Wednesday, March 26, 2014

Cauliflower Casserole: Supreme Pizza Style

We love the cauliflower casserole, but sometimes loaded faux-tatoes get boring.  Switching it up is always interesting.  I have made a jalapeno popper variation and a buffalo chicken rendition, but I do believe supreme pizza toppings give the cauliflower casserole my favorite flavor.  Whether it be because we haven't had pizza in three months or that this was an awesome way to use some ingredients I had on hand, I would highly recommend trying this one out.

Cauliflower Casserole: Supreme Pizza Style

1 head cauliflower, cut into small florets (it is important that you use fresh cauliflower, not frozen)
1 bag fire roasted red, green, and yellow peppers with onions (you could use fresh if desired)
2 cloves garlic, minced
2 tbsp. Italian seasoning
1/4 cup no sugar added pizza sauce
1/4 cup Parmesan Cheese, shredded
1/4 cup Mozzarella Cheese, shredded
Canadian Bacon (optional)
Pepperoni (optional)

Preheat the oven to 400 degrees.

On a baking pan, arrange the cauliflower in a single layer, drizzling with olive oil and topping with a sprinkle of Parmesan, salt, pepper, and Italian seasoning.  Bake for 20 minutes.

In a skillet, saute the blend of peppers and onions with the garlic.

Once you remove the cauliflower from the oven, place the it in a large mixing bowl, an mix with the remaining Parmesan and pizza sauce.

Spread the mixture in the bottom of a prepared baking dish. Top with the sauteed peppers and onions, Canadian Bacon, pepperoni, and any other toppings you want to add.  Sprinkle with Mozzarella and bake for about 20 minutes, or until the cheese begins to brown.
Cauliflower Casserole: Supreme Pizza Style

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes

We have not eaten pasta since before we became followers of Keto on January 3, so when I discovered that I could make "pasta" out of zucchini by using my mandolin slicer, this recipe was born.  My husband and I loved it and it made for an even better lunch of leftovers today.

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes:

3 zucchini, sliced into thin strips using the mandolin
4 cloves garlic, minced
1 cup fresh spinach
1/4 cup sun dried tomatoes
1 tbsp. capers
1/4 cup Feta cheese
1 tbsp. olive oil

After slicing the zucchini with the thinnest setting on the mandolin, place the zucchini, garlic, salt, and pepper in a large pot over medium high heat.  Saute until the zucchini begins to soften.  Add the spinach to the zucchini mixture, allowing it to wilt completely.  Add the sun dried tomatoes and capers to the pot, lowering the heat.  Once all ingredients are combined, remove from the heat and top with Feta cheese. 

We served this dish with Trader Joe's Basil Pesto Turkey Sausage and had enough leftovers for lunch today.  Delicious!
Zucchini "Pasta" with Spinach and Sun Dried Tomatoes, served with Trader Joe's Basil Pesto Turkey Sausage

Tuesday, March 18, 2014

Keto Cauliflower Biscuits

I have tried making are recipe similar to these in the past based on my loaded faux-tatoes only to result in most of dinner stuck in the muffin tin. These, however, are amazing. I used Trader Joe's Coconut Oil Spray and parchment paper, measuring out each biscuit in my 1/3 baking cup. Unlike the egg cups that I have made for breakfast in the past, these are not too "eggy" and take on the texture of a real biscuit.  Loving that by being made with almond flour, they pack only 3 carbs each.  I could brag about these biscuits forever, but you'll have to try them for yourself.

Keto Cauliflower Biscuits:

1 head cauliflower (riced in the food processor)
1/2 cup almond flour
2 eggs
5 slices bacon (cooked and crumbled)
2 tbsp. pickled jalapenos
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded
1/4 cup Sharp Cheddar cheese, shredded
1 tsp. onion powder

Preheat the oven to 400 degrees.

Cut the cauliflower into florets and put them in your food processor.  Pulse the food processor until the cauliflower begins to take on the texture of rice.

In a large skillet, sprayed with coconut oil spray, saute the garlic, bacon, jalapenos, and riced cauliflower. Allow the mixture to cook over medium heat until the cauliflower begins to soften.

Remove the mixture from the heat and place into a large mixing bowl.  Combine the cauliflower mixture with the eggs, almond flour, cheeses, salt, and pepper.

On a prepared baking sheet, covered in parchment paper and sprayed with coconut oil, scoop the cauliflower mixture out using a 1/3 baking cup.  You'll want to make sure the mixture is packed together and not separated in the cup.  You should be able to make 12 biscuits.

Bake for about 30 minutes or until the biscuits turn golden brown.  Cool for a few minutes before enjoying!
Keto Cauliflower Biscuits
Trader Joe's Coconut Oil Spray is essential for Keto cooking.  I was thrilled to find it!

Monday, March 17, 2014

Smoked Trout and Artichoke Salad

I originally set out to create shrimp salad before I discovered that my shrimp had gone bad. Still, I was able to improvise by using the Trader Joe's Smoked Trout that I bought a few days ago.  The smoky flavor of the trout really compliments the artichokes and lemon pepper.  Also, for those of you who are not big fans of seafood, trout has such a mild flavor and by purchasing it smoked, it saves on the work of cooking it.

Smoked Trout and Artichoke Salad:

1 package of smoked trout (found in the refrigerator at the store)
1 package frozen artichokes (steam in the microwave then drain)
2 tbsp. Miracle Whip
1 tsp. lemon juice
1/2 small onion, chopped finely
1 tsp. lemon pepper
1 tsp. parsley

Steam the frozen artichokes in the microwave and drain off the water.

In the meantime, combine the Miracle Whip with the lemon juice.

Add in the steamed artichokes, onion, and spices.  After flaking the trout into the bowl, combine all ingredients well.  Allow to chill for about 30 minutes before serving. 

We enjoyed this dish on its own, but it would also be awesome served with crackers or pita chips for those of you who are not following a Ketogenic diet.
Smoked Trout and Artichoke Salad

Sunday, March 16, 2014

Sockeye Salmon and Roasted Cabbage

This dinner was so fabulous... and simple... that I have to share!

Lemon Pepper Sockeye Salmon:

1 large piece of Alaskan Sockeye Salmon (We always cut a large piece in half, so it will serve 2)
McCormick Grill Mates- Lemon Pepper Seasoning
1 cedar plank

About 2 hours prior to cooking, you'll need to soak your cedar plank in salted water.

Preheat the oven to 400 degrees.

Coat the sockeye salmon with lemon pepper seasoning.  Place on the cedar plank and bake on the top rack for about 20 minutes.
Lemon Pepper Sockeye Salmon and Roasted Cabbage

Roasted Cabbage:

1 head of cabbage
2 tbsp. olive oil
4 cloves garlic, minced
1 tbsp. wild mushroom infused Falk Salt (available at Central Market.  Regular sea salt would also work)
1 tbsp. rainbow peppercorns (Trader Joe's sells the peppercorns with a built-in-grinder for $1.99- a steal)

Preheat the oven to 400 degrees.

Starting at the stalk end of the cabbage, cut it into 1-inch wide pieces.  Arrange the 4 pieces on a baking sheet.  Brush each side of the cabbage slices with olive oil and sprinkle on the salt and peppercorns.

Bake for 20 minutes, flip the cabbage pieces, then bake for 20 more minutes, or until the edges begin to turn crispy and golden brown.
Roasted Cabbage with Garlic, Wild Mushroom Infused Salt, and Rainbow Peppercorns

Keto Skickerdoodles

Playing around in the kitchen last night and came up with a Keto friendly recipe for Snickerdoodle cookies.  These are not incredibly sweet, but the almond flour offers a subtle hint of sweetness that partners well with cinnamon and nutmeg.

Keto Snickerdoodles:

1 cup Almond Flour
1/4 cup Erythritol
2 tbsp. Kerrygold Irish Butter
2 egg whites
1/4 tsp. baking soda
pinch of salt
1/4 tsp. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg

Preheat the oven to 325 degrees.

Combine the almond meal, egg whites, baking soda, salt, lemon juice, cinnamon, and nutmeg in a mixing bowl.

Line a baking sheet with parchment paper.

Melt the butter in a microwave safe bowl.  Roll the dough into 1 inch balls, dipping each in the butter then rolling it in the erythritol before placing on the baking sheet.  You can also sprinkle on additional cinnamon if you'd like.

Bake for about 20 minutes, allowing to cool before serving.

This recipe makes one dozen cookies.
Keto Snickerdoodles

Chicken Bacon Ranch Salad with Colby Jack

We have found that cooking a large batch of chicken before the work week begins is a great way to make packing healthy, Keto friendly lunches more quickly when we need them.  We've also found that cooking our chicken for less time at a higher temperature yields juicier chicken.  McCormick's  has an awesome line of seasonings for meat and we have not been disappointed with any of them.  For this recipe, we used the Molasses Bacon Spice Blend.

Chicken Bacon Ranch Salad with Colby Jack:

4 boneless, skinless chicken breasts
McCormick Grill Mates Molasses Bacon blend
1 bag of prepared lettuce (we used Trader Joe's Cruciferous Crunch)
4 pieces of bacon, cooked and drained
Ken's Steakhouse Ranch Dressing
Colby Jack Cheese, shredded

Preheat the oven to 425 degrees.

Prepare the chicken breasts by sprinkling the Molasses Bacon blend on both sides of the chicken.  Place them in a greased shallow baking dish.

Bake for 25 minutes.

While the chicken is baking, prepare a bed of the Cruciferous blend.  Once the chicken is done, slice into pieces and load onto the salad, topping with crumbled bacon, Ken's Ranch, and Colby Jack.
Chicken Bacon Ranch Salad
The Trader Joe's Cruciferous Crunch is fantastic with this recipe!

Roasted Veggies... Two Different Recipes to Try

After going Keto, I really began to notice how much I enjoy roasted vegetables of various kinds.  We especially enjoy these two recipes, one for Brussels Sprouts and one for Broccoli.  Take your pick, but there really is no wrong choice here.  You will be equally as pleased with each.

Roasted Brussels Sprouts with Bacon and Parmesan:

8 oz. bacon, chopped into small pieces
2 lbs fresh Brussels Sprouts, (it is important that they are fresh, not frozen for this recipe)
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded

Preheat the oven to 400 degrees.

Cook the bacon in a pot over medium high heat.  Add the Brussels Sprouts and garlic, tossing until they are coated with the bacon drippings.

Spread the Brussels Sprouts and bacon in a single layer on a baking sheet.  Sprinkle with salt and pepper.  Bake for 15 minutes, sprinkle with Parmesan, and bake for another 10 minutes, or until the cheese is golden brown.
Roasted Brussels Sprouts with Bacon and Parmesan

Roasted Parmesan Garlic Broccoli "Chips":

2 heads of fresh broccoli, cut into small florets ( Again, very important that you are using fresh broccoli, not frozen, for this recipe)
3 tbsp. olive oil
1 tbsp. lemon juice
3 garlic cloves, minced
Sea Salt
Black Pepper
1/4 cup Parmesan Cheese, grated

Preheat the oven to 425 degrees.

In a large bowl, toss the broccoli florets and garlic with olive oil and lemon juice until all are coated.  Sprinkle the sea salt and pepper and toss to coat.

In a single layer, arrange the florets on a baking sheet. Roast for about 20 minutes, until the florets are just beginning to brown.

Sprinkle on the grated Parmesan and bake for another 5 minutes.
Roasted Parmesan Garlic Broccoli "Chips"

Tuesday, March 11, 2014

Sausage, Onion, and Tri-Pepper Saute

I love the versatility of this recipe.  Typically, we will cook a large batch to use for breakfasts throughout the week.  It compliments scrambled eggs or if you are not following a ketogenic diet, it would be great served over rice for dinner.

2 links summer sausage, cut into quarters
1 yellow onion, thinly sliced
1 each yellow, green, and red bell pepper, thinly sliced (you could substitute these ingredients for the frozen bagged combination of peppers and onion)
olive oil
Cajun Seasoning such as Slap Ya Mama

Chop the sausage into quarters and place in a skillet over medium high heat.  Sprinkle in a generous amount of Cajun seasoning.  Stirring often, allow the sausage to begin to brown.

Add in the sliced onions and peppers, drizzling with olive oil.  You can also add in more seasoning, depending on how much spice you like.  Simmer until the vegetables become tender.
Sausage, Onion, and Tri-Pepper Saute

Portobello Mushroom Cap Pizza

Most of our recipes prove that we are definitely fans of mushrooms in our household.  One of my favorite recipes using mushrooms is the Portobello Mushroom Cap Pizza.  These are quick and simple plus make a hearty meal.  What's not to love?

2 large Organic Portobello Mushroom caps
1/2 jar of your favorite alfredo sauce
Sliced pepperoni or salami
1/2 bag of fresh spinach
2 cloves garlic, minced
olive oil
2 tbsp. Italian Seasoning
Garlic Salt
Shredded Mozzarella cheese

Remove the stems from the Portobello Mushrooms and wipe them clean with a damp paper towel.  Brush them with olive oil and sprinkle with garlic salt.  Bake in a 350 degree oven for about 5 minutes.

In a skillet on medium heat wilt down the spinach after drizzling with olive oil.  Add in the minced garlic, alfredo sauce, and Italian Seasoning.

After removing the mushrooms from the oven, top with the alfredo and spinach mixture, shredded mozzarella cheese, and pepperoni.  Bake for 20 more minutes, or until the mozzarella turns golden brown.
Portobello Mushroom Cap Pizza

Grilled Steak and Chicken Fajita Bowl

I promise you won't even miss the tortillas with this loaded grilled steak and chicken fajita bowl.  The leftovers make the perfect next day lunch... if you have any leftovers.  :)

Grilled Steak and Chicken Fajita Bowl:

Skirt Steak
Boneless Skinless Chicken Breast
Worcestershire Sauce
Olive Oil
Pickled Jalapeno 
Lime juice

1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 avocado, cubed
garlic salt
black pepper
sour cream
sliced cheddar

Place the skirt steak and chicken breast in two separate Ziploc baggies with Worcestershire sauce, olive oil, pickled jalapeno, and lime juice.  Depending on the amount of meat that you are marinating, make sure the meat is coated well.  We marinated the meat overnight in the refrigerator.

Saute the bell pepper and onion with some olive oil over medium heat.  Prepare the avocado by coating with lime juice, garlic salt, and pepper.

Grill the steak and chicken until cooked to your liking, then slice into strips.

Pile everything into a bowl with all the fixins' and enjoy!
Grilled Steak and Chicken Fajita Bowl

Monday, March 3, 2014

Buffalo Chicken Salad on a bed of Spinach

Who says you have to have bread to be able to enjoy chicken salad? This recipe is a nice twist on typical chicken salad by adding celery and Frank's Buffalo Hot Sauce.

Buffalo Chicken Salad on a bed of Spinach:

2 cups of rotisserie chicken, shredded
1/4 cup Frank's Buffalo Hot Sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
1/4 cup diced celery
1/2 tsp. parsley
1/4 cup green onions

In a large bowl, combine the sour cream and buffalo sauce.  Mix well then add in the blue cheese crumbles, green onion, celery, and parsley. Add the shredded chicken, combining well.

Refrigerate for at least 30 minutes before serving over a bed of spinach leaves.
Buffalo Chicken Salad on a bed of Spinach

Philly Cheesesteak Stuffed Peppers with Pepper Jack Cheese and Montreal Spices

This recipe is a great alternative to Philly Cheese-steak on bread and is a quick meal for a weeknight.

Philly Cheesesteak Stuffed Peppers with Pepper Jack Cheese and Montreal Spices:

8 oz. roast beef, thinly sliced
2 slices Pepper Jack Cheese
2 green bell peppers
1 small onion, sliced thin
6 oz. fresh mushrooms, sliced
2 tbsp. ghee
1 tbsp. garlic, minced
2 tsp. McCormick's Montreal Seasoning
2 tsp. Miracle Whip

Cut the tops off of both bell peppers, removing all the seeds.  In a large skillet, over medium heat, sautee the ghee, garlic, mushrooms, onions, and the Montreal Seasoning.  Add the thinly cut slices of roast beef to the mixture.  Sautee for about 15 minutes, or until the onions are caramelized.

Preheat the oven to 400 degrees. 

Line the inside of each bell pepper with 1/2 slice of Pepper Jack Cheese and 1 tsp. Miracle Whip.  Scoop half of the mushroom and onion mixture into each pepper.  Top with the remaining half of Pepper Jack.  Bake for 20 minutes, or until the cheese on top is golden brown.
Philly Cheesesteak Stuffed Peppers

Steakhouse Style Sauteed Mushrooms

These mushrooms make the perfect side for steak and a salad.  They have become one of our favorite parts of Keto meals.

Steakhouse Style Sauteed Mushrooms:

2 tbsp. ghee
1 lb. fresh mushrooms
2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1 tbsp. grated Parmesan

Melt the ghee in a skillet. Add in the mushrooms and all spices, stirring until the mushrooms are tender.  Reduce the heat and cook covered for about 5 minutes, allowing the flavors to blend.  This recipe will serve 4 people.

Steakhouse Style Sauteed Mushrooms

Stuffed Turkey Meatballs

These turkey meatballs are awesome because you can customize which type of cheese to fill them with.  We have tried them with fresh mozzarella and peppered goat cheese.  Each was delicious, but the flavor took on a new dynamic each time.  For a richer flavor, try the goat cheese, just know a little goes a long way. 

Stuffed Turkey Meatballs:

1 lb. lean ground turkey
1 packet ranch seasoning
1/2 cup Parmesan cheese
1 tbsp. Worcestershire sauce
1 tsp. parsley
1 tsp. garlic powder
1 ball of goat cheese OR mozzarella

Combine all ingredients in a large mixing bowl.  Form 6 patties on a greased baking sheet.  Place a small bit of cheese in the middle of each patty then work the meat around it.  Bake in a 350 degree oven for 20-25 minutes.  These meatballs were great served with asparagus or Brussels sprouts.
Stuffed Turkey Meatballs