butter | Not Just Sunday Dinner

Lemon-Ginger Fish

I often become so focused on new recipes that I forget about wonderful older recipes. Lately, I have enjoyed the time spent looking through old recipes. As I revamp recipes to make them keto-friendly, my family gets to savor these old favorites again!

This Lemon-Ginger Fish is terrific! Fresh ginger and lemon are fabulous on this mild codfish. If you thaw your fish in the refrigerator beforehand, this meal comes together in a flash!

For additional healthy fat in your diet try the Orange-Pepper Salmon version of this recipe. Served on the fresh spinach, this could be a complete meal but it is great with riced cauliflower on the side as well.

Lemon-Ginger Fish

Author:

Amye Melton

Serves: 4

Ingredients

1 lb. fresh or frozen cod, or other firm white fish
2 small lemons
1 tbsp. grated fresh ginger
1 packet Stevia
¼ c. butter
2 5-oz. pkg. fresh baby spinach
2 tbsp. water
¼ tsp. salt
¼ tsp. freshly ground black pepper

Instructions

Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice one of the lemons. Remove zest and squeeze juice from the remaining lemon. In a small bowl combine lemon zest and juice, ginger, and sugar.
In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture to the pan. Cook covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover and keep warm.
For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
To serve, divide spinach among shallow bowls, top with fish, lemon slices and sauce. Sprinkle with salt and pepper.

Notes

Orange-Pepper Salmon:
Prepare as directed, except substitute salmon for the cod and 2 small oranges for the lemons. Omit ginger; add ¼ tsp. crushed red pepper to the juice mixture.

Nutritional Information:
Lemon-Ginger Fish: 3g Net Carbs; 2g Fat; 20g Protein; 200 Calories
Orange-Pepper Salmon: 6g Net Carbs; 26g Fat; 28g Protein; 375 Calories

Parmesan Roasted Brussel Sprouts (Keto)

Roasted Parmesan Brussel Sprouts

When my kids were small, I discovered that by roasting certain vegetables, they would eat them better. Roasting vegetables brings out their natural sweetness and intensifies their natural flavors. Soon, my kids were eating vegetables they would have never tried before!

Recently, while out of town on business, dear friends, Cathy and Harold, had Greg over for dinner. We spent two weeks with them in France years ago. They, like us, appreciate good food and enjoy trying new and different recipes. Harold made Roasted Parmesan Broccoli, and Greg came home raving about it. I finally made it over the weekend, and it is terrific. Even my future daughter-in-law, Ashley, who has never been fond of broccoli, ate three pretty large pieces!

I failed to snap a picture. My family was starving, and I know better than to get between my hungry family and food. However, I had Brussel sprouts in the refrigerator.

Brussel sprouts are another vegetable that is fantastic roasted. I decided to try Harold’s recipe with them. After all, cheese could only make them better! They were also amazing! Serve with Lisa’s Smoky Aioli as an appetizer or as a side dish.

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Parmesan Roasted Brussel Sprouts

Course Appetizer, Side Dish

Servings 6

Calories 113kcal

Author Amye Melton

Ingredients

1 lb. Fresh, Tender Baby Brussel Sprouts washed and trimmed
Unsalted butter softened
salt and pepper
Kraft 100% Grated Parmesan Cheese
Smoky Aioli
1/4 c. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. smoked paprika

Instructions

Preheat oven to 425℉.
Slice Brussel sprouts in half and place on a large baking sheet.
Using your fingers, rub softened butter all over Brussel Sprouts. Sprinkle with salt and pepper.
Sprinkle with a Parmesan cheese.
Place in preheated oven and roast for until they are just tender and start to brown.
To serve with Smoky Aioli, prepare the Aioli at least 1 hour before serving and store in the refrigerator. To prepare Smoky Aioli: Combine 1/4 c. mayonnaise with 1/2 tsp. garlic powder and 1/2 tsp. smoked p aprika.

Notes

Nutritional Facts:

3g Net Carbs; 8g Fat; 4g Protein; 113 Calories

Chocolate Covered Cherries (Keto/Gluten Free)

keto-chocolate-covered-cherries

Most of you know that I enjoy baking and making candy during the Christmas holiday season. It’s a tradition that I have continued with my family, just as my mother did. It just feels like Christmas to me.

Last week, while trying to make some of my favorite recipes low carb/gluten free, I wasted more groceries than ever before! I was just about to throw in the towel when I decided to experiment with some homemade candy.

Homemade Chocolate Covered Cherries is always a must at Christmas. The recipe I have made forever was an old recipe handed down from my mother. It was a staple at Christmas when I was growing up and has remained one until now. I am sure I will make mama’s old recipe again someday. For now, I am down 23 pounds, and I do not plan to blow it during the holidays. I have found that an occasional carb-up us helpful to me. However, I can’t carb-up the entire season.

This recipe makes 17 cherries but can easily be doubled if you are preparing for a crowd. The fondant seems to soften much quicker than traditional chocolate covered cherries. Instead of placing the bowl of fondant in the refrigerator to cool, I scooped 17 fondant balls onto a pan lined with wax paper and then refrigerated. When I was ready to start covering the cherries, I took out a few pieces of fondant at a time, covered the cherries, then placed them back into the refrigerator.
Because the fondant is softer than my traditional recipe, they do not require standing at room temperature before serving.

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Chocolate Covered Cherries (Keto/Gluten Free)

One of my mother's Christmas candy recipes made low carb!

Course Keto

Servings 17

Calories 51kcal

Author Amye Melton

Ingredients

17 maraschino cherries drained and dried
3 Tbsp. unsalted butter softened
3 Tbsp. cream cheese softened
1/4 tsp. salt
1/2 c. Stevia
1/2 c. Swerve Confectioners
1 scoop vanilla protein powder
1/2 tsp. vanilla extract
2 servings Lily's Sugar-Free Dark Chocolate Chips (120 chips)
1 tsp. coconut oil

Instructions

Place 17 cherries on a double layer paper towel to drain. Blot dry with another paper towel before using.
Line a baking sheet with wax paper, set aside.
In a medium bowl, using an electric mixer combine butter and cream cheese.
Gradually add salt, Stevia, and Confectioners Swerve, and protein powder and mix until well blended.
Add vanilla extract and mix until combined.
Scoop fondant using a small scoop or spoon, making 17 evenly sized balls and place on wax lined baking sheet. Refrigerate at least 30 minutes.
Remove a few fondant balls at a time and cover each cherry with one ball. Return to the refrigerator onto the wax paper.
Place chocolate chips and coconut oil in a small bowl and microwave 30 seconds. Stir. If the chips have melted most of the way continue stirring until completely melted. You may need to microwave a few more seconds to get them to this stage.
Remove the pan of cherries from the refrigerator. Using a small spoon, drizzle the cherries with melted chocolate. Return to the refrigerator until the chocolate has set.
Store in an airtight container in the refrigerator or freezer.

Notes

For 1 chocolate covered cherry: Net carbs = 3 g; Fat = 4 g; Protein = 1 g; Calories = 51

One-Pan Pork Tenderloin with Green Beans and Potatoes

I am all about easy meals these days. If I can cook a whole meal in one pan, I am a happy camper! Frankly, my family likes it too because that means less clean-up for everyone.

One-Pan Pork Tenderloin with Green Beans and Potatoes is one of our favorite one-pan wonders! The fabulous herb butter takes this meal over the top.

A microplane grater is a great tool for the garlic in this recipe. Also, a good meat thermometer is essential to guaranteeing that your meat is cooked correctly. We have been using an instant-read thermometer for years, and now we seldom cook meat without it. They have substantially dropped in price over the past few years. You can find a good quality instant-read thermometer for $20 or less.

One-Pan Pork Tenderloin with Green Beans and Potatoes

Author:

Amye Melton

Serves: 4-6

Ingredients

4 tbsp. unsalted butter, softened
2 tbsp. minced fresh chives
1 garlic clove, minced to paste
salt and pepper
2 (1-lb.) pork tenderloins, trimmed
¼ c. hoisin sauce
1 lb. fresh green beans, ends trimmed
3 tbsp. extra-virgin olive oil
1½ lb. medium Yukon Gold potatoes, unpeeled and quartered

Instructions

Adjust oven rack to lower-middle position and heat oven to 450℉. Combine butter, chives, garlic, ¼ tsp. salt, and ¼ tsp. pepper in a bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.
Toss green beans, 1 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in a large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.
Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tbsp. reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.
Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tbsp. herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Key Lime Cupcakes

Cupcakes are one of my favorite desserts to make for a crowd. There’s no mess with cutting to serve, and they are always the perfect size. We love key lime desserts around our house, and I think they are perfect for any summer gathering. If you like key lime pie, I think you’ll like these cupcakes. They are perfect for the White Chocolate Cream Cheese Frosting.

For a potluck dinner, where there will be several desserts, I think mini cupcakes work well. With a slight adjustment on the baking time, you can make standard-sized cupcakes also.

Key lime cupcakes are best made a few days before serving and stored in the refrigerator. Remove from the refrigerator 30 – 45 minutes before serving. They are good slightly cool, but not so cold that the icing is like cold butter.

Key Lime Cupcakes

Author:

Amye Melton

Ingredients

Cupcakes:
1 (18.25-oz.) box lemon cake mix with pudding
1 box (4-serving size) lime-flavored gelatin
¾ c. ginger ale
⅓ c. Key lime juice
⅓ c. vegetable oil
3 eggs, room temperature
2 or 3 drops of green food color, if desired
White Chocolate Cream Cheese Frosting:
12-oz. cream cheese, room temperature
1½ sticks butter, room temperature
9-oz. white chocolate
1 tsp. vanilla extract
2-lb. powdered sugar

Instructions

For cupcakes: Heat oven to 350℉ (325℉ for dark or nonstick pans). Place paper baking cups in each muffin cup. In a large bowl, beat cake mix, gelatin, ginger ale, key lime juice, oil, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Add green food color, if desired, and mix until well blended. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake 15-18 minutes for standard sized cupcakes or 10-12 minutes for mini cupcakes. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.
For Frosting: Microwave chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted. Do not overheat!! If it is almost melted with just a few solid pieces you can stir continuously for the pieces to melt. Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended. Slowly beat in melted chocolate and vanilla extract. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can use heavy whipping cream, adding 1 tbsp. at a time, to reach spreading consistency. Spread or pipe onto cupcakes.