Monday, February 26, 2018

4 ingredient Pickled Onions

I love these pickled onions!  I have been eating more low-carb and sometimes I just need crunch... and flavor.  These pickled onions are super easy to make and they will keep in your fridge for a few weeks.  I have enjoyed them layered with Boar's Head lunch meat and cheese, on a pizza, on eggs.... or just as a little side dish.  They are especially yummy on a burger or a sub sandwich.  I highly recommend keeping these in your fridge.. as a staple next to your condiments!!  Visit Fed and Fit for the recipe!

4 ingredient pickled onions (adapted from Fed and Fit)

1 red onion, peeled and thinly sliced
1 1/2 - 2 cups of vinegar ( I mixed red wine vinegar and white vinegar , could also use apple cider
2 tsp fine sea salt                   vinegar)
1 tsp black peppercorns

Place the sliced onions in a large wide-mouth mason jar.  Pour vinegar over the top, adding more if need to, to cover the top of the onions.  Add the salt and peppercorns.  Seal the jar and shake vigorously to combine.  Refrigerate at least one day before serving.

Wednesday, February 7, 2018

Pork Egg Roll in a Bowl

I follow some great food bloggers.  I so enjoy the videos and just the variety of amazing recipes.  I have been trying to eat more low carb.  I love the "Whole 30 Recipes" Instagram - they have a different food blogger each week.  I love another Instagram food blogger... "Little Bits of Real Food by Kelsey".

Another one of my favorites is Kyndra over at Peace, Love and Low Carb.   Kyndra has great recipes.  I just got her new cookbook off of Amazon - Craveable Keto.

I have made several of Kyndra's recipes.  I especially loved this recent Crack Slaw as she calls it or... Pork Egg Roll in a Bowl.  Chris and I thought it had a ton of flavor.  We can't wait to make it again.

 Pork Egg Roll in a Bowl - adapted from Peace, Love and Low Carb

2 Tbsp sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced on bias (white and green parts)
1 lb ground pork
1/2 tsp ground ginger
sea salt and black pepper to taste
1 Tbsp Siracha or garlic chili sauce, more to taste (omit if doing whole 30)
14 oz bag cole slaw
3 Tbsp coconut aminos or soy sauce
1 Tbsp rice wine vinegar
2 Tbsp toasted sesame seeds

Heat sesame oil in a large skillet over medium-high heat.  Add the garlic, onion, and the white part of the green onions.  Saute until onions are translucent and the garlic is fragrant.  Add the ground pork, ground ginger, sea salt, black pepper and Siracha.  Saute until pork is cooked through.  Add the coleslaw mix, coconut aminos and rice vinegar.  Saute until the coleslaw is tender.  Top with green onions and sesame seeds. Serve warm.

4 servings

Per serving - Calories 255, Fat  18.7 g, Protein 14.8 g, Total carbs 8 g, Net carbs 4.2 g

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Thursday, February 1, 2018

Slow Cooker Crack Chicken (or Instapot)

I needed a hearty appetizer for a party this week.  I am also trying to eat low-carb and this recipe was perfect.  There are several different versions out there.  You can use plain dry ranch, or spicy ranch.  I chose to use Fiesta Ranch.  i love it - so much flavor!

I cooked mine in the slow cooker for 4 hours on high.  You can also cook it for 8 hours on low.  You could also use your Instapot.  The key with the pressure cooker is the water or chicken broth. See below for details on both.  This is great to snack on, make a dip with, enjoy on a sandwich or a topping for baked potatoes.  My hubby enjoyed it over rice.

I needed mine for a dip.  After cooking in the Crockpot/slow cooker, I shredded it and put it in a sprayed baking dish.  The next day, I cooked it a 350 for about 30 minutes, then topped with shredded cheddar cheese and crumbled crisp bacon.  I baked for about 5 - 10 more minutes.  Serve with chips, crackers or even veggies.

           This isn't a pretty picture - but this is how the chicken looked after shredding before baking and topping with cheese and bacon.

Slow Cooker Crack Chicken

2 - 3 lbs boneless chicken breasts
2   8 oz cream cheese
1 pkg dry Fiesta Ranch mix
8 or more slices of bacon, cooked and crumbled
cheddar cheese, grated
green onion, chopped (optional garnish)

Spray slow cooker with cooking spray.  Add chicken, two cream cheese and sprinkle with the dry ranch mix.  Cook on high for 4 hours or on low for 8 hours - or until the chicken is done and easy to shred.  Take chicken out and shred using two forks.  Whisk the cream cheese mixture to blend.  Add shredded chicken back in.

Serve on buns with cheese and bacon crumbles and green onion.  My husband enjoyed it over rice.  I enjoyed it as a dip - using kohlrabi slices as my "dipper".

For a dip - place chicken mixture into a prepared baking dish.  If refrigerated the night before, bake at 350 for about 30 minutes.  Top with grated cheese and bacon pieces and bake for another 20 minutes or so. If warm right out of the slow cooker, top with bacon and cheese and serve.  You could always bake it 5 - 10 minutes to bring all of the flavors together.

*I baked a pound of bacon in the oven.  If you haven't baked your bacon, you should.  The pieces all bake so evenly and so nicely.  Follow the baking directions on the package.

For the Instapot/Pressure cooker - 

Brown 8 slices of chopped bacon on the "saute" mode.  After bacon is cooked and crispy, remove and save.  Drain bacon drippings.  Place chicken and cream cheese in Instapot.  Pour 1/2 cup chicken broth over chicken and cream cheese.  Top with 1 pkg of dry ranch dressing. Seal and cook on high pressure for 15 minutes.  Allow pressure to naturally release for 5 minutes.  Then, do a quick release of pressure.  Be careful of any steam.  Removed lid and take chicken out.  Using two forks, shred the chicken on a plate.  Whisk the cream mixture.  Add the shredded chicken back in.

See above - serve on buns with cheese, bacon and any other garnish.

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