My Favorite Meat, Fish, Shellfish and Main Dish Recipes are Below
....click for sides, veggies and breads
This recipe collection represents months of cooking the things I like best and includes using as much seafood as possible from our rivers and bay. However, My Favorite Things shows items I use consistently in my recipes that are available no matter where I am. I've also created a Vegetarian Keto page. The Recipes are found below. Hydration during Keto is essential, and drinking the following smoothie recipe helps your body maintain a balance. Hydration Smoothie Recipe: Blend together 1 cup spinach, kale or chard or a combination of these with 1/2 cup lemon juice, 1 tbsp. cider vinegar, 1/4 tsp. Himalayan salt, and 1/4 tsp. cream of tarter, Add 1 tablespoon CB MCT oil if you wish to curb hunger. You might want a simple keto water drink. If so, use the recipe in a full glass of water instead of blending with vegetables. Other hydration options are linked here.
Meats and MainsCabbage, Bacon and Eggs
4 slices cooked bacon crumbled 2 Cups chopped cabbage 6 Eggs Salt and Pepper to taste 1 tbs. onion powder 1 tbs garlic powder 1 cup mozzarella **Pour boiling water over cabbage and set aside. cook bacon and set aside to cool and crumble. Stir together eggs and spices. Drain cabbage and place in a preheated skillet with two tbsp olive oil. Pour egg mixture over cabbage and turn skillet to evenly spread mixture. Add 1/2 of the mozzarella cheese. Cover and cook for ten minutes. Flip over and add a layer of salsa, the remaining 1/2 cup of mozzarella and top with crumbled bacon. Cover and cook for five more minutes. Beef or Chicken Fajitas
3 Lbs. meat thinly sliced 4 bell peppers in various colors Large onion Slice the peppers and onion. Place in a gallon bag and refrigerate. Marinade: 2 tbs olive oil 4 tbsp minced garlic 2 tsp Swerve 1 tsp salt 1 tbsp liquid smoke 1 tbsp black pepper **Place sliced meat in a gallon bag. Make marinade and pour over meat. Shake to distribute evenly. Refrigerate, occasionally taking time to shake the bag to cover meat. Skillet fry meat over high heat. Remove to a pan. Add remaining marinade from meat to skillet and heat. Add vegetables and stir fry until tender. Serve with homemade salsa (appetizers page), sour cream and carb balance tortillas (shown on favorites page). Eggroll Bowl
2 cups sliced cabbage 1 tube pork sausage 1 tbsp minced garlic 1 tsp ginger 1 tbsp onion powder 1 tsp white pepper 2 tbsp sesame sil 1/4 cup soy sauce **Fry sausage and drain. Add the sesame oil, cabbage, and your dry seasonings. Cook for several minutes and then add soy sauce and serve. Cauliflower and Ham Casserole
3 cups chopped cauliflower 2 tbsp. minced garlic 1 tsp. salt 1 tsp. pepper 2 cups chopped ham 1 cup sour cream 1 cup grated cheddar cheese **Preheat oven to 350. In a bowl, mix together the cauliflower, ham, garlic, half of the cheese, salt, and pepper. Next mix in the sour cream. Spread mixture into a greased baking dish and sprinkle the top with the remaining cheddar. Bake for 35 minutes. Rosemary Chicken
3-4 Chicken thighs with skin 1/4 cup Chicken broth 1 egg beaten 1/2 cup Heavy Cream 2 tbsp. Parmesan Cheese 1 tsp. dried thyme 2 tbsp. dried rosemary 1 tsp. dried parsley 1 tsp. paprika salt and pepper to taste **Bake salted chicken thighs at 400 for twenty minutes. In a bowl mix all the other ingredients together. After chicken is baked for twenty minutes, bring it out of the oven and pour the mixed ingredients over the top. Bake in 400 degree oven for another 25 minutes. Bring out and let rest before serving. Lau Lau
1 pound pork butt 1 tbsp. salt 4 taro leaves **Salt pork or chicken. Wrap in taro leaves. Place wrapped meat in steamer for 2-3 hours.. Chicken Breast Cauliflower With Cream Sauce
Fully cooked chicken breast slices Fully Cooked, riced cauliflower Heavy Cream 1 Egg beaten **Place precooked, riced cauliflower in a 9x9 baking pan. Set aside. Heat cream, salt, pepper until bubbling on edges. Add beaten egg. Rapidly and continuously stir until thickened. Pour 1/2 mixture over cauliflower. Layer with heated chicken breast. Pour remaining sauce on top. Green Chili Chicken Cheddar Casserole
Thinly sliced chicken breasts 1 C chopped Green Chili 1 med onion chopped 1 med turnip thinly sliced 1 C heavy cream 1 C cheddar cheese **Preheat oven to 350 degrees. Combine green chili, cream and salt to taste. In a 9x9 casserole dish layer the turnips, chicken, onion, cheddar, green chili cream mixture, three times. Bake for 50 minutes. New Mexico Style Red Chili
1 pound ground beef 1/2 cup Bueno x-hot red chili powder Garlic salt to taste 2 cups broth 1 cup water 1 tsp xanthan gum **Fry ground beef until done. Add chili powder and garlic salt. Mix thoroughly. Add broth and water. Stir until it begins to simmer. Simmer for up to an hour before using. Can be used to make Huevos Rancheros: on a low carb wrap place turnip hash browns with a fried egg on top. Cover with chopped onion, shredded cheese and hot red chili. Enjoy! Cheese Enchiladas: Fill low carb wrap with shredded cheese and chopped onion. Pour red chili over top and serve with a dollop of sour cream and guacamole if desired. Chicken Masala
2 cups boneless and skinless chicken breast cut into bite-sized pieces 2 tbsp. olive oil 2 tbsp. butter 1 large onion) finely diced 1 1/2 tbsp. minced garlic 1 tbsp. grated ginger 1 1/2 tsp. garam masala 1 1/2 tsp. ground cumin 1 tsp. turmeric powder 1 tsp. ground coriander 14 oz. tomato puree 2 tsp. ground red chili 1 tsp. salt 1 1/4 cups of heavy cream 2 tsp. keto sweetener 1/4 cup water if needed **Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces. Fry until browned for only 3 minutes on each side. Set aside and keep warm. Melt the butter in the same pan. Sauté the onions until translucent. Add garlic and ginger and sauté for 1 minute more. Add garam masala, cumin, turmeric and coriander stirring constantly. Pour in the tomato puree, chili powders and salt. Add the chicken and its juices back into the pan and cook for 8-10 minutes until chicken is cooked. Stir the cream and sweetener through the sauce and simmer for about 10-15 minutes, stirring occasionally. Add water if needed. Serve over sautéed cabbage, mushrooms or cauliflower rice. note: Some marinate the chicken breast pieces in yogurt and spices. I do not notice any difference in the masala one way or the other. Chicken Salad
1 cup diced chicken breast 1/4 onion dices 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise Salt and pepper to taste Mix everything together in a bowl and serve on a lettuce leaf or on a wrap. Pulled Pork Asada
1 tablespoon olive oil 3 pounds pork shoulder 1 large onion chopped 6 tsps. garlic minced 1 tsp. salt 1 cup (8 ounces) New Mexican red chili powder 5 to 6 cups water, divided Heat olive oil in large pan. Sear pork on all sides and set aside. Add the onions, garlic, and sauté, stirring frequently, until the onions are translucent. Add the ground chili and stir to combine. Add 4 cups of water and bring to a boil. Some people blend this mixture, but I don't. If you want it blended, do it in batches only filling the blender 1/2 to 2/3 full. Place the pork roast into your slow cooker and cover with prepared asada and cook for 6-8 hours on low. Serve as an asada bowl by placing slaw and pulled pork together in bowl with chopped onion on top along with a dollop of sour cream. Delicious! Stuffed Portobello mushrooms
4 Portobello mushrooms Sausage marinara sauce--(tomato sauce, Italian herbs, olive oil) 1 clove garlic minced 2 Tbsp. olive oil salt and pepper to taste ½ tsp. dried thyme ½ Tbsp. butter 1 Tbsp. Parmesan grated 3 Tbsp. mozzarella shredded **Preheat oven to 400°F. Clean and remove the stems. Fry sausage. Add Minced stems and minced garlic and olive oil. Sautee. Add ½ tsp. dried thyme and salt and pepper to taste. Put mushrooms in baking pan, with 2 tbsps. marinara sauce. Fill with mixture and top with a slice of butter. Bake the mushrooms for 15 minutes until tender. Top with grated Parmesan and shredded Mozzarella and continue to bake for another 5 minutes until cheese is melted. Cabbage Apple Chicken Stir Fry
1 tablespoon olive oil ½ cup diced cooked chicken ½ apple cut into small pieces 1/2 teaspoon sea salt 1/4 teaspoon pepper 1 teaspoon grated ginger 2-3 cups sliced cabbage 2 cloves minced garlic 2 tablespoons lemon juice 1 teaspoon sesame oil **In large skillet heat olive oil. Add ginger, apple and cabbage tossing frequently. Cook for several minutes. Add garlic, lemon juice and diced chicken meat to the pan. Toss all together continuing to cook. Place in serving bowl and drizzle sesame oil over the top. Stuffed Cabbage
4 large cabbage leaves ¼ casing of sausage ½ onion chopped 4 oz. goat cheese 1 cup chopped mushrooms 1 cup diced green tomatoes **Preheat oven to 350 degrees. Steam cabbage leaves. Cook sausage. Remove from pan and use fat to sauté onions, tomatoes and mushrooms. Add olive oil if necessary. After sautéing, return sausage and add goat cheese to mixture, and stir until well mixed. Place ¼ mixture into each leaf and wrap in leaf. Place each leaf in a baking dish and top with marinara sauce. Bake in oven until warm, about 20 minutes. Garlic Parmesan Wings
¼ cup olive oil 3 cloves garlic minced ½ cup grated parmesan powder or fresh grated 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper In a gallon bag, shake wings and ingredients together, and bake in 350 degree oven for 30 minutes. Change spices for variations such as buffalo sauce. Green Chili Chicken Stew
2 tbsp. olive oil 1 Med. Daikon Rasish cubed 1 medium onion diced 2 Tbsp. minced garlic 1 cup Shredded Chicken 2 cups chicken stock 1 cup Green Chili Salt and pepper to taste **Heat olive oil in pan. Add onion and caramelize.. Add minced garlic and sauté for a few minutes. Add chicken stock and bring to a slow boil. Add radish, chicken and green chili. Simmer or slow cook for 6-8 hours until radish is tender. Cauliflower Bake with Ham
3 cups riced cauliflower 1 Cup Chopped Ham 1 med onion chopped and sautéed 1 minced jalapeno or bell pepper 1 tsp garlic powder 1 cup mozzarella cheese 1/4 c parmesan 1cup cream 1 egg Salt and pepper to taste **Microwave riced cauliflower. *Sautee onions. Add cauliflower to sauté pan and stir fry for a few minutes. Add salt and garlic powder. Add minced pepper. Mix together cream, cheeses , egg and pepper. Pour sautéed vegetables into baking dish. Pour cheese and cream mixture over the top. Bake at 350 for 40 minutes. |
FishFried Salmon Steak
1 1-inch Salmon steak salt and peppered 1 tbsp. olive oil **Heat olive oil in pan until smoking. Add filet to heated oil and cover with lid. Cook for 3 minutes and turn. Cook for three minutes more. Salmon foil baked
1/2 cup melted butter 1 tbsp. lemon juice 3 tsp. garlic, minced 1/2 tsp. dried oregano 1/2 tsp. dried thyme 1/2 tsp. dried rosemary Kosher salt and freshly ground black pepper, to taste 1 whole salmon or 1/2 filet 2 tablespoons chopped fresh parsley leaves **Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together butter, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, abut 15-20 minutes. Cod or Halibut
Piece of cod or halibut salted and peppered 1 tbsp. olive oil **Heat olive oil in pan until smoking. Add filet to heated oil and cover with lid. Cook for 3 minutes and turn. Cook for three minutes more. Adjust cooking time for thicker pieces. Smoked Salmon
Brine salmon in a 6 quart glass contained half filled with lukewarm water. Mix in 1/3 cup sugar and 1/3 cup non-iodized salt. Stir until dissolved. Add salmon pieces and refrigerate for 8 hours. Remove from brine and rinse. Place on towel to dry off. This takes about an hour. Then place pieces in your smoker and monitor carefully. Remove while pieces are still a little soft. Let cool and package as desired. |
ShellfishCrabmeat with Cabbage
½ cup butter ½ cup olive oil 3 tablespoons minced garlic 1 ¼ cups parsley 2 tbsp. lemon juice Sprinkle of red pepper salt and pepper to taste Sautéed Cabbage ¼ cup butter 1 tbsp. olive oil 1 cup crabmeat **In a saucepan melt 1/2 cup butter and 1/2 cup olive oil. Add garlic and sauté. Add parsley, and sauté. Add lemon juice and red pepper. Stir in the crab, stirring until hot. Mix with the vegetables, and season to taste with salt and pepper. Seared Scallops
15 large scallops, 2 tsp. butter 2 tsp. olive oil salt and pepper **Salt and pepper the scallops. Put butter and oil to a large skillet. Turn heat on high until it begins to smoke. Then add the scallops. Be sure they don't touch. Sear the scallops for 1-2 minutes on each side until a crust appears on each side. Garlic Shrimp
25 med. shrimp 1 tablespoon olive oil Salt and pepper, to taste 2 tbsp. butter 3 tbsp. minced garlic 1/2 cup white wine 1 1/2 cup cream 1/2 cup grated Parmesan 2 tbsp. parsley **In a skillet heat oil. Add shrimp and stir-fry for a few minutes on each side, until pink. Remove from skillet and set aside. Put butter in skillet and melt. Add garlic and stir. Add wine and reduce while scraping pan. Reduce heat and add cream. Bring to simmer stirring occasionally. Salt and pepper to your taste. Add the parmesan cheese and simmer until the cheese melts and sauce thickens. Return shrimp back into the pan, sprinkle with parsley. Serve over sautéed cabbage or riced cauliflower. Baked Scallop Parmesan
12 large scallops 3/4 cup grated Parmesan 1 tsp. salt 3/4 Cube melted butter 2 tbsp. dry white wine 1 tbsp. lemon juice 1/8 tsp. cayenne pepper 1/4 tsp. sweet paprika 2 tbsp. chopped parsley 1/2 tsp. pepper 1 tsp. garlic powder 1 tsp. dried parsley **Preheat your oven to 350. Rinse the scallops, pat them dry and place them in a baking pan. Be sure they don't touch. Mix the butter, wine, lemon juice, ½ cup Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne and set aside until mixture thickens. Top of each scallop with the mixture. Cover with foil and bake until the scallops are cooked through, about 25 minutes. Remove from oven and sprinkle scallops with remaining Parmesan and paprika. Return to oven and broil until crispy (monitor carefully). Remove from broiler and sprinkle with chopped parsley. Mussel Shrimp Marinara
4 tbsp. olive oil 1 chopped onion 3 tsp. minced garlic 3 teaspoon crushed red pepper flakes 1 tbsp. tomato paste 1 cup dry white wine 1 large can crushed tomatoes 1 pound mussels, scrubbed, debearded 1 pound large shrimp, peeled, deveined **Heat oil in sauce pan. Sauté onion, until softened, 8–10 minutes. Add garlic and red pepper flakes and salt to taste. Cook, until garlic is softened, about 2 minutes. Stir in tomato paste and cook 2 minutes. Stir in wine and cook 4 minutes. Stir in can of crushed tomatoes and bring to a slow boil. Cook about 10 minutes stirring often. Add mussels, shrimp, and to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 10 minutes. Serve over sautéed cabbage, mushrooms or cauliflower rice Dungeness Crab
Bring a large pot of water to boil. When it begins a hard boil drop in your live crab. Time it for 10 minutes after it returns to a boil. Remove from pot and let cool. I use my sink. After it cools, remove large shell on bask, and other removable pieces on the front. Remove everything that is not inside body and legs. Clean well with running water. Eat warm with butter. Enjoy! Crab Cake
1 tbsp. butter 2 tbsp. chopped onion 2 tbsp. chopped spinach 1/2 cup crab meat 1 egg 2 tbsp. almond flour 1 tbsp. mayonnaise **Mix crab meat and egg together well. Melt butter in small skillet. Add onion and sauté until opaque. Add spinach and toss until wilting. Pour egg and g=crab mixture over the top of the sautéed vegetables and cover. Cook for one minute and then check. Continue until done. Serve with hollandaise sauce over top. Oyster Stew
2 tbsp. butter 1 clove minced garlic 1/2 minced onion ½ cup dry white wine freshly shucked oysters 1 ½ cups heavy cream 1/4 Tsp. sweet paprika **Melt butter and stir in garlic until butter browns. Add onion and cook until translucent, 5 to 7 minutes. Add wine and simmer until reduced. Add oyster juice and cream and return to simmer. Stir in oysters and simmer until oyster edges curl, Coconut Seafood Curry Soup
1 tbsp. vegetable oil 2 tbsp. grated ginger 1 stalk minced lemon grass 2 tsp. curry powder 2 cups chicken broth 3 tbsp. fish sauce 1 tbsp. keto sweetener 1 can coconut milk ½ pound fresh shiitake mushrooms, sliced 1/2 medium shrimp and muscles 2 tablespoons fresh lime juice salt to taste ¼ cup chopped fresh cilantro **Heat the oil in a large pot over medium heat. Stir the ginger, lemongrass, and curry in the heated oil. Add chicken broth stirring continually. Stir in the fish sauce and sweetener simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp and muscles. Stir in the lime juice. salt to taste and garnish with cilantro. Clam Chowder
1 cup chopped clams (8-10 ounces) 1 large onion chopped 2 tbsp. butter 3 slices of bacon 3 celery stalks chopped 4 cups chicken broth 2 cups heavy cream 1 tsp. xanthan gum to thicken Salt and Pepper to taste **Cut bacon into pieces and cook in chowder pan until it is opaque. Add butter to the pan and melt. Add onions and cook until translucent then add celery and sauté for five minutes. Then add chicken broth and clams. Bring to a boil. Reduce heat to simmer for ten minutes. then add cream and just return to a simmer for 15 minutes and salt and pepper to taste. Thicken if desired by mixing 1 tsp. Xanthan gum in water. Add to chowder while stirring, constantly. Crab bisque
1⁄4 cup chopped onion 2 tablespoons butter 1/2 cup chicken broth 1 dash pepper 1 cup crab meat 1 teaspoon Worcestershire sauce 2 cups cream 1 egg yolk In a medium saucepan, cook onion in butter until tender. Stir in broth, pepper and Worcestershire sauce and bring to a slow boil. Beat cream with egg yolk and stir into pan along with crab. Thicken if desired by mixing 1/2 tsp. Xanthan gum in water. Add to bisque while stirring, constantly. Sprinkle top with paprika if desired. Smoked Salmon Chowder
1 cup chopped clams (8-10 ounces) 1 large onion chopped 2 tbsp. butter 3 celery stalks chopped 4 cups chicken broth 2 cups heavy cream 1 tsp. xanthan gum to thicken Salt and Pepper to taste **Melt butter in saucepan. Add onions and cook until translucent then add celery and sauté for five minutes. Then add chicken broth and clams. Bring to a boil. Reduce heat to simmer for ten minutes. then add cream and just return to a simmer for 15 minutes and salt and pepper to taste. Thicken if desired by mixing 1 tsp. Xanthan gum in water. Add to chowder stirring, constantly. |