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Thursday, February 23, 2017

First Wednesday recipe on a Thursday..



So it's Thursday! Which means I missed 'What the f**k am I cooking' Wednesday! Are we surprised? No. I really just can't seem to do anything on time, but here I am!
   For about two months B and I have been eating 100% Keto. If you don't know what keto is here is a general breakdown. High fat, high protein, no carbs/sugar. You can find some crazy info HERE. It goes against everything we've ever been told about dieting, but we are dropping weight like it's going out of style. B is down 40 pounds, and I hit 30 pounds just this morning!
  We've had a lot of fun experimenting with recipes, and figuring what we can eat from our old lifestyle. One of our favorite recipes is Creamy Mushroom Chicken. It's a perfect combination of creaminess, without the sauce taking over the chicken. If you eat pasta, or rice it goes incredible over both!
 Let's start with 4 boneless skinless chicken thighs, and a glass of wine for drinking.  Place them in a bag with 1/2 cup olive oil, 1 1tablespoon time, salt, pepper, the juice from 1/2 lemon, and paprika. Violently shake it in a ziploc to coat evenly. Set in the refrigerator for at least one hour.


   When the time comes to cook the chicken take a skillet with 1 tablespoon of butter and two whole cloves of garlic. Let the butter melt in the skillet, with the garlic. Let the butter get bubbly, and delicious. Set the thighs in the pan and brown both sides for about 2 minutes per side.                                                            

  In a pyrex dish, pour the rest of the marinade, coating the bottom. Place the thighs into the pan, and pour the melted butter/garlic mix over the chicken. Place in a 375 degree oven for 35 minutes.
  While the chicken is in the oven you're going to make the perfection that is the sauce.  I use the same pan I brown the chicken in, to keep with the flavors. Add 1 tablespoon of butter to the hot pan. Depending on your mushroom preference add 1-2 cups sliced white mushrooms, and let them caramelize.
Once a beautiful, soft brown set them aside and pour in 12 oz of chicken broth. Salt and pepper the broth while bringing it to a soft boil. Stir in 1/2 cup bacon crumbles then add 1 cup heavy cream and continue to lightly boil. Add 1/2 cup parmesan cheese, mixing well. continue to simmer until sauce has thickened. Add the mushrooms back in, and remove from heat. I add crushed red peppers, and paprika while the sauce sits.
  Once the chicken is fully cooked toss the sauce INTO the hot pyrex pan, and mix with the chicken thighs. Let rest for 2-4 minutes.
  I serve the chicken over a bed of fresh baby spinach, and top with some extra bacon crumbles. It's 100% keto friendly, and perfectly delicious.
                                            


Recipe "Card"
Marinade:
-4 boneless, skinless chicken thighs
-1/2 cup olive oil
- 1 tablespoon thyme
-Salt& Pepper
- Juice of 1/2 lemon
-Paprika until you feel like stopping

Brown with butter and garlic, then bake chicken at 375 degrees for 35 minutes

Sauce:
-12 oz chicken broth
-1-2 cups browned mushrooms
-1 cup heavy cream
-1/2 cup parmasen
-1/2 cup bacon crumbles
-Salt & Pepper
-Red pepper flakes

Serve over spinach.

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S is a snarky Mom, with a lot to say. This blog covers every thing from an abundant amount of vomit, to things that are just too sticky. You'll find recipes, laughs, and honesty. With a toddler, a dog, and a really patient husband this Mama can accomplish things.