Jalapeño Popper Frittata

Sunday brunch is one of the best meals of the week, especially if you can pull together some quick and easy dishes to serve your family and other guests.  I am a huge fan of "egg bakes" (as I call them) and have plenty of varieties on my website.  Today I wanted to drag out my cast iron skillet and try to create a frittata that is creamy, flavorful and easy to put together for a special weekend breakfast (or even weeknight dinner).  It's so easy to play around with the flavors of frittatas - you can throw in any proteins or veggies you want and they will be delicious, trust me! I began by gathering my ingredients and pre-heating the oven to 350°F. First I cooked the bacon in the microwave between two sheets of paper towels for 7 minutes until crispy and let them cool.  While the bacon cooked, I sliced the jalapeño in half, removed the seeds, and then diced it into small pieces.  You can leave some of the seeds in if you'd like a spicier dish (or use more jalapeños). I [Continue reading...]

Cheeseburger Calzone

I love the flavors of cheeseburgers even on a low carb diet.  I think it's sort of a classic American comfort food and is usually pretty easy to throw together for dinner.  The obvious bunless burger is a great low carb choice, or you could try my cheeseburger casserole, but today I wanted to create a calzone stuffed with cheeseburger goodness.  The calzone can be tweaked to your liking; you could make a traditional pizza calzone filled with pepperoni, sausage, low carb veggies and cheese or you could make an endless array of calzone fillers using different proteins and vegetables.  Today's cheeseburger calzone is kid-friendly, too! I began by pre-heating my oven to 425°F and gathering the ingredients shown above. Next I made the calzone crust using the Fathead Pizza Crust recipe.  I have detailed instructions on how to make this in my Buffalo Chicken Pizza recipe. I diced a small yellow onion and set it aside.  Over medium heat I added my ground beef to a pan to brow [Continue reading...]

Spicy Sriracha Shrimp Salad

I don't know about you all, but this summer heat makes me crave cold dishes that don't require me to turn on the oven or stove.  I decided to create an easy summer salad recipe with no cooking required.  It is perfect as an easy and light weeknight meal or would be great to take to work for a refreshing lunch.  This recipe uses my favorite Spiralizer to make cucumber noodles in place of pasta to bulk up the dish - a must have in any low carb kitchen! I grabbed all the ingredients shown above and began to put together the salad recipe. First I made the dressing by adding the mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt and pepper into a medium bowl. I used a small whisk to incorporate all the ingredients together.  It's important to taste your dressing at this point - you may want to add more sriracha or salt and pepper.  I also added another dash of olive oil to make it more like a salad dressing and less thick.  Adjust the amounts to your preference [Continue reading...]

ABC Salad

Exactly one year ago today I made my very first post on Butter Is Not a Carb.  I've learned so much about blogging, photography and how to build something from the ground up in the last year.  I know this is just a hobby for me at this point, but I have truly enjoyed the last year.  I'm so grateful for everyone who reads, comments, shares and enjoys the recipes I post.  I've really loved the e-mails I've received and the information you all have passed on to me as well, so thank you for making the first year of Butter Is Not a Carb such a great one! My first post was a (very poorly photographed) salad, so it seemed kind of fitting to create a different type of salad for today's post.  Now that summer is around the corner, picnics, bbqs and other gatherings seem to be more prevalent.  This ABC salad (avocado, bacon and chicken) is easy as 1-2-3, super delicious and extremely low carb.  The best part is you don't need to turn on your oven now that the weather is heating up. I [Continue reading...]

Jalapeño Popper Chicken

I can't be the only one that loves jalapeño poppers, right?  There's something so satisfying about those spicy pop-in-your-mouth bites filled with cheese that keeps you going back for more.  I wanted to turn the flavor of jalapeño poppers into a main course dish that everyone would enjoy the same way.  I decided to add some bacon to the mix in homage to bacon-wrapped jalapeño poppers, which may be even better than the originals; I think it rounds out the meal perfectly. I started by gathering my ingredients and pre-heating the oven to 350°F.  I used my cast iron skillet for this recipe, but you could easily use a different oven-safe skillet or a regular pan and transfer the chicken to a baking sheet to finish the cooking process. First I removed the seeds and then diced the fresh jalapeños.  You could leave a few seeds in for more heat, if you'd like. Next I diced the green onions into small pieces.  I love the taste of green onions in almost every dish - they brighten [Continue reading...]

Sriracha Chicken Tenders

Spicy foods are some of my favorite foods; the more heat, the better, in my opinion.  I've become a kind of connoisseur of the hot sauce aisle at the grocery store after trying so many different brands and styles of hot sauce.  My personal favorite for a long time now has been sriracha as many other brands of hot sauce (like Frank's) just do not make food hot enough for me.  There's only been one instance of regret on my quest to find the perfect hot sauce: I tried Dave's Insanity Sauce once and used way too much, causing immediate tears and sweating and the inability to finish my eggs that morning.  Sriracha is the perfect amount of heat and goes well with so many different meals, including these delicious keto-friendly chicken tenders. I began by gathering my ingredients and pre-heating the oven to 400°F.  I love how simplistic this meal is; only a handful of ingredients makes for an easy weeknight meal. Next I combined the pork rinds and parmesan cheese into my food [Continue reading...]

Carnitas and Tortillas

Taco night is here to stay with today's low carb recipe.  The slow cooked pork makes the perfect tender filling for keto-friendly tortillas that your family will enjoy.  The best part of these tacos is how easy it will be to customize the filling to your preferred taste.  Use pulled chicken instead of pork, or even ground beef, and add any toppings you'd like!  Shredded cheese, lettuce, a little salsa, sour cream, red onions, hot sauce and avocados can be paired with the carnitas or any other protein you choose to make for this recipe.  These are easy to put together and the pork will serve a crowd with plenty left over - you could even make extra tortillas and have quesadillas the next night! I started by gathering all my ingredients for both the carnitas as well as the tortillas. I began by creating the dry rub for the pork shoulder.  I combined dried oregano, chili powder, ground cumin, salt, pepper and Stevia together in a small bowl. I added the rub to both sides [Continue reading...]

Buffalo Chicken Pizza

Re-vamping traditional comfort foods from the Standard American Diet tends to be highly requested by people who choose to switch to a low carb lifestyle.  Unsurprisingly, pizza is one of these foods.  Pizza is universally loved and such a versatile food by changing the toppings.  There are the standard go-to options like cheese, pepperoni or sausage, but there are also "gourmet" flavors like BBQ, Thai and buffalo chicken pizzas that are becoming more popular at restaurants around the country.  Today I wanted to show you an easy way to make buffalo chicken that can be enjoyed in a variety of ways, and then turn that chicken into a delicious low carb pizza.  I am using the recipe for the famous Fathead Pizza Crust that is delicious and completely fool-proof.  I've made it countless times; it is so easy to put together and cooks in practically no time.  It is definitely my favorite low carb pizza crust that I've found to date. I started by gathering my ingredients and turning my slow [Continue reading...]

Cheeseburger Casserole

The cheeseburger is an American staple with variations found on nearly every restaurant's menu in addition to fast food chains around the country.  Most carnivores pretty much agree there is something extremely satisfying about quality beef, their favorite toppings and a soft bun as a go-to choice for lunch or dinner.  Eating low carb foods removes the soft bun (unless you use a version of an Oopsie Roll) but does not mean you have to give up the flavors you love.  Today's recipe is inspired by the Big Mac sandwich, although there is no Secret Sauce.  This is a great base recipe that can be manipulated to include your favorite burger toppings, just like the classic sandwich. I began by grabbing my ingredients (I forgot the cheese, oops!) and pre-heating my oven to 350°F.  I prefer 85/15 grassfed ground beef, but feel free to use your preference as well. Next I diced about one half of a medium yellow onion, about 3/4 of a cup total.  Your pieces can be larger or smaller [Continue reading...]

Chicken Gouda Bleu

I hope all my readers from the US enjoyed their Thanksgiving holiday on Thursday.  I successfully kept it low carb throughout the meal.  My gracious host (my co-worker Peggy, one of the nicest, most inviting people I've met) served up a delicious feast that included more vegetables than there were guests, I think.  I enjoyed bell peppers and spinach dip (and a few naked mini hot dogs) for appetizers and turkey, zoodles, my jalapeno bacon biscuits and three helpings of creamy brussels bake for dinner.  Everything was fabulous and I had a wonderful time spending the holiday with her family.  Today's recipe is my twist on a culinary classic, the chicken cordon bleu.  "Cordon bleu" is French for blue ribbon and dates as far back as the mid-sixteenth century under King Henry III.  Le Cordon Bleu is also a culinary arts school founded in 1895 in Paris; Julia Child attended the school and today they teach over 20,000 students annually.  Ironically, chicken cordon bleu is an American dish that [Continue reading...]