Hi everyone
Years ago I found a recipe for a crusted chicken that is baked not deep fried. So good and so easy. I thought it was about time I posted the recipe.
Ingredients
6-8 pieces of chicken skin on (I like thighs)
1 cup of flour
2 tablespoons of smoked paprika (you can use other paprika if you choose)
1 tablespoon of curry powder
1 tablespoon of garlic salt
2 teaspoons of castor sugar
1/2 teaspoon of cayenne pepper (optional)
150gm of butter melted
Preheat oven to 180 degrees celcius.
Place all the dry ingredients in a jar with airtight lid and shake to mix.
Brush the chicken pieces all over with the butter and place on a greaseproof paper skin down in a roasting or baking dish. Grab a fine sieve and pour some of the dry ingredient mix into it. Shake over the chicken to coat and then turn the cicken over and coat the other side so completely coated.
Place in the oven and bake until cooked (usually 30-45 mins depending on the size of the piece of chicken). Turn the piece over for the last 15 mins of cooking.
Pull out and enjoy with a crisp green salad or in winter steamed vege and cauli mash.
:)
Friday, 8 February 2019
Wednesday, 30 January 2019
Keto meatloaf
Hi there
My husbands death row meal would definitely include meatloaf. He loves it but it also generally loves his belly. So I went looking for a keto option. There are alot of versions out there but the risk with things like meatloaf is that you can end up with something bland so in the end I just tested with what we had here and Scott liked it (bonus).
Ingredients
500-600gm lamb mince (you can use beef I just had lamb in the freezer)
1 onion diced
4 cloves of garlic
tablespoon of mustard (I used dijon)
tablespoon of chopped fresh sage or a teaspoon if using dried sage
1/2 teaspoon of hot sauce or a tablespoon of sweet chilli sauce
2 tablespoons coconut milk
cup of red cabbage chopped
1 egg beaten
1/4 cup of almond meal or other keto flour
1/2 cup of unsweetened bbarbeque sauce
Preheat your oven to 170 degrees celcius
Mix everything bar the bbq sauce in a bowl
Place in an ungreased loaf pan and pour the bbq sauce on top
Bake uncovered for an hour, take out and let sit for 5-10 mins before slicing.
Scott likes steamed veges with his meatloaf but go with whatever suits you. I like a salad or a ratatouille
enjoy :)
My husbands death row meal would definitely include meatloaf. He loves it but it also generally loves his belly. So I went looking for a keto option. There are alot of versions out there but the risk with things like meatloaf is that you can end up with something bland so in the end I just tested with what we had here and Scott liked it (bonus).
Ingredients
500-600gm lamb mince (you can use beef I just had lamb in the freezer)
1 onion diced
4 cloves of garlic
tablespoon of mustard (I used dijon)
tablespoon of chopped fresh sage or a teaspoon if using dried sage
1/2 teaspoon of hot sauce or a tablespoon of sweet chilli sauce
2 tablespoons coconut milk
cup of red cabbage chopped
1 egg beaten
1/4 cup of almond meal or other keto flour
1/2 cup of unsweetened bbarbeque sauce
Preheat your oven to 170 degrees celcius
Mix everything bar the bbq sauce in a bowl
Place in an ungreased loaf pan and pour the bbq sauce on top
Bake uncovered for an hour, take out and let sit for 5-10 mins before slicing.
Scott likes steamed veges with his meatloaf but go with whatever suits you. I like a salad or a ratatouille
enjoy :)
Monday, 22 January 2018
Yummy baked flounder
Hi everyone
I picked up a couple of fresh whole flounder today. I love this fish and went for a simple recipe.
Ingredients
2 flounder
2 tablespoons flour (optional)
1 each tablespoon of butter and olive oil
2 tablespoons melted butter
1 tablespoon paprika
a good slosh of white wine
a lemon sliced
a few slices of red onion
a handful of capers drained and rinsed
salt and pepper
Heat the oven to 180 degrees.
Make sure the flounders are rinsed clean and patted dry with a paper towel. Mix the melted butter wine and paprika together and set aside.
If you are doing keto skip this step. Spread the flour on a dinner plate and dredge the fish in the flour on both sides. Meanwhile melt the tablespoon of butter andolive oil in a hot pan till frothy. Add the fish and fry till lightly brown on both sides.
Place the fish in a roasting dish skin side down. Place the lemon and onion slices on the fish and sprinkle over the capers. Pour the paprika sauce over the fish and season. Place in the oven for 15 mins and then pull out and rest. Check seasoning and fish should just come away from the bone.
Serve with steamed beans and crusty bread (again if not doing keto)
Enjoy
I picked up a couple of fresh whole flounder today. I love this fish and went for a simple recipe.
Ingredients
2 flounder
2 tablespoons flour (optional)
1 each tablespoon of butter and olive oil
2 tablespoons melted butter
1 tablespoon paprika
a good slosh of white wine
a lemon sliced
a few slices of red onion
a handful of capers drained and rinsed
salt and pepper
Heat the oven to 180 degrees.
Make sure the flounders are rinsed clean and patted dry with a paper towel. Mix the melted butter wine and paprika together and set aside.
If you are doing keto skip this step. Spread the flour on a dinner plate and dredge the fish in the flour on both sides. Meanwhile melt the tablespoon of butter andolive oil in a hot pan till frothy. Add the fish and fry till lightly brown on both sides.
Place the fish in a roasting dish skin side down. Place the lemon and onion slices on the fish and sprinkle over the capers. Pour the paprika sauce over the fish and season. Place in the oven for 15 mins and then pull out and rest. Check seasoning and fish should just come away from the bone.
Serve with steamed beans and crusty bread (again if not doing keto)
Enjoy
Wednesday, 3 January 2018
Easy Keto Chicken Casserole
Hi there
This is another keto recipe that really allows you to use what veges you have in the fridge. Ive given some ideas below but try different options and see what works for you.Easy to make and yummy with a crisp green salad.
Ingredients
4-5 chicken thigh bone in or boneless
1 cup grated cheese
1/2 cup of cream
1/2 cup of sour cream
This is another keto recipe that really allows you to use what veges you have in the fridge. Ive given some ideas below but try different options and see what works for you.Easy to make and yummy with a crisp green salad.
Ingredients
4-5 chicken thigh bone in or boneless
1 cup grated cheese
1/2 cup of cream
1/2 cup of sour cream
Veges:
half a cauliflower or brocolli, in small florets
1 leek or red onion chopped
a handful of cherry tomatos or sundried drained and chopped
lightly fried chopped eggplant
a cup of Mushrooms chopped
a diced capsicum
Sauce:
2 tablespoons of green pesto
a good squeeze of the juice of half a lemon
3 tablespoons of butter
Preheat the oven to 200 degrees celcius and place a pan on the oven and heat to a medium heat. Add a dash of olive oil and brown the skin on the thighs and set aside on a paper towel to drain. Fry the eggplant in the chicken juice and set aside on a paper towel to drain.
Mix the sauce together and season.
In a roasting dish (preferably with non stick foil on the bottom to make clean up easy) place the chicken in a single layer. Add the sauce and then top with the veges. Sprinkle with the cheese and bake in the oven for 45 mins or until chicken is cooked depending on the size of the thighs.
Sprinkle with chopped parsley or basil and serve :)
Tuesday, 2 January 2018
Easy butter chicken
I love butter chicken. I love this keto butter chicken which is so easy to make. This one is super easy when using a pressure cooker. It is based on a version I saw on the Two Sleevers blog.
Ingredients
500gms boneless chicken thighs
a can of chopped tomatos
5 cloves of garlic chopped
1 teaspoon of fresh ginger
1 teaspoon each turmeric, smoked or mild paprika, cumin, salt and garam masala
120 grams of butter cut into cubes
120 mls of cream
1 teaspoon of garam masala
So mix all the ingredients bar the chicken butter, cream and second teaspoon of garam masala into the pressure cooker. Push the chicken into the sauce and pressure cook on high for 20 mins (30 mins if the chicken is frozen). Once done take the chicken out and set aside. Whizz the sauce in a food processor or with a hand blender until smooth. Let it cool for 10 mins.
After its cooled add the butter, cream and second spoon of garam masala to the sauce and stir. It will make the sauce so silky and yummy. Taste and season. Cut up the chicken and add to the sauce. Serve with a sprinkle of cilantro or parsley on top.
Enjoy.
Ingredients
500gms boneless chicken thighs
a can of chopped tomatos
5 cloves of garlic chopped
1 teaspoon of fresh ginger
1 teaspoon each turmeric, smoked or mild paprika, cumin, salt and garam masala
120 grams of butter cut into cubes
120 mls of cream
1 teaspoon of garam masala
So mix all the ingredients bar the chicken butter, cream and second teaspoon of garam masala into the pressure cooker. Push the chicken into the sauce and pressure cook on high for 20 mins (30 mins if the chicken is frozen). Once done take the chicken out and set aside. Whizz the sauce in a food processor or with a hand blender until smooth. Let it cool for 10 mins.
After its cooled add the butter, cream and second spoon of garam masala to the sauce and stir. It will make the sauce so silky and yummy. Taste and season. Cut up the chicken and add to the sauce. Serve with a sprinkle of cilantro or parsley on top.
Enjoy.
Everything tastes better wrapped in bacon
Hi everyone
So husband and I are on a trip of discovery with the keto diet. We have found it great for us and we have both lost weight and not felt like we have been starved or deprived. As with all diets its not for everyone but for us its a lifestyle change. So Im going to start blogging some of the recipes Ive been making and using. This one is a bacon wrapped and stuffed chicken breast. You can put together lots of different stuffing options. This just happened to be what I had in the fridge.
Ingredients
2 chicken breasts filleted down to a single layer
bacon strips
2 tablespoons of cream cheese at room temperature
a teaspoon of pesto
a few chopped sundried tomatos well drained
a tablespoon of pinenuts
Once you fillet the breast into a single layer put between two sheets of gladwrap and bash flat with a rolling pin or food mallet until its all in a single layer. At that point if the breast is a big one you might want to cut in half to use for two rolled breasts instead of one.
I then get out my sushi rolling mat and place another layer of glad wrap on top. I then place a layer of bacon strips on the wrap it has to be enough to match the size of the chicken breast you are using.
Mix the cream cheese and the other ingredients together and place in the middle of the chicken breast. Season. Then roll it all like a sushi roll till nice and tight. Note dont roll the gladwrap into the roll the gladwrap is there for easy cleaning and can be used to hold the roll if you want to place in the fridge till ready to cook.
Heat the oven to 180 celcius. Heat an oven proof pan if you have one to a medium high temp and add a tablespoon of olive oil or coconut oil. lightly fry the roll so the bacon is nice and crisp but not too brown then transfer the pan to the oven and let it roast for 30-35 mins. If you dont have an oven proof pan put a small roasting dish in the oven to heat as the oven is heating up. Place the chicken in the dish once browned.
I enjoyed this dish with a nice leafy salad or some steamed asparagus and hollandaise.
Hope you like it :)
So husband and I are on a trip of discovery with the keto diet. We have found it great for us and we have both lost weight and not felt like we have been starved or deprived. As with all diets its not for everyone but for us its a lifestyle change. So Im going to start blogging some of the recipes Ive been making and using. This one is a bacon wrapped and stuffed chicken breast. You can put together lots of different stuffing options. This just happened to be what I had in the fridge.
Ingredients
2 chicken breasts filleted down to a single layer
bacon strips
2 tablespoons of cream cheese at room temperature
a teaspoon of pesto
a few chopped sundried tomatos well drained
a tablespoon of pinenuts
Once you fillet the breast into a single layer put between two sheets of gladwrap and bash flat with a rolling pin or food mallet until its all in a single layer. At that point if the breast is a big one you might want to cut in half to use for two rolled breasts instead of one.
I then get out my sushi rolling mat and place another layer of glad wrap on top. I then place a layer of bacon strips on the wrap it has to be enough to match the size of the chicken breast you are using.
Mix the cream cheese and the other ingredients together and place in the middle of the chicken breast. Season. Then roll it all like a sushi roll till nice and tight. Note dont roll the gladwrap into the roll the gladwrap is there for easy cleaning and can be used to hold the roll if you want to place in the fridge till ready to cook.
Heat the oven to 180 celcius. Heat an oven proof pan if you have one to a medium high temp and add a tablespoon of olive oil or coconut oil. lightly fry the roll so the bacon is nice and crisp but not too brown then transfer the pan to the oven and let it roast for 30-35 mins. If you dont have an oven proof pan put a small roasting dish in the oven to heat as the oven is heating up. Place the chicken in the dish once browned.
I enjoyed this dish with a nice leafy salad or some steamed asparagus and hollandaise.
Hope you like it :)
Saturday, 11 November 2017
Ahi poke kiwi style
Hi all
I have loved hawaiian food since the first day I went there. I love ahi tuna poke not that you can get fresh tuna here often. When I do I make the mayo version poke.
Ingredients
500gms of fresh ahi or yellowfin tuna - sliced into 2 cm cubes if you are picky otherwise just into bitesizes
2 tablespoons of mayo - japanese if you can find it
1 tablespoon soya sauce
1 avocado chopped
a teaspoon of chilli sauce - sriracha if you can find it and add more if you like it spicy
2 green onions chopped
salt and pepper
Optional for colour
half a small red onion - if you like onions otherwise just stick to the green onions
half a red capsicum diced or half a ripe tomato diced
a pinch of ground coriander or a handful of fresh chopped coriander
Mix everything you are using bar the salt and pepper in a bowl and then taste and season. Let it chill in the fridge until you are ready to eat. Beautiful as an entree on a beautiful summer day :)
Enjoy
I have loved hawaiian food since the first day I went there. I love ahi tuna poke not that you can get fresh tuna here often. When I do I make the mayo version poke.
Ingredients
500gms of fresh ahi or yellowfin tuna - sliced into 2 cm cubes if you are picky otherwise just into bitesizes
2 tablespoons of mayo - japanese if you can find it
1 tablespoon soya sauce
1 avocado chopped
a teaspoon of chilli sauce - sriracha if you can find it and add more if you like it spicy
2 green onions chopped
salt and pepper
Optional for colour
half a small red onion - if you like onions otherwise just stick to the green onions
half a red capsicum diced or half a ripe tomato diced
a pinch of ground coriander or a handful of fresh chopped coriander
Mix everything you are using bar the salt and pepper in a bowl and then taste and season. Let it chill in the fridge until you are ready to eat. Beautiful as an entree on a beautiful summer day :)
Enjoy
Subscribe to:
Posts (Atom)