Three Pepper Cacio de Pepe

Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!

Three Pepper Cacio e Pepe

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon crushed pink peppercorns
  • 1/2 teaspoon coarsely ground Tellicherry pepper
  • 1/2 teaspoon ground Szechuan pepper
  • 12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta
  • 1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)

Chicken Bacon Ranch Meatballs

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Ground chicken breast is one of my favorite ways to build a base for a #Keto meal!  It’s so versatile, mixes so well with most of my favorite ingredients, and is so easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes

This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer.  #ThisGirlLovesToEat

Chicken Bacon Ranch Meatballs

  • 2 Pounds Ground Chicken Breast
  • 4 Pieces Thick Cut Bacon
  • 3 Pieces Thick Cut Peppered Bacon
  • 1 Large Egg
  • 2 Cups Fresh Baby Spinach
  • 1 TBLS Olive Oil
  • 4 TBLS Ranch Dressing
  • 1/2 Cup Panko
  • Olive Oil Spray

 

Using your hands, combine all of the ingredients in a medium bowl until well mixed.

Spray the basket in your air fryer lightly with olive oil spray, place a layer of meatballs, with space between for the air to flow around, set the temperature to 380° F, and set the timer for 8 minutes. Cook the meatballs, shaking them to turn them about halfway through so they brown evenly.

Quick, easy and oh so tasty!

 

Sausage Stuffing for Beef

Although I am not making the traditional Thanksgiving fare, there are still some foods that accompany the feast that I need to have, like stuffing.  This stuffing recipe is great alongside roast beef, so it could be your go-to for Christmas #RoastBeast too!  #ThisGirlLovesToEat

Sausage Stuffing for Beef

  • 1 Pound Ground Italian Sausage (Mild or Hot – your choice)
  • 1 Cup (2 Sticks) Salted Butter (1/4 Cup Melted Butter)
  • 1 Cup Finely Chopped Onion
  • 1 Bunch Celery (including the tops), chopped
  • 1 Medium Granny Smith Apple, chopped
  • 1+1/2 to 2 Cups Beef Broth (Or 1 Can Beef Consommé + water to desired moistness)
  • 1 – 16 oz Bag Dried Bread Chunks for Stuffing (Any type of bread)
  • 1 TBLS Chopped Parsley
  • 1 Large Egg, beaten
  • 1 tsp Ground Black Pepper
  • Pinch Nutmeg (to taste)

Preheat oven to 350° F.  Butter a 9″ x 13″ Baking pan and set aside.

In large dutch oven, brown the sausage (I like big chunks).  Remove the sausage from the pan and melt the butter, scraping up the browned pieces.  Add the oonion and celery and cook until onion is translucent.

Add the apple and stir the sausage back into the pan.  Add the pepper and nutmeg, the parsley, and adjust the salt if needed.  Turn off the heat and add your cubed bread.  Slowly stir in your beef broth/Consommé and then add your egg.

Spoon the stuffing into the prepared baking dish and drizzle the melted butter over the top of the stuffing. Baker for 40 minutes covered and an additional 10 minutes or so uncovered, to crisp up the top!

Sweet Noodle Kugel

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When my father-in-law found out I enjoyed cooking, one of the first things he gave me was his Mother’s Jewish Cookbook.  He then opened it to much used page that had a recipe for a traditional #SweetLokshenKugel.  I was behind the 8 ball for a couple of  reasons on this one: I am not Jewish, so many of the words used in the, 70 + year old cookbook were, quite literally, foreign to me and, without the benefit of a picture accompanying the recipe, I was clueless as to what the recipe was actually for.  Dad did clue me in that it was for a noodle kugel that his Mother used to make, but beyond that he was pretty much useless. 😉  Once I #googled some of the words for the kosher ingredients and, what turned out to to be brand names, I was able to modernize the recipe and create something that he loved and requested for many years.

Sweet Noodle Kugel

  • 16 oz Wide egg noodles
  • 1 Cup Sugar (I now substitute 1/2 Cup Truvia)
  • 1 Stick Butter, melted
  • 1 Large Egg
  • 1 Medium Granny Smith Apple, grated
  • 8 oz Golden Raisins
  • 1 – 20 oz Can Crushed Pineapple (mine came in heavy syrup)
  • 1-2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Vanilla

Preheat the oven to 350° F.  Grease a 13 x 9 inch baking dish with butter and set aside.

Boil the noodles for 10 minutes.  Drain and put into a large mixing bowl or return to the pan you cooked them in.  Add the butter to the noodles and toss to combine.

Combine the Sugar (or Truvia), Egg, Grated Apple, Crushed Pineapple (undrained), Raisins, Vanilla, Ground Nutmeg and Cinnamon, stirring well.

Add the combined ingredients to the noodles and toss until well distributed throughout.

Pour the noodle mixture into the prepared baking pan and bake for 45 minutes to an hour, just until tips of the noodles on top begin to brown.  Cool and cut into 16 – 20 equal pieces.  Can be served warm or room temperature.

Nutrition Information (for 16 servings using Truvia)

  • 205  Calories
  • 6.5 g  Fat
  • 26.62 g  Carbohydrates
  • 4.75 g  Protein

If you’re interested in the things I may not devote an entire blog post to, like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

Turkey Day Prep: Creamed Spinach with Bacon

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Creamed spinach may not seem like a side dish that pairs well with the traditional Thanksgiving meal, but the creamy richness is an especially nice companion to turkey, mashed potatoes and stuffing, and a nice change from the same old green bean casserole.  It’s also great with ham and, of course, any type of beef.  It’s #GlutenFree when you use #BobsRedMill Paleo Baking Flour and pretty #KetoFriendly too!  #ThisGirlLovesToEat

Creamed Spinach with Bacon

  • 2 – 16 oz pkgs Frozen Chopped Spinach, defrosted and squeezed dry
  • 3 Cups Warm Whole Milk
  • 1 Pound Bacon, chopped into 1/2″ pieces
  • 1 Cup Finely Chopped Onions
  • 2 Cloves Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2/3 Cup Bob’s Red Mill Paleo Baking Flour (Grain & Gluten Free)
  • 6 TBLS Butter, melted

Cook bacon slowly until browned but not crispy.  Remove bacon to a paper towel lined plate and leave the grease in the pan.  Over medium heat, cook the onions and garlic until the onions are translucent.

RouxAdd the salt & pepper and stir in the flour.  Stir and cook for 2-3 minutes, until a very light brown, fluffy roux forms.  Slowly stir in the warm milk (I microwave mine in a Pyrex measuring cup for about 2 minutes) and stir until smooth.

cookedAdd the bacon back into the pan and cook for about another minute, stirring continuously.  Add the spinach and cook, stirring occasionally, over low-medium heat until all of the spinach is mixed in and warmed through.

Cover the top with the melted butter until ready to serve.

Nutrition Information: (Makes 12 – 14 Half Cup Servings)

  • 165 Calories
  • 5 g  Carbohydrates
  • 6.4 g  Fat
  • 8.2 g  Protein

If you’re interested in the things I may not devote an entire blog post to, like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

Instant Pot Spicy Tomato Bisque

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I bought some organic tomatoes on the vine and a pint of grape tomatoes that I hadn’t finished but didn’t want to go to waste.  Tomato soup is my favorite, but the canned variety is SO full of carbs…enter the #InstantPot and, 20 minutes later, viola #LowCarbTomatoBisque!

Spicy Tomato Bisque

  • 2 TBLS Olive Oil
  • 1/2 Cup Chopped Onion (1 Small to Medium Onion)
  • 3 Ribs Celery, Chopped (About 3/4 Cup)
  • 2 Medium Carrots, Peeled & Cut into 1/2″ Slices
  • 3 Cloves Garlic, Peeled
  • 4-6 Medium Tomatoes, Quartered (I used 4 + 2/3 Pint of Grape Tomatoes)
  • 1/2 TBLS Dried Oregano
  • 1/2 TBLS Dried Parsley
  • 1/2 TBLS Dried Basil
  • 1 – 10.5 oz Can Beef Consommé (or Vegetable Broth for Vegetarian) + 1/2 Can Water
  • Dried Red Pepper Flakes (if desired)
  • 1/2 Cup Heavy Cream
  • Salt & Pepper to taste
  • Grated Parmesan Cheese (if desired)

Set the Instant Pot to saute mode and add the oil to warm.  Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for about 3 minutes.

Add Consommé/Broth and red pepper if using.  Mix well.  Close the Instant Pot with pressure valve to sealing and set to cook for 9 minutes.

When cycle is complete, set valve to quick release, open the Instant Pot, and puree the soup using an immersion blender.  I prefer mine a little bit chunky.

Set the Instant Pot to Saute mode.  Stir in cream and adjust spices with salt & pepper as needed. Ladle into bowls, and sprinkle with grated Parmesan cheese if desired.

Nutrition Information:  Serves 6

  • 152.5  Calories
  • 13g  Fat
  • 6.5 g  Carbs
  • 2 g  Protein

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. If so, visit my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood

Keto Asparagus Soup

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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.