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Gluten Free, Keto Friendly, Low Carb, Cheese Stuffed Burger Dogs

1 - 2 lbs of ground beef or some other type of ground meat
1 - 2 Tbsp of worchestershire sauce (Lea & Perrins)
1 - 2 Tbsp dry minced onions
4 - 5 sticks of string cheese
1 - 2 lbs of bacon

Using a hand mixer or some other type of mixer and mix well.
Using a cutting board and grab some of the beef and press it out onto the cutting board, parchment paper or even wax paper
Take one of the pieces of string cheese and lay it on the beef that is pressed out and wrap the cheese in the meat mixture.

Wrap them in bacon if you want to with 1-2 pieces of bacon per burger dog

Put onto a hot grill and cook them until they are at least 160 degrees internally using a meat thermometer

Remove from grill and place onto a baking sheet and serve. 

Watch this video on Dailymotion -  http://dai.ly/x6ic82n

Watch this video on DTube - https://d.tube/v/jmrados/zc1ten6t

Watch this video on YouTube - https://youtu.be/So6uF1Fs4Rw

This entry was posted on April 24, 2018 at 11:01 AM and has received 1198 views. There are currently 0 comments. Print this entry.

• 2 cups heavy whipping cream
• 3/4 cup of Splenda, Stevia, Truvia, Xylitol, Sorbitol or Erythritol
• 4 egg yolks
• 1/4 tsp xantham gum
• 2 - 3 tsp vanilla extract
• 1 Tbsp butter
• 2 - 3 tsp banana extract

Prepare a pie crust.
Add the cream, xantham gum and the into a pot and mix it up. Keep it on the burner on medium heat just to the point before it starts to boil, while stirring frequently
Take some of the cream out of the pot and add it into the bowl with the egg yolks, and then mix the hot cream with the egg yolks to temper them.
Once the yolk mixture has been tempered, add it to the pot with the cream. Turn the heat down on the pot and keep stirring until it thickens.
To see if it is thick enough add a rubber scraper to the cream mixture and then take it out and run your finger across. When the line you ran
with your finger stays, then it should be thick enough. Add in the vanilla, banana extract and the butter to the hot cream mixture.
At this point you can either add the pudding mixture into the pie crust and chill, or you can add the mixture to your pie crust and bake it in the oven
for 15 - 20 minutes to thicken it up some more.
Place the pie in the fridge for a few hours to chill.

Top with whipped cream if desired.

Below is a video of this. 

 Watch this video on Dailymotion - http://dai.ly/x6hzfwp

 Watch this video on DTube - https://d.tube/v/jmrados/w7p2bg6u

 Watch this video on YouTube - https://youtu.be/BzSnb7EiDjw

This entry was posted on December 19, 2017 at 4:04 PM and has received 1354 views. There are currently 0 comments. Print this entry.

With winter here it is nice to make use of the slow cookers so at the end of the day you come home to a nice warm cooked meal that only takes a small amount of time to finsh. 

This is a good one especially if you like a greek inspired dish that has feta cheese and artichoke hearts in it. 

This delicious meal only takes 4 hours to cook in the slow cooker and it can be prepped the night before. 

This recipe does make use of some Chicken or Turkey stock. I do have a recipe on how to make this if you wanted to make your own stock. 

Ingredients

• 1 cup of chicken broth
• 4 ounces of feta cheese
• 2 tsp oregano
• 2 tsp garlic powder
• 1/4 cup sliced black olives
• 1 cup artichoke hearts cut up
• 1 package of frozen spinach
• 4 - 5 chicken breasts
• 1 - 2 bell peppers

Directions

Take the feta, green peppers, black olives and the artichoke hearts and chop it up into little chunks (unless you purchased the crumbled feta) and place into a large bowl.
Take the oregano, garlic powder, olives, spinach and the artichoke hearts and mix them in the bowl.
Take the chicken butterfly them to create a little pocket to stuff the mixture into. Spoon some of the mixture into the pocket that you created.
Repeat for the rest of the chicken breasts. Take your slow cooker and add a liner if you want, add the chicken stock to the bottom of the slow cooker and then place each of the stuffed chicken breasts
into your slow cooker.
Cook on low for 4 hours.

Below is a video of this. 

Watch this video on Dailymotion - http://dai.ly/x6hzitg

Watch this video on DTube - https://d.tube/v/jmrados/noiwexl4

Watch this video on YouTube - https://youtu.be/KFShLzlMY-o

This entry was posted on December 12, 2017 at 8:00 AM and has received 1096 views. There are currently 0 comments. Print this entry.

Chicken Bacon Ranch Casserole

Ingredients:

• 1 - 2 lbs of cauliflower florets (frozen cauliflower can most times be cheaper than buying a head of cauliflower)
• 1 lb of bacon (optional)
• 8 ounces of cream cheese
• 1 cup of heavy whipping cream
• 1/2 cup of mayo of your choice
• 1 packet of hidden valley ranch seasoning or 1 ounce of your own mixture of ranch dressing seasoning.(Some alternatives - Moms's or Walden Farms)
•  2 - 3 chicken breasts

Directions
Pre-Cook the chicken
Add the cauliflower florets into a 9x13 pan, drizzle with a little bit of olive oil or butter, and bake in the oven at 350 for 15 minutes if the cauliflower is thawed. If frozen, place in the oven for 30 minutes. While the cauliflower is cooking, this is a good time to cook the bacon in the oven as well.
While the cauliflower and bacon is cooking in a mixing bowl add the softened cream cheese, mayo, heavy whipping cream and ranch seasoning to the bowl and using an imersion blender or a hand blender mix well.
Cut the chicken into bite size pieces and place into another mixing bowl.
Add the bacon (if you want) and the cauliflower the bowl with the chicken.
Take the ranch dressing and add that to the bowl with the chicken mixture.
Mix well to coat.
Add to a 9x13 pan and cook in the oven at 350 degrees for 40 minutes.

Below is a video of this being done. 

Watch this video on Dailymotion - http://dai.ly/x6hzgp4

Watch this video on DTube - https://d.tube/v/jmrados/qn6ui1bf

Watch this video on YouTube - https://youtu.be/wlZinwpGxNs

This entry was posted on December 5, 2017 at 10:45 AM and has received 720 views. There are currently 0 comments. Print this entry.

This 90 second bread stuff is very versatile as you can make many things with it just by adding in a few ingredients here and there. 

One afternoon I wondered if I could make a cinnamon roll for my daughter and myself for a nice little snack and it turned out ot be pretty good. It is not anywhere near the taste of a Cinnabon, but this will do good for the times that I crave a cinnamon roll and want to keep the carbs down. 

Ingredients:

• 1 Egg
• 1-2 Tbsp softened butter 
• 1 tsp vanilla
• 3 Tbsp blanched almond flour
• 3 tsp baking powder
• 1-2 tsp cinnamon powder (can use less or more depending upon taste)
• 2 - 3 tsp Splenda, Stevia, Truvia, Xylitol, Sorbitol or Erythritol

Directions:

1. Soften the butter and add all the ingredients into a lightly greased  bowl of the shape that you want the cinnamon roll to be in
2. Place the bowl into the microwave and cook for 90 seconds
3. Take the cinnamon roll out of the bowl and let cool
4. If you want you can make some cream cheese frosting to go ont the top. 

Enjoy. 

This entry was posted on September 29, 2017 at 2:00 PM and has received 797 views. There are currently 0 comments. Print this entry.

Here is a great casserole to make that only takes a few ingredients and is excellent for the Sunday football games or on a day when you feel like a bit of spice, but not a whole lot. This is also a great warm comfort food to enjoy when it starts to get colder out as well. 

Chicken Bacon Ranch Jalepeno Popper Casserole. 

Ingredients
- Jalepeno Peppers (cut in half and gutted out)
- 16 ounces of Cream Cheese (or more if you want for the jalepenos)
- 1 lb Bacon (pre-cook it )
- 3 - 4 Chicken breasts (or more if you want) and cut them into bit size pieces.
- Shredded Cheese
- 1 cup of real Mayo or more if you want (I used 1.5 cups for a double batch in the video)
- 1/2 heavy whipping cream
- 1 packet of hidden valley ranch dressing mix, or you can make your own.

Directions
Pre-heat the oven to 400 degrees.
Cook the chicken until done and cut into bit size chunks.
Prep the jalepeno poppers and then wrap them in tin foil and place them into the oven at 350 degrees for about 10 minutes or so until they become tender.
Mix 8 ounces of cream cheese, Mayo and the heavy whipping cream into a bowl and then add the ranch dressing and mix well until combined.
Add in 1/2 to 1 cup of shredded cheese to the ranch dressing mixture and mix well.
Cut up the bacon that you had cooked into small chunks.
Add the bacon into the chicken and add in the ranch dressing mixture and mix well until combined.
Add the chicken mixture to a large casserole pan (9x13 works if you do not double the recipe) and then take jalepeno poppers and cut them in half, then place them on the top and sprinkle with some more cheese about a 1/2 to a cup of cheese.
If you have any bacon left over you can add some to the top for some garnish, or you can eat it while the casserole is cooking.
Place in the oven for about 20 minutes or untiil the cheese is melted and bubbly.

https://youtu.be/3V8XgKrSDmM

This entry was posted on September 21, 2017 at 10:00 AM and has received 749 views. There are currently 0 comments. Print this entry.

Cauliflower rice is something that I keep seeing at the store to which to me is nothing more than just over priced cauliflower that you can easily make at home. You can make this out of a head of cauliflower or sometimes it may be cheaper to buy the frozen cauliflower florets in the frozen section of your store. 

All that you need to make this is:

• Cauliflower
• Food Processor   or something like a Ninja

Directions:

1. If you are using a full head of cauliflower, trim off the florets and place into your Food Processor or Ninja
2. Blend or process it until it resembles rice like consistency. 
3. That is all. 

https://youtu.be/tn-OR0ZvpRM

This entry was posted on September 3, 2017 at 12:31 AM and has received 1059 views. There are currently 0 comments. Print this entry.

The calorie count and the fat count can differ based upon meat that you use. The grease that is in the bottom of the loaf pan can be saved and used to different purposes.

What is not to love about a meatloaf that is not only low carb, gluten free but also keto friendly?

This meatloaf is a lot like the bacon wrapped one, except that this one is 100% pork free.

When it comes out of the loaf pan, not only does it smell great, look great, but it also tastes great too.

Ingredients

• 2-3 lbs ground beef or turkery (The goal is to have 3lbs of meat)
• 1/3 cup almond milk or heavy whipping cream
• ¾ cup parmesan cheese
• 2 eggs
• 1 tsp lemon pepper
• 1 tsp sage
• 3 Tbsp minced onions, dried
• 3 Tbsp dried parsley flakes
• 1 tsp dry mustard powder
• ¼ tsp Splenda, sucralose, stevia or Erythritol

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl with an handheld mixer, combine the first 12 ingredients. Mix on low until well combined. Take a regular size loaf pan or a bread loaf pan (same thing), line the bottom of the pan with parchment paper makes taking the meatloaf out of the pan extremely easy!) Using a metal spoon scoop the meat mixture from the bowl into the loaf pan.
Cook in the oven for 90 minutes, or until a meat thermometer shows 180-190.
Remove from the oven, let stand for about 5 minutes to let cool.

You can also wrap this in turkey bacon if you wanted to.

I have heard of some people leaving out 1/2 lb of meat and filling it with 8 or so ounces of cheese, such as cheddar cheese.

You can see the full video on how to make this on my youtube channel -

Save

This entry was posted on May 29, 2017 at 10:02 PM and has received 1085 views. There are currently 0 comments. Print this entry.

It's been a while since I have written up a post about food, things have been pretty busy for me lately so this is one of the things that I had to take a step away from for a bit. 

Alas, here is a new post for a sandwich that I really like. Back when I could eat gluten I use to make these out of sourdough bread and they were just great. Nice crispy toast and mmmm.. just glorious!

Now that I am gluten free for life and I like to live by the Keto / Low carb lifestyle (for health beneifts) this is a adapted version of the Ham and Havarti sandwich that I love so much. 

This sandwihch is super easy to make and it is super tasy as well!

Ingredients:

• 90 second bread
• 1 - 3 Tbsp Dijon mustard (how ever much you like)
• a few rings of sliced red onions (you can omit if you want)
• 1 - 3 slices of havarti cheese.
• 1 - 4 slices of ham.
• 1 or so slices of tomato (optional)
• 1-2 Tbsp softened butter.

Directions: 

Make your 90 second bread and then cut in half.
Take the dijon mustard and spread some on each side of the 90 second bread.
Take 1 - 2 slices of havarti cheese and place on one slice of 90 second bread.
Take 2-3 slices of Ham and place it on top of the havarti cheese.
You can now add some red onions if you want.
You can now add the tomato if you want.
Now you can re-layer the havarti cheese and the ham one or more times if you want.
Take the other slice of 90 second bread and make the sandwich iwth the side with the mustard facing down.
Spread the butter on the top of the 90 second bread and then grill it on a skillet or a frying pan until golden brown.
Flip the sandwich and grill the other side of it. (should be a few minutes each side depending on how hot your skillet is)

You can cut in half and enjoy.

Watch this video on Dailymotion - http://dai.ly/x6hz6r3

Watch this video on DTube - https://d.tube/v/jmrados/85q2ylr9

Watch this video on YouTube - https://youtu.be/ODlGOiR5Wc8

This entry was posted on May 16, 2017 at 2:52 PM and has received 826 views. There are currently 0 comments. Print this entry.

If you make your own chicken broth, or if you buy chicken broth, here is a very easy way for you to take chicken broth / stock and make chicken bouillon out of it. 

It is a very easy process to do. Basically just take about 6 cups of chicken broth / stock and put it into a large pan and cook on medium high until it starts to boil, then turn down the heat. 

Let it simmer for a few hours, stirring it every once in a while until it reduces to a syrup like consistency. 

You will known when it gets to a syrup like consistency when you can take a rubber spatula and run a line in it and it does what the above picture shows. 

At this point you want to watch it so that it does not burn. 

Cook it down for a bit longer until it becomes almost like a thick syrup like

Now you can take it off the heat and I will usually put this into ice cube trays. From there you can freeze them and once they are solid enough to work with , bag and seal them. 

Note that if you make your own, they more than likely will never actually become 100% frozen. They will be firm, but because of the fat in them they will not freeze all the way. 

Ingredients:

• 6 or more cups of home made chicken broth, or you can buy chicken broth

Directions :

1. In a large large pan, add the home made chicken broth or  store bought chicken broth
2. Turn the heat up to a medium high. 
3. When the chicken broth starts to boil, turn the heat down and using a rubber spatula stir every once in a while. 
4. When the chcken broth turns into a syrup like consitency, turn the heat down a bit more and stir a bit more frequently. 
5. When the chicken broth becomes a heavy like syrup, remove from heat and either add to ice cube trays
6. Once they have been in the freezer long enough, you can remove them and bag them and seal them. 

Watch this video on Dailymotion -  http://dai.ly/x6hz31f

Watch this video on DTube - https://d.tube/v/jmrados/1qq5yzx8

Watch this video on YouTube - https://youtu.be/yHL07NBTN7A

This entry was posted on March 26, 2017 at 1:03 PM and has received 1534 views. There are currently 0 comments. Print this entry.