Bacon Ham and Cheese Omelet

Breakfast foods can get stale after awhile.  We can go through a carton of eggs here in about half a week.  Fried eggs, boiled eggs, scrambled eggs etc.  Everyone once in awhile it’s nice to change it up a big and have a nice big fluffy omelet!  Today I made a great tasting and simple omelet that tastes wonderful!  The secret to a good omelet?  Lots of air!  (And a nice whisk!)  Listen up baby birds cos’ I’m going to show you.

Bacon, Ham and Cheese Omelet

  • Servings: 1
  • Difficulty: Easy
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  • 2 Large Eggs
  • 2 Slices Bacon Cooked Crisp
  • 2 Oz Ham (Can be any kind)
  • 1/4 Cup Shredded Cheddar Cheese
  • 1 Tbsp Butter
  • 1 Tbsp Heavy Whipping Cream
  • Lite Salt and Pepper to Taste

Now the secret to making your eggs nice and fluffy in your omelet is air.  The first thing you want to do is crack your two eggs into a container that is large enough you can use a large whisk with.  Add your heavy whipping cream to the eggs.  At this point take your whisk and whip the eggs like they owe you money.  I won’t judge.  Once you feel them getting slightly stiff it’s time to add other stuff.  Break your bacon up into small pieces and add your bacon and ham to the eggs.  (I put my bacon in before whisking them.  It doesn’t really matter as long as you can get the eggs whisked!)

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Melt 1 tablespoon butter in a small skillet over medium low heat.  When cooking omelets you don’t want to scorch your eggs before they’re cooked all the way!

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The top of your eggs should start drying out but the bottom will burn before it’s cooked all the way through.  At this point I usually take two spatulas and flip my omelet over to cook the top part.  (It takes some skill and practice.  You’ll probably make a few messes before you get the hang of it!)  Leave it turned over for 30 seconds or so and then flip it back over.  Take your cheese and place it on half the omelet then fold the other half over and leave on the skillet for another 30 seconds to melt the cheese.  If you’ve done everything right you should have a great tasting omelet on your plate!  Enjoy!

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Chicken and Mushroom Alfredo

Ok, I’ll be honest here. Typically we make our own Alfredo sauce here but in this recipe we used a prepackaged alfredo from Aldi’s. (It’s called Priano Alfredo)  It’s cheap, has 4 grams of carbs per serving and it’s tasty!  In the future I’ll add our favorite homemade sauce but until then here is our favorite chicken alfredo.

Chicken and Mushroom Alfredo

  • Servings: 2
  • Difficulty: Easy
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  • 6 Oz Chicken Breasts
  • 1 Package Sliced White Button Mushrooms
  • 2 Tbsp Butter
  • Salt and Pepper to Taste
  • Priano Alfredo Sauce (Or your favorite low carb Alfredo)

Go ahead and grab a medium skillet and melt your butter over medium high heat. Once your butter is melted add your chicken breasts. Salt and pepper to taste. While that’s cooking grab a small sauté pan and melt another tbsp and then add your mushrooms. Once your chicken has cooked through and your mushrooms are sautéed until tender split your chicken onto two plates. Add half the mushrooms to the top of each serving of chicken. Cook the alfredo sauce until hot either in the microwave or another small pan. Pour one serving of sauce onto your chicken and mushrooms. It’s simple, fast and delicious!  Serve with a side of your favorite Keto vegetables. We chose brussel sprouts but buttered broccoli is also a good choice!  Enjoy!

Quick and Dirty Steak Salad

Ok folks I have to apologize in advance.  Since I started this blog my goal has been to post a recipe a day so that the people following along could have a simple guide to meal planning.  Well today has been hectic with activities and I haven’t had any time to cook anything!  (For your reference.)  This is something I made a few days ago and I put it on the back shelf because it was similar to another recipe I had posted.  The difference here is the prep time.  No time to cook up steak for a salad?  Well the answer to your problems is here…  Steak Ums!  Yes I know this isn’t exactly rocket science but it’s a fast meat to cook when you’re in a pinch and you want a hot salad topping.  I made this salad Greek-ish and you can too.

Quick and Dirty Steak Salad

  • Servings: 1
  • Difficulty: Easy
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  • One Serving Romain Lettuce
  • 3 Servings Steak Ums (Or however much fits in your macros.)
  • Salt and Pepper to Taste
  • 1 Tbsp Butter
  • 1 Oz Feta Cheese Crumbles
  • A Few Black Olives
  • Pepperoncini (If you like a little spice…)
  • One Serving Ranch Dressing

What I like about cooking steak ums is you can throw them in a skillet (I’m in love with T Fal and their thermo spot professional cookware.  It’s relatively inexpensive and everything is evenly cooked!  T-fal Professional Thermo-Spot Fry Pan) with 1 tbsp of butter over medium high heat and they’re cooked in about 5 minutes.  I sometimes put a little malt vinegar on the steak as it’s cooking.  It gives it a nice mellow flavor.  Salt and pepper the meat to taste.  Place the meat over your lettuce, add your feta cheese, olives, dressing and pepperocini to the top and you’ve got a quick and easy steak salad.  Enjoy!

Parmesan Chicken and Zucchini Noodles with Garlic Basil Marinara

When I started keto I missed pasta.  A lot.  As a self professed pasta-a-holic it was a dramatic change for me to give it up.  Now if you’ve been following along the daily recipe yesterday was important!  Yesterdays Garlic Basil Marinara will be used in today’s recipe – Parmesan Chicken and Zucchini Noodles.  For todays recipe you’ll need a veggie spiralizer. (You can order one here.  Paderno World Cuisine Spiral Vegetable Slicer) Zucchini noodles (aka, “Zoodles”) are a wonderful spaghetti substitute.  They provide that particular mouth feel that only spaghetti has with the wonderful flavor of being a vegetable!  When you top them with chicken and sauce you make a great keto chicken parmesan!  This recipe makes two servings.

Parmesan Chicken and Zucchini Noodles with Garlic Basil Marinara

  • Servings: 2
  • Difficulty: Moderate
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  • 6 Oz Chicken Breast Tenderloins
  • 2 Tbsp Olive Oil
  • 3 Tsp Grated Parmesan Cheese
  • 2 Medium Zucchini
  • Garlic Basil Marinara
  • Salt and Pepper To Taste
  • 1/2 Cup Shredded Mozzarella Cheese

To prepare the chicken place your chicken breasts in a skillet with 1 tbsp of olive oil.  Salt and pepper them now.  Cook on medium high heat until almost cooked through.  Sprinkle your Parmesan cheese evenly on the chicken breasts.  Turn the heat up slightly to the low end of high and flip the chicken over to sear the cheese.  Flip back over when chicken is completely cooked.

Zoodles are finicky to make.  There are several tricks I’ve learned that will help you the first time.  Cook them too long and they’re mush.  Don’t cook them long enough and the flavor is…off.  First you’ll want to wash your zucchini thoroughly and cut both ends off where the stem and flower were connected.  Load the spiralizer according to your particular brands directions.  This Paderno Spiral Vegetable Slicer is fairly simple to use. Spike the zuke on the handle where are the little plastic needles are and the other end centers on the hollow metal circle. This cores the zuke while you’re spinning it. I also find that while spiralizing you need to cut the zoodles off every couple turns or you can end up with some very long noodles making them difficult to cook and eat!

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From there I salt the noodles very heavily.  I mean heavy.  If you were to taste them your tongue would shrivel up from all the salt kind of heavy.  The reason for this is you want the salt to draw moisture out of your zucchini so that the cooked product retains some snap and doesn’t turn to mush.  I then place the bowl of salted noodles in the fridge for half an hour or so.  When you take them out strain them through a colander.  There will be copious amounts of water.  To cook them I use a nice wok. (T-fal Wok)  This allows me to toss the noodles so they cook evenly.  I add one tablespoon of olive oil to the wok and heat to medium high.  Place the noodles in the wok, salt and pepper them to taste and cover as best you can with a lid.  This will steam the vegetables a little bit first.  (You could also microwave them for a few minutes first.  It accomplishes the same goal.)  Then you have to drain them again.  By this point even more water will have cooked out of them.  I then turn the heat up.  Not all the way but somewhere in the neighborhood of high.  The noodles will be finished when you feel they are soft but have just a little bit of crunch left to them.

From there you split the zoodles in two on two plates, place your chicken on top, cover with a serving of marinara and 1/4 cup shredded mozzarella cheese.  You can sprinkle extra grated parmesan cheese on top if you like!  All in all it’s a little bit of work but it satisfies that craving!  Enjoy!

Grilled Buffalo Chicken Salad

I seem to be on a salad kick this week.  Last night for dinner we made ourselves a nice and easy buffalo chicken salad that was delicious.  Not too spicy but enough kick to warm your taste buds.  As with most of my cooking it’s simple and it contains minced garlic.  Check it out.

Grilled Buffalo Chicken Salad

  • Servings: 1
  • Difficulty: Easy
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Take your garlic and butter and combine them in a small skillet over medium heat.  Once the the butter starts to simmer you’re ready to add your chicken, salt and pepper.  The secret to this recipe is cooking the chicken slowly.  Dry chicken is a terrible terrible thing.  (I put small slices into the meat lengthwise to aid in cooking and to also let the flavor seep into the meat as well.  I don’t know if this helps but I’d like to think it does!)  The recipe calls for one serving of the buffalo sauce but what I actually do is pour just enough on each piece of chicken to cover the meat entirely.  While your chicken is simmering prepare your lettuce on a plate.  Once the chicken is cooked through turn the heat down to low to cook off any excess water that may be left from the chicken and garlic.  When that occurs place your chicken on top of your lettuce, sprinkle your cheese on top so it melts.  At this point I ladle the leftover butter and buffalo sauce on the salad.  Last but not least dress with ranch dressing.  Enjoy!

Southwest Grilled Chicken Salad with Bacon

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.

Quick Southwest Grilled Chicken Salad with Bacon

  • Servings: 1
  • Difficulty: Easy
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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!

New York Strip Steak with Mushrooms and Swiss

As a guy I have an unhealthy fascination with meat.  I also love mushrooms and Swiss cheese. That’s why this is one of my favorite meals.  It’s finally warm out here in Pennsylvania so we used the grill for this recipe. 

New York Strip Steak with Mushrooms and Swiss

  • Servings: Varies
  • Difficulty: Easy
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  • 1 New York Strip Steak per Person
  • Weber Steak N’ Chop
  • 1 8 Oz Package Sliced White Button Mushrooms
  • 2 Tbsp Butter
  • 2 Oz Swiss Cheese
  • Your Favorite Steamed Keto Friendly Vegetables (For a Side)
  • Salt and Pepper to Taste

Pre heat your grill to medium heat. Tenderize your steak while the grill is heating with a meat tenderizer. This is the time to get those aggressions out!  Once the steak is sufficiently punished smear  enough dry rub on the steak to coat the top.  Now put those bad boys on the grill and cook your steaks until the middle is only slightly pink. (Or however you prefer your meat. I like mine to bleed a little. Or use this handy Smart Digital Meat & BBQ Thermometer). When your meat is started take a small saucepan and melt one tablespoon of butter in it. Add your mushrooms, salt and pepper. Sautee them approximately 12-15 minutes or until tender. I hope you’ve been checking on the steak because it should be close to done. Remove the steaks and let them sit for 5 minutes. All grilled meat should be allowed to breathe!  Now you slice down your cheese and put it on top followed by the mushrooms. Salt and pepper to taste. Serve with your steamed veggies topped with one tablespoon of butter. Enjoy!