Home  |  Breakfast  |  Soups & Salads  |  Mains  |  Sides  |  Desserts  |  Drinks  |  Condiments  |  Keto Pantry

Artichoke Dip - (Makes 8 servings)

Ingredients:

1 (14 oz.) can quartered artichoke hearts, finely chopped

1 (8 oz.) package cream cheese, softened

1 cup mayonnaise

1 cup shredded mozzarella

1/2 cup Parmesan cheese

2 cloves garlic, minced

1 green onion, finely chopped

1/4 teaspoon ground black pepper

Sliced green onions, for garnish (optional)

Serving Suggestion: Serve with cheese crisps, veggies, or pork rinds.

1.  Preheat the oven to 375 degrees F.  Grease a 9-x13-inch baking dish.

2.  In a medium-sized bowl, stir together all the ingredients until well combined.

3.  Spread the dip evenly in the greased baking dish.  Bake for 25 to 30 minutes, until the dip is bubbling around the edges and browned on top.

4. Garnish with sliced green onions, if desired, and serve with the dippers of your choice.  Leftovers can be stored in an airtight container in the refrigerator for up to a week.

Cheesy Sausage Balls - (Makes 6 servings)

Ingredients:

1 lb. bulk breakfast sausage

1 1/2 cups shredded sharp cheddar cheese

1 cup finely ground blanch almond flour

1 tablespoon baking powder

1.  Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper.

2.  Place all the ingredients in a large bowl.  Using your hands, mix everything together until well combined, but not over-mixed.

3.  Using a tablespoon or small cookie scoop, form the mixture into 1-inch balls and place on the lined sheet pan.  Bake for 20 to 25 minutes, until the sausage balls are crispy around the edges and golden brown on top.  Leftovers can be stored in an airtight container in the refrigerator for up 5 days.

Pimento Cheese - (Makes 8 servings)

Ingredients:

1 (8 oz.) block sharp cheddar cheese

1 (8 oz.) block mild cheddar cheese

1 cup mayonnaise

1 (4 oz.) pimentos, drained & diced

3 oz. cream cheese (6 tables spoons), softened

1 tablespoon onion, finely chopped

1 tablespoon dill relish

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1.  Using the large holes on the side of a box grater, shred the cheeses into a large bowl.

2.  Add the rest of the ingredients to the bowl with the shredded cheese and mix with a spoon until well combined.

3.  Refrigerate for at least 1 hour before serving.  Leftovers can be stored in an airtight container in the refrigerator for up to a week.

Fried Pickle Chips - (Makes 4 servings)

Ingredients:

Oil, for frying

1large egg

2 tablespoons heavy whipping cream

1 cup finely crushed pork rinds

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1 (16 oz.) jar dill pickle rounds, drained

1 cup Keto Ranch Dressing or other dip of your choice, for serving (optional)

1.  Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour in 2-inches of oil and set over medium-high heat.  Heat the oil to 375 degrees F.

2.  In a shallow dish, whisk together the egg and cream.  In another shallow dish, use a fork to combine the pork rinds, Parmesan cheese, garlic powder, paprika, and cayenne.

3.  In small batches, dip the pickles in the egg wash and then in the pork rind mixture, making sure to press the crumbs onto all sides of the pickles.

4.  Working in batches, carefully place the pickles in the hot oil and fry until golden brown, 1 to 2 minutes per side.  Use a mesh skimmer or slotted spoon to remove the pickles from the oil and place on a paper towel-lined plate to drain.

5.  Serve immediately with the dipping sauce of your choice.  The pickle chips are best eaten the day they are made.

Cheese Crisps - (Makes 2 servings)

Ingredients:

1 cup shredded sharp cheddar cheese

1 tablespoon seasoning(s) of choice (optional)

1.  Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper.

2.  Drop tablespoons of the cheese onto the lined sheet pan, spacing them at least 2-inches apart.  Sprinkle with the seasoning of your choice, if desired.

3.  Bake for 12 to 14 minutes, until the crisps are golden brown and the desired crispness;  watch closely at the end of the baking time to avoid burning them.  Allow to cool before removing from the parchment paper;  They will get crispier as they cool.  The crisps are best if eaten the day they are made.

NOTE:  You can make these crisps in the microwave also.  Line a microwave-safe plate with parchment paper.  Spoon small piles of cheese onto the parchment, spacing them 2-inches apart.  Microwave for 1 minute 30 seconds or until the crisps start to brown,  Allow to cool before removing from the parchment paper.

Sweet Pepper Poppers - (Makes 4 servings)

Ingredients:

12 mini sweet peppers

1 (8 oz.) package cream cheese, softened

5 slices bacon, cooked & crumbled

1 green onion, thinly sliced

1/2 teaspoon ground black pepper

1.  Preheat the oven to 400 degrees F.  Line a sheet pan with parchment paper.

2.  Cut each sweet pepper in half lengthwise, then remove and discard the seeds; set the peppers aside.

3.  In a small bowl, mix together the cream cheese, bacon, green onion (reserve some for garnish, if desired), and black pepper.  Spoon the mixture into the sweet pepper halves.

4.  Place the stuffed pepper on the lined sheet pan and bake for 20 minutes, until the peppers are tender and the tops are starting to brown.  Garnish with the reserve green onion slices, if desired.

Cucumber Finger Sandwiches - (Makes 4 servings)

Ingredients:

1 medium English cucumber

2 oz. cream cheese (1/4 cup), softened

2 to 3 slices sharp cheddar cheese, cut into 1-inch pieces

4 slices bacon, cooked & cut crosswise into 1-inch pieces

1.  Slice the cucumber crosswise into rounds about 1/4 inch thick. 

2.  Spread the cream cheese on half of the cucumbers slices, then top each with a piece of cheese and a piece of bacon.  Place the remainder of the cucumber slices on top to make sandwiches.

3.  Serve immediately or cover and refrigerate before serving.  These sandwiches should be eaten the day they are made or they will become soggy.

NOTE:  You can use mayonnaise in place of the cream cheese, if desired.

Bacon-Stuffed Mushrooms - (Makes 16 stuffed mushrooms - 4 per serving)

Ingredients:

16 large white mushrooms (1 1/2 to 2-inches in diameter)

1 tablespoon avocado oil

8 slices bacon, diced

1/4 cup green onions, finely chopped

1 clove garlic, minced

1 (8 oz.) package cream cheese, cubed

Sliced green onions, for garnish (optional)

1.  Preheat the oven to 350 degrees F.  Line a sheet pan with parchment paper.

2.  Clean the mushrooms and pat them dry.  Remove the stems and chop them; set aside.  Set the mushroom caps on the lined sheet pan, stem side up.

3.  Heat the in a medium-sized skillet over medium heat.  Add the bacon, chopped mushroom stems, green onions, and garlic then cook until the bacon is crispy and the mushroom stems are tender.  Reduce the heat to low.

4.  Add the cream cheese to the skillet and stir until melted and well incorporated into the other ingredients.  Remove the skillet from the heat.

5.  Fill each mushroom with a spoonful of the cream cheese mixture and place on the lined sheet pan.

6.  Bake the stuffed mushrooms for 30 minutes, or until tender and slightly browned o top.  This could take less time depending on how large your mushrooms are.  Garnish with sliced green onions before serving, if desired.

Copyright 2021 lunaticsinge.com - All Rights Reserved