Buttermilk Dill Ranch Pasta Salad

I’m all about pasta salads. I can eat pasta salad every day. There’s just a few caveats. First and foremost, they have to be delicious. Texture is an absolute must. And, they have to be easy to make, inexpensive, and they must be still just as tasty the next day! The best thing about past salads is that they can be made ahead of time. You can easily adapt them to your liking too, because they’re very forgiving. And, it seems that everyone loves them! That’s probably why they are such a popular side dish at many restaurants, and certainly at every summer picnic or backyard bbq! IS THIS A COLESLAW OR A PASTA SALAD? You’ve got a keen eye, Dear Reader. Indeed this dish has the makings of a coleslaw, but it also has everything you need to make a delicious pasta salad. I’ve seen a coleslaw pasta salad circulating online for the past year or two. I tried the recipe once. And, we loved it. I just thought I could do better. I’m not being conceited! Really! I just firmly believe that a simple recipe is great, but you can always improve upon it. How did I improve on the original? I made a homemade dressing for starters. And I added dill to the dressing – lots and lots of dill! The original has carrot and cabbage. My version has jalapenos, red and yellow bell peppers, green onions, corn, and even chopped hard boiled egg! These are all simple ingredients, but they’re fresh and there’s a lot of them. They all work together to create a very delicious pasta salad. THAT’S A LOT OF CHOPPING! Yes, it really is. But, I love it. I find chopping vegetables to be very pleasing and theraputic. Not everyone agrees with me, so you can certainly take shortcuts. You can eliminate the need to chop carrots and cabbage. Purchase a bag of pre-chopped coleslaw mix at the grocery store. The 14 ounce package will give you pretty much the same amounts as if you were to cut whole veggies. Just dump in the entire contents of the bag! In some grocery stores, you can find pre-chopped carrots and peppers too. They can usually be found in the cooler section of the produce department. If you want to speed things up, you can opt for that route as well. Personally, I’m not a huge fan of…

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Very Berry Virgin Mojito

I hate summer – really, I do!  But, that’s no excuse not to partake in a refreshing and delightful summery drink like this Very Berry Virgin Mojito.  Before you get your knickers in a knot, yes, you can most certainly undo the virgin part by adding a good splash of rum! WANT AN ALCOHOLIC VERSION? JUST ADD A SPLASH OF RUM! As for me, John.e, and of course, McKenna, we like our drinks to be virgin.  John.e and I never consume alcohol. He doesn’t like the taste at all. And, I tend to be very picky with what I like and dislike. No matter the type of alcohol though, I will immediately break out in sweat. I get so overheated on just a sip or two. For those reasons, we tend to make virgin drinks only. Because I am not very well versed in the amount of alcohol to add to a drink such as this, I had to research it. From what I can tell, most people add just one shot of their favourite rum to one cup of the mix. Does that sound right to you? It sounds like a lot to me, but then again, I have no experience with it. When it all comes down to it, the amount of alcohol you use is up to you. It’s all about personal tastes after all! HYDRATION IS IMPORTANT! I love to sit outside on a hot day with an ice-cold beverage.  Last year, I was big on the Sweetened Peach Iced Tea, but this year, I think the virgin mojito has won me over.  I love the bright, crisp flavour of the bruised mint leaves, and the pop of colour and burst of flavour from the raspberries, strawberries and blueberries. We’ve been drinking more lemonade and limeade type drinks as well. I think my favorite was the Strawberry Lime Lemonade, but the Old Fashioned Limeade and my Homemade Lemonade were delicious too. I can’t decide! Summer drinks have to be tasty. They need just the right amount of sweetness. I think that too much sugar in a drink ruins the taste of it and makes one feel bloated and tired. There’s no room for being tired in the summer! We’ve been enjoying these mojitos so much in fact, that I’ve made it my mission to find a winter version of a virgin mojito so that I don’t have to wait until next summer to enjoy another…

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Homemade Mozzarella Sticks

Last weekend, while John.e and McKenna went into town to pick up pizza for dinner, I decided to make some appetizers. One of those was 3 Cheese Jalapeno Poppers. With quite a few jalapenos and lots of cheese on hand, I knew they would go great with pizza! The other appetizer I prepared were these Homemade Mozzarella Sticks. We are cheese lovers, so we could handle three food items with lots of cheese. You have live a little once in a while, right!? Besides, we have been staying at our house since the lock down started, so we can indulge a little. EATING IS WHAT I DO BEST LATELY! Everyone on social media seems to be talking about the fact that they are eating more now that things are at a standstill. The same applies to me. There are a few reasons for this. First, I blog about food, so I’m always baking or cooking something. Seriously, Dear Reader, I prepare recipes every single day. When we were told that we could start working from home, we packed up our computers and the cats and all three of us headed to the house. After all, there was really no reason to stay in Toronto if we didn’t need to be at the office. The problem with being at the house though, is that we are in the country. We have been at the house since March. Do you know what the country in Canada is like in March and April? Cold!!!! So we stayed inside. We worked during the day and watched movies at night. All the while, we ate. Here we are in July and we are still at the house. I’m still eating. My clothing is growing smaller. But yet, I continue to make foods that I know I shouldn’t be eating – like these mozzarella sticks! But, I can’t resist! They are so delicious! CHEESE STRINGS ARE THE BEST! If you decide to forget about your weight for now – like I have! – and you want to make these mozzarella sticks, there are a few things you should know first. The most important thing to consider is the cheese. Cheese strings will make your life so much easier! It might be just me, but I find cheese strings to have less oil content than regular brick cheese. This means that they will meltdown better and become gooier. If you’re in a…

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Chicken and Asparagus Teriyaki

This is one of those recipes that I threw together for myself one night and loved it. Sometimes, I swear, I put more thought into what I’m going to prepare for John.e than I do myself. Being that he’s a vegetarian, it requires more thought and more planning. One particular night I had dinner all planned. But I forgot about what I was going to have. I had chicken and asparagus in the fridge. There was also a jar of my homemade 10 Minute Teriyaki Sauce. That’s pretty much all I needed to make this delicious stir fry. Let’s talk a little bit about the ingredients, and then I’ll tell you all about my homemade teriyaki sauce. You should have a jar of it in your fridge at all times. It’s so versatile! CHICKEN BREASTS AND OTHER CONSIDERATIONS Our fridge is never without boneless and skinless chicken breasts. Yes, I know they can be quite boring. But, they’re also quite fast to cook. Chicken breasts have a bad reputation for being dry. But, that’s only because they were not prepared properly. Chicken breast meat is very lean, healthy, and high in protien. That leanness is exactly why the cook up very fast. Because they cook fast, they’re also very easy to over cook. Nothing is worse than over cooked chicken breasts. That’s why they get dry! The secret is to preheat and to cook over a very hot heat. When baking chicken breasts, I season them and place them on a baking sheet. I preheat the oven to 400 degrees. Chicken goes in for exactly 25 minutes. If they’re really big, I leave them in for 30. But, never longer than that! If I’m frying them, the pan is really hot. I toss them in and move them around. And, I never overcrowd the pan, because they will not brown fast enough, which means I have to cook them longer to get the desired look. You can use chicken thighs for this recipe. They’re great with this! I used chicken breast only because it’s what I had and they’re leaner and healthier. CHOOSING THE RIGHT ASPARAGUS For this dish, you want asparagus that is not too thick and not too thin. Thick asparagus will take longer to cook in order to get rid of the woodiness. Too thin and it’s going to overcooked and limp. This is exactly how I choose the right asparagus. I…

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Almond and Sun-Dried Tomato Pesto Pasta

Okay, dear Reader, I don’t officially have a top ten list of pesto recipes. Not one that I carry around with me in my wallet. And, certainly, not one that I’m going to admit to at this particular time.  But, if I did, then this pesto would be on that list, and most likely, very close to the top. This is one of those pasta dishes that make you feel better about yourself and make you happy to be alive.  Am I the only one that can feel such powerful emotions from eating good food?  If I’m not alone, please come forward.  We can start a club! COOKING AND BAKING IS PERSONAL! I’ve shared this with John.e before, but I’m not sure I’ve talked about it at Lord Byron’s Kitchen.  My recipes – my creations – are extremely personal.  I try my best to not take negativity to heart. But, it’s really hard to hear the words, “I didn’t like it.”  Everyone has their own personal tastes, but when it comes to sharing food you’ve prepared, it’s very personal. When someone loves to cook and bake, and likes to share it with the world, yet that same person is an introvert and is also a perfectionist, doing so can be rather difficult.  I have worked through my shyness with sharing my recipes. I have embraced the food blog experience. Once in a while though, a reader will comment that it wasn’t good, or it didn’t turn out. It never fails to hit me right where it hurts, but I keep reminding myself that not everyone likes rhubarb; not everyone likes foods drenched in sauce; not everyone eats cake or cookies on the regular.  And, that’s alright! But, when you’ve poured your heart and soul into it, it’s hard to not have pleased the masses. STICKING WITH IT! Over the past few years, Lord Byron’s Kitchen has changed names, formats, and cuisines.  If you’ve been with me for a while, you might remember when Lord Byron’s Kitchen was called Pretty Practical Pantry. You might also remember when posts didn’t feature a recipe card at the bottom at all!  Blogging of any kind is a huge learning experience. Along with learning to plate and present the food, you must also learn to roll with the punches – negativity included. Now, I try not to focus too much on what I think people would like to eat. …

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Brown Butter Pasta with Spinach and Goat Cheese

This recipe was born out of the need to use up some spinach that was nearing the end of its shelf life. We are spending time at our house and since the closest grocery store is more than 30 minutes away, we stock up. We had two bags of spinach which were too expensive out in the boonies to go to waste. I looked through my fridge and I saw that I had two packages of goat cheese. We have this rather large wooden “bowl” on the counter where we keep garlic and tomatoes, etc. I had lots of fresh garlic. Our home is never without pasta. And, it is never – I mean never! – without butter! That was pretty much it. I threw it together and it was delicious. The photographs in the post were the result of those two bags of spinach. No recipe testing needed. It turned out perfectly the first time! HOW TO BROWN BUTTER Brown butter is one of the most underrated ingredients. It’s the most simple thing in the world to do. Seriously, if you can boil water, you can make brown butter. And, you only need one ingredient – butter! When you brown butter, you are in essence ridding the butter of all of its water content. You are also caramelizing the remaining milk solids. What you’re left with is an glistening, brown sauce with a slightly salty and sweet flavour, but with a nuttiness to it as well. It’s important to note that when browning butter, I use salted butter. It just tastes better. Browning butter is not an art form, but it might take a little practice. I promise you, if you do not leave the butter unattended, and if you are a little patient, practice is not needed. You will master it every single time. You see, Dear Reader, you need to melt the butter on a lower heat and allow it to slowly come to a white, frothy bubble. Once that happens, it takes just a moment for the butter to go from perfectly browned to horribly burnt. Attend to it at all times is the best advice I can offer. One other thing – browning butter relies mostly on your eyesight rather than skill. Use a light colored pan to get the best results. I use a stainless steel frying pan. Darker pans, especially those with a non-stick coating, will interfere with how…

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Sweet and Smoky Baked Beans

There’s one person that comes to mind every time I eat beans. It’s my sister. I have never met anyone in my life that hates beans as much as she does. I don’t even think she will allow her husband to bring them in the house! That’s a serious distaste, Dear Reader. It’s clear that she hasn’t tasted my homemade Sweet and Smoky Baked Beans – right!? I know I have hit the mark with a recipe when both John.e and McKenna tell me how good it tastes. In fact, John.e couldn’t get enough of these beans. I prepared the beans you see in the photographs using my Instant Pot. Yes, I finally broke down and got one. I’m not a huge fan of kitchen appliances. I trust my baking and cooking to my oven and stovetop. I rarely use any other cooking appliance. But Instant Pot recipes are everywhere! They wore me down and now that I’ve used one a few times, I can’t imagine what I did without it. It’s certainly going to make weeknight dinners a whole lot faster. If you don’t have an Instant Pot, don’t worry. You can prepare these baked beans in the oven too. I will provide instructions for both in the recipe card below. The only difference is timing really! Just an FYI – I have a stovetop baked bean recipe that might appeal to you as well! Let’s talk Beans! I’m using navy beans. You can use other beans if you prefer. This recipe would work just as well with pinto beans, black beans, black eyed peas, etc. You can use kidney beans too if you wish. I used navy beans, because it’s most traditionally used in baked beans. For this recipe to work well, you will need to use dried beans. Before you start to pull the recipe together, you will need to prepare the dried beans. For this, you have two options. If you’re using an Instant Pot, you do not have to pre-soak the beans. The Instant Pot will do the work for you. If you’re not using an Instant Pot, you will need to pre-soak the beans. For both options, rinse the beans under cold running water first. Next, place the washed beans in a large bowl and cover with cold water. You will want the water to be at least one inch above the top of the beans. Cover and allow…

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Oven-Baked Carrot Fries

The strangest thing happened when I was eating these. They are so delicious!  But, there’s a problem with that, Dear Reader. You see, I don’t like sweet potato fries.  Or do I?  Now, I’m left with the task of trying sweet potato fries again to see if I do in fact like them.  It could be, at least this is what I’m trying to convince myself of, that I do like them, but maybe I’m not a fan of that dip they are usually served with.  Either way, the next time the opportunity presents itself, I’ll give them another try. I have cooked with sweet potato before and I’ve liked it. I can’t say that I loved it. To be honest, I think it’s more a mind of matter kind of thing. Sweet. Potatoes. I’m not a fan of sweet things. Give me salty!!!! It could be that I can’t quite get past potatoes being sweet. Who knows!? Why Carrot Fries? Now, back to these Oven Baked Carrot Fries.  There’s just something super satisfying about these fries.  The nutritional content of carrots is much better than potatoes, so there’s certainly less guilt factor when eating these.  But, put all of that health-nut stuff aside, I love the idea of having something different as a side dish.  The same old potato, rice, or salad can become rather boring very quickly.  And, trust me, Dear Reader, there is nothing boring about these carrot fries! Carrots are naturally sweet, but when you bake them, they further release their natural sugars and the sweet carrot flavour intensifies.  They transform into something that’s soft on the inside with a chewy skin. And then there’s those charred end bits! Yum! Fries need Ketchup, right? I’m going to go with a straight-up hard no for that! Yes, potato fries without ketchup is unfathomable, but carrot fries do not pair well with ketchup at all. If you are a dipper and you need a dip for these fries, I would suggest something like a garlic aioli or my Garlic and Herb Dip. The sweetness in ketchup completely throws off the earthiness in a simple baked carrot. It’s best to stick to sauces or dips that would compliment the sweetness rather than intensify it. I have a Creamy Whipped Feta that would be absolutely perfect with these fries! Conclusion The plain and simple truth is that these carrots don’t need any dip or sauce. They are just…

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Egg and Sausage Breakfast Rolls

Egg and Sausage Breakfast Rolls are so much fun to make. That could be just me, of course, because I love to bake and cook, and I love to eat even more! Which, of course, is why Egg and Sausage Breakfast Rolls are not only fun to make, but fun to eat as well! These gorgeous rolls are packed with all kinds of delicious ingredients. There’s ground sausage, which is one of my favourite things in the world. It’s worth mentioning that if you want to make these rolls vegetarian, you can easily substitute the ground sausage with vegetarian sausage crumbles. You can easily find vegetarian sausage in the frozen foods section at Walmart. In addition to sausage, there’s also eggs, onion, red bell peppers, and cheese. Doesn’t that sound amazing? At first, I wasn’t going to add the red bell peppers, but I thought the rolls needed a bit more flavour. I think the red pepper and the green onions really added an extra punch and also a brightness in terms of colour. When it comes to the type of bread you use, you do have some options. I choose these elongated crusty bread rolls, because I knew that adding the egg in liquid form would be rather risky should I have chosen a softer crust. I didn’t want to risk the egg running through, or risk me poking through the side with my knife while I was cutting out the center. Bread choice is up to you, but try to choose a bread roll that will allow you to keep the rolls in individual portions. I think this dish looks much more appealing and delicious when served whole rather than being served sliced or quartered. You will also note that the egg is just a tad bit lower than the top of the hole in the bread. This was also intentional. If you overfill the bread hole with the egg mixture, you’ll risk having the egg spill over the top when the egg inflates during the baking process. The gap also leaves room for more cheese – which is never a bad thing! So, what if you don’t care for sausage? Well, you can certainly add bacon. Just fry the bacon, drain it well and allow it to cool. Break or cut the bacon into half inch pieces and mix it into the egg mixture like you would if you were…

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Roasted Whole Turkey

When it comes to roasting a whole turkey for Thanksgiving or Christmas, there are many people who are greatly intimidated by it. But, I assure you, Dear Reader, it’s as easy as pie! Maybe I should have chosen a different simile, because I cannot make pie at all! Well, it’s not that I can’t make a pie, I just really struggle with making a pie crust from scratch. If you search for turkey recipes on the internet, you’ll find a million of them. It seems that they all come with a different list of ingredients, but you really don’t need to fuss with it. Simple, basic, and home style is the best way to go! Nobody likes dry turkey meat! There are two things you must remember when roasting a turkey if you want to keep the meat moist and seasoned, yet not under-cooked! Those two things are tenting and basting. Tenting is the process by which you cover the turkey with aluminum foil. It’s really that simple. It locks in the moisture, preventing it from escaping and evaporating. It also prevents the turkey from getting too browned or even burning. You won’t need to tent the turkey the entire time. I like to roast the turkey in an open pan until I’m satisfied with the colour of the baked skin. Once I have the turkey browned, I will tent it until it has finished cooking all the way through. Basting is the process by which you use the juices in the bottom of the pan to moisten or wet the turkey while it’s cooking. Basting will help with the browning of the skin as well as re-introduce moisture back into the meat. Can I stuff the turkey? The simple answer is yes. If you have a favourite stuffing recipe that you want to use, you can omit the onions from the recipe below and stuff the turkey before you begin the cooking process. It is very important that you keep in mind that adding stuffing to the turkey will extend the cooking time. For my 20 pound turkey to be completely cooked, it took 5 hours. If I were to add stuffing, I would guess at least another 45-60 minutes. You should test your turkey with a meat thermometer before declaring it ready to eat. Insert the thermometer into the center of the breast meat. The temperature should be between 165 and 170 degrees…

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Toasted Cashew and Brussels Sprouts Coleslaw

This non-traditional coleslaw consists of uncooked shaved Brussels sprouts that have been tossed with toasted cashews in a homemade tangy and zesty sauce. I know I have said this about some other vegetables too, but I think Brussels sprouts are one of my favorite vegetables. That is clearly evident with the number of times Brussels sprouts have been used in recipes here at Lord Byron’s Kitchen! How about you? Do you love them or do you hate them? In our home, I love them, McKenna hates them, and John.e seems to tolerate them. I don’t mind though, because that just means there’s more for me! I wasn’t always a lover of Brussels sprouts. That was because my first introduction to them was very unpleasant. I’m not sure how it happened, but they were from a packet found in the frozen section at the grocery store. I learned really quickly that fresh was the way to go! Let’s break down this recipe and talk a bit about how to prepare it. Just so you know, you can prepare this recipe in advance. Just be sure to prepare the sauce and add it to the salad just before serving. Otherwise, the sprouts lose their freshness and tend to wilt. How to Prepare Fresh Brussels Sprouts No matter how fresh or how clean the sprouts look, I will always clean them. This is how I do so. First, I use a paring knife to trim off the bottom of the sprout. Don’t take off too much. The stem is edible as well. Next, I peel off maybe two or three outer leaves and discard them. Then, I plunge the whole sprout into cold water and give them a good swishing around by hand to get any dirt or grime out of them. Before cooking them, I will be sure to dry them really well. If you leave the water on them, especially if you plan to roast them, the water will steam the sprouts and might prevent a nice char. For the coleslaw, you will need to shave or thinly slice the sprouts. Start by cutting the sprouts in half lengthwise. Next, lay the cut side down and thinly slice until you get to the very bottom. Add to a bowl and continue to slice until all of your Brussels sprouts are prepared. Alternatively, once you slice the Brussels sprouts in half, you can shred them in your…

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Potato and Bell Pepper Breakfast Hash

We don’t go out for breakfast very often. In fact, the only time we have breakfast at a restaurant or diner is when we are on the road somewhere. But, I used to be quite the regular at greasy diners for weekend brunch a few years back. Living in Toronto, there’s no shortage of great restaurants, especially the non-chain type! During the summer months, I loved to go to brunch at House on Parliament, Johnny G’s Cafe, or O’Grady’s. Two of those had a patio and the other was quite airy, so perfect for summertime. In the cooler months, I loved Chew Chew’s Diner, The Blake House, or Coach House. They were more suited for cool or rainy weather. One had a fireplace, and the others were very cozy. No matter which restaurant, I always made sure to order a side of breakfast potatoes, if they didn’t already come with what I was ordering. I’m a lover of a classic breakfast – eggs, toast, bacon, and of course, breakfast potatoes! Nowadays, we tend to eat breakfast at home. Most of our weekends are spent at our house. We will either leave Toronto after work on Friday night, or drive up early Saturday morning. To get full use of the weekend, we don’t stop and waste time with breakfast. Once all of the renovations are done, we will slow down and enjoy the drive (with greasy diner breakfast!) more often. It’s all in the Timing! Making a proper Potato and Bell Pepper Breakfast Hash is all about patience. Since potatoes take longer to cook than peppers, it’s important to stagger or layer the cooking time. I remember the days when a hash meant piling everything into a skillet or onto a flattop grill and cooking the hell out of it. That’s fine if that’s what you like, but I like there to be a little bit of chunkiness rather than all mush. It’s important to know what you’re eating, so I want to see the pieces of potato, the red and green peppers, etc. To achieve this, you need to add ingredients in timed increments. Don’t worry, the recipe card will explain everything! Hash is all about what you have and what you like! Here’s the 411 about breakfast hash. I think everyone loves it. I have not met someone yet who does not. It’s inexpensive to make. You can make a small amount or a very large quantity. It…

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Easy 90-second Keto Lemon Mug Cake

yield: 2prep time: 2 MINUTEScook time: 1 MINUTEtotal time: 3 MINUTES When you’re craving something sweet, it doesn’t get any easier than this 90-secondKeto Lemon Mug Cake! Ready in minutes using only a microwave!0.0 Stars (1 Reviews)Print Ingredients Mug Cake 1 1/2 tbsp coconut flour1 tbsp almond flour2 tbsp heavy whipping cream1 tbsp erythritol1/4 tsp baking powder1 tbsp (15ml) lemon juice or 1/4 teaspoon lemon extract flavor3 drops liquid stevia1 egg, beaten1-2 tbsp butter, melted Topping 4 tbsp powdered erythritol1-2 tbsp unsweetened almond milk1/8 tsp lemon extract flavoralmonds for topping (optional) Instructions Use melted butter to coat mug cups or ramekins.In a small bowl, mix all ingredients well.Add to mug cup(s) or ramekins.Make sure it doesn't fill much more than 1/2 the cup because it will rise.Microwave for 90 seconds.Remove from microwave and let cool for 2-3 minutes.Flip upside down onto a plate. Topping Mix topping ingredients in a small bowl and combine well.The topping should be thick but pourable.Drizzle just a small amount on the mug cake(s). You may have extra.Top with almonds (optional) Notes Drizzle the glaze after 2 minutes  Don’t drizzle the lemon mug cake with the vanilla glaze as soon as the mug cake is fresh from the microwave. Allow it to sit for 2-3 minutes, then drizzleover the top. Check the mug cake in30-second intervals Pause your microwave at the 1-minute mark, and insert a skewer in the center. If it comes out clean, the mug cake is done. If some batter remains on it, continue microwaving it in 30-second spurts until it is done. No microwave is created equal, and the power it provides varies. Nutrition Information:  YIELD: 2 SERVING SIZE: 1 cakeAmount Per Serving: CALORIES: 195TOTAL FAT: 17.9gSATURATED FAT: 10.7gSODIUM: 107mgCARBOHYDRATES: 5.2gFIBER: 2.7gSUGAR: 1.1gPROTEIN: 4.5gThe nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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Keto Apricot Glazed Party Meatballs

Sweet and savory with a touch of spicy. This flavor threesome makes a mighty meatball! This keto sweet and savory party meatball Crockpot slow-cooker recipe is the perfect party pleaser. Kiddos and grownups both dig ’em! Best of all, you can make the meatballs ahead of time and focus on other tasks while they simmer in the slow cooker awaiting their big debut. My five-year-old ate 15 of these meatballs in a single sitting before I had to cut her off. No joke! Double the recipe batch if you’re serving a crowd. Trust me, you’ll be everybody’s BFF if you do. Seriously, who doesn’t love a good meatball?  Hip Recipe Tips: I absolutely adore the G Hughes Sugar-Free BBQ Sauce Collection, but you can make your own keto BBQ sauce with our easy recipe! Not a fan of Splenda sweetened items? Try this highly-rated Nature’s Hollow Sugar-Free Jam. It’s sweetened with a xylitol/erythritol blend and has only 2 net carbs per serving. Or you could also try popular AlternaSweets, Sweet & Smokey BBQ Sauce. It’s sweetened with both stevia and erythritol and has 4 net carbs per serving. KETO APRICOT GLAZED PARTY MEATBALLS yield: 9 SERVINGS prep time: 20 MINUTES cook time: 3 HOURS total time: 3 HOURS 20 MINUTES Sweet and savory with a touch spicy—these little meatballs make a big statement in this recipe! INGREDIENTS For the Meatballs: 1 1/2 pounds ground beef (I use 85/15)1/2 pound ground pork3 tablespoons onions, very finely diced1 large clove garlic, finely minced2 eggs1/4 cup heavy cream2 teaspoons dried parsley2 teaspoons salt1/2 teaspoon black pepper1/4 teaspoon nutmeg For the Glaze: 1/2 cup Smuckers Sugar-Free Apricot Preserves1/2 cup Sugar-Free BBQ Sauce, Original (I use G Hughes, Traditional Sugar-Free BBQ Sauce)1 tablespoon soy sauce2-3 teaspoons chili garlic sauce, depending on your spicy meter (found in the Asian section of the grocery store) DIRECTIONS Preheat the oven to 400 degrees. Prepare a baking pan with aluminum foil. Set aside. 2. For the Glaze: In a medium bowl, using a whisk or hand mixer, blend ALL the glaze ingredients together until fully combined. Set aside. 3.For the Meatballs: Using your hands or a hand mixer on low speed, blend the mixture until fully combined. The mixture will be very sticky. Don't overmix. One by one, take just under a tablespoon-size scoop of the mixture into wet hands (this helps tremendously to keep meat from sticking to hands). Work each scoop into a ball about 1" to 1 1/4" in…

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KETO SPAGHETTI SQUASH CHICKEN BACON ALFREDO SKILLET

Love spaghetti squash and want to use it in a keto recipe? You have to try roasting spaghetti squash, then throwing it in a skillet with a quick, homemade keto alfredo sauce. I also added cooked bacon, chicken, and broccoli for an over the top keto meal experience! In fact, this may be my personal favorite low carb meal idea I’ve EVER made. It’s super creamy, rich, and satisfying – a must-try keto dinner idea for sure. Hip Recipe Tips:  I like roasting spaghetti squash in the oven. If you want to try using your Instant Pot to cook a squash instead, cut it in half, remove the seeds, and cook it on high for 7 minutes with a cup of water inside the pot. This could be a little bit of a time saver if you’re in a hurry.I used a couple of small grilled chicken breasts, but if you have a leftover rotisserie chicken, that’d be perfect as well.This dish makes yummy leftovers, too. If the sauce thickens too much, try adding a tablespoon or so of chicken broth when reheating. yield: 4 SERVINGS prep time: 15 MINUTES cook time: 55 MINUTES total time: 1 HOUR 10 MINUTES This hearty skillet meal has roasted spaghetti squash with a rich creamy alfredo sauce, pieces of bacon, chicken, and broccoli. INGREDIENTS For the Spaghetti Squash: 2-pound spaghetti squash (yields about 2.5 cups cooked)1 teaspoon olive oilpinch of salt & pepper For the Skillet: 2 tablespoons salted butter2 tablespoons cream cheese, room temp.2 cloves fresh garlic, minced1/2 cup heavy whipping cream3/4 cup grated parmesan cheesepinch of salt and pepper1/2 pound grilled chicken breast, cooked7 slices of bacon, cooked8 oz fresh broccoli florets DIRECTIONS 1 For the Spaghetti Squash: Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise. Scoop out the seeds in the middle. Coat the inside of both halves with olive oil, salt and pepper. 2 Place the halves, facing down, onto the baking sheet pan. Bake in the oven for about 35-45 minutes until golden brown and fork-tender. If the strands release easily from the skin, it's ready! Remove the strands, place in a bowl, and set aside. 3 For the Skillet: To a large skillet, melt the butter and cream cheese together on medium heat. Also, add in the garlic, and cook until fragrant, about 1 minute, while stirring. 4 Add heavy cream, and stir in parmesan cheese a little at a time, stirring until…

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