Creamy Butter Garlic Chicken

Creamy Butter Garlic Chicken

My husband recently started a Keto Diet, again! Last time he did this, the summer of 2018, I was in Italy awaiting the birth of my 6th. grandchild; so no one was home to support my husband in his endeavor nor was anyone around to prepare Keto friendly meals and snacks. That’s probably why he did do so well on the diet.

Mind you this diet is not for everyone, in fact you should consult your doctor before trying a Keto Diet. I know for sure this diet is not for me as I have an autoimmune condition that affects my liver, and this diet according to my research is not recommended for folks that have liver and kidney conditions as well as a host of other medical issues. Again consult your doctor before going on a Keto Diet or any other diet.

But this article isn’t about the Keto Diet at all. It’s about a delicious chicken dish that I make for the family. As I’ve already mentioned my husband is on a Keto Diet, but I’m not and neither are my daughter and 2 grandsons who live with us. So really my problem was to find something we all could eat so that I don’t have to play short order cook and make different meals of the family.

This Creamy Butter Garlic Chicken is just the thing. It’s fatty and low carb enough to work in a Keto Diet, it has 8 net carbs for each 1/2 cup of sauce, and it’s yummy enough to serve the rest of the family. Best of all it’s super easy to make!

I serve it with riced cauliflower for my husband and mashed potatoes for the rest of us. Steamed veggies make for a balanced meal we all love it!

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Creamy Butter Garlic Chicken
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Creamy Butter Garlic Chicken
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Instructions
  1. Melt butter in a large pan
  2. Season both sides of chicken with salt, pepper, and garlic powder
  3. Fry chicken in melted butter until fully cooked making sure both sides are browned
  4. Remove chicken from pan and set aside
  5. Sauté garlic in pan being careful not to burn it
  6. Add broth and deglaze the pan (scrape stuck on chicken and garlic from pan and mix with the broth)
  7. Cook the broth down to about half then add heavy cream
  8. Stirring constantly to keep sauce from burning cook until slightly thickened
  9. Return cooked chicken to the pan and spoon sauce over it
  10. Serve with your choice of starch and veggies.
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One Skillet Creamy Tuscan Chicken

One Skillet Creamy Tuscan Chicken

Are you looking for something delicious for dinner? Something easy to make and good enough to serve company? Then this One Skillet Creamy Tuscan Chicken is just the thing!

This dish is not only delicious it’s pretty too! The spinach and sun dried tomatoes give this dish a festive look. I serve it with steamed long grain rice or pasta. Oh, and by the way it’s keto friendly, just serve it with zucchini spaghetti!

But the best part about this Creamy Tuscan Chicken is that it’s so easy to make. You really just need one skillet. I use a pretty skillet that can double as the serving dish so clean up’s a breeze!

Here’s the recipe!

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One Skillet Creamy Tuscan Chicken
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One Skillet Creamy Tuscan Chicken
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Instructions
  1. Generously sprinkle both sides of chicken with salt and pepper
  2. Heat olive oil in large skillet, add butter to melt
  3. Add onions and sauté until they turn translucent
  4. Add garlic and sauté about one minute, don’t allow garlic to turn brown
  5. Add chicken pieces and cook until done, about 3-4 minutes per side
  6. Remove chicken from skillet and set aside
  7. Add mushrooms to skillet and sauté until they turn soft
  8. Add chicken broth and Italian seasoning
  9. Bring to a boil
  10. Stir in Half and Half and lower heat
  11. Simmer about 10 minutes or until sauce is slightly thickened
  12. Stir in spinach and cook until wilted
  13. Stir in sun dried tomatoes and grated cheese, sauce should be slightly thickened
  14. Place chicken back into skillet and heat over low heat until chicken is hot
  15. Spoon sauce over chicken and serve.
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Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino Style) Chicken Noodle Soup

Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.

I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.

This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!

 

Ingredients:

1 lb. chicken, cut into small pieces

1 lb. round miki noodles

½ cup chopped chicken liver

4 pcs. crumbled bacon

4 cups chicken broth

½ small cabbage, core removed and chopped

1 medium carrot, julienne

¼ cup chopped green onions

1 medium yellow onion, diced

4 cloves garlic, crushed

2 tbsp. fish sauce we called it (patis)

2 tbsp. cooking oil

2 cups water

 

Directions:

Heat the oil in a cooking pot.

Then sauté the garlic and onion.

Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.

Add the chicken liver. Stir and cook for 2-3 minutes.

Pour-in water and chicken broth, cover and simmer for 25-30 minutes.

Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.

Pour-in the fish sauce and stir.

Pour the miki noodles and cook for 5 to 7 minutes.

Add chicken broth or water if needed.

Then add the green onions.

Serve it hot in a serving bowl.

 

Share and enjoy!

Pinoy (Filipino Style) Chicken Noodle Soup
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Servings
3-4 people
Servings
3-4 people
Pinoy (Filipino Style) Chicken Noodle Soup
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Heat the oil in a cooking pot.
  2. Then sauté the garlic and onion.
  3. Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
  4. Add the chicken liver. Stir and cook for 2-3 minutes.
  5. Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
  6. Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
  7. Pour-in the fish sauce and stir.
  8. Pour the miki noodles and cook for 5 to 7 minutes.
  9. Add chicken broth or water if needed.
  10. Then add the green onions.
  11. Serve it hot in a serving bowl.
  12. Share and enjoy!
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Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice is one of my favorite comfort foods.  It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.

Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus.  That’s probably why it never occurred to me to make it at home.  So much easier to order it at Zippy’s or some other local eatery.  Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.

Well that recently changed after I attended an Alumni Luau at my Alma Mater.  Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless.  That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.

So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips.  A week or so later I finally made some, tweaked the way I like it of course!

Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup.  But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.

I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different.  In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.

Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in.  So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!

*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store.  Or you can order it from Amazon.

*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon.  If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce.  It  too has a milder taste and it can be found in most Asian Markets anywhere.  But you can use any brand or your favorite brand of soy sauce.

*Use fresh ginger.  Fresh ginger root can be found at most Asian Markets.  Ginger can be frozen in a sealed ziplock bag for a long time.  Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste.  I love the strong ginger taste and usually add a bit more to my broth.

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Chicken Long Rice

Ingredients:

4 Bone in chicken thighs. Be sure the skin is on too!

Water

1 Tbs. fresh ginger, sliced into small slivers

4 cups chicken broth

2 packages clear bean thread noodles

Salt to taste

Soy Sauce to taste

1-2 stalks green onions, chopped

Directions:

Place thighs in large pot and add enough water to almost cover chicken.

Add chicken broth and ginger.  Make sure liquids fully cover the chicken.

Bring to a boil, then reduce heat to simmer.

Cook for about 45-60 minutes or until chicken starts to fall off the bone.

Debone Chicken, remove skin,  and return to pot.

Stir in salt and soy sauce to taste.

Add noodles and cook until noodles are soft.

Garnish with green onions and serve with or without steamed rice.


chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
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chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
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Ingredients
Servings:
Instructions
  1. Place thighs in large pot and add enough water to almost cover chicken.
  2. Add chicken broth and ginger.  Make sure liquids fully cover the chicken.
  3. Bring to a boil, then reduce heat to simmer.
  4. Cook for about 45-60 minutes or until chicken starts to fall off the bone.
  5. Debone Chicken, remove skin,  and return to pot.
  6. Stir in salt and soy sauce to taste.
  7. Add noodles and cook until noodles are soft.
  8. Top with chopped green onions.
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DIY Doggie Icy Pops aka Pup Pops

DIY Doggie Icy Pops aka Pup Pops

Doggie Icy Pops

It’s shaping up to be a very hot summer.  To keep Cannoli, our Siberian Husky, cool and comfy this summer we’ve been making her frozen dog treats, or Pup Pops.

They are so simple to make, they not only keep her cool, they keep her busy for almost an hour!

For these treats I used apples and blueberries I had in the fridge and  homemade chicken stock made without onions, salt,  and garlic.  Really you can use your pooch’s favorite fruits and veggies or whatever you have at home as long as they are dog friendly.  Don’t use onions, grapes,  and if using apples be sure you remove the seeds, they are some foods toxic to pets.  For a list of foods that can be poisonous to pets click here to be taken to the Humane Society list.

I freeze my treats in styrofoam coffee cups (but you can use paper cups, ice cube trays, or silicone molds), I just peel away the cup when I give Cannoli the treat.  It’s a great in expensive way to make and store the frozen treats.  You can portion out the treats to fit your pet’s needs.  I make mine fairly large and fill the cup, she’s a good size pup!

Ingredients:

Makes 6 full coffee cups

2 apples – cut in cubes, all seeds removed

1/2 fresh blueberries

3 cups homemade chicken stock

Directions:

Doggie Icy Pops

Distribute fruits into 6 styrofoam coffee cups.

Pour desired amount of chicken broth into cups.  Fruit floats to the top.

Freeze for at least 6 hours.

Peel off cup when ready to give your pet the treat.

DIY Doggie Icy Pops
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Servings Prep Time
6 Cups 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Cups 15 Minutes
Passive Time
6 Hours
DIY Doggie Icy Pops
Print Recipe
Servings Prep Time
6 Cups 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Cups 15 Minutes
Passive Time
6 Hours
Ingredients
Servings: Cups
Instructions
  1. Distribute fruits into 6 styrofoam coffee cups.
  2. Pour desired amount of chicken broth into cups. Fruit floats to the top.
  3. Freeze for at least 6 hours.
  4. Peel off cup when ready to give your pet the treat.
Recipe Notes

Be sure you remove all the apple seeds, they are poisonous to dogs!

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