Toasted Coconut Curry Chicken (low carb)

Chicken
1 lb boneless skinless chicken tenderloin
4 oz unsweetened shredded coconut
1/2 tsp salt
1/2 tsp pepper
2 eggs
3 tbs butter

Curry sauce
1 cup heavy cream
1/2 cup coconut milk
2.5 tbs curry powder
1/4 tsp cumin
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
dash of paprika

Mix shredded coconut, salt, and pepper in a shallow bowl. Beat two eggs in a separate bowl. Coat chicken tenderloins in eggs, then coconut. Melt butter in a large saute pan on medium. Cook chicken until done -- the coconut will brown nicely, but cut a piece to make sure it's not still pink.

Remove chicken and place on a separate plate. Lower heat to medium low. Add cream, coconut milk, curry, cumin, garlic, salt, pepper, and a dash of paprika. Heat just to a low bubble, then remove. Coat chicken and serve.

I enjoyed a large portion of green beans as a side. Test your curry sauce to make sure it's salty enough. I didn't add enough salt to my concoction, so I am unsure of the exact measurement.

Goat Cheese Stuffed Mushrooms

Olive oil

2 packages of white button mushrooms

1 tbs minced garlic

1 log (8 oz) goat cheese

1 tbs chopped chives

1 tbs parsley (plus extra for garnish)

¼ cup crushed pork rinds

¼ cup parmesan cheese

1 package cherry tomatoes

½ cup balsamic vinegar

Preheat oven to 350 degrees. Blend garlic, goat cheese, chives, pork rinds, parsley, and parmesan in a food processor until well blended. Hollow out button mushrooms, removing stems. Scoop large dollop of cheese mixture and fill mushrooms. Place on olive oil coated baking sheet. Bake for 20 minutes.

Cut cherry tomatoes and remove seeds. Soak in ½ cup olive oil and balsamic vinegar. When mushrooms are done let cool for a few minutes, and then top each with a couple tiny slices of tomato and a sprig of parsley. Serve warm.

Low Carb Pizza

February 10, 2012 by Beth
Filed under: Taste of Twinsburg (Edit)

 

Crust

• 2 cups mozzarella cheese
• 4 ounces cream cheese , softened
• 3 eggs
• 1/3 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 teaspoon chives
• 1/2 tsp minced garlic
• 1 tbs red pepper flakes

Toppings

• ½ cup pizza sauce (low carb content. I use Cleveland’s Own Little Italy Pizza Sauce)
• 1 cup mozzarella cheese
• pizza toppings , of choice

Directions:

Preheat oven to 375 degrees F.   Beat together softened cream cheese and eggs until smooth.  Add cream, parmesan, chives, red pepper flakes, Italian seasoning and garlic.  Spray pizza pan with cooking spray or oil.  Place 2 cups mozzarella cheese in bottom of pan. Bake for 5 minutes.
After the cheese is cool, pour egg mixture over cheese. Bake for 35 minutes.  Remove from oven and spread sauce over baked mixture. Add toppings of choice. Cover with remaining mozzerella cheese. Bake until bubbly and brown. Let stand for 5 minutes.