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Carnivore Pizza Mini Rounds (Inspired by WWll recipe)

Great recipe for packed lunches or traveling!
 
You will need:
1 lbs ground beef
6 pieces pepperoni
1 cup shredded mozzarella
 
Prep time: 10 min
Cook time: 2 hours
Makes: 6
 
First mold 6 ground beef disks. I find they cook best if they are no thicker than 1/2 inch, and no larger than 4 inches across. Lay disks flat on a cookie sheet and pre bake for an hour and a half at 200 degrees. They should become very dehydrated and a rich dark color, as well as shrink some.
 
Then remove from the oven and place cheese and pepperoni on top and pop back in the oven until brown (around 20 min)
 
These also are wonderful bases for lots of creativity. So go crazy!
 
Enjoy!
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Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


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Eggs Benedict

Serves 2

4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)

4 thick slices of sugar free ham

4 slices of cooked bacon (optional)

4 eggs, fried or poached

1 batch homemade hollandaise sauce

Paprika or hot sauce

Prepare all your ingredients. 

The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.

You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!

Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.

Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!

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Deli Sandwich

Makes 2 sandwiches

4 pieces of your favorite carnivore bread (bacon weave, chicken bun, cloud bread)

2 slices swiss cheese

2 slices pepper jack, muenster or cheddar

2 ounces corned beef or pastrami, sliced thin

2 ounces salami, sliced thin

2 ounces roast beef, sliced thin

Brown mustard or mayo (optional)

Layer all ingredients onto your bread of choice. Feel free to switch the meat and cheese options up to your favorite deli meats and cheeses.

If you want the sandwich hot, lay the meats with cheeses on top onto a parchment lined sheet pan and broil on low for about 1 minute while keeping a close eye on it. Or you can heat the meat up in a pan and top with cheese when layering the sandwiches.
Even better if you have some hot and salty beef broth to dip the hot sandwich in!

 

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Prosciutto Skull

6 ounces prosciutto or your favorite ultra thinly sliced cured meat

1 plastic skull or foam head

Let your cured meat come to room temperature so it sticks to your skull easier.

Cover the edges of your plate with cured meat.

Lay skull on top and carefully layer all your dried meat around the skull in different directions making it look like peeling skin. Make sure to cover all of the skull.

Watch your guests squirm when attempting to take a slice!

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Meatza Pizza

Crust

2 ½ pounds Ground Meat (beef, chicken, turkey, bison, etc.)

2 eggs

1 tsp salt

2 tsp basil

½ tsp fennel seeds (optional, if you want a more Italian sausage flavor)

1 tsp garlic powder

½ tsp black pepper

 

Preheat oven to 400 degrees.

Mix all crust ingredients thoroughly and press into a large sheet pan or 2 pizza pans.

Make the crust a little thinner than you want because it will shrink and get a little thicker.

Bake for 12-15 minutes or until meat is cooked.

Drain fat from the pan.

 

Pizza topping ideas

8 ounces mozzarella

Parmesan

Goat cheese

Pepperoni

Cooked and crumbled sausage

Sliced cured meats

Cooked bacon

Poached eggs (top with poached eggs AFTER the meatza is complete or else you’ll have boiled eggs!)

 

Turn oven up to 450 degrees.

Top with your favorite cheeses and cured meats.

Bake 8 minutes.

Broil for 1-2 minutes if you want your cheese browned.

If you somehow don’t eat it all in one night, this makes phenomenal breakfast of the classic cold pizza!

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Carnivore Snax Mix

Say Hello to your new favorite snack mix! Make a double or even triple batch of this recipe to have plenty of snacks when you need them! It truly can’t get any easier than this!


1-2 packages of your favorite sugar free jerky or biltong

2-3 small bags of your favorite flavor of cheese crisps (Whisps, Moon Cheese, Bunker Hill Cheese Crisps, etc.)

2-4 beef or pork sticks, diced up into 1" pieces


Combine all ingredients and mix.

Feel free to add about 1-2 tsps of your favorite seasoning mix to change up the flavors!

Serve in your favorite party bowl next time you have a get together. 


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Pepperoni Chips

Use your favorite pepperoni, or even your favorite thin sliced dried meat/sausage

 

Preheat oven to 325 degrees

 

Place pepperoni on parchment lined sheet pan and bake for 18-20 minutes, flipping them halfway through.

Let cool. Chips will get crisp once cooled down. Eat immediately. They do not stay crisp, but if you have leftovers you can re-crisp them in the oven for 3-5 minutes at 300 degrees.

 

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Cobb Salad

 

 

1 large serving

6-8 ounces cooked chicken, grilled or rotisserie taste best for this recipe

2-3 boiled eggs

4-6 pieces cooked bacon, chopped

2 ounces blue cheese (Any cheese will work, though)

1.5 ounces pork rinds

1-2 ounces your favorite salad dressing (Best with carnivore buttermilk ranch or blue cheese)

Layer chicken into your bowl. Layer with bacon next, then boiled eggs.

Top with crumbled blue cheese and crushed pork rinds.

Serve with dressing.

You can easily make this salad at most salad bars if you’re in a hurry!

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How to Make a Beautiful Charcuterie Board

1 flat wooden cutting board or plank

2-4 different cheeses (about 2-3 ounces of each)

2-4 different cured meats (2 ounces of each)

2 ounces of your favorite whole grain mustard

When selecting your cheeses try to get a combination of each of the following styles:

Soft/mild cheese, hard sharp cheese, funky cheese, or a specialty cheese

When selecting your meats choose your favorite deli meats or try something new.

Charcuterie ideas: prosciutto, salami, mortadella, pastrami, bresaola, deli turkey and ham chunks work, well too!

When arranging your board, be sure all your components are different textures and cuts. For example: Sliced prosciutto, diced ham chunks, sliced and rolled up mortadella, crumbled cheese, diced cheese, shaved cheese, etc.

Place each component on the board with some space in between each one. Do not cram everything right next to each other unless you only have a small platter. Small platter directions below. If using mustard, serve mustard in a small serving bowl and place alongside with meats and cheeses.

If using a small board arrange meats and cheeses as close as possible starting from the inside of the plate to ensure the components are placed evenly throughout the board.

Get creative and have fun!

Pictured is crumbled goat cheese, prosciutto and diced cheddar chunks.