It’s been a while since I have shared any recipes, but I am going to attempt to be better about this now. This is an easy weeknight recipe my wife and I have come to love.
INGREDIENTS
1 lb andouille sausage, sliced
1 lb brussel sprouts, with ends trimmed and halved
1 medium yellow onion, sliced
2 cloves garlic, minced
1 tbsp turmeric
Grapeseed oil
Salt
Pepper
DIRECTIONS
1. Preheat your cast iron skillet over medium high heat.
2. Pour in about 2 tbsp grapeseed oil.
3. Once oil is shimmering, add your sliced onions. Sprinkle lightly with kosher salt to assist the cooking.
4. Once the onions have softened, add your garlic and sauté for about 1 minute, careful not to burn.
5. Once garlic has lightly browned, add your brussel sprouts. Reduce heat to medium. Cook for about 5 minutes.
5. Add turmeric, about 20 twists of fresh ground pepper, and another light sprinkling of kosher salt.
6. Add andouille.
7. Cook until brussel sprouts are tender.
8. Enjoy.
BIBLE VERSE OF THE DAY
“Therefore be imitators of God, as beloved children. And walk in love, as Christ loved us and gave himself up for us, a fragrant offering and sacrifice to God.” Ephesians 5:1-2 ESV
I remember many family dinners in Tennessee where there was a broccoli salad on the table. It was usually made by my grandmother, and most certainly always made me eat my vegetables. To this day, I am a lover of broccoli salad, and make it whenever I can. So, here is my version of this delicious classic.
INGREDIENTS-
2 heads of broccoli (florets only)
8 slices of bacon, cooked and chopped
1 cup red onion, chopped
1/2 cup sharp cheddar cheese (grated or cubed)
1/2 cup pepperjack cheese (grated or cubed)
1/2 cup dry roasted, salted peanuts
1 cup mayonnaise
2 TBSP apple cider vinegar
3 TBSP sugar (or monkfruit sweetener)
DIRECTIONS-
1. Mix last three ingredients to make a dressing.
2. Put the first 6 ingredients into a bowl, then toss with the dressing.
3. ENJOY!
Bible verse of the day-
“Oh give thanks to the Lord, for he is good, for his steadfast love endures forever!” Psalm 107:1 ESV
I usually like to smoke my chicken wings, but sometimes, frying wings just hits the spot. In this case, the wings are fried, then baked. I also do a dry brine, which helps with the flavor and the crispness of the skin. I hope you enjoy making and eating these wings!
INGREDIENTS –
10 chicken wings, split into flats and drums
1/4 cup coconut oil
For the dry brine-
1 TBSP baking powder
1 TBSP kosher salt
1 TBSP chili powder
For the sauce-
1/3 cup butter
1/2 cup Cholula Hot Sauce
2 TBSP Truvia Brown Sugar Blend (if not doing low carb, just use brown sugar)
DIRECTIONS –
1. Mix baking powder, salt, and chili powder, then thoroughly coat the wings in the dry brine, and let sit at room temperature for one hour. You can also store in the fridge overnight.
2. In a small saucepan, mix butter, Cholula, and brown sugar blend and cook until thoroughly blended.
3. Preheat oven to 425.
4. Heat cast iron skillet over high heat, add 1/4 cup coconut oil.
5. When the oil is hot, add all the wings. Cook for 3 minutes, then flip the wings and cook for an additional 3 minutes.
6. Place the skillet into the oven, then cook for 7-8 minutes.
7. Remove skillet, pour half the sauce over wings, then flip the wings and pour the rest of the sauce over the top.
8. Put skillet back into over for another 7-8 minutes.
9. Remove skillet from oven. Let the wings cool slightly then eat as they are, or with a dressing of your choosing.
10. Enjoy!
BIBLE VERSE OF THE DAY –
“”Blessed are the peacemakers, for they shall be called sons of God.” Matthew 5:9 ESV
I remember my Uncle Mark making quesadillas for our family once or twice when I was a kid. He showed my mom how to make it, and it quickly became one of my favorite dishes. Then, she taught me how to make them, and I like to have them regularly. Once I started doing keto, it hit me that one small alteration makes them low carb. Low carb tortillas!
Now I make my own taco seasoning, just to avoid the useless carbs and junk in a prepackaged mix, and it’s so easy to make anyway. We also started making a roasted tomatillo salsa as well, which is a slight alteration on a recipe we saw once on Pioneer Woman. We hope you enjoy!
TACO SEASONING
INGREDIENTS –
2 TBSP chili powder
1 TBSP ground cumin
2 tsp smoked paprika
2 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp Mexican oregano
1 tsp black pepper
Mix and store in an airtight container.
ROASTED TOMATILLO SALSA
INGREDIENTS –
1 lb tomatillos, husked, washed, and halved
4 cloves garlic
2 jalapeño peppers, remove seeds and membrane, halved
1 green pepper, remove seeds and membrane, quartered
1 onion, cut into quarters
Kosher salt
Freshly ground black pepper
Extra Virgin Olive Oil
1 small bunch fresh cilantro, leaves only
Zest and juice of 1 1/2 limes
DIRECTIONS –
1. Preheat oven to 400 degrees F.
2. Spread tomatillos, garlic, jalapeños, green pepper, and onion on a baking sheet, and season with salt & pepper. Drizzle with olive oil and toss to coat.
3. Roast until vegetables are soft, 10–15 minutes. Then let cool for a few minutes.
4. Put all the roasted vegetables and cilantro into a food processor or blender. Pulse a few times to break up large pieces, then process until desired consistency.
5. Stir in lime juice and zest. Then season with salt & pepper to taste.
6. Cool completely in refrigerator, then enjoy!
TURKEY QUESADILLAS
INGREDIENTS –
1 lb ground turkey
1 cup shredded sharp cheddar
1 cup shredded monterey jack
1 TBSP taco seasoning
6 low carb tortillas (or regular tortillas, if you don’t care about the carbs)
Butter
DIRECTIONS –
1. Preheat skillet on medium high heat.
2. Brown ground turkey and break up into small pieces.
3. Pour cooked turkey into a glass mixing bowl and add cheeses and 1 TBSP of taco seasoning. Mix well.
4. Lower the skillet to medium heat. Melt a small pad of butter in the skillet.
5. Add tortilla to skillet, giving a light spin to evenly coat with butter. Add some of the turkey to create an even layer on half only the tortilla, then fold the other half over onto the top.
6. Cook until golden brown on both sides. Then repeat for each quesadilla until complete.
7. Allow quesadillas to cool slightly so the cheese adheres to the tortilla and holds it closed.
8. Serve with sour cream and roasted tomatillo salsa. Enjoy!
BIBLE VERSE OF THE DAY –
“Beloved, if God so loved us, we also ought to love one another.” 1 John 4:11 ESV
I’m going to start this one off with this statement – Chili does NOT include beans. If you disagree, cook up some beans and use them as a topping for this chili, but this chili is all about the beef.
This chili is great as is, or I love it with sour cream and cheese. It also makes a decent hot dog chili. I especially enjoy it with cornbread, when I’m not on keto.
INGREDIENTS:
1 lb ground chuck
1 lb chuck roast, chopped
2 medium yellow onions, chopped
8 cloves garlic, minced
1 8oz can tomato sauce
8oz beef broth
5 TBSP dark chili powder
About 1 TBSP ground cumin
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 chicken bouillon cube
1 tsp paprika (smoked paprika if you have it)
Olive oil
DIRECTIONS:
1. Preheat your skillet or pot to medium heat, then add 2 TBSP olive oil. When oil is shimmering, dump in onions, and cook until tender.
2. Add garlic to the onions and cook for a couple minutes, careful not to burn.
3. Add mixture of ground and chopped chuck to the pan. Brown the beef.
4. Once the meat is nicely browned, add 8oz can of tomato sauce, 1 cup beef broth, and 1 cup water. Then simmer, covered, for 30 minutes.
5. After simmering, add 3 TBSP dark chili powder, 1/2 TBSP ground cumin, 1/2 tsp cayenne pepper, 1/2 tsp ground black pepper, and 1 chicken bouillon cube. Then simmer, covered, for an additional hour.
6. After simmering for another hour, add 2 TBSP dark chili powder, 1 tsp paprika, and 1/2 tsp ground cumin. Add water if needed.
7. Simmer, uncovered, for 30 more minutes.
8. Enjoy!
Serves 3-4.
Bible verse of the day:
“The plans of the diligent lead surely to abundance, but everyone who is hasty comes only to poverty.” Proverbs 21:5 ESV
A few years back, I made jambalaya from a box mix, and posted a picture on a cooking group on Facebook. A Cajun chef reached out to me and gave me some tips on how to make my own jambalaya. It quickly became one of my favorite dishes.
But once I started eating keto, I gave up jambalaya, as I don’t like cauliflower. After a few months, I broke down and got some cauliflower rice, but I had to rethink the recipe. Basically, with regular rice, you have to add moisture to cook the rice, but with cauliflower, you cook the moisture off, so the recipe is approached backwards, to a point.
This recipe is easily altered based on your personal tastes. I often add cooked chicken or shrimp, but you could add other meats, or vegetables, to your taste.
INGREDIENTS:
8 oz Andouille Sausage, sliced roughly 1/4” thick
1 medium yellow onion, diced
2 sweet bell peppers, diced
3-4 cloves garlic, minced
12 oz frozen cauliflower rice (or rice your own cauliflower)
Olive oil
Salt and pepper to taste
DIRECTIONS:
1. Preheat your skillet over medium heat, then add about 2 TBSP olive oil, and cook your andouille until nicely browned. Remove the sausage to drain on a paper towel.
2. Add chopped onion and peppers to skillet, lowering heat to medium low. Cook until onion softens and begins to brown. Don’t rush this, it could take up to 20 minutes.
3. Add minced garlic and cook for a couple minutes, careful not to burn.
4. Add andouille back to skillet, and stir in the cauliflower rice. Mix everything well.
5. Cook until cauliflower rice is soft and tender, around 10 minutes.
6. Salt and pepper to taste, and enjoy!
Serves 2-3.
NOTE – I will be sure to share a non-keto version of the jambalaya in the future.
Bible verse of the day:
“…put off your old self, which belongs to your former manner of life and is corrupt through deceitful desires, and to be renewed in the spirit of your minds, and to put on the new self, created after the likeness of God in true righteousness and holiness.” Ephesians 4:22-24 ESV
I’m a lover of breakfast hash, but on keto, I can’t have potatoes. I’m not a fan of using cauliflower as a potato replacement, so I had to rethink how to make a breakfast hash. I poked around my fridge, and decided to try brussel sprouts.
Also, I had leftover pulled pork that I had smoked for a get-together with friends, but you can just pick up some pork at your local barbecue spot. (Note: It will turn out differently if they sauce their pork.) You could replace the pork with any other meat you have around as well.
Ingredients:
1 lb brussel sprouts, sliced on a mandolin
1 medium onion, chopped
2 cloves garlic, minced
1/2-1 lb pulled pork (or other meat you have around)
6 strips bacon
4 eggs
Shredded cheddar cheese
Directions:
1. On medium to medium high heat, cook your strips of bacon until crispy. Remove bacon to drain. Pour out grease, leaving about 2 TBSP of grease in the pan.
2. On medium heat, sauté your onion in bacon grease. Once beginning to turn translucent, add your minced garlic and cook for about a minute, but be careful not to burn it.
3. Add your sliced brussel sprouts and cook until tender. Then add in pulled pork and cook until it becomes warm.
4. Using a large spoon, press 4 divots into your brussel sprout mixture, then crack your eggs into each divot. Top with a handful of shredded cheddar, then cover your skillet and continue to cook until your eggs reach your desired doneness, or you could put your skillet into a preheated oven at 350 until the eggs are done.
5. Top with crumbled bacon, then season with salt, pepper, and Cholula hot sauce (or your preferred hot sauce, which should be Cholula!). Enjoy!
Serves 4, or 2 really hungry people.
Bible verse of the day:
“So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31 ESV
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