Keto Almond Biscuit Chicken Pot Pie/Soupy Pie#Soupswappers

This Keto Chicken Pot Pie Soup is rich and creamy, gluten free and with no extra carbs. With the almond biscuit this make a complete and filling meal.

Serves 2
Makes 4 Biscuits
Ingredients
For The Keto Biscuits
40 Grams Softened Butter - I used salted butter
110 Grams Almond flour
1 Teaspoon Baking powder
1 Teaspoon Dried Parsley
1 Large Egg
½ Teaspoon Stevia powder

For The Pie Filling
1 Tablespoon Heaped Butter
1/3 Cup Finely Diced Carrot
1/3 Cup Finely Diced Celery
1/3 Cup Finely Diced French Beans
¼ Cup Finely Diced Onion
¼ Cup Finely Diced Capsicum
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Pesto Dried Seasoning or Black Pepper
¾ Cup Diced Grilled Chicken - I used leftover
¾ Cup Chicken Stock
½ Cup Heavy Cream
½ Teaspoon Xanthan Gum
2 Teaspoon Fresh Parsley - finely chopped

Method
To Make The Keto Biscuits

Preheat oven to 180°C and line a baking sheet with parchment paper or a silicon mat.
Rub the butter into the almond flour till it represents crumbs
Now add the remaining ingredients and whisk until fully combined. 

                              

Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet.

Flatten them. Bake for 22 - 24 minutes, until edges start to turn golden brown.

Allow to cool for five minutes before handling and placing on top of pie filling.

To Make The Pie Filling

Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, beans celery, onion, capsicum and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.

Stir in fresh parsley, then divide filling evenly between 2 ramekins, leaving the top 1/4 unfilled. 

Place a biscuit on top of each pot pie and serve!   

It is so ridiculously delicious, comforting and everything you would want for a filling meal.
Labels: Chicken, Soup, Keto, Soup Swappers, Main course, Complete Meal, Gluten free, Biscuits & Cookies, Almond Flour

For the Pot Pie Filling- Per Serving
Calories 166 , Carbs 6 grams
For the Biscuit - Per Serving
calories 395, Carbs 3 grams   

For Soup Swapper this month our theme is "Soup Starting With Leftovers"  

• Palatable Pastime shares Corned Beef and Cabbage Soup 
• Sneha’s Recipe shares Keto Almond Biscuit With Keto Chicken Pot Pie Soup 
• A Day in the Life on the Farm shares Leftover Steak Teriyaki Soup 
• Culinary Adventures with Camilla shares Mac’N’Cheese Minestrone 
• Karen’s Kitchen Stories shares Pappa al Pomodoro (Tomato and Bread Soup)

Keto Fried Fish In Whey Protein Powder#FishFriday

This is crisp, flaky, low carb, gluten free version of fried fish, which we would normally use flour to coat the fish. This keto version is delicious on it’s own right, perfect for an easy, yet super comforting keto meal!

Serves One
Ingredients 
For The Marination 
200 Grams Fish Fillet 
¼ Teaspoon Turmeric Powder 
¼ Teaspoon Red Chilly Powder 
1 Tablespoon Lemon Juice 
Salt to taste 
For The Coating 
½ An Egg - beaten 
Unflavored Whey Protein Powder - as required 
Coconut Oil - as required for frying

Method 

Marinate the fish with all the given ingredients and refrigerate it for at least 20 minutes.
Heat coconut oil in a cast iron skillet for shallow frying.

Dip the marinated fish in egg then sprinkle whey protein powder on each side of the fish, pressing it lightly so that the fish is well coated with it on each side.

Fry it on medium flame till golden on each side. Just poured the remaining egg on top (did not want to waste it).

Enjoy with salad at the sides.

Labels:  Fried, Fish Friday, Keto, Flourless, Serves One, Seafood/Fish

For Fish Friday this month our theme is "Battered & Crusted".    

Air Fryer Crispy Coconut Shrimp from Karen’s Kitchen Stories

Cremant Wine Battered Perch: Michigan and French Classics Collide from A Day in the Life on the Farm

Crispy Catfish Nuggets from Palatable Pastime

Crunchy Oven Baked Butterflied Shrimp from Food Lust People Love

Keto Fried Fish in Whey Protein Powder from Sneha’s Recipe

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.  

Nutella Babka Buns#BreadBakers

These Nutella Babka Buns are kind of similar to a braided bread. After braiding the dough, these made into a knot and ends are tucked inside the hole and pinching it together with the other end at the bottom. 

These are incredibly delicious and soft. Try them and you will love these soft and chocolaty buns. Took these for our get together with friends.  
Makes 7 Buns
Ingredients
⅓ Cup Warm Water
2 Tablespoons Honey
1½ Teaspoon Instant Yeast
2¼ Cups All Purpose Flour
1 Teaspoon Salt
1 Large Egg
¼ Cup Milk powder
65 Grams Butter
Nutella as needed- for filling

Method 
To Make The Dough

Mix honey with warm water and then sprinkle in yeast, leave for the yeast to activate. 
In a mixing bowl, add in the rest of the ingredients except butter and nutella. Now add in the yeast mixture. Mix to incorporate and make a soft and smooth dough, knead for at least 10 minutes. While still kneading, add in butter bit by bit. Make sure it's incorporated before adding more. After all butter is added, knead for another 10 minutes.
Form dough into a ball, place in a greased bowl and cover the bowl tightly with a cling film. Leave the dough to rise until double in volume.

Shaping The Buns

Place dough on a lightly floured working surface and lightly knead it into a log. Cut into 7 equal pieces ( I weighed the dough and made equal pieces).

Form each piece into a ball.

Take a ball and press it into a rectangle. Roll it into a 5x8 inch, more or less.

Spread some Nutella on top, leaving the edges empty.

Roll it lengthwise.

Pinch the edges, to seal well.

Cut it lengthwise leaving, not all the way to the top.

Braid the 2 pieces of dough together, making sure the beautiful exposed layers of Nutella is on top. Stretch the braid into 10 inch (25 cm) length, more or less. 

Bring both ends together, overlapping them and creating a hole in the middle. Bring one end into the hole like a knot and pinch it together with the other end at the bottom.
Place on a baking tray with a baking sheet. Repeat with the rest of the balls. 

Rest the dough for 30 minutes or until they puff up a bit.

Bake in a preheated oven at 180ºC for 18 to 20 minutes or until golden brown and fully cooked. 

When they're still slightly warm, brush them with butter. Place them in a cool rack to cool a little.

Serve these warm with a cup of tea or coffee, Enjoy!!

Check here to see the Chocolate Babka recipe
Labels: Bread, Braided Bread, Bread Bakers, Nutella

For Bread Bakers this month our Host is Kelly from Passion Kneaded and the theme is "Babkas". Thank you for hosting this event.    

• Baby Babkas from A Day in the Life on the Farm
• Chocolate and Pistachio Babka from Passion Kneaded
• Chutney and Paneer Babka from Magical Ingredients
• Cinnamon Blueberry Babka from Karen's Kitchen Stories
• Nutella Babka Buns from Sneha's Recipe
• Peanut Butter Babka Buns from Food Lust People Love
• Pecan Pie Babka from A Messy Kitchen
• Savoury Babka with Sun-dried Tomato, Feta, and Coriander Chutney from Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Bread Rasmalai#SundayFunday

Bread Rasmalai is the quick version of traditional Rasmalai. Instead of paneer, bread slices are used for soaking in saffron flavored thick milk. It's then garnished with chopped nuts. You will love this version of quick Rasmalai like we don, it's become one of our favorite sweets for a quick dessert.

Ingredients
4 Big Bread Slices
3 Cups Milk
1 Teaspoon Desi Ghee
3 Tablespoons Condensed Milk
¼ Cup Sugar
2 Tablespoons Each Almonds & Pistachios - chopped
¼ Teaspoon Saffron Strands 
½ Teaspoon Cardamom Powder

Method

In a pan add the condense milk and milk, cook on medium flame till milk is reduced to half and is thick, add saffron to the boiling milk, keep stirring then add sugar, keep stirring, till the milk has thickened. To this add in the cardamom powder, switch off the flame. When cooled pour the rabri into a bowl and chill it in the refrigerator.
In a another pan heat a teaspoon of desi ghee, fry the almonds and pistachio till slightly toasted. Keep aside.

Take bread slices, cut small circles from the bread slices.

Just at the time of serving take a bowl /plate, add a little of the prepared rabri just enough to soak the bread slices, place the cut bread rounds. Let them soak for few minutes.

Arrange the soaked bread gently into the serving platter. Pour the chilled rabri, garnish it with chopped pistachios and almonds.

Enjoy!!  
Labels: Sweets & Desserts, Bread Slices, Instant Mixes, No Bake Desserts, Sunday Funday  

For Sunday Funday- theme is Desserts  
Alle Balle Recipe by The Mad Scientists Kitchen
Berry Galette by Karen’s Kitchen Stories
Bread Rasmalai by Sneha’s Recipe
Classic Eton Mess by Food Lust People Love
Patriotic Jello Bars by A Day in the Life on the Farm
Strawberry Glaze Pie by Palatable Pastime
Strawberries And Cream by Mayuri’s Jikoni
Whisky Barrel Cake by Amy's Cooking Adventures

Locrio de Pollo (Dominican Chicken and Rice)#EatTheWorld

Locrio de Pollo is nothing but, what we call it, a one pot dish/pulao made with rice, chicken and veggies. There are many types of locrios, each Dominican family has its own locrio de pollo, in which some ingredients will be added and others will be changed. Some even add auyama (squash) is the secret ingredient that makes it juicier and gives it a beautiful color to the dish.

Locrio de Pollo is probably a descendent from the Spanish paella, which also combines herbs, rice, chicken and vegetables to make a rice dish.
Serves 4 - 5
Ingredients
1¼ Kg Bone In Chicken bone -in cut into medium pieces
1½ Teaspoon salt or to taste
2 Teaspoons Dried Oregano
3 Tablespoon Chopped Coriander Leaves
½ Teaspoon Black Pepper powder
½ Teaspoon Red Chilly Flakes
1 Teaspoon Coriander powder
1 Red Chilly - chopped
1 Green Capsicum/Bell Pepper- diced
1 Large Onion - finely chopped
½ Cup Chopped Celery
1½ Teaspoon Garlic paste
½ Cup Capers
½ Cup Sliced Green Olives
A Juice of One Large Lime
4 - 5 Tablespoons Oil
1 Teaspoon Brown Sugar
1 Cup Diced Carrot
1 Cup Tomato Puree
2½ Cups Long Grain Rice
5 Cups Water
Method

In a bowl combine chicken, half the salt, and rest of the in ingredients along with lime juice except the rice and water. Mix well and let it marinate for 30 to 45 minutes.
In a large pot, heat the oil over medium high flame. Add the sugar to the heated oil. When the sugar turns dark brown/caramelize , add the chicken (reserving the vegetables and herbs from the marinade), let it brown from all sides.  

Then add the vegetables and the marinade, tomato sauce, and stir to combine. Add the water, the remaining salt and bring to a boil. Taste the water for salt if needed add accordingly. Let the chicken cook till nearly done.
When the chicken is nearly done add the rice and stir often to prevent it from sticking too much to the bottom.   

Once the water has come to the level of the rice, reduce the flame to low. Cover with a tight-fitting lid and cook over low heat for 15 minutes or until the rice is done but each grain should be separated. Uncover and stir, stirring the rice from the bottom to the top lightly. Once the rice is cooked, switch of the flame. Let it rest for 5 to 7 minutes.  

Serve and enjoy!!
Made this for lunch and left everyone licking their plates! Super simple and delicious!!  

Labels: Chicken, Rice, One Dish Meal, Dominican, International Cuisine, Eat the World, Main course, Pulao

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  
Check out all the wonderful Dominican Republic dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice) 

Palatable Pastime: Spicy Plantains 

Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa) 

Kitchen Frau: Empanaditas de Yuca (Gluten Free Cassava Empanadas) 

Pandemonium Noshery: Habichuelas Guisadas 

Culinary Adventures with Camilla: Pastelón de Harina de Maíz 

A Day in the Life on the Farm: Chimi Burger