Sunday, September 18, 2016

Easy Low Carb Chicken Wings with Buttered Hot Sauce and No Mayo Blue Cheese Dressing

So easy. It is better to use a higher heat hot sauce like Frank's but we have used lower heat sauce like Crystal. Made this with no vegetable oils, no mayo. That makes me, and my skin, happy. And my organs.
This was so dang delicious.




Easy Low Carb Chicken Wings with Buttered Hot Sauce and No Mayo Blue Cheese Dressing 

 serves 2

Wings

3 lbs chicken wings
bacon grease or other natural fat

Preheat oven to 400˚F. Coat wings in fat and place in a single layer on a cookie sheet. Bake until done, approximately 40 minutes.


Buttered Hot Sauce

1/2 cup hot sauce (Original Frank's recipe which I recommend)
1/3 cup Butter (5 +1/3 Tablespoons if you want to eyeball it on the package & measure)
mix


No Mayo Blue Cheese Dressing

4 ounces blue cheese
1/4 cup full fat sour cream
3 Tablespoons yogurt
1 Tablespoon milk
1 Tablespoon of white wine vinegar or lemon juice
3 drops balsamic vinegar
sea salt and fresh ground pepper

Smash blue cheese crumbles with a fork. Add sour cream and smash some more. Add yogurt, milk, white wine vinegar, balsamic vinegar. Mix together then add salt and pepper to taste.

Assemble! Mix cooked wings in buttered hot sauce, then serve with blue cheese on side.


Sunday, July 17, 2016

MEATZA Pizza, made with beef!


We have been experimenting with Meatza pizzas over here, since my husband has gone low carb.  Love this one. Obviously skip the sauce if you are a non-plant eating zero carber. You could make this with fresh mozzarella on top, or any way you like.  I bought shredded cheese and sliced cheese to make it easier.

Meatza Pizza
Serves 2 -3

1 lb of ground beef (or a little more is ok)
2 eggs
1 1/2 cups shredded Italian cheese (I used 365 brand of provolone, parmesan, asiago, fontina)
Sliced whole milk mozzarella cheese (we used 6 thick slices)
Pepperoni Slices 
4 ounces (1/4 cup) tomato paste, organic
1/2 cup strained tomoato sauce, organic
2 Tablespoons water
sea salt, pepper, garlic powder, oregano, basil, red pepper flakes: to taste
wooden spoon
9" cast iron pan, small pot

Pre-heat oven to 400˚F. Mix in a large bowl: beef, seasonings, eggs, and one cup of the shredded cheese. (Save the 1/2 cup for later). Press into a 9" cast iron pan, up the sides to make a "crust". Bake for about 15 minutes, or until the meat is cooked. You may have to pour off some water or jus that collects on top to get the middle to cook.  If you do, be careful your "crust" doesn't slide out, by using a spatula to hold it in the pan. You may even have to scrape it a bit if you get a loose mixture of jus on top that won't cook.

While cooking, start the quick pizza sauce.  In a small pan, turn heat on high and put the tomato paste in, stirring with a wooden spoon until it slightly changes color and is heated through.  Add tomato sauce, and whatever spices you like.  You could use minced garlic or garlic powder, oregano, basil, s&p, red pepper flakes to your liking. Add the water and stir every so often so it won't pop.  You can cook it down slightly or just cook it until it tastes right, by adjusting spices.  This might make slightly more than you will need.

When crust is cooked, layer on it: sauce, 1/2 cup of cheese (maybe reserve one teaspoon or so for the very top), mozzarella slices, pepperoni and a little sprinkling of cheese on the very top. Broil for about 4 minutes, or until cheese is melted and pepperoni is cooked. 








Thursday, February 18, 2016

Zero Carb Pork Chops - nut free



This recipe can be used for any kind of pan-fried meat such as lamb chops, or pounded thin chicken. I used pork rinds for the coating.  My favorite kind of pork rind is Chicharrones, which is mostly skin, and they are easier to grind to make a more consistent coating. You can use any kind, but if you have the choice, grab the bag of Chicharrones.  It takes almost a whole bag to make about a half cup.

When I refer to "Zero Carb", I don't mean this has No Carbs (there will be a tiny bit in the egg and cream). I am referring to the Zero Carb Diet, which I now follow.  Scroll back a few posts, if you want to know more about that. The name is a misnomer, I still eat some carbs, but only if they are animal products like eggs, cream, or milk.

This is a good recipe if you are trying to avoid nut flour. I really love the taste of the pork rinds made into "bread crumbs".

TIP: READ this through before starting! You will need to plan accordingly to size of pork chops.

Zero Carb Pork Chops
*I made two pork chops with one bag of pork rinds, plan accordingly. 
makes 2

2 pork chops
1 bag of Pork Rinds (see note above on style)
1 egg
1 Tablespoon of cream
bacon grease or oil for pan
food processor or Vitamix style blender
2 bowls, a plate
Pan big enough to fit both chops in

Pour the bag of pork rinds into Vitamix and grind up to a powder.  Don't go too long, or you will get a butter. Pour in one bowl (leftovers can go in a ziplock or a tightly sealed container). In the other bowl, mix egg and cream with a fork or whisk until well mix. Position a plate next to the two bowls. Dip your pork chops, one at a time, into the egg-cream mixture, making sure to get it on all sides. Then, put them into the rind crumbs bowl and make sure you get an even coat on both sides. Place them onto the plate.
Heat up the grease in the pan on medium high heat for just about a minute, until hot, not smoking. Place the chops in there, side by side, and cook until underside is brown, then flip and cook until done.  It really depends how thick your chops are for how long. I buy them thin, around 3/4 inch, so I can cook them in the pan.  I like mine cooked medium, so they are still very juicy. Hope you like them!



Sunday, February 7, 2016

Twice Baked Parmesan Crackers




I love to make these crackers.  It took me forever to post it because sometimes they just wouldn't crisp right and I just couldn't figure out the cause.  The humidity, maybe?  Then I discovered if you bake them twice, they are even better.  We tried the ones Whole Foods makes and they are delicious but cost $22 a pound!  So I made my own, and I like them better.  These are so easy to make and my toddler looooves them (no goldfish for him!!).  I hope you enjoy this recipe. Please post if you do!

Use real cheese, not the kind of parmesan that comes in a shaker ;)

Twice Baked Parmesan Crackers

shredded parmesan
grated parmesan
parchment paper
baking sheet

Preheat oven to 300˚F.  On a baking sheet lined with parchment paper, spread out enough shredded parmesan to cover the sheet but in a lacey pattern.  You want "holes" (like the pattern of lace), so that it is not too thick.  Then, fill in the "holes" with grated parmesan, and sprinkle a little all over.  Bake for 20- 40 minutes (depending on how thick you made it) or until it is golden brown all over the top.  Take out and let cool to room temperature, on the baking sheet.  When cool, test to see if you can break off a piece, near the middle: does it come off crisp, or is it bendable?  If you are lucky, sometimes one time baking is enough.  Otherwise, if it is a little bendy, bake again, at 300˚F for about 20 minutes until crispy.  Let cool, break off in pieces, and store in an airtight container.  If they get soft, re-toast to crisp them up again.