Easy Oven-Baked Buffalo Wings!

Back again with a new recipe, by special request! I tried a bunch of different methods for oven baked wings and was having a hard time replicating that crunch you get from deep frying them. Alas, we don’t have the space for a deep fryer (maybe one day!) so I kept going on my quest to find the perfect baked wing recipe. And I’ve got it here for you today! The trick is to render down some of the fat by BOILING the wings before you bake them! I know it sounds odd, but I promise you it works!

See?! Proof!

See?! Proof!

Oven-Baked Buffalo Wings

Ingredients

2 lbs of chicken wing pieces

salt

1/4 cup Frank’s red hot sauce

1/4 cup butter

Instructions

Preheat oven to 450º F.

Fill a small pot with water, adding salt as if you were going to use it to boil pasta. Bring to a boil. Add chicken wings to boiling water, and boil for 8-10 minutes. While they are boiling, skim the fat from the top of the pot with a slotted spoon and discard. Remove the wings from the water and place them on a wire rack to dry off, pat them with a paper towel to remove excess water. Place the wings directly on a sheet pan (do not cover with tin foil) with the side with the largest skin “surface area” facing down (the side that touches the pan will get the most crispy!). Bake for 25-30 minutes on one side, then flip and bake for 5 minutes on the other side. While wings are cooking, combine butter and Frank’s red hot sauce in a small saucepan over low heat and stir until melted and combined. When the wings are done, toss them in the sauce and serve immediately. Enjoy!

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Delicious!

Keto Chicken Pot Pie!

This weekend, out of nowhere, I got a craving for chicken pot pie. This was odd because I have no recollection of ever having eaten a chicken pot pie, except a vague memory of the taste of the filling. SO I set out to recreate that taste, because when I get a craving there is NO stopping me. I’m pretty proud of this recipe because while I did read about a million chicken pot pie recipes on the internet for inspiration, the end product is 100% my invention! AND it only has 6g of net carbs per serving!

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MMMMmmmmmmm

Keto Chicken Pot Pie! (with Carbquik crust)

Servings: 6

Ingredients:

For the filling:

1/2 tbsp olive oil

1/8 of a large onion, diced

1 large celery stalk, diced

1.5 cups of cooked chicken breast, diced

3/4 of a 10 oz package of frozen peas and carrots

Salt and pepper and garlic powder and onion powder to taste

For the homemade Cream of Chicken Soup:

1.5 cups of chicken broth

3/4 cup heavy cream

1 tbsp corn starch

2 tbsp shredded parmesan cheese

Salt and pepper and garlic powder and onion powder and parsley, to taste

For the Carbquik Crust:

1.5 cups Carbquik

3/4 stick of butter, softened

1 cup unsweetened almond milk

Tiny sprinkle of garlic powder

Instructions:

Preheat oven to 400º.

Start by preparing the Cream of Chicken Soup. Bring the chicken broth to a boil and leave for 5 minutes, or long enough for it to reduce by half. Combine heavy cream and cornstarch in a separate bowl and whisk to combine (NOTE: If you just add the cornstarch into the broth, you will get lumps. Lumps are bad!) Slowly stir the cream/cornstarch mixture into the chicken broth and reduce to a simmer, letting it thicken while you prepare the rest of the filling. Add the parmesan and spices listed above, to taste (I never ever measure my spices, just keep adding a dash of everything until it tastes good to you!)

Next, prepare the veggies. Heat the olive oil over medium heat and add the onions, celery, and spices. Saute until fragrant. Then add the frozen carrots and peas and 1/8 of a cup of water, and cover the pan for 5 minutes, until veggies are tender. Uncover, add the chicken, and cook until all water has evaporated. Pour veggies into a greased pie dish. Then, pour Cream of Chicken Soup over the veggies. Tap pie dish against counter to make sure the soup gets into all the nooks and crannies!

Now, prep your crust! Put your carbquik in a bowl and slowly pour in the unsweetened almond milk while whisking the mixture (to prevent lumps). Next add the butter (and garlic powder) and stir until everything is combined. (Note: I actually melted my butter a bit in the microwave before adding it since I was afraid it was too hard to combine properly. This made my crust mixture a bit liquidy but it still turned out perfect in the end). Pour mixture over the top of the pie, making sure to spread it out so it covers all of the filling. (Note: if the mixture is sitting very high in your pie dish, you may want to put a baking sheet one rack below it in the oven in case the filling bubbles over the sides. I used a cake pan which is deeper and has slightly higher sides and had no problem with overflow!) Bake in oven for 30-45 minutes, or until top is nice and brown!

Like this!

The finished product right out of the oven!!

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It was hard to restrain myself long enough to take pictures…

Nutrition is below, for those interested. Pretty awesome keto Macros! Remember these stats reflect the brands that I use (for example my Heavy Cream has 0g of carbs, but many others do not).

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Please leave a comment if you try it and let me know how it goes! KCKO!

Stitch Fix Review November 2014

Wow, it’s been a while since I’ve done one of these Stitch Fix Reviews! I’ve gotten a ton of fixes in the meantime. Way too many, honestly. I keep meaning to change my delivery settings but my stylist knows me so well now it’s hard to stop! And I’m glad I didn’t postpone this fix, because it was a great one.

What I saw when I first unpacked my box!

What I saw when I first unpacked my box!

PERFECT color scheme. Burgundy, dark green, dark blue; literally exactly what I’ve been asking for. And do I spy the Corinna Dolman top I’ve been lusting after for so long?!

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YES I DO!! This is the Corinna Striped Dolman Top (Market and Spruce), and it is beautiful and soft and drapey and everything I hoped it would be.

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I knew this top was going to be a keeper before I even put it on. I was so excited about it I forgot to get any good pictures of it, but trust me when I say that it is lovely. Here I am at work today wearing it with the Sandra Abstract Print Infinity Scarf by Octavia. What a perfect scarf! I saw another blogger say that this scarf reminded her of an old soft backseat-of-the-family-car blanket, in the best way, and I think the description is fitting. This is going to help keep me nice and warm through the winter! Verdict: Keeper^2.

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Hey, you can kind of see the Corrina top here!

Next up are the Jimmy Ankle Length Skinny Jean by Just Black. I’ve been needing some new pairs of jeans (mine are all baggy currently, yay keto!) and these were the perfect basic skinny jeans that I’d been searching for (I got a pair of burgundy corduroys in my last fix that I LOVE, but they’re not really an everyday jean). You can feel the quality when you slip into them; something about the inner material is just so soft, and I can tell that they’ll keep me well insulated from the cold. Definitely a keeper!

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Next up is the Juniper Faux Leather Trim Blouse by 41Hawthorn. I was super excited about the color when I pulled it out of the box, but when I tried it on I was unimpressed by the shape that it gave me. It was too loose and just kind of boring. I loved the little leather details (they reminded me of the Floral Leather Trim blouse I loved so much from my 2nd Stitch Fix!) but they actually made the collar sit sort of weirdly. And on top of all that, one of the tabs to hold up the cuffed sleeves didn’t have a hole punched in it to put the button through. This one was definitely sent back.

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Lastly was this Ragtime Lined Sherpa Jacket by CoffeeShop. Another one that I forgot to get a picture of! Sadly this jacket didn’t make the cut. The lining was actually very soft and great quality (you can see it peeking out in the picture), but it didn’t zip up (only buttons), and there was no hood. These two things will make any jacket a no-go for me. It’s just a little too bulky to use as a layering piece, but not bulky enough to be real outerwear. Philly is chilly right now, I need something that’s cut out for the winter weather! Verdict: Sent back.

Despite the fact that this wasn’t a “keep it all” fix, I feel like this was my most successful one yet. My amazing stylist Gabby really has a handle on my style; the only thing I specifically requested in this fix was something plaid (and I guess the Corrina top that I’ve been wishing for forever but has been out of stock), but she sent me pieces that all fit with my personal style. I could clearly see the reason why she picked every piece that she did. I keep telling myself I’m going to switch to quarterly fixes instead of monthly, but Gabby’s awesomeness just continues to keep me from being able to do that. Stitch Fix has really helped me get a handle on my personal style and develop more of a grown-up wardrobe; I can’t rave enough about how much I love this service! If you want to sign up for yourself, please use my referral link so I can continue to feed my Stitch Fix habit!

Residual Recipe Roundup (Best of October)

Can we just agree to pretend that I haven’t been completely absent from the blog for over a month and move on to the awesome food pics? Because I have a lot of great food to show you. Yes? Good.

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1. Cheesy Roasted Cauliflower Bake

I made this last night after starting off with the idea of a loaded cauliflower soup before realizing I was totally out of chicken broth. But what to do with the head of cauliflower roasting in the oven? Make a casserole/bake thingy of course! I see a lot of casseroles using steamed cauliflower, but I think the flavor you get from roasting the cauliflower is essential in this recipe. It takes more time but the payoff is SO tasty!

(Makes 4 huge servings, you could probably stretch it to 6)

Ingredients:

  • 1 head cauliflower
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups shredded cheese (I used a mix of mild and sharp cheddars)
  • 4 oz cream cheese, softened (add more if you prefer it creamier, I cut back since B doesn’t like excessive cheese)
  • 1 slice bacon, fried until crisp and crumbled
  • 1/4 cup diced onion
  • 10 plain pork rinds
  • 1/4 cup parmesan cheese (grated kind from the shaker)
  • Dried parsley

Recipe:

Preheat oven to 400° F. Cut cauliflower into small florets and, in a large bowl, stir in olive oil, salt, and pepper. Spread onto lined baking sheet and roast for about 30 minutes, until cauliflower is nicely browned. Remove from oven and turn oven down to 350° F.  In a large bowl, stir together cauliflower, shredded cheese, cream cheese, crumbled bacon, and onion. Spoon into a 9 inch pie pan (this is what mine fit perfectly into, feel free to use a small casserole dish or whatever else you like). Put pork rinds, parmesan cheese, and parsley into a ziploc bag. Seal the bag, then use a wooden spoon or something else flat and heavy to crush the pork rinds and mix everything together. Spread this mixture evenly on top of your casserole. Bake for about 20 minutes, or until top is nicely browned.

Rating: 5/5. Will be coming back to this one again and again.

2. Ultimate Keto Peanut Butter Cookies

Recipe HERE! I substituted erythritol and liquid stevia for the granulated splenda and added 1 tbsp of melted butter and 1 tbsp of heavy cream, since my batter was initially very dry, and they came out fantastically! I got a little bit of the cooling effect from the erythritol since the recipe requires so much of it, do any of my lovely readers know if Swerve has that effect as well? I don’t mind the cooling, but B doesn’t like it, and I’d love to make some healthy baked goods that he’ll also enjoy! Other than that these cookies were fantastic!

Rating: 3.5/5. Will move up once I figure out how to get rid of that darn cooling.

3. Leftover Brisket and Butternut Squash Soup

I made this using leftover brisket from my recipe HERE! I basically just threw in all the veggies we had in the fridge (celery, carrots, onion, and cubed butternut squash) and let them simmer for a while in a mix of beef broth and chicken broth and leftover juices from the brisket. I just simmered until the butternut squash could be pierced easily with a fork, then added the brisket and simmered for a bit longer. Something about the savory brisket with the sweet butternut squash was SO delicious. I think this is one of the best soups I’ve ever made.

Rating: 5/5. This is one of those stroke of genius soups that I know will be hard to recreate; when am I ever going to have leftover brisket and butternut squash in my fridge at the same time again?

4. Bacon Roasted Asparagus

Easy peasy! We had made some bacon in the oven earlier in the day so I just saved all the fat in the pan, chopped a bunch of asparagus in half, tossed them in the pan with the bacon fat, and topped with a generous amount of shredded parmesan and a squeeze of lemon juice. Roasted at 400° F for 20-25 minutes, turning once about halfway through! Yum!

5. Cinnamon Pecan Scones

Recipe from my favorite low-carb blogger ever HERE. I just subbed out the maple extract for vanilla extract, added a few dashes of cinnamon, as well as about 2-3 tsp of coconut flour (since my batter was pretty wet at first). And I made a simple cinnamon cream cheese frosting by blending cream cheese, erythritol, cinnamon, and vanilla extract until creamy and then piping it onto the scones! A great alternative to my normal breakfast of eggs, eggs, and more eggs!

Rating: 4/5. (I think I should have used the original frosting from the recipe since mine was a little gritty. Gotta invest in some powdered erythritol!)

6. (Best thing I’ve ever made ever) Keto Shepherd’s Pie

If you are going to make one recipe out of any of these recipes, make it this one. OH MY GOD. I just want to make this again tonight, and then again next week, and then eat nothing but this recipe ever for the rest of my life. This is another recipe, which can be found HERE, from my favorite low carb blogger Carolyn Ketchum of ‘All Day I Dream About Food.’ If you haven’t checked out her website yet, do it. I have never been disappointed by one of her recipes. As for this recipe, my mouth is water again just thinking about it. What really makes it is the lamb. DO NOT sub out the lamb for beef or pork if you can help it. I actually sprung for a well-sourced ground lamb from an awesome local shop for this recipe, and the flavor was unbelievable. Highly, highly recommended.

Rating: 10/5. I want to marry this recipe.

Comment and let me know if you try any of the recipes and enjoy! KCKO!

Friday Favorites: The Inaugural Edition!

This is my first ever Friday Favorites post! This week was full of good food and happy surprises, so I figured I’d jump on the Friday Favorites train and use it as a tool to share all of the awesomeness with you all. Here are my favorite things from the past week!

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1. This amazing doggy care package that Bud and Lex received from B’s mom. You never realize how essential poop bags are until you’re grabbing handfuls from the free station in the park and hoarding them for later. Bud and Lex also loved the treats and the adorable card addressed to them. They may be the most spoiled dogs of all time. This was the cutest and most useful care package ever! If you’re reading this B’s mom, thank you so much again!

2. This slow cooked beef brisket with caramelized onions that I made on Monday. I started it Monday evening and cooked it for 10 hours overnight. I actually woke up at 2am and the whole house smelled like brisket! It tasted amazing, and we’ll be eating leftovers until next week, but next time I might make it in the daytime so my sleep isn’t disturbed by the smell of meat.

3. Homemade iced espresso with cream! This isn’t particularly exciting, but I just started making my coffee at home and I am so stoked to be saving so much money on my daily coffee consumption. $2.50 per day times 30 days is $75 per month!!! That’s just a stupid amount to be spending on coffee, and my iced espresso tastes so much better (even though it comes from an instant powder, no way could I afford an actual espresso machine).

4. Evernote! How did I just start using Evernote now? I am a total novice and I’m sure there are a thousand awesome features that I haven’t discovered yet, but I used it for meal planning this week, making a new note for each recipe and then making a master shopping list, then easily pulling everything up on my phone while I was grocery shopping or cooking! It was so convenient and helpful, I’ll be using it for food planning every week now.

5. These extra super crazy spicy buffalo wings I made last night! This was my first time making wings at home, and they came out unbelievably delicious and crunchy and SPICY. First I baked the wings in a 450° oven for 45 minutes, turning halfway through, and then I broiled them on low at the end for a few minutes to get that nice crispy skin. Then I tossed the wings in a whole bottle Dave’s Gourmet Ghost Pepper Hot Sauce mixed with a bit of butter. They literally made the entire bottom half of my face numb for a few minutes, but they were still so flavorful and juicy underneath the spice. No need to order takeout wings ever again!

6. Bud and Lex (especially at bath time which they actually love). These two will always be on my Friday Favorites, since they’re my favorite things in the whole world. Maybe next week’s collage will just be pictures of their beautiful faces.

And that’s that for this week! Hope you all have a lovely and relaxing weekend!

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Residual Recipe Roundup (AKA Food that didn’t make the blog this week)

I’ve decided to start making a weekly (or maybe bi-weekly) post cataloging all the food I make that wasn’t necessarily pretty enough for a post of its own, but still delicious and worth remembering. This blog is starting to become like a quasi-recipe book for me (which was not its original purpose but honestly who cares) and I want to make sure I have everything recorded so I can come back to these recipes in the future! On with the photos!

Homemade Peanut Butter Cup Fat Bombs!

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Reasons not posted: Made from this recipe here with only a couple alterations (sun butter instead of peanut butter, with extra sun butter in the center!), also totally forgot to take a picture after adding the extra chocolate

Recipe Rating: 4.5/5 (Next time I want to add a little more texture with some crushed almonds on top!)

Keto Calzones!

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Reasons not posted: Taken from this recipe here, these calzones were SO delicious but didn’t turn out as puffy and crispy on the outside as I would have liked. Plus they were ridiculously hard to separate from the pan. Going to try a few alterations, these might show up on the blog looking prettier in the next few weeks!

Rating: 3.5/5

Leftover Chicken Alfredo with Garlicky Kale!

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Reasons not posted: Duh, it’s leftovers! And the garlicky kale is too easy to require a recipe. Easy but so delicious I decided to put it up here anyways. Also, the chicken alfredo reheated really nicely. I’m having the last bit for lunch today!

Rating: 4.5/5 (Didn’t make enough kale, B was sad. I always underestimate his love of vegetables…)

Spicy Grilled Cheese on Alison Bread!

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Reasons not posted: Honestly I have no idea. This was the best thing I’ve made all week. Here, have the recipe now!

Spicy Grilled Cheese on Modified Alison Bread (Original Alison Bread recipe here)

To Make Bread:

  • 1 egg
  • 1 tbsp butter (melted)
  • 2 tbsp coconut flour
  • 1 tbsp almond flour
  • 1 tsp baking powder
  • Sprinkle of garlic powder, italian seasoning, and salt

Mix dry ingredients, then mix wet ingredients. Grease your choice of container (I used a bowl for this one) and combine wet and dry ingredients. Microwave for 60-90 seconds. Let cool, then slice in half.

To Make Grilled Cheese:

Top Alison Bread with 1.5 slices of your favorite cheese (I used Sharp White American, yum) and some hot sauce. Heat pan with 1/2 tbsp of butter until it is nice and hot. Then pan grill your sandwich until it gets brown and crispy on both sides. (If cheese isn’t melting fast enough then cover your pan with a lid for 30 seconds or so). Enjoy your delicious cheesy sandwich!

Rating: A zillion.

Egg and Cheese Breakfast Sammich on Alison Bread!

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Reasons not posted: I burnt it a little so it wasn’t very pretty. Oops! Still delicious.

Rating: 4.5/5 (Despite the burnyness)

And those are all my misfit recipes of the week! Leave a comment if you try anything and enjoy it! KCKO!

Super Easy Keto-Friendly Chicken Alfredo with Mushrooms and Roasted Broccoli

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Last night was a lesson in not giving up on a recipe and thinking on the fly in the kitchen. This dish was so close to being a failure, but ended up turning out better than I ever expected. At first I wanted to slow cook the entire thing (chicken, sauce and mushrooms first and adding broccoli at the very end). But after putting my frozen chicken and sauce in the slow cooker on high, so the chicken would defrost, i realized my sauce was going to burn or curdle before the chicken even started cooking. SO I took out the chicken, and put it on a pan, added the broccoli on top, and roasted it in the oven for 45 minutes before tossing it back in the sauce (and keeping the delicious roast broccoli separate, I’ll never cook broccoli any other way again). And it was amazing! Yay for salvaging recipes on the brink of disaster!

Keto-Friendly Chicken Alfredo with Mushrooms and Roasted Broccoli

7 boneless skinless chicken thighs

1 jar of Alfredo Sauce (I used Gia Russa brand that I found at Whole Foods; you want something that has all the good stuff (cream, butter, parmigian) and no hidden sugars/carbs)

1/3 cup of heavy cream/whipping cream

1.5 heads of broccoli, separated into florets

1.5 cups of sliced crimini mushrooms

3 garlic cloves, smashed

1/2 an onion, chopped

Olive Oil

salt and pepper to taste

Instructions

(These are the ideal instructions, without the ways I messed up) Preheat oven to 375°. Place chicken into any oven-safe pan with high sides. Top with onion, garlic, mushrooms, and broccoli. Make sure Broccoli sits on top of the chicken, not touching the bottom of the pan (juices will form on the bottom of the pan, and you don’t want the broccoli roasting in that, since it will get mushy). Drizzle everything with olive oil, and season with salt and pepper. Roast uncovered for 10 minutes (broccoli should be pretty browned) and then cover loosely with tin foil and roast another 35 minutes (45 minutes total). While this is happening, throw Alfredo sauce and heavy cream into slow cooker, on LOW, to heat. Stir frequently. (You can also do this in a pan, just make sure to heat it very slowly). Add salt and pepper to taste. When chicken is done, separate broccoli (it tastes so good roasted and plain that I didn’t want to throw it into the cream sauce) and place chicken, onion, mushrooms, and garlic into slow cooker or pan and mix to cover with sauce. Heat on low for another 5 minutes, just long enough for everything to incorporate. Serve with broccoli on the side!

What the broccoli should look like after roasting (and removing chicken)

What the broccoli should look like after roasting (and removing chicken)

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So delicious…

And the nutrition facts, for those interested! Only 4 net carbs per serving!

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Enjoy! Please post a comment if you try it and let me know how it goes!