Fake Out Keto “Potatoes” (Radishes)

When I was doing a low carb/keto diet I was missing my potatoes. I love potatoes in every form. I had come across people who were saying that roasted radishes kind of give off the flavor or a red potato. I was skeptical at first, I really was. I decided to give it a try and much to my surprise, they were alarmingly good. The flavor of the radish completely changes once you season them up, add some olive oil and roast in the oven.

I was so surprised and I think you will be too. I hadn’t had a radish in years. When my Dad was alive we use to always put them in our salads so it’s was a long time since I actually bought radishes. I decided to buy some to eat raw too and it just took me back. I forgot I actually liked them.

I know this seems odd, but seriously give it a try. Does it 100% taste like a potato? No, will you never want to eat a potatoes again because that’s how good this recipe is, No. BUT it’s a good way to add some more veggies to your diet and in a fun way that makes you think you are eating something besides radishes.

Fake Out Keto “Potatoes” (Radishes)

Ingredients:
1 lb radishes, cleaned and cut into 1/2s or 1/4s depending on size)
2 T olive oil
2 t salt
2 t pepper
2 t Garlic & Herb Seasoning (See Things I buy on main page)
2 t salt
2 t pepper
1 t dried parsley

Directions: Preheat oven 400°. In a small bowl mix together the oil with the seasoning. Add in the radishes and mix well. Make sure to fully coat the radishes. Add to a baking sheet and roast in the oven 25-35 minutes (depending on size) The radishes are done with they are fork tender and golden in color. Season with a sprinkle of salt and pepper and serve.

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Crispy Skin Baked Potatoes

I still remember while growing up having steak on Sunday with a nice baked potato. We use to wrap in foil and bake in the oven. We use to cook on the grill too. My favorite though is making it in the oven so the potato skin gets a nice crispy exterior.

This is very simple to do. Check it out.

Crispy Skin Baked Potatoes

Ingredients:

2 baked potatoes, cleaned and dried
1 T olive Oil
1 T kosher coarse salt

Directions: Preheat oven to 375°. Rub the olive oil over the potatoes completely. Sprinkle generously with the salt. Poke potatoes 3 times with a fork. Put on baking sheet and cook in the oven for 1 hour – 1 hour and 15 minutes depending on size of the potato. Once potato is done, it will have a nice crispy exterior. Cut open and fill with your favorite toppings. Serve immediately.

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Low Carb Cold Cut Roll Up

Is anyone like me when it comes to lunch ideas?  I like to meal prep like full meals, like extra grilled chicken and a vegetable.  But sometimes you just want a real lunch type meal.

This low carb roll up is perfect for that.  If you are doing low carb you can leave out a tortilla. If you want the carbs, add the tortilla.  You can really make it with any cold cuts aka lunch meat you want.

Low Carb Cold Cut Roll Up

Ingredients:

2 slices roast turkey or ham
3 slices (lengthwise cut) cucumber, very thin
1/2 smashed avocado
1 slice cooked bacon
1 green onion, sliced
1 1/2 slices of favorite cheese

To Assemble:  Lay the slices of meat down slightly overlapping.  Next add the 3 slices of cucumber.  Spread the mashed avocado over the meat and cucumber.  Next add the sliced cheese and top with the piece of bacon (I cut mine into 3 pieces) next sprinkle on green onions. Next roll up tight and cut in half to eat.  If you aren’t going to eat immediately, after you roll it up, wrap with plastic wrap and put in the refrigerator.  Cut it once you are going to eat it.

Notes: You can use any lunch meat you half or like.  Also, you can use mayo, or mustard or a dressing vs the avocado.  I was just trying to keep it on the healthier side.  If you aren’t doing low carb, or want a tortilla. start with the tortilla on the bottom and then finish the rest of the assembling.

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Cinnamon Cream Cheese Balls

Who doesn’t like an easy recipe for something sweet. I made these for a breakfast item, like a cinnamon dount stuffed with cream cheese. But the more I think about it you can really eat these anytime. Add some chocolate syrup to dip it in and it can be a dessert.

These are really simple to make and can be a fun recipe to make with kids. Take a look and give it a try!

Cinnamon Cream Cheese Balls

Ingredients:

4 large canned biscuits, cut in 4s
1 stick butter
1/2 -3/4 cup granulated sugar
2-3 T cinnamon
1/4 cup nuts, finley chopped (optional)
6 oz cream cheese, cut in 16 pieces

Directions: Preheat oven to 375°. Add a piece of cream cheese into a piece of biscuit. Roll up into a ball, making sure the seams are pinched together tight. Complete with all of the biscuts. In a bowl mix together cinnamon, sugar and nuts (if using), melt butter in a second bowl.

Next roll the balls into the butter and then into the cinnamon mixture. Continue with all the rest of the balls. Put on a baking sheet about an inch or so apart. They will puff out slightly. Bake in the oven 17-20 minutes. (Note: oven tempatures will vary)

Remove from the oven and serve warm.

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Reverse Sear Tri-Tip

I am a huge steak eater. I love a nice juicy steak or a beef roast. I made a reverse sear tri-tip and it came out so good it’s my go to way to make the tri-tip.

I do a reverse sear method when cooking a tri-tip. A reverse sear is basically where you cook your meat/roast on a low temperature for longer, then finish it with high heat either on the grill or a cast iron skillet. Finishing with the high heat gives the meat the nice char/sear you are looking for. You can do a reverse sear with a smoker, grill, oven or a skillet.

My way of doing this one was oven to grill. I’m by no means a grill master, which is why I do the first part in the oven. Give it a try. Reverse sear is great way to cook a steak or any beef really, comes out super tender and juicy.

Reverse Sear Tri-Tip

Ingredients:
4-5lb tri-tip, fat trimmed
1/2 T garlic seasoning
1/2 T onion seasoning
1 T steak rub
2 t salt
2 t pepper

Directions: Let the tri-tip come to room temperature. Preheat oven 225°. Mix all seasoning together and season beef with the mixture. Add a baking rack over a cookie sheet lined with foil. (Makes for easy clean up) Place in the oven and bake until the internal temperature is 125°-130°, about 60-70 minutes. Once an instant read thermometer hits that temp, remove from the oven and let sit 15 minutes.

Heat a grill to 450°-500°. Sear 5 minutes on each side. Remove from the grill and let sit 10 minutes before slicing. Then slice against the grain. Cook till it reaches your preferred temperature. (See below for chart)

Tri-Tip Cooking Temps:

Rare: 125°-130°
Medium Rare- 135°-140°
Medium- 140°-150°
Medium Well 150°-150°

Note: You can also heat a cast iron skillet or a heavy frying pan to high high heat to sear the meat. Use any seasoning you like, seasoning liberally. Also, Look at my “Items I Use” on the homepage for the instant read thermometer.

Italian Chicken Cutlets

I love a nice chicken cutlet.  Coming from an Italian family chicken cutlets were definitely something we ate often.  It’s a nice thin piece of chicken breaded and fried (or baked) to a nice crispy exterior.  It’s so simple but so delicious.

When I make chicken cutlets it takes me back to sitting in my grandparents house and smelling the oil and chicken cooking. Yum!

Italian Chicken Cutlets

Ingredients:

3 chicken breast, cut 1/4 inch thick (or thin chicken cutlets) (6-8 total)
3/4 cup flour, (seasoned with salt and pepper)
1 cup Italian breadcrumbs
3 eggs, beaten
1/2 cup grated Romano or Parmesan cheese
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t pepper
2 t salt
2 t garlic and herb seasoning (see Shop Items I use, on top of page)
1/2-3/4 cup oil

Direction: Make a breading station with 3 bowls. In one bowl mix together breadcrumbs with cheese, and all seasonings, in a 2nd bowl add the beaten eggs, the last bowl should have the flour with a sprinkle of salt and pepper.

First put the chicken in the flour mixture, then the egg mixture and then the breadcrumbs. Covering completely.  Set aside on a plate. Continue with remaining chicken.

Heat a large saute pan on high heat.  Add in the oil and let heat up completely.  To check if oil is hot add the end of a wooden spoon and make sure it starts to bubble.  Preheat oven to 300.

Once heated completely, add a few chicken pieces at a time to the pan, maybe 3 depending on size of the pan.  Do not over crowd the pan.  (Note you may need to add more oil to the pan after cooking some pieces.

Cook chicken for 2-4 minutes on one side and then flip and cook another 2-3 minutes.  The cooking time will vary based on the thickness of the chicken breast the temperature of the oil.

Once cooked, drain the chicken cutlet on a paper towel to remove all the excess grease. Then place on a cookie sheet and put in the oven to keep warm. Continue with remaining chicken breast.

Serve the chicken cutlet with pasta, a salad, veggies or a nice carb.  Enjoy!

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