2. Rinse the eggs with cold water until cool. Crack the shells and gently peel the eggs under cold running water. Slice the eggs in half lengthwise and carefully remove the yolks.
3. Put the yolks in a small bowl and use a fork to mash them with the mayonnaise, relish, and mustard until the filling is smooth. Season to taste with salt and pepper.
4. Spoon the yolk mixture into the egg white halves and sprinkle with paprika, if desired. Refrigerate until ready to serve. The eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Notes:
If you like your deviled eggs with a touch of sweetness, you can add a few drops of liquid sweetener, such as stevia, to the yolk mixture in Step 3.
Pecan Ranch Cheese Ball
yield: 8 servings
prep time: 15 minutes, plus time to chill overnight
This is a family favorite that I serve during the holidays and at parties. It’s always a big hit. No respectable cheese ball in the South would be coated with anything other than pecans.
2 (8-ounce) packages cream cheese, softened
1 cup shredded sharp cheddar cheese
2 tablespoons Ranch Seasoning (here)
1 cup chopped raw pecans
SERVING SUGGESTIONS:
Celery sticks
Mini sweet peppers
Pork rinds
1. Put the cream cheese, cheddar cheese, and ranch seasoning in a medium-sized bowl. Using a spoon, mix the ingredients together until well blended.
2. Shape the mixture into a ball or disc shape and roll it in the pecans. Wrap and refrigerate overnight before serving.
3. Serve with the scoopers of your choice. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Pulled Pork Buffalo Dip for Two
yield: 2 servings
prep time: 5 minutes
cook time: 15 minutes
Here’s another way to use leftover Slow Cooker Pulled Pork. Dips are the ultimate Southern party food—or at least I think so. Sometimes you’ve got to have some Buffalo dip, but there isn’t a party to take it to. Here’s your answer: Pulled Pork Buffalo Dip for Two! And it’s a breeze to whip up. It’s great served with celery sticks and/or pork rinds.
1 cup Slow Cooker Pulled Pork (here)
4 ounces cream cheese (½ cup), softened
¼ cup Buffalo Sauce (here)
½ cup shredded cheddar cheese
SERVING SUGGESTIONS:
Celery sticks
Pork rinds
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the pulled pork, cream cheese, and Buffalo sauce. Spread the mixture in a small baking dish (with a capacity of about 2 cups), then top with the cheddar cheese.
3. Bake for 15 minutes, until the top is browned and the edges are bubbling. Serve with the dippers of your choice.
Notes:
Shredded chicken may be substituted for the pulled pork.
Cucumber Finger Sandwiches
yield: 4 servings
prep time: 10 minutes
The reason I included such an easy recipe is to get you thinking about using vegetables such as cucumbers as a replacement for bread or crackers. After all, the filling is what makes a great sandwich! These little finger sandwiches make a nice lunch or tray of appetizers. Use your imagination and try filling them with a variety of meats and cheeses.
1 medium English cucumber
2 ounces cream cheese (¼ cup), softened
2 to 3 slices sharp cheddar cheese, cut into 1-inch pieces
4 slices bacon, cooked and cut crosswise into 1-inch pieces
Slice the cucumber crosswise into rounds about ¼ inch thick. Spread the cream cheese on half of the cucumber slices, then top each with a piece of cheese and a piece of bacon. Place the remainder of the cucumber slices on top to make sandwiches. Serve immediately or cover and refrigerate before serving. These sandwiches should be eaten the day they are made or they will become soggy.
Notes:
You can use mayonnaise in place of the cream cheese, if desired.
Baked BLT Dip
yield: 8 servings
prep time: 20 minutes
cook time: 25 minutes
Southerners love hot dips … so, yes, it’s another dip recipe! I mean, can you really have too many hot dips? This BLT Dip is sure to be a hit because you can’t go wrong with any dip that has bacon in it!
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
½ cup sour cream
10 slices bacon, cooked and cut into small pieces
1 medium tomato, seeded and finely diced
¼ cup sliced green onions
1 cup shredded cheddar cheese
FOR GARNISH:
Shredded lettuce
Diced tomatoes
Bacon pieces
Sliced green onions
SERVING SUGGESTIONS:
Celery sticks
Mini sweet peppers
Pork rinds
1. Preheat the oven to 350°F. Grease a 9-inch round baking dish with oil.
2. In a medium-sized bowl, stir together the cream cheese, mayonnaise, and sour cream until thoroughly combined. Add the bacon, tomato, green onions, and cheddar cheese and stir until well combined.
3. Spread the mixture evenly in the prepared baking dish. Bake for 20 to 25 minutes, until the dip is lightly browned on top and bubbling around the edges.
4. Garnish with shredded lettuce, diced tomatoes, bacon pieces, and sliced green onions. Serve with the dippers of your choice. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Bacon-Stuffed Mushrooms
yield: 16 stuffed mushrooms (4 per serving)
prep time: 20 minutes
cook time: 40 minutes
Stuffed mushrooms always tempt me when I see them on restaurant menus, but some of them contain hidden carbs, such as breadcrumbs. I like making my own stuffed mushrooms because I know exactly what goes into them. I’ve found that breadcrumbs aren’t even necessary; these mushrooms are delicious without them. They are great served on their own and also are wonderful paired with steak!
16 large white mushrooms (1½ to 2 inches in diameter)
1 tablespoon avocado oil
8 slices bacon, diced
¼ cup finely chopped green onions
1 clove garlic, minced
1 (8-ounce) package cream cheese, cubed
Sliced green onions, for garnish (optional)
1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Clean the mushrooms and pat them dry. Remove the stems and chop them; set aside. Set the mushroom caps on the lined sheet pan, stem side up.
3. Heat the oil in a medium-sized skillet over medium heat. Add the bacon, chopped mushroom stems, green onions, and garlic and cook until the bacon is crispy and the mushroom stems are tender. Reduce the heat to low.
4. Add the cream cheese to the skillet and stir until melted and well incorporated into the other ingredients. Remove the skillet from the heat.
5. Fill each mushroom with a spoonful of the cream cheese mixture and place on the lined sheet pan.
6. Bake the stuffed mushrooms for 30 minutes, or until tender and slightly browned on top. This could take less time depending on how large your mushrooms are. Garnish with sliced green onions before serving, if desired.
Chapter 3
Soups & Salads
Broccoli Cheese Soup
Loaded Fauxtato Soup
Taco Soup
Cheeseburger Soup
Tomato Basil Soup
Easy Chili
Gumbo
Tuna Salad–Stuffed Peppers
Classic Egg Salad
Broccoli Cauliflower Salad
Creamy Coleslaw
Southern Fauxtato Salad
BLT Wedge Salad
Marinated Cucumber Salad
Easy Chicken Salad
Cornbread Salad
Spinach Salad with Hot Bacon Dressing
Broccoli Cheese Soup
yield: 4 servings
prep time: 5 minutes
cook time: 20 minutes
Soup is a comfort food that we love to eat year-round, and broccoli cheese soup is one of our favorites—it’s so quick and easy to make. My husband says he likes this version just as much as the broccoli cheese soup he orders from Ruby Tuesday, a national (and even international) restaurant chain that got its start in Knoxville, near the campus of the University of Tennessee. I like to make a double batch and eat the leftovers for lunch.
3 tablespoons salted butter
½ cup chopped white onions
2 cloves garlic, minced
1 (16-ounce) bag frozen broccoli florets
3 cups vegetable broth
2 cups shredded sharp cheddar cheese, plus extra for garnish
1 cup heavy whipping cream
Salt and ground black pepper
1. Melt the butter in a stockpot over medium heat. Sauté the onions and garlic in the butter until the onions are tender and translucent.
2. Add the broccoli and broth to the pot. Bring to a gentle boil over high heat, then reduce the heat to maintain a simmer and continue cooking until the broccoli is tender, stirring occasionally, about 15 minutes.
3. Turn the heat down to the lowest setting and add the cheese and cream to the pot. Stir until the cheese is melted and well combined with the rest of the soup.
4. Season to taste with salt and pepper. Serve garnished with extra cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Loaded Fauxtato Soup
yield: 4 servings
prep time: 5 minutes
cook time: 20 minutes
This is my daughter’s favorite soup. She was always a huge fan of my loaded potato soup, so this keto version became an instant hit. Not a single person I’ve served it to has missed the potatoes. It is similar in concept to the Broccoli Cheese Soup on here but is thicker and richer and loaded with bacon. Bonus points for being super easy to make!
3 tablespoons salted butter
½ cup chopped white onions
2 cloves garlic, minced
1 (16-ounce) bag frozen cauliflower florets
2 cups vegetable broth
2 cups shredded sharp cheddar cheese, plus extra for garnish
1 cup heavy whipping cream
Salt and ground black pepper
8 slices bacon, cooked and cut into small pieces, for garnish
1. Melt the butter in a stockpot over medium heat. Sauté the onions and garlic in the butter until the onions are tender and translucent.
2. Add the cauliflower and broth to the pot. Bring to a gentle boil over high heat, then reduce the heat to maintain a simmer and continue cooking until the cauliflower is tender, stirring occasionally, about 15 minutes.
3. Turn the heat down to the lowest setting and add the cheese and cream to the pot. Stir until the cheese is melted and well combined with the rest of the soup.
4. Season to taste with salt and pepper. Serve garnished with extra cheese and bacon pieces. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Taco Soup
yield: 8 servings
prep time: 10 minutes
cook time: 1 hour 15 minutes
For years I made taco soup with corn and pinto beans. Honestly, we don’t even miss them in this flavorful alternative! This has been a very popular recipe among the people I’ve shared it with.
2 pounds ground beef
½ cup diced onions
2 cloves garlic, minced
1 (8-ounce) package cream cheese, cubed
2 (14½-ounce) cans petite diced tomatoes
1 (15-ounce) can tomato sauce
1 (4-ounce) can diced green chilies
4 cups vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
Salt and ground black pepper
FOR GARNISH (optional):
Sour cream
Shredded cheddar cheese
Sliced avocado
Fresh cilantro
1. Cook the ground beef, onions, and garlic in a stockpot over medium heat, crumbling the meat with a large spoon as it cooks, until the meat is browned, about 10 minutes. Drain the fat, if necessary.
2. Add the cream cheese to the pot. Continue cooking and stirring until the cream cheese is melted and blended with the meat mixture.
3. Stir in the tomatoes, tomato sauce, chilies, broth, cumin, and chili powder. Bring to a boil, then reduce the heat to low and simmer for 1 hour to allow the flavors to come together.
4. Season to taste with salt and pepper. Serve garnished with sour cream, cheddar cheese, avocado slices, and/or cilantro, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Cheeseburger Soup
yield: 6 servings
prep time: 10 minutes
cook time: 40 minutes
Though this soup doesn’t really taste like a cheeseburger, it is hearty and delicious, and it’s just as good or even better the next day. It is a keto spin on a cheeseburger soup that I made for years.
2 tablespoons salted butter
½ cup diced celery
¼ cup diced onions
1 clove garlic, minced
1 pound ground beef
3 cups vegetable broth
1 (12-ounce) bag frozen cauliflower florets
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups shredded cheddar cheese
1 cup heavy whipping cream
Salt and ground black pepper
1. Melt the butter in a stockpot over medium heat. Add the celery, onions, and garlic and cook until the celery is tender and the onions are translucent.
2. Add the ground beef to the pot and cook until it is browned, crumbling the meat with a large spoon as it cooks. Drain the fat, if necessary.
3. Add the broth, cauliflower, basil, and parsley to the pot. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, until the cauliflower is tender, about 25 minutes.
4. Turn the heat down to the lowest setting and stir in the cheese and cream. Continue stirring until the cheese is melted.
5. Season to taste with salt and pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Tomato Basil Soup
yield: 4 servings
prep time: 5 minutes
cook time: 45 minutes
Blessed with a long growing season here in east Tennessee, I have access to fresh basil throughout the summer and into the fall months. What better way to use it than in this comforting dish? This delicious tomato soup is a lot easier to make than you might think!
2 tablespoons salted butter
½ cup chopped onions
2 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes
1½ cups vegetable broth
¼ cup loosely packed fresh basil leaves, plus extra for garnish if desired
½ cup heavy whipping cream
Salt and ground black pepper
Shredded or grated Parmesan cheese, for garnish (optional)
1. Melt the butter in a stockpot over medium heat. Add the onions and garlic and cook until the onions are tender and translucent.
2. Add the tomatoes, broth, and basil to the pot. Bring to a boil over high heat, then reduce the heat to maintain a simmer and cook for 20 minutes to allow the flavors to come together.
3. Slide the pot off the heat and, using an immersion blender, blend the soup to the desired consistency.
4. Stir in the cream and simmer gently for 15 more minutes before serving.
5. Serve topped with Parmesan cheese and fresh basil leaves, if desired. Leftovers can
be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
If you don’t own an immersion blender, you can use a regular blender or a potato masher instead. If you use a potato masher, you’ll end up with a chunkier, rustic-style soup.
Easy Chili
yield: 6 to 8 servings
prep time: 10 minutes
cook time: 35 minutes
When I was growing up, my dad always made the chili at our house. He put spaghetti in his, and although I don’t put spaghetti in mine, he still approves of this recipe! This is the same chili I’ve made for years, minus the beans, and we don’t even miss them. Chili doesn’t have to be complicated to be good. This chili has great flavor and is easy enough to whip up on a busy weeknight. The leftovers taste even better!
Southern Keto Page 8