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

 

Kansas City Vacation End-of-Summer BBQ (Whole30 Compliant)

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We are on vacation!  You know that already though, because I mentioned it in the last couple posts.  If you haven’t been to Kansas City before, it is HUGE.  Not huge in population (though I think the metro population is something like 2 million), but in physical area…it is just…well, huge.  What does that have to do with anything?  Well, we have friends all over the city, and every time we come, we end up driving all over hell’s half acre, visiting everyone.  This wasn’t a problem when we didn’t have a child (or when Isak was an infant), but with a two year old, spending hours a day in the car with short breaks to get out and see a couple people just doesn’t work.  We end up with a very grouchy toddler.  This time we decided that we would have a party at JR’s parents’ house and invite all of our friends.  We told people to bring side dishes, and we handled the rest.  As a primal eater, this was leaving a lot in the hands of my friends…but one of my friends is a paleo chef (who will be doing a guest post on here sometime soon), so I had total faith that between whatever she was making and what we made, I would have enough to eat.  Do you want to see a picture of what she brought?  It was this (apple spice muffins, apple slices, and paleo caramel):

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Remember how I said I avoid paleo baked goods because I can never seem to get the consistency correct?  Well, I would eat these things until I throw up…they are that good.

We ended up grilling burgers and hot dogs (duh), having a big box of organic baby lettuce, sliced tomatoes, sliced red onions, aged white cheese (not Whole30), pico de gallo, and guacamole.  The recipe for hot dogs is as follows:

1.- Buy hot dogs.

2.- Cook them.

The burgers were a little more involved.

 

Hamburgers

Serves 4

1 pound ground beef (this recipe also works with ground lamb or bison)

1/2 medium onion, diced

1/2 C mushrooms, diced

2 cloves garlic, minced

1 tsp Worcestershire sauce

salt and pepper

2 tsp Kerrygold (or other fat of choice)

 

1.- Heat fat in skillet over medium heat.  When hot, add onions, mushrooms, and garlic.  Saute a few minutes until onions are soft and mushrooms are browning.  Move to small bowl and set aside.

2.- In large bowl, mix ground beef, Worcestershire, salt, and pepper with hands.  Once incorporated, add in onion mixture and mix until well-combined.  Form into 4-5 hamburger patties.

3.- Grill to desired temperature is reached (you can also cook these in a skillet, broil them in the oven, or cook them on a George Foreman-type situation.

4.- Serve over greens, topped with pico, guacamole, sliced onions, sliced tomatoes, cheese and sour cream (if you tolerate dairy), bacon, and anything else you want.

 

Pico de Gallo

3 C tomatoes, chopped

3 C red onion, chopped

3 cloves garlic, minced

1-2 bunches of cilantro, chopped

1-2 jalapenos, seeded and minced (use two if you like it a little hotter)

Juice of 1 lime

 

1.- Mix everything well in a large bowl.

 

Guacamole

4 avocados, pitted and mashed

1 C pico de gallo

Juice of 1 lime

salt and pepper

 

1.- In large bowl, mash avocado.  Squeeze in lime juice and mix well.

2.- Add in 1 C of pico and stir.  Salt and pepper to taste, and stir well.

 

Vegetable Skewers

1 zucchini, cut in half lengthwise and chopped in 1/2-1″ thick slices

1 red onion, cut in wedges

8 oz mushrooms, cleaned

1 red pepper, cut in 1″+ squares

1 yellow pepper, cut in 1″+ squares

1 orange pepper, cut in 1″+ squares

1 pineapple, peeled and cut in chunks

1/4 C olive oil

3 Tbsp apple cider vinegar

2 cloves garlic, minced

2 Tbsp raw honey

1 Tbsp mustard (regular, spicy brown, and Dijon all work)

salt and pepper

wooden skewers

 

1.- Soak wooden skewers in water for at least an hour.  Chop all vegetables and pineapple and put in large resealable bag.

2.- In small bowl, whisk together olive oil, apple cider vinegar, minced garlic, raw honey, mustard, salt, and pepper until well combined and creamy looking.  Pour over vegetables and fruit in bag.  Move bag around to coat vegetables.  Let marinate for at least 30 minutes.

3.- String fruit and vegetables on wooden skewers in whatever order and amount you’d like.

4.- Heat grill to medium.  For easier cooking, put grill pan on the racks where you’ll be cooking the vegetables.

5.- Put vegetable skewers on grill pan and cook 6-10 minutes on each side (or until you like them done).

 

Oh, and what did we do with the leftovers the next day?  This!

BBQ leftover salad