Reddit mentions: The best fresh bakery breadcrumbs & stuffings

Hello Beautiful Bombshells!

Tinkerbell and I have been up for the last two hours and hubby for the last hour. Why are we awake so early you ask? Neighbors. Neighbors working on their back yards. Shouldn't there be a noise ordinance or even common decent courtesy to not start working at 6 am with heavy equipment? Ok...rant over.

How are ya'll on this beautiful Saturday morning? It's very foggy here right now (and noisy!). Sorry...that one slipped in there.

Lunch yesterday was the Chaffles or Okie Eggos again; however this time I made them into a McGriddle like sandwich. Drooling over it still today :) I put 1/4 tsp of maple flavoring, as well as a drizzle of sugar free caramel syrup, in with the beaten eggs before cooking. It gave it mostly the "taste" of maple without all the sweetness. I think to up the sweetness factor, I would drizzle the inside with a little sugar free maple syrup. I'm definitely getting better at making them! For the inside of the sandwich, I did a thin layer of Eggbeaters with a sprinkle of cheddar and then folded in half twice. I also cooked up two pork sausages and placed them in the middle of the eggs. So good!!!!

Dinner was the Stonewall Kitchens Roast Pork Loin with Blue Cheese Herb Mustard Coating. I subbed in pork rind crumbs for the panko to keep it keto, otherwise followed the recipe exactly. It turned out so good! I steamed up a bag of cauliflower rice and added it to our leftover cheesy cauliflower from the night before and then beat it with my beaters trying to make a mash. The cauliflowers did not want to mash :D Still tasted good though! And at the last minute, I remembered the zucchini and yellow squash, so I three it in the oven while the pork was resting. I paired it with a 2014 Savannah Chanelle Pinot Noir. Hubby didn't even talk during dinner. It was that good.

I was talking to a friend yesterday and I think I may have to get back to the basics instead of experimenting with all these delicious recipes so I can make it to my goals. I'm wondering if I go to just plain meats, seafood, and veg if the weight will come off a little faster? Or if I just do that during the week and then let loose a little during the weekend with recipe experimentation? Look at my weight chart since I started. There are more bumps than I would like in there and I need to do something to get back to where I want to be. Any thoughts?

We are keeping it cool today. I'll work on some crochet squares and binge something on Netflix. I hope you're doing something you enjoy and KCKO! XOXOXO

It varies slightly from time to time, sometimes I saute some minced garlic and peppers to mix in, other times it's just uncooked minced garlic.

The basic recipe:

1TBSP butter (optional)

1/2 onion, chopped (optional)

1-2 small red/yellow/orange peppers, chopped (optional)

3 cloves minced garlic

20oz ground turkey

1/2c breadcrumbs (I use 4C Salt-Free Seasoned Bread Crumbs )

1 egg

2.5tsp Worcestershire sauce

1tsp salt

1/2tsp each black pepper, onion powder, dried oregano, smoked paprika, dried basil, garlic powder, cumin

1-2 dashes liquid smoke (optional)

~1/2c catsup, divided

1/4-1/3c Grated/shredded cheese (I use 4C Homestyle Parmesean-Romano which doesn't contain Cellulose powder)

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If using peppers/onions, saute with minced garlic in butter until browned then set aside for 5 minute in bowl to cool.

If not cooking garlic, add straight to bowl.

Add 1/4c catsup and all other ingredients except cheese to bowl, hand-mix until combined. Overmixing will cause it to be too firm; done correctly, it will come out light and fluffy.

Press into 4x8" loaf pan, spread remaining catsup on top.

Bake at 350F until internal temp reaches 165F. In a regular oven this is ~45-55min; I do mine in a toaster oven which cuts cooking time in half. A remote thermometer is a godsend for me on this.

Remove from oven, spread cheese on top and cover with foil for 5 minutes.

Corn chex are good, but have you tried these. They also really good.

My fave Amazon finds (with links):

• Avocado Oil Mayonnaise
  
  
• Microwave Pork Rinds
  
  
• Pork Dust (pork rind "breadcrumbs")
  
  
• Sweet Leaf Liquid Stevia
  
  
• Organic Coconut Oil (54 oz)

If you're making these often and get lazy on smashing them up all the time, Pork King Good makes a really good pre-made breadcrumbs. Also has a cajun one I want to try.

Alright, I winged this recipe so I'm going to approximate the ingredients.

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1lb chicken tenderloins

1/2 cup heavy cream

3/4 cup almond flour (walmart has a giant bag for pretty cheap)

3/4 cup crushed pork rinds (I used pork king good's cajun rind crumbs: https://www.amazon.com/Pork-King-Good-Breadcrumbs-Gluten-Free/dp/B07MSG37BT/ref=sr_1_1?crid=UGUG4S2FIGMJ&keywords=pork%2Brind%2Bbreadcrumbs&qid=1553270237&s=gateway&sprefix=pork%2Brind%2B%2Caps%2C277&sr=8-1&th=1#customerReviews

approx. 1 cup coleslaw (I didn't have enough so I threw in some lettuce as you can probably see)

Your choice of hot sauce, to taste

2-3 tbsp Ranch dressing

Salt/pepper to taste

1 tsp garlic powder

1/2 tsp paprika

1 1/2 tbsp bacon, chopped (per wrap)

2 Eggs, beaten

2 slices provolone per wrap

"skip the sandwich" 5 net carb wraps: https://www.wegmans.com/products/dairy/tortillas-and-salsa/wrap/wraps-garden-veggie.html

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Combine heavy cream (or buttermilk if you have it)and a small amount of hot sauce to taste in a bowl, leave chicken in bowl for only about 5-10 minutes. No need to refrigerate for hours.

Combine coleslaw, ranch, and hot sauce to taste, and set aside. Use at least twice as much as you put in the heavy cream. You want this mixture to be fairly coated in the ranch and hot sauce mixture, as we won't be saucing the actual chicken.

Mix almond flour with salt/pepper/paprika/garlic powder.

Dip chicken in almond flour mixture.

Dredge in beaten egg

Toss in pork rinds until coated.

I air fried these at 400F for about 12-15 minutes. You could also pan fry them in some coconut or olive oil, you'll want the oil to be at about 350F. Make sure to spray your air fryer basket with a bit of cooking spray, not a bad idea to spritz the chicken itself either.

Place provolone on your wrap, then top with bacon bits, coleslaw mixture, and chicken. Fold into wrap.

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These were honestly phenomenal, you'd never know it was keto if someone didn't tell you.

These are really good

I got the real ones and made crumbs out of them for a banana cream pie. It tasted normal. They do NOT taste normal if you're going to dunk them in milk and eat them whole. Do not try that at home. shudder

I pick mine up at a dedicated gluten free store in my city, but I think they can be found at whole foods or sprouts too.

Hey that's costly, probably won't survive a month (445gm).

I have tried them few years ago, will do again once my current pack gets over. :)

This one is what I usually order: https://www.amazon.in/Kelloggs-Corn-Flakes-875g/dp/B00TZIHC6I

To answer your question :):

• I'd buy these for just plain pork rinds: https://www.amazon.com/Utz-Pork-Rind-Barrel-Quality/dp/B00PKUG72K/ref=sr_1_14_s_it?s=grocery&ie=UTF8&qid=1483741070&sr=1-14&keywords=pork+rinds
  
  
• This if I need a breading (fried chicken, etc..): https://www.amazon.com/Pork-Dust-Rind-Breadcrumbs-Pack/dp/B00FWW3UAS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1483741070&sr=1-1-spons&keywords=pork+rinds&psc=1
  
  
• And these if I want spicy pork rinds: https://www.amazon.com/Baken-Ets-Fried-Skins-Spicy-Ounce/dp/B00E3A1DE0/ref=sr_1_10_s_it?s=grocery&ie=UTF8&qid=1483741070&sr=1-10&keywords=pork+rinds

here is what i use when deep frying chicken strips:

start with shaking chicken in a ziplock with this https://www.amazon.com/Hodgson-Mill-Seasoned-Coating-3x10/dp/B005X4H50Q

then dip in egg

then cover with this stuff https://www.amazon.com/4C-Crumbs-Seasoned-Gluten-Free-Ounce/dp/B00I4WP61O

turns out quite well

I suggest using ground up chicharrones (pork rinds) for that extra crunch. Or if you don't want to grind them up yourself, you can buy off Amazon: http://www.amazon.com/Pork-Dust-Rind-Breadcrumbs-Pack/dp/B00FWW3UAS/

not unless they're japanese, most other places probably use bread crumbs à la progreso?

I bought this one specifically:

http://www.amazon.com/Pork-Dust-Rind-Breadcrumbs-Pack/dp/B00FWW3UAS/ref=sr_1_1?ie=UTF8&qid=1410365232&sr=8-1&keywords=pork+rind+dust

I've used them as "breading" also on chicken to make nuggets. Fried them in coconut oil. Yum!

Pork Dust