapped in foil).  Use the same dry rub mixture on the meat before smoking the pork roast.

Sausage Jalapeño Skillet Cornbread

Ingredients

  • 1 cup Bob’s Red Mill coconut flour
  • 1/2 cup Bob’s Red Mill almond flour/meal
  • 1/3 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
  • 1/2 tsp salt
  • 6 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 12 ounces cooked crumbled sausage
  • 3 to 4 jalapeños, seeded and chopped (add a bit of the seeds if you want more heat).

Instructions

  1. Preheat oven to 350F and grease a 10-inch oven-proof skillet (it doesn’t have to be cast iron, but it helps).
  2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in eggs, butter, almond milk, vanilla extract, sausage, and jalapeño.
  3. Spread batter in prepared skillet and bake 40 to 45 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html

Cheese Crust Pizza

  • 1 1/2 C shredded mozzarella cheese
  • 2 T grated parmesan cheese
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried basil
  • Dash of salt (1/8 tsp.)
  • 2 eggs
  • Desired toppings (more shredded mozzarella, tomato sauce, vegetables, meats, etc.)
  1. Preheat oven to 350 degrees and place a nonstick liner on a cookie sheet or pizza pan (or grease very well).
  2. In a medium bowl, beat the eggs, then add the mozzarella & parmesan cheese, garlic powder, basil, and salt. Stir very well until everything is mixed well and the eggs are evenly distributed.
  3. Use a sheet of plastic wrap to press the dough down evenly into your pan. Place into the oven on the center rack and allow to bake for about 20 minutes or until the edges are deep golden brown and the center is a light golden brown. The center should be firm and should not jiggle at all but shouldn’t be too brown.
  4. Turn the oven up to 400 degrees. Allow the crust to cool slightly before attempting to move it (about 10 minutes). Remove the crust, place it onto a metal rack and set it back on the pan (this is optional, as you can set it right back on the pan– but this makes the crust crispier.
  5. Top the pizza crust as you desire and place back into the oven for approximately 10 minutes or until the cheese is bubbly and melted. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy!

From: http://www.cutthewheat.com/2014/03/ultimate-cheese-crust-pizza.html

Easy Taco Pie

  • 1 lb ground beef
  • 3 tbsp taco seasoning or one packet taco seasoning
  • 6 large eggs
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded Cheddar cheese I used Cabot Chipotle Cheddar for an extra kick!
  1. Preheat oven to 350F and grease a glass or ceramic 9-inch pie pan.
  2. Brown ground beef in a large skillet over medium heat until no longer pink, about 7 minutes, breaking up clumps with the back of a wooden spoon.
  3. Add taco seasoning and stir until combined, then reduce heat to medium low and cook a few minutes longer until sauce is thickened.
  4. Spread beef in prepared pie pan.
  5. In a large bowl, combine eggs, cream, garlic, salt and pepper. Pour over beef.
  6. Sprinkle with shredded cheese and bake 30 minutes, or until centre is set and cheese is browned.
  7. Remove and let sit 5 minutes before slicing and serving.
  8. Top with sour cream, chopped tomatoes and chopped avocado, if desired.

Original recipe: https://alldayidreamaboutfood.com/low-carb-easy-taco-pie/

Low Carb Keto Stromboli

Dough:
  • 1/4 cup unsalted butter
  • 1 1/4 cups shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 cup finely ground pork rinds
  • 2 tbsp coconut flour
  • 1 large egg, beaten

Filling:

  • 3/4 cup shredded mozzarella cheese
  • 12 slices salami OR any thinly sliced Italian meats your little heart desires

Preheat oven to 400F.

In a small saucepan, melt the butter and set aside. In a large saucepan over medium heat, combine the mozzarella with the garlic powder and red pepper flakes. Heat until the cheese is melted and you can stir it with a fork. Alternatively, you can microwave the butter and cheese in heatproof bowls (I melted my butter in the microwave but did the cheese in a saucepan).

Add the ground pork rinds, coconut flour, egg, and melted butter to the melted cheese and stir until a smooth dough forms.

Grease a sheet of parchment paper and roll out the dough to a 14 by 8 inch rectangle (I did this on my Silpat and I rolled it out covered by a piece of parchment to make sure it didn’t stick). Cut 1/2-inch wide, 2-inch long strips into the long sides of the rectangle, keeping a solid rectangle of dough in the center. These strips will be folded over the filling.

Place the shredded mozzarella and salami slices (or whatever meats and cheeses you decide to use) in the middle of the dough, leaving a 1/2-inch border all around the solid portion. Fold strips over the filling so that the flaps overlap. Pinch the dough on the ends to seal.

Place the filled stromboli on a baking sheet (I kept mine on my silpat) and place in the oven. Bake 14 to 18 minutes, until light golden brown. Slice and serve with low carb pizza sauce.

 

 

 

From: http://alldayidreamaboutfood.com/2015/10/low-carb-grain-free-stromboli.html

Deep Dish Cast Iron Pan Pizza – Gluten Free

Crust:
  • 1 tablespoon olive oil
  • 1 cup almond flour (plus extra for kneading dough)
  • 3 tablespoons natural whey protein powder
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1-1/2 cups grated mozzarella (I used 160 grams of Kraft 2%)
  • 2 large eggs
  • 1/4 cup butter melted

Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.

In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.

In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)

Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.

Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14×14-inches).

Using rolling pin, roll dough out to a circle about 14 inches in diameter.

Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper.

Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.

Bake for 10-15 minutes or until top begins to brown. Remove from oven.

Toppings:

  • 8 ounces sugar free pizza sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 1/4 cup grated mozzarella cheese (I used 140g of Kraft 2%)
  • 1.4 ounces (40g) sliced pepperoni
  • 2 tablespoons grated Parmesan cheese

Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce.

Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.

Cover the edges of the crust with strips of tin foil (or use a pie shield) and bake pizza about 20-30 minutes, until cheese is bubbly and browned.

Let cool 5 to 10 minutes before serving.

 

From: http://lowcarbyum.com/deep-dish-cast-iron-pan-pizza-gluten-free-recipe/

Chicken Fried Steak with Country Gravy

Steak:
  • 1 lb cube steak, cut into 4 pieces (I used chuck steak) and pounded to 1/4 inch thick
  • Sea salt and black pepper
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 1/2 cups crushed pork rinds
  • 1/2 cup parmesan cheese, grated
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • Pinch cayenne
  • Oil for cooking (I used a combination of butter and light olive oil)

Sprinkle the cube steaks with salt and pepper on both sides.

In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.

Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne. Spread into a thin layer on a large plate.

In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.

Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.

Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.

 

Country Sausage Gravy:
  • 2 tbsp butter
  • 12 oz pork breakfast sausage
  • 2/3 cup onion, dices (I skipped the onion for a lower carb count)
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt

Heat butter in a large skillet over medium heat. Once butter is melted, add sausage (crumbled if ground, slice if using sausage links). Cook until sausage is browned. Remove using a slotted spoon and set aside.

Add onion (if using) and garlic to drippings in pan. Reduce heat to medium low and cook until onion is translucent, stirring frequently.

Add cream, parsley and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy begins to thicken, add sausage back into pan.

Pour over chicken fried steak.
From: http://alldayidreamaboutfood.com/2015/07/low-carb-grain-free-chicken-fried-steak.html

 

 

Keto / Low Carb Pizza

Low Carb Pizza Crust

Preheat oven to 400° degrees.

Melt shredded cheese in toaster oven or microwave until soft and malleable.

Add almond flour, coconut flour and egg to your melted cheese and combine. Make sure all ingredients are well combined (heat for 10 seconds again if necessary).

Place the dough between 2 sheets of parchment paper and roll into your desired shape.

Bake at 400° for 12-15 minutes (until slightly golden).

Pizza Toppings

  • 1/2 cup pizza sauce
  • 6 ounces fresh mozzarella sliced
  • 3 tbsp ricotta cheese
  • 2 tbsp sliced jalapeños

Evenly spread the sauce over the crust. Get it as close to the edges as you like!

Lay out the sliced mozzarella over the sauce. Add little globs of ricotta all around (so you get some in every slice).

Place all your other favorite toppings and bake the pizza in the oven for about 10 minutes at 400° until the mozzarella is fully melted (you can also let it bake until cheese is lightly golden).

From: http://www.tasteaholics.com/recipes/low-carb-keto/keto-low-carb-pizza/