Residual Recipe Roundup (Best of October)

Can we just agree to pretend that I haven’t been completely absent from the blog for over a month and move on to the awesome food pics? Because I have a lot of great food to show you. Yes? Good.

PicMonkey Collage

1. Cheesy Roasted Cauliflower Bake

I made this last night after starting off with the idea of a loaded cauliflower soup before realizing I was totally out of chicken broth. But what to do with the head of cauliflower roasting in the oven? Make a casserole/bake thingy of course! I see a lot of casseroles using steamed cauliflower, but I think the flavor you get from roasting the cauliflower is essential in this recipe. It takes more time but the payoff is SO tasty!

(Makes 4 huge servings, you could probably stretch it to 6)


  • 1 head cauliflower
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups shredded cheese (I used a mix of mild and sharp cheddars)
  • 4 oz cream cheese, softened (add more if you prefer it creamier, I cut back since B doesn’t like excessive cheese)
  • 1 slice bacon, fried until crisp and crumbled
  • 1/4 cup diced onion
  • 10 plain pork rinds
  • 1/4 cup parmesan cheese (grated kind from the shaker)
  • Dried parsley


Preheat oven to 400° F. Cut cauliflower into small florets and, in a large bowl, stir in olive oil, salt, and pepper. Spread onto lined baking sheet and roast for about 30 minutes, until cauliflower is nicely browned. Remove from oven and turn oven down to 350° F.  In a large bowl, stir together cauliflower, shredded cheese, cream cheese, crumbled bacon, and onion. Spoon into a 9 inch pie pan (this is what mine fit perfectly into, feel free to use a small casserole dish or whatever else you like). Put pork rinds, parmesan cheese, and parsley into a ziploc bag. Seal the bag, then use a wooden spoon or something else flat and heavy to crush the pork rinds and mix everything together. Spread this mixture evenly on top of your casserole. Bake for about 20 minutes, or until top is nicely browned.

Rating: 5/5. Will be coming back to this one again and again.

2. Ultimate Keto Peanut Butter Cookies

Recipe HERE! I substituted erythritol and liquid stevia for the granulated splenda and added 1 tbsp of melted butter and 1 tbsp of heavy cream, since my batter was initially very dry, and they came out fantastically! I got a little bit of the cooling effect from the erythritol since the recipe requires so much of it, do any of my lovely readers know if Swerve has that effect as well? I don’t mind the cooling, but B doesn’t like it, and I’d love to make some healthy baked goods that he’ll also enjoy! Other than that these cookies were fantastic!

Rating: 3.5/5. Will move up once I figure out how to get rid of that darn cooling.

3. Leftover Brisket and Butternut Squash Soup

I made this using leftover brisket from my recipe HERE! I basically just threw in all the veggies we had in the fridge (celery, carrots, onion, and cubed butternut squash) and let them simmer for a while in a mix of beef broth and chicken broth and leftover juices from the brisket. I just simmered until the butternut squash could be pierced easily with a fork, then added the brisket and simmered for a bit longer. Something about the savory brisket with the sweet butternut squash was SO delicious. I think this is one of the best soups I’ve ever made.

Rating: 5/5. This is one of those stroke of genius soups that I know will be hard to recreate; when am I ever going to have leftover brisket and butternut squash in my fridge at the same time again?

4. Bacon Roasted Asparagus

Easy peasy! We had made some bacon in the oven earlier in the day so I just saved all the fat in the pan, chopped a bunch of asparagus in half, tossed them in the pan with the bacon fat, and topped with a generous amount of shredded parmesan and a squeeze of lemon juice. Roasted at 400° F for 20-25 minutes, turning once about halfway through! Yum!

5. Cinnamon Pecan Scones

Recipe from my favorite low-carb blogger ever HERE. I just subbed out the maple extract for vanilla extract, added a few dashes of cinnamon, as well as about 2-3 tsp of coconut flour (since my batter was pretty wet at first). And I made a simple cinnamon cream cheese frosting by blending cream cheese, erythritol, cinnamon, and vanilla extract until creamy and then piping it onto the scones! A great alternative to my normal breakfast of eggs, eggs, and more eggs!

Rating: 4/5. (I think I should have used the original frosting from the recipe since mine was a little gritty. Gotta invest in some powdered erythritol!)

6. (Best thing I’ve ever made ever) Keto Shepherd’s Pie

If you are going to make one recipe out of any of these recipes, make it this one. OH MY GOD. I just want to make this again tonight, and then again next week, and then eat nothing but this recipe ever for the rest of my life. This is another recipe, which can be found HERE, from my favorite low carb blogger Carolyn Ketchum of ‘All Day I Dream About Food.’ If you haven’t checked out her website yet, do it. I have never been disappointed by one of her recipes. As for this recipe, my mouth is water again just thinking about it. What really makes it is the lamb. DO NOT sub out the lamb for beef or pork if you can help it. I actually sprung for a well-sourced ground lamb from an awesome local shop for this recipe, and the flavor was unbelievable. Highly, highly recommended.

Rating: 10/5. I want to marry this recipe.

Comment and let me know if you try any of the recipes and enjoy! KCKO!



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