Copycat Boiling Crab Recipe

This Copycat Boiling Crab Recipe brings the flavors of the famous seafood boil restaurant to your own kitchen. With a blend of aromatic spices, fresh seafood, and buttery goodness, this recipe is perfect for a seafood feast at home.

Ingredients:

• 2 lbs king crab legs
• 2 lbs large shrimp, shell-on
• 2 lbs clams
• 1 lb mussels
• 1 lb corn on the cob, halved
• 1 lb baby potatoes, halved
• 1 head garlic, halved horizontally
• 4 lemons, halved
• 1 cup butter
• 1/4 cup Old Bay seasoning
• 2 tablespoons Cajun seasoning
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon sugar
• 1 tablespoon salt

Instructions:

Bring water to a boil in a big pot

Cut the lemons in half and add them, along with the garlic and all the spices

Let it cook on low heat for 10 minutes to let the flavors soak in

Put corn and potatoes in the pot

Let it cook for 10 minutes

Put shrimp, clams, mussels, and crab legs in the pot

Add five to seven more minutes of cooking time, or until the seafood is fully cooked

After draining the seafood and vegetables, put them on a big platter to serve

Put butter in a small saucepan and melt it over low heat

Add Old Bay seasoning and stir until everything is well mixed

Put the vegetables and seafood on a big platter

Pour the melted butter mixture over the top or put it out for people to dip their food in

Have fun!

Paleo Chicken & Mushroom Sauce

A delicious Paleo and Whole30 compliant chicken recipe featuring tender chicken breasts smothered in a creamy mushroom sauce. This dish is bursting with flavor while being low in carbs and dairy-free.

Ingredients:

• 4 chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup coconut cream
• 1 tbsp arrowroot powder
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/4 tsp nutmeg
• 1/4 tsp paprika

Instructions:

Add salt and pepper to the chicken breasts

Put olive oil in a pan and heat it over medium-high heat

It will take about 4 to 5 minutes per side for the chicken breasts to get brown on both sides after you add them

Take it out of the pan and set it aside

Put the onion and garlic in the same pan

Saut until the onions are clear

When you add the mushrooms, cook them until they start to brown and give off their juices

Mix chicken broth and arrowroot powder in a small bowl until the powder is gone

Put the mixture into the pan

Coconut cream, dried thyme, rosemary, parsley, nutmeg, and paprika should all be mixed in

Turn the heat down to low and cook for about 5 minutes, until the sauce gets thicker

Put the chicken breasts back in the pan and cook on low heat for another 5 to 7 minutes, or until the chicken is fully cooked

A creamy mushroom sauce should be put on top of the chicken breasts

Keto Pumpkin Spice Latte

Indulge in the cozy flavors of fall with this sugar-free, low-carb Keto Pumpkin Spice Latte. Made with almond milk, pumpkin puree, and warm spices, it's a deliciously satisfying treat perfect for those following a ketogenic or THM-S lifestyle.

Ingredients:

• 1 cup unsweetened almond milk
• 2 tablespoons pumpkin puree
• 1 tablespoon granulated erythritol or preferred low-carb sweetener
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/2 cup strong brewed coffee or espresso
• Whipped cream optional
• Ground cinnamon for garnish optional

Instructions:

In a small saucepan, heat almond milk, pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract over medium heat

Whisk until well combined and heated through, about 5 minutes

Meanwhile, brew the coffee or espresso

Once the milk mixture is heated, remove from heat and pour it into a blender

Blend until frothy

Divide the brewed coffee or espresso between two mugs

Pour the frothy pumpkin milk mixture over the coffee

If desired, top with whipped cream and a sprinkle of ground cinnamon

Serve hot and enjoy!

Vegan Snow Covered Holly Leaf Cut Out Sugar Cookie and Royal Icing Recipe

Enjoy these vegan sugar cookies that are shaped like holly leaves covered in snow. They are great for the holidays or any other festive event. Use colorful vegan royal icing to decorate your treat for a fun treat that is also good for you and doesn't hurt animals.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• Vegan royal icing powdered sugar, aquafaba, vanilla extract
• Green vegan food coloring
• Red vegan food coloring
• Powdered sugar for dusting

Instructions:

In a bowl, cream together vegan butter and sugar until smooth

Add almond milk and vanilla extract, mix until well combined

Gradually add flour and salt, mix until a dough forms

Wrap the dough in plastic wrap and refrigerate for at least 1 hour

Preheat oven to 350F 175C

Roll out the dough on a floured surface to about 1/4 inch thickness

Cut out holly leaf shapes using cookie cutters

Place the cookies on a baking sheet lined with parchment paper

Bake for 8-10 minutes or until edges are lightly golden

Let the cookies cool completely on a wire rack

Prepare vegan royal icing by whisking together powdered sugar, aquafaba, and vanilla extract until smooth and thick

Divide the icing into two bowls, dye one bowl green and the other red with vegan food coloring

Decorate the cooled cookies with the green icing to create holly leaves and the red icing to create berries

Allow the icing to set for about 1 hour

Once set, dust the cookies with powdered sugar to create a snowy effect

Serve and enjoy!

Keto Eggplant Gratin

This Keto Eggplant Gratin is a tasty and low-carb take on the traditional gratin dish. It's a satisfying and comforting meal for any occasion, with layers of soft eggplant, tasty marinara sauce, and gooey cheese.

Ingredients:

• 1 large eggplant, thinly sliced
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce sugar-free
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

Place eggplant slices on a baking sheet and brush both sides with olive oil

Season with salt and pepper

Bake for 15-20 minutes or until eggplant slices are tender

In a small bowl, mix together marinara sauce, minced garlic, and dried oregano

In a baking dish, layer half of the baked eggplant slices

Top with half of the marinara mixture and half of the mozzarella and Parmesan cheeses

Repeat the layers with the remaining ingredients

Bake for an additional 15 minutes or until cheese is bubbly and golden brown

Garnish with fresh basil leaves before serving

Crockpot Cheesy Chicken Spaghetti

This is a comforting and cheesy slow cooker recipe with perfectly cooked spaghetti, tender chicken, and creamy sauces.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 8 oz spaghetti, uncooked

Instructions:

Place chicken breasts in the bottom of the slow cooker

In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, onion, bell pepper, and garlic

Pour over chicken in slow cooker

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

Remove chicken from slow cooker and shred with forks

Return shredded chicken to slow cooker

Stir in shredded cheddar cheese until melted

Break spaghetti in half and stir into the slow cooker mixture, ensuring spaghetti is submerged in the liquid

Cover and cook on high for an additional 30 minutes to 1 hour, until spaghetti is cooked to desired doneness

Serve hot and enjoy!

Low Carb Cranberry Walnut Crumb Bars

These Low Carb Cranberry Walnut Crumb Bars are a delightful keto-friendly treat perfect for the holiday season or anytime you're craving a sugar-free dessert. The tangy cranberry filling pairs perfectly with the buttery almond flour crust and crunchy walnut topping.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1/4 cup powdered erythritol or monk fruit sweetener for cranberry filling
• 1/4 cup chopped walnuts
• 1 tablespoon lemon juice
• 1 tablespoon water

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8x8-inch baking pan by greasing it or putting parchment paper inside it

Put almond flour, coconut flour, powdered sweetener, and salt in a bowl and mix them together

The dry ingredients should be mixed with melted butter and vanilla extract

Mix until a crumbly dough forms

Cover the bottom of the baking pan with half of the dough and press it down evenly to make the base

Put the cranberries, powdered sugar, lemon juice, and water in a saucepan

For about 5 to 7 minutes, or until the cranberries pop and the mixture gets a little thicker, cook on medium heat

Take it off the heat and let it cool down a bit

Cover the bottom of the baking pan with the cranberry filling

Add the chopped walnuts to the rest of the dough mixture

Spread this crumbly mix out evenly on top of the cranberry layer

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Before cutting the bars into squares, let them cool all the way in the pan

Have fun!