Saturday Brunch

2018 chicken brunch plate

This could be considered a nice ketogenic brunch if I had chosen some type of berry (maybe raspberries or blackberries) instead of apples. Apples are rather high in carbs.

Today was a lazy Saturday morning, with a delayed breakfast until around noon.  I wanted something healthy, but simple and quick to make. I had extra chicken breast left from our “Chicken, Bacon and Cheese evening meal” so I decided to do something with that. The chicken breast was already pounded into about 1/4 inch and seasoned with salt and pepper, so a quick saute’ would be perfect.

Two things about  sautéing that chef Todd has drilled into us during our cooking classes:

  1.  The pan has to be hot (put a drop of water in it and if it sizzles it is hot enough).
  2. The fat (coconut oil, olive oil, etc.) you put in has to get hot. Heat to just before smoking. Olive oil goes from perfectly smooth to having striated lines.

Cook chicken in this type pan for 3-5 minutes or to about 75% done on one side, turn and cook the other side which may take 2 or 3 minutes more. Remove the chicken from pan and set aside.

2018 chicken sauted            2018 chicken sauteed 2

I had some baby arugula in the refrigerator that needed to be used, so I added a little olive oil to the pan, scraping the fond from the bottom (this is good flavoring). I cooked the arugula 2 or three minutes until it was wilted good, then added 6 eggs, salt and pepper and scrambled. I have really grown fond of freshly ground pepper. I used to think that pepper was pepper, but now I can really taste the difference between ground pepper and freshly ground pepper.

2018 ch and arugula     2018 chi,arugula,eggs        2018 chicken brunch plate

This was a very tasty meal—-SIMPLE and very healthy.

I hope you try it! If you do let me know how you liked it! If you think others would

like it, please click the share button!

Turkey in Overtime-using leftover turkey

Planning a big turkey meal for Christmas? If so you may be ready for something lighter the next meal or two. Just about every time I cook a turkey I enjoy this light leftover dish. It is super easy to make and balances out the “heavy” foods that we usually have with a turkey meal. I hope you enjoy it as much as we do!

Hawaiian Turkey or Chicken Salad

    1. 3 cups cooked chicken or turkey

     2.  1- 8oz. can crushed pineapple (drained)

     3.  ¾ cups chopped celery

     4.  ½ cup chopped sweet onions

     5.  ¾ cups toasted sliced almonds—To toast,

           put the almonds in an iron skillet (no oil)

           and

            toast on medium heat, turning with 

            spatula until many of them are brown.     

             You want that slightly burned taste. 

      6.  1/3 to 1/2 cup mayonnaise OR a little olive

           oil instead. One of my daughters likes it

           best this way.

7.  Mix all ingredients and salt and pepper to taste.

This dish can be eaten alone, with crackers, or I have cut the center out of a Hawaiian Bread Loaf, put the salad in a clear bowl and placed in the center of the bread loaf. I  arrange pieces of cut bread around the loaf. This makes a pretty dish, and if you keep the salad contained in the clear bowl you won’t have salad on your bread and can store leftover bread and salad separately. I hope you enjoy this dish as much as our family has! 

MERRY CHRISTMAS!

Luke 2:26-31 “. . .Gabriel was sent by God to a city of Galilee named Nazareth, to a virgin betrothed to a man whose name was Joseph, of the house of David. The virgin’s name was Mary. And having come in, the angel said to her, “Rejoice, highly favored one, the Lord is with you; blessed are you among women. . .and behold, you will conceive in your womb and bring forth a Son, and shall call His name Jesus.”

 

 

 

Peanut Chicken

I am not good with titles, so for want of a better one, this dish is peanut chicken. This is another quick throw-together for a busy church night.

I am taking culinary classes online, and the chef has been encouraging us to cook wihtout recipes.  He is teaching methods of cooking and says that cooking is an art not a rigid set of directions. So here goes.

  1. Preheat a large saute pan on medium.  Salt chicken lightly and pepper it generously.  Put about 2 Tablespoons of sesame oil in the pan and saute chicken briefly until it looses its color and is tender.  One could use olive oil, but the sesame oil gives it a different flavor. Chicken breast is not very flavorful on its own.

2.  Remove chicken from pan and add 2 or 3 chopped garlic cloves.  Cook about 1                       minute or until fragrant.

3.  Add some brocolli florets and green peppers and saute a couple of minutes.                          Add some spinach and continue cooking until spinach is wilted, about 2 minutes.                Use whatever veggies you like. I just happened to have spinach that needed to be                used before it went bad.  Add chicken back  to the pan. Cover and set aside while                you prepare the peanuts.

4.    Put a spoonful of coconut oil in a small preheated skillet, add raw peanuts                            (cashews  would work here also) and cook a few minutes until peanuts                                  are slightly brown, stirring constantly.  Salt to taste.

5.  Serve chicken mixture with peanuts on top.  After I made this tonight, I had a                       suggestion that the peanuts be chopped slightly so that it would be easier to scoop             them up with a fork. We thought the peanuts gave the chicken a nicer flavor and I             loved the crunch!

peanut chicken