Showing posts with label Keto. Show all posts
Showing posts with label Keto. Show all posts
I have been eye balling several bacon wrapped cabbage wedges recipes for weeks now. I have been very keen to try this method of cooking cabbage. One. I adore cabbage. Two. Bacon.
Its just been really impossible to find a decent head of cabbage lately. Everything I had seen up to this date was really looking like it was on its last legs. Even the farm market cabbage, and I refuse to pay good money for rotten food.
I think because we live in a very rural small area we get the leavings from everywhere else. They send the good stuff to higher populated areas. Here we get the garbage. Seriously.
After living in the UK and having the beautiful vegetables, fruits, meats and cheese of all of Europe to choose from, this has been a real adjustment for me. I am sure it is much better in the city. At least I hope it is.
Anyways, I finally found what looked like a fairly decent cabbage and was able to purchase it so that I could finally try Bacon Wrapped Cabbage Wedges. I was very keen not only to try it, but also to try it in the Air Fryer.
.JPG "Bacon Wrapped Cabbage Wedges")
Cabbage and bacon have such a wonderful affinity for each other. The smokiness of the bacon really enhances the sweet earthy flavors of the cabbage. It really is lovely.
Add to that some seasoning and a bit of Parmesan cheese and you have a marriage made in heaven. This really is a fabulous side dish!
My bacon did get a tad crisp in the air fryer, but I am a lover of crisp bacon, so that was not really a problem for me!
.JPG "Bacon Wrapped Cabbage Wedges")
Some of the exposed edges of the cabbage also got a bit crispy as well, so if you can get the bacon to almost completely wrap your cabbage so much the better.
The bacon I used was a home smoked bacon that I had bought at the local farm market and whilst it is suitable for frying up in a pan, I don't recommend it for this. I think regular thick sliced streaky bacon is your best bet!
.JPG "Bacon Wrapped Cabbage Wedges")
This is also an ideal side dish, or even main for those who are following low carb or keto diets. I do try to watch my carbs, but I am not following a keto diet.
One thing about cooking this in the air fryer is that the fat from the bacon just melted and fell away into the drip pan, so it wasn't laying in grease when it was done.
This recipe was adapted for use in the Air Fryer from The Kitchen Magpie. I chose it above all of the others because it wasn't overwhelmingly spiced. I wanted to be able to taste both the bacon and the cabbage.
.JPG "Bacon Wrapped Cabbage Wedges")
WHAT YOU NEED TO MAKE BACON WRAPPED CABBAGE WEDGES
This is one of those recipes which uses relatively few ingredients. That's my kind of cooking!
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
See, I wasn't kidding when I said that it only used a few things!
.JPG "Bacon Wrapped Cabbage Wedges")
Make sure when you are cutting and trimming the cabbage you leave a bit of the core there to keep the leaves together and prevent them from falling apart. I used a plain ordinary white cabbage. It worked very well.
I don't recommend using home smoked bacon. The flavor is a bit too strong. Although still good, I think it would have been a lot better with regular thick cut bacon, or even a maple flavored bacon.
You do want thick sliced bacon so that it doesn't burn in the air fryer. You want to stretch it a bit as you are wrapping it around the cabbage.
.JPG "Bacon Wrapped Cabbage Wedges")
I chose to season this very simply as I wanted to be able to taste the cabbage and the bacon, but I have seen other recipes where they rub the cabbage with a mix of lemon and spices. Its up to you if you do that or not.
I can't really say for sure if it tastes better that way or not. It all depends on how much of a purist you are. I think when it comes to the flavors of cabbage and bacon, I am somewhat of a purist! For me with this combination, simple is best.
.JPG "Bacon Wrapped Cabbage Wedges")
HOW TO MAKE BACON WRAPPED CABBAGE WEDGES (AIR FRYER)
The hardest part is wrapping the bacon around the cabbage! This is very simple to make.
Lay your bacon slices out in a single layer and sprinkle evenly with the parmesan cheese. Season your cabbage wedges all over with salt, pepper and garlic powder.
Wrap two bacon slices around each cabbage wedge, securing them with toothpicks. Preheat your air fryer to 360*F/185*C.
Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
.JPG "Bacon Wrapped Cabbage Wedges")
This was really, really good . . . the cabbage was crispy tender and there was a smokiness from the bacon. I would have preferred the more restrained smokiness from a commercial bacon however.
There was a bit of saltiness from the cheese and of course the bacon, but also sweet from the bacon as well. I loved the earthiness of the cabbage. Altogether this was quite delicious!
.JPG "Bacon Wrapped Cabbage Wedges")
As you can see the cabbage was perfectly crispy tender. Yum, yum, yummy!! (well except for the burnt ends, lol)
If you are as big a fan of cabbage as I am, you might be interested in these other cabbage recipes!
CABBAGE MUSTARD AND CHEESE GRATIN FOR TWO - Blanched wedges of cabbage are slathered with a rich mustard bechamel sauce, scattered with buttered crumbs and then baked to perfection.
SMOTHERED CABBAGE WITH HAM - The perfect way to use up little bits of ham. Potatoes, cabbage, ham, all cooked together in a skillet. Buttery cabbage, tender potatoes, salty ham. What's not to love!
There are actually loads of cabbage recipes on here, it being one of my favorite vegetables. Just click here and you can access most of them.
Bacon Wrapped Cabbage Wedges (air fryer)
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
If you love cabbage and you love bacon, this is a great recipe to use to indulge in both those loves. Smoky and crispy tender delicious. Low carb and keto as well. If you don't have an air fryer, see notes for how to cook it in a conventional oven.
Ingredients
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
Instructions
- Lay your bacon slices out in a single layer and sprinkle with the parmesan cheese evenly.
- Season your cabbage wedges all over with salt, pepper and garlic powder.
- Wrap two bacon slices around each cabbage wedge, securing them with toothpicks.
- Preheat your air fryer to 360*F/185*C.
- Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
Notes
To cook in a conventional oven. Preheat your oven to 340*F/180*C/gas mark 4. Prepare cabbage, bacon and cheese as per the recipe, but place onto a baking sheet, leaving space between each. Bake in the preheated oven until the cabbage is soft and the bacon crisp, 35 to 40 minutes.
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This delicious Greek Chicken & Cucumber Salad recipe is what summer eating is all about! Simple ingredients and fresh flavors, with minimal fuss!
Nobody wants to be spending all their time in the kitchen when they can be outside enjoying the warmer temperatures! Quick and easy recipes are the order of the day!
This recipe I am sharing with you today is one that I downsized from a recipe I found on the New York Times for a delicious Greek Chicken with Cucumber Feta Salad.
The original recipe served four people. There is only one of me and whilst I am keen to try new things, I don't want to be eating them four days in a row, although I can manage to enjoy it at least twice.
So I downsized it to feed only two people. I have also streamlined the instructions and made them a bit easier to understand. At least I think that I have!
This is built for two and deliciously keto, low carb and diabetic friendly as well!
.JPG "Greek Cucumber Salad")
What you have here is a delicious salad with very Mediterranean flavor and textures. Broken, bruised cucumbers, baby plum tomatoes, garlic, yogurt, feta cheese, salt and pepper.
I added a bit of red onion because I like the spark that it brings to the table, but you can leave it out by all means.
Something really wonderful happens to cucumbers when you bash them around a bit and bruise them. The exercise creates lots of rough edges which are perfect for soaking up all of that lovely yogurt dressing!
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The chicken is likewise filled with flavor. Marinated for about 15 minutes in a garlicky yogurt and oregano marinade it becomes really tender.
I loved the garlic and herby flavor that the marinade gave to the chicken. It made the chicken really moist and juicy!
The chicken and the salad together were a brilliantly tasty combination!!
.JPG "Greek Chicken & Cucumber Salad")
WHAT YOU NEED TO MAKE GREEK CHICKEN & CUCUMBER SALAD
There is nothing spectacularly out of the ordinary here. Fresh an simple ingredients put together in an incredibly simple and delicious way!
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
.JPG "Greek Chicken & Cucumber Salad")
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
.JPG "Greek Chicken & Cucumber Salad")
You can use either full fat or low fat yogurt here. Both work well. I used fresh fat garlic cloves for this. My chicken was free range free from antibiotics chicken. I trimmed it of all the fat that I could.
I used dry oregano, but you could use fresh oregano. Just double the amount and chop it.
I used Kalamata olives in brine. I had to pit them and then tear them in half. Confession here, I always like to suck on the pits while I am working. They have loads of flavor in them.
.JPG "Greek Chicken & Cucumber Salad")
I used block feta cheese in brine that I found at the store which was made here locally in Nova Scotia. It was lovely. The brand is Holmestead. It has a lovely flavor and texture.
I have not been paid or given free product to tell you that either. I speak the truth as I find it. I am enjoying discovering new things now that I am back in Canada and I like to share them with you when I do.
I used local hothouse English cucumbers, which are all that are available to me in my small town, and baby plum tomatoes.
.JPG "Greek Chicken & Cucumber Salad")
HOW TO MAKE GREEK CHICKEN & CUCUMBER SALAD
This was really very simple to make. Whisk together the ingredients for the chicken marinade and then marinate it while you are making the salad.
The most unusual part of making this was the bashing of the cucumber to bruise and crack it. I had never done this myself. I had seen Molly Yeh do it on one of her programs the other day however and I was keen to try it.
I didn't have baby cucumbers, but I used half an English cucumber and just gave it a good bashing with the flat side of my meat pounder.
.JPG "Greek Chicken & Cucumber Salad")
Then I ripped it apart with my hands into small chunks, which sounds a lot more aggressive than it really was. I didn't bash it very hard, just bruised it and it broke apart very easily.
Apparently this helps to create nice craggy edges to help soak up all that dressing. Who knew?
Now that I have tried it I will be doing it regularly. I loved the resultant rough looking bits of cucumber! Much more interesting than flat cubes!
The dressing is made by mashing grated garlic, yogurt, crumbled feta and some seasoning together with a fork. Easy peasy, and oh so delicious. Do remember that feta cheese and olives are both very salty ingredients so be careful when salting the dressing.
.JPG "Greek Chicken & Cucumber Salad")
The marinated chicken is simply grilled until golden brown and down and then served along side of the salad. I grilled my chicken in my Cuisinart Griddler machine. I love the results it gives.
I had one of these in the UK which I used a lot and so it was one of the first things I purchased for myself back here in Canada. You can use either the ridged side of the plates, for grilling meats and panini, or the flat side for making pancakes, etc. It opens out flat for that purpose.
Its a really cool little machine. I have the waffle plates for it as well. Yummy!!
.JPG "Greek Chicken & Cucumber Salad")
Altogether this made for a really delicious and simple meal. It was quite healthy as well I think. I very much enjoyed it.
If you are looking for more chicken to grill might I recommend the following:
MORROCAN SPICED GRILLED CHICKEN & COUSCOUS SALAD - I love Moroccan flavours . . . cumin, coriander, cinnamon, garlic . . . lemon . . . olive oil . . . so delicious. Both the chicken and the salad benefit from them in this delicious summery recipe.
GRILLED PEANUT CHICKEN - A delicious marinade which yields a really tasty bit of chicken. I like to make extra marinade to dip the finished chicken in when I am eating it. Its just so tasty!
EASY CHICKEN GYROS - Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce. These are quick, easy and most delicious!
Greek Chicken & Cucumber Salad
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is simple to make, delicious and filled with flavor. Boneless, skinless chicken thighs are marinated and then grilled to perfection and served along side a deliciously creamy and crunchy salad!
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
Instructions
- Mix the garlic and yogurt for the chicken marinade together in a bowl. Season to taste with salt and pepper. Add the chicken, turning to coat it in the marinade. Cover and set aside while you begin the salad.
- Take the cucumber and bash it about a bit with the flat end of a meat pounder, until it is bruised and cracked. Tear it into 1/2 to 1 inch pieces and place into a colander along with the tomatoes. Add the salt and toss to combine. Leave to drain in the sink.
- Grease your grill or grill pan with a bit of oil. Heat to medium/high. Scrape off any excess marinade from the chicken and place into the grill/grill pan. Cook until it is well browned and releases easily from the pan on one side then flip and cook longer, until cooked through and the juices run clear. (5 to 7 minutes each side. If using a closed grill, 7 to 8 minutes altogether.)
- Leave to rest while you finish the salad.
- Measure the yogurt for the salad into a bowl. Add the garlic and feta cheese and mash well with a fork until you get a chunky paste. Shake the cucumbers to get rid of any excess moisture and add to the bowl along with the olives. Stir to combine and coat everything well. Season to taste with salt and black pepper. (Remember feta cheese and olives are salty.)
- Serve the grilled chicken with the salad on the side.
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I love turkey burgers. I will choose a turkey burger over a beef burger any day of the week, and this recipe that I am sharing with you today is the best turkey burgers!
Some people think that burgers made with poultry can be dry, but I have a secret for making moist turkey burgers. Read on to find out what it is!! These truly are delicious burgers!
Not only are they delicious but they are also low carb, keto, gluten free and diabetic friendly. True, there is no bun, but you don't need a bun in order for a burger to be tasty!
I can promise you that you will not miss the bun on these at all! Of course if you are a die-hard bun lover, by all means add a bun. As a Diabetic I am always watching my carbs and if I can cut down on them without compromising taste, I will!
These delicious turkey burgers turn out juicy and flavorful every single time you make them. They are also very quick to make. Seared to perfection on both sides with locked in flavor and juiciness, they never disappoint!
This is a small batch recipe, meant to be enjoyed by two people, or one with leftovers, but you can certainly double up on everything very easily if you wish!
.JPG "Low Carb Turkey Burgers")
WHAT YOU NEED TO MAKE LOW CARB TURKEY BURGERS
Its simple, really . . .
For the burgers:
- 1/2 pound ground turkey
- 1 TBS butter, cut into thin slices
- 1 medium red onion, peeled and finely chopped, divided (1/2 will be used to garnish)
- 2 TBS fresh parsley, minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBS mayonnaise
- 2 thick slices of iceberg lettuce
- 2 swiss cheese slices
- butter or oil for grilling/frying
.JPG "Low Carb Turkey Burgers")
For the garlic aioli:
- 1/4 cup (55g) full fat mayonnaise
- 1 tsp minced garlic
- 1/4 tsp salt
- fresh ground black pepper
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
.JPG "Low Carb Turkey Burgers")
I always use regular ground turkey, which is a nice mix of thigh and breast meat. You can of course use all of one or the other, but I find a mix of the two works very well.
The thigh meat helps to prevent the burgers from becoming too dry and keeps them tender. Just as you would not use extra lean ground beef to make a good beef burger, you need a mix of lean and fat to make a good turkey burger as well.
There is plenty of onion, garlic and parsley to give addition flavor and color.
.JPG "Low Carb Turkey Burgers")
Another secret I employ is to use a bit of full fat mayonnaise in the mixture. This helps to bind the meat and the onions together whilst adding flavor and moisture.
My final secret is to make the burgers from two thin patties, encasing a thin layer of butter in the middle. You can of course leave this step out if you wish, but it really does add to both the flavor and the tenderness.
In short, delicious, DELICIOUS! Butter makes everything better! That's my story and I'm sticking to it!
.JPG "Low Carb Turkey Burgers")
HOW TO MAKE LOW CARB TURKEY BURGERS
These really do go together quickly, especially if you have all of the elements assembled and done before you start like the aioli.
Pop the turkey into a bowl. Add the parsley, 1/2 of the chopped onion, garlic powder, salt, pepper and mayonnaise. Mix well to combine.
Shape the turkey mixture into 4 thin patties. Place two on a cutting board. Divide the thin slices of butter between the two, placing them in the center of the burgers. Place the other patties on top and seal around the edges to encase the butter completely.
.JPG "Low Carb Turkey Burgers")
Whisk together all of the ingredients for the garlic aioli to combine. Set aside.
Heat a grill pan or the BBQ to medium. Grease as desired. Add the burger patties. Grill for 7 minutes per side. Today I used a heavy bottomed skillet.
Add the sliced cheese for the last 2 minutes of cook time, allowing it to melt.
Place one slice of iceberg lettuce on each of two plates. Divide the aioli between the two, scatter the remaining onions over top. Place a burger on top of each, cheese side up, and serve immediately.
.JPG "Low Carb Turkey Burgers")
All you really need on the side of these is a nice salad. If you are really craving fries, why not add a delicious side of AIR FRYER TURNIP FRIES.
They really are delicious and make the perfect side dish. They are also low carb and keto/diabetic friendly!
.JPG "Low Carb Turkey Burgers")
I think you will find that these are a really delicious burger option and make for a great weeknight supper option. I am no stranger to the turkey burger. Some other turkey burger recipes on here are:
HERBED TURKEY BURGERS - A delicious blend of parsley, sage, rosemary and thyme. Those herbs are beautiful partners and all go very well with turkey. There is also some sautéed red onion and garlic in the mix.
SPICY RANCH TURKEY BURGERS - There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco. A cool ranch slaw helps to counterbalance the heat. A delicious combination for sure.
TASTY TURKEY DIVAN BURGERS - With a delicious twist of Lemon Mayonnaise, chopped cooked broccoli, chopped red onions, some salt and pepper, curry powder and some grated strong cheddar I was able to come up with a delicious burger with all of the flavours of a Divan casserole. These are fabulously tasty burgers!
If you have never tried a turkey burger, don't you think its about high time you did? I guarantee you will be most pleasantly surprised, and you just may discover a new favorite!!! Leaner, cheaper and incredibly delicious!
Low Carb Turkey Burgers
Yield: 2
Prep time: 5 MinCook time: 14 MinTotal time: 19 Min
This is a small batch recipe, which yields two delicious turkey burgers. I have replaced the bun with a thick slice of iceburg lettuce. With a delicious garlic aioli mayo dressing you won't miss the bun at all. These are fabulously tasty.
Ingredients
- 1/2 pound ground turkey
- 1 TBS butter, cut into thin slices
- 1 medium red onion, peeled and finely chopped, divided (1/2 will be used to garnish)
- 2 TBS fresh parsley, minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBS mayonnaise
- 2 thick slices of iceberg lettuce
- 2 swiss cheese slices
- butter or oil for grilling/frying
For the aioli:
- 1/4 cup (55g) full fat mayonnaise
- 1 tsp minced garlic
- 1/4 tsp salt
- fresh ground black pepper
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
Instructions
- Pop the turkey into a bowl. Add the parsley, 1/2 of the chopped onion, garlic powder, salt, pepper and mayonnaise. Mix well to combine.
- Shape the turkey mixture into 4 thin patties. Place two on a cutting board. Divide the thin slices of butter between the two, placing them in the center of the burgers. Place the other patties on top and seal around the edges to encase the butter completely.
- Whisk together all of the ingredients for the garlic aioli to combine. Set aside.
- Heat a grill pan or the BBQ to medium. Grease as desired. Add the burger patties. Grill for 7 minutes per side.
- Add the sliced cheese for the last 2 minutes of cook time, allowing it to melt.
- Place one slice of iceberg lettuce on each of two plates. Divide the aioli between the two, scatter the remaining onions over top. Place a burger on top of each, cheese side up, and serve immediately.
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