Category: Low Carb

Paprika Cream Chicken

Paprika Cream Chicken

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Ingredients
  

  • 2 Tbsp oil
  • 8 chicken fillets large, or 12 small
  • salt and pepper
  • ½ tsp mixed dried herbs such as oregano, basil, herbes de Provence etc
  • 1 clove garlic large, finely sliced
  • 2 tsp paprika
  • 1 c chicken stock
  • ½ c heavy cream
  • Seasoning to taste

Instructions
 

  • Pour 1½ Tbsp of the oil into a non-stick frying pan and place over a medium heat.
  • Sprinkle the mixed herbs evenly over the chicken and season well.
  • Pan-fry the fillets for 5-6 minutes on each side until golden brown and cooked through. Turn the heat down and add a dash more oil. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through.
  • Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Simmer for a minute or two then check the seasoning and adjust if necessary. Serve.

Shrimp Pasta with Tomatoes and Spinach

Shrimp Pasta with Tomatoes and Spinach

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Ingredients
  

  • 2 Tbsp olive oil
  • 8 oz medium shrimp peeled and deveined, 220g
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp smoked paprika to taste
  • salt and freshly ground black pepper to taste
  • 1 tsp Italian seasoning
  • 4 Roma tomatoes chopped
  • 1/4 c fresh basil leaves chopped
  • 6 oz fresh spinach
  • 3 cloves garlic minced
  • 8 oz penne or spaghetti, 220g
  • 2 Tbsp extra virgin olive oil optional

Instructions
 

  • Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt in the skillet and cook on medium heat until shrimp is grilled cooked through, about 5 minutes. Remove shrimp from the skillet and set aside.
  • In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook on medium heat about 3- 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
  • Cook pasta according to package instructions, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
  • Once pasta and veggies are off heat, add grilled shrimp back and drizzle with good quality olive oil just before serving, for an extra taste. Serve the shrimp pasta immediately, enjoy!

Quick Chili

When you get home at 6 and you still want to make chili…

Quick Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup

Ingredients
  

  • 2 lb lean ground beef or beef / pork blend
  • 1 green pepper finely chopped
  • 1 large yellow onion finely chopped
  • 2 14.5 oz cans diced tomatoes
  • 1 6 oz can tomato paste
  • 2 c beef stock
  • 1 1/2 Tbsp chili powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 4 Tbsp garlic minced

Instructions
 

  • Add ground beef to a large stock pot, and crumble the beef. Add chopped green pepper and onion. Cook on medium high, stirring occasionally, until beef is browned. Drain if needed
  • Once ground beef is cooked, add remainder of ingredients. Stir. Cover and let simmer for 20 - 25 minutes.
  • Add extra salt or pepper to taste. Top with green onions, avocado, cilantro, or onion.

Creamy Dijon-Tarragon Chicken

Creamy Dijon-Tarragon Chicken

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Ingredients
  

  • 1 Tbsp butter
  • 1 tsp olive oil
  • 4 boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 Tbsp Dijon mustard
  • 2 tsp fresh tarragon chopped

Instructions
 

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Chicken Wings

I love wings. I’ve made this recipe many times, and they produce fantastic, crispy wings.  Cook the wings plain, and toss them with one of the various flavour mixes when finished.  A couple of them require putting back into the oven for a few minutes, which will be noted.

Alternately, toss with any number of pre-made bottled sauces such as BBQ, Jerk, teriyaki, etc. I also like a General Tso chicken sauce or the President’s Choice “Flavours of …” line of sauces. I’ll add more flavours as I remember or find them.

Chicken Wings

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Ingredients
  

  • 2-4 lbs chicken wings separated and trimmed
  • 2 qt water heavily salted
  • 2 qt chicken stock

Instructions
 

  • Heat oven to 450F
  • In a large pot, bring water and stock to boil.
  • Boil wings (in 2 lb batches, if needed) for 10 min. Remove from pot, and place on a wire rack to drain, 2-3 min.
  • Cover baking sheet with foil or parchment, and place a wire rack on top of this.
  • Lightly toss wings with olive oil, place on rack. Bake for 25 minutes, flip them once, and bake a further 5 - 10 min.
  • Toss with whichever flavours you desire, following.
Wing Flavours

(for each pound)

Maple Bourbon

1 tablespoon butter or olive oil
½ cup grated onion, (or very finely minced)
2 cloves garlic, finely minced
½ cup bourbon whisky
½ cup maple syrup
1 tablespoon smoked paprika
¼ teaspoon sea salt
¼ teaspoon black pepper

Cook onion & garlic in butter until soft. Add remaining ingredients and simmer.

Carolina Mustard

1/3 c butter
1/3 c Frank’s Red Hot sauce
1/3 c yellow mustard
1/4 c packed brown sugar alternative
1 tsp Worcestershire sauce
1/4 tsp cracked black pepper
1/2 – 3/4 t cayenne pepper

Keto BBQ

1-1/2 Tbsp paprika
2-3 Tbsp brown sugar alternative
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
3/4 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder

Salt & Pepper

2 tsp sesame oil
1 tsp sea salt
2 tsp crushed black pepper

Heat oil, toss with cooked wings. Season with salt & pepper.

Classic Hot Wings

4 Tbsp butter
6 Tbsp Frank’s Red Hot sauce
1/2 tsp Worcestershire sauce
1/2 tsp cayenne pepper

In small sauce pan, melt butter. Add sauces and cayenne, and mix well. Toss with cooked wings.

Spicy Korean Wings

1/2 c honey
1/2 c Sriracha
1/4 c soy sauce
1 Tbsp lime juice

Heat and mix well, toss with cooked wings.

Sweet N Spicy Sauce

1 cups Frank’s RedHot sauce
1/2 c melted butter
1/2 c mango habanero sauce
8 Tbsp brown sugar
4 tsp chili powder
4 tsp garlic powder
4 tsp onion powder
4 tsp black pepper
4 tsp cayenne pepper
4 tsp seasoning salt

Garlic Ranch Sauce

2 c melted butter
1 c Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank’s
4 heaping Tbsp fresh minced garlic
4 Tbsp brown sugar
2 tsp black pepper
4 packets powdered ranch dressing

Chili Lime Sauce

2 Tbsp of jalapeno pepper chopped finely
1 Tbsp chili sauce
1/2 c lime juice
1/3 c chicken stock
2 Tbsp fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Honey Ginger Sauce

4 garlic cloves, finely minced
3 Tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 c rice vinegar
1/2 c packed brown sugar
1/4 c honey
1 tsp soy sauce

Garlic Parmesan

1 c butter, melted
2 tsp garlic powder
1/2 tsp onion salt
1/4 tsp black pepper, freshly ground
1 c parmesan cheese, grated

Honey Sriracha Sauce

6 Tbsp butter
1/3 c sriracha
2 Tbsp honey
1 lime, juiced
1/2 orange, juiced
3 Tbsp cilantro

Tandoori Indian Sauce

3/4 c Yogurt
1/2 Tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1½ tsp Coriander powder
½ tsp Chilli powder
1 Tbsp Lemon juice
¼ tsp Ground black pepper
1 Tbsp Oil
Salt- to taste

Vietnamese Pok Pok Sauce

1/4 c fish sauce
1/4 c superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 Tbsp vegetable oil, plus more for frying
1/3 c cornstarch
1 Tbsp chopped cilantro
1 Tbsp chopped mint

Sticky Bourbon Sauce

8 oz. red pepper hot sauce
1 c Bourbon
1 Tbsp onion powder
1 Tbsp garlic powder
½ c honey
½ c brown sugar
1½ tsp black pepper
1 tsp smoked paprika
2 Tbsp tomato paste

Coca Cola sauce

1/4 csoy sauce
2 Tbsp canola oil
2 Tbsp dry sherry or Chinese rice wine
3/4 c Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper and salt to taste

Thai sticky Sauce

½ tsp salt
½ tsp pepper
½ c sweet chili sauce
¼ c rice vinegar
¼ c lite canned coconut milk
3 Tbsp brown sugar
3 garlic cloves, pressed or finely minced
1 Tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ Tbsp soy sauce
¼ c chopped peanuts
½ c fresh cilantro
4 green onions, sliced

Chinese Plum Sauce

1 (15-16-ounce) can whole unpitted purple plums
2 Tbsp bottled hoisin sauce
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp soy sauce
2 tsp fresh ginger, grated
1/4 tsp black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce

½ c natural peanut butter
1½ c grape jelly
1 c grape juice
½ c vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings

1 c Soy Sauce
1 Tbsp fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tbsp white vinegar
1 tsp sugar
1 tsp salt
1 tsp mustard powder
2 tsp wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce

6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ c soy sauce
½ c distilled white vinegar
¼ c vegetable oil
2 Tbsp brown sugar
1 Tbsp fresh thyme (chopped)
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground allspice

Chinese Style Sauce

1 Tbsp salt
2 Tbsp sugar
6 Tbsp water
6 Tbsp soy sauce
2 Tbsp gin
½ tsp ground ginger

Butter Chicken

Butter Chicken

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Ingredients
  

  • 2.2 lbs boneless, skinless chicken breasts cut in 1" - 2" cubes
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp garam masala
  • 1 tsp kosher salt
  • ¼ cup vegetable oil
  • 2½ cups onion chopped, about 2 medium-large
  • 2 Tbsp garlic coarsely chopped
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • ¼ tsp cinnamon
  • 2 tsp kosher salt or to taste
  • 2 cups diced tomatoes
  • ¾ cup heavy cream
  • 2 Tbsp butter
  • fresh cilantro chopped, to garnish (optional)

Instructions
 

  • Combine first five ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
  • Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
  • Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  • Return sauce to saucepan and bring to a simmer. Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't become tough, and you don't want to overcook them.
  • Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.