Super Simple Pork Rind Crispy Chicken Drumsticks

I like to make these chicken drumsticks as a snack, like jumbo chicken wings.  I like them to be spicy, but you can easily season them differently (salt & pepper or honey garlic for example).


Ingredients
200g of crushed up pork rinds
4 chicken drumsticks
1 egg
2 tsps of hot sauce
seasoning (to taste)
a dash of salt and pepper.


Procedure:
1. Preheat oven to 375 degrees, grease aluminum foil on a pan (I use coconut oil).
2. Crush up pork rinds. I like to use a spoon to crush them in a medium bowl.
3. Add dry seasonings (except salt) to pork rinds.
4. Crack egg in a separate bowl.
5. Add 1/2 tsp of hot sauce to the egg mixture (optional).
6. Add a dash of salt to the eggs mixture.
7. Let the chicken drumsticks sit in the egg mixture for about 5 minutes.
8. Roll chicken drumsticks in the crushed up pork rinds. Try to coat as much of the drumstick as possible. This will depend on how crushed the pork rinds are.
9. After you coat the entire drumstick place it on foil and bake for 15 minutes.
10. Remove from oven and flip. Spoon hot sauce over the drumstick.
11. Bake for 15 more minutes.
12. Remove from heat. Spoon more hot sauce onto the chicken (to taste).
13. Wrap foil over chicken until you are ready to serve.

Nutritional info to come...

Spicy Jalapeño Butter Shrimp

We love to switch up our seafood mid-week. 'Spicy Jalapeño Butter Shrimp' is one of our favourite ways to prepare shrimp, it is SO quick and SO easy. Perfect to make when you get home from work in a hurry to eat. We have started throwing jalapeños into the pan when we make the shrimp, but they are optional.

We often use the shrimp as a side with other things like Flatout Mini Pizzas. 

Ingredients:

-1lb Bag of Shrimp

-1/4 cup of butter

-1/2 can of Jalapeños (optional)

-salt & pepper to taste

-1 tsp. chili flakes

-1-2 tsp. chili powder

-1 tbsp. coconut oil

*season to taste, if these seasonings are too much for you reduce them

Procedure

1. Thaw shrimp (if frozen).

2. Heat coconut oil in pan on stovetop at medium heat.

3. Add butter to the coconut oil.

4. Add thawed shrimp to the pan.

5. Add seasoning to the shrimp and butter.

6. Cook shrimp for 5-10 minutes (this may vary by stove/will be different if you are using precooked shrimp).

7. Add jalapeños (optional). Let sit for 2-5 minutes. 

Nutritional Information: 

(to come)

Low Carb Chili Con Carne

The first recipe here is the quick and easy recipe using a Club House packet of seasoning. I used the slow cooker and it took about 2 hours on low to get it to the consistency that I wanted.

It is very filling, but it is not completely homemade.

I love to add in leftover meats as well, chicken breast etc. And, I always put cheese on top of the chili (this is not included in the nutritional information).

I know the pictures are not very enticing. These were the best ones I could muster.




Ingredients
-100g of deli chicken (or use desired amount of chicken breast)
-1/2 Teaspoon of salt
-1 Packet of Club House 'Hot-n-Spicy Chili Mix'
-1 Can of Pizza Sauce (213 ml)
-1 Can of Kidney Beans (540 ml)
-3/4 LB of Cooked Ground Beef
-1/2 Teaspoon Garlic Powder
-1/8 Teaspoon Paprika
-3 Cups of Water
-1/2 Teaspoon Pepper
-2 Tablespoons of Hot Sauce

Procedure

1. Ensure all meats are cooked.
2. Add all ingredients to crock pot/slow cooker. Cook on low for around 2 hours*.

Nutritional Information (it makes 6 servings)
Calories: 281
Total Fat: 8.2g
Carbs: 19.7g
Fiber: 5.2g
Sugars: 2.2g
Protein: 30.5g


Here is the recipe for my homemade chili. Its an all day affair, I really like to leave it cooking for all the flavours to set in. There isn't much difference in calories but there are fewer carbs.

Ingredients
-1LB of Cooked Ground Beef
-100g of deli chicken (or use desired amount of chicken breast)
-3 Strips of Bacon
-1 Teaspoon of salt
-1 Can of Pizza Sauce (213 ml)
-1 1/4 Cup of Kidney Beans
-1 Tablespoon Garlic Powder
-2 Teaspoons Paprika
-5 Cups of Water
-1/2 Teaspoon Pepper
-2 Tablespoons of Hot Sauce
-1 Tablespoon Cumin
-2 Teaspoons Oregano
-4 Tablespoons of Tomatillo Salsa
-4 1/2 Cups of Water


Procedure
1. Ensure all meats are cooked.
2. Add all ingredients to crock pot/slow cooker and cook for around 8 hours on low* (cook until it is your desired consistency).

Nutritional Information (it makes 6 servings)
Calories: 278
Total Fat: 11.8g
Carbs: 13.5g
Fiber: 4.1g
Sugars: 1.6g
Protein: 28.2g


*From all of my experiences, slow cookers vary cook times. Make sure you keep an eye on it the first time you make it.