First I want to wish you all a Blessed & Happy Thanksgiving!

I thought I would share with you a couple of recipes I have tried recently, and give you my review of them.

Keto Chicken Nuggets made with Pork Rinds

This recipe is from Neisha Berry of “Neisha Loves It” Neisha is Dr. Ken Berry’s wife. This nugget recipe is very simple and straightforward.

Ingredients you will need:
Lard for frying
Chicken tenders cut into nugget size pieces
2 eggs beaten
1 cup Pork Panko (or 1 cup of crushed pork rinds)
1 cup Almond Flour (blanched)
Seasoning of your choice – Salt, Pepper, and Garlic Powder
Deep fryer or frying pan
If using a frying pan to fry your nuggets I suggest you have some type of thermometer (I used my candy making and deep frying  thermometer to check the temp of the lard).
Mix together pork panko, almond flour, and seasoning.
Dip raw nuggets into the egg mixture and then dredge into dry mixture (coat well)
Deep fry in your heated fryer. Don’t overcrowd. Fry for 5 minutes or until golden brown.

You can watch Neisha’s video on making these Chicken Nuggets.  Review below video.

My first attempt of making these nuggets was pretty good, although I wish I had a deep fryer.  They tasted really good.  I only used the Pork Panko for the breading since I have to stay away from Almond Flour.  When I make these again I might add a little coconut flour to the Pork Panko.  I think you could really get creative with the seasonings you use.  You could make them hot and spicy, depending on what you use.  We enjoyed them – dipping them in ranch dressing.

Chicken & Alfredo Sauce Fathead Pizza

alfredo chicken pizza

Chicken Alfredo Fathead Pizza

This recipe is kind of one that I came up with combining two of our favorite recipes.  Fathead Pizza Dough – you can get the recipe link here and Homemade Alfredo Sauce recipe here.  Both of these recipes are simple to make.

I baked up some chicken tenders that I had leftover in the freezer, from making the Chicken Nuggets.  I coated the chicken tenders with a little olive oil and sprinkled with garlic powder.  Then baked them at 375° until they were cooked through.

I added some garlic powder and some oregano flakes to the Fathead Pizza Dough to add a little more flavoring.  Once the crust and chicken were baked, and the Alfredo Sauce was done I assembled the pizza.  You don’t need to put a whole lot of sauce on the pizza crust, I just kind of guessed at a fairly thin layer of sauce.  I added the cut chicken tenders added some bacon I had that was fried up and then topped with some extra Parmesan cheese.  I popped it in the oven 425° till bubbly and the extra parm was melted.

I must say it was a hit with Tim and I also enjoyed it as well.  I think you could add a little fresh basil to it or even a little spinach when you put it in the oven.  The pizza is not in the oven very long since the crust is already baked so there are no worries of wilting the spinach.

A few other recipes I have tried recently

Cream Cheese and Bacon Deviled Eggs by “Step Away From The Carbs”.   Personally, I would have never thought about adding cream cheese to deviled eggs.  You know what?  I rather like them with the cream cheese.  Who would have thought? 

I used Coconut Oil Mayo in this recipe – the real deal. Definitely wanted to stay away from mayo made with soybean and canola oil.  Even when you try to find mayo at your grocery store made from olive oil or avocado oil you have to watch your labels.  When you read them most of the time the first ingredients are soybean or canola oil – even though the label says made with olive oil or avocado oil.  Shame on the manufacturers of those brands that say one thing on the front label but don’t strictly use the oils they are advertising or luring the public in with!  Whether it is the oils or the sugars they always try to sneak in something different to cut costs and to make the product taste better – SHAME, SHAME!  Check your labels folks! 

Pumpkin Pie Chia Pudding by “Low Carb Yum”.  Chia seeds have not been a go-to ingredient for me.  My son, on the other hand, likes to bake with it.  Needless to say, it was a little bit out of my comfort zone since I didn’t know if I would like the seeds in my pumpkin pudding.  This was also the first time using coconut milk in a recipe.  This recipe is easy to whip up – it does need a few hours or overnight to really set up.  Tim was not very interested in the pudding, so he did not try it.  I  enjoyed the pudding so I give it a THUMBS UP!  

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