OMG This Chicken Picatta is SOOO's low carb, so easy and quick, who knew! Posted on 13 Mar 15:23 , 1 comment

OMG I am so obsessed with this recipe. I told my husband I don't understand how it is so good.  It's so good it's left me speechless...I'm not kidding

Anyways you get the picture, it's really good! We went out to dinner a couple of weeks ago and I ordered Chicken Picatta and it was really good. So I decided I needed to learn how to make it. So here is the recipe I came up with...

6 Chicken Tenderloins

2 Tbl. Olive Oil

1 Tbl. butter

1 Tablespoon minced garlic

1 1/4 cups Chicken Broth

1 1/2 tsp. cornstarch (make a slurry with cornstarch and 1/4 cup water and stir)

2 Tbl. fresh lemon juice

1/4 cup Heavy cream

2 Tbl. capers, (rinsed, they are optional but add them they are so good)

First I put the chicken tenderloins in a baggie and hit them with my rolling pin to flatten out. I don't have a meat pounder so this is the next best thing and it works great. If you have a meat pounder you can use that!

Once they are flattened out I put them on a baking sheet lined with paper towels. And I pat the top side with another paper towel to dry off. Salt & Pepper both sides.

 Now in a skillet add 2 Tbl. Olive Oil and 1 Tbl. butter and melt.

Once melted add chicken into pan and brown on both sides about 5 minutes each side. Internal temp should be 165.

While that is cooking you can get your other ingredients ready.

I might be a little late to the party but I just recently got this super handy kitchen tool that peels your garlic cloves. I hate peeling garlic and this thing works great!! It's that little yellow silicon sleeve.You put your garlic cloves in there and rub with your hand and Voila they come out peeled! I got mine at Sur La Table (gift card for Christmas) Here is something similar on Amazon.

So I peel and press my garlic, squeeze my lemons, rinse my capers and measure out my cream.

These are what the capers look like. They're in a small jar and in the same aisle as olives.

Ok, now the chicken is brown on both sides and registers 165 internal temp.

Remove from pan and put into an oven safe dish. Cover with foil and put in the oven to keep warm.

Now if there is no oil left in your pan add 1 tbl. butter to your skillet and add the 1 tbl. of minced garlic and sautee for 30 secs to 1 minute.

Add 1 1/2 cups chicken broth and stir. Be sure to scrape up all those brown bits. Let simmer and reduce by half.

While your waiting for the sauce to reduce, go put some asparagus on the stove. It will be done or close to done by the time you're finished with the sauce.

Back to the sauce...

This part goes quickly so have all the ingredients close at hand.

Once reduced add lemon juice and corn starch slurry and stir. It will thicken quickly so keep stirring.

Then add your cream and stir until it's all incorporated.

Throw in the capers

Sauce is done. Now spoon sauce over your chicken and get your asparagus out of the pan.

Dinner is served!

p.s. I now always double this recipe because...well just because!!

Here's the nutrition info per one tenderloin:

Calories 136

Fat 11 g

Carbs 6.9

Protein 7.9















Creamy, Cauliflower Soup (no cream) Instant Pot Style (paleo, low carb) Posted on 11 Feb 12:53 , 1 comment

Ok, so those of you who know me know I'm obsessed with this cauliflower soup. It's easy, quick, paleo and simple to make. Well I thought I'd make it even quicker by making it in my Instant Pot.

If you don't have an Instant Pot, go get one right now! They are awesome!!! Here's a link! 

Now I have two the 8 quart and the 6 quart. I have to admit I use the 6 quart most often because it's just me and my husband. You can watch for these to go on sale on Amazon and Kohl's etc. I got my 6 quart for $69.00 from Amazon when it was on sale...

Anyways... back to the soup. So last night I decided to make my stove top recipe and it came out super watery. For those of you who don't know this about me, I will make something 100 times or until it's perfected! So I thought about it and the fix was easy. Use less liquid (duh).

So I woke up bright and early to see if this would work.

Here's what you need and what I did...

1 head cauliflower, 1/2 onion, 1 leek, 1/2 stick butter and 3 cups chicken broth (or for vegetarians you can use veggie stock.)

I get my vegetables from my local Farmer's Market so they are pretty dirty!

First I wash my leeks. Cut off the tip, then cut in half and then slice and put into a bowl full of water. Swish around with your hand to loosen all the sand. It will sink to the bottom. Make sure you rinse your cutting board to remove any sand/dirt.

Then cut up your onion.

Turn the Instant Pot on to sautee and add 1/2 stick of butter and let melt. Then add onion and leek.

Let sautee until translucent. Takes about 5 minutes. Stir often. While this is sautéing cut up the cauliflower into pieces. 

Now add 1/2 half of the chopped up cauliflower, 3 cups of broth. I leave it on sautee until it's simmering. Then I put the lid on, set the steam release on "seal" hit manual and set for 5 minutes on high pressure.

It takes about 2-3 minutes to come to pressure and 5 minutes to cook.

While I'm waiting I go work on my super hard Valentine's Day puzzle. I swear all the pieces are red & white...

 After the timer goes off do a quick release. I use this plumbing elbow to divert the steam from my cabinets! Works great!

Once the pressure valve goes down, take the lid off and add the rest of the chopped up cauliflower. Put lid back on, set valve to seal, and hit manual and set time for 4 minutes. Now it comes to pressure real fast because the ingredients are already boiling.

Go work on your puzzle...

When timer goes off, do a quick release and remove lid. At this point I remove a scoop of the soup, kind of mash it slightly because I like it to have a chunky texture. Set aside.

Now I use an immersion blender to "cream" the soup and it works great. You can also use a blender if you don't have an immersion blender.

Blend until super creamy. Now add back in the scoop you set aside and stir until blended.

Serve yourself (or your husband, who smelled the soup and came running downstairs for a bowl) a bowl and you can sprinkle with cheese or bacon bits.

Honestly this soup is amazing! After every bite my husband said "ummm" under his breath! It's so good and it's paleo, low carb and low in calories!

And I don't know about you but, I put everything I can, into mason jars and into the fridge for leftovers!

Here is the nutritional information.

This recipe makes about 4 cups. This information is for 1 cup of the soup.

Calories: 166

Fat (g) 11.8

Carbs (g) 12.7

Protein (g) 4.8

And I thought this was interesting, Vitamin C (%) 122.5

p.s. I'm definitely going to make a double batch next time!!