5 NEW Carnivore Diet Recipes | Test Kitchen

SUPOORT CARNIVOROUS SNACKS INDIEGOGO:
http://www.carnivoroussnacks.com

COOKBOOK:
https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr

PATREON
http://www.patreon.com/Carnivorouschef

MY LINKS
https://linktr.ee/carnivorouschef

RECIPES

Beef Meatballs in the Air Fryer
1Lb Ground Beef
1 Oz Parmesan, shredded
1 tsp Salt
¼ tsp Dried Thyme
1 Egg Yolk
¼ Cup Sour Cream
⅛ tsp Black Pepper
1 tsp Hot Sauce

1) Heat an air fryer to 400°F. Place beef, parmesan, salt, and time into a mixing bowl and mix by hand until homogeneous. Make 2.5 oz meatballs. Place these into thr preheated air fryer for 12-15 minutes or until cooked to your desired doneness.
2) Add the egg yolk, sour cream, black pepper, and hot sauce to a bowl and mix. Serve with meatballs.

Beef Taquitos
4 Eggs
6 Oz Sharp Cheddar, shredded
2 Oz Pork Rinds
1 Oz Cream Cheese
1 Tbsp Lard
1 Lb Ground Beef
1 tsp Chili Powder
½ tsp Cumin
¼ tsp Garlic Powder
1 tsp Salt
½ tsp Onion Powder

1) To blender add the eggs, pork rinds, cream cheese, and 3 oz of cheddar. Blend until homogeneous.
2) Place a pan over medium heat along with lard and let that melt. Pour in ¼ cup of the tortilla batter and press (carefully) with a piece of parchment paper. Let this cook for about 1 minute with the parchment still on top. After the minute, remove the paper and flip. Cook this side for about 30 seconds and remove. Repeat until all of the batter has been used up.
3) Place another pan over medium high heat along with your ground beef and about ¾ cup of water or chicken stock. Using a spatula or potato masher, break this down into a fine grain ground beef. Add in the chili powder, cumin, garlic powder, salt, and onion powder. Mix this to incorporate. Turn the heat off and add the remainder of the cheddar and incorporate.
4) If there is excess grease, use a paper towel to soak it up.
5) Let this cool off at room temp for about 5 minutes before placing it into the fridge for an additional 10 minutes.
6) Once the beef is chilled slightly, place ¼ cup of it onto the tortillas and roll. Place this onto a parchment line baking sheet seam side down. Repeat until all of the mixture is used.
7) Place this into an oven at 375° for 19 minutes or until golden brown and crispy. Serve with sour cream and/or queso.

Bacon Smothered Chicken Breast
5 Strips Bacon, Sliced
5 Oz Pork Chorizo
3 Cups Chicken Stock
1 Oz Cream Cheese
4 Tbsp Scallions, Sliced
4 Large Bone-in Chicken Thighs

1) Place a pan over medium high heat along with the bacon. Cook this until the bacon is foamy and slightly crispy. Add the chorizo and break it down with a spatula until crumbly. Remove the bacon and chorizo reserving the grease.
2) Place the chicken thighs skin side down while still over medium heat for about 3 minutes to start to crisp up. Flip this and add 2 cups of chicken stock. Place this pan into an oven at 350°F for 30 minutes or until the chicken is cooked to 185°F internally at the bone.
3) While the chicken is in the oven, place another pan over medium heat. Add the bacon and chorizo along with the scallions and saute together for 2 minutes or until the scallions are translucent. Add the rest of the chicken stock and the cream cheese and bring to a simmer. Let this reduce until the sauce is slightly thickened.
4) Place your chicken onto a plate and smother with your bacon and chorizo. Top with more green onions if desired and serve.

Cheese Its
8 Oz Sharp Cheddar
2 Oz Pork Rinds

1) Shred all of the cheddar cheese and place into a food processor along with your pork rinds. Blend this on low for about 2 minutes or until a cheesy looking dough starts to form.
2) Lay this dough down onto a parchment line baking sheet and place another sheet on top. Press down with a flat pan until uniformly ¼ inch thick.
3) Place into oven at 300°F for 21 minutes.
4) Remove and let rest for about 10 minutes to cool. Cut into squares.

Chicken Bread
12 oz Cooked Chicken
8 Eggs, Separated
3 oz Cream Cheese
¼ tsp Salt
1 tsp Cream of Tartar

1) Separate all of your eggs 1 by one into two separate bowls ensuring that the yolks don’t break into the whites.
2) Using a hand mixer, start whipping your eggs on low speed for about a minute to start incorporating air. After that minute, add your salt and cream of tartar. Continue mixing on medium speed for about 5 minutes or until you have stiff peaks
3) Into a blender, add your egg yolks, chicken, and cream cheese. Blend this on low for about 1 minute or until homogeneous. Pour this into a mixing bowl.
4) Place about ½ cup of your egg whites into the chicken mixture and mix in completely. Follow this up by adding in 1 cup of the egg whites at a time and fold with a rubber spatula. Do this until all of the egg whites have been use.
5) Line a loaf pan with parchment paper and pour in your chicke and egg mixture. Place this into the oven at 375°F for 32 minutes or until golden brown. Let rest for 10 minutes and serve.