Cheese Burger Casserole

Low Carb Cheese Burger Casserole From Dot2Trot on youtube

	Single Batch	Double Batch
Bacon(cooked, chopped)	1/2 pound	1 pound
Ground Beef(cooked)	1 pound	2 pounds
Mayo(with evoo or other oil)	1/4 cup	1/2 cup
Eggs	3	6
Heavy Cream	1/2 cup	1 cup
Yellow Mustard	1/8 cup	1/4 cup
Red Onion	1/2 cup	1 cup
Cherry Tomatoes(halved)	1/2 cup	1 cup
Pickles(chopped)	1/4 cup	1/2 cup
Cheddar Cheese(Shredded)	4 OZ	8 OZ

Cook and drain the Ground beef and Bacon. (If you want the onion cooked do that here).

While they are cooking mix the mayo, eggs and heavy cream, breaking up the yolks.  Then add the mustard and mix well.

Mix the cooked beef, bacon, tomatos, and onions and pour into a greased casserole dish. Use your preferred fat.(Ghee, Butter, or favorite oil).

Spinkle half of the cheese on the meat mixture.

Pour the egg mixture in and spread to cover everything.

Add the rest of the cheese

Bake at 350 degrees unil cheese is melted and it is all heated through, about 35-40 min

Bourbon Chicken(Crock Pot)

From:

https://www.spendwithpennies.com/crock-pot-bourbon-chicken/

SEE NOTE BELOW

3 lbs boneless skinless chicken thighs(I used chicken tenders)
3 tablespoons cornstarch
1/4 cup sliced green onions (or more to taste)

SAUCE

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/2 teaspoon fresh grated ginger
• 4 cloves garlic , minced
• 1/2 teaspoon crushed red chili flakes
• 1/3 cup apple juice
• 1 1/2 tablespoons honey
• 3 tablespoons cider vinegar
• 1/4 cup water
• 1/4 cup Bourbon
• 1/4 cup soy sauce

Toasted Sesame Oil! The Most important ingredient.

½ Tablespoon to 1 Tablespoon, to taste.

salt & pepper to taste - The soy provided enough salt for me.

DIRECTIONS:
Mix all sauce ingredients in a small bowl.

Place chicken in slow cooker, pour sauce over top.
Cover and cook on low 6-7 hours or on high 3 hours.

Remove chicken and chop into bite sized pieces and cover to keep warm.

Meanwhile, combine 3 tablespoons water with cornstarch.
Turn slow cooker up to high, if it isn’t already. Whisk cornstarch slurry into the sauce.

Cover and allow to thicken, stirring occasionally (about 10 minutes).
Stir chicken back into the sauce and add in green onions.

Serve over rice.

NOTE:
This recipe was made in the crock pot.  I have found that my electric pressure cooker cooks chicken much better.  It falls apart, especially if you are using chicken breasts or tenders instead of thigh meat. The  sauce however does have the bourbon in it so the longer slower cooking time makes sense to get the alcohol out. I have thought about using the pressure cooker for the chicken and the crock pot for the sauce. Chicken does release a lot of moisture which ends up in the sauce so the pressure and slow cooker combo may not work the best(I may still try the whole thing in the pressure cooker). I used chicken breasts which turned out a little dryer that i'd have liked, however I forgot all about that when shredded the chicken and plated it withe sauce over rice. If you don't have GOOD quality TOASTED sesame oil you are missing the amazing in this dish.  un-toasted sesame oil doesn't add enough flavor.