This video is actually two recipes in one. The first is for my lemon herb chicken. The chicken comes out so tender, juicy and delicious. Normally I use chicken thighs with skin. But the second recipe — a creamy chicken casserole — calls for no skin.
The casserole recipe is from The Ketogenic Cookbook and is wonderful. You can use any leftover chicken for the dish, but my lemon herb chicken a nice flavor.
My new cookbook. The recipes taste amazing. This to this book, I’m even more inspired to get into my kitchen and start experimenting!
Since going ketogenic, I’ve struggled with getting more healthy fat into my diet. Yes, I love butter. But I’d like to think I’m a little more creative in the kitchen than just adding a tablespoon of butter on top of my steak. That’s why The Ketogenic Cookbook is a godsend!
The recipes are high in fat, easily allowing me to hit my daily goal of consuming 75-80% of my calories in healthy fat. The recipes look amazingly delicious. And like my Julia Child’s cookbook, it inspires me to get into the kitchen and play with ingredients.
I’m working my way through the book, busily making lots of sauces and dressings in the book’s “Condiments, Dressings, Broth and Other Basics” section. The tomato sauce and yellow marinara sauce recipe were more than worth the price. This week I’m testing out the “compound butter” recipe using beef tallow and duck fat! Read More
My first time making beef short ribs and thankfully it won’t be my last. While the sauce came out a tad too sweet for me, this dish it was a crowd-pleaser.
I’ve never cooked beef ribs in my life. Heck, I never even tried them until earlier this year. Where I grew up, if you wanted ribs pork was the only source.
Boy was I missing out.
So when I came across the BBQ Short Ribs in The Ketogenic Cookbook, I had to try them. My only problem: the equipment calls for using a slow cooker. I love crock pots. The idea of tossing ingredients into one, turning on the timer and walking away for 6-8 hours is awesome.
Last night we used the yellow marinara sauce over meatballs and zoodles. Absolutely delicious!
Powering through my new ketogenic cookbook, I spent a lovely evening making a marinara sauce for two dishes I’m making – Meatballs with Zucchini Noodles and a Pizza Casserole (recipe coming).
I love tomatoes, especially tomato-based sauces. While I’ve tried making my own sauce, it was mostly cooking down diced roma tomatoes in olive oil for a few minutes. Nothing to write home about.
Typically I’d just hunt the grocery store for the lowest carb sauce I can find. Not an easy task as many include added sugar.
Then I discovered the Yellow Marinara Sauce in The Ketogenic Cookbook. Intrigued, I was nervous about trying this recipe. Why? Peeling tomatoes. I’ve never done that before. It always seemed like an impossible task. Read More
I’m loving The Ketogenic Cookbook. I picked roasted garlic as the first recipe to try. Easy to make, I’ll use all of the garlic pictured over the next few days.
While flipping through The Ketogenic Cookbook I was trying to decide which recipes to try first. Turns out nearly every recipe I picked called for roasted garlic, one of the first recipes listed in the book.
As much as I love garlic I never tried roasting a whole bulb. This one calls for an even dozen. Why so much? Apparently you can preserve roasted garlic in the freezer. Who knew?
I don’t know why I never tried roasting garlic before. The recipe is so simple to follow. The garlic tastes amazing. Plus you’ll love the fragrance that fills your kitchen.
Cooking With MCT
The big surprise for me with this recipe was the use of MCT oil. For some reason I viewed MCT oil as something I use when making my morning Bulletproof Coffee. I never thought of using it in cooking. Silly Rabbit!Read More