Daily Tidbits

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Wednesday, August 25, 2021

French Onion Meatballs


  • 1 pound ground pork or beef
  • ½ cup shredded mozzarella cheese 
  • ⅓ cup pork rind crumbs (I left these out)
  • 1 T. fresh parsley chopped 
  • 1 T. fresh sage chopped 
  • 1 egg 
  • 1 t. minced garlic 
  • 1 t. onion powder 
  • salt and pepper to taste 
  • 2 medium onions
  • 2 ounces butter 
  • 1 can (14.5 oz) beef stock 
  • 1 t. minced garlic
  • ½ cup shredded mozzarella
  • 1 T fresh parsley, chopped (optional)

Cooking Directions

  1. Preheat oven to 425.
  2. Thoroughly mix together meatball ingredients.
  3. Line a large baking tray with parchment paper and shape meatballs. I use one of my cookie scoops and get about 20 golf ball sized meatballs. 
  4. Bake for 18 minutes. 
  5. While the meatballs cook, place the butter into a large, deep sided pan. Thinly slice your onions and cook them over med-high heat until they are caramelized. Personal preference as to how long that is or how caramelized.
  6. Add the beef stock and the garlic, salt and pepper and simmer until the sauce is reduced and thickened. 
  7. Nestle the meatballs into the sauce and top with the extra mozzarella cheese. You can either broil the pan until the cheese melts or place a lid on it on the stovetop and cook on low until the cheese melts. 
  8. Serve garnished with chopped parsley.
  9. Serves 4 (well, 3 at our house...)

Holly's Note:
I found the original recipe at Sugar-Free Mom via a friend on Facebook. This is delicious and so, so easy. I never have fresh herbs on hand, so I just used dried sage and a homemade all-purpose seasoning. I also left the pork rinds out. I thought the meatballs held their shape just fine. I also cooked the meatballs for about 18 minutes in my oven. The first time I made this, I followed the recipe and cooked them for 30 minutes, but that was too long.

I have both broiled the cheese and just let it melt on the stove top and I prefer it broiled.

These were a hit.

Sunday, October 6, 2019

Pizza Chips...Keto

  • 2 cups shredded mozzarella cheese
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. garlic powder
  • ⅓ cup mini pepperoni slices
  • Salt and pepper to taste
  • Marinara sauce, optional
Cooking Directions
  1. Preheat oven to 350.
  2. In a medium-sized mixing bowl, combine mozzarella cheese, basil, oregano, garlic powder, salt, and pepper.
  3. Spoon cheese mixture into a greased mini muffin tin. Top with pepperoni.
  4. Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
  5. Cool for 10 minutes.
  6. Serve with marinara sauce, if desired.
Serves 6

Holly's Note:
I found this recipe at Tasty.

Sometimes you just want a snack and this one is very moreish. We eat them as is, so the nutrition facts don't include the marinara sauce. Obviously the carbs are higher with the sauce.

Sunday, March 11, 2018

Toffee Bars

Printable Recipe

1 cup butter
1 cup brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
1/2 lb chocolate bar (You want at least 8 oz of chocolate.)

Mix all ingredients then spread on 9 x 13 greased pan. Bake at 350 degrees for about 20 minutes. While hot frost with giant chocolate bar. To do this: simply break the chocolate bar apart and set the pieces all over the toffee. It will melt in about 2 minutes! Spread it and voila! Chocolate frosting. Sprinkle with chopped nuts if desired, and cut into bars while still warm.

Holly's Note: 
My mom used to make these, but only when she needed to take a dessert or treat to a meeting or event. We'd get a taste and then they were gone, for other people to enjoy. When I grew up and had my own kitchen, I started making them. Just because I could. My boys love them. They don't last very long at our house, but they are absolutely delicious.

Hershey's stopped making their giant bars of chocolate. Bastards. Now, they're 7 oz. Cheapskates. So, I usually get one of the 7 oz bars and a smaller one, to make it about 10 oz. I've used chocolate chips and they're fine too. Just use milk chocolate and not semi-sweet. I'm usually not that particular, but this is just better with milk chocolate.

Monday, March 20, 2017

Shredded BBQ Pork...Keto

Cooking Directions
  1. Put the pork in the crock pot.
  2. Season with salt and pepper.
  3. Cook on low for about 6 hours.
  4. Shred pork loin and put it back into the crock pot.
  5. Mix the bbq sauce with the shredded pork.
  6. Cook for about 3 more hours.
  7. Serve over salad or wrap it in a low-carb tortilla.
Serves 4

Holly's Note:
I found some pork on sale at Winco and since BBQ was sounding good, I figured I'd give this a go.

So, so, so good. We love the G Hughes Sugar-Free BBQ Sauce. It's amazing. The Hickory flavor is our favorite. I find mine at Albertsons, here in Idaho.

The Doctor prefers to eat his shredded pork on a salad. I like to wrap mine in a low carb tortilla. Before Keto, I would eat mine on a toasted bun.

The carbs are a bit higher, but The Doctor simply adjusts what he eats the rest of the day to allow for them.

Friday, March 17, 2017

Ham and Egg Cups...Keto

  • 12 slices deli ham
  • 10 eggs
  • 1/2 cup cream or half and half
  • 6 T real bacon pieces
  • 1/4 cup shredded Colby Jack cheese
  • 2 T diced onion
Cooking Directions
  1. Whisk the eggs and milk together.
  2. Line a greased muffin pan with a slice of ham in each spot.
  3. Place some bacon pieces and onion in each ham cup.
  4. Sprinkle cheese over the bacon pieces.
  5. Pour the egg/milk mixture into each ham cup.
  6. Baker at 350 for about 15 minutes or until cooked through.
Makes 12 ham cups.

Holly's Note:
Original recipe found at Ditch the Carbs, which is an awesome site you should be visiting.

You can also add any kind of vegetable you want. Just make sure you figure those into your macros.

The Doctor likes to have these as snacks or fat bombs. They last in the fridge for a couple of days and are just as good cold.