Tuesday, January 28, 2020

Keto Chicken Strips

Keto Chicken Strips
4 Servings

2 Chicken Breasts (cut in strips or nuggets)
1 cup Carbquick
1/2 cup grated Parmesan
salt to taste
pepper to taste
garlic powder to taste
1 egg
2-3 Tablespoons Oil to fry -- I used vegetable oil, but avocado oil would be more Keto

In one bowl add your egg and beat it with some salt, pepper, and garlic powder.

In a second bowl mix your Carbquick, Parmesan, salt, pepper, and garlic powder -- you could also add some parsley or whatever other spices you'd like depending on how you want to flavor it. **

In a large skillet, heat your oil while you bread your chicken.*** Dip your chicken into the egg mixture and then into the dry mixture. I pressed the dry mixture in really well until it was completely coated. Then place in the pan and let it fry until browned, then turn over to brown on the other side. I let flipped them a couple of times to make sure that the chicken was cooked through.

We served this with homemade ranch and zucchini fries that next time I'll cook in the same method. I will likely try to cook the zucchini fries in our air fryer.

** You could make these Italian and serve with a marinara or really the possibilities are endless.

*** This would also be a great breading on cube steak, veggies, and even fish sticks if you wanted to make those.
Pin It Now!

Monday, January 13, 2020

Beef Jerky

Beef Jerky

The idea here is that by making it yourself, you gain 2 things:

1) You know exactly what went into the marinade - for those of us on Keto, it's important to know there is no sugar involved at all.

2) Typically we can make more for cheaper than we could buy the same amount from other trusted brands.

John's favorite jerky that he sometimes buys is from Loves Truck Stops... but a pound of that can be pretty pricey.

5 pounds of Beef Eye Round Roast (we get ours from Costco, and often double the recipe)
1 1/2 cups Soy Sauce (we use low sodium purchased from Costco in a large size)
1 1/2 cups Worcestershire Sauce
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
2 teaspoons Red Pepper Flakes (depends on your tastes - the boys eat this so we don't make it hot)
3 teaspoons Black Pepper
4 oz Liquid Smoke (this is a whole bottle) (We use the Mesquite, but any flavor is fine)

John hand slices the roast as thin as possible and removes as much of the fat as he can at the same time. Then we put all of the other ingredients into a large (4 cup) measuring up.

Depending on the amount of meat -- this was 10 lbs in the bowl... we divide the meat into one or two-gallon size freezer bags. We use the freezer ones because they are thicker and less likely to leak, but we also put the bags inside of a large salad or mixing bowl while it's marinating.

Let it marinade overnight - up to 24 hours. Turn and mix your baggies a couple of times during the marination process.

After the marination is done, we pour one bag at a time into a large colander to drain off the excess liquid. We line our large sheet trays (cookie sheets) with several layers of paper towels, and lay the meat in a single layer over the top. When we have the tray completely full, we blot the top of the meat with additional paper towels. Having the meat as dry as possible speeds up the amount of time needed to dehydrate.

At this point, we layer the meat in single layers into our dehydrator. We have a total of 8 trays - so you can also get more than what comes with the base model. It will take 4-5 hours to dehydrate, but depending on how thin you get the meat sliced - drying times can vary.
Pin It Now!
Pin It button on image hover