BBQ Rub

I realize that it is still winter here in Canada but we BBQ all winter and as often as my husband is willing. It makes for less work for me and also less cleanup. Double score in my books! I wanted to share my favourite BBQ rub with you today but I will also share a link to a wonderful side dish. My friend Rosa posted a recipe for these awesome Brussels sprouts so I am making those as a side dish. Here is the link to the side dish. Bacon Brussels Sprouts Gratin.

BBQ Rub

BBQ Rub

Recipe

4 Tablespoons Brown sugar substitute (I use Sukrin Gold)

2 Tablespoons Chili Powder

2 Tablespoons Paprika

2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder

1 1/2 Tablespoons Kosher salt

1/2 Tablespoon Black Pepper

Combine all ingredients well. If you cannot find a brown sugar substitute that does not contain sugar then just use a white sugar substitute such as erythritol or Truvia.

This is enough to cover about 20 pieces of chicken. I make it ahead and keep it in a covered air tight container.

Approximately 1 net carb per serving.

We use this rub for both chicken and pork. Brush the meat with a little olive oil and sprinkle the rub on each piece of meat, covering liberally. BBQ to your taste.

Thai Style Chicken and Caulirice with Coconut Lime Marinade

I hope everyone has settled back into normal everyday life again after the whirlwind of the holiday season. All of the baking and cooking can take a toll of my back during this busy season. I love every minute of it but my lower back screams at me for overdoing things. Oh well, I guess it is all a part of the aging process. The 125 kilometres I ran in the month of December may have tuckered me out a tad also.
Last night I made a wonderful supper that my husband could not get enough of. If Andre says it is good then you know it is a hit. He usually just scoffs it down and I have to ask him if it was good. If it isn't good he will surely say something without any prodding. This time he volunteered the complement.
My lovely Facebook friend Allison Sklar is an extremely talented pastry chef and also a fabulous vegetarian cook with an impressive blog. She recently got recognized for her 5 Ingredient Coconut Lime Marinade on lifehacker.com. They posted a link to her marinade in an article written this past December 7, 2016 about meal planning. I have used many of Allison's recipes to make meals for my son's girlfriend Coral, also a vegetarian, and Allison has been generous with sharing some gluten free and grain free cake ideas. I wanted to try this marinade so I came up with something a meat eating carnivore, low carb person like myself could enjoy. I really only had to sub the chickpeas for chicken and the rice for caulirice in the recipe she developed so all credit goes to her. I hope you enjoy it as much as we did.

Thai Style Chicken and Caulirice with Coconut Lime Marinade

Recipe

Coconut Lime Marinade - link

1 Can full-fat coconut milk

1 tsp turmeric

1/4 tsp smoked paprika

1 Tbsp sriracha sauce (or more to taste, I used 1.5 Tbsps)

Zest and juice from 2 limes

Combine all of the ingredients and whisk together.

Chicken

2 pounds of chicken breasts cubed

Salt and Pepper to taste

Olive oil for frying

Heat olive oil in a deep non-stick frying pan. I used my wok.

Cube chicken and salt and pepper cubes to taste.

Fry in batches in oil until cooked through and juices run free.

Remove from pan wipe pan clean and set chicken aside.

Caulirice

1/4 cup butter

6 Cups riced Cauliflower (Finely grated)

Salt and pepper to taste.

In same pan used for frying chicken, melt the butter. Add the caulirice and sauté for about 3 minutes, salt and pepper to taste. Remove from pan and set aside.

Combine the Marinade and chicken in the pan and simmer on low for about 15 minutes. Stir in the Caulirice and salt and pepper to taste. Garnish with chopped cilantro or parsley if desired.

Recipe serves 6 and has a net carb count of about 5.5 carbs.