Hamenopi

Last weekend I went to Stone Cold Meats in League City. It is amazing! They have a great selection of cuts and processed meats items. The item I decided I could not live without were the Armadillo Eggs. Cream Cheese Jalapenos Bacon Sausage Tony Chachere’s How could you go wrong with that?! I bought 8 for all my friends, then I forgot to invite them over. =) In the end, they were a tad on the salty side. Next time I go, I’ll ask for them without Tony’s on. Other than that, they were excellent. They took about 20 minutes on the grill, turning every 5 minutes. Perfection. I definitely recommend checking them out. Of course, if you can’t I reverse engineered the recipe. I don’t have the amounts, but if you compare ingrediants and pictures, you might be able to figure it out. Let me know if you do. Copycat Armadillo Eggs Inspired from the Armadillo Eggs at Stone Cold Meats in League City, Texas Prep time: 10 minutes Total time: 30 minutes Ingredients Bacon ...

Looking for a great game night snack? Want something less carbby to munch on during the game? Here’s a great treat for you and your friends. These were one of my favorite snacks when I was strating out on keto. Cream Cheese, Bacon Spice kick of jalapenos What’s not to like? You can even add shrimp to the cream cheese, making skrimp brochette. All you need is some preecooked shrimp. The big ones are great with the tail on. Oustanding treat, appetizer, or even meal. Bacon Wrapped Jalapeno Poppers Yield: 20 poppers Prep time: 10 minutes Total time: 40 minutes + Ingredients 10 slices Bacon 10 Jalapenos 1 package Cream Cheese Directions Preheat oven at 300F Cut strips of bacon in half Slice jalapenos in half, longways Remove seeds and membrane from jalapenos Fill center with cream cheese [1] Wrap with bacon Bake 30 minutes at 300F Q and A Q: Why do you cook the poppers at 300F and not 400F? A: You can cook at 400F for 20 minutes but the smoke point of b...

After making eggs in the morning for over a year, you'd think I'd of burnt out. Sure, in all honesty I did burn out a few times, but I keep coming back with new variations. Here is my latest. It's inspired by Gordon Ramsay's masterchef tutorial on making the perfect scrambled eggs. On watching it again as I'm setting up this post, I'm proud to say I'm pretty close. I start with the eggs and butter, or bacon fat, in a pan. It's usually 6 eggs for 3 people. I'd like to say it's 3 knobs, in Gordon speak, or tbsps of fat but I never measure. I also work the eggs on and off the fire, like Gordon shows in the tutorial. In the beginning, it was a little awkward, but with practice, it becomes intuitive. My best advice is, once it's not easy to spatula the bottom, pull it off. Keep working the eggs until it's easy to spatula the bottom, then put it back on. Try it a few times, you'll see. Now once the eggs start solidifying, instead of the ...

I was on my 5th medallion of raw cookie before I realized I may have a problem. Normal days, I'd of turned my nose up at the sugar laced dough but today I was like an addict, consuming it. 8,9,10 slices. I knew it was wrong. Why could I not stop? What was wrong with me? I couldn't. I didn't know. I was a failure. What's the point? I was meant to be fat. It was a good time while it lasted. That was my thought process today. A failure. Who leads a group of people. Following me. A failure. If they only knew. I remember that voice. It was all too common a few years ago. I thought I defeated it. It's still around. But I remember when I was much weaker than I am now. I rememeber I defeated it. But it's back. I was lax. It grew strength, I grew complacent. So we are back in combat. The person who conquered health and the person who was unhealthy. Who wins? The one I feed. But if it was only that simple. Step one start with admission. ...