“The Keto Way” – Wednesday Weekly Recipe Post

What a great collage of culinary KETO-FABULOUSNESS!..

just a SAMPLING of the things I prepared for us in the past couple of days..

PicMonkey Collage
I AM IN LOVE.. ❤ truly IN LOVE <3!!   with this Way Of Eating (WOE)..

SCIENCE doesn’t lie, and nor does my camera..there is no photoshopping of ANY of these pictures, this is BEAUTIFUL..why? because these are pictures of REAL foods, Colourful foods, WHOLE foods, Nutritional foods, Organic Foods, Range/Grass Foods, BASIC foods, NON Processed, Modified Foods.. SIMPLE..

I have SO MUCH information spinning in my head ALL DAY long ! i have literally become OBSESSED with knowing more , and more… as I continue to delve into the science of this plan.. I am BLOWN away by HOW WRONG we have had it for most of our LIVES ! Especially in our Western cultures.

I am also DEEPLY APPALLED with the amount of Medical “professionals” who DON’T HAVE THE KNOWLEDGE, and they DISAGREE with people seeking better health for themselves!!..In this journey..I have learned ONE really important thing..IT IS TIME for US, TO EDUCATE OURSELVES, people!.. EVERYTHING we have been “taught” and “fed” for most of our lives..IS ALL LIES!! ..

FAT is not the killer..
CARBS and SUGAR are.

I know this video is only available for free one more day.. but it’s worth a watch.
60 minutes of this information, could literally change your life..or at least inspire you to..

it’s called “CEREAL KILLERS” here is the link –http://vimeo.com/94976653

It came out a bit after I started getting into Keto, BUT wow, it just was one more PRO in what I’m studying, and convinced me even more that I am on the right track about health and nutrition..

The awesome foods I get to prepare and eat are just the added benefit 😉

This culinary goddess, is FAST becoming the KetoGoddess…

….HAPPY THANKSGIVING AMERICA….. ❤

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Uber EASY- Roasted Chicken- Wednesday Weekly Recipe post

UBER EASY, Roasted Chicken

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serves 2-4

ALWAYS buy clean, range fed, organic, grass fed, cage free, healthy, whole, cleanest foods available 😉

Paleo friendly, Gluten Free, Dairy free

The Stuff you need:

  • 3-4 pound roasting chicken

  • 2 medium onions

  • 2 carrots

  • 2 stalks celery

  • potatoes (optional)
  • 1 bulb garlic

  • olive oil

  • salt & pepper, garlic powder to taste
  • 1 lemon. lime or orange, or onion (to stuff inside)

  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture of all 3

What to do with the Stuff:

  • Preheat oven to 475°F
  • Take your chicken out of the fridge 45-60 min prior to baking
  • Trim off excess fat, and stuff underneath breast skin on either side
  • Liberally salt and pepper the chicken, set aside (you may do this the night before, and leave uncovered in fridge)
  • Chop veggies into nice sized chunks
  • Separate garlic bulb into individual cloves, leave them unpeeled
  • Put all the veggies and garlic into the middle of a large roasting tray, drizzle with olive oil, salt & pepper to taste
  • Drizzle the chicken with olive oil and additional garlic powder, salt and pepper to taste- rubbing it all over the bird
  • Cut lemon or lime or orange or onion in halves or quarters
  • Put the fruit or onion inside the chicken’s cavity, along with the fresh bunch of herbs
  • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
  • Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes
  • Baste the chicken halfway through cooking
  • If the veggies look dry, add a splash of water to the tray to stop them burning
  • Chicken should be @ 160-165 on an instant read meat thermometer inserted between thigh and breast
  • When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes

MMMMMMM, ROAST CHICKEN!!

Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings

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Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

Asparagus and Mozzarella Stuffed Chicken Breasts- Wednesday Weekly recipe post

Asparagus and Mozzarella Stuffed Chicken Breasts

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Serves 2
The Stuff you need:
  • 2 large skinless, boneless chicken breast halves
  • salt, black pepper, garlic powder, onion powder, and lemon pepper to taste
  • 8 asparagus spears, pre steamed trimmed – divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 1 egg beaten
  • 1/2 cup Italian seasoned bread crumbs mixed with panko
What to do with the Stuff:
  • Preheat an oven to 375 degrees F (190 degrees C)
  • Grease baking dish or pan (8×8)
  • Place each chicken breast between two sheets of heavy plastic (Ziplock freezer bags work) on a solid surface
  • Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch
  • Sprinkle each side with your chocen spices, coat well, rub in
  • Place 4 spears of asparagus down the center of each chicken breast
  • Spread about 1/4 cup of mozzarella cheese over the asparagus
  • Repeat with the other chicken breast
  • Roll the chicken around the asparagus and cheese to make a tidy, compact roll
  • Dip in eggwash, then into crumbs fully covering each breast roll
  • Place the rolls seam sides down in the prepared baking dish
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 minutes
  • An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Kung Pao Chicken – Wednesday Weekly Recipe post

Kung Pao Chicken & Veggies

kungpao

The Stuff you need;

SAUCE

  • 2 TBS oyster sauce
  • 1 TBS balsamic vinegar
  • 1 TBS soy sauce
  • 1 TBS brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp crushed red pepper flakes (or more for spicy)
  • 1/4 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 Tbsp water

CHICKEN

  • 2 boneless skinless chicken breast cut into bite sized cubes
  • 1 large egg
  • 2 Tbsp cornstarch
  • pinch black pepper
  • 2 Tbsp vegetable oil (for frying)

VEGETABLES

  • ½ lb. broccoli florets bite sized pieces-quick blanched
  • 1 large red bell pepper chopped into 1/2 inch pieces
  • 2 green onions,diced
  • 1/2 cup dry roasted peanuts (unsalted) chopped
  • 4 cups cooked rice

What to do with the Stuff;

  • Mix the ingredients for the sauce together in a bowl and set aside
  • In a large bowl, whisk together the egg, 2 Tbsp of cornstarch, and a pinch of pepper until smooth
  • Take chicken breast cubes and toss to coat in the egg mixture
  • Heat the vegetable oil in a large skillet over medium high heat, until it is very hot, (not smoking)
  • To test whether or not the oil is hot enough, drop a bit of the egg mixture into the skillet It should poof up and bubble furiously
  • Once the oil is very hot, add the egg coated chicken
  • Spread it out in the skillet, cook until golden brown on the bottom
  • Once golden, break up the pieces and flip them over Cook until golden on all sides and cooked through
  • Remove the cooked chicken from the skillet
  • Add the broccoli florets to the hot skillet and cook for a few minutes
  • Add the chopped bell pepper and cook for 2-3 min (it should still be fairly crispy and crunchy)
  • Add the chicken back to the skillet, along with the prepared sauce
  • Stir the skillet until everything is coated in the sauce, and the sauce has become thick and bubbly-heat remains on medium-high
  • Stir in the chopped peanuts, and sprinkle the sliced green onions over top
  • Serve with rice

Blackened Chicken with Dirty Rice – Saturday Weekly Recipe post

Blackened Chicken with Dirty Rice

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The Stuff you need;

Rice:

  • 1 TBS olive oil
  • 1 small chopped onion
  • 2 stalks chopped celery
  • 1 small chopped green bell pepper
  • 1 TBS chopped fresh thyme
  • 1 cup long-grain white rice
  • 2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 2 cups veggie or chicken stock (or water)
  • 1/4 teaspoon kosher salt
  • 1 TBS olive oil
  • 1/4 lb cooked/browned ground sausage
  • ¼ lb chicken livers, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon hot pepper sauce

 

Chicken:

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 4 – (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth

What to do with the Stuff:

  • Preheat oven to 400°
  • To prepare rice, heat a medium saucepan over medium-high heat
  • Add oil to pan; swirl to coat
  • Add onion and next 3 ingredients (through thyme); sauté 4 minutes
  • Add rice, paprika, 1/4 teaspoon red pepper, and garlic; sauté 1 minute
  • Add 2 cups stock or water and 1/4 teaspoon salt; bring to a boil
  • Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes
  • Heat a medium skillet over medium-high heat
  • Coat pan with Olive Oil
  • Add browned sausage meat
  • Add livers; sauté for 4-5 minutes or until lightly browned and cooked through
  • Stir in green onions
  • Add sausage/liver mixture and hot pepper sauce to the rice; fluff with a fork, set aside
  • To prepare chicken, combine cumin and the next 5 ingredients (through red pepper)
  • Rub spice mixture evenly over chicken
  • Heat a large ovenproof skillet over medium-high heat
  • Add oil to pan; swirl to coat
  • Add chicken to pan; searing/browning for 3 minutes
  • Turn chicken; place pan in oven
  • Bake at 400° for 6 minutes or until chicken is done
  • Remove chicken from pan, add broth bring to a boil cook until liquid is reduced to 1/4 cup (about 2 minutes)
  • Spoon sauce over chicken; serve with rice, and some awesome greens of your choice 😉

Notes:

You may adjust spice/heat to your liking. This recipe is gauged for Medium-Hot. Simply add to, or decrease the amounts of crushed red peper, and/or the liquid pepper sauce. This recipe is EXCELLENT when served with collard greens, or kale, or spinach. Enjoy!

Chicken Salad with Orzo and Goat Cheese- Saturday Weekly recipe post

Chicken Salad with Orzo and Goat Cheese- Saturday Weekly recipe post

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Stuff you Need:

• 1 1/4 cups uncooked orzo (rice-shaped pasta)
• 4 cups grilled chicken breast, cut into bite sized chunks
• 2 cups trimmed arugula
• 30 grape or cherry tomatoes, halved
• 1/2 red bell pepper sliced
• 1/2 small yellow pepper sliced
• 1/2 small red onion, chopped
• 1 lg stalk celery diced
• 1 clove garlic chopped
• 3 TBS chopped fresh basil
• 1 TBS chopped fresh oregano
• 2 TBS red wine vinegar
• 1 TBS mayonnaise
• 3 TBS plain yogurt
• 1 TBS extra virgin olive oil
• 1/8 tsp lemon pepper
• 1/8 tsp red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 8 TBS (2 ounces) crumbled goat cheese

What to do with the Stuff:

• Cook pasta according to package directions, drain well
• Combine pasta, chicken, and all ingredients (up to oregano) in a large bowl; toss well
• Combine vinegar, oil, salt, mayo, yogurt, lemon pepper, chili flakes, and black pepper in a small bowl, whisk until mixed well with a whisk
• Drizzle vinegar mixture over pasta mixture; toss well to coat
• Sprinkle with goat cheese

MY NANA’s ORIGINAL Recipe- BEST Fried Chicken – Wednesday weekly recipe post

MY NANA’s ORIGINAL Recipe- BEST Fried Chicken:

friedchix

The Stuff you need:

  • 1 1/2 cup cake flour
  • 2 tsp salt
  • 1 tsp msg
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1/2 tsp ground sage
  • 3/8 tsp ground ginger
  • 1/4 tsp ground coriander seed
  • 1/4 tsp ground summer savory
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground bay leaf
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 2 TBS bread crumbs
  • 3 lb. fryer chicken cut into pieces

What to do with the Stuff:

  • Mix spice blend into flour and allow to absorb a minimum of 1 day
  • Dip chicken pieces in 3/4 cup milk mixed with 2 beaten eggs
  • Roll and press into flour 10 times and tap 10 times to remove excess
  • Allow to set for 30 minutes
  • Heat oil/crisco in large frying skillet to 375F
  • Gently drop in chicken pieces fry on one side (approx 3-4 min), turn over when well browned
  • Remove from oil and set on rack in 200 degree oven for 15 minutes to allow excess oil to drain

Creamed Spinach Bacon Chicken Pasta

Creamed Spinach Bacon Chicken Pasta

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The Stuff you need:

  • 12 slices bacon
  • ½ lb mushrooms, sliced
  • 6-8 cloves garlic
  • 1 small onion diced
  • 6 skinless, boneless chicken breast halves – cut into strips
  • 1 1/2 cups all-purpose flour for coating
  • 1 cup white wine
  • 1 bag fresh spinach, washed, stems removed
  • 1 ½ cup sour cream

What to do with the Stuff :

  • In large skillet, fry bacon until cooked to your liking
  • Remove bacon strips from skillet, drain on paper towels
  • Leave bacon fat in skillet for sautéing
  • Sautee onions, garlic, and mushrooms until soft
  • Dredge/coat chicken breasts in flour, then brown in the same skillet until crispy on each side, and done
  • Remove chicken from skillet and place on paper towels
  • Pour out any remaining bacon fat, and add the wine
  • Add the spinach, cover the skillet and simmer over medium low heat until spinach is wilted
  • Add the sour cream and chicken breasts to the skillet and mix with the spinach, & veggies
  • Crumble bacon slices into bits and add to the chicken/spinach mixture
  • Cover skillet and simmer for about 5 minutes
  • Serve over pasta of your choice