Tag Archives: Keto

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com

Flaky Air Fryer Salmon

Air Fryer Salmon

Ingredients

2 -4 salmon fillets about 6 oz each

2 tsp rub with love salmon rub (or any other kind you like)

1 garlic clove

Salt and pepper to taste

1 Tbsp Olive oil

Cooking spray

Directions

1. Season your salmon fillets with olive oil, pressed garlic, salmon rub, and salt (to taste). I like this local salmon rub, but this salmon rub works well too. To make your own salmon rub, combine 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1 tsp smoked paprika, and 1 teaspoon brown sugar.

2. If you’re using an oven air fryer, line the bottom of the baking sheet with foil. If you’re using the basket type do not use foil. Instead, spray the bottom of it with nonstick spray.

3. Bake the salmon at 400 degrees Fahrenheit for 10-15 minutes if using an oven air fryer. If you’re using the basket type, cook for at least 12 minutes and add more time as needed. The cook time will depend on the thickness of your salmon fillet. The thicker the salmon, the longer it will take to air-fry. Always make sure the internal temperature of the thickest part of the salmon is at least 145 degrees fahrehiet.

Notes

Helpful Recipe Tips

• Salmon size– Choose pieces of salmon fillet that are similar in size so they cook evenly and finish baking at the same time.

• Pat it dry– make sure the fillets are blotted dry with a paper towel so that the spices adhere better.

• Check for doneness– insert a meat thermometer into the thickest part of the fish to make sure it reaches at least 145 degrees Fahrenheit.

Source Simply Home-Cooked

Roasted Butternut Squash

Roasted Butternut Squash For One

Ingredients


1 C. butternut squash , peeled and cubed

½ Tbsp. olive oil

⅛ tsp. ground cinnamon

⅛ tsp. ground ginger

⅛ tsp. turmeric

⅛ tsp. kosher salt

⅛ teaspoon coarsely ground black pepper

Instructions

1. Heat oven to 425° F (220° C).
Line a 9&13 baking dish with foil and grease it with cooking spray. Place the butternut squash cubes on a baking sheet and toss with olive oil and spices. Bake for twenty minutes.

Source One Dish Kitchen

Instant Pot buttered cabbage

Instant Pot buttered cabbage

Ingredients


1 head green cabbage

1 C. vegetable stock

2 Tbsp. butter

1 tsp. salt


¼ tsp. ground black pepper

Directions

1. Wash the cabbage, and remove the core. Then cut into cubes and add to the Instant Pot. Using a wooden spoon or your hands, quickly break down the cabbage cubes to separate the leaves into individual pieces.

2. Add the butter, and season with salt and ground black pepper. Add a cup of vegetable stock, or use water. I strongly recommend that you use vegetable stock instead of water as it adds a great flavor to the cabbage.

3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.

4. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully remove the lid. Stir the cabbage to make sure that the butter and seasonings are evenly distributed, and serve. I recommend serving this cabbage with a squeeze of fresh lemon juice.

Source Little Sunny Kitchen

Air Fryer Buffalo Wings

Air Fryer Buffalo Wings

INGREDIENTS

2 lbs chicken wings, thawed

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

BUFFALO SAUCE INGREDIENTS

1/2 C. butter, (1 stick)

1/4 tsp. garlic powder

2/3 C. Frank’s RedHot Buffalo Sauce

Directions

1. Start by patting the wings dry with paper towels to remove any excess moisture. In a small bowl, mix the baking powder, salt, pepper, garlic powder, and onion powder. Then sprinkle the baking powder mixture over the chicken. Be sure to toss the chicken in the seasonings so that everything is evenly coated.

2. Add the chicken to the air fryer, and air fry for thirty-five minutes at 400 degrees flipping the chicken over halfway through cooking. (Note: Adjust the temperature to 390 degrees if using the Ninja Foodi.)

3. While the chicken is cooking, make the sauce. To make the sauce, add the Frank’s RedHot Buffalo Sauce, butter. and garlic powder to a small pot over medium heat. Cook the sauce until the butter is completely melted, and the sauce begins to simmer. Reduce the heat to low, so that the sauce stays warm while the wings finish cooking.

4. Once the wings are finished cooking, add them to a medium bowl. Pour the buffalo sauce over the wings and toss them to ensure that they are evenly coated in the sauce.

5. Serve immediately with celery, and your favorite dipping sauce.

Sources Curbing Carbs

Air Fryer Shrimp Taco Recipe

Air Fryer Shrimp Tacos

Ingredients

1 Lb Peeled, Deveined Shrimp

2 Tbsp Oil

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/4 tsp. Cumin

1/4 tsp. Onion Powder

1/2 tsp. Salt

1 tsp. Pepper

4 Flour Tortillas

Green Shredded Cabbage

Sliced Avocado

Crumbled Cotija Cheese

Cilantro

Lime

Directions

1. Toss the shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt and pepper. Transfer to greased air fryer basket.

2. Air fry at 400ºF for five-six minutes or until shrimp are cooked through.

3. Assemble tortillas with shrimp and cabbage. Place tacos in air fryer basket and air fry at 400ºF for 1 minute to warm tortillas.

4. Remove tacos from air fryer, add the toppings and serve.

Source Tasty Air Fryer Recipes

BUTTERY HERB INSTANT POT SALMON

Butter Herb Instant Pot Salmon

Ingredients

1 ½ lb salmon, fresh or frozen (can be cut into filets)

3 Tbsp. butter

¾ c water

2 garlic cloves, minced


½ tsp oregano (dried)

1 ½ tsp fresh thyme leaves (or 1/2 tsp dried thyme)


½ Tbsp. fresh dill (chopped, or 1/2 tsp dried dill)


½ tsp pepper


¼ tsp sea salt

lemon for serving (optional)

Directions

1. Pour water into pressure cooker and place steam rack in pot. Spray rack with cooking oil. Place salmon on top of rack. Season with salt, pepper, garlic, and herbs. Cut the butter into 1/4 in. pieces and spread on top of salmon.

2. Close Instant Pot and lock, set vent to sealing. Set to pressure cook on manual at five-six minutes for frozen or three-four minutes for fresh. 

3. When cooking cycle is done, do a quick release on your instant pot to release remaining pressure. Remove salmon and serve as desired with a squeeze of lemon! Refrigerate any leftovers.

Source Lemons and Zest

Instant Pot Salmon with Asparagus

Salmon with Asparagus

Ingredients

1/2-1 lb salmon

1.5 lb asparagus trimmed end

1 C. Cream Cheese

6 Tbsp. Mayo / (1/4 cup of butter can be added

2 Tbsp. Dijon mustard

Juice of 2 Lemons

Directions

1. In a small mixing bowl combine cream cheese, mayonnaise , mustard and lemon juice Rub the mixture all over the salmon.

2. Wrap each salmon and 3-4 asparagus stalks into 4 pieces of foil and let marinate for fifteen minutes.

3. Pour a cup of water into the instant pot and place the trivet. Place the foil wraps on top of the trivet.

4. Secure the lid and cook on manual mode for ten minutes (high). Once the fish is done, apply a quick pressure release. Open the lid and transfer the foil-wrapped salmon to a serving plate and serve with lemon wedges.

Source Instant Pot Cookbook for Beginners

Keto Taco Casserole

A cheesy keto taco casserole that is excellent for family dinners and potlucks alike!

Keto Taco Casserole

Ingredients

2 lbs ground beef or turkey

1/2 large onion, diced

2 cloves garlic, minced

1/2 large bell pepper, diced

1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)

4 eggs

2 C. Mexican cheese, shredded

Directions

Preheat the oven to 350°

1. In a skillet heated on medium-high heat, cook the ground beef with the green peppers, onions, and garlic. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.

2. Transfer the beef mixture to a casserole dish and spread it out evenly. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

3. Top the casserole evenly with the remaining cheese, and bake uncovered in the preheated oven for twenty-five minutes, or until the cheese is melted and bubbly. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Source Curbing Carbs

Keto Pork Chops in Parmesan Basil Cream Sauce

Keto Pork Chops in Parmesan Basil Cream Sauce

Ingredients

4 boneless pork chops Thick cut

1 Tbsp. Butter unsalted

1 Tbsp. Olive oil

1 C. onion Chopped

3 Cloves garlic minced

½ C. Bone broth

1 C. Heavy whipping cream

1 tsp. Basil

1/2 tsp. Garlic powder

¾ C. Parmesan cheese

2 Tbsp. parsley Chopped

Salt and pepper to taste

Directions

1. Start by heating up one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat. Add salt and pepper to taste to both sides of the pork chops.

2. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

3. Into the same skillet, add the chopped onion. Cook for two-three minutes until it begins to brown and turn tender. Add in the three cloves of minced garlic and cook for an additional thirty seconds.

4. Pour in the ½ cup of bone broth and 1 cup of heavy whipping cream. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens. Mix in two tablespoons of chopped parsley, and stir to combine.

5. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Source Mom Foodie