Another day – another discovery of a #KetoFriendly main dish that your family won’t miss the carbs in! You can satisfy them by throwing potatoes into the oven while this is baking and throw some cauliflower into a pan to steam for yourself to mash up for a simple meal. The best part is that this one is SO low carb that you can easily have your wine PLUS it makes enough for leftovers. #EverybodyWins #ThisGirlLovesToEat
Keto Mexican Meatloaf
- 3 pounds ground sirloin (90/10) – if you need more fat you should use 80/20 ground beef
- 2 large eggs
- 2/3 cup medium chunky salsa – or whatever heat level you desire
- 1-2.25 oz can sliced olives
- 2/3 cup crumbs from saltine crackers (I processed the crackers in my Vitamix)
- 1 to 2 tsp chili powder
- 1+1/2 tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 2+1/2 tsp salt
- 1-10 oz can enchilada sauce – I used Las Palmas (<1g carbs per serving)
- 1 cup shredded cheddar cheese
- 2 Roma tomatoes diced
- 1 ripe medium avocado diced
- 1/4 cup chopped fresh cilantro
- sour cream
Heat your oven to 350° and line the inner grease catch tray of your broiler pan with foil. Place the top portion of the broiler pan back on top after spraying it with olive oil spray.
In a small bowl, combine all of the dry spices with your cracker crumbs.
In a large mixing bowl combine your ground beef/sirloin, eggs, salsa, 1/2 the can of olives, and cracker crumb/spice mixture using your hands. Form the meat into one long loaf or two smaller loaves. Cover with 1/3 of the can of the enchilada sauce and put into the oven.
After 30 minutes pull far enough out of the oven to pour another 1/3 of the can of the sauce over the meatloaf and put back into the oven for another 30 minutes then put the rest of the enchilada sauce over the meatloaf. Cook for another 15 – 20 minutes and take out of the oven.
Let the meat loaf sit for 5 minutes before slicing. Serve by adding the as little (or as much) of the cheese, avocado, tomatoes, olives, cilantro as you want to the sliced meatloaf. Drizzle sour cream and additional hot sauce or salsa on top as desired.
It tastes just like a taco! Now I’m really looking forward to the leftovers.
Tomorrow’s all about talkin’ turkey, but tonight I wanted to look at an alternative to the usual sides and came across this recipe for baked cauliflower au gratin. Anyone who is doing Keto or trying to avoid the bread and potatoes will definitely appreciate your (very limited) effort on this comforting side dish.
Baked Cauliflower Au Gratin
- 1 pound cauliflower cut into florets (or precut/bagged florets) 4 cups +/-
- 2 TBSP butter
- 1 TBSP + 1tsp almond flour
- 1 TBSP + 1tsp coconut flour
- 1+1/2 cups 2% or almond milk
- 3/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1 cup shredded cheddar cheese (4 oz)
Preheat oven to 375° F and bring a large pot of water to a boil.
Add the cauliflower to the boiling water and cook 5 to 7 minutes until just tender. Drain well and spread out on paper towels. Using another layer of paper towel on top, gently press out as much moisture as you can.
While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond and coconut flours and whisk, stirring constantly, until it just begins to brown, about 1 minute.
Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Reduce heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes. Remove from the heat and whisk in 1/2 cup of the cheese until smooth.
Spread 1/3 of the sauce on the bottom of an 8×8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese. Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden. Let stand for 5 minutes before serving. #ThisGirlLovesToEat
For those of us hosting big family meals, at just over a month before Thanksgiving, we’ve officially reached the “almost the holidays” panic time. That time when we revisit what we did last year to determine:
- What dishes served had the most leftovers
- What dishes got rave reviews
- What dishes had no leftovers (for adjusting amount prepared)
- What dishes were too much effort and underwhelmed
It’s also the time when we take a look at new recipes that we might want to add to this year’s menu, which means we get to make our families Guinea pigs for the next few weeks while we’re trying them out.
I already have one sweet potato recipe that my family loves, but this one (from the December 2005 issue of Food & Wine Magazine) looks pretty good, it’s easy, serves 10 – 12, and can be made the day before which frees up time on the big day, another bonus.
Vanilla Bean Whipped Sweet Potatoes
- 4 pounds medium sweet potatoes
- 1 cup heavy cream
- 4 TBLS unsalted butter
- 1/2 vanilla bean, slit lengthwise, seeds scraped
- kosher salt and freshly ground pepper
Preheat the oven to 400° F.
Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a food processor (I actually use my stand mixer). Puree until fairly smooth.
In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean.
With the processor (or stand mixer) on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
I’d definitely consider doubling this recipe to make sure there were plenty of leftovers for piling on a turkey sandwich or frying up as sweet potato pancakes. #ThisGirlLovesToEat
I was cleaning out the drawers in my kitchen today, a task I hate and do only when I notice crumbs in the silverware divider (HOW IN THE WORLD DO CRUMBS GET INTO THE SILVERWARE DIVIDER WHEN THE SILVERWARE IS CLEAN?), and found a recipe I’d printed out last year but never made. Truth be told, there were dozens of recipe print-outs, torn out magazine pages, a few cooking magazines, some torn off box tops with recipes and a few odd labels with the same.
After washing out the divider and putting everything, except all of the recipes, back into the drawers I was drawn back to this recipe and put it squarely on top of the pile to be made next. #ThisGirlLovesToEat
There are a lot of things to like about these cookies, but one or two that could be cons for some:
- They don’t pretend to skimp on calories or fat
- They aren’t your run-of-the-mill chocolate chip cookies
- They have buttery toffee in them
- They call for chocolate discs instead of normal chips
- Salt is a featured flavor
- Con 1: They require extra time to prepare
- Con 2: The ingredients cost more than everyday chocolate chip cookies
- Con 3: The recipe makes fewer than 2 dozen cookies – cost per cookie is definitely special occasion or want to impress someone level
It’s really important you know how to make brown butter, so I went to America’s Test Kitchen to get a video to help us all out:
Brown Butter & Toffee Dark Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 chocolate toffee bars (Heath or Skor), chopped into ¼-inch pieces
1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
I’ll never be able to do enough cardio to exercise off the deep love I have for the food of my Daddy’s Alabama family. Shrimp & Grits are, by far, the one dish I can never say no to, as my jeans will attest…
This Food Network recipe from Tyler Florence tabs itself the “Ultimate” and I have to say, he’s not just tooting his own horn. This dish is pretty damn good & it satisfies my 3 recipe musts:
- Must be quick
- Must have ingredients that are easy to find
- Must not require culinary school skills to make!
Tyler Florence’s Ultimate Shrimp & Grits
- 3 cups milk
- 3 cups heavy cream
- 1 cup stone-ground white cornmeal
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- 2 TBLS extra virgin olive oil
- 1 medium white onion, minced
- 2 cloves garlic chopped (1 tsp pre-chopped in the jar)
- 1 pound Andouille, or spicy Italian sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds raw large shrimp, peeled and deveined, tails on
- pinch cayenne pepper (to taste)
- 1/2 lemon, juiced
- kosher salt
- freshly ground black pepper
- 2 TBLS finely chopped flat leaf parsley
- 4 green onions, sliced
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately with crusty bread and ice cold beer. #ThisGirlLovesToEat
This isn’t your grandma’s banana pudding and it certainly isn’t the “off the back of the Nilla Wafer box” banana pudding recipe either! Thumbing through the pages of the October 2009 Food & Wine Magazine, I found this different, may I even say elegant, spin on a truly classic Southern comfort food!
Banana Pudding with Vanilla Wafer Crumble
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup plus 2 teaspoons sugar
- 2 cups whole milk
- 3 tablespoons banana liqueur (optional)
- 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- 1 cup vanilla wafer cookies (about 15), coarsely ground
- 1/4 teaspoon cinnamon
- 2 bananas, coarsely chopped
- Line a baking sheet with parchment paper. Preheat the oven to 325°.
- In a bowl, combine the wafers, cinnamon, 2 teaspoons of sugar and a pinch of salt.
- Stir in the melted butter.
- Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
- In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar and 1/4 teaspoon of salt.
- In a medium saucepan, bring the milk to a boil.
- Gradually whisk the milk into the egg yolks until smooth.
- Transfer the pudding mixture to the saucepan and add the banana liqueur.
- Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.
- Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
- Cover with plastic and refrigerate until chilled, about 4 hours.
- Spoon the chopped bananas into bowls.
- Top with the pudding, sprinkle with the crumble and serve right away.
I am a Southern girl at heart. My dad’s family is from Alabama and just about everything I love leans that direction, food & otherwise. If you want to make this girl smile, the word “grits” is one sure way to do it!
Shrimp and Grits is a tried and true dish that is hard to screw up as long as you remember a few simple things:
- Your shrimp should be firm and unblemished with no fishy odors;
- Keep your shrimp chilled in their shells until just before they hit the pan;
- NEVER use instant grits – the real thing take only a few more minutes to boil and the end result makes all the difference to your dish;
- Grits love salt, pepper, and butter, so season them well;
- Make sure the grits are ready to serve and that all of the ingredients are prepped and ready to go before you start the shrimp topping, which takes only 3 minutes from start to finish.
This recipe is from Hominy Grill in Charleston, South Carolina and was featured in an article in Coastal Living Magazine.
- 4 1/2 cup water
- 1 cup stoneground grits
- 1 teaspoon salt
- 3/4 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon Tabasco, or to taste
- 3 bacon strips, chopped
- Peanut oil, as needed
- 1 pound extra-large shrimp, peeled and deveined
- 2 tablespoons flour
- 4 ounces sliced mushroom (1 1/4 cups)
- 1 large garlic clove, minced
- 2 teaspoons lemon juice
- 1/2 teaspoon Tabasco, or to taste
- 1/4 cup thinly sliced green onions, plus more for garnish
Prepare the Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, Parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.
Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.
Serve alongside an ice cold beer and with some crusty bread! #ThisGirlLovesToEat