Tag Archives: Keto

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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Cabbage Sarma Stuffed with Laotian Lamb Larb

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Serves: 2 | Total Time: 30 Minutes

I love ground lamb recipes because they are so versatile.

Lamb larb is so easy to make – perfect if you are looking for summer dinner ideas on the fly. In addition to the juicy lamb meat, crunchy peanuts, and the hint of spice from the chilis, you’ll be surprised to know that this dinner is keto as well.

Even though ground lamb is the main ingredient, this meal is light, tasty, and oh so messy! The best part is that you can have this fast, easy dinner on the table in 30 minutes, too. 

So, grab those napkins and head on out to the front porch. This great low carb substitute for traditional hamburgers just might become your new favorite easy weeknight meal.


Cabbage Sarma Stuffed with Laotian Lamb Larb

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 1/2 cup unsalted peanuts
  • 2 tablespoons olive oil, plus 1/2 tablespoon, divided
  • 4 garlic cloves, peeled and smashed
  • 1 lb. ground lamb
  • kosher salt
  • 1 large shallot, peeled and thinly sliced
  • 5 scallions, thinly sliced
  • 3 dried chili d-arbol, seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • 1/2 cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage, quartered and leaves separated
  • Roughly chopped fresh cilantro leaves, for garnish

RECIPE DIRECTIONS:

1. Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.

2. While the peanuts are baking, prepare the other ingredients. 

3. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.

4. Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.

5. With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.

6. Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 

Cabbage Sarma Stuffed With Laotian Lamb Larb
Cabbage Sarma Stuffed With Laotian Lamb Larb Recipe

Cabbage Sarma stuffed with Laotian Lamb Larb

Juicy ground lamb, crunchy peanuts, and spicy chilis are all wrapped in a cabbage roll. This keto dinner is the perfect substitute for traditional burgers, especially for hot summer weeknights because it only takes 30 minutes to make.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Laotian
Servings 2 people
Calories 1030 kcal

Ingredients
  

  • ½ cup unsalted peanuts
  • 2 tablespoons olive oil plus ½ tablespoon, divided
  • 4 garlic cloves peeled and smashed
  • 1 pound ground lamb
  • kosher salt
  • 1 large shallot peeled and thinly sliced
  • 5 scallions thinly sliced
  • 3 dried chili d'arbol seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • ½ cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage quartered and leaves separated
  • roughly chopped fresh cilantro leaves for garnish

Instructions
 

  • Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.
  • While the peanuts are baking, prepare the other ingredients. 
  • Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.
  • Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.
  • With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.
  • Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 
Keyword 30 minute meals, cabbage sarma, fast easy meals, keto lamb recipes, keto recipes, lamb larb, stuffed cabbage, summer recipes
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Keto Key Lime Mousse

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Serves: 6 | Total Time: 35 Minutes

I recently saw a recipe on TV for key lime mousse and thought, wouldn’t it be nice if there was a keto version of this? How about a key lime mousse that is nearly sugar free, even?

I am sure that there are many keto key lime mousse recipes out there, but anyone who knows me knows that when I have a revelation like this, I need to create my own version of said recipe.

This is what I love the most about being a chef. When there are recipes that I want to re-create as keto recipes, being able to do so isn’t always easy. I can’t use flour, for one. Sugar is definitely out, as are most fruits and fruit juices as well.

I will admit that I was intimidated by the idea of coming up with a fat bomb dessert in the form of key lime mousse. I sat on this idea for nearly a month before I set out to make it come to life.

It took me three tries and several hours, but the result is this keto key lime mousse recipe that I am quite proud of. It is light and airy like a spring dessert mousse should be, yet it is incredibly filling…

Yeah! Can anyone say fat bomb

Except you get to eat this one with a spoon, which makes it perfect for a garden tea party – keto style!


Keto Key Lime Mousse

Total Time: 35 Minutes

Prep: 20 Minutes / Chill: 15 Minutes

INGREDIENTS:

  • 2 cups heavy cream
  • 1/2 teaspoon powdered whole leaf stevia
  • 16 drops lime essential oil
  • 6 egg whites, room temperature
  • zest of 1 lime

RECIPE DIRECTIONS:

1. In a stand mixer with the whisk attachment, beat the cream, stevia, and essential oil until stiff peaks form. Set aside.

2. Using a clean bowl, beat the egg whites with the whisk attachment of a stand mixer at high speed, until stiff peaks form. You want the egg whites to be very fluffy! When the egg whites begin to collect inside of the whisk, then they are ready. This should take about 5 minutes.

How To Make Keto Key Lime Mousse
What your eggs whites should look like when ready.

3. Fold the lime zest into the whipped cream, then divide the whipped cream into two equal portions. Fold the first portion of the whipped cream into the egg whites and gently incorporate with a rubber spatula until the egg whites reduce in size to about half. Fold in the remaining whipped cream until well mixed throughout, but be careful not to over-stir. 

Lime Zest For Keto Key Lime Mousse
When zesting the lime, make sure to only get the green part.
The white pith underneath is bitter!

4. Carefully spoon the mousse into a piping bag with the star attachment. Pipe mousse into six small serving dishes, then garnish each with a small sprinkle of lime zest and a sprig of fresh mint. Refrigerate immediately and chill for a minimum of 15 minutes, but not more than 3 hours, before serving.

Low Carb Low Sugar Key Lime Dessert
Keto Dessert Idea
Keto Key Lime Mousse Recipe

Keto Key Lime Mousse

A keto fat bomb dessert in the form of a mousse. Serve this Keto Key Lime Mousse at your next garden tea party! It’s fast and easy to make and only uses 5 ingredients. 89% FAT / 8% PROTEIN / 2% CARBS
Prep Time 20 mins
Chill 15 mins
Total Time 35 mins
Course Dessert
Cuisine French
Servings 6 people
Calories 287 kcal

Ingredients
  

  • 2 cups heavy cream
  • ½ teaspoon powdered whole leaf stevia
  • 16 drops lime essential oil
  • 6 egg whites room temperature
  • zest of 1 lime

Instructions
 

  • In a stand mixer with the whisk attachment, beat the cream, stevia, and essential oil until stiff peaks form. Set aside.
  • Using a clean bowl, beat the egg whites with the whisk attachment of a stand mixer at high speed, until stiff peaks form. You want the egg whites to be very fluffy! When the egg whites begin to collect inside of the whisk, then they are ready. This should take about 5 minutes.
  • Fold the lime zest into the whipped cream, then divide the whipped cream into two equal portions. Fold the first portion of the whipped cream into the egg whites and gently incorporate with a rubber spatula until the egg whites reduce in size to about half. Fold in the remaining whipped cream until well mixed throughout, but be careful not to over-stir. 
  • Carefully spoon the mousse into a piping bag with the star attachment. Pipe mousse into six small serving dishes, then garnish each with a small sprinkle of lime zest and a sprig of fresh mint. Refrigerate immediately and chill for a minimum of 15 minutes, but not more than 3 hours, before serving.

Notes

It is important to use powdered whole leaf stevia in this recipe in order to get the pale green color naturally. If you decide to use stevia extract instead, you may want to add a little green food coloring to your mousse.
When zesting the lime, be sure to get only the green surface of the lime and not much else. The white pith beneath the green peel can be bitter. Run the lime briskly across the zester, rotating it in your hand as you go so you don’t take off too much!
Keyword how to make low carb mousse, keto desserts, keto key lime mousse recipe, sugar free mousse recipe
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Homemade Blue Cheese Dressing with Yogurt

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Yield: 2 Cups | Total Time: 15 Minutes

I first made this recipe seven years ago. Then I lost the little piece of paper I had printed it on.

I never did forget about this blue cheese recipe, though. You know when something is so good that it sticks in your head forever? For me, that was this homemade blue cheese dressing with yogurt. 

You can imagine my excitement when I found this recipe last month while going through some old files on my computer. I had saved it somewhere after all! 

When emulsifying the egg yolk and olive oil, use your stand mixer at the highest speed to whisk the egg while drizzling in the olive oil at the slowest pace. It is the only way to get the creamiest blue cheese dressing possible without using mayonnaise. 

If you don’t have a stand mixer, you can still make this recipe, just allow yourself a lot more time and skip your workout at the gym today – this will more than cover for it.

I am so excited to share this recipe with you!  It truly is one of my favorites.


Homemade Blue Cheese Dressing with Yogurt

Total Time: 15 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 16 ounces plain greek yogurt, full fat
  • 3 ounces blue cheese crumbles

RECIPE DIRECTIONS:

1. Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.

2. Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.

3. Reduce the mixer’s speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.

4. Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Easy To Make Blue Cheese Dressing On Wedge Salad With Bacon And Tomatoes
Homemade Healthy Blue Cheese Dressing
Healthy Blue Cheese Dressing

Homemade Blue Cheese Dressing with Yogurt

This homemade blue cheese dressing with yogurt is very easy to make; it requires no mayo or sour cream, yet it is just as creamy as the original.
Prep Time 15 mins
Total Time 15 mins
Course Condiments, Salad
Cuisine American
Servings 2 Cups
Calories 63 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic peeled and finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 pound plain greek yogurt full fat
  • 3 ounces blue cheese crumbles

Instructions
 

  • Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.
  • Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.
  • Reduce the mixer's speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.
  • Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Notes

Calories based on a serving size of 2 tablespoons.
Keyword blue cheese dressing with yogurt, blue cheese salad dressing, easy blue cheese salad, healthy blue cheese dressing recipes, homemade blue cheese dressing, how to make blue cheese dressing
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Bangers and Cauliflower Mash

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Serves: 3 | Total Time: 40 Minutes

Bangers and mash is an easy, comfort food recipe. If done right, there shouldn’t even be a need for gravy, but if you want to add it in, go right ahead!

Unless you are on the keto diet – then omit the gravy if you don’t have a delicious low-carb option. (I don’t have one of my own recipes for this yet, but I will work on that!)

These bangers and mash are keto-friendly, indeed! For those of you who may be having trouble with the texture of cauliflower mash not being quite like that of mashed potatoes, then you’ll want to try this method I use with coconut flour.

Coconut flour has a mildly sweet flavor, which gives the cauliflower more of a potato-like creaminess, but it also makes the cauliflower feel stiffer and, well… ’starchy’. It is a trick I kind of discovered by accident when I used the coconut flour to thicken up what started out to be very soupy cauliflower mash!

You can use whatever sausage suits your fancy. They all work well with this recipe.

Bon (keto) appetit!


Bangers and Cauliflower Mash

Total Time: 40 Minutes

Prep: 10 Minutes / Cook: 30 Minutes

INGREDIENTS:

  • 1 pound fresh beef sausages (6 medium sausages)
  • 1 head cauliflower, cored and diced
  • 1 1/2 tablespoons salt, divided
  • 1/4 cup heavy cream
  • 3 ounces mascarpone
  • 5 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole brown mustard seeds
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons coconut flour
  • Fresh parsley, for garnish

RECIPE DIRECTIONS:

1. Preheat the oven to 425 degrees F.

2. Fill a large pot half way with water, add 1 tablespoon salt, and bring to a boil. Add the cauliflower, cover and cook for 30 minutes or until the cauliflower is soft.

3. While the cauliflower is boiling, place the sausages on a baking rack that has been set over a sheet pan. Bake for 15-20 minutes, or until the sausages are just cooked through.

4. Drain the water off of the cauliflower and return the cauliflower to the pot. Add the remaining 1/2 tablespoon salt, heavy cream, mascarpone, butter, mustards, and black pepper to the pot and stir rigorously. The cauliflower should break down and become smooth and it will be a bit runny. (If it doesn’t break down, use a masher to help it along.) Once smooth, sprinkle the coconut flour over the cauliflower and stir it in until the cauliflower thickens up a bit and resembles mashed potatoes. If you like your potatoes thicker, add a little more flour in small amounts and keep stirring until you get the consistency you like.

5. To serve, mound the hot cauliflower onto plates. Top each plate with two sausages and garnish with parsley.


Keto Meal Idea Bangers and Cauliflower Mash Recipe
Bangers and Cauliflower Mash

Bangers and Cauliflower Mash

The ultimate comfort food recipe for keto dieters! This bangers and cauliflower mash recipe uses a technique that gives the cauliflower a real mashed potato feel so you won't miss the starch.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Irish
Servings 3 people
Calories 960 kcal

Ingredients
  

  • 1 pound fresh beef sausages (or 6 medium sausages)
  • 1 head cauliflower cored and diced
  • 1 ½ tablespoons salt divided
  • ¼ cup heavy cream
  • 3 ounces mascarpone
  • 5 tablespoons unsalted butter
  • 1 teaspon Dijon mustard
  • 1 teaspoon whole brown mustard seeds
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut flour
  • Fresh parsley, for garnish

Instructions
 

  • Preheat the oven to 425°F.
  • Fill a large pot half way with water, add 1 tablespoon salt, and bring to a boil. Add the cauliflower, cover and cook for 30 minutes or until the cauliflower is soft.
  • While the cauliflower is boiling, place the sausages on a baking rack that has been set over a sheet pan. Bake for 15-20 minutes, or until the sausages are just cooked through.
  • Drain the water off of the cauliflower and return the cauliflower to the pot. Add the remaining 1/2 tablespoon salt, heavy cream, mascarpone, butter, mustards, and black pepper to the pot and stir rigorously. The cauliflower should break down and become smooth and it will be a bit runny. (If it doesn't break down, use a masher to help it along.) Once smooth, sprinkle the coconut flour over the cauliflower and stir it in until the cauliflower thickens up a bit and resembles mashed potatoes. If you like your potatoes thicker, add a little more flour in small amounts and keep stirring until you get the consistency you like.
  • To serve, mound the hot cauliflower onto plates. Top each plate with two sausages and garnish with parsley.
Keyword bangers and cauliflower mash, beef franks and mashed cauliflower, keto bangers and mash, keto recipes
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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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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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Summer Salmon

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Serves: 2 | Total Time: 30 Minutes

This is such a summer recipe. 

It reminds me of afternoons sitting on the front porch while golden rays of sun come streaming through the leaves. 

If you live in a northern climate like I do and you are looking for ideas for supper tonight, you’ll appreciate the fresh way this keto salmon recipe (complete with pepper relish and lime cream sauce) puts summer within reach. It won’t be long now… two weeks, maybe three (or even five?) but soon the weather will be warm enough to dine outside again. 

Don’t you just relish the thought? (Yes, that pun WAS intended!) 

This wholesome, low carb salmon recipe is very easy to make. To save even more time, dice the veggies the night before and store them the refrigerator in separate containers, covered with plastic wrap. When dinnertime comes around the next day, you’ll have this 30-minute salmon meal on the table in less than a half hour. 

The days are getting longer now. I can’t help but think that this calls for easy yummy meals that take less time to make. 

Don’t you?


Summer Salmon

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • Sauce:
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground pepper
    • 1 drop lime essential oil 
  • Relish
    • 1 tablespoon olive oil
    • 1/4 yellow onion, diced
    • 2 yellow baby bell peppers, seeded and chopped
    • 2 orange baby bell peppers, seeded and chopped
    • 1/2 jalapeño pepper, seeded and chopped
    • 1 sun-dried tomato, chopped
    • 4 small scallions, sliced
  • Salmon
    • 1 tablespoon olive oil
    • 12 oz. salmon filet with skin, cut in half crosswise
    • cilantro leaves, for garnish

RECIPE DIRECTIONS:

1. In a small bowl, whisk together the ingredients for the sauce. Set aside.

2. For the relish: Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.

3. For the salmon: Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.

4. To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.

5. Sit back and enjoy with a glass of white or your favorite citrus cocktail.


30 Minute Salmon Healthy Dinner Idea
30 Minute Healthy Salmon Recipe

Summer Salmon

Need ideas for dinner tonight? This Summer Salmon dinner can be made in 30 minutes, complete with all the trimmings! Weighing in at only 6.5 net carbs per serving, it’s a healthy meal option, too.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 660 kcal

Ingredients
  

  • Sauce:
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • teaspoon ground pepper
  • 1 drop lime essential oil 
  • Relish:
  • 1 tablespoon olive oil
  • ¼ yellow onion diced
  • 2 yellow baby bell peppers seeded and chopped
  • 2 orange baby bell peppers seeded and chopped
  • ½ jalapeño pepper seeded and chopped
  • 1 sun-dried tomato chopped
  • 4 small scallions sliced
  • Salmon:
  • 1 tablespoon olive oil
  • 12 ounce salmon filet with skin cut in half crosswise
  • cilantro leaves for garnish

Instructions
 

  • In a small bowl, whisk together the ingredients for the sauce. Set aside.
  • For the relish: Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.
  • For the salmon: Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.
  • To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.
  • Sit back and enjoy with a glass of white or your favorite citrus cocktail.
Keyword 30 minute meals, fast easy dinners, healthy salmon recipes, keto recipes for dinner, salmon recipes, seafood dinners
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Creamy Herb and Prosciutto Stuffed Mushrooms

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Serves: 4 | Total Time: 50 Minutes

I just love these prosciutto stuffed mushrooms. They are so savory and creamy and to be honest, every time I make them, I just have them for my whole meal!

These stuffed mushrooms make a great appetizer, too. If you are hosting a party and want to lesson the workload in the kitchen the day of the event, remove the stems from the mushrooms a day in advance. You can also whip up the filling and keep it covered in the fridge overnight. Then the next day, all you need to do is stuff ’em and bake ’em!

I use button mushrooms because they are relatively easy to get, but feel free to use shiitake or portobello, whatever you prefer. If you do use a larger mushroom, add a few minutes of bake time to the recipe and keep checking them every couple of minutes. When the tops begin to brown, they are done!

Serve these at your next dinner party, and your keto-dieting friends will love you forever.


Creamy Herb and Prosciutto Stuffed Mushrooms

Total Time: 50 Minutes

(Prep: 30 Minutes / Cook: 20 Minutes )

INGREDIENTS:

  • 1 lb. button mushrooms, stems and gills removed
  • 2 tablespoons shredded parmesan cheese
  • 4 oz. cream cheese, softened
  • 4 oz. mascarpone, softened
  • 3 oz. prosciutto, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • shallot, finely chopped (about 1/4 cup)
  • 1 tablespoon olive oil

RECIPE DIRECTIONS:

1. Preheat oven to 400 degrees F.

2. In a large bowl, cream together the cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.

Cheesy Prosciutto Stuffed Mushrooms Appetizer

3. Heat the butter in a small skillet over medium heat until just melted. Add the shallot and sauté, stirring frequently, until translucent but not browned, about 2 minutes.


4. Transfer the hot shallots from the skillet to the bowl with the cream cheese mixture and stir vigorously until smooth.


5. Spoon the cream cheese filling into the mushrooms. Arrange the filled mushrooms on a parchment-lined baking sheet so that the stuffed side is facing up. Drizzle with olive oil.


6. Bake mushrooms for 18 minutes, or until the cream cheese mixture begins to brown. Cool for a minute or two before serving.

Stuffed Mushroom Appetizer Keto Recipe Idea
Stuffed Mushrooms Keto Recipe

Creamy Herb and Prosciutto Stuffed Mushrooms

These keto stuffed mushrooms make a great appetizer, or have 'em as an entree. They're filled with prosciutto, herbs, and a savory blend of creamy cheeses – you'll never believe you're on a diet!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Servings 4

Ingredients
  

  • 1 pound button mushrooms stems and gills removed
  • 2 tablespoons shredded parmesan cheese
  • 4 ounces cream cheese softened
  • 4 ounces mascarpone softened
  • 3 ounces prosciutto finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 1 shallot finely chopped
  • 1 tablespoon olive oil

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a large bowl, cream together the cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.
  • Heat the butter in a small skillet over medium heat until just melted. Add the shallot and sauté, stirring frequently, until translucent but not browned, about 2 minutes.
  • Transfer the hot shallots from the skillet to the bowl with the cream cheese mixture and stir vigorously until smooth.
  • Spoon the cream cheese filling into the mushrooms. Arrange the filled mushrooms on a parchment-lined baking sheet so that the stuffed side is facing up. Drizzle with olive oil.
  • Bake mushrooms for 18 minutes, or until the cream cheese mixture begins to brown. Cool for a minute or two before serving.
Keyword keto appetizer recipes, prosciutto stuffed mushrooms, stuffed mushrooms, stuffed mushrooms appetizer
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Tenderloin Steaks with Mushrooms in Onion Broth

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Serves: 2 | Total Time: 1 Hour 10 Minutes

I love the Outback Steakhouse. 

I was first introduced to the Outback, and it’s wonderfully Aussie-style fare, when I worked there as a server back in the late 90’s. Yep, that was back when we’d sit down in the booth next to you to take your order. I can’t even begin to tell you how nervous that made me feel at first, but the more I did it, the more fun it became. (Plus it helped me overcome my tendency toward shyness!)

This recipe is inspired by my fond memories of the Outback Steakhouse. I sifted together some spices, and in the interest of keeping things keto, used pork rinds instead of any kind of breading whatsoever. Not that the Outback uses breading on their steaks (at least I don’t think they do!), but because I sometimes like a little extra crunch with my sizzle. It’s like grizzle, but for steak instead of chicken.

So go ahead and grab that bottle of Shiraz (or a can of Foster’s) and toast to a great restaurant-style steak that you can make right in your own kitchen… because…. well, we are supposed to get a snowstorm tonight.

So much for dining out, but whoever said Saturday evening couldn’t be just as much fun when dining in?


Tenderloin Steaks with Mushrooms in Onion Broth

Total Time: 1 Hour 15 Minutes

Prep: 10 Minutes / Cook: 1 Hour

INGREDIENTS:

  • Broth:
    • 4 tablespoons butter, divided
    • 1/4 cup chopped yellow onion
    • 1/3 cup red wine
    • 2 cups beef broth
    • 8 oz. whole button mushrooms
    • 2 fresh thyme sprigs
    • 1 fresh bay leaf
  • Steaks:
    • 2 tenderloin steaks (6 oz. each)
    • 2 tablespoons good quality olive oil
    • 1/3 cup crushed pork rinds
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground white pepper
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon onion powder
    • salt and fresh ground pepper to taste

RECIPE DIRECTIONS:

For the broth:

1. Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.

2. Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 

While the broth is simmering, prepare the steaks as follows:

1. Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.

2. In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.

3. Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat’s juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!

4. When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.

5. Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)

6. Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!


Pan Seared Tenderloin Steak Recipe Ideas
Pan Seared Tenderloin Steaks With Mushrooms In Onion Broth

Tenderloin Steaks with Mushrooms in Onion Broth

Restaurant-inspired tenderloin steaks with mushrooms in onion broth. Stay in for date-night tonight with this easy pan-seared steak recipe!
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 1240 kcal

Ingredients
  

  • 4 tablespoons butter divided
  • ¼ cup chopped yellow onion
  • cup red wine
  • 2 cups beef broth
  • 8 ounces whole button mushrooms
  • 2 fresh thyme sprigs
  • 1 fresh bay leaf
  • 2 tenderloin steaks (6 oz. each)
  • 2 tablespoons good quality olive oil
  • cup crushed pork rinds
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon onion powder
  • salt and fresh ground pepper to taste

Instructions
 

  • Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.
  • Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 
  • While the broth is simmering, prepare the steaks as follows:
  • Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.
  • In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.
  • Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat's juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!
  • When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.
  • Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)
  • Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!
Keyword date night dinner ideas, outback steakhouse copycat recipe, pan-seared steak recipes, steak and mushrooms, tenderloin steaks in onion broth
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