Today in Big Bear Lake California, we took all of Big Bear’s most well-behaved pooches on a snow hike by the donkey graveyard. After a donkey graveyard snow hike, of course, I am ready to create a Keto Chicken Alfredo lunch!
But first snow dog shenagians
We have about three hundred wild burros who call Big Bear Lake h
ome these days. They are not usually found in the area of Onyx Mountain where I hiked this a.m. I’m always surprised when my pup brings me half a donkey leg on this hike but it seems to be the norm the last few years every time we snowshoe here.
Today I was talking to my neighbor, who was the District Ranger here in Big Bear until he retired and has lived here since 1977. He informed me that in the past, any donkeys that were killed by cars on our mountain highways were buried by backhoes in this area. So with all the recent donkey parts that have appeared in the last few years, these long-lost donkey pieces must be being dug up by coyotes in the area.
It makes for a d
oggone great adventure for Big Bear’s happiest adventure dogs! We had five ladies and three snow-loving pups on our snow hike this a.m. At one point, Luna was carrying a donkey leg. Dusty had a donkey hoof in his mouth. Ryder just happily chased them both and hoped someone would drop a donkey part for him! Are these the luckiest dogs or what? Who needs a dog park?
After a morning os snow-shoe shenanigans, I may be starving for a keto lunch by lunchtime. I just happen to have all this oregano in my pantry that I dried during the late fall. When you think keto, perhaps you don’t usually think of Italian food. especially if you are anything like me and kind of hate traditional Italian food.
Did you say Keto Chicken Alfredo?
In the late fall, you can find me hustling to remove all the oregano from my organic garden. By late April, yes, the snow is melting here in Big Bear Lake. I may be snowshoeing to the ghost town of Holcomb Valley in my short shorts or I may be mountain biking up her dusty dirt roads. On my Cannondale mountain bike, I would be on the lookout for deserted sluice ponds, especially old watering holes for the dog to swim or at least maybe I can take an eight a.m. cold-plunge. And yes, late April means I am trying to use up last season’s oregano.
I usually have just so much dried oregano going into the winter season. A fine problem to have, but what if you are deep into the keto craze? Sure, you can enjoy Keto Garlic Breadknots but it’s just not the same. Hello, Keto Chicken Alfredo!
Cheese of the month club at Costco
Yes, this recipe calls for four different kinds of cheese! Welcome to keto. If you are not purchasing seven different kinds of cheese every time you go to Costco, you are not doing it right! If I can’t have tagliatelle (And why would I want to?!) I’ll eat all the cheese and call it a pasta dinner!
Once upon a time, after a walkabout in London’s Borough Market, I suffered through the Mushroom Flu. Honestly, really, I probably picked up the worst flute of my life in the dirtiest public restroom ever at Borough Market, but you know what? I still adore fungi of every kind, shape and size, even after surviving the Mushroom Flu from hell.
Whenever I hear the word shallot in my head, I hear Gordon Ramsay saying it. Fun fact: I saw Gordon Ramsay walking his bougie, Uber-expensive dog in London back around 2005! A highly trained chef like Mr Master Chef himself would probably roll his British blue eyes at making a roux with no flour, but I don’t care if this is Masterchef Big Bear Lake! Keto means no carbs and flour and honestly, gluten and all those bad-for-you ingredients mess up my body anyway.
Keto Alfredo Mushroom Delight Hot Pockets
1 large chicken breast pounded thin
1/4 cup Mozzarella cheese
1 cup spinach, cooked, blanched and wrung out
1/4 cup chopped Oyster mushrooms
3 teaspoons of cream
2 teaspoons of ghee
A splash of dry white wine
1 shallot, chopped thin
3 cloves of garlic, chopped thin
1/4 cup of ricotta cheese
1/4 cup Pecorino Romano cheese
1 teaspoon of ghee.
Salt and pepper
Fresh oregano
Fresh basil
In the ghee, fry your shallots and your garlic. Deglaze the pan with the white wine. Ignore the fact that you didn’t add flour. Add in the oregano, basil, salt, pepper and the oyster mushrooms. Mix in the ricotta cheese just until combined. Stuff the chicken breast with the spinach, add shredded mozzarella cheese and your homemade sauce. Fold over your chicken breast side, just like you would with a calzone. Fold over and seal the edges. Brush the outside of the chicken with salt and pepper. Sprinkle the outside with Pecorino Romano and bake at 375°F for twenty-five minutes.
