chili-orange chicken
Chili-Orange Chicken
Yield: 6 servings
2 pounds boneless chicken thighs
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated orange peel
1 tablespoon dried and ground chiles
1 tablespoon cocoa
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1/3 cup orange juice
1/4 cup cream sherry
Salt
Orange slices
Xanthan gum or other thickener
Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
In a 3-quart or larger crockpot, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices.
Makes 6 servings.
Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol
The greatest power is often simple patience. — E. Joseph Crossman
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frozen peppermint patties
Frozen Peppermint Patties
Yield: 20 servings
1 package unflavored gelatine
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract
Soften gelatine in the boiling water. Add all ingredients into a blender and blend well. Chill for 10 minutes and spoon onto parchment paper and freeze. Pack in an airtight container.
Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 5 mg Calcium; 0 mg Iron; 7 mg Sodium; 10 mg Cholesterol
Hateful to me as the gates of Hades is that man who hides one thing in his heart and speaks another. — Homer
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macadamia mahi-mahi
Macadamia Mahi-Mahi
Yield: 4 servings
1 1/2 pounds mahi-mahi
1 cup macadamia nuts
1 cup unsweetened coconut milk
Preheat oven to 350?F.
Rinse mahi-mahi and pat dry. Cut diagonally into four 1-inch wide pieces. Place pieces in 12 1/2 x 8 1/2-inch baking dish in single layer. Rub with salt and pepper.
Divide the macadamia nuts and sprinkle half on fillets. Pour the coconut milk around the fillets. Bake for 18 minutes or until opaque.
Chop the remaining nuts and sprinkle over fillets. Serve immediately.
Selection: Mahi-mahi is typically sold, fresh or frozen, as steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh. Plan to buy 1/3 pound fillets or steaks per serving.
Preparation: Mahi-mahi has firm, large-flaked, sweetly moist flesh. For the mildest flavor, remove the skin and cut away the dark, lateral line before cooking. It may be prepared by virtually any method.
Per Serving: 537 Cal (64% from Fat, 32% from Protein, 5% from Carb); 44 g Protein; 39 g Tot Fat; 6 g Carb; 3 g Fiber; 71 mg Calcium; 6 mg Iron; 201 mg Sodium; 160 mg Cholesterol
There are moods in which one feels the impulse to enter a tacit protest against too gross an appetite for pure aesthetics in this starving and sinning world. One turns half away, musingly, from certain beautiful useless things. — Henry James
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smoked gouda-stuffed chicken wrapped in bacon
Smoked Gouda-Stuffed Chicken Wrapped in Bacon
Yield: 4 servings
4 boneless chicken breasts
3 tablespoons butter
Salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup smoked gouda cheese
4 slices bacon
Preheat oven to 350 degrees F.
Flatten each chicken breast to 1/4-inch thickness.
Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken breasts. Salt to taste.
Cut the smoked Gouda into small pieces and place one quarter of the cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast with one piece of bacon.
Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes.
Serve immediately.
Per Serving: 218 Cal (49% from Fat, 49% from Protein, 1% from Carb); 26 g Protein; 12 g Tot Fat; 1 g Carb; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 150 mg Sodium; 95 mg Cholesterol
If the painter works directly from nature, he ultimately looks for nothing but momentary effects he does not try to compose, and soon he gets monotonous. — Auguste Renoir
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deep dish pizza quiche
Deep Dish Pizza Quiche
Yield: 8 servings
4 ounces cream cheese, softened
4 large eggs
1/3 cup heavy cream
1/4 cup Parmesan
1/2 teaspoon Italian seasoning
2 cups pizza blend cheese, shredded
1/4 teaspoon garlic powder
1/2 cup pizza sauce, lowest you can find
1 cup mozzarella, shredded
Beat together cream cheese and eggs till smooth. Add cream, parmesan cheese and spices.
Spray a 9-inch or larger glass baking dish with oil. Put the 2 cups pizza cheese in dish and pour egg mixture over it. Bake at 375 degrees F for 30 minutes or until eggs are set.
Spread on pizza sauce, mozzarella cheese and favorite toppings. Bake until bubbly and browning. Let stand 10 minutes. Serve.
Make sure to adjust carb counts for your favorite toppings.
Per Serving: 302 Cal (73% from Fat, 23% from Protein, 4% from Carb); 17 g Protein; 24 g Tot Fat; 3 g Carb; 0 g Fiber; 402 mg Calcium; 1 mg Iron; 539 mg Sodium; 173 mg Cholesterol
We seldom attribute common sense except to those who agree with us. — La Rochefoucauld
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lemon bread
January 17, 2010, 3:32 am
Filed under:
Special Diets | Tags:
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Low Carb Recipes
Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel
Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.
In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden. Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.
The wise learn many things from their enemies. — Aristophenes
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herb garden blend
Herb Garden Blend
Source: Possum Kingdom Lake Cookbook
Yield: 1 serving
2 tablespoons dill leaves
2 tablespoons basil leaves
2 tablespoons thyme leaves
1/2 teaspoon grated orange peel, dried
2 tablespoons onion powder
1 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon oregano leaves
Combine all ingredients and mix well.
Spoon into a shaker with large holes or store in a small dish with a plastic lid.
Makes about 1/3 cup.
Use on meat, poultry, fish, vegetables, soups or salads.
Life is too short for a long story. — Mary Wortley Montagu
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german cucumber salad
German Cucumber Salad
Yield: 6 servings
2 cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes
2 tablespoons snipped parsley
1/4 cup sour cream
1/4 teaspoon mustard
2 tablespoons minced dill
1 tablespoon vinegar
1 tablespoon heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, combine cucumbers, onions, tomatoes and parsley.
Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.
Per Serving: 63 Cal (38% from Fat, 12% from Protein, 50% from Carb); 2 g Protein; 3 g Tot Fat; 9 g Carb; 2 g Fiber; 58 mg Calcium; 1 mg Iron; 216 mg Sodium; 6 mg Cholesterol
The moment a little boy is concerned with which is a jay and which is a sparrow, he can no longer see the birds or hear them sing. — Eric Berne
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greek souvlaki with tzaziki
Greek Souvlaki with Tzaziki
Yield: 6 servings
Souvlaki
2 pounds lamb shoulder or 2 pound sirloin tip in 1 1/2-inch chunks
2 cups dry red wine
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons lemon rind, long strips
1/4 cup olive oil
Sweet peppers and cherry tomatoes as needed
Tzaziki
2 cups plain yogurt
1/2 English cucumber, peeled and grated
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt
Begin preparing the tzaziki a few hours before serving. The flavors need time to blend.
Marinate the meat overnight to absorb the wine and garlic.
Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marinating period.
About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually barbecue the peppers and tomatoes on separate skewers but its really up to the chef.)
Over medium coals, barbecue the souvlaki until its done the way you like it.
Serve on a bed of rice and pass the tzaziki to spoon on top.
Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving.
While the meat is barbecuing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guests will do that when they dollop it onto their souvlaki.
Makes about 3 cups.
It is not only for what we do that we are held responsible, but also for what we do not do. — Jean Baptiste Poquelin Molire
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sausage frittata
Sausage Frittata
Yield: 4 servings
8 ounces sausage
1/2 onion, chopped
2 garlic clove, minced
1/2 cup ricotta
1/2 cup heavy cream
4 eggs
1/4 teaspoon cayenne
1/4 cup salsa
1 cup Cheddar cheese, shredded
Salt to taste
Heat oven to 350 degrees F.
Saut? onion and garlic in a 10-inch oven-safe skillet. Add broken up sausage and cook until no longer pink, mincing as it cooks. Pour off fat if required.
Beat eggs, ricotta cheese, heavy cream, and seasonings in a bowl. Add salsa. Pour mixture over eggs. Bake approximately 20 minutes or until mostly set. (Do not overcook or eggs become tough.)
Remove from oven and top with cheese. Put under broiler until cheese melts and is golden.
Allow to cool slightly before trying to cut. Serve with a dollop of sour cream (optional, but good).
Serves 4 for breakfast. Serve with a salad for dinner.
Per Serving: 535 Cal (72% from Fat, 23% from Protein, 5% from Carb); 31 g Protein; 42 g Tot Fat; 6 g Carb; 1 g Fiber; 388 mg Calcium; 2 mg Iron; 1126 mg Sodium; 358 mg Cholesterol
Children are a poor mans wealth. — Danish proverb
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