It’s hard to believe that the year just started! It feels like we’re 3 months into 2020. With how busy the start of the new year has been, it has left me with little to no time to spend with the family. These last couple of weeks I have not been able to make dinner for my family and sit down to enjoy it. As some of you know, making dinner for 5 people is no walk in the park and can be hard to manage when you’re getting home late during the workweek. But that doesn’t mean it has to be! The idea behind these recipes is to prepare something in 30 minutes or less that still leaves you enough time to spend with the family. All of this while still being delicious!

Lemon Ghee Chicken

This recipe is a classic twist to the Lemon Butter Chicken but using Kelapo Ghee instead! This recipe can be made with simple side dishes like asparagus, white or yellow rice or even my personal favorite, roasted Brussel sprouts. You can even use the

Ingredients needed:

4-5 chicken breasts (depending on thickness)

Salt (to taste)

Black pepper (to taste)

1/3 cup of all-purpose flour (or almond flour works too)

1 tablespoon of olive oil (or Kelapo Coconut Oil)

5 tablespoons of Kelapo Ghee

1 ½ teaspoon of garlic (minced)

½ cup of low sodium chicken broth

3 tablespoons of fresh lemon juice

½ teaspoon of fresh lemon zest

1 ½ tablespoon of fresh parsley (chopped)

First, you want to make sure you have thin chicken breasts. If you bought the cutlets at the store, then perfect. Otherwise, slice each chicken breast in half (butterfly) and pound to flatten. Season each breast with salt and pepper based on personal taste then coat each chicken breast with your choice of flour. In a large skillet add in the oil and 1 tablespoon of Kelapo Ghee then heat over medium-high heat until the ghee melts. Add in the coated chicken breast on the pan and sear each side for 4 to 5 minutes until they’re golden brown. Transfer the chicken breast to a separate place and reduce the heat. Next, add in the garlic into the same pan and cook for about 1 minute, or until garlic starts to create an aroma. Then pour in the chicken broth while stirring. Let that cook for about 30 seconds and then pour in the lemon juice. Bring the mixture to a simmer, reduce the heat slightly and continue to let it simmer until liquid has reduced in the pan by half. Add in the rest of the Kelapo Ghee and lemon zest to the pan and cook until ghee has melted. Place the chicken back in the pan and spoon sauce over each breast for about 3-5 minutes. Garnish with parsley and serve with your favorite side dishes!

Salted Lemon Ghee Salmon

Ingredients needed

4 salmon fillets (skinless)

Salt (only a pinch)

Black pepper (to taste)

2 teaspoons of olive oil (or Kelapo Coconut Oil- my personal fav!)

2 garlic cloves (minced)

¼ cup of low sodium chicken broth

2 tablespoons of fresh lemon juice

3 tablespoons of Kelapo Pink Himalayan Salted Ghee (+ 1 teaspoon on the side)

½ teaspoon of honey

2 tablespoons of fresh parsley (minced)

Lemon slices (to garnish)

Make sure you are using salmon fillets at room temperature. First, prepare the sauce in a pan by adding 1 teaspoon of Kelapo Salted Ghee and cooking over medium heat until melted. Next, add in the minced garlic and sauté until it turns slightly brown. In the same pan, pour in the chicken broth and lemon juice, and let simmer until liquid has been reduced by half. In that same pan, stir in the rest of the Kelapo Salted Ghee and honey, then, using a whisk, stir until all ingredients all combined. Once the sauce is ready, set aside. Season each salmon fillet with salt and pepper, mainly only a pinch of salt. Heat up a non-stick skillet with the oil of your choosing on medium-high heat. Once the oil starts to simmer, add the salmon and let cook for 4-5 minutes on each side. Make sure the bottom is golden brown. Plate the salmon and generously drizzle the sauce over each fillet then garnish with parsley. Serve the salmon dish with your favorite side dish!

Peace, love and Kelapo

Erin