Easy Keto Chili NO Beans

Unheard of, where we are in Mexico, is chili as we know it in our country. Some northern chili has beans and some do not. This is the latter.

Easy Keto Chili NO Beans!

Ingredients

  • 2 pounds ground beef or turkey
  • 1 green bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (32 ounce) carton beef broth
  • 1 (7 ounce) can tomato paste
  • 2 tablespoons chili powder*
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste

*If you enjoy spicy chili, I would increase this to 3 tablespoons of chili powder.

Instructions

1. Brown the meat over medium heat in a medium size sauce pot or Dutch oven. Drain off any grease.

2. Add the remaining ingredients and stir well.

3. Allow chili to simmer over medium low heat uncovered for approximately 30 minutes until the tomato juice has reduced and thickened.

Serving size is 1.5 cups Calories 301

Carbs 11.1 gm. Net carbs 8.5 gm. Fiber 2.6 gm. Protein 24.3 gm. Sugar 7.6 gm.

Baked Chicken Drumsticks

In consideration of buying an air fryer, we had purchased some chicken drumsticks quite a while back. Discovering that there were still 5 in the freezer, I began a Pinterest search. Thankfully there were quite a few recipes for doing them in a regular oven. (We eventually talked ourselves out of the air fryer (too much electricity here in Mexico). I can happily say that both of us thought these were far superior to the AF recipe! AND, so very easy to prep, too.

Baked Chicken Drumsticks

Ingredients

  • 2 pounds chicken drumsticks (I used 5 but six would have been better than sharing the 5th one)
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper

Instructions

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.

2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.

3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.

4. Serve immediately.

Oven Baked Dry Rub Ribs

Time certainly brings out the essence of these ribs, even if you do not follow up with the BBQ sauce. I actually prefer them without the sauce, but that is a personal choice. If you follow the recipe to a T, you cannot go wrong one way or the other. FYI…they were so tasty we ate them all before I remembered a photo. Serve with a great coleslaw…

Oven Baked Dry Rub Ribs

For the dry rub

  • 1/2 a cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder

Instructions

Take your ribs and trim off any excess fat, then place them in a baking dish or you could use the disposable foil baking dish.

Preheat your oven to 130°C/266°F

Take your rub mixture and rub it on the pork ribs one by one ensuring that you coat every piece of meat.

Once you have finished rubbing each and every rib, place them in your baking tray and cover it up with aluminium foil and place it into the oven.

OPTIONAL After 2 and 1/2 hours, remove them from the oven, apply your fav BBQ sauce. Coat each rib with the sauce using a spoon or brush then put them back in the oven but this time don’t cover them.

Let them continue cooking for the last 30 minutes brushing them frequently with the sauce.

Smoked Salmon Carbonara and Spaghetti Squash

Since we now find spaghetti squash very often in our grocery stores, I decided to give this recipe a try. I also happened to always have the Norwegian smoked salmon (Costco) . They went together very well indeed! It actually tasted better than my photo shows.

Smoked Salmon Carbonara

Ingredients

  • 1/2 cooked spaghetti squash, shredded (save the other half for another dinner OR freeze it)
  • 3.5 g smoked salmon cut into ½ inch strips
  • 1 large egg
  • 3 egg yolks
  • 1⁄2 cup freshly grated parmesan cheese
  • 1 Tablespoon butter
  • 1.5 teaspoons cracked black pepper
  • sea salt
  • 2 teaspoons chopped chives

Instructions:

*See instructions below if you are unsure how to bake a spaghetti squash!

While the squash is baking, whisk together the egg, egg yolks and pepper.

Put the cooked, shredded squash into a pan on the stove on LOW heat.

Place the butter along with 1 tablespoon of warm water into the pot with the shredded squash and stir to coat.

Add the egg mixture to the pot and stir vigorously. The goal here is to cook the egg sauce onto the pasta without scrambling it.

The sauce is cooked by the residual heat from the pot bottom. If the sauce is not thickening after 5 minutes of stirring, the pot should be heated again. Place the pot back on to a heated burner (lowest heat) and continue to stir the pot so the egg does not scramble.

When the sauce begins to thicken, add the parmesan cheese and continue to cook until the sauce is heated through and thickened.

Add the salmon strips to the spaghetti squash and stir to combine.

Serve garnished with chopped chives

*How to Cut and Cook a Spaghetti Squash

Instructions

1. Using a paring knife, cut around the middle of the squash making very small cuts with a paring knife. Continue cutting around the middle until you reach your original cut. Go back over the cutting line with your paring knife making your cuts a little deeper. Go all the way around again. The squash should come apart. Scoop out seeds.

BAKING IN OVEN FOR ONE OR MORE SPAGHETTI SQUASH

1. Spritz the cut side of the spaghetti squash with avocado, olive, or coconut oil. Sprinkle with salt and place cut side down in baking pan.

2. Bake at 350° for 60-75 minutes until fork tender.

3. Allow the squash to cool before removing the strands of spaghetti with a fork.

KETO Cashew Chicken Casserole

It is always difficult to choose a new recipe each week, and this time I went with a new KETO recipe, since we are once again back on the Keto track after our recent journey. It really is a great recipe, so don’t be afraid to try it, even if you are not on a KETO diet…

Note that this recipe calls for minced ginger. If you dont normally buy fresh ginger, I suggest buying a small jar of ginger paste (which you can find in the Asian section of many grocery stores).

 Keto Cashew Chicken Casserole

Ingredients

  • 1 ½ pounds chicken breast cut into chunks (Can also use thighs).
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp avocado oil
  • 1 green pepper cut into chunks
  • 1 white onion cut into chunks
  • 1/4 cup roasted cashews
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • 1 tbsp rice wine vinegar
  • 3 tbsp liquid aminos OR soy sauce *

Sauce

  • 2 tsp sesame oil
  • 1 tsp ground ginger OR ginger paste
  • 2 tbsp minced garlic
  • 1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!

Instructions

In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.

Heat pan on low heat and toast cashews until lightly brown and set aside.

Add avocado oil to the pan and increase heat to high and add chicken and cook through.

Throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes.

Add the liquid aminos/soy sauce, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.

Top with sesame seeds and serve!

Spaghetti with Beef and Chorizo

By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!

Spaghetti with Beef and Chorizo

Spaghetti with Chorizo and Beef

Ingredients:

  • 3 tablespoons neutral cooking oil
  • 2 cups white onion, diced
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 1 chorizo sausage, diced
  • 2 cups white mushrooms, sliced
  • 1 cup red or green bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon chili flakes
  • 1 lb. lean ground beef
  • 1 jar passata (tomato puree)
  • 1 tablespoon balsamic crema (reduced balsamic vinegar)
  • ¼ cup water
  • 200 grams fresh spaghetti noodles
  • fresh basil leaves, to serve

Method:

Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.

In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.

Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.

Chilled Asparagus with Citrus Dressing

For a great summer lunch try this chilled asparagus with some salmon poached in wine. I usually do the salmon with cold green beans (blanched), but not having found any at Costco, I went for using asparagus, which I believe you northerners are seeing IN SEASON. We started the meal with a cold strawberry soup ( which is somewhere on this blog if you do a search). The great thing about this meal is that you can easily prepare it all in the morning and just plate it up when company arrives.

Chilled Asparagus with Citrus Dressing

INGREDIENTS

  • 1-pound asparagus, woody ends cut off
  • 1 teaspoon orange zest
  • Juice of an orange
  • Juice of half a lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoon white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Black pepper to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.

2. Add in the asparagus and cook for 2 minutes.

3. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process.

4. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.

5. In a glass measuring cup combine the remaining ingredients (everything from zest down to pepper) and whisk together to form the citrus vinaigrette.

6. Pour the desired amount of vinaigrette over the asparagus and toss to coat.

7. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.

Zoodle Pad Thai

After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…

Zoodle Pad Thai

Yield: 4 servings

Ingredients

  • 4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer ( I used one larger one for two people)
  • 2 teaspoons vegetable oil
  • 1 tablespoon minced garlic
  • 3 green onions, sliced in 1-inch pieces
  • 2 eggs
  • ½ cup unsalted peanuts, chopped

Sauce

  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons less sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon paprika
  • 2 teaspoons sriracha sauce

Garnish

  • ¼ teaspoon red chili flakes
  • Bean sprouts
  • Peanuts
  • Lime wedge

Instructions

For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.

Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).

Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.

Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.

Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.

Reuben Sandwich in a Bowl

You might recall a previous post for Egg Roll in a Bowl? It was a pretty simple recipe for a one pot meal. Just recently I found on Pinterest this recipe for one of my favourite sandwiches in a bowl and without the bread! Since I already had the coleslaw and corned beef (Costco) this was a snap… Go easy with the Russian dressing as it can be overpowering…

This will easily serve two people with one pound of corned beef.

Reuben Sandwich in a Bowl

Ingredients:

  • One bag of coleslaw mix
  • 1 pound of corned beef cut into strips
  • 2-3 tbsp of butter
  • Swiss cheese
  • Scallions

Russian Dressing:

1 cup mayonnaise

  • 1/4 cup sugar free ketchup
  • 4 tsp horseradish
  • 1 tsp hot sauce (Tabasco)
  • 1 tsp Worcestershire sauce
  • 1/2 teaspoon salt
  • Pinch of pepper

Directions:

Melt butter in skillet.

Add corned beef and sauté covered for 5 minutes.

Now, add coleslaw, cover and cook for 5 minutes.

Stir coleslaw and corned beef and top with cheese. You can cover skillet and allow the cheese to melt or put in the oven and broil until cheese is bubbly.

Drizzle with dressing and top with scallions.

A Blast from the Past

So many of you have joined this blog since it was begun back since 10 years ago, that I thought you might enjoy a flashback from the past, more or less the recipe that started it all! Hope you will enjoy this recipe as much as myself and many others have turned to so many times… Thanks for hanging in there my friends! Originally posted March 19, 2011

Rose and Thistle Salad Dressing

Technically, this recipe was stolen from a little restaurant in Kingsville, Ontario, Canada. The restaurant is/was The Rose and Thistle.  As a special request was made, I decided to post this one early…let me know how it turns out Bev…

Ingredients

  • 1/3 cup cider vinegar
  • 1 cup salad oil (NOT Olive)
  • crushed garlic to taste
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 T honey
  • Dash Worcestershire
  • Dash pepper

Put into a blender for 1 to 2 minutes. I cheat and pout it in a shaker and shake hard.

Make it ahead as it keeps in the refrigerator for several weeks. It is great on almost any salad, including spinach!