Recipes of the Week

No one who knows my husband will be shocked to learn that he is a man of habit. He's not fan of recipe experimentation because he likes the "tried and true."

Each week, though, I slip in one or two surprises to titillate the ol' taste buds. I do have the occasional fail, but this week I had two big winners. Neither of these are completely original ideas, but here are my keto-friendly recipes of the week. 

Mexican Style Stuffed Chicken Breast

• 4 chicken breasts
• 1 poblano pepper, quartered lengthwise (alternately, can use jalapeno slices)
• 4 ounces shredded Mexican cheese (cojita, queso fresco, Monterrey jack, etc)
• Approximately 12 slices of bacon (jalapeno flavored preferable!)
• Optional toppings: Sour cream, picante sauce, pickled jalapeno slices

1. Butterfly chicken breasts, then cover with a sheet of parchment paper and pound until very thin
2. Salt and pepper both sides of the chicken
3. Close to one edge of the chicken, place one slice of pepper and about one ounce of shredded cheese. Carefully roll the chicken lengthwise as tightly as possible. If some of the cheese starts coming out, it's ok. 
4. Beginning at one end of the rolled chicken, wrap slices of bacon around the rolled chicken breast. It is ok if the ends are not completely covered. Most chicken breasts take three slices of bacon to completely cover.
5. Place the rolled chicken on a roasting pan or a baking rack (so the bacon can drain as it cooks). 
6. Place in oven preheated to 400 for about 35 minutes. If bacon is not quite crispy on top, broil for 2-3 minutes at the end. 
7. Let sit for about ten minutes before serving with your choice of the optional toppings. 

Cauliflower Latkes

• 1 head of cauliflower rice (approximately 14 ounces)
• 8oz fresh mozzarella, grated
• 1/4 cup of chopped onion
• 1 egg
• 1 teaspoon pink salt
• 1/2 teaspoon black pepper
• 1 tablespoon Bragg's Nutritional Yeast (on the spice aisle)

1. Microwave cauliflower for about five minutes. When cool enough to handle, squeeze through cheesecloth or layered paper towels to get out the excess moisture. 
2. Meanwhile, mix all of the remaining ingredients. 
3. With a spatula, add the cooled and drained cauliflower into the cheese mixture, folding until it makes a big round ball. Using your fingers or a fork, flatten each ball into a circle about half an inch thick. Push the edges in to keep it round. 
4. Bake at 400 degrees for 12 minutes. Remove from oven and flip each circle with a spatula, then bake for another 10-12 minutes. 
5. Eat as is OR heat a small amount of butter or oil in a skillet and fry for 1-2 minutes per side. 
6. Serve with sour cream. 

Currently Reading: The Paris Wife

Currently Watching: Cowboys vs Seahawks (WILDCARD PLAYOFFS!)

Currently Eating: Bunless bacon cheeseburgers and sauteed zucchini

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