Spanish Chicken with Chorizo and Potatoes
3 tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
750 grams chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized
1 kilogram baby potatoes, half the larger ones
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste
Directions
Preheat the oven to 220°C/gas mark 7 and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.
Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.
Buffalo Balls (No, not really) Low Carb and Gluten Free
For the Meatballs:
1lb ground chicken or turkey
2 oz cream cheese, softened
2 eggs
2 Tbsp chopped celery
3 Tbsp crumbled blue cheese
½ tsp black pepper
For the Sauce:
½ stick (4 oz) unsalted butter
½ cup Frank's Red Hot
Instructions
Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!!
The Frank's is super salty as is the blue cheese so trust me you don't need to add more. The mix will be sticky and gooey but that's normal.
Form into about 1 inch balls - remember these are cocktail/bite sized so don't make them too big.
Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.
To make the sauce, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.
After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.
Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy.
These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome! And of course, you must serve with celery sticks to be authentic!
Baked Chicken Fajitas
Ingredients
4 large boneless skinless chicken breasts, cut into strips
1 large purple onion, sliced
1 green pepper, sliced
1 orange pepper, sliced
1 can RO*TEL (I used the Mexican Lime & Cilantro variety)
2 tablespoons olive oil
2 tsp chili powder
1 1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp lemon juice
salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
Slice chicken and veggies into strips.
In a large bowl combine the olive oil, RO*TEL, lemon, and spices. Mix well.
Add the chicken and veggies to the seasoning mixture and stir until coated.
Pour into greased 10X13 baking dish.
Bake for 45-55 minutes or until chicken is cooked all the way through. Stir halfway through cooking.
Serve with whole grain tortillas or lettuce wraps.
EASY CHICKEN PAPRIKA W/ SOUR CREAM GRAVY (LOW CARB AND GLUTEN FREE)
INGREDIENTS
4 large chicken thighs (bone in and skin on)
2 Tbsp Hungarian Paprika
1 tsp onion powder
1 tsp kosher salt
¼ cup sour cream
INSTRUCTIONS
Mix the paprika, onion powder and salt together in a small bowl. Season the chicken thighs generously with the mixture. Place the thighs on a parchment lined (optional but helps with clean up) baking sheet. Roast at 400 degrees (F) for about 40 minutes. Remove the chicken from the pan and pour the juices into a small bowl. Whisk in the sour cream until smooth. Serve the gravy warm alongside the chicken.
NOTES
Approx. nutrition info per serving: 384 calories, 31g fat, 1g net carbs, 33g protein
NUTRITION INFORMATION
Serving size: 1 chicken thigh and about 2 Tbsp gravy
Low carb mexican chicken soup
Ingredients (for 5-6 people or so)
3 tbsp butter (or oil)
1.5 medium onions- chopped
3 cloves garlic
1/2 big leek chopped
1 big zucchini chopped into small pieces
(optional red and green peppers, finely chopped)
1 can tomatoes diced is good
(optional if you can have the extra carbs 1 small jar salsa (watch for added sugar)
1 small (the tiny ones) can tomato purée
1 chicken stock cube (I use Knorr)
1 vegetable stock cube
2.5 liters (2.69 quarts) Water
1 teaspoon sea salt (more or less to taste)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon chili powder (more or less to taste)
1/2 teaspoon cumin powder
700 grams (1.5 pound) chicken thighs, boneless. (You can use also cook and shred a whole chicken or use 3 cooked medium chicken breasts but the thighs have the most fat and flavour and are usually cheap) Also note that this soup isn't exact science, if you want more (or less) chicken or veggies, just add some.
200 gr (7.7 ounces) cream cheese
Instructions
For each bowl of soup before serving:
1 tbsp Sour cream
3 tbsp or so shredded cheese (cheddar is good)
Method:
In a large enough pot melt the butter over medium heat.
Add the onions, garlic, leek and zucchini. Swish around for a few minutes until soft. the point isn't to brown them, just soften up a little bit.
Add the canned tomatoes and tomato purée. Stir.
Add the water, stock cubes and spices. You might want to hold back on some of the spices and add the rest towards the end of cooking the soup in case it's too spicy for your taste.
Let the soup simmer for an hour.
Meanwhile you can prepare the chicken. Cook it in a pan or in your oven and chop into bite size pieces.
After the soup has simmered for an hour, add the chicken and let is simmer for 15 more minutes, then add the cream cheese. When the cream cheese is mixed into the soup, taste it and make adjustments if needed.
Serve with a dollop of sour cream and a handful of shredded cheese in each bowl (or have people help themselves with that)
Enjoy your hearty and healthy low carb mexican chicken soup!
Approximate nutritional info for a portion without sour cream and cheese: Calories 330, carbs 9, fiber 1.2 net carbs 8.2, protein 30, fat 18.
Approximate nutritional info for a portion with 18% sour cream and cheddar cheese: Calories 497, carbs 10, fiber 1.2 net carbs 9.2, protein 38, fat 32.
MUSHROOM ASIAGO CHICKEN
INGREDIENTS
1 lb boneless skinless chicken breast (about 2 large)
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2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1½ cups dry white wine
½ cup seasoned flour
2 tbs butter
2 tbs olive oil
½ cup heavy cream
¼-1/2 cup shredded asiago cheese
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)
seasoned flour:
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
INSTRUCTIONS
INSTRUCTIONS
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cupasiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs waterhowever, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
