dijon mustard Archives - Holistically Engineered

Roasted Cauliflower and Asparagus Salad with Warm Bacon Dressing (Low Carb and Gluten Free)

Karen Sorenson — Wed, 20 Jun 2012 13:00:00 +0000

My latest cooking adventure was Low Carb Roasted Cauliflower and Asparagus Salad with Warm Bacon Dressing. Ever since I found out just how absolutely fabulous roasted cauliflower is I have been thinking of different ways I can use it in recipes. I have making various salads a lot lately and I decided to combine by two favorite veggies (at the moment) into an epically delicious salad.

I used the following ingredients for Low Carb Roasted Cauliflower and Asparagus Salad with Warm Bacon Dressing:

1 small head of cauliflower, cut into florets
1 bunch of asparagus cut into one inch pieces
Oil for drizzling
Salt and pepper
4 pieces bacon
1 Tbsp Dijon mustard
1/2 Tbsp apple cider vinegar
1 tsp of sweetener of choice (I used Swerve)

Preheat the oven to 400 F.

Place the cauliflower on a baking sheet lined with parchment paper. Drizzle with the oil of your choice and season with salt and pepper. Toss to coat the cauliflower in the oil. Roast for 15 minutes flip the cauliflower over and roast for another 5 minutes. Add the asparagus to the pan and toss to coat in oil (adding additional oil and seasoning if necessary) and roast both the cauliflower and the asparagus for 10 minutes.

Meanwhile, fry the 4 pieces of bacon. Set the bacon on a paper towel to drain and add the renderings to a small saucepan.

Over low heat, whisk in the Dijon mustard, vinegar, and sweetener. Whisk until smooth.

Once the veggies have roasted, place them in a large bowl. Crumble the reserved bacon into pieces and add it to the veggies. Stir to combine. Pour the warm bacon dressing over the veggies and toss to coat.

Net Carb Count*:

Cauliflower and Asparagus Salad: 20 net carbs (for the entire recipe–with dressing)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I knew this salad would be good by combining my three favorite things: roasted cauliflower, asparagus, and bacon. YUM! Of course bacon makes everything better. I roasted my veggies in melted bacon grease (If you’re gonna go….go all out!), but you can use whatever works best for you. This can be served as a side dish or it works well as a great meal for lunch.

Enjoy!

The post Roasted Cauliflower and Asparagus Salad with Warm Bacon Dressing (Low Carb and Gluten Free) appeared first on Holistically Engineered.

Low Carb Rosemary and Thyme Pork Chops

Karen Sorenson — Tue, 15 May 2012 00:25:00 +0000

My latest cooking adventure is Low Carb Rosemary and Thyme Pork Chops. I have to admit sometimes cooking with fresh spices can be intimidating, but after seeing so many chefs artfully use fresh spices I decided to whip up a pork chop dish with fresh rosemary.

I used the following ingredients for the Rosemary and Thyme Pork Chops:

4 Bone-in Pork Chops (I used a thick cut)
Salt, Pepper, and Garlic Powder, to taste
1 1/2 tsp chopped fresh rosemary
1/2 tsp dried thyme leaves
2/3 cup of chicken broth (low sodium)
1 Tbsp of Dijon mustard

Preheat oven to 400 F
Heat 1 Tbsp of oil over medium-high heat. Liberally season the pork chops on one side with salt and pepper and lightly season with garlic powder, to taste. Sear the pork chops, seasoned side down, for 3-4 minutes. Season the other side of the pork chop with salt, pepper, and garlic powder. Flip the pork chop over and sear for another 3-4 minutes. Place the pork chops in an oven proof dish, sprayed with cooking spray and cook for 10-15 minutes or until the pork chops are cooked through. Next, add the chicken broth to the skillet that the pork chops were seared in and scrape the browned bits off the bottom of the pan. Add the rosemary and thyme and stir to combine. Simmer for 5 minutes or until the sauce has reduced by 1/3. Off the heat, finish the sauce by whisking in the Dijon mustard. Serve the sauce over the pork chops.

Net Carb Count*:
Pork Chops: 2 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I loved the end result of the pork chops! The rosemary added a fragrant freshness to the sauce. If you like extra sauce you may want to make a double batch. I had planned to use fresh thyme as well, but I couldn’t find any at the store. The dried thyme still worked well in the recipe. If you plan to use fresh thyme make sure you add more thyme (about 1 1/2 tsp total) because dried herbs have a more concentrated flavor. I added the Dijon mustard to give the sauce some creaminess and tanginess. It was delicious! Hope you enjoy!

The post Low Carb Rosemary and Thyme Pork Chops appeared first on Holistically Engineered.

Roasted Almond Encrusted Pork Chops

Karen Sorenson — Tue, 24 Apr 2012 00:15:00 +0000

Tonight’s cooking adventure was Low Carb Roasted Almond Encrusted Pork Chops. I used the following ingredients for this recipe:

1 lb of bone-in, thin cut pork chops
1 1/3 cup pork rind crumbs
1/4 cup roasted almonds
2 tsp of garlic powder
2-3 Tbsp of Dijon mustard

Preheat oven to 350 F. Place the roasted almonds in a food processor and pulse until crumbs are formed. Mix the pork rind crumbs, roasted almond crumbs, and garlic powder. Coat the pork chops with the Dijon mustard and press the pork chops into the breading mixture. Heat a skillet over medium-high heat with 2 Tbsp of olive oil and sear the pork chops 2-3 minutes on each side. Making sure the almonds do not burn. Place the seared pork chops in a baking dish sprayed with cooking spray. Bake for 10-15 minutes or until cooked through.

Net Carb Count*:
6 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: The almonds gave the pork chops a great crispy texture. I used almonds that were already roasted, but you could always roast your own. I put the roasted almonds in a food processor in order to make the crumbs, which is the same method I use for the pork rinds.

The post Roasted Almond Encrusted Pork Chops appeared first on Holistically Engineered.

[Update] Low Carb Skillet Mushroom Chicken

Karen Sorenson — Fri, 06 Jan 2012 02:12:00 +0000

[Updated 05-09-12]

Tonight’s cooking adventure was a Low Carb Skillet Mushroom Chicken. I loved the flavor of bacon and mushrooms! This is a quick and easy meal perfect for those crazy weeknights! I used the following ingredients:

1 lb chicken breast, cut into 1 inch pieces

3-4 slices of bacon, chopped

½ lb of sliced white mushrooms

1 cup chicken broth (low sodium)
2 Tbsp of Dijon mustard

Salt and pepper to taste

In a large skillet, cook the bacon until crispy. Set the bacon aside to drain and reserve 1 Tbsp of the renderings. Season chicken to taste (I used salt, pepper, and garlic powder). Using the remaining renderings, brown the chicken, 3-4 minutes on each side over medium-high heat (add any additional oil, as needed). Once the chicken has been browned on all sides, remove it from the pan and set aside.

Add the remaining bacon renderings and the mushrooms to the skillet. Cook and stir mushrooms over medium-high heat for 3 to 5 minutes or until mushrooms begin to brown. Add the chicken broth, dijon mustard, and chicken and simmer until the chicken is cooked through and the sauce has reduced slightly. Stir in cooked bacon right before serving.

Net Carb Count*

Skillet Mushroom Chicken: 6 net carbs (entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: The first time I made this recipe the chicken was pretty dry because it didn’t have a sauce (and I’m paranoid about undercooked chicken). I’ve started to go through and update the pictures on some of these recipes. In doing so, I’m also tweaking them to make them even better! I updated this recipe by adding chicken broth to create a tasty sauce. This really helped add more flavor and moisture to the chicken. YUM!

The post [Update] Low Carb Skillet Mushroom Chicken appeared first on Holistically Engineered.