Product Review: Real Good “The Supreme” Pizza

Real Good Personal Pizza

So, I have been seeing these everywhere (and even have a few friends who have tried these and liked them). I had a rebate coupon and, since I had to go to Walmart (broke my neighbor’s coffee pot while trying to clean it), I bought one. This is what I bought: Real Good “The Supreme” Personal pizza. I have never made a chicken pizza crust so I thought this would be the best way to test it out.

First, at Walmart, the price for this tiny pizza was $5.95. That is quite a bit of money for me to pay for something that can be considered a light lunch (and I was really happy I was going to get a $2 rebate).

Second, I baked this in the oven, on parchment paper (I don’t particularly like the taste of cardboard). This is what happened (it’s not the first time I have made ugly food):

Now, onto the flavor: the sauce. Remember back when frozen pizzas had the worst heartburn-inducing tomato-based sauce? Yeah, that’s what this had. I took one nibble of the melted cheese and knew there was no way for me to eat the entire pizza without paying for it all day.

So, onto the crust (since that was really why I bought this). I cut a bit and took a bite with all the toppings on there. The texture wasn’t bad and it definitely tastes like chicken but between the crust and all the toppings, it was way too salty for me. I then cut another bit off and scraped off the toppings. I don’t want to be rude but that “chicken breast” crust has to be mechanically separated meat. It tastes like a slab of ground, pressed cheap lunch meat (but it obviously is not cheap). It reminded me of the “turkey” in Swanson’s frozen Turkey dinners I had as a kid.

That crust has tainted my views of all their products. Not only will I never buy any of their pizzas again but I will never buy any of their other products.

 

Bear Carnitas

Brenda Nolen

IMG_0406.jpg

Yes, you read that correctly. My son was gifted with some bear meat, so I volunteered to cook it for him (none of us had tried it). My mind usually goes to Mexican when I think of cooking meat and I was really leaning toward carne asada or colorado but I wanted to be able to taste the meat. So, I settled on this simple already-loved recipe.

Here’s the link (for those who do not know, if I post a recipe, I only post the ingredients. You have to visit the link to read their instructions).

http://www.rickbayless.com/recipe/michoacan-style-pork-carnitas/

  • 18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks
  • 1/2cup fresh lime juice
  • 1/2cup salt
  • About 4 gallons lard or vegetable oil
  • If using vegetable oil: 1pound piece of slab bacon, cut it into 6 or 8 pieces

First: I did not have 18 pounds…

View original post 204 more words

Grilled Turkey Breast and Mushroom Skewers

http://cooking.nytimes.com/recipes/3497-grilled-turkey-breast-with-chive-butter

Grilled Turkey Breast With Chive Butter, from Pierre Franey

Yield 4 servings

Ingredients
4 turkey breast steaks, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried
4 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce
4 tablespoons finely chopped chives

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http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-mushroom-skewers.html

Grilled Mushroom Skewers, from Food Network Kitchens

Yield: 4 servings

Ingredients

4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

A Polish Meal

http://www.bonappetit.com/recipe/kielbasa-with-onions-and-poblanos

Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

Ingredients
1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread

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http://www.outernetweb.com/recipes/grandma/poultry/chickenliverkebabs.html

Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)

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http://www.polishmeals.com/2013/07/213/

Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Carrot
-Onion
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper

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http://www.polskafoods.com/content/cucumber-salad-recipe-mizeria

Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Grilled Tuna and Soft-Shell Crabs

http://www.epicurious.com/recipes/food/views/grilled-tuna-with-herbed-aioli-108291

Grilled Tuna with Herbed Aïoli, from Bon Appetit, July 2003

YIELD: Makes 4 servings

Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise

4 7-ounce tuna steaks (each about 1 inch thick)

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http://www.foodandwine.com/recipes/grilled-soft-shell-crabs-with-tartar-sauce

Grilled Soft-Shell Crabs with Tartar Sauce, from Steven Raichlen, BBQ USA

SERVINGS: 4

If you want to make sandwiches, then you could try one of the various low carb roll recipes out there but why detract from the flavor of the crab and this fantastic tartar sauce?

TARTAR SAUCE
1 cup mayonnaise
1 tablespoon drained capers, finely chopped
1 tablespoon snipped chives
1 tablespoon finely chopped cornichons
1 tablespoon minced pickled jalapeños
1 tablespoon fresh lemon juice
1 tablespoon finely chopped tarragon
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Salt and freshly ground pepper

CRAB SANDWICHES
Vegetable oil, for the grill
1 stick (4 ounces) unsalted butter
2 garlic cloves, minced
2 small shallots, minced
1 teaspoon seafood seasoning, such as Old Bay
4 rolls, split
12 cleaned soft-shell crabs
Salt and freshly ground pepper

Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

http://www.athoughtforfood.net/blog/grilled-bluefish-salad/

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch

Ingredients

For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced

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http://www.fishwatch.gov/eating-seafood/recipes?width=720&inline=true#seafood-panzanella-salad

Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

Dr. Atkins’ Steak and Barbecue Sauce (and copies of the Original book)

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.

Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons

1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce

Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce

1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)

Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

Grilled Flank Steak “Pastrami” – Pastrami-Spiced Beef Flank Steak

Richard Blais’ Beer-Steamed Clams

http://www.rachaelrayshow.com/recipe/17395_Richard_Blais_Beer_Steamed_Clams/

Richard Blais’ Beer-Steamed Clams

INGREDIENTS
4 cloves garlic, sliced
1 tablespoon grated ginger
24 little neck clams
1/2 bottle Amstel light
A drip of maggi (liquid MSG)
3 tablespoons small diced soppresata (optional)
1/4 cup cold butter, cubed
A baby handful chopped cilantro
2 tablespoon sliced scallions
Juice of 1/2 lime

Sausage-and-Pepper Skewers

http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-pepper-skewers-recipe.html

Sausage-and-Pepper Skewers

Ingredients

1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Marinated Grilled Calamari

http://www.myrecipes.com/recipe/marinated-grilled-calamari

Marinated Grilled Calamari

Ingredients

2 pounds cleaned calamari (squid), tubes and tentacles separated but whole
1 tablespoon minced garlic
1 1/2 teaspoons red chile flakes
1/4 cup chopped flat-leaf parsley
2/3 cup extra-virgin olive oil, divided
1/4 cup fresh lemon juice, divided
1 teaspoon sea salt, divided
1/2 loaf crusty bread such as ciabatta, cut in half horizontally

Grilled Lamb Meatballs

Leave out the bulgar. If you are worried about the lamb not holding together, either use more meat (my choice) or add a little almond flour.

http://www.epicurious.com/recipes/food/views/grilled-lamb-meatballs-350175

Grilled Lamb Meatballs

Ingredients

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta

Why mess up a fantastic dish by adding pasta to it? Look at these ingredients. You don’t need the pasta (or pasta substitute) at all! Just leave it out and have a fantastic lunch or dinner!

http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/457/id/27/

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta

3/4 pound lasagnette
1 3/4 pound Swiss chard, heavy stems removed, washed, cut into strips
5 1/2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
6 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1 1/2 pounds jumbo shrimp, shelled
3/4 pound fresh ricotta cheese

Grilled Pork Chops with Garlic Lime Sauce

http://www.epicurious.com/recipes/food/views/grilled-pork-chops-with-garlic-lime-sauce-238938

Grilled Pork Chops with Garlic Lime Sauce

Ingredients

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Skagenrore

Who needs bread?  A bowl and fork will do (or, I guess you could serve this with lettuce)!

https://arcticgrub.wordpress.com/2013/06/21/sankthansaften-norways-summer-solstice/

SKAGENRØRE

1 lbs cooked shrimp (small)

1/2 pound crayfish (or crab)

1 1/2 cups sour cream

3 tbsp mayonnaise

2 tbsp Dijon mustard

juice of 1 lemon

3 tbsp chives, chopped fine

3 tbsp dill, chopped fine

1/2 small red onion, diced fine

2 eggs, hard boiled and chopped

salt and pepper to taste

Baked Parmesan Mushrooms

So, while I was at the store, I saw a huge vegetable bag of mushrooms on sale (and they have a few days until they turn completely brown and gross).  What I wanted was a recipe that I could just throw into the oven and be done with it.  I think I found it.  See, my husband is currently on a restricted diet and while he was away, I cooked for myself.  Well, I have two (out of the three in the package) cooked pork chops that I need to do something with.  I’m going to slice the pork chops thinly, and toss them in with the mushrooms here.  For anyone new to my blog, I post the link to the recipe and the ingredients.  You have to go to the web site to see the instructions.

Baked Parmesan Mushrooms http://damndelicious.net/2014/03/26/baked-parmesan-mushrooms/

Ingredients

1 1/2 pounds cremini mushrooms, thinly sliced (Brenda’s note: I’ll probably not be slicing, just making them smaller, like cut into quarters)
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Crispy Skin Slow Roasted Pork Shoulder

So, when we went shopping yesterday, we spied Pork Shoulder Picnic roasts on sale for .99 cents per pound. I’ve never cooked one and knew that Google would once again come to the rescue. I found this and I knew this would be my cooking method because look at that crispy goodness. I’ll just be using my standard seasoning (Pappy’s).


http://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder/

The Preparation

8 lbs. Pork Shoulder
3 1/2 tbsp. Salt
2 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Creamy Artichoke Soup

Leave out the potato and you’ll have a wonderful, satisfying soup!

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Simon’s Easter Dinner

This is one of those emails I get where the whole thing sounds so good together that this time I refuse to break them up into separate recipes.  So, here are some of the dishes that will be served at Simon’s house today:

Steamed Artichokes with Garlic Butter or with the following Aioli or Vinaigrette recipe

Ingredients
4 large artichokes (about 2½ pounds.)
Kosher salt and freshly ground black pepper
1 lemon, halved
½ cup (1 stick) unsalted butter, melted
1 garlic clove, finely grated

Lemon Garlic Aioli

Ingredients:
1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste


Creamy Champagne Vinaigrette

1/2 cup creme fraiche
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons honey (Sweetener of choice)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Asparagus with Parmesan Butter

Ingredients
1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Snow Peas with Toasted Almonds

Ingredients
1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 pound snow peas, trimmed
2 teaspoons minced shallot
1 teaspoon fresh lemon juice

Leg of Lamb with Garlic and Rosemary

Ingredients
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Roasted Asparagus & Red Onion Quesadillas

This one I originally saved so I could post the sauce recipe BUT after reading the recipe, I don’t see why you couldn’t roast the asparagus and onions, then use those as a filling for an omelet (topped with the sauce).

http://www.epicurious.com/recipes/food/views/roasted-asparagus-and-red-onion-quesadillas-10216

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander

Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Field Greens with Smoked Eel

I’ve never seen the term field greens, so I looked it up.  I liked the answers given here. Also, since I’ve never mentioned it before, any time I include a note from Simon, he’s the one who runs a Yahoo group I am on.

http://germanfoods.org/recipes/field-greens-with-smoked-eel-bacon-mustard-vinaigrette/

Field Greens with Smoked Eel

Ingredients:

Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar (sweetener of choice)
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche (Feldsalat)
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

(Simon’s note: There is *no* sustainably harvested eel anywhere – it’s all over-harvested and is on the Avoid Lists, and that includes the stuff labeled as “farm-raised.” But smoked mackerel or bluefish can stand in for it. We will be using Alton Brown’s bacon-dijon dressing for it.)

Atkins “Noodles”

Atkins “Noodles”

2 eggs at room temperature, separated
1/4 teaspoon Krazy Salt (or seasoned salt)
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until stiff.
Beat yolks with a fork and fold them into the whites.
Spread egg mixture on the cookie sheet and bake at 350 degrees F for 10 minutes, or until slightly browned. When cool, slice into strips and use in soups.

Total Grams: 1.2
Grams per serving: .6

From the Dr. Atkins’ Diet Revolution (1972)

Matzoh Ball Soup

Matzoh Ball Soup

Serves 8

1 egg, separated
1 1/2 Tablespoons chicken fat (or butter if you can’t find it)
1.4 cup hot water or soup
1/4 teaspoon salt
3/4 cup crushed Baken-ets (pork rinds)
2 quarts chicken soup

Beat yolk of egg with softened chicken fat (or butter) until thick and well blended.
Pour into hot water and beat well.
Fold in salt and Baken-ets.
Beat egg white until stiff but not dry, and fold into pork rind mixture.
Chill for about 1 hour.
Heat 2 quarts chicken soup to boiling.
Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter.
Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve.

Total Grams: Trace

From the Dr. Atkins’ Diet Revolution (1972)

Diet Revolution Rolls

Diet Revolution Rolls

Makes 6 Rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese
1 package Sugar Twin (sweetener of choice)

Preheat oven to 300 degrees F.
Separate eggs very carefully (make sure that none of the yolk gets into the whites).
Spray Pam on teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese and Sugar Twin (be extremely careful not to break down the egg whites. Mix for no more than a minute).
Place the mixture carefully on the teflon cookie sheet, gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
Place the cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.

Total Grams: 3.1
Grams Per Serving: .5

Caraway Rolls

Fold 1 Tablespoon of caraway seed into mixture when other ingredients are added.

Total Grams: 9.4
Grams Per Serving: 1.6

Onion Rolls

2 Tablespoons minced onion
1 Tablespoon butter

Mince onions very fine and saute in the butter.
Dry them well in a paper towel–there should not be any crease left on them!
Fold into egg mixture when other ingredients are added

Total Grams: 5.6
Grams Per Serving: .9

Bread Crumbs

Put the six cooked and cooled rolls in a blender until they form crumbs.

Total Grams: 3.1

From the Dr. Atkins’ Diet Revolution (1972)

Horseradish Deviled Eggs (made them and changed it up)

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.

Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

And here’s what I did:

6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste

Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Smoked Salmon with Shrimp and Horseradish Cream

http://www.foodireland.com/recipes/smoked-salmon-with-shrimp-and-horseradish-cream/

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked shrimp, peeled but tails left on

For the salad
juice 1 lime, finely grated zest of ½
1 tsp clear honey (sugar substitute or leave it out)
½ tsp finely grated fresh root ginger
2 tbsp light rapeseed oil (any light tasting oil)
2 handfuls small leaf salad

Broccoli Cheese Waffles – My Attempt

I know I reblogged this recipe just a few days ago but I had to try making it NOW.  Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you.  I will make these again but like Shannon did!

Here’s the recipe:

http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/

Ingredients:

1 head of fresh broccoli (you will only need 1 cup processed)
1 cup mozzarella shredded cheese
1/3 cup Parmesan cheese
2 whole eggs
2 tablespoons Mrs. Dash Spice (I like garlic & herb)
2-3 tablespoons fresh chives
2-3 tablespoons fresh parsley

And here’s what Shannon (mydiabetesandme) came up with:

https://mydiabetesandme.wordpress.com/2015/02/25/school-is-closed-again-tomorrow-but-tacos-make-life-worth-living/

Cauliflower Crust Grilled Cheese

Now, this looks really tasty!

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html

Ingredients
Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Grain-Free Salmon Patties

I don’t see why you couldn’t do this with tuna or some other stronger flavored fish.

http://gnowfglins.com/2014/05/23/grain-free-salmon-patties-with-lemon-sour-cream/

8 eggs
2 to 4 tablespoons coconut flour (or 1 cup bread crumbs or 1/2 cup sprouted brown rice flour or other flour)
1/4 to 1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 to 2 teaspoons dried dill
1/4 to 1/2 red or yellow onion, diced finely
(4) 7.5-ounce cans Vital Choice Wild Red Alaskan Sockeye Salmon (water packed), drained
butter

Fried fish cakes (cha ca quy nhon)

Typically, when I first make a recipe, I do it exactly the way it says to.  This one?  I’m not too sure.  It sounds very tedious, pounding the fish into a paste but overall this sounds like a good recipe (plus, something different).  This time, I will include the note provided by the person who sent me this recipe:

(Simon’s note:  A richly flavored fish is really the best choice for these; a very lean white fish will probably disappoint.  Generations of thrift leads lots of folks to use those thin sections near the tail-end, to salvage the flesh in fish collars and cheeks, and that’s what often gets processed for fish pastes and cakes.  A food processor could be used, but a first-timer wouldn’t get the texture right without first standing over the shoulder of someone who does this all the time.)

http://www.sbs.com.au/food/recipes/fried-fish-cakes-cha-ca-quy-nhon


Ingredients
    500 g skinless Spanish mackerel fillets, cut into cubes
    1 tbsp fish sauce
    ½ tsp salt
    ½ tsp freshly ground pepper
    ¼ tsp sesame oil
    1 garlic clove, finely diced
    5 spring onions, white part only, finely sliced
    vegetable oil, for deep frying
    nuoc mam cham (dipping fish sauce), to serve

Fish Tacos

Now, I’m not telling you to go out and buy some low carb tortillas.  Look at the ingredients … do you really NEED tortillas?  Put that in a bowl and chow down!  Yum!

http://www.epicurious.com/recipes/food/views/Fish-Tacos-352976

Ingredients
    1/2 red onion, thinly sliced
    About 1 1/2 cups red wine vinegar
    1/4 cup olive oil
    1 1/2 teaspoons ancho chile powder
    1 1/2 teaspoons dried oregano
    1/2 teaspoon ground cumin
    1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
    1 jalapeño, stemmed and chopped
    1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
    Salt
    8 fresh corn tortillas
    Mexican crema, homemade or store-bought
    Fresh Tomato Salsa
    2 limes, cut into quarters

Peppered Tuna Skewers with Wasabi Mayonnaise

http://www.epicurious.com/recipes/food/views/Peppered-Tuna-Skewers-with-Wasabi-Mayonnaise-108936

2 tablespoons wasabi powder (horseradish powder)*
    1 1/2 tablespoons water
    1/2 cup mayonnaise
    1 pound fresh tuna steaks, cut into 3/4-inch cubes
    2 1/2 tablespoons soy sauce
    28 large slices pickled ginger*
    28 8-inch wooden skewers
    1 bunch watercress
    1 teaspoon freshly ground black pepper
    1 tablespoon vegetable oil

Lazio, Italy Region Recipes – Rustico Cooking

Since I am unable to link to the individual recipes (all the recipes are on a single page), I will include the basics here and you get to scroll to find them (these three are toward the bottom of the page):

http://www.rusticocooking.com/lazio.htm

Costolette d’Agnello all’Aglio e Rosmarino: Grilled Baby Lamb Chops with Garlic and Rosemary

  • 16 rib lamb chops, Frenched
  • 4 garlic cloves, minced
  • 1/2 teaspoon cracked black pepper
  • 4 rosemary sprigs, leaves only, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 lemon, cut into wedges

Pollo Arrosto con Arancia ed Uvetta: Roasted Chicken with Oranges and Currants

  • 1 roasting chicken, rinsed and blotted dry (about 4 pounds), cut through the backbone and flattened
  • juice and grated zest of 1 lemon
  • juice and grated zest of 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 4 garlic cloves, minced
  • 1 rosemary sprig
  • 1/4 to 1/2 teaspoon chili flakes
  • 1/4 cup currants
  • 1 and 1/2 teaspoons salt

Peperonata alla Romana: Slow-Cooked Peppers and Onions with Anchovies and Garlic

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 2 anchovy fillets, drained and chopped
  • 1/4 teaspoon chili flakes (optional)
  • 1 red pepper, cut into 1-inch cubes
  • 1 yellow pepper, cut into 1-inch cubes
  • 1 orange pepper, cut into 1-inch cubes
  • 1 purple onion, cut into 1-inch cubes
  • 6 plum tomatoes, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 16 basil leaves, torn

Skewers for a Party

Follow the link for an article and recipes for Garlic Shrimp Brochettes, Red Chile Pork Brochettes, Coconut Curry Chicken Skewers!

http://www.nytimes.com/2014/08/20/dining/skewers-for-a-party.html?ref=dining&_r=0

 

Creamy Sauteed Mushrooms with Toast

All my brain could read was, “Creamy Sauteed Mushrooms …” Can you imagine how wonderful those would be served over eggs or steak?

http://www.epicurious.com/recipes/food/views/Creamy-Sauteed-Mushrooms-with-Toast-102613

Ingredients
    3/4 cup (1 1/2 sticks) butter
    1 1/2 cups chopped shallots
    1 1/2 pounds fresh shiitake mushrooms, stemmed, sliced
    1 1/2 pounds button mushrooms, sliced
    3/4 cup sweet Marsala
    2 cups (or more) whipping cream
    2 French-bread baguettes, sliced

Sea Bass with Watercress Sauce

http://www.epicurious.com/recipes/food/views/Sea-Bass-with-Watercress-Sauce-101094

Ingredients
    1 tablespoon butter
    1 tablespoon vegetable oil
    2 8-ounce sea bass fillets
    3 tablespoons finely chopped shallots
    1/4 cup dry Vermouth or dry white wine
    1/2 cup whipping cream
    1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.)

Smoked Mackerel Pate with Griddled Toast & Cress Salad

No, do not eat the griddled toast.  🙂  I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here).  Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc.  Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork.  Yum!

http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/

Ingredients
    400 g smoked mackerel, from sustainable sources, ask your fishmonger
    200 g low-fat cream cheese (AND, why would you use low-fat?)
    3 lemons
    1 small bunch fresh flat-leaf parsley, leaves picked
    2 small punnets cress, snipped
    2 sticks celery, finely sliced, plus some of the celery leaves
    extra virgin olive oil
    6 slices bread

Cooking With the Locals – Going Wild for American Shrimp

If you love shrimp like I do, this article has some fantastic recipes (all low carb)! How can you go wrong with Southern Shrimp Scampi, Spiced Salt-Baked Shrimp, Adapted from Adam Evans, The Optimist, Atlanta, and Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles,Adapted from Whitney Otawka, Cinco y Diez, Athens, Ga.

http://www.nytimes.com/2014/08/06/dining/going-wild-for-american-shrimp.html?ref=dining&_r=0

Maw-Maw’s Slaw

You know what I miss the most from KFC? The coleslaw! I know I submitted a sugar free coleslaw recipe a while back but it just wasn’t the same. Well, here’s one that is completely different!

http://www.foodnetwork.com/recipes/emeril-lagasse/maw-maws-slaw-recipe4.html

Ingredients

1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley
1 cup homemade mayonnaise, or store bought
1/2 cup Creole or whole grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar (sugar substitute of your choice)

Spinach & Brie Crepes with an Artichoke Cream Sauce

Now, I would not make crepes.  I would make everything else and do omelets instead (making this a complete meal).  Having said that, I will only show the ingredients for everything else in this recipe (the Artichoke Cream sauce has my mouth watering):

http://www.foodnetwork.com/recipes/spinach-and-brie-crepes-with-an-artichoke-cream-sauce-recipe.html

Ingredients

2 tablespoons olive oil
2 teaspoons minced garlic
2 (10-ounce) bags fresh spinach, well washed, tough stems removed
Salt and freshly ground white pepper
12 Basic Crepes, recipe follows
3/4 pound brie, cut into 1/4-inch slices
1 recipe Artichoke Cream Sauce, warm, recipe follows
Butter, for greasing baking dish
Chopped fresh soft herbs, such as parsley, chives, and tarragon, for garnish
Essence, for garnish, recipe follows

Artichoke cream sauce:
2 boiled artichokes
1 tablespoon olive or vegetable oil
1/4 cup chopped yellow onions
1/4 cup chopped parsnips (Omit for lower carbs)
1/4 cup chopped celery
1/4 cup chopped leeks (white part only)
1 teaspoon chopped garlic
1 cup white wine
2 cups heavy cream
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

What is Swai?

That is the question I asked myself when a reader asked if I had any recipes for it. From what I read, I would view it like I do tilapia: very mild fish that needs a kick if you want any flavor. When I’m feeling especially lazy (cough) my go-to seasoning for pretty much anything is Pappy’s (not the Hot/Spicy one and not the low salt … tried both and the former is TOO salty and the latter is just there). If you can’t find that seasoning blend where you are, I’m sure there’s one similar (it’s paprika, onion powder, garlic powder, salt, pepper, and a few other things I have been unable to identify, thus replicate). There was one creole seasoning I used to use but it’s been so long since the stores in my area stopped carrying it that I don’t even remember what the name of it was.

So, since I had never heard of the fish, I went to Google and found some recipes that I think sound wonderful. If you try them, let me know which one you liked the most. If I come across this fish, I’ll give that recipe a shot.

Swai Filets – Greek Basil, Garlic Parmesan

Ingredients:

12 ounces swai fillets (2 Filets. Some are larger, some are smaller)
2 tablespoons extra virgin olive oil
1 teaspoon fresh greek basil (or sweet basil if you can’t find the Greek version)
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese (one for each filet)
1 lemon, juice of
salt and pepper (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~
Blackened Swai Fillets

4 1/2 tsp Paprika
1 tsp Onion Powder
1 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1/2 tsp Kosher Salt
1/2 tsp White Pepper
1/2 tsp Dried Thyme
1/4 tsp Ground Cayenne Pepper
6 Swai Fillets (about 2 pounds total)
Olive Oil
~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Parmesan Fish

1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour (just substitute more Parmesan for the flour)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk (or cream/half and half)
4 orange roughy or catfish fillets or swai(4 ounces each)
~~~~~~~~~~~~~~~~~~~~~~~~~~
Clean Eating Swai Recipes

1 bag swai fillets
4 Tbsp. extra virgin olive oil
½ cup dry white wine
2 tbsp. fresh lemon juice
3 tsp. chopped garlic
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
2 tbsp. chopped fresh cilantro
~~~~~~~~~~~~~~~~~~~~~~~~~~
Ginger Sesame Swai

1 lb swai or tilapia

4 tsp olive oil

4 tsp rice vinegar

3 tsp light soy sauce

2 tbsp minced garlic

½ tsp dried ginger

Sesame seeds (I just shook the seeds over the fish so not sure how much would be needed)
~~~~~~~~~~~~~~~~~~~~~~~~~~
Parmesan & Almond Crusted Swai

1 egg
1/2 c milk
1/4 c whole, dry roasted almonds
1/8 c panko bread crumbs (I’d probably a little more almonds and Parmesan instead)
3 tbsp grated Parmesan and/or Romano cheese
1 1/2 tsp granulated garlic
1/2 tsp salt
1 tbsp freshly ground pepper
1 tsp freshly grated lemon peel
2 – 4 fillets of swai (aka bassa)
~~~~~~~~~~~~~~~~~~~~~~~~~~
Swai in Turmeric-Chili Gravy with Tomatoes

1 lb. swai (or other catfish) fillets, cut into bite-size pieces
1 tsp. turmeric, divided
1 1/2 tsp. kosher salt, divided
canola oil (enough to coat the skillet)
1 medium yellow onion, sliced
2 medium tomatoes, chopped
1/2 tsp. (or more, to taste) chili powder (like McCormick Chili Powder)
handful of cilantro
~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Fish with Fresh Chiles

4 large swai fillets
1 large sweet onion, cut into thick slices
1 large poblano pepper, sliced into rings
1 red bell pepper, sliced into strips
1 Fresno pepper, sliced (optional)
1 jalapeño pepper, sliced
1 serrano pepper, sliced
Handful of chopped cilantro
1 lemon, sliced
Juice of 1 lime
1 teaspoon smoked Paprika
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil

Grilled Halibut with Coriander-Pepita Butter

Grilled Halibut with Coriander-Pepita Butter

Ingredients
1/4 cup salted shelled pumpkin seeds (pepitas), toasted
1 tablespoon coriander seeds
1/2 cup (1 stick) butter, cut into pieces
1/2 cup chopped fresh cilantro, divided
2 tablespoons fresh lime juice
5 teaspoons minced seeded jalapeño chiles
2 teaspoons honey
3 medium red onions, each cut through root end into 6 wedges
6 6-ounce halibut fillets (about 1 inch thick)

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Ingredients

Kebabs:
2 cups extra-virgin olive oil
Juice of 3 lemons
2 tablespoons chopped garlic
3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
3/4 tablespoons fresh thyme leaves (about 5 sprigs)
6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
Salt and black pepper to taste
Bamboo skewers

Sauce:
2 (7-ounce) containers plain yogurt
4 tablespoons sour cream
3 tablespoons red wine vinegar
Zest of 2 lemons (fine)
Juice of 1 lemon
2 tablespoons minced garlic
1 tablespoon black pepper
2 teaspoons salt
1/2 cup fresh mint, chopped (optional)

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Ingredients

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

Special equipment: Flat metal skewers

Raw Clams on the Half Shell With Cucumber Mignonette Sauce

Raw Clams on the Half Shell With Cucumber Mignonette Sauce

Ingredients

24 littleneck clams
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows

Cucumber Mignonette Sauce

1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Grilled Oysters With Bloody Mary Butter

Grilled Oysters With Bloody Mary Butter

Ingredients

Bloody Mary butter:
1 pound unsalted butter, softened
1 1/2 cups crushed tomatoes
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons Tabasco
1 tablespoon worcestershire sauce
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon celery seed, slightly ground

Grilled Oysters:
12 oysters
lemons
celery leaf, yellow only
horseradish, peeled

Red Drum / Redfish Ceviche

Red Drum / Redfish Ceviche

You can substitute red snapper, or firm fleshed fish such as halibut, striped bass or fluke. Scallops also make great ceviche!

1 lb. super fresh redfish fillet—skinned and cut into 1/2 inch cubes
Juice of 10 fresh limes
Juice of 1 orange
Juice of 1 lemon
2 cloves garlic minced
1/2 a red onion, finely chopped
1 large or 2 small jalepeno peppers fine chop
2 T red pepper fine chop
2 T green pepper fine chop
2 T orange of yellow pepper fine chop
1 bunch cilantro chopped (stems removed)
2 medium tomatoes (in season) or cherry tomatoes halved
2 T olive oil
2 T pickled ginger (gari) fine chop
2 ripe avocados cut into 1/4 inch cubes (save a few pieces for garnish)
2 slices lime (for garnish)

Puerto Nuevo Lobster Tacos

Forget the tortillas … just put it all in a bowl and eat!

Puerto Nuevo Lobster Tacos

2 cans dark Mexican beer, such as Negra Modelo
4 tablespoons plus 1 teaspoon salt
2 (1½-pound) live lobsters
2 tablespoons duck fat, lard or butter
2 teaspoons chipotle powder
¼ cup tequila
2 tablespoons chopped cilantro leaves
1 lime, cut into wedges
12 corn tortillas, warmed
1 avocado, sliced
1 cup salsa

Zuppa di Pesce alla Romana – Roman-Style Fish Soup

Zuppa di Pesce alla Romana – Roman-Style Fish Soup

Ingredients

2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks

Tarragon Chicken Fricassée

Tarragon Chicken Fricassée

Ingredients

3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice