Tag Archives: LCHF

Eat, Briefly – Grilled Pork Chops with Brie

Last night’s dinner – grilled pork chops stuffed with Brie, and whipped cauliflower with bacon and cheddar.  So yummy.
image

I made NONE of it last night.  You know Keri is all about the prep-cooking, and Jr’s evening T-ball schedule is making that prep pay off even more!

Almost every time I get the grill going to cook something, I load it up with extra chicken breasts or pork chops or even burgers, to be cooked until  JUST done. Then I cool them, seal them in zip-locks, and label them for the freezer.

Tossing whatever we will need into the fridge the night before means that we have food ready to be quickly heated and served for maximum taste in minimum time during the busy evening run-around.

For this meal, I cut a pocket in the side of the already-grilled chops and stuffed each with a smear of brie. (But long time readers know that Keri has long been a fan of stuffing a chop – hello 2009 blast from the past.)

Then I just heated it in the oven next to the whipped cauliflower I had steamed, whipped, and mixed with bacon and cheddar on Monday (always my big prep cooking day.)

Add more Vinho Verde and Tah-Dah – dinner on table after 10 minutes in the oven.

Later in the evening during our weekly viewing of Scream, the TV Series (yes, I know that MTv is not age appropriate viewing for our old ass selves, but we love a good Summer thriller,) we shook up some dirty martinis* with blue cheese olives.  Because you have to have a drink to choke on when the killer bumps off his/her next victim, can I get an amen?
image

*sidenote – we are Tito’s vodka fans now.

Leave a comment

Filed under Be- Briefly, Cocktail Time, Eat, Eat - Briefly, low carb, Meal Prep

Eat, Briefly – Grilled Chicken Ceasar Salad

I could eat Ceasar Salad every dang day.
It’s so simple and yummy and perfect.

For last night’s dinner I made this dressing, and added a little extra flavor by grilling the romaine for a few minutes.

image

This is the secret behind the extra yummy grilled shrimp Ceasar salad at one of my absolute favorite local restaurants (shout out to Big Mac and Little Lu’s- Paul and his staff are AH-MAZING at what they do!)

NOT TOO LONG ON THE GRILL!!  Just mark up each side a bit for some extra char-flavor – it is SO GOOD with the dressing!!

image

Sidenote- if you have leftovers of the salad, it is perfect the next morning with an over easy egg on top. (Sadly we did not have one morsel left last night, so none for me this go around.  ::pout::)

I had a glass of delicious Vinho Verde to go with dinner last night. It’s long been a favorite summer wine for me, and BTW, it’s fairly dry, which = lower carbs!

image

2 carbs per 5 ounce glass!!

Tonight is a T-ball practice night for Jr, so I rely on my pre-prepped freezer stash of delicious proteins, and a little extra work that I did for a side dish last night – when we come home tonight we have a legit meal that will be on the table in under 10 minutes!

(But we will chat about that tomorrow.)

 

Leave a comment

Filed under Drink, Eat - Briefly, low carb

Drink – Low Carb Revolver

Ok look….

It isn’t that there hasn’t been plenty of Eating, drinking, and being Keri of late.

It is that there hasn’t been much writing about it.

Truthfully, new recipes have been few and far between – low carb laziness has set in.

Lots of ginormous slabs of meat grilled or sautéed in butter or coconut oil.  Piles and piles of salads.  Eggs all ways, for days and days.  Zoodles until I fear repetitive motion syndrome might cripple my wrists forever.

Dry white wine, dry white wine, martini….  Repeat.

Not so much with the exciting, blog-worthy meals and drinks.

EXCEPT – that isn’t totally true.

Because let’s face it – ALL FOOD IS AWESOME!!

Andplusalso – WHO DOESN’T LOVE A NICE DRINK?

So, with that in mind – and in horror honor of my last week as a not-40-year-old (DEAR GOD,)  I give you:

KERI’S FINAL WEEK OF PRE-OVER-THE-HILL DINNERS AND DRINKS!!

Excited?  Of course you are not.

We are now officially within 7 days of the actual date, so I figure that I am entitled to get the last week of my 30s started off with a bang.  Keri’s favorite cocktail EVER is, of course, the Revolver. Alas, I will be saving any potential for higher carb cheats for closer to the momentous occasion. (After all, this celebration is a marathon, not a sprint people.)

So to keep my hankerings at bay, I have concocted a handy faux version that shares a lot of the same flavors, without the Kahlua carb bomb.

Presenting, the Low-carb Revolver.

WHAT YOU NEED AND DO:
image

3 ounces Bulleit (or bourbon of your choice)

1 tablespoon sugar free caramel flavored syrup

1 dash bitters

1 or 2 tablespoons cold coffee (optional)

Combine all ingredients into shaker filled with ice and shake well to mix and chill.  Pour into a chilled martini glass.

mmmmmmm.
image

That gets things started right, I’d say.  Tomorrow I will fill you in on what I am whipping up for dinner tonight.

 

Leave a comment

Filed under Cocktail Time, Drink, Eat, Eat - Briefly

Eat – SO EASY Hollandaise Sauce

Hollandaise sauce.

People have funny reactions to Hollandaise sauce.  Some people think it’s disgusting. If you are one of those people, I have two things to say to you:

  1. This post is probably not for you.
  2. We maybe can still be friends, but you cannot besmerch the good name of the Hollandaise, or it’s gonna get ugly fast.

Annnywayyy…

For those who know a good thing when they taste it enjoy Hollandaise, it can still be kind of a love/hate relationship.

Hollandaise, I’m afraid, gets a bad rap.  The reasons are two-fold, it seems – but I am here to clean up this sauce’s reputation, or at least strongly  plead its case.

“It’s fattening.”

Well….  it has a high fat content.  I will give you that.  There are some calories in there, for sure.  (My recipe has 182  a serving which isn’t insignificant, I get it.)

BUT for those of us partaking in a Ketogenic- Low Carb/High Fat nutrition plan, it is actually kind of a dream sauce.  It has the fat content that we rely on to keep us  feeling full and satisfied, AND burning fat as fuel.  Butter and eggs?  Those are LCHF staples!!

Regardless of your nutritional preferences, there is room in there for some fat.  You will enjoy what you eat, you will feel satiated for longer periods, and fat is important for keeping our bodies functioning properly. Come on, live a little.  Have the Hollandaise.

“It’s too hard to make.”

Yeah, nope.

I get it, in culinary school I was terrified making Hollandaise – it seemed SO complex, and so easy to screw up.  All of that double-boiler/ bain marie bullshit, trying to whisk like hellfire and stream in the butter.  AND WHAT IF IT DID CURDLE!?

THE PRESSURE!!!!

Except not at all – it is super simple and (I swear) actually pretty well foolproof – and I am a Grade A fool, so we can say it is “Keri Proof” if you do it like I do.  Here we go:

WHAT YOU NEED
image
4 egg yolks

1 stick of butter (1/2 cup)

½ – 1 tablespoon lemon juice  (pardon my squeezy lemon, it was all we had)

Pinch dry mustard (optional)

Pinch cayenne pepper or dash of hot sauce (optional)

Hot Water (as needed)

*Makes 6 servings (but no one will judge if it doesn’t go down that way at your house, I promise.)

WHAT YOU DO

Place the egg yolks and lemon juice into the blender.  I start with 1/2 tablespoon of lemon juice because I don’t like a really lemony sauce.  If you do, you can easily adjust when finishing, but once you have over-lemoned, there is no unringing that bell.

I like a pinch of dry mustard in my Hollandaise, just to give it a little extra something in the background.  BUT, just a pinch.  I don’t want it to actually taste like mustard.  Some folks prefer to add a little cayenne pepper for a bit of a kick.  I am a traditionalist, but you do you – add either of those now if you would like:
image
Cover and give the contents of the blender a pulse – 5 seconds or so.

In a measuring cup (or other microwave safe container with a pouring spout,) melt the stick of butter until it just starts to boil.

Remove the center of your blender top, turn the blender on to a low to medium-low setting, and slowly stream in the hot melted butter:
image
Oh yeah.

People tend to over think this step – don’t be too fussy, let it all stream in, then let the blender run for 30 seconds or so and you will be good to go.

If it is too runny, let it sit a bit and it will thicken…  if it gets too cold, microwave for 10 seconds (it will curdle a bit, but see the next sentence to solve that problem.)   If it is too thick, or if the butter has caused the eggs to curdle up, then add warm water, 1 tablespoon at a time, and give it a good whisk.  It will come right back together and thin right out. I pinky swear.

Give it a taste to see if you want a bit more lemon, and then start finding stuff in your kitchen to drown in it top with the golden goodness.

This morning I actually used the whites that I had left over from separating the eggs, fried with a little bacon and one full egg to make a quick scramble.
image

Hello, you beautiful sauce, you.

Leave a comment

Filed under Eat

Eat- BLT salad with creamy avocado dressing

Congratulations – you’ve arrived in the second full week of January!! Minds, waistlines (and livers) have started to recover from all those holiday hijinx and we are off and running into 2016!
Being the low-carb/high-fat convert that 2015 made me, if I find myself feeling bored or deprived with what I’m eating, I reach for some “good fats.” Something that will give me some creamy, heavy texture and stick with me so I don’t find myself clamoring for a snack in an hour.
Coconut oil, eggs, a small serving of nuts… all good ideas, for sure.
But NOTHING makes Keri as happy as avocado.
Here, it’s a thick avocado dressing with bright zingy lemon that really clings to lettuce leaves. Mmmmmmm.
Fun fact – when I was pregnant with Jr, I ate at least one BLT every day for over 6 months. I could not get enough BLT.Of course some of those were actually BLATs – bacon, lettuce, avocado, tomato; a very tasty combo all its own.  EVEN after all of that BLT consumption,  if I see one on the menu it is always in serious contention for my lunch order.

Bringing the great fat and flavor of the avocado together with the salty, crunchy perfection of a BLT in a salad makes a really satisfying lunch or dinner  that is anything but depriving.

WHAT YOU NEED:

image

1 head Romain lettuce
1 large ripe tomato
1 lemon
1/2 clove garlic (or equivalent garlic paste)
1 ripe avocado
6 strips cooked bacon (this Hormel pre-cooked is good if you want to keep things quick)

WHAT YOU DO:
In a blender, combine the avocado, garlic, and juice from 1/2 of the lemon :

image

Blend on high/liquefy until smooth. Check consistency.  I like it thick, but still pourable, so if it looks more like a spread, I add the juice from other half of the lemon:

image

While that is blending together well, cut the tomato – I like wedges so the seeds and juice stay in the tomato a bit better, and don’t forget to give them a,sprinkle of S&P, because an unseasoned tomato is the sad panda of the salad world:

image

Also dice the bacon:

image

For this salad, I like to just dress the lettuce so everything else stays crunchy and the bacon stays, um, bacon-y (really important and highly scientific terminology.)

image

Then I plate up the lettuce and pile the other goodies on top:

image

Yes. Yes yes yes yes yes.

This recipe makes 2 good-sized dinner salads, or could be split 4 ways as a side for something else. (OOO- it would be so good with fried chicken!! Damn. Now I want fried chicken. )
But I digress- LONG LIVE THE BL(A)T!

Leave a comment

Filed under Eat

Eat – Fajita Salad with Houston Green Sauce Dressing

Happy 2016, y’all!

Oh look….  Keri has been in Texas again.  Bless her little Colorado heart.

Yes, yes I have – and I, of course, spent those 7 days hording all of the red meat, and kolaches, and green sauce (and kolaches dipped in green sauce, which I highly recommend,)  that Montgomery county would surrender its grasp on.

And still didn’t get enough.

BUT – the holidays are over, and it is back to reality in a brand spanking new year.  For many that means a time of resolution.  Keri actually LOVES her some resolutions (more about that today on Reluctantly Suburban, if you are so inclined,) so I fully support you and yours in your goal setting!!

GO YOU!!

A little period of nutrition correction sounding like a good idea right now?  Mildly mortified at what boozy cocoa and grandma’s famous fudge have done to the waistline?  Fear not, hungry readers, Keri has you covered!

I present to you my first ever “Salad a Week January!!” (Insert trumpet flourish here.)

Each week this month I will be giving you a good-and-good-for-you recipe for an entree salad sure to satisfy while keeping you on track.

But enough with the banter, bring on this week’s offering, which caters to  my Sad Panda feelings about lack of Lone Star in my January world, and gives us a chance to indulge in my favorite hunger-fighting good fat, AVOCADO!!!

 

WHAT YOU NEED:
image

For the dressing:

1 large avocado

1 can Herdez Salsa Verde

Pickled jalapeno slices

1-2 tablespoons sour cream

1/2 lime

For the salad:

3-4 ounces per serving skirt or flank steak

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

1/2 lime

1 bag (or 1 bunch) washed Romain lettuce

1 bell pepper and 1 onion (or whatever fajita veggies you like.)

Shredded cheddar (not pictured, because I have holiday brain, I guess)

WHAT YOU DO:
Combine the garlic powder, chili powder, and cumin. Squeeze lime juice onto both sides of the steak and sprinkle with the seasonings.
image
Give it a good rub to make sure that it stays put. I like to fold the steak onto itself and let it sit in the fridge to absorb the goodness.
image

The dressing is a lazy interpretation of my beloved (but labor-intensive) version of Houston green sauce, and SO easy to make:
Add the salsa, avocado, and 2 jalapenos to blender :
image
Puree until smooth. Add a heaping tablespoon of sour cream and blend again:
image

At this point things become a matter of personal taste- want things tangier? More sour cream. Need more spice (as I did?) A few extra jalapeno slices. At this point I also added the juice of half a lime, to brighten things up a bit and thin down the dressing.
image

When the flavor and consistency is to your liking, this can be stored in the fridge for up to a week before it will get funky, just be sure to give it a shake before using.

Remove the steak from the refrigerator 1/2 hour before cooking so it has a chance to come up to room temperature. This ensures even cooking.  I like to grill my fajita steak, which takes some dedication during Colorado cold snaps (and a good headlamp if you have crappy deck lighting like we do.)
image

I like medium rare for just about any steak I cook, The Hub likes things a bit less pink.  The important thing with skirt or flank steak is to cut thin slices AGAINST the grain of the meat.  I put my onions and peppers on the grill in a foil packet, so I can watch everything without running back an forth to the stove.

3 to 4 ounces of steak per serving gives a generous pile on top of a bed of the Romain, with the grilled veggies and a sprinkling of cheese it is all of the best parts of a fajita dinner.  I serve the dressing on the side of this salad, because I know not everyone would drink the green sauce by glassful if given the option like I would.  (I don’t know WHY this is true about people, but I accept it because it means MORE SAUCE FOR KERI!)
image

So there you go – 2016 off to a delicious, nutritious start- and a brand new salad coming next week to keep you full and inspired.

Oh, and left over green sauce is AHHH-MAY-ZINGGG on grilled chicken or crockpot pulled pork, )or eggs cooked your favorite way if you, like Keri, need to get your green sauce on first thing in the morning.) You’re welcome.

Leave a comment

Filed under Eat