Slow Cooked Jerk Chicken and Baked Brie

Today’s blog is about a couple of dishes that I’ve cooked this week that are too good not to share.

Hello, readers!  For this blog, I’m going to talk about two of the dishes that I’ve cooked recently.  I want to remind you readers that I do not come up with these recipes.  I find them, and if I like them, I cook them.  If I really, really like them, I cook them again until I perfect them.  I don’t get one red penny from writing about and cooking these recipes.  (However, if you want to pay me, I will happily accept money for words.)  I also need to remind y’all that everything I cook is keto-friendly since I’m on the keto diet.  Keto-friendly foods usually mean high fat content, minimal protein, and very low to almost no carbs.  Bearing all of that in mind, let’s get to the food!

The first recipe that I cooked is called the Slow Cooked Jerk Chicken, and it’s fairly self-explanatory.  It’s also ridiculously easy to make.  I literally prepare it and let it cook until it’s time for dinner.  I got this recipe from a book called “The Essential Keto Cookbook” by Louise and Jeremy Hendon.  They run a website called KetoSummit.  I purchased this cookbook from them, and it contains several recipes for breakfast, dinner, dessert, and everything else in between.  It’s come in very handy when I’m looking for something new to try.  Here’s the end result!

For added flavor, mix the chicken trimmings with the cauliflower rice.
Slow Cooked Jerk Chicken Leg Quarter and Cauliflower Rice as a side

In order to make this recipe, all you need is a crock pot, some chicken, and some spices.  You’ll more than likely have all the spices in your cabinet already.  All you need is salt, black and white pepper, cayenne pepper, onion powder, garlic powder, thyme, and paprika.  Honestly, I don’t understand the love affair with paprika.  I don’t think it tastes like anything but whatever.  Now, the recipe calls for eight chicken drumsticks and eight chicken wings.  Personally, I didn’t do that.  I normally use leg quarters, but this is just personal preference.  I will say that whatever part of the chicken you want to use, make sure it has the skin on it.  It’s not as tasty without the skin, and you need the fat content for keto.

For cooking, you’ll need to mix up all your spices, in a bowl, rinse off your chicken and put it in the spice bowl, cover the chicken in the spices and put the chicken in the crock pot on medium.  Then, go about your day.  Go to work, go to school, do you.  When you come home a few hours later, you will have the most delicious chicken ready and waiting to be devoured.  It will literally fall off the bone.  One of the things I like to do is take the meat off the bone and mix it with some cauliflower rice.  It’s a deliciously easy meal that’s sure to please.  I will warn you though readers, it’s a bit on the spicy side.  If you don’t like spice, I might stay away, but when you smell it, you may not want to.  Just exercise caution and have some milk just in case.

The next recipe is not as easy as the first.  I’ve wanted to make baked brie for a long while now.  Plus, Tuesday was National Cheese Day, so it made perfect sense for me to make it on that day.  Since I am on the keto diet, it’s been hard to find a recipe that will work for me.  Cheese is keto-friendly (depending on who you ask) but wheat dough not so much.  I had to find a recipe that still kept the spirit of the dough surrounding the brie intact, which meant flakey and buttery.  I was super thrilled when I found a recipe for keto-friendly baked brie.

I acquired the recipe from  The curator there is Paola, and she has some truly amazing recipes that are keto-friendly.  I love the way she goes in depth to why she makes certain choices to get as close as she can to the way a dish is prepared in the traditional sense.  Her recipes are easy to follow, and I do recommend that you go to her site, look around, and see if you can find a recipe to make.

I’m not going to like to you, dear readers.  Making this baked brie was a task and a half.  If you search for baked brie on her site, you would be thrilled to see that all you need is the crust, the brie, pecans, garlic powder and thyme.  Super easy, right?  It’s right there where you would be wrong.  See, the crust is what makes the difficulty of this recipe ramp up exponentially.  Making the crust is not that hard.  It’s handling the crust that will give you fits.  This crust is much more delicate than a traditional crust.  As such, you’ll need to break out the kid gloves.  You’ve got to let the crust rest in the fridge for at least an hour.  You need parchment paper on both sides to roll it out, and if the dough gets too warm, you have to put it back in the fridge before you can try to mold it again.

Now, I recognize that not everything can be easy, and if you really want to do something and do it well, you have to work through it, failures and all.  I am incredibly happy and proud to say that the baked brie came out fantastically well.  Don’t believe me?  See for yourself.

This keeps well in the fridge.  For a warm pick-me-up, put it in the microwave for no longer than 15 seconds.
Keto-Friendly Baked Brie

Yes, it’s not as pretty as the picture on gnom-gnom.  I certainly don’t have the skill to make any pretty shapes like Paola.  Regardless of that, this brie was so good!  The thyme really brought this earthy, savory flavor that almost had me drooling.  When I made the first cut and the cheese oozed out, it was like a weight had been taken off my shoulders.  I did it right.  Now, I will say that the recipe calls for 30 minutes to bake.  I baked mine for 45 minutes because it wasn’t browning to my satisfaction.  As always, with any sort of pastry baking, you have to baby it.  I may or may not have camped out in front of my oven, just to make sure that I wasn’t burning it.  It was a lot of work to make this, but I’m beyond pleased with the result and the taste.

So, let me know, readers!  Would you like to try to make and eat these recipes?  Do they look scrumptious?  Are there any recipes that you’d like to see me try to make?  I’m always on the look out to try new things.  See you next time, and thanks for reading!

The Food and Cooking Blog

This blog discusses my overall love affair with cooking and food.

Hi, everyone.  It’s me, Sian, with my latest blog post which will be about cooking!  As I said in my very first post, I love to cook, mostly because I love to eat.  I definitely identify as a foodie, and I enjoy trying and eating new types of cuisine.  I’m lucky enough to live in a place that has plenty of different kinds of restaurants, so I can continue testing my palate with unique dishes.

I don’t know if I have a favorite type of food or dish that I love over all the others.  I do have preferences.  My first love will always be Creole and Cajun style because that’s what I was reared on.  I love bold, spicy flavors and seafood.  For me, it’s comfort food at its finest.  I also enjoy Japanese cuisine as well.  I’m a sucker for seafood, so naturally sushi and I get along quite well.  I’m even developing a taste for sashimi as well.  What I like about Japanese food is the flavors are super clean and crisp but also delicate.  It’s like each dish really highlights each of the ingredients used.  I dig it.

There are tons of other cuisines that I enjoy.  I like Mexican as well because tacos and who doesn’t like tacos?  Not Taco Bell and any other Americanized version of Mexican food either.  I’m talking about the type of Mexican food where they set the stoneware plate in front of you and tell you not to touch it because it’s really hot.  This is the type of food that has everything on the plate, the meat, rice, beans, lettuce, tomato, and sour cream right there.  Before you ask, yes I have mixed it all together and ate it.  More than once too, and I’m proud of that fact.

Americana cuisine is okay, but the reason I enjoy it is because of its versatility.  French is tasty as well.  I really like all of the different sauces, and French desserts are the best.  I’ve even had Ethiopian food, and it’s rapidly becoming one of my favorites.  You don’t use forks, they have this bread called injera, and the food is on top of the injera.  You have to tear the injera off and use it to scoop up your food.  It’s quite the experience and also very tasty.

Of course, I don’t eat out all the time.  I cook quite a bit as well.  My cooking is nowhere near as adventurous as what I like to eat.  I’m a decent cook, readers.  I can follow any instructions to make a tasty meal.  One thing I can’t do is curate recipes.  I simply don’t have the time or will to constantly try to create a dish using my imagination until I get it perfect.  I’d much rather just cook what I know or follow a recipe instead of going into the kitchen and say “What can I try to make?”

With that being said, if you give me a recipe, I will follow it to a tee and cook the most delectable foods.  I really enjoy using those delivery services like Hello Fresh, Blue Apron, and so on.  They give you everything you need to make a delicious dish, except for a few things that they expect you to have, like salt and pepper.  I’ve made many a plate using those services, and I liked most of the meals that I’ve made.  The only thing that I wasn’t keen on is that these companies give you the exact amount that you need to make these meals.  That means no leftovers, which is sad because I love leftovers.  It’s super convenient to have lunch from a dinner you made the previous night.  The pros far outweigh the cons, and I’ll continue using these services.  I’ll even show you, readers, some of the things I cook from these meal boxes.

I don’t want y’all to think that I only make savory dishes.  I love making desserts from scratch too!  I love having a nice, light dessert to finish off a satisfying meal.  The irony of that statement is that most of the desserts that I make are really heavy.  I make fantastic cheesecakes.  I also made a chocolate silk pie for the first time as well.  Pretty soon I’m going to attempt a chocolate roll cake as well as some ginger snap cookies.  I’ll be more than happy to share these confectionary delights with y’all as well.

As you may have inferred from this post, I take cooking very seriously.  I have to because food is an important part of my life.  It is literally the fuel that our bodies need to work properly.  If you aren’t giving your body the right kinds of fuel, it can’t work optimally.  This is why I’ve taken control of what I eat.  In my next blog post, I’ll talk about how my love for cooking and eating has helped me in getting healthier as well.

Before I wrap up this post, I want to know, my dear readers, do you like cooking?  What are some of your favorite cuisines to cook and to eat?  Tell me about a food that you can’t get enough of.  I can’t wait to see your responses.  Until next post!