I loved it! I'm not sure why I don't make a few hundred of them at a time and freeze them, as they sure come in handy when you've got a hangover or have some company drop in...looks fancy, but really easy-peasy!
Brunch? Anyone...?
Showing posts with label low-carb. Show all posts
Showing posts with label low-carb. Show all posts
Friday, August 21, 2015
No-Crust Quiche
I loved it! I'm not sure why I don't make a few hundred of them at a time and freeze them, as they sure come in handy when you've got a hangover or have some company drop in...looks fancy, but really easy-peasy!
Brunch? Anyone...?
Thursday, August 20, 2015
Chicken Tacos
Here's some chicken tacos...
I'm sure it's grilled, I'm positive it's on Joseph's low-carb pita breads, and other than the visible and obvious ingredients, I have no idea. I do know they were good, and the thought of withholding the other information willfully makes me giggle a little. That's not the case, I swear, but if it was, I find it humorous :) Like when Mama Nadja offers Harlin and Marlon a partially eaten peanut butter and jelly sandwich before they go finish off her son-in-law, Joey in one of my favorite movies, I Love You to Death.
Tuesday, August 18, 2015
Pecan-Crusted Salmon
This is what I submitted for the savory portion of the contest. And now that I'm typing this, I think I forgot to include the pecan pesto in my submission. I made it. I took pictures of it. Did I submit it? I'm feeling no. BAH! I made a basil pesto with my own plants and replaced the pine nuts with pecans. I dunno...I was crunched for time, and I had never made the pecan pesto before, so it was a new addition to the recipe that was fairly new itself...Ppppfffttttt! Oh well...
No recipe divulged for this either. Not yet, anyway. Five hundred bucks at stake for this one. You can figure it out with little effort: salmon, pork rinds, pecans, pesto...it's fantastic!
No recipe divulged for this either. Not yet, anyway. Five hundred bucks at stake for this one. You can figure it out with little effort: salmon, pork rinds, pecans, pesto...it's fantastic!
Bottom: seasoned filet
Top: topped with pesto and pecan crust
Missing: finished product
I guess I was in such a hurry to try it, I forgot to take a picture. Or, I took it and it's accidentally in another file...HELLIFIKNOW!
Monday, August 17, 2015
Pecan Pie
Our electric co-op and the Texas Pecan Board holds a holiday contest every year. There are 3 categories: pecan pie, sweet, and savory--I submitted for 2 of the 3.
The Pecan Pie I submitted is my own recipe I developed in an effort to cut some of the sugar, and eliminate the pastry crust. Even in true-blue legit pecan pies, I prefer the pecans over the gooey center, and since I've been making low-carb crusts out of pecans for jello and sugar-free pudding pies, I gave a pecan-crusted pecan pie a try and penned it 'Pecan-a-Palooza' as it's very, very pecan-y.
I'd share my recipe, but I can't remember if it's legal or not, and I don't want to disqualify myself, it's a $2,500 prize!!! I will show you the pictures though...
The Pecan Pie I submitted is my own recipe I developed in an effort to cut some of the sugar, and eliminate the pastry crust. Even in true-blue legit pecan pies, I prefer the pecans over the gooey center, and since I've been making low-carb crusts out of pecans for jello and sugar-free pudding pies, I gave a pecan-crusted pecan pie a try and penned it 'Pecan-a-Palooza' as it's very, very pecan-y.
I'd share my recipe, but I can't remember if it's legal or not, and I don't want to disqualify myself, it's a $2,500 prize!!! I will show you the pictures though...
Top: fresh out of the oven
Bottom: cooled and ready for consumption
Sunday, July 26, 2015
Zero Noodle Zuchini Lasagna
As good as this is, I have yet to master the issue of it putting off too much liquid. But it's fair to say, I've never tried, I just accept it--zucchini has water in it. BIGDAMNDEAL. It doesn't affect the taste, merely the presentation. Some cooks say to bake it for 10 minutes first.
No.
Others say to salt it and then pat it dry.
Nuh-uh.
My favorite is when some jackwaggon on a low-carb recipe site offers the brilliant solution of putting rice in the bottom of it to absorb the water...really, asshat? Yeah, and a snickers bar really helps to cut sugar cravings if you're diabetic. Crikey! Moving on...
If you're lucky, someone you know has an abundance of zucchini and yellow squash and they keep bringing it to you at work! As a 20-something-year-old, the only thing I knew to do with my summer harvest given to me by my clients at the beauty shop was make zucchini bread or fry it--what a shame--it's so much more versatile than that! In my mid-thirties, I would get super creative and sauté it with onions and tomatoes, garlic, and Italian/Mediterranean-ish seasonings only to discover I was making ratatouille! Zut, je suis bon!
This particular endeavor was as follows:
Yellow squash--peeled, halved, thinly sliced
Meat sauce--ground, browned turkey w/
Diced white onion--half saved for a layer
Splash of red wine
Prepared pasta sauce
S&P
Cottage cheese--topped with
Moz--with a mix of
Finely Shredded Italian Cheese Blend--finished off with
Fresh Basil
I would love to have had a layer of sautéed mushrooms, but somebody's kind of a crybaby when it comes to fungi. Someday this will call for it to be disguised in the meat!
No.
Others say to salt it and then pat it dry.
Nuh-uh.
My favorite is when some jackwaggon on a low-carb recipe site offers the brilliant solution of putting rice in the bottom of it to absorb the water...really, asshat? Yeah, and a snickers bar really helps to cut sugar cravings if you're diabetic. Crikey! Moving on...
If you're lucky, someone you know has an abundance of zucchini and yellow squash and they keep bringing it to you at work! As a 20-something-year-old, the only thing I knew to do with my summer harvest given to me by my clients at the beauty shop was make zucchini bread or fry it--what a shame--it's so much more versatile than that! In my mid-thirties, I would get super creative and sauté it with onions and tomatoes, garlic, and Italian/Mediterranean-ish seasonings only to discover I was making ratatouille! Zut, je suis bon!
This particular endeavor was as follows:
Yellow squash--peeled, halved, thinly sliced
Meat sauce--ground, browned turkey w/
Diced white onion--half saved for a layer
Splash of red wine
Prepared pasta sauce
S&P
Cottage cheese--topped with
Moz--with a mix of
Finely Shredded Italian Cheese Blend--finished off with
Fresh Basil
I would love to have had a layer of sautéed mushrooms, but somebody's kind of a crybaby when it comes to fungi. Someday this will call for it to be disguised in the meat!
Saturday, July 25, 2015
Caprese Salad
HEIRLOOM TOMATOES!!! So good, ya gotta scream! Slice 'em up, tear up some fresh basil leaves, toss in some fresh mozzarella pearls, drizzle w/ a little balsamic...S&P...shut yo face! After you've crammed some of this in it, naturally. So simple, so good!
Thursday, July 16, 2015
Philly on the Fly
Generally, when you think of crockpot recipes, it's usually during the cold weather months, not when it's a hundred and hell outside. However, it's nice to just toss a chunk of meat in there and fuggetaboudit! Plus, it's the middle of July and we haven't even reached a hundred here in north Texas, so, I guess technically, it's chilly outside!
I tend to keep a frozen roast on hand at all times, I'm just domestic like that. Beef, and sometimes pork...usually a frozen bird, too. I get them on sale and it makes my life so much easier, giving me more time to do whatever I happen to be doing that day...laundry, writing, cleaning, reading, obsessing over the ignorant shit I see on social media, then drinking...whatever...you get the point.
Here's what ya do: take medium frozen chunk 'o beef--roast, cheap steaks, petite sirloins, whatever's on hand--and toss it in the crockpot frozen, (must I also say that you should spray it first?...goofball) season w/ S&P, garlic powder, lid it, turn on low, go to bed. When you wake up, you will have forgotten you have done this and panic, wondering who has been cooking you breakfast, in bed, perhaps? I never seem to get over this disappointment of an empty kitchen upon waking, no matter how many times I do it! Alas, I chop onions and red bell peppers to toss in the crockpot, saving a few to sauté and toss in some eggs that I have to make muhdamnself!
If you're terrified you will burn the house down, you can add a little water, but it's not necessary, just cook it fat side up, it will be fine. Trust me, it makes it's own juice. Around noon, you will find that you have the most tender chunk 'o beef you've ever had. Unless you tossed a massive roast in there, like, the size of your head, then you'll have to cook it until dinner for it to be tender, and by then, your onions and peppers might be disintegrated, use proper judgment, it's not rocket science.
I take a dollop of cheez wiz and about a quarter block of cream cheese or Neufchatel, warm it in the micro, stir and then pile all components on your choice of bread. I'm a low-carber as of late, so I like it on Joseph's pita or lavash bread. It's sometimes difficult to find, but hopefully, not much longer. It's so good and nutritious, it HAS to catch on!
***Note***Obviously, this particular recipe is really not as the title suggests, you can't do it quickly, but you can do it with minimal effort. When I wrote it, that's just what came to me...blame it on my A.D.D. baby! (you are so welcome for getting that stuck in your head OCD'ers!)
I tend to keep a frozen roast on hand at all times, I'm just domestic like that. Beef, and sometimes pork...usually a frozen bird, too. I get them on sale and it makes my life so much easier, giving me more time to do whatever I happen to be doing that day...laundry, writing, cleaning, reading, obsessing over the ignorant shit I see on social media, then drinking...whatever...you get the point.
Here's what ya do: take medium frozen chunk 'o beef--roast, cheap steaks, petite sirloins, whatever's on hand--and toss it in the crockpot frozen, (must I also say that you should spray it first?...goofball) season w/ S&P, garlic powder, lid it, turn on low, go to bed. When you wake up, you will have forgotten you have done this and panic, wondering who has been cooking you breakfast, in bed, perhaps? I never seem to get over this disappointment of an empty kitchen upon waking, no matter how many times I do it! Alas, I chop onions and red bell peppers to toss in the crockpot, saving a few to sauté and toss in some eggs that I have to make muhdamnself!
If you're terrified you will burn the house down, you can add a little water, but it's not necessary, just cook it fat side up, it will be fine. Trust me, it makes it's own juice. Around noon, you will find that you have the most tender chunk 'o beef you've ever had. Unless you tossed a massive roast in there, like, the size of your head, then you'll have to cook it until dinner for it to be tender, and by then, your onions and peppers might be disintegrated, use proper judgment, it's not rocket science.
I take a dollop of cheez wiz and about a quarter block of cream cheese or Neufchatel, warm it in the micro, stir and then pile all components on your choice of bread. I'm a low-carber as of late, so I like it on Joseph's pita or lavash bread. It's sometimes difficult to find, but hopefully, not much longer. It's so good and nutritious, it HAS to catch on!
***Note***Obviously, this particular recipe is really not as the title suggests, you can't do it quickly, but you can do it with minimal effort. When I wrote it, that's just what came to me...blame it on my A.D.D. baby! (you are so welcome for getting that stuck in your head OCD'ers!)
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