I like to get creative with recipes and substitute many ingredients to make new flavors. I recently found however that I struggled with melting hard aged cheeses while experimenting. Asiago, parmesan, and gruyère don’t melt as well as softer cheeses and often you get a lumpy greasy mess. This is where we borrow a technique from molecular gastronomy. Add Food Grade Sodium Citrate.
Sodium citrate is considered an emulsifying salt. Basically it’s an additive that reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating into a greasy mess. It creates a smooth, creamy texture that will never “break.”
First bring your cold water to a simmer in a pot large enough to hold your cheese. Add your sodium citrate to the water and allow it to dissolve. Once that’s dissolved start adding your cheese a little at a time and blending into your water with an immersion hand blender. You’ll want to serve your cheese immediately after it’s all melted. Enjoy!
Ketogenic eating lacks a plethora of crunchy snacks. While pork rinds, nuts and vegetables are all great snacks they can get old after awhile. Enter the Low Carb Keto Tortilla Chips. We were experimenting with these Mama Lupe Low Carb Tortillas one night and found they’re a fantastic product to make chips with! They’re the lowest carb tortillas I’ve found and that means I can eat more! (Just kidding. Watch those macros fool!)
Preheat your oven to 350 degrees. While the oven is preheating take your pizza cutter and cut your tortillas into 8 even pieces. (Like a pizza…) Lightly coat a baking pan or pizza pan with olive oil. Just a light coat! Too much and it will absorb into your tortillas and it will be difficult to get them crispy. Spread your tortilla wedges out on your pan. Now sprinkle the Lite Salt over your chips to taste. Once your oven is heated place the chips in for roughly 6-7 minutes or until you notice the edges start to brown. Take the pan out of the oven and flip your chips over. Bake for another 6-7 minutes or until you notice the edges browning. Allow the chips to cool on a cookie rack. This is important for them to crisp up and give you a nice crunchy chip. Serve with your favorite keto friendly queso, guacamole or salsa. Enjoy!
8 Chips: 60 Calories, 3 g Fat, 5 g Protein, 3 g Net Carbs
If you’re like me you aren’t a fan of the prolonged cooking process. When I want to eat I want it now. So when I came up with the idea for this salad it seemed like a great idea. And then I tasted it. It was a great idea. Grilling chicken takes a long time especially if it’s frozen to begin with. This recipe takes, oh I don’t know, five minutes. The secret is to use canned chicken. Check it out.
Here’s how this all goes down. Melt your butter in a small skillet. Add your garlic and simmer on medium low until it starts to smell good. Add your chicken directly from the can. Add salt and pepper to taste. Next you want to prepare your lettuce on a plate. Make it look pretty – we’re not heathens after all. Spread your cheese and bacon bits over the lettuce. Next you’ll add your cooked up chicken to the top. After that it’s as simple as dressing it and shoving it in your facehole. Until next time. Enjoy!
I look at some other blogs and I see these nicely done photographs of food and I think they look so amazing! I make the recipe and I’m faced with this unimaginably ugly thing that I made. Like all the fast food burgers I used to eat my version was the crappy flattened bun with a dried meat shingle wedged between. Other keto blogs are McDonalds with $5000 cameras and food paint. Yes, food paint.
I’m going to do something different here at The Bacon Monologues. I’m going to present you with photographs of my food, after I make it, just before I eat it with just an iPhone. With that I present you my Keto Taco Bowl.
As with all my recipes this is pretty easy. (I’m more of a “convenience first” kinda cook. Here are my ingredients.
1 lb Ground Beef (80/20 or 70/30 works)
Taco Seasoning Packet
Green Chiles in a Can
Mexican Shredded Cheese (1/4 Cup)
2 Tbsp Salsa
2 Tbsp Ortega Taco Sauce
2 Tbsp Full Fat Sour Cream
Dash of Chipotle Tobasco Sauce (Optional)
First you want to take your ground beef and taco seasoning and prepare them as directed on the package. When the taco meat is close to being finished add your green chilies so they cook just a bit. You’ll only need 4 oz in your bowl so you can save the rest for fast meals later. Add the remainder of the ingredients on top of your meat. Start with the cheese so it melts down and gets all gooey and delicious. Add everything else with the sour cream last. Taco Bell can’t do it better!
There are two variations for this recipe. You can use my FAVORITE low carb tortilla and make soft shell tacos! (Mama Lupe Low Carb Tortillas) You can also take all the ingredients and put them on a bed of romaine lettuce for a taco salad! Enjoy!