Caulimac and Cheese

I think everyone enjoys comfort foods during the cold winter months.  Those stick-to-your-ribs meals are the best part of the cold weather, and this recipe fits the bill perfectly.  Honestly, the cheese sauce is so good on its own that you could use that to make many other recipes - I am envisioning a cheese and salsa dip for pork rinds or celery that would be out of this world.  But back to this caulimac... it is so tender and rich, and completely delicious.  This is a great base recipe for you to use to put together your own combinations for the topping!  Maybe you want to add prosciutto, spinach, and mushrooms, for example.  I love making recipes that inspires my readers to make their own versions.  If you do, I would love to see a photo of it on Instagram - please tag me (@butterisnotacarb) so I can see! I started by pre-heating the oven to 350°F and gathering the ingredients shown above. First I thinly sliced my yellow onion. Over low heat, I melted butter in a [Continue reading...]

BBQ Chicken Wings

It's Superbowl Sunday!  I'm sure you already have your game day food planned out, but I wanted to post an easy-to-make chicken wing recipe you can have for future parties or whenever the craving hits you.  I decided to make these BBQ chicken wings using my favorite sugar-free BBQ sauce from G Hughes, but you could, of course, use traditional buffalo sauce.  More than anything this recipe teaches you an easy way to bake crispy wings, without high carb flour. They will become a staple in your kitchen and will inspire you to try other flavor combinations in the future, too! To prep the chicken wings, I first removed the wing tip from the flat part of the wing, and then separated the flat pieces from the drummettes.  I placed them on a foil-lined baking sheet and let them sit in the fridge, uncovered, overnight to dry out.  You could probably just use paper towels to pat them dry before cooking, but I find air-drying to be key in getting an extra crispy skin when baking.  To bake [Continue reading...]

Parmesan-Crusted Chicken, Bacon, and Ranch

I just love chicken you guys.  I've sang its praises many times in the past on this blog and I maintain that there's no wrong way to eat it.  I don't eat a lot of red meat in my everyday life and I think that translates to this blog.  Sometimes I feel guilty for a lack of variety, but, ultimately, this is my platform to bring readers a sampling of things I enjoy eating, and I would not be authentic to myself if I tried to produce recipes I am not comfortable cooking.  With that said, today's recipe is kind of the "perfect storm" of combinations that this blog is all about.  Minimal ingredients, minimal effort, lots of flavor, and low carb.  It really doesn't get easier than this, and you can serve it with practically anything to make it a complete meal. I began by gathering the above ingredients as well as some ranch dressing, which I forgot to grab for the photo.  I decided to use thin-sliced chicken breasts today to shorten the cooking time, but you could easily use standard [Continue reading...]

Pesto Shrimp Flatbread

Pizza is one of my all-time favorite meals to eat, and I've come to thoroughly enjoy low carb pizza, too.  I've made it with many different toppings, like buffalo chicken and spinach alfredo, and even turned the crust into cheesy garlic bread.  The possibilities are endless when you start with a delicious, easy-to-make crust.  I think a lot of people fail when trying to eat low carb because they feel like they are deprived of foods we typically enjoy on the Standard American Diet, but you never really have to give up all of your favorite foods if you learn to be creative in their preparation.  Almost anything can be made into something that is low carb and usually it tastes just as delicious, without any of the guilt.  This flatbread recipe was a huge hit on my Instagram page when I first posted it about 6 months ago, and I'm excited to share it on my blog today. I began by pre-heating my oven to 425°F and gathering the above ingredients. First I melted the cream cheese and [Continue reading...]

Sausage, Spinach, and Peppadew Muffins

Happy new year!  I hope you all had a wonderful holiday season and are staying warm this winter.  Last week a very exciting thing happened for Butter Is Not a Carb!  Glamour Magazine published a recipe round-up of 12 low carb recipes and featured FOUR from my blog!  I am so amazed they found my little piece of the internet, and so proud of how far this blog has come since I started it.  I took some much-needed time off but today I'm back with a simple, delicious breakfast (or anytime snack, really) muffin that will please anyone.  This is, basically, a combination of the foods I like the most, and what better way to eat them than in muffin form! I began by pre-heating my oven to 350°F and gathering the ingredients shown above. Next I sliced the chicken sausage into thin rounds.  You could use any flavor of chicken sausage (so long as it is low carb) or use pork or breakfast sausage for a higher fat content.  I love the Thin N Trim brand - all of the varieties are delicious [Continue reading...]

Holiday Leftovers Fried Rice

*FTC Disclaimer: These knives were sent to me free for my consideration.  This is not a sponsored post.  As always, all opinions are my own.* The holiday season is here!  The usual surplus of food doesn't mean you have to fall off the low carb wagon.  Many food blogs have incredible day-of recipe ideas for turkey and sides that will keep you on track, but then there's the question of "What do I do with all these leftovers??"  I hate wasting food and don't want to eat turkey soup for days after Thanksgiving this week, so I decided to come up with a twist on fried rice that will make leftovers taste like a whole new meal.  The best part about this dish is you could throw in a whole bunch of veggies you have on hand and it will still taste great. I started by gathering the above ingredients, including pre-cooked turkey.  If you are making this any other time of the year, you could always substitute roasted chicken in its place. I started this dish by prepping all of my [Continue reading...]

Roasted Chicken Thighs and Creamy Mushroom Sauce

Roasted chicken thighs is one of my favorite weeknight meals.  I eat it at least once a week usually, as it takes literally minutes to prepare before sticking them in the oven to roast.  I love seasoning them with salt, pepper, onion powder, and garlic powder, and letting them roast until the skin is crispy; I usually dip the chicken in either ranch dressing or sugar-free bbq sauce, and love eating my perfect roasted broccoli with it.  I wanted to turn one of my favorite dinners into an upscale version that you could easily multiply to serve guests at a holiday party or still make on a Wednesday for your family.  This meal is hearty and filling and absolutely delicious, yet is budget-friendly with minimal ingredients. I began by pre-heating the oven to 350°F and gathering my ingredients above. Next I heavily seasoned the skin-side of the chicken thighs with salt and pepper while heating the olive oil in a large pan over medium-low heat. I let the chicken thighs cook [Continue reading...]

Perfect Roasted Broccoli

For dinner I frequently make roasted broccoli with some kind of chicken dish and I usually showcase it on my Instagram page.  Many times I receive questions about how I prepare the broccoli, so I thought I would create an easy-to-follow guide to making the perfect roasted broccoli.  Roasted vegetables are the perfect accompaniment to high fat entrees.  Cruciferous vegetables like broccoli, cauliflower, brussels sprouts, daikon, cabbage, kale, and other greens are a staple in the low carb diet.  They are often called "super veggies" because of their health benefits, including lowering the risk of cancer, protecting against cardiovascular disease, and lowering the risk of stroke.  Cruciferous vegetables are high in Vitamin A, Vitamin C, folic acid, and fiber, and dark, leafy greens like kale and spinach are high in Vitamin K which helps control inflammation.  I enjoy eating them roasted all year long in order to get in as many servings of vegetables as I can each day. I began by [Continue reading...]

Roast Beef Pockets

Many people are extremely busy during the week and struggle to find time to make healthy meals for themselves or their family.  I'm not usually one to meal prep each week (I prefer to make everything fresh for every meal) but I knew that if I could make a low carb faux Hot Pocket, I would want to have a batch of them around for lunch or dinner throughout the week.  These handheld pockets are stuffed with delicious meat and cheese, and, once again, makes the most out of my favorite dough recipe.  The versatility of this dough is practically limitless, and I love the idea of turning it into a portable meal when there is not time to make something more elaborate. I began by gathering my ingredients and pre-heating the oven to 400°F. First I put the cream cheese, mozzarella, and cheddar jack into a large mixing bowl and melted them together in the microwave for 2 minutes.  To that I added the almond flour, coconut flour, baking powder, egg, salt, and pepper and stirred it [Continue reading...]

Bacon and Blue Sliders

One of the most popular burgers on typical restaurant menus are blue or Swiss cheese burgers topped with bacon, mushrooms, and caramelized onions.  I think it's a winning combination because there are a lot of different textures and flavors when those toppings are paired together, and most adults like those flavors on a juicy burger.  I wanted to play off that American classic with today's sliders by adding a ring of red and yellow bell peppers to the outside of the burger.  The bell pepper brings another level of sweet to balance out the salt in the cheese and bacon.  I love all of these flavors combined together, and I'm sure you will too! I began by gathering my ingredients above and pre-heating the oven to 350°F. Next I sliced the tops off of each bell pepper, removed the seeds and cleaned out the inside, and then sliced each pepper into three 1/2 inch thick slices.  You should have 6 total slices between two peppers. I also thinly sliced my onion and set it aside [Continue reading...]