I developed this super delicious, rich and creamy soup that we eat at least once a week. I also leave out the chicken and use it in recipes in place of canned cream of mushroom or cream of celery soups which I don't like to use because they contain MSG.

Cream of Chicken and Mushroom Soup

8 ounces of mushrooms, chopped

2 stalks of celery, chopped

4 TBL butter

1 cup chicken broth (I use 1 cup of water and 1 tsp Better Than Bouillon Chicken Base )

1 & 1/2 cups cream

1 can of chicken breast (12.5 oz), drained

1/2 tsp poultry seasoning

1/2 tsp celery salt

1 tsp onion powder

salt and pepper to taste

In a medium-sized saucepan, sauté the celery and mushrooms in the butter until soft. Add the poultry seasoning, celery salt, and onion powder. Add the broth and the cream. As soon as it comes to a boil, reduce the heat and cook until the soup is reduced and thickened a bit. Add the drained chicken and heat through. Season to taste before serving.

This makes about 4 servings 

These biscuits are seriously delicious! They are so good that I make a double batch for just the two of us. I store the leftover ones in the refrigerator. They reheat up very nicely in the toaster. We love them with eggs for breakfast or as a bun for a sandwich.

They have a lot of cheese in them, for the double batch I use one cup of sharp cheddar and a half a cup of gouda or parmesan. Because they have a lot of cheese in them, the biscuits get a bit thin. This is why they fit in my toaster.

These delicious, cheesy, garlicky biscuits are so good and have such a great texture that even your non grain-free, low-carb family and friends will love them! Click here for the recipe. 

July and August have been so busy with visiting family and fun. I thought that I would do a quick post on my favorite way to make fried chicken. I love it so much that I have a hard time wanting to prepare chicken any other way.

This is more of a method than a recipe. I use about 2 pounds of boneless skinless chicken thighs. Almond flour, Herbes De Provence or poultry seasoning,  season salt and a generous 1/4 of coconut oil for frying the chicken.

In a large bowl I sprinkle the almond flour on the chicken. I use only the amount of almond flour that is needed to coat the chicken as almond flour is not cheap like regular flour. I place the coated thighs on a large plate or cookie sheet and sprinkle both sides generously with Herbes De Provence and season salt. Herbes De Provence is a blend of thyme, marjoram, rosemary, basil, fennel, sage and lavender. Poultry seasoning works well also. 

Heat a large frying pan over medium heat. Add a generous 1/4 of a cup of coconut oil. Carefully place your seasoned chicken thighs in the hot oil. Cover the pan, cook for 10 minutes. Turn the chicken and cook for 10 more minutes or until done. I do this in two batches as my pan is not large enough to cook all of the chicken at once. If you are using chicken with the bone still in it will take longer to cook. Check that your chicken is cooked thoroughly before serving. I make 2 pounds for the two of us because I love it cold the next day.