Salsa Chicken

It's been quite a while since I've posted a chicken breast recipe on this blog.  I prefer poultry to beef, or really any other meat, and eat roasted chicken thighs a few nights a week.  In the summer I also love cutting chicken breasts into small pieces, pan-searing them, tossing them in sugar free BBQ sauce, and then putting them on salad.  This recipe is the perfect weeknight meal because of its simple ingredients and minimal time spent in the kitchen.  No ingredients to chop or prep either!  I love things that are easy to make but do not sacrifice on deliciousness. I started by gathering my ingredients and pre-heating the oven to 375°F. In a large non-stick pan, I melted the butter over medium heat.  Meanwhile, I seasoned one side of the chicken breasts with salt, pepper, and garlic poweder. I placed the chicken seasoning-side down in the hot skillet and cooked it for 3-4 minutes until it was golden brown.  I seasoned the other side in the pan before flipping and [Continue reading...]

Spicy Poppin’ Meatballs

Many low carbers like to meal prep on Sundays and have foods available for breakfast, lunch and snacks (and sometimes dinner) throughout the week.  I thought I'd create a recipe that can serve as both a delicious lunch or snack option but is also easy to make before a party or holiday gathering as an appetizer.  I love how versatile meatballs are, too.  They can be as simple as eaten plain or with a dip, cut up and served on a refreshing salad, included in a zoodles dish or served inside a low carb, high fiber wrap as a tasty sandwich.  The options and flavor combinations for meatballs are really endless! I started by gathering my ingredients and pre-heating the oven to 350°F.  Prior to this photo I took pork rinds, salt and pepper and ground them in my food processor to create a breadcrumb-like texture as shown above.  This is one of my favorite low carb tricks and is a great substitution in many recipes.  Pork rinds have zero carbs and their flavor is not typically detected in [Continue reading...]

Chicken Bacon Chowder

Last night I ran to the grocery store to get the ingredients I needed to make today's recipe and the cold weather was beyond anything I've ever felt before.  Currently the east coast is experiencing a polar vortex and it is no joke; I wanted to make a recipe to warm myself up from the inside out. I used to think making soup from scratch would be difficult, but it's actually really simple and so much better for you than buying pre-made soup in a can.  Good ingredients and a little love makes every recipe better! I pulled together all my ingredients and organized them for each step of the soup. First I began my prep work by washing the leeks and thinly slicing the bulb ends.  There can be sand or dirt in your leeks, so make sure to give them a good scrub! Next I diced up a yellow onion. I also sliced both ends of some scallions for finishing off the soup at the end and set them aside. Over medium low heat I melted 1 tablespoon of butter and added the leeks, [Continue reading...]

ABC Salad

Exactly one year ago today I made my very first post on Butter Is Not a Carb.  I've learned so much about blogging, photography and how to build something from the ground up in the last year.  I know this is just a hobby for me at this point, but I have truly enjoyed the last year.  I'm so grateful for everyone who reads, comments, shares and enjoys the recipes I post.  I've really loved the e-mails I've received and the information you all have passed on to me as well, so thank you for making the first year of Butter Is Not a Carb such a great one! My first post was a (very poorly photographed) salad, so it seemed kind of fitting to create a different type of salad for today's post.  Now that summer is around the corner, picnics, bbqs and other gatherings seem to be more prevalent.  This ABC salad (avocado, bacon and chicken) is easy as 1-2-3, super delicious and extremely low carb.  The best part is you don't need to turn on your oven now that the weather is heating up. I [Continue reading...]

Jalapeño Popper Chicken

I can't be the only one that loves jalapeño poppers, right?  There's something so satisfying about those spicy pop-in-your-mouth bites filled with cheese that keeps you going back for more.  I wanted to turn the flavor of jalapeño poppers into a main course dish that everyone would enjoy the same way.  I decided to add some bacon to the mix in homage to bacon-wrapped jalapeño poppers, which may be even better than the originals; I think it rounds out the meal perfectly. I started by gathering my ingredients and pre-heating the oven to 350°F.  I used my cast iron skillet for this recipe, but you could easily use a different oven-safe skillet or a regular pan and transfer the chicken to a baking sheet to finish the cooking process. First I removed the seeds and then diced the fresh jalapeños.  You could leave a few seeds in for more heat, if you'd like. Next I diced the green onions into small pieces.  I love the taste of green onions in almost every dish - they brighten [Continue reading...]

Sriracha Chicken Tenders

Spicy foods are some of my favorite foods; the more heat, the better, in my opinion.  I've become a kind of connoisseur of the hot sauce aisle at the grocery store after trying so many different brands and styles of hot sauce.  My personal favorite for a long time now has been sriracha as many other brands of hot sauce (like Frank's) just do not make food hot enough for me.  There's only been one instance of regret on my quest to find the perfect hot sauce: I tried Dave's Insanity Sauce once and used way too much, causing immediate tears and sweating and the inability to finish my eggs that morning.  Sriracha is the perfect amount of heat and goes well with so many different meals, including these delicious keto-friendly chicken tenders. I began by gathering my ingredients and pre-heating the oven to 400°F.  I love how simplistic this meal is; only a handful of ingredients makes for an easy weeknight meal. Next I combined the pork rinds and parmesan cheese into my food [Continue reading...]

Chicken Fajita Quiche

Mexican food is one of my favorite cuisines and fajitas are always a delicious entree packed with protein and veggies.  In this recipe I ditched the tortillas and turned the flavor of fajitas into a savory low carb quiche that could be served any time of day in your house.  As with most of my quiches and egg bake recipes, you could really throw just about any vegetable or cheese into the mix and it would turn out great here, too.  I also created my own taco seasoning rather than buying a processed packet from the store - this seasoning would also be delicious on ground beef in chili or to season chicken or beef in a taco salad.  It is very versatile and the recipe makes plenty for several meals. I pulled out the ingredients and pre-heated my oven to 350°F. To make the taco seasoning, I added the cumin, chili powder, paprika, cayenne pepper, garlic powder and onion powder into a small bowl. I used a spoon to mix them until thoroughly combined.  You can vary the amount [Continue reading...]

Buffalo Chicken Pizza

Re-vamping traditional comfort foods from the Standard American Diet tends to be highly requested by people who choose to switch to a low carb lifestyle.  Unsurprisingly, pizza is one of these foods.  Pizza is universally loved and such a versatile food by changing the toppings.  There are the standard go-to options like cheese, pepperoni or sausage, but there are also "gourmet" flavors like BBQ, Thai and buffalo chicken pizzas that are becoming more popular at restaurants around the country.  Today I wanted to show you an easy way to make buffalo chicken that can be enjoyed in a variety of ways, and then turn that chicken into a delicious low carb pizza.  I am using the recipe for the famous Fathead Pizza Crust that is delicious and completely fool-proof.  I've made it countless times; it is so easy to put together and cooks in practically no time.  It is definitely my favorite low carb pizza crust that I've found to date. I started by gathering my ingredients and turning my slow [Continue reading...]

Chicken Gouda Bleu

I hope all my readers from the US enjoyed their Thanksgiving holiday on Thursday.  I successfully kept it low carb throughout the meal.  My gracious host (my co-worker Peggy, one of the nicest, most inviting people I've met) served up a delicious feast that included more vegetables than there were guests, I think.  I enjoyed bell peppers and spinach dip (and a few naked mini hot dogs) for appetizers and turkey, zoodles, my jalapeno bacon biscuits and three helpings of creamy brussels bake for dinner.  Everything was fabulous and I had a wonderful time spending the holiday with her family.  Today's recipe is my twist on a culinary classic, the chicken cordon bleu.  "Cordon bleu" is French for blue ribbon and dates as far back as the mid-sixteenth century under King Henry III.  Le Cordon Bleu is also a culinary arts school founded in 1895 in Paris; Julia Child attended the school and today they teach over 20,000 students annually.  Ironically, chicken cordon bleu is an American dish that [Continue reading...]

Spicy BBQ Chicken Thighs

First, an exciting update:  On October 1st I reached 75 pounds lost since March when I began living a ketogenic lifestyle.  I am thrilled with my progress to date and I am looking forward to future successes as well.  I've been going to the gym 4-5 days a week, using the stationary bike for some cardio as well as working on strength training both with machines and free weights.  Keto has cured me of my cravings for bread, pasta and potatoes and has a long list of benefits in addition to the weight loss.  I've truly enjoyed my experience and only wish I had found it earlier, to be honest. Today's recipe is so easy I'm almost embarrassed to include it on my blog.  This is a no-fail 10 minute prep dish that comes out juicy, tender and full of robust flavor.  I've started branching out by using chicken thighs in addition to chicken breasts as they are a more keto-friendly option (more fat in the skin and dark meat than the lean white meat chicken breast).  My preference is usually white [Continue reading...]