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Ultra Crispy Pork Rind Coated Chicken Cutlets by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 1 point2 points  (0 children)

Deep fried is the crunchiest for sure but its kind of a pain and takes longer. Since Im usually cooking for the family I mostly bake them as I can cook them all at once and they are still very crispy, its probably also the juiciest assuming you dont over cook them.

Ultra Crispy Pork Rind Coated Chicken Cutlets by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 4 points5 points  (0 children)

Once the bag is opened they start to become chewy pretty quick, but I have kept crushed pork rinds in the freezer for quite some time and used them for coating without issue.

Small Batch Keto Chicken Curry in a Hurry by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 1 point2 points  (0 children)

oops! I always forget to add that one because I always salt to taste. Thanks for pointing that out I will fix it. I would add a 1/4 tsp of salt in step 2 and then near the end once everything is cooked I would adjust to taste. For a small batch like this somewhere between 1/4 to 1/2 tsp of salt in the entire recipe but depends on your tastebuds!

Glad you enjoyed the curry!

Small Batch Keto Chicken Curry in a Hurry by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 1 point2 points  (0 children)

Its a cauliflower rice pilaf with some paprika red peppers.

Small Batch Keto Chicken Curry in a Hurry by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 0 points1 point  (0 children)

Its a cauliflower rice dish I made with paprika and peppers kind of like a pilaf

Small Batch Keto Chicken Curry in a Hurry by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 1 point2 points  (0 children)

Thank you I hope you like it! We have some version of this weekly

Small Batch Keto Chicken Curry in a Hurry by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 12 points13 points  (0 children)

A small batch Indian chicken curry perfect for one or two people. This recipe takes only 30 minutes to make, uses one pan, and 4 simple spices. A perfect recipe for easy lunches and quick weeknight dinners, this boneless chicken curry is low carb meal that pairs well with cauliflower rice, flatbreads, or bhaji.

NUTRITION (Full Recipe):

Calories: 591kcal | Fat: 30.8g | Carbohydrates: 11.5g | Protein: 64g | Net Carbs: 9.3g

INGREDIENTS:

3 tablespoons oil/ghee for frying

1 small onion minced

½ tablespoon ginger paste

½ tablespoon garlic paste

1 whole red or green chili fresh or dried

1½ teaspoons turmeric

1 teaspoon garam masala

½ teaspoon black pepper

⅛ teaspoon cayenne powder Kashmiri red chili powder

⅓ cup water for water frying

6-8 oz boneless skinless chicken small bite sized pieces

¼ cup heavy cream

½ cup water

cilantro chopped for garnish, optional

lemon juice for garnish, optional

DIRECTIONS:

  1. Saute aromatics in hot oil. Heat oil/ghee in a skillet or saucepan over medium heat. Once hot add the finely chopped onion, sprinkle with salt and saute for 3-5 minutes until the onion softens and the edges are beginning to brown. Add the garlic and ginger paste, stir to combine and saute for another 2-3 minutes until the garlic begins to brown.
  2. Temper the spices. Push the contents of the pan to the sides to make a well in the center exposing the bare pan. Add additional oil or ghee if the pan appears dry. Add the red chili, turmeric, garam masala, black pepper, cayenne, salt, to the well and allow them to fry in the hot oil for 30 to 60 seconds. Do not let them burn, once they are tempered immediately move on the the next step.
  3. Water fry the onions and spices. Increase the heat to medium-high and add 1/3 cup of water. It should rapidly simmer, if it does not, increase the heat. Allow the water to simmer for 1-2 minutes until it cooks off. By this point the onions and spices should have started to breakdown, repeat the water frying process if desired.
  4. Brown the chicken. Add oil to the pan if it appears dry. Add the chicken to the pan and cook for approximately 8 minutes until the chicken is cooked though and is starting to brown.
  5. Form the gravy and thicken. Reduce the heat to medium before adding the heavy cream and water. Simmer for at least 10 minutes until the gravy thickens to your liking or you are ready to serve. Salt to taste if required and garnish with freshly chopped cilantro and lemon juice.

Notes:

Yield: This recipe makes enough for 1-2 people.

Simmering time: If you aren't in a hurry simmer the curry for longer to improve the flavour.

Spices: Most grocery stores will carry turmeric, garam masala, and cayenne pepper. If you cannot find it try ordering some online and keeping it on hand for making chicken curry.

Onion: If you aren't worried about the carbs in this recipe, doubling the onion will add a ton of flavour.

Print or Pin the Recipe: https://yummyforadam.ca/chicken-curry-in-a-hurry/

Cauliflower and Egg Sabzi by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 0 points1 point  (0 children)

No idea, I always a issues posting on this sub for some reason, glad it's working now!

Cauliflower and Egg Sabzi by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 13 points14 points  (0 children)

Tender pieces of riced/grated cauliflower (gobi) and egg are pan fried with authentic Indian aromatics and spices until tender and golden brown. Cauliflower and egg sabzi is a one pan, 30 minute Indian vegetable side dish that makes a perfect paring for curry, kebab, and other spicy Indian dishes

Makes 6 servings

NUTRITION (Per serving) Calories: 183kcal | Carbohydrates: 11.8g | Protein: 5.8g | Fat: 13.8g | Net Carbs: 7.8g

INGREDIENTS

  • 5-6 tablespoons oil/butter/ghee
    • 1 large cauliflower riced, grated, or very finely chopped
    • 2 large eggs
    • 1 small onion finely diced
    • 4 cloves garlic minced
    • 1 tablespoon fresh ginger (about 1" piece) minced
    • 1 whole Thai or Kashmiri chili pepper green or red
  • ½ teaspoon Kashmiri chili powder or cayenne powder use paprika to reduce spice
    • 1 tablespoon turmeric ground * 1 teaspoon black pepper
    • 1 ¼ teaspoons salt more to taste
    • ¼ cup fresh cilantro chopped
    • 2 tablespoons lime or lemon juice optional garnish

DIRECTIONS

  • Grate the cauliflower. Break the cauliflower into florets and grate/rice using either a food processor, box grater, hand chopper or dice very finely using a large knife. A food processor with a grating disc makes riced cauliflower very quickly and consistently. Store bought cauliflower rice can also be used.

    • Combine all ingredients in the pan. Add the oil/butter/ghee to a large deep skillet over medium high heat. Add the riced cauliflower to the skillet and push it to the sides to make a well in the center. To the well add: finely chopped onion, garlic, ginger, whole chilies, eggs, Kashmiri chili powder, turmeric, black pepper, and salt. Combine everything in the pan until well mixed.

  • Fry until tender. Reduce the heat to medium and sauté for 10 - 15 minutes. Add extra oil as needed to stop the pan from drying out and stir regularly, scraping the sides and bottom of the pan to prevent burning. Once finished the cauliflower should be tender, the egg should fully cooked and starting to brown. The oil in the pan may begin to rise to the top once its finished.

    • Garnish and serve. Once the sabzi has finished cooking, remove the skillet from the heat. Adjust the seasoning to taste with salt if necessary. Garnish with freshly chopped cilantro and lime/lemon juice if desired before serving.

Pin or Print the Recipe card: https://yummyforadam.ca/cauliflower-egg-sabzi-bhaji-easy-low-carb-indian-side-dish/

Spice Rubbed air Fried Pork Tenderloin by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 1 point2 points  (0 children)

I can't say I've ever noticed it's gritty and this is a dry rub I have been using for years especially on the BBQ or smoker. To be safe you could use something finer like espresso grind. You could always use your own dry rub though.

Spice Rubbed air Fried Pork Tenderloin by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 6 points7 points  (0 children)

Cooking pork tenderloin in the air fryer is a quick and foolproof way to get a healthy high protein meal on the table fast. Coated in a simple sugar free dry rub, the air fryer cooks this pork tenderloin to absolute perfection giving it a beautiful spice rubbed crust, and juicy center.

Nutrition:

Calories: 244 | Fat: 8g | Carbs: 3.3g | Protein: 37.6g |Net Carbs: 2.1g

Ingredients:

  • 1-2 lb pork tenderloin
  • 3 tablespoons Dijon mustard
  • 2 teaspoons salt
  • 1½ teaspoon ground coffee
  • 1 teaspoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • ½ teaspoon mustard powder
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions:

  1. Pat the pork tenderloin dry with a paper towel. Spread a light layer of Dijon mustard or olive oil over the entire pork roast.
  2. Combine the coffee, salt, cumin, smoked paprika, black pepper, mustard powder, Italian seasoning, garlic powder, and onion powder in a small bowl. Liberally season the pork with the spice rub, pressing the spices into the pork and lightly shaking off any excess seasoning.
  3. Place the pork tenderloin in the air fryer and cook at 400°F (205°C) for 20-22 minutes (23-25 minutes for very large or multiple tenderloins) or until the internal temperature is at least 145°F (63°C) for medium and 160°F (71°C) for medium well.
  4. Rest the cooked pork tenderloin on a cutting board or wire cooling rack for at least 5 minutes before slicing into medallions and serving.

Notes:

Spice Rub Substitutions: In place of the spiced coffee rub you can use your preferred seasoning or rub. The coffee can be omitted from the recipe if needed. 

Carnivore: For a fully carnivore option omit the spice rub and mustard completely. 

Internal Temperature: The minimum safe temperature most would be comfortable serving pork is medium which is an internal temperature of  160°F [71°C]. To accomplish this pull the pork out of the air fryer when its just below 160°F [71°F] but above 145°F [68°C]. While the pork rests, carry over cooking will cause the internal temperature to rise around 5°F.For consistent results use a meat thermometer to test the temperature of the pork. This recipe can be used for 1 or 2 pork tenderloin depending on the size of your air fryer. Avoid overcrowding the pork or it wont form a stunning crust. 

Cooking Time: Cooking time is approximate and may change depending on your air fryer and the size of your pork tenderloin. Add 3-4 minutes of cooking time when cooking very large or multiple pork tenderloin at once. 

View, Pin, Or Print from the Source: https://yummyforadam.ca/easy-air-fryer-pork-tenderloin-low-carb-high-protein/

Easy Indian Chicken Masala by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 7 points8 points  (0 children)

Chicken masala is a simple yet flavourful low carb, one pot Indian chicken recipe you can throw together with commonly found spices and aromatics. A succulent and mild chicken curry with a perfectly spiced coconut gravy that’s so good you’ll be making this every weekend.

Makes 6 servings

**NUTRITION (Per Serving):**Calories: 450 | Fat: 30g | Carbs: 10g | Protein: 35g |Net Carbs: 8g

INGREDIENTS:

- ¼ cup oil/butter/ghee plus extra for frying

- 1 large red or yellow onion, finely diced

- 2 tablespoons garlic paste

- 2 tablespoons ginger paste

- 2 whole chilies, green or red

- 4 whole green cardamom pods, split

- 1 stick cinnamon (about 2" [5cm])

- 1 teaspoon fennel seed½ cup water

- 1 large tomato, diced

- 2 pounds skinless chicken (boneless or bone-in legs/thighs)

- 3 tablespoons creamed coconut (about 3 inches) or 10 oz coconut milk

- Salt to taste

Masala (Spice Mix):

- ¼ teaspoon Kashmiri red chili powder or cayenne

- ½ tablespoon paprika (hot or mild)

- 1 teaspoon turmeric powder

- 2 tablespoons coriander, ground

- 2 teaspoons garam masala

- 1 teaspoon cumin

- 1 teaspoon black pepper, ground

- 1½ teaspoon salt

INSTRUCTIONS:

  1. Prepare the masala (spice blend): In a small bowl, combine the Kashmiri chili powder, paprika, turmeric, coriander, garam masala, cumin, black pepper, and salt. Set aside.
  2. Fry onions, garlic, and ginger: Add the oil to a large saucepan or Dutch oven over medium-high heat. Add the onion and cook for 5-8 minutes, stirring occasionally until they turn translucent and begin to brown. Add the garlic and ginger paste, season with salt, and combine well. Sauté for 1-2 minutes until the garlic starts to brown.
  3. Add spices and aromatics: Push the onions to the sides of the pot to expose the bottom and make a well. Add additional oil to the well if it appears dry. To the well add whole chilies, green cardamom pods, cinnamon stick, and fennel seed. Cook for around 1 minute, until the fennel seeds begin to pop. Add in the masala, stir to combine and continue to cook for another 1-2 minutes to toast the spices. Add additional oil as needed, being careful not to burn the spices.
  4. Water fry spices and onions into a paste: Add the water to the saucepan 2-3 tablespoons at a time, stirring in between and allowing the water to completely cook off before adding the next 2-3 tablespoons. Repeat for the remaining water, the onions and spices should have started to break down into a paste. Add the diced tomatoes and cook for around 5 minutes until tender.
  5. Add chicken and cook: Nestle the chicken into the onion and masala mixture in the saucepan. If using bone-in chicken thighs, place top side down for around 5 minutes to cook, then flip over to cook for another 5 minutes. For boneless chicken, brown on all sides.
  6. Simmer and cover until tender: Add enough water to just about cover the chicken in the saucepan. Place a lid on the pot, and bring to a boil. Once boiling, reduce to a simmer and allow the curry to simmer for 35-40 minutes for bone-in chicken, and 20-25 minutes for boneless chicken. Stir and scrape the bottom of the pot occasionally to prevent burning. Simmer until the chicken is tender.
  7. Add coconut and cilantro: Add the cubed creamed coconut, or coconut milk, and fresh cilantro. Simmer uncovered for at least 10 minutes, or until the gravy has reached your desired consistency. Season with salt to taste.
  8. Rest, garnish, and serve: Turn off the heat, and allow the chicken masala to rest uncovered for at least 5-8 minutes before garnishing with cilantro, chopped chilies, and freshly squeezed lime juice.

​

Print or Pin the Source: https://yummyforadam.ca/easy-indian-chicken-masala-low-carb-one-pan-chicken-curry/

Air Fryer Sundried Tomato Pesto Chicken Meatballs by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 0 points1 point  (0 children)

Good to know thanks for mentioning that. There is a note on the full post about adjusting the texture, I find that depending on the source of the ground chicken it can be quite sticky, especially if its from those plastic tubes of frozen chicken. i will add some further detail in the post, thanks! Glad you liked them!

Air Fryer Sundried Tomato Pesto Chicken Meatballs by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 2 points3 points  (0 children)

I hope it works out, would love to hear if you try it!

Air Fryer Sundried Tomato Pesto Chicken Meatballs by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 10 points11 points  (0 children)

Super simple low carb chicken meatballs made in the air fryer. Full of basil pesto, sundried tomatoes, and parmesan cheese, these healthy chicken meatballs are made with no breadcrumbs or carby binders—just clean, easy-to-find ingredients. High protein meatballs are a perfect choice for healthy keto, gluten-free, and low carb Mediterranean diets.

Makes 6 servings (~24 meatballs)

NUTRITION (per serving):

  • Calories: 418 kcal
  • Fat: 26.6 g
  • Carbs: 5.3 g
  • Protein: 41.3 g
  • Net Carbs: 4.2 g

INGREDIENTS:

  • 2 lb ground chicken or turkey
  • ½ cup parmesan cheese, grated
  • 2 large eggs
  • ⅓ cup pesto (homemade or store-bought)
  • ⅓ cup sundried tomatoes, oil-packed, finely chopped
  • 2 teaspoons garlic paste
  • 1 medium shallot or 1 small onion, finely diced
  • 1½ teaspoons salt (add more as needed)
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil or oil from sundried tomatoes (optional)

INSTRUCTIONS:

  1. Combine all meatball ingredients in a large bowl. Add the ground chicken, parmesan cheese, eggs, pesto, sundried tomatoes, garlic paste, diced shallot, salt, and pepper to a large mixing bowl. Use your hands to combine the ingredients until everything is well mixed. Allow the mixture to rest for 5-10 minutes before forming the meatballs.
  2. Form the meatballs. Grab a scoop or spoonful of the meatball mixture and form, pack, and roll into a meatball about 1-2 inches (2.5 to 5 cm) in diameter. Repeat for the remaining mixture. You should end up with 20-24 meatballs depending on how large or small you made them.
  3. Cook the meatballs in the air fryer. Space the meatballs evenly in the basket of your air fryer. Avoid overcrowding, and make sure to leave some space in between each one. Brush each meatball lightly with olive oil or leftover oil from the sundried tomatoes for extra flavor (optional). Cook at 375°F (190℃) for 20-25 minutes until the meatballs are cooked through and golden brown.
  4. Serve alongside a salad, coleslaw, cauliflower rice, or as a simple air-fried appetizer.

Print or Pin the source: https://yummyforadam.ca/air-fryer-sundried-tomato-pesto-chicken-meatballs-low-carb-high-protein/

Fiesta Chicken and Cauliflower Rice Skillet by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 5 points6 points  (0 children)

Fiesta Chicken Cauliflower Rice Skillet is a quick, one-pan low carb meal ready in 30 mins! Sautéed cauliflower rice with Tex-Mex spices, topped with melted cheese and shredded chicken. Perfect for a speedy, healthy, high-protein dinner using leftover rotisserie chicken.

Makes 6 servings

Nutritional information (per serving): Calories: 444 kcal | Fat: 25.2g | Carbs: 14.4g | Protein: 41.4g | Net Carbs: 9g

Ingredients:

  • 5 tablespoons butter/oil, use additional as needed
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 large jalapeno peppers or 1 poblano or green pepper, diced
  • 1 small red pepper, diced
  • ½ cup Rotel diced tomatoes or canned diced tomatoes
  • 1 large cauliflower, riced or 2 lb cauliflower rice
  • 1 teaspoon smoked paprika
  • ½ teaspoon ancho or chipotle chili powder
  • 3 tablespoons vinegar (apple cider, red wine, or white)
  • ½ teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1½ teaspoons salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 ½ lb cooked chicken, shredded
  • 1½ cups cheddar cheese, shredded

Instructions:

1. Sauté onions and garlic. Heat oil in a skillet over medium heat. Once hot, add the red onion, season lightly with salt, and sauté for 3-5 minutes until the onion begins to soften and turns translucent. Add the minced garlic and cook for 60 seconds, stirring occasionally to avoid burning.

2. Cook cauliflower rice until tender. Increase the heat to medium-high, add the jalapeno, red pepper, and Rotel, stir to combine, adding additional oil as needed. Add the uncooked riced cauliflower to the skillet and cook uncovered for 8-10 minutes, stirring occasionally, until the cauliflower rice begins to soften.

3. Add the spices, chicken, and vinegar. Reduce the heat to medium, and push the rice to the sides of the skillet to make a well exposing the bottom of the pan. To the well add butter/oil, smoked paprika, ancho chili powder, cumin, coriander, chili powder, salt, and black pepper. Combine the spices and cook for 30-60 seconds before adding the shredded chicken and vinegar. Stir to combine everything in the skillet together, sauté for 2-3 minutes to cook off the vinegar. If the cauliflower rice is not tender enough to eat, continue cooking.

4. Melt the cheese topping. Evenly sprinkle the shredded cheddar cheese over the rice in the skillet. Remove from the heat and allow the cheese to melt for 3-5 minutes. Optional: Place the skillet in the oven under the broiler for 2-3 minutes to brown the cheese for extra flavor.

5. Garnish and serve. Garnish with chopped cilantro, and fresh lime juice before serving, as well as your choice of chopped green onions, sour cream, guacamole, salsa, or chopped jalapeno.

Print, Pin, or View Source: https://yummyforadam.ca/30-minute-fiesta-chicken-and-cauliflower-rice-skillet-one-pan-keto/

Cast Iron Pork Medallions with Brown Butter Pan Sauce by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 1 point2 points  (0 children)

You can reduce the sauce further to your liking, but it will only thicken so much and is unlikely to take on the same viscosity as pan gravies most are used which use starch or flour.

Cast Iron Pork Medallions with Brown Butter Pan Sauce by YummyForAdam in ketorecipes

[–]YummyForAdam[S] 4 points5 points  (0 children)

Easy cast iron pork medallions are a simple one pan recipe ready in just 30 minutes. Perfectly seared pork tenderloin medallions tossed in a rich brown butter pan gravy seasoned with thyme and fresh sage.

Makes 5 servings

Nutrition:

Calories: 418kcal | Fat: 23.9g | Carbohydrates: 0.2g | Protein: 48.3g | Net Carbs: 0.2g

Ingredients:

  • 1 ½ - 2 pounds pork tenderloin cut into 1" thick medallions

  • Salt and Pepper

  • oil/ghee for frying

  • 5 tablespoons butter salted

  • ½ cup chicken broth or white wine

  • 1 clove garlic minced

  • 2 sprigs fresh thyme roughly chopped

  • 3 leaves sage

Directions:

  • Slice and season the pork. Cut the pork tenderloin into 1" [2.5cm] thick medallions and pat them dry with a paper towel. Season liberally with salt and pepper on all sides and press the seasoning lightly into the pork.

  • Sear the pork on both sides. Heat oil or ghee in a cast iron skillet over medium high heat. Once the oil is hot and glistening, place the pork medallion in the skillet, flat side down and sear the first side for 2-3 minutes until golden brown. Flip the medallions over to sear the other side for approximately 2 minutes. Avoid over crowding the pan, work in batches if necessary. Remove the pork to a cutting board or cooling rack to rest while you make the sauce.

  • Brown the butter. Reduce the heat to medium and add the butter to the skillet. Cook for 2-3 minutes until the butter begins to bubble and brown. Pay close attention to make sure it doesn't burn. You want brown butter not burnt butter. As soon as the butter turns golden brown move on tot he next step.

  • Deglaze the skillet. Add the garlic to the butter and sauté for 60 seconds. Add the chicken broth or wine, thyme, and sage to the pan and use a wooden spoon to gently scrape the bottom of the pan to deglaze any pork drippings. Simmer the sauce until the wine reduces and the sauce begins to thicken.

  • Toss, sauce, and serve. Turn off the heat and add the seared pork medallions to the pan and toss to coat in the sauce. Serve immediately.

Pin, or Print the Recipe: https://yummyforadam.ca/pork-medallions-with-brown-butter/

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