Tag: Keto

Sweet Holiday Gifts From Your Kitchen – They’ll Never Know They’re Keto!

truffleboxOnce we get into December the invitations to holiday celebrations, cookie exchanges, progressive dinners, cocktail parties, office parties, and the like start rolling in and that means there will be many times you’ll need to bring a dish, a treat, or hostess gift.

It’s easy to go with a stand by recipe full of sugar and all of the ingredients that many are trying to consciously avoid, myself included, but wouldn’t it be fun to be the person who brings the treat that secretly isn’t quite as #badforthehips as all the others?  Here’s one that’ll let you tuck that secret into a hidden recipe card as the real #giftthatkeepsgiving:

Chocolate Mint Truffleschocolateminttruffles

  • 2 large room temperature eggs
  • 1 stick softened butter
  • 1 tsp vanilla
  • 2 drops (safe to ingest) peppermint essential oil OR 1/4 tsp peppermint extract
  • 10 drops liquid Stevia
  • 1/3 cup granulated Stevia (Swerve or the like)
  • 1/4 cup unsweetened cocoa powder (I use Hershey’s)
  • 2 TBLS coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Pre-heat the oven to 350°F.  Line a cookie sheet with parchment paper.

  1. In the bowl of your stand mixer, cream butter and both sweeteners until light & fluffy.  Add eggs, vanilla, and peppermint.  Beat again until well incorporated.  Add coconut flour, baking soda, and salt.  Mix until a dough forms.
  2. Spread dough out onto your lined cookie sheet.  It should be about 1/2″ thick. Bake for 15 mins or until set up and starting to get firm to the touch.  Remove from the oven and cool completely.   Once cookie has cooled, break into chunks and put into your food processor.  Pulse until cookie is well crumbled.
  3. In the cleaned out bowl of your stand mixer, put 8 oz block of softened cream cheese and the crumbs from your cookie.  Using the paddle attachment, stir until cream cheese and crumbs form a sticky dough.
  4. Roll dough into about 3/4″ balls and put onto wax paper lined cookie sheet.  When all of the dough is rolled, put into the refrigerator for about 15 minutes while you prepare the chocolate coating.
  5. In a 2 to 4 Cup, microwave safe, Pyrex (glass) measuring cup, combine 2 TBLS Heavy Whipping Cream and 1-12oz bag of Hershey’s Sugar Free Chocolate Chips.  Microwave on HIGH for 30 seconds at a time until melted.  Stir between each 30 seconds until chocolate chips are melted.
  6. Dip each truffle into the melted chocolate and put back on the cookie sheet. Sprinkle with colored sugar free cookie/candy sprinkles if desired.  Refrigerate until chocolate sets.  Store in the refrigerator in a tightly sealed container between layers of waxed paper.  #ThisGirlLovesToEat

You should be able to make 24 truffles and the nutrition information for each is:

  • Calories:  109
  • Fat:  10.45g (Sat fat 6.5g)
  • Net Carbs:  2.5g
  • Protein:  2g

 

Peppermint Mocha Latte – Keto Friendly

starbuckPMLatteI love my Starbucks® and my normal latte is #KetoFriendly, but once the holiday peppermint drinks come out it’s really hard to stay away.  Instead I experimented in my kitchen until I got close enough to not feel completely deprived.

Keto Peppermint Mocha Latte

  • 2 – Medium to Bold K-Cup Coffee Pods (Brewed so you have 20 oz of coffee) OR 2+1/2 Cups Bold Brewed Coffee
  • 1/2 Cup Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 2 tsp Unsweetened Cocoa Powder
  • 1/4 tsp Stevia® Liquid Sweetener
  • 1/4 tsp Pure Peppermint Extract OR 1-2 drops #SafeToIngest Peppermint Essential Oil
  • 1 Square (about 1/2 oz) Bittersweet 70% Dark Chocolate
  • Canned Whipped Cream (If Drinking as a Mocha)

peppermintmochalatte

To drink as a Mocha:  In a small saucepan, combine the brewed coffee, the whipping cream, the milk, and the cocoa powder.  Stir until the powder is incorporated.  Add the square of chocolate and stir until completely melted.  Remove from heat and stir in the Stevia® and peppermint.   Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces and top with whipped cream.

To drink as a Latte:  In a small saucepan, combine the brewed coffee, the whipping cream, and the cocoa powder.  Stir until the powder is incorporated.  Add the square of chocolate and stir until completely melted.  Remove from heat and stir in the Stevia® and peppermint.  Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces.

I have an easy to clean milk steamer that foams as well, but if you don’t there is a very easy solution that I found online:  Place the cup of milk in a microwave-safe 2 1/2 cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume. Remove lid; microwave milk at HIGH for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly between the cups.


**TIP  You can make this recipe as fat or thin as you want it based on the milk you choose.  If you don’t need as much fat for your day you can eliminate the whipping cream and use Whole or 2% milk instead.

#ThisGirlLovesToEat

Mexican Meatloaf – Keto Friendly

slicedmexicanmeatloaf

Another day – another discovery of a #KetoFriendly main dish that your family won’t miss the carbs in!  You can satisfy them by throwing potatoes into the oven while this is baking and throw some cauliflower into a pan to steam for yourself to mash up for a simple meal.  The best part is that this one is SO low carb that you can easily have your wine PLUS it makes enough for leftovers.  #EverybodyWins #ThisGirlLovesToEat

Keto Mexican Meatloaf

  • 3 pounds ground sirloin (90/10) – if you need more fat you should use 80/20 ground beef
  • 2 large eggs
  • 2/3 cup medium chunky salsa – or whatever heat level you desire
  • 1-2.25 oz can sliced olives
  • 2/3 cup crumbs from saltine crackers (I processed the crackers in my Vitamix)
  • 1 to 2 tsp chili powder
  • 1+1/2 tsp paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2+1/2 tsp salt
  • 1-10 oz can enchilada sauce – I used Las Palmas (<1g carbs per serving)
  • 1 cup shredded cheddar cheese
  • 2 Roma tomatoes diced
  • 1 ripe medium avocado diced
  • 1/4 cup chopped fresh cilantro
  • sour cream

Heat your oven to 350° and line the inner grease catch tray of your broiler pan with foil.  Place the top portion of the broiler pan back on top after spraying it with olive oil spray.

In a small bowl, combine all of the dry spices with your cracker crumbs.

In a large mixing bowl combine your ground beef/sirloin, eggs, salsa, 1/2 the can of olives, and cracker crumb/spice mixture using your hands.  Form the meat into one long loaf or two smaller loaves.  Cover with 1/3 of the can of the enchilada sauce and put into the oven.

After 30 minutes pull far enough out of the oven to pour another 1/3 of the can of the sauce over the meatloaf and put back into the oven for another 30 minutes then put the rest of the enchilada sauce over the meatloaf.  Cook for another 15 – 20 minutes and take out of the oven.

Let the meat loaf sit for 5 minutes before slicing.  Serve by adding the as little (or as much) of the cheese, avocado, tomatoes, olives, cilantro as you want to the sliced meatloaf.  Drizzle sour cream and additional hot sauce or salsa on top as desired.

platedmexicanmeatloaf

It tastes just like a taco!  Now I’m really looking forward to the leftovers.

 

Holiday Rush Cooking: Cheesy Cauliflower Casserole

roastedgarliccheesycauliflowerWhen the hustle and bustle of the December holiday season is in full swing, the last thing I want to worry about is making dinner.  This main dish casserole can be made ahead and served with a salad for a great weeknight meal.

If you don’t eat, or don’t like pork products, you can easily substitute shredded chicken (grocery store rotisserie or home prepared) for the ham and either leave the bacon out or substitute turkey bacon.  Another option is to cut leftover steak or prime rib into cubes as a substitute for the ham and leave in the bacon.  If you are vegetarian you can leave the meat out completely and add more bell pepper (red, yellow, orange or green). It’s a recipe that’s easy to get creative with.

Roasted Garlic Cheesy Cauliflower

  • 2 Heads of Cauliflower
  • 2 Cups Shredded Pepper Jack Cheese
  • 8 oz Cream Cheese
  • 2 Cups Shredded Aged Gouda (or Trader Joe’s Gouda/Parmesan Blend) Cheese
  • 4 TBLS Butter
  • 1 Green Bell Pepper Diced
  • 3 Chopped Green Onions
  • 6 Slices Cooked Bacon
  • 2 Cups Diced Cooked Ham
  • 1 Clove Garlic, Roasted
  • 3 Shallots, Roasted
  • Freshly Ground Pepper
  • About 1 TBLS Olive Oil
  • 2 TBLS Almond Flour
  • 3/4 cup heavy cream or 1/2 & 1/2

Preheat oven to 350 degrees.  Grease a 9 x 13 Pyrex baking dish and set aside.

roastedgarlicPeel away the papery skin and cut off the top of the garlic clove.  Place inside a square of foil, drizzle with olive oil, close up the foil package, and place in a shallow pan in the oven.  Do the same for the shallots.  Bake 30-40 minutes and remove from oven.  Set aside for a few minutes then open up foil pouch to let cool.

Break apart cauliflower heads, discard the stem and steam in a steamer in a large pot until tender but not mushy (about 20 minutes per head – you may have to do it in 2 batches).  Transfer cauliflower to Vitamix Container or Food Processor and pulse until florets break apart but do not pulverize.  Remove the cauliflower and put into a large mixing bowl.  Add diced bell pepper, ham, half of the chopped green onions, and half of the crumbled bacon.  Toss to combine.

In heavy saucepan squeeze the roasted garlic and shallots out of their skins and add 3 TBLS butter.  Cook over medium heat until butter melts.  Using a fork or an immersion blender stir/blend until the garlic and shallots are crushed and well combined.  Add a generous amount of pepper, the cream (or 1/2 & 1/2) and bring just to a boil.  Combine the last 1 TBLS of butter (melted) with 2 TBLS of the Almond flour (all purpose if Keto isn’t a concern for you) and blend or whisk into the mixture in the pan until the mixture begins to thicken.  Add the cream cheese then 1 Cup of the pepper jack and 1 Cup of the gouda, stirring constantly until melted.  It may not be a flowing sauce, but resemble a big melted blob – that’s ok.  Remove from heat and pour into the cauliflower mixture in a large bowl.  Use a large rubber spatula to stir together until well mixed.

Spread into prepared 9 x 13 pan, sprinkle remaining bacon, green onion and cheeses over the top, cover loosely with foil and bake for 30 minutes; remove foil and continue to bake until cheese is brown and bubbly.  Remove from oven and let cool 5-10 minutes. I serve with a bottle of Frank’s Red Hot for those who like more spice. #ThisGirlLovesToEat

Turkey Day Prep: Chunky Bacon Creamed Spinach

SpinachThis is the recipe made famous by the Southern California prime rib institution, Gulliver’s, with the barest of modifications to take away the baby food consistency and make it meatier.  There is also a seamless modification to make this a perfect Keto side dish.

Chunky Bacon Creamed Spinach

  • 2 – 16 oz packages frozen chopped spinach
  • 12 pieces thick cut bacon (Usually a 12 oz pkg) I buy from the butcher so it may be more than 12 oz
  • 3 cups milk (I recommend whole milk)
  • 1/2 onion chopped
  • 3 cloves garlic chopped (1 1/2 tsp if jarred minced garlic)
  • 1/2 tsp ground pepper
  • 2/3 cup all purpose flour  (for Keto use 1/3 cup almond flour)

Thaw spinach and squeeze as much liquid out as possible.

Cut bacon into about 1″ pieces and cook in a large saucepan or medium dutch oven on the stove top over medium heat until it’s brown but not yet crispy.  You want as much fat to render as possible so it’s not too chewy. Using tongs, remove the bacon to a plate lined with paper towel.

Add onion and garlic to the pan and cook until onions are soft and translucent, about 5 minutes.  While onions are cooking, microwave your milk on high for 4 minutes.  Stir in pepper and flour, stirring continuously for about 2 minutes.

TIP: Pre-packaged bacon tends to be fattier, so you’ll have more grease and a better roux.  You may need to add a little butter (olive oil if you used almond flour) to the pan to give your mixture a better consistency if it’s too dry, if you used bacon with less visible fat.  If your bacon gave off more grease than whichever flour you used could absorb, add more a teaspoon at a time, thoroughly stirring in between additions until your roux is holding together and not too wet or dry.

Add milk and whip until smooth. TIP: If you don’t like the consistency of your almond flour, at this point you can use your immersion blender to smooth everything out, including the onions and garlic.

Stir and cook another 2 minutes, or until a slow boil starts.  Add bacon back in, then add spinach  Cook for another 5 minutes, stirring occasionally.  Remove from heat.  TIP: I like the creaminess of adding an additional 1/4 cup of heavy cream when it’s done cooking, but before the next. step, especially if you are doing the Keto version.  Cover top with 1/2 cup melted butter and lid until ready to serve.  If you can make this the day before, it is one of those dishes that gets better the longer it sits in the refrigerator.  Just warm it up slowly in the oven.  #ThisGirlLovesToEat

Turkey Day Prep: Keto Friendly, Low Carb Baked Cauliflower Au Gratin

Tomorrow’s all about talkin’ turkey, but tonight I wanted to look at an alternative to the usual sides and came across this recipe for baked cauliflower au gratin.  Anyone who is doing Keto or trying to avoid the bread and potatoes will definitely appreciate your (very limited) effort on this comforting side dish.

Baked Cauliflower Au Gratinlow-carb-baked-cauliflower-au-gratin-photo

  • 1 pound cauliflower cut into florets (or precut/bagged florets) 4 cups +/-
  • 2 TBSP butter
  • 1 TBSP + 1tsp almond flour
  • 1 TBSP + 1tsp coconut flour
  • 1+1/2 cups 2% or almond milk
  • 3/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper
  • 1 cup shredded cheddar cheese (4 oz)

Preheat oven to 375° F and bring a large pot of water to a boil.

Add the cauliflower to the boiling water and cook 5 to 7 minutes until just tender.  Drain well and spread out on paper towels.  Using another layer of paper towel on top, gently press out as much moisture as you can.

While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond and coconut flours and whisk, stirring constantly, until it just begins to brown, about 1 minute.

Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Reduce heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.  Remove from the heat and whisk in 1/2 cup of the cheese until smooth.

Spread 1/3 of the sauce on the bottom of an 8×8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.  Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.  Let stand for 5 minutes before serving.  #ThisGirlLovesToEat

Turkey Day Prep: Keto Friendly Appetizers That’ll Please the Whole Crowd

Spinach-Stuffed-MushroomsTo serve appetizers or not on Thanksgiving is always one of my biggest questions.  I don’t want to have people be so stuffed they don’t eat the main meal, but I don’t want to have people complaining if things get delayed, as always seems to happen.

The problem with appetizers is twofold: if someone else brings them they bring way too many, and if I do them it’s something else I have to do while also cooking the meal.  Then there is the dietary debate…who eats how, etc.  The beauty of these Keto appetizers is that they will appeal to everyone (give or take) in the crowd when a couple of them are paired with a simple cheese and/or veggie tray and that should be just enough to keep the troops happy until the main event.

These could also be great side dish options.

Spinach Stuffed Mushrooms

  • 8 oz cream cheese softened
  • 3/4 cup grated Parmesan cheese
  • 1 cup chopped spinach
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 20 – 30 white mushrooms or baby bellas

Preheat oven to 350° F.

In a medium mixing bowl, combine softened cream cheese, onion powder, garlic powder and salt and mix well. Stir in spinach.  Spoon filling into the mushrooms and place in a buttered baking dish.  Bake for 15 to 20 minutes until the mushrooms are soft.

Parmesan Crusted Crushed TurnipsParmesan-Crusted-Smashed-Turnips

  • 12 small to medium turnips, peeled
  • 3 TBLS extra virgin olive oil
  • 3-4 cloves garlic, finely chopped
  • 1+1/2 cups grated Parmesan cheese
  • freshly ground sea salt & black pepper
  • finely chopped chives

Preheat oven to 375° F.

Place peeled turnips in pot of cold salted water and bring to a boil.  Cook 25 to 30 minutes, or until they can be easily pierced with a fork.  Drain and cool slightly.

Place the turnips on a clean, lint-free, dish towel on your work surface.  Using a spatula or other large utensil, press down on each turnip until they are all about 1/2″ thick.  Let them drain for 10-15 minutes then flip over to a dry part of the towel and let the other side dry.

Combine olive oil, garlic, and salt & pepper in a small bowl.  Brush both sides of each turnip with the oil mixture, press each side of each turnip into the Parmesan cheese, and place each turnip on a baking sheet.

Bake 20 minutes then flip each turnip over and return to oven for an additional 15 minutes until they’re nice and golden brown.  Garnish with fresh chives.  Serve with sour cream if desired. #ThisGirlLovesToEat

Turkey Day Prep: Pumpkin Pie for the Keto Crowd

easy-keto-low-carb-pumpkin-pie-recipe

This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you.  Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.

The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.

Keto Low Carb Crust

  • 2 eggs
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract- eliminate for savory
  • 1/4 cup Swerve sweetener -eliminate for savory
  • 1/4 tsp salt
  • 1 cup coconut flour
  • 1/2 cup butter cold cut into cubes
  1. Preheat oven to 400 degrees F.
  2. Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
  3. In another bowl whisk the remaining ingredients together until combined.
  4. Pour the dry and wet mixture into a food processor.
  5. Add the cubed butter. Process by pulsing until it looks like crumbles.
  6. Spray a pie plate with cooking spray and pour crumbles into pie plate.
  7. Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
  8. Using a fork randomly make holes into the bottom of the crust.
  9. Bake the crust 10 minutes or until golden.
  10. Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
  11. Take crust out of the oven, cool completely, and add your filling.

Easy Low Carb Keto Pumpkin Pie

  • 1 15-oz can Pumpkin puree
  • 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
  • 2 large Eggs (at room temperature)
  • 2/3 cup Powdered erythritol (Truvia)
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract (optional)
  • 1 tsp Blackstrap molasses (optional)
  1. Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)

  2. When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.

  3. Pour the filling into the crust. Gently tap on the counter to release air bubbles.

  4. Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)

Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

Serving size: 1 slice, or 1/12 of entire pie

Nutrition Information Per Serving

Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g

Big thanks to Maya Krampf at Wholesome Yum for creating the pie filling & getting the recipe just right!  #ThisGirlLovesToEat

Turkey Day Prep: Pumpkin Mousse for the Keto Crowd

KetoPumpkinMousse

One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat

Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.

The mousse below takes 10 minutes to make and can even be put into a keto pie crust.  If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.

Keto Pumpkin Mousse

  • 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
  • 1/4 cup Swerve Confectioners
  • 1/2 tsp vanilla extract optional
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
  1. Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
  2. Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
  3. Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
  4. Top with whipped cream (optional), chopped sugar-free chocolate and mint
Nutrition Facts
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%
Calcium 7.3%
Iron 1.9%

 

Turkey Day Prep: Stock

TurkeyStockI have been cooking Thanksgiving dinner for my own family for the past 25 years, or so, and have never attempted to make home made stock.  I never saw my Grandpa (THE Thanksgiving GURU in our family) make his own stock, as far as I knew, canned stock was the only stock there was. #1970sCannedFoodKid 

This year, since I’m trying to keep the meal as clean (read: uncanned) as I can this year to try and keep close to my Keto goals, I thought I’d try to make my own stock ahead of time and put it in the freezer to have for basting the bird and making the (Not Keto) stuffing and gravy.

The biggest hassle with making turkey stock is the fact that you have to make a whole turkey first to have a turkey carcass on hand.  I did find a way around this: I use turkey thighs, because I like the moister dark thigh meat, which I buy at my local grocery store, in this case, the Gelson’s a couple of miles from my house.  I like the upscale Gelson’s Market because it offers antibiotic-free, fresh, organic, and kosher (if that is important to you) turkeys and turkey pieces.

While not an all day process, it is a two part process.  First you have to cook the turkey parts and then you can make the stock.  Luckily the pressure cooker makes both parts easy.

Pressure Cooker Turkey ThighsEasy-Roasted-Turkey-Thighs-3-688x1032

  • 4 turkey thighs
  • 4 TBLS olive oil
  • 1 medium onion, peeled, and chopped into large chunks
  • 4-6 cloves of garlic, peeled and chopped
  • Zatarain’s Creole Seasoning
  • salt and pepper (if not using the Creole seasoning)
  • 24 oz low sodium chicken or vegetable stock
  1. Set your pressure cooker to the “Brown” setting
  2. Add 1-2 TBLS olive oil to the pressure cooker.
  3. Season your thighs liberally.  I prefer to use Creole seasoning but you can use salt and pepper.
  4. Brown your thighs, two at a time, on all sides.  Make sure that the skin side is a deep, golden brown to ensure that the fat is rendered and the flavor is sealed into the meat.  Remove the browned thighs and set aside.
  5. Slip the skin off of the thighs and return to the pressure cooker to render as much of the fat into the pot as possible.
  6. Add the rest of the olive oil and the chopped onion. Saute the onion for about 5 minutes and then add the garlic.  Cook for another 2 to 3 minutes.
  7. Add the thighs back to the pot. Stir the onion and garlic up onto the chicken then season with salt & pepper, add the red wine vinegar and the stock.
  8. Lock the lid and cook on high pressure for one hour.  When cooking is finished, allow to return back to pressure naturally (about 30 minutes).
  9. Remove thighs from pressure cooker and put on plate for removal of meat from the bones.  Leave everything else in the pot.

**To Use Thighs For Stock:  The meat will easily shred right off the bone, but don’t worry, plenty remains to flavor the broth.  Store the shredded thigh meat in a covered container or zip bag to use in sandwiches, add to soup or eat in other meals.

Continue Preparing the Stock

  • bones from cooked turkey thighs (retained from recipe above)
  • 1/2 cup chopped turkey thigh (from recipe above)
  • 2 stalks celery, roughly cut into about 1″ pieces
  • 2 carrots, scrubbed and roughly cut into about 1″ pieces
  • 2 Bay leaves
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1/2 teaspoon whole peppercorns
  • 2 tsp pink Himalayan Sea Salt (you can use any sea salt – I like this one)
  • 3 cups water
  1. Add the skin, bones, chopped meat, celery, carrot, bay leaves, parsley, thyme, peppercorns, and salt to the vegetables and cooking liquid already in the pressure cooker pot, then add water.
  2. Pressure cook on high for 60 minutes.
  3. Let the pressure come down naturally – about 30 minutes.
  4. Scoop the bones and vegetables out of the pot with a slotted spoon and discard.
  5. Strain the stock through a fine mesh strainer and discard the solids.
  6. After the stock is completely cooled, I portioned it into quart-sized zip lock freezer bags.  It can be frozen for up to 3 months.

**Tip – If you use glass jars make sure to leave about an inch of head room or your jar could break when it freezes. #ThisGirlLovesToEat