Tag: thyme

Greek Chicken Bowls

I am sure you will agree, a lot has changed since March! The way we shop, worship, socialize, travel, and so much more. Although many are staying home, many are essential workers and have continued going to the office, even traveling for work.
 
I recently went on a road trip with Greg. We packed our masks and hand sanitizer and hit the road, being mindful and cautious when we had to make stops. Before COVID, we would have taken advantage of a little time away and had a few special meals. This time it was drive-thru windows and stopping only for the gas and bathroom breaks. All of the changes made me wonder if life will ever be as we knew it again?
 
There are many things I miss, but one is enjoying a meal at a favorite restaurant. I know I am not the only one that is tired of cooking. Many restaurants are open with restrictions now.  We have gone to a local favorite a few times, but for the most part, we still eat at home. I love a fancy meal as much as the next person, but I am all about quick and easy these days. That is why I love a meal in a bowl! I get the flavor of a fancy meal in the ease of a bowl.
 
This Greek Chicken Bowl could be my number one favorite meal right now! This flavor combination is phenomenal! Despite the list of ingredients and number of steps, the recipe is easy peasy. It’s also a meal that you can make low-carb simply by only using riced cauliflower instead of steamed rice.
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Greek Chicken Bowls

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • Marinade
  • 1 pound boneless, skinless chicken sliced in half to make thin cutlets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cloves garlic grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cucumber Salad
  • 2 cups English cucumbers chopped
  • 4 Roma tomatoes chopped
  • 1/2 cup kalamata olives sliced in half
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1/4 cup pepperoncini peppers sliced
  • 1 pouch Good Seasons Italian Salad Dressing
  • 1/4 cup white wine vinegar
  • 3 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Tzatziki Sauce
  • 2 cups plain Greek yogurt
  • 1 large English cucumber seeds removed
  • 1 clove garlic grated
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 cups steamed rice or cooked riced cauliflower
  • 1/2 cup feta cheese

Instructions

  • First make the Tzatziki 24 hours before serving:
    Line a sifter with a coffee filter and set over a bowl that will support the sifter without it touching the bottom of the bowl. Spoon yogurt into the lined sifter. Cover and refrigerate overnight.
    Discard liquid.
    Grate cucumber and squeeze dry using a clean dish towel.
    Combine the yogurt, grated cucumber, garlic, mint, dill, lemon juice, salt and pepper. Refrigerate overnight.
    Serve with your Greek Chicken Bowl.
  • 8 hours before you plan to cook the chicken, prepare your marinade:
    In a large ziplock bag add the raw chicken, olive oil, lemon juice, vinegar, thyme, oregano, garlic, salt, and pepper.
    Massage the marinade into the chicken and place the bag in the refrigerator.
  • Make rice or riced cauliflower and set aside.
  • When you are ready to cook chicken, heat a large skillet over medium-high heat, spray with nonstick cooking spray.
    Remove the chicken from the marinade and cook chicken for 4 - 5 minutes per side until golden brown and done through.
    Remove chicken from pan, set aside to rest 8-10 minutes. When ready to serve slice the chicken into strips.
  • Meanwhile, prepare the cucumber salad :
    In a medium bowl, combine the chopped cucumber, tomatoes, olives, onions, garlic, and peppers.
    Mix the Good Seasons dressing mix with the white wine vinegar, water and olive oil. (You will not use all of this dressing.)
    Spoon several spoonfuls of dressing over the cucumber mixture and toss. Set aside.
  • To assemble your Greek chicken bowl:
    Add 1/2 cup rice or riced cauliflower to each bowl. On top of the rice (or cauliflower) add 3/4 cup cucumber salad, a dollop of tzatziki sauce, sliced chicken. Top with crumbled feta cheese. Garnish with fresh dill, if desired.
    Serve.

Cheesy Fish Chowder (Keto, Low-Carb, Gluten Free)

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Living in the country, we often have to take a short road trip when we decide to go out for dinner. There is a restaurant in Augusta, Georgia that Greg and I have enjoyed for years. It isn’t fancy, but the food is always delicious. They serve a catfish chowder that we both love. I have tried to figure out the recipe before, but just never quite got it right.

I recently decided to work on the chowder again, but a low-carb version of it. After many attempts at this Cheesy Fish Chowder over the years, I can finally say that I have one that is quite close to the restaurant version we love! It is wonderfully delicious and incredibly easy!

Because I could not use flour to thicken the chowder, I used cream cheese, shredded Monterey Jack cheese and a little Xanthan Gum. My final product did not end up as thick as theirs, or most chowders, for that fact.  If you add Xanthan Gum start off with a small amount, 1/2 teaspoon to begin with, then gradually add more to your preference.

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Cheesy Fish Chowder

Author Amye Melton

Ingredients

  • 12 oz. Cod, or other flaky white fish
  • Tony Chachere's Original Creole Seasoning
  • 4 slices thick-cut bacon
  • 1/4 c. small diced onion
  • 2 1/2 c. chicken bone broth
  • 1/2 c. heavy whipping cream
  • 1/2 tsp. dried thyme
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. Tony Chachere's Original Creole Seasoning or more to taste
  • 8 oz. cream cheese
  • 8 oz. Monterey Jack cheese shredded
  • Nonstick cooking spray
  • 1 med. tomato chopped
  • 4 tbsp. sliced green onion
  • 8 tbsp. shredded Cheddar cheese
  • Xanthan Gum if desired

Instructions

  • Spray fish with nonstick cooking spray.  Sprinkle with Creole seasoning and bake in oven until cooked through.  
  • Chop tomato, set aside.
  • Slice green onion, set aside.
  • In the meantime, in a Dutch oven cook the bacon until crispy.  Remove from pan to cool.  Crumble and set aside.
  • Add onions to bacon grease and cook over low heat until softened.
  • Add chicken broth, heavy cream, thyme, pepper and Creole seasoning.  Cook over medium heat until warm through.  
  • Pinch off pieces of cream cheese and add to the broth mixture.  Whisking until melted.  
  • Add Monterey Jack cheese and whisk until melted.
  • If you prefer to thicken the chowder a bit more add a small amount of xanthan gum, whisking well.  
      
  • In a serving bowl, break up a serving of cooked fish.  Ladle chowder over the top of fish.  Top with shredded Cheddar cheese, tomatoes, crumbled bacon, green onions.  Serve.  

Notes

Nutrition Facts:
Net Carbs: 4 g.; Fat 30g; Protein 24 g; Calories 390

 

 

 

Ranchman’s Steak Butter


Keto has changed my life tremendously. I feel better than ever before. I’m more confident that I have been in years and I love shopping for clothes again. Not only do I praise keto for feeling better in my clothes, but my blood pressure is also down, the numbers on my latest blood test was excellent.

It’s true, I do get a little overzealous when I talk about keto. I want everyone to experience the joy that I have. Keto is misunderstood by so many. I honestly think that most people with negative opinions have not read and studied this lifestyle. Most hear a negative comment from someone and go from there. When you hear negative feedback though, find out the facts. What happened that made this person have a bad experience. What exactly were they doing? Were they doing the shakes, supplements, were they eating healthy fats and balancing their diets with plenty of low-carb vegetables? If you dig a little bit, you can probably pinpoint what went wrong for them.

I have been keto since September 2018 and still have so much to learn. It is beneficial that I have friends on this same journey. We support each other by sharing recipes, accomplishments, and frustrations.

This week’s recipe is an incredible steak butter! I first tried steak butter in Kansas City several years ago, and I have been hooked since. Forget the steak sauce, this is all you’ll need. The fresh herbs, garlic, and lemon juice make any steak mouth-watering! This recipe makes enough to share with a friend or freeze. Don’t limit yourself to only topping steaks, though, try it on poultry, pork, and even fish too!

Ranchman's Steak Butter
 
Author:
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Ingredients
  • 2 tbsp. minced garlic
  • 2 tbsp. plus 1 lb. unsalted butter
  • 1 tbsp. minced fresh thyme
  • 1 tbsp. minced fresh rosemary
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 lemon, juiced
Instructions
  1. Toast garlic in 2 tbsp. butter in a small skillet. Heat just until turning brown. Be very careful not to burn it. Set aside.
  2. Place 1 lb. butter in a medium bowl. Add minced thyme, minced rosemary, salt, black pepper and lemon juice. Mix well.
  3. Add melted butter and garlic to butter/herb mixture, blend.
  4. Divide butter in half. Wrap each half in plastic wrap and form 2 logs. Refrigerate to firm.
  5. After grilling your steak place ¼-inch thick disks on each steak. Serve.
Notes
(Can be kept in freezer up to 1 month.)

Nutritional Information:
Net Carbs: 0g; Fat: 9g; Protein: 0g; Calories: 110