My sweetie and I like to make low-carb stews, pot roasts, braises, chili, curries, soups—and desserts—especially since cool weather in the Pacific Northwest favors those kinds of foods for most of the year.
So to simplify our lives, we just bought a six-quart Instant Pot. An hour or so before dinner, we’ll prep a pot full of something tasty,
This isn’t a traditional Middle Eastern Chicken Shawarma, but the flavor profiles are very similar, so that’s what I decided to go with, title-wise. This dish features the rich, dark, strong flavors of cooked spices, which a cooling yoghurt sauce helps balance.
I mistakenly thawed a bag of chicken wings and drumettes yesterday, so I decided to make a very loosely-interpreted Chimichuri-Thai marinade and grill the results tonight. Then it rained. Okay, I changed it to a baked version! Either version is absolutely delicious, and with a side of green bean salad, cauliflower “potato” salad, or other low carb veggie … Read more
This dish comes together very quickly if you use garlic and onion powders…and it’s still fairly quick if you mince and sauté actual raw vegetables. This is one of those classic recipes to have in your back pocket for surprise guests 🙂
Chicken and Mushrooms Marsala
Serves 3-4 // For 3 servings, 559 calories, 2 carbs each