Dreamy Creamy Mustard Chicken

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Anyone who thinks living a #KetoLifestyle or following a #KetoDiet to lose weight has to be boring and consists only of mass quantities of cheese, bacon, and butter, couldn’t possibly be more wrong!

This chicken thigh recipe, adapted from one featured on The Food Network by Ina Garten, has every component of Keto covered (High Protein, Moderate/High Fat, Low Carb) with flavor to spare!  Served alongside a pile of arugula & spinach tossed with lemon juice, olive oil, cracked black pepper & shaved Parmesan and a mound of creamy ricotta mashed cauliflower, it’s certainly far from boring! #ThisGirlLovesToEat

Chicken Thighs in Creamy Mustard Sauce

  • 6 Medium – Large Chicken Thighs (about 2 pounds)
  • Freshly Ground Himalayan Pink Sea Salt & Black Pepper
  • Garlic Infused Olive Oil
  • 1 Medium Yellow Onion, cut in half & sliced thin
  • 1/4 Cup + 2 TBLS Dry White Wine (I used an open bottle of Chardonnay)
  • 8 Ounces Crème Fraîche
  • 1 TBLS Dijon Mustard
  • 2 tsp Whole-Grain Mustard
  • 1 TBLS Chopped Fresh Parsley

Liberally season both sides of the chicken with the sea salt and pepper.

Heat 2 TBLS garlic olive oil over medium heat, in either a 10-12″ cast-iron pan or stove top dutch oven.  I used a 5.75 qt Le Creuset dutch oven.  When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown.  If skin gets too brown before the cooking time is up, lower the heat slightly.

Turn the chicken, add the onions to the pan, it’s ok to add some under the chicken, and cook over medium heat for another 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.  TIP:  I took the chicken and moved it to a smaller dutch oven so that I could make this before the sides and keep it warm with the lid until it was time to serve.

In a 2 Cup bowl/mixing cup, stir together the mustards, Crème Fraîche, and 2 TBLS of the wine.  Set aside.

If you have an excess of chicken skin and/or onions that burned or stuck to the pan during the browning stage, deglaze the pan with the 1/4 Cup of white wine.  Scrape up only any burned bits and scoop them, with the tainted wine, out of the pan and discard.  Add the sauce ingredients to the pan, making sure to use a rubber spatula to get all of the flavor into the pan.

Cook and stir about 2 minutes, over medium heat, then immediately pour over the chicken you’ve moved to your smaller dutch oven OR return the chicken and the juices that settled back into the pan.  Cover until ready to serve.  Spoon sauce over chicken and sprinkle with chopped parsley when plating, if desired.

plated

The Diet Can Start Tomorrow

pbamoresdipI was scrolling through Twitter this afternoon and saw a “food porn” video for something that made me want to ignore the fact that I really want to lose this post-surgery pudge and get myself into the kitchen using one of the three modes of transportation available to me:  my one legged scooter, wheelchair, or my crutches, so I can get into the kitchen to make some of this gooey deliciousness!

All four of the recipes in the video looked fabulous, but the first one, for the peanut butter cup s’mores dip looked too good to be true…

I tried imbedding their video, but nope, not happening.  Thank goodness for the internet.  Google came to my rescue once again and the recipe was soon found at www.pilsbury.com!

The recipe is so easy to make and has only 3 ingredients!

Peanut Butter Cup S’Mores Dip

  • 1 bag (12 oz) miniature chocolate-covered peanut butter cup candies, unwrapped
  • 2 1/2 cups miniature marshmallows (You can use the big marshmallows if you prefer)
  • 1 Box Graham Crackers

Heat oven to 450°F.   Place peanut butter cup candies in single layer in bottom of ungreased 10- or 12-inch cast-iron skillet; top with marshmallows. Bake 5 to 10 minutes or until marshmallows are golden brown and toasted. Serve immediately with graham cracker pieces for dipping.

Dip & Enjoy!

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S’mores Cheesecake

smorescheesecakeI saw this picture teased on Twitter as “Food Porn.”  I can’t think of a better description than that, can you?  Even worse than being teased with the picture was the fact that there was no linked recipe or (God forbid!) place to buy this decadent dessert.  Time to search the internet!

A quick Google search led me to a very easy looking recipe from Lyuba @ www.willcookforsmiles.com fame, that I am definitely making tonight!

Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 5 Tbsp melted unsalted butter
  • ¾ cup mini chocolate morsels
  • 1 cup marshmallows
  • Cheesecake:
  • 4 8oz packs of cream cheese, softened
  • ½ cup sour cream
  • 2 eggs
  • ¾ cup heavy cream
  • ¾ cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract
  • Topping:
  • 10 oz hot fudge topping, warmed
  • 2 cups marshmallows
Instructions
  1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
  2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
  4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.
  5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  6. Add corn starch and sugar and mix until combined.
  7. Beat in eggs until well incorporated.
  8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
  9. Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  10. Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
  11. Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
  12. Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  13. Cool cheesecake for an hour.
  14. Turn on the broiler in the oven.
  15. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
  16. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
  17. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.
Thank you for the recipe Lyuba!
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