Apple Cider Jello Shots

Ingredients for Apple Cider Jello Shots

• 1 cup of water
• 2 cups Hard Apple Cider
• 1/2 cup of Fireball Cinnamon Whiskey
• 1/2 cup of Sour Apple Schnapps
• 2 envelopes of Knox Gelatin
  

Directions

1. Pour the water and apple cider into a saucepan and heat over medium heat.
   
2. Pour in the Knox Gelatin and dissolve.
   
3. Remove the saucepan from the heat after the gelatin is completely dissolved.
   
4. Pour in the Fireball and Apple Schnapps
   
5. Let the mixture cool a little before pouring into plastic jello shot cups.
   
6. Put in the fridge until the jello is firm enough (2+ hours)
   
7. Makes around 32 jello shots depending on how generous you are with each shot. Be careful not to mess with the amount of liquid or the jello could be too runny or too firm.
   

Found somewhere on Facebook.

Keto Fried Asparagus and Bacon

Ingredients:

• 1/2 lbs bacon cut into 1" pieces
• 1-1/2 teaspoon butter
• 1 bunch asparagus
• 4 cloves garlic sliced
• 2 jalapenos sliced (optional)
• seasoning to taste (Mrs Dash's Garlic and Herb, salt, pepper)
• 1 Tablespoon Parmesan cheese
• 3 slices Provolone cheese

Directions:

1. Cook bacon until crisp. Remove from skillet and put on a plate.
2. Melt butter in bacon grease in same skillet.
3. Cook and stir asparagus with garlic and jalapenos with seasoning and Parmesan. Cover skillet and cook until asparagus is tender.
4. Add bacon back to skillet and cook 1 minute constantly stirring.
5. Add provolone cheese slices on top, cover and remove from heat.
6. Allow the cheese to melt and serve.

Keto Creamy Shrimp and Zoodles

Ingredients:

• 3 Tablespoons butter divided in half
• 1+ lbs Shrimp, peeled and deveined
• 4 cloves garlic, sliced
• 3/4 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 cup halved cherry tomatoes
• 4 teaspoons chopped parsley
• 4 cups zoodles*

Directions:

1. Melt 1 Tablespoon butter in skillet. Add shrimp and season. Cook shrimp until pink. Transfer shrimp to plate.
2. Melt remaining butter in skillet and stir in garlic. Cook about 1 minute and stir in heavy cream.
3. Bring to a simmer and add Parmesan, tomatoes and parsley. Simmer about 3 minutes until sauce thickens.
4. Return shrimp to skillet and add zoodles. Toss to combine and cook for about 2 minutes tossing constantly.
5. Serve immediately! Like right now!! What are you waiting for??

* What the !@#$% are zoodles? Easy! Long, thin slices of zucchni made with a vegatable peeler. Zoodles replace pasta.

Keto Hamburger

Ingredients

• Patties
• 1-1/2 - 2 lbs ground beef
• 3 oz Feta Cheese
• salt and pepper to taste
• 1 teaspoon Mrs Dash Garlic & Herb
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon chili powder
• 2 eggs
• 1 small can diced jalapenos
• 2 oz fresh parsley finely chopped
• olive oil and butter for frying
• Gravy
• 3/4 cup heavy whipping cream
• 1 oz of fresh parsley chopped
• 2 Tablespoons tomato paste
• salt and pepper to taste
• 1 teaspoon Mrs Dash Extra Spicy

Directions

1. Mix all ingredients in a large bowl (except oil and butter). Mix well and its OK to leave some larger pieces of the Feta Cheese. Let sit while you are making the gravy.
2. Add all of the ingredients for the gravy in a bowl and mix well.
3. Using wet hands, form the hamburgers into patties.
4. Add the olive oil and butter to a frying pan over medium-high heat.
5. Fry the patties until no pink in the middle (~165 deg) turning occasionally.
6. Pour the gravy mixture over the cooked patties and simmer for a few minutes to coat them.
7. Sprinkle with parsley and serve.

Keto Creamy Creole Shrimp

Ingredients:

• 1-1/2 lbs medium shrimp
• 2 teaspoons Creole seasoning
• t Tablespoons butter
• 4 green onions diced
• 4 cloves garlic minced
• 1-2 Jalapeño peppers diced
• 1 cup heavy cream
• 1/2 cup Parmesan Cheese grated
  

Directions

1. Peel and devein shrimp and toss in Creole seasoning and set aside.
2. Melt butter in skillet and add shrimp and cook over medium heat until shrimp turn pink.
   
3. Remove shrimp from skillet and add green onions, jalapeños, and garlic. Sauté 2 minutes until tender.
   
4. Reduce heat to medium and stir in heavy cream. Bring to a boil and reduce to simmer stirring constantly for 8-10 minutes until it slightly thickens.
   
5. Stir in shrimp and coat well. Sprinkle cheese on top.
   

Protein 42g, Fat 32g, Carbs 3g, Fiber 1g, Sugar 2g, Calories 468

Keto Chicken Divan

This is my first KETO-friendly recipe. 25% protein, 7% carbs, 68% fat. My son tasted it and told me it was his new favorite recipe.

Ingredients:

• 2 Tablespoons butter
• 1 medium onion chopped
• 4 cloves garlic chopped
• 2 teaspoons flour
• 8-10 mushrooms chopped
• 3/4 cup heavy cream
• 1/4 cup mayonnaise
• 1 Tablespoon Chili Powder
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon Mrs Dash Extra Spicy
• 1 Tablespoon lemon juice
• 1 cup shredded cheddar cheese
• 1 cup shredded Mozzarella cheese
• 2 broccoli florets steamed
• 1 whole f'n rotisserie chicken, ripped apart into small pieces.
  

Directions:

1. Preheat oven 350 deg F.
2. Melt butter in frying pay and add onions. sauté a few minutes until translucent.
3. Add garlic and cook 1 minute.
4. Sprinkle flour and spices on onions and cook 1 minute.
5. Stir in heavy cream.
6. Bring to a boil and simmer uncovered 5 minutes.
7. Remove from heat.
8. Stir in 1/2 of cheeses and mayonnaise and mix well.
9. Add lemon juice.
10. Spoon chicken and broccoli mixture into 13x9 glass casserole pan.
11. Mix cheese mixture on top and throughout the chicken.
12. Sprinkle remaining cheese on top.
13. Cook 20 minutes.
    

Bourbon-carmel glaze Pork Ribs

Ingredients:

• 4 lbs pork ribs
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3/4 cup beer
• 1/4 cup bourbon
• 3 Tablespoons apple cider vinegar
• 2 tablespoons tomato paste or ketchup
• 1/2 teaspoon fresh grated ginger
• 2 Tablespoons soy sauce
• 2 teaspoons Sriracha sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1/2 teaspoon garlic powder.

Directions:

1. Pre-heat oven to 350 deg
2. Using medium-high heat, spread granulated sugar in bottom of heavy bottomed pot. Allow sugar to completely dissolve, gently stirring occasionally.
3. Reduce heat to low and cook, stirring only a few times until liquid is amber (7-10 minutes)
4. Turn off heat and stir in brown sugar and beer.
5. Stir in bourbon, ketchup, vinegar, ginger, soy sauce, sriracha, mustard, garlic, salt and pepper and Mrs Dash Extra Spicy.
6. Stir until all ingredients.
7. Place ribs in pot and bring to a boil.
8. Coat ribs with sauce.
9. Place coated ribs in oven and cover for 1-1/2 to 2 hrs. (Meat reaches 165 deg)
10. Baste ribs occasionally.
11. Uncover and cook an additional 30 minues. (Do not let the sauce burn.)

Pepper Shrimp

A quick and easy Shrimp dish that only takes 10 minutes to prepare. Start cooking the Rice 20-30 minutes before you start the Shrimp preparation. It will need to cool off to the touch.

• 2 lbs Jumbo peeled shrimp
• 2 Tablespoons ground black pepper
• 1 Tablespoon butter
• 2 Cups cold water
• 1 Tablespoon Old Bay Seasoning
• 1/2 Tablespoon Mrs Dash Extra Spicy Seasoning
• 1 Teaspoon Garlic powder
• Juice from one lemon

1. Place the shrimp, Mrs Dash Extra Spicy, one-half of the Old Bay Seasoning, Garlic Powder, one-half of the black pepper, and lemon juice in a saucepan.
2. Let is sit for one minute.
3. Add butter and water, stir and bring to a boil.
4. Remove saucepan from heat and turn shrimp over and let sit in the hot liquid for an additional 3-4 minutes. Shrimp should be pink.
5. Drain shrimp and transfer to a bowl. Add remaining ingredients and mix well.
6. Serve on a newspaper. Nope - not a dish, not on paper plates - a newspaper in the middle of the table.

Allow rice to cool until warm, and not hot to the touch. Serve with rice in a bowl in the middle of the table - not on the newspaper. Eat with your fingers! Drink beer from a cans, since you won't have to wipe your fingers.

Crock Pot Brown Pork Verde

Ingredients 

• 1 small can of green chilies  
• 1 small can Diced Jalapenos 
• 1 large can Salsa Verde (green salsa)  
• 4-6 garlic cloves sliced
• 2 medium size onions quartered and sliced
• 2-3 lbs Pork Tenderloin cut into 1" slices  
• Fresh ground salt and pepper to taste (substitute Mrs. Dash Original Recipe)
• 1/2 teaspoon Ground Garlic Powder
• 2 Tablespoons Dark Chile Powder

 

Directions

1. Slice Tenderloin into 1" thick slices
2. Rub the slices with the salt, pepper and garlic powder.
3. Brown in Olive Oil in skillet on both sides. 
4. Add onions in with meat and cook 5 minute, stirring regularly.
5. Add Garlic slices and cook another 2 minutes.
6. Turn meat slices over occasionally while browning with garlic and onions.
7. Pour in Salsa Verde and stir.
8. Add Dark Chile Powder. (This will turn the sauce brownish.)
9. Simmer of 10 minutes.
10. Pour everything in the slow-cooker and pour the can of green chilies and jalapeños on top.
11. Cook for 1 hour on High and reduce to Low for 4-6 hours. 
12. Stir occasionally.
13. Serve over Rice.
14. Fresh cooked green beans are excellent side dish with this.

 

Crock Pot Salsa Verde Chicken

Ingredients

• One Crock Pot (slow cooker) or this wouldn't be a crock pot chicken!  
• 1 small can of green chilies
• 1 small can Diced Jalapenos
• 1 large can Salsa Verde (green salsa)
• 3-4 garlic cloves whole
• 3 chicken breasts
• Fresh ground salt and pepper to taste (substitute Mrs. Dash Original Recipe)
• Ground cumin (start small and taste and add while cooking).

Directions

1. Slice chicken breasts in half length-wise, so the breasts are thinner.
2. Rub the chicken breasts with the fresh ground salt and pepper and cumin.
3. Place the chicken breasts inside the slow-cooker and pour the can of green chilies and jalapeños over the chicken breasts.
4. Pour Salsa Verde to completely cover the chicken breasts.
5. Toss in the garlic cloves basketball-style from 3 feet away.
6. Cook for about 6 hours on Low.
7. The last 15 minutes, shred the chicken breasts with two forks, or three forks if you are really good!
8. Put chicken back into the crock pot for the 15 minutes on High.
9. Serve with typical garnish... tortillas, avocado, diced red onions and cilantro, and of course Mexican beer.

Marinated Cheese

Ingredients

• 1 (8 oz) block of Cheddar Cheese
• 1 (8 oz) package Cream Cheese

Marinade

• 1/2 Cup Olive Oil
• 1/2 Cup White Wine Vinegar
• 3 Tablespoons Parsley, chopped
• 1 stalk Green Onions, minced
• 4-6 cloves Garlic, minced
• 1 (2 oz) jar diced Pimientos drained
• 3/4 teaspoons dried Basil
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt (optional)
• 1 teaspoon sugar (optional)
• 1 jalapeno pepper diced (optional)

Directions

1. Combine all Marinade ingredients in a jar, cover tightly, and shake vigorously.
2. Make sure cheese is well chilled (put in freezer for 15 minutes). Cut block of cheddar in half lengthwise, then cut into 1/4" thick slices.
3. Cut Cream Cheese using the same procedure above.
4. Arrange cheese slices alternately (Cheddar, Cream, Cheddar, Cream ...) in a shallow baking dish, standing them in their edge.
5. Pour marinade over cheese slices. Cover and refrigerate for at least 8 hours.

Serve with crackers, or just pop them in your mouth when nobody is looking. This was served at a party and I embarrassingly ate about half the plate. It was sooooo good!!

Jerky Marinade

Ingredients

• 1 lbs Beef cut into thin 1/4" strips
• 1/4 Cup Lite Soy Sauce
• 1/4 Cup A1 sauce
• 1/4 teaspoon ground pepper
• 1 Tablespoon Worcestershire
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Liquid Smoke
• 1 teaspoon Mrs Dash Extra Spicy seasoning

Directions

• Mix all ingredients well in a bowl.
• Place meat strips and marinade in seal-able plastic ziplock bag.
• Mix around to coat meat.
• Refrigerate for up to 24 hours
• Mix meat and marinade through plastic bag and rotate bag every few hours to keep meat coated.

Dehydrate in dehydrator until the meat is mostly dried, but still slightly moist. This is up to you how much you want to dry the meat.

Chicken Dip

Ingredients

• 4 oz Cream Cheese
• 1/4 cup Ranch Dressing
• 1/4 cup Wing Sauce
• 1/2 cup shredded cheddar jack cheese
• 1 cup shredded chicken breast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning or 1/4 teaspoon crushed red pepper
• Flat-leaf parsley leaves, chopped
• Tortilla chips

Directions

1. Preheat oven to 350F.
2. In medium bowl, combine all ingredients except 1/4 cup cheddar-jack cheese and the parsley and mix thoroughly.
3. Spoon into small baking dish and top with remaining cheddar-jack cheese.
4. Back 20 minutes, or until cheese is bubble.
5. Garnish with parsley.

Lemon Caper Scallops

Ingredients

• 10 large scallops
• 5 Tablespoons butter
• 1 Lemon, for garnish and juice.
• 2 Tablespoons capers
• 2 Tablespoons Parsley chopped
• 2 cups sliced mushrooms
• 1 cup white wine
• 3-4 cloves garlic
• 1/2 teaspoon Mrs Dash Garlic and Herb
• 1 teaspoon red chili powder

Directions

1. Season scallops with Mrs Dash Garlic and Herb
2. In large skillet, melt 1 Tablespoon butter over medium high heat.
3. Add seasoned scallops, cook until golden (about 3 minutes). turn often.
4. Transfer to plate.
5. Melt remaining butter.
6. Add capers, squeeze lemon juice to taste, garlic, mushrooms and parsley and anything else on the counter. Season with Garlic and Herb and Chili powders.
7. Cook on medium heat for 1 minute and add white wine and scallops.
8. Bring to a boil and simmer to reduce wine to one-half.
9. Squeeze lemon juice over scallops when served to taste.

Updates January 2020

General Tso Chicken

Ingredients

• 1 egg white
• 5 Tablespoons cornstarch
• 3-1/2 teaspoon soy sauce
• 1 teaspoon ground ginger
• 1 lb skinless, boneless chicken breasts cut into 3/4 inch pieces
• 1 teaspoon sesame oil
• 2 Tablespoon honey
• 1-1/2 Tablespoons rice vinegar
• 3 Tablespoons vegetable oil
• 1 bunch green scallions sliced thin
• 4-6 cloves garlic chopped
• 1 jalapeno chopped (optional) Or better yet... One Habanero chopped.
• 1 head steamed broccoli
• 2 cups cooked rice

Directions

1. Cook Chicken first and while it is cooking make the coating and sauce.
2. Heat wok over medium high heat and add 1-1/2 Tablespoon oil to coat. 
3. Carefully add chicken (it might splatter hot oil), into a single layer. 
4. Cook turning once until meat is no longer pink (about 5 minutes).
5. Add scallions, jalapenos and garlic and stir fry for about a minute.
6. Combine sesame oil, remaining 1-1/2 Tablespoons soy sauce, 1 Tablespoon corn starch and 1/2 Tablespoon ginger. Stir in the honey and vinegar.
7. When chicken is cooked, add sauce to wok. Cook about 2 minutes, stirring to coat chicken.
8. Whisk the egg white, 4 Tablespoons cornstarch, 1 teaspoon Soy Sauce and 1/2 teaspoon ginger to make the coating.
9. Stir coating into the chicken until coated and sauce thickens (about 2 minutes).
10. Server with rice and steamed broccoli.

Jalapeno Poppers Dip

This dip actually tastes like jalapeno poppers.

Ingredients

• 2 - 8 oz packages of cream cheese at room temperature
• 1 cup mayonnaise
• 1 cup shredded Mexican Blend cheese (Monterrey Jack / Cheddar)
• 1/2 Parmesan cheese
• 1 or 2 - 4 oz can chopped Green Chiles - do not drain
• 1 or 2 - 4 oz can diced Jalapenos - do not drain

• 1 cup Panko bread crumbs
• 1/4 - 1/2 cup Parmesan cheese
• 1/2 stick melted butter

Directions

1. Preheat oven to 375 deg F
2. Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
3. Spread dip into a greased casserole dish or pie pan.
4. In a separate bowl, combine Panko, Parmesan cheese and melted butter.
5. Sprinkle crumb mixture evenly over the dip.
6. Bake for 20 minutes until heated through and gently bubbling on the edges. Don't over cook.

Artichoke Dip

Ingredients

• 1 can non-marinated Artichoke Hearts, drained and diced
• 1 cup mayonnaise
• 1 cup shredded Mozzarella Cheese
• 1 cup Parmesan Cheese
• Lemon juice
• Garlic powder to taste
• 1/2 package cream cheese

Directions

1. Preheat oven to 350 deg F
2. Mix all ingredients together and spread evenly in a baking dish
3. Bake for 20-30 minutes

Serve with cut up toast squares or crackers.

Ed's Hot Wings

Ingredients

• 4 lbs bag of chicken wings (about 25 wings)
• 1 cup flour
• 2-3 eggs beaten - add about 1 Tablespoon water
• 1/4 cup Chile Powder
• 2 Tablespoons Garlic powder
• 1/4 teaspoon salt
• 2 teaspoons Mrs Dash Extra Spicy seasoning
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon jalapeno powder (optional)

     Wing Sauce

• 1 bottle of Texas Pete's or Franks Hot Wing Sauce
• 1/4 cup butter

• oil for frying

Directions

1. Preheat oven to 400 deg F.
2. (Optional) Remove chicken skin.
3. Thoroughly mix all powdered ingredients in a bowl.
4. Spray cookie sheet with non-stick oil.
5. Roll chicken wing in egg mixture and roll until coated in the flour mixture.
6. Place on cookie sheet.
7. Repeat until all wings are coated and on cookie sheet. Beat more eggs, if needed.
8. Allow coated wings to sit for 15-20 minutes before putting into oven.
9. In the meantime... Start heating the cooking oil on low.
10. Mix the butter and Wing Sauce in a pan and simmer until butter is melted.
11. Cook wings in oven 15 minutes, turn wings over and cook another 15 minutes.
12. Use a meat thermometer and measure thickest part of a couple of chicken wings and make sure temperature is at least 160 deg F.
13. About 5 minutes before taking the wings out of oven, put the cooking oil on high.
14. Remove wings from oven and when oil is hot, place wings in a single layer in the oil. Keep oil hot. Rotate the wings after about 1 minutes. Repeat that until wings are crispy. (May need to do multiple steps of frying in oil depending on your pot size.)
15. Place wings on paper towel to remove excess oil and put on to a large bowl or platter.
16. Finish frying the remainder of the wings, remove excess oil, put on platter.
17. Pour the Wing sauce over the wings and serve while hot.

Server with beer and lots of friends.

Cinnamon Baked Apples

Ingredients

• 1 teaspoon butter or spray on cooking spray
• 2 Tablespoons brown sugar
• 3 teaspoons raw sugar or just add another 2 Tablespoons of brown sugar.
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 6-8 large apples peeled, cored and sliced
• 3 Tablespoons water

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a large baking dish with butter or spray on cooking spray.
• Mix sugars, nutmeg, cinnamon in a small bowl.
• Layer the baking dish with 1/3rd of slices apples and sprinkle mixture on top.
• Layer the next 1/3rd and sprinkle.
• Yep, guess what? Use the remaining apples for the final layer and sprinkle the remaining mixture on top.
• Bake in preheated oven for 30 minutes.
• SLOWLY add the water over the top of the apples and continue baking 15 additional minutes, or until apples are tender.

Slow Cooker Apple Butter

Ingredients

• 12 lbs of apples,peeled, cored and finely chopped
• 1/2 cup apple cider vinegar
• 1 cup brown sugar
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground allspice

Directions

• Place apples in a large slow cooker and cover. Set on High and cook 4-8 hours depending on your slow cooker. Our slow cooker cranks and we only had to cook the apples on High for 4 hours before they were soft.
• Stir in remaining ingredients and cook on LOW for an additional 2-4 hours, until apples mush easily with a potato masher. Taste and adjust seasoning while cooking.
• Mush until the texture is smooth. Bare feet mushing is not recommended since it is hot!

Canning instructions

Follow normal canning instruction found in cookbooks or online. Basically, pasteurize the glass canning containers and lids. Spoon in mixture until about 1/2" from top of jar. Close jars loosely so air can escape and place in to a boiling bath or canner for 10 minutes (above 6000' - 20 minutes). Remove HOT jars carefully and tighten lids. Allow to cool. The lid seal should be sucked in and concave indication that there is a good seal.