Instant Pot Chicken CacciatoreIngredientsOriginal recipe yields 4 servingsIngredient Checklist
DirectionsInstructions Checklist
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Instant Pot Chicken CacciatoreIngredientsDecrease Serving4 Increase Serving Adjust Original recipe yields 4 servingsIngredient Checklist
DirectionsInstructions Checklist
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Duck Confit
Duck ConfitIngredients:4 duck legs, fat trimmed and reserved 10 cloves garlic Salt and pepper, taste 4 sprigs thyme 4 bay leaves 1 teaspoon black peppercorns 2 cups duck fat Instructions: Season duck legs with salt and pepper. Place the duck legs into a baking dish. Top the duck legs with garlic, bay leaves, thyme, and duck fat, plus the reserved one. Cover and refrigerate 12 hours. Preheat oven to 300F. Remove the duck from the fridge. Remove garlic, thyme, bay leaves, duck fat and reserve. Rinse the duck and pat dry with paper towels. Place the reserved ingredients into a cast-iron skillet. Sprinkle with peppercorns and lay duck on top, skin side down. Cover with parchment paper and bake for 2 ½ hours. Remove the duck from the oven and strain the fat. Heat large skillet over medium-high heat. Sear the duck, skin side down for 3-4 minutes or until crispy. Serve onto a plate and drizzle with reserved fat. Serve. Nutritional info per serving: Calories 1055 Total Fat 107g Total Carbohydrate 3.9g Dietary Fiber 0.8g Total Sugars 0.1g Protein 22.5g |
Blueberry Lemon Scones
Ingredients:
Scones: 2 cups (224g) almond flour 2 scoops (80g) Creamy Vanilla 2 tsp (10g) baking powder 1 lemon, zest only 1/4 tsp sea salt 2 Tbsp sweetener of choice or to taste, (optional) 1/4 cup (56g) unsalted butter, cold, cubed 2/3 cup fresh or frozen blueberries 1 large egg (50g) 1/4 cup (60g) plain unsweetened Greek yogurt or heavy cream Arrowroot powder, as needed Milk, to glaze Glaze: 1/3 cup powdered erythritol or sugar-free sweetener of choice 2 1/2 Tbsp lemon juice (or as needed) Instructions Heat oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Add almond flour, Creamy Vanilla, baking powder, lemon zest, salt, and sweetener to a bowl; mix together to combine. Add butter and rub into the dry mixture until it resembles very coarse crumbs; toss in the blueberries. Whisk yogurt and egg in a small bowl and gently fold into the mixture until combined. Transfer the dough to the prepared baking sheet and flatten into a 1-in (2.5cm) disk; cut into eight wedges. If the dough is too sticky, dust your hands with some arrowroot powder. Brush the tops with milk and bake for 20 to 25 minutes until golden brown. Allow the scones to cool before separating. Will keep in an airtight container for up to 3 days at room temperature or 5 days in refrigerator Glaze: Whisk sweetener and just enough lemon juice to form a glaze; drizzle over the cooled scones. Nutritional breakdown per scone (recipe makes 8 scones) 287 Calories 11g Protein 24g Fat 4.6g Fiber 13.6g Total Carbs 5.4g NET Carbs |
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