Tag Archives: Low Carb

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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Pork Tenderloin Medallions with a Mustard Infused Reduction

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Serves: 4 | Total Time: 8 Hours 25 Minutes

If you are looking for easy pork loin recipes, then you are in luck today.

When I was brainstorming a sauce for pork loin, I didn’t want to settle on plain old gravy. No, these pan fried pork medallions required something a little richer, tangier, and more umami than regular sauce. 

The red wine reduction (without stock) is infused with a tiny bit of hot mustard, just enough to make this sauce suitable for pork. 

Can this qualify as a mustard pork tenderloin? 

I think so!

Mmmmmm, grab your favorite bottle of Rioja. This calls for a toast to gourmet home cooking made easy!


Pork Tenderloin Medallions with a Mustard Infused Reduction

Total Time: 8 Hours, 25 Minutes

(Prep: 10 Minutes / Cook: 15 Minutes / Chill: 8 Hours)

INGREDIENTS:

  • 1 lb pork tenderloin, sliced crosswise into 1-inch thick medallions
  • 1/2 cup unsweetened coconut milk, full fat
  • 1/2 cup soy sauce
  • garlic cloves, peeled and smashed
  • 2 tablespoons canola oil
  • 1/2 cup red wine
  • 1/2 teaspoon hot Chinese mustard
  • sliced scallions, for garnish
  • red pepper flakes, for garnish

RECIPE DIRECTIONS:

1. Whisk together the coconut milk, soy sauce, and garlic. Place the pork medallions in a large ziplock bag. Pour the soy marinade into the bag and close, pushing out any excess air. Gently rub the marinade into the pork, then cover and chill for a minimum of 8 hours.

2. When ready to make the pork, heat 1 tablespoon canola oil in a large skillet over medium high. Place the pork medallions in the skillet so that they are not overlapping (do not discard the marinade). Fry them for 4 minutes, then flip them over. They should be nice and brown. (If the pan dries out, add the remaining tablespoon canola oil and gently swirl the pork in the oil to prevent it from sticking to the skillet.) Reduce the heat to medium and cover, then cook the pork for another 3-4 minutes. Transfer to a plate when done.

3.  Reduce the heat to medium low and add 2 tablespoons of the reserved marinade to the skillet. Immediately add the red wine, use a wooden spoon to deglaze the pan. Add the mustard and stir constantly while the sauce simmers for another 5 minutes, or until reduced by half and thickened. The sauce should become smooth and dark. When this happens, remove the skillet from the heat.

4. Spoon about a tablespoon of the sauce onto plates, then swirl it around to make a circular pattern. Flick a few drops around the swirls for good measure. Carefully place two or three pork medallions on top of the sauce, then drizzle a little more sauce over the pork. Garnish with sliced scallions and red pepper flakes.

Pork Tenderloin Medallions
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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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Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

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Serves: 4 | Total Time: 1 Hour 10 Minutes


My husband loves Chinese food, especially the cheap, takeout kind. I understand why – it is easy, inexpensive, and ready to eat in minutes.

Homemade meals are always better, we all know this, but when a busy weeknight comes our way, sometimes there just isn’t time for me to make a dinner from scratch. 

Sound like a typical night at your house?

Mark and I both have dietary problem areas that if not monitored, will become health concerns, so it is important that on busy nights we don’t give in to the urge to run for the easiest (and often unhealthiest) options, like takeout!

Whether it is due to busy schedules or the fact that you just don’t feel like cooking (hey, I get those nights, too!), these make-ahead Asian-inspired meatballs will become your favorite go-to to have in the freezer for such evenings. They are easy to mix up and even easier to bake when you need them.

Gourmet Chinese food that is super easy to make, cheaper than take-out – and better for you, too.

How awesome is that?


Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

Total Time: 1 Hour 10 Minutes

Prep: 15 Minutes / Cook: 55 Minutes

INGREDIENTS:

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 egg
  • 1/2 cup evaporated milk
  • 1/4 cup coconut flour
  • 2 medium yellow onions, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1 1/2 tablespoon orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cup teriyaki marinade
  • 3/4 cup sweet and sour sauce
  • fresh chives, for garnish

RECIPE DIRECTIONS:

1. Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 

2. For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.

How To Make Freezer Meatballs

3.  Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.

4. When ready to prepare the meatballs, preheat the oven to 400F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.

Asian Meatballs Baked In A Casserole Dish With Teriyaki Glaze

5. To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.

Homemade Meatball Ideas
Asian Meatballs Recipe

Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

A make-ahead freezer meal that is better for you than Chinese takeout! These Asian-inspired teriyaki glazed meatballs are easy to make for those busy weeknights when you don't have time to cook.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 970 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • ½ cup evaporated milk
  • ¼ cup coconut flour
  • 2 medium yellow onions finely chopped
  • ½ cup chopped fresh parsley
  • 1 ½ tablespoons orange zest
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup teriyaki marinade
  • ¾ cup sweet and sour sauce
  • fresh chives for garnish

Instructions
 

  • Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 
  • For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.
  • Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.
  • When ready to prepare the meatballs, preheat the oven to 400°F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.
  • To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.
Keyword asian inspired meals, chinese meatballs, freezer meals, make ahead meals, orange meatballs with teriyaki
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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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Rosemary Parmesan Chips

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Yield: 40 Chips | Total Time: 20 Minutes

When Mark and I switched to a diet lower in carbs, I must admit that giving up potato chips (and corn chips) was especially hard. 

I am a big fan of all kinds of chips, especially the heavily seasoned, super salty ones. What am I going to do now when the salt craving strikes?

When I need a salt fix, I grab these rosemary parmesan chips, which are a whole lot healthier than the regular, store-bought chips. Parmesan is a little salty by nature… so that means – salt craving fixed! 

This rosemary parmesan chips recipe is completely sugar-free. Yeah, a sugar-free snack that is really yummy, and easy to make at home. Plus, they keep well so you can make a big batch, divvy them up into small ziplock bags, and ta-dah! They are a ready grab-and-go snack for busy days. 

I used rosemary as a natural seasoning in this recipe, but feel free to use whatever you like or happen to have on hand. Some great options are sea salt and cracked pepper, dill weed and garlic powder (a great ranch-style chip), and if you really want to get creative, substitute cheddar for the parmesan and dip them in sour cream. 

Hmmmmmmm! …Potato who?


Rosemary Parmesan Chips

Total Time: 20 Minutes

Prep: 5 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 2 cups grated parmesan cheese
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
  • 1 teaspoon freshly ground black pepper

RECIPE DIRECTIONS:

1. Line a baking sheet with parchment paper.

2. Preheat the oven to 375F. Move the top shelf in the oven to its highest rack. 

3. In a bowl, thoroughly mix together all the ingredients. Scoop out about a half of a tablespoon-sized amount of cheese mixture and drop it onto the parchment-lined cookie sheet. Repeat, making sure that the cheese is evenly spaced on the cookie sheet – about 2 inches apart.

4. Bake on the top shelf of the oven for 15 minutes. Chips will flatten out and should be bubbling and slightly brown when done. Remove from the oven and allow to cool slightly before carefully removing them to a plate. Repeat with the remaining cheese mix.

5. Store in ziplock bags or an airtight container.

HELPFUL TIP!

Don’t substitute the parchment paper with anything else, like tin foil or wax paper. I made this mistake and learned the hard way by having to throw out a whole batch of chips! Wax paper melts right into the chips and you won’t get it off of them no matter how hard you try. Foil isn’t any better, it will fuse to the chips and you will have a dickens of a time getting it off. Think of how you could be spending that time doing other, more fun things, like eating your freshly made parmesan chips. Take my advice on this one! (You can use the same piece of parchment as long as it is not torn or soaked through with grease.) 

Homemade Rosemary Parmesan Crisps Are Low Carb Snacks

Rosemary Parmasan Chips

This easy low carb snack recipe uses only three ingredients. Rosemary parmesan crisps are the ultimate healthy snack with no preservatives or chemicals if you make them at home. Only three ingredients!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snack
Servings 40 Chips
Calories 85 kcal

Ingredients
  

  • 2 cups grated parmesan cheese
  • 1 1/2 tablespoons finely chopped fresh rosemary leaves
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Line a baking sheet with parchment paper.
  • Preheat the oven to 375F. Move the top shelf in the oven to its highest rack. 
  • In a bowl, thoroughly mix together all the ingredients. Scoop out about a half of a tablespoon-sized amount of cheese mixture and drop it onto the parchment-lined cookie sheet. Repeat, making sure that the cheese is evenly spaced on the cookie sheet – about 2 inches apart.
  • Bake on the top shelf of the oven for 15 minutes. Chips will flatten out and should be bubbling and slightly brown when done. Remove from the oven and allow to cool slightly before carefully removing them to a plate. Repeat with the remaining cheese mix.
  • Store in ziplock bags or an airtight container.

Notes

Don’t substitute the parchment paper with anything else, like tin foil or wax paper. I made this mistake and learned the hard way by having to throw out a whole batch of chips! Wax paper melts right into the chips and you won’t get it off of them no matter how hard you try. Foil isn’t any better, it will fuse to the chips and you will have a dickens of a time getting it off. Think of how you could be spending that time doing other, more fun things, like eating your freshly made parmesan chips. Take my advice on this one! (You can use the same piece of parchment as long as it is not torn or soaked through with grease.) 
Keyword easy recipes, homemade keto chips, low carb snacks, rosemary parmesan crisps
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Homemade Chunky Marinara Sauce

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Serves: 6 | Total Time: 40 Minutes

Marinara sauce is a staple – you always need to have some on hand in the event of an impromptu finger food craving! If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to American’s favorite bar food condiment.

When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.

Not so!

The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil really adds a special touch, think comfort sauce! Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. Its 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store. A little of this goes a long way – I purchased a 16 ounce bag last year and it is still over half full!

This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting NFL Sunday at your house.

Go Pack Go!


Homemade Chunky Marinara Sauce

Total Time: 40 Minutes

Prep: 20 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 5 medium tomatoes, roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons dried minced onions
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (add more for extra spice)
  • 1/4 teaspoon ground black pepper
  • pinch 100% pure leaf stevia
  • 1/2 tablespoon heavy cream

RECIPE DIRECTIONS:

1. Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.

2. Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.

3. Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.

4. After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!

5. Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.

6. Mmmmm, mmmmmmm, good!

Healthy Homemade Marinara Sauce
Easy Homemade Marinara Sauce

Homemade Chunky Marinara Sauce

This recipe for homemade marinara sauce is easier than you think! It's chunky with a hint of spice, and it's low in sugar with lots of tomato goodness.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Condiments
Cuisine American, Italian
Servings 6 people

Ingredients
  

  • 5 medium tomatoes roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh basil roughly chopped
  • 2 teaspoons dried minced onions
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (add more for extra spice)
  • ¼ teaspoon ground black pepper
  • 1 pinch 100% pure leaf stevia ground
  • ½ tablespoon heavy cream

Instructions
 

  • Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.
  • Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.
  • Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!
  • Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.
  • Mmmmm, mmmmmmm, good!

Notes

To effortlessly get a nice, clean cut on your tomatoes, use a serrated knife.
Keyword best marinara sauce recipe, healthy marinara sauce recipe, homemade marinara sauce, low carb condiments, low sugar marinara sauce, low sugar marinara sauce recipe, popular condiments
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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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Double Chocolate Chipotle Fudge

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Makes: 32 Pieces | Total Time: 2 Hours 15 Minutes


Jump to Recipe

This is an easy low carb fudge recipe for when you need to satisfy your sweet tooth without feeling like you’ve overindulged. Double Chocolate Chipotle Fudge is definitely one of the best low cal desserts to have if you are on a diet – one piece weighs in at only 90 calories. You won’t feel heavy after you’ve had a couple of pieces… or even more than a couple!

When I created this no-bake low carb dessert, I figured I’d take it a step further and add in a little chipotle. 

Chocolate fudge with chipotle, you may ask?

To be honest, when I first heard about this combination of chipotle and chocolate, I never imagined that hot and spicy peppers would pair well with velvety dark chocolate, but whoever came up with that idea was genius. There is a reason why the chocolate-chipotle idea has been catching on – because it really works! 

If you want to push the carb and sugar levels down even further and make this a keto dark chocolate fudge, omit the white chocolate chips. You’ll shave off three grams of carbs per piece and nearly all of the sugar, dropping the carbs down to 11% and raising the protein to 11% as well.  

How’s that for a healthy dessert recipe? 

The white chocolate chips, however, just add that special little something. They are like pops of creamy goodness amidst the luscious dark chocolate fudge, rounding out the kick of the chipotle… kind of like puffy white clouds bringing moments of cool shade on a hot summer day. 

Indulge a little. 

Really. 

It’s ok!

Making fudge is pretty easy, too, so you don’t have to fret over where to get good fudge. 

(Need inspiration? Watch the video below to see how to make your own fudge!)


Wine pairings for Double Chocolate Chipotle Fudge

Believe it or not, a great wine to have with this slightly spicy dark chocolate fudge is an off-dry rosé, such as Zinfandel, which complements both the smoky spice of chipotle and the richness of dark chocolate. A port will also work well with this dessert, especially if you add blue cheese to the platter!


Healthy Fudge Dessert Recipe
Double Chocolate Chipotle Fudge Recipe

Double Chocolate Chipotle Fudge

Making fudge is easy with this low calorie dessert recipe. Chocolate fudge with a hint of chipotle and pops of creamy white chocolate will leave you satisfied.
Prep Time 5 mins
Cook Time 10 mins
Chill Time 2 hrs
Course Dessert
Cuisine Mexican
Servings 32 pieces
Calories 90 kcal

Ingredients
  

  • coconut oil for the pan
  • 12 ounces good quality chocolate baking squares minimum 66% cacao
  • 1 cup evaporated milk
  • ½ teaspoon chipotle in adobo sauce pureed
  • 1 tablespoon unsalted butter
  • ½ teaspoon 100% powdered leaf stevia
  • 1 drop cinnamon essential oil
  • 1 cup white chocolate chips plus more for sprinkling
  • coarse sea salt for sprinkling

Instructions
 

  • Prepare a small baking dish (4 x 8 inches) by lining with foil, making sure that it extends out of the long edges by two inches (these will be your 'handles' for pulling the fudge out when it's done). Using a bunched up sheet of paper towel, grease the foil with about 1 teaspoon or so of the coconut oil. Smooth out the foil as you rub the oil over it.
  • Heat the chocolate, evaporated milk, chipotle, stevia and butter in a double boiler, stirring occasionally to mix everything as it melts. Once the chocolate mixture is melted and becomes thick and smooth, remove the from the heat and allow it to cool slightly, about a minute or two.
  • Thoroughly stir in the essential oil. Add in the 1 cup white chocolate chips and stir a few times, just enough to mix them through the dark chocolate the but not enough to melt them. Immediately pour the fudge into the prepared baking dish and spread it out evenly with the back side of a spoon or an offset spatula.
  • Sprinkle the fudge with more white chocolate chips and a little bit of coarse sea salt. Refrigerate for at least 2 hours. When ready to serve, remove from the refrigerator and gently lift the fudge out of the pan by holding the edges of the tin foil and pulling up. Cut into 32 one-inch squares and serve!

Notes

To substitute ground cinnamon for cinnamon essential oil, visit:
Essential Oil Conversions
Keyword best fudge recipe ever, best low cal desserts, chocolate fudge, double chocolate chipotle fudge, healthy dessert recipes, how to make chocolate fudge, how to make homemade fudge, low cal dessert recipes, low calorie dessert recipes, making fudge, spicy chocolate desserts, tex mex desserts
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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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