chicken acapulco with creamy shrimp sauce
Chicken Acapulco with Creamy Shrimp Sauce
Source: Cafe Noche, 2409 Montrose Blvd., Houston, Texas
Yield: 4 servings
4 large Poblano peppers
1/4 cup chopped onion
1/2 pound shrimp, lightly cooked, peeled and chopped
1/4 cup cilantro, chopped
1/4 pound Monterey Jack Cheese, shredded
2 boneless chicken breasts, halved and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6-inch) long strings
Oil, for frying
3 shallots, diced
1 cup white wine
1/2 cup chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter
Roast Peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes.
Remove from freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F.
In a medium saut? pan, saut? onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place mixture into a bowl, add the cheese and set aside.
To Assemble: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven.
Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.
Serve warm. Makes 4 servings.
To make Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.
Per Serving: 1214 Cal (77% from Fat, 20% from Protein, 3% from Carb); 59 g Protein; 101 g Tot Fat; 9 g Carb; 1 g Fiber; 388 mg Calcium; 6 mg Iron; 1262 mg Sodium; 575 mg Cholesterol
Things that are not at all, are never lost. — Christopher Marlowe
Related External Links
Technorati Tags: low carbohydrate recipes , cheese
shrimp parmesan
Shrimp Parmesan
2 pounds shrimp, shelled and deveined
2 tablespoons olive oil
1/2 cup minced onion
2 teaspoons bottled garlic
1 (8 ounce) can tomato sauce
1/2 cup chicken broth
1 teaspoon basil, crushed
1/4 teaspoon oregano
2 teaspoons salt
Pepper to taste
1/4 cup shredded Parmesan cheese
Heat oil over medium high heat, saut? onion with garlic until onion has softened. Add shrimp and cook until shrimp turn pink. Add tomato sauce, oregano, broth and basil.
Serve sprinkled with Parmesan cheese.
Serves 4 - 4.2 carbs per serving
A mans ruin lies in his tongue. — Egyptian Proverb
Technorati Tags: low carbohydrate recipes , low-carb recipes
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
Related External Links
Technorati Tags: low carbohydrate recipes , Low Carb Recipes
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
Related External Links
Technorati Tags: low carbohydrate recipes , Low Carb Recipes
beef baked with yogurt and black pepper
Beef Baked with Yogurt and Black Pepper
Yield: 4 servings
6 tablespoons vegetable oil
2 pounds beef stew meat
3 onions, minced
6 garlic cloves
1/2 teaspoon ginger
1/2 teaspoon cayenne
1 tablespoon paprika
2 teaspoons salt
1/2 tablespoon pepper
1 1/4 cups plain yogurt, beaten lightly
Preheat oven to 350 degrees F.
Heat the oil in a wide, flameproof casserole type pot over a medium high flame. When hot, put in as many meat pieces as the pot will hold easily in a single layer. Brown the meat pieces on all sides and set them aside in a deep plate. Brown all the meat this way, then remove.
Put the onions and garlic into the same pot and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 minutes or until it has browned.
Now put in the browned meat as well as any juices that might have accumulated in the plate. Also put in the ginger, cayenne, paprika, salt, and pepper. Stir for a minute.
Now put in the yogurt and bring to a simmer. Cover tightly, first with aluminum foil and then with a lid, and bake for 1 1/2 hours. The meat should be tender by now. If it is not tender, add 1/2 cup of boiling water, cover tightly, and bake another 20 to 30 minutes or until meat is tender.
Stir meat gently before serving. Serves 4 to 6.
Per Serving: 863 Cal (63% from Fat, 32% from Protein, 5% from Carb); 69 g Protein; 59 g Tot Fat; 10 g Carb; 2 g Fiber; 55 mg Calcium; 9 mg Iron; 1324 mg Sodium; 227 mg Cholesterol
If you are truly serious about preparing your child for the future, don teach him to subtract — teach him to deduct. — Fran Lebowitz
Related External Links
Technorati Tags: low carbohydrate recipes
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
Related External Links
Technorati Tags: low carbohydrate recipes , Low Carb Recipes
turkey broccoli casserole
Turkey Broccoli Casserole
Source: American Diabetes Association Family cookbook Vol 1, 1987 - shared, but not tested, by Elizabeth Rodier November 1993
Yield: 8 servings
2 (10 ounces) packages frozen broccoli
2 cups cooked and diced turkey
1 (10 ounce) can cream of mushroom soup
1/2 cup heavy cream
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees F.
Cook broccoli according to package directions. Layer in 12 x 8-inch baking dish. Spread turkey evenly on top.
Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.
Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat; 7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol
Every revolution evaporates and leaves behind only the slime of a new bureaucracy. — Franz Kafka
Technorati Tags: leftover turkey recipes, low carbohydrate recipes , low-carb recipes, Casseroles, entree
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
Related External Links
Technorati Tags: low carbohydrate recipes , Low Carb Recipes
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
Related External Links
Technorati Tags: low carbohydrate recipes , Low Carb Recipes
lemon bread
January 17, 2010, 3:32 am
Filed under:
Special Diets | Tags:
low carbohydrate recipes ,
mexican recipes,
quick bread recipes,
scandinavian recipes,
southwestern breads ,
bread,
breads,
eggs,
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
Related External Links
Technorati Tags: low carbohydrate recipes , mexican recipes, quick bread recipes, scandinavian recipes, southwestern breads , bread, breads, eggs, Low Carb Recipes
