What did you Keto today?

[rustyk61]

80/20 and eggs for lunch

[Baytowvin]

Costco. They had it in 10-12 lb slabs for $3/lb. I’ve always loved Costco, nut finding pork belly like this there, and for only 3/lb is a game changer. Pork belly might be my new go to meal. I love steak too, but I can easily over eat steak. There’s so much fat in the pork belly, I don’t think I could over due it.

[avocadosrule]

In my Canadian Costco I went to the meat counter and asked “do you have pork belly”? She said, “what is that? I’ve never heard of it!” #Sad Oh well.

The regular grocery store had it and I asked them to cut it up in several pound units.

[JustPeachy]

Keto Rising…

Baked…

[Bdillman]

Lamb w/ mint sauce and bacony Brussels sprouts.

[anon27775501]

Had a chill day and did some real cooking

Chinese bok-choy sautéed with garlic
Guacamole
Pork liver stir fried with jalapeño, spring onions topped with white sesame seeds, and parsley

So good!

[NurseDuff0614]

Would you share your recipe??

[NurseDuff0614]

For real ya’all!! Keto churros!! Totally hit the spot for this girl!!

[JustPeachy]

@Adam-Zoe & @NurseDuff0614 this is not a recipe for the gluten sensitive, and it’s not my recipe!!! Just be aware that YMMV

[Buttercups]

Loving beef lately, short ribs

[Ernest]

That lamb got shanked. Pearl onions and mushrooms.

[Buttercups]

I’d love to learn the ways of the lamb shanker. Recipie plz?

[Daisy]

Ooooooooo, I adore lamb shank.

[Robert_Johnson]

Jalapeño cream cheese stuffed chicken breast.

So my previous ventures with stuffing chicken breasts always end with the stuffing getting cooked outside the breast on the pan, I did this a little different.

I don’t know the culinary term for this, but I took the chicken breast, and unrolled it as I filleted it. So made the chicken breast long and skinny, almost like butterflying it, but more unrolling as I sliced it as thin as I was able to manage, roughly 1/4 it’s normal thickness, making it about 4x (wider?) that it was. I spread the stuffing mixture on to this and rolled it as tight as I could without squeezing the mixture back out.

It was after I had made these thing that I thought they were picture worthy, or I might have done a complete photo shoot. So here’s a few that I did do.

My bacon kept slipping off. I remedied that on the last one I wrapped by wrapping the bacon in an ‘X’ config, that allowed it to shrink towards the center of the breast, instead of off the end.

The little crusty cheese things scrapped off the bottom of the pan were just as delicious too!

[LeCheffre]

Activa RM (aka Moo Glue) would likely be frowned upon by many here but would solve the leaking stuffing problem and the bacon slipping issue. Or toothpicks. Either way.

[clackley]

Pan fried salmon with dill sauce and riced cauli with red bell pepper, green onion and tamari.

[Robert_Johnson]

I was all out of tooth picks. I was ‘this close’ to using chop sticks. I’ve more of those things than any average howlie.

[Ernest]

There’s no recipe.
Brown the shanks in beef tallow, set aside
Saute some onions in the same pot.
Saute some tomato paste, add a little thyme and rosemary. Put the shanks back in the pot. Add beef stock to come halfway up the shanks. Bring to a boil, cover and move to a 350 degrees oven until fork tender.

Once they’re tender, I like to uncover the pot and cook the sauce down a little. And this gets the meat even more darker (maillard reaction).

[LeCheffre]

It’s more of a master technique, as it works for a lot of different meats. Pork shanks, chuck roasts, etc.

[Ernest]

Right! I preach that recipes are not necessary, focus on cooking technique and wing everything else.