Friday, July 13, 2012
Missing Chips and Dip?
I don't know about you but this is one thing that is very hard to say no to at restaurants because it's not something I can make a low carb version of at home. So when I stumbled upon this recipe I actually did jump for joy. Just made them tonight and they were fantastic.
Sunday, July 8, 2012
Curry Chicken Tenders
The husband and I had a pre-Keto favorite called Curry Chicken. It was carb city with potatoes and rice. We were definitely craving that indian/asian flair though so we whipped up a Keto friendly spicy (but not too spicy) dish.
I forgot to take a picture of this because I was really hungry. I'll update in a week or so when I make it again because I'm going to pair it with a Mint Chutney or Cilantro Chutney dipping sauce.
Ingredients:
1lb Chicken Tenderloins (boneless and skinless)
Fire and Flavor Everyday Rub
2 Tbsp Butter
1/2 White Onion - Chopped
Take 1Tbsp butter and melt in a frying pan. Add chopped onions and simmer on medium heat until just tender. Set aside.
Take tenderloins and apply rub liberally. The chicken strips should be completely covered - no naked chickens! Place in baking dish and spread sauteed onions in between the tenders. Cut up the 1Tbsp of butter into little squares and spread out throughout baking dish.
Cook at 350 for 15 minutes. Check internal temp (should be 140 to 150) turn off oven for two more minutes then remove from oven. Serve with a veggie and eat like a queen (or king, whatever floats your boat)! Also delicious dipped in sour cream.
P.S. The rub makes this so you should try and get Fire and Flavor Everyday Rub
I forgot to take a picture of this because I was really hungry. I'll update in a week or so when I make it again because I'm going to pair it with a Mint Chutney or Cilantro Chutney dipping sauce.
Ingredients:
1lb Chicken Tenderloins (boneless and skinless)
Fire and Flavor Everyday Rub
2 Tbsp Butter
1/2 White Onion - Chopped
Take 1Tbsp butter and melt in a frying pan. Add chopped onions and simmer on medium heat until just tender. Set aside.
Take tenderloins and apply rub liberally. The chicken strips should be completely covered - no naked chickens! Place in baking dish and spread sauteed onions in between the tenders. Cut up the 1Tbsp of butter into little squares and spread out throughout baking dish.
Cook at 350 for 15 minutes. Check internal temp (should be 140 to 150) turn off oven for two more minutes then remove from oven. Serve with a veggie and eat like a queen (or king, whatever floats your boat)! Also delicious dipped in sour cream.
P.S. The rub makes this so you should try and get Fire and Flavor Everyday Rub
Thursday, July 5, 2012
Garlic Parmesan Green Beans
So, green beans are delicious. They're a light veggie that's perfect for summer. Here is an easy way to glam them up and have a delectable green side for any meal.
Ingredients:
Fresh Green Beans (I buy pre-trimmed/pre-washed ones in my produce department)
Parmesan - Grated or Shredded
Garlic - Fresh or Garlic Powder
Butter
Olive Oil
Use a large skillet and fill it with about a half inch of water. Spread out your green beans in the skillet so they're mostly underwater. Steam the beans on med-high heat until they start turning dark green. Take a test bite to see if they're cooked. They should be kinda soft, but not soggy.
Drain the water, turn the heat to med-low and add about two teaspoons of olive oil. Add a tablespoon of butter, garlic to taste, sprinkle the parm on top, and stir. Once the cheese melts you're ready to serve.
I left off specific amounts for this recipe because you can really add as much garlic and cheese as you find delicious.
 |
| Tilapia filets and garlic parmesan green beans - an excellent pair. |
Ingredients:
Fresh Green Beans (I buy pre-trimmed/pre-washed ones in my produce department)
Parmesan - Grated or Shredded
Garlic - Fresh or Garlic Powder
Butter
Olive Oil
Use a large skillet and fill it with about a half inch of water. Spread out your green beans in the skillet so they're mostly underwater. Steam the beans on med-high heat until they start turning dark green. Take a test bite to see if they're cooked. They should be kinda soft, but not soggy.
Drain the water, turn the heat to med-low and add about two teaspoons of olive oil. Add a tablespoon of butter, garlic to taste, sprinkle the parm on top, and stir. Once the cheese melts you're ready to serve.
I left off specific amounts for this recipe because you can really add as much garlic and cheese as you find delicious.
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