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!
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 www.gnom-gnom.com. 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.
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!