Main Dishes

Chelsea’s Messy Apron: The Best Steak Marinade

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RECIPE REVIEW

This recipe was originally posted on Chelsea’s Messy Apron.

I come from a meat loving family! I was raised to appreciate a nice cut of meat, seasoned and cooked to perfection. If I were to ask my Mama Sal Sal, “What do you want to eat?” at any given time the answer would always be the same. “Steak! Duh!” Her relentless request for steak sent me on a search to find a timeless marinade.

Every great marinade should have the perfect blend of fat, acidity, and seasoning. “The Best Steak Marinade” really knows how to bring a steak to life and quickly reached the top of my list. My mouth is watering just thinking about it!

INGREDIENTS:

½ cup olive oil

⅓ cup low-sodium soy sauce

2 large lemons (¼ cup freshly squeezed lemon juice, ½ teaspoon lemon zest)

1 tablespoon minced garlic

¼ cup Worcestershire sauce

3 tablespoons dried basil

1 ½ tablespoons garlic powder

1 ½ tablespoons dried parsley

1 tablespoon dried oregano

1 teaspoon ground white pepper

Coarse sea salt, optional

Steaks of your choice

Canola oil, for grill grates

INSTRUCTIONS:

In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.

Whisk until ingredients are combined and incorporated.

Pour the mixture over steaks of your choice

Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).

About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).

Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.

Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 

Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 ½ minutes for diamond grill marks)

Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*

The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)

Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)

Enjoy!

RECIPE NOTES:

Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!

Creme Da La Crumb: Mediterranean Chicken with Roasted Red Pepper Cream Sauce

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RECIPE REVIEW

This recipe was originally posted on Creme Da La Crumb.

While most of my weekly meal prepping consists of simple, yet flavorful-packed food, I am always seeking for recipes that "dress to impress". This is one of my all time favorite keto-friendly main dishes from Creme Da Le Crumb. It is simply delicious, full of flavor, and always brings out the "ooooo"s and "ahhhh"s from my dinner guests.

Ingredients:

4-6 boneless skinless chicken thighs or breasts

⅔ cup chopped roasted red peppers (see note)

2 teaspoons Italian seasoning, divided

4 tablespoons oil

1 tablespoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream

2 tablespoons crumbled feta cheese (optional)

Thinly sliced fresh basil (optional)

INSTRUCTIONs:

Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender, pulse till smooth.

Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.

Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

Recipe Notes:

You can buy jarred roasted red peppers in most grocery stores near the olives.

Going Cavewoman: Butternut Squash Soup

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RECIPE REVIEW

This recipe was originally posted on Going Cavewoman.

YOU GUYS! First, I love goingcavewoman.com. The author, Monica McGuiness, is a boss lady.

Second, Tasia and I are both obsessed with this soup! It is so yummy and easy to make. Let’s be honest, who doesn’t want to throw a bunch of fresh ingredients in a blender and WA-LAH dinner!?

*See ketogenic substitutes and modifications at the end of the recipe.

INGREDIENTS:

1 butternut squash, peeled and cubed

1 onion, chopped

4 garlic cloves

Not Chick'n Stock Cubes

3 cups water

Freshly ground sea salt and black pepper

To Serve:

Coconut cream, optional or heavy cream for non-paleo

Chives, finely chopped

INSTRUCTIONS:

Brown onion in a pan with a little oil (coconut or avocado). 5-8 minutes.

Add remaining ingredients and cook until squash is soft. 20-30 minutes.

Blend with a hand whisk or a blender.

Add a tablespoon cream and a sprinkle of chives and serve.

RECIPE NOTES:

For a ketogenic lifestyle:

Instead of adding cream as a garnish, add 1 cup of heavy cream straight to the soup/blender.

Chann’s Shrimp Tacos with Cucumber Mango Salsa and Avocado Sour Cream Sauce

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I love tacos! Ok, that is an understatement. I REALLY. REALLY. LOVE TACOS! When beginning to practice a keotgenic lifestyle, one of my first questions was, "YEAH BUT! What is life really worth without tacos?" (I was kidding, of course) So I set out to make the best damn keto tacos I could and here they are; a keto-twist on my favorite shrimp tacos, created by yours truly! Enjoy!

Shrimp

Ingredients:

1 tablespoon butter

1 teaspoon minced garlic (1 clove)

2 pounds raw shrimp, peeled and deveined

Taco seasoning to taste

Salt and pepper to taste

½ lemon, juiced

Instructions: 

Melt butter in a large frying pan on medium heat. Add garlic and sauté for 30 seconds. Add shrimp and dust with taco seasoning. Salt and pepper to taste. Cook for 1-2 minutes per side. Remove from heat, add lemon juice, and stir.

Cucumber Mango Salsa

Ingredients:

1 english cucumber, diced

2 roma tomatoes, diced

1 mango, diced

¼ red onion, diced (optional)

¼ cup cilantro, minced (less if you want)

1 teaspoon chili powder (less if you want)

1 tablespoon honey (For a ketogenic lifestyle, use a xylitol sweetner, such as Swerve)

1 lime, juiced

Salt to taste

Instructions: 

Mix cilantro, chili powder, honey, and lime juice in a medium mixing bowl. Add cucumber, tomatoes, mango, and red onion (optional). Mix and salt to taste. Refrigerate 2-3 hours before serving.  

Avocado Sour Cream Sauce

Ingredients:

1 avocado

¾ cup sour cream

¼ cup heavy cream

2-3 tablespoon fresh cilantro

1 teaspoon minced garlic (1 clove)

1 teaspoon fresh lime juice

Salt and pepper to taste

Instructions: 

Mix all ingredients in a bowl or blender.

Recipe Notes:

For a ketogenic lifestyle:

Place shrimp, mango relish, and avocado sour cream sauce over a bed of lettuce with some queso fresco for a salad or in a cheese taco shell. For simple and easy, one-ingredient, instructions check out Crispy Cheese Taco Shells on LowCarbMaven.com. Serve immediately.

For a non-ketogenic lifestyle: 

Place shrimp, mango relish, and avocado sour cream sauce in a small corn tortilla with some queso fresco. Serve immediately.