Mexican Salsa - Year Round KETO* ❤️

 

This salsa is so good and and with the addition of green pepper, it makes it extra fresh. It’s vibrant and fresh, sweet with an optional kick of heat by leaving in the jalapeno seeds. The salsa recipe utilizes fresh purple onion, cilantro, garlic, green bell pepper and jalapenos. The tomatoes for this recipe are canned stewed tomatoes. You would never know they aren’t fresh. By using stewed tomatoes you can make this year round and it will always come out perfect.

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SERVINGS: 8

Ingredients :

• 2 14.5 oz cans stewed tomatoes
• 1/4 large purple onion roughly chopped
• 2 jalapenos with or without seeds, roughly chopped
• 1 small bunch of cilantro leaves, stems removed (or 1/2 of a large bunch)
• 1 large clove of garlic
• 1/2 green bell pepper roughly chopped
• 1/2 tsp sugar (optional)
• 1 tsp kosher salt

Instructions :

• Drain the tomatoes but keep the juice.
• Add roughly chopped onion, green bell pepper, jalapenos, garlic, cilantro, sugar, salt and tomato juice to a food processor.
• Pulse the food processor 7 times.
• Add the stewed tomatoes and pulse 15+ times until you get the consistency you want.
• Serve immediately or store covered in the refrigerator.

Notes :

• The easiest way to prepare this salsa is to place all the roughly chopped vegetables in a food processor. By pulsing the food processor you can quickly chop all the vegetables and control the consistency. The more you process the less chunky it becomes. I recommend adding all the raw vegetables: the green bell pepper, garlic, onion, cilantro and jalapenos along with the juice from the canned tomatoes to the food processor first and pulsing several times to break them down before adding the tomatoes. Because the tomatoes are canned they break apart in just a few pulses.
• This homemade salsa recipe can easily be doubled if you are feeding a crowd. Just be sure to warm tortilla chips in the microwave or oven before serving. The warm chips give restaurant vibes and take everything over the top. If you need a good guacamole to go with this salsa, this recipe is award winning! And it calls for salsa to be added to it. Perfect!

Source: Cooklikelauren.com

Mama Bear's Meatballs and Sauce (Me)

So...I ran across Antoinette's old Italian recipe posted on my blog, but I had to tweak it a bit.  No Surprise. However, I did learn that these meatballs were the best I have ever made.  Antoinette's secret, by not browning or baking them, was the golden ticket.  I will never do that again. I promise you, you will never change this recipe and will use it forever.   

With love and full tummies ~ Mama Bear 

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Sunday Tomato Sauce Ingredients :

• 2 cans 28 oz of San Marzano crushed tomatoes (best quality) OR use whole San Marzano Tomatoes and squish them with your hands or use a potato masher.  The potato masher will control the bursting of the tomatoes and is less likely to make a mess.
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil torn (they bruise easily so best if torn)
• 3 T Italian seasoning
• 1 T parsley flakes
• 1 cup of dry red wine (optional but adds a depth of flavor)
• 4 tbsp of extra virgin olive oil
• 1 medium size onion, finely chopped (if you don't like onion, use 1 T onion powder)
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste
• Optional:
• 1 T red pepper flakes if you like some heat

OR you can use 4 jars of your favorite marinara sauce.  I prefer to use one that doesn't have sugar in the ingredients.  

Sunday Sauce Instructions :

• Sauté onions in a large pot of EVOO until tender.  Add the minced garlic, red pepper flakes, tomato paste and salt/pepper to taste.  Cook for about 2 minutes, constantly stirring.
• Add all the rest of the ingredients to the pot and then simmer on low for one hour in a covered pot.
• Note: you can transfer to a crock pot now and then add the meatballs. 

These are my pictures of the meatballs, could I get any closer shots?

Meatball Ingredients :

• 2.5 lbs of ground beef 
• 1 cup of seasoned Panko Italian breadcrumbs or plain but add 2 T Italian Seasoning OR use GF Panko
• 1/2 cup of fresh parsley, finely chopped OR 1/3 cup dried parsley
• 1/2 cup of grated Pecorino Romano/Parmesan cheese 
• Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder OR 1 small onion minced finely
• 2 tbsp of garlic powder
• 2 eggs, beaten
• 1/4 2% cup milk or heavy cream

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above (except meat), mix and combine. 
• Add ground beef.  Do not over mix.  I turn the mixture over and over and poke holes in with my fingers to blend in the spices/Panko/Parmesan cheese into the ground beef. It's kind of therapeutic.  
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. I make them bigger than a golf ball so more likely 20 meatballs. I roll them all at once...because I am on a roll (get it?). Moving on....
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot. Make sure that the sauce isn't boiling.  I like to put it on low and let it get yummy in time.

My Notes :

• If you choose to take a short cut and use jarred marinara, just add the sauce and skip the Sunday Sauce recipe above.  I would heat up the sauce first though before adding the raw meatballs.
• Once you add the meatballs into the crock pot with the heated sauce, put it on low for 3 hours.  
• Be careful to not stir them too much, or at all, to keep their shape.  This is why I like putting them into a crock pot. 
• These meatballs can be frozen too.  Make sure you place them on a baking sheet lined with parchment paper in a single row, not touching one another and freeze them solid.  Once they are frozen, remove them from parchment paper and place them into zip lock bags.  They will be good for a couple of months. 
• You can use these meatballs for Swedish Meatballs or put BBQ sauce on them.  Adjust the seasonings. (i.e.: don't use Italian seasonings) check out my Swedish meatballs recipe for the seasonings.  You should then sub in ground pork for 1 lb of the ground beef in this recipe.  And then, of course, the sauce is totally different.  

Source: Mama Bear Nikki

Buffalo Sauce KETO Nikki* (J. Christian)

Perfectly tangy with just the right amount of heat, this Buffalo sauce adds delicious flavor to chicken wings, tenders, casseroles, and more.  Once you try it on pizza ...you will always use it.  My son loves it!

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Prep Time2minutes mins

Cook Time1minute min

Total Time3minutes mins

Servings: 16

 

Calories: 50kcal

INGREDIENTS:

• 1 cup hot sauce (I use Frank's Red Hot Sauce)
• 1/2 cup unsalted grass-fed butter
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

INSTRUCTIONS:

• Add the butter to a saucepan and melt over medium heat.
• Once melted, add the remaining sauce ingredients and whisk. Simmer for 1 minute, then remove from heat and allow to cool slightly.
• Serve with chicken wings, chicken tenders or shrimp. Store in the fridge in an airtight jar.

NOTES:

Makes about 1 ½ cups

NUTRITION:

Calories: 50kcal | Fat: 6g | Saturated Fat: 4g

Source:  Me 

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Smokey Barbecue Sauce KETO (J. Christian)

 

Dress up your chicken and ribs with this homemade sweet and smoky Low Carb BBQ sauce!

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Prep Time2minutes mins

Cook Time25minutes mins

Total Time27minutes mins

Servings: 26

 

Calories: 13kcal

 Carbs: 3

INGREDIENTS:

• 16 ounces tomato sauce lowest carb/sugar
• ½ cup Brown Swerve
• 2 tablespoons onion minced
• 2 cloves garlic minced
• 1 ½ teaspoons dry mustard
• ⅓ cup apple cider vinegar
• 1 tablespoon sugar-free Maple Syrup
• 3 teaspoons smoked paprika
• 2 teaspoons Worcestershire Sauce
• 3 teaspoons liquid smoke
• ¼ teaspoon cayenne pepper
• 1 tablespoon avocado oil or mild flavored oil of your choice
• salt to taste

INSTRUCTIONS:

• Add the oil into a saucepan over medium low heat.  Sauté the onions for 2-3 minutes, then add in the garlic and cook for another 20 seconds.   Add in the spices and allow to toast for about 10 seconds, while stirring.
• Add in the remaining ingredients and simmer on low heat for 20-25 minutes or until your desired thickness is reached.
• If you like a smooth sauce, blend it up using an Immersion/Stick Blender or puree in the food processor. Store in an airtight jar in the fridge for at least a week or longer.

NOTES:

You can adjust this sauce to make it more to your liking.  So if you prefer sweeter, add more Brown Swerve.  If you prefer more smoky, add a little more liquid smoke.  Don't add too much, a little really does go a long way!  

If you like a more vinegary sauce, add a little more vinegar.  If you like a little more spicy kick, add more cayenne pepper.  

If you like the sauce to be milder overall, add more tomato sauce. Because as I mentioned earlier, barbecue sauces can vary so much and of course you'll want to make what you like best!

NUTRITION:

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fiber: 1g | Sugar: 1g

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

Author: Julianne/Keto Cooking Christian

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Pulled Pork with Coke 5 Stars *****

Tender, juicy, and perfectly cooked Pulled Pork you can make in the oven, slow cooker or instant pot. I made this for my daughter's baby shower and it was the best pulled pork recipe I've ever made.

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Prep Time20minutes mins

Cook Time5hours hrs

Total Time5hours hrs 20minutes mins

Servings: 6

 

Calories: 310 kcal

 

Author: Lauren Allen

EQUIPMENT:

• Dutch Oven

INGREDIENTS:

• 4 lb pork shoulder , or butt
• 2 Tablespoons oil (optional if searing)
• 1 Tbsp brown sugar
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 ounces Coke (not diet)
• BBQ sauce for coating meat optional

INSTRUCTIONS:

• Trim pork of excess fat and cut into 4 pieces.
• Combine spices in a small bowl and rub all over the pork. (This can be done the night before).
• Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.
• Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.
• Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
• Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

NOTES:

Coke: The coke adds sweetness and tenderizes the meat (Diet soda wont produce as great of results). Root beer would make a good substitute. If you don't want to use soda you can substitute another acid, like 1/2 cup apple cider vinegar mixed with one cup of apple juice.

Store leftover pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.

Find reheating instructions above in the post. 

Serving size: This recipe will yield about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz per serving). See the post above for my tips for calculating how much pulled pork you'll need for a larger group. 

NUTRITION:

Calories: 310kcal | Carbohydrates: 9g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 554mg | Potassium: 667mg | Fiber: 1g | Sugar: 7g | Vitamin 

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