Stuffed Peppers
Enjoy this recipe that I created for www.ketologic.com.
These stuffed peppers are both colorful and tasty! Packed full of cheese and Italian sausage, these are perfect for lunch or as a side at dinner.
INGREDIENTS:
- 4 bell peppers, cleaned with seeds and tops removed
- 4 Italian sausage links, hot or mild
- 2 tablespoons olive oil
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 4 tablespoons cream cheese
- 1 cup low carb tomato/marinara sauce
- 2 cups mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- pinch of salt and pepper
PREPARATION:
- Slice the tops of the peppers off and remove and discard the seeds and white membrane from inside. A bit can be trimmed from the bottom of the pepper as well, if it does not sit evenly flat on a surface. Place peppers on a sprayed/greased sheet pan or a shallow baking dish.
- Remove Italian sausages from the casing and set aside. (Note: The recipe can be prepared with 1 pound of ground Italian sausage instead of 4 links). Preheat the oven to 375 degrees.
- Heat the olive oil in a skillet at medium-high heat on the stove. Add the onion and garlic and cook, stirring continuously for 2-3 minutes until it begins to soften. Add the Italian Sausage and cook until browned, stirring continuously, for 5-10 minutes.
- Add the cream cheese and tomato/marinara sauce; stir together thoroughly for about 2 minutes until melted and fully incorporated. Turn off the heat on the stove and add half of the two cheeses to the mixture. Taste the mixture and add more seasoning if needed.
- Spoon the mixture into the peppers, and cover the pan with foil. Bake in the oven for 15-20 minutes. Remove from the oven and add the remaining cheese. Bake for another 5-10 minutes until the cheese is golden brown and the peppers are soft. Turning on the broiler for the last 1-2 minutes of cooking can help to brown the cheese.
- Yield: 4
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Pancetta and Goat Cheese Stuffed Flank Steak
Enjoy this recipe that I created for www.ketologic.com.
Impress everyone you know with this keto-friendly steak recipe. The amount of oohs and aahs you’ll get far outweighs the level of effort this recipe requires.
INGREDIENTS:
- ¼ cup red wine
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 cup extra-virgin olive oil
- 4 cloves garlic, peeled and sliced
- 1 teaspoon Kosher salt
- freshly ground pepper
- 1 (2-3 pound) flank steak
- ½ cup pancetta, diced
- 8 ounces goat cheese
- 3 cups spinach
*Note: This recipe requires butcher’s twine.
PREPARATION:
- In a bowl, whisk together all ingredients of the marinade (red wine through ground pepper) or blend together in a blender until smooth. Put the marinade and the flank steak in a re-sealable zipper storage plastic bag or shallow baking dish and marinate for 4-24 hours.
- To cook the pancetta, put into a sauté/fry pan at low heat. Let it cook slowly while rendering the fat. Stir often and cook until crispy. It may take 20-30 minutes. Strain the fat and reserve.
- Heat the reserved pancetta fat in another sauté pan at medium heat and sauté the spinach until just wilted. Strain and squeeze out any excess moisture. Mix the spinach, pancetta and goat cheese together well.
- Remove flank steak from marinade and pat dry. Discard marinade, and lay flank steak (perpendicular with the grain going side-to-side) on a flat surface such as a cutting board. Pound with a meat mallet or rolling pin until the steak is about 1/4-inch thick.
- Spread stuffing over one side of the flank steak. Then roll the steak away from you, keeping it as compact as possible. Some stuffing may come out of the sides. You can try to push it back in or discard. Tie the rolled steak with butcher’s twine at least 3-4 times. Season with salt and pepper all around.
- Preheat the oven to 400 degrees. Heat up 2 tablespoons of vegetable oil in a cast-iron skillet on medium-high heat or heat up your grill. Sear the steak on all sides until nicely browned, then transfer to oven. Finish in the oven until an internal temperature of 125 degrees is reached, about 15-25 minutes (possibly longer depending on the oven). Transfer the steak to a cutting board and allow to rest for about 15 minutes before snipping the butcher’s twine off and slicing into 1/2-inch slices.
- Yield: 4-6
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Fisherman’s Chowder
Enjoy this recipe that I created for www.ketologic.com.
- 5 pieces bacon, diced
- 1 yellow onion, diced
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup white wine
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 3 cups chicken stock
- 1 head cauliflower, core removed and finely chopped
- 2 cups heavy cream
- 1 pound cooked white, flaky fish like halibut or cod, shredded
- 1 teaspoon lemon juice
- 1 teaspoon Tabasco
- salt and pepper to taste
- ½ cup sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
PREPARATION:
- In a heavy-bottomed soup pot, cook the bacon at low heat for about 10 minutes, stirring often until fat is rendered and bacon starts to crisp. Add the butter and onion, and increase the heat to medium-high; cook for about 5 minutes. Add the garlic and cook for another 5 minutes until onion is soft.
- Deglaze with the white wine, and stir continuously for 1 minute. Add the paprika, thyme, chicken stock and cauliflower. Bring to a boil, reduce heat to a low simmer and allow to cook slowly for about 20-25 minutes until the cauliflower is soft. Add the cream and continue simmering for another 10 minutes.
- Blend the soup with a handheld immersion blender or puree in a blender and return to the pot at low heat. Whisk in the shredded fish and the rest of the ingredients.
- Adjust seasoning as needed. If the chowder is too thin, let it reduce down for a few more minutes and/or thicken with more cheese. If it becomes too thick, thin out with more stock or cream. Note: This chowder is a great way to use up leftover seafood. Potatoes are traditionally used in this recipe, but cauliflower reduces the amount of carbohydrates and adds to the nutritional value.
- Yield: 8
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Portobello Pizzas
Enjoy this recipe that I created for www.ketologic.com.
INGREDIENTS:
- 4 large portobello mushroom caps, stems removed
- ½ cup olive oil
- Kosher salt and pepper
- 1 cup marinara/spaghetti sauce
- 2 cups shredded mozzarella
- 1 cup grated Parmesan, plus more for garnish
- 20 slices pepperoni
- 4 basil leaves, sliced thinly
PREPARATION:
- Preheat oven to 400 degrees. Scrape out the gills from the portobello mushrooms, toss or drizzle with the olive oil, and sprinkle lightly with salt and pepper. Then, lay portobellos on a baking pan open side up.
- Scoop ¼ cup of sauce into each portobello cap. Mix the two cheeses together in a bowl and sprinkle generously (about ¾ cup) into each portobello. Top each pizza with 5 pieces of pepperoni.
- Bake in the oven for 15-20 minutes until the mushrooms are soft and the cheese is bubbly and golden brown. Garnish with extra Parmesan and sliced basil.
- Yield: 4
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Prime Rib with Horseradish Cream
Enjoy this recipe that I created for www.ketologic.com.
This recipe for prime rib is much easier to prepare than you might anticipate. It is always a crowd pleaser for dinner parties, but it can also be a weeknight dinner with the family that will yield lots of leftovers. After shrinkage during cooking, this recipe yields about 8-10 (½-1 pound) servings.
INGREDIENTS:
- 1 boneless prime rib roast (8-12 pounds)
- ¼ cup olive oil
- ½ cup salt
- 1 tablespoon pepper
- 2 tablespoons granulated garlic
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 tablespoons paprika
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup horseradish, drained
- juice from half a lemon
- dash of Tabasco
- pinch of salt and pepper
PREPARATION:
- Score fat side by slicing several times all the way down the prime rib; be careful not to slice all the way into the meat. Rub all over with olive oil and season generously all around. Don’t be afraid to go heavy on the seasoning; the measurements are just a guideline. Ideally, season it the night before.
- Remove from the refrigerator at least 1 hour before cooking and allow the prime rib to get to room temperature.
- Set oven to 450-500 degrees. Roast for about 20 minutes with the fan on high (if that is an option for your oven). Then, set oven on broil setting and continue cooking for another 8 minutes. Lower temperature to 325 degrees. Continue to roast for another hour and 20 minutes.
- Check temperature and remove from oven when you reach about 115-120 degrees. It may need significantly more time. A 15-pounder can take over 3 hours at 325 degrees. Let rest for 30 minutes to 1 hour before slicing.
- For the Horseradish Cream, mix the sour cream, mayonnaise, horseradish, lemon juice, and Tabasco. Then season with salt and pepper to your taste.
- Cook Time: 3 hour(s)
- Yield: 8-10
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Roasted Broccoli with Garlic and Parmesan
Enjoy this recipe that I created for www.ketologic.com.
Roasting broccoli with these few ingredients not only makes it taste delicious, but it is one of the easiest ways that I know to prepare it. While it falls short of the ideal 75/5/20 percent macronutrient range, its endless list of health benefits is worth trying to figure into the day’s calories. Pairing this broccoli with a main course that is low on the carbohydrate scale, such as our Prime Rib or Parmesan-Encrusted Halibut recipes will help balance out that ketogenic macronutrient range.
INGREDIENTS:
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- ¼ cup olive oil
- pinch of salt and pepper
- 8 tablespoons grated Parmesan cheese, divided
- juice from half a lemon
PREPARATION:
- Preheat oven to 400 degrees. In a large bowl, toss the first four ingredients with 6 tablespoons of Parmesan cheese. Lay evenly on a sheet pan and place in oven.
- Roast in the oven for about 15-18 minutes (rotate the pan after 8 minutes) until some pieces just begin to lightly brown and the broccoli becomes tender all the way through.
- Remove the pan from the oven; immediately drizzle and toss with the lemon juice and garnish with the remaining Parmesan.
- Yield: 4
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Keto Chicken Parm
Enjoy this recipe that I created for www.ketologic.com.
INGREDIENTS:
- 4 chicken thighs
- 2 eggs
- 1 cup heavy cream
- 1/4 cup flaxseed meal
- 3 ounces pork rinds, crushed
- 1/2 cup Parmesan cheese, grated
- 1-2 teaspoons Kosher salt
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 cup olive oil
- 1/2 cup low-carb tomato or marinara sauce
- 1/2 cup mozzarella cheese, shredded
PREPARATION:
- Pound out the chicken thighs into cutlets. In a bowl, whisk together the eggs and heavy cream. In a separate bowl, mix together the flaxseed meal, crushed pork rinds, Parmesan cheese, salt, pepper, Italian seasoning, and garlic powder. Dip the chicken into the egg and cream mixture and then dip it into the breading mixture. Cover the chicken well in the breading and shake off any excess; put the chicken on a plate or piece of foil and repeat with the rest of the chicken.
- Heat the oil in a pan at medium-high heat until hot, but not smoking, about 2-3 minutes. Fry the chicken on each side for 2-3 minutes until golden brown all the way around.
- Preheat the oven to 400 degrees. Place the fried chicken on a sheet pan lined with foil or parchment paper. Top each piece with 2 tablespoons of the marinara sauce and 2 tablespoons of the mozzarella cheese (use more if desired). Place in the oven for 8-10 minutes until the cheese starts to get golden brown.
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Zucchini Casserole
Enjoy this recipe that I created for www.ketologic.com.
INGREDIENTS:
- 5 pieces bacon, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups zucchini, grated
- 1 cup cheese, grated (cheddar or Colby Jack)
- ½ cup almond flour
- ½ cup vegetable oil
- ¼ cup heavy cream
- 6 eggs
- salt and pepper to taste
PREPARATION:
- Preheat oven to 350 degrees. Slowly render the fat from the bacon in a sauté pan or cast-iron skillet at low-medium heat. Once the bacon is rendered, but not yet crispy, add the onion and garlic and sauté until the bacon begins to crisp up and the onion just begins to caramelize.
- Add the bacon, onion and garlic mixture to a bowl, along with all of the other remaining ingredients. Whisk together well and pour into a greased (or sprayed) baking dish.
- Top with extra cheese if desired and bake at 350 degrees for 1 hour. Rotate after 30 minutes and check for doneness by poking the middle.
- Cook Time: 1 hour(s)
- Yield: 8
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Blue Cheese Butter
Enjoy this recipe that I created for www.ketologic.com.
INGREDIENTS:
- ½ cup butter, softened
- ½ cup blue cheese (or gorgonzola), crumbled
- 1 teaspoon garlic powder
- 1 tablespoon chopped parsley (optional)
- pinch of salt and pepper
PREPARATION:
- Combine all ingredients in a bowl and mix together until thoroughly incorporated. This can be done with an electric mixer at low speed.
- Scoops of the butter can be served as is, but you can also scoop tablespoons of the butter onto a greased/sprayed sheet pan or plate and put the pan/plate in the freezer. Once frozen, place the frozen tablespoons of butter into a storage container for future use and keep frozen until serving.
- Yield: 16
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Creamed Spinach
Enjoy this recipe that I created for www.ketologic.com.
INGREDIENTS:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 bunches or bags of fresh spinach, about 15 ounces
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup heavy cream
- ¼ cup cream cheese
PREPARATION:
- Heat the butter and olive oil in a skillet at medium-high heat. Add the onion and garlic and stir continuously for about 2-3 minutes until soft. Add the spinach a handful at a time and cook until all of it is wilted down. Put the spinach in a fine mesh strainer and squeeze out the liquid.
- Return the spinach to the pan, season with the salt and pepper and add the heavy cream. Cook down until the cream starts to bubble. Mix in the cream cheese until it melts all the way through and the mixture is thick and bubbly. Remove from the heat and serve.
- Yield: 4
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
Brandon McDearis 