Oven-Baked Carrot Fries

The strangest thing happened when I was eating these. They are so delicious!  But, there’s a problem with that, Dear Reader. You see, I don’t like sweet potato fries.  Or do I?  Now, I’m left with the task of trying sweet potato fries again to see if I do in fact like them.  It could be, at least this is what I’m trying to convince myself of, that I do like them, but maybe I’m not a fan of that dip they are usually served with.  Either way, the next time the opportunity presents itself, I’ll give them another try. I have cooked with sweet potato before and I’ve liked it. I can’t say that I loved it. To be honest, I think it’s more a mind of matter kind of thing. Sweet. Potatoes. I’m not a fan of sweet things. Give me salty!!!! It could be that I can’t quite get past potatoes being sweet. Who knows!? Why Carrot Fries? Now, back to these Oven Baked Carrot Fries.  There’s just something super satisfying about these fries.  The nutritional content of carrots is much better than potatoes, so there’s certainly less guilt factor when eating these.  But, put all of…

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Parmesan and Pine Nut Couscous

I’m adding to my collection of side dishes here at Lord Byron’s Kitchen. It was a goal that I set for myself for this year. It’s one of the things I struggle with the most. How many times do I ask myself the same question over and over again: “What can I make to go with this?” Based on feedback from many of you, Dear Readers, it seems to be a very common question among most of us home cooks. It’s easy to prepare chicken, fish, pork, beef, etc. But, what do we serve with it? My goal is to increase my side dishes section in hopes that I’ll make your side dish dilemma less of a challenge and more of a joy. I’ve already published a few couscous recipes, but this particular recipe had to be posted. It’s pretty much as easy as boiling water! My Basic Rule when Cooking with few Ingredients: I live by this rule in the kitchen, and I think you should too. If I’m preparing a recipe that uses very few ingredients, I want those ingredients to be the best I can find and/or afford. And, in this particular recipe, there are two ingredients…

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Egg and Sausage Breakfast Rolls

Egg and Sausage Breakfast Rolls are so much fun to make. That could be just me, of course, because I love to bake and cook, and I love to eat even more! Which, of course, is why Egg and Sausage Breakfast Rolls are not only fun to make, but fun to eat as well! These gorgeous rolls are packed with all kinds of delicious ingredients. There’s ground sausage, which is one of my favourite things in the world. It’s worth mentioning that if you want to make these rolls vegetarian, you can easily substitute the ground sausage with vegetarian sausage crumbles. You can easily find vegetarian sausage in the frozen foods section at Walmart. In addition to sausage, there’s also eggs, onion, red bell peppers, and cheese. Doesn’t that sound amazing? At first, I wasn’t going to add the red bell peppers, but I thought the rolls needed a bit more flavour. I think the red pepper and the green onions really added an extra punch and also a brightness in terms of colour. When it comes to the type of bread you use, you do have some options. I choose these elongated crusty bread rolls, because I knew that…

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Roasted Whole Turkey

When it comes to roasting a whole turkey for Thanksgiving or Christmas, there are many people who are greatly intimidated by it. But, I assure you, Dear Reader, it’s as easy as pie! Maybe I should have chosen a different simile, because I cannot make pie at all! Well, it’s not that I can’t make a pie, I just really struggle with making a pie crust from scratch. If you search for turkey recipes on the internet, you’ll find a million of them. It seems that they all come with a different list of ingredients, but you really don’t need to fuss with it. Simple, basic, and home style is the best way to go! Nobody likes dry turkey meat! There are two things you must remember when roasting a turkey if you want to keep the meat moist and seasoned, yet not under-cooked! Those two things are tenting and basting. Tenting is the process by which you cover the turkey with aluminum foil. It’s really that simple. It locks in the moisture, preventing it from escaping and evaporating. It also prevents the turkey from getting too browned or even burning. You won’t need to tent the turkey the entire time. I…

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Tuna Pizza with Lemon and Dill

Tuna Pizza with Lemon and Dill is the ultimate “thinking-outside-the-box” type of recipe. Well, I guess in this case, it’s thinking-outside-the-can! This is a great way to use inexpensive canned tuna and turn it into a great meal that everyone will love! I was inspired to make this pizza when I saw a version of it posted by a fellow food blogger – Beth over at Binky’s Culinary Carnival. It looked so delicious, I just had to try it! This past year or so, John.e has been eating fish, so I’m always trying to think of new ways to cook with fish. If it were up to me, I’d have beer battered fried cod every night! But, at the risk of growing tired of fish, I tend to only prepare it twice a month. We love the ease of canned tuna and canned salmon. It’s so inexpensive, everyone seems to like it, and it can help make a wonderful meal! For a canned salmon idea, check out my Salmon and Asparagus Pasta Salad recipe. Of course I have what I often refer to as real salmon too. Not that canned salmon isn’t real! I could as easily call it fresh salmon, but it…

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Jumbo No-Knead Dinner Rolls

Sometimes, you need to break out the flour and the yeast and make these Jumbo No Knead Dinner Rolls. Because sometimes the store-bought type just won’t do! My Love of Bread is Ingrained! I grew up in a home where homemade bread and homemade dinner rolls were constant. We were a family of five and like most Newfoundland families, bread was served daily. In fact, on some days, it would have been served with every meal. Back in those days – no, I’m not that old! – store-bought bread wasn’t readily available. If memory serves me correctly, you were able to buy the plain, white Wonder bread, but that was it. My mom bought that bread sometimes, but it was only used to make sandwiches. White Bread Memories She would buy a loaf every Friday morning when she did her grocery shopping. We lived in a small town, so my siblings and I were able to come home from school for lunch. Every Friday’s lunch was a ham and cheese sandwich with a can of Cott Cola or if we were really lucky, a lime Pop Shoppe Soda! Great memories! Anyway, I digress. The point here is that my mom always…

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Dill Pickle Ranch Pasta

I think there are only two classes of dill pickle people in the world. We have those that love them and then there are those that hate them. There is no middle ground. In our home, dill pickles are treated with the utmost respect. I love them, but both John.e and McKenna LOVE them! If we were asked to name a new Greek God, his name would be something stupid like Pickleonia. I’m not an extremely creative person when it comes to words, so I’ll leave the name-calling to John, since he’s so good at it! I’ll stick to my four C’s – cats, cooking, crocheting, and now cross stitch too! Okay – enough! Back to the Dill Pickle Ranch Pasta. The first time I tried the dill and ranch flavour combination was when I made my Dill Pickle Ranch Chex Mix. That was 4 years ago. Looking at that post now, I realize that I desperately need to update the photos! They’re like bacon and eggs. Or ham and cheese. Chocolate and peanut butter. Toast and jam. Salt and pepper. Tom and Jerry. Ice cream and sprinkles. You get my point! They just work together so well and create an explosion of…

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Toasted Cashew and Brussels Sprouts Coleslaw

This non-traditional coleslaw consists of uncooked shaved Brussels sprouts that have been tossed with toasted cashews in a homemade tangy and zesty sauce. I know I have said this about some other vegetables too, but I think Brussels sprouts are one of my favorite vegetables. That is clearly evident with the number of times Brussels sprouts have been used in recipes here at Lord Byron’s Kitchen! How about you? Do you love them or do you hate them? In our home, I love them, McKenna hates them, and John.e seems to tolerate them. I don’t mind though, because that just means there’s more for me! I wasn’t always a lover of Brussels sprouts. That was because my first introduction to them was very unpleasant. I’m not sure how it happened, but they were from a packet found in the frozen section at the grocery store. I learned really quickly that fresh was the way to go! Let’s break down this recipe and talk a bit about how to prepare it. Just so you know, you can prepare this recipe in advance. Just be sure to prepare the sauce and add it to the salad just before serving. Otherwise, the sprouts lose their…

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Potato and Bell Pepper Breakfast Hash

We don’t go out for breakfast very often. In fact, the only time we have breakfast at a restaurant or diner is when we are on the road somewhere. But, I used to be quite the regular at greasy diners for weekend brunch a few years back. Living in Toronto, there’s no shortage of great restaurants, especially the non-chain type! During the summer months, I loved to go to brunch at House on Parliament, Johnny G’s Cafe, or O’Grady’s. Two of those had a patio and the other was quite airy, so perfect for summertime. In the cooler months, I loved Chew Chew’s Diner, The Blake House, or Coach House. They were more suited for cool or rainy weather. One had a fireplace, and the others were very cozy. No matter which restaurant, I always made sure to order a side of breakfast potatoes, if they didn’t already come with what I was ordering. I’m a lover of a classic breakfast – eggs, toast, bacon, and of course, breakfast potatoes! Nowadays, we tend to eat breakfast at home. Most of our weekends are spent at our house. We will either leave Toronto after work on Friday night, or drive up early Saturday morning. To get full…

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Banana Walnut Loaf

This is probably my favourite sweet treat.  It’s one of those recipes that I don’t prepare too often, because I can’t seem to control myself. I will just eat and eat until the loaf is gone. I’ve always loved banana bread, but I prefer to stick to a simpler version.  There are so many versions of banana bread out there. In fact, I have a one made with yogurt, pecans, and chocolate. It’s my Banana Yogurt Chocolate Pecan Loaf and you should take a look at that one if you’re more inclined to like a chocolaty version. Banana bread is fine on its own, but I personally feel that banana bread without nuts is like winter without snow, or a pen without ink, a book without words, or a wallet without money.  It’s awkward, lonely, and completely depressing (ok, I’m probably referring mostly to the empty wallet, but you get the idea!)  That’s why, Dear Reader, I always include nuts in my banana bread, no matter if I’m baking this very easy version, or a more complex version.  Nuts and bananas are a perfect pairing. Another little secret to really good banana bread is cinnamon. Just this past Saturday, we went to…

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Sweet and Sour Cauliflower

This is one of those side dishes that takes very little time, but tastes like it’s been braising for hours and hours. I love the combination of the sweet and the sour flavours paired with the freshness of cauliflower and green onions. Not only is this dish delicious, but it’s also prepared entirely in one pan! I know for most of us home cooks, any dish prepared in one pan is certainly favored! Like most vegetables, cauliflower has a lot of water content, so you’re going to want to get rid of as much of that as you can. It will just eliminate the risk of diluting your sweet and sour sauce too much. The sweet and sour sauce will not be extremely thick, but you want it to be syrupy at least. Cauliflower musts and maybes! For those of us who love cauliflower, there seems to be a great divide. There’s those of us that prefer our cooked cauliflower to have a little bit of crunch left. Basically, that means slightly under cooking the cauliflower to avoid the risk of it becoming mushy. It’s important to remember when cooking that even though you turn off the heat, that does…

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Easy 90-second Keto Lemon Mug Cake

yield: 2prep time: 2 MINUTEScook time: 1 MINUTEtotal time: 3 MINUTES When you’re craving something sweet, it doesn’t get any easier than this 90-secondKeto Lemon Mug Cake! Ready in minutes using only a microwave!0.0 Stars (1 Reviews)Print Ingredients Mug Cake 1 1/2 tbsp coconut flour1 tbsp almond flour2 tbsp heavy whipping cream1 tbsp erythritol1/4 tsp baking powder1 tbsp (15ml) lemon juice or 1/4 teaspoon lemon extract flavor3 drops liquid stevia1 egg, beaten1-2 tbsp butter, melted Topping 4 tbsp powdered erythritol1-2 tbsp unsweetened almond milk1/8 tsp lemon extract flavoralmonds for topping (optional) Instructions Use melted butter to coat mug cups or ramekins.In a small bowl, mix all ingredients well.Add to mug cup(s) or ramekins.Make sure it doesn't fill much more than 1/2 the cup because it will rise.Microwave for 90 seconds.Remove from microwave and let cool for 2-3 minutes.Flip upside down onto a plate. Topping Mix topping ingredients in a small bowl and combine well.The topping should be thick but pourable.Drizzle just a small amount on the mug cake(s). You may have extra.Top with almonds (optional) Notes Drizzle the glaze after 2 minutes  Don’t drizzle the lemon mug cake with the vanilla glaze as soon as the mug cake is fresh from the microwave. Allow it to sit for…

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Keto Apricot Glazed Party Meatballs

Sweet and savory with a touch of spicy. This flavor threesome makes a mighty meatball! This keto sweet and savory party meatball Crockpot slow-cooker recipe is the perfect party pleaser. Kiddos and grownups both dig ’em! Best of all, you can make the meatballs ahead of time and focus on other tasks while they simmer in the slow cooker awaiting their big debut. My five-year-old ate 15 of these meatballs in a single sitting before I had to cut her off. No joke! Double the recipe batch if you’re serving a crowd. Trust me, you’ll be everybody’s BFF if you do. Seriously, who doesn’t love a good meatball?  Hip Recipe Tips: I absolutely adore the G Hughes Sugar-Free BBQ Sauce Collection, but you can make your own keto BBQ sauce with our easy recipe! Not a fan of Splenda sweetened items? Try this highly-rated Nature’s Hollow Sugar-Free Jam. It’s sweetened with a xylitol/erythritol blend and has only 2 net carbs per serving. Or you could also try popular AlternaSweets, Sweet & Smokey BBQ Sauce. It’s sweetened with both stevia and erythritol and has 4 net carbs per serving. KETO APRICOT GLAZED PARTY MEATBALLS yield: 9 SERVINGS prep time: 20 MINUTES cook time: 3 HOURS total time: 3 HOURS 20…

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No-Fail Keto Baked Salmon with Cilantro Pesto
No-Fail Keto Baked Salmon with Cilantro Pesto

No-Fail Keto Baked Salmon with Cilantro Pesto

Could you use a fresh new way to serve salmon for dinner? Consider baking salmon in the oven with a quick homemade cilantro pesto bursting with lime and cilantro flavors, but also has parmesan cheese and pine nuts like traditional pesto. Once baked, the pesto caramelizes over the fish, for a flavorful keto salmon dish! If you love eating salmon at restaurants, yet have been intimidated to cook it at home, never fear! A flaky piece of baked keto salmon is simple to pull off any night of the week with just 10 minutes in the oven. After coating the fish with the flavorful pesto sauce, it cooks up quickly in the oven without having to give too much attention to the cooking process! Plus, salmon is a great fish for keto with 0 carbs and lots of healthy fats, along with nutrients like B12 and Vitamin D3. Hip Recipe Tips: Not a cilantro fan? You can always substitute in basil or parsley as other herb options. I’m using pine nuts here, but you can use another nut like pecans or almonds. Traditional pesto uses olive oil (and you can use it here too) but I thought the combination of cilantro and avocado…

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Keto Loaded Radishes – With Bacon and Cheese!

Does a side dish loaded with bacon and cheese sound good?! If you miss eating high-carb potatoes, you’ve gotta try pan-frying some radishes! It’s an easy idea I’ve been obsessed with ever since I made breakfast radishes to put in this yummy bacon and egg burritos. It’s so interesting how cooked radishes taste nothing like raw radishes, and pan-frying them is a fantastic way to go! In this radish recipe, we are pan-frying them in a little bacon grease until tender, then topping them with cheddar cheese, bacon, and chives. I love how the radishes get caramelized and the texture and taste are so delish! These would be a great accompaniment for anything on the grill, like steak, chicken, or fish. Hip Recipe Tips:  I’m using a 10 inch cast iron skillet, and love how it does an excellent job of caramelizing the outsides of the radishes for awesome texture.Cook your bacon in the skillet first to make this a simple one-skillet dish! Reserve a tablespoon of the bacon grease in the pan to cook the radishes – because bacon grease is oh so TASTY!I’m using freshly grated sharp cheddar cheese because I love how it melts. You could possibly pick another type of cheese if desired, or…

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