Recommended: Mark Bittman's Roasted Chicken Parts

This recipe is a winner. You get crispy, golden skin and a wonderful flavor. Here is his recipe:

http://markbittman.com/recipe/roast-chicken-parts-with-olive-oil-or-butter/

Now for my comments.

I've tried it with butter and with olive oil. Most recently, I used a combination I have, saved from previous oven fried chicken batches. I started with grape seed oil, but with each iteration, the chicken has added its own fat to the mix. I strain it and refrigerate it in a covered container between uses. I couldn't taste the butter when I used it, so why waste that lovely stuff?

Now, as for those fresh herbs he calls for, I don't usually have them around. I've been using Paula Deen's House Seasoning instead. Today I tried that, plus a good sprinkle of Penzey's Mural of Flavor, a salt-free seasoning I like. The result was really good.

And I usually use a nice, cheap package of chicken thighs.

Try this recipe, and let me know what you do, and how you liked it. I'm always up for a new twist on an old favorite.

Beef or Chicken Fajitas

INGREDIENTS:

1.5-2 lbs skirt steak or other beef or chicken easily cut into strips

1 medium onion, sliced, or 15 medium scallions (green onions) - same amount of carb!

2 large Bell peppers, sliced - two different colors is nice

1/4 cup soy sauce

1/4 cup lime juice (or reconstituted True Lime powder)

1 teaspoon chili powder

2 Tablespoons oil

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 5 servings

PREPARATION:

Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.

Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) 

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

If grilling, remove from marinade and grill.

For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

Serves 5

Nutritional Information: Meat and vegetables, with 1.5 pound skirt steak and green onions, make 5 servings, each with 4.5 grams of effective carbohydrate and 2 grams of fiber (6.5 grams total carbohydrate), 28 grams of protein, and 307 calories per serving.

The marinade could add as much as 1 gram of carb (the whole recipe has 5 grams), but obviously most of it doesn't make it to the table.

From: http://lowcarbdiets.about.com/od/maindishes/r/beeffajitas.htm

Shake and Bake Chicken

Shake and Bake Crunchy Oven Fried Chicken – Gluten Free

Adapted by Gay Griffin

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 16 drumsticks

Serving Size: 2 drumsticks

Calories per serving: 510

Fat per serving: 27.6

This simple oven fried shake and bake chicken recipe is gluten free and low carb. The preparation time is less than five minutes and clean up is a breeze.

Gay’s note: This puts “the Colonel” to shame! It may be addictive. Make extra coating. It takes more than specified here, especially for thighs. 

Ingredients

 chicken thighs with bone and skin on – or drumsticks if you prefer

Make at least a double batch of this:

1/2 cup almond flour

2 1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon sage

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

grapeseed or other good flavorless oil

Instructions

1.    Preheat oven to 450F.

2.    In large zipper storage bag, combine all ingredients.

3.   Line one or more jelly roll pans with nonstick aluminum foil.

4.    Drizzle oil generously over each pan.

5.    Place a couple pieces of chicken in the seasoning bag and shake until coated.

6.   Place coated chicken on lined pans.

7.    Bake, uncovered, for 30 minutes. Flip and bake 15-20 minutes longer for drumsticks. Thighs take at least 30 minutes per side, or 35 for the really large ones. Test for doneness with a thermometer. 165 degrees minimum for safety. 

Notes

Other suitable spices are thyme, marjoram, and rosemary.

8 servings (2 drumsticks)

Nutrition: 510 calories, 27.6g fat, 932mg sodium, 2.2g carbs, 0.9g fiber, 1.3g net carbs, 60.0g protein

From:

http://lowcarbyum.com/shake-and-bake-chicken-recipe-gluten-free/