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      Steak and Pepper Stuffed Paffle ( @ketobrawn )

      Steak and Pepper Stuffed Paffle ( @ketobrawn )

      Its the melty cheese for us ! This incredible steak and pepper stuffed paffle is an absolute show stopper and guaranteed to make your belly happy.

      Ingredients:

      2 packages of sirloin tender steaks⠀
      1 ea. red, orange, and yellow bell peppers. Sliced then halved.⠀
      1 tbsp garlic powder ⠀
      Salt pepper to taste ⠀

      The paffle⠀
      1 egg⠀
      1/2 cup shredded colby jack ⠀
      1/4 cup Pork King Good Unseasoned Crumbs 
      1 tbsp onion powder ⠀

      The cheese sauce:⠀
      1/2 cup heavy cream ⠀
      1 tbsp almond flour⠀
      1 cup shredded sharp cheddar⠀
      1/2 tbsp butter⠀
      This literally takes 5 minutes. Heat up the heavy cream, whisk in the flour, add butter, add cheese and whisk til smooth.

      Heat up that cast iron⠀

      1) Top your peppers and slice into strips, then half the strips. ⠀
      2) Thinly slice the sirloin steaks. Season with garlic powder, add some olive oil to your skillet and sear the strips, flipping and moving around til you have good color.⠀
      3) in another hot skillet, add some olive oil and dump in the peppers. Fry til just tender and a little char.⠀
      4) When the steak is done, turn off heat, cover with shredded mozzarella and cover to melt.⠀
      5) Once the cheese is melted, add peppers and mix in. ⠀
      Just mix all paffle ingredients together, add half the batter to your mini dash waffle iron and cook for about 5 minutes. ⠀
      We sliced horizontal halfway, then cut further down inside to make a pocket. Stuff it, cheese it, EAT IT !!!! 

      Chicken Cordon Bleu Casserole

      Chicken Cordon Bleu Casserole

      Check out our take on a classic chicken cordon bleu. This no fuss dinner is a great for a busy weeknight. Its filled with a delicious cream sauce, ham, cheese and pasta. We used a low carb pasta here !

      Ingredients:
      2 cups shredded chicken 
      6 slices of Canadian bacon cubed
      3tbs butter
      1/2 white onion diced 
      1tbs Dijon or spicy brown mustard 
      4c chicken broth 
      1c heavy cream 
      1 package of pasta of choice cooked ( we use soybean spaghetti  )
      1/2C shredded mozzarella 
      1/2tsp onion powder 
      S/p
      Parsley
      Directions:
      In an oven safe dish melt the butter over medium heat. Add onion and cook until soft. Add mustard and stir then your broth and stir again. Once broth starts to simmer add your heavy cream , s/p to taste, onion powder and let it come to a simmer again. Add your shredded mozzarella and stir until cheese melts and mixture starts to thicken. Now add your chicken, ham and pasta and stir until all combined. Sprinkle with Parmesan cheese and Italian Pork Crumbs. Bake at 375° for 20-25 min.