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Let’s Talk Air Fryers

So here’s the deal….. Your food is only going to be as good as your equipment. Don’t expect great results if you buy cheap equipment. There are so many air fryers out there and you need to do your research to find the best one that fits your needs. And I don’t care what anyone says…. Size Matters!! Specifically in an air fryer. If you have a family of 4 and you have a small capacity air fryer, get ready to stand around for a while waiting on your meals to cook. You will have to make multiple rounds of cooking because the capacity of the small ones don’t give you enough space to cook more than a breast or 2, or a steak or 2.

Option 1:

So, I researched and found a nice large air fryer that I love. The good thing about this one is that there is no digital parts, it cooks evenly, and nothing sticks to it… EVER! I found this gem on Amazon. I’ve ran a lot of meals through this one and it hasn’t ever let me down. It is one of the larger ones but the only downside is you don’t have racking to stack inside. I’m not sure that’s a bad thing because I don’t know how evenly it would cook. This specific air fryer is not quiet either. It’s loud, but not too loud where you don’t want to run it. So take a look, see if you like something like this. The price is comparable to the smaller ones you find in the big box stores. Click on this link (Paula Deen Air Fryer) and it will take you to it

Option 2:

So we ran into this issue where we would cook our protein and not have anywhere to cook our vegetables. We absolutely love the way our vegetables cook in the air fryer but it was being occupied by the protein, or vice versa. So what was the solution? We bought another air fryer. Once again, I went to Amazon and did some extensive research on the best “BIG” air fryer. I wanted to buy bigger than I need that way I couldn’t complain about not having enough space. And boy, was I surprised. This thing is big, it’s very quiet and it cooks just as good as the Paula Deen I originally bought. My only con I’ve found so far is that things like to stick to the grates. But if you properly spray them, there should be no problem. Even better, this unit is $50 off right now on Amazon. Just click on this link (Moosoo Air Fryer) and it will take you to it!

Are there more out there? Sure, but this is what I have experience with and I stand behind either one of these options. If you have experience with a good air fryer, drop me a comment below. I’d love to see what else out there works great.

Keto Taquitos

Just in time for Cinco De Mayo! I’m bringining you a simple, low carb option for fried taquitos. These are just as tasty as your typical store-bought taquito, only healthier! With just a few ingredients, you can whip these up in a jiffy.

Ingredients:

  • Low carb street taco tortillas (however many you want to eat)
    • I usually order from http://www.mrtortilla.com. These are cheap and excellent tasting tortillas and I use them almost every other day
  • Avocado/Olive oil
    • Just enough to fill the bottom of a sace pan for frying
  • Some kind of cooked protien, I choose chicken
  • Cheese of any kind
  • Guac, sour cream, pico, queso…. anything you like to dip your taquito in
  • Toothpics to hold them together

Instructions:

Start by getting the desired amount of tortillas and warming them in the microwave. I find it easier to roll this way. Once warmed, put on a plate and fill the inside with cheese and protien.

Don’t over-stuff them or you’ll have a mess. Gently roll them tight without tearing the tortilla and pin closed with a toothpick. Repeat this step until all of your desired taquitos are rolled.

In a medium sized sauce pan, heat up your oil. I kept mine on medium heat and it worked out just fine. It only took a few minutes to warm up so I waited to get the oil ready until I was done rolling.

Once your oil is at temp, gently place a few of your taquitos into the oil. Keep an eye on them as it doesn’t take much time on each side. At the halfway point, I removed the toothpick so it sat down in the oil when I flipped. Fry until your desired crispsness. Remove from oil and place on paper towl.

Plate and enjoy! Add your favorite compliment side! Happy Cinco De Mayo!

The Perfect Keto Fried Shrimp

I’ve been toying with this recipe for a long time and I think I have finally nailed it. If you follow this, you will see that the shrimp come out tasting identical to fried shrimp, minus the grease! Best of all, I use 100% Keto ingredients and no oil… at all! This recipe will make 2.5lbs of jumbo peeled shrimp.

Ingredients:

  • 4 eggs
  • 1.5 cups almond flour
  • 2.5lbs peeled and deveined shrimp
  • 4oz. pork rinds of your choice
  • Seasonings of choice

Instructions:

Peel and devein all of your shrimp and place in a large bowl. In another smaller bowl, beat 4 eggs. Add some seasoning to your egg wash before pouring over your shirmp.

Pour the egg wash over the shrimp and gently fold the shrimp into the egg wash.

In your food processor, put your 4oz. of pork rinds. I find it easier to crush the pork rinds in the bag before putting them in the processor. They fit much better. Add 1.5 cups of almond flour and add in your favorite seasonings here as well. Put on mixer and blend until well chopped and fine.

Set-up your battering station with your shirmp/eggwash, batter and air fryer, in that order, left to right. Take your shrimp from the eggwash, place in the batter, get both sides coated and place in a single layer in your air fryer. Do this until you fill your air fryer up evenly on 1 layer. DO NOT STACK THE SHRIMP! It won’t cook evenly. You may need to run it twice.

Air fry at 400 degrees for roughly 10 minutes or until you get the desired crunch you like. Remove from air fryer and enjoy however you like! I love these on mini street tacos with all the fixin’s but you can’t go wrong any way you go!

Keto seafood boil

You don’t have to miss out on a good seafood/crawfish boil. Even if you don’t want seafood, you can basically boil whatever you like in a seafood boil. You’ll see below, I’ve added all keto friendly choices into my boil. Hope you enjoy!

Ingredients: (all optional)

  • 2lbs gulf shrimp, shell on
  • 2 chicken breast cubed
  • Bundle of asparagus
  • 1lb fresh green beans
  • 1 head cauliflower cut
  • 1 package Louisiana crawfish, shrimp, crab boil
  • 1tbs crab boil concentrate (use caution, I think this contains the heat)

Instructions:

Let’s start with getting your stock pot heating up. Fill about 2/3 full of hot water, add the seasoning pack and concentrate. Bring to a rolling boil.

While your pot is coming to a boil, get all your veggies and meat cut up. Everything will go in except the shrimp. They will go in last.

When your pot is at a rolling boil, carefully add all your veggies and meats, except the shrimp. When you do this. You will lose boil. Place the lid back on and let it get boiling again. Stir your ingredients a few times while it’s coming back to a boil.

Boil for about 10 minutes. When your 10 minutes is up, now you can add your shrimp. Put your shrimp in and cook only 3 minutes and then turn the fire off. You can now remove the meat and veggies to a pan. If you like really spicy, let it sit for 15-20 minutes.

I can tell you this… this combination was really spicy. I didn’t let them soak at all after the time was up. The cauliflower was the hottest as they absorbed so much seasoning. Anyways. You may need to play with seasoning and time to find your sweet spot! Hope you enjoy!

Keto Pound Cake

I know I’ve been away for a while but the wheels have still been turning. It’s been crazy busy and I’m trying to get back to posting frequently. So, upon my return to the blog, I bring you keto pounds cake. Yes, you heard it. You can whip this up in a jiffy (45 min max) and dress it with your favorite keto toppings like whipped cream, strawberries, blueberries, cream cheese or even peanut butter. Hope you enjoy a much a I do!

Ingredients:

  • 1 and 1/4 cup almond flour
  • 3/4 cup Keto approved sweetener
  • 1tsp baking powder
  • 1/4tsp salt (remove if you use salted butter)
  • 4 eggs
  • 4tbs softened butter
  • 4tbs softened cream cheese(1/2 block)
  • 1tsp vanilla

Instructions:

In a mixing bowl, add your softened butter and keto sweetener. Whip until light and fluffy

Once your sweetener and butter is light and fluffy, add your cream cheese. Beat until it’s nice and whipped. It should resemble cream cheese icing.

Add your vanilla and start adding 1 egg at a time. Do not add them all at once. Incorporate 1 after each gets beaten into the batter.

After you incorporated all of your eggs, add your baking powder and almond flour. Mix together until your batter is nice and smooth.

Here’s where you have a decision to make. You can either use a loaf pan, cupcake pan or mini loafs as I have. I suggest this option because the serving is perfect for 1! Take a spoon/ladle and seperare evenly among the 8 mini loafs. Ensure you spray with oil prior. I used avocado oil and they never stick.

In your pre-heated 350 degree oven, bake until golden brown. This should be right around 30 minutes. If they are jiggly, add some time. You can use the toothpick test too. Should pull out clean when inserted into the middle of the loaf. Pull out and enjoy!

Keto Buffalo Parmesean Cauliflower Bites

The nice thing about growing cauliflower in your garden is that you can have cauli on demand! Tonight I just decided that I wanted to kick them up a notch. So why not some buffalo parm cauli bites!! These were very tasty and very simple to make.

Ingredients:

  • 1 head cauliflower
  • 2tbs grass fed butter
  • 1 cup Buffalo sauce off choice
  • Grated parmesean to taste
  • Garlic powder to taste
  • Salt/pepper to taste

Instructions:

Wash your head off cauliflower and cut into desired dippin size.

In a large bowl, add your sauce, melted butter and garlic powder. Stir well until combined. Throw in your cut cauliflower and stir until all your pieces are coated well.

Dump your cauli bites into your air fryer. Add your salt, pepper and sprinkle with grated parmesean at this time.

Air fry at 400 degrees for about 15 minutes, or until you’re satisfied with the tenderness. Pair with any protein or eat alone. Also, add your favorite keto dippin sauce! I chose sour cream and guacamole and this was a great combo. Enjoy!

Keto Chicken Bacon Ranch Casserole

Well, the title just about says it all. This casserole is super simple and can be made in advance and thrown in the oven for a quick 40 minute cook. With the cheese and cream cheese, it’s very very creamy and filling. Not to mention, it’s bursting with flavor. Don’t take my word for it, go make it yourself and see!

Ingredients:

  • 1.5 lbs boneless, skinless chicken
  • 1 8oz block cream cheese
  • 1 cup mayo
  • 1 cup sour cream
  • 1.5 cup bacon crumbles
  • 1.5 cup natural cheddar cheese
  • 2 cups fresh broccoli (optional)
  • Seasoning
    • Dry ranch
    • Salt
    • Pepper

Instructions:

Take your chicken and cut into cubes

In a large mixing bowl, add your softened cream cheese, mayo, sour cream, and ranch seasoning. Mix really well until all ingredients are well combined.

Add your chicken cubes to the mixture and combine until all of the chicken is coated

Add coated chicken to a 9×11 baking dish. Spread evenly. Here is where I added salt and pepper to my liking.

Once your chicken is evenly spread, add a layer of bacon crumbles, followed by a layer of cheese and finish with the optional raw broccoli. Use more or less of each ingredient as you see fit.

Place your dish in your preheated 350 degree oven and bake for 40-45 minutes. Just make sure your chicken is cooked to 165 and verify by a thermometer if you have one.

Plate and enjoy! This pairs nicely with our homemade keto cornbread.

Keto Broccoli, Rice, Cheese Soup

Ok, so the title is misleading. There’s no rice. Instead, there’s riced cauliflower and you’d never know a difference. This is a great soup for the winter season or great whenever you like to eat soups. Throw in some chicken and bacon and it’s super filling and tasty. Don’t take my word for it, go make this for yourself and see! Ate it with my homemade cornbread and it was awesome!

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 32 oz chicken broth
  • 2tbs butter
  • 2 cups heavy cream
  • 1 8oz block cream cheese
  • 1 pkg (16oz) cauliflower pearls
  • 4 cups cut broccoli
  • 1.5 cups grated natural cheese
  • 8tbs crumbled bacon
  • Seasonings
    • Salt
    • Pepper
    • Garlic powder
    • Minced onion

Instructions:

In a large stock pot, pour your chicken broth in, add your butter, add your seasonings and finally throw in your chicken breasts. Bring to a rolling boil then back the heat down to medium and cook your chicken for 12-15 minutes or 165 internal. Remove chicken and set aside.

After you have removed the chicken, put in your 4 cups of broccoli, cream cheese and heavy cream and stir really good. Keep your heat on medium until all the cream cheese is melted. Once the cream cheese is melted and broccoli is soft, use an emulsifier to blend and break down the broccoli. This isn’t required but suggested.

At this point, your chicken is cool enough to cut up. Cut up your chicken into desired size and dump into your soup. Add your uncooked cauli pearls and give a good stir. Keep heat on simmer for about 10 minutes.

After the 10 minute simmer, add your bacon crumbles and grated cheese. Stir and combine and leave on simmer until you’re ready to eat.

Fill your bowl and your belly. Enjoy!

Chicken Pizza

It’s a thing right? I mean, I had no clue what to cook for dinner. I had chicken in the fridge but the mind was blank. So, throw in some pizza sauce and dress it like pizza, boom, chicken pizza! It was awesome actually. Super simple, 20 minute meal and everyone will enjoy it!

Ingredients:

  • 3 large chicken breasts, split in half
  • Rao’s marinara sauce
  • Mozzerella cheese
  • Pepperoni
  • Parmesean cheese
  • Seasoning of choice

Instructions:

Start by splitting your breasts in half. Rub both sides in olive oil and season generously. Lay breasts onto a large baking sheet.

Take a spoonful of Rao’s and layer on top of each breast. Add the mozzerella, pepperoni and parmesean. Place in preheated 350 degree oven and bake for 20 minutes. That’s it, it’s that easy.

Remove from oven, let cool for a few minutes and enjoy!

Keto Fudge

Just in time for Christmas, here’s a holiday favorite, of course Keto. It’s so simple to make and fully customizable!

Ingredients

  • 1 cup Keto approved chocolate chips
  • 1 cup heavy whipping cream
  • 2tbs grass fed butter
  • 1/3 cup Keto powdered sweetener
  • 2tsp vanilla
  • Handful any nut of choice

Instructions:

In a decent sized frying pan, combine your butter, sweetener and heavy cream in between medium and low setting. This needs to be stirred continously to keep the ingredients from burning. Keep stirring for about 15 minutes until the mixture is good and thick.

Once your done thickening your mixture, remove from the heat and set aside about 5 minutes. Dump your cup of chocolate chips into the mixture and get to stirring again.

In a 9×9 square pan, line with parchment paper. Pour the hot fudge into the pan and even it out. Garnish with whatever nut you choose.

Place pan in fridge for no less than 1 hour. I did 2. Remove, slice and enjoy. These need to be stored in the fridge as they start to melt quickly because of the Butter.

Keto Candied Pecans

It’s that time of year for holiday sweets once again. Here’s an old fave, Keto of course. It’s one of those minimal effort treats with max rewards. FYI……. These are highly addictive!

Ingredients:

  • 2 cups pecan halves
  • 5tbs Keto approved brown sugar
  • 1 egg white
  • 1tbs cinnamon
  • Pinch Pink Himalayan salt

Instructions:

In a small bowl, add your brown sugar and cinnamon. Mix well until combined. Set aside.

In another bowl, add your egg white. With your hand mixer, whip your egg white until they firm stiff peaks.

Dump your pecans and 1/2 of your sugar mixture. Mix well and then add your other half of sweetener mixture. Get your pecans nice and coated.

In a parchment lined cookie sheet, dump your coated pecans and evenly spread them out. Place in your over at 250 degrees and cook for 45 minutes. Take them out every 15 minutes and toss them around. Once finished, let cool and enjoy. Try not too eat them all at once!