Seared Duck Breast with Red Wine Reduction

seared duck breast

Mains, Uncategorized | June 13, 2019 | By

A seared duck breast that eats like a steak

I have fallen in love with well prepared duck, and have been in pursuit of the perfect seared duck breast for a while now. There is a great little restaurant in my cute little town of Collinsville CT that always has a seared duck breast dish on the menu. The creative chef at Francesca’s Wine Bar and Bistro mixes things up and prepares it several different ways so I tend to try them all.

I’ve been working on, for what seems like forever, making my version at home to my families dismay… “Duck again.. really”?

Now they love it, as it is so good. The great thing about this dish is that it is really very simple and easy to make, although there is some attention to detail required to pull of the perfectly, crispy skin, seared duck breast finished to the right temperature. The inside should still be pink after it rests – like a medium rare steak.

 

It’s also an affordable protein for the level of fancy you get. I find mine at Stop n Shop for about $5 a serving and their Canadian Canard Duck Breast is cryo-vac sealed so they can stay in the fridge a few days until you are ready to impress your spouse for the perfect date night. Once you dial this in, it’s great for a small dinner party of four as well.

I have made this seared duck breast several ways and have included a Simple Keto Blueberry Gastrique option for the sauce below for those preferring a sans-wine alternative and a sweeter taste profile.

I always serve mine over a cauliflower mash with either Brussels Sprouts or a some other farm fresh, sauteed green. Enjoy!

Seared Duck Breast with Red Wine Reduction
Serves 4
A delicious and easy, keto friendly, date night seared duck breast dish.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
384 calories
2 g
332 g
9 g
63 g
3 g
277 g
280 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
277g
Servings
4
Amount Per Serving
Calories 384
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 332mg
111%
Sodium 280mg
12%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 63g
Vitamin A
2%
Vitamin C
13%
Calcium
3%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds boneless duck breasts (4)
  2. 4 sprigs of fresh thyme
  3. Fresh ground Kosher salt
  4. Fresh ground pepper
  5. Nutmeg - 1 clove, fresh grated
  6. 1/2 tbsp. Balsamic vinegar - a good one
  7. 3/4 cup dry red wine - a wine worth drinking
  8. 1 tablespoon butter
Instructions
  1. On a baking sheet, using a sharp knife, trim the excess edges of skin then cut a ¼-inch crosshatch pattern in the skin of each breast, being careful not to pierce the meat. Easiest to do this while the duck is cold.
  2. Skin-side down on the baking sheet, use a paring knife to remove the small white tendon that runs through each tenderloin if they are still attached to the breast. Find the vein that runs down the length of each breast and run your finger down the length of each vein. If any blood comes out, wipe it away with a paper towel.
  3. Season the flesh side of each breast with salt, pepper, and a healthy pinch of fresh grated nutmeg.
  4. Drizzle meat with few drops of the vinegar and lay a sprig of thyme down the length of each breast. Then flip the breast back over so skin side is facing up. Season skin side with generous pinch of salt and a pinch of nutmeg.
  5. Refrigerate uncovered, at least 1 hour and up to 12 hours.
  6. Season both sides of the duck breast with a pinch of salt and pepper and place skin side down into heated medium-low frying pan.
  7. Place the thyme sprigs into the pan while breasts are searing, infusing the fat with the thyme. Patience is key here. You want to slowly sear the duck breasts on medium-low for 15-20 minutes or until the skin is brown and crispy. Every few minutes move the breasts around to ensure even browning. You also want to use a spoon to remove the majority of the fat in the pan as it renders out of the skin. Have a bowl next to the stove for this.
  8. Once the skin is very crispy and the internal temperature of the breasts is about 115 degrees, flip the breasts over and just "kiss" the flesh side to the pan for about 60 seconds.
  9. Put the duck skin side down on a baking sheet and put into 350 degree oven for about 5 minutes or until internal temperature is about 125 degrees.
  10. Remove duck breasts from the oven and let rest 5-10 minutes.
  11. Meanwhile, remove remaining fat from pan, leaving thyme sprigs, and place over medium heat. Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside.
  12. After resting, slice duck breasts on a diagonal into 3 slices. Plate slices onto each plate on top of a cauliflower mash and a green veggie of your choice.
  13. Spoon the red wine sauce over the duck and serve.
Notes
  1. Some of the calculated macros seem to be off a bit per serving.
  2. Each serving should be approx: Fat: 43 grams / Protein: 40 grams
beta
calories
384
fat
9g
protein
63g
carbs
2g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
Simple Keto Blueberry Gastrique
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
20 calories
5 g
0 g
0 g
0 g
0 g
52 g
2 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
52g
Servings
4
Amount Per Serving
Calories 20
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 3g
Protein 0g
Vitamin A
0%
Vitamin C
5%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup fresh blueberries
  2. 1/3 cup water
  3. 1 tbsp. balsamic vinegar
  4. 1 sprig of fresh thyme
  5. 1/2 tsp. fresh orange zest
Instructions
  1. Place all the ingredients in small sauce pan on low heat. Bring to a boil and then simmer until sauce thickens and reduces to about 1/4 cup.
Notes
  1. The sweetness will come from the berries and balsamic so pick ones that are sweet.
beta
calories
20
fat
0g
protein
0g
carbs
5g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Baked Eggs in a Nest of Spaghetti Squash

Baked eggs in a nest of Spaghetti Squash

Breakfast | March 3, 2019 | By

Baked Eggs in a Nest of Spaghetti Squash is another great breakfast item to expand your keto morning options.

Every once in a while, I time my morning appearance in the kitchen at the perfect time to catch my wife’s latest low-carb creation. My wife Lisa is the Queen of Breakfast at our house and this eye-awakening dish was no exception. She did not tell me what was in these delicious little ramekins and it took several guesses to figure it out.

The magic ingredient – Spaghetti Squash, which baked into a bread-like texture making this breakfast something familiar and comforting yet lighter than expected.

I have only begun to experiment with all the possibilities as this dish will work with several variations. Crisp, thick-cut bacon can easily be swapped out for ham or sausage and other veggies can be added to agree with anyones pallet. It takes a little a time to pull this breakfast off, but the preparation is pretty simple, and as long as you keep a small spaghetti squash on hand, this may become a new favorite at your house as it has at mine.

My older daughter, who also eats low-carb, raved about her breakfast this morning and asked if I could make it again tonight! This is so good you are gonna want to eat it with a spoon!

Baked Eggs in a Nest of Spaghetti Squash
Serves 4
Baked Eggs in a Nest of Spaghetti Squash
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
244 calories
9 g
385 g
15 g
17 g
5 g
201 g
396 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
201g
Servings
4
Amount Per Serving
Calories 244
Calories from Fat 138
% Daily Value *
Total Fat 15g
24%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 385mg
128%
Sodium 396mg
17%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
6%
Sugars 3g
Protein 17g
Vitamin A
20%
Vitamin C
28%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups spaghetti squash - cooked, shredded
  2. 1 small onion - chopped
  3. 4 slices of bacon - thick cut, crisp, rough chopped
  4. 1/4 to 1/2 fresh jalepeno pepper, fine chopped (vary amount to taste)
  5. 1.5 tbsp almond flour
  6. 1 egg white
  7. 8 large eggs
  8. salt and pepper - fresh ground - 1tsp of each
  9. 1/2 tbsp melted butter
Instructions
  1. Cook the spaghetti squash - Cut the squash in half, remove the seeds, then olive oil, salt and pepper the flesh, microwave in a pierced plastic bag for 11 minutes.
  2. In a pan on medium heat, saute the onions and jalepenos until translucent - 5-7 minutes.
  3. In a large bowl combine the shredded spaghetti squash, almond flour, egg white and the sauteed onions and jalepenos and crisp, chopped bacon. Mix in salt and pepper.
  4. Grease 4 small ceramic ramekins with melted butter. Place on a cookie tray
  5. Add mixture to each ramekin making a nest.
  6. Bake ramekins at 425 degrees for 20 minutes. Remove from oven.
  7. Crack 2 eggs into each ramekin. Top with salt an pepper.
  8. Finish in the oven for 8 minutes until whites are firm and egg yolks are still a little runny.
  9. Serve with care as the ramekins are very hot. Serve with a spoon.
Notes
  1. Optional - add a 1/2 cup of chopped mushrooms, broccoli, zucchini, peppers or other veggie you happen to love.
  2. If you are gonna use ham or sausage, be sure to crisp them up a bit before adding to the mixture.
beta
calories
244
fat
15g
protein
17g
carbs
9g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Chorizo Shakshuka

shakshuka

Breakfast, Mains | December 30, 2018 | By

Shakshuka is a great North African dish that is not only delicious but way-fun to say!

I often find low-carb inspiration dining at some of the restaurants in the now blooming food scene in West Hartford center. While out on one our various date nights my wife and I lean towards unique eateries with authentic foods from other realms.

We found a version of this great dish called Shakshuka at Zohara, a favorite Mediterranean spot that we tend to go off the rails at a bit. It’s very hard to pass up their hummus and lamb apps.

I believe they make their Shakshuka with braised lamb which is amazing. I have tried making several versions which include using lamb sausage, chorizo & any other spicy cased meats I’ve come across. The Chorizo Shakshuka is my favorite and chorizo is rather easy to find.

Shakshuka is a tradition baked egg dish that has a wow factor and flavor that goes way beyond what you might expect from it’s simple, one pan preparation. 

Here is smaller, personal pan version I whipped up one day. Love the easy one pan clean up of this dish – you will too!

Shakshuka

It’s a hearty, rich serving of deliciousness that makes a great brunch or lunch option but can be eaten anytime of the day.

 

 

 

 

Chorizo Shakshuka
Serves 3
Shakshuka is a tradition baked egg dish from North Africa that has a spicy wow factor and flavor that goes way beyond what you might expect from it's simple, one pan preparation. 
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
505 calories
17 g
421 g
37 g
26 g
13 g
427 g
1196 g
9 g
0 g
22 g
Nutrition Facts
Serving Size
427g
Servings
3
Amount Per Serving
Calories 505
Calories from Fat 333
% Daily Value *
Total Fat 37g
58%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 421mg
140%
Sodium 1196mg
50%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
16%
Sugars 9g
Protein 26g
Vitamin A
52%
Vitamin C
112%
Calcium
27%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 cups of sliced chorizo sausage. 1/2 inch slices
  2. 1 medium onion - rough chopped
  3. 2 tbsp. olive oil
  4. 3 cloves of garlic - thinly sliced
  5. 3/4 cup of red bell pepper (yellow & orange works well too)
  6. 28oz. can of whole San Marzano Tomatoes
  7. 10 Kalamata olives - pitted, sliced into quarters
  8. 1 tsp. Hungarian Smoked Paprika
  9. 2 tsp. Cumin
  10. 1/8 tsp. Cayenne pepper, or to taste
  11. 1/8 tsp. Harissa Paste (optional)
  12. 1/3 cup fresh cilantro
  13. 1/2 cup feta cheese - crumbled
  14. 6 large eggs
  15. Salt and fresh ground Pepper to taste
Instructions
  1. Heat a large cast-iron skillet over medium-low heat. If you are using a raw chorizo, brown them on all sides - 8 minutes - and then remove them from the pan to be sliced. If the chorizo is cured already you can add them at the end of the next step.
  2. Add onion and bell pepper. Cook gently until very soft, about 10 minutes (then add cured sliced chorizo to brown slightly) or (add sliced cooked chorizo back to pan).
  3. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  4. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes.
  5. Stir in crumbled feta.
  6. Make 6 indents with the back of a wooden spoon for the eggs to sit. Gently crack eggs into indents and season eggs with salt and pepper.
  7. Place under broiler for 7 minutes.
  8. Top with chopped cilantro and serve.
Notes
  1. The cast iron pan I use for this dish is about 12 inches round and fits 6 eggs which is why this recipe is for 3 people, assuming 2 eggs each.
  2. Serve with a side of avocado slices to cool the spices of this spicy dish.
Adapted from Melissa Clark
beta
calories
505
fat
37g
protein
26g
carbs
17g
more
Adapted from Melissa Clark
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Pan Seared Keto Salmon Puttanesca

Mains | November 3, 2018 | By

Only 2 pans needed to pull off the perfect Pan Seared Keto Salmon Puttanesca.

There are some days in the kitchen where you just wish you could come up with something really impressive without too much effort or planning. If your kitchen is stocked with some key essentials, this Salmon Puttanesca just might make your day.

Most restaurants sear their salmon dishes as there is no better way to get that golden brown crisp texture. You can pull this off at home as well if you have a big enough pan.

I have made salmon in many ways and I am also a big fan of sashimi but when I am home, this Salmon Puttanesca recipe always seems to be my go-to whenever I can find really fresh salmon filets.

Farm raised Norwegian Salmon is usually easier to find, however if you can get something wild and fresh, it can make all the difference.

Salmon is one of the really good fat sources when you are living a keto lifestyle and if prepared well…. it tastes amazing! 

Pan Seared Keto Salmon Puttanesca
Serves 4
An easy, delicious pan seared quick puttanesca that adds fresh zest to buttery salmon filets.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
393 calories
8 g
107 g
19 g
45 g
3 g
321 g
397 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
321g
Servings
4
Amount Per Serving
Calories 393
Calories from Fat 170
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 107mg
36%
Sodium 397mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 45g
Vitamin A
32%
Vitamin C
35%
Calcium
9%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 - 6oz. salmon filets
  2. 2.5 cups - Tomatoes - cherry or heirloom variety small
  3. 2 tbsp. EVOO
  4. 2 tbsp. capers
  5. 2 cloves garlic
  6. 1/4 cup - fennel bulb chopped
  7. 2 tbsp. kalamata olives - chopped
  8. 2 tbsp. white wine - dry (sauvignon blanc)
  9. 1 tbsp. fresh oregano chopped
  10. 1 tbsp. fresh parsley chopped
  11. 1 tbsp basil chopped
  12. 1tsp. red pepper flakes
  13. 1/4 lemon juice
For the sauce
  1. Heat a medium saucepan over medium heat. Add the tomatoes and half the oil and cook until the tomatoes begin to burst and release their juices, about 10 minutes, stirring often.
  2. Add the wine and simmer until the liquid reduces by about half, 1 to 2 minutes.
  3. Add the olives, garlic, capers, fennel and crushed red pepper. Simmer on low until the tomatoes have released their juices and the sauce has a ragout consistency, about 5 minutes, stirring often and breaking up the tomatoes with a spoon then add the lemon to the pan as well as the parsley and oregano.
  4. Remove the sauce from the heat and salt and pepper to taste; keep warm.
For the salmon
  1. Season the salmon with salt and pepper. Heat the other half of the oil in a large skillet over medium-high heat until shimmering. Add the salmon, flesh side down, and cook until golden brown, 4 to 5 minutes, then flip the fillets and continue to cook until the skin is crisp and cooked to your desired doneness, 4 to 6 minutes for medium, depending on thickness of the fillets.
  2. Plate the salmon on individual serving plates. Spoon the sauce over the centers of the filets. Garnish with the chopped basil and serve immediately.
Notes
  1. This dish would be great served with a side of Broccoli Rabe or a mashed cauliflower.
beta
calories
393
fat
19g
protein
45g
carbs
8g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

The Magic of Compounding Butter

Mains, Sides | September 10, 2018 | By

I have recently rediscovered the magic of compound butter, transforming the ordinary to another level.

Hopefully, if you have made the shift over to a keto lifestyle for some time, you have also elevated your butter options towards the european-style and artisanal varieties. I used to buy land-o-lakes because it was pretty much the brand I grew up on. Pre-keto, when butter was used sparingly, because it “made you fat”,  which butter brand I used was not such a priority.

Today, I have no less than 4 different and amazing higher-end butter options in my fridge to choose from.

My go-to butter brand these days is Finlandia from Finland, a grass-fed, non-GMO, family farm brand which seems to be proliferating the market place these days as people are beginning to pay closer attention to the details of what they put into their bodies.

Another fav is a locally produced, small batch, cultured butter with sea salt from Arethusa Farm. “butter the way it used to taste” is their accurate tag line. You will pay a bit more but I will be so worth it and you can really taste the difference a better butter can make.

Now onto the magic….

Now that we are starting off with better butter…. on to the magic of compounding butter that will exponentially improve your next meal.

What makes a quality NY strip steak better? …. butter!

What makes a grilled swordfish steak better? …. you guessed it … butter!

If you are new to compound butter you will be glad to find out just how easy it is to make, how many endless creative combinations there are, and how this addition will elevate your keto-friendly cuisine. It’s best to have fresh herbs growing nearby so you can whip these up when needed. Here are a few simple recipes that I made recently to get you started that I’m sure you will love. Have fun mixing flavors combos that go well together. It’s hard to mess this up because butter… makes everything better!

Curry & Chive Compound Butter
Serves 4
A simple yet delicious flavor enhancement for firm fish and meat.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
103 calories
0 g
31 g
12 g
0 g
7 g
15 g
101 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
15g
Servings
4
Amount Per Serving
Calories 103
Calories from Fat 102
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 101mg
4%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
7%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsp. salted butter - European-style
  2. 1/8 tsp. curry powder
  3. 1/4 tsp. mustard powder
  4. 1.5 tsp. fresh minced chives
  5. 1/8 tsp. fresh ground pepper
Instructions
  1. In a small bowl let the butter come to room temp.
  2. Add the curry and mustard and mix well with a small spatula.
  3. Add the fresh chives - mix well again
  4. Place compound butter on center of a square of plastic wrap.
  5. Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal.
  6. Place in the fridge for 10 minutes or more.
  7. Slice compound butter into 4 equal rounds and top your fish while still hot.
Notes
  1. Swordfish or any firm steak like fish with taste great with this compound butter. Also try it on grilled pork or chicken.
beta
calories
103
fat
12g
protein
0g
carbs
0g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
Chive & Herb Compound Butter
Serves 4
A simple yet delicious flavor enhancement for steak.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
102 calories
0 g
31 g
12 g
0 g
7 g
15 g
175 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
15g
Servings
4
Amount Per Serving
Calories 102
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 175mg
7%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
8%
Vitamin C
1%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsp. salted butter - European-style
  2. 2 tsp. fresh minced chives
  3. 1/4 tsp. fresh minced thyme
  4. 1/4 tsp. fresh minced rosemary
  5. 1/4 tsp. fresh minced garlic
  6. 1/8 tsp. fresh ground pepper
  7. 1/8 tsp. fresh ground salt - try a smoked salt.
Instructions
  1. In a small bowl let the butter come to room temp.
  2. Add the chives, thyme, rosemary and garlic and mix well with a small spatula.
  3. Add the pepper and the salt to taste and mix again.
  4. Place compound butter on center of a square of plastic wrap.
  5. Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal.
  6. Place in the fridge for 10 minutes or more.
  7. Slice compound butter into 4 equal rounds and top your steak while still hot.
beta
calories
102
fat
12g
protein
0g
carbs
0g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 

Magic Mushrooms (Shrooms)

Magic Mushrooms

Sides, Small Plates | July 12, 2018 | By

Kick up your shroom game with these Magic Mushrooms.

Mushrooms are one of those things you either love or hate. I am surprised at the amount of people I come across that claim, “I don’t do mushrooms!” Well, that’s too bad for you… more for the rest of us! Serve these as a side dish with a steak or enjoy them as an appetizer. One thing for sure is that you will wish you had made more of these shrooms as they will go quickly.

If you are not a fan… no worries we mushroom folks will not try to convert you.

I’ve always been amazed at how great the mushrooms are at a good steak house and finally decided to crack that code. Hope you enjoy these Magic Mushrooms as much as we do. My kids even eat them!

Magic Mushrooms (Shrooms)
Serves 4
A steak house worthy roasted mushroom side dish that will kick up your next steak dinner.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
150 calories
6 g
15 g
13 g
5 g
5 g
187 g
599 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
187g
Servings
4
Amount Per Serving
Calories 150
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg
5%
Sodium 599mg
25%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
8%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz. Baby Bella Mushrooms
  2. 2 tsp. Lemon zest
  3. 1 large sprig of Fresh Rosemary - chopped coarse
  4. 2 tbsp. Extra Virgin Olive Oil
  5. 1 oz. Butter
  6. 1 tsp. each fresh ground salt and pepper
Instructions
  1. Set 350 degree oven (convection roast)
  2. Trim / clean stem ends of mushrooms.
  3. Leave mushrooms whole - you can cut the really big ones in half.
  4. In a ceramic or similar roasting pan add mushrooms.
  5. Drizzle olive oil - toss mushrooms to coat, add butter.
  6. Add chopped rosemary, lemon zest, salt and pepper - toss again to coat.
  7. Place in oven for 30 minutes - shake pan midway to brown evenly.
  8. Serve hot.
beta
calories
150
fat
13g
protein
5g
carbs
6g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Keto Creamed Spinach

creamed spinach

Sides | June 26, 2018 | By

A real-deal creamed spinach like at your favorite steak house.

Creamed Spinach is one of those dishes that used to trigger “can’t eat that!… gonna make me fat” kinda thoughts. Creamed Spinach is no longer on that side of the ledger and goes amazing with steak and magic shrooms to edge your keto macros in the right direction.

If you are not a fan of creamed spinach then you probably have not had a good one or had one made with frozen spinach. In a pinch, frozen can work but I’d hold out for fresh baby spinach which is so easy to find. If you can find the bunched baby spinach rather than the plastic boxed version, go for it. It is the closest to fresh picked without growing your own.

Many recipes call for flour to thicken the cream sauce. The same can be accomplished with a little cream cheese and the only difference is that you won’t need a nap after dinner.

Keto Creamed Spinach
Serves 4
A real-deal creamed spinach like at your favorite steak house.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
200 calories
6 g
47 g
16 g
9 g
10 g
148 g
573 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
148g
Servings
4
Amount Per Serving
Calories 200
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 47mg
16%
Sodium 573mg
24%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
7%
Sugars 1g
Protein 9g
Vitamin A
143%
Vitamin C
35%
Calcium
27%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 ounces fresh baby spinach
  2. 2 tbsp unsalted butter
  3. 2.5 tbsp finely chopped onion
  4. 2 tsp minced garlic
  5. 1 tbsp cream cheese
  6. 3/4 cup half-and-half
  7. 1/2 cup finely grated Parmesan cheese
  8. 1/4 tsp freshly grated nutmeg
  9. 1/2 tsp dry mustard
  10. 1/2 tsp kosher salt
  11. 1/4 tsp freshly ground black pepper
  12. Pinch of cayenne pepper
Instructions
  1. Cook and drain the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
  2. Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
  3. Using your hands or a wooden spoon, press the spinach against the sides of the colander, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
  4. Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Stirring frequently, for 3 minutes, stir in the half-and-half and the cream cheese. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
  5. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
  6. Stir in the parmesan cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well.
  7. Keep warm over very low heat.
Adapted from The Kitchn
beta
calories
200
fat
16g
protein
9g
carbs
6g
more
Adapted from The Kitchn
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Seared Scallops with Orange-Lime Vinaigrette Salad

Scallops

Mains, Salads | June 12, 2018 | By

This perfect, pan seared scallops with an orange-lime vinaigrette salad keeps me keto on busy days.

Every once in a while I find fresh, dry sea scallops (slightly pink) that look too good to pass up. I don’t bother with previously frozen or wet scallops as they have been treated to extend their shelf life and are not nearly the same.

This is a great satisfying, simple, and light dinner salad and if you are a scallop fan, it will become a new favorite. It’s important to keep scallops simple so they can shine on your taste buds and this recipe does that and so much more.

This recipe is for 2 and is an easy and great romantic dinner option with room for a low-carb dessert. Dark chocolate covered strawberries anyone?

Seared Scallops with Orange-Lime Vinaigrette Salad
Serves 2
A refreshingly light but fulfilling salad with seared scallops.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
463 calories
17 g
70 g
31 g
30 g
7 g
417 g
1060 g
3 g
0 g
22 g
Nutrition Facts
Serving Size
417g
Servings
2
Amount Per Serving
Calories 463
Calories from Fat 274
% Daily Value *
Total Fat 31g
48%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 70mg
23%
Sodium 1060mg
44%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
20%
Sugars 3g
Protein 30g
Vitamin A
13%
Vitamin C
16%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Seared Scallops
  1. 1 pound large sea scallops, tendons removed - around 12
  2. Salt and pepper
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon unsalted butter
Orange-Lime Vinaigrette
  1. 1 tablespoon fresh squeezed orange juice
  2. 1 tablespoon fresh squeezed lime juice
  3. 1/2 small shallot, minced
  4. 1 tablespoon minced fresh cilantro
  5. 1/8 teaspoon red pepper flakes
  6. 1.5 tablespoons extra-virgin olive oil
  7. Salt
Salad
  1. 4 oz. fresh mesclune greens - divided.
  2. 1/2 Avocado - cubed.
  3. 1 sliced, grilled portobello mushroom - optional
For the Scallops
  1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
  2. Sprinkle scallops on both sides with salt and pepper.
  3. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking.
  4. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
  5. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).
Serve immediately with vinaigrette
  1. Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in olive oil. Season with salt to taste.
To Plate
  1. Plate scallops with mesculin salad and drizzle vinaigrette.
Notes
  1. Best to make the Orange-Lime Vinaigrette and prepare the salad before starting the scallops.
Adapted from America's Test Kitchen
beta
calories
463
fat
31g
protein
30g
carbs
17g
more
Adapted from America's Test Kitchen
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Rhonda’s Braised Brisket

braised brisket

Mains | May 9, 2018 | By

A memorable Braised Brisket that does not take all day.

Everyone has a favorite go-to recipe for special occasions. This Braised Brisket Recipe was clearly everyones favorite when visiting my Dad and Step-Mom. I have only had to make a slight adjustment to low-carb this multi-generational family fav.

Warning 1: It is one of those dishes that you’ll find really hard to eat just one serving.

Warning 2: This is NOT and everyday deal as it takes a full 5 hours in the oven to deliver its full potential fall-apart-ness.

Still not bad for a brisket as many people going for the BBQ smoker variety will be at it all-day… like 12-24 hours. Maybe this summer I will give that a go too. In the meantime, get started at around 1pm so you can eat at a normal hour.

Went for a 1.5 hour bike ride all the way to Massachusetts during the first 3 hours of oven time on this Braised Brisket so the day was not a total loss! Also, worked off that extra serving I anticipated in advance. As they say up in Mass… “wicked-smaat”

Serve this with a side of buttery magical cauliflower mash to get your macros more in line.

Rhonda's Braised Brisket
Serves 6
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Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
630 calories
12 g
246 g
27 g
81 g
10 g
472 g
335 g
5 g
0 g
13 g
Nutrition Facts
Serving Size
472g
Servings
6
Amount Per Serving
Calories 630
Calories from Fat 243
% Daily Value *
Total Fat 27g
41%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Cholesterol 246mg
82%
Sodium 335mg
14%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
10%
Sugars 5g
Protein 81g
Vitamin A
4%
Vitamin C
56%
Calcium
6%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3.5 lb Beef Brisket
  2. 3 medium onions - sliced
  3. 1 large green pepper - sliced
  4. 1 28oz can of whole peeled San Marzano tomatoes
  5. 1 cup of water
  6. 2 tbsp garlic powder
  7. Salt and Pepper - fresh ground
Instructions
  1. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom.
  2. Salt, pepper and garlic powder the brisket well on all sides.
  3. Place the brisket fat side up in the pan.
  4. Cover with can of tomatoes and cup of water.
  5. Seal tight with aluminum foil or cover.
  6. Place in oven at 325 degrees for 3 hours.
  7. Remove from oven and let cool so brisket can be sliced - 1/2 inch slices across the grain.
  8. Cover again and place back in 325 degrees oven for 1.5 - 2 hours more.
  9. Serve with a Magical Cauliflower Mash.
Notes
  1. I used red and yellow peppers as that is what I had on hand. May have added a sweetness factor different than green would have. Delicious, none the less.
Adapted from Rhonda Levy, Frances Cohen, Bessie Siegel (3 generations)
beta
calories
630
fat
27g
protein
81g
carbs
12g
more
Adapted from Rhonda Levy, Frances Cohen, Bessie Siegel (3 generations)
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Pork Chops With Caramelized Onions And Smoked Gouda

pork chop

Mains | March 15, 2018 | By

Time for a pork chops change up to make something old new again.

In the early years of my marriage, my wife and I would sometimes trade off nights cooking each other dinner. We often sourced more challenging recipes from the various gourmet foodie magazines we accumulated over the years. Some dishes more remembered than others.

As if in a dream, this pork chop dish came rushing back to me recently as one that was worth a revisit.

I have tried this, first brining the pork chops, and then again without, and can say that the brine step is not necessary and that these were really amazing.

I would suggest this dish be served over the weekend as there a few steps involved but they are simple ones anyone can do. The carbs from this pork chop dish come mostly from the caramelized onions so eat less of them if you have already had your fair share of carbs for the day.

I have been going back into the archives of my memory lately to see what kind of alchemy I can come up with to make some old favorites healthy, lower-carb and new again. Hope you enjoy these.

Pork Chops With Caramelized Onions And Smoked Gouda
Serves 4
A decadent lower-carb version of an amazing pork chop dish from Bon Appétite.
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Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
460 calories
17 g
150 g
21 g
50 g
9 g
486 g
1420 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
486g
Servings
4
Amount Per Serving
Calories 460
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 150mg
50%
Sodium 1420mg
59%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
14%
Sugars 6g
Protein 50g
Vitamin A
30%
Vitamin C
19%
Calcium
19%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons avocado oil
  2. 4 center cut rib pork chops -1-inch-thick (each about 8 ounces)
  3. 1.5 tablespoon Hungarian sweet paprika
  4. 3 cups sliced onions (about 3 medium)
  5. 3 teaspoons minced garlic
  6. 3 cups beef broth
  7. 1/2 cup grated smoked Gouda cheese with rind (about 3 ounces)
  8. 1.5 tablespoons butter
  9. 1.5 tablespoons almond flour
  10. 1/2 teaspoon arrowroot powder
Instructions
  1. Preheat oven to 325°F. Heat 3 tablespoons avocado oil in heavy large skillet over high heat.
  2. Season pork with salt and pepper. Working in batches, add pork chops to skillet and sauté until brown, about 3 minutes per side.
  3. Arrange pork in single layer in 15x10x2-inch glass or ceramic baking dish. Sprinkle 1/2 tablespoon paprika over pork.
  4. Over medium-high heat add onions to the pan and sauté until well browned, stirring often, about 15 minutes. Add garlic; sauté 1 minute. Add 1 tablespoon paprika. Place onions over pork.
  5. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 35 minutes.
  6. Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl.
  7. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid).
  8. Arrange pork atop onions; sprinkle cheese. Cover dish with foil; set in oven to keep warm.
  9. Melt butter in heavy large saucepan over medium heat. Add almond flour. Cook, until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes.
  10. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Add arrowroot powder. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
  11. Transfer pork and onions to plates. Spoon sauce around pork and serve.
Adapted from Bon Appétit
beta
calories
460
fat
21g
protein
50g
carbs
17g
more
Adapted from Bon Appétit
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
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