Ahh the famous stuffed mushroom. So many different things you can do with them. Mushrooms are a versatile ingredient that can add a nice touch to your everyday vegetables. These little gems are great for parties. Surprise your non low carb friends. They won’t believe you.
Crawfish Stuffed Mushrooms
12-14 Crimini Mushrooms
1 Package of Bourdeaux’s Crawfish Tails (or 3/4lb of fresh if you are awesome)
4 Spring Onions
1 tsp Chopped Garlic
1/2 Fresh Lemon
1/4cup Melted Butter
2 Egg Yolks
1 tsp Fresh Ground Pepper
1/2 tsp Cayenne
Salt to Taste
Heat oven to 350.
Rinse your mushrooms. Remove the stem and use a melon baller to scrape out frills. Mix the crawfish, chopped onion and garlic together. In a separate bowl add the pepper, cayenne and egg yolks to the butter- Mix well and pour over crawfish. Squeeze the fresh lemon juice over the meat mixture and stir gently. Taste the mixture and add more lemon if you desire.
Rub the mushrooms down with a bit of olive oil. Carefully fill the mushrooms with the crawfish mixture. Place on a small cookie sheet and bake until mushrooms are almost tender- about 20 minutes. Turn on broiler and brown the tops of the mushrooms before removing.
Serve immediately. Just as good warmed up the next day.
I’m Smart Carb ?!
Any of you who are serious about the Low Carb lifestyle know what happened with Julian Bakery. It’s a sad sad story. For those of you who don’t here is the deal-
Julian Bakery used to have a GREAT product called Smart Carb Bread #1. This stuff was pretty darn good! Texture wasn’t bad, tasted pretty decent too. People liked it. Then someone had the brilliant idea to “improve the formula”.
What we have now is a piece of cardboard shaped like bread. I’m not kidding. It is terrible. It has no flavor, heck I think cardboard WOULD have more flavor. It is totally unaffected by saliva which makes it pretty much inedible. I didn’t want to waste an 8.00 loaf of bread so I tried to use it as a stuffing mix for Thanksgiving. Not so much.
Not to be used as bread….
After HOURS of soaking in broth for the stuffing it still had the same texture. WHHHYY JULIAN WHYYYY?!?!? Ok. Theatrics done.
So the low carb community has been without decent breads for quite some time now. I won’t buy Julian anymore. Not only because it’s terrible, their customer service has gone downhill too. But that’s another story.
Viva Low Carb in Southern California has quite a few choices for bread. I have to admit I have been pretty gun shy. It is hard to spend that much money on food and not be able to eat it at all. I read a small review of the Carb Krunchers bread and it seemed promising. My family has been dying for a replacement so I decided to try it.
It tastes this good.
It was absolutely worth it. I am sad I didn’t do it sooner. This bread tastes like BREAD. I know, what a concept right? Those of you who have had low carb breads know what I’m talking about. LC breads look like bread but the flavor isn’t the same let alone the texture. This bread is spot on. First, it smells like bread. Yeasty and slightly sweet. You can smell the grains in it.
The texture is perfect. Airy little pockets, slightly spongy overall. The crust has that pretty golden ring in the bread and dark brown outer. The crust tears easily off like it should.
The flavor is like angels singing in my head. It is like a good quality multi-grain bread. Denser than Wonder Bread but still very soft. It is easy to swallow and has no weird after taste. This will be perfect for a real sandwich. I will be making this bread a staple in my home now. I hope they don’t try to improve the formula…..
I always wondered where the rooster on the label of Sriracha came from. Turns out the founder of Huy Fong foods was born in the year of the rooster. Also, he named the company after the boat that brought him to America. All I know is Sriracha is AMAZING. It is fiery and full of flavor. It is not for the faint of heart. Sriracha is versatile, you can use it on eggs, soups, meats or whatever you can think of. This recipe will be sure to please and is very low carb. Serve with a tall glass of beer!
Sweet and Hot Sriracha Chicken Wings
20 Party Wings (thawed)
1/2 Cup Peanut Oil
3 tbsp Garam Masala
1/4 – 1/2 Cup Sriracha
1/4 Sugar Free Honey
1 tsp Onion Powder
1 tsp Garlic Powder
In a large bowl or gallon ziploc bag mix the peanut oil and garam masala. Add the chicken wings and coat well. Place in fridge for at least 1 hour. In a small bowl mix the remaining ingredients. You can adjust the amount of Sriracha based on your tolerance to heat.
Preheat oven to 375. Arrange wings in a single layer on pan. Pour the remaining garam masala sauce over the wings. Bake for 20 minutes. After 20 minutes brush the wings with the Sriracha mixture. Bake for an additional 10 minutes. Turn oven down to 350, brush wings once more and cook for an additional 10 minutes. Total cooking time is 40 minutes or until done. Allow wings to rest for 5-10 minutes before serving.
How about a pork chop? I mean hot dogs are made from pork too. I love a nice pork chop. You have to be very careful though, if you don’t pay attention you end up with shoe leather. No one likes to eat shoe leather. A mustard sauce is a quick way to dress up your average old chop. Enjoy this dish with a nice white wine.
Spice rubbed pork chops with creamy mustard sauce
2 Small Boneless Pork Chops
2 tsp Mrs Dash Garlic
1 cup water
1/4 cup heavy cream
3 tbsp coarse ground mustard
2 tsp chicken stock mix
Heat a good non stick pan to medium high. Coat the pork chop with the Mrs Dash and place in pan. Allow to cook undisturbed for several minutes to create a nice crust. Flip once and cook other side. Place the chops in a shallow pan and finish in oven at 350 degrees. Do not toss your pan in the sink- we need that brown stuff! While the chops are cooking make the sauce. In a bowl add the water, cream, mustard and stock. Stir well. Remove your pan from the stove, add a few tablespoons of hot water to loosen the bits. Add the mustard sauce and allow to cook and reduce. Serve immediately.
Leftovers. It was a four letter word when I was little. Leftovers usually meant a casserole with something in it. Not sure what but it was something. Leftovers usually means you don’t want to cook and what you make is going to be an eclectic mishmash of the week’s meals. Kinda like an episode of Chopped gone awry.
The trick to leftovers is to give things fancy names and be creative. Twice cooked sounds fancy compared to reheated. Right? Enjoy this recipe this summer with a cold beer or a margarita.
Twice Cooked Pork Tacos
6oz of day old bbq boneless pork ribs
4 small low carb tortilas (3g ea)
2oz pico de gallo
2oz sour cream
1 fresh jalapeno
1 cup water
1tsp chopped garlic
1tsp onion powder
1tsp chili paste
Save a few of your pork ribs after a bbq for this recipe. Make sure the ribs are refrigerated. Using a very sharp knife slice the ribs into thin pieces then chop into strips. Place in a small sauce pan and add water until it just covers the pork. Add the spices and simmer very slowly for at least 2 hours. The pork should be super tender and flavorful. Place the pork in a strainer to drain a bit so you don’t end up with soupy tacos.
Serve with the normal garnishes.
4g~ per taco
Fruits in general are hard to incorporate during the early phases of a low carb life style. I really do miss fruit. So any chance I get to have something that tastes like fruit I grab it. This bread is amazingly tasty. The smell is rich like regular banana bread but without the huge amounts of sugar you normally see. It bakes quickly and isn’t too crumbly. It is perfect with some fresh butter. You can find this great product at LF Foods. Enjoy!
I have to say I love Iron Chef. That show is so amazing. The wonderful food they create out of seemingly nothing. It boggles my brain. Makes me want to be a better cook. I saw a dish made by Geoffrey Zakarian on one of the episodes. It was an avocado and egg dish. It looked so beautiful. I thought what could be better? Avocados are a wonderful food for low carb lifestyles. The average avocado has about 3g of carbs, so not so bad eh? I paired it with a wonderful salsa from Frontera. You can find this at most local grocers now. Have this for breakfast one morning instead of your bar or shake.
Avocado & Egg with Double Roasted Tomato Salsa
1 Egg Yolk (don’t break it)
With a very sharp knife cut the avocado in thirds. Very carefully remove the pit. You don’t want to break the ring. Depending on how ripe the avocado is you may want to leave the skin on while cooking. Using your best non stick skillet add a bit of butter and get it very warm and bubbly. Sprinkle the avocado with the salt and add to the pan. Cook for a minute. Add the egg yolk to the hole and cover the skillet. Carefully check the avocado, you want it golden brown. Gently flip in the pan and cook the other side. Serve with the salsa.
3 carbs total