Monday, April 24, 2017

MAIN DISH: CHICKEN WITH PESTO (click here to print)



Pesto Chicken with Mozzarella & Tomato






Yields: Serves 4
  • 4 boneless skinless chicken breast halves
  • olive oil for the pan
  • salt and pepper
  • 1/2 cup pesto
  • 4 slices mozzarella cheese (I prefer fresh mozzarella)
  • 4 slices tomato
Preheat broiler to high. Line a baking sheet with aluminum foil.
Heat a large saute pan over medium-high heat. Pat the chicken breasts dry and season them on both sides with salt and pepper. Swirl the pan with olive oil. Place the chicken breasts into the pan and sear on both sides until golden brown and almost cooked completely through, about 4-5 minutes per side (depending on thickness of the breasts).
Transfer the chicken to the prepared sheet pan. Spread the top of each breast with 1-2 tablespoons of pesto, followed by a slice of mozzarella and a slice of tomato. Season the tomatoes with salt and pepper. Place the chicken under the broiler and broil until the cheese is melted and bubbly and the chicken is cooked through, watching carefully, about 2-3 minutes. Serve promptly.

www.alaskafromscratch.com
Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594
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Saturday, April 15, 2017

HAPPY EASTER

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Wednesday, April 12, 2017

EASTER: DESSERT RECIPES


DESSERT RECIPES FOR EASTER

Macadamia Lace Cookies from Kate’s Healthy Cupboard
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MAIN DISH: CHICKEN FLORENTINE

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BREADS: LOW CARB PARMESAN CROUTONS

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, March 31, 2015

EASTER BRUNCH: HAM AND EGG QUICHE(click here to print)

HAM AND EGG QUICHE
  • Low Carb Thyme Crust
  • 2 cups almond flour
  • 2 large eggs
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme

  • Quiche Filling
  • 4 ounces onion
  • 4 ounces fennel bulb (or more onion)
  • 8 ounces ham
  • 2 tablespoons oil
  • 1 tablespoons green onion

  • Custard
  • 8 large eggs
  • 2 cups heavy cream
  • ½ cup milk or water
  • zest of 1 lemon
  • ½ teaspoon pepper
  • 1 pinch ground nutmeg
  • 8 ounces Gouda cheese (I like smoked)
Instructions
  1. Measure the dry ingredients for the Thyme Crust into a smallish bowl and mix thoroughly with a whisk to incorporate ingredients and break up any lumps. In a smaller bowl, blend the egg with a fork, then add them to the dry ingredients mixing until a dough forms. Refrigerate until it's needed.
  2. Slice the fennel thinly and place into a medium non-stick frying pan. Cut the onion in half from root to sprout end. Peel and slice into thin half rounds. Add the onions to the fennel, add 1 tablespoon of oil to the pan and turn the pan on medium-high until the veggies begin to sizzle. Stir to coat them in the oil. Add ½ cup water and simmer them, covered, until soft - the heat will need to be reduced during the simmering. While the fennel and onions are simmering, chop the ham.
  3. Cut a piece of parchment and trace around the bottom of a spring-form pan and cut the circle out. Cut two strips of parchment to line the sides of the pan, too. Spray the bottom of the spring-form pan and fit the parchment circle on it. Remove the dough from the refrigerator and divide it in half. Roll one half of the dough between two pieces of parchment the same diameter as the bottom of the spring-form pan. Transfer the round of dough to the prepared spring form pan and position. Trim off any excess. Spray the ring portion of the pan and attach it to the bottom. Add the strips of parchment along the inside. Roll out the other portion of dough into a rectangle and cut it down the middle lengthwise with a knife. Remove sections of the dough and place it along the inside of the pan - pressing and patching as you go. Trim the top evenly to about ¾ of an inch from the top. Use any extra dough to patch any holes. Put the thyme crust into the refrigerator.
  4. Check to see if the fennel and onions are soft. Then, uncover and cook gently until the fennel and onions begin to brown. Remove to a large bowl. Add 1 tablespoon of oil and brown the chopped ham. Add to the fennel and onions. Cool a bit. Grate the cheese and reserve ¼ to sprinkle on top of the quiche before it goes into the oven.
  5. Preheat the oven to 350 and place the rack in the lower third. To the same bowl as the cooled ham and vegetables, add the ingredients for the custard, adding the cheese last. Blend together with a hand mixer and pour into the spring-form pan. Sprinkle with the reserved cheese. Place into the oven and bake for almost an hour. Remove from the oven when there is barely a wiggle in the middle for a properly cooked quiche. I prefer to wait until the top is nice and brown and the quiche is thoroughly cooked. To each his own.
  6. When the quiche is done, remove it from the oven and cool for at least 30 minutes before removing the sides.

9 carbs; serves 8
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Thursday, April 6, 2017

EASTER: 26 LOW CARB EASTER PIES

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