Keto Ice Creat

Article 

BASIC VANILLA KETO ICE CREAM BASE: In a pint-size mason jar with a lid, shake one cup heavy cream, half a tablespoon of powdered MCT oil, half a tablespoon of a low-carb artificial sweetener, and one teaspoon of vanilla extract until thick, which is about five minutes. Freeze for three hours. Best when first set; to enjoy later, let soften at room temp 15 minutes.

Pasta Chips

 https://feelgoodfoodie.net/recipe/pasta-chips/

Shrimp with Sun-Dried Tomato Cream Sauce

 

Ingredients

• 1 pound raw shrimp (26-30 count), peeled and deveined
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
• ½ cup finely chopped shallots
• ½ cup dry white wine
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Sprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.

Step 2

Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.

Nutrition Facts

Serving Size: 3 Oz. Shrimp & 1/4 Cup Sauce Per Serving: 271 calories; fat 14g; cholesterol 217mg; sodium 335mg; carbohydrates 9g; dietary fiber 2g; protein 25g; sugars 3g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 800IU; potassium 670mg.

Lentil Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium poblano peppers, seeded and chopped
• 1 medium white onion, chopped, plus more for garnish
• ¼ cup tomato paste
• 5 cloves garlic, finely chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 5 cups water
• 2 (14.5 ounce) cans no-salt-added diced tomatoes
• 1 ½ cups dried red lentils
• ½ cup finely chopped fresh cilantro leaves and tender stems, plus more for garnish
• ¾ teaspoon salt

Directions

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add poblanos and onion; cook, stirring occasionally, until the onion is softened and translucent, 7 to 8 minutes. Add tomato paste, garlic, chili powder, cumin and smoked paprika; cook, stirring often, until the mixture is very fragrant and the garlic softens slightly, about 2 minutes.

Step 2

Add water and tomatoes; bring to a boil over high heat. Stir in lentils; return to a boil. Reduce heat to medium; simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Stir in cilantro and salt. Divide the chili among 6 bowls. Top each with chopped onion and cilantro, if desired.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition Facts

Serving Size: 1 3/4 Cups Per Serving: 280 calories; fat 6g; sodium 430mg; carbohydrates 46g; dietary fiber 9g; protein 14g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 979IU; potassium 720mg.

Air Fryer Hasselback Potatoes

Ingredients

• 2 medium Yukon Gold potatoes
• 1/2 tbsp melted butter
• 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• Chopped chives and sour cream if desired

Instructions

1. Wash and pat dry the potatoes. With a sharp knife, slice ¼” slices down the potato, being sure not to cut all the way through.
2. Mix the butter, olive oil, salt and pepper in a bowl. Brush the mixture onto the potatoes and into the slits.
3. Preheat the air fryer for 3 minutes at 350 degrees C (175 degrees C). Place the potatoes into the air fryer basket and cook for 15 minutes. Brush the potatoes again with the mixture and continue cooking for another 15 minutes (longer for larger potatoes).
4. Remove the potatoes from the air fryer. Brush with the remaining mixture. Garnish with chives and sour cream, if desired.

Nutrition

Calories: 220kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 329mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg

Bourbon Smash

 https://robbreport.com/food-drink/spirits/best-whiskey-smash-recipe-bourbon-sour-mint-cocktail-1234623148/

Ingredietns

• 2 oz. bourbon
• 0.75 oz. lemon juice
• 0.75 oz. simple syrup
• 6-8 mint leaves
• 1 lemon peel, about 2” or so

Driections

1. Add all ingredients, including mint and lemon peel, to a shaker tin. 
2. Add ice, shake hard for 6 to 10 seconds. 
3. Strain over fresh ice into a rocks glass, garnish with a mint crown and enjoy.

Pasta Queen - Devils Kiss Pasta

 https://www.thekitchn.com/devils-kiss-pasta-review-23182032

Air Fryer Meatballs

Prep:10 mins

Cook:20 mins

Additional:5 mins

Total:35 mins

Servings:16

Yield:16 meatballs

Ingredient 

• 16 ounces lean ground beef
• 4 ounces ground pork
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 2 cloves garlic, minced
• 1 egg
• ½ cup grated Parmesan cheese
• ⅓ cup Italian seasoned bread crumbs

Directions

Step 1

Preheat the air fryer to 350 degrees F (175 degrees C).

Step 2

Combine beef, pork, Italian seasoning, salt, garlic, egg, Parmesan cheese, and bread crumbs in a large bowl. Mix well until evenly combined. Form into 16 equally-sized meatballs using an ice cream scoop and place on a baking sheet.

Step 3

Place 1/2 of the meatballs in the basket of the air fryer and cook 8 minutes. Shake the basket and cook 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

Cook's Note:

These can be made ahead and frozen for later use. After step 2, place the baking sheet in the freezer for 4 hours. Transfer meatballs to a freezer-safe container. Cook time will need to be increased to 15 minutes (cook for 12 minutes, shake, and then cook 3 minutes more).

Nutrition Facts

Per Serving: 96 calories; protein 7.9g; carbohydrates 2g; fat 6.1g; cholesterol 35.5mg; sodium 170.4mg.