Tag: tomato

Keto Lebanese Chicken (Keto, Low-Carb, GF)

Keto Lebanese Chicken

I love an easy recipe that tastes like I have been in the kitchen all day! Lebanese Chicken is one of those recipes. This chicken is so incredibly delicious, and it all started with Facebook.

I see recipes on Facebook every day. It isn’t often that I actually go to the kitchen and prepare what I see. I often have good intentions, but I typically do not follow through.

The one recipe that I did try was incredibly tasty and came together in a matter of minutes. My family loved it, and it has become a staple at our house.

Before keto, I used a whole, cut-up chicken. Now, I prefer to cook chicken thighs, but leg quarters would also be a great choice.

Carrots are optional to this dish. If you prefer to add them peel a couple and cut into 3-inch pieces. Add to the pan with the onions and tomatoes. Adjust the macros for this addition.

Serve this with the fabulous pan drippings on top of riced cauliflower. Serve with a side salad, and you have a meal your family and friends will love.

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Keto Lebanese Chicken

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 1 whole chicken cut up or 8 pieces chicken (at least 4 pieces dark meat)
  • 1 med. onion cut into wedges, layers separated
  • 2 med. Roma tomatoes cut into wedges
  • 6-8 cloves garlic peeled
  • 1/2 tsp. dried oregano
  • 1 lg. lemon juiced
  • salt and pepper to taste
  • carrots peeled and cut into 2" pieces, if desired

Instructions

  • Preheat oven to 500℉.
  • Drizzle 1 tbsp. olive oil on the bottom of a very large pan (I use a 12 x 15 metal pan with sides). Do not use glass or ceramic).
  • Place chicken, skin side up, on the pan without overlapping or overcrowding. 
  • Place tomato wedges, onion pieces, and garlic around and in between chicken. 
  • Squeeze lemon over chicken and vegetables. 
  • Sprinkle with oregano, salt and pepper. 
  • Bake 20 to 30 minutes, or until internal temperature of chicken reaches 165°F. Serve with pan drippings.

Notes

Nutritional Information:
Net Carbs: 3 g.; Fat: 21 g.; Protein: 30 g.; Calories:  324

Smoky Barbecue Chicken Sandwiches

smoky-barbecue-chicken-sandwich-33

Like most southerners, we enjoy us some good barbecue around our house. Greg smokes a Boston butt that would win first place at barbecue cook-offs everywhere. Wes enjoys smoking ribs, and his method is flawless. Savannah and I have several homemade barbecue sauce recipes that we keep on hand too.

Barbecue chicken is not one of our specialties, though. That is, until recently when I tried a new barbecue sauce recipe. It’s a smoky sauce with chipotle peppers in adobo sauce that tastes amazing! It is the number one flavor that I am craving these days.

We have been eating this sauce on everything since I saw Valerie’s Home Cooking.  We have had it on Barbecue Nachos, barbecue burgers, barbecue shrimp, and on these delicious Barbecue Grilled Chicken Sandwiches.

Another important step, not to be skipped, in making these mouth-watering sandwiches is the brining of the chicken. In my opinion, there is no better Thanksgiving turkey than a brined turkey. I don’t fry chicken often but when I do you can bet I will brine it first.

The salt in a brine allows the chicken to retain moisture. A couple of things to remember when you brine chicken are first, try to use kosher salt or sea salt. Also, do not brine the chicken over two hours. It can get rubbery when overbrined.

 

Smoky Barbecue Chicken Sandwiches
 
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Ingredients
  • Brine:
  • ¼ c. coarse salt
  • ¼ c. firmly packed dark brown sugar
  • 20 whole black peppercorns
  • 1 c. hot water plus 3 c. cold water
  • 1 lemon, thinlhy sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, peeled and crushed with the side of a cleaver
  • Smoky Barbecue Sauce:
  • 1 tbsp. vegetable oil
  • ½ small onion, chopped
  • 1 lg. or 2 small cloves garlic, finely chopped
  • 1 c. ketchup
  • ½ c. molasses
  • ⅓ c. apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 2 chipotles in adobo sauce, seeded and roughly chopped
  • kosher salt and freshly ground black pepper
  • Grilled Chicken:
  • 2 lg. boneless, skinless chicken breasts, cut in half vertically, then cut into thin cutlets, horizontally
  • 4 lg. boneless, skinless chicken thighs
  • kosher salt and freshly ground black pepper
  • Buns
  • Lettuce leaves
  • Sliced tomatoes
  • Sliced red onion
  • Sliced Colby Jack cheese
  • Additional Barbecue sauce, if desired
Instructions
  1. To make the brine: Place the salt, brown sugar, and peppercorns in a large glass bowl and add hot water. Whisk until the salt and brown sugar are dissolved. Stir in the cold water and let cool to room temperature. Pour the brine over the chicken and stir in the lemon slices, onion, and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once of twice.
  2. To make the barbecue sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook about 30 seconds. Add ½ c. water and the ketchup, molasses, vinegar, Worcestershire, chipotles, a pinch of salt and pepper and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator.
  3. To grill the chicken: Preheat the grill to high. When ready to cook, brush the grate with oil. Arrange the chicken on the hot grate and grill for 2 to 3 minutes per side, or until chicken reaches an internal temperature of 165° F. During the last 2 minutes or so, start basting the chicken on both sides with barbecue sauce. Remove chicken from grill and assemble sandwiches right away.

 

 

Huevos Rancheros for One

Huevos-Rancheros-for-One

Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?

I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.

Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.

 

Huevos Rancheros for One
 
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Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. diced onion
  • Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
  • 1 garlic clove, minced
  • ½ c. canned pinto beans, drained
  • 1 tbsp. water
  • ⅛ tsp. ground cumin
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. ground ancho chili pepper
  • 1 egg
  • Queso Fresco
  • Kosher salt and freshly ground black pepper
  • Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
Instructions
  1. Preheat oven to 400°F.
  2. Heat skillet, add olive oil and heat.
  3. Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
  4. Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
  5. Garnish and serve immediately.