For my birthday, we visited a locally owned place that is one of those places you visit only on fancy occasions without kids.  Mike ordered the most amazing chicken thighs. “CHICKEN THIGHS?!” I thought. He complains when I make them at home, so I was SHOCKED he ordered them for a special occasion dinner. He had taken the waitress up on her recommendation, and I’m so glad he did!

They were citrusy, but with spice from the jalapeños.  I’m sure their method was MUCH more complicated than mine, but I don’t have time for that! These turned out so delicious, tender, and flavorful.  They will be on the menu at home more often!

Enjoy!

Ingredients:

3 Sliced Jalapeños

1 Lemon (juiced)

5-6 Boneless Skinless Chicken Breasts

1 Tbsp Butter

4 Tbsp Avocado Oil

Instant Pot Directions:

1. In Instant Pot, add 2 Tbsp avocado oil, lemon juice, chicken thighs, and jalapeños.
2. Pressure cook on high for 10 mins.  Natural release for 5 mins, then quick release.
3. Drain sauce and set aside. Remove chicken and hold for browning.
4. Turn Instant Pot to Sauté, and add remaining avocado oil and butter.
5. Brown both sides of the chicken.
6. Add sauce back in.
7. Serve and enjoy!

Directions:

1. Preheat oven to 400*
2. In cast iron pan, add butter and avocado oil.
3. Sauté jalapeños remove and set aside.
4. Brown chicken thighs on both sides, remove, and set aside.
5. Add lemon juice and whisk any browned bits from bottom of pan.
6. Add chicken and jalapeños back into the pan.
7. Place pan in oven until chicken is cooked through to 165* internal temp.
8. Serve and Enjoy!

Enjoy!

Ingredients:

1 bag Coleslaw Mix (Found in the Produce Section with the Bagged Salads)

2 Tbsp Coconut Aminos

1 pound Ground Pork (Regular or Hot)

2 tsp Ginger Paste

2 tsp Minced Garlic

1 tsp Fish Sauce

1 tsp Sesame Oil

Optional Toppings: chopped peanuts, green onions, Sriracha

Directions:

1. Brown pork in cast iron pan.
2. Once browned add in garlic, ginger, coconut aminos, and fish sauce and stir until incorporated.
3. Add coleslaw mix and cook until softened completely.
4. Drizzle sesame oil over the top.
5. Serve immediately or store in fridge for a few hours to allow flavors to combine.

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Enjoy!

Ingredients:

• 1 pound ground chicken
• 1 cup grated parmesan
• 1 cup mozzarella
• 1 Tbsp Italian seasoning
• 1 cup heavy whipping cream
• 8 Tbsp butter
• 2 Tbsp minced garlic
• 1 jalapeño sliced with seeds removed
• 6 strips of bacon cooked and chopped
• 1/2 cup shredded parmesan cheese

Directions:

1. 1. Preheat oven to 400*
   2. Mix ground chicken, grated parmesan, mozzarella, and Italian seasoning together.
   3. Roll the mixture out between two pieces of parchment paper into the shape of your baking pan. I like to use a pizza stone like this to get a nice crisp on the pizza.
   4. Leaving the crust on the parchment place on baking pan and bake for 20 mins. I find it helpful to place a pan on the rack under the pizza to help catch the drips from the chicken.
   5. While crust is baking, melt butter in sauce pan. Then add the garlic.
   6. When bubbles start, add in heavy cream and continue to reduce the sauce over medium heat stirring occasionally.
   7. Pull crust out when top has started to brown and flip it over directly onto the pizza stone. This helps to get a nice crust that holds up when eating, but doesn’t stick to the pan when baking!
   8. Bake crust for 5-10 mins for the top to brown slightly.
   9. Top crust.  First sauce followed by jalapeños and bacon, and topped with shredded parmesan cheese.
   10. Back in the oven until cheese is melted and jalapeños are soft.
   11. After taking the pizza out of the oven, let sit for 10 mins to help crust stiffen up.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Enjoy!

Ingredients:

•  6 center cut boneless pork chops 
• 2 Tbsp avocado oil 
• 1 1/2 cups parmesan (1/2 cup set aside for topping)
• 2 Tbsp garlic
• 1 cup heavy whipping cream
• 1 1/2 cups chicken broth
• 1 heaping Tbsp dijon mustard

Instructions:

1. 1. Preheat oven to 400.
   2. In oven safe pan, heat avocado oil over medium high heat.  Brown pork chops for 5 mins each side. Pork will not be cooked through, but it will finish in the oven. Remove from pan; set aside.
   3. In same pan, add garlic until fragrant.
   4. Add in chicken broth & whisk to loosen baked bits in pan. Bring to boil.
   5. Add heavy whipping cream, reduce heat, and simmer until reduced by 1/3.
   6. Add dijon mustard.
   7. Slowly whisk in 1 cup of the parmesan cheese.
   8. Add pork chops back to pan and bake for 15 mins (or until pork is done.)
   9. Top with remaining parmesan.

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MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.