Spanakopita Chicken Meatballs

Hey everyone! These spanakopita inspired chicken meatballs are my new favorite easy protein to enjoy with the usual selection of fridge favorites. The recipe combines creamy valbreso feta chunks with fresh spinach and loads of garlic for delicious flavor. You can make a batch of meatballs but they also make delicious burgers or patties. Serve them on a platter with fresh vegetables or wrap them in lettuce with all your favorite burger fixings.

Tips:

You can use frozen spinach, just make sure you drain it really well so that you’re not adding a lot of extra moisture. It’ll be more difficult for the meatballs to hold together if there’s too much water.

I use Valbreso feta, which is a French-style cheese with a milder taste than others I’ve found at the market. If you don’t mind a stronger flavor please use whichever feta you have available. Buying the big chunk and crumbling or cubing it yourself is great because the cheese crumbles aren’t dried out.

For patties, this mixture makes 4 equal servings. Please feel free to use turkey if you prefer! I’m on a bit of a ground chicken roll haha.

You can cook this completely in the frying pan without transfering to the oven, I just do it to make sure it’s cooked through. I’ve seen some of my friends cook it on their grill and they’ve enjoyed it that way.

Spanakopita Chicken Meatballs

Ingredients:

6 cloves garlic, finely minced
1/4 cup finely chopped green onion (white and green parts - about 2 stalks)
1/4 cup finely chopped fresh parsley
2 tablespoons freshly chopped chives
2 cups chopped fresh spinach (about 3-4 ounces)
zest of 1 medium lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese (add more if you love cheese like me)
1 medium egg
1 lb lean ground chicken mince

Guide:

Heat some olive oil in a large frying pan over medium heat.

Use a fork to combine all ingredients except egg and chicken in a mixing bowl. Add egg and chicken, gently mix and form 1 -ounce meatballs with your hands. Shallow fry in olive oil over medium heat until golden, finish in the oven at 350F for 8-10 minutes or until cooked through.

Remove from oven and serve with your favorite vegetables and tzatziki. I serve mine with a mixture of plain yogurt, the juice of the lemon that I zested, garlic, salt and herbs like dill or chives and sometimes feta. Please click this link for a more detailed explanation on the feta/yogurt sauce and while you’re there, those chicken skewers are also a huge favorite around here!

Serves 4 people.

Steak Salad with Thai Style Dressing

This low carb steak salad for two is a great way to use leftover steak, or to explore a different flavor profile for a quick and easy weeknight meal. I’ve found that being conscious about carbs often leads to eating too much of the same foods. The freshness of Thai basil and mint really lifts this salad that is best eaten at room temperature. Cashews provide a lovely crunch, red onion some acidity along with a few gorgeous sliced tomatoes (I had juicy campari tomatoes on hand but you can substitute with cherry tomatoes). My version of a Thai dressing contains fish sauce, lime juice, ginger juice, fresh lemongrass and monkfruit sweetener where sugar would normally be included. As with any recipe, the ingredient list and method is subjective and I encourage you to use what you love. I’m adding a few links to the products that I use regularly, including a Thai blend from my friends at Spice Tribe. I have been working with them to develop a few recipes for my Instagram and have fallen in love with the quality and freshness of their spices. It’s an optional ingredient but one that definitely gives this salad another dimension. Along with that suggestion, I’d also like to recommend using organic ginger juice from The Ginger People. I’ve been using their organic and dye-free sushi ginger for a long time and they recently sent a few products for me to try - The ginger juice stands out in flavor. Monkfruit sweetener is a well-known keto friendly sugar alternative with no aftertaste. If you’re able to use sugar, I recommend using brown sugar in this recipe. Some of the links below are affiliate links, that just means that if you purchase (at no extra cost) a product using my link, a portion of that sale will go to me. Though I do not blog often, these links are helpful to keep me cooking and doing what I love. I appreciate your support.

Steak Salad with Thai Style Dressing
Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 -ounces precooked sliced top sirloin, ribeye or filet
1/4 cup sliced red onion or shallot
1/2 cup quartered campari or cherry tomatoes
1/2 cup freshly torn Thai basil
1/2 cup fresh mint
1/4 cup cashew nuts
salt and pepper to taste

For the dressing:
1 tablespoon ginger juice (I love love love The Ginger People Organic Ginger Juice)
1 tablespoon golden monkfruit sweetener
1-2 tablespoons fresh lime juice
1/2 tablespoon fish sauce
1 teaspoon very finely chopped fresh lemongrass
1/4 teaspoon red pepper flakes
Optional but highly recommend: 1/2 teaspoon Spice Tribe Long-Tail Sunset Thai Spice Blend

Method:

Combine dressing ingredients in a jar, place the lid on and shake until the monkfruit has dissolved. Taste and season with more lime juice or fish sauce if you like.

Arrange sliced beef, tomatoes, red onion, herbs and cashews on a platter. Sprinkle with some salt and pepper, or the Thai spice blend above. Drizzle with dressing and toss right before serving.

Chicken Livers Peri Peri

Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of heavy cream for less gravy if you choose, and regular bread can be substituted with this keto-friendly bread if you’re following a low-carb diet.

Ingredients:

1 tablespoon butter (the best butter you can find)
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon finely minced garlic (2 large cloves)
1/2 cup red bell pepper, diced
450g chicken livers, cleaned and trimmed of excess fat
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon peri peri chili powder OR fresh chopped red chili (depends on how spicy you want it!)
1 tablespoon fresh oregano leaves
2-3 bay leaves depending on size
1/4 cup fresh lemon juice
1/2 cup (min) to 3/4 cup (max) heavy cream - it depends on how saucy you want it!
1-2 tablespoons brandy
To serve: fresh parsley and crusty bread with butter

Method:

Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.

Cook for 2-3 minutes, stirring until all the flavors meld. It is important so that the lemon juice melds with the other ingredients first, otherwise you may experience curdling. Lower the heat, add heavy cream and simmer for 5-10 minutes being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.

Double Parmesan Cauliflower Mash

I only call it double parmesan cauliflower mash because I usually add more cheese :) This tasty recipe is a staple for us - Serve with any protein and of course a pat of butter on top. To make it special for your holiday celebrations, crisp up some proscuitto and fresh sage leaves to place on top.

Double Parmesan Cauliflower Mash
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves 4-6

Ingredients:
1 whole head of cauliflower, cut up into florets
2 tablespoons grass-fed butter
1-2 tablespoons heavy cream (optional - sometimes 1tbsp sour cream is a great substitute)
1/4 cup finely grated parmesan cheese (honestly, just add as much as you like it’ll actually thicken things up too)
pinch of nutmeg
kosher salt and cracked black pepper to taste

Method:

Bring a pot of water to a rolling boil and add 1-2 teaspoons salt. Add cauliflower florets and cook for 15 minutes or until very soft. Drain cauliflower very well using a colander over the sink, then allow to sit for 2-3 minutes on a clean kitchen towel or paper towels to drain even more water from them.

Add cauliflower florets to a food processor with remaining ingredients and pulse until smooth. Scoop into a serving bowl and reheat before plating.

Easy Lemongrass Shrimp Skewers

This recipe is brought to you in partnership with FeedFeed and LouAna Oils, using their Liquid Coconut Oil. LouAna Liquid Coconut Oil stays liquid for easy pouring, measuring, sautéing and baking. With no coconut aroma or taste, it’s a perfect substitute for margarine or other cooking oils in recipes. I use it mostly to sauté because it’s keto-friendly and has four times the medium chain triglycerides (mct’s) as virgin coconut oil.

These flavorful shrimp skewers contain very few ingredients, all of which you can find online or at your local Asian grocer. Thai curry paste, lemongrass, garlic, lime juice and zest, Thai basil and the optional chopped red chili all come together with shrimp for a very easy meal that everyone can enjoy.

I’m fortunate to live in the South where Louisiana shrimp are delivered to just about every local seafood shack in town, especially this time of year. While I recommend high quality fresh shrimp for this recipe, frozen is perfectly okay, just thaw them completely in your refrigerator before using.

Using Thai curry paste in these shrimp skewers means you’re adding an ingredient that’s already packed with flavorful aromatics like lime leaf, lemongrass, ginger, garlic and sometimes shrimp paste. It’s a great time-saver for those days when you want delicious in a hurry! Serve with rice, noodles or your favorite side. We prefer cooling cucumber slices, mint, basil and a dash of vinegar.

Easy Lemongrass Shrimp Skewers
Prep time: 15 minutes Cook time: 8-10 minutes Serves: 4

Ingredients:

6-8 long lemongrass stalks
2lbs fresh shrimp, peeled and deveined
2 tablespoons Thai Panang or Red curry paste
2 cloves garlic, finely minced
1/4 cup chopped Thai basil
1 tablespoon soy sauce
1 teaspoon red pepper flakes
Optional: 1 tablespoon finely minced Thai red chili (deseed for a milder taste)
1-2 tablespoons LouAna Liquid Coconut Oil (find it here!)

Method:

Prepare lemongrass by soaking in cold water to remove any impurities. Using a sharp knife, cut each stalk into 6-8 -inch pieces and set aside.

In the bowl of a food processor with the blade attachment in place, add shrimp, curry paste, garlic, basil, soy sauce, red pepper flakes and optional red chili. Pulse 8-10 times until the shrimp is minced and the mixture is evenly combined.

Wetting your hands prevents the shrimp mixture from sticking to them during the next step. Use your hands to evenly wrap 4 oz portions of the shrimp mixture around the cut lemongrass stalks until all the skewers are made. Press and shape the mixture to make sure it sticks to the stalk.

Heat a large skillet to medium and pour in 1-2 tablespoons LouAna Liquid Coconut Oil. Sauté shrimp skewers in batches for 8-10 minutes until cooked through, rotating every 2 minutes to ensure an even golden color. Serve immediately.

Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.

Easy Scallops with Haricots Verts & Prosciutto

Can you believe, I've never cooked with scallops before today! Years of living in South Korea where they are abundant, and I never had the desire to pick them up from market. Even so I found them extremely easy to prepare today and chose to serve them with seasonal haricots verts (fancy name for French thin green beans), crispy proscuitto (Green beans and prosciutto - You just gotta have them together) and a simple brown butter pan sauce with capers and lemon. 

I had gotten a box of fresh fish from a seafood subscription company a week ago, and thought why not give it a go! They are a sustainable seafood choice and best of all, take a very short time to cook. Hope you enjoy this easy and keto friendly recipe for one :) Double and adjust as you see fit!

Ingredients:

4 large sea scallops, side muscles removed and patted dry.
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
2 tablespoons grass-fed butter, divided
1 cup haricots verts (about 4 oz)
1 slice prosciutto
1 tablespoon capers, packed in brine, drained
Juice of 1/2 lemon

Method:

Bring a small pot with salted water to a low boil. Place a steaming rack on top and add haricots verts. Steam for 5 minutes or until desired doneness - I like mine still crunchy.

While the haricots verts cook, bring skillet with 1 tablespoon of butter to medium-high heat. Sear the proscuitto until crispy and set aside. Season the scallops on both sides with salt, pepper and garlic powder and them place them in your skillet to cook in the rendered fat from the proscuitto + butter. They should sizzle as they hit the pan. Cook without moving them for 2 minutes and flip to sear the other side for the exact same time. Remove from skillet. Add remaining tablespoon of butter and capers plus lemon juice to the same skillet. Simmer and stir then turn the heat off. 

The steamed haricots verts should be done by now. Plate them, place the crispy proscuitto on top followed by the scallops. Pour pan sauce over everything and enjoy! I did add some chopped chives to mine which added a lovely bit of extra freshness. 

Dale