No CORN - Southern Cornbread & Dressing (Keto Style)

 

Video for cornbread:  it will open in a new page. 

https://neishalovesit.com/southern-keto-cornbread-dressing-no-corn-obviously-because-its-keto/

    Video for the cornbread dressing: 

https://www.youtube.com/watch?v=q0lfsH2pGhE&ab_channel=NeishaLovesIt

KETO CORNBREAD RECIPE : double the recipe below if needed to accommodate more guests.

Preheat oven to 350 ( PUT YOUR CAST IRON SKILLET IN THE OVEN AS WELL – getting the skillet hot before greasing and pouring the batter in. This helps make a lovely crust on the cornbread. See cornbread video for visual on greasing the pan LIBERALLY )

DRESSING // CORNBREAD RECIPE BELOW using a 10 inch cast iron skillet – Will serve around 4-6 people respectively ( you may double this recipe as well and it works fine )

The most essential ingredient is a cast iron skillet- this single recipe will fill a small , 6 inch, skillet. 

1/2 CUP pork panko
8 tsp coconut flour
4 tsp baking powder
4 tbsp almond flour (blanched)
4 eggs (room temperature)
4 oz cream cheese
4 oz butter

In a large bowl, Mix pork panko, almond flour, baking powder, and coconut flour together well.

In a separate bowl mix softened butter and cream cheese together until they form a creamy texture

Add room temperature eggs to the fatty cream mixture and mix well.
Then, add that to dry ingredients and mix well.

Grease your skillet well with a generous amount of bacon grease (not butter or anything else -bacon grease.  (see video) -(HW: you literally want your cornbread to be floating in bacon grease. Neisha says TRUST her. ) 

Pour cornbread mixture into hot skillet and place in preheated oven for 25 minutes, or until golden brown on top.

Allow to cool and then serve with your favorite keto soup or continue on to make dressing.

This pairs nicely with chili. Here is my favorite keto chili recipe by my good friend Melissa and her husband Jared.
https://cookingketowithfaith.wordpress.com/2018/09/12/chillin-with-chili/

Neisha recommends these products: 

Find all your ingredients here :
Cast iron skillet : https://amzn.to/2OMvlnr
Pork Panko : https://amzn.to/2RP7jK4
almond flour (blanched ) : https://amzn.to/2OL2uQ3
Coconut flour : https://amzn.to/2OJKnKh
Food scale : https://amzn.to/2TenUc0
Pioneer woman mixing bowls (similar ) : https://rstyle.me/+nix7p9Pll9HpSzZ8lBD11g

DRESSING // This will serve around 4-6 people ( you may double this recipe as well and it works fine )

After your cornbread has cooled, crumble it apart and place in a large bowl. Cover the bowl with a dishcloth and allow to sit overnight. (12 hours if possible ) If you don’t have time for this step you may break the cornbread apart and toast it in the oven on a baking sheet to dry it out a bit. (This won’t dry it out too much as long as you don’t let it scorch, so don’t worry ) Place cornbread in the oven on top rack, broil and watch carefully as it is very easy to burn if you aren’t paying attention.

Once the cornbread has sat out or been toasted, place in large bowl and add the ingredients below :

PREHEAT OVEN TO 350 – add the following ingredients into bowl of crumbled cornbread.

• 1/2 cup chopped celery ( more or less as desired )
• 1/2 cup chopped onion ( again more or less depending on your preference ) 
• 
  
• MIX UNTIL CORN BREAD IS WELL BROKEN UP AND THERE ARE NO CHUNKS.
• add in 1 tsp to 1 1/2 tsp of dried sage – SAGE is a very strong spice and should be used with caution if you have never cooked with it. Start with 1 tsp if you are not one for strong flavor. Too much will ruin the dish. I enjoy the taste myself. MIX WELL so sage is evenly distributed.
• ADD 1 cup to 1 1/2 cups of CHICKEN BONE BROTH ( store bought is fine but homemade is even better) eyeball this a bit and pour in a little at a time while stirring it into the mix. The texture should be good and wet but not soupy. This type of cornbread won’t soak up the broth like traditional cornbread would. When in doubt pour a little more in, it’s better to be too moist than too dry. No one likes dry dressing.
• If you are wanting to add meat – I suggest using chicken thighs as the meat is fatty and delicious. Boil the thighs in salt water till the meat is falling off the bone, then chop it up. About a cup of chopped chicken thighs is what I would use ) add it in at this point and mix everything together making sure the cornbread is well broken up with no chunks.
• Add black pepper (or omit)  to taste and mix.
• I find that it isn’t necessary to add any salt to this dish as there is salt from the pork panko and the broth as well.
• After mixing all of these up VERY well, I usually do a taste test just to see if I need more of something. Feel free to adapt this recipe to your personal preference.

After you have finished mixing your ingredients, grease a glass dish ( I would use a square casserole dish, Mine is a size: 9 1/2″ sq. x 2 1/2″ high; 10 3/4″ long) with butter or bacon grease and pour in mixture and place in oven for 30-45 minutes checking in on it at around the 30 minute mark. The top should turn a golden brown.

Allow to cool for around 30 minutes before serving.

The Best Homemade Ranch Dressing Ever

http://paleogrubs.com

Ingredients

1. 1/2 cup Paleo mayo (see below)
2. 1/2 cup coconut milk
3. 1/2 tsp onion powder
4. 1 tsp garlic powder
5. 1 tsp dill
6. Salt and freshly ground pepper, to taste

Instructions

1. Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.

Mayo recipe

1. 1 egg, room temperature
2. 2 tbsp lemon juice or apple cider vinegar
3. 1/2 tsp salt
4. 1/2 tsp dry mustard
5. 1 cup light olive oil*
6. In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week.
7. *It’s important to use a light olive oil, not full flavor, for mayonnaise. You could also use almond or walnut oil instead.

Sweet Potato Chicken Poppers (Paleo & AIP)

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups raw (not cooked) sweet potato, grated 
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour 
• 2 sprigs green onion, chopped fine
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly combine
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet
4. Place in the oven for 25-28 minutes, flipping half way through
5. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
6. Remove from the oven when thoroughly cooked through
7. Allow to cool and serve with your favorite sauce

Chewy Oatmeal Raisin cookies

http://thelittlegreenspoon.com

Ingredients

• 1/3 Cup of Melted Coconut Oil (80ml)
• 1/2 Cup of Coconut Sugar (75g)
• 1 Egg
• 1 Teaspoon of Vanilla Extract
• 2 Cups of Oats, Gluten Free (HW:I like McCanns Irish Oats ) 
• 1/3 Cup of Raisins (50g)
• 1/2 Teaspoon of Baking Powder
• 1 Teaspoon of Cinnamon
• Pinch of Coarse Salt

In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla.

Add 1/2 cup of the oats to your food processor and blitz until you have a coarse flour. Add this to the oats, salt, baking powder and cinnamon in a large bowl and mix them together well.

Add the dry ingredients to the wet mixture and mix thoroughly. Then mix in the raisins. Use your hands to roll the dough into balls and then press them into discs, place them on a baking sheet and bake at 180’C (350F) for about 9 minutes. **Check at 6 minutes.They might not look ready but it can be hard to tell with oats, it’s better to have gooey cookies than dry, over cooked ones!

Take them out and let them cool for a few minutes before tucking in!

You can also pat the dough into  a log shape and freeze it. Then slice and bake when you want more cookies!

-

Key Lime Mini cheescakes

http://freshplanetflavor.com/mini-key-lime-pie-cheesecakes/

These sweetly creamy cashew key lime pie "cheesecakes" are a simple, no-bake, frosty dairy-free treat without refined sugar.

Author: Fresh Planet Flavor

Recipe type: Dessert

Serves: 9

INGREDIENTS

• 2 cups cashews, divided
• 1 cup dates
• ⅓ cup coconut milk
• ⅓ cup + 1 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tbsp lime juice

1. To make the crust: pulse 1 cup of the cashews with the dates and 1 tablespoon of coconut oil into a coarse paste. Divide between 9 cups in a muffin tin, pressing crust firm and flat with your fingers. To make the filling: soak 1 cup of the cashews for 4-6 hours, drain, then purée until smooth with the coconut milk, ⅓ cup of coconut oil, the maple syrup and lime juice. Divide evenly over the crusts. Top with cashews and lime zest if desired, freeze until firm (minimum 1 hour).
2. To serve, let the cheesecakes stand at room temperature for five minutes, then work a knife around the perimeter until the cheesecakes loosen. Enjoy chilled.

Paleo Lemon Loaf:with lemon glaze

• 6 eggs
• ¼ cup coconut oil (Find HERE) or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• ⅓ cup pure honey
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flourHERE)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Lemon Glaze:

• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice (full fat canned coconut milk)
• zest and juice from 1 lemon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
4. Let cool.

To make the lemon glaze:

1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers refrigerator.

Notes

If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.

Pizza muffins

Other people have successfully substituted the almond flour for sunflower seed flour (1:1) in their paleo bread recipes. I have not tried it with this recipe, but could be an option. Put in a bit of lemon juice to avoid getting green muffins due to the reaction between sun flower seeds and baking soda

Pizza Muffins

Serves: 12

Ingredients

• 1 ½ cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 large eggs
• ¼ cup tomato sauce, plus ¼ cup for topping (HW: I prefer tomato paste for the richness) 
• ½ cup cheddar cheese, plus ½ cup for topping
• ½ cup parmesan cheese, plus ½ cup for topping
• 2 ounces pepperoni, plus 2 ounces for topping

Instructions

1. In a food processor, combine almond flour, salt, and baking soda
2. Pulse in eggs and sauce until combined
3. Pulse in cheeses and pepperoni
4. Line 12 muffin cups with paper liners
5. Scoop a heaping 1/4 cup of batter into each cup
6. Bake at 350° for 25 minutes
7. Remove from oven; place 1 teaspoon sauce on top of each muffin
8. Sprinkle cheese over sauce
9. Sprinkle pepperoni over cheese
10. Place back in oven and bake for 15 more minutes
11. Cool for 1 hour
12. Serve

I (Elana) based this recipe on one from Pamela Salzman, a private chef in Southern California. I haven’t tried it, but I’ll bet this grain-free Pizza Muffin recipe would be incredible with various vegetable fillings and toppings such as mushrooms, spinach, or zucchini. If you experiment, please let us know what changes you make to the recipe and if you have to adapt any of the other ingredients. When you include vegetables it may be best to saute them first, otherwise they will be very wet.

Creamy Coconut Lime Chicken

http://www.asaucykitchen.com

4 skinless, boneless chicken breasts
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, chopped (it came out to 1/2 onion for me)
1 red chili, chopped optional
1 cup organic chicken stock
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can

Hw: Serve with  cauliflower rice.

Instructions
Place the skin breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken.
Sprinkle each side of the chicken with salt and pepper.
Melt the coconut oil in a large skillet over a medium high heat on the stove.
 Add the chicken breasts and cook each side for 5­7 minutes or until browned on each side.
Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped onion to the same skillet and sauté for a few minutes to soften.
Add the chili pepper if you're using it.
Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes.
Bring the mixture to a boil and then reduce down to a simmer.
Let simmer for about 5 minutes to let reduce down.
Add the coconut milk and bring to simmer again for another 5 minutes.
Add the chicken back to the skillet, cover and let cook for another 5-­10 minutes or until the chicken is cooked all the way through. Serve with rice or cauliflower rice with the sauce spooned over the top.

SLOW COOKER ONIONS

http://holisticallyengineered.com/2013/08/slow-cooker-onions.html

Ingredients

• 4 (or 5) large onions
• 4 Tbsp butter, cut into pieces or coconut oil
• 1/4 cup coconut aminos (a soy sauce substitute)
• Salt and pepper, to taste

Instructions

1. Slice the onions into 1/4" slices and place into the bowl of a slow cooker,
2. Top with the butter and coconut aminos
3. Cook on low for 6-8 hours
4. Serve over meat or as a side dish

Notes

makes about 3 cups cooked onions

HOMEMADE “HAIL MERRY” MACAROON INGREDIENTS:

http://mcclurefamily.tumblr.com/post/33638140640/hail-merry-macaroon-cookies-healthy-post-monday

1 heaping Cup Unsweetened Shredded Coconut 

¼ Cup Coconut Oil

5 Tbsp. organic Cocoa or Cacao Powder (vanilla version at bottom) 

2 Tbsp. Organic 100% Maple Syrup 

½ tsp. Vanilla

1/8 tsp. Sea Salt

Pulse coconut in a food processor a few times.

Add the remaining ingredients and mix thoroughly, scraping down sides if necessary.

Scoop small balls with a batter scoop (or roll by hand, which is kinda messy) and place in a dish lined with parchment paper. 

Refrigerate immediately and store in a covered dish in your fridge or freezer.
Makes 10-15 macaroons, depending on size.

NOTE: *for the vanilla macaroon version, I substituted the cacao powder for 8 Tbsp. of blanched almond flour

Homemade Caramel Sea Salt Hail Merry Macaroons Recipe (Gluten Free, Paleo)

Ingredients:

1/2 cup coconut oil (melted)
1/2 cup coconut butter (melted) (I used "Let's Do Organic" brand)
1 1/4 cup shredded coconut (unsweetened, unsulfured from "Let's Do Organic")
1 1/4 cup almond flour
1/4 cup pure organic maple syrup
1/8 cup raw coconut nectar (I used "Coconut Secret" brand)
1 tsp sea salt
1/2 tsp pure vanilla

Directions:

Combine all the wet ingredients into a large mixing bowl. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients into the wet while stirring with a spoon or your hand. Thoroughly mix all the ingredients (be sure there are no dry spots!) and feel free to lick the spoon (or your hand) afterwards.

Using about a tablespoon or two of the macaroon dough at a time, form the dough into 
bite-sized balls.

When all the macaroons have been made, put them in the refrigerator to harden.

I ate all of them over the course of a week, but I'm sure they would last longer in the fridge.