Tag Archives: #recipes

Chicken Cutlets Keto Style…

Who doesn’t love chicken cutlets? There are a million different ways you can prepare them (bruschetta, lemon, marsala…)

This is what happened last night: First I seasoned (salt & pepper) the thin cutlets, then I dredged them in almond flour (shaking off any excess) and pan fried them in my wok (I used less than 1/2 inch of oil – I don’t deep fry) or you can cook them in the oven at 350 degrees for about 20 minutes (timing will depend on the thickness). When cooked I place them on a serving dish lined with paper towels to rest while I prepare the rest of dinner.

Drain the oil from the wok, but don’t clean it (whatever little tidbits are left in the pan will help to thicken up the sauce. I used 3/4 cup of white wine, a tablespoon of butter, juice from 4 freshly squeezed lemons, and salt & pepper. Whisk, whisk, whisk. After it’s all incorporated throw in some capers and Voila! Lemon sauce.

So now you need mashed potatoes, but #keto…

To make this magic happen I used two bags of cauliflower rice (you can easily make this at home in your food processor, I was just being lazy). I put cauliflower rice in a pot with about 1/2 cup of water over medium heat. Season generously with whatever spices you like. I used salt, pepper, a tablespoon of butter, 1/4 cup of cream and two tablespoons of mascarpone. I use my immersion blender for a few minutes to make this creamy like “real” mashed potatoes. If you don’t know what this handy dandy tool is, you can read all about it on Amazon (not that Amazon needs my help selling things). After it all comes together, I put the mashed in a baking dish and toss in a 350 degree pre-heated oven for about 15 minutes so it get nice and hot. I think cheese in this dish would be amazing (but the hubby).

I also served this with our go to veggie, broccoli rabe. So yummy and easy. Just roughly chop the broccoli rabe. In a pot (or same wok) bring about 4 inches of water with a chicken broth cube to a boil. Toss in the broccoli rabe and cook for seven minutes. Strain and refresh with cold water (this will bring that beautiful green color back). In the same pot/wok add a tablespoon of EVOO and coarsely chopped garlic (for me, the more the better) put the broccoli rabe in the pan and just quickly sauté for a few minutes and you’re done!

I plated the mashed first, topped with the chicken cutlet, topped with lemon sauce and broccoli rabe on the side. My husband plated his differently LOL.

Yankee in Florida…

So this Northern girl switched it up and made a Southern dish. I will admit I’ve never had, or even knew what, a boiled peanut was until recently. I’ve seen the trucks on the side of the road but thought “yuck” and kept driving. My husband brought some home the other day from a local place and they were very surprisingly yummy.

So, after some research, this is what I did. I bought a 2 pound bag of raw peanuts, which I tossed into the crockpot with 10 cups of water and bunch (like 1/4 of a cup) of this newly discovered spicy seasoning, “Slap Ya Mama” (sorry Mom!)

Now here’s the kicker, I read that you need to cook the heck out of these bad boys. Recommended time in the crockpot was 24 hours on low! My crockpot maximum time is 20 hours, so I had to reset it for an additional 4 hours (adding a little more water…and seasoning) while doing so.

About 20 hours into cooking

The result was super flavorful, soft but not mushy boiled peanuts. They’re low carb and I’m told can be frozen (without the liquid) if you can’t finish the bounty.

I’d definitely make these for tailgate or BBQ!

A little Poke…

Salmon & Tuna Poke for me

We’ve been trying to stay keto, and taco Tuesday wasn’t cutting it. We were going to make protein bowls (all the taco sans the shell) but came up with something fancier – Poke bowls!

You really need a fish monger you can trust when buying sushi grade fish (in today’s case it was tun and salmon). This dish was so easy and quick. First I prepared a salad of arugula, spinach, avocado and very thinly sliced jalapeño, dressed with a little EVOO balsamic, salt & pepper. Then I cubed up my tuna & salmon. I dressed the fish up with a little low sodium soy and black & white sesame seeds. I plated this with the salad on one side of the dish and the fish on the other topped with a little more sliced jalapeño and a side of both pickled ginger and wasabi.

This is definitely a game changer. It was so fresh, filled with good protein and low carb. We loved it!

Shrimp & Tuna Poke for the Hubby

Annie had a little lamb…

So, as you’ve figured out it’s full-on BBQ season.

A great appetizer that my hubby has been making lately is baby lambchops. I have to admit that I was spoiled by the lambchops at the Palm on West Street in NYC, they were just amazing. However, looks like the bald guy has nailed this recipe. And of course I had to add my two cents to make it pretty!

The marinade he created is the following: EVOO, Sazon con Azafran (by Goya – see pic below), chopped onions (small chop), garlic and dill. Just toss it all in a covered container and shake, shake, shake. Let chops sit for about 30 minutes before cooking on grill (you can keep them out while you prepare the BBQ. Never put cold food, straight from fridge onto a hot grill, it messes with the grill temperature. There’s a good explanation for this bad practice (and I get it, we’re all in a rush) here. Note that lambchops should be cooked medium rare (about 120 degrees if you’re using a thermometer).

My addition to this great dish was a beautiful mint pesto (I really dislike mint jelly, which I know is the traditional accompaniment for lamb). I have mint growing on the patio so I harvested some leaves, tossed into my food processor with some EVOO, garlic (to your taste) pine nuts (aka pignoli – which you can toast for a few minutes before incorporating to enhance the nutty flavor) and salt & pepper. I would not add cheese to this pesto as I think the richness of the mint and the lamb is just enough. Process until all ingredients are incorporated and plate!

The outcome was amazing, really. Such rich, earthy flavors cooked al fresco on a grill – I mean how much better does it get?

Taco Tuesday!

We may be late to the game but we just started doing Taco Tuesdays. It’s so much fun. I remember making tacos for the kids when they were little so I’m glad to be back at it again.

My husband makes a great fresh guacamole. All you need to do is mix fresh mushed up avocados (we do this using the back of a fork), chopped tomatoes, minced onion and jalapeños, fresh squeezed lemon juice (about 1 tablespoon), salt & pepper in a bowl. I like the guac to be a little chunky, but it’s totally your preference. If you don’t know how to cut open an avocado, I found this good video here that you might want to check out. Also, a note of caution – we now use gloves when chopping the jalapeños, it’s a story I won’t share here…

Then we make the fillers…we eat shrimp, a lot of shrimp…so we sautéed some shrimp in a little EVOO with a bit of garlic and seasoning – and that’s it!

For toppings, I chopped up some lettuce, tomatoes, and some more jalapeño. Then of course there’s the obligatory shredded cheese, sour cream and hot sauce. We like the soft shell flour tacos, which I warm up for 30 seconds in the microwave before plating.

Get creative and have a fun Taco Tuesday!

Chicken Cutlets…

I’m not talking about a fashion accessory, I’m talking about actual chicken cutlets. It might sound boring but I love a simply breaded chicken cutlet with a green side dish and a little fresh Greek yogurt (or tzatziki) on the side.

For this plate I used egg dip and breadcrumbs and simply fried the breaded cutlets. (Let me know if you need details on this, it’s super easy!)

I had a side of broccoli rabe (which I steamed and blanched, then drizzled with EVOO, salt, pepper and red pepper flakes) and a bowl of cauliflower mashed “potatoes” .

Sometimes I make a tomato bruschetta (chopped cherry tomatoes, minced garlic, fresh chopped basil, salt, pepper and EVOO) and top the chicken cutlets with that and it’s great!

Getting Greek…

The worst part of the lockdown was not being able to travel. We love Europe and all the different foods and flavors you find there. Greece was one our favorite trips. We spent time in Athens, Mykonos and Santorini (our hotel in Santorini was insane, check it out here).

Anyway, since we can’t be in Greece right now, we’re cooking up a simple Greek lunch. Souvlaki! This dish could not be easier. Many people like to use chicken thighs for this recipe, which are more flavorful but hubby only likes white meat so I use skinless, boneless breasts which I cube up. In a bowl I add about 2 cups of white wine, about 2 tablespoons of oregano, a tablespoon of EVOO and salt & pepper. Whisk this marinade well and then add the cubed chicken. You can marinate for an hour or as long as overnight. I then removed chicken from the marinade and put in shallow baking pan and baked in my oven for about 25 minutes (until there is no pink in the middle of the chicken).

I served the souvlaki with a salad, warm pita bread, fresh feta cheese (IMO Bulgarian goat feta is the best if you can find it.) and a side of freshly made tzatziki sauce. To make the tzatziki I use Greek Yogurt (I like the Fage brand, 0% fat) which I strain before using so it really thickens up. I add minced, peeled & seeded cucumber, garlic powder (fresh garlic is too strong, I’ve been told…) salt, pepper and a ton of fresh minced dill. Stir in all ingredients and let it set in a bowl in fridge for about 20 minutes).

You can make a sandwich with all of these yummy ingredients or if you’re on keto just plate it with the sides and no bread.

Let me know if you have questions!

Shrimp & Grits…sort of

One of the dishes I used to like to order when I was on the road was shrimp & grits. This was not a dish that I grew up with or one that I made, until recently (of course with my own spin on it).

To make my version of this dish I prepared some polenta (follow the instructions on the bag). I use chicken broth (or you can use vegetable broth) instead of water – this gives the polenta a richer flavor. When the polenta is nearly done cooking (remember to stir, stir, stir) I add about a tablespoon of mascarpone, which makes the polenta creamy and yummy. Remove from heat and prepare the shrimp.

In my wok (or sauté pan) I steam some fresh broccoli rabe for about 7 minutes (again I steam this in chicken broth, which removes some of the bitterness). Strain and refresh with cold water. Season with salt, pepper, crushed red pepper flakes, drizzle with a little EVOO and set aside.

Now, back to your wok or sauté pan. Add a little EVOO, when warm add some fresh minced garlic and either fresh chopped onion or scallion and cook for about 3 minutes. Add fresh, cleaned shrimp and sauté until just pink. I usually have mint & basil growing on the patio, so I would mince some up and toss in towards the end of cooking.

Now to plate this baby. Spoon polenta on the plate, top with shrimp and a helping of the broccoli rabe. I garnished with fresh avocado. You can drizzle with EVOO and viola!

Pro-tip: you can use any type of protein and/or veggie for this dish. Chicken would be great or LOBSTER…broccoli or zucchini noodles would work too.

Stuffing

I’m the first to admit that the harder something is to find, the more I must have it. Case in point is the Martin’s cubed potato bread I need to make my Thanksgiving stuffing. It’s either abundantly available or scarce.

The stuffing is always a hit on Thanksgiving (I only make it once a year so everyone’s dying for it by November LOL). Here’s all you need to know to make this yummy side dish:

Ingredients:
2 sticks salted butter
1/4 cup EVOO
1 stalk of chopped celery (leaves included)
1 large sweet onion chopped
2 large carrots chopped
1/4 cup fresh parsley
2 bags of Martin’s potato bread
2 cups of chicken broth
2 eggs
1 cup of milk
2 cups of chopped roasted chestnuts
1 cup of dried craisins
1 cup sauteed mushrooms
Salt, pepper
Coarsely chopped thyme, sage (fresh if you can get it)

How to:
In a large pot heat EVOO add 1/2 stick of butter cut in chunks. When butter has melted add celery, onion, carrots (AKA the “trilogy”) parsley and saute until softened. Add additional 1/2 stick of butter (this is not low cal!) when melted, add potato bread and mix to incorporate. Turn heat off and add chicken broth, eggs and milk (add additional milk if mixture is too dry). Add chestnuts, craisins and mushrooms (you can totally skip these if you like) and season with salt, pepper, thyme and sage. Your mixture should have a loose consistency. Turn mixture into deep baking pan and top with small pats of remaining butter and bake for about 40 minutes at 350 (when top is golden brown your stuffing is ready!)

Pro-tip: I throw whatever I have on hand in the stuffing. This year I had extra butternut squash-which I cubed and sauteed with the rest of the veggies. You can totally customize this to what you and your family like.

Before and after baking the stuffing. The end product should be savory and creamy.

Fabulous Falafel

After a busy Saturday we wanted something easy but yummy for dinner, signal the falafel! Super easy, tweakable recipe with a nice side of tzatziki to pull it all together. I’ll start with the tzatziki, which I could literally eat a bowl of just by itself! I have found with this sauce it’s best to strain the yogurt for a few hours or overnight. This allows for the yogurt to really thicken up and have a creamy consistency when mixed with other ingredients. It’s not necessary, but I do think it improves the final product.

Tzatziki:
I use Fage 0% yogurt (17.6 oz. container). I like the taste and consistency (and it’s closest to the yogurt we ate in Greece!) If you have time, strain overnight (just plop yogurt in a sieve over a bowl and let it rest in the fridge). Mix in the following ingredients:

1. Handful of minced fresh dill
2. 1/2 teaspoon of finely minced fresh garlic
3. (Optional: 1 chopped scallion)
4. Salt & pepper to taste

That’s it! Mix it all together and you’ve got a yummy traditional Greek side. Now for the falafel.

Ingredients:
1 Large can of chickpeas (28 oz. – I like the Goya brand)
2 scallions chopped
1 garlic clove, finely minced
1/4 teaspoon of each: Cumin, turmeric, salt, pepper
2 whole eggs
1 tablespoon baking powder
A few tablespoons of flour to bind up mixture

First mash up the chick peas (I don’t like them too mushy-you don’t want hummus! I leave a few chick peas just slightly broken to give it a rustic texture). You can do this by using a fork or a immersion blender. Once this is done, add all ingredients but the flour and mix very well. After mixing sprinkle in a bit of flour – just enough so that you can form a ball or patty from a tablespoon of the mixture. Once you have the right consistency you can form the mixture. I make patties not balls because I pan fry them rather than deep fry. I feel like the patties cook more consistently.

In a sauté pan, heat about 1/2 inch of EVOO, add patties (don’t overcrowd the pan). Once in oil leave them alone for about 3 minutes. Flip when golden brown. When second side is cooked, remove from pan and place on plate lined with paper towels.

Serve with a side of the tzatziki and a salad and you have a great Mediterranean dinner!