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Archive for the ‘Chicken & Turkey’ Category

Chicken Tikka Masala

This particular curry recipe, similar to Chicken Tikka Masala, is the one I keep coming back to again and again.  Typically one uses tomato paste in the creamy sauce, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly DELICIOUS!  This recipe is also great made with a firm-fleshed fish or shrimp.  When doing it with fish, cut de-boned fish into large pieces and prepare sauce first.  Add fish the last 5-10 minutes of cooking so it won’t overcook and fall apart.  Red fish is an excellent choice for simmered dishes, if you can get it, as it is as firm as chicken or beef and won’t disintegrate in the sauce!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream.  For variety, sometimes I add a little tomato paste to this sauce, which changes it up a bit.  🙂

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INGREDIENTS:

1 T. whole cumin seed

2 T. olive oil

3 T. butter

3 oz. sliced onion

2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks

¼ tsp. salt

¼-½  tsp. cayenne pepper  (use ½ tsp. only if you like it HOT)

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1 c. chicken broth

1   whole tomato (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Tikka Masala gravy or that Butter Chicken appearance)

¼ c. heavy cream (Paleo-Primal should use coconut milk)

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream. Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum or glucomannan powder, whisking or stirring vigorously between additions.  Serve over steamed cauliflower or basmati rice for non-low-carb guests.  Sometimes I add my cauliflower right into the curry the last 15 minutes of cooking for a change of pace.  Like the tomatoes, do not cook the cauliflower too long.  Adjust info below if you add cauliflower or other vegetables to the dish.

VARIATION:  Sprinkle in a few frozen green peas as shown above.  But just a few!

NUTRITIONAL INFO: Serves 3, each serving containing:

527 cals., 34.6g fat, 7.83g carbs, 2.03g fiber, 5.80g NET CARBS, 44.3g protein, 194 mg. sodium

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chicken-artichoke-casserole

I have had a can of artichoke hearts in my pantry that have been there for months.  Since I was making chicken tonight, I decided to get creative.  I threw this simple dish together in 10 minutes, baked it 1 hour while we watched the evening news.  It is ever so delicious!  Even my picky husband, who is not too fond of artichokes, liked this dish!!  When he was finished dinner, he volunteered “Be sure to post this on your blog.”  That’s the best compliment I can get.  It truly was delicious and the key ingredient, the Shawarma Spice Blend in the mayo, adds so much flavor to this dish, so I do hope you’ll try it if you have not already.  This recipe is suitable for all phases of Atkins and other Keto diets.  With all this dairy, it would not be suitable for Primal-Paleo, however.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also shares his wealth of delicious recipes in our books.  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. Special set pricing going on right now!  

NOTE:  I just discovered the reheated leftovers are even tastier than this was on first baking!! So this dish, if serving to company, might be better made a day ahead, only partially cooking/browning the chicken for 35 minutes and removing from oven. Refrigerate overnight and allow it to finish cooking/browning the next day as it is warming up. 🙂 

INGREDIENTS:

3 large chicken thighs

3 large chicken drumsticks

5 oz. cream cheese, softened

½ c. sour cream

¼ c. + 2 T. my Shawarma Mayonnaise

½ c. parsley, chopped

2 oz. yellow onion, chopped fine

1 can (15 oz) artichoke hearts, drained or 1 c. marinated salad artichokes, cut in halves, rinsed well

Dash sea salt

¼ tsp. coarse black pepper

3 T. melted butter for basting

DIRECTIONS:  Remove the chicken from the bones, leaving the skin on as it adds so much flavor.   You can boil the bones for some great stock for future use.  I cut each piece of the meat into two smaller pieces.  Set meat aside for now.  Preheat oven to 350º and lightly oil a ceramic 9×13 baking dish.

Soften the cream cheese by your preferred method.  I nuke mine in a glass mixing bowl on DEFROST for 2-3 seconds.  Stir in sour cream and mayo and blend well with a rubber spatula. Add chopped parsley, onion, salt and pepper and stir again.  Fold the chopped artichoke hearts gently into the creamy mixture.  Spoon the artichoke mixture into the oiled baking dish and spread evenly.  Place the pieces of chicken, skin side up, on top of the mixture.  Mine were slightly touching in my dish, but they shrink during cooking.  Using a brush, baste meat with a bit of the melted butter.  Sprinkle with another dash of salt and black pepper.  Pop into 350º oven and bake for 1 hour.  Baste again with melted butter at the 20 minute mare and again at 40 minutes cook time.  Remove from oven at the 1 hour mark when chicken should be golden brown.  Serve with your favorite green salad or green veggie side dish.

NUTRITIONAL INFO:   Makes  5 servings, each contains

529 cals, 50g fat (reduce dairy to lower), 6.68g carbs, 2g fiber, 4.68g NET CARBS, 22 g protein, 468 mg sodium

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This tasty dinner came together in under an hour, start to sitting down to table.  I always buy chicken breasts with bones, as I stew the bones to strip for adding those bits of meat to my dog’s food and making chicken broth.  But you can certainly use boneless breasts for this dish if you wish to speed up this quick meal even more.  This risotto-like dish is very psychologically satisfying, as well as being literally quite filling.  My husband and I felt like we were eating a real rice or cous-cous dish!  It is extremely low-carb and suitable for all phases of Atkins, other Keto diets, Primal Blueprint and if the wine and cheese are omitted, it is also acceptable for Paleo followers.

Our latest LOW CARBING AMONG FRIENDS cookbooks are calling you. Special prices going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, I hope you’ll stop by and leave a review at Amazon here.

INGREDIENTS:

5 T. butter, unsalted

20 oz. boneless, skinless chicken breast, cut into strips

½ tsp. my Seafood Spice Blend (or seasoning of your choice)

¼ tsp. black pepper

1 clove garlic, minced

3/4 c. chopped parsley (I used flat leaf, but either type will work)

2 T. white wine (optional)

¼ tsp. sea salt

1 pkg (14 oz) Zeroodles brand Shirataki Rice-Shape Noodles w/ oat fiber

4 T. grated Parmesan Cheese (added at table)

DIRECTIONS:  Melt butter in large skillet over high heat.  Add chicken strips and begin to brown.  As it is browning, sprinkle with half the Seafood Spice Blend, salt and black pepper. Turn the pieces of meat over and brown the other side.  Sprinkle remaining spices on the side of meat now up.  When meat has nicely browned a bit on both sides, add in the parsley, garlic and wine (if using).  Lower heat to medium and stir occasionally as it simmers for about 5-10 minutes.  Open noodle package and drain in a sieve under running cold water to rinse.  Pour noodles into skillet and stir to blend ingredients well.  Continue cooking another 10 minutes and remove from heat.  Serve at table allowing each serving to receive 1 T. grated Parmesan on top.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

365.3 cals, 22.9g fat, 5.95g carbs, 4.42g fiber, 1.53g NET CARBS, 31.1g protein, 590 mg sodium

 

 

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I was digging around in my freezer for something to put together for lunch today and forgot I’d made a small turkey at Easter.  I had the torso part of the carcass still left in a bag and decided on some sort of soup.  Then when I went to the fridge to get some other veggie ingredients, I saw the highly smoked, dry-cured sausage my husband gets when he’s at his convention and thought I’d mix the two meats.  I don’t think ordinary smoked sausage would do well here, so if you don’t have a meat market that dry-cures their own smoked sausage, I’d just omit it altogether.   Then I tossed in some chopped Zeroodles Shiritaki Noodles with Oat Fiber, a bit of fresh spinach leaves, a little of this and that and ended up with a DELICIOUS soup!  This recipe is suitable for all phases of Atkins and most Keto diets.  It’s very low in carbs yet so rich in flavor layer.  Hope you’ll give this one a try!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices right now! Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

½ meaty turkey carcass, 1 chicken carcass or 2½ c. diced cooked turkey meat

4 oz. highly smoked, dry-cured beef/pork sausage (see comment above)

6 cups water (if using diced turkey, I would use chicken/turkey broth for more flavor)

2 oz. onion, chopped

1 c. celery, chopped

1 clove garlic, minced

1 tsp. fresh ginger, minced

1 14-oz pkg. Zeroodles Shiritake Rice-Shape noodles (or other shape, chopped up)

1 tsp. Sambal Oelek chili sauce (or few drops Sriracha, or 1 tsp. Thai red curry paste)

1 T. low-sodium soy sauce

2 T. rice wine vinegar

1 c. dried shitake mushrooms, broken into small pieces

2 c. fresh spinach leaves (added at very last)

OPTIONAL:  ½ tsp. toasted sesame oil

DIRECTIONS:  Into a 5 qt. soup pot, place the turkey or chicken carcass.  Add the sausage and water to the pot.  Add celery, onion, garlic and ginger next.  Add rice-shaped or chopped up shiritake noodles and shitake mushrooms next.  Bring this mixture to a boil over high heat.  Lower heat and simmer covered with lid 30 minutes, or until veggies and mushrooms are fully tender.  Remove carcass to a cutting board, cool and strip meat off bones.  Chop meat into bite-size pieces and add back to the soup pot.  Add all remaining ingredients listed above but the spinach leaves.  Simmer about 15 minutes more to blend flavors.  Finally add the spinach leaves cooking just until it is barely done, or about 5 minutes.  Serve soup at once.

NUTRITIONAL INFO:  Makes 6 large servings, each contains:

205 cals, 9.85g fat, 6.33g carbs, 3.46g fiber, 2.87g NET CARBS, 20.8g protein, 486 mg sodium

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Momma's Baked Chicken

This was the baked chicken I was raised on.  Throughout my childhood, I disliked intensely the taste of vinegar.  Wouldn’t eat pickles, wouldn’t eat pickled vegetables, wouldn’t eat salads or even condiments that contained vinegar.  But man, when my mom made this baked chicken, I just could not believe I watched her douse it with such an “evil” ingredient  and LIKED IT!!!  The natural red grape sugar in the red wine vinegar caramelizes under high heat and gives the chicken skin such a sweet, tangy taste.  The pan juices make a lovely gravy/baste for the drier breast meat.   Fortunately, my taste has changed over the years and I will now consume vinegar without hesitation, provided the food isn’t drowning in vinegar.  🙂

This recipe can be used on a split/butterflied/spatchcocked chicken as pictured, or you and cut the chicken up into pieces.  This method is delicious on Rock Cornish Hens, too.  It is also excellent for BBQ’ing of the chicken, and even for BBQ pork.  This recipe is perfectly suited to all phases of Atkins, Keto diets, Primal and Paleo as well.

Many more delicious recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me, included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site with special discount pricing right now: http://amongfriends.us/order.php.

SAUCE INGREDIENTS:

6 T.  melted butter

3 T. red wine vinegar

1/4 tsp. salt (omit if using salted butter)

1/4 tsp. coarse black pepper

THAT’S IT!!

DIRECTIONS:  Preheat oven to 400º.  Place butter in baking pan (I use a metal pan) as the oven is heating up.  Remove pan and add red wine vinegar to the butter, as well as the salt and pepper.  Prepare the chicken.  You can either split the chicken up the back with kitchen shears and spread it out as shown above, or cut the bird up into quarters or single pieces.  Using a brush, baste the pieces of chicken all over.  Sprinkle lightly with the salt and pepper and pop into hot oven for about an hour (less time for smaller birds, a little more for the butterflied bird shown) or until golden brown and reaches internal temp of 170º at the joint where the thigh meets the torso and in the thickest part of the breast.  I like to baste the chicken once or twice during cooking for the tastiest result on the skin.  I’m a skin fan, so that’s real important to me.  My husband just rips it off and hands it to me.  That works out just great, huh?  🙂 Remove from oven and serve at once with your favorite sides.  Be sure to put a spoon or brush into the pan for diners to baste their meat with the buttery juices if they wish (or pour the juices into a gravy boat).

NUTRITIONAL INFO:  These numbers are for the baste/sauce only.  You will have to add in the values for whatever pieces of chicken you eat.  Makes enough for 10 pieces of chicken (1 whole l cut-up chicken).  Each portion of the sauce, assuming you even eat that much of the sauce, has:

62 calories, 6.9 g fat, 0.02 g carbs,  0.00 g fiber, .02 g NET CARBS, 0.13 g protein (add in your piece of chicken)

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My husband asked me to make some chicken tenders tonight.  I have developed a great Southern Fried Chicken coating recipe and just took that to a new level, serving as tenders with a dipping sauce with a “bite”.

This coating has been my best low-carb chicken coating to date and it didn’t fail me on these tenders tonight.  I’m so pleased with this recipe!!  It’s my first time to try a spicy sauce with tenders and we loved it! The hubs said please make these again!  They were nice and crispy!  By the way, chicken coated with this coating is great leftover, cold, right out of the fridge!!  It also reheats nicely (crispy) in the oven at 350º for about 20 minutes.

As I can’t know how you cut up your chicken strips, it’s not possible to really provide nutritional stats per serving.  Instead, I am providing nutritional info for 1/10 of the coating, as I cooked 10 nice-sized strips of chicken breasts (off 2 large breasts I de-boned).  There was at least 1-1½c. coating and some egg/cream mix that didn’t get used, so this recipe would coat quite a few more tenders if you have a big family.  No need to double the recipe for say 15-18 tenders.  Therefore, the carb numbers are actually even lower than shown below.  Woo! Hoo!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special prices going on right now on a complete set at our direct order site:  https://amongfriends.us/sale.php or at Amazon.  After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

3/4 c. plain whey protein

1 c. crushed pork rinds (about 2 oz.)

1 T. oat fiber (omit if on Induction or for gluten-free version)

1 tsp. my Seafood Spice blend (or seasonings of your choice)

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water (or more heavy cream if you prefer)

½-3/4″ deep hot oil (I use coconut oil) in a large 13-14″ skillet

OPTIONAL BANG BANG SAUCE: ½ c. homemade mayonnaise, 1 T. Sambal Oelek chili paste, 2 tsp. Sriracha, dash each salt and black pepper.  Stir all in a small bowl.  Sauce adds approximately 0.35 net carbs for each serving (1 serving = 1 T.).

DIRECTIONS: Preheat holding oven to 350º.  Measure out and mix all dry ingredients in a paper or plastic bag by shaking well.  In a large bowl, whisk the eggs, cream and water together.  Cut chicken breast meat into long strips about 4″ x 1″.  Dip each one into the egg mixture and turn several times to well coat each piece.  Pick each piece of meat out of the bowl and drop into the seasoned “flour” in the bag.  This makes coating easier and less messy.  When you have 3 pieces in the bag, holding the top of the bag closed, shake the bag to coat the chicken with the dry mix.  Don’t put more than 3 pieces into the bag at a time or they will not coat well.

Heat 3/4″ deep oil over high heat.  Remove the coated chicken strips carefully from the bag and place the pieces closely together in the skillet of hot grease.  If you’re creative, you can get about 8 strips in a 13″ skillet.  Repeat the coating process with the remaining pieces of chicken.  Brown the chicken well on one side disturbing as little as possible as they cook.  With a fork, flip pieces over gently to brown the second side.   When brown on both sides they should be done (about 15 minutes total) remove to paper toweling to drain and if still frying more pieces, place the platter of first-cooked tenders in your preheated oven until all meat has been fried.  When you have finished cooking all pieces of chicken, serve at once with the Bang Bang dipping sauce.

VARIATION:  Serve with a good cream gravy rather than the Bang Bang Sauce. 

NUTRITIONAL INFO: Makes enough coating for more than 10-15 tenders of chicken.  Numbers are for the coating only. Be sure to add in the info for the chicken piece(s) you eat and whatever dipping sauce you use!  1/10 batch of the entire coating recipe contains:

113.4 cals, 7.26g fat, 1.72g carbs, 0.53g fiber, 1.19g NET CARBS (less if not all coating and egg wash used), 12.8g protein, 209 mg sodium (sauce adds little to these numbers (mostly fat grams) and is nearly impossible to provide a per serving figure for as that would be person dependent in how liberally they used the sauce.

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Click to enlarge

This week-night easy-prep dish was simply delicious!  You’re not going to believe how a bit of leftover chicken and bacon can transform themselves into something sooooooo good.  Although I’m sure it is the smoky quality of the fire-roasted peppers that made this quick skillet sauce so tasty, there are lots of flavor layers going on here. You can serve this atop zucchini noodles, shirataki tofu noodles or spaghetti squash threads.

This dish is not suitable for Induction unless you omit the wine.  Otherwise, it’s a go for Phase 2 Atkins and Primal followers.  This is not suitable for Paleo unless you omit the wine and substitute perhaps homemade mayo for the cream.  I do not believe coconut milk/cream would be good in this dish. 😉

INGREDIENTS:

4 oz. raw bacon, cut into 3/4″ pieces

2 oz. red onion, sliced thinly

2 cloves garlic, minced

1 c. cooked, leftover chicken breast, cut into bite sized pieces

½ c. parsley, chopped (loosely packed)

3 oz. fire-roasted red bell pepper (I used imported from a jar), sliced in strips

1 c. chicken broth, homemade with no additives

3 oz. white wine (omit if still on Atkins Induction)

¼ heavy cream

1 small, mild anaheim chile pepper, seeded and sliced thinly (or you can substitute a jalapeno)

1/8 tsp. crushed red pepper flakes (omit if you used a jalapeno above)

Dash or two of coarse black pepper

Pinch Italian seasoning

1 T. pesto sauce (I use my homemade pesto)

Sprinkle of your favorite thickener (optional)

DIRECTIONS:  Cook your noodles or alternate “pasta” and have ready, as the sauce goes together quite quickly. Over high heat, brown the bacon in a non-stick skillet or wok.  Add the onion and saute until nearly tender.  Add garlic, jalapeno or anaheim pepper, and the roasted red pepper slices.  Saute 1-2 more minutes for all to begin getting tender.  Add all remaining ingredients but the cream.  Simmer over medium heat for about 5-10 minutes to allow the wine to cook off a bit and the flavors of the ingredients to mingle. Lower the heat to lowest setting and finally add the cream.  Stir well and simmer a few minutes stirring often.  When you are just about ready to serve, add your thickener to the sauce, stirring constantly (if using) and allow the sauce to thicken a couple more minutes.  Serve over your “pasta” on a large platter.

NUTRITIONAL INFO:  Makes 4 servings, each contains: (numbers are for sauce only)

308 cals, 21g fat, 5.3g carbs, 1.07g fiber, 4.23g NET CARBS, 14.3g protein, 382 mg sodium

 

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