Be sure to view the video on the original web page.
This technique is basically just cracking eggs into heavy cream and adding a sprinkle of salt. Over medium heat, the cream boils and eventually caramelizes. The eggs finish cooking right around when the cream becomes mostly butter and butter solids, so they covered the pan for a minute to set the eggs. The result? “The bottom was caramelized. The whites were tender and cream coated. The yolk was firm and runny. The eggs were evenly seasoned.”
Keto sheet pan meals are amazingly easy and require minimal clean-up. Delicious chicken fajitas are no exception. Just slice, mix, spread, and into the oven it goes. If you prep the ingredients in advance, you'll have dinner on the table in less than 25 minutes!
Toppings: sour cream, shredded cheese, diced tomatoes, fresh avocado or guacamole. And, you might want to serve fresh lime quarters at the table.
This salmon is unbelievably delicious and it’s actually so easy to prepare! Yes it may require a bit of chopping and I definitely recommend chopping everything itty bitty – to give it more of a salsa fresca type feel rather than a salad, but the extra bit of chopping is so worth it in the end!
And, we like to substitute cauliflower rice for the orzo to keep it low carb.
This is a wonderfully easy soup to prepare. No stove and no oven. It originated in Andalusia, Spain hundreds of years ago when olive oil and vinegars came into fashion. It was originally created as a way to use up stale bread (waste not, want not) but this recipe replaces the high carbohydrates of bread with wonderful chunky vegetables.
NOTE: we like to add a handful of green lettuce and a tablespoon or so of Sriracha sauce.
Kalamata Olive and Feta Dressing is a Greek-style salad dressing with so much flavor. I love to serve it tossed with a green leaf salad with cucumbers, tomatoes, and red bell pepper. It’s also great on a spinach salad.
The Caprese salad of course has its roots in Italy and was birthed during the 1920s. A chef at Hotel Quisisana post-WWI wanted to pay tribute to everything that was Italy, including its country’s colors, and invented the Caprese salad.
Once you've tried this omelet, there's no turning back. With its irresistible crust and sumptuously rich filling, this cheese-crusted miracle puts traditional omelets to shame. Perfect as a hearty breakfast but also an impressive option for a quick keto lunch or dinner.
Be sure to watch the video on the web page.
One tip: melt the cheese in the pan, then let it cool and set slightly before pouring in the egg, so that doesn’t push the cheese to the sides of the pan.
One pan, no fuss, no mess. This keto sheet pan meal combines juicy chicken, fresh veggies, and classic Greek flavors of feta cheese, olive oil, tomatoes and eggplant. Serve it with a generous dollop of tzatziki ...
Also see Tzatziki Sauce (Gyro Sauce) And for a similar sauce, see Cucumber Dill Sauce
Heavenly with salmon or shrimp.
What are capers? Capers are a berry of the caper bush that's native to the Mediterranean. They're round and dark green gray, about the size of a peppercorn. You'll find them in Italian and Mediterranean recipes. Capers taste tangy, briny and salty, and add an incredible amount of flavor to any dish.
We call this our Super Caprese Salad. For the dressing, we use olive oil and balsamic vinegar. We also like to crush and mince a garlic clove for extra deliciousness. Plus, avocado adds extra creaminess, and of course fresh basil.
Looking for a sauce to accompany poached chicken and fish, we took inspiration from the yogurt-based sauces of Middle Eastern cooking. The rich texture and tangy flavor of the yogurt, mixed with a few spices, perfectly complemented the mild flavor and juicy, tender texture of poached fish and chicken.
To start: Whip up the flavorful yogurt-based marinade in the blender and toss it over your chicken. Reserve a little for basting. While it marinates, prep the veggies.
Note: Use whatyou have on hand. If you are worried that your veggies will take longer than your chicken you can always remove the chicken and continue cooking the veggles.
My favorite way to make Ghee (Clarified Butter)
A note on storing garlic: Garlic can be stored for a month or two. It stays fresh longer in the refrigerator than on the counter. Place heads of garlic on a shelf in the refrigerator, and avoid the crisper drawer where it is likely to sprout.