Beef Crumble Fried Rice

Fried Rice is on of my favorite go to meals and always on the menu when eating at Chinese restaurants. I'm a traditionalist with fried rice in that I usually like the BBQ Pork version. But this recipe gave me a new insight and appreciation to beef in fried rice.

The title is a bit odd, because there's no crumbling of beef at all. Originally I thought perhaps ground beef was used, but no it's sirloin. There's nothing fancy about this recipe and THAT's what makes it so great. Super easy and super flavorful.

I used Low-Sodium soy sauce because I find soy sauce is often too salty.


Beef Crumble Fried Rice
Recipe from MyRecipes.com

Photo from MyRecipes.com

1 pound sirloin steak, cut into 1/2-in. cubes
3 T cornstarch
5 T canola oil, divided
3 c cooked long-grain white rice
3/4 tsp kosher salt
4 large eggs, well beaten
3/4 c diagonally sliced scallions (1-in. pieces) (from 2 scallions)
3 T soy sauce
1/2 tsp crushed red pepper

Toss together beef cubes and cornstarch in a bowl. Heat 1 tablespoon of the oil in a large stainless-steel skillet over high. Add beef to skillet; cook, stirring occasionally, until well browned and crisped, about 8 minutes. Transfer beef to a bowl, reserving drippings in skillet.

Add 3 tablespoons of the oil to skillet; swirl to coat. Add rice and salt; cook, stirring often and scraping bottom of skillet to loosen browned bits, until lightly browned and crisped, 8 to 10 minutes. Transfer rice to beef in bowl. (Do not wipe skillet clean.)

Add remaining 1 tablespoon oil to skillet; swirl to coat. Add eggs; cook, stirring occasionally, until firm and set, about 1 1/2 minutes. Break up cooked eggs using a spatula.

Add beef-rice mixture to skillet; toss gently to combine. Stir in scallions, soy sauce, and crushed red pepper.

Easy Baked Ranch Pork Chops

I rarely cook pork. But I'm tired of chicken and I shouldn't eat as much beef as I have been eating. So...enter pork.

This recipe looked delicious! The photos on her website set my mouth salivating. My version didn't turn out as good as it looked.

Things I think I did wrong:
1. I didn't use a cast iron. I was too lazy to go down stairs to get my cast iron skillet, so I popped in a "grill" type cookie sheet. My chops did not get a sear or brown in any way.

2. I also didn't read the full recipe. I dumped the entire marinade in and didn't save any for while baking. Not sure it would have mattered at all to be honest.

This really wasn't very flavorful and I had to add salt/pepper before eating. I hate that. I'd rather have my food seasoned correctly so I don't have to add salt/pepper.

I'm not sure I'd try this again. I have so many recipes to try that I doubt I'll ever get to this one again. It's worth a try though.

I chose to saute asparagus with lemon as a side. It was a nice flavor profile for these chops.


Easy Baked Ranch Pork Chops
Recipe From Sweet C's

Photo from SweetCs
See ... her photos make you want to make it.

Serves 4

2 T olive oil
2 T lemon juice
1 packet ranch seasoning
1 tsp fresh cracked pepper
4 1-2" thick pork chops, bone-out
2 T diced chives, optional, to garnish

Remove pork from packaging and pat dry.

Add to bag or bowl.

In a small bowl, combine ranch seasoning, lemon juice, olive oil, and pepper, mix.

Cover pork chops in 1/2 marinade mix. Set 1/2 aside for cooking.

Marinate at least 30 minutes, up to overnight. Refrigerate in airtight container if marinating longer than 30 minutes.

Preheat oven to 400 degrees.

Add heavy, ovenproof skillet to oven. I use cast iron - be sure pan is specifically designed to be safe in oven and that you have a good thick potholder.

If refrigerated overnight, remove pork from fridge and let come to room temperature while oven and pan preheat.

When oven has reached 400 degrees and pan is scorching hot, carefully add pork chops to skillet. I use long handled tongs to reduce risk of burning my hands or arms in the super hot pan and oven!

Bake for four minutes.

Flip pork chops and spoon the reserved ranch sauce on both sides of pork chops.

Bake another four minutes.

Check your pork's internal temperature. When pork reaches 145 (about 8 minutes, but remember, pork cooking times can vary wildly based on oven, thickness of pork, altitude, etc.) it is ready to come out of oven.

Rest pork for at least 3 minutes after baking before cutting and serving.

Garnish with fresh diced chives if desired.

Enjoy!

One-Pan Chicken & Asparagus Bake

Like everyone, this social distancing has caused me to want nothing but comfort food. I decided I needed to have one (or more) healthy recipe in my plan for the week. One recipe is usually 2-3 meals for me, so it means I'll have a couple of healthy meals.

I liked where this recipe was going, but wanted to make it even healthier. So I swapped out the carrots and potatoes with broccoli. I put the broccoli in the same time as the asparagus. It was a winner-winner chicken dinner for sure.

Super easy recipe and the honey mustard sauce is delicious.

One-Pan Chicken & Asparagus Bake
Recipe from Eating Well Magazine
Serves: 4

Photo from EatingWell.com

2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise
12 ounces baby Yukon Gold potatoes, halved lengthwise JW Note: I didn't include these, but added broccoli instead.
8 ounces carrots, diagonally sliced into 1-inch pieces JW Note: I didn't include these, but added broccoli instead.
3 T extra-virgin olive oil, divided
2 tsp ground coriander, divided
¾ tsp salt, divided
½ tsp ground pepper, divided
2 T lemon juice
2 T chopped shallot
1 T whole-grain Dijon mustard
2 tsp honey
1 pound fresh asparagus, trimmed
2 T chopped fresh flat-leaf parsley
1 T chopped fresh dill
Lemon wedges

Preheat oven to 375 degrees F.

Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.

Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan.

Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil.

Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.

Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes.

Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Beef Bourguignon (Slow Cooker)

Beef Bourguignon and I are good friends. We go WAY back to high school. The first time I had it was at TASIS. Chefy made an amazing version of Beef Bourguignon. He served his with butter noodles instead of with potatoes.

This wasn't my favorite recipe. As odd as it sounds, the bacon was overwhelming. All day while it was in the slow cooker I swore I smelled Thyme. I don't typically use thyme cuz I'm not a fan, so I couldn't figure out what it was.

When I took my first taste about 4 hours into cooking to check for seasoning, it was there. Bacon. And not in a good way.

At any rate, this won't be a repeat for me. I have several other Beef Bourguignon recipes I've made. Pantry Goat will get most of this meal.

Beef Bourguignon (Slow Cooker) 
Recipe from Savorytooth.com

Photo from Savorytooth.com

Serves 6

1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes
5 strips bacon diced
1 small onion chopped
10 ounces cremini mushrooms quartered
2 carrots chopped
5 cloves garlic minced
3 bay leaves
3/4 c dry red wine
3/4 tsp xanthan gum (or corn starch) - JW Note: I didn't need either of these.
1 T tomato paste
1 tsp dried thyme - JW Note: Left this out. I'm not a fan of thyme
salt & pepper

JW Note: I had some baby Yukon gold potatoes left over from another recipe so I dropped those in as well.

Generously season beef chunks with salt and pepper, and set aside. Saute diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.

Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.

Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved.

Transfer the beef back to the slow cooker. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Cook at low 6 hours.

Uncover and turn up to high. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Serve into bowls and top with crispy bacon.

Lighter Cheeseburger Skillet with Mushrooms and Swiss

So this wasn't a great recipe. It was good. It filled the stomach. And it's low carb. It just wasn't WOW.

I also made some modification, that may, or may not, have made all the difference. The first is, I didn't use any flour. I did put the cream cheese in at the end, then forgot the Swiss all together. The swiss may have made the flavor profile better.

This one has a solid 2 stars from me. What struck me was it'd be GREAT over biscuits. Which, it turns out, aren't low carb.


Lighter Cheeseburger Skillet with Mushrooms and Swiss
Recipe from Andiemitchell.com

Photo from AndieMitchel.com

1¼ c chicken broth
1½ T all purpose flour
1½ T olive oil
1 c finely chopped onion
8 oz white mushrooms, sliced
3 garlic cloves, minced
1 lb 93% lean ground beef
2 T fresh thyme leaves (or 1 tsp dried thyme)
½ tsp salt
¼ tsp freshly ground black pepper
2 oz light cream cheese (⅓ less fat)
2 oz swiss cheese, shredded (or cheddar cheese) (½ cup shredded)

In a small bowl, whisk together 1 ¼ cups chicken broth and 1 ½ tablespoons of flour. This will help to create a sauce later on, so set it aside for now.

In a large skillet, cook chopped onions, mushrooms, and garlic until soft, then transfer them to a bowl.

In the same skillet, brown 1 pound of lean ground beef.

Once the beef is browned, return the veggies to the skillet along with the broth mixture and bring the liquid to a bubble; reduce the heat and let it simmer until thickened.

Turn off the heat and stir in 2 ounces of cream cheese and 2 ounces of shredded Swiss cheese until the cheeses have melted and formed a thick, creamy sauce. Serve!

Fat: 18 g
Calories: 335 kcal
Fiber: 2 g
Carbohydrate: 12 g
Protein: 32 g

Garlic Butter Steak Bites with Lemon Zucchini Noodles

I've only tried zoodles one other time and they were so overcooked it felt like eating worms. I was, therefore, reluctant to try them again.

Then I saw this recipe and thought it a good opportunity to try zoodles one more time. Here's what I learned...don't cook them for as long as they say.

I'm not a fan of over cooked zucchini, and zoodles are easy to over cooked. This recipe has you adding them for just a minute or two. They turned out perfect. We'll see how the reheat today, but I have a feeling they'll be fine.

Garlic Butter Steak Bites with Lemon Zucchini Noodles
Recipe from Eatwell101.com
Serves 4

Recipe from Eatwell101.

Marinade:
1/4 c low-sodium soy sauce
1 T olive oil
1 T hot sauce (we used Sriracha)
Fresh cracked black pepper, to taste
Juice of 1/2 lemon

1 1/4 lbs (450g) sirloin steak cut into small cubes
4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
1 T olive oil
3 T butter, divided
2 tsp minced garlic
1/4 c beef or vegetable broth
1 T minced parsley
1 tsp fresh thyme leaves
1/2 tsp red chili pepper flakes, optional
Juice of 1/2 lemon


To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.

Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.

Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside.

In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites and zucchini noodles. Enjoy!

Crock Pot Picadillo

I love SkinnyTaste recipes. She's never let me down with her recipes. Always easy, flavorful, and if you select right, low carb.

I feel like I should have had Picadillo before but I can't remember. It has all the things I love, so it makes sense to make it.

She's not kidding when she says this serves 11. Especially if you serve it with rice ... I'm serving it with cauliflower rice and it really is about the same.

And, of course, I made modifications to the recipe. I want to use up what's in my pantry so I went with crushed tomatoes (28oz can) and diced tomatoes (28oz can) instead of chopped tomato and tomato sauce. IF you go this route, you don't need water. I wish I would have drained the diced tomatoes because my end meal was a bit soupy...

Which is when I came up with just making it a soup. I scooped out two servings of picadillo for over my cauliflower rice. Then added beef stock and let it go another hour to make soup.

Crock Pot Picadillo
Recipe from SkinnyTaste
Serves 11

2 1/2 lbs 93% lean ground beef

Photo from SkinnyTaste.
She takes the best photos.

1 c minced onion
1 c diced red bell peppers (I didn't include these)
3 cloves garlic, minced
1/4 c minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c alcaparrado, manzanilla olives, pimientos, capers or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [SkinnyTaste note: I usually add some of the brine from the jar for added flavor. JW Note: I did the same] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

After it's ready, taste for salt and add more as needed [SkinnyTaste note: I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices. JW Note: I did not need this.].

Discard the bay leaves and serve over brown rice.

This does not include the rice.
Serving: 1/2 cup,
Calories: 207kcal,
Carbohydrates: 5g,
Protein: 28g,
Fiber: 1g,

Slow Cooker Thai Beef Curry

The second meal I made for meal prep this week is this Slow Cooker Thai Beef Curry. This type of meal is what I would like to put over rice. But because rice is out for low carb, I decided to toss in some riced cauliflower into the mix. MMMM

I swapped out the brown sugar for Anthony's Erythritol and Monk Fruit Sweetener Golden Brown Sugar Substitute. You really can't taste the difference in recipes like this. 

Slow Cooker Thai Beef Curry
Recipe from Cookinglight.com
Serves 8

1 T canola oil 
2 pounds beef stew meat 
1/2 c unsalted beef stock 
1/4 c Thai red curry paste 
2 T fish sauce 
1 T light brown sugar 
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups) 
3/4 c well-shaken canned full-fat coconut milk 
8 ounces haricots verts (French green beans), halved crosswise 
1/2 c loosely packed fresh cilantro leaves 
9 ounces fresh spinach (about 9 cups) 

3 T fresh lime juice Cilantro sprigs (optional)

Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.


Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

Calories 248
Protein 27g
Carbohydrate 11g - Carbs are likely lower because I swapped out the brown sugar.

Fiber 2g

Easy Keto Low Carb Taco Soup

Still soup season to me. And as long as it's chilly out soup will be on the menu. Not to mention soups tend to make good left overs.

This recipe was super easy and simple in taste. It's delicious.  I made a couple of modifications only because, well, that's what I do.

I added about a tablespoon of tomato paste to the meat after it browned. I wanted a stronger tomato flavor.

When/if I make this again, I'd drain the meat before adding the rest. The recipe doesn't call for it, but draining it would make it less greasy.

Easy Keto Low Carb Taco Soup
Recipe from Wholesomeyum.com
Serves 6

Photo from WholesomeYum

1 lb Ground beef
3 T Taco seasoning (divided into 2 tbsp and 1 tbsp)
4 c Beef bone broth (or any broth of choice)
2 14.5-oz cans Diced tomatoes (with liquid)
3/4 c Ranch dressing (use paleo ranch dressing for paleo, whole30 and dairy-free options)

In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.

Add 2 tablespoons taco seasoning (2/3 of the total amount) and 3/4 cup of broth. Simmer for a couple of minutes, until the liquid is mostly gone.

Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.

Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.

Calories 309 kcal
Protein 13g
Total Carbs 7
Fiber 1

Slow Cooker Pork Chops with Mushroom Gravy

I was supposed to make this last weekend, but the cost of bone in pork chops was more than I was willing to pay. Dad would have been very proud of me. Its not very often I pay much attention to the price of meat. I usually shop by recipe not by deals.

Thankfully I was in buying baby backs for Sunday dinner tomorrow night (which were buy one get one free) and in the case with them were 1.5" bone in pork chops...buy one get one free. So I did. Side note, between the two packs of ribs and the 2 packs of pork chops I saved like $30.

This was an easy meal and quite tasty. I'd make this again. I am not a fan of parsnips though, so meant to swap those for baby red potatoes. Only I forgot to put them in. So before serving I boiled up the potatoes and tossed them in the pot.

The "gravy" wasn't very gravy like and more broth like. Not sure you need to ever bother with the flour honestly since it didn't thicken up.  And now looking at the recipe I completely forgot to put the cream in. 

Slow Cooker Pork Chops with Mushroom Gravy
Recipe from PlateJoy

Photo from PlateJoy

Serves 4-5

4 carrots, peeled and cut into 2" chuncks
2 c mushrooms, halved
1/2 yellow onion, diced,
3 parsnips, peeled and diced
1 c chicken broth
1/2 T sherry vinegar
2 T flour
2 T minced garlic
1 T Italian seasoning
1 3/4 lb pork chops
2 T olive oil
1/4 c white wine
1/4 c cream

Combine chicken broth, vinegar and flour in a slow cooker; stir to combine and remove clumps. Add carrots, mushrooms, onion, garlic and Italian seasoning.

Season pork chops with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat. add pork and sear 2 minutes per side. Transfer to slow cooker.

Add white wine to the empty skillet scraping up brown bits on the bottom of pan. Pour into slow cooker, cover and cook on low for 7 hours.

Cal: 358
Carbs: 23
Fiber: 8
Protein: 32

Halibut with Coconut-Red Curry Sauce

I now have officially decided red curry and halibut do not go together for me. I am not a fan of this recipe, but I do think it's because coconut milk and red curry and fix do not belong together. I will make this again, but with chicken I think.

Halibut with Coconut-Red Curry Sauce
Recipe from MyRecipes.com
Serves 4

2 tsp canola oil, divided

Photo from MyRecipes.com

4 (6-ounce) halibut fillets
1 c chopped onion
1/2 c chopped green onions
1 T grated peeled fresh ginger
1 c light coconut milk
1 T sugar
1 T fish sauce
3/4 tsp red curry paste
1/2 tsp ground coriander
1 T chopped fresh basil
2 tsp fresh lime juice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Calories 278
Protein 37.1g
Carbohydrate 10.9g
Fiber 1.1g

Easy Slow Cooker Chili-Lime Mexican Shredded Beef

I love my slow cooker. I love the smell cooking in a slow cooker sends throughout the house. As whatever meat I'm cooking cooks, it spreads throughout the house...so delicious.

Today I put on this Easy Slow Cooker Chili-Lime Mexican Shredded Beef. My plan is to be able to reheat it over the week for dinners. I've found that I tend to get home and not want to cook. So heating up something like this is easy and hopefully I'll actually heat it up.

Easy Slow Cooker Chili-Lime Mexican Shredded Beef
Recipe from Thestayathomechef.com

1 (2 to 3 pound) beef chuck roast

Photo from TheStayAtHomeChef.com

4 c lemon-lime soda
1 tsp chili powder
1 tsp salt
3 cloves garlic, crushed
2 limes, juiced

Place the chuck roast into the bottom of a 5 to 8 quart Slow Cooker.

Pour soda over chuck roast. Season with chili powder, salt, and garlic.

Cover with lid and cook on low for 8 hours until easily shredded with a fork.

Shred and pour lime juice over.

Cranberry & Bacon Swiss Cheese Dip

We had a "Dip Off" at work this week in prep for the Super Bowl. I love appetizers and dips so figured this was a chance to try a new dip. I had intended to make this dip for book club too so why not try it out first.

It's a hot dip, but I didn't heat it. Big Mistake! It was OK, but I suspect hot it would be WAY better. Next time it's getting heated.

I didn't win the dip off by the way.

Cranberry & Bacon Swiss Cheese Dip
Recipe from Taste of Home

Recipe from Taste of Home

Makes 3 cups

2/3 cup mayonnaise
1/3 cup spreadable chive and onion cream cheese
1 tablespoon stone-ground mustard
1/4 teaspoon garlic pepper blend
3 cups shredded Swiss cheese
1 package (10 ounces) frozen chopped onions, thawed and patted dry
8 pieces ready-to-serve fully cooked bacon, chopped
1/2 cup sliced almonds, divided
1/3 cup dried cranberries, chopped
Slices French bread baguette (1/4 inch thick), toasted

Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 3-cup baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet.

Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.

Slow Cooker Steakhouse Stew

Every week I plan my menu.
Every week I buy food for my menu.
Every week I intend to cook.
Every week... I don't cook it all.

I have such high expectations on Sat or Sun when I do my plan. Then during the week, work gets crazy and I leave "too late to cook". The reality is it isn't "too" late, I'm just that lazy.

So this week...I decided I was going to do the typical planning, shopping, etc. THEN I'd cook them all.

Today I cooked the following

1. Chicken Adobo
2. Creamy Garlic Steak Bites with Mushrooms and
3. Slow Cooker Steakhouse Soup

All three are super easy. The Slow Cooker Steakhouse Soup is what's for dinner tonight. I totally missed it was slow cooker and so it's going low and slow on the stove instead. I'm sure it'll be fine.

Stay tuned and I'll be adding each recipe as I have them.

In the meantime, the Steakhouse Soup... I made a couple modifications. Shocking, I know. I added a can of black beans and I had about 1/2 cup frozen corn left, so I tossed that in.

Slow Cooker Steakhouse Soup
Recipe from Taste of Home

Photo from Taste of Home

Serves 10

1 carton (32 ounces) beef broth
1-1/2 pounds red potatoes, cubed
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 ounces) frozen vegetables of your choice, thawed
2 c water
1 medium onion, chopped
1 c steak sauce
2 T minced fresh parsley or 2 teaspoons dried parsley flakes
1 T chili powder
1 tsp ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients in a 5- or 6-qt. slow cooker.  Cook, covered, on low until steak and potatoes are tender, 8-10 hours.

Coconut Flour Cranberry Pumpkin Muffins

Tonight was supposed to be Sunday Dinner. The theme? Breakfast. I decided to make these muffins for that and my week's worth of breakfasts.

Sadly, I had to cancel Sunday dinner thanks to snow headed into the Seattle area. I really don't want my friends and family out in that - whether they can drive in it or not...it's just safer.

Full disclosure - I haven't officially tasted these yet. My observations so far is I'm going to love them.

I didn't have nutmeg or cloves on hand, so didn't put them in. I'm not a fan of cloves, so I'm okay with that one. Nutmeg may make a difference, though I suspect minimally.

I also noticed the recipe indicates the butter should be softened or melted. I did softened and it really didn't mix in well. I'd melt the butter next time.

Looking at the recipe now I realized I didn't add the brown sugar. Oh these should be interesting.

Coconut Flour Cranberry Pumpkin Muffins
Recipe from Lowcarbyum.com

Photo from LowCarbYum.com

Makes 12 regular size muffins

1/2 c coconut flour sifted
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp ground cloves
1/2 c low carb sugar substitute [JWNote: I used Swerve confectioner because that's all I had]
1/4 c Sukrin Gold packed, or other brown sugar substitute [JW note: I forgot this all together. ]
1 c pumpkin puree
1/2 c heavy cream
2 T butter softened or melted [JW Note: I recommend melting it]
3 large eggs
2/3 c sugar free dried cranberries homemade or LC Foods
Cooking spray

Preheat oven to 375°F. Spray or line 12 muffin cups with liners.

Combine coconut flour, baking powder, and spices; stir well with a whisk.

Combine sweeteners, pumpkin, cream, butter, and eggs with a mixer at medium speed until well blended.

Add coconut flour mixture to wet mixture; beat at low speed just until combined.

Fold in cranberries.

Spoon batter into prepared cups.

Bake at 375°F for 25-30 minutes or until muffins spring back when touched lightly in center.

Place on a wire rack; remove muffins after 15 minutes and cool completely on rack.

Calories 100kcal
Serving: 1g | Calories: 100kcal | Protein: 2.6g | Fat: 7.5g | Fiber: 2.6g
Net Carbs: -2.6 g | % Carbs: -15.4 % | % Protein: 15.4 % | % Fat: 100 %

French Dip Cheeseburgers

So the ladies of book club were over last night. I wanted to do something new, easy and still low carb.

I saw this recipe on Rachael Ray's 30 Minute meals and knew I could make it low carb.

This was delicious, in my opinion and didn't need the bun and dipping sauce. I ONLY made the onion mixture for topping the burger. And, obviously, the burger. The full recipe you can find here. She does a dipping sauce and potatoes for this meal. That part of the recipe isn't listed below.

French Dip Cheeseburgers
Recipe from Rachael Ray 30 Minute Meals
Serves 4

2 onions, Vidalia when in season, white or yellow-skinned mild
1 T olive oil
5 T butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 c beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 T Dijon mustard
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin
8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)

Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.

To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving. [JW Note: I didn't use creme fraiche - I used sour cream]

Preheat cast-iron skillet or griddle for burgers over medium-high heat.

Mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.

To serve: Top patties with creamy onion mixture.

Beef and Mushroom Stroganoff

Stroganoff is one of my favorite meals. It's not low carb if you eat with noodles, pasta or rice, but it can be if you don't. I caved tonight though and ate this with rice. I want to get the rice out of the house and I figured today was good as any to eat the remaining rice. Odd way to look at future low carbness, but there you go.

This isn't my favorite. I like paprika in small amounts and this 1 T was just too much. I added a T of tomato paste to cut down on the paprika flavor.  The sour cream helped too. The flavor isn't bad, just not one of my favorite flavors.


Beef and Mushroom Stroganoff
Recipe from Cooking Light Diet website
Serves 4

Photo from the Interwebs.

5 ounces uncooked wide egg noodles
1 T canola oil
1 pound beef tenderloin, trimmed and cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 c thinly sliced leek
1 T chopped fresh thyme
2 tsp minced garlic
1 (6-ounce) mushrooms
1 Tall-purpose flour
1/2 tsp hot paprika
1 c unsalted beef stock
1/2 c light sour cream
2 T chopped fresh parsley

Cook noodles according to package directions; drain.

Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

**Make it low carb by not eating noodles. Use Cauliflower rice or nothing.

Keto Breakfast Burger

This low carb thing...breakfasts are hard for me! Eggs are the main protein for breakfast, but I am just not a fan. I've been eating low carb toast and bacon for months now. I need something new.

Then I found this... a breakfast "burger". So I made a plan.

I've BBQd the burger and fried the egg. Everything is ready to assemble through the week. See that's what I have to do. I have to plan and prep. If I don't, I make bad decisions.

Keto Breakfast Burger
Recipe from Better Than Bread Keto
Serves... as many as you want. This recipe is for one.

Photo from Better Than Bread Keto website.

1/2 lb ground beef (75/25)
3 slices thick-sliced bacon
1 slice cheddar cheese
1 large egg
pink Himalayan salt, to taste
*optional* 2 tbsp Sugar-Free Maple Syrup

Begin by forming the ground beef into a hamburger patty

Place the bacon and the hamburger in a large skillet over medium-high heat

Cook each until they are your desired level of done, removing them as they are cooked to your liking

Before removing the hamburger, place the cheese on top

Using the leftover grease in the skillet, fry the egg (sunny side up is great, but whatever you prefer will work just fine)

Place the cooked ingredients on a plate in this order: burger, bacon, egg

Optionally, you can drizzle sugar-free maple syrup overtop for more of a breakfast taste

Enjoy!

Lemon Parmesan Salmon & Asparagus Foil Packs

I need to eat more fish. And salmon is one of my favorites. I found some frozen on sale and figured I might as well give this recipe a try.

I didn't do packets, just stuck it on a sheet pan covered foil.

This recipe also solidified what I've thought all along...cheese does not belong with fish. When I make this again, and I will, I'd keep the Parmesan to the asparagus.


Lemon Parmesan Salmon & Asparagus Foil Packs
Recipe from CafeDelites
Serves 4

Photo from CafeDelites.
She takes the best photos.

4 salmon fillets, skin on or off
1 pound (500 g) asparagus spears, wood ends trimmed
1/3 cup butter, melted
1/3 cup lemon juice, (or juice of 1/2 a lemon)
1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
2 teaspoons fresh parsley, finely chopped (or dried parsley)
Salt and pepper, to season
2/3 cup fresh grated Parmesan cheese


Preheat oven or barbecue (grill) following instructions below.

Place each salmon fillet in the center of one 12x18-inch heavy-duty aluminum foil piece. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece.

In a small bowl, mix together the melted butter, lemon juice, garlic and parsley. Pour the garlic/butter mixture evenly over each piece of salmon and asparagus; season with salt and pepper to taste, and top each pack with the Parmesan cheese (about 2-3 tablespoons per pack).

Tent with foil, tightly sealing the edges to prevent the butter being leaked, to create a foil packet.

For The Oven:

Bake in preheated oven to 200°C | 400°F for 15 minutes, or until cooked to desired doneness.

For a crispy top, broil for 1-2 minutes extra until Cheese is golden.

Cabbage Soup with Beef

This time of year is soup and stew season to me. I love soups (I think I got it from Dad) and stews. Something so warm and comforting.

Trying to eat low carb makes some soups and stews difficult. I stumbled onto this recipe and it seemed to have everything I loved. So I decided to make it. I bought all the ingredients and came home tonight to make it. Only then did I realize it was an instant pot recipe...so I improvised.

The first recipe is  my version. At the bottom is a link to the real version.

Cabbage Soup with Beef
Recipe from Savorytooth.com

Photo courtesy of SavoryTooth.com

Serves 8

28 ounce can diced tomatoes
1 pound 90% lean ground beef
1/2 cabbage, chopped
3 c beef stock
3 c vegetable stock
1 c riced cauliflower (I used an entire bag of frozen riced cauliflower)
1/2 c diced onions
1/2 c diced carrots
1 1/2 tsp salt
1 tsp pepper
1 tsp dried oregano
1 T Worcestershire Sauce (my add)
1 T Tomato paste (my add)

Put ground beef in a stock pot and start browning. Then add the onion, cabbage and carrot when the beef is mostly browned. Then I tossed in everything else, stock and seasonings.

I let it simmer for about 20 minutes then served myself.

Here's the real recipe. If you have an instant pot and try this, let me know how it is.