Tag: #LisasKetoKitchen

Skinny Buffalo Chicken Burritos

I saw this video on #TikTok and got inspired to use the method but slim down the ingredients used to make it #KetoFriendly and not just low fat, like the original intended. Thanks, Nikita Fair for the inspiration!

  • 1 Pound Chicken Breast, cut into 4 equal pieces
  • 1/4 Cup Franks Red Hot Buffalo Sauce
  • 1 Cup Cottage Cheese
  • 1 TBLS Ranch Seasoning (Homemade or Store Bought)
  • Paprika
  • Garlic Salt
  • Ground Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 4 Mission Carb Balance Flour Tortillas

Sprinkle the chicken breasts with the garlic salt, pepper, and paprika and cook at 375°F in the air fryer for 10-12 minutes until internal temperature reaches 160°F. Remove chicken, cover with foil and set aside while you prepare the sauce.

In mini (or full size) blender jar, combine cottage cheese, buffalo sauce, and ranch seasoning and blend on medium-high until smooth.

Uncover chicken and chop into about 1/2” chunks. Combine with sauce and cheese. Divide chicken mixture equally onto the 4 tortillas. Fold the tortillas and place seam side down on a hot sauté pan. Brown burrito on both sides and wrap in foil to keep warm if not serving immediately. Can be stored in refrigerator or freezer and warmed back up.

Nutrition information: 541 Calories 27.5 g Fat 5.5 g Carbs 61.5 g Protein

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The Best Way to Cook Steak

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Easy Antipasto Bites

Gatherings are easier with quick, #MakeAhead, appetizers. #AntipastoBites can be made the day before and kept, in a sealed container, in the refrigerator until you’re ready to serve. The flavors are better when closer to room temperature, so, get them out 15-30 minutes before serving.

  • 1/2 c. Extra-virgin olive oil, plus 3 Tablespoons, divided
  • 9 oz. Fresh cheese tortellini
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Balsamic vinegar
  • 8 oz. Mozzarella balls (in deli case near specialty cheeses)
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. Red pepper flakes
  • 4 oz. Sliced salami (or Prosciutto, Pepperoni, Sopressata, etc.)
  • 1/4 lb. Roasted red peppers, chopped into bite-sized pieces
  • 1 Bunch fresh basil
  • 14 oz. Artichoke hearts (drain & chop into bite-sized pieces)
  • 1/4 lb. Green olives (Can substitute black if you prefer)
  1. In a large pot of boiling water, add 1 tablespoon oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl.
  2. Season cooked tortellini with salt and pepper. Add balsamic vinegar and 2 TBLS olive oil and mix to combine. Set aside.
  3. Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.
  4. Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.

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Keto Banana Mini Bundt Muffins

These muffins are great to keep in the refrigerator all week for #GrabAndGo breakfasts. They freeze well too.

Keto Banana Mini Bundt Muffins

  • 1/2 Cup Unsalted Butter, room temperature
  • 2/3 Cup Truvia (best for baked goods)
  • 1/4 Cup Packed Brown Sugar Substitute (Sukrin)
  • 1 tsp Vanilla
  • 2 Large Eggs
  • 3/4 Cup Ripe, Mashed Banana
  • 1 1/2 Cups Superfine Almond Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

  1. Preheat oven to 350 degrees.
  2. Grease mini Bundt pan with a swipe of butter or cooking spray
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, beating well after each.
  5. Stir in banana.
  6. Sift dry ingredients into banana mixture.
  7. Mix until dry ingredients just incorporated.
  8. Spoon into pan.
  9. Bake at 350 degrees for 20-25 minutes.

I like these with a little spread of #KetoFriendly cream cheese!

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Homemade Red Wine Vinegar

Realizing that #leftoverwine is an oxymoron, the occasion did present when a high quality bottle was opened at the end of a multi-bottle evening and not finished, then said bottle was put into the wine cellar and forgotten for a week past it’s drinking window. Shit!

Time to make some red wine vinegar! I left the bottle, corked, in the dark, cool cellar for an additional month then set to starting my kitchen #chemistryexperiment.

Vintage Red Wine Vinegar

  • Up to 750 ml leftover Red Wine of any variety – in this case, I used: 3/4 bottle Eighty Four Wines 2013 Malbec out of Napa, CA + about 1/4 bottle Bodega Y Vinedos Catena 2019 Malbec out of Argentina
  • 1/2 tsp (2.5 ml) 3% Hydrogen Peroxide (if wine contains sulfites)
  • 1 cup (237 ml) Unchlorinated Water
  • 1/2 cup (118 ml) Raw, Unfiltered, Unpasteurized Vinegar, or a Vinegar Mother – I used Bragg Organic Raw-Unfiltered Apple Cider Vinegar With the Mother

Pour the wine into a dry, sanitized, wide-mouthed, sealable (canning) jar that holds at least a quart. If the wine contains sulfites (it will say so on the back of the bottle), stir in the hydrogen peroxide and let the wine sit for about a minute to neutralize them. Stir in the water with a wooden spoon.

Stir in the raw vinegar well to oxygenate the wine.

Cover the jar with either tightly-woven, quadrupled cheesecloth or a piece of muslin, even a thick paper towel, securing with rubber band/string/a screw on metal canning band, or, like I used, 😉 a zip tie to keep fruit flies out. You can cover it with a paper coffee filter for extra protection from fruit flies if desired. The jar needs to breathe (vent its Carbon dioxide) so do not, under any circumstances, put the metal inner jar canning lid or glass clamped vacuum lid on to seal.

Place your jar on the counter, out of direct light, or in a cupboard, where the temperature stays between 65° and 75°F. The longer you leave it alone to fully develop it’s acidity, especially if you have blended more than one type of wine, the better. Ideally, leave it alone a minimum of one month before checking your acidity level. Your ph should be 4.0 or below.

Bottle half of the vinegar, in a pressure resistant bottle, leaving headspace and replace with the same amount of wine for another batch. Or, you can bottle it all, storing the mother (1/2 C) for another batch or to share with a friend to make her own.

Amazon carries many suitable bottles for storing vinegar

The vinegar can be used immediately (stored in the refrigerator if you like the flavor as it is) or aged longer in your cupboard or on the cool counter top to allow it to mellow further and the flavors to develop more fully.

  • Troubleshooting: Most fermenting problems with vinegar come from trying to ferment in temperatures that are too warm for the fermentation process. Try to keep your jars in a room that’s between 55 and 75°F.
  • Surface growth: If you see anything “scummy” starting to grow on your vinegar while it’s fermenting, scoop off the surface growth. If it smells fine, it is fine.
  • Over-Fermenting: If your vinegar develops an awful smell (like rotting garbage), toss it out. If it smells a little funky (like vinegar), it’s probably fine.
  • Mold Growth: If you’re having problems with mold growing on the vinegar (not simply white scum on the top), toss out the vinegar. Next time, make sure your vinegar is fermenting in a room that’s not above 75 degrees, and is in a place with good airflow.

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What The F…?

This article from Epicurious.com needs no more introduction or explanation. #MindBlown

Leave the Peel on When You Use a Garlic Press

Not peeling garlic takes this gadget from unnecessary to unparalleled.

BY DAVID TAMARKIN

June 11, 2015

A good cook is an open-minded, curious cook. But when I saw my friend take out his garlic press, my face puckered into a judgemental scowl. I was throwing some serious shade.

“Don’t worry, don’t worry,” my friend said. “I know how to use it properly.”

Poor thing. He thought I was doubting his garlic press skills. Dude didn’t realize that I was hating on the mere presence—the idea! the existence!—of the press itself.

What my friend did next wiped the judgemental expression from my face.

First, he opened the press and inserted an unpeeled clove of garlic.

Photos by Chelsea Kyle, food styling by Katherine Sacks

Then he closed the press and squeezed on the handle, extracting golden, fragrant minced garlic.

“What’s your problem?” my friend asked. My expression had gone from shady to incredulous.

“The peel!” I said. “Where’s the peel?”

My friend opened the press. The peel, of course, was inside, emptied of garlic but barely torn. None of it, not even a speck, had gotten mixed up with the minced garlic on the cutting board.

That’s when my feelings about the garlic press changed. Prior to this moment, I’d seen the press as a clunky and unnecessary tool. If I was going to spend the time to peel a clove of garlic, I may as well take the extra 30 seconds to run my knife over it, right?

But now that I knew that you didn’t have to peel the garlic? This was a game changer. Not to mention a time saver. Visions of garlic mojo—not to mention Epi’s Food Editor Rhoda’s garlic oil—raced through my head. Mince 8 cloves of garlic? Make it 20. I don’t care. I have a garlic press!

Actually, no I don’t.

I pointed to my friend’s press. “Can I borrow that?”

That was weeks ago. I still haven’t returned it.

  • I, for one, will be finding an excuse to dig out my #GarlicPress today! #ThisGirlLovesToEat

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: food news, recipes, food facts, nutritional information, photos and other things that make my mouth water. If so, visit my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Get Thee to Whole Foods!

Food & Wine Magazine shared the tip that, today, Whole Foods announced it’s bringing back its popular 12 Days of Cheese promotion. Because Whole Foods loves us and wants us to be happy, 😉 from December 12 to 23, we can eat our way through a choice of high-quality artisanal cheeses at ridiculously prices!

Each day from December 12 to 23, Whole Foods’ will make a different one of its “highest-quality cheeses available at a generous discount, from artisans like 2019–20 World Cheese Award–winner Rogue Creamery.” That discount: 50 percent off—with an additional 10 percent off if you’re a Prime member. This is reason enough to renew my #AmazonPrime membership! #ThisGirlLovesToEat

Here’s a cheat-sheet of the 2019 sale lineup – bonus, Whole Foods loves to let you sample:

Dec. 12: Roth Pavino
“Rich, earthy, medium-firm Alpine cheese with notes of sweet hazelnut. Exclusive to Whole Foods Market.”

Dec. 13: Istara P’tit Basque
“Aged a minimum of 70 days, this creamy and smooth sheep milk cheese has a mild, nutty flavor with a subtle, sweet finish.”

Dec. 14: Uplands Cheese Pleasant Ridge Reserve
“A cow’s milk Alpine-style cheese modeled after favorites like Le Gruyère and Beaufort, with flavors ranging from milky to nutty and grassy. The Pleasant Ridge Reserve is America’s most awarded cheese.”

Dec. 15: Neal’s Yard Dairy Keen’s Cheddar
“This cheese is dense yet creamy with complex flavors ranging from fruity to sweet butterscotch. Each wheel has been hand selected by our experts.”

Dec. 16: Cypress Grove Humboldt Fog
“A goat’s milk soft-ripened American original with a beautiful ribbon of edible ash through the center. Floral, herbaceous overtones, buttermilk and fresh cream flavors.”

Dec. 17: Emmi Cave Aged Le Gruyère
“A firm, almost crumbly Alpine cheese. Robust, deeply flavored, with tangy fruit notes and classic nuttiness.”

Dec. 18: Sweet Grass Dairy Thomasville Tomme
“Raw cow’s milk, handcrafted cheese with a semi-firm texture. Rich, earthy flavors with a finish of light salt, grass and tangy cream.”

Dec. 19: Mitica Cordobes
“Made with Castellana and Merino sheep milk from Spain. Rich and buttery flavors balanced by bright acidity and nutty undertones. Exclusive to Whole Foods Market.”

Dec. 20: Rogue Creamery Oregon Blue
“Aged at least 90 days in Roquefort modeled caves, this organic cheese has briny, earthy flavors with notes of sweet cream and huckleberry. Rogue Creamery recently made history by producing the first American cheese ever to win top honors at the World Cheese Awards in Bergamo, Italy.”

Dec. 21: Klare Melk Truffle Gouda
“Rich, flavorful, semi-firm cheese. Velvety notes of sweet cream and butter, generously laced with earthy truffles.”

Dec. 22: Cellars at Jasper Hill Harbison with Prosecco
“Soft-ripened, buttery, woodsy and sweet with balanced tones of mustard. A wash in Presto prosecco brings out bright citrus flavors. Exclusive to Whole Foods Market.”

Dec. 23: MonS Mary dans les Étoiles
“Stunning, ash-coated geo-rind goat cheese. Creamy and grassy, finished with light citrus notes. Exclusive to Whole Foods Market.”

Chicken Bacon Ranch Meatballs

chickbaconranchmb2

Ground chicken breast is one of my favorite ways to build a base for a #Keto meal!  It’s so versatile, mixes so well with most of my favorite ingredients, and is so easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes. 

This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer.  #ThisGirlLovesToEat

Chicken Bacon Ranch Meatballs

  • 2 Pounds Ground Chicken Breast
  • 4 Pieces Thick Cut Bacon
  • 3 Pieces Thick Cut Peppered Bacon
  • 1 Large Egg
  • 2 Cups Fresh Baby Spinach
  • 1 TBLS Olive Oil
  • 4 TBLS Ranch Dressing
  • 1/2 Cup Panko
  • Olive Oil Spray

 

Using your hands, combine all of the ingredients in a medium bowl until well mixed.

Spray the basket in your air fryer lightly with olive oil spray, place a layer of meatballs, with space between for the air to flow around, set the temperature to 380° F, and set the timer for 8 minutes. Cook the meatballs, shaking them to turn them about halfway through so they brown evenly.

Quick, easy and oh so tasty!

 

Turkey Day Prep: Pumpkin Hummus

You know you need something to let people snack on before the big meal, but you don’t want them to be too full to eat the meal you’ve been slaving over for days…

This recipe, from November 2015’s Food & Wine Magazine, takes the edge off but won’t ruin anyone’s dinner! #ThisGirlLovesToEat

Pumpkin Hummus By Justin Chappell

  • Two 15-ounce cans of chickpeas, drained and rinsed 
  • 1 cup pumpkin puree
  • 1/4 cup fresh lemon juice
  • 2 small garlic cloves
  • 1/4 teaspoon cayenne
  • Kosher salt
  • Pepper
  • Pita chips or crudités, for serving

How to Make It

In a food processor (I used my Vitamix), combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.

Quick Portobello Chicken

portobellochicken1

When you follow a Keto, Whole Food, or Paleo diet, weeknight dinners can easily derail your progress if you don’t keep an arsenal of quick and easy recipes on hand.  This recipe is both. #ThisGirlLovesToEat

Quick & Easy Cheesy Portobello Chicken

  • 9 ounces Frozen Tyson Grilled & Ready Fully Cooked, Diced Chicken Breast (Thawed)
  • 1/4 Cup Olive Oil
  • 1/4 Cup Finely Chopped Onion
  • 2 Cloves Garlic, Thinly Sliced
  • 4 ounces Sliced Portobello Mushroom
  • 1/4 Cup Shredded Parmesan Cheese
  • 3 Slices bacon, cooked & crumbled
  • 1/2 Cup White Wine
  • 1/2 tsp Dried Tarragon
  • Freshly Ground Salt & Pepper to taste
  • 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 425° F and grease a 4 cup baking dish with butter.

Heat oil in a medium skillet.  Add onion, garlic, salt and pepper and sauté for 5 minutes, or until onion is translucent.  Add the chicken, Parmesan, tarragon, bacon, and mushrooms to the skillet.  Cover and cook for 5 minutes.  Stir in the wine and simmer for another 5 minutes.

Transfer to the greased baking dish and top with the shredded mozzarella cheese.  Put (uncovered) into the oven and bake for 10-12 minutes, or until cheese is bubbling and beginning to brown.  I served this over a bed of mashed cauliflower for a perfect #KetoMeal

portobellochicken2Make Ahead Tip:  If you are making this dish ahead, put into the buttered baking dish and cover/refrigerate.  When ready to put in the oven, throw the dish in the microwave for about 3 minutes, at 50% power, to take the chill off, then top with the cheese and bake as directed.

Nutrition Information (Serves 3)

  • 447 Calories
  • 39 g Fat
  • 4 g Carbohydrates
  • 27 g Protein