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Air Fryer Carnivore Mozzarella Sticks

Welcome to another delicious carnivore creation! If you’re a fan of crispy, cheesy goodness, you’re in for a treat. Today, we’re diving into a simple yet satisfying recipe: Air Fryer Carnivore Mozzarella Sticks. These mozzarella sticks are not only quick and easy to make but also perfectly align with a carnivore diet. With a crunchy pork panko coating and gooey cheese center, they’re the perfect snack or appetizer for any occasion. Let’s get started on making these irresistible bites!

Ingredients:

  • 8 mozzarella sticks
  • Beef Tallow Spray
  • Total Ingredients (to be divided into two equal portions):
    • 2 cups pork panko
    • 1 scoop Equip Prime Protein Unflavored – Get It Here!
    • 4 eggs, beaten
    • 1 tsp smoked paprika
    • 1 tsp white pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder

Instructions:

  1. Season the Pork Panko:
    • Mix the smoked paprika, white pepper, onion powder, and garlic powder with the pork panko. Divide this seasoned pork panko into two equal portions.
  2. Bread the Mozzarella Sticks (First Portion):
    • Set up a breading station with three shallow dishes. Divide the protein powder into two equal portions. In the first dish, place the first half of Equip Prime Protein Unflavored. In the second dish, pour half of the beaten eggs. In the third dish, place the first portion of seasoned pork panko.
    • Dip each mozzarella stick into the protein powder, ensuring a light coating. Then, dip into the egg wash, allowing any excess to drip off, followed by the seasoned pork panko. For a thicker crust, repeat the egg wash and panko steps.
    • Place the breaded mozzarella sticks on a parchment-lined baking sheet and freeze for at least 30 minutes. They can be stored in the freezer for up to 6 months.
  3. Prepare the Air Fryer:
    • Preheat your air fryer to 390°F (200°C).
  4. Second Coating (Second Portion):
    • Prepare the second portion of the breading ingredients using the remaining protein powder, eggs, and seasoned pork panko.
    • Dip the frozen mozzarella sticks into the protein powder, then into the egg wash, and finally into the pork panko.
  5. Air Fry the Mozzarella Sticks:
    • Place the coated mozzarella sticks in the preheated air fryer, spray with oil, such as Beef Tallow Spray.
    • Air fry for 6-8 minutes or until golden brown and crispy. Check halfway through and flip if necessary for even cooking.
  6. Serve:
    • Remove from the air fryer and serve immediately. Enjoy your crispy and delicious Air Fryer Carnivore Mozzarella Sticks!

And there you have it—crispy, delicious, and totally carnivore-friendly mozzarella sticks made right in your air fryer. Whether you’re looking for a quick snack, a party appetizer, or just a delicious way to enjoy cheese, these mozzarella sticks are sure to hit the spot. Don’t forget to share your creations and tag me on social media so I can see your culinary masterpieces! Until next time, keep experimenting in the kitchen and enjoying the benefits of a carnivore lifestyle. Happy cooking!

Check out my Carnivorous Cookbook for more recipes!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Carnivore Breakfast Pizza with Hollandaise Sauce

Are you looking for a hearty, protein-packed breakfast that aligns perfectly with your carnivore lifestyle? Look no further! This Carnivore Breakfast Pizza with Hollandaise Sauce is a delicious and satisfying way to start your day. Featuring a sausage crust, fluffy scrambled eggs, crispy bacon, and a rich, buttery Hollandaise sauce, this recipe is sure to become a favorite in your morning routine. Not only is it packed with flavor, but it’s also easy to make and customizable to fit your dietary preferences. Get ready to indulge in a breakfast that’s both decadent and nutritious!

Ingredients

Pizza:

  • 1 lb Ground Breakfast Sausage
  • 4 Eggs
  • 1 cup shredded cheese
  • 4 strips of bacon

Sauce:

  • 1 egg yolk
  • 4 tbsp butter, cubed
  • 1 tbsp water
  • 1/2 tbsp lemon juice
  • Salt to taste

Instructions

For the Crust:

  1. Preheat your oven to 450°F (230°C) and place a greased parchment paper on a baking sheet.
  2. Spread the ground sausage onto the parchment paper, shaping it into a round pizza crust.
  3. Bake for 15-20 minutes until the crust begins to turn golden brown. Remove from the oven, drain any excess oil, and carefully flip the crust.
  4. Bake for an additional 15 minutes or until the crust is crispy and brown.

For the Hollandaise Sauce:

  1. Separate the egg yolk from the white. Reserve the egg white for the scrambled eggs.
  2. Place the egg yolk in a small saucepan.
  3. Add water and lemon juice to the egg yolk and whisk until well combined.
  4. Place the saucepan over medium-low heat and add the cubed butter gradually while whisking continuously.
  5. Whisk the mixture constantly until the butter melts and the sauce thickens to a smooth consistency.
  6. Season with salt to taste and remove the saucepan from heat. Keep the Hollandaise sauce warm.

Assembling the Pizza:

  1. Spread the Hollandaise sauce over the sausage crust.
  2. Sprinkle 2/3 of the cheese over the sauce.
  3. Scramble the reserved egg white with the other 4 eggs and spread them evenly over the cheese.
  4. Sprinkle the remaining cheese over the scrambled eggs.
  5. Return the pizza to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
  6. Cook the bacon strips until crispy, then chop them into small pieces.
  7. Remove the pizza from the oven and top it with the chopped bacon.

Enjoy your Carnivore Breakfast Pizza with Hollandaise Sauce!

Find more recipes in my Digital Cookbook!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Carnivorized Burger King Chicken Fries

Welcome to a carnivore and animal-based diet-friendly twist on a classic favorite – Chicken Fries! If you’re looking for a protein-packed, low-carb snack or appetizer, you’ve come to the right place. These Chicken Fries are not only delicious but also easy to prepare. With a crispy, golden crust and a juicy, flavorful interior, they make for a perfect addition to your carnivore and protein-rich meal plan. So, let’s dive into this recipe and learn how to make these mouthwatering Chicken Fries that are sure to satisfy your cravings while keeping you on track with your dietary goals. Get ready to enjoy a guilt-free and carnivore-approved snack that’s a breeze to prepare.

Ingredients:

  • 1 pound Ground Chicken
  • 1 cup Pork Rinds, ground (for coating)
  • 2 eggs
  • 3 tablespoons Equip Prime Beef Protein Powder (for dredging) – Use code: CARNIVOREJT for 15% off!
  • 2 teaspoons Cayenne Powder (adjust to taste)
  • 2 teaspoons Salt (adjust to taste)
  • Wagyu Tallow (or other animal-based fat) for frying

Instructions:

  1. In a mixing bowl, combine the ground chicken, cayenne powder, and salt. Mix the ingredients well until they are thoroughly combined.
  2. In a separate bowl, place the unflavored protein powder for dredging.
  3. In another bowl, beat the eggs until they are well mixed.
  4. Take small portions of the chicken mixture and form them into long, cylindrical fries. You can make them similar in size and shape to traditional French fries. Place them on a tray lined with parchment paper.
  5. Place the tray of chicken fries in the freezer for about 30 minutes. This helps them firm up and hold their shape when you fry them.
  6. Heat the Wagyu tallow or your preferred animal-based fat in a deep skillet or frying pan to 350 degrees Fahrenheit.
  7. Remove the chicken fries from the freezer and dredge each one in the unflavored protein powder, ensuring they are coated evenly.
  8. After dredging in the protein powder, dip the chicken fries into the beaten eggs, making sure they are coated evenly.
  9. Roll the egg-coated chicken fries in the ground pork rinds to coat them generously. This will give them a crispy, golden crust.
  10. Carefully place the coated chicken fries into the hot oil, a few at a time, depending on the size of your pan. Fry them until they are crispy and golden brown, which should take about 5-7 minutes.
  11. Use a slotted spoon to remove the chicken fries from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
  12. Serve your delicious homemade chicken fries hot with your favorite dipping sauce, such as a low-carb ranch dressing or aioli. Enjoy your carnivore-friendly, protein-packed snack!

These chicken fries are a tasty and satisfying option for those following a carnivore and animal-based diet. They provide plenty of protein and flavor while keeping the carbs to a minimum.

Check out Equip Prime Single Ingredient Clean Beef Protein Powder -> Shop Now

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Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter

Ingredients:

For the Tomahawk Ribeye:

  • 1 Tomahawk Ribeye steak
  • Redmond’s Real Salt Hickory Smoked

For the Cowboy Butter:

  • 8 oz Grass Fed Butter, softened
  • 1/4 cup Bone Marrow (from 2-3 lbs of Marrow Bones)
  • 1/2 tsp Dried Cilantro
  • 1/2 tsp Dried Chives
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 2 tsp Garlic, minced
  • 1 tbsp Lemon Juice

Instructions:

  1. Prepare the Tomahawk Ribeye:
    • Cover the Tomahawk Ribeye generously with Redmond’s Smoked Salt, ensuring it’s evenly coated.
    • Place the salted Tomahawk Ribeye on a racked baking sheet and refrigerate for 48-72 hours to dry brine. This allows the salt to penetrate the meat and enhances flavor.
  2. Roast the Bone Marrow:
    • Preheat your oven to 450°F (230°C).
    • Lightly season the marrow bones with a sprinkle of salt.
    • Place the marrow bones on a baking sheet and roast in the preheated oven for 20-30 minutes, or until the marrow is soft and slightly golden.
    • Once roasted, remove the marrow from the bones and finely chop it.
  3. Prepare the Cowboy Butter:
    • In a mixing bowl, combine the softened grass-fed butter with the bone marrow. Alternatively, you can use a food processor to blend until smooth..
    • Add the dried cilantro, dried chives, smoked paprika, black pepper, minced garlic, and lemon juice to the bowl.
    • Mix all the ingredients together until well combined, ensuring the spices are evenly distributed throughout the butter.
    • Once mixed, roll the cowboy butter into a log shape using plastic wrap or parchment paper, then refrigerate until firm.
  4. Cook the Tomahawk Ribeye:
    • Preheat your grill or a cast-iron skillet over high heat.
    • Remove the Tomahawk Ribeye from the refrigerator and let it come to room temperature for about 30 minutes.
    • Sear the ribeye on the preheated grill or skillet for 2-3 minutes on each side, or until a nice crust forms.
    • Transfer the seared ribeye to a preheated oven set to 250°F (120°C) and continue cooking until it reaches your desired internal temperature. Use a meat thermometer to ensure accurate doneness:
      • Rare: 120-125°F (49-52°C)
      • Medium Rare: 130-135°F (54-57°C)
      • Medium: 140-145°F (60-63°C)
      • Medium Well: 150-155°F (66-68°C)
      • Well Done: 160°F (71°C) and above.
  5. Serve:
    • Once the Tomahawk Ribeye reaches your desired doneness, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
    • Slice the rested ribeye against the grain into thick slices.
    • Remove the cowboy butter from the refrigerator and slice off rounds to place on top of the sliced ribeye while it’s still warm.
    • Serve the Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter immediately and enjoy!

This recipe combines the rich, smoky flavor of the dry-brined tomahawk ribeye with the decadent richness of the roasted bone marrow cowboy butter for a truly indulgent dining experience. Enjoy!

Chef Knife - 8 inch - VG10 Damascus Steel Kitchen Knife - Resin Handle (Starry Black)

Chef Knife – 8 inch – VG10 Damascus Steel Kitchen Knife – Resin Handle (Starry Black)

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Steak & Bacon Carnivore Melt

Indulge in the ultimate carnivore delight with our Steak and Bacon Carnivore Melt recipe. This mouthwatering creation brings together the savory flavors of tender steak, crispy bacon, and gooey cheese, all nestled between slices of homemade carnivore-friendly bread. With each bite, you’ll savor the rich taste and satisfying texture of this hearty meal, perfect for those following a carnivore or animal-based diet. Whether you’re looking for a satisfying lunch, a post-workout refuel, or a decadent dinner option, this Steak and Bacon Carnivore Melt is sure to hit the spot. So fire up your skillet and get ready to experience carnivore bliss like never before!

Steak and Bacon Carnivore Melt

Ingredients:

For the (@ItsCourtneyLuna) Bread:

  • 12 oz Full Fat Cottage Cheese
  • 1 cup Softened Butter
  • 12 Eggs
  • 1 3/4 cups Pork Panko

For the Compound Butter:

  • 1 cup Softened Butter
  • 1 tsp Dried Parsley
  • 1 tsp Dried Chives
  • 1 tsp Garlic Powder
  • 1/2 tsp White Pepper

For the Sandwich:

  • 4 oz Steak of choice
  • 2 strips Bacon
  • 2 slices Cheese of choice

Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a food processor, combine the cottage cheese, softened butter, eggs, and pork panko. Blend until smooth.
  3. Line a bread pan with parchment paper and pour the bread mixture into the pan.
  4. Bake the bread in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool before slicing.
  5. While the bread is baking, prepare the compound butter. In a small bowl, mix together the softened butter, dried parsley, dried chives, garlic powder, and white pepper until well combined. Set aside.
  6. In a cast iron skillet, cook the bacon until crisp. Remove the bacon from the skillet and set aside.
  7. In the same skillet, cook the steak to your desired doneness. Remove the steak from the skillet and allow it to rest for a few minutes before slicing.
  8. Once the bread has cooled and been sliced, spread a generous amount of the compound butter on each slice.
  9. Assemble the sandwich by layering the sliced steak, cooked bacon, and cheese on one slice of bread. Top with the other slice of bread.
  10. Optionally, you can heat the assembled sandwich in the skillet for a few minutes on each side until the cheese is melted and the bread is toasted.
  11. Slice the sandwich and serve hot. Enjoy your delicious Steak and Bacon Carnivore Melt!
The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,