Garlic Parmesan Topped Baked Lobster Tails

May 22, 2017

Garlic Parmesan Topped Baked Lobster Tails

Garlic Parmesan Topped Baked Lobster Tail
Steak and Lobster

I am a very frugal shopper. I am always looking for the best buys when I go to the grocery store (or anywhere for that matter). On one of my last trips I came across frozen lobster tails that were on sale for a great price that I could not resist. The question now was what to do with them. After doing a little research, I put together this recipe for Garlic Parmesan Topped Baked Lobster Tails. It is so easy, that you can treat your family to lobster on a busy week night.

Selecting Lobster Tails

Please note, I will only buy cold water lobster tails. I think that this is a very distinct difference in quality. Cold water tails will cost you more, bit I think it is well worth the extra money. If you are unsure of the origins of the tails, check with the vendor. If you are interested in learning more about selecting lobster tails, check out this site:

http://www.cookingfishmonger.com/frozen-lobster-tails.html

Thawing Frozen Tails

I placed them in a bowl in the refrigerator in the morning before going to work. When I came home about 9 hours later, they were almost fully thawed. I placed them in a bowl of ice water and they thawed the rest of the way very quickly.

Prepping for Baking

Once thawed, I dried the tails and mixed up my topping.  For the topping, I mixed softened butter, parmesan cheese, garlic powder, and Italian Seasoning. A little lemon would also make a nice addition, but I did not have any at the time.

After lining a baking sheet with tinfoil, I got out my favorite kitchen scissors and carefully cut the clear  membrane away from the lobster’s belly. Next, I placed the tails belly side up and covered them generously in the butter mixture.

Garlic Parmesan Topped Baked Lobster Tails
Prepping the Lobster Tails

From here, all that is left to do is pop them in the oven and get ready to enjoy. Cook in an oven preheated to 350 for 12-15 minutes.

These tails would be delicious with a number of different size. However, we opted to serve ours up with some grilled steak and call it good. But, if you would like a suggestion for a side you can’t go wrong with this one:

https://thymetocreate.com/recipe/roasted-lemon-gorgonzola-asparagus/

I hope you enjoy!

Gina Ritchie

 

 

Garlic Parmesan Topped Baked Lobster Tails
Print Recipe
Servings Prep Time
2 People 5 Minutes
Cook Time
12-15 Minutes
Servings Prep Time
2 People 5 Minutes
Cook Time
12-15 Minutes
Garlic Parmesan Topped Baked Lobster Tails
Print Recipe
Servings Prep Time
2 People 5 Minutes
Cook Time
12-15 Minutes
Servings Prep Time
2 People 5 Minutes
Cook Time
12-15 Minutes
Ingredients
Servings: People
Instructions
  1. Thaw lobster tails if frozen.
  2. Remove clear membrane from under belly using scissors.
    Garlic Parmesan Topped Baked Lobster Tails
  3. Dry tails and place on lined baking sheet.
  4. Soften butter and add Italian Seasoning, garlic powder, parmesan, and lemon juice (optional).
  5. Generously coat each tail with butter mixture.
  6. Bake in oven preheated to 350 for 12-15 minutes.
  7. Serve as desired.
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Pork Schnitzel with Lemon Cream Sauce

May 10, 2017

Pork Schnitzel with Lemon Cream Sauce

Pork Schnitzel with Lemon Cream Sauce
Pork Schnitzel with Lemon Cream Sauce

While I usually try to cook low carb and gluten free, sometimes I give in to a craving. Today, I was craving pork schnitzel. This is a dish I fell in love with while living in Nebraska. So what is schnitzel? It is a dish consisting of meat pound thin and fired in a fat such as olive oil, butter, or combination of both.

Pork Schnitzel with Lemon Cream Sauce

Schnitzel

I prefer to make schnitzel using pork tenderloin and cutting it into 2 inch thick medallions that then cut pounded until they are 1/2 inch thick. Once they are pounded out, they get dipped in beaten egg and dredged through a mixture of bread crumbs and parmesan cheese.

I like to fry my schnitzel in a combination of olive oil and butter (in equal quantities) a few at a time.  I always avoid overcrowding my pan as it brings down the temperature of the pan. For this, we want the pan and grease pretty hot. Allow the cutlas to fry for approximately 3-4 minutes per side. You want to achieve a nice golden brown coating. However, be careful not to let them burn.

Pork Schnitzel with Lemon Cream Sauce

Now, schnitzel is delicious enough to eat as is. However, I wanted to dress it up a bit. I decided to make a lemon cream sauce to pour over the cutlets. I have to say, the combination was spectacular. This was confirmed by my husband.

Pork Schnitzel with Lemon Cream Sauce

Lemon Cream Sauce

While you are frying your schnitzel, begin your sauce. This way everything will be done at the same time. My cream sauce starts with butter, red pepper flakes, and capers. Next, I add in chicken broth and corn starch. Once it has started to thicken, I add in fresh squeezed lemon followed by cream. When finished you should have a sauce that it thick enough that it sticks to your spoon.

I like to serve two pieces of schnitzel per person and generously spoon the sauce of each plate. We opted to eat ours with a side salad as this is heavier in carbs that we normally eat. If you are not concerned with carbs, I know that this would be amazing with a said of mashed potatoes or maybe some orzo. This would be a great recipe to serve with it: http://diethood.com/garlic-butter-asparagus-pasta/?crlt.pid=camp.X9JdQidTNk1K

I would love to hear from you if you have any questions or comments. And as always, happy cooking and gardening!

 

Gina Ritchie

 

 

Pork Schnitzel with Lemon Cream Sauce
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Pork Schnitzel with Lemon Cream Sauce
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Cut pork tenderloins into 2 inch medallions. Pound each medallion with a mallet until they are 1/2 inch thick.
  2. Dip each pounded medallion in egg and then dredge through breadcrumb mixture.
    Pork Schnitzel with Lemon Cream Sauce
  3. Heat an equal amount of butter and oil in a heavy frying pan. I use 1 tablespoon of butter and 1 of olive oil for each batch. I cooked three-four at a time.
  4. Fry cutlets for 3-4 minutes per side. You want the coaxing to get golden brown.
  5. As cutlets finish cooking remove them to a platter lined with a paper towel.
  6. While your cutlets are cooking, start your cream sauce.
  7. Melt butter in a pan. Add red pepper flakes and capers. Heat over low for 1-2 minutes.
  8. Add chicken broth.
  9. Mix corn starch with an equal amount of water. Add to broth mixture. Heat stirring frequently for five minted. The sauce will start to thicken.
  10. Add juice of 1 lemon.
  11. Add heavy cream. Continue to heat stirring frequently until the sauce is at a desired consistency.
  12. After plating your schnitzel, ladle sauce over each plate.
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Cheesy Green Chile Chicken Casserole

May 9, 2017
Cheesy Green Chile Chicken Casserole
Serves 4

Cheesy Green Chile Chicken Casserole

Cheesy Green Chili Chicken Casserole
Cheesy Green Chili Chicken Casserole

I knew that my schedule was extremely hectic this week so I selected recipes that would come together quickly after work. The first recipe I chose to make was a Cheesy Green Chile Chicken Casserole. I promise, it doesn’t get much easier than this. Credit for this recipe goes to Kimber at The Pinning Mama.  You can get the original recipe at this link: http://www.thepinningmama.com/green-chili-chicken-bake-recipe/.

Recipe Origins

I made a few minor changes to Kimber’s recipe and the recipes remain very similar. The ingredients are quite basic.  They include chicken breasts, Three Cheese Blend, cream cheese, and a can of diced green chiles (and a few seasonings). If you are like me, these are things you keep on hand.

Instructions

Putting this dish together is easy. First, the chicken breasts are seasoned and placed in a small baking pan. Softened cream cheese is then mixed with the can of chiles and shredded cheese. Once these ingredients are mixed well, the cheesy blend get spread evenly over the chicken breasts.

Cheesy Green Chile Casserole
Cheesy Topping for Chicken

 

The casserole bakes at 350 for approximately 30 minutes. When it has been in the over, for 20 minutes, the remaining cheese gets sprinkled over the top. As always with chicken, make sure that it cooks to the proper internal temperature.

Side Dishes

There are a number of different things that you could serve with this dish. As a low carb eater, I often opt for a simple side salad or grilled squash. Here is a link to one of my favorite squash recipes: https://thymetocreate.com/recipe/grilled-lemon-squash/. But, it would be fantastic with Cilantro Lime Rice.

It doesn’t get much easier than this, does it? And, the best part is that it tastes great! This will definitely continue to show up in my dinner rotations.

Happy Cooking and Eating!

Gina Ritchie

 

Cheesy Green Chile Chicken Casserole
Cheesy Green Chile Chicken Casserole
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Cheesy Green Chile Chicken Casserole
Cheesy Green Chile Chicken Casserole
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Slice chicken breasts in half lengthwise to create to pieces of equal thickness from each half.
  2. Season with cumin, chili powder, pepper, and salt.
  3. Soften cream cheese. Mix in green chiles and half of the Three Cheese Blend. *I microwave my cream cheese for 25 seconds.
  4. Spread mixture evenly over chicken breasts.
  5. Place in oven preheated to 350 for 20 minutes.
  6. After 20 minutes sprinkle the remaining cheese over the casserole. Continue to bake for 10 minutes. Check temp.
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Grilled Cilantro Lime Marinated Chicken

April 25, 2017
Grilled Lime Marinated Chicken

Grilled Cilantro Lime Marinated Chicken

Grilled Lime Marinated Chicken

This is a recipe I put together when I was on the tail end of a cold. I wanted a recipe that would provide big flavor, be healthy, and simple to make. I had some chicken that I needed to use and determined that this would be main ingredient. After determining what else I had available (without going to the store), I decided I would make Gilled Cilantro Lime Marinated Chicken.

When I grill boneless chicken breast, I like to start with pieces that are of an equal thickness. Otherwise, you tend to have one half that is way overcooked. My preferred technique is to slice each breast in half lengthwise, placing your knife so that you get two pieces of even thickness. Once I have my pieces, I will use a mallet to pound them so that they will grill consistently.I also find that preparing the chicken this way helps it absorb a lot more of the marinade flavor. After we are looking for moist, flavorful grilled chicken.

So from the title, you can guess that we will be using cilantro and lime in our marinade. But, what else? When grilling, I like to add a little olive oil to marinade to help prevent the chicken from sticking. The lime provides acid to help tenderize the chicken. And the cilantro, well, I just love cilantro. However, we are not going to stop here. Let’s add some red chili pepper flakes and Sriracha sauce for some heat, a little soy to add a pitch of saltiness, honey for a touch of sweet, and some garlic, green onion, and ginger.

Once you have your marinade prepared, you are going to want to toss your chicken pieces in it making sure that they are thoroughly coated. After all, we want the chicken to absorb as much flavor as possible. I will marinade my chicken anywhere from 12 hours to 30 minutes in advance. I find that at least a couple of hours is best. Personally, I don’t like to let it go much longer than 12 hours because I find that the texture starts to change.

Grilled Cilantro Lime Marinated Chicken
Grilled Cilantro Lime Marinated Chicken

I like to grill my chicken outside on the gas grill. You could also do this indoors on a grill pan. Either way, it will be delicious. When you have prepared your chicken following the steps I outlined, it will cook quickly. So, be prepared. As always, when making chicken you want to it to hit the proper internal temperature for safety.

Grilled Chicken
Grilled Chicken

This chicken recipe is quite versatile. It would be great to slice into strips and make tacos, burritos, or fajitas. It is also amazing served on top of a bed of greens. Today, I decided to make some caramelized onions and fried peppers to serve with it. They go great together! Fried onions are not hard to make, but they do take time. Learn more about making caramelized onions at the following link:

http://www.thekitchn.com/how-to-caramelize-onions-35933

Grilled Cilantro Lime Marinated Chicken
Grilled Cilantro Lime Marinated Chicken

I used the grilled cilantro lime marinated chicken, caramelized onions, and fried peppers to make a Southwestern style salad. After assembling them, I drizzled a little chipotle ranch over the each one. Perfect!

Happy Cooking and Eating!

 

Gina Ritchie

Grilled Lime Marinated Chicken
Grilled Cilantro Lime Marinated Chicken
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Grilled Lime Marinated Chicken
Grilled Cilantro Lime Marinated Chicken
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Ingredients
Servings: People
Instructions
  1. Slice chicken breasts in half lengthwise to produce two pieces from each that are of equal thickness. Use mallet to get thickness more even if needed.
  2. Remove Bottom 2 inches of cilantro stems. Chop fine and add to bowl.
  3. Mince and add garlic.
  4. Chop and add green onion.
  5. Grate ginger and add.
  6. Next, add olive oil, red pepper flakes, honey, soy, and Sriracha.
  7. Juice one lime and add to marinade.
  8. Place chicken in baking pan. Cover thoroughly in marinade.
    Grilled Lime Marinated Chicken
  9. Marinade for 30 minutes to 12 hours.
  10. Preheat grill to 475 degrees.
  11. Cook chicken for about 3-4 minutes per side or until cooked to proper internal temp.
  12. Allow to rest for 5 minutes before slicing. Serve as desired.
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Low Carb Cuban Style Burger

April 18, 2017
Low Carb Cuban Style Burger

Low Carb Cuban Style Burger

 

One of my all time favorite sandwiches is the Cuban Sandwich, a delicious combination of ham, pork, swiss, pickles and mustard on grilled bread. However, as a “Low Carber”  the bread is off the table. But, I have found a way to get much of the great taste just without the bread. Not only does my Low Carb Cuban Burger taste great, it is extremely easy to put together.

The traditional Cuban sandwich starts with roast pork. I opted to make pork burgers for instead. The package of ground pork I purchased weighed 1.25 lbs and was perfect for making four burgers. Once the pork was pattied, I added a sprinkle of salt and pepper. These patties were then grilled for approximately 10 minutes at 450 degrees, flipping once.

After I flipped my burgers, I added sliced spiral ham (leftover from Easter), cheddar cheese (this is what I had. However, I prefer Swiss), and pickles. This gave the ham time to heat and the cheese time to melt.

Low Carb Cuban Style Burger

*Cooking time may vary based on your grill and the thickness of your burgers. It is important to cook ground pork to an internal temperature of 160 according to:  https://www.foodsafety.gov/keep/charts/mintemp.html

Prior to putting my pork burgers on the grill, I whipped up a sauce to serve with them. I simply combined dijon mustard with mayonnaise, and a little hot pepper relish.

Obviously, if you are not concerned about your carb intake, these would be amazing on a fresh role. However, if you are eating low carb like me, these certainly are not lacking in flavor. One bite and my husband was raving about them. I have to say, I love a recipe that receives rave reviews with such little effort.

If you decide to give this Low Carb Cuban Style Burger recipe a try, I would love to hear what you think!

Happy Cooking and Eating!

Gina Ritchie

 

 

 

 

Low Carb Cuban Style Burger
Low Carb Cuban Burger
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
10-15 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
10-15 Minutes
Low Carb Cuban Style Burger
Low Carb Cuban Burger
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
10-15 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
10-15 Minutes
Ingredients
Servings: People
Instructions
  1. Patty pork burgers (about 1/3 lb each).
  2. Lightly salt and pepper patties.
  3. Place 8 slices of ham, 4 slices of cheese, and pickles on a plate.
  4. Preheat grill to 450 degrees.
    New Grill
  5. Once the grill hits 450, place your burgers on it. Flip after 5 minutes.
  6. After flipping your burgers, add two slices of ham to each one.
  7. After a minute or two, add cheese and allow to melt.
  8. Top with pickles. Remove from grill. (Be sure burgers are cooked all the way through for safety.)
  9. Add desired condiments. Serve.
    Low Carb Cuban Style Burger
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Crustless Kielbasa Caramelized Onion Pepper Quiche

April 18, 2017
Crustless Kielbasa, Caramelized Onion, and Pepper Quiche

Crustless Kielbasa, Caramelized Onion, and

Pepper Quiche

Crustless Kielbasa Caramelized Onion Pepper Quiche

As always, I made to much food on Easter. Now, I am coming up with new recipes to use them up. One of the foods leftover happens to be kielbasa. So, why not make a quiche?

After surveying what I had available in my kitchen, I decided to caramelize some onions and fry up some peppers to add to the quiche. And for cheese, I selected cheddar.

Caramelizing Onions

This is a simple recipe. However, caramelizing the onions does take time.  A heavy cast iron pan works great for this job. Once the pan is hot, I add a combination of olive oil and butter. Next, the onions are added. They will take about 45-50 minutes over medium low heat to caramelize and will need to be stirred about every 5 minutes. This process does take time, but the sweet flavor they add to dishes is amazing. You can also make larger batches and freeze them for later use.Caramelized Onions

At the end of the caramelizing process, add a little vinegar, broth, or beer to deglaze the pan and scrape up those browned bits. If you would like more detailed information about caramelizing onions, check out the following link:

http://www.thekitchn.com/how-to-caramelize-onions-35933

Once my onions were caramelized, I removed them from the pan and added my red peppers. I allowed them to fry for about 10-15 minutes. At this point they were soft and the edges were starting to brown.

Assembling Your Quiche

The rest comes together quickly. Grease a pie dish and spread your onions and peppers in the bottom of the pan. Next, chop your kielbasa and add it to the pie pan followed by a cup and a half of cheddar. Beat 5 eggs with a half cup of cream and pour over your filling. Great!

Baking

You are now ready to place your quiche in an oven preheated to 350. The quiche should take about 45 minutes to bake. Once it has been in the oven for 40 minutes sprinkle the remaining half cup of cheese over the top. Allow it to bake until the cheese is melted and the center of your quiche is set.

Serving Suggestions

Are you wondering what to serve with your quiche? It goes great with a simple side salad or a few slices of melon. I hope you enjoy!

Happy Cooking and Eating!

Gina Ritchie

 

Crustless Kielbasa, Caramelized Onion, and Pepper Quiche
Crustless Kielbasa, Caramelized Onion, and Pepper Quiche
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time
90 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
90 Minutes
Crustless Kielbasa, Caramelized Onion, and Pepper Quiche
Crustless Kielbasa, Caramelized Onion, and Pepper Quiche
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time
90 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
90 Minutes
Ingredients
Servings: People
Instructions
  1. Trim the ends of your onion, cut them in half, and peel the skin.
  2. Slice onion halves so that the slices are approximately 1/8 inch thick.
  3. Turn burner to medium low heat. Add 1 tablespoon butter and 2 tablespoons olive oil to the pan (enough to lightly cover the bottom).
  4. When your butter has melted, add your onions and stir. Check onions every 5 minutes. They should take about 45 minutes. (Picture: Onions at 30 minutes).
    Caramelized Onions
  5. Remove onions from pan and add sliced red pepper. Allow to fry over medium low heat for 10-15 minutes. They should be soft and starting to brown.
  6. Cut you kielbasa into small pieces.
  7. Grease pie pan.
  8. Spread layer of onions and peppers on the bottom of greased pan. Add in kielbasa and top with 1 1/2 cups of cheese.
  9. Beat five eggs with a half cup cream. Pour over filling.
  10. Place in oven preheated to 350.
  11. At 40 minutes, sprinkle 1/2 cup of cheese over top and bake until the cheese is melted and the middle is set. (45-50 minutes).
    Kielbasa Caramelized Onion Pepper Quiche
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Indian Style Cilantro Chicken

April 17, 2017
Indian Style Cilantro Chicken

Indian Style Cilantro Chicken

Indian Style Cilantro Chicken
Indian Style Cilantro Chicken

I often find myself looking for a new low carb recipe that is easy to put together on a work night. I can across a recipe for Indian Tomato Cilantro Chicken at Wanderlustkitchen.com. You can find it at the following link: http://thewanderlustkitchen.com/indian-tomato-cilantro-chicken/

Although Anetta’s recipe sounded delicious as written, I opted to make a few changes. After reviewing the marinade ingredients, I decided to add in some minced garlic and red pepper flake. I also changed the sauce ingredients up ever so slightly. I opted to add in some green onion and to leave out the cardamom and sugar. If I had the cardamom, I certainly would have used it but I didn’t and it turned out quite fine without it.

My Indian Style Cilantro Chicken came together pretty quickly. I cubed my chicken and marinaded it for an hour. Next time I make this I will do this before I go to work. While the chicken marinaded, I prepared my other ingredients. I started by making my paste using my food processor. Next, I cut up my onion and chopped my tomatoes. I used 5 Campari Tomatoes instead of the 2 medium sized ones call for in the original recipe.

Once my chicken had marinaded for an hour, I removed it from the refrigerator. I covered the bottom of a heavy frying pan in Extra Virgin Olive Oil and added in my black pepper, red pepper flakes, cumin, and onions. As I mentioned earlier, I opted to omit the sugar. I allowed my onions to sauté for 8-10 minutes and then added in my chicken. I continued to cook this mixture for 4-5 more minutes stirring frequently.

Once my chicken was lightly browned on all sides, I added in my ginger, turmeric, tomatoes, and paste and allowed it to coat the chicken. I love how fresh the ingredients are in this dish and how vibrant it is.

Indian Style Cilantro Chicken
Indian Style Cilantro Chicken

After allowing the tomato cilantro mixture to mingle with the chicken for a few minutes. I added in a 1/2 cup of coconut milk. It took me a while to find this in my supermarket. The unsweetened coconut milk I used can in a can.

Lastly, I turned the heat down to low and allowed the dish to simmer for about 20 minutes. When the dish was done, the chicken had really absorbed the flavor of the sauce and was very tender. This would be great served over some rice. However, it also tasted wonderful just served on a plate.

Indian Style Cilantro Chicken
Indian Style Cilantro Chicken

Indian Style Cilantro Chicken
Indian Style Cilantro Chicken
Print Recipe
Servings Prep Time
2-4 People 15 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
2-4 People 15 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Indian Style Cilantro Chicken
Indian Style Cilantro Chicken
Print Recipe
Servings Prep Time
2-4 People 15 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
2-4 People 15 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Ingredients
Marinade
Cilantro Paste
Sauce
Browned Onions
Servings: People
Instructions
  1. Cube chicken breast and place in bowl.
  2. Add 1 TSP salt, 2 minced garlic cloves, 1 TSP red pepper flakes, 1TBSP Chili Powder, black pepper, and 1 TBSP Lemon Juice to chicken. Marinade for 1 hour (or up to 8 hours).
  3. In food processor, blend 2 seeded jalapeños, 2 green onions, one bunch of cilantro (bottom of stems removed), 4 cloves garlic, juice from 1/2 lemon, 1/2 TBSP cumin.
  4. Heat olive oil in heavy pan. Add pepper flakes, black pepper, cumin, and onions. Allow to sauté for 8-10 minutes until soft and browning.
  5. Add chicken and continue to cook for 4-5 minutes, browning chicken on all sides.
  6. Add chopped tomatoes, ginger, and turmeric. Cook for 2-3 minutes.
  7. Add mixture from food processor. Stir until chicken is well coated.
  8. Add coconut milk. Simmer on low for 15-20 minutes.
  9. Garnish as desired and serve.
    Indian Style Cilantro Chicken
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Ground Chicken Crust Pizza

April 11, 2017

Ground Chicken Crust Pizza

Ground Chicken Pizza Crust

My husband and I are big fans of pizza but avoid carbs and gluten. Therefore, we are always on the lookout for alternative ways to get big pizza flavor. When I stumbled across this recipe from Jessica and the Sassy Southern Yankee, I knew I had to try it. After reviewing the recipe, I decided it was perfect for one of the nights my husband is scheduled cook. It doesn’t require much time and the instruction are simple, just how he prefers it. You can check out Jessica’s recipe at the link below.

http://sassysouthernyankee.com/2014/02/chicken-pizza-crust/

The Crust

Chicken Crust

This crust comes together without the need for special ingredients. It is imply a combination of ground chicken, parmesan, mozzarella, and seasonings. These ingredients are combined well and formed into a thin crust that is baked until golden brown in the oven. It is first baked for 20 minutes and then topped and baked for an additional 10 minutes to melt the cheese and heat the toppings. After it has baked the initial 20 minutes, I recommend using a paper towel to blot the grease from your crust.

Topping Your Pizza

We went ultra simple with our toppings. First, we spread a thin layer of organic pizza sauce over the crust. We then topped it with plenty of mozzarella cheese and pepperoni. You could certainly experiment with different sauce, cheeses, and meat and veggie topping. I think I might go Hawaiian on my next one.

Ground Chicken Pizza

Serving

Once your ground chicken crust pizza has come out of the oven, allow it to rest for about five minutes. This will make it easier to slice. I like to put out parmesan cheese and red pepper flakes that people can add if desired.

Overall, this is a simple meal to prepare and really satisfied our pizza craving. I would love to hear what you think.

Happy Cooking and Eating!

Gina Ritchie

Ground Chicken Crust Pizza
Print Recipe
Servings Prep Time
2 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
30 Minutes
Ground Chicken Crust Pizza
Print Recipe
Servings Prep Time
2 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Mix ground chicken with 1/4 cup parmesan, 1/4 cup mozzarella, and Italian seasonings. Form into ball.
  2. Line a pizza pan with an oiled sheet of parchment paper.
  3. Place chicken mixture ball on parchment paper and press into a circle of even thickness. Once it is somewhat flat, place a second piece of parchment paper over it and use a rolling pin to shape your crust.
    Chicken Crust
  4. Bake in an oven pre-heated to 400 degrees for 20 minutes.
  5. Remove from oven and use paper towels to blot grease.
  6. Top with sauce, cheese, and toppings.
  7. Return to oven for 10 minutes.
  8. Remove from oven and allow to set for 5 minutes.
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Skillet Chicken Cordon Bleu Smothered in Dijon Sauce

April 1, 2017

Skillet Chicken Cordon Bleu Smothered in

Dijon Sauce

Skillet Chicken Cordon Bleu Smothered in Dijon Sauce
Chicken Cordon Bleu Smothered in Dijon Sauce

Recipe Origins

Have you heard that April 4th is National Chicken Cordon Bleu Day? In French, “Cordon Bleu” means blue ribbon. The first references to this tasty dish date back to 1967. However, similar recipes were found as early as 1955. Cordon bleu consists of chicken (or veal), ham, and Swiss cheese. Although often thought of as a French dish, it actually evolved over time in America. You can read more about its origins at the following link:

http://www.erinnudi.com/2014/08/14/food-history-chicken-cordon-bleu/

Cordon Bleu Made Simple

This recipe was inspired by Jaclyn at Cooking Classy. You can view her recipe at the following link: http://www.cookingclassy.com/skillet-chicken-cordon-bleu-creamy-dijon-sauce/. Jaclyn, thank you for sharing this. After seeing this recipe, I made a few minor adaptions, but credit for the overall recipe belongs to this great cook.

I love dishes that are simple, yet rich in taste. This Skillet Chicken Cordon Bleu Smothered in Dijon Sauce definitely falls into this category. First, thin sliced chicken breasts are lightly coated in seasoned flour and browned. Next, the chicken breasts are topped with Swiss cheese, Virginia ham, and a rich creamy dijon sauce. As a bonus, the entire recipe is created using one pan allowing for easy clean up.

Skillet Chicken Cordon Bleu Smothered in Dijon Sauce

Serving Suggestions

Chicken Cordon Bleu goes well with numerous side dishes. However, tt offers so much flavor that I tend to select simple sides. As a low carb eater, my favorite sides for this dish include roasted asparagus and smashed cauliflower. Below, I have posted a link to my roasted asparagus recipe. However, if you are not concerned about carbs you have unlimited options. Mashed potatoes or rice pilaf would be superb.

https://thymetocreate.com/recipe/roasted-asparagus/

I hope you try Skillet Chicken Cordon Bleu Smothered in Dijon Sauce. If you do, please let me know what you think. I am happy to answer any questions.

As always, happy cooking and eating!

Gina Ritchie

 

 

Skillet Chicken Cordon Bleu Smothered in Dijon Sauce
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
20 Minutes
Skillet Chicken Cordon Bleu Smothered in Dijon Sauce
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Either purchase thin sliced chicken breast or slice it yourself to create pieces that are a 1/2 inch thick.
  2. Mix flour with salt, pepper, garlic powder, and paprika.
  3. Dredge chicken through seasoned flour.
  4. Heat oil in a heavy pan. Brown chicken for 2-3 minutes per side. Remove to a platter.
  5. Deglaze pan with wine. Use a rubber spatula to scrape up drippings from the bottom of the pan.
  6. Add broth, dijon, heavy cream, and red pepper. Stir until smooth.
  7. Return chicken pieces to pan with the sauce. Top each piece with a slice of ham followed by a slice of Swiss cheese.
  8. Spoon some sauce over each piece. Continue to cook until the ham is hot and the cheese is melted.
    Skillet Chicken Cordon Bleu Smothered in Dijon Sauce
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Pork Roast in Creamy Brown Gravy

March 31, 2017

Pork Roast in Creamy Brown Gravy

Pork Roast in Creamy Brown Gravy
Pork Roast in Creamy Brown Gravy

March has been very fickle this year in Connecticut, Some days have been unseasonably warm while other days have been very, very cold. Today was one of those colder days. Therefore, I decided to go with a comfort-style pork recipe that would be both rich and creamy. I saw boneless pork loin was on sale this week for 1.99/lb. and opted to use this for my slow cooked Pork Roast in Creamy Brown Gravy recipe.

Ingredients and Instructions

This easy Pork Roast in Brown Creamy Gravy recipe requires little attention once it is placed in the crock pot. First, the pork is seasoned and seared it in a hot skillet on all sides. Next, the pork loin is placed into a crock pot and smothered in a creamy sauce consisting of brown gravy mix. sour cream, and beef broth. If you are a mushroom fan, these would also make a nice addition. The pork is then allowed to cook on low for 6 to 7 hours until the meat is fork tender. Once the meat is finished, I suggest making a reduction sauce with the liquid by transferring it to a sauce pan and reducing it by half.

Pork Roast in Creamy Brown Gravy
Pork Roast in Creamy Brown Gravy

Serving Suggestions

This Pork Roast in Creamy Brown Gravy recipe can be served in a number of ways. If you are trying to eat low carb, why not serve this dish over smashed cauliflower? Or, if you are not that concerned with your carb intake why not make some creamy mashed potatoes or buttered egg noodles? For simplicity, we decided to serve it with a simple side of greens and vinaigrette. Regardless of how you choose to serve it, this recipe is sure not to disappoint you or your family. In fact, I was asked when I would make it again.

I love hearing from my readers. If you have questions or comments, I will respond as soon as possible. As always, happy cooking and eating! Hope you enjoy.

Sincerely,

 

Gina Ritchie

 

 

 

 

 

 

 

 

Pork Roast in Creamy Brown Gravy
Print Recipe
Pork Roast in Creamy Brown Gravy
Print Recipe
Ingredients
Servings:
Instructions
  1. Season pork loin with salt, pepper, garlic powder and paprika.
  2. Heat oil in heavy pan and sear pork on all sides (about 2 minutes per side).
  3. Transfer pork loin to crock pot.
  4. Combine sour cream, gravy mix, and beef broth.
  5. Pour over pork loin.
  6. Set crock pot to low and cook for 6-7 hours. When done, the pork will be fork tender.
    Pork Roast in Brown Gravy
  7. Transfer liquid to a sauce pan. Reduce over low heat by approximately half to create a rich thick sauce.
  8. Serve as desired.
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