April 5, 2020
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Game of Thrones inspired Keto Friendly Snacks


– What up? It’s your girl Gavyn here. Listen, I’m gonna cut
straight to the chase. Winter is here, and what
better way to celebrate the season premiere of
one of my favorite shows of all time, Game of Thrones, than to bring to you a keto-friendly, Game of Thrones themed snack? Whether you’re having a
season premiere party, or a season finale party, I think these foods will
be really, really great. They’re still keto-friendly
and taste amazing. Let’s get started. All right, so the first
recipe I think is a classic. It’s a fun spin on the buffalo dip. I like to call it the
Dragon Breath Buffalo Dip. So for this, you’re going to need three cups of shredded chicken. I used roasted chicken breasts that I got from my local Whole Foods. All I did was just cut it up, shred it up, put it in some cups. 3/4 cups of Frank’s Red Hot Sauce, 12 ounces of cream cheese, one cup shredded mozzarella
cheese, 1/4 cup jalapenos, and 3/4 cups of a blue cheese dressing that I’m gonna show you how to make. Now, you can use blue cheese, however, if you’re not a fan, use Ranch. So for this blue cheese dressing, you’re gonna need five
ounces of blue cheese, 3/4 cup Greek yogurt, 1/2 cup mayonnaise, two tablespoons of
freshly chopped parsley, salt, pepper, and a little
bit of heavy cream or water. All you gotta do is mix them into a bowl. That’s it. Literally, that’s it. It’s pretty simple. Now, if you want the consistency
to be a little bit looser, all you have to do is add in
your water or your heavy cream kind of like tablespoon by tablespoon until you get the
consistency that you want. Now we’re gonna set that to the side and put our buffalo stuff together. For the next part, we’re
gonna head over to the stove. In a medium-sized saucepan, you’re going to combine the cream cheese and the buffalo sauce. (soft music) Then, you’re gonna add in your mozzarella. Next, you’re gonna add in your chicken. Once you have that all mixed together, go ahead and add in your
blue cheese dressing. Now, once you’ve combined
all your ingredients in your saucepan, you’re gonna transfer it to an oven-safe container, and then we’re gonna pop it in the oven. You’re gonna use those
last bit of mozzarella. Sprinkle that back on top. Now we’re gonna go ahead and place it in our oven for about 15 minutes until it’s nice and
golden brown and toasty. Mmm. Dracarys. I was trying to use it like voila, but it didn’t come out
like how I wanted it to. Anyway, here you have it, some Dragon Breath Buffalo Dip. You can also add some jalapenos for an even extra-fiery,
fire-breathing dip. I suggest using some celery sticks or bell peppers as your scooping tool. It’s super tasty. Cheesy. I have to save this for
everybody that’s coming, but I don’t want to. Mmm. Mmm. Next up, sticking with the dragon theme, we’ve got some dragon eggs. Now, what you’re gonna need
are six hard-boiled eggs, one tablespoon of red curry paste, 1/2 a cup of mayonnaise,
1/4 teaspoon of salt, pepper, and two to three slices of bacon. I’m gonna be using two,
and I’m going to chop them into three smaller pieces. You’ll also need food
coloring of your choosing. I chose green and blue. So once you’ve boiled your eggs, you’re gonna go ahead and
get a handy-dandy Ziploc bag. Now in your Ziploc bag, you’re going to place a few drops of food coloring. I’m mixing blue and green. Hopefully this will give us a fun like teal, scaly, blue-green color. Then, you’re going to
gently roll and crack, gently, your deviled eggs. And then you’re going to
place your cracked eggs into your Ziploc bag and massage it around to get the color all over the eggs. Now, while we let the
eggs sit for a little bit, maybe like 15, 20, 30 minutes, we’re gonna go ahead and make our bacon. Okay, so while the eggs are off setting to the side or in your refrigerator, you’re gonna go ahead and cook your bacon. Now, I’m gonna assume you
guys know how to make bacon. How I did mine was I just cut them into three small pieces beforehand. That way they’re less likely to crumple up versus if I were to cook them beforehand and then cut them up ’cause I want them to look like dragons tails
coming out of the deviled eggs. Okay, now that we have taken
our eggs out of their bag, let’s go ahead and take the shell off. It should look like a dragon’s egg. That’s the hope. But I’ve never done this before, so… Look at that. Perfection! It came out like teal. Look at that! So cool! Cool dragon egg! How cool! All right, now that we
have our eggs peeled, we’re gonna cut them in
half and take the yolks out. In a small mixing bowl,
you’re gonna mix together your egg yolks, your red curry paste, and your mayonnaise, as well as some salt and pepper to taste. And you want to mix this
to a smooth consistency. So then, you’re either gonna
take a pastry like piping bag or a Ziploc bag with the end cut off. You’re gonna fill it with the filling and then fill the eggs. I don’t know how many
times I can say fill. You know what I mean. Fill the bag, fill the eggs, okay? Then, you can garnish with your bacon. And it should look like a little tail coming out of the egg there. Or it could just look like bacon coming out of there, too. Last but not least, for some extra heat, you can add jalapenos on top. Bottoms up! Mm-hmm! This next recipe I like to
call Chicken Littlefingers. You see what I did there? ‘Cause Littlefinger and the
chicken fingers, and you. Okay, so the things you’ll need are one pound of chicken breast, one cup of almond flour,
one large beaten egg, one tablespoon of heavy whipping cream. And the seasoning I chose for today is going to be a lemon pepper seasoning. First, you’re going to
want to season your, first, you’re gonna want to season your almond flour with
some salt and pepper. So what we’re gonna do
is take our chicken. We will season it. Today, I’m using lemon pepper. I love lemon for seasoning. I’m gonna just really get that nice and covered with lemon pepper. You can add in a little bit of salt and some extra little pepper, if you want, if you like it like that. Then, you are going to mix together your heavy cream and your beaten egg. And you will use this
to dunk your chicken. There we go, kind of get
it all nice and drenched. And then roll it around in
your seasoned almond flour. So now that we have battered our chicken and put them off to the side, we can go ahead and
heat up some olive oil, avocado oil, or coconut
oil that we’re gonna use to fry our Chicken Littlefinger Tenders. (laughs) And there you have it,
beautiful Littlefingers that you can enjoy in any keto-friendly dipping sauce of your choosing. Hot! Mmm. Mmm, that lemon pepper. Mmm! All right, for folks with
a bit of a sweet tooth, how about trying a Brienne of Tart. Get it, like Tarth, but it’s Tart. It’s gonna be lemon ’cause she’s tart. We’re gonna do the custard first because that’s gonna take a
little bit of time to cool down, and then we’ll come back and do the dough. First, you’ll need three eggs, ten tablespoons of powdered erythritol, about six tablespoons of lemon juice, I used about two lemons to
get that, some lemon zest, and two tablespoons of
butter that will be melted. In a small, nonstick pot,
mix together the erythritol and the eggs with a whisk
until nice and creamy. Make sure while you’re doing
this that the heat is off. Then, you’re going to add in your lemon juice and your lemon zest. Then, over low to medium heat, stir consistently for five to 10 minutes. Once the mixture has thickened, go ahead and add in your butter. Once the mixture has thickened and gotten really nice and smooth, we’re gonna go ahead and
transfer it to a bowl. We’re gonna cover it in some saran wrap and let it cool down to be
sort of room temperature. Once that’s cooled down, then we will transfer
it over to the fridge. Let that cool in the
fridge for about two hours, and then, good to go. Now, our crust. Some things you’re gonna
need, one whole egg, four tablespoons of melted butter, two tablespoons of
erythritol, that’s like Swerve or any sort of sugar sweetener substitute, and six tablespoons of coconut flour. Mix all the ingredients together until it produces a nice dough. Once you’ve combined
your crust ingredients, you’re gonna go ahead and divide
them up into two tart pans. I have a six tart pan shape, but I’m just gonna be putting them into two of the molds, if you will. Now that we’ve put our
crust into our molds, our little tart molds here, we’re gonna put it in the oven
for about 10 to 12 minutes, just allowing them to harden. Okay, now that our curd is set and looks just beautiful and delicious, we’re going to go ahead and put our shells into the oven for 15 minutes. Once that’s done, we’re gonna scoop out our beautiful custard
here into the shells, and then put them back into the
oven for another 15 minutes. And there you are, two beautiful, yummy lemon Brienne of Tarts. I love that name. It’s terrible. It’s so bad. It’s so punny and
terrible at the same time. And there you have it, a feast
fit for a rather small king, probably like Joffrey, or well, I’m not gonna spoil it. But anyway, we have our
Chicken Littlefingers, the Brienne of Lemon Tart,
the Dragon Breath Buffalo Dip, and, of course, the Dragon Eggs. I hope you guys enjoyed this video. Don’t forget to Like and subscribe, and I’ll see you guys next week. This tart tastes great. (dramatic music)

Randall Smitham

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4 COMMENTS

  1. Victory Begins in the Garden Posted on April 14, 2019 at 4:28 pm

    great to see you post more often

    Reply
  2. DeVon Johnson Posted on April 14, 2019 at 7:18 pm

    I Love this!!!

    Reply
  3. Chocolate Knots Posted on April 14, 2019 at 7:31 pm

    You should have more views and comments your videos are great

    Reply
  4. Kate N Posted on May 8, 2019 at 2:55 am

    I love your energy! I'm doing Keto also and will definitely serve this at my upcoming dinner party. I found your channel through your breast reduction video and was wondering if you could do a new update on backpain, scars, etc. as I'm looking to have this procedure – New Subscriber 🙂

    Reply
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