Author: Cheryl

Keto Butter Chicken

Keto Butter Chicken

Ingredients 1/4 cup heavy cream 2 tablespoons tomato paste 2 tablespoons water 1 teaspoon Diamond Crystal kosher salt 1 teaspoon garam masala 1 teaspoon curry powder 1 teaspoon sweet paprika 1/2 teaspoon crushed red pepper 2 tablespoons butter 1 medium onion, chopped 1 tablespoon minced garlic 1 tablespoon fresh minced ginger 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes 1 (15 oz can) diced tomatoes, undrained 2 tablespoons chopped parsley for garnish Directions Measure…

Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

Ingredients 2 lbs boneless skinless chicken breast 1 small onion, chopped 1/2 yellow bell pepper, chopped 2 tablespoons butter or ghee for Whole30 1 teaspoon cumin 1 teaspoon coriander 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne pepper (or more to taste) 1 1/2 teaspoon sea salt 15 oz can diced tomatoes 1/2 cup full fat coconut milk 3 cloves garlic, minced 1 teaspoon grated fresh ginger Directions Set your…

Creamy Garlic Parmesan Keto Pork Chops

Creamy Garlic Parmesan Keto Pork Chops

Ingredients

  • 1.5 lb center cut boneless pork chops
  • 1/2 medium onion sliced
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 cup heavy whipping cream
  • 1 oz cream cheese
  • 1/3 cup chicken broth
  • 1/3 cup parmesan cheese
  • 1/2 cup cheddar cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon pepper
  • salt to taste

Directions

  • Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx 3-5 minutes each side).
  • Remove pork chops from skillet.
  • Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.
  • Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.
  • Serve!

Yield: 6 Servings
Source: https://kaseytrenum.com/

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Keto Fried Chicken

Keto Fried Chicken

Ingredients 4 boneless skinless chicken thighs (about 18 ounces total) oil for frying Egg Wash: 2 large eggs 2 tablespoons heavy whipping cream “Breading”: 2/3 cup blanched almond flour 2/3 cup finely grated parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon cayenne Directions Add 1 to 2 inches of oil to a pot over medium-high heat.…

Cauliflower Instant Pot Soup

Cauliflower Instant Pot Soup

Ingredients 1 tablespoon olive oil 1 large yellow onion, diced 2 cloves garlic, minced 1 head cauliflower, coarsely chopped 1 green bell pepper, chopped (optional) 1 tablespoon onion powder salt and ground black pepper to taste 1 (32 fluid ounce) container chicken stock 2 cups…

Instant Pot Mashed Cauliflower with Garlic and Chives

Instant Pot Mashed Cauliflower with Garlic and Chives

Ingredients

1 large head cauliflower core removed and roughly cut into florets

1/2 tablespoon olive oil

4 cloves garlic smashed

1 1/2 cups chicken broth

1/2 tablespoon butter

1 tablespoon sour cream

1/2 teaspoon salt or to taste

1/4 teaspoon fresh ground pepper or to taste

1/2 cup freshly grated parmesan cheese

1/2 teaspoon chopped fresh chives plus more for garnish

Instructions

  1. Set instant pot to sauté.
  2. Add olive oil to instant pot and heat it up.
  3. Stir in smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
  4. Stir in chicken broth and cook for 1 minute.
  5. Turn off the “sauté” mode and place steamer basket inside your Instant Pot.
  6. Transfer prepared cauliflower to the basket inside the Instant Pot.
  7. Close the lid and set the valve to sealing.
  8. Set on manual setting and cook on high pressure for 3 minutes.
  9. Use the quick release function to release the pressure. Open up the lid half way and let stand 3 minutes. 
  10. Drain out all of the liquid and transfer the cauliflower and garlic to a food processor or blender. You can also put it in a large bowl and use a potato masher.
  11. Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
  12. Transfer the cauliflower mixture to a mixing bowl or serving dish.
  13. Stir in parmesan cheese and chives. Taste for seasonings and adjust accordingly.
  14. Garnish with fresh chives and serve.

Source – Diethood.com

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Instant Pot Sausage Gravy

Instant Pot Sausage Gravy

Ingredients 1 pound ground sausage 2 slices uncooked bacon, diced 1/2 cup chicken broth 1/2 cup all purpose flour 3 cups milk 1/2 tsp salt 1/2 tsp black pepper Homemade or canned biscuits Directions Prepare your biscuits and turn the oven on to bake them.…

Sheet-Pan Pork and Potatoes

Sheet-Pan Pork and Potatoes

Ingredients 1 1/4 pounds small red-skinned potatoes, halved or quartered 2 yellow and/or red bell peppers, sliced 1/4 cup fresh cilantro, chopped (leaves and tender stems separated) 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pork…

Macaroni and Cheese

Macaroni and Cheese

Ingredients

  • 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
  • 6 tablespoons salted butter
  • 1/3 cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
  • 6 tablespoons salted butter
  • 1/3 cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Directions

Preheat oven to 350°F. Prepare pasta according to package directions for al dente.

Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.

Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

Serves: 10

Source: Southern Living

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Instant Pot Indian Butter Chicken

Instant Pot Indian Butter Chicken

Ingredients 1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks Kosher salt and freshly ground pepper 2 cloves garlic, grated 1 teaspoon grated fresh ginger 1 teaspoon garam masala 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/8…