Wednesday, July 31, 2013

Low Carb Chicken Piccata

In my quest to figure out low carb versions of things I am pleased when I stumble upon something great. And it's even better when I can share that accomplishment with a friend. Last night Rebecca and I topped ourselves with our low carb chicken piccata. And we want you to have the opportunity to enjoy it as well so continue reading. (Pretend it's a Monday since we are so off schedule.)
Ingredients (serves approximately 3 adults)
1 lb chicken breasts, butterflied and flattened
1/2 c almond meal
3-4 cups uncooked spinach
1 head cauliflower (smallish)
1/4 c goat cheese (we used peppered)
1 c chicken broth
1 c mushrooms (we used baby bella)
1/2 c white wine
1/8 c lemon juice
2-3 tbsp capers, drained
1/2-1 stick butter (We used a whole stick because...butter)
salt and pepper to taste
Rice the cauliflower in a food processor so it is small but not mashed. Heat a saucepan low-medium with 2 tbsp butter, and heat medium-high a large frying pan with 2 more tbsp butter. Add the cauliflower to the saucepan and let the butter melt, stirring occasionally.
While the pan is heating dredge the chicken in the almond meal. Add to the butter in the frying pan when hot, browning the chicken on both sides. Take the chicken out when done, add your mushrooms and another tbsp butter. Cook 5 minutes.
In a measuring cup stir together your white wine, lemon juice and chicken stock. Add 1/2 c to the cauliflower and the rest to the mushrooms. Add the chicken back into the pan and let simmer 7-8 minutes to finish cooking the chicken.
Once the liquid has been added to the cauliflower add the goat cheese, lowering the heat if you start to get air bubbles. The cauliflower should be ready once it starts to get creamy.
For the spinach we used a ready to microwave bag, but if you are doing it on the stove toss it with some olive oil and wilt in another frying pan 2-3 minutes.
For serving we laid a bed of cauliflower, then spinach, then chicken and covered with the mushrooms, capers and sauce. The goat cheese was offset nicely by the lemon in the sauce.

Wednesday, July 17, 2013


Hello All, I know my last post made it sound like I was coming back and then I went dark again. Mostly because I have been sick and busy. But now that the next few weeks are slowing down and I am beginning to feel better I have a new post for you, wedding related.

My friend Rebecca has been tremendously helpful with ideas for wedding decorations and the like. We have spent many afternoons and evenings making interesting and sometimes laughable crafts. Lately we have been honing in on the exact ideas for the wedding. Since I don't care for real flowers and I know I am going fake (ribbon, paper, etc.s th) we have tried some of those. This weekend we went brooch shopping since I confirmed that I do want a brooch bouquet. We found a bunch of cool brooches and some that even fit right into our theme. Since finding perfect ones for Slytherin and Ravenclaw I actually thought it might be neat to try a fake flower one, using that as the centerpiece.
I picked up some fake flowers, stems, ribbon and floral tape at the local craft store today and began playing around.

What do you guys think a a subtle nod to our cunning cousins? They are a darker green in person, but my camera was washing out the color. But the overall effect is neat, no?