Tag Archives: entree

Keto-Friendly Chicken Fried Steak

Heather and I are doing a great job eating well to kick off 2018. That means we’ve avoided most fried foods, and definitely avoided ordering in junk food. We feel great, and are fitting into clothes better, and that says a lot considering we’re also sleep training our almost nine (!##@!) month old son. Despite our good habits, we still have the occasional craving.

Chicken fried steak wasn’t a big staple for either of us growing up, but let’s be honest—it sounds amazing. Amazing in that it sounds like it’s too unhealthy to really be something you should eat. We didn’t let that stop us from making a low-carb friendly version. I’ve been strictly keto for the past 2 months, and eventually I’ll write more about my results either here or elsewhere, but for now, here’s a recipe for your keto kitchen. If you want to hear more about what I’ve been doing (and how I’ve lost about 30 pounds) let me know in the comments.

Enough yapping, on to the recipe…

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Caesar Marinated Chicken Thighs

Over the past 6 weeks, Heather and I have been trying to focus more on eating real food and making straightforward recipes. There’s something about having an eight-month-old at home, and working on sleep training, that makes one want to minimize any extra work outside the essentials. In that vein, we’ve always been a big fan of batch cooking, and sheets of chicken thighs (or other cuts of chicken) have always been a standard. In a pinch, we’ll bake chicken thighs with just salt and pepper, but usually we prefer more flavor.

Last year we cooked up a delicious, mayonnaise based Caesar dressing that knocked our socks off. We figured it would make a good marinade as well, and we were right. This adds a nice flavor and a thin crust to the thighs that take the flavor up a level. You can eat these on their own, or slice them up and add them to a chicken Caesar salad! However you choose to eat them, you won’t be disappointed.

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Curry-Rubbed Top Round Roast

We’ve had an eventful start to the new year—a few days after returning to work, our son Otto woke up with pink eye. To add to that, he had a persistent cold (that he happily shared with mom and dad) which developed into a mild ear infection. His temperament has been cheery, but he hates his antibiotic with a passion. If that didn’t seem to be enough, just a few days ago, Otto started to crawl. As amazing and exciting of a milestone as this is for him, we were not (and are still not) ready to be landlords of a mobile baby.

Despite these life events, we’ve been busier in the kitchen than ever. Part of this past weekend was conducting recipe testing for our friend Russ, in anticipation of his new cookbook (read more about that here), and we found ourselves left with a nice cut of top round roast. You know the story: our choices were either a 1.5 lb roast or a 5 lb roast when we only needed 3 lbs. What do we do with leftover meat? Make new recipes.

With that, we decided to dry-rub the roast in curry. If you’ve been with us for some time, you know we’re fans of curry (here are a few select examples). Fun fact: the concept of curry is a completely British/American invention, as there isn’t one “curry powder” in traditional cuisine. Indian and African dishes that require a blend of spices (what we call a curry), vary in ingredients and ratios, and were often ground for the meal being prepared. This is partly why store-bought curry powders often taste similar, but not exactly the same—there’s no master formula. We used the West African Curry blend from the Teeny Tiny Spice Company of Vermont for this recipe, but I think any curry powder will work.

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Instant Pot Spicy Beef Soup

Now that we’re experiencing colder weather, it seems that people are getting sick left and right. We weren’t immune to whichever bug was floating around last week. Otto and I caught our first colds of the season (and his first ever). We dutifully suctioned his passageways and tried to make him as comfortable as possible, while I found solace in menthol, tea, and plenty of rest.

To help clear the congestion, I wanted to make an easy, spicy soup that would help open me up. This soup did the trick. Plus, it’s a one-pot meal and was done within an hour. We know you’ll enjoy this soup in cold weather and hope you don’t need to break it out to fight a cold.

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Creamy Chicken and Asparagus Bake

Now that we’ve officially entered fall, we’ve been craving heartier meals. It feels off though, considering the weather has been in the mid 80s and humid here in Washington, D.C. That said, we wanted to put together a one-pot meal that would be filling as well as provide leftovers for a few days.

This creamy chicken and asparagus bake does just that. There was minimal clean up, which is always fantastic, and it allowed us to integrate vegetables in an easy way. We hope you enjoy this new recipe!

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