Cauliflower Kimchi Chicken Fried Rice Cauliflower rice isn’t exactly a novel concept, but if you’re looking for a new take on a classic dish, you must try this Cauliflower Kimchi Chicken Fried Rice. It’s loaded with delicious Asian-inspired flavor, and stores so well for easy […]
Category: Snacks, Sides & Everything Else
Keto Fathead Jalapeno Popper Bites Since the Superbowl is this weekend (am I allowed to call it that on my humble little blog?!), I wanted to bring you a tasty ketogenic appetizer that will keep you on track with your macros, while still feeling like […]
Smoked Buffalo Chicken Keto Dip
Hi everyone! I’m back with our first recipe of 2018! I have made Smoked Buffalo Chicken Keto Dip many times before, and it has been a huge hit at potlucks, parties, and game days. To save time you can even cook the chicken ahead of time or use canned or rotisserie chicken. However, smoked chicken is best as it’s easy to make. Just smolder some wood chips in your grill, put your meat in and let it sit for a few hours. I love grilling large batches of chicken at a time, because you can store it for a few days in the fridge and can add it into any recipe for a great protein fix.
Wood chips are dirt cheap at most grocery stores. Typically you’re going to want to use Hickory for chicken and pork and mesquite for beef. Apple wood chips for smoking chicken is also delicious, but at the end of the day, use what you like best. While using a smoker is ideal, your grill will work just fine, more on that for a later post. Would anyone like a tutorial on how to smoke chicken on a grill? Let me know in the comments if that sounds like something you’d be interested in!
- 8 oz smoked chicken breast*
- 4 oz cream cheese, softened
- 8 oz shredded mozzarella
- 1/4 C Frank’s RedHot Sauce
- 1 tbsp Kerrygold Butter
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- However I add much more
- Salt and pepper to Taste
*Note: you can use grilled chicken breast, baked chicken breast, on even chicken thighs, especially if you need to improve on fat macros. I like breast for this as there is plenty of fat from the cheese and breast meat is closer in flavor to wings. Just a personal preference, but trust me, you can’t go wrong with this recipe.
Preheat oven to 350F
Dice chicken into 1/2 inch pieces.
Shred mozzarella, and add 2/3rds of it to the cream cheese and chicken and mix until combined.
Melt butter and mix with Frank’s to create the buffalo sauce buffalo sauce.
1/4 C of Frank’s is a good starting point, I added more but I love everything spicy.
Add salt, pepper, garlic powder and cayenne pepper to season accordingly. Combine seasonings with chicken and sauce.
Put mixture into oven safe baking dish, cover with remaining mozzarella, and bake until bubbly and cheese is browned.
Keto Tailgate Recipes: Queso Fundido So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day. I’m going to try to make everything […]
Chimichurri: A Keto-Friendly Brazilian Steak Sauce Chimichurri is a zesty blend of parsley, cilantro and jalapenos that is traditionally used as a steak sauce in Brazil. I first discovered this sauce when I went to a Brazilian steak house, and it’s so tasty! By the […]
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin)
If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin)”. I added a fair amount of cheese to this recipe, but let’s be honest, the more the better. Hope you enjoy.
PS- I’m going to come out with a guide on how to cool the perfect steaks soon! It will include sous-vide, cast iron searing, BBQ, and more.
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- 10 oz Brussels sprouts, cut into bit size pieces
- 2 Strips of bacon, finely diced
- 1/2C Heavy cream
- 2 oz Mozzarella cheese
- 1 oz Aged white cheddar
- 1 oz Pecorino Romano
- 2 Garlic cloves finely minced
- Salt and Pepper to taste
Preheat oven to 350F
In boiling, salted water, Blanch Brussels Sprouts for 1-2 mins, drain.
Add bacon to a large skillet and fry over medium heat, until fat is rendered, and bacon bits are crispy.
Remove bacon and keep fat in the pan.
Add Brussels to the bacon fat and saute until the edges start to get brown and crispy.
Add garlic and saute for another minute, careful not to burn the garlic
Lower heat, add the cream and mozzarella, and stir until cheese is melted and
has combined with cream to make a smooth, creamy, sauce.
Add bacon back into the pan, and stir to evenly combine, then transfer the mixture to a baking dish.
Grate cheddar cheese and Pecorino over the top, and bake until the cheese is browned.