Sriracha Ghee-Injected Chicken

Sriracha Ghee-Injected Chicken

Serves 4-6. Maybe some leftovers.
Cuisine Keto, Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1 whole chicken - thawed or fresh
  • 2 Tbsp. melted Sriracha Ghee - can use any of the savory ghee flavors
  • 1 tsp. sea salt
  • 1 Tbsp. dried chives
  • 1 Tbsp. smokey sweet paprika
  • 1 - 2 tsp. sriracha powder - Calicutts Spice Co. sriracha spice is excellent!

Instructions
 

  • Preheat oven to 400F.
  • Remove any giblets that are stuffed inside the chicken cavity. Wash and dry the chicken, inside and out. Sprinkle the inside with Sriracha powder and salt.
  • Melt the ghee in a clean, narrow jar in the microwave. Using a food injector*, pull the melted ghee into the tube with the plunger. Insert it under the chicken skin at the breasts and thighs. Insert in ONE spot and move the injector around to spread the ghee under the skin without puncturing more holes. Pull the injector out and insert in the other breast. Repeat with the thigh area.
  • Baste the outside of the chicken with a little ghee and sprinkle with paprika and chives.
  • Reduce oven temp to 375F and bake chicken for 20 minutes. Every 15 minutes baste the chicken with pan drippings till it has reached an internal temperature of 165F** at the thickest part of the bird.
  • Remove from oven and allow chicken to rest for 15 mins before serving.

Notes

* Find an injector at grocery stores or amazon.com
** A good rule of thumb is to allow 20 minutes per pound as a guide for roasting a chicken.
Keyword Keto
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Shrimp Kabobs

Shrimp Kabobs

Serves 2 (or more with a salad)
Cuisine Lactose-Intolerant, Paleo, Whole30
Servings 2

Ingredients
  

  • 16 medium – large size shrimp - 4 per skewer
  • 2 sweet bell peppers cut into chunks - assorted colors
  • 1 medium yellow sweet onion
  • 1/2 pint cherry or grape tomatoes - assorted colors
  • 2+ Tbsp. melted Sriracha Ghee

Instructions
 

  • If using wooden skewers, soak in water for 1 hour.
  • Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
  • Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
  • Wash the tomatoes and set aside.
  • Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
  • In a bowl, melt 1 1/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
  • Heat the grill.
  • Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate. Baste the whole lot and then place on the grill. Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
  • Serve on a plate with the additional ghee, melted for dipping and basting.

Notes

So yummy with rice or crusty bread and a fresh salad.  Can also use Black Garlic Ghee in place of Sriracha Ghee.
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Mashed Parsnips with Sriracha Ghee and Herbs

Mashed Parsnips with Sriracha Ghee and Herbs

Serves 4.
Cuisine Keto

Ingredients
  

  • 2 lbs parsnips - peeled and cut into chunks
  • 1/4 cup full fat organic yogurt
  • 2 Tbsp. Simply Ghee Original Ghee
  • 1 Tbsp. Sriracha Ghee - plus small amount melted for drizzle
  • 1 Tbsp. fresh herbs such as - parsley, chives, dill, and mint, chopped
  • 1 Tbsp. lemon juice
  • 1 grated zest of small lemon
  • sea salt and freshly ground pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes.
  • Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
  • Return the parsnips to the pot and mash them with a potato masher, mashing to the consistency you desire.
  • Stir in the yogurt, ghee, lemon zest, and lemon juice.
  • Season to taste with salt and pepper.
  • Transfer to a warm serving bowl and sprinkle with herbs and drizzle melted Sriracha Ghee and serve.

Notes

Servings: 4
SOURCE: Healthy Living Kitchen Keto friendly Recipe is courtesy of Michelle Wohlfarth, a Holistic Health Educator and Certified Integrative Nutrition Coach and owner of Healthy Living Kitchen in Central PA.
Keyword Keto
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Red Cabbage Caraway Saute

Red Cabbage Caraway Sauté

Serves 2 – 4 depending on the number of cabbage lovers at your dinner table.

Ingredients
  

  • 2 cups red cabbage - sliced
  • 1/2 cup sweet onion - diced finely
  • 2 Tbsp. Simply Ghee Original - divided
  • 1 Tbsp. caraway seeds
  • 1 Tbsp. balsamic vinegar
  • 1 tsp sea salt
  • freshly cracked pepper to taste

Instructions
 

  • In a medium-size sauté pan, over medium heat, melt 1 tablespoon of ghee. Upon melting toss in the caraway seeds and heat till they begin to get golden and pop. Add the onion and sauté till translucent.
  • Add the cabbage, stir until well coated, cover and simmer for approximately 3 minutes – checking periodically and stirring. Cabbage will begin to soften. Once it softens, add the balsamic vinegar.
  • Cover and continue to cook until the cabbage begins to caramelize and brown. Then uncover and stir frequently. Right before serving add the remainder of ghee and let it melt into the cabbage.
  • Season to taste with salt and pepper and serve.
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Freshly Roasted Tomato Soup

Freshly Roasted Tomato Soup

Serves 4-6.

Ingredients
  

  • 2.5 lbs Roma tomatoes - cut in half lengthwise
  • 4 Tbsp. Simply Ghee Original - melted
  • 1 Tbsp. maple syrup - or honey
  • 1.5 Tbsp. Tbs of BBQ mesquite seasoning - salt-free
  • 1 Medium sweet onion - chopped
  • 4 cloves garlic - minced
  • 1 dash minced red pepper flakes to taste - or use cayenne pepper
  • 1 cup fresh basil - julienned strips
  • 1 can diced tomatoes -15 oz
  • 4 cup chicken stock - or vegetable stock
  • unrefined salt and freshly cracked pepper - to taste

Instructions
 

  • To roast the tomatoes:
  • Preheat the oven to 400F. Spread the tomatoes on a baking sheet. In a bowl, mix 2 tablespoons of melted ghee, maple syrup and BBQ mesquite seasoning and blend together. Pour mixture over the tomatoes – cut sides facing up. Season with salt and freshly cracked pepper to taste and roast in the oven at 400F for about 45 minutes.
  • In a large stock pot, heat the remaining 2 tablespoons of ghee over medium heat. Add the onions and cook until tender – about 3 minutes. Stir in the garlic and red pepper flakes and cook for about 2 minutes. Add the canned tomatoes, fresh basil and broth. Stir in the oven roasted tomatoes and simmer over medium-low heat for 30 minutes.
  • Remove from heat and in the stockpot, puree the mixture with an immersion blender or transfer the soup to a food processor or blender to blend. Be careful because the soup is very hot. Remember to start blending at a slow speed and increase gradually. The soup should be smooth with some tomato chunks. Season with salt and pepper to taste. You can prepare the soup to this point and refrigerate. When ready to serve, bring to a slow simmer over medium heat. Before serving, stir in 1 tablespoon of ghee. YUM!
  • Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.

Notes

Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.
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Honey Dill Carrots

Roasted Honey Dill Carrots

Serves 2 - 3 as a side dish.

Ingredients
  

  • 1 lb small carrots with stems - scrubbed well and patted dry
  • 2 Tbsp. Honey Ghee - melted for basting, use more if desired
  • 1 tsp. olive oil
  • 1/2 cup fresh dill - washed and pat dry
  • sea salt and freshly ground black pepper - to taste

Instructions
 

  • Preheat oven to 400F.
  • Place scrubbed carrots into a baking dish or cooking sheet lined with parchment paper.
  • Baste with melted Honey Ghee and a drizzle of olive oil.
  • Sprinkle the chopped dill over the carrots and season with salt and pepper.
  • Reduce heat to 375F and place carrots into the oven. Roast at least 40 minutes or until desired tenderness.
  • Remove from pan, place on a serving plate, brush with remaining melted Honey Ghee, salt and pepper to taste.

Notes

Honey Ghee adds a sweet nutty flavor to the carrots. 
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Roasted Sesame Asparagus

Roasted Sesame Asparagus

Serves 2 – 4 as a side dish.

Ingredients
  

  • 1 lb fresh asparagus spears - ends trimmed
  • 1 tsp. Simply Ghee Original - melted
  • 1 Tbsp. sesame seeds
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Place washed and dried asparagus spears into a baking dish. Toss with melted ghee, sprinkle sesame seeds, salt and pepper, and place into the oven. Roast for 10 – 15 minutes, depending on desired firmness. Toss them one or two times while in the oven. Serve immediately.
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Herbed and Ghee Pasta

Herbed and Ghee Pasta

Serves 4 as a meal, 6 as a side dish.

Ingredients
  

  • 1 lb pasta of choice (may use grain-free or gluten-free pasta and cook to package instructions)
  • 2-3 Tbsp. Original OR Black Garlic Ghee (add by the tablespoon till it reaches your taste)
  • 1/4 - 1/2 tsp. chili peppers (make it hotter if you prefer)
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried parsley
  • 1 Tbsp. dried oregano
  • 2 tsp. dried thyme
  • 1/4 tsp. good salt
  • 1/2 tsp. cracked black pepper
  • freshly grated parmesan or asiago cheese to taste (omit if lactose intolerant)

Instructions
 

  • Cook pasta according to package directions. Drain thoroughly.
  • In the meantime, melt the ghee over low heat. Add all the dried herbs, salt and pepper and stir till incorporated. Simmer for about 5 mins.
  • Once pasta is drained well, toss it back into the pot and stir in the ghee and herb mixture. Allow the pasta to warm and serve with freshly grated cheese. Salt and pepper to taste and dig in!
  • Fantastic on its own or with a fresh salad or just about anything.

Notes

We recommend our Original Ghee or Black Garlic Ghee for this recipe.
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