Ingredients:
2 chicken breasts
1/2 stick of butter
1 leek
4 garlic cloves
1 shallot
1/3 cup of red wine of choice (I used Shiraz since the bottle was almost empty anyway hehe)
1tbsn balsamic vinegar
2tsp fresh ground peppercorns (use black pepper if you got nothing else, it's ok!)
salt to taste
parmesan or romano grated cheese to taste
In our house marinating for a little while is better than not marinating at all. So even though I had only as long as it would take me to prep I used my trust Goya Adobo dry rubs on 2 boneless/skinless chicken breasts.
In a deep pan/skillet on medium heat, add the butter. Once it is melted and covering the bottom of your pan, add the leeks, shallots and garlic. Cook these until the leeks are mushy and the shallots are translucent. This will take a few minutes but it is worth it so be patient! Spread the contents of the pan and place the chicken breasts on top of them. Mix the wine and the balsamic vinegar and add them to the pan. Sprinkle your pepper and salt over the chicken as well (both sides ok!). Now cover them and it all simmer for about 20 minutes. Feel free to turn the chicken as you see fit. After the 20 minutes are over, uncover and add the cheese on top, cover once more and allow to cook for another 5 minutes.
It looks very nice served on a plates with the chicken on a bed of the greens. The chicken was very moist and delicious, highly recommended! Great for low carb fare, more of those to come.
Chicken with wine/leeks/cheese
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Cheesecake
Well, I am on my slow carb diet once more. This means a lot of what gets cooked is veggies and proteins. Having a sweet tooth in a low carb diet can be challenging. Luckily I found a great crustless cheesecake recipe and by tweaking it a little we have a fantastic low carb cheesecake! Then I did the same with a whipped cream topping and the results were stellar. Here it goes:
Ingredients - Cheesecake
3/4 lbs ricotta cheese
8 oz cream cheese
3/4 cup sugar substitute
3 eggs
3 tbspn all purpose flour
1/2 cup sour cream
1 tspn vanilla extract
1/4 tspn lemon zest
1. Allow all the ingredients to come to room temperature.
2. Preheat the oven to 325F.
3. Using a springform pan is preferable but a regular 9 inch cake pan will do as well.
4. Cream ricotta, cream cheese and sugar substitute until smooth.
5. Add the eggs one at a time waiting until each one is fully incorporated.
6. Add flour one tablespoon at a time waiting until each one is fully incorporated.
7. Add sour cream and vanilla.
8. Pour the mix into the pan.
9. Place the pan on a rectangular baking pan with 2 inches of water.
10. Bake for 90 minutes.
11. Turn off the over without opening it and leave the cheesecake in the over another 60 minutes.
12. Remove the cheesecake from the oven and let it cool on the rack/counter for another 60 minutes.
13. Frost and refrigerate.
Ingredients - Whipped Cream Topping
1 cup of heavy cream
3/4 cup sugar substitute
1 tspn vanilla
1. Cream the heavy cream.
2. Add sugar and vanilla and whip until it peaks.
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