Bringing Grandma's recipes to your kitchen, one slice at a time.


Shrimp and steak omelet, smothered onions and potatoes, grits and biscuits

Shrimp and steak omelet, smothered onions and potatoes, grits and biscuits


Keto Shrimp Scampi
1/2 lb Shrimp I used 16/20
1.5 tbsp Olive Oil
1/2 large Shallot sliced thinly
2 cloves Garlic minced
1/4 cup Pinot Grigio or No Sugar Added Chicken Broth
2 tbsp Butter
1/2 tbsp Lemon Juice
1/4 tsp Natural Ancient Sea Salt
1/8 tsp Black Pepper
1/8 tsp Red Pepper Flakes or more to taste
2 tbsp fresh parsley chopped

Rosemary Seared Filet Mignon
12 oz Filet Mignon Steaks I had 2 steaks that were 6 oz each
2 tbsp Butter
2 tbsp Olive Oil
2 Rosemary Sprigs
1/4 tsp Natural Ancient Sea Salt
1/8 tsp Black Pepper
Key Tool
Cast Iron Skillet


Keto Shrimp Scampi (Surf)
Watch the tutorial below to see me make the shrimp scampi
Heat a medium skillet to medium heat
Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)
Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)
Add parsley, red pepper flakes, sea salt, and black pepper and stir.
Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.
Rosemary Filet Mignon (Turf)
Remove your steaks from the refrigerator about 30 minutes prior to cooking. This will allow them to cook evenly.
Pre-heat your oven to 400 degrees
Pre-heat a cast iron skillet for 5-10 minutes on medium-high heat. You’ll know that the pan is ready when you place a droplet of water into it and it quickly “dances” around the pan
Season both sides of the steaks with the salt and pepper
Add the olive oil to the cast iron pan. It should heat in less than a minute. You can tell that the oil is heated by stepping back away from the stove and looking for a light rising smoke above the pan.
Add the steaks & rosemary sprigs to the center of the cast iron pan. I placed my steaks next to each other and simply laid the rosemary in the small space in the middle.
Set a timer & sear the steaks for 2 minutes per side
Add a tbsp of butter to the top of each steak. Place the cast iron pan with the steaks, rosemary, and butter into the oven
Cook the steaks until it reaches your desired level of doneness (see the post notes). Mine took 5 minutes.
Remove the cast iron pan from the oven and place the steaks on a plate. Lightly cover the plate with the steaks with foil and allow the meat to rest for 5 minutes
Plate the steaks when you are ready to eat and top them with the shrimp scampi.



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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?