Blog Archives

KETO Chicken Pot Pie

I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting. 

Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…

Keto Chicken Pot Pie

Ingredients

  • 2 T. butter
  • 1/2 cup mixed vegetables
  • 1/4 small white onion diced
  • 1/4 tsp.salt
  • 1/4 tsp. pepper
  • 2 garlic cloves minced
  • 3/4 cup whipping cream
  • 1 cup chicken broth
  • 1 tsp.poultry seasoning
  • 1/4 tsp.rosemary
  • pinch of thyme
  • 2 1/2 cups cooked chicken diced
  • 1/3 cup shredded cheddar cheese OPTIONAL

Instructions

  1. Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
  2. Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
  3. Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
  4. Add the diced chicken.

Optional – Stir in 1/3 cups shredded cheddar cheese.

 

Stuffed Spaghetti Squash

Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,

This version is a little more time consuming but well worth it. Take a look –

Spaghetti SquashThe original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.

Stuffed Spaghetti Squash

Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.

While it is baking, prepare the stuffing as shown below.

Ingredients

  • 1 medium spaghetti squash
  • 1 lb. Ground beef
  • 5 cloves of garlic crushed
  • 1 large cooking onion
  • Salt and pepper
  • Seasoning to suit your taste
  • ¼ cup Parmesan cheese
  • 2 heaping tablespoons of salsa (optional)
  • 1 tablespoon olive oil

Directions

Heat oil in pan.  (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.

Add ground beef and brown thoroughly. Season with salt and pepper.

Add other seasoning such as Italian as you wish*

Mix in the cheese. Mix in the salsa.

Keep warm until the squash is tender.

Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.

Top with sour cream, more salsa? BBQ sauce?

 

 

 

 

Maple Peameal Bacon Roast

After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…

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Maple Peameal Bacon Roast

  • 1 – 3 1/2 lb. peameal bacon
  • 1/2 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh chopped rosemary
  • 1 teaspoon fresh black pepper
  • 1/4 teaspoon sea salt (optional)

Preheat oven to 350 F or 180 C

  1. Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
  2. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
  3. Bake in centre of oven for 25 minutes and baste with remaining mixture.
  4. Bake for another 50 minutes OR until thermometer registers 130 F/55 C
  5. Let rest for 5 minutes before slicing.

Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!

Roasted Parmesan Garlic Shrimp

“Honey, I’m home!” (for all of those familiar with that old greeting from some TV show?) Welcome back former followers. Your encouragement is appreciated. A recent house sitter left behind some really nice frozen shrimp and (Pinterest to the rescue) I decided to thaw them out- 24 beautiful specimens which only required peeling and deveining. Once done, I put them in some cold water with a little salt and put them back in the refrigerator awaiting dinner prep.  Some fresh asparagus was also waiting to be used. Everything came together with very little prepping…

  • 1 pound medium raw shrimp peeled and deveined
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup grated Parmesan
  • 4 cloves of garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • juice of 1/2 lemon
  • Cocktail sauce for dipping (1/2 cup ketchup + 2 tablespoons horseradish)

Heat the oven to 350 degrees F. Coat a baking sheet with oil.

Place the shrimp in a single layer on the sheet. Evenly distribute olive oil, Parmesan, garlic, oregano and basil. Season with salt and pepper. Toss together with your hands and spread out again.

*Place the pan in the oven and roast the shrimp until just pink, firm and cooked. This should take 9 minutes. When done sprinkle with lemon juice and serve with whatever side you have chosen.

*NOTE…since the oven was on I also roasted the asparagus which was drizzled with olive oil, salt, pepper and 1/2 cup shredded Parmesan. If you choose to do the asparagus, put it in the oven 10 minutes before the shrimp and leave them in until the shrimp are done.

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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.

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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.

 

Shrimp Stuffed Avocados

This used to be one of our favorite salads at a local restaurant. This recipe beats theirs! Yeah, there are two halves there!

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Shrimp stuffed avocado                        Author: Layla Pujol

Yield: 8-10 stuffed avocado halves

Ingredients

  • 4-5 firm ripe avocados
  • 1 lb medium sized cooked shrimp (OR 2 cans of tiny Shrimp uncut)
  • ½ medium red onion, diced finely
  • 2 radishes, diced finely
  • ½ red bell pepper, diced finely
  • 2 celery stalks, diced finely
  • 2 hard-boiled eggs, diced
  • 5 tbs. mayonnaise
  • Lime juice from 1 lime
  • Salt/pepper to taste (I like cracked peppercorns)
  • Cilantro chopped for garnish

Instructions

  1. Chop the cooked shrimp in half, if desired keep a few whole to garnish OR use whole if small)
  2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
  3. Taste and salt/pepper if necessary.
  4. Cut avocados in half, remove seed and peel carefully.
  5. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
  6. Use a spoon to stuff avocados with shrimp salad filling.
  7. Add any garnishes and serve immediately.

 

Creamy Slow Cooker Chicken with Bacon and Cheese

Just another slow cooker recipe…LOL. This one tastes incredible AND its Keto friendly as part of my new JOURNEY to eat healthier this year. As always I was touring around Pinterest and came across this one by Kasey Trenum. It was so great I forgot to photograph it. It was on Kasey’s Pinterest page.

 

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Creamy Slow Cooker Chicken with Bacon & Cheese {low carb & keto}

Ingredients

  • 4-6 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ½ tsp poultry seasoning
  • ½ tsp rosemary
  • ¼ tsp thyme
  • 1 tsp garlic
  • ¾ cup chicken broth
  • 3 pieces of cooked bacon, crumbled
  • cup heavy whipping cream
  • 2 oz. cream cheese
  • 1 cup cheese
  • 3 pieces of bacon, crumbled
  • ¾ tsp Xanthan Gum (for thickening – available at higher end grocery stores)
  • salt/pepper to taste

 

Instructions

Add chicken and next 6 ingredients to slow cooker.

Crumble 3 pieces of cooked bacon on the top of the chicken.

Cook on low for 6 hours or high for 3 to 3½. (Watch your cooker – it was done sooner than I expected)

Add heavy whipping cream to slow cooker.

Dollop cream cheese on top and stir to combine all ingredients.

Using 2 forks, shred chicken in slow cooker.

Sprinkle ¾ tsp Xanthan Gum and allow to simmer with the top off for a few minutes while the mixture thickens.

Spray a casserole dish generously and dump contents of slow cooker into dish.

Add 1 cup of cheddar cheese (or more if you’d like) then crumble 3 pieces of bacon on top.

Place in oven on broil for 2-4 minutes until cheese is melted and bubbly and bacon is extra crisp.

Enjoy!

Nutritional Information based on MyFitnessPal app (8 servings) – Calories 302, Fat 24.7, Protein 17.2, Carbs 3.3 -Fiber .8 = Net Carbs 2.5

Slow Cooker Ropa Vieja (Cuban Shredded Beef)

Ropa vieja (Spanish for “old clothes”) is one of the national dishes of Cuba, but is also popular in other areas of the Caribbean such as Puerto Rico and Panama. It consists of shredded or pulled stewed beef with vegetables. This was a dish we had in Havana in 2014. The beauty is that it is done in a slow cooker.

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You can omit the olives, but trust me on this one. Serve with your favorite rice or use it with fresh tortillas.

Slow Cooker Ropa Vieja (Cuban Beef)

Ingredients

  • 3 lbs. beef flank steak (or substitute Mexican arrachera)
  • 1 cup beef broth
  • 1 (6-oz.) can tomato paste
  • 1 (14-oz.) can petite diced tomatoes
  • 1.5 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • 1 Tbsp. apple cider vinegar
  • 1 small white onion diced
  • 2 bell peppers, diced ( I used red for contrast)
  • 1 cup Spanish olives – green
  • 3 whole garlic cloves, peeled

Cooked yellow rice for serving*

Slow Cooker Size:4-quart or larger

Instructions

  1. Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
  2. Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
  3. Cover and cook on low for 9 hours on LOW without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.

If you have been following me you know that our slow cooker cooks faster for some unknown reason. When I looked up cooking on HIGH (because I was short of time) it suggested 5 hours as the equivalent. Guess what? It was done in a little over 2.5 hours using an arrachera of 1.3 kilos.

LESSON—-dont let it cook while you are away at work unless you know your cooker very well. Keep checking  for doneness.

 

Creamy Cauliflower Chowder

Baby its cold outside (in the North, actually here in Mexico too, trust me on this one…). Great time for a hearty chowder – vegan if you leave out the bacon!

It calls for a whole head of cauliflower, but here we can but 1 lb. packages of florets which simplifies the recipe. I think you’ll really like this one my friends…great start to the New Year!

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Creamy cauliflower chowder

Prep Time: 10 minutes         Cook Time: 30 minutes       Yield: 4-5 people

Creamy Cauliflower Chowder is a healthy, easy, comfort food recipe and ready in under 30 minutes. It’s gluten free, low carb and keto friendly.

INGREDIENTS

  • 1 tablespoon butter
  • 1/2 cup diced Onion
  • 5 Garlic Cloves (minced)
  • 1/2 cup diced Carrots
  • 1 Whole Head of Cauliflower (cut into small florets)I bought a one lb. bag of florets
  • 1 1/2 cups Vegetable Broth
  • 1 teaspoon freshly ground Pepper
  • 1/2 teaspoon dried Oregano
  • 1/4 cup cream cheese
  • Salt to taste

Olive Oil and cooked bacon (4 strips) for topping

 Instructions

In a Dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes until the onions are soft.

Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.

Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.

Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if  you like with some more broth or milk. Top with olive oil and bacon and serve hot.

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.

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