Cinnamon Apples with Vanilla Sauce KETO

Source: Diet Dr.
Servings: 6
Carbs:  12 Net Grams per serving

Ingredients:

Vanilla sauce

• 2½ cups heavy whipping cream
• ½ teaspoon vanilla extract
• 1 star anise (optional)
• 2 tablespoons butter
• 1 egg yolk
• 3 packets Truvia (optional)

Cinnamon Apples

• 3 tablespoons butter
• 3 apples, preferably a type that is firm and tart, for example Gravensteiner or Granny Smith
• 1 teaspoon ground cinnamon

Instructions:

• Add butter, vanilla, optional star anise to a sauce pan together with about ¼ of the heavy whipping cream. Bring the mixture to a light boil by placing the sauce pan over medium heat. Lower the heat and let simmer for 5 minutes or more until the sauce turns creamy. Stir frequently.
• Remove from the heat and remove the star anise. Add the egg yolk while whisking vigorously. Place in the refrigerator and let cool completely. You can prepare the flavored cream up to 1 day before, and refrigerate.
• Whisk the remaining heavy whipping cream in a bowl until soft peaks form, and fold in the refrigerated sauce.
• Place back in the refrigerator for another 30 minutes or more. You can add the cream sauce to serving cups to make it thicken up faster.
• Wash the apples and peel them if you want to but there's really no need for that. The peel adds color, flavor and texture.
• Core the apple and slice thinly. Heat up butter in a frying pan and brown the slices until golden. Add cinnamon towards the end.
• Serve the apples warm with the vanilla sauce.

Tip!
The sauce goes great with various desserts, where you would normally have served vanilla custard. For example, you can heat a couple of blackberries or raspberries and serve with the vanilla sauce. Put it in the freezer and you'll have a luxurious ice cream!

Bourbon Barbecue Pork Ribs KETO

Source:  Food Network
Servings: 6

Ingredients

• 4 to 5 pounds pork ribs
• Salt and pepper

No-Cook Low Carb Bourbon Barbecue Sauce:

• 29 ounces no sugar added tomato sauce
• 6 ounces no sugar added tomato paste
• 2 ounces bourbon
• 2 tablespoons white vinegar
• 2 tablespoons liquid smoke
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon hot sauce
• 3/4 cup sugar substitute (recommended: Splenda)
• 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
• 2 tablespoons red onion, finely chopped
• 1 small clove garlic, minced
• 1/4 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder

Directions
Preheat oven to 290 degrees F.

• Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. 
• Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. 
• Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone. 
• Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. 
• It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.

Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.

No-Cook Low Carb Bourbon Barbecue Sauce:
Combine sauce ingredients in a bowl and whisk well to combine. Reserve.

Cook's Note:  If you have extra sauce, freeze it.

Peach, Bourbon and Bacon Baked Beans

Source:  Food Network: The Kitchen
Serves: 8

Ingredients:

• 3 slices bacon, diced
• 1 medium onion, chopped  
• Three 15-ounce cans great Northern beans, drained 
• 1 cup ketchup  
• 1 cup packed dark brown sugar  
• 1 cup peach preserves 
• 3/4 cup chicken broth 
• 1/4 cup bourbon 
• 2 teaspoons dry mustard  
• 1 1/2 teaspoons kosher salt  
• 1/2 teaspoon freshly ground black pepper  
• 1/4 teaspoon garlic powder 

Directions:

Preheat the oven to 350 degrees F.

In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.

Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer.

Cover and bake for 40 minutes. Stir before serving.

Bacon Wrapped Jalapeno Chicken Thighs KETO

Source: How to BBQ Right. com 

Ingredients:

• 8 Boneless Skinless Chicken Thighs
• 4 Jalapeno Peppers
• 8oz Cream Cheese
• 8 Strips of Compart Applewood Smoked Bacon
• 1 Stick of Real Butter

Seasoning:

Killer Hogs The BBQ Rub. (or your favorite BBQ Rub)
All Purpose Rub (1 cup Salt, 1/2 cup Granulated Garlic, 1/4 cup Black Pepper) *this recipe will make more than enough for this recipe

Instructions:

Remove the thighs from the packaging and place on a cutting board designated for poultry. If there is any excess fat on the thighs go ahead and trim it off. Season each side with a good dose of my All Purpose Seasoning.

Split the Jalapeño Peppers in half lengthwise and remove the seeds and veins. Fill each half with cream cheese and sprinkle a touch of Dry Rub on top.

Place the stuffed pepper cheese side down in the center of each chicken thigh and form the meat around the pepper. Next wrap each thigh with a strip of bacon.

Season the thighs with a little Killer Hogs Dry Rub and place a Tablespoon of Butter on each one.

running at 300 degrees. Throw on a couple chunks of pecan for some smoke and place the chicken pan on the center of the grate.

After 45 minutes the bacon should start to brown and the chicken will have absorbed enough smoke flavor. Cover the pan with aluminum foil and continue to cook until the internal temperature hits 165 degrees.

At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot. Carefully take each thigh out of the chicken pan and re-season each side with Bbq Rub. Place the thighs on a chicken rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry.

For the finishing glaze baste with your favorite Bbq Sauce. Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain.

The rack goes back on the Egg for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately.

Let the thighs rest for just a few minutes and they’re ready to serve. You may have to make several batches at your next football party because these are always a big hit!

Memphis-Style Chicken Thighs BBQ

Source:  Food Network, The Kitchen
Servings: 8

Ingredients

• 8 chicken thighs
• 2/3 cup brown sugar 
• 1/2 cup coarse kosher salt 
• 1/4 cup canola oil 

BBQ Chicken Rub:

• 1 cup sugar
• 1/2 cup paprika 
• 1/4 cup pink sea salt 
• 1/4 cup celery salt 
• 3 tablespoons granulated onion
• 3 tablespoons chili powder 
• 2 tablespoons dried mustard 
• 1 teaspoon cayenne pepper 

BBQ Sauce:

• 12 ounces ketchup
• 3/4 cup white vinegar 
• 1/2 cup sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon coarsely ground black pepper 
• 1 1/2 teaspoons dried mustard 
• 1 teaspoon hickory liquid smoke 
• 1 teaspoon chili powder 
• 1 teaspoon ground white pepper 
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon cayenne pepper 
• 1/4 cup cognac 

Directions
Special equipment: a needle tenderizer; hickory chips or chunks; a smoker or a gas grill with a smoke box or foil pan for the wood chips

Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.

In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.

Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.

Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.

Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.

BBQ Chicken Rub:
In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.

BBQ Sauce:
Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a sauce pot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.

BBQ Sauce

Source:  Food Network: The Kitchen

Ingredients:

• 12 ounces ketchup
• 3/4 cup white vinegar 
• 1/2 cup sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon coarsely ground black pepper 
• 1 1/2 teaspoons dried mustard 
• 1 teaspoon hickory liquid smoke 
• 1 teaspoon chili powder 
• 1 teaspoon ground white pepper 
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon cayenne pepper 
• 1/4 cup cognac 

Directions:
Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. 

Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. 

Set the sauce to the side for later use.

BBQ Chicken Rub

Source: Food Network The Kitchen, Moe Pit Master

BBQ Chicken Rub:

• 1 cup sugar
• 1/2 cup paprika 
• 1/4 cup pink sea salt 
• 1/4 cup celery salt 
• 3 tablespoons granulated onion
• 3 tablespoons chili powder 
• 2 tablespoons dried mustard 
• 1 teaspoon cayenne pepper 

Apple Slaw with Apple Jalapeño Dressing

Serves 6-8
Source:  Food Network The Kitchen

Ingredients

Slaw:

• Two 14-ounce bags slaw mix
• 3/4 cup golden raisins 
• 1/4 cup finely chopped pickled jalapeños
• 1/4 cup finely chopped fresh cilantro 
• 1/4 cup finely chopped fresh Italian parsley 
• 1/4 cup finely chopped fresh mint
• 2 red-skinned apples, cored and julienned 

Dressing:

• 1/4 cup jalapeño pickling juice
• 1/4 cup apple juice or cider 
• 1/2 teaspoon red chile flakes 
• 1/2 teaspoon chili powder 
• Kosher salt and freshly ground black pepper 

Directions
For the slaw: In a large bowl, toss the slaw mix, raisins, jalapeños, cilantro, parsley, mint and apples.

For the dressing: In a medium bowl, whisk together the pickling juice, apple juice or cider, chile flakes, chili powder, a pinch of salt and a few grinds of pepper.

Pour the dressing over the bowl of slaw and toss to combine. Chill for 2 hours, stirring once while chilling. Serve chilled or at room temperature.