Refining my low-carb chicken parm recipe. Lightly coated in buttermilk powder, dipped in egg, then dredged in a mixture of grated parmesan, almond flour, dried parsley, garlic powder, salt and pepper. Then brown chicken in skillet. Layer browned chicken atop marinara sauce in a baking dish. Cover chicken pieces with slices of fresh mozzarella, sprinkle entire dish with shredded Parmesan and bake at 350 (f) for 30-40 minutes.
California Chicken Caesar Salad
Avocado, tomato, and bacon give this classic Caesar Salad a California twist. It’s my new favorite for lunch!
Ingredients
2 cups chopped Romain lettuce
1 ripe California avocado, cut into bite sized pieces
1 ripe tomato, cut into bite sized pieces
2 tablespoons very thinly sliced white onion (I use a mandoline slicer on the thinnest slice setting), coarsely chopped
2 tablespoons freshly grated Parmesan or Asiago cheese
2 slices of crispy bacon, crumbled
1 grilled chicken breast, coated with olive oil, salt & pepper
1.5 tablespoon creamy Caesar salad dressing (I used Ken’s)
1 teaspoon fish sauce (optional, I prefer a fishier dressing, especially without anchovies)
Ground pepper
How To Make It
Turn on grill. While the grill is heating rub chicken breast with olive oil and sprinkle with salt & pepper. When grill is ready, grill chicken breast for about 5 minutes on both sides.
Cook two strips of bacon to crispy (we prefer super cripsy)
Toss together Romain lettuce, pieces of avocado and tomato, and chopped onion.
Add 1 tablespoon of the grated cheese and crumbled bacon.
Whisk together the Caesar salad dressing and fish sauce. Add this to the salad and toss thoroughly.
Let the grilled chicken breast set for 5 minutes or so. Then thinly slice lengthwise.
Plate the salad mixture and add sliced grilled chicken over. Sprinkle with remaining tablespoon of grated cheese and grind pepper over.
ENJOY!
Roasted Asparagus with Red Pepper Puree
This so easy roasted asparagus with red pepper puree is incredibly delicious! I promise you it is truly one of the best side dishes ever! Please give it a try and bring your comments.
How to Make It
Toss asparagus with fresh minced garlic in olive oil and roast in the oven at 400 (f) for about 15 minutes, turning occasionally. For the red pepper puree, I used my emersion blender to blend about 1 cup of roasted red peppers, 1 teaspoon olive oil, 1 teaspoon fresh minced garlic and salt to taste. This will definitely be a regular dish in our household!
Top Keto Meal Delivery Services by The Spruce Eats
We’re all looking for activities and resources while navigating through these crazy times. For those of you interested in trying the Keto diet, but not particularly wanting to make the food yourselves, The Spruce Eats published a great guide for Keto meal delivery services. Even those of us who love to cook need a break now and then. Check it out:
The 9 Best Keto Meal Delivery Services of 2020
The Spruce Eats is one of my favorite websites for all sorts of great recipes, food research, reviews, etc. Thanks, Christina, for reaching out regarding the 9 Best Keto Meal Delivery Services post!
Drunken Shrimp a la Izzy's SF
Michael loves the Drunken Shrimp dish at Izzy's -- a favorite SF steakhouse in our SF neighborhood. Last night, I took a stab at replicating the recipe. The result was fantastic! The secret ingredient (per my source at Izzy’s)? Anchor Steam.
Ingredients
o 2 tablespoons unsalted butter
o 1/3 cup finely chopped shallots
o 2 teaspoons minced garlic
o 1 pound large shrimp, peeled and deveined (tossed in creole seasoning and saved in fridge for at least an hour)
o One tablespoon some kind of creole seasoning
o 1/2 teaspoon salt
o 1 tablespoon fresh lemon juice
o 3/4 cup Anchorsteam beer
o ¼ tspn fish sauce
o 2/3 cup heavy cream
o 1 tblsn fresh diced parsley
o Crumbled crisp bacon
Directions
Toss the shrimp in your choice of creole seasoning and refridgerate for an hour.
Melt butter and sauté the shallots for a couple of minutes. Then add garlic and sauté a minute longer.
Add the shrimp, salt, lemon juice, beer and fish sauce. Cook until the shrimp is pink.
Remove the shrimp with a slotted spoon and set aside.
Add the cream and cook on medium low until sauce is slightly thickened (about 7-10 minutes)
Toss in the shrimp and fresh parsley.
Serve in a bowl with a generous portion of sauce. Sprinkle crumbled bacon over top.