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.

Keto “Apple” Cheesecake Danish

Not sure about the squash but everything else … when you just need a little something. OH! Maybe a few blueberries instead!

The Primitive Palate

KetoAppleCheesecakeDanish

I’ve had a lot of readers tell me they wanted a recipe for a oopsie-roll danish, so here we are! Fluffy oopsie batter, creamy cheese cake filling, toasted pecans and baked cinnamon yellow squash!

Wait…WHAT?

Yep, you read correctly. Yellow squash. In fact, you could use zucchini as well!

A  neighbor of mine was giving away of a bag of fresh, home-grown squash today! How could I pass that up? I have actually been wanting to try this recipe for some time now, I just didn’t know exactly how I wanted to make it. One cup of summer squash has about 3 carbs…compared to apples at 13 carbs per cup!

DSC_0838DSC_0836

I am so in love with this recipe! What a great way to sneak in veggies to a dessert! You really can’t even tell that it’s not apple!

I played around with adding whey protein to the oopsie…

View original post 47 more words

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

White Asparagus with Black Forest Ham

http://germanfoods.org/recipes/white-asparagus-with-black-forest-ham/

White Asparagus with Black Forest Ham

Ingredients:

1 lb fresh white asparagus

1 large ripe avocado

1/2 cup Basic Oil and Vinegar Dressing (see recipe below)

4 ripe round or plum tomatoes, skinned

4 large fresh Basil leaves, shredded

8 wafer-thin slices German imported Black Forest ham

1 tablespoon chopped fresh chives

sea salt and freshly ground pepper

Basic Oil and Vinegar Salad Dressing:

Ingredients:

4 ounces rapeseed or vegetable oil

4 ounces olive oil

4 ounces German white wine or German apple

vinegar or half of each

1/2 teaspoon sea salt

1 teaspoon German mustard

1 teaspoon German honey (optional)

1/4 teaspoon freshly ground pepper

Badische Schaeufele (Pork Shoulders)

http://germanfoods.org/recipes/badische-schauefele-pork-shoulders/

Badische Schaeufele (Pork Shoulders)

Ingredients:

1 ¾ lb smoked pork shoulder
1 medium yellow onion
6 cloves
2 bay leaves
2 garlic cloves
6 juniper berries (crushed)
2 1/8 cups dry red wine
6 1/3 cups cold water
2 lemon slices
1 lb carrots, leeks, and celery
1 tbsp white peppercorns

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

Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)

http://www.saveur.com/article/recipes/forelle-mit-sauerampfersosse-trout-in-sorrel-sauce

Forelle mit Sauerampfersosse (Trout in Sorrel Sauce)

Ingredients
3 tbsp. unsalted butter
2 (1-lb.) trout, cleaned
Kosher salt and freshly ground black pepper, to taste
1 cup dry white wine
2 cups minced sorrel, or another tender herb such as savory or parsley
¼ cup heavy cream
¼ cup minced parsley

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

http://www.rickbayless.com/recipe/grill-roasted-rainbow-trout-with-cilantro-horseradish-aioli-and-zucchini-mash/

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

Ingredients

Rainbow Trout
1 cup hickory chips soaked in 1 cup wine for 30 minutes
8 rainbow trout, preferably butterflied (8 ounces each)
Salt
Black pepper, preferably fresh ground
4 green onions, cut into 2-inch pieces
1/2 fennel bulb, cored and sliced 1/4-inch thick
2 large tomatoes, each cut into eight pieces
1 jalapeno, halved and thinly sliced
1 lemon, sliced in rounds, 1/2–inch thick
1 cup white wine

Zucchini Mash
5 medium (2 1/2 pounds total) Mexican calabacitas (AKA tatume) or small zucchini
3 large garlic cloves, peeled
1 teaspoon coarse sea salt
2 tablespoons olive or vegetable oil

Cilantro-Horseradish Aioli
2 teaspoons (loosely packed) chopped fresh cilantro (thick stems cut off), plus extra cilantro leaves for garnish
1 egg yolk
2 teaspoons prepared horseradish
1 tablespoon fresh lime juice
1/2 cup good-quality olive oil

Chillied Peanuts and Pumpkin Seeds

http://www.rickbayless.com/recipe/chillied-peanuts-and-pumpkin-seeds/

Chillied Peanuts and Pumpkin Seeds

Ingredients

2 cups roasted peanuts (preferably without salt)
2 tablespoons fresh lime juice
2 teaspoons ancho (or guajillo) chile powder (available from national companies like McCormick, Mexican groceries and internet sites), plus a little arbol chile powder if you like it spicy
Salt
1 cup pepitas seeds (pumpkinseeds) hulled

Barbazza con Sagrantino & Salvia

http://www.italianfoodforever.com/2013/07/barbazza-con-sagrantino-salvia/

Barbazza con Sagrantino & Salvia

Ingredients:

1 Tablespoon Olive Oil
20 Strips Pancetta
3/4 Cup Dry Red Wine
10 Large Fresh Sage Leaves

Brasato in Bianco

http://www.italianfoodforever.com/2008/10/brasato-in-bianco/

Brasato in Bianco

Ingredients:

2 to 2 1/2 Pounds Meat Of Choice Cut Into Bite Sized Pieces ~ See Note Above (I used A Veal Steak Cut Into 2 Inch Pieces, And A Slab Of Pork Ribs With The Ribs Cut Individually)
1 Carrot, Peeled And Diced
1 Celery Stalk, Diced
1 Small Onion, Peeled And Diced
3 Cloves Garlic, Peeled And Minced
1/4 Cup Olive Oil
1 1/2 Cups Dry White Wine
2 Cups Hot Homemade Chicken Broth (Plus Additional If Needed)
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Chopped Fresh Thyme
Sea Salt
Cracked Black Pepper
To Serve:
Chopped Fresh Parsley

Tuna Tataki

http://www.wolfgangpuck.com/recipes/appetizers/Tuna-Tataki-or-Sashimi-with-Ginger-Soy-Lime-Vinaigrette

Tuna Tataki

Ingredients

1/2 cup minced ginger
1/4 cup sesame seeds
1 tablespoon cracked black pepper
1/2 pound very fresh, sushi-grade ahi tuna
Kosher salt
3 tablespoons peanut oil, for searing
1 tablespoon lime juice
1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
2 cups mixed greens
12 thin slices red onion
1 medium tomato, peeled, seeded, and diced
Ginger Sauce, recipe follows

Ginger Sauce:
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
Freshly ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

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

Casserole-Roasted Rabbit with Herbs

http://www.foodandwine.com/recipes/casserole-roasted-rabbit-with-herbs

Casserole-Roasted Rabbit with Herbs

Two 3 1/2 -pound rabbits
4 thyme sprigs
2 marjoram sprigs
2 rosemary sprigs
2 sage sprigs
2 bay leaves
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
1/2 cup dry white wine
2 tablespoons water

Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Ingredients
8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

Grilled Lemon-Parsley Veal Chops

http://www.epicurious.com/recipes/food/views/grilled-lemon-parsley-veal-chops-108450

Grilled Lemon-Parsley Veal Chops

Veal

1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

Topping

3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

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

Grilled Stuffed Jalapeños

http://www.myrecipes.com/recipe/grilled-stuffed-jalapenos

Grilled Stuffed Jalapeños

2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Trout Filets with Hot Buttered Champagne Sauce

index

http://gildedfork.com/trout-filets-with-hot-buttered-champagne-sauce/

Be sure to leave out any sugar (not sure why they would call for sugar in the vegetables).

Trout Filets with Hot Buttered Champagne Sauce

Ingredients

For the Champagne sauce:
4 shallots, minced
1/3 cup white wine vinegar
1/3 cup Champagne
1 cup unsalted chilled butter, cut in pieces
Kosher salt and white pepper to taste

For the vegetables:
2 tablespoons olive oil, divided
3 tablespoons butter
2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc.), chopped
½ cup Champagne
1 tablespoon fresh thyme leaves
1 teaspoon sugar

For the fish:
1 pound trout or salmon filets
Freshly ground pepper and salt to taste

Garlic-Chile Grilled Turkey Thighs

http://www.epicurious.com/recipes/food/views/garlic-chile-grilled-turkey-thighs-369380

For those who are new, when I find a recipe I want to share with you, I post the link and list of ingredients.  I ask that you go to the original web page for the instructions.

Garlic-Chile Grilled Turkey Thighs

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
Salt
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

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

Sausage al Pesto Putanesca

Buttoni's Low-Carb Recipes

Sausage al Pesto Putanesca Sausage al Pesto Putanesca

I love to make dishes like this in the summertime because they are so fast, easy and don’t heat up the kitchen for long.  I’m in Texas and our summers can be mercilessly hot.  This dinner last night came together in about 15-20 minutes total and was extremely tasty.  This recipe is suitable for all phases of Atkins!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I…

View original post 276 more words

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

Savory Seafood Stew: Zuppa di Pesce

For this one, leave out the beans. The carrots are there for flavor. If you really do not want to add those, you could use some carrot seeds or carrot tops (I’ve always dried them and used them in soups).

Ingredients

FOR THE SOUP BASE:
2 quarts water
1 (35-ounce) can Italian plum tomatoes with liquid (preferably San Marzano)
1 1/2 cups dry white wine
2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths (about 2 cups)
2 medium carrots, trimmed and sliced thick
1 large onion, sliced thick

10 sprigs fresh thyme
Zest of 1/2 lemon, removed in wide strips with a vegetable peeler
1/2 teaspoon loosely packed saffron threads
1/4 cup extra virgin olive oil
Kosher salt, to taste

TO PREPARE THE SOUP:
1/4 cup extra-virgin olive oil
1 large onion, sliced thin
2 small leeks, white parts only, trimmed, cleaned and sliced 1/2-inch (about 2 cups)
8 cloves garlic
4 medium calamari, cleaned, with tentacles left whole, bodies cut crosswise into 1/2-inch rings (about 1 1/4 pounds)
18 medium sea scallops (about 1/2 pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut into 1-inch pieces

2 cups Braised Cannellini Beans, recipe follows
24 mussels, preferably cultivated, cleaned
12 large shrimp, peeled and deveined (about 1/2 pound)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian or flat-leaf parsley, for garnish
Crusty Italian bread, optional

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

Dublin Lawyer

Now, make this but serve it over steamed cauliflower or zucchini noodles or heck, just eat it like soup. I sounds (and looks) fantastic!

http://www.foodnetwork.com/recipes/dublin-lawyer-recipe-recipe.html

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 teaspoon cayenne
2 teaspoons paprika
1 1/2 cups sliced button mushrooms
1/2 cup sliced scallions
1 pound cooked lobster meat
Salt and freshly ground black pepper
1/4 cup Irish whiskey (recommended: Jameson)
4 cups heavy cream
2 cups hot cooked rice

Dublin Bay Prawn Cocktail and More

This recipe says it serves 20 … what a lie! lol BUT, upon looking at the link, you need to check out the rest of the recipes there. They are either naturally low carb or could easily be modified.

http://www.irishcultureandcustoms.com/2Kitch/Starters.html#DublinPrawnCocktail

4-5 lbs cooked, deveined medium or large shrimp
I head of top-quality lettuce, chopped and shredded
8 tablespoons real mayonnaise
8 tablespoons whipped cream
1/2 teaspoon Worcestershire Sauce
2 teaspoons grated fresh horseradish
Salt and pepper to taste
Chopped parsley

Trio of Stuffed Eggs – Uovo Sode Imbotitte

http://www.recipelink.com/msgbrd/board_3/2012/NOV/12880.html

TUNA-AND-CAPER-STUFFED EGGS (Level 1 Friendly)

3 bard-boiled eggs, peeled and halved (see tip below)
1 (3 ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
2 teaspoons plus 1 teaspoon drained capers
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon anchovy paste (optional)

OLIVE-AND-MASCARPONE-STUFFED EGGS

3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slices

TRUFFLED MUSHROOM-STUFFED EGGS

1 tablespoon olive oil
1/2 cup sliced white button, cremini, or shiitake mushrooms
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
Pinch red pepper flakes
3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1/4 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly
Ground black pepper

Broiled Cod with Lemon & Thyme

http://www.seriouseats.com/recipes/2010/03/broiled-cod-with-lemon-and-thyme-recipe.html

Ingredients
4 fillets pollack, cod, or other white fish
1/2 cup mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 1/2 teaspoons anchovy paste, or 2 fillets, minced
2 teaspoons chopped fresh thyme leaves

Kale Stew with Smoked Meat and Sausages

http://germanfoods.org/recipes/kale-stew-with-smoked-meat-and-sausages/

Kale Stew with Smoked Meat and Sausages

Ingredients
2 1/2 – 3 lbs of kale, washed, stems and ribs removed
2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
2 tablespoons rolled oats
1 lb smoked pork loin or Kassler (pork neck will work)
1 Pinkelwurst or other smoked boiling sausage, such as kielbasa
2 smoked boiling sausages
Salt and freshly milled black pepper
Generous pinch of ground nutmeg

(Simon’s note: Smoked pork loin or neck might be available from a local German specialty shop, or from an Amish farm stall – and the neck is cheaper. Pinkelwurst is made from pork, beef, oats and onions, so don’t be surprised if you do not see it anywhere and need to substitute kielbasi. We’re using smoked kielbasa, smoked bratwurst, and bacon knackwurst.)

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)

Mustard Sauce

Mustard Sauce

Makes 1 cup (16 Tablespoons)

3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives

Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.

Total Grams: 7.0
Grams Per Tablespoon .4

From the Dr. Atkins’ Diet Revolution (1972)

Scrambled Eggs with Spicy Ham

I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂

Scrambled Eggs with Spicy Ham

Serves 2

4 thin slices boiled ham
Mustard sauce
2 Tablespoons butter
4 eggs
Salt
Pepper
1 Tablespoon heavy cream

Cut ham in half to make squares.
Spread with Mustard Sauce.
Melt butter in skillet.
Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked.
Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot.

Total Grams 4.0
Grams Per Serving 2.0

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! 🙂

Cream of Cauliflower Soup with Saffron

http://www.epicurious.com/recipes/food/views/cream-of-cauliflower-soup-with-saffron-107622

Ingredients
2 cups water
2 cups low-salt chicken broth
1/8 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 1/2 pounds cauliflower, cut into 1/2- to 3/4-inch pieces
3/4 cup half and half
Thinly sliced fresh chives

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

Georgian Garlic Chicken (Chkmeruli)

http://www.washingtonpost.com/pb/recipes/georgian-garlic-chicken-chkmeruli/14547/

Ingredients

One 3 1/2-pound chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil or grapeseed oil
2 tablespoons unsalted butter
10 cloves garlic
1 medium jalapeño pepper or habanero pepper (stem removed), coarsely chopped
1/2 cup water
1/4 cup whole milk