Chicken BLT Salad

This was a ho-hum recipe. Chop salads are good and I really like them. This one is  no different than any other chop salad. The chicken is no different than any other fried chicken type item you've had. It's quick and easy, but isn't necessary to have a recipe for something like this.

Chicken BLT Salad
Recipe from Myrecipes.com
Serves 6

1 c fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 c panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3/4 tsp black pepper, divided
1/4 tsp kosher salt, divided
3 T canola oil
1/3 c canola mayonnaise
1 T chopped fresh dill
1 T chopped fresh chives
2 tsp white vinegar
1 tsp minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 c chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled

Preheat oven to 425°.

Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.

Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.

Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.

Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Calories 368
Protein 26.7 g
Carbohydrate 12.1 g
Fiber 2.1 g

The Best Chicken Marinade

You know, it's pretty gutsy to claim to be the "best" chicken marinade. I mean, there are so many marinades out there that are pretty darn good. So I had to try this one to see if it was, in fact, the "best".

I have to admit, it was pretty damn good. I'd make this in a heartbeat. I did replace the brown sugar in this recipe with a low carb brown sugar so I can't really comment on how good it may or may not be with real brown sugar. I can assume it would be delicious since brown sugar is so good.

I also didn't let this marinade for 4 hours. Ain't no body got time to let something sit for 4 hours on a weeknight. It sat for about an hour and was delicious. The notes on the recipe say "I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time." So, yah, you don't need the full 4 hours, but if you have it...maybe give it a try.

The Best Chicken Marinade
Recipe from Momontimeout.com

Photo from Mom on Time out . com

Serves 6

½ c extra virgin olive oil
½ c balsamic vinegar (or other vinegar)
¼ c soy sauce
¼ c Worcestershire sauce
⅛ c lemon juice
¾ c brown sugar
2 tsp dried rosemary [ yah, I forgot this]
2 T Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken

Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.

Remove a half a cup of marinade and reserve for basting the chicken later.

Place chicken in a large, Ziploc bag and pour marinade over the top. Close securely.

Marinate for at least 4 hours and up to 24 hours.

To grill:

Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through.

Baste the chicken occasionally with the reserved marinade.

Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Balsamic Grilled Mushrooms

Mushrooms are my jam...but on cooked mushrooms. Raw ones are gross. I'm always looking for a new, fun, tasty way to cook mushrooms. My go to is usually a little butter and some sauteing.

This recipe is easy and delicious.  I didn't grill these BTW. I sliced them before I realized they were to be grilled. So if you saute them, be warned though, the balsamic can burn pretty quickly if you don't pay attention.

Balsamic Grilled Mushrooms
Recipe from Delish.com

Photo from Delish.com

Serves 4

1/4 c. balsamic vinegar
2 T low-sodium soy sauce
2 cloves garlic, minced
Freshly ground black pepper
1 lb. cremini mushrooms, sliced 1/2" thick
Freshly chopped parsley, for garnish

In a large bowl, whisk together balsamic, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes.

Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.

Garnish with parsley before serving.

Cream Cheese Pancakes

I'm forever looking for a low carb breakfast that isn't egg. Egg is a main stay and makes a quick breakfast...I'm just not a fan and at work it's hard to make eggs.

I've made a couple of versions of pancakes so far. Almond flour ones aren't great, but doable in a pinch. THESE, however, were quick, easy, and delicious. I only made one small modification of adding vanilla. The recipe calls for Vanilla Steva which I didn't have, so dropped in some vanilla extract.

Other modifications I think would be good:

• Adding cinnamon
• Adding a dollop of pumpkin puree
• Adding bacon/sausage or something to make them savory. 
• Adding cheese (and not add the steva so much)

Also, you need to stir the batter before making a new pancake. The psyillium husk tends to sink.

Cream Cheese Pancakes

Recipe from Lowcarbyum.com

Makes about 14 4 inch pancakes (these are thin pancakes)

Photo by Jenn

6 large eggs or 4 duck eggs for fluffier pancakes

6 ounces cream cheese

15 drops vanilla stevia drops optional (without the vanilla Steva I added a tsp of vanilla extract)

1 T whole psyllium husks whole

Place all ingredients in a small blender or food processor and blend until smooth.

Pour about 3 tablespoons batter onto hot griddle or large frying pan for each pancake.

When top is covered in bubbles and edges appear dry, flip pancakes. Continue to cook until bottom side is browned.

Remove from griddle. Serve warm with butter and low carb maple flavored syrup if desired.

Calories: 149kcal | Carbohydrates: 1.8g | Protein: 7.2g | Fat: 12.7g 

Coconut Flour Psyllium Husk Bread

Don't be fooled. It's still not bread. Low carb bread isn't great and I'm still struggling to find a low carb bread that is easy and delicious. This one is still my favorite.

Tonight I got a wild twig and decided I needed to try a new bread. This one is good, but not great. It needs a bit of sweet I think. It uses Psyllium husk which is GREAT of your digestion...if you know what I mean.

I'm going to try it in French toast tomorrow so we'll see how that goes.

Coconut Flour Psyllium Husk Bread

Serves 15

6 T whole psyllium husks  may want to finely grind
3/4 c warm water
1 c coconut flour
1 1/2 tsp baking soda
3/4 tsp sea salt
1 pint egg whites 2 cups (or use 8 whole eggs)
2 large eggs see note
1/2 c olive oil
1/4 c coconut oil melted

Preheat oven to 350°F.

If not using silicone pan, grease or line pan with parchment paper. I used an 8×4-in pan.

Dump all ingredients into a food processor and pulse until well combined. If you don’t have a food processor, you can use a mixing bowl with electric mixer.

Spread batter into 8×4 loaf pan. Smooth top.

Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.

Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

Calories 127kcal
Serving: 1slice
Carbohydrates: 6g
Protein: 3g
Fat: 13.3g
Fiber: 4.1g

Easy Keto Ground Beef Casserole

I saw this recipe while on vacation...eating really good, not low carb food. I knew the moment I got home I HAD to get back on the low carb train because inviting carbs into my life again is a failure I am not interested in. So, tonight, I stopped and got the ingredients for this.

It's an interesting combination of things. I wasn't sure what to expect and, frankly, it was good. It's not fancy...it's protein and filling. I'd make this again.

I only made one modification, I added about tablespoon of Worcestershire sauce.

Easy Keto Ground Beef Casserole
Recipe from Kaseytrenum.com
Serves 6 (she says 8 on her site, but I'm not convinced it will serve 8...maybe I was just hungry)
1 pound ground beef

Photo from Kaseytrenum.com

3 ounces cream cheese
1/2 cup beef broth
1/2 cup heavy whipping cream
JW add: 1 T Worcestershire sauce
1/2 teaspoon garlic powder
2 cans green beans, drained
3/4 cup cheddar cheese
3/4 cup mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees.

Brown ground beef in a cast-iron skillet then drain the excess grease.

Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.

Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer. Add 1 T Worcestershire Sauce

Once the ground beef mixture thickens add the two cans of green beans that have been drained on top then sprinkle cheese on top of green beans.

Bake for 25 minutes.

Calories: 281kcal
Carbohydrates: 4g
Protein: 18g
Fat: 11g
Fiber: 0.875g