Carnivore Chicken Thighs - *****

 Very good, although they look nothing like the picture!

• 8 Chicken Thighs 
• 2 Tbsp Butter
• 1 tsp Himalayan Pink or Real Salt

• Preheat oven to 250°F. Line a baking sheet with foil and place a greased wire rack on top (use butter for greasing).
• Season chicken with salt and, if desired, white pepper.
• Bake chicken for 30 minutes.
• Increase oven temperature to 425°F, and continue baking until chicken is brown and crispy, approximately 20 minutes or more.
• Remove chicken from oven, let it rest for 15 minutes, and serve. 

https://ketoandeat.com/carnivore-chicken-thigh-recipe/

Baked Boneless Chicken Thighs *****

Baked Boneless Chicken Thighs 

Prep Time10minutes minutes

Cook Time30minutes minutes

Servings6 

Ingredients

• 2 pounds boneless skinless chicken thighs
• Himalayan Pink Salt or Real Salt to taste

Instructions

• Preheat oven to 400°F. 
• Pat chicken thighs dry; season to taste with salt of choice.
• Line a rimmed baking sheet with aluminum foil and parchment paper.  Alternately, use a 9 x 13-inch baking dish.
• Arrange the seasoned thighs in a single layer on the baking sheet or dish.
• Bake for about 30 minutes, until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. 
• Serve immediately.

Notes

• If you buy them in pre-packaged trays at the supermarket, boneless skinless chicken thighs come in various sizes. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!
• Don't trim the fat. Most of it melts away during baking, and what remains is delicious. The fat also helps protect the chicken from drying out in the oven.
• Keep leftovers in the fridge, in an airtight container, for up to 3 days. To reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.

https://healthyrecipesblogs.com/spicy-baked-chicken-thighs/#recipe

Strip Steak ***

Good flavor but, as usual, our stove is too hot.  I preheated the pan on medium-high instead of high, and then reduced it when I added the steak, but the sear was still too dark.  Also, the steak (from Butcher Box) was too tough for me to eat without dicing it into pea-sized bites.  The pan smoked so badly that I had to open the windows.  I need an air fryer!

Equipment

• cast iron skillet 
• meat thermometer 

Ingredients

• 2 lbs strip steak (2 steaks about 1 1/2 inches thick)
• sea salt 
• 4 cloves garlic, peeled and smashed, opt.
• 3 Tbsp butter

pan sauce

• 1/2 cup bone broth

Instructions

• Set your steaks out on the counter for at least 30 minutes before cooking. The internal temperature will come up slowly, and this allows the meat to cook more evenly.
• Season the steaks on both sides with sea salt.  Preheat cast iron pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
• Turn the heat down to medium high and add the meat to the hot pan. LEAVE IT in place so it can get fabulous caramelization.  Cook for 3-4 minutes per side until the meat is done to your taste; 130 degrees for medium rare.  
• Add the butter and garlic (if using) to the pan and baste the meat a few times.
• Transfer steak to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
• Slice the steak, against the grain, into thin slices.

pan sauce

• After removing the meat, deglaze the pan with bone broth. Boil the sauce until reduced and thickened. Remove the garlic cloves, if using. 

Nutrition

Calories: 613kcal | Carbohydrates: 2g | Protein: 47g | Fat: 43g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 195mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg

Chicken Skin Chips (Cracklings) *****

 Very tasty!

Chicken Skin in the Oven

Chicken Skin Chips in the Air Fryer

Place the chicken skins in a flat layer in your air fryer basket and lightly  sprinkle with a touch of salt. Place a sheet of parchment paper over the chicken skin and a flat ceramic plate to keep the chicken skins flat (if you are ok with them curling up, you can omit this step). Air fry at 350F for 12-15 minutes or until the skin is crispy.

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Place a piece of parchment paper on a baking sheet and lay the chicken skins flat on the baking sheet and season with salt. Place another piece of parchment paper on top of the skin and a baking sheet on top of the chicken skin to keep them flat.  (Omit if you don't mind if they curl.)

Bake at 350F for 30 minutes or until the skin is crispy. 

Hollandaise Sauce *****

 This was very good, although very rich.  I poured it over scrambled eggs and bacon and it was good, but I honestly prefer my eggs without it.  Then I added it to ground beef and served it in an egg tortilla, and it was absolutely delicious!

Hollandaise Sauce

• 3 egg yolks
• 1 tsp lemon juice
• 1 stick butter, melted but not hot
• Real salt or Himalayan pink salt to taste

1. Melt the butter in the microwave for about 30 seconds. You want it melted, but not hot. 
2. Place 3 yolks in a mason jar if you're using an immersion blender, or a small bowl if using a hand mixer.
3. Using a stick blender or hand mixer, start blending while very slowly adding your melted butter, blending continuously for at least 5 minutes.
4. At the halfway point in the blending process, add lemon juice and salt.
5. When done, the mixture should look nice and creamy.

https://ketogenicwoman.com/carnivore-eggs-benedict/

Hollandaise Sauce

 

Pinned by Beef Boss

@BeefBossSweden

3 months ago

Recipe ↓ 1 stick butter 1 egg yolk 1 tsp water 1 tsp lemon juice, opt. Pinch of salt 1. Melt the butter & let cool a little bit. 2. In a tall mason jar, mix egg yolk, water & lemon juice, if using, with a stick blender. 3. Add the melted butter VERY slowly as you keep mixing.

https://www.youtube.com/watch?v=K4BwIrjM9UA