Mojo Seasoning Recipe

Keto Recipe: Beef & Bacon Sliders & Mojo Sauce

WEBPreheat grill pan or outdoor grill to high. Mix ground beef with the remaining onion powder and the pepper. Divide meat into (1-1/2 oz) pieces. Roll …

1. Make the Mojo Sauce: In a small bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, tomato paste, sweetener, vinegar, half of the onion powder, and all of the garlic powder, smoked paprika, paprika, and cayenne pepper. Mix, then adjust seasoning to taste. Cover and refrigerate.
2. Preheat grill pan or outdoor grill to high. Mix ground beef with the remaining onion powder and the pepper. Divide meat into (1-1/2 oz) pieces. Roll the meat into balls then smash them into small, thin patties, about 2- 1/2 inches across.
3. When the grill or grill pan is ready, generously salt the patties all over, then grill for 3 minutes per side for medium doneness. Top each patty with a piece of cheese and briefly cover until the cheese melts.
4. Meanwhile, pull the iceberg lettuce apart with your hands and stack the lettuce leaves. Use a 2-1/2-inch biscuit cutter and punch out circles from each stack. Divide the sauce between the lettuce stacks, topping each with Mojo sauce. Place a cheeseburger on top of the sauce. Cut each bacon strip in half and place a half on each burger. Finally, top each with a slice of tomato, secure with a pick or small skewer and sprinkle with the sesame seeds. Serve immediately.

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A Tasty Way to Make Louisiana Style LowCarb Keto …

WEBPreheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil or parchment paper. On the prepared baking sheet, …

Rating: 4.9/5(11)
1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
2. On the prepared baking sheet, combine the cauliflower rice, 1 tablespoon of the olive oil, 1½ teaspoons of the Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to evenly distribute, then roast, tossing occasionally, until the cauliflower rice is dry and a bit crispy-edged, about 12 minutes.
3. Meanwhile, season the chicken pieces evenly with 1-1/2 teaspoons of the creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. In a 4 to 6-quart pot oven over medium-high heat, heat 1 tablespoon of the olive oil. When hot, add the chicken and cook, turning frequently, until browned on all sides, 5 to 6 minutes total. Remove the chicken to a plate. Reduce the heat to medium and add the celery, peppers, and sausage. Cook, stirring occasionally, until the vegetables are softened and the sausage is seared in places, 4 to 5 minutes.

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