Ingredients:

• 2 large eggs


• 1 cup shredded mozzarella cheese


• 2 tbsp almond flour


• 1 tsp baking powder


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• Salt and pepper to taste


• Cooking spray or oil for greasing

Instructions:

Warm up your waffle iron or chaffle maker

Whisk the eggs, almond flour, baking powder, garlic powder, onion powder, salt, and pepper together in a bowl until everything is well mixed

Mix in the mozzarella cheese shreds and stir until the mixture turns into a batter

Spray cooking spray or oil on the waffle iron or chaffle maker to make it better

Use a chaffle maker or waffle iron to cook half of the batter until it turns golden brown and crispy

This should take about 4 to 5 minutes

Take off the chaffle and do it again with the rest of the batter

Let the chaffles cool down a bit before cutting them in half to make the bagel-like bases for the BLT

Put your favorite keto-friendly BLT ingredients on your Keto BLT Chaffle Sandwich and enjoy!

Ingredients:

• 1 1/2 pounds ground beef


• 1/2 cup blue cheese crumbles


• 1 large onion, thinly sliced


• 2 tablespoons butter


• 2 sprigs fresh rosemary


• 4 hamburger buns


• Salt and pepper, to taste

Instructions:

Preheat your grill to medium-high heat

In a bowl, combine the ground beef, blue cheese crumbles, salt, and pepper

Mix well and form 4 burger patties

Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if desired

While the burgers are cooking, melt the butter in a skillet over medium heat

Add the sliced onions and rosemary sprigs

Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes

Toast the hamburger buns on the grill for about 1-2 minutes, until lightly browned

Assemble the burgers by placing each patty on a bun, topping with caramelized onions and a sprig of crispy rosemary

Serve hot and enjoy your delicious Blue Cheese Burgers with Caramelized Onions and Crispy Rosemary!

Ingredients:

• 4 cups vegetable broth


• 2 cups diced tomatoes


• 1 cup chopped carrots


• 1 cup chopped celery


• 1 cup chopped onion


• 1 cup diced potatoes


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1 teaspoon dried oregano


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2 cups chopped spinach or kale

Instructions:

To make a slow cooker soup, put diced tomatoes, carrots, celery, onion, potatoes, garlic, thyme, oregano, salt, and pepper in it

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft

In the last 30 minutes of cooking, add chopped spinach or kale

Check the seasoning and make changes if needed

Enjoy while hot!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 tablespoon olive oil


• 1 bell pepper, sliced


• 1 onion, sliced


• 2 cloves garlic, minced


• 1 teaspoon chili powder


• 1 teaspoon cumin


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1 cup shredded pepper jack cheese


• Fresh cilantro, chopped for garnish

Instructions:

Preheat oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add bell pepper, onion, and garlic

Cook until softened, about 5 minutes

Add chili powder, cumin, paprika, salt, and pepper

Stir well to combine

Using a sharp knife, cut a pocket into each chicken breast

Stuff each chicken breast with the fajita mixture and a sprinkle of shredded cheese

Secure the pockets with toothpicks if necessary

Season the outside of the chicken breasts with additional salt and pepper

Place stuffed chicken breasts in a baking dish

Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and no longer pink in the center

Garnish with fresh cilantro before serving

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsalted butter, softened


• 1/4 cup granulated sugar


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt


• 1 egg yolk


• Gummy bears, assorted colors

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, cream together the softened butter and sugar until light and fluffy

Add the vanilla extract, salt, and egg yolk to the butter mixture

Mix until well combined

Gradually add the flour and mix until the dough comes together

Scoop about 1 tablespoon of dough and roll it into a ball

Place the balls on the prepared baking sheet

Use your thumb or the back of a teaspoon to create a small indentation in the center of each cookie

Place a gummy bear into each indentation, pressing it gently into the dough

Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes

Transfer the cookies to a wire rack to cool completely

Enjoy these adorable Gummy Bear Thumbprint Cookies!

Ingredients:

• 4 large onions


• 8 slices of bacon


• 1/2 cup grated Asiago cheese


• 1/2 cup heavy cream


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

Preheat your oven to 375F 190C

Peel the onions and cut off a small slice from the tops and bottoms so they can stand upright

Carefully hollow out the centers of the onions, leaving about 1/2 inch of onion flesh

Reserve the onion centers for another use

Wrap each onion with 2 slices of bacon, securing them with toothpicks

Place the bacon-wrapped onions in a baking dish and season them with salt and pepper

Roast the onions in the preheated oven for about 40-45 minutes or until the bacon is crispy and the onions are tender

While the onions are roasting, in a small saucepan, heat the heavy cream over low heat until it's warmed through

Stir in the grated Asiago cheese until it's melted and the sauce is creamy

Season with salt and pepper to taste

Once the onions are done roasting, remove them from the oven and carefully remove the toothpicks

Drizzle the creamy Asiago sauce over the bacon-wrapped onions and garnish with chopped fresh parsley

Serve the Creamy Asiago Bacon Wrapped Roasted Onions as a delicious appetizer or side dish

Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup dark beer


• 1/2 cup brown sugar


• 1/4 cup soy sauce


• 2 cloves garlic, minced


• 1 teaspoon paprika


• 1/2 teaspoon black pepper


• 1/4 teaspoon cayenne pepper


• 1 tablespoon olive oil


• Salt, to taste


• Chopped fresh parsley, for garnish

Instructions:

Beer, brown sugar, soy sauce, garlic powder, paprika, black pepper, and cayenne pepper should all be mixed together in a bowl

Make sure to mix it well until the sugar is gone

Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again

Put the bag in the fridge for at least an hour, or better yet, overnight

Warm up the grill over medium-high heat

Take the chicken out of the marinade and let the extra drip off

Add salt

Use olive oil to clean the grill grates so food doesn't stick

Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C

While it's cooking, baste it with the marinade you saved

After cooking, give the chicken a moment to rest before you serve it

Add chopped fresh parsley on top and serve hot

Ingredients:

• 2 pork tenderloins


• 2 tablespoons olive oil


• 1 teaspoon smoked paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon ground black pepper


• 1 teaspoon salt


• 1 cup strong brewed coffee


• 1/2 cup tomato sauce


• 1/4 cup apple cider vinegar


• 1/4 cup molasses


• 2 tablespoons Dijon mustard


• 1 tablespoon Worcestershire sauce


• 1 teaspoon chili powder


• 1/2 teaspoon ground cumin


• 1/2 teaspoon cayenne pepper optional


• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

Warm up the grill over medium-high heat

Garlic powder, onion powder, black pepper, and salt should all be mixed together in a small bowl

Spread the spice mix out on all sides of the pork tenderloins

Pour olive oil over the pork tenderloins that have been seasoned and rub them to coat

Put the pork tenderloins on a grill that has already been heated up

Cook for 15 to 20 minutes, turning them over every so often, until the internal temperature reaches 145F 63C

Make the Coffee Molasses BBQ Sauce while the pork is on the grill

Make a sauce by putting molasses, Dijon mustard, Worcestershire sauce, chili powder, ground cumin, cayenne pepper, and tomato sauce in a saucepan

Over medium-low heat, bring the mixture to a simmer

Then, lower the heat and let it simmer for 10 to 15 minutes, until it gets thick

Take the pork off the grill when it's done and let it rest for a few minutes

Put the pork tenderloins on a plate and cover them with the Coffee Molasses BBQ Sauce

Serve the Pork Tenderloin with Coffee Molasses BBQ Sauce right away with chopped fresh cilantro on top

Enjoy the rich and flavorful combination of grilled pork tenderloin and BBQ sauce that has been infused with coffee

Ingredients:

• 2 large tortillas gluten-free if desired


• 1 cup cooked black beans


• 1 cup diced bell peppers


• 1 cup diced onions


• 1 cup diced tomatoes


• 1 cup chopped spinach


• 1/2 cup nutritional yeast


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon cumin powder


• Salt and pepper to taste

Instructions:

In a bowl, mix together black beans, bell peppers, onions, tomatoes, spinach, nutritional yeast, garlic powder, onion powder, cumin powder, salt, and pepper

Spread the mixture evenly onto one tortilla

Top with the other tortilla to create a sandwich

Heat a non-stick skillet over medium heat

Carefully transfer the quesadilla to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy

Remove from heat and let cool for a minute before slicing into wedges

Serve hot with your favorite salsa or guacamole

Ingredients:

• 1 lb ground beef


• 4 hamburger buns


• 1/2 cup Angelo's Coney Island Sauce


• 4 slices of American cheese


• 1 onion, thinly sliced


• Pickles for garnish


• Lettuce and tomato slices optional


• Salt and pepper to taste

Instructions:

Warm up your grill or pan on the stove by setting it on medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

Add salt and pepper to each patty

Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them

Add a slice of American cheese to top of each patty in the last minute of cooking and let it melt

Warm the buns up on the grill or in a toaster until they are just barely golden while the burgers are cooking

Spread a lot of Angelo's Coney Island Sauce on the bottom half of each toasted bun before putting the burgers together

On top of the sauce on each bun, put a cooked cheeseburger patty

Toast some onions and put them on top of the patties

You can top the onions with lettuce and tomato slices if you want to

Put the toasted top half of the bun on top of the things that have been put together

Pickles should be served with Angelo's Coney Island Burgers

Enjoy your tasty homemade burgers in the style of Coney Island!