Any Kitchen Will Do

Give me a kitchen and I will cook.

Archive for the category “parsley”

14 Oct 2015

Autumn Apple Chicken Soup

applechickensoupAlthough it is still in the mid-80s and humid here in Texas, my time on the back porch on cool mornings has given me a hankering for chicken soup. After consulting Little B on the contents she desired, specifically apples, I was inspired to tweak a previous snappy and successful chicken soup recipe to honor autumn with apples and some root vegetables. It was a great way to use the meat and juices from half a spatchcocked chicken. The apple, corn and carrot gave the soup a pleasant sweetness while warming and filling our bellies.

This soup can also be made with a traditionally roasted chicken and juices, or some cooked up especially for the soup, along with chicken stock.

You may notice that the the picture has nothing whatsoever to do with soup. That is because I never got a picture of the soup before Little B ate it up. Big D and I each got at least a bowl before Little B at three bowls per meal before it was gone. I substituted soup pictures with a picture Little B took of her lovies (and the leather strip our cat loves killing) after having three bowls of soup for dinner. Enjoy!

Autumn Apple Chicken Soup

2 Tbsp extra virgin olive oil
2 carrots, chopped
1 medium yellow onion, chopped
1 turnip, chopped
2 celery stalks (plus heart and leaves if available)
5 cloves garlic, chopped
1 Fuji apple with skin, chopped
Corn stripped from two cobs (or 1 can unsalted corn)
1/3 head cauliflower, chopped
8-10 fresh basil leaves
1/2 cup fresh lemon thyme leaves
1/3 cup fresh oregano leaves
1/2 bunch fresh parsley leaves
1 Tbsp sea salt
1 14.5 ounce can diced tomatoes
1 pound chicken meat, dark and white mixed (from about half a roasted chicken)
4 cups chicken stock, or juices from the roasted chicken plus 3 cups water

In a 3 quart stock pot over medium high heat add oil. When oil is hot (in about 30 seconds) add garlic, onion, celery and carrot. Cook, stirring every few minutes until onions become transparent. Add cauliflower, turnip, apple and corn. Stir and continue to cook for about five minutes.

Add diced tomatoes with juices, chicken and chicken stock (or chicken juices plus water). Stir in basil, thyme, oregano, parsley and salt. Bring soup to a boil.

Reduce heat to low. Cover and let simmer for at least one hour. Taste and add salt and pepper to desired level. Serve immediately or let cool, then store in an air tight container.

Posted in cauliflower, chicken, garlic, Irving Kitchen, onion, parsley, soup, tomato, vegetables, wheat free | Leave a Comment
09 Oct 2015

300th Sausage Herb Frittata

2015-10-09 11.23.23

One or two days a week I do Grain Free Haven baking and roasting marathons to prepare special order and market products. Markets and special orders usually need delivery or pick up on weekend days, so the marathons tend to land on Thursday or Friday. These are also days when the week’s groceries are dwindling, with bits and pieces littering the refrigerator shelves and drawers. On marathon days I like to have family cooking done early for the whole day. Busy baking days and using bits and pieces make dishes like soups and frittatas so appealing. Meats and vegetables go together so well in so many combinations, it is easy to combine them and bind with eggs or broth. They are honorable, filling dishes that help me significantly reduce possible food waste, the thought of which makes me very sad.

In the past I have made versions with salmon and a meaty version. This week Big D made some spicy breakfast sausage that had lovely flavors, but was a skidge salty. We also had some standards in the pantry, like eggs, onions and turnips, so here is what I came up with. It filled up the family all day, both hot right out of the oven in the morning and cold right out of the fridge later in the day. The skillet was empty and bellies were full. Just the way I like it.

I also just realized that this is my 300th post to this blog! It has taken me over 3 1/2 years to get here. I look back in wonder on where I started and where I am now – personally, professionally, nutritionally and emotionally it has been quite a ride. It started out as a way to record recipes so that friends, family and I could find them easily, and also record the antics of my little family. It became a journey about nutrition and food sensitivities, and helped launch a cottage food business that is helping me support said little family. I may not post as frequently now as I did when I started, but I plan on continuing to create and share our journey. Thanks for joining me and thanks to all the people that lent me their kitchens!

300th Sausage Herb Frittata

1 Tbsp extra virgin olive oil
1/2 pound spicy breakfast sausage
1/2 medium yellow onion, chopped
2 garlic cloves, minced
1/2 large turnip, chopped
1 tsp sea salt (you may need more, depending on saltiness of sausage)
1/2 tsp ground black pepper
1 Tbsp dried parsley flakes
1 Tbsp dried basil leaves
1 Tbsp dried oregano leaves
6 large or 7 medium eggs
2 Tbsp heavy whipping cream
1 cup shredded co-jack cheese

Preheat oven to 300 degrees. In a 10″ iron skillet* heat the oil over medium high heat. Add onion, garlic and turnip. Sauté about four minutes until onions are translucent and garlic is browning. Add sausage, stir and cook for about five minutes until sausage is heated through. While sausage is heating up break eggs into a medium bowl, along with salt, pepper, parsley, basil, oregano and cream. Whisk together until egg whites and yolks are well mixed.

Remove skillet from heat.

Pour egg mixture over contents of skillet and stir until egg mixture and sausage/vegetable mixture are well combined. Sprinkle cheese on top of the egg, sprinkling a little more parsley, basil and oregano if you like (I do).

Place skillet on the middle rack of the oven. Bake for 20 minutes. Move skillet to top rack and bake for ten more minutes. Remove from oven. The center of the frittata should be a little puffy. Let sit for about five minutes before serving – the puffiness will settle while it cools. Serve immediately.

*This frittata can be made in a oven proof baking dish if you don’t have the noted iron skillet size, just make sure it is no larger than 10″x10″ to ensure the mixture is thick enough to prevent drying out when it is baked thoroughly enough. If an iron skillet is not used, additional baking time may be needed (about 5-8 minutes), since iron skillets speed up cooking time.

Posted in baked, breakfast, cheese, eggs, garlic, Irving Kitchen, onion, parsley, Uncategorized, vegetables, wheat free | Leave a Comment
07 Oct 2015

Deconstructed Cabbage Rolls

2015-10-06 11.27.52

Although the ingredients are not seasonally limited, I always consider cabbage rolls to be an autumn dish. They are a baked, one dish meal that freezes and reheats well. The other day I had a craving for thema, as the outside temperatures are gradually dropping, but I did not have as much time as needed to do them up right – blanching the cabbage leaves enough to roll them was more demanding on time than I had, so I embraced the concept of deconstructing them.

Yes, I have recently watched a few episodes of Chopped on the Food Network. I don’t watch many food shows or competition shows, but that one intrigues me. I don’t now if it is the frantic desperation of some contestants, or the odd combination of ingredients that have to use, but I get a kick out of it. If you have ever seen the show you will be familiar with the requirement that specific, typically unrelated ingredients have to be used to create an appetizer, entrée or dessert in a limited amount of time. “Deconstructed” versions of dishes are often presented on the show typically because of time restraints. It was very fitting for my brain to wander to the show concept when a rather rigid time limit was presented to me.

I think the key to this dish is the well shredded cabbage. It cooked faster than larger pieces or fully rolled cabbage rolls. Also, the small cabbage pieces helped soak up all the wonderful flavor of the fresh garden herbs I harvested before they went to seed, as well as the joyful combination of beef and tomatoes in the alternating layers. I ate too much because it was so good, Big D already asked when it will be made again, and Little B’s plate was empty when she asked for more. I hope you enjoy it too!

Deconstructed Cabbage Rolls

1 small head cabbage, shredded
1 medium carrot
1 small yellow onion
5 cloves garlic
3 Tbsp extra virgin olive oil
20 fresh basil leaves
1/3 cup fresh oregano leaves
1/2 cup fresh thyme leaves
1 cup fresh parsley sprigs
2 pounds ground beef
1 14.5 ounce can diced tomatoes
1 8 ounce can tomato sauce
Sea salt and ground black pepper to taste
1 tsp ground nutmeg
1 cup grated parmesan/asiago/romano cheese
Sour cream (optional for serving)

Chop onion, carrot and garlic into small pieces. Roll the basil, oregano, thyme and parsley leaves into a small roll. With a sharp knife slice the herb roll. Cross chop the herbs again until the oils are released. In a large iron skillet over medium high heat add the olive oil. When the oil is hot add the carrot, onion and garlic. Cook for about two minutes, until the onions begin to turn transparent and brown. Add the chopped herbs and stir, cooking for another two to three minutes.

Clear the vegetable mixture from the center of the skillet. Add the ground beef and break it up, folding in the vegetables as the beef pieces get smaller. When the meat is broken up into small pieces and beginning to brown add the diced tomatoes and tomato sauce. Stir and turn temperature under the skillet to high. Let bubble and cook, stirring every few minutes, until the liquid reduces by half, about five to eight minutes. Turn heat down to medium and simmer for another five minutes. Salt and pepper generously to taste.

Preheat oven to 350 degrees.

In a 9×13 baking dish place half of the shredded cabbage into an even layer. Sprinkle with salt, pepper and 1/2 tsp of ground nutmeg. Add a layer of the meat mixture, making sure half of it is left for another layer. Add a second and final layer of cabbage, again sprinkling with salt, pepper and the rest of the nutmeg. Add the second and final layer of meet, covering all the cabbage.

Sprinkle the cheese mixture on top of the meat layer. Place in preheated oven on the top shelf. Bake for 30 minutes. Check the top of the casserole, making sure it is not browning too quickly – if it is, place it on the middle or lower shelf. If is is barely brown or not at all, leave it on the top shelf.

Bake for 30 more minutes. Remove from oven and let sit for 10 minutes before serving.

Posted in baked, beef, cabbage, casserole, cheese, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
27 Sep 2015

Apple Herb Pork Loin

applestuffedporkloin I made this roast for my mom’s birthday. She is on the verge of a milestone birthday and generously came to us instead of us travelling to her, since I am so busy on weekends with Grain Free Haven. I knew she loved apples with her pork, but wanted to do something other than apple sauce to serve with it. The garden is still bursting with herbs so I poked around in it for inspiration. The finished roast ended up being a beautiful, seasonally stuffed centerpiece to a celebratory dinner, surrounded by steamed veggies, hollandaise sauce and wine, of course.

As you can see from the picture my rolled roast did not stay fully rolled – a trimmed roast may have stayed in place better, but I love how moist pork is when fat is still attached. The unrolling of the roll did not seem to detract from the ability of the flavors to spread through the pork and the stuffing complimenting it in a wonderful way. The final product may have ended up even better with the stuffing having spilled out, mixing with the roast juices. We just used a spoon to drizzle the stuffing and juices over the top of each served slice. Of course, when I make this again the stuffing will stay put and dribble out the ends. I will let you know!
Apple Herb Stuffed Pork Loin
1  4 1/2 – 5 pound pork loin, fat on
1 Tbsp butter
3 small Granny Smith apples
1/2 large carrot
1 celery heart with leaves (or 2 stalks)
1 medium white onion
4 ounces goat cheese
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh parsley leaves
3 garlic cloves, finely minced
Seasoning salt or salt and pepper to taste
Roughly chop apples, carrot, celery and onion. In medium sauce pan over medium high heat melt the butter. Add garlic, onion, celery and carrot. Cook, stirring occasionally for about five minutes. Add apples, basil, oregano and parsley, cooking for three more minutes. Drop in goat cheese and stir until melted. Let mixture simmer until bubbly. Remove from heat.
Preheat oven to 400 degrees. With a fillet knife gently cut into the loin about 1/2 inch below the fat layer, curving around to continue the 1/2 inch thickness until the loin lies flat. Generously sprinkle all sides of the loin with seasoning salt or salt and pepper. Place the loin with fat face down. Using kitchen twine place a length under the loin every inch, making sure there is sufficient length to tie knots.
Place the apple mixture on the end opposite the face down fat. Carefully roll the loin over the filling, ending with the fat side facing up. Tie each length of twine to secure the roll. Place in shallow 9×13 baking dish.
Bake in 400 degree oven for 20 minutes. Reduce temperature to 300 degrees and bake for an additional 40 minutes. Remove from oven and let rest for about ten minutes before serving.

 

Posted in baked, garlic, Irving Kitchen, onion, parsley, pork, vegetables, wheat free | Leave a Comment
13 Sep 2015

Garden Chicken

2015-08-29 17.59.51Since I began my new business, Grain Free Haven, I have spent a ton of time in the kitchen, but not so much on new stuff. I have been making large quantities of the reliable recipes we love, to share with all my new customers. In my continued effort to contribute to the healthy eating of my family, I share with you now ANOTHER chicken recipe. I swear it is different enough from this chicken recipe, and this one and this one and this one to warrant sharing…. Even with all the bulk baking for the business I still want to spend time in the kitchen making new stuff, so I am making a concerted effort to still come up with new stuff.

Much of what you need for it comes from your garden, or your neighbor’s garden, or even your local farmers’ market vendor gardens…in my case it came from my brother’s garden. The dish is full of summer and the sauce, which can be made in advance of baking the chicken, is addictive. I warned you.

Garden Chicken

2 pounds fresh tomatoes (or 2-14 1/2 ounce cans diced tomatoes)
3 garlic cloves, crushed
1/2 medium yellow or white onion, chopped
1 cup fresh basil leaves
1/4 cup fresh oregano leaves
1 cup fresh parsley leaves
4  cups fresh, raw spinach
2 tsp sea salt
1 tsp ground black pepper
1/3 cup heavy whipping cream
8 – 10 chicken thighs, bone in and skin on
Salt and pepper, to season chicken
1 cup finely grated Parmesean cheese
2 cups grated mozzarella cheese
1/4 cup finely chopped mixed fresh herbs (optional)

Roughly chop tomatoes and place in large sauce pan uncovered over medium high heat. Add onion, garlic, basil, oregano and parsley. When mixture is bubbly reduce heat to medium and continue cooking uncovered for 30 – 45 minutes, until liquid from tomatoes is released and reduced by about half. Add the spinach, salt and pepper, stirring until the spinach wilts and mixes with the tomatoes. Let simmer for ten more minutes. Remove pan from heat. With an immersion blender (or carefully pour the hot stuff into a stand blender) purée the sauce until tomatoes, spinach and herbs are blended into a smooth sauce. Simmer for five more minutes to reheat sauce, then thoroughly stir in heavy whipping cream. Remove from heat.

Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper, then place them in large baking dish. Sprinkle half the Parmesean cheese over the chicken thighs. Pour tomato sauce over chicken, making sure it is covered and there is a layer on the bottom of the dish. Sprinkle mozzarella cheese and optional chopped herbs over chicken, followed by the rest of the Parmesean cheese. Place in oven for 30  minutes. Cheeses should begin to brown. Cover dish loosely with aluminum foil (to prevent cheese from getting too brown) and bake for 15 more minutes.

Remove from oven and let sit for 10 minutes before serving. When serving gently lift the chicken out of the dish, trying not to disturb the sauce and cheese that has moulded on top of each thigh – as the dish cooked the tomato solids settled on top of the chicken with the cheeses and the juices ran down, so serving with the ‘topping’ intact makes for a pretty presentation.

 

Posted in baked, cheese, chicken, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
03 Sep 2015

Herby Dressing

herbydressing

I make a lot of salad dressing. My goal is typically to find vegetables that will bring the dressing to my mouth. I like vegetables, but it is hard to keep them interesting and add variety to ensure they make up a majority of my diet. I have been surrounded by herbs and summer lately, so decided to try and capture it all in a jar. I trundled through the jungle of herbs in my brother’s back yard and grabbed handfuls of garlic, cilantro and parsley. I rush back into the kitchen, to reduce my exposure to the triple digit temperatures. I filled the food processor with other basics of a dressing and come up with a bright, crisp, green concoction. We have used it so far to flavor salad, cauliflower fried ‘rice’, cottage cheese and dip. The word dressing may be deceiving, for it is not just for salad. It can brighten up all kinds of foods, so go for it!

Herby Dressing

1 cup chopped fresh cilantro leaves
1/4 cup fresh parsley leaves
2/3 cup apple cider vinegar
1 lime, juiced
1/2 cup extra virgin olive oil
2 garlic cloves, crushed
1 tsp sea salt
1/4 ground black pepper
Place all ingredients except for olive oil into a food processor. Pulse the ingredients until herbs are of a uniform size. Continue processing steadily while incorporating oil with a continuous, steady stream into the processor. Store dressing in an airtight container, drizzling it with abandon on raw veggies or incorporating it into vegetable dishes.
Posted in cilantro, garlic, Irving Kitchen, lime, parsley, sauces, wheat free | Leave a Comment
19 Jan 2015

Three Year Tapenade

tapenade

Happy Blogiversary to me!!! Rarely do I pursue things for long periods of time…consecutively. I do something, then I stop, then I do it again, then I begin something new…you get the idea. It is not that I leave things incomplete, but I will find a stopping point and then go in another direction. My longest recorded continuous successes are people related – being a daughter, a brother a friend, being hitched to Big D over ten years and being mommy to Little B for over five years. Other stuff, like jobs and hobbies are more in the realm of come-and-go. I think I can definitely say that this blog is getting some longevity – a few days ago I started my fourth year, so I have passed my third blogiversary! When I started three years ago it was intended to be a place to put recipes so I could get to them easily. My cookbooks did not always make the cut when we moved and consolidated, so my creations would sometimes be lost. Tracking it on a blog let me combine the availability I wanted, my desire to do some writing and my continued joy in taking pictures. It has become more than just a place to record my food journey, but that of my little family as well. It is a place where others can come and experience it with us. The blog has given me the opportunity to share stories of my childhood, my family, friends and our geographic journeys. The name of it came from the fact that I cook in whatever kitchen I come across.  If the kitchen is not mine the owners so far have generously shared their space with me. Thanks goes out to them and to you for checking in on occasion!

I celebrated the end of the first year with cheese stuffed jalapeno halves. Yum! The second year I did it with low carb cinnamon rolls. Double yum! This year I am taking a different slant, with a New Orleans theme.  I am taking a more savory slant this year with some tapenade. It is very easy and very flavorful. If you ever have a bunch of partially full jars of olives, like we often do, it is a great way to use them.

muffalettaThis is not the first time I have mentioned my family’s love for New Orleans. The New Orleans connection is the lovely sandwiches that first introduced me to tapenade when I was a kid. Muffuletta sandwiches are about as common in New Orleans as po’boy sandwiches and gumbo. They originated in the Central Grocery right there on Decatur Street in the French Quarter. When I first had one I could not get enough of the olive ‘salad’ in the sandwich. Between the olives and the meats and cheeses it was a very satisfying meal. To do a version of the sandwich that fits our eating habits I made up some one minute buns in the microwave, whipped up a batch of tapenade in the food processor and opened up a few packages of deli meats and cheeses. The picture to the left does not do it justice, but there is a thick layer of tapenade on the bread that is practically the same color. A blob of the tapenade sits next to it as proof! The tapenade leftovers will not go to waste – I have used it as a dip, a stuffing for chicken, pork and mushrooms. It has an addictive saltiness that, believe it or not, sates my salty snacking craving I used to appease by eating chips. Just a straight spoonful can do the trick! Please make a batch and toast me with a cracker or sandwich full!

Three Year Tapenade

2 cups mixed black and green olives, pitted
3 cloves garlic
1/4 cup small capers
1/4 cup extra virgin olive oil
1 tsp dried oregano leaves
1 tsp dried basil leaves
1 tsp dried parsley leaves
1 anchovy fillet (optional)

Place all ingredients except the olive oil into a food processor. Slowly add the olive oil in a stream while the mixture is blending on low speed, until mixture is an evenly sized paste. Serve as condiment for sandwiches, or with crackers as a dip. Store refrigerated in an air tight container.

To make a Muffuletta Sandwich: the traditional sandwich layers Italian meats (mortadella, salami, ham) and cheeses (mozzarella, provolone) in an alternating pattern, so there is a thick pile of it in the sandwich. The traditional bread is a large round focaccia-type loaf about 10″ in diameter, which can actually make about four sandwiches. On one side of your bread (or low carb individual muffins in our case) spread a thick layer of the tapenade. Layer your meats and cheeses until there is a healthy pile. Add the other half of the bread. Cut into portions and eat!

Posted in dip, Douglas Kitchen, garlic, parsley, sandwich, Uncategorized, vegetables, wheat free | Leave a Comment
14 Dec 2014

Rebellious Ratattouille

image

I think this is ratatouille but some people may find it lacking. What I love about it is the combination of flavors I get from the alternating, thinly sliced vegetables in a single bite. I like bell peppers in general, which are usually included in this dish, but I don’t like the taste and texture they add to the other veggies used here, so I left them out. Look at me being a ratattouille rebel. A neat thing about this recipe is it can be doubled and tripled easily by adding more sliced vegetables and a larger pan. It also makes for a lovely presentation in a serving dish or on your plate.
Rebellious Ratattouille
1 medium zucchini
1 medium yellow squash
1 medium onion
3 large Roma tomatoes
1 14.5 ounce can diced tomatoes
2 cloves garlic, crushed
1 Tbsp dried oregano leaves
1 Tbsp dried parsley leaves
1/2 tsp sea salt
1/4 tsp ground black pepper
In a medium pot over medium heat add the canned tomatoes, garlic, oregano, parsley, salt and pepper. Simmer for about ten minutes, until heated through and bubbly. Remove from heat to let cool. Preheat oven to 375 degrees. While sauce simmers prepare the vegetables by slicing them thinly, less than 1/8 inch thick. Sprinkle slices with salt and pepper. Removing seeds from tomatoes is optional. Using a stand or stick blender purée the tomatoes ito a smooth sauce. In a loaf pan pour a thin layer of tomato sauce (you will probably have leftover sauce). Alternate the slices of zucchini, yellow squash, tomatoes and onion, placing them in two long rows in the pan. Bake for 30 minutes, cover pan with foil and bake for an additional 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Posted in baked, casserole, Douglas Kitchen, garlic, onion, parsley, side dish, tomato, Uncategorized, vegetables, wheat free | Leave a Comment
06 Dec 2014

Mediterranean Meatloaf

mediterranean meatloaf 2
I have shared a couple different meatloaf recipes with you in the past, like the spicy one and the veggie one, but never one wrapped in bacon! This one has a bit of a Greek twist, like my recent foray into stuffed mushrooms. I would blame other things, but the extreme moistness of this loaf I attribute to the bacon. It is great for the loaf protection. As with many baked meals, it tastes great the day it is made, but after sitting in the fridge and reheating, it is even better! I may even get all crazy next time I make this and serve a little tzatziki on the side!
Mediterranean Meatloaf
1 1/2 – 2 pounds ground beef
2 eggs
2 cups crumbled feta cheese
1 cup chopped raw spinach
1 cup chopped kalamata olives
1 cup chopped marinated artichoke hearts
1 cup finely chopped onion
4 cloves garlic, crushed
1/4 cup chopped fresh mint
1/4 cup fresh oregano leaves
1/2 cup chopped fresh parsley
1 Tbsp sea salt
1 tsp ground black pepper
8-10 slices bacon, uncooked
Preheat oven to 350 degrees. In a large bowl place the ground beef, making a lower section in the beef. Add the eggs, cheese, spinach, olives, artichoke hearts, onion, garlic, herbs, salt and pepper. Using your hands, break up egg yolks and squish other bowl contents together with meat until well combined. Press meat mixture evenly into 9×9 inch baking dish or large loaf pan. Arrange bacon slices on top of the meat in a criss cross pattern, tucking the ends around the sides of the meat. Gently press down on the loaf to avoid any uneven shaping resulting from tucking the bacon. Bake in oven for one hour. Remove and let sit for about ten minutes before removing to serving dish, then serve.
Posted in baked, beef, cheese, eggs, Mom's Kitchen, onion, parsley, vegetables, wheat free | Leave a Comment
16 Sep 2014

Baked Crispy Chicken

oven fried chicken

I have seen the use of crushed pork rinds as a ‘breading’ in a lot of different places lately. I was originally going to use our approach to breading we rely on for Scotch Eggs, using golden flaxseed meal, but wanted to try the pork rind approach first. We are usually dark chicken meat people, but our young house guest Skinny D likes white meat, so we caved in and made it too. Adding the variety gave us an opportunity to try three different chicken conditions – dark meat, white meat and skinless ‘tenders’. oven fried chicken panThe results were awesome – the pork rind breading worked on everything! Leftovers were a little soggy when microwaved instead of toasted/baked, but straight out of the oven worked for me as a fried chicken replacement. Big D found it to be a bit lacking in his pursuit of more crunch, but we have ideas to change that. Stay tuned!

Baked Crispy Chicken

8 chicken thighs, with bone and skin
2 chicken breasts, with bone and skin
1/2 cup butter, melted
2 large bags pork rinds
1 cup grated parmesean cheese
1/4 cup parsley, finely chopped
1 Tbsp garlic powder
2 tsp onion powder
2 tsp cumin powder
2 tsp sea salt
1 tsp ground black pepper
1 Tbsp dried oregano leaves

Preheat oven to 350 degrees. Line shallow baking sheets with aluminum foil. Using a blender or food processor cut the pork rinds into small crumbs. Place crumbs in large mixing bowl. Add cheese and spices to the crumbs and stir until combined. Remove bones from chicken breasts while leaving the skin attached, removing separately the long tenderloin pieces along the bone for ‘chicken strips’. Slice chicken breasts in half, making four evenly sized pieces. Season all pieces of chicken with sea salt. One at a time coat each piece of chicken with butter, then thoroughly coat all surfaces of each one wit the crumb mixture. Place each piece, skin side up, on the baking sheets, leaving about an inch of space around each piece. Bake for about one hour, until juices run clear. Serve immediately.

Adapted from Oven Fried Chicken at Buttoni’s Low Carb Recipes.

Posted in baked, cheese, chicken, Douglas Kitchen, garlic, parsley, wheat free | Leave a Comment

Post Navigation

← Older Entries
Newer Entries →