Tag Archives: eggs

Chicken Dumpling Soup

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Serves: 8 | Total Time: 1 Hour 15 Minutes


Jump to Recipe

Growing up, chicken dumpling soup was a favorite recipe that my mom would make. It didn’t matter the time of year; if she made it in the winter, it was a warming comfort food after coming in out of the cold, but she would make it in the summertime too. Chicken dumpling soup can be flavored so many different ways, and one of my mom’s favorites was throwing in as many fresh garden veggies as she could harvest on any particular day.

I distinctly remember carrots as a main ingredient in my mom’s chicken dumpling soup recipe. Oh, those bright orange pops of flavor amidst all those juicy chunks of chicken and plump dumplings swimming around in that herby broth… I suppose I may be partial to the use of carrots because they are one of my favorite veggies, but if you prefer, you can change up the carrots with peas, or use them both together. (I would have added peas, but Mark is not a fan and would just pick them out!)

Instant Pot Chicken And Dumplings

My mom makes her chicken dumpling soup with cream, which is fine and dandy if you are using white meat, but I chose to make this recipe without it because I am using dark meat with the bones in. I really want the carrot and herb flavors to shine in the homemade chicken stock that is the base for this chicken and dumpling soup. 

Now, before you fret over having to make homemade chicken stock, I just want to point out that you don’t have to go through the trouble! Since this soup is made in the Instant Pot, you can make the stock at the same time as you make the soup.

Yep, one and done.

How nice!

Chicken And Dumplings Instant Pot
Buy the INSTANT POT 7 in 1 Pressure Cooker at Macy’s

To do this, you’ll throw in whole chicken pieces with the skin and bone intact. This renders a rich and fatty broth that packs enough of its own flavor, so adding cream really isn’t necessary. If you don’t want to deal with fishing out all the bones later, you can use boneless chicken pieces, but I highly recommend using dark meat as it imparts some of that fattiness that makes homemade stock so flavorful. If you decide to omit the bones, add some butter or olive oil to really amp up the savory flavor or your broth may fall flat.

And now… about how to make homemade dumplings for chicken and dumplings…

A first glance at the recipe may have you thinking…. a recipe for chicken soup dumplings with nutmeg!? 

Making Soup In Instant Pot

Yeah, I personally think this is how to make the perfect dumplings… you want them to have a hint of flavor, but not so much that they overpower the rest of the soup. A tiny sprinkling of nutmeg in the soup dumpling dough boosts the meaty flavor of the broth just enough for you to say WOW! without knowing that it is nutmeg. I have been known to use nutmeg in chili, meat seasonings, and all kinds of slow cooked or Instant Pot stews and soups. Nutmeg may be commonly known as a spice used in fall sweet treats and winter ciders, but it plays a great supporting role in savory dishes, too. Just use it sparingly!

Making this soup in the Instant Pot rocks because it puts out a long, slow cooked flavor in just over an hour. Perfect for busy cooks! So… if you don’t have an Instant Pot, you need to get one. The prices have come down, and I can’t tell you how it is worth the investment to have an Instant Pot in the house. Here are a few suggestions to make it easy (just click on your preferred retailer to see the options):

Soup Dumpling Recipe

This recipe makes enough for 8. Even though it is only Mark and I in the house (and our three cats, but they don’t eat soup!), I usually make the whole shebang and then freeze the remaining soup for later. Because there is no cream in the base, the dumplings and broth freeze quite nicely! If you are a family of four, you can freeze enough for another round. Perfect for when you just don’t feel like cooking at all, or are too darn busy to on any given night. Just pull this easy homemade freezer soup out in the morning, then heat it on the stove (or microwave) when it’s dinnertime.

Double nice!


Chicken Dumpling Soup Instant Pot Recipe
Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • Instant Pot

Ingredients
  

  • FOR THE SOUP:
  • 4 large chicken leg quarters with skin and bone
  • 4 cups water
  • 2 cups chicken broth
  • 4 chicken bullion cubes
  • 6 medium carrots sliced
  • 1 whole white onion chopped into big chunks
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons fresh rosemary leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • FOR THE DUMPLINGS:
  • ½ cup whole milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg

Instructions
 

  • Add all of the ingredients for the soup to the Instant Pot and give them a couple of stirs. Secure the lid and set to pressure cook on high for 15 minutes (30 minutes if using frozen chicken).
  • While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.
  • Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)
  • Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.
  • When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Notes

Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.
Keyword chicken and dumpling soup, chicken and dumplings instant pot, chicken dumpling soup, chicken dumpling soup can, chicken dumpling soup instant pot, chicken dumpling soup recipe, dumplings and broth, how to make homemade dumplings for chicken and dumplings, how to make perfect dumplings, instant pot chicken and dumplings, recipe for chicken soup dumplings, soup dumpling dough, soup dumpling recipe
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Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Ham and Cheese Stuffed Meatloaf

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Serves: 4 | Total Time: 1 Hour



Things are beginning to get really blustery here in Wisconsin. Although the calendar says that it is still fall, it truly is winter here. It has been since we got our first snowfall on Halloween!

Such wintry weather calls for the greatest comfort food of all time…

Meatloaf!

The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can’t get more comforting than that! 

Serve with a generous helping of mashed potatoes oozing with melted butter, then cozy up with a bottle of red, your favorite slippers, and let it snow…


Wine Pairing Notes

Wine pairings for Sweet and Savory Chicken Thighs:

Both red and white wines pair well with this meatloaf! You can thank the combination of ham, beef, herbs and cheese for that. If you prefer white, go with a dry sauvignon blanc or a medium-dry riesling. Want to crack open a bottle of red instead? Go for a cabernet sauvignon that is dry and oaky. Here are some hand picked for you:


How to Make Ham and Cheese Stuffed Meatloaf:

What you’ll need:

  • 3/4 cup plain dried breadcrumbs, plus 2 tablespoons, divided
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon garlic powder
  • egg
  • 1/4 cup evaporated milk
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 lb. grass-fed ground beef
  • 1 lb. ground pork
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 4 to 6 very thin slices turkey breast
  • 4 to 6 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1/2 teaspoon brown sugar
  • splash heavy cream

RECIPE DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Mix the 3/4 cup breadcrumbs, garlic powder, and black pepper in a small bowl.

3. In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.

4. In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.

5. Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.

6. Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.

7. Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.

8. Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.

9. Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.

10. Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.

11. While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results. 

12. Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.


Stuffed Meatloaf Recipe Idea
Easy Stuffed Meatloaf Recipe

Ham and Cheese Stuffed Meatloaf

Christy Boston’s Kitchen
The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can't get more comforting than that! 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American, Comfort Food, Italian
Servings 4 people

Ingredients
  

  • ¾ cup plain dried breadcrumbs, plus 2 tablespoons divided
  • ½ teaspoon ground black pepper
  • ½ tablespoon garlic powder
  • 1 egg
  • ¼ cup evaporated milk
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 pound grass-fed ground beef
  • 1 pound ground pork
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper to taste
  • 4 very thin slices turkey breast
  • 4 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • ½ teaspoon brown sugar
  • splash of heavy cream

Instructions
 

  • Preheat oven to 375° F.
  • Mix the ¾ cup breadcrumbs, garlic powder, and black pepper in a small bowl.
  • In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.
  • In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.
  • Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.
  • Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.
  • Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.
  • Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.
  • Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.
  • Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.
  • While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results.
  • Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.

Notes

Don’t have essential oils? Head over to the Essential Oil Ingredient Conversion Chart to find out how much of each herb to use.
Keyword comfort food recipes, easy meatloaf recipe, freezable meatloaf recipe, gourmet meatloaf, ham and cheese stuffed meatloaf, ham and swiss meatloaf, italian meatloaf, make ahead meals, make ahead meatloaf, meatloaf ideas, stuffed meatloaf
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French Style Omelette Alfredo

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Serves: 1 | Total Time: 10 Minutes

Learn how to make the perfect omelette!

This easy French style omelette comes together in as little as 10 minutes. It is very filling, too, so a healthy dinner on a busy weeknight is not only possible, it is guaranteed.

Of course, having a hot breakfast on a busy week morning is not out of the question, either. Yes – you can have yourself a proper egg breakfast before you head out the door – and this even can apply to Mondays!

This easy omelette can be served just as it is, or add shrimp or chicken, and top with grated parmesan cheese. Pretty much anything that pairs well with Alfredo will work with this easy omelette recipe… so don’t hold back!

Yummmmmm………


French Style Omelette Alfredo

Total Time: 10 Minutes

Prep: 5 Minutes / Cook: 5 Minutes

INGREDIENTS:

  • 3 eggs
  • 3 tablespoons good quality Alfredo sauce
  • 1/2 tablespoon minced fresh parsley
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1 tablespoon canola oil

RECIPE DIRECTIONS:

1. Add the eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and vigorously whisk together with a fork until well combined and the color pales slightly.

2. Heat the canola oil in an electric skillet to 275 degrees F. Pour the egg mixture into the skillet. After about a minute, swirl the skillet around to cause the uncooked eggs to spread over the cooked edges, forming a wide and thin circle. Allow to cook for another 2 to 3 minutes until the edges are pale and cooked but the middle is still somewhat raw. 

How To Make A French Style Omelette
How To Make French Omelette Step By Step

3. Using a wide spatula, carefully fold one side of the omelette over into the middle. Keep folding, using the spatula to gently guide the omelette into a roll. You should have folded it over 3 to 4 times.

Easy Steps To Making The Perfect Omelette

4. Allow to cook for another minute until the middle is cooked through, then transfer the omelette to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves. 

Easy Omelette Recipes
Fast Easy Breakfast Idea
French Style Omelette Alfredo Recipe

French Style Omelette Alfredo

This easy French style omelette comes together in as little as 10 minutes. A healthy dinner on a busy weeknight is a not only possible with this easy recipe – it is guaranteed.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast
Cuisine French
Servings 1 omelette

Ingredients
  

  • 3 eggs
  • 3 tablespoons good quality Alfredo sauce
  • ½ tablespoon minced fresh parsley
  • ¼ teaspoon garlic powder
  • salt and pepper to taste
  • 1 tablespoon canola oil

Instructions
 

  • Add the eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and vigorously whisk together with a fork until well combined and the color pales slightly.
  • Heat the canola oil in an electric skillet to 275 degrees F. Pour the egg mixture into the skillet. After about a minute, swirl the skillet around to cause the uncooked eggs to spread over the cooked edges, forming a wide and thin circle. Allow to cook for another 2 to 3 minutes until the edges are pale and cooked but the middle is still somewhat raw. 
    How To Make A French Style Omelette
  • Using a wide spatula, carefully fold one side of the omelette over into the middle. Keep folding, using the spatula to gently guide the omelette into a roll. You should have folded it over 3 to 4 times.
  • Allow to cook for another minute until the middle is cooked through, then transfer the omelette to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves. 
Keyword 10 minute meals, easy omelette recipe, fast easy recipes, how to make french omelette
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Chunky Vegetable Fried Rice

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Serves: 8 | Total Time: 1 Hour

Making Chinese food at home is a great alternative to take-out, and most Chinese fried rice recipes are simple to make. (Great news for home cooks everywhere!)

This easy vegetable fried rice recipe doesn’t require any ingredients you can’t find at your local grocery store. As a matter of fact, everything in this recipe I had hanging out in my fridge (or pantry); all things that needed to be used up at the time I created this recipe. I was taking an inventory one evening and thought… “I can use all this stuff before it goes bad by making…. fried rice!”

This is one thing that I love most about fried rice recipes: you can put almost anything in them! Just start with the basics; rice, oil, soy sauce, and eggs. Stir in anything else you like; get creative! Rice is pretty forgiving, and so are eggs. I haven’t had a fried rice ‘experiment’ go wrong yet –  which makes fried rice a great recipe for home cooks of all skill levels.

Make a big batch and you’ve got a wonderful side dish for busy weeknights or even a make-ahead meal. This easy fried rice recipe can be refrigerated for up to a week, and it makes a healthy lunch for the whole family. It reheats quite well, too.

You might be wondering…  how do you make fried rice, anyway? Making fried rice isn’t hard if you learn a few basic tricks. Watch my video to see how easy it is:


Chunky Vegetable Fried Rice

Total Time: 1 Hour

Prep: 5 Minutes / Cook: 55 Minutes

INGREDIENTS:

  • 1 can (13.5 ounces) coconut milk, full fat
  • 1 cup pork fat
  • 2 cups wild rice blend
  • 2 tablespoons vegetable oil
  • 1 bunch bok choy, sliced (about 3 cups)
  • red bell pepper, diced
  • salt and pepper to taste
  • 2-3 eggs
  • 1/4 cup soy sauce

RECIPE DIRECTIONS:

1. Fill a medium pot half full of salted water and bring to a boil. Add the pork fat, coconut milk and rice blend. Return to a boil. Reduce heat to medium and cook for 30 minutes or until the rice is al dente. Remove from heat, drain, then rinse with cold water. This will wash away any excess starch that may make the rice sticky. (If you like it sticky, omit this step!) Drain the rice and set it aside.

2. Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add the bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until the vegetables begin to soften. Season with salt and pepper.

Vegetable Fried Rice With Egg

3. Push the vegetables to the side of the skillet. Add the eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through step 4.

4. Add the rice to the skillet and stir everything together, then add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.

5. Serve with your favorite Chinese food condiments.

Chinese Vegetable Fried Rice

Easy Vegetable Fried Rice Recipe
Chunky Vegetable Fried Rice

Chunky Vegetable Fried Rice

An easy vegetable fried rice recipe that will compliment any make-at-home Chinese food entree.
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Side Dish
Cuisine Chinese
Servings 8 people
Calories 370 kcal

Ingredients
  

  • 1 13.5 ounce can coconut milk full fat
  • 1 cup pork fat
  • 2 cups wild rice blend
  • 2 tablespoons vegetable oil
  • 1 bunch bok choy, sliced (about 3 cups)
  • 1 red bell pepper diced
  • salt and pepper to taste
  • 2 to 3 eggs
  • ¼ cup soy sauce

Instructions
 

  • Fill a medium pot half full of salted water and bring to a boil. Add the pork fat, coconut milk and rice blend. Return to a boil. Reduce heat to medium and cook for 30 minutes or until the rice is al dente. Remove from heat, drain, then rinse with cold water. This will wash away any excess starch that may make the rice sticky. (If you like it sticky, omit this step!) Drain the rice and set it aside.
  • Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add the bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until the vegetables begin to soften. Season with salt and pepper.
  • Push the vegetables to the side of the skillet. Add the eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through step 4.
  • Add the rice to the skillet and stir everything together, then add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.
  • Serve with your favorite Chinese food condiments.
Keyword easy vegetable fried rice, fried rice recipe ideas, how to make fried rice
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Keto Cabbage Rosti

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Makes: 6 Pancakes | Total Time: 35 Minutes

Keto. Keto. Keto!

This diet is becoming all the rage, and rightfully so – many people are effectively losing weight quickly by adhering to this healthy weight loss plan… my husband included!

Mark lost 40 pounds in 3 months by sticking to a strict keto diet. The best part? Once he reached his goal weight, he has been pretty successful at keeping the weight off – even though his meals are a little less keto nowadays.

I still make these cabbage pancakes from time to time, especially because we both love potato latkes – and we know all too well what happens when lots of potatoes are introduced back into our diets; his weight and my blood sugar both start climbing again. This recipe is the perfect fix for this!

Potato pancakes are so fun because of all the cool toppings you can put on them. Did you know that cabbage pancakes are just as versatile? The strong flavor of the cabbage gets cooked down to a mild hum, which makes the perfect backdrop for all kinds of toppings and sauces.

I make my pancakes about 5 to 6 inches in diameter because I like to have them as a meal. You can make them half the size for a petite side or  appetizer. Top with a dollop of sour cream, pickled beats and chives, or serve with a ramekin of Easy Homemade Tangy Katsu Sauce…

…and relax.

These cabbage pancakes are perfectly keto.


Keto Cabbage Rosti

Total Time: 35 Minutes

Prep: 15 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 3 scallions
  • 1 small head green cabbage
  • 3/4 cup almond flour
  • 1 tablespoon olive oil, plus more for frying
  • 1 drop ginger essential oil
  • 4 eggs, slightly beaten
  • 1 tablespoon soy sauce
  • salt and pepper, to taste

RECIPE DIRECTIONS:

1. Slice the scallions, then separate the white parts from the green. 

2. Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.

3. Mix the essential oil into the tablespoon of olive oil, set aside.

4. Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.

5. Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.

6. Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.


Low Carb Potato Pancake Options
Keto Cabbage Rosti Recipe

Keto Cabbage Rosti

If you love potato pancakes but are looking for a keto option, this cabbage pancake recipe is the perfect recipe for you! Serve them with homemade katsu sauce for a healthier condiment choice.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Side Dish, Snack
Cuisine Japanese
Servings 6 pancakes
Calories 230 kcal

Ingredients
  

  • 3 scallions
  • 1 small head green cabbage
  • ¾ cup almond flour
  • 1 tablespoon olive oil plus more for frying
  • 1 drop ginger essential oil
  • 4 eggs slightly beaten
  • 1 tablesppn soy sauce
  • salt and pepper to taste

Instructions
 

  • Slice the scallions, then separate the white parts from the green.
  • Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.
  • Mix the essential oil into the tablespoon of olive oil, set aside.
  • Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.
  • Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.
  • Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.
Keyword how to make cabbage rosti, keto potato pancakes, keto side dish recipes, show me a recipe for cabbage pancakes
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Almond and Spice Pound Cake with Honey Cream Cheese Icing

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Makes: 1 Cake | Total Time: 1 Hour 50 Minutes

I am not a big fan of light and fluffy cakes. Give me a cheesecake, brownie cake, fruitcake, ice cream cake, butter cake… if it is a moist, dense cake – then I am happy!

If you are like me and you like all types of dense cakes (or you prefer to only eat the frosting off of traditional birthday cake) then you will love this super dense, yellow cake recipe.

My husband goes crazy whenever I make this cake, which is usually in the spring because of the vibrant flavor and bright yellow color. The saffron not only is a natural yellow food coloring, but it also adds the exotic flavor. 

People always comment on the unique flavors when I serve up this spiced almond cake, but as for me personally… I am particularly fond of the texture. It is dense and moist with an almost creamy center, and if I didn’t know better, I would guess this to be a pudding cake! 

And now, for the icing: Smooth like satin, rich, decadent…  I could go on. 

Pour a snifter of Amaretto for sipping with this indulgent dessert and call it a day!


Almond and Spice Pound Cake with Honey Cream Cheese Icing

Total Time: 1 Hour 50 Minutes

INGREDIENTS:

Cake:

  • 2 sticks unsalted butter, softened and divided
  • 1/4 teaspoon saffron threads, crushed
  • 3 cups cake flour
  • 1/4 cup instant dry milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh grated nutmeg
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon almond extract

Icing:

  • 3 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamom essential oil
  • 1/4 cup sliced almonds

RECIPE DIRECTIONS:

1. Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.

2. Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)

3. While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.

4. Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.

5. Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.

6. While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.

7. When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.

8. Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.

9. After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.

10. Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.


Dense Cake Recipe Idea
Spiced Yellow Pound Cake Recipe

Almond and Spice Pound Cake with Honey Cream Cheese Icing

There are many yellow pound cake recipes to make from scratch out there, but this one is truly one of a kind! The bright color comes naturally from saffron, which pairs well with the creamy, honey cardamom icing.
Prep Time 30 mins
Cook Time 1 hr
Inactive 20 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 1 cake
Calories 394 kcal

Ingredients
  

  • Cake:
  • 2 sticks (½ cup) unsalted butter softened and divided
  • 1 teaspoon saffron threads crushed
  • 3 cups cake flour
  • ¼ cup instant dry milk
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon fresh grated nutmeg
  • 1 ½ cups sugar
  • ¼ cup olive oil
  • ½ teaspoon almond extract
  • Icing:
  • 3 tablespoons unsalted butter softened
  • 4 ounces cream cheese softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamon essential oil
  • ¼ cup sliced almonds

Instructions
 

  • Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.
  • Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)
  • While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.
  • Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.
  • Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.
  • While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.
  • When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.
  • Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.
  • After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.
  • Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.
Keyword best yellow pound cake for spring, cake recipes for easter, dense cake recipes, easter desserts
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Deep Fried Beef Burritos

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Serves: 4 | Total Time: 1 Hour 25 Minutes

Sometimes I am in the mood for a nice, comforting ground beef recipe. Then again I can be in the mood for a good ol’ fashioned Mexican ground beef burrito complete with hot sauce and cilantro.

If I am in the mood for both and can’t decide, however, what can I do?

I make these Mexican-American fusion ground beef burritos, of course. There are no borders in this dinner!

I used goat cheese white cheddar on these burritos because, although it melts, it won’t get as ooey-gooey as regular cheddar. It stays in place and forms a nice cap of tart, cheddar goodness on top of the crispy-crunchy deep-fried burritos. It’s all about texture, folks!

Spicy marinara, sriracha, and cilantro take a trip south of the border. Baby bell peppers and mushrooms in a creamy ground beef stuffing lend the traditional American comfort food experience. 

Get out the cowboy hats and sombreros… whoever said dinner at home couldn’t be fun?


Deep Fried Beef Burritos

Total Time: 1 Hour 25 Minutes

Prep: 30 Minutes / Cook: 45 Minutes / Rest: 10 Minutes

INGREDIENTS:

  • 1 lb. ground beef
  • 1 small yellow onion, finely chopped
  • 1 tomato, seeded and very finely chopped
  • 6 baby bell peppers, seeded and finely chopped
  • 1 lb. mixed mushrooms, finely chopped
  • 1/4 cup coconut flour
  • 1 egg
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon fresh grated nutmeg
  • 1 tablespoon sunflower oil
  • 1 cup whole milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup Homemade Chunky Marinara Sauce
  • 8 ounces white goat cheese cheddar, shredded
  • sriracha, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!

2. In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.

3. Preheat oven to 350F. 

4. To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!

5. Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).

6. Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.

7. Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.


Ground Beef Burrito Recipe
Deep Fried Beef Burritos

Deep Fried Beef Burritos

The colorful spices of Mexico get deep fried the American way to bring you this Tex-Mex inspired dish. There are no borders with this dinner! Try something different tonight and bring traditional ground beef burritos to a whole new level.
Prep Time 30 mins
Cook Time 45 mins
Rest 10 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 960 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 small yellow onion finely chopped
  • 1 tomato seeded and very finely chopped
  • 6 baby bell peppers seeded and finely chopped
  • 1 pound mixed mushrooms finely chopped
  • ¼ cup coconut flour
  • 1 egg
  • ½ teaspoon caraway seed
  • ¼ teaspoon fresh grated nutmeg
  • 1 tablespoon sunflower oil
  • 1 cup whole milk ricotta cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup Homemade Chunky Marinara Sauce
  • 8 ounces white goat cheese cheddar shredded
  • sriracha for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!
  • In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.
  • Preheat oven to 350°F. 
  • To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!
  • Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).
  • Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.
  • Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.

Notes

For the juiciest meat, don’t drain off the fat after cooking the meat mixture together in the skillet. When you allow the cheese and veggies to pick up the extra fat, the result is a tender and juicy filling that is loaded with flavor.
Keyword deep fried burritos, mexican-american burritos, tex-mex
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Keto Mozzarella Sticks with Almond Flour

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Yield: 24 Sticks | Total Time: 35 Minutes

Who doesn’t love a great appetizer course that includes deep fried mozzarella sticks? If you are on the keto diet, however, this may be hard to find at your local bar or restaurant.

With this recipe, you can bring America’s favorite appetizer home. It is easy enough to make, and you can make it ahead of time and keep a stash in the freezer for when the mozzarella stick craving strikes.

Learning how to make keto mozzarella sticks is fun. I feel like such a chef when I mess up my entire countertop making these! The kids will love to help you roll the sticks in the ‘breading’, too, so call them on into the kitchen!

The best part about this recipe is that it is completely keto. Each stick weighs in at less than 2 grams carbs, or 4% in the macros breakdown. 

The next time you throw a party at your house and you have guests coming that are on the keto diet, you can serve them these low carb mozzarella sticks. In fact, you can serve them to everyone. They are so tasty, you’ll never miss the carbs.


Keto Mozzarella Sticks with Almond Flour

Total Time: 35 Minutes

Prep: 25 Minutes / Cook: 10 Minutes (Does not include overnight freezing time.)

INGREDIENTS:

  • 2 cups blanched almond flour
  • 1/2 cup grated parmesan cheese
  • 1/4 cup brown flax meal
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried basil leaves
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons heavy cream, plus more
  • 24 pieces string cheese
  • 2 eggs
  • canola oil, for frying

RECIPE DIRECTIONS:

1. In a large bowl, mix together the first eight ingredients. Add a large spoon to the bowl for dispensing mixture into a shallow bowl (see step 5 below).

2. In a separate bowl, toss the string cheese with the 2 tablespoons heavy cream. Make sure they are completely coated!

3. In a third bowl, beat the eggs with a splash of heavy cream.

4. Fill a fourth (large) bowl with water and have a towel nearby. You will need this to clean your hands between coating each of the sticks of cheese. Trust me – you will appreciate having this nearby! Set a fifth bowl, a shallow one, next to the bowl with the flour mixture.

5. Spoon about a quarter cup of the dry mix into the shallow bowl. Roll one cheese stick in the seasoned dry mix. Quickly dunk it into the egg mixture, shake off the excess, then return it to the dry mix and roll it around until it is completely coated with the dry mix. Don’t forget to coat the ends! Set the stick on a large baking sheet lined with parchment paper and repeat with the remaining 23 sticks, adding more dry mix to the shallow bowl when needed. If the dry mix gets packed to the bottom of the bowl, break it up with a spoon. (It is important that you use the dry mix in small batches or it will get too moist and won’t adhere to the cheese.)

6. Freeze the mozzarella sticks overnight, then transfer them to a large ziplock bag until ready to use. 

7. To prepare the mozzarella sticks, add enough canola oil into a large pot so that it is 2 inches deep. Heat the oil over medium-high until it is very hot and just beginning to smoke. Don’t worry, once you add the frozen cheese sticks in, the oil will cool a bit. Drop the mozzarella sticks into the hot oil so that they are not crowding the pan, you may have to fry them in batches. Fry for 2 to 3 minutes, then use a slotted spoon to very carefully remove them to a plate lined with paper towels.

8. Serve immediately with sugar-free Homemade Chunky Marinara Sauce.

Low Carb Keto Mozzarella Sticks
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