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Slow Cooker Italian Beef (keto, THM S)

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Slow Cooker Italian Beef (keto, THM S)

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Dinner – Italian
By Gina Zammarchi – Serves: 8-10
Prep Time: 10 minutes – Cooking Time: 8 hours

This is another one of my family's favorite recipes. It is so simple- you can through it together within 10 minutes! The original recipe was pretty spicy, so I gave some options to make it less hot in case you have some that can't tolerate the heat in your family (like I do in my family!!). We used to eat it over crusty Italian rolls, which while tasty, isn't the best for weightless. I find I enjoy it just as much when I put it over a plate of roasted cauliflower!

Ingredients

  • 4-5 pound chuck or beef arm roast
  • 1 jar pepperoncini peppers, or for less heat, 1 jar of mild banana peppers, or feel free to half pepperoncini and half banana peppers
  • 1 onion, diced
  • 1 can light beer, gluten free if necessary*
  • 1-2 Tbs. Italian Seasoning
  • 1 Tbs. garlic powder
  • 1 Tbs. mineral salt
  • 2 teaspoons black pepper

Instructions

1

Put all the ingredients in a crock pot on low for about 8 hours or until tender. Remove stems from peppers. Shred beef and serve on hard rolls or over roasted cauliflower (to stay as THM S).

Notes

*the can of beer is optional, but it really helps to tenderize the meat and give a great flavor. I highly recommend!

July 25, 2020 By
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Dinner

Grilled Fajita Chicken

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Grilled Fajita Chicken

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Dinner – Mexican
By Gina Zammarchi – Serves: 6
Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

This chicken tastes delicious when paired with The Best Ever Guac and Cilantro Lime Vinaigrette to make a Fajita Chicken Salad. I usually serve it family style in a big salad bowl filled with chopped romaine, baby greens, and grilled peppers and onions. It’s so flavorful and filling that we don’t even miss the tortillas!

Ingredients

  • 4-5 chicken breasts, butterflied
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tablespoon ancho chili powder
  • 2 teaspoon oregano
  • 1 teaspoon pink Himalayan salt
  • 1 lime, juiced
  • 3 tablespoon olive oil
  • 3 tablespoons water

Instructions

1

Whisk all of the ingredients except the chicken breasts in a large bowl. Coat the chicken breasts with the mixture and allow to marinade for four hours or overnight. Grill the chicken on medium heat for about 6 minutes per side, or until fully cook and the juices run clear. We love to eat this chicken cut into strips over a salad with my Cilantro Lime Vinaigrette and The Best Ever Guac.

June 26, 2020 By
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Dinner

Pasta Arrabbiata

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Pasta Arrabbiata

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Dinner – Italiana
By Gina Zammarchi – Serves: 4
Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

This was one of my first recipes to perfect on my own after eating it for nearly every meal during my first trip to Italy in 2008. It remains one of my favorite flavor combinations to date. Arrabbiata means “angry” in Italian, and the pasta is given this name because of the addition of red pepper, which gives it a nice kick! Feel free to add as much or as little as you like.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 small or ½ large onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 3 cans diced tomatoes
  • ¼-1 teaspoon red pepper flakes
  • ½ cup fresh basil, chopped
  • Mineral salt and pepper
  • 1 pound of noodles of choice
  • Parmesan cheese, grated

Instructions

1

Heat oil in skillet over medium heat. Add onion, garlic, and a half teaspoon of salt. Sauté until onion is transparent but not browning, about 7 minutes. Add wine, and simmer until reduced by half, about 5 minutes. Add tomatoes, red pepper flakes, salt, and pepper to taste. Allow to boil, then reduce heat to low and simmer for 20 minutes.

2

Meanwhile, bring a large pot of water to boil. When boiling, liberally salt the water. You want it to taste like the ocean! Cook your pasta of choice to al dente per package instructions.

3

Taste the sauce and add more salt and pepper if necessary. Using a potato masher or the back of a large spoon, crush the tomatoes to a thicker sauce consistency. Add the fresh basil and turn off heat. Combine cooked pasta with sauce and top with garnish amounts of freshly grated parmesan cheese. Enjoy!

June 10, 2020 By
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Dinner

Rosemary Chicken Thighs

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Rosemary Chicken Thighs

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Dinner – Italian
By Gigistrimeats – Serves: 4-6
Prep Time: 10 miutes – Cooking Time: 1 hour – Total Time: 1 hour 10 minutes

This recipe came directly from Italy when my great grandmother immigrated in the early 1900s. It is super simple and full of flavor. I make it almost every time I invite new friends over for dinner, and I almost always get asked for the recipe!

Ingredients

  • 8 chicken thighs with skin and bone
  • 2 oz. pancetta or 2 slices of bacon (optional)
  • 1 tablespoon fresh rosemary
  • 2 teaspoons granulated garlic*
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Olive Oil

Instructions

1

Preheat oven to 400 degrees.

2

Place chicken in a casserole pan. Do not over crowd- you want the chicken skin to get crispy!

3

Drizzle olive oil on top of the chicken. Sprinkle on granulated garlic, salt, and pepper. Rub each thigh so that it is evenly coated with oil, garlic, and seasonings. Give them a good massage!

4

If using, thinly slice pancetta or bacon and sprinkle on top of chicken thighs.

5

Using a kitchen shears, cut the rosemary into fine pieces directly on top of the chicken. You can also chop into small pieces.

6

Cover casserole pan with foil and bake for 30 minutes. After 30 minutes, remove foil and baste chicken with pan juices every 10-15 minutes until golden brown and crispy. Enjoy!

Notes

*You can also use three cloves of crushed garlic, but for this recipe, I find granulated garlic results in a better flavor.

May 17, 2020 By
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