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Outback Steakhouse(™) Aussie Cheese Fries

Today I have a secret recipe for a tasty shareable appetizer served at Outback Steakhouse.  If you enjoy cheesy fries, then the Aussie cheese fries are just for you.  Crispy fries are topped with melted Monterey Jack, Cheddar and chopped bacon.  Serve this with ranch dressing on the side.  I recommend making the fried with an air fryer if you have one, otherwise baking them still produces great results.

You can make your own ranch dipping sauce by following this recipe on our forum: Go Here


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People who eat breakfast lose more weight because it jump-starts your metabolism first thing in the morning.  Learn about a study that found those who ate cake for breakfast lost 38 more pounds than those who ate a “normal” breakfast… Go Here

New Secret Recipe

Outback Steakhouse(™) Aussie Cheese Fries
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

¾ bag of Ore Ida Simply Country Style Fries
¾ cup shredded Monterey Jack & Cheddar cheese
4 slices bacon
2 green onions, chopped
½ cup to 1 cup good-quality Ranch dressing from the refrigerated produce section
salt and pepper

Heat oven to 425 degrees F.

Spread fries onto baking sheet. Bake according to package directions.

Cook bacon until crispy in skillet, drain on paper towel, and chop.

When fries are crispy, remove from oven, season with salt and pepper.

Pile fries into the center of the pan.

Top with shredded cheese and bacon.

Put back in oven for another 3-5 minutes to melt cheese.

Remove and top with green onions.

Serve with ranch on the side.

Have a comment or question about this recipe? Post it here

Until Next Time… Be Well!

Kind Regards,


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Upper West’s Veggie Burger

Today’s 5 star secret recipe comes from Upper West in Santa Monica, California.  Upper West is a loftlike hot spot serving New American grub.  This flavor-packed veggie burger is a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover.


Evening Red Tea Latte (Tastes Like Heaven)
There’s nothing better than finishing your day with a sweet and soothing red tea latte that’ll keep your metabolism burning all night long, right? So… Try out this delectable red tea latte tonight and let me know what you think… Go Here

New 5 Star Secret Recipe

Upper West’s Veggie Burger

Tomato aioli:

2 1/2 teaspoons fresh thyme
1 tablespoon plus 1 3/4 teaspoons dried oregano
1 teaspoon extra-virgin olive oil
2 tomatoes, halved lengthwise
1 1/4 teaspoons liquid smoke
1 1/2 cups mayonnaise
Salt, to taste

In a large bowl, mix together the thyme, oregano and oil. Add the tomatoes and toss to combine. Heat a grill (or grill pan) over medium-high heat until hot. Grill the tomatoes until softened, about 4 to 5 minutes depending on the heat. Remove the tomatoes to a blender and pulse until smooth. Combine the softened tomatoes with the liquid smoke and mayonnaise in a large bowl and mix well to combine. Season to taste with salt. This makes about 2 cups aioli, more than is needed for the recipe; the aioli will keep, covered and refrigerated, for 1 week.

Pineapple relish:

Oil for grilling
1 pineapple, peeled, cored and sliced into 1/4-inch slices
1/2 red onion, diced
1/2 cup diced jalapenos (from about 6 jalapenos), or to taste
1 1/4 cup white wine vinegar
1 1/2 cups water
1/4 cup plus 2 tablespoons honey
1 tablespoon sugar
1/2 teaspoon salt

Heat a grill or grill pan over medium-high heat until hot. Brush with a thin coat of oil, then add the pineapple slices and grill until nicely charred, 2 to 4 minutes on each side. Cool the pineapple, then dice into one-fourth- to one-half-inch pieces. In a large saucepan, combine the pineapple, onion, jalapeno, vinegar, water, honey, sugar and salt over low heat, and cook until almost all of the liquid is evaporated, about 45 minutes, stirring occasionally. Chill, uncovered, on a rimmed baking sheet in the refrigerator. This makes 4 cups relish, more than is needed for the recipe; the relish will keep, covered and refrigerated, up to 2 weeks.

Veggie burgers and assembly

1 onion, grated
3 cloves garlic, chopped
2 carrots, shredded
1 large (or 1 1/2 medium) yellow squash, shredded
1 large (or 1 1/2 medium) zucchini, shredded
2/3 cup white wine
1 tablespoon ground cumin
1 teaspoon ground yellow curry powder
2 teaspoons kosher salt, more to taste
Scant 3/4 teaspoon black pepper
3 1/3 cups rolled oats
1 1/4 cups cooked black beans
1 egg, beaten
2 tablespoons plus 2 teaspoons soy sauce
2/3 cup shredded Cheddar cheese
1 1/3 cup panko (Japanese-style) bread crumbs
Flour for dusting
Oil for pan frying
Sliced avocado
Pineapple relish
Hamburger buns, preferably brioche

In a large saute pan, combine the onion, garlic, carrot, squash and zucchini with the wine over medium-high heat. Cook the mixture until the vegetables are softened and the liquid is mostly absorbed, 12 to 14 minutes.

Stir in the cumin, curry powder, salt, black pepper, oats and black beans. Continue to cook, stirring gently, for an additional 5 minutes to develop the flavors. Remove from heat and set aside to cool.

In a large bowl, whisk together the egg and soy sauce, then add the cheese and panko crumbs. Add the cooled vegetable mixture and stir well to combine.

Divide the mixture evenly into 6 mounds. Press each mound together, forming a patty. Lightly dust the patties with flour.

Heat a griddle or large saute pan over medium-high heat. Grease with a little oil, then add the patties (do not crowd; this may need to be done in batches). Pan-fry until crisp and dark brown on each side and the center is cooked through, about 5 minutes. Timing will vary depending on the heat of the griddle or pan, cover the griddle or pan with a lid so the center cooks along with the outside of the burgers. Keep the burgers warm until all are cooked through.

To assemble each burger: Spread the inside of each side of the bun with 2 tablespoons tomato aioli, or to taste. Place a burger on the bottom bun, then top with a sprinkling of piquillo peppers. Layer with sliced avocado, then top with 3 tablespoons pineapple relish, or to taste. Place top bun on each burger. Serve immediately.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,


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Sausage Stuffed Mushrooms

I’m back with some delicious new recipes(below) that can be easily prepared.  I tried the hamburger steaks with onion gravy this week and the whole family loved it.  First, I have a secret recipe for a sausage stuffed mushroom appetizer.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.


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New Secret Recipe

Sausage Stuffed Mushrooms

32 large mushrooms
2 cloves garlic, minced
1 Tbs butter
8 oz bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Salt and pepper, to taste

Remove  stems  from  mushrooms.  Chop  stems  and  sauté  in  butter  in  large  heavy  skillet with garlic until mushrooms are wilted, about 3 minutes.

Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning.

Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake in hot oven, 400 – 450ºF, about 5 minutes.

Serves 32

Source: Amazing Appetizers

Enjoy These Great Tasting Recipes From Our Forum:

Hamburger Steaks with Onion Gravy

Stouffer’s Chicken and Rice Bake

Turkey Provolone Sandwich


Find these recipes and many more on our forum: Go Here