Butter Steak  Cubes Keto Friendly Recipe

Butter Steak Cubes Keto Friendly Recipe

butter steak cubesI’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy.  Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner.  And so I’ve come up with this Keto friendly Butter Steak Cubes.

Butter Steak Cubes are real easy to make and they are really delish!  Everyone loves them!  I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us.  My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.

One thing though, if you want leftovers for lunch or whatever don’t over cook the steak.  In fact I usually cook them just until they turn slightly pink in the middle.  That way they can be reheated later.  If you over cook the meat they end up like jerky when reheated.  You definitely don’t want that!

Ingredients

4 NY Strip Steaks cut into 1″ cubes

1/2 Tbs. Cayenne Red Pepper

1 Tbs. Garlic Powder

1 Tbs. Onion Powder

1 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

1/2 Tbs. Lemon Pepper

1 Tsp. Oregano

1 Stick Butter

3 Tbs. Olive Oil

1/4 Cup Fresh Parley Chopped

Directions

Combine Spices in a small bowl and mix well

Melt Butter in Olive Oil over med high heat

Add cubed meat and sprinkle spices over it

Toss meat in frying pan and cook until it almost reaches your desired “doneness”

Toss in chopped parsley and cook until done.

Serve right away with desired sides

butter steak cubes
Butter Steak Cubes
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butter steak cubes
Butter Steak Cubes
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl and mix well
  2. Melt butter in Olive Oil over med-high heat
  3. Add cubed meat and sprinkle spices over it
  4. Toss meat in frying pan and cook until it reaches almost your desired "doneness"
  5. Toss in chopped parsley and cook until done
  6. Serve right away with desired sides
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Instant Pot Beef Gyros with Tzatziki Sauce

Instant Pot Beef Gyros with Tzatziki Sauce

Gyros seem to be getting trendy, even the fast food chains are putting them on their menus.  Makes sense I guess since Gyro (pronounced YEE-roh) can be considered fast food meaning you can grab a sandwich and eat it on the go.  Gyro meat can be either beef, pork, chicken, lamb, or a combination of these meats.  The meat is usually ground up and cooked on a vertical spit then thin slices are shaved off as needed to make plates or sandwiches.  Having grown up in New York City gyros have always been a familiar food, I remember seeing the big hunks of meat rotating behind a window at the corner deli or diner.  Anyway trendy or not we love Gyros, specially beef gyros!

We always grab a gyro or two when we’re in Greece and sometimes in NYC, I mean it’s not like we’re going to set up a huge vertical spit and roast meat for hours.  That’s why the  Instant Pot is a great addition to my kitchen!  I can make Beef Gyros anytime I have a yen for them.  The beef gyros made in my Instant Pot tastes pretty authentic and can be made in about half an hour!  Doesn’t beat a trip to Athens or Santorini, but it hits the spot!

The Beef Gyros I make in the Instant Pot are tender, juicy, and tasty; in short perfect!  We slather the pita with homemade Tzatziki, a creamy cucumber yogurt sauce, then fill it with meat and veggies, delicious!

Here’s the recipe for Instant Pot Beef Gyros and Tzatziki Sauce, hope you love it as much as we do!

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The Beef

Ingredients:

2 Lbs. Chuck roast sliced into thin strips about 1/4″ long – cut meat against the grain

1 Large White Onion thinly sliced

1/4 Cup Olive Oil

1 Tbs. Garlic Powder

1 Tbs. Oregano

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1/4 Cup Fresh Lemon Juice

1/2 Cup Beef Broth

Shredded Iceberg or Romaine Lettuce

Sliced Tomatoes

Sliced Purple Onion

Sliced Cucumbers

1 Tbs Apple Cider Vinegar

Fresh Pita Bread or Naan

Directions:

Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot

Cover and make sure the valve is in the “Sealing” position

Turn pot on to Manual – high pressure

Set timer to 30 minutes

Once timer goes off allow the pot to sit for 15 minutes.  Then switch the valve to “venting” and allow the pot to depressurize.

Remove cover and stir.

While you’re waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies

Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use

Tzatziki Sauce

Ingredients:

1 Cup Finely chopped cucumbers – remove seeds before chopping

1 Cup plain whole milk yogurt

2 Tbs Fresh Dill chopped

1 Tsp Garlic finely minced

1/4  Tsp Salt

Directions:

Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.

Place cucumber in bowl and add in rest of the ingredients and mix very well.

Refrigerate until ready to use.

Sandwich assembly:

Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds

Place one pita bread flat on a piece of aluminum foil

Spread bread with Tzatziki Sauce

Place a layer of shredded lettuce over sauce

Remove desired amount of meat from pot and drain liquid then place over lettuce

Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired

Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat.

You can also make a plate or bowl instead of a sandwich.  Any left over tzatziki can be used a dip, just place in a dish or bowl and drizzle with olive oil.  Dip pita chips in the sauce for a great snack or appetizer!

 

Instant Pot Beef Gyros with Tzatziki Sauce
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Instant Pot Beef Gyros with Tzatziki Sauce
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Ingredients
Tzatziki Sauce
Servings:
Instructions
Beef
  1. Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot
  2. Cover and make sure the valve is in the "Sealing" position
  3. Turn pot on to Manual - high pressure Set timer to 30 minutes
  4. Once timer goes off allow the pot to sit for 15 minutes. Then switch the valve to "venting" and allow the pot to depressurize.
  5. Remove cover and stir.
  6. While you're waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies
  7. Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use
Tzatziki Sauce
  1. Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.
  2. Place cucumber in bowl and add in rest of the ingredients and mix very well.
  3. Refrigerate until ready to use.
Assembly
  1. Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds Place one pita bread flat on a piece of aluminum foil Spread bread with Tzatziki Sauce Place a layer of shredded lettuce over sauce Remove desired amount of meat from pot and drain liquid then place over lettuce Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat. 
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Tex-Mex Meat Rub

Tex-Mex Meat Rub

As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning.  The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.

Whether you’re making fajitas, steaks, or taco and burrito filling if you’re filling that tortilla with any type of meat you’re going to need a meat rub.  That’s where my Tex-Mex Meat Rub comes in handy.

I usually make a large batch, large meaning enough to fill a pint sized Mason Jar, to season chicken, beef, and even seafood for any kind to Tex-Mex dish I want to make.  That way I don’t have to make the mix every time I feel like having flautas or nachos or whatever.  I always have enough to rub on my meats; assuming I don’t forget to replenish the jar!

This Tex-Mex Meat Rub is super easy to whip up and makes your meat filling taste incredible!  I use just enough pepper in it to give the meat a little kick, but you can adjust the “hotness” according to your preference just by increasing or decreasing the amount of pepper powder you use.  Once you’re done just store the rub in a sealed jar and place it in a cool dry place, like your pantry.  The Tex-Mex Meat Rub should keep about 3 months, if you can manage not to use it all the first week!

To use the rub you’ll need 1 Tbs. of Tex-Mex Meat per pound of meat.  Make a paste with it by adding it to 1 Tbs. Olive Oil and 1/2 Tbs. Apple Cider Vinegar.  This is enough to season 3 large chicken breasts.

Rub the paste all over your meat then place the meat in a covered dish or ziplock bag in the fridge.  Let the meat marinate in the rub for at least an hour but no more than 24 hours.  Overnight works great!

Depending on the dish you are trying to create you can either slice the meat into strips for fajitas or leave it whole and shred after cooking.  Then cook the meat the way you want, fry, grill, bake, or in an Instant Pot!

Use the seasoned meat for nachos, fajitas, burritos, tacos, or whatever you like.

 

Tex-Mex Meat Rub
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Tex-Mex Meat Rub
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Ingredients
Servings:
Instructions
  1. Mix all the ingredients in a small bowl
  2. Transfer to jar with a tight lid
  3. Tighten the lid and store in a cool dry place
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Chicken Fried Chicken

Chicken Fried Chicken

chicken fried chickenI’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name.  For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried.  Sort of like fried chicken, I guess that’s where it gets its name.  It’s usually smothered in gravy and served with mashed potatoes.  Really it’s diner food, you know the place that serves up grease laden food.  Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!

I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken.  Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone.  My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.

Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie.  It’s actually really good.  My family loves it!

So here’s my recipe for Chicken Fried Chicken.

Ingredients:

8 Boneless Skinless Chicken Thighs

1 1/2 Cups All  Purpose Flour

1 Cup Italian Seasoned Bread Crumbs

1 Tbl. Garlic Powder

1 Tbl. Salt

1/2 Tbl.  Ground Black Pepper

1  Tsp. Oregano

1 Egg

1/2 Cup Milk

Oil  for frying

Directions:

Rinse chicken thighs and pat dry with paper towel

Pound chicken thighs until they are about 3/4″ thick

Mix together dry ingredients in a bowl or dish

In a separate bowl whisk together egg and milk

Heat oil in a deep fryer or large frying pan to 350°

Dip chicken into egg and milk mixture, shake off excess liquid

Dredge chicken in the dry ingredients until it’s evenly coated

Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°

Place cooked chicken on plate covered with paper towels to drain oil

Serve with chicken gravy

Chicken Fried Chicken
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Servings
4-5 Servings
Servings
4-5 Servings
Chicken Fried Chicken
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Servings
4-5 Servings
Servings
4-5 Servings
Ingredients
Servings: Servings
Instructions
  1. Rinse chicken thighs and pat dry with paper towel
  2. Pound chicken thighs until they are about 3/4" thick
  3. Mix together dry ingredients in a bowl or dish
  4. In a separate bowl whisk together egg and milk
  5. Heat oil in a deep fryer or large frying pan to 350°
  6. Dip chicken into egg and milk mixture, shake off excess liquid
  7. Dredge chicken in the dry ingredients until it's evenly coated
  8. Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
  9. Place cooked chicken on plate covered with paper towels to drain oil Serve with chicken gravy
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Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

fried chickenEveryone loves Fried Chicken!  It’s one of our favorite comfort foods.  But no one loves the mess frying chicken can entail.

Yes fried chicken can be messy to prepare.  First you have to batter each piece of chicken, then you have to fry it.  Both steps can leave your kitchen sticky and greasy, not to mention hot and smelling of oil.  Who wants to stand in the kitchen for hours frying battered chicken parts when there is a much easier alternative.   Place all your chicken in a baking dish and cook it in the oven!

I know, fried chicken in the oven?  I was a bit skeptical myself, but when I tried it everyone loved it!  It’s sort of like that Shake n’Bake mix you find in the store.  Yes, fried chicken without the greasy mess!

For my recipe I use boneless skinless chicken thighs, they bake better than bone-in chicken parts and don’t dry out like chicken breasts sometimes can.  I serve it with red beans and rice or mashed potatoes with gravy.  It’s my version of fast food fried chicken at less than half the cost!

Here’s my recipe for Oven Fried Chicken!

Ingredients:

8 – 10 Boneless Skinless Chicken Thighs

2 Cups all purpose flour

1/4 cup olive oil

1 tsp. kosher salt

1 tsp. garlic powder

1/2 tsp. ground black pepper

1/2 tsp. oregano

1/4 tsp. cayenne red pepper

Directions:

Pre-heat oven to 325°

Rinse chicken thighs and pat dry with paper towel

Measure oil and four into separate bowls

Mix all the spices together

Stir half of the spice mixture into the Olive Oil

Combine the other half of the spice mixture to the flour, toss well so it combines evenly

Brush each thigh with oil mixture be sure to cover all sides

Dredge oiled thighs in the flour mixture

Place on to a non-stick baking pan or tray

Bake for 45 minutes flipping chicken about half way thru the baking time

Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp

Chicken must have an internal temperature of at least 165° before you take it out of the oven

 

 

 

Oven Fried Chicken
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Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 325°
  2. Rinse chicken thighs and pat dry with paper towel
  3. Measure oil and four into separate bowls
  4. Mix all the spices together
  5. Stir half of the spice mixture into the Olive Oil
  6. Combine the other half of the spice mixture to the flour, toss well so it combines evenly
  7. Brush each thigh with oil mixture be sure to cover all sides
  8. Dredge oiled thighs in the flour mixture 
  9. Place on to a non-stick baking pan or tray
  10. Bake for 45 minutes flipping chicken about half way thru the baking time
  11. Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp Chicken must have an internal temperature of at least 165° before you take it out of the oven
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