Now that we have all discovered that Cauliflower can be turned into everything from Pizza to “Tater Tots”…
It’s time to settle back in to the real reason this otherwise discarded white vegetable has made it’s way into our hearts and onto our plates.
Keto-fied Mashed Potatoes!
That’s right! We can have mashed white stuff on our plate! It makes us have that same warm and fuzzy feeling that creamy mashed potatoes flood our souls with. It feels good to dip a piece of pan fried chicken into this creamy mashed cauliflower! You know what makes it 100 times better. It’s easy and fast! And we all love that!
Now that we can find frozen Riced Cauliflower in almost every store in the country from some very recognizable brands, it’s even better. No more of that chop, steam, squeeze, and then puree with a food processor crap! That takes too much damn time!
What you need:
- 1 immersion (stick) blender
- 1 sauce pan with a lid
- 1 bag frozen riced cauliflower
- 4 oz cream cheese
- pink Himalayan salt and pepper
- Pour the frozen riced cauliflower into the sauce pan
- Turn the heat to medium high
- Cover the pan with the lid
- Stir every few minutes until all the cauliflower is no longer frozen
- Add the cream cheese and put the lid back on
- Turn the heat down to medium low
- Continue to stir occasionally until the cream cheese is melted and the cauliflower is hot.
- Remove from he stove top and using your immersion blender set to the lowest speed begin to puree the cauliflower and cream cheese together. Increase the speed and continue until you have the desired consistency.
Top with some of your favorites if you desire, like shredded cheddar, chopped bacon, and sour cream…. Loaded Mashed Cauliflower! YUM!
I love topping my mashed cauliflower with a bunless burger. Kind of like getting that old style Salisbury steak and mashed potatoes! Don’t act like you didn’t like those frozen dinners!
Are you having trouble getting into ketosis? What if you could get there faster? Find out how fast here!
Keep it Keto!
Steve and Melody
Yeah Paillard Smaillard…that just means it’s a cutlet that’s breaded and pan fried. Like this…
We went skiing in Breckenridge, Co. over Thanksgiving and of course it was fantastic. But more than the skiing….the food hit the target like a sniper on fleek. Where the hell did the word fleek come from? But yeah, fleek is what it was.
Here is a little take away from that trip.
- 1 lb pork loin, cut into 1″ thick cutlets, roughly 6 slices that are 2.5 oz each
- 2 egg whites
- 1/2 c Otto’s Cassava Flour
- 1 1/2 c crushed blue corn tortilla chips
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp chili powder, divided
- 1 tsp cumin, divided
- 1/4 tsp onion powder, divided
- 1/4 tsp garlic powder, divided
- 2 tbsp ghee or bacon fat, divided
- Preheat oven to 350 degrees
- Place a wire rack on a baking sheet and place in the oven. Use this to keep cutlets warm in the oven.
- Set up breading station in this order: Flour, egg whites, crushed tortilla chips
- Crush the tortilla chips by pulsing in a food processor until a very fine crumb. Or place in a ziplock bag and crush with a rolling pin or fists!
- In the flour add half the dry seasonings. Add the other half to the crushed tortillas. Mix.
- Heat a cast iron skillet to a medium high heat. Add 1 tbsp of fat.
- Sprinkle each cutlet with a little salt and pepper.
- Bread the first 3 cutlets by dredging in the flour, then egg whites and finally the tortilla chips.
- Drop in the skillet and cook for about 3-4 minutes on the first side then flip. Continue cooking for 3-4 minutes.
- Remove from pan and place on the warm wire rack in the oven.
- Repeat process for the next three cutlets.
The Tomatillo Cream:
- 4 tomatillos, husk removed and cut into quarters
- 3 cloves garlic, peeled
- 1 shallot, peeled, cut into quarters
- 1 tbsp ghee or bacon fat
- 1 cup free range chicken stock
- 1 dried chipotle pepper
- 1/2 cup unpasteurized grass fed heavy cream or coconut cream
- Salt and pepper
- Heat oven to 400 degrees
- Toss all ingredients in fat and season with salt and pepper.
- Roast in oven safe dish or baking sheet for 20-25 minutes stirring halfway through cooking.
- Remove from oven and place roasted tomatillos, garlic and shallots in a sauce pan. Add the chicken stock and dried chipotle pepper.
- Bring to a boil and reduce stock to 1/2.
- Remove the chipotle pepper.
- Using an immersion blender or a regular blender. Blend ingredients until smooth.
- Place back in sauce pan and add heavy cream and bring to a low simmer.
- Taste and season with salt and pepper.
- Serve immediately.
Chipotle Pepper Infused Potato Mash:
- 4 organic russet potatoes, peeled and cut into 2″ pieces
- 1 dried chipotle pepper
- Enough water to cover the potatoes in a quart size sauce pan.
- 1/2 c grassfed butter
- 1/2 cup unpasteurized grassfed heavy cream or coconut cream
- Salt and pepper
- Place cut potatoes and chipotle pepper in cold water and bring to a boil. Cook until tender. 18-20 minutes
- Drain and remove pepper.
- Add butter and cream. Mash until desired consistency.
- Season with salt and pepper.
Chili Lime Shrimp:
- 12 large wild caught shrimp, peeled and deveined
- Juice of 1 lime
- 1 tbsp raw honey
- 1 tsp chili powder
- Salt and pepper
- 1 tbsp Ghee or bacon fat
- Mix the lime juice, honey and chili powder together in a small bowl.
- Heat skillet to moderate high heat and add fat to the pan.
- Season shrimp with salt and pepper.
- Place shrimp in the pan and cook for about 1-2 minutes per side.
- Shrimp should begin to look pink and opaque. Add the sauce mixture and let it boil up. Toss the shrimp in the sauce to coat the shrimp.
- Serve on top of the Blue Corn Crusted Pork Paillard.
To serve place tomatillo cream on a warmed plate. Spoon potatoes onto a warm plate and top with crusted pork, 3 shrimp and sprinkle with fresh cilantro. Add some roasted Broccolini to the plate and you have a beautiful plate of food that tastes pretty freakin’ awesome!
Now we know you don’t always eat all of your dinner. So we want to show you some Tactical Leftover Maneuvers.
This is how you leftover properly…
- Reheat the leftover potatoes in a sauce pan with a little bit of the leftover tomatillo cream or some grass fed milk or cream.
- Preheat oven to 350 degrees and place a wire rack on a baking sheet. Place Pork on the wire rack. Heat in oven for about 10-12 minutes.
- Sauté some bell peppers and baby kale together in a skillet.
- Make some crispy eggs.
- Pile it up like the pic above and drizzle with your preferred hot sauce.
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If all of this cooking stuff seems a little overwhelming, remember we can help you with that. Go here to find out how!
Steve and Melody
Yeah, we know you love nachos. We do too! But if you’re gluten free and trying to avoid eating corn tortilla chips, you’re kinda screwed friend. But here’s a way to get nachos back in your mouth. We prefer that you put them in your mouth…stop rubbing them on your face. It’s just weird.
Cut up a couple of potatoes into 1/4″slices, toss in a little extra virgin olive oil, salt and pepper. Bake on cookie sheet for 20 minutes at 425 degrees. We used 1 large russet and 1 large sweet potato.
Brown one pound of grass fed beef in a skillet. We love cast iron.
you’re going to add 1 1/2 tbsp of Taco Seasoning and 3/4 cup of water.
Click that link to get the recipe.
Remove the beef, or whatever meat you used, from the skillet. Don’t wash it out. Leave it dirty! Start layering up the nachos.
Place half of the roasted potato slices in the bottom of the skillet. Throw on half of that taco meat. Sprinkle with some shredded Raw Cow’s Milk Cheddar Cheese (pasteurized dairy is not regulation). Mmmmm. Add some diced avocado. Do that one more time. Yes, Mathematician…that’s going to total 2 layers of this deliciousness.
Now throw this back in the oven for about 5 minutes to melt the cheese and serve. Eat this with a hot dog.
Use up the leftovers the next day to make a One Pan Wonder. Add 2 tbsp of water to the skillet to create some steam. Throw the leftover nachos in the pan. Make sure you have tight fitting lid for your pan. Add in about 1 or 2 cups of frozen chopped spinach and crack a couple of eggs on top. Cover and turn the heat to medium high. Simmer for about 8 minutes to heat the leftovers and cook the egg. Scoop this out of the pan and onto a plate. Throw on some more diced avocado and a few dashes of Franks RedHot hot sauce and call it a day.
For the Nachos
Mission: Make some nachos without corn tortilla chips.
- 2 potatoes, large, any kind, slice 1/4″ thick
- 2 tbsp extra virgin olive oil
- salt and pepper
- 1 pound grass fed ground beef, or any ground meat
- 1 1/2 tbsp taco seasoning
- 3/4 cup water
- 3/4 cup shredded Raw Cow’s Milk Cheddar Cheese
- 1/2 avocado, diced
Actions on the Objective:
- Cut potatoes, toss with extra virgin olive oil, salt and pepper. Roast for 20 minutes at 425 degrees.
- Brown ground beef, add taco seasoning, 3/4 cup water. Simmer for 10 minutes.
- Layer potato, beef, cheese, and avocado in the skillet where the beef was cooked. You should have 2 layers.
- Heat in the oven for 5 minutes to melt the cheese. Serve.
Tactical Tip: Make enough of this to have leftovers. It just gets better the next day. To get ahead on the task, roast potatoes and brown beef a day ahead. Assemble when ready and heat in the oven at about 400 degrees for 10-12 minutes to heat through.
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