You know her from “Top Chef” and the “Today Show”, she’s one of our favorite local chefs! Now you can learn from her amazing skills in the kitchen. Chef Renee Kelly is here with some easy and delicious Keto recipes and to talk about her new classes.
Coconut Chicken with Cauliflower Fried Rice
Serves 6
- 2 Tbs Ghee
- 6 each chicken thighs
- 2 each peppers, sliced
- 2 each celery stalks
- 1/2 each medium onion minced
- 2 each cloves garlic, minced
- 1 Tbs. grated ginger
- 1 each medium zucchini small diced
- 1 each can full fat coconut milk
- 1 teaspoon turmeric
- 1 Tbs coconut amino acids
- 1/4 C. Cilantro Chopped
- Salt and pepper to taste
Heat the ghee in a large sauté pan.
Add the chicken thighs and sear for 2-3 minutes each side
Add the peppers, celery onion, garlic and ginger to the pan. Turn the heat down to medium low. cook until the vegetables start to turn translucent, about 4 minutes.
Stir, then add the zucchini and sweat for 2 minutes.
Add the coconut milk and turmeric. Cover and let simmer for 10 minutes.
Turn off the heat, season with the coconut amino acids, cilantro ad salt and pepper. Serve over cauliflower fried rice.
Cauliflower fried rice
serves 6
- 4 Tablespoons of coconut oil
- 1/2 medium onion diced
- 1 carrot small diced
- 2 each stalks of celery diced
- 1 C. shitake mushrooms
- 1 each medium head of cauliflower, shredded and cored
- 2 each cloves garlic- minced
- 1 C. chicken stock
- 1 C. baby spinach sliced
- 1 Tbs amino acids
- 1 teaspoons red pepper flakes
- Salt and pepper
Heat the coconut oil in a large sauté pan, on medium high heat.
Sweat the onion, carrot and celery for 4-5 minutes.
Add the mushrooms and stir, turn up the heat to medium high. Sauté for 2 minutes or until the mushrooms start to turn translucent.
Add the cauliflower and garlic. Stir and cook for 2-3 minutes.
Add the chicken stock and scrape the bottom of the pan (deglaze) getting all the bits up off the bottom of the pan, that’s added flavor.
cook until the cauliflower is almost dry.
Add the spinach, amino acids, red pepper flakes stir, and season with salt and pepper to taste.
Keto Mousse:
serves 3
- 2 oz grass fed unsalted butter softened
- 2 oz cream cheese
- 1 Tablespoon granulated sweeter, like truvia
- 1 Tablespoon cocoa powder, make sure it is sugar free.
- 3 oz. heavy cream
Whip together the grasped unsalted butter, cream cheese and sweeter. Make sure everything is at room temperature.
Add the cocoa powder.
In a separate bowl, whip the heavy cream and fold into the chocolate mixture.
Refrigerate.
This is high fat, so be aware of your portion size.
Blue Cheese Bacon Dip
serves 6
- 8 oz sour cream
- 2 oz. blue cheese crumbles
- 4 each slices bacon, cooked and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Vegetables of your choice. I like celery as it can scoop for dip.
Mix together all ingredients and serve.
Fried Macadamia nuts with cinnamon
serves 6
serving size is about 20 pieces
- 5 oz macadamia nuts salted
- 2 Tbs grass fed butter ghee
- 1/2 teaspoon ceylon cinnamon
Heat the ghee in a large sauté pan until the ghee looks like pavement on a hot summer day ( a little wavy.) Add the macadamia nuts. and stir for 2-3 minutes or until the nuts smell toasted. Turn off the heat and add the cinnamon.
Cool and enjoy.
This same method can be done with any nut and any spice. If you like hot and spicy, Add a little cayenne and toss with your favorite sugar-free hot sauce and sprinkle with blue cheese.
Be creative.
Also you can add herbs, fresh garlic, the sky is the limit with your own crunchy snack mix.