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
- 1.5 lbs chicken, medium-large bone-in chicken thighs, skin on
- 2 tbsp butter, ghee/clarified
- salt and pepper, to taste
- Lay chicken thighs out on a cutting board, and using sharp kitchen scissors, cut out bone from thigh.
- Remove bones (save them for chicken stock if you make your own!)
- Pound chicken flat and make sure they are very dry, pat with paper towel if needed.
- Generously salt and pepper meat side of chicken (don’t salt fat side, as it can easily burn).
- Heat a cast iron (or heavy) pan on high heat, so it is scorching hot (but not smoking).
- Reduce heat to medium-high.
- Add ghee/butter to pan, and let melt.
- Add chicken to pan, starting with the fat side down.
- Let fat crisp and chicken brown, about 7 minutes.
- Flip chicken and cook until 165 degrees internal temp – about 6 minutes.
- Let rest 2-5 minutes and pat off any excess butter softly with a paper towel.
- If desired, cut chicken into strips.
I have an Echo Show that I bought on #PrimeDay with the intention of watching cooking videos, but the truth is I rarely use it for anything more than when I need some music to sing along to in the kitchen. Then it’s, “Alexa play Guns N Roses,” “Alexa play me 80’s (or 70’s) music,” or “Alexa play me 80’s hair metal.” 😉
My dad lives in assisted living and I just bought him an Amazon Echo Show for Christmas. Because this is an interactive device that has educational, entertainment, books, music, TED talks, motivational speakers, video and so many other skills that can fill a lot of empty hours, think about what a wonderful #VoiceActivated gift this would be for an elderly or house bound friend or relative. The Echo Show even allows you to talk via video messaging using your smartphone & the Alexa app!
I don’t do many product endorsements that fall outside of tools I use everyday when I am cooking, but this is one time I’m going to. But, since it IS the main #GiftGivingSeason of the year, I recommend you watch for the discounts & bundled deals on the Echo Show, and the rest of this device series, in Amazon deals of the day. #ThisGirlLovesToShop
Now, back to the post…..
I was replacing the silicone inner seal for my pressure cooker on Amazon this morning, **TIP – keep an extra one on hand so you don’t carry heavy smells (like garlic) between dishes, when I saw the tab for Alexa Skills. That reminded me I hadn’t used my Echo Show lately. I started looking around and found that there are actually some useful things my Echo Show can do to help do things other than just cook in the kitchen, like stick to my diet. Maybe they can help you too.
If you are following any particular diet plan, there are many great tools that you can access with just your voice when you need some help or reassurance, like:
- Primal Potential Daily Bites: A daily, non-preachy, bit of coaching on mindset, attitude, fat loss strategy and everything you need to win the day & reach your goals.
- Healthy KETO: Dr. Eric Berg’s Healthy KETO & Intermittent Fasting Daily Podcast
- The KETO Police: Ask the KETO Police to tell you if a specific food is KETO or not
- vegi.style Vegan Guide: Vegan Search Engine. Examples – Ask for all vegan restaurants in a particular city or for vegan foods containing certain nutrients
- Vegan Chef: Thousands of vegan recipes
- Is it Paleo? Ask Is it Paleo? to tell you if a specific food is paleo
- Mediterranean Diet Daily: Everyday you will hear ideas for Breakfast, Lunch and Dinner to help provide inspiration and motivation for your Mediterranean inspired lifestyle
- Food Expert by Selectivor: Always know what everyone can eat and their favorite foods – without the hassle of remembering complex food lists for allergies, most diet plans, etc.
Overall this tool is one that I need to remember I have and put into use more often. I am loading new skills in as I am typing and will start tomorrow…#ThisGirlLovesToEat
To 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 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
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
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter. Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into pie plate.
- 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.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- 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.
- 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)
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
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.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
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
It seems like every appetizer served at parties, large or small, is forbidden to those who follow the low carb lifestyles touted by the Keto, Paleo and Atkins diets, but who has the time, or patience, to spend making some of the recipes for snacks that are allowed?
I went to a couple of my favorite “regular recipe” resources, Epicurious.com and Emeril’s on Planet Green, to see if there were any easy snack recipes that were low carb friendly and was pleasantly surprised! #ThisGirlLovesToEat
Aguachile de Camarón
- 2 Quarts Water
- 2 TBLS Kosher Salt
- 1 Pound Fresh Jumbo Shrimp, peeled & deveined
- 1 English Cucumber, peeled
- 1 Cup Freshly Squeezed Lime Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Cold Water
- 2 to 3 Fresh Serrano Chiles, sliced
- 1 TBLS Chopped Fresh Parsley
- Combine 2 quarts water and 2 TBLS cup salt in a large saucepan; bring to a boil.
- Butterfly the shrimp, leaving the tail intact.
- Add shrimp and immediately turn off the heat.
- Let the shrimp sit until just cooked through, 2-3 minutes.
- Place shrimp in colander, run under cold water to stop the cooking, then drain.
- In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
- In a non-reactive bowl combine the shrimp with the dressing. Cover and put into the refrigerator for 1 hour. (Can be made up to 4 hours before serving)
- Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
- Arrange the shrimp on top of the cucumber slices, season as needed, garnish with chopped parsley, and serve immediately.
**Non-Reactive Bowl: Stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor
Salami Crisps (Epicurious)
- 1/4 Pound (very thinly sliced) Genoa Salami, Soppressata, Pepperoni, Pancetta, Jamón Ibérico, Finocchiona, Coppa, or other charcuterie type dry cured meat
- Cracked Black Pepper (if using an unspiced meat)
- Parmesan Cheese (if desired)
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper.
- If using Parmesan Cheese, sprinkle slices lightly.
- Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes.
- Transfer slices to a rack to cool. (They will crisp as they cool.)
Serving Suggestion: Small slices of cheese, olive oil marinated feta, or some herbs mixed into cream cheese are all Keto-friendly and would be good served with these crisps.
It may be starting to look like fall in the East, but here in Southern California, we’re getting ready for another 80°+ weekend. It’s late September, and I’m not complaining.
With any luck, I’ll be out of my cast (fingers crossed), my stitches will come out of the four incisions on my foot, and I’ll be able to spend all day Sunday floating in my pool, catching some rays and we’ll BBQ a steak, some fresh asparagus, and some sweet potatoes for dinner.
Well before dinner though, I’m absolutely going to have a couple of these shrimp cocktails (thanks for the recipe Pampered Chef) prepared and ready to have for lunch while I’m lounging!
Ceviche Style Shrimp Cocktail
- 1 pound shelled, deveined, large cooked shrimp, diced (21-25 per pound)
- 1/2 medium seedless cucumber, diced
- 2 plum tomatoes, seeded and diced
- 1/4 cup thinly sliced and quartered red onion
- 1/4 cup snipped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1 medium avocado
- Coarse salt, lime slices and whole shrimp (optional)
- 1 jalapeño pepper, seeded and finely chopped
- Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in mixing bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.
- Immediately before serving, dice avocado and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.
For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.
Nutrients per serving:
Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 220 mg, Carbohydrate 8 g, Protein 26 g, Sodium 550 mg, Fiber 5 g
If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood