FINE DINING MONSTER

  Skillet Chicken Pot Pie With Puff Pastry Ingredients 1/2 cup butter 2 cups thinly sliced leek (from 1 large leek) 1 cup chopped carrots (from 3 medium carrots) 1/2 cup all-purpose flour, plus more for work surface 2 cups lower-sodium chicken broth 4 cups shredded rotisserie chicken 1 cup frozen petite sweet peas, thawed 1/4 cup heavy cream 2 tsp. finely chopped fresh thyme 1 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 large egg 1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed Directions Make pot pie filling: Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots. Cook, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in broth; let mixture come to a simmer. Simmer, stirring...

  French Blonde Ingredients 2 ounces grapefruit juice, freshly squeezed 2 ounces Lillet Blanc 1 ounce London Dry gin 1/2 ounce elderflower liqueur, such as St-Germain 3 dashes lemon bitters Directions Combine all ingredients in a shaker filled with ice. Shake for 10–15 seconds until well chilled. Strain into a chilled Martini glass, without garnish.  

  Short Rib Farrotto with Carrots and Parsnips Ingredients 1 quart low-sodium beef broth 3 tablespoons extra-virgin olive oil 2 pounds well-trimmed boneless grass-fed beef short ribs, cut into 1/2-inch pieces Fine sea salt Pepper 2 thyme sprigs, plus 1 tablespoon finely chopped thyme 2 garlic cloves, crushed 8 cipollini onions (3/4 pound), peeled and quartered 1 large carrot, cut into 1/2-inch pieces 1 large parsnip, cut into 1/2-inch pieces 1 1/2 cups (9 ounces) unpearled farro 1 cup dry red wine 1 tablespoon unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat. Remove from the heat, cover and keep warm. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Seas...

  Shrimp Etouffee Ingredients 1 pound raw medium shrimp shelled, deveined, tails removed 1 Tablespoon Cajun seasoning 2 Tablespoons olive oil ⅓ cup butter ⅓ cup all purpose flour ½ cup chopped celery ½ cup chopped green bell pepper ½ cup chopped onion 1 cup chicken stock 1 Tablespoon minced garlic 1 teaspoon salt 1 teaspoon black pepper 2 Tablespoons lemon juice 2 Tablespoons Worcestershire sauce 2 medium tomatoes chopped, about 2 cups 1 teaspoon fresh thyme leaves Before You Begin We do not recommend using precooked shrimp in this dish as the flavor will not be the same. However, if it’s a must, skip the first step of sautéing the shrimp. Add the Cajun seasoning with the rest of the ingredients and add the precooked shrimp last. Store leftovers in an air-tight container kept...

  Sincronizada Ingredients 2 (8 inch) flour tortillas ¼ cup shredded Monterey Jack cheese 2 slices ham Directions Warm a griddle or a flat pan over medium heat. Sprinkle 1/2 of the Monterey Jack cheese over 1 of the tortillas, add ham, and sprinkle the rest of the cheese over the ham. Top with the second tortilla. Cook sincronizada on the griddle or flat pan until tortillas are lightly toasted and the cheese has melted, turning with a spatula or tongs to toast both sides, 2 to 3 minutes per side.

  Thai Coconut Soup with Chicken and Coriander Leaves Ingredients 2 tbsp Sesame oil 2, red, scored lengthways Chili pepper 2, stalks, chopped Lemongrass 250 ml Coconut milk 750 ml Chicken stock 4, leaves Limes 2, breasts, skinned and cut into chunks Chicken 1 tbsp Fish sauce 1 tsp Sugar   Corianderleaves, to garnish Lime juice1 lime Preparation Heat the sesame oil in a wok. Add the chillis and lemongrass, cook for 2 minutes then add the chicken stock, coconut milk and lime leavesand simmer for about 10 minutes. Add the chicken pieces to the soup and simmer gently until the chicken is cooked through. Add the fish sauce, lime juice and sugar, season with salt and pepper and serve in warmed bowls garnished with the coriander leaves.  

  Vegan roasted cauliflower soup Ingredients (8) 1 head (about 1 kg) cauliflower, cut into small florets 1 brown onion, cut into thin wedges 2 unpeeled garlic cloves 825ml (3 1/2 cups) gluten-free Massel Stock Vegetable 400g can cannellini beans, rinsed, drained 1 fresh rosemary sprig Chilli oil, to serve Chopped pistachio kernels, to serve AllergensRecipe may contain tree nut and celery. Nutrition info Method Show ingredient quantity Step 1 Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Step 2 Arrange the cauliflower and onion in a single layer on prepared tray. Spray with olive oil. Roast for 15 minutes. Add the garlic. Roast for a further 15 minutes or until the vegetables are light golden and softened. Step 3 Reserve 1 ⁄2 cupful cauliflower and set aside. Transfer onion and remaining cauliflower to a large saucepan. Squeeze garlic into pan, discarding skin. Add the stock,...

    "Festival" (Jamaican Cornbread Fritters) Ingredients 1 cup all-purpose flour 1/2 cup cornmeal 1 1/2 tablespoons sugar 3/4 teaspoon salt 1/4 teaspoon baking powder 1/8 teaspoon baking soda 3/4 cup water 2 teaspoons vegetable oil, plus more for frying Directions Combine flour, cornmeal, sugar, salt, baking powder, and baking soda in a large bowl. Add water and oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temperature for 1 hour. Heat 1 inch of oil to 350°F in a medium saucepan. Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if nec...

  Scallop carpaccio Ingredients 10 scallops A few drops of truffle oil Fleur de sel Pepper Preparation   Opening the scallops Buy whole scallops, open them. Prepare the scallops Cut the nuts into thin slices thick and arrange them on each plate Plate the scallop carpaccio Squeeze a few drops of lemon juice onto the plate, then sprinkle lightly with fleur de sel. Garnish with a drizzle of truffle oil. When ready to serve, turn the pepper mill with a twist. Your scallop carpaccio with truffle oil is ready, enjoy it.  

  Keto eggs Benedict with mug bread Ingredients Mug bread 1 tsp butter 1 tbsp almond flour 1 tbsp coconu flour ¾ tsp baking powder 1 pinch salt 1 egg 1 tbsp heavy whipping cream Hollandaise sauce 85 g butter 2 egg yolks 1 tbsp water 1 tbsp lemon juice salt and pepper 1 pinch cayenne pepper (optional) Poached eggs 1 tbsp white vinegar 5% water 2 large eggs Serving 1 tbsp butter, for frying 28 g smoked deli ham 1 tbsp microgreens (optional) Instructions Grease a large cup or glass dish with a flat bottom with butter. Mix all dry ingredients in the cup with a fork or spoon. Crack in eggs and mix well. Stir in cream. Combine until smooth and make sure there are no lumps. Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle — if not, microwave for another 15-30 seconds. Let cool and remove from the cup...

  Keto Croque Monsieur Ingredients 240 ml (210 g) cottage cheese 4 eggs 1 tbsp ground psyllium husk powder 1 tbsp butter 140 g smoked deli ham 55 g (120 ml) sliced cheddar cheese ½ (55 g) finely chopped red onion (optional) For serving 100 g (650 ml) lettuce Instructions Whisk the eggs in a bowl. Mix in the cottage cheese. Add ground psyllium husk powder while stirring to incorporate it smoothly, without lumps. Let the mixture rest for 5 minutes until the batter has set. Place a frying pan over medium heat. Add a generous amount of butter and fry the batter like small pancakes for a couple of minutes on each side, until they are golden. Make two pancakes per serving. Assemble a sandwich with sliced ham and cheese between two of the warm pancakes. Add finely chopped onion on top. Serve the Croque Monsieur warm with leafy greens.  

  Keto Croque Madame Ingredients 240 ml (210 g) cottage cheese 4 eggs 1 tbsp ground psyllium husk powder 1 tbsp butter 110 g smoked deli ham 45 g (95 ml) sliced cheddar cheese or other cheese of your liking ½ (55 g) finely chopped red onion and fresh chives (optional) Serving 2 eggs salt and pepper Instructions Whisk the eggs in a bowl. Mix in the cottage cheese. Add ground psyllium husk powder while stirring to incorporate it smoothly, without lumps. Let the mixture rest for five minutes until the batter has thickened. Place a frying pan over medium heat. Add the butter and fry the batter like small pancakes for a couple of minutes on each side until they are golden. Make two pancakes per serving. Assemble a sandwich with sliced ham and cheese between two warm pancakes. Add finely chopped onion on top. Fry an egg in the same pan as your linking. Serve the Croque Madame warm with the fried...

  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...

  Classic pesto Ingredients 160 ml extra virgin olive oil, divided 240 ml (80 g) shredded Parmesan cheese 55 g (300 ml) fresh basil 55 g (95 ml) pine nuts 1 garlic clove salt and ground black pepper Instructions Mix all the ingredients for the pesto with a few tablespoons of the olive oil. Use a food processor or a blender. Add the rest of the oil and mix a bit more. Tips You can store the pesto in the refrigerator for at least 2 weeks. You can also freeze it. This pesto is amazing in sauces, soups and stews. Not to mention salads and spreads... Yum!    

  Keto chicken Alfredo pasta Ingredients Pasta 4 eggs 6 egg yolks 180 ml water 2 tbsp olive oil 120 ml (80 g) ground psyllium husk powder 4 tbsp coconut flour 1½ tsp salt Chicken, bacon & veggies 230 g bacon 900 g chicken breasts 1 tbsp butter, for frying 140 g (475 ml) mushrooms, thinly sliced 1 (120 g) red bell pepper, thinly sliced salt and ground black pepper Alfredo sauce 300 ml heavy whipping cream 180 ml whole milk 180 ml (60 g) shredded Parmesan cheese 4 garlic cloves, minced 4 tbsp green pesto salt and ground black pepper to taste Instructions Set the oven to 300°F (150°C). Start with the pasta: Whisk the eggs and egg yolks until fluffy, add water and olive oil. In another bowl, combine the dry ingredients then add to the egg batter. Whisk to combine and let sit for 7-8 minutes. Stir. Spread the batter onto ...

  Keto cheesy chicken spaghetti squash Ingredients 900 g spaghetti squash 1 tbsp olive oil 450 g ground chicken or ground turkey 2 tbsp butter 1 tsp salt ¼ tsp ground black pepper ½ tbsp garlic powder or minced garlic cloves 1 pinch cayenne pepper (optional) 240 ml heavy whipping cream 55 g (55 ml) cream cheese 60 ml (20 g) shredded Parmesan cheese 425 ml (200 g) shredded mozzarella cheese 2 tbsp fresh parsley, finely chopped Instructions Preheat the oven to 400°F (200°C). Slice spaghetti squash in half by cutting lengthwise with a sharp knife. Be careful, it can be quite hard. Scoop out the seeds and fibers with a spoon. Place halves with the cut side up in a large baking dish or baking tray. Brush with olive oil, season with salt and pepper. Place in the oven and bake the spaghetti squash until soft, for about 30-40 minutes, depending on the size. If you need m...

  Keto cheese pie Ingredients Cheese pie 1.1 liters (500 g) shredded cheddar cheese, divided 8 eggs, beaten 350 ml heavy whipping cream salt and pepper For serving 60 ml olive oil ½ tbsp red wine vinegar salt and pepper 450 g smoked deli ham 1 tbsp butter 200 g (1.3 liters) lettuce Instructions Preheat the oven to 350°F (175°C). Grease one ramekin per serving or any other serving-sized baking dish (approximately 5-6” (12 cm) in diameter). In a large bowl, place half of the cheese. Whisk together the eggs and cream, and add to the bowl. Season with salt and pepper. Place the remaining cheese into rounded piles (½ cup (1.2 dl) per serving,) on a baking sheet lined with parchment paper. Move cheese piles into the oven for 5-10 minutes, or until the cheese has melted completely. Remove from oven and allow to cool slightly, but not completely. Using a spatula, place the still pliable cheese puddles o...

  Keto Ranch dip Ingredients 240 ml mayonnaise or vegan mayonnaise 120 ml sour cream 2 tbsp ranch seasoning salt to taste   Instructions In a medium-sized bowl, combine the mayonnaise, sour cream, and ranch seasoning. Cover and refrigerate for at least 15 minutes to let the flavors develop. Serve as a dip or a salad dressing.

  Keto salsa dressing Ingredients 120 ml salsa 60 ml light olive oil 120 ml sour cream 6 tbsp mayonnaise or vegan mayonnaise 3 tbsp cider vinegar 1 tsp chili powder 1 garlic clove, minced salt and pepper, to taste Instructions Whisk all ingredients, except for the salt, in a bowl until the dressing is smooth. Or blend ingredients by shaking together in a jar with a tight fitting lid. Season with salt and pepper to taste.

  Keto taco shells Ingredients 475 ml (230 g) shredded cheddar cheese ½ tsp ground cumin Instructions Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form small piles (about 1/4 cup, 55g each) of cheese on a large baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together. Bake in the oven for 8-10 minutes or until the cheese is bubbling with light golden brown patches around the edges— the cheese can burn easily so watch carefully. Let cool for 30 seconds. Place a wire rack with wide grates (about 1" or 2.5 cm) over the sink Carefully, place the middle of the cheese "tortillas" over 2 grates on the rack before the cheese completely cools, allowing the edges of each tortilla to drape down around, forming a taco shell shape. Let the tortilla cool completely for a few minutes. Serve with fillings of your choice.

  Keto chateaubriand with hasselback celery root and red wine butter Ingredients 800 g beef, tenderloin, preferably the middle part 1 tbsp butter 1 tbsp olive oil 4 sprigs fresh rosemary salt and pepper Red wine butter 1 (30 g) shallot, finely chopped 120 ml red wine 110 g butter 1 tbsp fresh parsley, finely chopped 1 tsp red wine vinegar salt and pepper Hasselback celery root 350 g celery root 1 tbsp butter salt and pepper Instructions Preheat the oven to 400°F (200°C). Take the meat out of the fridge and bring to room temperature. While it warms, make the red wine butter. Melt a tablespoon of butter in a skillet and add the shallot. Cook for a minute, or until the shallot is translucent. Add wine and bring to a boil. Let it simmer until the wine has evaporated. Set aside and let cool a bit. Add the shallot mixture to the room temperature butter along with the remaining ingredie...

    Spiced Short Rib Tagine Ingredients Short Ribs 1/2 cup sliced almonds 2 tablespoons extra-virgin olive oil 4 pounds English-cut bone-in short ribs (3-inch pieces) Kosher salt Pepper 2 carrots, chopped 1 onion, chopped 1 preserved lemon (see Note), pulp discarded and peel minced 1 orange, quartered 1 unpeeled head of garlic, halved crosswise 3 thyme sprigs 2 rosemary sprigs 3 bay leaves 1/4 cup diced California dried apricots 1/4 cup diced dried figs 1/4 cup all-purpose flour 2 tablespoons tomato paste 1 tablespoon minced fresh ginger 1 tablespoon ras el hanout (see Note) 1 tablespoon sweet paprika 1 1/2 cups unsweetened pomegranate juice 2 quarts chicken stock ACCOMPANIMENTS 1 1/2 cups instant couscous 2 tablespoons extra-virgin olive oil Kosher salt Pepper 1 teaspoon ras el hanout 6 small radishes, halved 6 baby turnips, quartered 1 tablespoon fresh lemon juice 1 tablespoon honey Directions Make the...

    Yemenite Short Ribs Ingredients 1/2 cup kosher salt 2 tablespoons ground turmeric 1 tablespoon black pepper 1 tablespoon ground cumin 2 (5-pound) beef short rib plates (3 ribs per plate) Fermented Serrano Schug 1 pound serrano chiles, stemmed 3 tablespoons kosher salt 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons ground coriander Directions Whisk together salt, turmeric, black pepper, and cumin in a medium bowl until blended. Rub mixture evenly over short rib plates. Place rib plates, bone sides down, on a wire rack set inside a large rimmed baking sheet. Chill, uncovered, 8 hours or up to overnight. Remove short ribs, and let stand until ribs come to room temperature, about 1 hour and 30 minutes. Preheat oven to 250°F. Transfer short ribs on rack in baking sheet to preheated oven, and cook, uncovered, until meat is tender but not falling apart and a thermom...

  Bollito Misto (Italian Mixed Boiled Meats) Ingredients 6 quarts water 1 large yellow onion, root end trimmed 1 medium celery stalk 1 medium carrot 2 teaspoons kosher salt 1 (1 1/2-pound) flat-cut beef brisket or veal breast, trimmed 1 pound bone-in beef short ribs 1 (1 1/2- to 2-pound) half chicken 1 (about 1 1/2-pound) cotechino (Italian pork garlic sausage), pricked all over using tip of a paring knife Caper-Cornichon Salsa Verde Potato-Parmesan Puree Mixed pickled vegetables, for serving Directions Combine 6 quarts water, onion, celery, carrot, and salt in a very large 12- to 16-quart stockpot; bring to a boil over high. Add brisket and short ribs; return to a boil over high, skimming off any foam and fat that rise to the surface. Reduce heat to medium-high; gently simmer, skimming occasionally, 1 hour and 30 minutes. Add chicken; cook, skimming occasionally, until brisket and short ribs are very tender when pierced with a paring knife and chicken...

  Cappelletti Spritz Ingredients 2 ounces Cappelletti 3/4 ounce Fentiman’s Rose Lemonade 8 fl oz soda water 1 lemon wheel (for garnish) Directions Combine Cappelletti and Fentiman’s in a wine glass. Add ice and give quick stir. Top with soda water and garnish with a lemon wheel and paper straw.  

    Yuzu Amaro Spritz Ingredients 1/2 oz lime juice 1/4 oz honey syrup 1/2 ounce dry vermouth 1 ounce Amaro Nonino 1 bottle Fever Tree yuzu lime soda 1 sprig rosemary 1 lemon wheel (for garnish) Directions In a cocktail shaker filled with ice, add lime juice, honey syrup, dry vermouth, rosemary sprig. and Amaro Nonino. Shake vigorously, for about 15 seconds. Strain into a high ball glass filled with ice, and top with Fever tree yuzu lime soda. Garnish with lemon wheel.

  Cream Cheese Brownies Ingredients Baking spray 1/2 cup (4 oz.) unsalted butter 2 cups (12.25 oz.) semisweet chocolate chips 3/4 cup packed light brown sugar 3/4 cup, plus 1/3 cup granulated sugar, divided 5 large eggs, divided, at room temperature 2 1/2 tsp. vanilla extract, divided 1/2 tsp., plus 1/8 tsp. kosher salt, divided 1/2 cup (1.6 oz.) unsweetened cocoa powder 1/2 cup (2.12 oz.) all-purpose flour 8 oz. cream cheese, at room temperature Directions Prepare oven and baking pan: Preheat oven to 325°F. Grease a metal 9- x 13-inch baking pan with baking spray, and set aside. Gather your ingredients. Melt chocolate: In a medium saucepan, melt butter over medium-low until bubbling but not brown. Turn off heat, add chocolate chips, and stir to coat. Let sit for 5 minutes. Stir again until the chocolate is completel...

  Key Lime Cheesecake Bars Ingredients White Chocolate-Graham Cracker Crust: Cooking spray 2 cups (6.8 oz.) graham cracker crumbs 1/2 cup (4 oz.) unsalted butter, melted 1/4 cup (1 3/4 oz.) granulated sugar 1/4 cup (1.4 oz.) finely chopped white chocolate (from 1 [4-oz.] bar), plus more shaved white chocolate for garnish 1/4 tsp. table salt 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg Cheesecake Filling: 3 (8-oz.) pkg. cream cheese, at room temperature 3/4 cup (7 oz.) sour cream, at room temperature 2 Tbsp. unsalted butter, at room temperature 3/4 cup (5 1/4 oz.) granulated sugar 1/4 tsp. table salt 3 large eggs, at room temperature 1/2 cup fresh or bottled Key lime juice 2 Tbsp. grated Key lime zest (from 8 Key limes) 3 cups water ...

  Steamed Lobster Tail Ingredients 4 lobster tails 3 oz each for a total of 12 oz of lobster tails ½ Tablespoon butter Old Bay seasoning to taste black pepper to taste Before You Begin When cutting open the shell, if you see a dark line in the flesh this is the digestive tract and should be removed. Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Lobster tail is finished cooking when it reaches 145F on an instant read thermometer. Cook according to the directions above, if desired you can check for doneness once the allotted time is up but you don’t want to open the steam pot while it’s cooking, releasing all the steam. Overcooking the tails will lead to rubbery, dry meat. Instructions Rinse and dry the lobster tails. Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin. Turn tail over and gently loosen meat near the...

  Lobster Newburg Ingredients 1.25 pounds lobster 2 large tails 4 large egg yolks 3 cups heavy whipping cream divided ½ cup butter 8 Tablespoons 1 Tablespoon minced garlic 1 Tablespoon all purpose flour 1 Tablespoon garlic salt 3 Tablespoons cognac ½ teaspoon nutmeg 1 teaspoon cayenne pepper 2 Tablespoons lemon juice Before You Begin Find our steamed lobster tail instructions here. The cream sauce mixture should be slightly thickened. If it’s too thick, you can thin it with additional cream or milk. While cognac is a traditional ingredient in Lobster Newburg, you can either omit it or use seafood stock in its place. While it seems like we are using a lot of cayenne pepper, the heavy cream actually cuts down the heat drastically. If you want to cut the calories back, you can replace the heavy cream with whole milk....

  Ranch seasoning Ingredients 180 ml (19 g) dried parsley 80 ml (50 g) garlic powder 80 ml (38 g) onion powder 1 tbsp dried dill 1 tbsp dried chives ½ tbsp ground black pepper Instructions Mix all the ingredients well and pour into a jar with a tight-fitting lid. Tips Making your own spice mixes has many benefits. There are no unwanted additives, you can adjust the flavor to your preferences, and save money! If you prefer, blend all ingredients in a blender or spice grinder for a more powdery mix and a creamier end result when added to recipes.  

    Guacamole Ingredients 2 (400 g) ripe avocados ½ (55 g) white onion, grated or finely chopped ½ lime, the juice 1 (110 g) tomato, diced 60 ml (4 g) fresh cilantro 1 garlic clove, minced salt and pepper, to taste Instructions Peel the avocados and mash with a fork. Add the onion, lime juice, tomato, cilantro, and garlic. Season with salt and pepper, and mix until well combined.  

  Keto salami and cheese chips Ingredients 110 g salami, about 5 slices per serving 240 ml (80 g) shredded Parmesan cheese 1 tsp paprika powder Instructions Preheat the oven to 450°F (225°C), or set your oven to broil (high heat). Place the salami slices on a baking sheet lined with parchment paper. Allow some space between the slices. Place a mound of shredded cheese on top of every slice, about 1–2 tablespoons. Sprinkle paprika powder or dry herbs on top for additional flavors. Place in the oven; bake until the cheese turns bubbly and golden brown. Check often so they don't burn. Remove from the oven and let cool. Once cool, the chips are crunchy and ready to be enjoyed!

  Low carb zucchini nacho chips gredients 1 (200 g) large zucchini salt 350 ml coconut oil 1 tbsp Tex-Mex seasoning Instructions Cut the zucchini crosswise into thin, round slices using a mandolin. Place slices in a colander in the sink and sprinkle with lots of salt. Let sit for 5 minutes, then press out water. Heat the oil in a fryer or skillet to 350°F (180°C). Drop the sliced zucchini into the hot oil, working in batches of about 20 chips at a time. Once the zucchini turns golden brown, remove from fryer and place onto a paper towel. Sprinkle with taco seasoning and enjoy!