Blog Archives

Spanish Chicken and Chorizo Bake

Too many Argentinian chorizos…My best friend, Pinterest, shared this recipe! Fortunately I had some chicken thighs, cherry tomatoes and black olives…

Spanish Chicken and Chorizo Traybake

20191112_183658.jpg

Spanish Chicken & Chorizo Traybake

Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30

Ingredients

  • 1 yellow bell pepper deseeded and cut into chunks
  • 1 red bell pepper deseeded and cut into chunks
  • 1 red onion cut into wedges
  • 1 white onion cut into wedges
  • 6 boneless skinless chicken thighs (or 4 chicken breasts)
  • 1 cup cherry tomatoes
  • 2/3 cup chopped chorizo
  • 1/2 cup black olives
  • 1/3 cup olive oil
  • 3 cloves garlic crushed
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh parsley
  1. Preheat the oven to 200 degrees Celsius (390F)
  2. In a large pyrex baking dish add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
  3. In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
  4. Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
  5. Check the chicken to ensure it’s no longer pink. Sprinkle the veggies with chopped parsley before serving.

Roasted Summer Squash with Sweet Peppers and Onions

 You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…

Roasted Summer Squash with Sweet Peppers and Onion

This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..

  • 1 large yellow squash  or smaller summer squash [about 2 cups] unpeeled
  • 1 large zucchini squash [about 2 cups] unpeeled
  • 1 medium purple onion
  • 1/2 cup sliced sweet red pepper
  • 1/2 cup sliced sweet orange pepper
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme
  • 3/4-1 tsp garlic salt
  • black pepper to taste
  1. Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
  2. Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
  3. Thinly slice the onion and cut the peppers into strips.
  4. Place all of the veggies into a medium size mixing bowl.
  5. Drizzle the veggies add 2 tablespoons of olive oil.
  6. Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
  7. Spread the vegetables in a single layer on the prepared baking sheet.
  8. Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
  9. Bake for another 15 minutes, then stir again.
  10. Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.

20191012_190541

French Onion Pork Chops

This marks recipe 350 on buenprovecho.me. At this point I have decided to end the blog, but it will remain accessible to my many followers. Thanks for following along all these years. Hopefully you’ve found a few that you enjoyed…

https://www.youtube.com/watch?v=LX4EGvw5wP4&authuser=0

These were quite awesome, especially since we both love French Onion Soup! Fairly easy to make as well. This recipe serves four as indicated, but since I only wanted to do TWO chops, I halved all of the ingredients except the olive oil. I didn’t want the onions to BURN! As you can see by the photo, I served it with fresh roasted asparagus, adding some Parmesan cheese flakes a few minutes before they were done in the oven.

dsc_0122.jpg

FRENCH ONION PORK CHOPS

Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes

1 tablespoon olive oil

4 large sweet onions, sliced

7-8 fresh thyme sprigs (plus additional for garnish, if desired)

1 teaspoon salt (plus additional for the pork chops)

½ teaspoon pepper (plus additional for the pork chops)

1 tablespoon butter

3/4 cup beef stock (I use low-sodium)

¼ cup dry red wine

4 boneless pork chops (seasoned with salt and pepper)

4 teaspoons Dijon mustard

4 ounces shredded Swiss cheese

2 or 3 Baby Portobello mushrooms sliced

-Preheat oven to 325 degrees.

-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. Five minutes before the onions are caramelized, add mushrooms.

-Simmer to reduce the broth (about 5 minutes).

-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.

-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.

-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.

 

Steamed Mussels in a Coconut Curry Broth

Its not too late to do your Nw Years Eve shopping is it? Your guests would love these coconut curry mussels with fresh baguettes for dipping into the sauce. If you need a veggie dish, go for the steamed broccoli…

 

Mussels

STEAMED MUSSELS IN A COCONUT CURRY BROTH

INGREDIENTS:

  • 2.5 pounds mussels (I prefer Prince Edward Island mussels)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
  • 1/4 cup low-sodium chicken (or seafood) stock
  • 2 green onions, sliced

baguettes or bread for serving (or fries!) 

DIRECTIONS:

Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.

Better still, buy the frozen ones which are already cleaned..just add them in where required in the recipe.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

happy-new-year-phrase-different-languages-more-widely-spoken-bigger-fonts-white-background-32090618

 

Keto Parmesan Garlic Pork Chops

Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.

Once you try this recipe you will LOVE it!

DSC_0060

Keto Parmesan Garlic Pork Chops

Ingredients

1.5 lb. center cut boneless pork chops

½ medium onion, sliced

2 garlic cloves, minced

2 tablespoons of olive oil

1 cup heavy whipping cream

1 oz. cream cheese

cup chicken broth

cup parmesan cheese

½ cup cheddar cheese

1 tablespoon Italian seasoning

½ teaspoon pepper

salt to taste

 

Instructions

Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).

Remove pork chops from skillet.

Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.

Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.

Serve with cauliflower rice or broccoli (the latter is a little high in carbs)

Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,

36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs

Keto Salad Dressings – 5 Minute Caesar & Keto Garlic Dressing

Needing a great salad for a change? Both of these dressings are incredible and cheaper than the bottled stuff! Sorry, no photos today…

Keto 5 Minute Caesar Dressing

  • 3 cloves garlic, finely minced
  • 1 ½ teaspoons anchovy paste (I substitute equal amount of fish oil when anchovy paste is not available)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about ½ a lemon)
  • 1 ½ teaspoons Dijon mustard
  • ¾ cup mayonnaise
  • Salt and Pepper to taste

Nutrition  per 2 Tablespoon – Calories 140, Fat 15g, Carbs 0.8 Protein0.1g.

Keto Garlic Dressing

Servings 16 (of 2 tbsp)

INGREDIENTS

  • 4-6 Cloves garlic
  • 1/2 Cup Apple Cider Vinegar
  • 1 Cup olive oil
  • 1/3 Cup Water
  • 1 Tbsp Dijon Mustard
  • 1/4 Tsp Sea Salt
  • 1 Pinch Black Pepper To taste
  • (Optional) Fresh herbs (I used parsley)

INSTRUCTIONS

Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.

Nutrition – Calories 123, Fat 13.5g, Carbs 0.5g, Protein 0.1g

 

Grilled Salmon with Avocado Salsa

The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.

IMG_20171021_193149

Grilled Salmon with Avocado Salsa
Ingredients
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper

Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt

Instructions
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/

Honey Balsamic Roasted Brussel Sprouts

Honey Balsamic Roasted Brussels Sprouts

IMG_20170924_191556

Prep Time 5 mins   Cook Time 20 mins   Servings: 4

Ingredients

  • 1 1/2 lbs. Brussel sprouts
  • 3 tbsp olive oil separated
  • 3/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey

Instructions

Preheat oven to 425°F.

Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

  • Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
  • In a large bowl, toss Brussel sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  • Transfer the Brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
  • Place Brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve

Tequila Lime Shrimp

One of our favourite restaurants here used to serve tableside this wonderful tequila lime shrimp. Hope you will also enjoy this great recipe I found. Where else? Pinterest...

IMG_20170813_180617

Tequila Lime Shrimp

Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

12 oz. peeled and deveined shrimp* (see note below)_
2 pinches of 
salt
3 dashes 
ground black pepper
1/4 teaspoon paprika
1 tablespoon 
olive oil
2 cloves garlic, minced

2 or 3 tablespoons tequila
1 1/2 tablespoon lime juice
1 tablespoon chopped cilantro leaves

Method:

*You can use frozen shrimp for this recipe. Do NOT thaw it. Add directly to the sauteed garlic and stir frequently. Overcooked frozen shrimp turn rubbery. Just two or three minutes should be all it takes to warm the shrimp through. Then proceed with the tequila, etc.

Season the shrimp with salt, pepper and paprika.

Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla. Avoiding the carbs, I just served them with some steamed broccoli.

Best Chicken Marinade Ever!

Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…

IMG_20170628_193058

 

Best Chicken Marinade Ever

Ingredients

  • 6 Chicken breasts or 3.5 lb. chicken
  • 2 tsp Garlic powder
  • 2 tsp Rosemary, dried
  • 1/2 cup Balsamic vinegar
  • 2 tbsp Dijon or spicy brown mustard
  • 1/8 cup Lemon juice
  • 1/4 cup Soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tsp Black pepper, ground
  • 3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)
  • 2 tsp Salt
  • 1/2 cup Olive oil, extra virgin

Instructions

  1. Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the chicken later.
  3. Place chicken in a large, Ziploc bagand pour marinade over the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.

To grill

  1. Preheat grill to medium high heat and lightly oil the grates.
  2. Remove the chicken from the marinade, letting the excess drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
  4. Baste the chicken occasionally with the reserved marinade.
  5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving