Low Carb Oven Fried Chicken

I’ve been wanting to try this for a while…the only disappointment after having it for dinner last night was that I hadn’t done so sooner!

Oven Fried Chicken

Low Carb Oven Fried Chicken

  • Servings: 4-6
  • Time: 1hr 30mins
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Ingredients:

8-12 pieces of dark meat chicken (thighs and/or drumsticks)
2 eggs
3 cups ground pork rinds
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons black pepper
2 tablespoons dried parsley
4 tablespoon butter

Directions:

Preheat oven to 375 degrees.

  1. Rinse and pat chicken pieces dry.
  2. Whisk eggs in a bowl that will allow you to easily dip chicken pieces.
  3. In a sealable plastic bag combine pork rinds, onion powder, garlic powder, paprika, black pepper and parsley; seal and shake well to mix seasonings well.
  4. Thoroughly dip one piece of chicken in egg wash, being sure to coat all surfaces.
  5. Place chicken piece in seasoning bag, seal, and shake until well and evenly coated; remove from bag and set aside.
  6. Repeat until all chicken is breaded.
  7. Put butter in a pan large enough to accommodate chicken comfortable; place pan in oven until butter melts.
  8. Arrange breaded chicken pieces in pan and bake for 45-50 minutes, or until temperature of largest piece reaches at least 165 degrees and crust is golden brown and crispy.

source: Vida con Carne

TIP: If it makes life easier, chicken can be breaded in advance and stored in refrigerator until ready to bake. I did this myself yesterday — got it ready to go mid-morning, then waited until mid-afternoon when Brian came home from work to bake it. I took it out of the refrigerator and let it sit at room temperature while I took about 10 minutes to heat the oven.

Anniversary Dinner Splurge

Brian and I were blessed to celebrate 23 years of marriage this past Saturday. We decided to have a nice meal at home, both in the name of frugality and the fact that he worked a 13+ hour shift that day. Our celebratory feast (enjoyed over a classic Bond film — From Russia with Love)…

2015 Anniversary Dinner 2

I cooked up a London Broil in the dutch oven, made a batch of homemade Horseradish Sauce, and served with a dish of tasty jus on the side. The aforementioned splurge came in the form of a loaded baked potato which, of course, is the rarest of rarities on our diet! I scrubbed and dried the potatoes, rubbed generously with olive oil and sea salt, and baked at 375 degrees for about an hour and 10 minutes — until soft but not mushy to the squeeze. They were topped with generous amounts of the good stuff: freshly ground black pepper, Kerrygold butter, sour cream, shredded cheese and chives.

2015 Anniversary Dessert

Somehow, we managed to save a little room for another small treat: dessert. We closed the feast with some roasted almonds and dark chocolate!

Chunky Pork Chili

Pork Chili

Another cheap meat purchase from the supermercado: pork leg roast. I’ve never used this cut before, but know that it’s hard to go wrong with pork cooked low and slow. So I pulled out my trusty dutch oven and went to town.

Chunky Pork Chili

  • Servings: 4-6
  • Time: 3hr 20mins
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Ingredients:

2-3 pounds pork leg roast
1 tablespoon sea or kosher salt
1 tablespoon ground pepper
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
2 teaspoon chicken soup base or bouillon
3 tablespoon chili powder
Sour cream & shredded cheese (optional)

Directions:

Preheat oven to 275 degrees

  1. Combine salt, pepper, onion powder and garlic powder; evenly season all sides of pork roast.
  2. Add olive oil to dutch oven and sear roast over medium high heat for 3-4 minutes per side. Remove roast from dutch oven and set aside.
  3. Add 4 cups water to dutch oven and bring to a simmer, scraping pan with wooden spoon, then stir in chicken base and chili powder until fully dissolved.
  4. Return pork roast to dutch oven, cover tightly with lid, and roast in oven for 2 1/2 to 3 hours, until pork is falling apart and tender.
  5. Remove from oven and use wooden spoon to pull pork apart or shred and stir well.
  6. Garnish with sour cream and/or shredded cheese, if desired.

source: Vida con Carne

Muy delicioso!

Fried Eggs & Ham

Fried Eggs & Ham

Brian made me this for breakfast while we were off over the weekend. His cooking skills from years of doing it professionally are always appreciated, and this was no exception! We had seen smoked shank portion ham on sale for $.99/pound and couldn’t resist. I did my usual when we got it home: removed most of the meat from the bone — some in slices for meals, some in pieces for skillet breakfasts — and wrapped and saved the meaty bone in the fridge (that became meaty ham broth a couple of days later).

I like my eggs fried, and he cooked the whole meal up in the iron skillet for me. And, yes…I know I’m a lucky girl!

Low Carb Country Fried Steak

CFS with Pepper Gravy

Yes, this is just as good as it looks!

I was going to use cube steak for this — beef is traditional, but I saw that pork was on sale at a local grocery store. We didn’t make it to that store as planned in time for the sale, however, so Brian suggested I use one of the pork steaks we had in the freezer. They had turned out to be a pretty crappy cut of meat, thin and fairly cut, with a decent size bone running through, but we got them at a supermercado because they were cheap.

For this preparation they were perfect.

I started by removing the bone, and cutting the steak into smaller pieces for ease of handling, and so they would cook more evenly. I don’t have a meat tenderizer, but I used the dull edge of big carving knife to pound them out in various directions. I used plain pork rinds, although you can use flavored ones if you prefer, and/or add seasoning. I find that the saltiness of the plain ones, plus the pepper in the cream sauce, to be all the seasoning needed. And if you guessed that the pepper gravy is a variation of my magic high fat cream sauce recipe, you get a gold star!

Here’s the official recipe:

Low Carb Country Fried Steak

  • Servings: 2-4
  • Time: 45mins
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Ingredients:

CFS

1 pound pork cube steak or thin cut bone-in steak (cut into desired size pieces)
1 egg
1 cup finely ground pork rinds
4 tablespoons unsalted butter

Pepper Gravy

4 tablespoons unsalted butter
2 tablespoons cream cheese
1/3 cup heavy cream
Pepper to taste

Directions:

CFS

  1. Whisk egg in a container big enough to dip pork pieces into.
  2. Spread pork rinds out on a large plate.
  3. Dip each piece of pork into egg mixture and dredge both sides in pork rinds until all surfaces are evenly and well covered.
  4. Melt butter (should equal about 1/2″ melted; add more if necessary) in skillet over medium heat and cook pork about 7 minutes on each side, until cooked through and pork rinds have formed a crispy, golden crust.

Pepper Gravy

  1. Melt butter in saucepan over medium low heat.
  2. Use a whisk to stir in cream cheese until mostly melted.
  3. Add cream, stirring until smooth
  4. Add pepper to taste.
  5. Hold sauce over lowest heat, stirring occasionally, until ready to serve.

source: Vida con Carne

Since the CFS is covered in yummy pepper gravy in the picture at the top, here’s how it should look after cooking but before drenching in sauce… 🙂

CFS

Down with the carbs and gluten…up with the fat and the delicious!

Curried Country Style Pork Ribs

Curried Country Pork Ribs

Country style pork ribs are one of my favorites to prepare anyway, but these curried ones really take the cake!

Curried Country Style Pork Ribs

  • Servings: 4-6
  • Time: 3hr 15mins
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Ingredients:

2 pounds country style pork ribs (boneless or bone-in)
Salt & pepper
1 tablespoon olive oil
1/4 cup curry powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups water
2 teaspoons chicken soup base or bouillon

Directions:

Preheat oven to 275 degrees.

  1. Heat olive oil in dutch oven over medium high heat.
  2. Season ribs with salt and pepper, and brown all surfaces; remove ribs and set aside.
  3. Add curry powder, garlic powder and onion powder to dutch oven, stirring with wooden spoon to toast spices.
  4. Add water and bring to a boil.
  5. Add base/bouillon and stir well with wooden spoon, scraping sides of dutch oven to loosen and incorporate any bits that stuck to pan during searing.
  6. Bake for 2 1/2 – 3 hours; pork should be falling apart/off bone.

source: Vida con Carne

These turned out really juicy, fragrant and full of flavor. We ate them with some of the “gravy” spooned on top.

Italian Meatloaf with Provolone Sauce

Italian Meatloaf with Provolone Sauce

Last time we were in the mood for Italian I made Italian Meatballs with Creamy Parmesan Sauce. This time around we had some really good provolone on hand, so I decided to switch it up and use that for the sauce, and made meatloaf rather than meatballs.

The meatloaf was ground beef, two eggs, seasonings (garlic powder, onion powder, basil, oregano, parsley and black pepper), plus my special ingredient: ground pork rinds. I mixed it all together and shaped it into individual meatloaves, which I baked on a sheet pan at 375 degrees for 40 minutes.

The sauce followed my magic high fat cream sauce pattern: 4 tablespoons butter, 2 tablespoons cream cheese, 1/3 cup heayy cream, 1/3 cup shredded provolone. Melt butter in a saucepan then add other ingredients, one at a time, stirring with whisk until incorporated.

Quick, easy, and plenty of healthful, delicious fat!