Hi, Again, Dear Readers:
Well, it’s happened again: an unintentional and accidental hiatus, hence a catchup post. I was doing good but became OBE, or overwhelmed by events. My apologies. I had some new work from new clients and just got swamped. It’s a long one, so settle in with a cuppa before you begin reading.
BF has had to step up and make dinner more than once, and we’ve had frozen pizzas too. I’m way overdue for last year’s wedding trip posts, as well as a few others. I have a couple of posts that are in progress as well.
I’d love to say we won the lottery. Well, we have, and winning $4 with both the PowerBall and MegaMillions drawings is a confidence booster. If we won the bigger pots, we’d be new anonymous people overnight.
This blog site has some issues going on too, and I need to get Raf to help me fix those. If you’ve signed up for emails, that’s one of the issues I can’t seem to fix. The other is the missing table of contents that I can’t seem to get back in place—none of the seven plugins seem to work. Plus, we have a couple of business things to start on both my side and his, and Carmen may be involved.
This is the catchup that I’ve been writing here and there for a while.
Artificial Intelligence In Everyday Life
So if you haven’t caught the AI bug yet, here’s one good use of it: keeping ice cream in stock.
No kidding, the Unilever company owns over 3 million freezers worldwide and they’re adding little cameras to each one of them to make sure the ice cream never runs out. From the article:
“The camera fitted inside our cabinet takes a photo periodically, sends it into the cloud, and it’s analyzed using AI to let shopkeepers know what to restock and submit orders in a frictionless way,” explains Berty Jacob, an R&D cold chain specialist with Unilever, in a blog post.
They’re also adding this exclusive technology <cough, cough> to vending machines and their supply chain, too.
What’s next—AI-enabled slow cookers and Instant Pots? I don’t put it past anyone, really, after they started with the Wi-Fi-connected slow cookers. “Alexa, turn on the CrockPot on low heat for seven hours.” Big no from me, and BF concurs.
If you say, “Alexa” around this little cabin in the woods, you’ll be talking to yourself. Not having that here. ChatGPT is a tool, nothing more, and if you use it, be cautious of copyright infringement.
Around The Casa de Rurale—The Visitor From Texas
Two weekends ago, we had a surprise visit from Miss Alice! We expected her this week following a road trip to Florida with her daughter. The plans changed, her daughter flew to Austin, and Miss Alice ended up spending a weekend with us with just B-Dog, a half Chihuahua/half Dachshund.
We were very glad to see Miss Alice, and hopefully, we didn’t scare her (much.)
Broccoli Stirfry enjoyed meeting B-Dog and had a great time once they got past the uneasy initial meeting. The cats weren’t thrilled with this little yapper and stayed clear. B-Dog quickly figured out how to climb up the couch to get to the cat food. I had to make sure not to step on him.
When she gave me a future date for her visit, I was thinking about what I might make for dinner. What I was considering was a meal I made for BF a while back from Emilie Bailey’s Easy Dirty Keto; Miss Alice also owns a copy. The dinner with the BBQ chicken, deep-fried Brussels sprouts, and maybe the chocolate-mint whipped topping dessert was top of mind.
Well, that’s not what we had, but there was chicken, and last year’s mint & parsley pesto was also brought out from the freezer. Oh, and some quinoa, too. Plus, I picked and cooked the only three little Shishito peppers for Miss Alice. That went well, especially since BF worked late that evening.
And that little salad was from the garden, but that’s all the lettuce and tomatoes that were ready to eat. No matter, it was tasty with a light vinaigrette of EVOO and fig-infused vinegar. Just enough for two small salads.
While Miss Alice took a nap, I went out and got her more of the PJ’s K-Cups she likes. Winn-Dixie had Pumpkin Spice on sale, so I got her a box of those too. Once she got under the magic Snap-On blanket, she was out like a light.
Saturday Shopping And Catchup
BF worked the day shift on Saturday, made our breakfast, and also made dinner, his favorite jambalaya (from a locally produced mix) on Saturday night. We all enjoyed that plus some good conversation. During the day I took Miss Alice to our local Tractor Supply and Dirt Cheap. It was kind of an on-the-fly thing, and she found some lovely things for her new place. I also wanted her to see the great pet stuff at Tractor Supply for B-Dog.
Turns out there is a Dirt Cheap in Pasadena, TX, and a Tractor Supply within 5 miles of her new apartment, where you may run into friends like these:
Also told her about Ollie’s Bargain Center, one of which is now open on El Dorado Blvd, not far from El Dorado Trace. They do seem to have a big selection of K-Cup coffees for a good price, and I figured she’d want to know about that. Neighbor E has recently paid them a visit, too.
BF took care of her oil change and changed the air filter on her car after dinner. He had to be to work early, and Miss Alice left early Sunday morning not long after BF did. During the trip home, Miss Alice got some RaceTrac coffee around Lafayette, arriving home safely around noon. We were so busy with our catchup that we didn’t get to take any selfies. Fortunately, she’s been able to make it to the beach since she’s been home before school and work starts up again soon. We anxiously await her return visit.
Illness And Injury
Back in February, we got sick again, with my convalescence spanning two weeks and requiring an inhaler for bronchitis. BF got over it quickly, but my sore throat moved down into my lungs. I thought I’d never quit coughing.
But while BF recovered from the sore throat, he managed to get a bit of metal from a brush grater stuck under the skin on the back of his right hand. It hurt like any splinter, but of course, it was also rusty. It began swelling badly and hurt him when the infection took hold.
I’m not putting any pictures of that awfulness up for you to see.
The full treatment took two trips to the local urgent care center and one to a local emergency room, along with antibiotics, minor surgery, a tetanus shot, and a couple of sick days from work. Then he had to put large bandages over the wound to protect it and keep it from view during the healing process. It took a while to completely heal, and it was awful to look at for a time. But BF is fine now, thank heavens, and back immersed in his car guy activities.
Concurrently, Tab E. Cat had an urgent medical matter, a ruptured blood vessel in his ear that was swollen and painful. A trip to the vet resolved the problem—it involved surgery to drain the blood and stitch it back flat. They literally quilted his ear with stitches. He is all healed up now, and his ear will be forever wonky. Otherwise, he’s still the same fussy old boss cat.
Unfortunately, during Tab E. Cat’s situation, we didn’t realize that our beloved 10-year-old pit bull, Titan, was in distress.
He passed away before we could get him to the vet, and with lots of tears, we buried him near Spencer on a chilly Monday morning.
We called Titan the “pussycat of pit bulls.” While he was a loyal and protective animal with a deep, throaty bark, he wasn’t vicious or dangerous. Obviously, we are still heartbroken, and not looking for another dog just yet.
We miss our sweet pooch, all 82 pounds of him. He enjoyed hanging out with me in the back room and listening to jazz music. Maybe one day there will be another “velvet hippo.” But for now, Buddy, aka Broccoli Stirfry, has only us and the cats to hang out with.
While everything was going on, I was on my feet taking care of BF and the animals—all while doing client work. But that sore throat wasn’t getting better. The day after we buried Titan, I just collapsed. Then I discovered that the same local urgent care center offered telemedicine visits, so I scheduled one.
I met with a doctor via video link at their Mandeville clinic, where they handle the telemedicine calls. He prescribed an inhaler and the antibiotic Z-Pack, which I ultimately didn’t need. The antibiotic was a just-in-case thing. They called the prescriptions into the local Winn-Dixie, I went and got them, and a week later I was much better. I’ll do that again any day of the week.
Speaking of Broccoli Stirfry
He’s now just over 18 months old, and weighs about 75 pounds.
A couple of weeks ago he began furiously barking at what turned out to be two bulls on the neighbor’s property.
Obviously a threat to everyone, right? They did get out one day and were wandering around outside the house, but the neighbor came and rounded them up.
Buddy is still chewing on anything he can find, and acting a fool frequently.
To date, he’s destroyed two remote controls, more papers, towels and other textiles, a wooden handle, several plastic things from the kitchen, and an Otterbox case for an iPhone. We discovered that he also likes the taste of the iPhone 12, which belonged to BF’s brother.
While BF was in bed after his ER visit, his brother dropped by, bringing several boxes of Girl Scout cookies for BF. He went into the bedroom to talk with BF but set his phone down by the easy chair.
That’s all this dog needs. He saw it as something left for him because it was within his reach.
Thirty minutes after he left, (if that long) BF’s brother came back to ask if he’d left his phone at the Casa de Rurale. We didn’t see it, so we rang it. The dog had the iPhone IN the bedding of his kennel, where he’d chewed the Otterbox case off the phone and started in on the iPhone. The glass encasement was shattered but the phone still worked fine. BF and his brother were both shocked, but I wasn’t.
It’s normal for this dog, but nobody listens. No word on whether he’s repaired or replaced his iPhone.
The Thwarted Berry Season
This was a bummer, but Mother Nature does whatever she wants.
Our early and long-term spring weather brought out fresh greenery and began the process of budding blackberries. They were everywhere, and I was anticipating a huge harvest. If Broccoli Stirfy the dog didn’t eat them all first.
Then, just like that, we had another short but hard freeze in mid-March. The early berries didn’t make it, but there were more flowers that turned into berries that slowly began ripening.
Unfortunately, because of that freeze, the newer berries didn’t have a chance to ripen before the vines turned brown as they normally do at the end of their season.
So once again, the berries are gone. We only got a handful of ripe ones to eat, which I shared with the dog, while I waited for the fruitless harvest. (Get it? Fruitless?) The few we could reach and enjoy were delicious.
BF was asking for another “non-healthy” blackberry dessert. I reminded him of last year’s Blackberry Cheesecake Galette, which he loved. I’ll be happy to make him something again this summer. But anything made with blackberries will have to be from prior years’ harvests in the freezer or bought from a grocery store.
After a cold winter, summer is here, and a hot one. Texas has been experiencing temperatures over 100 degrees Fahrenheit, and we’ve had some as well. Several memes let transplants from other states know that this only Texas’ “preheating.” The bad news is that the Texas electrical grid is again at risk of failure or at least not keeping up with increasing demand. This may mean brownouts, blackouts, and anyone with a smart thermostat to lose control of it until the demand lessens. Many people found that out the hard way last year and quickly learned how to “opt-out” of that.
Our friend Beverly in central Georgia has had the same 100+ degree heat. She’s staying inside building little dollhouse things for now.
Houston has also had some significant rainstorms like we have. But I haven’t forgotten the spring/summer of 2011, when drought conditions developed in H-Town. It was my third or fourth year gardening behind the condo, and I had plants both in the ground and in pots. But even with watering twice daily before and after work, many of those lovely plants in the little back patio garden, especially zucchini, cantaloupe, and cucumber, dried up in the heat.
We’ve had hot temperatures, with only occasional rain, including some intense storms, too. I’ve been watering the plants myself in the morning and occasionally in the evening except when it rains. April and May have been the usual months for heavy rains, but we didn’t have as much this time around. I’m still planning to make a sturdy, utilitarian raincoat for our colder rainy periods. I’ve got all the supplies and cut the fabric, just need to start stitching. Those lovely lightweight designer raincoats I made for office work don’t cut it here.
And of course, hurricane season began on June 1.
The HeatCageKitchen 2023 Garden Catchup
As he did last year, BF wouldn’t give me a commitment on where to put our garden. So, once again, the garden is in 5-gallon buckets at the edge of the patio. I need to get more. Some are a bit broken but still serviceable.
I kept buying plants and putting them in the kitchen window by the sink where they would get sunlight. The chilly nights kept coming back, so I was reluctant to put anything outside, especially tomatoes and peppers. Finally, I did, mostly because BF was complaining about the “science experiments” in the kitchen window. He says that about anything I’m doing that he doesn’t understand.
One cherry tomato plant was about two feet tall before I put it outside, and now it’s about four feet high with branches and leaves. I’ve harvested many tomatoes so far, and only a few remain in the window to ripen. It’s tied to three stakes to keep it upright, and I trimmed off the brown parts. Hoping for some more new growth with more tomatoes before the end of the season.
A smaller golden cherry tomato plant with a couple of flowers is not yet flourishing like the bigger one. I’ve been using Garden Safe botanical insecticides because a couple of Mother Nature’s hungry creatures found it and were enjoying both leaves and tomatoes. I found it at Tractor Supply, but you can also buy it on Amazon.
Peppers, Sage, And More
So far, I’ve harvested two little Poblano peppers, one tiny red bell pepper, and two small Anaheim/Hatch chili peppers. More flowers and buds are developing.
Surprisingly, Tractor Supply had Shishito pepper plants again, and I bought two. I’ve harvested one batch and cooked them, then clipped the three smallish peppers to cook for Miss Alice. That’s all I had available for her. If her visit was later we might have had more.
The plants are full of buds and flowers, and I’m anticipating a bumper crop soon. On a recent jaunt to Baton Rouge, (keep reading) I bought a bag at Trader Joe’s to cook up before my garden ones were ripe:
The green onions are growing nicely with one flowering, and I also got a sage plant again. My huge mint plant died in the last freeze, so I bought another one. It’s coming along, and I’ve already used some mint for a Corsican omelette.
Basil, BF’s nemesis, is also growing well. The two original plants were strong before I put them out, then I cut them to propagate more. Those cuttings are well-rooted and planted but still tiny. I’m waiting to see how many will turn into more basil for pesto. I had a hard time finding the 1 cup small square glass type containers with the tight lids, but I finally went to Pyrex’s website and found them on sale. They arrive this week, and I’ll make my first batch soon.
I also made it back to Aldi about a month ago. Got another cauliflower pizza, and lots more delicious things. A couple of weeks before that I headed to Baton Rouge for a Joann/Trader Joe’s run. In addition to the Shishito peppers, I also met this nice lady named Brittani at TJ’s:
Who was sampling this wonderful blueberry cheese:
Yes, blueberry cheese, and a piece came home with me. It’s something I’ll savor when BF is out of the house, for sure. I also found this Salmon Rub:
Used it on a piece of fish I got at Aldi, and it was absolutely delicious.
Just ask Tab E. Cat.
I finally ate the “quinoa meal” from my initial Aldi trip when BF was out, and it wasn’t bad. You heat up the quinoa and add the other bowl, and stir.
Not bad, and only memorable because of BF’s reaction. It even came with a foldable spork:
Once again I went to Aldi on my own. They do a brisk business and it was not nearly as crowded as opening day. BF was not as impressed with my grocery hauls, reminding me, “It’s just a grocery store.” I feed him good food, no matter what he says.
Since I’ve been on Instagram, I have entered a lot of contests for fun. Frequently, the contest requires you to tag someone you’re friends with as a requirement, and sometimes I tag several people. Miss Alice always gets tagged first.
You may remember a couple of years ago that I won Fiesta Spice’s contest during the holidays and received their tamale kit. It’s still in the pantry, but one day I’ll be making tamales. Probably all by myself because BF thinks it’s better to buy them already made.
But I’ve won again—twice in just a couple of months!
Back in April, I entered the contest held by The Pioneer Woman Collection’s account for a Tumbler giveaway. They did a random drawing for two of the Pioneer Woman 40-ounce tumblers—and I won.
These days, you’re nothing without your Tumbler, so I read somewhere. Ree’s daughter Alex loves the Stanley brand tumblers. These PW tumblers were never offered here in our local Walmart, but Hammond had them. They’ve also been quite popular because they seem to be out of stock frequently.
I forgot about the entry, and a couple of days later I was notified that they had picked me. They were shipped from Dallas, and I figured Alex was the shipper. When the box arrived, sure enough, the sender was “Alex Drummond.” Well, it could have been anyone using Alex’s account. But they arrived a few days later:
I’ve been using the blue one, and the pink one is a backup. The straw in mine actually came from Target on sale many months ago. The ones that come with the tumbler are clear.
Then I messaged Alex on Instagram and told her that the tumblers arrived safely and that I do appreciate them. The tumbler is great and keeps drinks cold for hours. I’ve been using them ever since.
Showing the #DashStash
Then a few weeks later, the Dash company had an Instagram contest: show us your #DashStash, “for a chance to win anything from our product line that’s in stock.” So, I took a picture and added it to my Instagram stories, which I won’t show here because it’s embarrassing (and it’s gone now, I think.)
Later in the afternoon, I got a message from someone on their social media team that they picked ME. They actually picked two winners, me and another lady with a few of the aqua appliances, including their mini rice cooker. (We need one of those—in red—but BF thinks we don’t.) No word on what the other winner picked, but maybe we were the only two who entered.
Earlier in the day, I mentioned the contest to BF. I asked what he thought about getting a Dash dehydrator if, by slim chance, I was picked as a winner. He said, “Sure, that’s fine.”
So I asked Dash I could have a dehydrator, and they said “yes.” They asked for the mailing address, so I messaged back—and does it come in red? No, it doesn’t but that’s OK. (It used to, though.) I downloaded the manual from their website and gave it a once-over. The package arrived about two weeks later:
I knew when it was coming thanks to the UPS app. That morning I went to Walmart and bought a bag of organic apples. That night I set out to dry them:
Twelve hours later they were done:
BF then suggested bananas, so that was the next night:
Pretty tasty, although I didn’t add anything. I’ve also dried pineapples and mangoes, which are delicious dried as-is. The trick is thin slices, no thicker than a quarter-inch. You also need patience. I set it up to run overnight and the dried fruit is ready in the morning. Are a couple of trays not quite done? Let it run a little longer for just those trays.
I sent some home with Miss Alice, and her daughter enjoyed both apples and bananas. But BF wasn’t interested in dried fruit. He wants to know when I’m making beef jerky. I’m not adverse to making it, and there are recipes in the accompanying recipe book for making some. Plus, I have a copy of The Complete Dehydrator Book by Carole Cancler, which I received from Callisto a couple of years ago. When I got the book, BF said to me, “That’s OK, I had enough dehydrated food in the military.” After the dried fruit, he’s a little interested but is requesting beef jerky, so that’s planned.
The accompanying booklet has recipes for beef, chicken, turkey, and salmon jerky that I hope to try, and of course, the cookbook, which has recipes for using dehydrated food. I’m planning to do more dehydrating in the future, including the beef jerky for BF.
My #DashStash gets bigger. Need a new shelf. Yup, you know. Blog post coming.
Prepping For Possibilities
That dehydrator was something I’d planned to buy at some point anyway. But there’s a reason for it, and not just because I already have a book on the subject.
As I mentioned, hurricane season is here, and anyone in or around the Gulf Coast watches the weather a little more closely this time of year. We just had a big storm blow through last week that left major damage around here:
Not a hurricane, but enough wind and rain to cause plenty of scenes like this. (We were fine.) If you talk to someone in New Orleans, they may tell you all about the big memorable hurricanes:
- Betsy, 1963
- Camille, 1969
- Katrina, 2005
Plus, a whole lot more. Then there was the flooding in May of 1978 and 1995, still remembered by many. In this area, there was the unnamed storm in 2016 a month before my move here which didn’t impact New Orleans like it did Baton Rouge, and this area which is northeast of the city. Nearby friends J&B in Albany had to move into the second story of their home for months until they were able to get it all repaired. It happens that way.
In our case, there was Hurricane Ida in 2021. Albany friends J&B told me recently that they were out of power for six weeks before their power company Demco restored their service. Then last year, Hurricane Ian went to Florida where one of my client’s project managers lives. She went through the same thing we did, although it wasn’t as long because she’s in an urban area.
Texas Gets Hurricanes Too
In Houston, there was Hurricane Harvey in 2017, less than a year after I moved away, and Hurricane Ike in 2008, during which I spent 9 days with The E-Man and his wife at their place in the New Orleans area. Plus there were other hurricanes that grazed the Texas coast and had people scrambling into grocery stores for water, batteries, bread, milk, and bathroom tissue. (Points if you get that joke.)
That’s just what I remember sitting here writing about this subject. Along the way, we’ve learned some things and relied on BF’s knowledge of such things. While I can’t say we were absolutely ready for either Hurricane Ida, the aftermath, or the big freeze we experienced six months earlier, we did OK, and probably better than others. I’m not complaining, but there is always room for improvement.
Two of my upcoming posts will focus on preparing for emergencies and other things that can uproot your daily routine. Will you have enough food? Will you have enough time? BF and I talk about this sort of thing occasionally and discuss things we can do to prepare.
If that makes us “preppers,” so be it. But when you live in an area prone to hurricanes, earthquakes, or other natural disasters, you must have some level of readiness, or you’re caught short.
More To Come
I have several ideas in various stages of development, and they will also depend on when I can get the pictures uploaded into WordPress and the content completed. I’m working on it, including the two blogs on our trip last year, honestly. Plus, I’m hoping we get to go back to Houston at some point, maybe head to the beach with Miss Alice.
As always, if you have a topic you’d like me to write about, by all means, leave me a comment here.
Until next time. . . .
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.