Keto Asparagus Soup

creamofasparagus

While my market still has asparagus in the produce department, I’m making soup!  #ThisGirlLovesToEat

Quick & Easy Keto Asparagus Soup

  • 1 Sweet Yellow Onion, chopped
  • 1 TBLS Olive Oil
  • 2 Pounds Fresh Asparagus, chopped into 1″ pieces (discard ends)
  • 3 Cloves Garlic, minced
  • 3 Cups Low-Sodium Chicken Stock
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Chopped Pancetta or Prosciutto, sautéed
  • 2 TBLS chopped chives
  • Freshly Gound Sea Salt & Black Pepper to taste

In a large dutch oven, over medium heat, saute onion and garlic in olive oil until onion becomes translucent.

Add the asparagus and chicken stock to the pot.  Cover and boil until the asparagus is tender, about 5 minutes.  Check for tenderness by stabbing with a fork.  Add the heavy cream to the pot and cook for an additional minute.  Season with salt & pepper.

Transfer the soup to your Vitamix, blender, or  food processor and process until smooth.  Make sure there are no chunks of asparagus.  You want a really smooth soup.

Divide soup between 6 bowls and garnish with the pancetta/prosciutto and chives.

Filet Mignon Chili & Pepper Jack Crisps

My husband’s company, #Connectria, is so much different than anywhere he’s ever worked.  They do fun morale & team building activities and this week, following “come as your favorite Marvel character day,” they are having a chili cook off.  The fact that they are just outside St. Louis, Missouri, while we are in Irvine, California, is no impediment to my husband participating in all of their fun activities.  He submits photos and videos of himself participating from his one-man executive suite in his remote location.  After a $300 trip to the grocery store :|, I will be sending his chili submission to St. Louis on dry-ice via Federal Express tomorrow.

This chili doesn’t burn your face off at first touch of your tongue to the spoon.  It’s more of a second spoon sneak up on spicy experience.  Kind of like a great glass of wine…it has a long finish!  I prefer it that way.  I serve it with lots of additional chopped peppers, onions, cilantro and hot sauce for anyone who absolutely needs to feel the burn.  #ThisGirlLovesToEat

Filet Mignon Chili with Pepper Jack Cheese Crisps

  • 2 Pounds Filet Mignon (Beef Tenderloin), cut into 1/2″ pieces
  • 2 Pounds 90% Lean Ground Sirloin
  • 3 Small Yellow Onions, chopped (About 4 cups)
  • 2 Red Bell Peppers, chopped
  • 2 Yellow Bell Peppers, chopped
  • 3 Jalapeño Peppers, stemmed/seeded & chopped
  • 1 Pasilla/Anaheim or Poblano Chili, stemmed/seeded & chopped
  • 1 Cube (8 TBLS) Butter
  • 4 Cloves Garlic, Chopped
  • 4 tsp + 1 TBLS Olive Oil
  • 2 – 6 oz Cans Tomato Paste
  • 2 – 14 oz Cans Diced Fire Roasted Tomatoes
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1-2 tsp Freshly Ground Sea Salt & Black Pepper (to taste)
  • 2 Heaping TBLS Unsweetened Cocoa (divided)
  • 1 tsp Chipotle Chile Pepper Powder (divided)
  • 1 tsp Hot Mexican Style Chili Powder (divided)
  • 1 tsp Ancho Chile Pepper Powder (divided)
  • 1/2 tsp Ground Nutmeg (divided)
  • 1/4 tsp Cayenne Pepper (divided)
  • Juice of 1 Medium Lime
  • 1 – 10.5 Ounce Can Beef Consommé
  • 5 – 15.5 Ounce cans Reduced Sodium White Kidney (Cannellini) Beans, drained
  • 1 – 11.2 Ounce Bottle Guinness Draught Beer
  • 2 Cups Very Strong Brewed Coffee (I used Starbucks™ Verona Blend)

In a large stock pot or dutch oven, over medium-high heat, place the butter, 2 tsp olive oil, the garlic, onions, red and yellow bell pepper and jalapeño peppers.  Cook until all start to soften and the butter starts to brown, about 10 minutes.  Reduce heat to low and add the 2 cans diced tomatoes, 1 tsp chili powder, 1 tsp cumin and salt & pepper.  Stir occasionally while simmering.

Coat a large skillet with 1 tsp olive oil and, over medium heat, brown the ground sirloin but don’t cook to well done.  You want the meat to be a little pink, not rubbery.  Mix in the tomato paste, 1 can at a time, until completely incorporated, and cook over low heat for about 5 minutes until warmed through.  In a small bowl combine: 1 heaping TBLS unsweetened cocoa, 1/2 tsp chipotle chile powder, 1/2 tsp hot Mexican style chili powder, 1/2 tsp Ancho chile pepper powder, 1/4 tsp ground nutmeg, and 1/8 tsp cayenne pepper.  Stir combined spices into the beef and tomato paste mixture and stir over low heat until well combined.

Add the ground beef mixture to the vegetables, stirring well to combine.  Increase heat to medium-low and stir in the Guinness, coffee, and beef consommé.  Bring mixture to a boil and allow to cook for about 5 minutes. Reduce heat to low and add the beans.

Combine your remaining spices in a small bowl: 1 heaping TBLS unsweetened cocoa, 1/2 tsp chipotle chile powder, 1/2 tsp hot Mexican style chili powder, 1/2 tsp Ancho chile pepper powder, 1/4 tsp ground nutmeg, and 1/8 tsp cayenne pepper.  Put 1 tsp olive oil and the juice of the lime into a large zip bag.  Add the 1/2″ chunks of filet mignon then sprinkle the spice mixture over the meat.  Zip the bag closed and shake the bag to coat the meat.  I massaged the meat from outside the bag to make sure all of the spices were stuck to the meat.

Heat your skillet with the remaining TBLS of olive oil and add your meat.  Cook for about 2-3 minutes until just seared then add the meat to the chili.  Add your chopped Anaheim/Pasilla/Poblano chili to the remaining cocoa/spice-oil mixture in the pan and stir fry for about 2 minutes until the peppers begin to soften.  Add the peppers to the chili and stir to make sure all of the ingredients are combined.

Increase the heat to medium and bring just to a boil, then lower the heat to medium-low and simmer for about 90 minutes or until chili is nice and thick.  Adjust seasonings as needed before serving.

To make the pepper jack crisps:  Shred your cheese and mound onto parchment paper lined baking sheets.  Bake at 400° F for 8 – 10 minutes, or until edges start to brown.  Tip:  Don’t pile too much cheese on your mounds or your crisps will be chewy instead of crispy.

Serve chili with: an ice cold Guinness, a pepper jack crisp, and topped with diced onions, peppers, chopped cilantro, hot sauce, and sour cream if desired.

Nutrition Information:  Makes 24 – 2 Cup Servings

  • 292 Calories
  • 10.65 g Fat
  • 16.41 g Carbohydrates
  • 24.86 g Protein

Total Recipe Information:

7012 Calories / 255.61 g Fat / 393.97 g Carbs / 596.76 g Protein

Turkey Day Prep: Cute & Fun Napkins

I’m not a particularly artistic or crafty girl, but this project from #FoodNetwork looks like something even I can do! Made from paper napkins, these turkey napkins are fun, fairly easy to assemble and a surefire way to add a little extra gobble to every place setting. It’s a great way to get little hands involved – or a project for those not cooking that will keep “helpers” out of your way in the kitchen! Here’s their step-by-step guide. #ThisGirlLovesToEat

To make the turkey napkins you’ll need:

  • 8″ x 4″ (Rectangular Fold) Red Paper Napkins (1 per place setting)
  • 8″ x 8″ (Square) Orange Paper Napkins (1 per place setting)
  • Woven Brown Napkin Rings (1 per place setting)
  • Peel Off Glue Dots (4 per place setting)
  • Glue on Google Eyes (2 per place setting)
  • Orange Felt & Scissors

Assembly:

  1. Unfold red napkin so it’s halfway open.
  2. Start with the red napkins and use an accordion fold (fold, flip, fold) to fold each up completely (as pictured). When you’re done, it should be about an inch wide. Moving onto the orange napkin, fold in the edges of the napkin, about 1/2-inch on each side. Then do an accordion fold on the orange napkin, the width should be a little under an inch.
  3. Layer the two napkins so that the orange napkin fits into the grooves of the red napkin. Don’t worry if the two don’t perfectly line up — slight imperfections will actually lend some nice extra texture.
  4. Gently work the napkins back into their accordion fold and carefully slide the napkin ring onto the middle of the napkins.
  5. Gently work with the napkin arrangement to see what it will look like when the two top corners of the red napkin are touching. Using your glue dots, attach the top two inner corners of the red napkins together with a glue dot. You want the napkin “feathers” to fan out.
  6. Cut a small triangle out of the orange felt and use a glue dot to affix your turkey’s beak to the napkin ring.
  7. Using two more glue dots, affix the two eyes above the beak, creating the turkey face.

To see the step-by-step instruction photo gallery, visit this link.

30 Minute Beef Stroganoff

At the end of a long week, the last thing I want to do is spend hours cooking dinner. This beef stroganoff only takes 30 minutes to prepare and tastes like it’s been cooking all day. If you have the luxury of preparing this ahead of time and letting it sit for a few hours (or even just for one) you won’t believe how much richer it tastes! #ThisGirlLovesToEat

30 Minute Beef Stroganoff

  • 12 – 16 ounces Filet Mignon, butterflied, cut into 1/2 ” slices then 1/4-1/2″ chunks
  • 16 ounces Sliced Baby Bella Mushrooms
  • 2 Shallots, finely chopped
  • 1 Cup Beef Broth or Consommé
  • 1/2 Cup Sour Cream
  • 1/3 Cup Heavy Whipping Cream
  • 1 TBLS Dijon Mustard
  • 1/2 TBLS Worcestershire Sauce
  • 1+1/2 tsp Ground Nutmeg
  • 3 TBLS + 1 Stick (1/2 Cup) Butter
  • 1 TBLS Finely Ground Almond Flour or All-Purpose Flour
  • 2 tsp Dried or 2 TBLS Fresh Dill
  • Freshly Ground Sea Salt & Black Pepper
  • 12 ounce Package Extra Wide Egg Noodles
  • 1 TBLS Minced Chives

Boil the noodles according to package directions. Drain and return to pan. Add 1/2 cup (1 stick) butter to the noodles, toss to combine, cover and set aside.

Spray a skillet with olive oil spray and, over medium-high heat, quickly sear the meat on all sides (1-2 minutes) and remove from heat.

Melt the 3 TBLS butter in the same skillet. Add the shallots, about 1 tsp pepper, and mushrooms and sauté over low heat until mushrooms are soft & onions are golden brown. Stir in the flour and cook for about a minute.

Combine the mustard, sour cream, whipping cream, Worcestershire sauce, nutmeg, and dill, then stir in the beef broth until well combined. Add to the mushrooms & onions and cook over low heat, stirring occasionally, but don’t boil, for about 5 minutes. Add the meat and juices back to the sauce and cook just until the meat is warmed.

Pour the mixture over the buttered noodles and stir gently to combine. Serve topped with a dollop of sour cream (if desired) and chives.

Quick Portobello Chicken

portobellochicken1

When you follow a Keto, Whole Food, or Paleo diet, weeknight dinners can easily derail your progress if you don’t keep an arsenal of quick and easy recipes on hand.  This recipe is both. #ThisGirlLovesToEat

Quick & Easy Cheesy Portobello Chicken

  • 9 ounces Frozen Tyson Grilled & Ready Fully Cooked, Diced Chicken Breast (Thawed)
  • 1/4 Cup Olive Oil
  • 1/4 Cup Finely Chopped Onion
  • 2 Cloves Garlic, Thinly Sliced
  • 4 ounces Sliced Portobello Mushroom
  • 1/4 Cup Shredded Parmesan Cheese
  • 3 Slices bacon, cooked & crumbled
  • 1/2 Cup White Wine
  • 1/2 tsp Dried Tarragon
  • Freshly Ground Salt & Pepper to taste
  • 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 425° F and grease a 4 cup baking dish with butter.

Heat oil in a medium skillet.  Add onion, garlic, salt and pepper and sauté for 5 minutes, or until onion is translucent.  Add the chicken, Parmesan, tarragon, bacon, and mushrooms to the skillet.  Cover and cook for 5 minutes.  Stir in the wine and simmer for another 5 minutes.

Transfer to the greased baking dish and top with the shredded mozzarella cheese.  Put (uncovered) into the oven and bake for 10-12 minutes, or until cheese is bubbling and beginning to brown.  I served this over a bed of mashed cauliflower for a perfect #KetoMeal

portobellochicken2Make Ahead Tip:  If you are making this dish ahead, put into the buttered baking dish and cover/refrigerate.  When ready to put in the oven, throw the dish in the microwave for about 3 minutes, at 50% power, to take the chill off, then top with the cheese and bake as directed.

Nutrition Information (Serves 3)

  • 447 Calories
  • 39 g Fat
  • 4 g Carbohydrates
  • 27 g Protein

 

Spicy Baked Artichoke-Crab Dip

Quick and easy to assemble and not lacking in flavor at all!  Tailgate and Keto perfect snack for the coming cool football Saturdays, if they ever get here!  It’s heading towards 90° F again today, the 18th of October.  I love warm sunny days, but I’m ready for fall.  At this rate my pumpkin will rot before Halloween. 😐

Spicy Baked Artichoke-Crab Dip

  • 1/4 Cup Olive Oil
  • 4 Cloves Garlic, Sliced Thin
  • 1/3 Cup Diced Yellow Onion
  • 1 – 8 ounce Block Cream Cheese, Softened
  • 1 Cup Mayonnaise
  • 2 Cups Pepper Jack Cheese, Shredded (Divided)
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 1 – 14 ounce Can Artichoke Hearts – Drained & Chopped
  • 12 oz Lump Crab Meat – drained
  • 2 tsp Worcestershire Sauce
  • Freshly Ground Black Pepper
  • Franks Red Hot (To Taste)

Preheat oven to 350°F.

In shallow skillet, heat the olive oil over medium-low heat.  Finely chop the onion and garlic.  Add to the skillet, along with about 1 TBLS freshly ground black pepper, and slowly saute until toasted a very light brown.  Remove from heat and, using a slotted spoon, remove the onion and garlic but leave the oil in the pan.

In a medium, oven proof skillet or small dutch oven, over low heat, combine the onions & garlic, cream cheese, mayonnaise, 1+1/3 cup of the pepper jack cheese, the Parmesan cheese, the chopped artichoke hearts, the crab meat, and the Worcestershire sauce.  Heat until the cheese are melted.  Taste your dip and adjust your salt & pepper.  Add as much (if any) Frank’s Red Hot sauce to raise the spice level to your desired heat level.  Sprinkle the remaining pepper jack over the top and bake in the preheated oven until the dip is bubbling and the top is browned, 20 – 25 minutes.

Nutrition Information (Dip Only):  Serves 16-20

  • 211 Calories
  • 1.3 g Fat
  • 6 g Protein
  • 24 g Fat

Garlic Crusty Bread Dippers

  • Reserved Olive Oil from cooking the onions and garlic
  • 1 Rustic Baguette

Heat your oven to 400°F. Slice the baguette into thin slices and Kay on a foil lines baking sheet. Brush on both sides with your reserved oil and bake 15 -20 minutes until breads crisp and begin to turn golden. Remove from oven and cool on paper towel lined cooling racks. #ThisGirlLovesToEat

Weeknight Pot Roast with Jalapeno Au Jus

IPPotRoast2As an impatient eater, I have become the owner of 2 electric pressure cookers, both irreplaceable to me for different reasons, and today I put both to simultaneous use to help meal prep for the week.  Into one went 4+1/3 pounds of pork shoulder and the other was the recipient of 2+1/2 pounds of boneless beef chuck roast.  I am starving juts thinking about the many meals I’ll be making with the tender, shredded meat that is getting ready to come out any time now!  #ThisGirlLovesToEat

Weeknight Pot Roast with Jalapeño Au Jus

  • 2 to 2+1/2 Pounds Boneless Beef Chuck Roast
  • 2 TBLS Olive Oil
  • 1 Large (About 2 oz) Jalapeñño, seeded & sliced
  • 1/2 Medium Yellow Onion, chopped into about 1″ pieces
  • Lemon Pepper
  • Onion Powder
  • 1 Can Beef Consommé + 1 Can of Water

Set your Instant Pot or Other electric pressure cooker to sauté and add 1 TBLS of the olive oil.  Generously sprinkle the lemon pepper and onion powder on one side of your beef.  Add the beef, seasoning side down, and cook until seared a deep brown (5-7 minutes).

Season the beef side facing up and pour the remaining TBLS of olive oil over the top.  When bottom side is browned, carefully turn the roast over to brown the other side.

Once ñthe second side is browned, add the onions and jalapenos to the Instant Pot and then add the Consommé and water.

Secure the lid and set the Instant Pot to: Meat/Stew (or your electric pressure cooker to High) an cook your roast for 30 minutes per pound of meat.  Mine cooked for 70 minutes.  When the cooking has completed, allow the pressure cooker to release naturally for about 20 minutes.

Remove the meat to a serving dish and, either in the inner pan to the pressure cooker or in a saucepan, bring the juices to a boil and, using and immersion blender, process until the remaining onion and jalapeno are smooth.  You can either heat the juices until they reduce slightly and use as is for dipping sandwiches in or keeping your meat moist while storing, or you can thicken using either cornstarch or xanthan gum.