Category Archives: Poultry

Beef, Main Dish, Mexican/Spanish Recipes, Pork, Poultry, Recipes

Something Special for Cinco de Mayo

Sopes with chicken and green sauce.

Mexican Sopes are the bomb!

I didn’t try Mexican Sopes until recently. Sure, I had the corn cakes at Cheesecake Factory and those are so delicious! They are more of a tamale mix than sopes are although the both use masa. But they are equally high in carbohydrate’s. So, I decided to try to make a similar-tasting one from low carb ingredients. I tried a couple of different recipes I found from other Keto sites, but they didn’t quite do it.

Ultimately, I came up with my own recipe for sopes using a combination of flours and Mozzarella cheese. Yes, cheese. The Mozzarella melts well, has a very mild flavor, and helps the flour ingredients hold together. For this, I used CarbQuik, a biscuit combination flour that works well. I added a little corn meal to get the corn flavor into it, but if you want to lower the carbs a little more, you can leave it out and add 2 more tablespoons of flax meal or almond flour. The flax helps with the texture and adds a golden color. Adding in taco seasoning brings more flavor to the mix. If you prefer, just add a little salt and a bit of garlic powder.

Although the ingredients are low carb, a sope still comes out to 8 grams of carbs, but if you have a low threshold, plan for your higher carb dinner by eating really low carb the rest of the day. I find two sopes are a good dinner meal, but if you add a side salad, you can get by with one.

The fillings also affect the carbs, so use cheese and meat, chicken, or fish with a salsa or low carb sauce. Feel free to top with a bit of sour cream or chopped lettuce and sliced radishes.

Give it a try for Cinco de Mayo!

Mexican-style Sopes

1/3 cup Almond Flour
2 tablespoons Corn Meal
1/3 cup Low Carb Flour
1/3 cup Golden Flax Meal
1 tablespoon Lard
1/3 cup Mozzarella Cheese, shredded
1/4 teaspoon Taco Seasoning
1/4 to 1/3 cup water

Mix the ingredients, except the water together and cut with your clean fingers until it forms crumbles. Add 1/4 cup water and mx together with your hands. The dough will begin to pull together to form a ball. If the mix isn’t adhering together well, add more water, 1 tablespoon at a time, until it forms a smooth, but not wet ball. Roll into a log about 4 inches long. Cut in half.

Form the 1st half into a 3″ circle about 1 thick. Smooth the top and sides and make it as even as possible. Repeat with the second piece of dough.

Two balls, flattened and cooked on both sides long enough to lightly brown, but not cook through.

Heat a griddle or heavy skillet over medium high heat until it is hot. Place each rounded ball into the griddle and cook for about 1-1/2 to 2 minutes until it is lightly browned. Flip and repeat on the other side. Remove dough patties to a work surface. Carefully cut each one across the middle of the 1″ side, like you would split an English muffin. The dough in the center will be raw, so cut carefully.

Press down the bottom and pinch the sides to form a ring around the top.

With the doughy side up, push down the middle of the sope and use your fingers to pinch the edges to a 1/2 inch wall around the middle. It’s easier to use the pointer finger on each hand to shape this. If it cracks, pinch it closed. This is like forming the top edge with pie dough. Push the center down more if needed, then use a finger to push the bottom of the edging to be even with the base.

If you are not cooking right away, cover the sopes with plastic wrap and refrigerate until you are ready to cook.

You can cook the sopes in hot oil and it will take about 4 minutes to get them completely done. Or you can cook them in a hot oven or air fryer. If you do that, spray with oil or cooking spray and cook until they are browned and cooked through. This will take about 10 to 15 minutes at 375 degrees.

Fill with your favorite fillings and serve with salsa if you like.

Makes 4 sopes.

Nutrition Information per Sope:
Calories 390 , Total Fat 32 g , Cholesterol 12 mg, Sodium 45 mg, Potassium 312 mg, Carbohydrates 18 g, Fiber 10 g, Sugars 1.3 g, Protein 14 g, Net Carbs 8 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Main Dish, Poultry, Recipes

Something Wonderfully Delicious for Valentine’s Day!

Want a really tasty dish for your Valentine’s dinner?

This one is easy to make and tastes so delicious you won’t believe it’s low carb. Serve with a side dish of cauliflower in a butter sauce or broccoli with cheese sauce. I opted for getting a frozen cauliflower in cream sauce dish that worked perfectly. The biscuit is made from Carbquik with cheddar cheese in it.

Chicken and Leeks with Cream Cheese Sauce

Ingredients:

2 large Chicken Breasts Or 1 lb. Chicken Thighs
8 oz. Cream Cheese
1 large Leek, cleaned and sliced
1 teaspoon Garlic, minced
1/4 cup Chicken Broth or Better Than Bullion
1 tablespoon Herb Seasoning
1/4 cup Parmesan Cheese, grated or shredded
1 teaspoon Rosemary, semi-fresh
1 tablespoon Olive Oil

Instructions:

Cut the chicken into several smaller pieces so they will cook faster. You can use all white meat or all dark or a combination depending on your preference.

Heat the oil in a large skillet. If you use one that can in the oven, you’ll save dirtying up a casserole dish. Cook the chicken pieces until they are partially done.

Add the garlic and leeks and cook for about four minutes. Add the chicken broth, rosemary, and herb seasoning. Stir well, then add the cream cheese. Cook for about eight minutes until the cream cheese is melted. Stir it several times while cooking. Add 2 tablespoons of the Parmesan Cheese and stir into the dish.

Preheat the oven to 250 degrees (F.)

If you don’t have an ovenproof skillet, transfer the contents of the skillet to a casserole dish.

Sprinkle the remaining Parmesan cheese and put it in the oven. Cook for ten minutes to melt the cheese.

Serve hot with a side dish or salad.

Makes 4 servings.

This turnip side dish can also be made with cauliflower and would be wonderful with this chicken and leeks dish.

Turnips with Cream Sauce

Check back tomorrow for a fun dessert twist for your valentine.

Nutrition Information Per Serving:
Calories 399 , Total Fat 13 g , Cholesterol 144 mg, Sodium 394 mg, Potassium 506 mg, Carbohydrates 7 g, Fiber 0.5 g, Sugars 3.1 g, Protein 31 g, Net Carbs 6.5 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Asian Recipes, Main Dish, Poultry, Recipes

Thai Basil Chicken is a Treat

My life seems jam-packed the past couple of months and time is fleeting. Here we are, well into Fall in the northern hemisphere, and the temperatures are dropping. We’re expecting freezing lows in the Reno, Nevada area tonight and tomorrow. I could use a little more fall.

I haven’t done too much cooking, especially of any new dishes, but the one I’m offering today is a really good one. I’ll also throw in a couple of links to some seasonal recipes from this site.

This is a simple recipe to turn chicken thighs into a delightful and spicy dish. I love many of Chef John’s recipes and this one is high on my list of make often. It is very low-carb’d and totally satisfying.

I only made a few little changes to the chef’s recipe to make it lower carb’d. I served it with Natural Heaven Hearts of Palm Brown Rice. If you haven’t tried Hearts of Palm rice or pasta, it is a very good low carb alternative to rice. They also make a delicious mashed potato substitute.

Recipe adapted from Chef John’s Thai Basil Chicken.

Thai Chicken

Thai Basil Chicken

1/3 cup Chicken Broth
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
2 teaspoons Fish Sauce
1 teaspoon White Sugar Substitute
1 teaspoon Swerve Brown Sugar Substitute
2 tablespoons Vegetable Oil
1 pound skinless, Boneless Chicken Thighs, coarsely chopped
¼ cup sliced Shallots or Green Onions
4 cloves Garlic, minced
2 tablespoons minced Thai Chilies, Serrano, or other hot pepper
1/2 cup very thinly sliced fresh Basil Leaves
2 cups hot cooked rice substitute (Cauliflower or Hearts of Palm)

In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar substitute, and brown sugar substitute until it is blended together.

Heat a large deep skillet over high heat or use a wok. Drizzle in oil and spread around. Add chicken and stir fry until it no longer looks raw, about 2 to 3 minutes. And shallots, garlic, and sliced chilies and stir and cook on high heat until you see the juices start to caramelize in the bottom of the pan, about 3 to 5 more minutes. Add a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 to 3 minutes.

Add the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Stir until basil is wilted, about 20 seconds. Serve with cauliflower rice or riced Hearts of Palm.

Makes 4 servings.

Nutrition Information

I love pumpkin and don’t really need the excuse of Halloween or Thanksgiving to cook with it. Here’s a few recipes for you to try:

Pumpkin Pie

 

Pumpkin Pie

 

 

Pumpkin French Toast

 

Pumpkin French Toast

 

 

Pumpkin Pizza

 

Pumpkin and Pizza equal yummy!

Breads, Main Dish, Poultry, Recipes

Yummy Chicken Sandwich

Hot White Alabama Chicken Sandwich

I found this great-tasting recipe on the Ketonia Bread website and had to try it. I adapted it a little and put it on my low carb yeast roll.  If you want easier options for bread rolls, check out the notes at the bottom. You can order Ketonia bread mix from  Amazon.

Hot White Alabama Chicken Sandwich

Recipe adapted slightly from Ketonia.com

1 large Chicken Breast
2/3 cup Mayonnaise
3 tablespoons White Vinegar
1/2 teaspoon Lemon Juice
2/3 teaspoon Pepper
2/3 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Horseradish (optional)
2 large Tomato slices
2 to 4 leaves of lettuce
2 Low Carb Bread Rolls or Buns (see options below)

In a large bowl add mayonnaise, vinegar, lemon juice, pepper, salt, and cayenne. Stir until well-mixed. divide half and put in a small bowl to use for dipping.

Cut the chicken breast in half and pound with a meat tenderizer on both sides. Add the two half breasts to the large bowl of white sauce and stir to coat completely. Cover with plastic wrap and marinate for 1 hour.

Heat 1 tablespoon of oil in skillet. use a fork to lift each chicken piece and allow the excess marinade to drip off. Place chicken breasts in the skillet and cook for 5 to 7 minutes until browned. Use a fork or spatula to turn to the other side and cook until browned. Internal temperature should be 165 degrees or higher.

To Assemble
Cut rolls in half and spread the reserved sauce on the each side. Place a chicken piece on the bottom and top with a slice of tomato and lettuce. Dip into the white sauce as needed while you eat. Delicious. Serves two.

The carbs for your bread roll will depend on which one you choose to use. The options below run from 0 carbs to about 3 net carbs. You can also make this a tortilla wrap.

Nutrition Infd

Bread Roll Options

In addition to making to Ketonia Bread Rolls, you can use a few other easy options.

Easy, Delicious Sandwich Buns

Franz H

Franz White Bread and Hamburger Rolls.

Photo: Cheese Bread Rounds

Cheese Bread Rounds

Savory Sandwich Rounds

Big Delicious Cream Cheese  Biscuits

Italian Inspired Recipes, Pork, Poultry, Recipes

Delicious Italian Chicken Dish

Have a craving for Italian food? This is an easy dish to make and it tastes wonderful. You can serve it over zoodles or cauliflower rice to keep the carbs low.

Italian Style Chicken and Sausage

1/2 cup Onion, chopped
1 tablespoon minced Garlic
1 tablespoon Olive Oil
1 15-oz. can Italian-style Tomatoes, chopped
1/2 cup Green Bell Pepper, sliced
1/2 cup Mushrooms, chopped
2 cups Chicken, cooked and chopped
6 oz. Italian pork sausage
1/2 teaspoon Basil
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Oregano
1 package Green Giant frozen zucchini spirals
Grated Parmesan Cheese to taste

In a large skillet, heat the oil, reduce heat to medium, then add the onions and garlic. Sauté until fragrant, then add bell pepper and cook for two minutes longer.

Separate sausage into marble-sized meat balls and add to the pan. Cook until lightly browned. Add tomatoes and seasonings and stir to mix well. Then stir in the chopped chicken and mushrooms. Simmer uncovered until the liquid is reduced, about 20 minutes.

Cook the zucchini spirals as directed on the package. Drain the excess water off in a colander and pat dry with a paper towel.

Put 1/2 of the zucchini in a bowl, add a little butter if you wish, then top with 1 cup of the chicken and sausage mixture. Sprinkle Parmesan cheese over the top and serve.

Carb count doesn’t include the zoodles, so add in the carbs for your zucchini.

Makes 4 servings.