Author: mark

Garlic Butter Chicken Thighs and Mushrooms

Garlic Butter Chicken Thighs and Mushrooms

Print Recipe

Ingredients
  

  • 4 Tbsp butter divided
  • pinch salt
  • 4 boneless, skinless chicken thighs
  • 6-10 cloves garlic slicedhalf or finely diced (I like big chunks of garlic but realize most don't)
  • 8 oz cremini mushrooms stems removed and wiped clean
  • 1 c chicken stock
  • 1 tsp crushed red pepper flakes depending on your desired spicy level
  • 1/2 c diced cilantro optional
  • 2 Tbsp lemon juice
  • 1/4 c Parmesan cheese

Instructions
 

  • Heat a heavy pan on medium high until very hot.
  • Add butter, swirl around pan, and let melt.
  • When butter is foamy and melted, add chicken thighs.
  • Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
  • Cook chicken thighs 5 minutes on each side, until lovely golden brown.
  • When chicken thighs are well browned, remove from pan - do not drain pan grease.
  • Add garlic to pan, stir well.
  • Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
  • Add second half of butter to pan, let melt.
  • Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
  • Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
  • Add stock, lemon juice, and cheese.
  • Stir well, being sure to scrape up any browned bits from bottom of pan.
  • Bring to a boil, let reduce and thicken slightly for 2 minutes.
  • Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

Fathead Dough #1

Fathead Dough #1

This is the original dough I've used for pizza and tuna melts. I've also added minced garlic or garlic powder, Italian seasoning, or baked it a second time covered in garlic butter.
Print Recipe

Ingredients
  

  • 1 1/2 c mozzarella cheese shredded
  • 2 Tbsp cream cheese cut into cubes
  • 2 large egg beaten
  • 1/3 c coconut flour

Instructions
 

  • Preheat oven to 425. I like to use a pizza stone, and this works well for the fathead dough.
  • In microwavable bowl, combine shredded mozzarella and cream cheese. Cook on high for 60 seconds, mix cheeses again, and cook for a further 30 seconds.
  • Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  • Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  • Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Notes

I also make this with 1 egg, adding 1 tsp baking powder and 1/8 tsp salt.

Keto Brownies

Keto Brownies

Print Recipe

Ingredients
  

  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tbsp Coconut flour
  • 3 large eggs room temperature
  • 12 tbsp Butter
  • 1/2 cup erythritol
  • 1/2 tsp vanilla extract
  • Pink Himalayan Salt
  • 2 oz Unsweetened Bakers Chocolate

Instructions
 

  • Preheat oven to 325 degrees
  • Combine cocoa powder, coconut flour, and salt, and set aside
  • Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
  • In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
  • Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
  • Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
  • Pour into a greased 8x4 loaf pan.
  • Place into a 325 degree oven for 50-55 minutes.

Tuscan Butter Salmon

Tuscan Butter Salmon

Print Recipe

Ingredients
  

  • 2 Tbsp extra-virgin olive oil
  • 4 salmon fillets patted dry with paper towels, 6-oz
  • Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp butter
  • 3 cloves garlic minced
  • 1 1/2 c cherry tomatoes halved
  • 2 c baby spinach
  • 1 lb mushrooms your choice
  • 1/2 c heavy cream
  • 1/4 c freshly grated Parmesan
  • 1/4 c chopped herbs plus more for garnish, such as basil and parsley
  • Lemon wedges for serving (optional)

Instructions
 

  • In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  • Reduce heat to medium and add butter. When butter has melted, stir in garlic and mushrooms and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper.
  • Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
  • Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  • Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  • Garnish with more herbs and squeeze lemon on top before serving.

Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

Print Recipe

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts

Marinade

  • 2 cloves garlic finely minced
  • 3 Tbsp olive oil
  • 1/4 c cilantro chopped
  • Juice of 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper

Avocado Salsa

  • 2 avocado diced
  • 2 small tomato chopped
  • 1/4 c red onion chopped
  • 1/4 c cilantro finely chopped
  • Juice of 1 lime
  • fresh cracked pepper & salt to taste

Instructions
 

  • In a large bowl, whisk all the ingredients for the marinade and set aside.
  • Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
  • Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

To Make Avocado Salsa

  • While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.

Chorizo with Creamed Cabbage

Chorizo with Creamed Cabbage

Print Recipe

Ingredients
  

Creamed Cabbage

  • 25 oz cabbage
  • 1 tbsp butter
  • 2/3 c heavy cream
  • salt and pepper
  • 4 tbsp fresh parsley finely chopped
  • 1/4 lemon the zest

Fried Chorizo

  • 4 links chorizo sausage or other high-quality sausage
  • 1 tbsp butter for frying

Instructions
 

  • Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.
  • Shred the cabbage using a food processor, mandolin or sharp knife.
  • Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
  • Add heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.
  • Add parsley and lemon zest before serving with the fried chorizo.

Keto Italian Sausage Stir-fry

Keto Italian Sausage Stir-fry

Print Recipe

Ingredients
  

  • 1/2 cabbage
  • 5 tbsp butter
  • 1 lb Italian sausage
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/8 tsp pepper
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp tomato paste
  • 1 clove garlic finely chopped
  • 1 leek thinly sliced
  • 4 tbsp fresh basil
  • 1/2 cup sour cream for serving

Instructions
 

  • Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
  • Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on medium heat for about 10 minutes, or until just softened.
  • Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated. Reserve sautéed cabbage to a bowl.
  • Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
  • Add meat, and continue frying until cooked through. Sauté until most of the liquid has evaporated.
  • Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir until cooked through.
  • Adjust seasoning and serve with a dollop of sour cream.

Low-Carb Cheesecake

Low-Carb Cheesecake

We were both quite surprised by how this turned out. The original recipe called for Erythritol, but I've been using a Xylitol/Stevia blend, which - so far - hasn't produced the common artificial-sweetener aftertaste. We served this with some warmed-up frozen berries.
Print Recipe
Servings 16 slices

Ingredients
  

Almond Flour Cheesecake Crust

  • 2 c almond flour
  • 1/3 c butter (measured solid, then melted)
  • 2 1/2 Tbsp Xylitol/Stevia blend
  • 1 tsp vanilla extract

Cheesecake Filling

  • 32 oz cream cheese softened
  • 1 c powdered Xylitol (I couldn't find, so just ground Xylitol/Stevia blend finer)
  • 3 large eggs
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 F (177 C). Grease a 9 in springform pan (or line the bottom with parchment paper).
  • Stir the almond flour, melted butter, Xylitol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  • Beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
  • Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  • Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  • Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.

Notes

Per slice (1/16)
Calories 325
Fat 31g
Protein 7g
Total Carbs 6g
Net Carbs 5g
Fiber 1g
Sugar 2g

Keto Naan Bread with melted garlic butter

Keto Naan Bread with melted garlic butter

Print Recipe

Ingredients
  

  • 4 oz butter
  • 2 cloves garlic minced
  • 3/4 cup coconut flour
  • 2 tbsp ground psyllium husk powder
  • 1/2 tsp onion powder optional
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup coconut oil melted
  • 2 cups boiling water
  • coconut oil for frying (optional)
  • sea salt

Instructions
 

  • Mix all dry ingredients in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
  • Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. If it's too firm, add some of the remaining water. The amount needed may vary depending on what brand of husk or coconut flour you use.
  • Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
  • Fry rounds in a skillet over medium heat until the Naan turn a nice golden color. Depending on your skillet you can add some coconut oil to it so the bread doesn't stick.
  • Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
  • Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
  • Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

Print Recipe

Ingredients
  

  • 1 lb shrimp peeled and deveined, 500g, or prawns
  • 2-3 zucchini
  • 2 Tbsp minced garlic
  • 2 Tbsp butter
  • 1/2 c white cooking wine
  • 1/4 c lemon juice
  • 1 crumbled bouillon cube
  • 1 tsp paprika optional
  • 2 tsp Italian seasoning
  • 1/2 c heavy cream optional
  • 1/3 c fresh grated Parmesan cheese
  • Salt and fresh cracked pepper

Instructions
 

  • Wash the zucchini and slice off both ends creating a nice, flat surface. Spiralize the zucchini, or use a julienne peeler to make zucchini noodles.
  • Heat a large skillet over medium-high heat. Melt butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until cooked through and pink.
  • Add wine and lemon juice to deglaze; add bouillon cube, paprika and herbs and allow to reduce slightly. Reduce heat to low-medium heat, add cream and parmesan and bring to a gentle simmer, stirring occasionally. Allow sauce to simmer for a one minute until cheese is melted.
  • Finally add in zucchini noodles. Cook for 2 minutes until zucchini is cooked but still al dente. Adjust seasoning if needed and serve sprinkled with additional herbs.