De Ma Cuisine

Low Carb Archive

Wednesday

12

September 2012

0

COMMENTS

BBQ Sauced Crock Pot Chicken

Written by , Posted in Condiments, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.

 

Wednesday

15

August 2012

0

COMMENTS

Hardboiled Eggs

Written by , Posted in Eggs, Low Carb

Hardboiled Eggs
Author: Rachel Oberg – De Ma Cuisine
Prep time: 1 min
Cook time: 15 mins
Total time: 16 mins
Ingredients
  • eggs
  • water
  • 1 T white vinegar
Instructions
  1. Bring water to a boil, covered.
  2. Add vinegar.
  3. Carefully add eggs.
  4. Cook 15 minutes.
  5. Remove from heat and run under cold water.
  6. Cool completely.

 

Friday

10

August 2012

0

COMMENTS

Aglio e Olio – Skillet Chicken Breasts

Written by , Posted in Bread, Dinner, Low Carb, Main Dishes, Meat, Poultry

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
Ingredients
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
Instructions
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.
Notes

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.

 

Wednesday

25

July 2012

0

COMMENTS

Salmon and Corn Salad

Written by , Posted in Bread, Condiments, Dinner, Eggs, Fish, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables

Salmon and Corn Salad
Recipe Type: Salad, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 1
A great way to use amazing summer corn and leftover salmon!
Ingredients
  • 1 t olive oil
  • 1/4 C leftover salmon, cold
  • 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
  • 1/4 C corn off the cob
  • 1/4 C green beans, chopped
  • 1/4 C zucchini, chopped
  • 1 egg, fried
  • 2 T almonds, chopped
  • 2 C lettuce
  • 1/2 C cornbread croutons
Instructions
  1. (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
  2. Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
  3. Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.

 

Wednesday

25

July 2012

0

COMMENTS

Salmon

Written by , Posted in Baking, Dinner, Fish, Low Carb, Main Dishes, Meat

Salmon
Recipe Type: Fish, Main
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 salmon fillet
  • 1 t olive oil
  • 1 T soy sauce
  • 2 T apple cider vinegar
  • 2 T red wine vinegar
  • 1/4 C water
  • salt
  • pepper
Instructions
  1. Grease oven-proof pan with oil.
  2. Place salmon in the pan.
  3. Combine remaining ingredients and pour over salmon.
  4. Bake at 350F for 30-45* minutes (or until internal temperature of salmon reaches 160F).
Notes

*I used the toaster oven, so it took 45 minutes. A conventional oven may be quicker.

 

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