english-rose-rides-slma8

How to Make the Best Baked Trout with a Lemon Dijon Sauce

Mon, 27 May 2024 04:43:17 GMT

In today's post I'll teach you how to make this comforting baked trout with broccoli and asparagus for a fast and simple dinner! Plus it's low carb!!

Are you looking for simple Keto dishes to add some color to your springtime meals? There's nowhere else to look! Try our delicious baked trout which is keto-friendly. This dish, which serves delicate trout fillets with flavorful garlic, sharp Dijon mustard, and a cheeky pop of red pepper flakes, is ideal for people who are dedicated to a low carb or Keto diet. We like to serve our trout with perfectly roasted broccoli and asparagus, and for good measure, a dash of sea salt is added.

This recipe is flavorful, low in carbs, and delicious—the ideal combination! Whether you're searching for a hearty dinner or want to add more recipes to your repertoire that are keto-friendly, this recipe is ideal for any occasion. I adore meals such as these, as they are already low in carbohydrates - no unusual ingredients or replacements that can worry or unsettle carb enthusiasts. So why not give it a shot? It will please your palette and preparing it could even elevate your cultural status.

Ingredients:

4 x trout fillets
0.25 cup extra virgin olive oil
1 clove garlic or 1/4 tsp garlic power
2 tsp Dijon mustard
1 tbsp lemon juice
1/2 tsp lemon-pepper seasoning
1 tsp chives, dried or dehydrated
1/2 tsp red pepper flakes
1/2 tsp sea salt (Celtic preferred)

3.5 cups broccoli
Approx 6 medium asparagus spears per person
3 tsp extra virgin olive oil
1/2 tsp sea salt (Celtic preferred)

Instructions:

Step 1:

Begin by prepping the garlic. Peel and finely mince the garlic clove. Then, in a small bowl, bring together the garlic, Dijon mustard, lemon juice, dried chives, lemon pepper seasoning, red pepper flakes, and ½ teaspoon of sea salt. Now, whisk away until everything's beautifully blended. This is the secret sauce that’s going to elevate your trout!!

Step 2:

Next up, preheat your oven to a toasty 200°C (400°F). Line a baking dish with parchment paper to keep things tidy. Now, take your trout fillet and nestle it snugly into the prepared baking dish, ready to soak up all those delicious flavors.

Step 3:

Make sure the fillet is covered on all sides by applying an even layer of the olive oil mixture to the trout using a brush or spoon. Bake the fish for 20 to 25 minutes, or until it is cooked through and flakes readily with a fork. The thickness of the fillet will determine how long it takes to cook.

Step 4:

Wash and dry the broccoli thoroughly. Cut it into smaller florets, ensuring they are relatively uniform in size for even cooking. Line a large baking sheet with parchment paper. Spread the broccoli florets evenly on the baking sheet. Drizzle the broccoli with olive oil, making sure to coat each floret. Sprinkle the remaining ½ teaspoon of sea salt over the broccoli.

Step 5:

Bake the broccoli for 15-20 minutes or until it is tender and slightly browned around the edges. Stir halfway through to ensure even cooking. When done, remove from the oven.

Step 6:

Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for the asparagus.

Step 7:

Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.

Step 8:

Combine grated Parmesan cheese in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes.

Step 9:

Serve immediately. Optionally garnish with fresh herbs or a squeeze of lemon juice for added flavor. Enjoy!

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @ cherryandcoenterprise . Happy cooking!

Author: Nicola Ware Course: Dinner Cuisine: Seafood, Pescetarian Keywords: Main dish, Trout, Broccoli, Asparagus

How to Make the Best Low Carb Chicken Tortilla Soup (Instant Pot)

Mon, 06 May 2024 05:35:17 GMT

In today's post I'll teach you how to make this zesty chicken tortilla soup in the Instant Pot for a fast and simple dinner! Plus it's low carb!!

Introduction:

Serve this traditional Mexican soup with tortilla chips and use my Instant Pot Chicken Tortilla Soup to reduce your intake of carbohydrates. I use toasted low-carb tortilla strips to keep the carbs low, but you could always serve traditional tortilla chips to family or friends that don't mind!

Why We Love This Recipe:

Our goal in creating this recipe was to create a tasty tortilla soup without using the high-carb components that are usually found in this type of soup, such as beans, maize, or rice. I'm happy to report that we thought the outcomes were fantastic! My version of Chicken Tortilla Soup is a family favorite because it's mild enough for most children, especially if you use the Green Tabasco Sauce sparingly! Our family likes to serve our soup with grated Mexican Blend Cheese, sour cream, and lime juice squeezed on top.

When testing the recipe, we had the idea of using low-carb tortillas to make the tortilla strips for this delicious Mexican soup. For the children or those who don't mind a few more grams of carbs, feel free to use any kind of tortilla chips.
If you have any leftover turkey or even rotisserie chicken, this is a great soup to make with that. Check out my suggestions below for making this tortilla soup with leftover poultry. We really hope you like the recipe!

Ingredients:

Soup Ingredients:

1 medium onion, chopped small
1 large Poblano Chile Pepper, chopped small (see notes)
1 T olive oil
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 cup + 1/4 cup chopped fresh cilantro (see notes)
4 cups chicken broth (see notes)
4 small boneless, skinless chicken breasts
2 tsp. Green Tabasco sauce, plus more to add when you taste the soup if desired
1 14.5 oz can petite dice tomatoes, drained in a colander in the sink
2 T lime juice, or more (see note)

Tortilla Strips:

4 low-carb tortillas of your choice
olive oil for misting or brushing on tortillas
salt to taste

Other Optional Condiments To Use When Serving:

grated Mexican blend cheese
sour cream
lime wedges to squeeze into the soup
more Green Tabasco Sauce to add at the table

Instructions:

Finely chop the onion and Poblano (Pasilla) chili pepper.
In the Instant Pot, heat the olive oil on SAUTE, MEDIUM HEAT, and sauté the onion and chile for about 4–5 minutes, or until they are beginning to soften and start to develop some color.
Prepare the minced garlic (or measure out the chopped garlic from a jar) and chop the cilantro while those are cooking. After trimming off any excess flesh, cut each chicken breast into three or four pieces. Fill a colander with drained tomatoes and set it in the sink.
Add the minced garlic, ground cumin, salt, and half of the chopped cilantro after the onions and peppers are done and continue cooking for a few minutes.
Add the chicken breasts, chicken stock, drained petite dice tomatoes, and 2 tsp. Green Tabasco Sauce to the Instant Pot when the vegetables and seasonings are finished.
(If you're making the soup with leftover turkey or chicken, just add the other ingredients at this point. Chop up 3 cups cooked turkey or chicken while the other ingredients cook in the Instant Pot.)
Lock the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 10 MINUTES. When the time is up, allow the pressure to release naturally.
When pressure has released, use a slotted spoon to scoop out the chicken strips and pull chicken apart into chunks with a fork. Add chicken back to the Instant Pot. (Add the leftover chicken or turkey now if you're using that.)
Taste the soup to see if you want to add a little more salt and/or more Green Tabasco Sauce. Add the fresh-squeezed lime juice and the rest of the chopped cilantro to the soup and let it keep warm in the Instant Pot.
While the soup cooks, cut Whole Wheat Fajita size Mission Carb Balance Tortillas (or low-carb tortillas of your choice) into short strips. Set Air Fryer to 350F.
Arrange the tortilla strips in a single layer in the Air Fryer basket, mist with olive oil, and season with a little salt. Cook tortilla strips 2 minutes, then shake the basket and cook a bit longer until they're nicely browned. We cooked ours a total of four minutes, but I'd start to watch them after about 3 minutes.
Serve soup hot with tortilla strips, grated Mexican Blend Cheese, sour cream, lime wedges, and more Green Tabasco Sauce to add at the table as desired.

NUTRITIONAL INFORMATIONAL FOR SOUP PER SERVING (yields 6 servings):

Calories: 294
Total Fat: 8.54g
Saturated Fat: 1.52g
Cholesterol: 149mg
Sodium: 1626mg
Total Carbohydrates: 6g
Dietary Fiber: 1.8g
Sugars: 3.57g
Protein: 47.15g

NUTRITIONAL INFORMATIONAL FOR TORTILLA STRIPS PER SERVING (yields 6 servings):

Calories: 117
Total Fat: 4.73g
Saturated Fat: 0.71g
Cholesterol: 0mg
Sodium: 630mg
Total Carbohydrates: 16.09g
Dietary Fiber: 0.8g
Sugars: 0.87g
Protein: 2.62g

* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @ cherryandcoenterprise . Happy cooking!

Author : Nicola Ware Course : Lunch Dinner Cuisine : Mexican Keywords : Main dish Chicken

How to Make the Best Carne Asada Bowls (Low Carb Style)

Thu, 02 May 2024 15:32:18 GMT

In today's post I'll teach you how to make these mouth-watering, low carb Carne Asada bowls for a fast and simple dinner!

Introduction:

Ah, let's talk about something truly delightful - low carb carne asada bowls. Imagine this: tender slices of grilled steak, nestled on a bed of crisp greens, crowned with a dab of creamy guacamole and a salsa that's just right. This dish, which has Mexican influences, is filling and easy on the waist. Now, I know what you're thinking: "Low carb? Does that mean I have to give up the good stuff?" Do not be alarmed, my friend, for low carb doesn't mean low flavour. In fact, the flavor of these carne asada bowls is so intense that you won't even miss the rice and beans. So, what's the secret? Well, it's all about clever swaps and fresh ingredients. Instead of rice and beans, we're piling our plate high with vibrant, crunchy greens instead. - perfect for adding a bit of crunch.

Now, for the uninitiated, carne asada is a marvel of Mexican cuisine—typically featuring marinated and grilled beef, bursting with smoky, citrusy notes. But here's the twist: we're taking this traditional delight and giving it a low carb makeover. The beauty of these bowls lies in their versatility, you can customize them to your heart’s content. Chunky salsa adds a kick of heat, while smooth guacamole brings that creamy goodness. Oh, and don't forget a cheeky sprinkle of cheese for good measure - because who can resist a bit of cheesy charm? But why low carb, you might ask? Well, it's all about feeling good without feeling weighed down. Plus, you can indulge in extra guac guilt-free! So, whether you're watching your carb intake or just fancy a lighter twist on a classic, these carne asada bowls are here to satisfy. So, grab your fork and get ready for a fiesta of flavours. With each bite, you'll be transported to sunny Mexico (metaphorically speaking, of course). It's time to embrace the joy of low carb and savour every delicious moment. Cheers to good food and good health - the British way, of course!

Ingredients: (4 servings)

Carne Asada

1/3 cup olive oil
2 Tbsp apple cider vinegar
2 Tbsp orange juice, not from concentrate preferred
2 Tbsp lemon juice
2 Tbsp lime juice
1/2 cup cilantro chopped, plus more for garnish
2 Tbsp bottled minced garlic
2 Tbsp pickled jalapeno slices chopped
1 Tbsp kosher salt
1 Tbsp pepper
2 Tbsp Worcestershire sauce no sugar added, see notes
1/3 cup Coconut Liquid Aminos
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp Chili Powder
2 lbs Flank steak

Bowls

1 bunch green leaf lettuce thinly sliced or shredded
2 each tomato diced
2 cups sharp cheddar cheese grated
4 Tbsp pickled jalapeno slices
sour cream optional

Guacamole

2 each avocado
1 each tomato
1 each onion diced
3 Tbsp cilantro chopped
pickled jalapeno slices
lime juice
1 Tbsp bottled minced garlic
salt to taste

Instructions:

Steak

Add all ingredients to a large zip top plastic bag. Shake to mix well. Refrigerate at least 1 hour or overnight.
Preheat grill to medium heat.
Grill steak 4-5 minutes per side depending on desired doneness. Let steak rest 5 minutes before slicing. Slice against the grain into thin strips.

Bowls

Make guacamole by combining all guacamole ingredients.
Divide lettuce evenly among 4 bowls. Top evenly with cheese, tomatoes, and jalapenos. Top each bowl with 1/4 the sliced steak and a dollop of guacamole. Add sour cream, if desired. Garnish with additional cilantro, if desired.

NUTRITIONAL INFORMATIONAL PER SERVING:

Calories: 519
Total Fat: 30.1g
Saturated Fat: 7.32g
Cholesterol: 136mg
Sodium: 2861mg
Total Carbohydrates: 10.76g
Dietary Fiber: 2.8g
Sugars: 3.76g
Protein: 50.08g

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @ cherryandcoenterprise . Happy cooking!

FAQ's:

Author: Nicola Ware Course: Dinner Cuisine: Mexican, Grilling Keywords: Main dish, Beef

How to Make the Best Homemade Chicken Alfredo (Low Carb)

Tue, 30 Apr 2024 04:04:51 GMT

In today's post I'll teach you how to make this delicious, one skillet Keto Chicken Alfredo dinner that the whole family will love! Tender chicken covered in a creamy, Low Carb Alfredo sauce. Bring this Italian favorite back to your keto table tonight!

Introduction:

Alright, gather 'round, folks! Let's talk about a recipe that's gonna make your taste buds dance – Keto Chicken Alfredo! Who needs a mountain of dishes to clear up after dinner when everything can be prepared in one skillet? Not the Cherry & Co kids!! Now, I've got a soft spot for one-skillet meals. I mean, who doesn't love less mess to clean up, am I right? It's like winning the kitchen lottery. And this recipe? It's a triple threat: easy, delicious, and keto-friendly. It's like the superhero of weeknight dinners, swooping in to save the day!

So, here's the scoop: we're talking tender chicken, bathing in a creamy, low-carb Alfredo sauce. It's like a spa day for your taste buds. And the best part? It's all happening in just one skillet. That's right, minimal cleanup, maximum flavor. It's a win-win situation, my friends.

Let's talk strategy. The key to this culinary masterpiece is all in the skillet dance. First up, we're giving our chicken the star treatment. We're talking seasoning galore, because why settle for bland when you can have flavor fireworks?

Once our chicken's had its moment in the skillet spotlight, we whisk it away (temporarily, of course) to make room for the real star of the show: the sauce. Creamy, dreamy, and oh-so-delicious, this Alfredo sauce is about to steal the spotlight.

Now, here's the kicker: my family practically begs for this meal. Seriously, it's like their culinary kryptonite. Whenever I ask what's for dinner, the answer is always a resounding "Alfredo sauce!"

Sure, they might pair theirs with good ol' fashioned noodles (because, let's face it, not everyone's on the keto train) but for Ellis and I it's all about getting creative. We have paired it with zucchini noodles, shirataki noodles, broccoli – heck, even spaghetti squash when we're feeling fancy. The world (or at least your dinner plate) is your oyster.

Ingredients:

2 Tablespoons olive oil

2 pounds Chicken breast, cut into 2 inch chunks - you could also use boneless skinless chicken thighs.

½ teaspoon Garlic

½ teaspoon Dried basil

1 teaspoon Kosher salt

1 teaspoon Pepper

1 teaspoon Oregano

1 cup shredded parmesan

1 cup Heavy whipping cream

Fresh chopped parsley for garnish

Cooking Method:

Step 1 - Start by heating a big skillet on medium-high heat. Put in the avocado oil and then add the chicken. Sprinkle all the seasonings over the chicken. Cook the chicken until it's done, stirring every now and then. Use a meat thermometer to check if it's ready; the temperature should reach 165°F. Take the chicken out of the pan and set it aside for later.

Step 2 - Turn down the heat to medium and pour in the heavy whipping cream. Let it cook for a few minutes until you see bubbles forming. Then, stir in the parmesan cheese.

Step 3 - Take the skillet off the heat and use a whisk to mix until all the cheese is melted. Put the chicken back into the skillet. Stir everything together so the chicken gets covered in the sauce. If you like, you can sprinkle some fresh parsley on top as a finishing touch.

*Remember to wash hands and surfaces after handling raw chicken.

NUTRIONAL INFORMATION PER SERVING:

Calories: 621
Total Fat: 27.11g
Saturated Fat: 10.79g
Carbohydrates: 10.76g
Sugars: 1.29g
Cholesterol: 238mg
Sodium: 1000mg
Protein: 79.6g
Dietary Fiber: 0.9g

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @ cherryandcoenterprise . Happy cooking!

CONCLUSION:

Well, chaps, there you have it – a cracking recipe for low-carb Chicken Alfredo that's as simple as it is sophisticated. This dish will have your family and mates singing your culinary praises in no time. It's a proper winner, with only a handful of ingredients and hardly any fuss. Whip up this delightful dish any night of the week and watch the accolades roll in! It's the kind of meal that makes you feel posh without breaking a sweat. So, the next time you're hankering for something hearty and proper tasty, give this Chicken Alfredo a go – you'll be chuffed to bits with the results! Cheers!

FAQs:

Is Alfredo Sauce Keto?

Curious about whether Alfredo sauce fits into the keto scene? Well, the good news is, it's generally low in carbs. If you're grabbing a jar from the store, you're looking at around 3 net carbs per ¼ cup serving. Now, here's the kicker: some of those store-bought sauces might sneak in thickeners like cornstarch or flour. If you're steering clear of gluten, your best bet is whipping up your own homemade version. That way, you can control exactly what goes into it and keep it perfectly keto-friendly. If you're short on time, they're a decent option, but personally, I prefer making my own keto Alfredo sauce from scratch for the tastiest results. This Keto chicken Alfredo sauce recipe is incredibly simple with just 2 ingredients: heavy cream and Parmesan cheese. The heavy cream and Parmesan work together to thicken the sauce perfectly.

Storage Instructions:

I suggest storing this keto Chicken Alfredo in an airtight container in the fridge for up to 4 days. When it comes to reheating, most cream sauces will break if microwaved, resulting in an oily mess with the oil separating from the cream. The best method to reheat a cream sauce like this keto Chicken Alfredo is using a bowl over a double boiler. This gentle heating approach helps prevent the sauce from breaking apart.

Author: Nicola Ware Course: Dinner Cuisine: American Keyword: Main dish, Chicken

How to Make the Best Homemade Chili Without Beans (Low Carb)

Tue, 16 Apr 2024 19:18:34 GMT

In today's post I'll teach you how to make a hearty homemade chili for a fast and simple dinner!

Introduction:

Ah, chili – the dish that sparks more debate than a presidential election. With beans, without beans, tomatoes, no tomatoes – the options are endless, and the opinions are fierce. But fear not, my friends, because today, we're diving headfirst into the world of low carb chili, where carbs are low, flavors are high, and compromise is the name of the game.

The Quest for Deliciousness:

Before we get into the nitty-gritty of low carb chili-making, let's address the elephant in the room – taste. Because let's be real, what's the point of a low-carb chili if it tastes like cardboard? Luckily for us, this chili is a bona fide crowd-pleaser. Don't believe me? Just ask the Cherry & Co kids who demolished an entire batch for dinner the other night. Yep, that's right – this chili is so good, even picky kids can't resist!

The Keto Code

For those uninitiated in the ways of keto, allow me to enlighten you. Keto is all about low carbs, high fat, and moderate protein – a nutritional trifecta that sends your body into a state of ketosis, where it burns fat for fuel instead of carbs. And with an average daily carb intake of around 20 grams, every gram counts. So, with that in mind, I set out to create a chili that clocked in at a respectable 7 grams of carbs per serving – before toppings, of course! I just want to point out that my son, Ellis, follows a low carb diet and not Keto (which is stricter). Ellis' dietician has recommended that he should aim to eat around 100g of carbs per day, split into 25-30g per meal and 15-20g for a snack. Please consult with your own doctor before starting any kind of diet or lifestyle change as everyone has different nutritional needs!

Bye Bye Beans

Ah, beans – the contentious ingredient that divides chili lovers like nothing else. While some swear by them, keto followers know they're a big ol' no-no. But fear not, for I bring you the solution to your bean-less woes – chopped mushrooms! These little guys may not be beans, but they sure know how to play the part. Plus, they soak up all that delicious flavor like a sponge, giving you that hearty, bean-like texture without the carb overload.

Tomato Tango

Ah, tomatoes – the sneaky little fruits that can wreak havoc on your carb count. But fear not, for I have a cunning plan to tackle this tomato dilemma – tomato paste! Sure, it still packs a carb punch, but its flavor-to-carb ratio is off the charts. Plus, a splash of red wine adds acidity, liquid, and a pop of color – because who said low-carb chili had to be bland?

Onion Odyssey

Onions and garlic – the dynamic duo that adds flavor to any dish. But on keto, they can be a bit of a double-edged sword. So, to keep our carb count in check, I substituted the real for the 'fake' by using onion and garlic powders. Sacrilege, you say? Fear not, for your taste buds won't even notice the difference – and hey, every gram of carb counts!

Veggie Ventures

Now, let's talk veggies – because even on keto, you gotta get those greens in! Whether it's a handful of kale, some zucchini, or a sprinkle of green pepper, this chili recipe is as flexible as a yoga instructor at a rave. Just remember to keep an eye on those carb counts – we're aiming for low, not low-key bloated!

Bacon Bonanza

And what's chili without bacon, am I right? But beware – nothing ruins a good bowl of chili faster than a flabby slice of bacon. So, chop it up small, my friends, and watch as it disappears into the depths of your chili like a culinary ninja.

The Spice Spectrum

Lastly, let's talk spice – because chili without a kick is like a party without a pinata. But fear not, for I've made the hot stuff optional. So, whether you like it mild or mouth-meltingly spicy, this chili's got you covered. Just remember to taste and adjust as you go – because life's too short for bland chili!

INGREDIENTS (Approx 6 servings per recipe):

12 ounces low- or no-sugar bacon slices, cut into 1/2-inch pieces
12 ounces white button mushrooms, medium diced
2 pounds ground beef (or 1 pound ground beef and 1 pound ground pork)
1/2 tsp onion powder
1 tsp garlic powder
1/4 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
2 teaspoons hot smoked paprika (optional)
1/4 teaspoon cayenne (optional)
2 tablespoons tomato paste
1/2 cup dry red wine
2 cups low-sodium beef or chicken broth
2 teaspoons red wine vinegar

Cooking Instructions:

First, put the bacon in a big pan and cook it on medium-low heat. When the bacon starts to get soft and a little brown, add the onion and garlic powders plus a pinch of salt.
Cook for a bit, stirring occasionally. Drain the bacon grease into a container when fully cooked.
Next, add the mushrooms and cook them until they let out their juice and get a little brown.
Then turn up the heat to medium and put in the meat. Keep stirring and breaking up any big clumps until it's all cooked and not pink anymore.
Now, add the chili powder, oregano, cumin, and more salt. Stir it all up until it smells good, which takes about 1 minute. If you want it spicier, add paprika and/or cayenne. Then turn the heat down a bit and make a space in the middle of the pan. Put the tomato paste in there and stir it around until it gets a little dark, about 1 minute. After that, pour in the wine and broth, and mix it all up.
Let it simmer, for 10 to 15 minutes, until it gets shiny and thick. Taste it and add more salt if you need to. Right before you serve it, stir in the vinegar.

NUTRITIONAL INFORMATION PER SERVING (Approx 6 servings per recipe):

Calories: 616
Total Fat: 40.9g
Saturated Fat 6.97g
Cholesterol: 133mg
Sodium: 1125mg
Total Carbohydrates: 10.07g
Dietary Fiber: 4.1g
Sugars: 3.1g
Protein: 51.57g
Potassium: 1229mg

Optional garnishes: Shredded cheese (about .5 to 1 grams of carbs per serving), sour cream (.5 gram of carbs per tablespoon), avocado (about 2 net grams per half), green onion (about .2 grams per tablespoon), pickled jalapeños (almost no carbs), cilantro (1/4 cup is .1 gram)

Conclusion: The Chili Chronicles

And there you have it, folks – the ultimate guide to making low-carb chili that's as delicious as it is nutritious. So, grab your apron, fire up the stove, and let's embark on a chili-making adventure like no other! Whether you're a seasoned keto/low carb pro or just dipping your toes into the low-carb waters, this chili recipe is sure to become a staple in your culinary repertoire. So go forth, my friends, and chili on!

FAQ's:

Storage: Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 2 months.

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @ cherryandcoenterprise . Happy cooking!

Author: Nicola Ware Course: Dinner Cuisine: main dish, low-carb, keto friendly, chili without beans, beef

How to Make the Best Lemon Garlic Butter Shrimp (Low Carb)

Fri, 12 Apr 2024 04:33:32 GMT

In today's post I'll teach you how to make mouthwatering lemon garlic butter shrimp for a fast and simple dinner!

INTRODUCTION:

Lemon Garlic Butter Shrimp with Zucchini Noodles (Zoodles) – Simply Divine! This easy shrimp recipe paired with healthy and nutritious zucchini noodles (zoodles) creates a delightful dinner option. The tantalizing aroma and taste of the lemon garlic butter sauce are simply unmatched! Not only is this shrimp dish delicious, but it's also low carb, paleo, keto, and gluten-free. Whether for a light lunch, dinner, or meal prep, savor these delectable shrimps anytime! Lets dive in and learn how to whip up this mouthwatering lemon garlic butter shrimp and zoodles that will be sure to also become a staple in your own kitchen!

WHY WE LOVE THIS RECIPE:

We absolutely adore this recipe for lemon garlic butter shrimp with zucchini noodles, and we're sure your kids will too! It's like the perfect 20-minute meal dream come true. These juicy and flavorful shrimps not only make a quick weeknight dinner but also a fantastic option for meal prep. The shrimp cook up in just minutes, and let's not forget about that amazing lemon garlic butter sauce – it's so tasty, you'll be tempted to drink it right from the spoon! Plus, kids will love the fun twist of using zucchini noodles instead of regular pasta – it's like having noodles made from veggies!

INGREDIENTS:

1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini (frozen zoodles are also a good option)
1 tablespoon olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped OR 1 teaspoon of garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
Salt and fresh cracked pepper, to taste
1/4 cup chopped fresh parsley, for garnish

OPTIONAL:

Hot sauce of your choice, to taste

NUTRITIONAL INFORMATION PER SERVING:

Calories: 250
Total Fat: 3g
Saturated Fat 8.73g
Cholesterol: 179.62 mg
Sodium: 729.65 mg
Total Carbohydrates: 3.82g
Dietary Fiber: 0.48 g
Sugars: 0.65 g
Protein: 17:45 g
Potassium: 217.36 mg

INSTRUCTIONS:

First, wash the zucchini and cut off the ends. Then, you can make the zucchini into noodles using a spiralizer or a peeler that cuts thin strips. Put the noodles aside for later.
Next, put 1 tablespoon of oil and 2 tablespoons of butter in a frying pan on the stove. Turn the heat to medium-high. Put the shrimp in the pan in one layer and sprinkle some salt and pepper on them. Let them cook for one minute without moving them so they get a little brown on the bottom.
After that, add some chopped garlic, Italian seasoning, onion powder, and red pepper flakes to the pan with the shrimp. Then, stir everything together and cook for another minute or two until the shrimp are cooked on both sides. When they're done, take them out of the pan and put them on a plate.
Now, in the same pan you cooked the shrimp in, add the rest of the butter, lemon juice, the cooking wine, chicken or vegetable stock, and some hot sauce if you like things spicy. Let it all simmer for 2-3 minutes, stirring it often.
Now, put the zucchini noodles into the pan with the sauce. Cook them for about 2 minutes until they're done. Keep stirring them so they cook evenly. If the sauce is too watery, let it cook a little longer until it gets thicker. *If using frozen noodles; follow the cooking instructions on the bag and add to the cooked shrimp at the end.
After that, put the grilled shrimp back into the pan with the noodles and sauce. Stir everything together for one more minute.
Finally, it's time to eat! Serve your shrimp and zucchini noodles right away. You can add some slices of lemon, extra parsley, and pepper on top for extra flavor. Enjoy your meal!

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @cherryandcoenterprise . Happy cooking!

FAQs:

HOW LONG CAN YOU STORE LEFTOVER SHRIMP AND ZUCCHINI?

You can store the shrimp and zucchini noodles in an airtight container, in your fridge for up to 3 days. When reheating, add a few drops of water to loosen up the garlic butter sauce.

TIPS FOR SELECTING SHRIMP:

Opt for extra-large or jumbo shrimp, typically labeled as size 16-20. They're big and full of flavor!
Save time by buying shrimp that's already deveined, shelled, and cleaned.
While frozen shrimp works fine for this recipe, aim for wild-caught shrimp whenever feasible. Fresh wild-caught shrimp usually offers superior flavor. When thawing frozen shrimp, place them in cold water and change the water regularly.

TIPS FOR MAKING LEMON GARLIC BUTTER SHRIMP:

This shrimp recipe cooks really quickly, so make sure not to cook it for too long. Overcooked shrimp can become rubbery and tough, which isn't tasty. Keep an eye on the shrimp while cooking and have all your ingredients ready to use when you start cooking.
You can use all butter if you want, but we think a mix of butter and oil gives the shrimp a better flavour.
If you prefer a richer flavor in your sauce, we recommend using cooking white wine instead of stock to deglaze the pan and create the sauce. We personally love using a mixture of them together.
We like to leave the tails off the shrimp because my kids are picky, but you can use shrimp with the tails on or off, depending on your preference.
Sometimes, when you cook zucchini noodles, they release some water. To prevent this, you can sprinkle the zucchini pasta with salt and let it sit in a colander while you're getting the shrimp ready. Press the noodles gently with your hands to get rid of the extra water. After that, rinse and drain them well before putting them in the pan.
If your zucchini noodles still release a lot of water, you can take them out of the skillet for a bit. Let the sauce in the skillet cook down to reduce its liquid. Then, you can add the zucchini noodles back into the pan.

Author: Nicola Ware Course: Dinner Cuisine: Seafood Keywords: main dish, shrimp, zucchini, zoodles

How To Make The Best Low Carb Pork Chops (with a Dijon Mustard Sauce)

Mon, 08 Apr 2024 09:32:19 GMT

In today's post I'll teach you how to make really tasty and juicy low-carb pork chops for a fast and simple dinner!

INTRODUCTION:

Pork chops are a classic dinner option, but if you're on a low-carb diet, finding delicious and satisfying recipes can sometimes be a challenge. Luckily, I've got you covered with a mouthwatering recipe for low-carb pork chops with a tangy Dijon mustard sauce that will leave your taste buds dancing. Not only is this recipe delicious, but it's also quick and easy to make, perfect for busy weeknights or special occasions. Let's dive in and learn how to whip up these flavorful pork chops that are sure to become a staple in your kitchen.

WHY WE LOVE THIS RECIPE:

Pork chops are a fast and simple meal that most people like. The Dijon sauce uses basic ingredients and tastes delicious with these pork chops, but you can also use it for other dishes! Give it a try with chicken! This recipe takes about 20 minutes to make from beginning to end.

INGREDIENTS:

For the pork chops:

4 bone-in pork chops, about 1 inch thick (or approx 6oz in weight)
Salt and pepper to taste
2 tablespoons olive oil

Optional seasonings for the pork chops:

1/4 tsp sage
1/4 tsp turmeric powder
1/2 tsp onion powder

For the Dijon mustard sauce:

1/4 cup Dijon mustard
2 tablespoons mayonnaise
2 cloves garlic, minced OR 1/2 tsp of garlic powder
1 tablespoon fresh thyme leaves, chopped
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons butter

INSTRUCTIONS:

Season the pork chops: First, sprinkle some salt and pepper on both sides of the pork chops to help enhance the flavor of the meat. Now is the time to also add any additional seasonings, I've listed my family's favorites for this particular recipe above!!
Sear the pork chops: Put 2 tablespoons of olive oil in a big frying pan and heat it up. Once it's hot, add the pork chops. Cook them for about 3-4 minutes on each side until they turn a nice golden color. This helps keep the juices inside and makes the outside crispy.
Make the Dijon mustard sauce: While the pork chops are cooking, mix together the Dijon mustard, mayonnaise, garlic, and thyme leaves in a small bowl.
Cook the sauce: In the same pan you used for the pork chops, add some more oil and garlic. Cook for about a minute until it smells nice. Then, add the chicken broth. Let it cook for a few minutes until it gets a bit thicker.
Add cream and butter: Once the broth has thickened a bit, add the cream and butter. Stir until everything is smooth and creamy. This makes the sauce taste really good.
Put it all together: Put the pork chops back in the pan with the sauce. Spoon some sauce over the pork chops so they're covered.
Let it simmer: Turn down the heat and let the pork chops cook in the sauce for another 5-7 minutes. Flip them over halfway through so they cook evenly.
Serve it up: Once the pork chops are fully cooked, take them out of the pan and put them on a plate. Spoon some more sauce on top and add some fresh thyme leaves if you like. Serve hot and enjoy!

NUTRITIONAL INFORMATIONAL PER SERVING:

Calories: 450
Total Fat: 30g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 800mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 1g
Protein: 40g

CONCLUSION:

There you have it – a simple yet elegant recipe for low-carb pork chops with a creamy Dijon mustard sauce that will impress your family and friends. With just a handful of ingredients and minimal prep time, you can whip up this delicious dish any night of the week. So next time you're craving a hearty and satisfying meal, give these pork chops a try – you won't be disappointed!

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @ cherryandcoenterprise . Happy cooking!

FAQs:

HOW LONG SHOULD I FRY PORK CHOPS?

When frying pork chops, it depends on whether you're using boneless or bone-in chops. Boneless pork chops usually need to be fried for about 4-5 minutes on each side until they're golden brown and cooked all the way through. However, if you're cooking bone-in pork chops, they might need a little longer – around 5-7 minutes on each side. It's important to make sure they're cooked all the way through, but not overcooked, so they stay juicy and tasty. A meat thermometer is also a handy tool to use to double check if you aren't sure.

HOW TO STORE COOKED PORK CHOPS?

To store cooked pork chops, cool them, then put them in an airtight container, in the fridge for 3-4 days. For longer storage, freeze them in a freezer-safe container or bag for a few months. Thaw in the fridge and reheat in the microwave when ready to eat.
*Remember to wash hands and surfaces after handling raw pork.

Author: Nicola Ware Course: Dinner Cuisine: American Keyword: main dish, pork

My First Blog Post: Welcome to Cherry & Co - A Journey of Flavor, Wellness, & Resilience

Mon, 08 Apr 2024 09:32:19 GMT

It's official, I have a blog and I know how to use it.

Dear Friends,

Are you ready to embark on a culinary adventure unlike any other? Welcome to Cherry & Co , where flavor, wellness, and resilience intertwine to create a tapestry of inspiration and nourishment. I'm Nicki, the proud founder of Cherry & Co , and I can't wait to share our family's story and culinary delights with you.

Step into a World Where Flavor and Wellness Collide

If you're craving mouthwatering recipes, practical wellness tips, and heartfelt stories that celebrate the beauty of family and community, you've come to the right place. At Cherry & Co , we're more than just a blog—we're a family united by our love for delicious food and our comitment to living a healthy, vibrant life.

Our Family's Journey

Here at Cherry & Co , we're more than just a blog—we're a family united by our love for delicious food and our commitment to living a healthy, vibrant life. Originally from England, I made the life-changing decision to move to Utah with my four incredible children in 2012 when my ex-husband received orders to Hill AFB. Little did I know that this move would not only shape our physical surroundings but also set the stage for a journey of self-discovery, resilence, and unwavering love.

Join Us on Our Culinary Expedition

As you explore the pages of Cherry & Co , I invite you to dive into our collection of tantalizing low-carb recipes, discover practical tips for embracing a healthier lifestyle, and immerse yourself in heartfelt stories that celebrate the beauty of family and community. Whether you're seeking culinary inspiration, tantalizing low-carb recipes, discover practical tips for embracing a healthier lifestyle, and immerse yourself in heartfelt stories that celebrate the beauty of family and community.

Connect With Us

We'd love to connect with you beyond the confines of our website! Join the Cherry & Co community on social media to stay updated on our latest recipes, blog posts, and behind-the-scenes glimpses into our family's life. Share your own culinary creations, wellness tips, and stories of resilience with us—we can't wait to hear from you!

A Passion for Wellness

As a mother, entrepreneur, and advocate for wellness, my journey with Cherry & Co is deeply personal. My journey into low carb eating and attempting to live more of a non-toxic lifestyle in general, began when I was diagnosed with an under active thyroid in 2013. After Ellis, my oldest son, was diagnosed with Andersen-Tawil Syndrome in 2020 (along with having a spectrum of co-occurring conditions throughout his life), I embarked on a mission to provide him with the support and nourishment he needed to thrive. What began as a quest to find delicious, low-carb recipes quickly evolved into a platform for sharing our family's story and empowering others to embrace wellness in all its forms.

Why Cherry & Co ?

At Cherry & Co , our mission is simple: to inspire and empower individuals to lead healthier, more vibrant lives. Whether you're navigating the challenges of a rare condition, seeking culinary inspiration, or simply in need of a dose of positivity, we're here to support you every step of the way. Through our shared experiences, we hope to foster a community of resilience, compassion, and boundless possibility.

Thank you for joining us on this incredible journey. Together, let's savor the flavors of life, nourish our bodies and souls, and celebrate the beauty of resilience.

With love and gratitude,

Nicki and the Cherry & Co Family