Chocolate cake in a single serving is always a good thing, especially when it’s keto. I’ve got a quick and easy chocolate mug cake that you can make and enjoy anytime.
Hi again, Dear Readers:
It’s been over a month since my last blog post, and for that, I apologize. We did a little traveling, and it’s been go-go-go since we got back. Maybe I need to listen to Stephanie O’Dea’s Slow Living Podcast, if I could find the time. I’ll tell you more about our trip in a future blog post.
I intended to post this much earlier. With the Holidays bearing down on us there’s a lot happening for nearly everyone. Things are about to get very busy and complicated for many people. As I was once told by a former supervisor at Boeing, “we’re getting into the time of year where a month is not a month.” For those working in the corporate sector, it means vacations, either yours or someone else’s. Many people will be gone for days, and probably when you need them the most. That’s been my experience, so be forewarned.
But at the Casa de Rurale, we’re debating on whether we want to tackle that backroom area where all the Christmas stuff is stored behind a bunch of other things or leave it for another year. I’m guessing we’re probably going to try later.
Meantime, let me catch you up on our recent happenings.
Before our trip, it was my birthday. I did make a Swerve chocolate keto cake, although we didn’t “do” anything because we had a trip the next week. I made some chocolate buttercream icing from Suzanne Somers’ book Somersize Desserts but using the same 1:1 sweetener you see in this post. Then rushed the process so the icing’s texture was a bit clumpy:
But it was still delicious and we enjoyed a keto/low-carb/Somersized (sort of) chocolate cake. Earlier in the day, I made it to Starbucks for my birthday treat:
The protein box wouldn’t ring up, so it ended up being the drink that was free. I was also running errands so I needed a bite.
The Banana Rat Gets Married
We went to Houston for a few days, finally. It was a short trip with multiple mishaps, but we made it there and back just fine. After hiring a local sitter on the Rover app, we solved the problem of who to ask to take care of things while we were gone.
We couldn’t see everyone and go everywhere, but we did make it to our intended destination and made a few in-person visits. Zoom calls just aren’t the same. It was good to see some folks after so long away. BF was his usual very entertaining self.
The focus of the trip: our favorite web guy, Rafael, aka “Banana Rat,” recently married his longtime partner, Carmen. It was a beautiful wedding at an incredibly gorgeous place called The Springs of Magnolia. The venue is in Magnolia TX, north of Katy, and about a 45-minute drive north from Katy on the Grand Parkway.
Their wedding was at the Stonebridge venue. The actual ceremony was outside, with cocktail hour on the porch including delicious appetizers, then the full reception inside. The building is nestled in a grove of pine trees with fountains and bridges for picturesque views. Pinehaven has a long porch area that goes around the entire building. The weather was perfect, and I’ll tell you more about the wedding and the wonderful food in a future blog post.
Meantime, here’s a picture that Rafael put on social media not long after the wedding.
I managed a selfie with Rafael during the busy reception, too:
We took our own pictures, of course, and were close enough to get some great shots. I’ve since shared them with Rafael, once I figured out the most efficient method to do that. More in a future blog post.
The Double Chocolate Mug Cake
I’m piggybacking on my last blog post about the new book Easy Dirty Keto by Emilie Bailey. I decided to try this recipe after I published that blog. I intended to publish either before we left for Houston, or right after we got back. That didn’t happen. Finally, when I’m caught up a little bit, I have the time to finish up.
To make things easy, I’ll put the printable recipe right here so you can print your own copy. It’s an easy, fast recipe, and it takes just a few minutes. If you don’t have sugar-free chocolate chips on hand, you can skip it—because, let’s face it, you may just snack on the chocolate chips anyway. There’s also an unusual ingredient that you might not be expecting, but it works well here.
Double Chocolate Mug Cake
- 3 tbsp Keto yellow cake mix (from a box) See note below if you don't have a box of this
- 1 tbsp cocoa powder
- 1 tbsp mayonnaise
- 1 large egg
- 2 tsp water
- 1 tbsp sugar-free chocolate chips
- In a mug, combine cake mix with cocoa powder and mix well. Add mayo, egg, and water; stir well to combine. Mix in the chocolate chips
- Put the mug into the microwave and cook on high for 1 minute to 1 minute and 20 seconds, until the cake is firm but still glossy. If you're using a large mug, you may need to cook for a few more seconds.
- Top as desired and enjoy.
- NOTE: if you do not have a boxed keto cake mix, stir together 2 tablespoons of almond flour, 1 tablespoon of 1:1 granulated sweetener, ¼ teaspoon of baking powder, and a pinch of salt. Mix together, then proceed with Step 1.
Now let me show you how to make one when you just really need some chocolate cake.
How To Make It
Like many of the mug cake recipes you see on Pinterest, Instagram, and other places, there are only two steps here, and the third is optional.
First, you mix the cake mix and the cocoa powder in a cup.
Then add the wet ingredients: mayonnaise, egg, and two teaspoons of water.
Stir it well, then stir in the chocolate chips if you’re using them.
Stir them in:
Next, microwave it on high for one minute to one minute and 20 seconds. Emilie says, “until the cake is firm but still glossy.” A larger mug takes a few more seconds or a microwave that’s not as powerful. I think our microwave takes one minute and 30 seconds to be completely done. Just don’t cook it too long.
At this point, you can sprinkle on a little bit more of the 1:1 sweetener, you could put a little whipped cream on it, or just eat it as is. I usually skip the embellishments because I think it’s fine right out of the microwave. But if you put, say, some sugar-free raspberry preserves on top when it’s done, I won’t judge.
Mayonnaise In Cake?
Yes, you read that right, and I’m guessing Aunt Ruth and Aunt Kathy are nodding their heads in agreement. I’ve heard of it before, but never tried it myself, until now. And, honestly, I thought it was a horrible idea. But Emilie comments in the book that she’s tried multiple recipes for cake in a cup but they tended to be too dry or too “eggy.” The addition of a tablespoon of mayo makes it rich and fudgy, just like a cake should be. You don’t taste the mayo, honest.
No, I haven’t told BF.
You can read more about mayo in cakes in this article on Epicurious’ website with links to other recipes, including this one by BestFoods/Hellman’s using their own mayo. Apparently it’s a “secret ingredient” in chocolate and other cakes that gives it richness and moistness. Here’s another chocolate mayo cake recipe from Taste of Home. Warning: unlike Emilie’s recipe, these cakes aren’t keto, and are both whole cakes.
The Keto Cake Mix Dilemma
Like many people, I haven’t bought much in the way of prepared keto products. There are so many keto things in most grocery stores now. Of course, you must read through everything to know if it really is keto or just something with the “keto” name pasted on it. I’ve seen a few things that claimed to be keto, but they contained wheat or other things in them that disqualified them from being “keto.” But then again, there’s “dirty” keto, too, but I don’t want wheat at all.
What I really like about this recipe, and what made me try it, was Emily’s note to tell you how to make it with other ingredients. Well, I had them, and I appreciated the note on making them without buying a full box of cake mix. Since discovering this little variable, I’ve enjoyed this chocolate cake in a mug several times.
Instead of the boxed mix, you simply whisk together 2 tablespoons of almond flour, one tablespoon of granulated 1:1 sweetener, ¼ teaspoon of baking powder, and a pinch of salt for your cake base.
That replaces the three tablespoons of the boxed yellow keto cake mix. Just mix it up and proceed with the recipe.
Ready For A Little Keto Chocolate Cake?
Really, I wish I’d done this before, but I’m glad I finally got around to trying this recipe.
Miss Alice has not had the pleasure of making any recipes from the book yet, but she’s planning on doing some while she’s off for Thanksgiving break. I highly recommended this recipe and a couple of others to her so that she and her daughter don’t have to rely on mac and cheese or some other “instant” thing when they get home at night. But they still haven’t gotten around to using a slow cooker during the week just yet.
This chocolate cake is an easy and fast keto dessert that makes just one serving whenever you’re ready. You don’t have to make an entire cake, just one little cup of cake. And isn’t that what you need sometimes just to hit the spot?
Easy Dirty Keto is the latest cookbook by Emilie Bailey. Today I’ll review it and tell you why it’s a good book to have in your collection, whether or not you eat keto.
Hello, again, Dear Readers:
Apologies for my tardiness, it’s been a busy few weeks. We watched as Hurricane Ian went through Florida doing pretty much the same thing Hurricane Ida did in Louisiana last year. One of my project managers lives right in the strike zone, and she finally got power and Internet back a few days ago. Don’t we know about that!
Others have checked in from the area on social media. Keep these folks in your thoughts and prayers, although I think the good Governor DeSantis has everything well in hand. We’ve been through it, and we know some folks who are still not back in their homes more than a year later. Everything moves VERY slowly here, but Florida’s working it.
We’ve had a few lovely cool fronts come through, and another brief one graces Texas and Louisiana tomorrow. There’s been scant rain for over a month. Autumn came early this year, and we’re thankful. I can open the windows some days and clear the air (especially after BF has been cooking.)
As promised, I’ve got a delicious new cookbook to tell you about, and five delicious recipes you can enjoy this week.
Get Ready For Dirty Keto
Are you looking for new and delicious keto recipes or just delicious food that’s easy to make? Well, aren’t we all? Today I’ll tell you all about the newest—and possibly final—book from The Texas Granola Girl, Emilie Bailey. This book covers both bases.
Let me say at the outset that I was fortunate to get a review copy of Easy Dirty Keto before its release on August 25th. Thank you, Emilie! (I feel special when that happens.) I’ve already left a five-star review on Amazon, because, well it deserves five stars, in my opinion. But that’s because the food is good.
Honestly, if the recipes weren’t any good, I wouldn’t be writing an entire blog post—it would be a short “news item” with my polite opinion. But this is Emilie, and the food is really, really, good—as usual.
Let’s get cooking.
What Is Dirty Keto?
No, it’s not something you get into trouble for, should be embarrassed about, or risk arrest. Nothing like that. It’s a form of keto that stays within the parameters but isn’t exact.
There are two types of keto:
- Clean keto, where you eat “clean,” no processed foods, artificial sweeteners, and the like
- Dirty keto, where the rules are a little looser, but still help you meet macros and stay in ketosis
Ingredients like these might be considered “dirty keto”:
Or this one:
And if you wanted to classify my keto, it would be called “filthy dirty keto.” Because I can’t say I eat keto every day—especially when BF makes jambalaya or one of his other “specialties.”
The rule is to stay in ketosis. I can’t say I’ve ever checked that. Still, dirty keto isn’t as strict, and the variety of foods is wider because you can include some things that you wouldn’t under “clean keto.” You’ll see what I mean in the recipes.
Many people find clean keto to be difficult to sustain, or they just get bored with the same types of foods. With dirty keto, there’s a little more to enjoy that’s still “keto.” Emilie explains in the intro–she’s busy, like most people, and needed to loosen the rules a bit. One example is the sugar-free version of Cool Whip.
I’ve tried these five recipes myself and give my opinion on each. (Spoiler alert: they’re delicious!) I’ll be trying more of them in the future, and I may include them in a future blog post. So, here they are for your information and enjoyment.
Chorizo and Spaghetti Squash, Page 125
Let me say right up front that this is the recipe I really wanted to make first but had to wait until BF wasn’t home. I don’t want to listen to the retching.
It’s simple and straightforward. You might not believe it was really keto. The setup:
First, start with the spaghetti squash:
Cut in half and scrape out the seeds:
They should look like this:
Put them face down onto a microwave-safe plate and cook on high for ten minutes, until it’s fork-tender.
When it’s done, it looks like this:
While that’s cooking, measure out your spices and things:
Then remove the chorizo from the casings and add it to the pan.
You won’t need oil, because the chorizo gives off plenty once it starts cooking. Remember, it’s a highly seasoned pork sausage.
Once the chorizo is cooked, add in the pico de gallo:
Mix that around, then add the salt and the spaghetti squash:
Toss that all around to distribute:
Then sprinkle the half-cup cheese on top:
And dinner is ready!
It takes about 30 minutes or so, but it’s really fast and easy. If you want, you can cook the spaghetti squash ahead of time (keep reading), refrigerate it, and add it to the pan when the chorizo is cooked. If the spaghetti squash is cold, you may need a few more minutes to let it reheat in the pan before topping it with the cheese.
When I finished, I posted this picture on Instagram:
And I tagged Emilie. She saw it and responded that it was one of her favorite recipes from this book. Well, yeah! But really—chorizo. Do we need anything else?
What I Did Wrong
I bet you weren’t expecting to read that. Let me explain.
The recipe was made according to Emilie’s directions. But because we were on a rushed trip to Winn-Dixie, two things were different:
- I bought salsa, not pico de gallo because that’s what I could find quickly
- I also couldn’t find the queso fresco quickly so I relied on the Cotija cheese I had in the freezer
Guess what? Both were wrong for this recipe—but it was still delicious!
The salsa I bought:
And the magic secret ingredient:
That’s right, sugar. They call it “cane sugar” so they can show that it’s “natural,” and not from high fructose corn syrup. It’s still sugar, though, and it matters if you’re a diabetic watching sugar or you’re just trying to cut down or eliminate your sugar consumption.
The Cotija cheese is tasty but has a stronger taste, similar to Manchego, but not as potent as Feta. Just not the same as Queso Fresco, which has a salty, mild taste. I love Queso Fresco, and BF won’t touch it, so it doesn’t last long when I buy some. Fortunately, the recipe only calls for a half-cup of cheese as a topping, so it doesn’t overwhelm. I was looking forward to the milder cheese taste.
A subsequent trip revealed that our local Winn-Dixie simply doesn’t carry Queso Fresco, but Walmart does, along with pico de gallo. Good thing, because there’s suddenly a lot more Spanish spoken in Walmart here than before. No kidding.
Because BF was gone on a recent weekend, I made it again with the “right” ingredients. (He still won’t touch it.) I made my own chorizo because I didn’t have any but did have ground pork in the freezer. Really good both ways, but I’ll stick with the recipe next time.
Here’s the printable recipe:
Chorizo & Spaghetti Squash Toss
- 1 medium spaghetti squash, about 2½ to 3 pounds, or four cups cooked spaghetti squash
- 1 pound Mexican chorizo, casings removed
- 1 cup pico de gallo
- ½ tsp Kosher salt
- ½ cup Queso Fresco (fresh Mexican crumbling cheese)
- Carefully cut the ends off the squash, then slice it in half lengthwise. Remove the seeds, then place the squash halves cut side down on a microwave-safe plate. Microwave on high for ten minutes, or until the squash is soft and fork-tender.
- While the squash is cooking, preheat a large skillet over medium-high heat and add the chorizo to the skillet. Break apart the chorizo with a spoon and cook until lightly browned, about 5 to 7 minutes. Add the pico de gallo and cook for another 2 to 3 minutes, until the onions begin to soften.
- When the squash is cool enough to handle, remove the strands with a fork, and add them to the skillet. Season with the salt, and toss with the chorizo mixture until warmed through.
- Remove the skillet from the heat, top the mixture with queso fresco, and serve.
I have updated the chorizo blog post with a printable recipe for that, too.
Notes About Spaghetti Squash
Emilie calls for microwaving the spaghetti squash here. And for this recipe, it works great. But there are other ways to cook this wonderful vegetable if you like it and want to make it for something else.
It’s low-carb and keto and tastes good when cooked correctly. It’s an ideal substitute for wheat-flour spaghetti, and tasty with any kind of spaghetti sauce. But of course, it’s called “squash,” and that puts BF right off eating any. His comment, “I’ll try anything you make” is rendered null and void when anything contains the word or ingredient “squash.”
My first encounter was some 20 years ago with one of Suzanne Somers’s many low-carb cookbooks. Her recipes called for the same prep: cut in half and remove the seeds. But then the recipe called for:
- Rubbing both cut sides with olive oil
- Putting them cut side down on a sheet pan
- Roasting in a 350F oven for an hour
You must wait for the squash to cool before handling it. Or use a thick potholder to hold the halves and scrape out the stringy flesh into a bowl. I can roast a smaller one in the countertop oven easily.
I think the recipe I tried first called for a little salt and pepper with a pat of butter, which is probably my favorite way to eat this squash. If you’re not going to use it or eat it immediately, just put it into a dish and refrigerate it until you’re ready.
Slow Cooking Spaghetti Squash
Another way I found to cook spaghetti squash is in the slow cooker. No kidding, you can totally put your spaghetti squash into your slow cooker—whole—and let it cook on “low” while you’re at work or doing other things. You must poke it with a fork in a few places like a potato, but it cooks up nicely. It’s hot, of course, so be careful cutting it open and scraping out the seeds.
Why would you do that if this recipe calls for microwaving? It’s your choice, really. You can also use the countertop oven to cook one in advance if you wanted. But using the slow cooker also means it’s hands-off and ready when you are, although it does come out softer this way. Again, use immediately or refrigerate.
If you’re making this dish on a busy weeknight, the ready-to-use spaghetti squash can make it a little easier.
However you cook this, it’s delicious in a fantastic Tex-Mex sort of way.
Barbecue Glazed Chicken Tenders, Page 95
This is so easy and tasty with just a few ingredients. Here’s the recipe:
Barbecue Glazed Chicken Tenders
- ½ cup Sugar-free barbecue sauce
- ¼ cup Sugar-free peach jam I couldn't find peach, but apricot worked well here.
- 1½ tbsp Sugar-free barbecue rub or seasoning
- 1 pound chicken tenders
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- In a bowl, stir together the barbecue sauce, peach jam, and seasoning. Reserve three tablespoons of this mixture for later.
- Dip each chicken tender in the sauce mixture and place it on the prepared baking sheet. Place the tenders in the oven and cook for about 20 minutes, or until the internal temperature of the chicken reaches 165°F. Base the tenders with the reserved sauce and bake for another 5 minutes.
- Serve as desired or store in an airtight container in the refrigerator for up to 4 days.
See that sugar-free apricot jam over there? It’s supposed to be peach, but that’s all I could get in Winn-Dixie. It’s close, so I bought some, and it worked just fine. On sale, 2 for $6, with a jar of red raspberry. Because let’s face it, all you need is a spoon, and you have an instant keto dessert.
So. . . .
Preheat the oven to 400F, then line a sheet pan with parchment. I measured out the barbecue sauce in a measuring cup and then kept using it because it was just easier for mixing.
Mix the barbecue sauce, jam, and either some BBQ rub or other seasoning. I used a seasoned salt mix I like to make from another book.
And take out three tablespoons for later. I can’t find that picture, though. But it gets easier from here.
Dip the chicken tenders into the remaining mixture, just like you were breading them:
Drop onto the baking sheet:
Then bake it at 400F for about twenty minutes.
Once done, brush with the reserved sauce and give it another five minutes or so.
So what should you serve this with?
Balsamic Brussels Sprouts, Page 64
Make this while the chicken is in the oven. I started heating the oil first, took care of the chicken, then went on to make this one.
And if I’d read the directions ahead of time, I would have passed. Why? You’re FRYING them in hot oil on the stove. I’m not saying it’s not tasty—it is. However, I quit frying back in the ’80s, I think. Big mess, dangerous, and all that.
But. . .these little babies are SO GOOD!!!! So if you’re up to it, and you can do it safely, I highly suggest making this recipe—as is.
I can see Aunt Kathy in Texas reading this and saying to herself, “Frying? Yeah, right.” Well, here’s how it went.
Admittedly, I didn’t realize I’d need so much oil. And the big chili pot I was planning to use would have required several bottles of olive oil, so I used the smaller, 3-quart Dutch oven. Lucky me, I bought it years ago and I’m very happy I did because it’s super handy. I also didn’t have a lot of olive oil, so I used coconut oil with some olive oil, which worked just fine.
Before I started with the chicken, I put the oil in the pot and put the thermometer in with it:
You can’t see it in the picture because the inside is so faded, but 400 degrees is at the top.
I bought pre-washed Brussels sprouts, so that was a good thing:
I dropped them into the very hot oil slowly and carefully, half the bag at a time.
And this happened:
Use your “splatter screen,” not the pot lid, because condensation will drip water back into the hot oil and cause popping and splattering. No.
Let them cook for 3 to 5 minutes, the book says. I think the second batch cooked a bit longer, maybe 6 minutes, and they came out a little better.
When you take them out of the oil, put them on a sheet pan lined with paper toweling:
Repeat with a second batch if you need to.
After the frying is completed, sprinkle on a bit of salt:
Transfer to your serving dish and sprinkle on a quarter-cup of Parmesan cheese:
A bit more salt:
Then drizzle over the tablespoon of the balsamic reduction:
If the chicken isn’t ready, keep this dish warm until it is. But the chicken should be about ready by this time. I stuck the dish into the toaster oven to keep it warm until the chicken was done.
This is a seriously good keto dinner:
I admit I was just going to use my default keto recipe, cauliflower rice. And it wouldn’t be bad, either. But Emilie suggests this recipe as an accompaniment, so I made it. I’m glad I did, frying mess and all.
This balsamic reduction is a syrupy condiment based on balsamic vinegar.
It’s not totally keto, but then, you don’t need much to add a really nice extra touch of sweetness to any dish.
Here’s the printable recipe:
Carmelized Brussels Sprouts with Balsamic Glaze
- Olive oil, for frying I used olive and coconut because I was nearly out of olive
- 1 pound prewashed fresh Brussels sprouts, cut in half, dry, and at room temperature
- ½ teaspoon kosher salt, divided
- ¼ cup grated Parmesan cheese
- 1 tablespoon Balsamic glaze
- Line a baking sheet with a layer of paper towels for draining. Into a Dutch oven, pour about 1½ inches of oil and heat the oil to 400°F over medium heat.
- Put half the Brussels sprouts and any leaves that have fallen off into the hot oil. Turn the heat up to medium-high and cook for 3 to 5 minutes, stirring them often until they are dark golden brown and crisp. Remove with a slotted spoon to the prepared baking sheet to drain. Immediately season with ¼ teaspoon of salt.
- Bring the oil back up to temperature, add the remaining Brussels sprouts to the oil and repeat step 2.
- Place the crispy sprouts on a serving plate, sprinkle with the Parmesan cheese, and drizzle with the balsamic glaze. Serve immediately.
- NOTE: Emilie says that to ensure that the sprouts come out crispy, and to reduce any splattering, make sure that they are dry and at room temperature prior to frying. Don't use frozen sprouts, since they have much more moisture. Use a screen to control the splattering but don't use a lid, which will make the splattering worse.
Guess what? I made this dinner again, this time for BF, along with the Mint Chocolate Chip Ice Cream Whip (keep reading) a couple of weeks ago. I managed to find sugar-free peach preserves, too. He was looking forward to trying this menu and really enjoyed his dinner with dessert. So we have one more “acceptable” keto dinner for BF, thanks to Emilie’s great recipes. We’ll definitely be having this again sometime.
Boogie Cheeseburger Skillet, Page 117
What led me to try this, knowing BF wouldn’t eat it? Well, there’s a lot he doesn’t eat, so there’s that. A couple of other things, too:
- A lady I’ve known for a long time in nearby Albany calls everyone “Boogie” as a term of endearment. So naturally, the title caught my attention.
- One recipe called for chipotle mayo, but I wondered where I would find it here. I mean, soy sauce is considered “international food” in our local stores. Walking through our newly renovated Winn-Dixie, I found not only the chipotle mayo, but it was also on sale, so I bought a bottle. It is SO GOOD! Then I went back and found the recipe in the digital book. Warning: it’s got a strong bite. So if peppery is not something you’d like, Emilie says to substitute regular mayo in the sauce and the milder Monterey Jack cheese for the topping.
- And one recipe called for a poblano pepper, which happened to be growing outside in the paint bucket garden. It was the same recipe, so that was my chance to use it in a recipe before it went bad. I’ve got a couple more growing this late in the year, but I can get poblanos in both Winn-Dixie and Walmart, too.
Then it was a matter of getting a few more ingredients and cooking it.
Yes, this is sugar-free ketchup by the same company that makes our favorite barbecue sauce.
Start by preheating the oven to 400F, mix up your mayo, ketchup, and Worcestershire sauce, and set aside.
If you haven’t chopped anything yet, let me give you a tip: wear gloves for nearly any type of pepper but bells:
You’ll seed it and cut it into two-inch strips:
You’ll need a large, oven-safe skillet for this. A cast-iron skillet or stainless one like mine is perfect. Melt the butter, then add the chopped onion and Poblano pepper. Cook for 7 to 8 minutes, stirring often until the onion is translucent and starts to carmelize.
Remove this from the pan and set it aside. Now start with the ground beef, along with the salt, pepper and garlic powder:
Brown it up really nicely, and break it up into small pieces, which will take about ten minutes:
Then add the requisite cauliflower rice:
Cook until the cauli-rice is no longer frozen, just a few minutes. Then add the onion and pepper back into the pan and stir:
Take the pan off the heat, and stir in about two-thirds of the mayo mixture we made first:
Sprinkle with the cheese:
Put the pan into the oven for five to seven minutes:
Drizzle the reserved sauce on top and dig in.
No, BF wouldn’t eat this either, he told me at the outset. I’ll make it again when he’s working late or I decide he can have his favorite frozen pizza for dinner.
Here’s the printable recipe:
Boogie Cheeseburger Skillet
- ½ cup chipotle mayonnaise, plus more for serving You can use plain mayo here if you can't find chipotle mayo or prefer less or no spice
- 2 tbsp sugar-free ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp butter
- ½ onion, cut into ¼" wedges
- 1 poblano pepper
- 1 pound ground beef
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 1 12-ounce bag frozen cauliflower rice
- 1 cup shredded Pepper Jack cheese If you'd like to cut down on the spiciness, use Monterrey Jack instead
- Preheat the oven to 400°F.
- In a small bowl, stir together the mayonnaise,ketchup, and Worchestershire sauce and set aside.
- Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add onion and pepper; cook for 7 to 8 minutes, stirring often, until the onion is translucent and beginning to carmelize. Remove from the pan and set aside.
- Add the beef to the pan, and season with salt, pepper, and garlic powder. Cook for about 10 minutes or until browned, breaking it apart as it cooks. Add the frozen cauliflower rice and cook for another 2 to 3 minutes, until there is no liquid left in the pan and the cauliflower rice is tender. Stir the pepper and onion into the beef mixture.
- Remove the skillet from the heat and stir in two-thirds of the mayonnaise mixutre. Top with the shredded cheese. Put the skillet into the oven and bake for 5 to 7 minutes or until the cheese melts. Carefully remove the skillet from the oven and drizzle with the remaining sauce.
Mint-Chip Ice Cream Whip, Page 137
Let me just say that this is a total “cheat” of a recipe. It’s a prime example of “dirty keto,” since it’s not what you’d call “clean eating” under any circumstances. And I wouldn’t have considered it unless Emilie or another keto writer suggested it.
I’m talking about Cool Whip. It now comes in a version called Zero Sugar.
If you serve this dessert in fancy little dessert cups or glasses, I suggest calling it “Syllabub.” Chances are no one will know what that means, and it will sound posh. Maybe even French posh.
I’m not a fan of frozen non-dairy dessert toppings, even if it’s sugar-free. But now and again, this might just be what you need to hit the spot. As Emilie describes, it’s not really ice cream, just a little ice-cream-esque dessert that comes together quickly.
The prep for this one calls for putting the Cool Whip into the fridge for four hours to thaw. Don’t let it sit out or microwave this stuff because it will separate. Why? It’s non-dairy, and this commercial from about ten years ago (“Oil? Or Cream?” ) explains the difference. Read more on Kraft’s website.
Oh, and one more thing: I couldn’t get the white chocolate sugar-free pudding here, so I used regular chocolate sugar-free pudding. This, too, worked fine. The setup:
Once your Zero Sugar Cool Whip is sufficiently thawed to a soft texture, dump it into a bowl:
Add in the rest of the ingredients:
Chop the mint patties up fine:
And discover that the bowl you picked up is too small, so you switch to a larger one because it all fits in the dishwasher:
Fold carefully to mix:
Add it back to the Cool Whip container and stash it in the freezer for a couple of hours.
When it’s stiffened up a bit, it’s ready to dish out and serve.
Don’t serve it from the Cool Whip container if you’re trying to be fancy and call it syllabub. However, if you collect this fine piece of culinary Americana, here’s another reason to add to your “collection.”
And if you’re a fan of regular Cool Whip, here’s a new dessert for you, whether you’re eating keto or not. I’m sure it would work well with the regular stuff, too. If you try it, leave a comment about it.
The first time I made it, I mentioned it to BF and offered him some. He declined. Amazing, because he’s a huge fan of the power of Listerine. But with the chicken and Brussels sprouts for dinner, he was open to trying some, and he really enjoyed a dish of this fast and non-fancy keto dessert.
Here’s the printable recipe:
Mint Chip Ice-Cream Whip
- 1 8-ounce Container sugar-free whipped topping, thawed Do this by leaving in the fridge for four hours--don't leave it out or microwave
- 2 tblsp Sugar-free white chocolate pudding mix I used sugar free chocolate because I couldn't find white chocolate.
- ½ tsp Peppermint Extract
- 3 sugar-free peppermint patties, finely chopped
- In a medium bowl, combine the whipped topping, (save the container), pudding mix, and peppermint extract and stir together well.
- Fold in the chopped peppermint patties and return the mixture to the whipped topping container.
- Put the container in the freezer for at least 2 to 3 hours for an ice cream-like consistency.
About Peppermint Extract
Be VERY careful not to add too much. Otherwise, the finished dish will taste like toothpaste. I speak from experience here. The mint can overpower everything else, so measure carefully, and not over the bowl. Now, do you see why I prep everything beforehand? You can’t add too much when it’s already measured into a small dish or pinch bowl.
Yes, I did that, but I didn’t stage the picture right. I was by myself, as usual, and I had to stand around the tripod.
Verdict: It’s A Great Book!
Easy Dirty Keto is a really nice cookbook to have in your collection. If you aren’t looking for dirty keto, I still recommend Emilie’s book. The recipes are easy, and most of the recipes don’t need a large number of ingredients. Plus, the food is so good that even non-keto folks can still enjoy them. Even BF!
When I had the opportunity to review Emilie’s first book, The Southern Keto Book, my first thought was something along the lines of, “Keto and Southern? Oh, come ON!” Of course, you know how that went, and now I’m a total fangirl.
Keto or not, I feel like these recipes are real comfort food. At least, that’s what I felt like when I made them and then enjoyed eating them. No kidding. Even though I grew up in New Orleans, the cuisine just isn’t appealing to me anymore, plus all the excess starch of rice and potatoes and the like. I liked Tex-Mex early on, and it’s what I’ve liked since the late ’80s. Nobody understands that here, but I’m sure Emilie does.
Delicious food is the best reason for buying any cookbook, isn’t it?
Is Easy Dirty Keto The End?
Emilie and her family are on a working game ranch in Texas. That’s probably the reason you can find several venison and wild game recipes on her website. While she’s enjoyed sharing her keto journey with readers, another book may be out of the question. We hope not, of course, but we’re thankful for the four she’s published. Read her blog, you’ll see that her blog and cookbooks are a “side hustle.” Like a lot of modern authors, she has a “day job” and writes on the side.
Should this be Emilie’s last book, I would just say thank you to Emilie for four great books with delicious food to enjoy for years to come. All four have become favorites with us, and even BF likes many of the dishes I’ve made. No more canned soup if he wants something better.
Emilie didn’t say anything about discontinuing her blog. Like me, Emilie doesn’t blog regularly. That’s OK—Emilie’s website is a huge collection of delicious keto recipes that aren’t in any books, to my knowledge. Those aforementioned venison recipes will be tried next time someone brings over deer or something. (It’s happened a few times, and deer roast is quite easy in the Instant Pot.) If you’re so inclined, sign up at her website (right-hand side, scroll down a little over halfway.)
Maybe one day we can make the trip to visit Emilie’s ranch in Texas. When we do, there will be a full blog post here with lots of pictures.
Did you know that pesto isn’t always made from basil? Many fresh green herbs can be turned into a delicious addition to your meals. Come see what I made with what I had in the garden.
Hi, Again, Dear Readers:
My apologies, I’ve been away. After the last post from Beverly, I’ve been busy with a new client who gives me a chunk of work every week. I’ve been concentrating so much there that I haven’t had much time to do everything else. The only sewing I’ve been able to do is minor repair work.
Before I forget: I updated last month’s Spicy Calabrian Shrimp. I found the missing pictures and they’re now in the blog post.
Speaking of work: don’t get me started on Depp V. Heard. I’ve been paid to write two blog posts on the subject, and like a lot of people, I’m anxiously awaiting the verdict. That case has captured my attention but not for the reasons you might think. It’s extremely interesting, especially with my legal background. Livestreamed online, it’s real life, not a movie or TV show. I’m not a big “Depp fan,” but the case is intriguing. Then again, I do a lot of research and writing for the legal industry, so you understand why I’m so interested.
You probably don’t want to know about the insanely X-rated language, or the distinguished attorneys on both sides reading it all aloud in front of the judge and jury. Scriptwriters couldn’t write that kind of thing on purpose, but will probably try now. The court reporter–who has to record every filthy, nasty word of it–got a standing ovation from Depp, his legal team, and the people in the public gallery. I’ll say this for him–Depp is certainly a creative writer when he’s fired up.
Enough of that.
As for our wonderful friend Beverly, she is planning to write another guest post, this time on the Unofficial Downton Abbey Cookbook, which, she says has food you can actually cook. The Official Downton Abbey Cookbook series is more pictures and stories from the show, rather than recipes you’d want to make. Like me, Beverly reads cookbooks the way others read novels. So that’s coming up soon.
BF and I went to see a matinee of Downton Abbey: A New Era last week, and let me tell you—if you loved the series, you’ll love this movie. It ties a bow around the entire Crawley family saga, I think. Not sure if there will be any more from the DA saga or if this is the conclusion, I haven’t heard. I won’t give away any secrets that weren’t in the trailers, but there are a couple of things I didn’t see coming. Maybe I wasn’t paying attention. If you go—BRING TISSUES. Trust me.
On the way home, BF reminded me: “Never forget how much I love you.” In other words, if he didn’t, there would be no way he’d be going to see that film. Ever. Next up we’re planning to see Top Gun: Maverick. I hear it’s as good as the original, and I’ll need to re-watch the original because I haven’t seen it since 1986. Fortunately, BF has the DVD.
But today I’ve got a post on a discovery that you might be interested in trying even if you don’t like basil.
Berry Picking Season
The wild blackberries that grow here are ripening a few at a time, so I’ve started picking them around the property.
I showed these pictures to Neighbor E this past weekend, too.
These, of course, are not yet ripe, but they ripen individually. There are occasions when I walk outside with this beast.
And pick a handful or two for us. (BF doesn’t much care unless I bake the berries into something.) Broccoli Stirfry and I eat berries together, and he loves them. The pit bull doesn’t seem to get as excited about them anymore.
But when I go out to pick for the freezer, I’m wearing a pair of these gloves, a pair of knee-high Muck Boots, jeans, sunglasses, and a hat. I can reach more ripe berries that way unless I’ve been out with the silly dog and we’ve had the “low-hanging fruit.”
But I still get scratches and mosquito bites.
So far, I’ve nearly filled a gallon freezer bag with this year’s pickings, and BF is asking me to make something for him with them. I moved last year’s crop into the kitchen freezer so I can do just that for him. I just received the new edition of The Pioneer Woman magazine today. There’s a blackberry cheesecake galette recipe that I’ll be trying soon. Unfortunately, it’s not on the website. (Blog post?) I’ll also be making my favorite keto blackberry cobbler again, too.
Making Pesto Out Of Anything
Last week on Facebook, Giada de Laurentiis’ Giadzy online magazine re-published an article from 2020 called How To Make Pesto Out Of Anything.
Anything? As in chocolate and raspberry anything? No, not that anything, but fresh herbs and greens that you may have on hand, like I do.
The point of the article is that, although it’s traditional in Genoa, pesto isn’t necessarily made from basil. Pesto is not an exact science, nor is it rocket science. “The true beauty of pesto,” the article states, “is that it’s greater than the sum of all of its parts.” In other words, the combination of all the ingredients is what makes it so delicious, not just one specific ingredient.
It’s a bit like a puzzle really—one piece is just that, but when you put together 10 pieces of the puzzle, then 100 pieces, then more, you get the entire picture.
Well, that’s how I think of it anyway. I hope that makes sense.
No Basil, But Lots Of Mint
So I recently planted the two little basil clippings that I rescued from last year’s crop. I kept them in the kitchen window for months, and I recently planted them outside along with a packet of basil seeds in the same pot. Those seeds have started to grow, and the rescued clippings are doing just fine.
Additionally, I planted two packets of lettuce seeds in a different pot, and they’re coming along just nicely.
Not ready to cut yet, but I’m looking forward to having some with a tomato or two.
But the mint plant that I’ve had for quite some time became overgrown.
I had plenty, but just didn’t know what to do with it. The stuff just grows, and I don’t want to make that many Corsican Omelets with goat cheese and Mojito cocktails. Keep it watered and you’ll have more than you know what to do with. Every time I went outside, I told myself to cut it and do something with it, but I didn’t know what. Thanks to Giada, I now have the answer.
Her standard pesto recipe that I’ve used for many years is
- 2 cups of fresh basil leaves, tightly packed
- 1 clove of garlic
- ¼ cup of toasted pine nuts
- 1½ teaspoons kosher salt
- ½ teaspoon freshly grated black pepper
- About 2/3 of a cup of extra virgin olive oil
Once you blend that all up, mix in a half-cup of grated parmesan cheese. Use it, refrigerate it for a week or so, or do what I do and freeze it as long as you want. Right now I think I have frozen pesto going back to 2018 or 2019. It’s still fantastic.
Using that as a guide, and then taking the information from the article, I went on to make pesto in a new form.
How It’s Made
So, it started out with walking outside and clipping what seems to be a mountain of mint growing. You always keep mint in a container. Otherwise, you’ll find out what happens, as Banana Rat did many years ago when he planted it in his backyard.
Mint takes over wherever you plant it. A few years ago, he posted it on Facebook one day with a question: “Can you say endless mojitos?” He literally had mint growing in about half of the yard. I don’t know if he still has mint growing everywhere, but it is pretty difficult to tame and remove. So, if you like mint, keep it in a container, or you better really, really love mint with all your heart.
Next, I gathered up all the ingredients I had.
I didn’t have any Parmesan cheese because I hadn’t been to the grocery yet. I also took Giada’s suggestion to use walnuts instead of pine nuts.
So I clipped and I clipped and I clipped, filling up the salad spinner inner basket.
Buddy doesn’t care for the mint
Then I washed the leaves well, spun them, and began picking the leaves from the stems.
Check out the water that comes out after you spin it. You don’t want this in your pesto.
All told, I had about three cups of mint once I finished de-stemming. Perfect.
Then everything went into the blender just as you would with basil pesto.
I like walnuts, so I figured I’d try them this time. Yes, pine nuts are delicious, but they are also pricey. Just for once, I figured walnuts would be OK. And you know what? They worked quite well. Plus, I could snack on them and not feel guilty. Toast them first, don’t burn them:
And put them in a cold bowl to stop the cooking and cool them off.
Next, add them to the blender:
I tasted the finished product, and it was quite minty. The garlic and the olive oil sort of tame the extreme mint flavor, but you could still taste the inherent “mintiness.” I decided to put it in the freezer until I could figure out what else to do with it. I still needed to add Parmesan cheese, but I wanted to give some more thought to what else I would add.
The Next Step–Parsley
I needed to go to the grocery anyway, and we were indeed out of Parmesan cheese. So, after giving it some thought, I decided to add some Italian flat-leaf parsley.
Then I got on with it.
First, I had to thaw the pesto because it froze quickly. I ended up having to microwave it for about 30 seconds just to soften it up. Even then, it was cold, and it was still kind of like a sludge.
Once I got it out of there I started with the parsley.
But I managed to get it into the blender just fine after adding the requisite Parmesan cheese.
I just sliced the parsley leaves clean from the bundle at an angle with the blade of the knife. I didn’t take the bundle apart. Pulled the stems out to make sure it was just leaves and I added it all in after washing and spinning.
Because it was much thicker now I had to add a little more olive oil a couple of times. I also added in a couple more cloves of garlic, too.
I blended, and I blended, and I blended, stopping the motor to move it around with the blender spatula to make it catch everything. Finally. I had a nice emulsion.
I removed it from the blender, very carefully, as much as I could get out of it, and then added a little more of the Parmesan cheese.
Then mixed it well, and tasted it. I think I’ve got four cups of this stuff, which is great, I’ll have it for a while.
And then you have this, in a larger container than the usual one-cup or two-cup containers I use:
Verdict: incredibly delicious, and the parsley tames the mint flavor.
Where has this been all my life?
OK, so I can’t say I was trying to create a new recipe. But guided by the article and my previous experience making standard pesto from basil, here is my recipe for mint and parsley pesto.
Mint & Parsley Pesto
- Blender Essential when you're making pesto
- Salad spinner This takes much of the water off the herbs after washing
- 3 cups Fresh mint
- 1 bunch Italian flat-leaf parsley
- 2 to 3 cloves Garlic
- 1 cup Extra virgin olive oil
- ° Salt & Pepper to taste
- ¾ cup Walnuts (increase or decrease as you like)
- ¾ cup Parmesan Cheese (increase or decrease as you like)
- Toast the walnuts (or other nuts) until they are warm and fragrant. Do not burn. Add to a cold bowl and set aside.
- Remove mint leaves from the stems. Wash and spin in the salad spinner to remove excess water.
- Chop parsley leaves off the bunch, then repeat in the salad spinner to remove excess water.
- Add the herbs to the blender, along with the garlic, toasted nuts, and a little kosher salt and freshly ground pepper. Add the lid to the blender with the center part removed.
- Measure out 3/4 cup of the extra virgin olive oil. Slowly pour into the running blender through the open top until the cup is empty. If the contents don't seem to be chopping and mixing, turn OFF the mixer and use a spatula to move things around in the bottom. Remove the spatula, replace the lid, and try again. Add more olive oil a little at a time until the blender moves and you get the right consistency.
- Pour the pesto into a bowl, and add the Parmesan cheese. Stir until completely blended. Add to a storage container and either refrigerate for a week or freeze for later. Makes about 3 to 4 cups of pesto.
It’s as simple as making standard pesto, and the flavor is outstanding. I’ve got the finished product in the freezer, marked for identification. Of course, I did, so that there’s no question about what’s in it. I recommend using square or rectangular glass containers to freeze the pesto because they’ll fit better in your freezer and there’s no loss of flavor. I speak from experience on this one.
OXO makes some good ones, as does Target. I think I found a few at Ollie’s Bargain Outlet in Denham Springs, too. But I do miss the Pro Glass squares I used to get at Bed, Bath And Beyond, they don’t seem to have them anymore.
What am I going to do with this new version of fresh pesto? Well, my first thought is to add a small amount on top of a grilled or a roasted chicken breast, chicken thigh, grilled shrimp, or baked fish. One could also add it to some freshly cooked pasta (gluten-free for me.) Granted, BF insists on frying all fish in the house, so I would have to do this when he wasn’t around.
I also think it would be good in or as a dip. So if I was in the mood for some cut vegetables, a little bit of this pesto would be good for dipping. Maybe I could mix some in homemade mayonnaise, or some sour cream, or something else that would work as a base. Or I could turn it into salad dressing—I’ll think about that one too.
Note that it tastes like a pesto, not specifically like mint and parsley, so you could probably use it as you would basil pesto if you wanted.
Cause And Effect
I was quite happy to tell BF about this discovery. However, he was not as happy about hearing about the new recipe, as usual.
I described to him the process of cutting down all that mint, then blending it together. In between sentences, he gave me his requisite verbal retching sounds. This is the same guy who is very particular about his toothpaste and the type of minty-fresh Listerine mouthwash he buys.
While he was at work, I told him via text that I’d finished making it.
Well, more for me, I guess. I marked it so there’s no question about what’s frozen in the container. Of course, BF won’t touch it, because he’s been around my pesto-making for more than five years and declares it an abomination or something.
Still, I’m glad I made it, and I can’t wait to try it in or on something. It’s not the strong basil flavor, but it sure is tasty.
If you’ve got a good amount of herbs growing, a combination of the herbs would also work, given the garlic or other aromatic Giada recommended in the article. You could use any type of oil, but extra-virgin olive oil is the best for this. Walnuts—well, they’re tasty roasted in the pan, that’s all I’m saying. But you could use almonds, or leave the nuts out entirely.
Until Next Time
It’s pretty much summer here, so wherever you are, enjoy summer while you can. Of course, in the south, we enjoy it six to nine months out of the year. (Winter hung on a little longer this year.) It’s a great time for grilling and enjoying the outdoors. Don’t forget the berries.
Keto and chocolate do go together!
Hello again, Dear Readers:
Spring is here, and I’ve got a sweet treat that you may like. It’s especially important if you like chocolate, you’re doing keto, or just want to avoid sugar for whatever reason.
It’s a short post today, with just one or two updates, but I’m working on a couple of longer pieces for upcoming blogs.
Misfits Market Update
Well, after last week’s post on the meat box from Misfits Market, I finally got BF to sit down with me right before the deadline and look at what was being offered. His eyes glazed over, and he said, “this is all for you. There’s nothing really here that I would want. Just order whatever you like.” I didn’t see anything we needed immediately, so I canceled the order, and put my account on hold for a month. Chances are, I’m going to cancel it, but we’ll see in a month. I tried.
Buddy, AKA “Broccoli, Stir-Fry”, is growing quickly and he’s not getting any better. The weather has been good so I’ve had the windows open to blow out the “aroma.” He still continues to ignore his “puppy” training, so I guess I’ll be spending more time on YouTube.
One solution that’s been offered I’ll be trying this week. There’s something called Angry Orange, a citrus concentrate that is designed to knockout pet odors quickly. Scented candles are just not working, and even the old reliable BioKleen Isn’t doing the job with this guy. Plus, he’s fast as lightning and doesn’t seem to be getting the hint.
A project manager with one of my agency clients told me about it, and I’ve ordered a bottle of the concentrate type, so that I can make it in a squirt bottle, rather than buying it ready to use. I’ll let you know what happens in a future blog post.
A few years ago, BFF’s sister and brother-in-law, who live in Atlanta, had some of these protein bars called think! (and yes, the spelling is correct.) That’s the company name and the brand name. You may have even seen them and not noticed them. The company make a series of protein bars, that are low in sugar, and are healthier than granola, candy bars, etc. I never noticed them before until I tried one on their weekend visits. The white chocolate berry flavor was also good, but they don’t seem to make it anymore.
I liked these, too, and I bought them myself for a while until I got a bad one. It was so bad that I never bought them again.
The company makes a variety of different types of protein bars. They also make healthy oatmeal, which I’ve never seen anywhere except on their website, where you can order it yourself.
Even after the hurricane was over, I still referred to them as “hurricane snacks.” Maybe it’s just my dislike for many things, but I just never touched them again after a bad one, and never contacted the company, either. I remember them being about six dollars a box at that time.
Keto Chocolate Mousse
During my last trip to Target, when I saw shortages of cat food, I was walking around in the back of the store where they keep these kinds of things. I wasn’t looking for think! Bars, but there they were. Then I saw something magical:
Keto. Chocolate. Mousse. What?
These were more expensive, at $6.79 a box. (The price has since increased, which I’ll explain in a minute.) But being the chocolate lover that I am, I bought a box.
I tried one. . .and it was delicious!!
There’s a lot of chocolate flavor in this little bar.
The bar has a lightly crunchy texture that bridges the gap between. “diet” and regular candy bars. And it’s really well-made piece of confectionery, in this food blogger’s considered opinion.
What’s it for? A snack, a meal replacement, or something with your coffee, morning or afternoon. I call it a chocolate craving satisfied. It’s sweetened with erythritol, too:
Where have they been all this time? Apparently think! Keto Chocolate Mousse Bars have been around for quite a while, just not in Louisiana. Maybe because I haven’t bothered to look for them in a couple of years, I never really noticed them. But if you look at the Amazon reviews, you’ll see reviews going back to 2019. My guess is like everything else in Louisiana, it was very slow to get here.
As I mentioned earlier, I paid $6.79 for a box of these in our Hammond Target. However, when I checked to see if our local Walmart had them, they did. But the cost was considerably more, at $8.06 a box—ouch! Quite a jump from Target. But checking Target’s website now, they have also gone up to $7.99 a box In the week since I’ve been there. Albertsons also carries them at $8.99 a box. I haven’t been to Rouses to check for them.
Once the price of fuel went up, everything else followed because it costs more to ship.
Now I wish I’d bought an extra box at Target, but whatever.
They are always available for order, both from the company’s website, as well as from Amazon. However, because they are chocolate there is the risk of them melting on the trip. If you’re going to order some from either place, it’s probably a good idea to make sure you’ll be home when they’re delivered so that they aren’t left out in the sun for a long period of time.
In the Houston area, Kroger Has these chocolate mousse bars, at a cost of $9.99 a box. Randall’s has them for either $8.99, or $11.99, depending on whether you belong to their membership program. (I’m guessing that’s like. Winn-Dixie’s Rewards program; it’s been a while since I’ve been to Randall’s.) Texas’ favorite H-E-B carries the think! protein bars, but not the keto brand. But you can always make a request to your grocery store to carry them if they don’t already.
Amazon has an entire store of think! Products if you’re interested in researching them there, or buying a case.
Delicious as they are, think! Keto Chocolate Mouse Bars are a pricey treat. They’re probably not something you should add to your regular grocery list, just for an occasional splurge. Unless, of course, you’re trying to impress someone who’s doing keto.
Solution? Start making keto fat bombs and seek out good recipes for them. If you’re not already on Pinterest, you can do a search for fat bomb recipes, or get started here with 50 fat bomb recipes from The Keto Queens. Most are made from basic ingredients and can be customized to your individual taste. I should try making some chocolate raspberry fat bombs one of these days.
Geez, I hope my mention of these homemade treats doesn’t get me on a “watch list” somewhere!
More Healthier Alternatives
As consumers move to keto, they’re looking for more sugar-free and otherwise healthy items. Companies are stepping up to the plate and delivering. And now that barbecue season is here (it never really went away for most of us), you can have your BBQ, stay keto and eat it too.
For a long time, I made my own barbecue sauce from one of Suzanne Somers’s recipes, and it was just grand, but BF wouldn’t eat it. Much as I love BBQ, I had to ask him not to put sauce on mine because of what he used. But one day after I moved here, I discovered that you could buy sugar-free barbecue sauce already made. Then it became a staple at the Casa de Rurale:
BF used Sweet Baby Ray’s for many years in his barbecue. This particular concoction is extremely sweet. That’s because the first ingredient is high fructose corn syrup, the extremely cheap and caloric version of refined sugar that hides in nearly everything Americans eat.
In fact, most people around here use this and nothing else. I always request that he keep SBRs far away from anything I’m planning to eat, and he does or uses the sugar-free stuff for mine. Eventually, he got used to G. Hughes.
After having SBR’s for the first time in a while, BF declared that it was “way too sweet.” That was a surprise because he always fussed about using sugar-free barbecue sauce until he discovered it was pretty good. He’s now a convert, and the G. Hughes Smokehouse sugar-free version is our preferred barbecue sauce. We like the Hickory and Mesquite the best, but we’ll buy any of them. They don’t taste “sugar-free,” either. We try to keep at least one or two bottles in the pantry.
I discovered the other day in Walmart that the company also has other types of G. Hughes sugar-free condiments that are now available in our little neck of the woods.
I haven’t tried these but probably will soon.
There is also an Amazon store for G. Hughes Sugar-Free products. If I suddenly found myself with a large Amazon gift card, chances are that’s one of the stores I’d visit.
Until Next Time
I know this is a shorter blog post and I normally write, but I’m still working on several ideas for future blog posts. One of them is a “spillover” from my regular client work, and you’ll see what that means when I publish it. Don’t worry, this one isn’t a heavy legal subject, and will be quite tasty as well as interesting (I hope.)
And now that you know that you can find a few more tasty sugar-free treats, your weekend barbecue just got a little bit better.
Soup. Even the word conjures up warm tasty food that’s perfect in winter. Today I’ve got two soups for you that are easy to make and enjoyable anytime. Neither involves pesto.
Hi again, Dear Readers:
Is it cold where you are? Chances are that answer is “yes” no matter where you are throughout the United States. After all, it is winter for a bit longer. Even though it’s getting closer to spring, we’ve still got some “winter” to go.
In parts of Texas, exploding trees have been keeping people up at night. The trees “explode” when the sap freezes and the trees break from the weight. We may have heard that happen here as well. It’s just like putting something liquid in your freezer and it expands. If there isn’t enough room for the liquid, whatever vessel it’s contained in will crack open. That’s why you don’t put glass in the freezer as a rule, because the glass will break upon expansion.
We’ve been experiencing our own part of the cold snap, and yes, he is still complaining that he hates cold weather. Then it warms up and mosquitoes return for a day or two. But I managed to make him happy recently with a soup recipe for which he gave me a thumbs-up to make again. And I also made a similar soup that he wouldn’t touch, but it’s equally tasty.
New Member Of The Family
I texted Ami Pope a few weeks ago and told her about the remaining Spencer story. She texted back that she had a clear vision of the possum opening up one eye, looking at BF, and saying, “Hey buddy, can you help me out?”
After two posts mentioning our beloved dog, Spencer, I can report that BF has brought in another dog to give the pit bull a new companion. He’s been kind of lonely since we lost Spencer, and he’s been acting like a little puppy dog ever since. The pit bull is now eight years old, and at 85 pounds, is hardly a “puppy.”
But on a recent Saturday, when we had something else going on (keep reading), BF came home from work with a little “surprise.” As I’ve said many times, I don’t like surprises, because they’re frequently not good. BF told me that I had to bring the pit bull inside, having let him out to greet BF. Immediately, I knew it was something to which the dog would object.
Well, he didn’t object, but it was a surprise for the pit bull. Not to mention ME.
This is Buddy, a cross between a chocolate Labrador and a Catahoula Leopard Hound, also called a “Catahoula Cur.” (A “cur” is actually a mixture of breeds within a breed; it’s a little weird.) This cute little furball has turned the pit bull from an eight-year-old “puppy” into a doting father. They’re not related, of course, but the pit bull instantly became the elder statesman in light of the puppy moving into the house. In these pictures, taken the day of his arrival, he is approximately eight weeks old.
BF came up with the name, although we could have gone with “Rufus”, too. Buddy goes between hyperactivity and near-comatose. He’s got Spencer’s metronome tail and occasionally vocalizes like Spencer, too. He’s learning to bark, but he does whine and also chirps. (Did we get a monkey?) But of course, he’s not Spencer, and he’s got ice-blue eyes like a full-blooded Catahoula whatever or a Siberian Husky. At this writing, it’s been a month, and he’s now 12 weeks old.
Tab E. Cat, the resident apex predator, is not happy. He has expressed his extreme displeasure multiple times with hissing and swatting at both dogs, primarily at Buddy. Of course, this cute little puppy will, within a year or so, be as big as, if not bigger than the pit bull, who would like to cancel his trial subscription to fatherhood. But it’s getting better, a little at a time.
Naturally, I have nothing *else* to do all day long but deal with an untrained puppy. I gave him a unique nickname: “Broccoli Stir-fry.” But that’s just when I get mad at him. Titan, the pit bull, is busy all day teaching him how to dog. But it’s obvious he needs a break from fatherhood.
Well, say goodbye to our 1970’s avocado green stove.
That’s right, BF bought us some new kitchen appliances. They were delivered hours before he came home from work with that rodent, I mean, Buddy the new puppy.
BF sold something out of his shop and decided it was finally time to upgrade the ancient but functional appliances.
No kidding, we had an avocado green stove, as you’ve seen in previous pictures.
The stove and the old fridge/freezer with the non-working water fountain and ice maker have been removed and carted away. In their place are sleek new stainless-steel exterior appliances that leave a little more room in the kitchen, are energy efficient, and work great.
We’ve been talking about doing this for some time, but it always seems to get put off. Well, this time, BF said “I’m doing this,” and he did.
I have seen posts on Facebook from people in other places that have had considerable trouble getting the appliances they want. In some cases, the appliances are on backorder, or simply not available anywhere. We just purchased what was in stock at Lowe’s, which may or may not have been the absolute newest models. Lowes had them, BF bought them, and they delivered them two days later.
It took some time to get everything swapped out and get the older appliances removed from the house. We cleaned the floor behind both appliances before the new ones were added, and they were expertly installed by none other than BF himself.
A Fancier Stove And Refrigerator
One thing I enjoy teasing BF about is his slightly Luddite nature. It’s just funny to watch him when he is presented with something new, and he doesn’t quite know what to do with it. It’s just nothing that’s ever crossed his path.
I was perfectly happy with the coil-type burners. I would not have minded if he bought a new stove with the same type of cooktop. Surprisingly, this time, BF went in for something much more modern, complete with ceramic cooktops and a digital readout.
This light reminds you that the stove is still hot, even if it’s turned off. Pay attention!
That “quick boil” burner really does heat up fast.
This is what happens when you turn one on under a pot.
The refrigerator is at once both simplicity and complexity in one place. In other words, it’s very modern, very sleek, very well designed, with a lot more interior real estate than the other one had.
The door shelves in this new refrigerator are much bigger, hold much more, and can accommodate a gallon of milk. The freezer does not have an ice maker because there is no waterline in that spot. That’s OK, we have plenty of ice cube trays.
Get a load of the size of this butter garage:
I’m supposed to be making BF a Barefoot Contessa Apple Crostata soon because we were recently gifted some apples. Everything is ready for me to start baking. . .soon.
The one downside is that now that we have a refrigerator with clear shelves and drawers, BF can see everything. This includes the stuff that I put towards the back of the produce drawer where, hopefully, he’ll look past them. You know, the sun-dried tomatoes, Asian fish sauce, coconut aminos, and the anchovy fillets and paste. I’ve used anchovy paste a few times in stuff I’ve made for him. But for heaven’s sake, don’t tell him about it or he’ll lose his mind as he did with the Frozen Hot Chocolate.
Maybe I should try putting it in the drawer at the very bottom of the fridge. It’s impossible to see into it when you open the door.
Oh, well. Let’s make some soup!
Broccoli Cheddar Cheese Soup
It’s keto, It’s easy, and it tastes great. Even BF said so. If you’re a fan of broccoli cheese soup, this one’s for you. If you stop off at the grocery store on the way home, you can have a delicious hot soup for dinner in less than an hour. And if you care, it’s also vegetarian and gluten-free. Not that BF cares in the least.
This is one more recipe from Emilie Bailey’s Vegetarian Keto in 30 Minutes on page 66. It wasn’t included in the original post because I made it after I wrote and published that blog post. It’s easy and perfect for lunch or dinner on a cold day.
You can use a pound of either fresh or frozen broccoli in this recipe, but since this was the first time making it, I used fresh. Prep out your ingredients:
So start out by melting the butter in a pot:
Then add your celery and onion:
Saute until they get tender, then add garlic and paprika:
Cook for just one more minute, then add in the broccoli:
Then 3.5 cups of vegetable broth or stock:
Of course, this is vegetable stock since it’s vegetarian, but if you wanted to use chicken stock (and you don’t care about vegetarian) I’m sure that would work too.
Here’s where this recipe is a bit different. Once the broccoli is cooked fork-tender, four to five minutes, remove half of the broccoli and set it aside.
Next up, add into the pot 3/4 cup of heavy cream and four ounces of regular (full-fat) cream cheese at room temp. Leave the cream cheese out for a while before you plan to cook this, just like for cheesecake (but not two days like I do.) I normally buy the two-pack of 8-ounce bricks at Walmart, but some places sell smaller packages of four ounces.
It’s going to take a few minutes for the cream cheese to melt:
After a short while, the cream cheese becomes fully melted
Emilie recommends an immersion blender to better chop some of the broccoli and smooth out the consistency:
I had to move the pot near an outlet for the blender, or use an extension cord across the kitchen.
You can do this in a standard blender, BUT–like Pea & Pesto Soup, you must be extremely careful. Remove the little inset in the top, cover with a heavy dish towel, and blend cautiously.
Ready for soup? Add the shredded cheese a handful at a time (3 cups of Colby, which I shredded by hand):
I prefer not to buy pre-shredded cheese because of the powdery ingredients added to keep it from clumping. It’s a bit of a pain, but the anti-clumping additives can also prevent the cheese from melting properly.
Once it’s incorporated (and melted), add the reserved broccoli back into the soup pot:
If you prefer, you can blend all of the broccoli instead of just half of it. We liked it this way, but there’s nothing wrong with all-blended broccoli either.
Two thumbs up! BF really enjoyed it, so we have yet another “modern” dish to add to our dinner rotation. It’s tasty, cheesy, filling, and perfect for a cool or cold evening.
Creamed Cauliflower Soup
Similar to the broccoli cheese soup, I found this one in a book called Keto For Vegetarians by Lisa Danielson. It’s got a delicious-looking egg dish on the cover and a wide range of vegetarian food similar to Emilie’s. It was one of the many books I received as a gracious gift from Callisto Press while I was on their book reviewer list.
I just happened to be flipping through this book one day, looking around and found this delicious soup on page 69. I told BF that I wanted to make some. Of course, the first thing he did was turn up his nose and make retching noises. I ignored him.
Similar to the prior recipe, it has butter, cream, and shredded cheese, so how could it be bad? It’s not like you can actually taste the cauliflower for what it is. But BF, being himself, just completely rejected it out of hand. So, the cauliflower soup is all mine whenever I decide to make some.
It’s a simple recipe, and you can make it either on the stovetop or in the Instant Pot. I tried the Instant Pot version first. The second time, when I took these pictures, I made it top of the stove and used frozen cauliflower. I’d opened a bag of florets by mistake.
The author also has a recipe for Slow Cooker Broccoli Cheese Soup on page 67 that also includes Greek yogurt cream cheese. Don’t ask me where I would find that around here.
So this is what you need to make this recipe:
There is no cream cheese in this recipe. Instead of Colby-Jack, this one calls for sharp cheddar. I’m a fan of the mild cheddar, but I bought extra-sharp here. Know what? It’s pretty good, so I suggest going with what works.
The recipe starts out the same, melt two tablespoons of butter over medium heat:
Once melted, add the onion and garlic:
Then saute for about three minutes or so:
Now add in the cauliflower:
Saute for a few minutes:
Add in the veggie broth and a bay leaf:
Cover and cook for 20 minutes:
After 20 minutes, remove it from the heat. Obviously, I forgot to turn off the heat. Add in the cream:
Now the cheese:
Don’t forget the salt and pepper:
Again, stir well. And serve!
This recipe makes four servings, and I had it for a few days afterward:
Really easy, really tasty, and great to make when it’s cold.
One thing I didn’t take a picture of is using a wooden tool to cut the cauliflower into smaller pieces after cooking because they were big out of the bag.
No, BF refused, even though it smelled delicious. That’s just how he rolls, even in an emergency. Fortunately, we’re not having one right now, just a difference of opinion.
This recipe also has instructions for using the Instant Pot, but it wasn’t really much faster than the stovetop. I think both could work well with the IP, which is something to consider if you have a power outage and need to use a generator. We’re experienced with camp stove cooking now, so we could certainly make both soups either way.
Addendum: New Pinch Bowls
I’ve mentioned mise en place more than once in this humble little blog. I’m a huge fan of prepping out the ingredients before you start cooking, which isn’t what I saw growing up. But the little pinch bowls I’ve had for many years have either been broken or disappeared. Seriously, the stainless steel ones from IKEA have gone into the Vortex, and the glass ones broke over time. I have one of each left, and I’ve not found them on IKEA’s website.
But I found some new ones! They’re unbreakable and resilient SILICONE.
I went looking for more but didn’t check Amazon as I should have. I mentioned it to BF one day and was considering ordering them from Cost Plus World Market. Lo and behold, we had to head to Baton Rouge one day, which means a few shopping stops when we’re done at the machine shop.
BF gets reluctantly introduced into places he would not have visited if I weren’t around. Cost Plus is one of them, where we get his new favorite cookie, Jammie Dodgers. This particular day in December, there were none of his favorite cookies, but we did manage to stock up on some things we like.
On the way out, BF saw these in a display near the checkout counter. Four in a package for $3.99. I grabbed two. They work wonderfully, fit in the dishwasher cutlery tray (just squish them a bit), and are perfect for measuring out your ingredients before you start. I’ve found that once you start doing that, the cooking process goes quickly. It’s almost like what you see on cooking shows.
Two packages of these will keep you cooking forever. Online, they now sell for $4.99, and Amazon has a range of different types and brands at different price points.
Until Next Time
I’ve posted printable PDF copies of both these recipes here on the Recipes Page. Scroll down to the bottom of the page to find them. One day, I’ll try to organize them a little more. Just click on the hyperlink and it will come up, ready to use or print. I’ve even added a new “logo” that I made on Canva recently.
I might do a refresh of the WordPress theme, and this may figure into the redesign/rebrand. If I do it.
Even without snow and sub-freezing, t’s been very cold this winter. There’s no better time to make soup. Make it in your Instant Pot, CrockPot, some other appliance, or just on your stovetop. Spring is a few weeks away, so now’s the time to enjoy some soup before warmer weather arrives.