“Keto Friendly” AMAZING Homemade BEEF JERKY – Saturday Weekly Recipe Post

YUM jerky !  AND..the BEST part?  for my new approach to eating, I am tweaking ALL my fave recipes to be KETO FRIENDLY 😉

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For the Jerky:

We bought a nice hunk of scotch filet..(as they call it here in AU) In the states,
I think a “London broil” type would be AWESOME!) after looking up cuts of meat..
because the names of the cuts are TOTALLY different than home
“Bottom Round Roast” seems to be the winner lol they have that here,
as well as in the States;-)
ANYWAY  we just made 1Kg ( 2.2 pounds) and this a roughly the measurements..
1 K or 2 lbs or Steak – about 1 ½ to 2 inches thickness

GETTING READY

Put a steak into the freezer for like 10 min ( while you make the marinade)
This helps firm up the meat and make it really easy to slice –

The Marinade  ( to taste 😉 we like SPICY so added more peppers 😉

Tamari (or soy sauce)  – 3/4 cup
****Ketoliscious Worcestershire 3/4 cup ( recipe below 😉  )
Onion Powder – 1 TBS
Garlic Powder – 1 TBS
Ground Peppercorn – 1 TBS
Red Pepper Flakes – 1 TBS

The Jerky

For a steak cut into slices that are 1/8th to ¼ inch wide (slice with the grain)
For a roast cut into 1 ½ to 2 inch slabs- then cut into 1/8th to ¼ inch slices
Place the slices into the marinade and let sit at least 4 hours (up to
24 hours in the refrigerator)
Set up your grill(s) for indirect heat on a gas grill only heat the far side,
and on a charcoal grill -hot coals on one side of the grill and no
coals on the other side of the grill
You’re looking for a grill temperature of 140 to 150 degrees F

We used our gas grill for some, our little charcoal grill for some,(
LEAST fave way, we transferred to gas grill after 2 hrs..)
we also used our oven for some strips..( heated it to 68C (150F) Low – slow heat
just to see which worked best.. we prefer the gas grill to all.. but
the oven will work nicely, and
really good for winter time for you guys freezing in the States 😉

OK..
Take Jerky slices from the marinade and dry them REALLY WELL with paper towels
Place the jerky slices on the side of the grill with no coals for low
and slow indirect cooking
and in the oven, also on a rack, just in the center
You are looking at a cook time of 4-5 hours, you will know. try REALLY
hard to just let them cook
for the 4 hours.. ours on the grill were done first at about 4 and a
half.. the oven ones we let go till 5..

Then, we put them in a paper bag, and stored in our dark pantry, for a
day- but now we store in the refrigerator 😉

******(Keto-Liscious- Worcestershire ******  😉
it’s REALLY good! key being it’s sugar free-
this below ended up being the amount to use for the jerky 😉

Ingredients

1/2 cup apple cider vinegar
2 TBS water
2 TBS Tamari sauce
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp mustard powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp freshly ground black pepper
Smoked paprika to taste
Hot sauce to taste, (optional) check the ingredients! and chose a
high-quality sauce

Combine all the ingredients ( all to your taste, i guessed on the
amounts, use your palate 😉

ANYWAY…in a saucepan, combine and slowly bring to a boil stirring frequently.
Let simmer for about 10 min for the flavors to develop, cool down. If
storing, store in fridge.

“… and Alison said, “Let there be bread,” and then there was bread, and it was good.”

Since this Culinary Goddess is going KETO..OMGSH!! I HAVE to share THIS AMAZING “Alison BREAD” YEP! THANK YOU KETO INCOGNITO 😉

Keto Incognito

So, I don’t know if you know this, but I’m kind of a big deal.

Once upon a time, I was hungry. I checked the fridge to see if the food fairy had stopped by yet, but she hadn’t. I was stuck with mere staples. (Thank the LAWD they happened to be keto staples. amirite?)

So, here I was with a half-empty bag of coconut flour, a couple eggs, some cheese, a little bit of deli meat, and some kinda wilted spinach.

And then this happened:

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And it was freaking delicious. And ridiculously simple. So efficient!

I posted that picture in a big keto group on Facebook, and people went cray-cray for it!

So, because this happy accident was so dang simple, I started playing around with it.

And then BAM:

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That happened.

But, oh no, that wasn’t enough!

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Did you just feel your boring diet food standards shattering? Oh…

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The Culinary Goddess is “going Keto” for a while ;-) – Wednesday Weekly Recipe Post

This past month, I have been researching the HECK out of the “Ketogenics” way of eating (WOE). After studying, and following several various online forums, and blogs, plus reading several books about it, trying recipes, and chatting with people whom have cured many different ailments, regulated their blood sugar, as well as several other health benefits, not forgetting the icing on the cake weight loss benefits, I have decided to fully immerse myself in this WOE for a while, to see how it goes. I’m a fit, healthy lady, and pride myself on being able to maintain a healthy, active lifestyle. I am also very well fed, (ha!) and absolutely LOVE most ALL food, (and drink!)  😉 We shall see how it goes. I accept the challenge, and will record and document my progress/results..but for the next several posts, here on The Culinary Goddess, the recipes  will all be “Keto” inspired.  If you are interested in learning more about the various benefits of the Ketogenic “WOE”, I am more than happy to share the various book titles, as well as various links to the blogs, and forums that I reference quite a bit during this journey.

I hope you enjoy !

Shredded Beef Enchiladas- Saturday Weekly Recipe post

Shredded Beef Enchiladas

PicMonkey Collage

Serves 4-6

The Stuff you Need;

  • 3 pounds beef chuck roast
  • 1/4 cup water
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 TBS butter1 large onion, chopped
  • 2 (4 ounce) cans chopped green chile peppers
  • 1 large diced jalapenos (optional- for heat )
  • 1 tablespoon all-purpose flour
  • 2 cups sour cream
  • 3 cups shredded Monterey Pepper Jack cheese, divided ( unless you want plain Jack-no spicy)
  • Olive oil for corn tortillas OR
  • 1- 2 cans Enchilada sauce ( to moisten instead of oil)
  • 20 (6 inch) corn tortillasWhat to do with the Stuff:You may eliminate stove top meat preparation altogether, and simply use crockpot with all spices on high 4-6 hrs the day before, or while at work.. otherwise, this method works well, as long as you follow instructions

Also: in reference to corn tortillas.. to prepare them for rolling; you may use the oil preparation OR use the your red enchilada sauce ( topping) to moisten. Another option, if you do not want to roll individual enchiladas, or the corn tortillas are breaking, you may layer them as a lasagne type dish- using all ingredients, topping with red enchilada sauce , cheeses, and avocados

  • Place roast in a large saucepan that has a tight-fitting lid
  • Pour in water, cover, and simmer on low for 30 minutes
  • Increase heat to medium/high, and brown the roast on all sides
  • Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin
  • Cover tightly and reduce heat to low
  • Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up
  • Shred the beef, using 2 forks or your fingers
  • Place shredded beef back into the saucepan with all the juices, and let cool to room temperature
  • In a large skillet, saute the onions in butter until just soft
  • Mix in flour and green chilies
  • Stir to make roux constantly for 2 minutes to cook the flour taste out
  • Stir in sour cream and 2 cups of Monterey Pepper Jack cheese
  • Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed.
  • Set aside and let cool.
  • Corn tortillas may be warmed in saute pan either with oil, or red enchilada sauce
  • Using tongs dip the tortillas, one at a time, into the oil or sauce for 10 seconds each side
  • Drain on paper towels, if using olive oil
  • Preheat oven to 375 degrees F (190 degrees C)
  • Spread sour cream mixture down the center of the tortilla
  • Top with about the same amount of beef
  • Roll up and place seam side down in greased baking dish ( 9x 13)
  • Repeat for each tortilla
  • Continue until you are out of the filling
  • Top with 1 can red enchilada sauce
  • Sprinkle with remaining Monterey Jack cheese
  • Top with avocado slices
  • Bake for 30 minutes or until cheese is melted and bubbling

Sausage-Spinach-Asparagus Rice Bowl

Sausage-Spinach-Asparagus Rice Bowl

serves 2-4

PicMonkey Collage

The Stuff you need:

  • 10 oz pre-cooked brown rice
  • 1 tablespoon olive oil
  • 1 lb hot Italian sausage, casings removed
  • 1/4 teaspoon crushed red pepper
  • 6-8 garlic cloves, thinly sliced
  • 10 oz package fresh baby spinach
  • 1/2 cup Parmigiano-Reggiano cheese, shaved
  • 1/2 lb pre-steamed Asparagus cut into bite sized pieces

What to do with the Stuff:

  • Make rice according to directions
  • Heat a large skillet over medium-high heat
  • Add oil to pan; add sausage and pepper; cook until sausage is browned, stirring to crumble
  • Add garlic; cook 1 minute, stirring constantly
  • Add spinach; cook a few minutes until spinach begins to wilt, tossing constantly
  • Add 1/2 lb of pre steamed asparagus
  • Stir in prepared rice; cook until heated through
  • Sprinkle with cheeses, serve

Herbed Chicken Parmesan – Wednesday Weekly recipe post

Herbed Chicken Parmesan

PicMonkey Collage
serves 2-4

The Stuff you need:

  • 3/4 c grated fresh Parmesan cheese, divided
  • 1/2 cup dry breadcrumbs/panko blend
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped basil
  • 1/2 teaspoon salt, divided
  • 1 large egg beaten
  • 1 pound chicken breast tenders
  • 1 tablespoon butter
  • 1 1/2 cups tomato sauce
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1/2 c shredded provolone cheese

What to do with the Stuff:

  • Preheat broiler to 400F
  • Combine Parmesan, breadcrumbs, parsley, basil, and some salt in a shallow dish
  • Place beaten egg in a shallow dish
  • Dip each chicken tender in egg; then dredge in the breadcrumb mixture
  • Melt butter in a large nonstick skillet over medium-high heat
  • Add chicken; cook 3 minutes on each side or until done, Set aside
  • Combine salt, pasta sauce, vinegar, and pepper
  • Pour the sauce over chicken in pan
  • Sprinkle evenly with the remaining Parmesan and provolone cheese
  • Wrap handle of pan with foil, and broil 2-4 minutes under the broiler until the cheese meltsNote:

“TunaSketti” EASY, quick, healthy, tasty! – Saturday Weekly Recipe Post

PicMonkey Collage

Serves 2-4

The Stuff you need:

  • 2 tablespoon olive oil
  • splash anchovy oil
  • 1 onion, chopped
  • 4 cloves crushed garlic
  • 1 tablespoon capers, chopped
  • 3 whole anchovy slices, chopped
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon red pepper flakes OR fresh red chili’s diced ( spice to taste)
  • 2 (6 ounce) cans tuna, drained
  • 1 (16 ounce) package Jerusalem artichoke spaghetti, gluten free pasta, or whatever pasta you desire 😉
What to do with the Stuff:
  • In a large saute pan, heat oil over low heat
  • Add anchovies, onion and garlic; cook and stir until onion is tender
  • Stir in capers, tomatoes, lemon juice, and parsley
  • Season with red pepper ( fresh or flakes) to taste
  • Simmer gently for 3 minutes to thicken sauce
  • Fold in tuna, and heat through
  • While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
  • Serve over pasta

Uber EASY- Roasted Chicken- Wednesday Weekly Recipe post

UBER EASY, Roasted Chicken

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serves 2-4

ALWAYS buy clean, range fed, organic, grass fed, cage free, healthy, whole, cleanest foods available 😉

Paleo friendly, Gluten Free, Dairy free

The Stuff you need:

  • 3-4 pound roasting chicken

  • 2 medium onions

  • 2 carrots

  • 2 stalks celery

  • potatoes (optional)
  • 1 bulb garlic

  • olive oil

  • salt & pepper, garlic powder to taste
  • 1 lemon. lime or orange, or onion (to stuff inside)

  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture of all 3

What to do with the Stuff:

  • Preheat oven to 475°F
  • Take your chicken out of the fridge 45-60 min prior to baking
  • Trim off excess fat, and stuff underneath breast skin on either side
  • Liberally salt and pepper the chicken, set aside (you may do this the night before, and leave uncovered in fridge)
  • Chop veggies into nice sized chunks
  • Separate garlic bulb into individual cloves, leave them unpeeled
  • Put all the veggies and garlic into the middle of a large roasting tray, drizzle with olive oil, salt & pepper to taste
  • Drizzle the chicken with olive oil and additional garlic powder, salt and pepper to taste- rubbing it all over the bird
  • Cut lemon or lime or orange or onion in halves or quarters
  • Put the fruit or onion inside the chicken’s cavity, along with the fresh bunch of herbs
  • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
  • Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes
  • Baste the chicken halfway through cooking
  • If the veggies look dry, add a splash of water to the tray to stop them burning
  • Chicken should be @ 160-165 on an instant read meat thermometer inserted between thigh and breast
  • When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes

MMMMMMM, ROAST CHICKEN!!

Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings

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Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

Shrimp and Avocado salad -Saturday Weekly recipe post

Tasty Shrimp and Avocado Salad

4-6 servings

shrimp

 

The Stuff you need :

  • 1 lb. cooked frozen shrimp, thawed (I used 50-70 per pound size shrimp)
  • 2 avocados, diced into bite sized pieces
  • 3 T fresh-squeezed lime or lemon juice
  • 1 tsp. ground cumin
  • 1/2 tsp. finely ground sea salt
  • 3 T extra-virgin olive oil
  • 1 small red onion chopped roughly
    What to do with the Stuff : 
  • Place  shrimp into a colander let the shrimp drain well, pat dry with paper towels\
  • Whisk together lime juice, cumin, and salt, and  add in olive oil a little at a time to make the dressing
  • Cut up the avocado into bite-sized chunks,
  • Put in a bowl large enough to hold all the ingredients,then toss with about half the dressing
  • Cut green onions into thick slices, Add the green onions and drained shrimp to the avocados
  • Combine, all,  adding as much additional dressing/seasonings per your taste