Pizza Chicken (Keto)

IMG_8467After a long break, I’m back with more recipes! Pizza continues to be a favorite taste; however, I have to spread out how often I have the fathead pizza crust.  It’s delicious, but ultimately I just want the real deal (sidebar: when I’m visiting Kansas City, I absolutely eat the real thing at PIZZA 51–trust me here – it’s worth the carbs).  Ultimately, it’s the flavors of pizza that I want, so I’ve come up with a bunch of ways to get that flavor in different dishes.  They can all be made with whatever toppings you want.  Next time I’ll make this with my favorite P51 toppings: sausage and cream cheese.  Seriously, don’t knock it until you try it – cream cheese is DELICIOUS on pizza!

Today’s vehicle of choice was boneless, skinless chicken thighs (not something I keep around the house, but they were waaaaaaaay cheap at the grocery today, so I picked some up).  I’ve made this with regular chicken thighs before, and it’s even tastier, especially if you manage to keep the sauce around the chicken, and not on the crispy skin part, but this was still really good.  I made enough to eat it for lunch every day this week, and I may even add extra toppings throughout the week.  Try it out and have fun with it!

Pizza Chicken (Keto)

Nutrition: Calories (344), Total Fat (20.6 g), Sat Fat (5.4 g), Cholesterol (28.1 mg), Sodium (509.6 mg), Total Carbs (6.3 g), Fiber (1 g), Net Carbs (5.3 g), Sugars (4.1 g), Protein (34.7 g)

2# chicken thighs

1 Tbsp bacon fat (or fat of choice)

1-2 C Vodka sauce (this is slightly higher carb, but delicious – if you use a different sauce, it’ll alter the nutrition)

2 C shredded mozzarella-provolone blend

1/3 C sliced pepperoni (or toppings of choice)

Pinch each of basil and oregano

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1.- Preheat oven to 350.  In oven-safe skillet, heat fat over slightly higher than medium heat.  Season chicken with salt and pepper on both sides.

2.- When skillet is hot, cook chicken 5-10 minutes on each side.  If using thighs with the skin on, flip the chicken so the skin is up at the end.

3.- Pour sauce over chicken (or around and in between if using skin).  Cover with shredded cheese and toppings.  Sprinkle with basil and oregano.  Put the whole skillet in the oven for 30 minutes (until chicken is cooked through).  Remove and serve with a little extra cheese on top.  Alternatively, you can also add a little cheese at the end and stick the skillet under the broiler for a few minutes.

Buon appetito!

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Avocado Chicken Bombs (Keto)

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A friend and I went out to dinner recently at Chuy’s and discovered something delicious: the stuffed avocado.  Or, at least the version of it that I had them make for me.  It’s typically breaded in panko and fried that way; however, I can’t have panko and they can’t fry it without.  The chef came out to talk to me and we worked out a similar dish, and I thought I would mess around with it once I got home.  The other thing that is like crack at Chuy’s is their jalapeno ranch dressing.  Duh.  Anyone who has been there knows that.

With the same friend coming over to our house for dinner a couple weeks later, that was the perfect time to come up with a similar recipe, try to replicate the dressing, and then unveil the final product at dinner.  This was waaaaaaay better than what they came up with at Chuy’s, so I’m pretty happy about it.  You could make this with a plethora of different layers, but I’ll list it the way I made it last weekend.  Try it–you won’t be sorry!

Avocado Chicken Bombs (Keto)

Serves 4

Nutrition for Avocado Chicken Bombs: Calories (597), Fat (54.2 g), Saturated Fat (10.6 g), Carbs (17.3 g), Fiber (13.5 g), Sugar (1.3 g), Net Carbs (3.8 g), Protein (17.8 g)

Nutrition for Jalapeno Ranch: Calories (101), Fat (10.7 g), Saturated Fat (2.7 g), Carbs (0.7 g), Fiber (0.3 g), Sugar (0.6 g), Net Carbs (0.4 g), Protein (0.2 g)

Chicken

1 pound boneless, skinless chicken thighs

1/2 C olive oil

2 Tbsp chili powder

2 Tbsp lime juice

2 Tbsp sugar-free maple syrup

2 Tbsp garlic powder

1/2 tsp paprika

1/2 tsp black pepper

1.- Mix everything but chicken together.

2.- Cut chicken into small strips or chunks.  Put in resealable plastic bag and cover with marinade.  Mix around and allow to marinate for at least four hours.

3.- Heat skillet to medium high.  When pan is hot, add chicken in batches, being careful not to overcrowd the pan.  Fry until cooked through and transfer to baking dish.  When all chicken is cooked, cover baking dish and put in 300′ oven for 20-30 minutes.

4.- Assemble into avocado chicken bomb.

Jalapeno Ranch

1 C mayonnaise

1/3 C buttermilk made from heavy cream

1/3 C sour cream

4 oz can chopped jalapenos

4 oz can chopped green chiles

1/3 C cilantro

1 oz ranch seasoning

1/2 tsp minced garlic

1.- Whiz everything in a blender and enjoy.

How I Layered the Avocado Chicken Bomb, from Bottom Up

1.- Avocado

2.- Chicken

3.-Shredded Cheese

4.- Table Cream

5.- Pico de gallo

6.- Jalapeno Ranch

7.- Crumbled Bacon

8.- Queso Fresco

 

Artichoke Dip Chicken (Keto and Primal)

Keto Artichoke Chicken

One of my favorite things in the world is artichoke dip…but a specific artichoke dip from a local place here called Cerroni’s Purple Garlic.  I don’t know what it is about it (though I think they may have recently changed their recipe), but it has this great flavor, texture, and the way they serve it is great!  First, it is generally still bubbling when they bring it out.  Like…for 10 minutes after it gets to your table.  They serve it with a basket of toasted bread.  It’s all I want to eat when we go there.  If I could, I would make it my entire meal.  Alas, I found out they use flour in it, so I can’t even get it and eat it without the bread (yes, it’s good enough to just eat with a spoon).  At one point a few weeks ago, I started trying to replicate it, and though I’ve gotten close, I’m not a dead ringer yet.  That being said, artichoke dip with fried chicken is DELIGHTFUL.

There are two ways that I cook this, and I’ll let you decide which way you make it: chicken on top, or chicken on bottom.  If you cook the chicken on top, the skin retains that great crisp that you work hard to get in the pan, prior to baking.  BUT…if you pile the artichoke dip on top of the chicken, it really keeps the chicken moist and the flavor soaks in.  It’s good both ways, so try it both ways and see how you like it.  This is also one of those meals that usually holds me over for 15-20 hours before I eat again, depending on what I ate prior to this.

Artichoke Dip Chicken

Serves 4

4 chicken thighs (bone-in, skin-on)

1/2 C sour cream

1/2 C mayonnaise (homemade is the best)

8 oz soft cream cheese

1 C grated Parmesan

2 cloves garlic, minced

8 oz can artichoke hearts, drained and chopped

1.- Heat iron skillet to medium.  Salt and pepper the skin of the chicken.  Put chicken in the pan and fry it for 10-15 minutes per side (until they are almost cooked through and the skin is crisp).

2.- In medium bowl, use mixer to mix sour cream, mayonnaise, cream cheese, garlic, and Parmesan until smooth.  Add in salt and pepper to taste.  Fold in the artichoke hearts.

3.- Heat oven to 350.  If cooking chicken on bottom, place chicken in the bottom of am 8×8 glass baking dish.  Cover with artichoke dip.  If cooking chicken on top, spread the artichoke dip on bottom of 8×8 glass baking dish and place the chicken on top.  I grated a little Parmesan over the chicken skin at this point.

4.- Put dish in oven, uncovered, and bake for 30-40 minutes (until dip is starting to bubble).  Take out and enjoy!

Nutrition (per serving):  Calories: 596; Carbs: 12 g; Fiber: 3 g; Net Carbs: 9 g; Fat: 48 g; Protein: 32 g; Sugar: 4 g