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Blog

Filtering by Category: dinner

Keto Scampi-Style Chicken

Patricia Reitz

 Keto Scampi-Style Chicken - ButterYum —

Keto Scampi-Style Chicken - ButterYum —

The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!

 how to make keto chicken scampi. keto scampi-style chicken recipe.

Start by dipping the chicken pieces into beaten egg…

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Then coat them with almond flour.

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Done.

Heat oil in a skillet over medium-high heat.

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Brown chicken on both sides.

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Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).

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Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.

Add the sliced garlic and saute, stirring constantly, for 1 full minute.

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Add the chicken stock (try my homemade stock).

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Add the parsley too.

Bring to a gently bubble and cook until the mixture thickens and reduces by half.

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Reduce the heat to a simmer and stir in the butter.

 Keto chicken scampi recipe with how-to photos.  Gluten-free, low-carb, Keto-friendly chicken recipe.

Return the chicken to the pan and stir well to coat well.

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Cover pan and continue simmering for 5 minutes until chicken is heated through.

 chicken scampi recipe. keto chicken recipes. keto chicken scampi.

I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!


Keto Scampi-Style Chicken

makes 4 servings

Printable Recipe

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces

  • 1 large egg, beaten

  • 1/2 cup almond four

  • 3 tablespoons vegetable oil, divided

  • 1/2 red bell pepper, cut into batonnet (short matchsticks)

  • 4 cloves garlic, sliced thin

  • 1 cup chicken broth

  • 1 tablespoon dried parsley

  • 2 tablespoons butter

  • salt and pepper to taste

  • fresh lemon juice to taste

Directions

  1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

  2. In a large skillet over medium heat, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

  3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

  4. Wipe out pan to remove any remaining almond flour; add remaining tablespoons of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

  5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

  6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

  7. Return chicken to pan and simmer for 5 minutes, covered, until the chicken is heated through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).

Ugly Soup

Patricia Reitz

 Ugly Soup - ButterYum —

Ugly Soup - ButterYum —

It’s cold and blustery outside, which always puts me in the mood for soup. I didn’t have a particular soup in mind so I took a quick inventory of my freezer, fridge, and pantry. I had plenty of homemade chicken stock in the freezer, dried lentils in the pantry, and kielbasa and carrots in the fridge. An hour later we were sitting down to a hearty bowl of liquid love. It certainly wasn’t the most attractive soup out there, but what it lacked in looks, it more than made up in flavor!


Ugly Soup

makes 6 servings

Printable Recipe

Ingredients

  • 1 tablespoon oil

  • 1 medium onion, 1/4-inch dice

  • 1 medium carrot, 1/4-inch dice

  • 1 pound kielbasa, 1/4-inch dice

  • 4 cups chicken stock (try my homemade)

  • 2 cups water

  • 1 1/4 cups dried lentils

  • salt and pepper to taste

Directions

  1. In a large saucepan over medium-high heat, sauté onions and carrots until onions are translucent.

  2. Add diced kielbasa and continue sautéing, stirring frequently, for 5 minutes.

  3. Add chicken stock, water, and dried lentils; bring to a boil, then reduce to a slow simmer and cover for 30-40 minutes, stirring occasionally, until lentils are tender.

  4. If soup is too thick, stir in a little more water; taste carefully and season with salt and pepper if needed.

Chicken Fiesta

Patricia Reitz

 Chicken Fiesta - ButterYum —

Chicken Fiesta - ButterYum —

Today I’m sharing a simple chicken recipe that was inspired by a menu item I used to order at a restaurant years ago. The chicken is served slightly warm, which contrasts nicely against the cold, crisp lettuce, salsa, and cheese. This recipe is great any time of year, but it’s particularly nice served during the summer.

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Start with a bed of shredded lettuce on a plate.

Add a grilled chicken breast that’s been seasoned with salt and pepper.

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Top with your favorite salsa or try one of my recipes. This Charred Poblano Salsa is one of my favorites. Want something green? Try this Charred Tomatillo Salsa (salsa verde). Here’s an Easy Restaurant Salsa featuring canned tomatoes and chiles. And here’s a post that teaches you How to Make Amazing Salsa Without a Recipe.

Lastly, sprinkle the salsa with a liberal amount of finely shredded Mexican blend cheese.Item

Items used to make this recipe:


Chicken Fiesta

makes 4 servings

Printable Recipe

Ingredients

  • 2 tablespoons olive oil

  • kosher salt and pepper

  • 4 chicken boneless, skinless chicken breasts (4 ounces each)

  • 4 cups shredded lettuce

  • 1/2 cup salsa

  • 1/2 cup shredded Mexican cheese blend

Directions

  1. Heat oil in a large skillet.

  2. Season both sides of chicken breasts with kosher salt and black pepper.

  3. Cook chicken for several minutes on each side, until golden brown and cooked through; remove from heat and allow to cool for a few minutes.

  4. For each serving, place 1 cup of shredded lettuce on each plate, top with cooked chicken breast, 2 tablespoons of your favorite salsa, and 2 tablespoons of shredded Mexican cheese blend.

Note: large or thick chicken breasts can be cut in half lengthwise before cooking,