A Beginner’s Guide to a Ketogenic Diet Now that I have solidified my choice that keto is my number one choice for a post op bariatric diet, I think it’s only fair for me to elaborate on this diet a little further. Many readers come […]
Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan. I’m sure […]
Freshly Roasted Tomato Caprese Salad
Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple.
I do not eat tomatoes often, as they are quite carby, so when I do, I spend a little extra for the good ones. This is essential when making a salad that consists of really, 4 ingredients. Good mozzarella is also key. None of that low moisture, rubbery cheese will work. You want fresh mozzarella that when you cut into it, the inside oozes out all over your board. As far as basil, only fresh basil will do. I grow my own so I have a ready supply, as any good Italian should. And lastly, Olive oil. I buy Italian olive oil, but the Spanish make a great one as well. I try to stay away from Greek or Tunisian Olive oils, as I don’t find them to be as fruity. Wow. Could that paragraph sound anymore pretentious?
Traditionally, Caprese salad is slices of fresh tomato, mozzarella, and basil leave, layered on a plate and drizzled with olive oil, salt and pepper. its light, and refreshing and great for a summer lunch. This salad I served as a side to some delicious Garlic Crusted Pork Tenderloin Medallions.
- 2 Vine Tomatoes (very ripe)
- 2 oz fresh mozzarella
- 1 tbsp fresh basil
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
To make this salad is painfully simple. Simply slice the tomato and place on a baking sheet (or in your air fryer like I did- turned out so good!) place in your oven at 350F for 10-15 minutes, or until the tomatoes have become soft, but not dried out. Once the tomatoes are to are moderately soft, remove from oven and layer with the cheese.
Make sure to salt and pepper to taste on each layer.
Chiffonade, or thinly shred, your basil leaves, and sprinkle over the top of your salad.
Then just drizzle with olive oil, and balsamic vinegar. If you’re really watching your carbs you can add only a small amount of the
balsamic vinegar, and mix it with red wine vinegar or even apple cider vinegar. Or, simply add more oil.
Balsamic is not traditionally used on a Caprese salad. That said, it’s become popular, and I feel the acidity from the bal
samic adds a great depth of flavor to the sweetness of the roasted tomatoes.
Quick & Easy Crunchy Air Fried Broccoli Crisps I’ve heard about how amazing those little broccoli crisps at Trader Joe’s, but I refuse to buy something I can easily make…so voila. Here’s a quick and easy recipe for some Quick & Easy Crunchy Air Fried […]
Sizzling Goat Cheese and Sausage Stuffed Mushrooms I have seen a lot of keto stuffed mushroom recipes, but usually they consist of cheddar cheese and ground meat. So instead of the norm, I wanted to give you these Italian inspired stuffed mushrooms. The goat cheese […]
Thai Chicken Satay with Peanut Sauce
Chicken satay is one of my favorite Thai foods, minus curry of course. By default, it’s pretty keto friendly, but sometimes they add some ingredients that aren’t so ketogenic. Here is a great recipe for a very filling dish.
Pro tip: You can use the sauce for a salad dressing as well like they do at the Thai restaurants, just dilute it with some extra rice wine vinegar.
- 2 lbs chicken breast, sliced into 1/2 strips length wise
- 1 inch ginger grated
- 1 tsp cinnamon
- 1 Tbsp Curry powder
- 2 garlic cloves
- 1/4 C cilantro stems chopped
- 2 Tbsp chopped Thai basil
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- juice of 1 lime
- 1-2 tbsp red pepper flake (optional if you don’t like spice)
Peanut Satay Sauce
- 4 Tbsp Peanut butter
- Chunky or smooth is fine
- 1 inch ginger grated
- 1/2 Tbsp fish sauce
- 1/2 Tbsp sesame oil
- 2 garlic cloves
- 1 Tbsp unsweetened rice vinegar
- 1 Tbsp soy sauce
- 1/4 C coconut milk
- 1 packet of Splenda (or sweetener to taste)
- 1 Tbsp Sambal
- It’s not very spicy and adds a ton of flavor
- Can be found at most supermarkets
To begin, we are going to prep the chicken. First, take the ingredients listed above and place into a mixing bowl. Next, add chicken and then mix thoroughly to coat. Then, let sit for 30 minutes to one hour.
After chicken is marinated, stick onto bamboo skewers. Now too make this process quick, fold the chicken into thirds, stick the skewer through, and then slide one end down to make it flat.
After that,place skewers on grill and cook over low heat on a gas grill, or over direct heat if using a charcoal grill. Or, if you prefer, or you can even broil them in your oven: Choose the method you’re most comfortable with!
In a blender, add all the ingredients except the peanut butter, and blend until smooth. Add peanut butter and whisk until a homogeneous sauce is achieved. If you happen to use smooth peanut butter, you can skip this all together and just put everything into your blender. I recommend to let it chill for at least 15 minutes.
Finally, serve dish with cilantro, lime, and Thai basil. The Thai basil in my garden was flowering these gorgeous little purple flowers, which made for a nice photo.