Page 36 – CWEB

Kickin’ Hot Chicken Chili

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March 30, 2022

This is delicious if served with fresh shredded extra sharp cheddar cheese and the “hint of lime” tortilla chips or cornbread. The chicken can also be substituted with ground turkey or beef or bison.

Ingredients

1 pound boneless, skinless chicken breasts

1 large Vidalia onion, chopped

1 green pepper, chopped

1 red pepper, chopped

3 cloves garlic, minced

2 tablespoons vegetable oil

28 oz. can diced tomatoes and their juices

2 15.5 oz. can dark red kidney beans, rinsed and drained

2 Serrano chilis, seeded and chopped

1/2 jar jalapeno peppers and ½ jar of jalapeno juice

2 tablespoons Tabasco sauce

1 tablespoon cumin

4 teaspoons chili powder

1 teaspoon paprika

Preparation

1. Bring a medium pot of water to boil. Boil chicken for approximately 15 minutes until cooked. Drain and removed from water.

2. In a large pot, saute onion, green and red peppers, and garlic with vegetable oil on medium high heat until soft, approximately 10 minutes. While the vegetables are cooking, chop cooked chicken into small pieces and shreds.

3. Add diced tomatoes and their juices, kidney beans, Serrano chilis, jalapeno peppers and juices, Tabasco, cumin, chili powder, paprika, and chopped chicken. Stir and bring to a boil. Lower heat to medium low and simmer with a lid partially on the pot for 1 1/2 hours until liquid thickens.

Credit: Foodista

Keto Salmon Curry Recipe [Paleo, Low-Carb]

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March 29, 2022

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Keto Salmon Curry Recipe [Paleo, Low-Carb]

Curries are a really easy and delicious Keto meal you can make even when you have little cooking experience.

Ingredients

1/2 medium onion, diced or finely chopped

2 cups (7 oz or 200 g) green beans, diced

1.5 Tablespoons (10 g) curry powder

1 teaspoon (3 g) garlic powder

Cream from the top of 1 (14-oz) can of coconut milk

2 cups (480 ml) bone broth

1 lb (450 g) of raw salmon, diced (defrost first if frozen)

2 Tablespoons (30 ml) coconut oil, to cook with

Salt and pepper, to taste

2 Tablespoons basil (4 g), chopped, for garnish

Preparation

1. Cook the diced onion in the coconut oil until translucent.

2. Add in the green beans and saute for a few minutes more.

3. Add in the broth or water and bring to a boil.

4. Add in the curry powder, garlic powder, and salmon.

5. Add in the coconut cream and simmer until the salmon is cooked (3-5 minutes).

6. Add salt and pepper to taste and serve with the chopped basil.

Credit: Foodista

Keto Greek Meatballs Salad Recipe

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March 29, 2022

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Mint is the star ingredient in this keto Greek meatballs salad recipe. It gives the meatballs their signature flavor and makes your kitchen smell nice while you’re working.

Ingredients

For the meatballs:

1 lb ground lamb or beef (450 g)

2 teaspoons (2 g) dried oregano

A large handful of mint, finely chopped (approx. 1/4 cup)

2 cloves garlic, peeled and minced

Salt and pepper, to taste

4 Tablespoons (60 ml) olive oil

For the salad:

1 tomato, cut into wedges

A few lettuce leaves, to serve with

1 lemon, cut into wedges

1/4 cup flat leaf parsley, chopped

Preparation

1. Preheat oven to 350 F (175 C).

2. Mix the ground lamb with the dried oregano, mint, garlic, salt and pepper. Form small meatballs from the mixture.

3. Add olive oil to a large pan and fry the meatballs in batches until browned. Transfer to a lined baking tray and bake in the oven for 10 minutes to ensure the centre of the meatballs cook through.

4. Serve the meatballs over a salad made of lettuce and tomato wedges. Generously squeeze over the lemon and garnish the salad with chopped parsley.

Credit: Foodista

Keto Fried Chicken (Made with Tallow)

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March 29, 2022

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Fried in tallow and coated with a gluten-free, Southern-spiced batter, this keto fried chicken has the crunch you’ve been craving.

Ingredients

1 cup almond flour

½ tablespoon cayenne pepper

½ tablespoon garlic powder

½ tablespoon dried oregano

1 teaspoon salt

1 teaspoon black pepper

1 egg

2 chicken thighs skin on

2 chicken drumsticks skin on

1/4 cup tallow

Preparation

1. In a medium bowl, add the flour, cayenne pepper, garlic powder, dried oregano, salt and pepper. Mix with a fork until fully blended.

2. Spread the mixture on a large flat plate.

3. In another small bowl, crack the egg and beat with a fork.

4. One by one, dip the chicken in the bowl with the egg until fully coated.

5. Dredge each chicken piece in the flour and spice mixture on the plate until all sides are fully coated. Repeat with all the chicken.

6. In a large saucepan over medium heat, warm the tallow until melted. Once the tallow is melted and bubbling, add the chicken. (You should hear a sizzle as soon as it hits the pan.)

7. Fry the chicken, flipping once, until golden brown, about 10 minutes on either side.

8. Cover the pan with a lid, lower the heat, and cook until the chicken is no longer pink in the middle, about 20 minutes. (Fully cooked chicken should be 165 °Fin the thickest part.)

9. Transfer the chicken to a paper towel-lined plate to let the grease drip off.

10. Enjoy with a side salad or sautÃ©ed vegetables.

Credit: Foodista

Keto Chicken Korma Recipe

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March 28, 2022

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This quick weeknight meal wins big points for its flavor and texture.

Ingredients

For the cauliflower rice

1/2 head of cauliflower (300 g), food processed into small pieces

2 Tablespoons of coconut oil (30 ml)

Sea salt, to taste

4 cardamom pods (or dash of ground cardamom)

For the chicken korma

2 teaspoons (4 g) sliced almonds

2 large chicken breasts (400 g), diced

1 teaspoon (5 g) sea salt, to rub on chicken

4 Tablespoons of coconut oil (60 ml)

1/2 medium onion (55 g), peeled and sliced

1 clove of garlic, peeled and diced

1 Tablespoon (5 g) curry powder

1/2 teaspoon (1 g) ground cinnamon

1 teaspoon (2 g) ground ginger

1/4 cup (60 ml) of water

1/2 cup of coconut cream (120 ml)

Stevia to taste

1 Tablespoon of fresh cilantro (or parsley) (1 g), finely chopped for garnish

Preparation

1. After food processing the cauliflower florets, place them in a pan with the coconut oil and cook over a moderate heat until slightly softened.

2. Toast the cardamom pods in a separate dry, hot pan until fragrant and add to the cooked cauliflower rice. Stir well to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside to keep warm.

3. Toast the flaked almonds in a hot, dry pan until fragrant, then remove and set aside.

4. Season the diced chicken breast with sea salt and freshly ground black pepper.

5. Place the coconut oil in a pot and brown the chicken. Remove and set aside.

6. Cook the onions and garlic in the same pan over a low heat until they have softened. Add the curry powder, cinnamon and ginger and a ¼ cup of water.

7. Cook until the mixture has reduced completely, then return the chicken pieces to the pan, along with the coconut cream. Simmer until the coconut cream reduces and thickens. Stir in the stevia and serve the creamy chicken Korma over the warm cauliflower-cardamom rice.

8. Garnish with toasted flaked almonds and cilantro leaves.

Credit: Foodista

Keto Apple Dijon Pork Chops Recipe

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March 28, 2022

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Fall’s brisk weather just begs for comfort food like these warm and delicious pork chops.

Ingredients

2 pork chops (320 g)

4 Tablespoons of ghee (60 ml)

2 Tablespoons of applesauce (30 ml)

2 Tablespoons of ghee (30 ml)

2 Tablespoons of Dijon mustard (30 ml)

Salt and pepper, to taste

Preparation

1. Melt the 4 Tablespoons of ghee in a large pan.

2. Add in the pork chops. Using tongs, position the pork chops on its side so that the fat cooks in the ghee first. This makes browns and renders the fat a bit. Then once the fat is a bit crispy and browned, lay the pork chops flat in the ghee.

3. Cook for 3-4 minutes on each side. Check using a meat thermometer that the internal temperature of the pork reaches 145 F (63 C). When you cut into the pork chops, you’ll find it has a medium rare pink inside. If you prefer your pork chops more cooked, then just leave it in there for longer.

4. Meanwhile, mix the applesauce, melted ghee, and mustard together well.

5. Serve the pork chops with the sauce and season with salt and pepper to taste.

Credit: Foodista

Katsudon (Pork Cutlet Over Rice)

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March 28, 2022

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Katsudon (pronounced “katsu-doan”) is a popular and delicious meal from Japan. Usually served for lunch, Katsudon consists of a panko-coated pork cutlet (or chop) served over rice and covered with an egg and onion broth.

Ingredients

4 slices of pork tenderloin or boneless pork chops

salt and pepper

flour for coating the meat

2 eggs, beaten

panko, for coating the meat

vegetable oil, for frying

400g white rice (about 14 oz)

4 cooked, breaded pork cutlets (chops)

1 onion, peeled and sliced

450ml (15 fl oz) dashi

75ml (3 fl oz) mirin (low-alcohol rice wine)

60ml (2 fl oz) soy sauce

5 eggs

Preparation

1. For the pork:

2. For each piece, put between sheets of wax paper and pound thinner. Then season each side with salt and pepper.

3. Put your oil in the fry-cooker or a heavy pot and begin heating it up to 350 degrees.

4. Dredge each piece of pork in flour, then dip it in the beaten eggs and coat with panko.

5. Fry the pork, one or two at a time, for 6 or so minutes and allow to drain on a rack.

6. Slice into wide strips, set aside and keep warm while you prepare the rest of the dish.

7. For the katsudon:

8. When the pork and rice are cooked, the next step is making the onion/egg broth.

9. Add the dashi, mirin and soy sauce to a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer and add the unions. Cook until the onions soften.

10. Crack the eggs in a bowl and mix with chopsticks (don’t beat) until the yolks are broken and lightly mixed in with the egg whites.

11. Pour the egg into the pan with the onions and liquid and let them cook for a bit, then stir a couple of times just before the egg is set.

12. Now for the good part: Put the rice in large bowls (1/2-full or more) and carefully put the sliced pork over the rice, retaining the pork’s original shape.

13. Divide the egg, onion and broth evenly among the serving bowls by ladling it over the pork and rice.

14. At this point, it’s ready to serve.

15. Katsudon can be topped with sliced green onions, nori strips, cilantro leaves and Japanese Seven-spice (shichimi).

Credit: Foodista

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

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March 26, 2022

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Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.

Ingredients

1 tenggiri/mackerel fish head – clean and chop into large pieces

10 belimbing buluh

1 tsp turmeric/kunyit powder

1 tbsp ginger paste

1/2 tbsp garlic paste

1 tbsp onion paste

1 tsp black mustard seeds

1/2 tbsp fenugreek/halba seeds

2-3 sprigs curry leaves (shredded/sliced)

1/2 cup coconut milk (optional)

4 tbsp oil

Salt to taste

For the curry paste (mix with some water for a thick paste)

1 tbsp plain chili powder

1 tsp white pepper powder

1/2 tbsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

Preparation

1. Rub fish with turmeric powder and keep aside.

2. Heat oil and saute ginger, garlic and onion paste.

3. Splatter in mustard and fenugreek seeds.

4. Add curry paste and fry till oil splits

5. Pour 1/2 liter of water; stir and gently drop in fish pieces.

6. Simmer till fish is cooked.

7. Season with salt; add belimbing and curry leaves.

8. Gently stir.

9. Lastly pour coconut milk.

10. Stir and remove from heat.

Credit: Foodista

Karen B’s Pan Seared Natural Bacon Wrapped Sea Scallops

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March 26, 2022

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Karen B’s Pan Seared Natural Bacon Wrapped Sea Scallops

This dish is so amazing I did have to say I impressed my self as well as my Husband. We could eat this every night if we could 😉

I used natural bacon from one of our favorite farms here is Michigan “John Henry’s” of Millington. They deliver our meat and dairy every couple of weeks right to the house.

Pan seared scallops only take a few minutes to cook to get all your sides and ingredients prepped and ready so the last thing you do is put the scallops on the plate and serve nice and hot.

You could also serve over buttered rice or noodles.

Ingredients

1 package of Natural Bacon

5 Scallops per person, depending on the size

Olive Oil

Butter

1 Green Onion (chopped)

2 Garlic Cloves (finely chopped)

Sea Salt

Pepper

1/2 cup Chicken Broth or White Wine

Baby Arugula (washed)

Toothpicks

Preparation

1. Prepare the bacon. Layer uncooked bacon on a plate with paper towels lining the plate and in between the layers of bacon. Cook in the micro wave 4 to 5 minutes to “pre cook” the bacon and remove some of the fat.

2. Prepare your scallops, defrost if frozen, rinse and pat dry with paper towel. They will not sear if they are not dry!

3. Your bacon will look like this at this point, slightly cooked but not crunchy, you should be able to wrap the scallop easily.

4. Wrap the scallops secure with tooth pick and cut off extra bacon, set aside.

5. Season wrapped scallops with salt and pepper (both sides)

6. Chop up all the left over pieces of bacon and set a side for the sauce.

7. In a large “hot” skillet/frying pan, add two tablespoon olive oil, two tablespoons butter and 1/2 of the chopped garlic. Stir until butter just starts to turn from yellow to a light brown color “your pan is ready”!

8. Place scallops in hot pan and sear two to three minutes on each side, don’t over crowd the pan, you may have to cook in batches if your pan isn’t large enough or use two pans. They will look like the photo below:

9. Remove cooked scallops from pan and place on a paper towel lined plate, cover with a lid or foil.

10. To the pan add the chopped bacon pieces, chopped onion and remaining garlic. Stir until the bacon is slightly browned. Add chicken broth or wine, stir to get all the good bits of flavor off the bottom of the pan. Reduce for a couple minutes until the sauce starts to thicken (pan is pretty hot so this shouldn’t take long). When sauce is ready add two tablespoons of butter and just swirl the pan to incorporate, this will give it a glaze look to the sauce (if you stir you will not get the same effect).

11. Plate scallops on top of baby arugula and top with sauce, serve.

12. Enjoy 😉

Credit: Foodista

Kare- Kare

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March 26, 2022

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Kare-Kare is a Philippine stew made with a variety of vegetables, stewed oxtail, beef, offal and tripe thickened and flavored by peanut sauce. It is eaten with shrimp paste as a sauce and is often served on special occasions or during Sundays when everybody in the family is at home.

Ingredients

500 grams Beef Sirloin, cubed

500 grams oxtail, cut into 2 inches long

500 grams ox tripe, boiled twice,washed and cut into 2-inch squares

300 grams beef tendons

2 banana hearts, sliced diagonally

5 pieces eggplants, sliced diagonally

2 bundle of string beans, cut into 2-inch long

3 bundles bok choy

1 head of cabbage, cut into serving pieces

4 cloves garlic, minced

1 medium onion,chopped

4 tablespoons cooking oil

4 cups ground peanuts

Annato/Achiote oil for color

salt to taste

Preparation

1. Boil beef, oxtail, ox tripe and tendons in a big pot until tender. Set aside including the stock you boiled it in.

3. Pour the stock and let it come to a boil. Add the beef, oxtail,tripe and tendons.

4. Stir in Annato oil and ground peanuts.Put salt to taste.

5. Simmer until the desired thickness of the sauce.

6. Add eggplant, banana hearts, string beans,bok choy and cabbage.

7. Simmer until vegetables are cooked but not everdone.

8. Serve with shrimp paste and steamed rice.

Credit: Foodista

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CWEB Inc.

Kickin’ Hot Chicken Chili

Ingredients

Preparation

Keto Salmon Curry Recipe [Paleo, Low-Carb]

Ingredients

Preparation

Keto Greek Meatballs Salad Recipe

Ingredients

Preparation

Keto Fried Chicken (Made with Tallow)

Ingredients

Preparation

Keto Chicken Korma Recipe

Ingredients

Preparation

Keto Apple Dijon Pork Chops Recipe

Ingredients

Preparation

Katsudon (Pork Cutlet Over Rice)

Ingredients

Preparation

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

Ingredients

Preparation

Karen B’s Pan Seared Natural Bacon Wrapped Sea Scallops

Ingredients

Preparation

Kare- Kare

Ingredients

Preparation

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