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
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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.

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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
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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!

How To Know You’re Doing Weight Loss Wrong…

If ever this headline were written of you, you would be doing weight loss wrong

Woman who lost 208LBS in 15 months by working out six times a week undergoes surgery to remove her excess skin and achieve the body she has always wanted

Remember: this is the ‘body she always wanted…’

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‘There was nothing easy about this journey,’ she explained.  ‘It was very hard especially at first. My body ached from workouts and some days I didn’t think I would make it.

However her incredible weight loss left her with saggy excess skin that required three operations over eight months to remove.

The procedures included a tummy tuck, a Brazilian butt lift and removal of skin from her chest, back and arms.

Whereas I lay on a futon watching the x-files as weight just flowed off my body.  Though picking just the right crappy tv show for weight loss is critical!

‘I had to learn how to make my foods healthy. I never had a cheat meal or day for the first year and a half.  ‘I’m the only one in my family to eat healthy so I had to learn to be self-disciplined whenever we went out and they ate things.

Whereas, whilst laying on aforementioned futon and enjoying delightful X-Files silliness I stuffed my face with delicious Bacon and giant salads slathered with dressing, pork rinds, meat snacks and glorious, fatty repasts that made me swoon with pleasure.

This whole story just makes me weep for the ingrained and vicious stupidity of our modern medical profession. While I’m happy for the fact that she ultimately lost the weight is it not clear that starving people is not the way to go about weight loss?

I lost three hundred pounds* and have no extra skin, I experienced no particular discomfort during the process and instead of forcing myself to exercise before it was time, I waited, and suddenly I had energy.  I could barely sit still I felt so good.

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If you had to choose a method to lose weight which one would you choose for someone you love?

The concentration camp or the Love Boat?

The truth is out there folks.

*I will put my story up soon.