Thursday, February 18, 2016
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.
2 pork chops
1 bag of Pork Rinds (see note above on style)
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
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
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.
Tuesday, February 2, 2016
|3 seconds before getting in my belly.|
My favorite dinner, my husband makes this for me for my birthday. Originally we used pepper-jack cheese. This year, I have found that nightshade vegetables have been causing arthritis in my joints. I stopped eating them and it has completely gone away (I also don't eat very many carbs at all, so it could be a combination). This year, we used smoked mozzarella, and holy moly, they were even better!!! These are very easy.
TIP: read recipe through before starting.
|How it looks before baking, from my birthday perspective|
Bacon Wrapped Stuffed Shrimp
30-40 large peeled and deveined medium to large shrimp with tails on
bacon, thicker sliced works best - about 2 lbs or 15 slices
smoked mozzarella, we usually buy 2 blocks to make sure we have enough
Cut your bacon in half or more.. depending on the size of your shrimp. You want the bacon to wrap around it as shown above but be a little longer since it will shrink a bit when we pre-cook it. Place bacon on baking pan and put into a cold oven. Turn oven on 425˚F and bake the bacon halfway through. You want it to be browned a little but not yet crispy. Remove from oven and let cool until you can touch it. Don't let it cool so much that it hardens. Place pan on the side, you will re-use it with the grease on it.
While bacon is in oven, cut cheese into small squares. When bacon is cooled enough to touch, wrap each piece around the shrimp and place cheese square on top, securing with a toothpick all the way through. Turn oven back on and heat back up to 400˚F. Place shrimp back on cookie sheet, with the grease from baking the bacon still on the sheet. This will prevent it from sticking. Bake until shrimp is cooked through, bacon is crisp and cheese is melted. Eat when still hot!