Tag: recipe

Guys. I’m crazy about this Keto Pizza Dip. I’d been thinking about the dip John made for us when he lived here; it was the creamiest, best thing ever. I sorta still remembered the gist of what he did, but I knew he used the stove-top and the oven and ain’t nobody got time for dat!!

It was around 2:30pm when I got home and I was hungry. So I got to work!

This is a really forgiving recipe, as you’ll be able to tell from my ingredients 😆 . It’s very versatile and you can add/omit ingredients as you see fit.

You’ll Need:

A 2-cup microwave-safe dish (I have an awesome little Anchor Hocking one)
A microwave
Either 2 slices of cheese of your choice (I used gouda) or 1/4 cup of mozzarella
2 Tblsp. heavy whipping cream
A few dashes of: pepper or peppercorns, garlic powder, Italian Seasoning, and oregano
2 Tblsp. cream cheese, softened
1 Tblsp. sour cream
1 Tblsp. shredded or grated parmesan
A small stack of pepperonis, about 8-10 slices, cut into 4ths
A small bunch of green onions, snipped into thin rings
A good handful of fresh spinach, chopped
1-2 Tblsp. of nacho jalapenos
2 Tblsp. of bacon pieces or bits
2 Tblsp. Fransisco Rinaldi spaghetti sauce (has 3 net carbs and 2 g of sugar)
A handful of shredded cheese (mozzarella, or your choice) for the “topping”
3 additional pepperonis for the “topping”

Directions:

Place your slices of cheese or 1/4 cup of shredded cheese and heavy whipping cream into your 2-cup bowl. Microwave for 30 seconds.

Mix the cheese/heavy cream mixture and mix in your parmesan.

Then mix in your spices.

Next, stir in your softened cream cheese and sour cream.

Once everything is nice and incorporated, mix in your chopped meats and veggies, making sure to mix well and then “flatten” your mixture with a spoon.

Now, don’t dig in just yet!! Top the “flattened” mixture with a layer of sauce.

Then take your handful of shredded cheese and top the sauce with it (I only had a Mexican Blend on hand, but it worked!).

Top your cheese with the 3 pepperonis and microwave the mix for 1 1/2 minutes. Since microwave ovens vary, check for over-bubbling. You don’t want to burn your dip!

Grab some chicharrones, crispy pepperonis, celery, or even wings and gobble up this ridiculous dip!

This is a Keto/Low-carb recipe I like to make frequently; mostly because it’s great for Jorge and I and the kids LOVE IT!! It’s really easy, too! I don’t have the step-by-step photos (I lost them somewhere while transferring photos from my phone to my harddrive 🙄 ), but you’ll get the gist of it–it’s that easy!

You’ll Need:
2 lbs. ground beef
1 tblsp. Pink Himalayan Salt or sea salt
1/2 tblsp. pepper (I prefer freshly cracked–just something about it!)
1/2 tblsp. lemon pepper
1 tblsp. minced garlic (or 1/2 tblsp. garlic powder)
1 tblsp. dried onion
McCormick Bacon and Chives seasoning (optional, but I really love this seasoning!)
1 baggie of bacon pieces (Great Value, HEB and Oscar Mayer carry these)
1 8oz bag of shredded sharp cheddar, split in half
(optional) 1 can of mushrooms (I don’t do this one since the kids won’t eat it!)

Toppings (optional):
Jalapeño (nacho) slices
Pickle Slices
Diced green onions
Avocado slices
A dollop of sour cream
A dollop of mayo

Directions:

Pre-heat your oven to 350. Brown ground beef and season with sea salt, pepper, lemon pepper, minced garlic (or powder), dried onion and McCormick seasoning. Once ground beef is cooked through, split your ground beef in half and in a 2qt. dish, make a layer of ground beef, (the layer of mushrooms would go next if you’re using them), followed by a layer of bacon pieces and a layer of sharp cheddar. Repeat your layers. Bake for 10 minutes until cheese has melted. Wait about 5 minutes for casserole to “set” and then serve and top with sour cream, jalapeños, green onions, avocado slices, etc. Easy peasy!!

I am seriously obsessed with this low-carb almond bread, y’all. I searched high and low (ok, maybe just on Pinterest) and found this beauty. 

I’m still doing Keto (and hope to stay on board as long as possible) so I definitely miss my sandwiches and biscuits. I had tried several almond bread recipes before, where you bake them, but this one right here is a game changer! Not only can you make sandwiches, you can use it for eggs Benedict, or as a biscuit!! AND–it cooks in the microwave in 90-fricken-seconds! I decided to add this to my recipes since I’ve been handing it out like hotcakes since I posted it on Instagram!

You’ll Need:
A mug, fork, extra bowl
1.5 tbsp. butter
3 tbsp. almond flour
1/2 tsp. baking powder
1 half-twist of sea salt from a grinder (optional, original recipe didn’t have it but I like salty bread)
1 egg
Microwave

Directions:
Melt your butter for about 20-30 seconds in a wide mug in the microwave. Then, mix in your 3 tbsp. of almond flour and your 1/2 tsp. of baking powder.

Whisk up the egg in a separate bowl and mix it into your butter & dry ingredients in your mug until very well-blended and most big clumps disappear. 

Microwave the mug mix for 90 seconds and take your mug out of the microwave carefully when done. The “bread” should have already separated a bit from the sides of the mug, but if it’s still attached in some areas, take a butter knife and carefully separate the bread from the mug.

Usually, just flipping it onto a plate makes it pop out just fine.

Then comes the hard part: deciding how you want to devour your bread!!

The best part: this recipe should be about 5 carbs (I double-checked! It’s actually less than 3 carbs for the biscuit! It’s 5 carbs with the Snickers SF jam and Laura Scudder’s peanut butter!)! (1 “normal” flour biscuit has about 25-40!!)

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