Easy Egg Bake

Here's something that I threw together for breakfast and it turned out very good. I'm not good with amounts, so it's a rough guideline.  Have to cook this one by feel. :o)

Ingredients:
8 eggs
1/2 cup heavy cream
1 1/2 cup sliced mushrooms
1 onion
8 pieces of bacon
1 cup of shredded cheese
Butter
Salt
Pepper

Directions:
1. Fry (or bake) the bacon. Keep the strips whole or at least in big chunks.
2. Use the bacon grease and saute the onions and mushrooms. Throw a little butter in there to for good flavor.
3. While the mushrooms and onions are sauteing, combine the eggs, heavy cream, and salt and pepper into the base for the egg bake.
4. Mix in the mushrooms and onions when they are done cooking.
5. Pour the egg bake into a 8 X 11 pan or something that will not be too big.
6. Lay the 8 strips of bacon on top.
7. Cover with the cheese.
8. Bake at 350 for 37 minutes (or until done).
9. Enjoy!

I had mine with hot sauce on top, but you could use salsa or even nothing if you prefer that way.

Easy Rib Tips

So, I have stumbled around trying to find a good way to make some rib tips.  I have tried baking, crock pots, grilling, and even I think an open fire. I've never been able to get a good method for them.  I've also not had a good way to season them.  But, thanks to my good friend Cara in Minneapolis, I now have a wonderful way to make them.  She sent me over her method for making them and it is fantastic.  This works fantastic with a dry rub, but would probably work with sauce too. So, with out further ado, here is one of the easiest ways to make rib tips (and full racks of ribs) I've ever tried.

Ingredients:
A bunch of Ribs or Rib Tips
Seasoning you like
Ice Cubes
Aluminum Foil
A Grill

Directions:
1. Rub the rib tips and let them sit in the fridge all day (6-12 hours)
2. Heat up the grill to about 400 and grill the tips for about 5 minutes per side. Just enough to get a bit of char on the sides.
3. Remove the tips from the grill and wrap them in two layers of heavy duty Aluminium.  Put 3-4 ice cubes on the ribs before wrapping. This helps keep them from drying out.
4. Put the rib packets back on the grill, set the grill to low or indirect heat, and don't touch them for 30 minutes.
5. Flip the packets and leave them there for another 30 minutes.
6. Take the steaming ribs out of the packets and those that you don't eat on the spot, put back on the grill to finish them off. Just a few minutes per side.
7. If you are generous, take them back to the house and share with your family. Otherwise, just hide out in the garage and eat them all.

Other Notes: The rub I used was just some Hungarian Paprika, Cabela's Steak Seasoning, and Stubb's Bar-B-Q rub. Next time I'll add a bit more salt, some cayenne, and maybe some of my secret ingredient. No sugar here.  They are pretty much strictly savory, but they are soooo good!

Heavy Tea

Bulletproof coffee has been talked about a lot lately. Well, I don't care that much for coffee, so I made my own version with tea and I call it Heavy Tea.

Ingredients:
1 Cup of your favorite tea. Black tea works best.
1 Tbsp of Coconut Oil
1 tsp of Unsweetened Cocoa
2 oz of Heavy Whipping Cream

Directions:
1. Make cup of tea like normal.
2. While tea is brewing, put Coconut Oil and Cocoa into a bigger glass (I use a Pyrex measuring cup).
3. Pour brewed tea on top of the oil and cocoa and start blending with a stick blender. I'm sure pouring it into a traditional blender would work as well.
4. While blending, add in the heavy cream and continue to blend until there is some nice foam at the top.
5. Pour into your favorite mug and enjoy.

There is sooo much you can do with this recipe. I've added butter to it for extra creaminess. The tea you start with also makes a huge difference. I've used a bunch of different teas and it makes each one a unique experience.  Everything from Calypso (shown above) to Java Fusion to Fudge Brownie to Black Cherry to Vanilla Mint. I get almost all my tea from Fava Tea. It is an awesome local store but they also sell online.  You can add cinnamon to it as well as other flavored syrups if you are so inclined. Some people also add sweeteners, but I haven't used any in almost 6 months and don't miss them at all.

Cheese Crackers

One of the biggest things I miss was my crunch chips or crackers. So, Cheese Crackers to the rescue. This is amazingly simple but so yummy. Just be careful - you might eat several ounces of cheese without realizing it. To me they taste a lot like a cheese-it cracker, but are great for scooping up dips and sauces.

Ingredients:

1 thin slice of cheddar cheese (Deli sliced cheese works best)

Directions:

1. Put slice of cheese on a piece of parchment paper and microwave for 75 seconds or until the cheese has solidified.
2. Remove from parchment paper and let cool for a minute or two.
3. Enjoy!

It's also fun to play with seasoning. I've tried parmesan cheese sprinkled on top, cayenne pepper, salt and pepper, garlic, and many other ideas. You can also try other cheeses for a different flavor. Pepper jack cheese works great as does mozzarella.

Oopsie Rolls

Back in 1972 Dr. Atkins put out a book called "Diet Revolution" and there was a recipe for Revolution rolls. These morphed over time into something called "Oopsie Rolls" when someone substituted cream cheese for the originally called for cottage cheese. I've recently learned that these are called "Cloud Bread".   There are many different ways to make them, but below is the recipe we use. It isn't bread but it does work better than lettuce leafs to hold burgers, fried eggs, BLTs, and anything else that needs a bit of a handle. Below are images of a BLT sandwich made with them.

Ingredients:

3 large eggs
2 tbsp mayonnaise
1/8 tsp cream of tartar

Directions:

1. Preheat Oven to 300 Degrees.
2. Separate egg yolks from whites.
3. Whip the egg whites with the cream of tartar until very stiff peaks form.
4. Add the mayonnaise to the egg yolks and beat until light yellow.
5. Fold in the yolks to the whites about 1/3 at a time, being careful not to break down the whites.
6. Spray a cookie sheet or baking pan (we like mini-cake pans) with on-stick spray and spoon the mixture on the sheet or pan. It should make 6 mounds.
7. Bake for 30 minutes or until they are a bit firm, but not crumbly.
8. Remove from oven and let cool then move to a cookie sheet to let cool completely.

There are a LOT of options and other recipes for these online. This is the version we use, but there is really no limit to how you can tweak them.

Substitutions - You can substitute 3 oz cream cheese, 3 tbsp sour cream, or even things like cottage cheese or thick yogurt for the mayonnaise. It gives it a bit of different texture and flavor. Experiment to see which ones you like.

Additional Ingredients - Many people add a pinch of salt for some savory flavors. Other people add in things like dry mustard or dill to enhance the flavor. Some people like to have them sweet so add things like Splenda or cinnamon for more of a sweet roll.

Storage - These should be eaten within the same day or stored in the fridge or freezer. If in the fridge, put into an unsealed ziplock bag. If putting in the freezer, seal the bag.  Let the rolls get to room temperature before eating.

The original Oopsie recipe that I found many years ago was from Cleochatra and her blog - www.yourlighterside.com

Balsamic-Garlic Crusted Pork Tenderloin

Here's a very simple way to make pork tenderloin that is just melt-in-your-mouth good. We've had it many times and the whole family loves it.

Ingredients:

5 garlic cloves, finely minced or crushed
2 tbsp balsamic vinegar
2 1/2 tsp coarse salt
1/2 tsp freshly ground pepper
2 tbsp olive oil
2 pork tenderloins (about 1 1/4 pounds each)

Directions:

1. Stir together garlic, balsamic vinegar, salt, pepper, and olive oil.
2. Coat the tenderloin with the rub.
3. Let marinate for anywhere from 30 minutes up to 6 hours.
4. Sear the tenderloin on all 4 sides.
5. Grill until the internal temperature is about 160, rotating every 10 minutes.
6. Let it rest for 10 minutes before serving.

This has become a family favorite and is great when served with sour cream.  The recipe was from the Kitchen Confidante website.

When grilling the tenderloin, I seared it on high heat on the grill, then moved the tenderloin pieces to the top rack in the back of the grill.  Then I left only the front burner on to cook it indirectly.  It took longer, but was extremely tender and juicy.

Back at it

Well, it's been a while since I have posted, but I'm going to attempt to get back into it.  Maybe only one or two recipes a week, but at least something.  I hope I can stay consistent with it. I know the more consistent I am with cooking, the more consistent I am with other things with my life, including eating on plan.

Pumpkin Sausage Soup

Ok, I know. It sounds weird. But, the flavors really go well together.  It is a great winter dish. Too bad we made it for the first time in the spring. This would be one I can see us making at least once a month.

Ingredients:
3 carrots, finely diced
4 stalks celery, finely diced
1 onion, diced
7 cups chicken broth
2 cans of pure pumpkin (15 oz each)
2 pounds pork sausage
2 tsp olive oil
salt and pepper to taste

Directions:
1. Heat the olive oil in a large pot and add the carrots, celery, and onion.
2. Add the ground pork and seasonings.
3. Sautee until the pork is cooked and veggies are a bit tender.
4. Add in the chicken broth and pumpkin and simmer for 20 minutes.
5. Check seasoning and tweak as needed.
6. Simmer until needed or for another 20 minutes.

We put some sour cream in our soup and that really added a nice, creamy touch.  It was a great balance between a bit of spice and some smooth cream.  A few tweaks I am thinking about for next time is adding a splash of heavy cream while cooking and adding in some avocado as a garnish.

This recipe was found online and passed through multiple iterations and people before I got it. I don't know who the originator is. I found it on the Active Low-Carber Forum.

Smothered Chicken

This is a very good meal that does take a bit of effort to put together, but is really worth it. It's a bit heavy on the dairy, but oh-so-good. There are 3 parts to the recipe, so I'll try my best to get everything in the right order. Make sure to read through the entire recipe and portion out everything before starting.

Ingredients:

Chicken:
6 boneless skinless chicken breasts
10 slices mozzarella cheese
1 tbsp garlic powder
1 tbsp seasoned salt
1 tsp pepper

Creamed Spinach:
1 large bag spinach leaves
4 oz cream cheese
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
3 tbsp onion, minced
2 tbsp olive oil

Sauteed Mushrooms:
8 oz mushrooms, sliced
1/2 stick butter
1/2 cup white wine
2 cloves garlic, minced
salt and pepper to taste

Directions:
1. Preheat Oven to 350
2. Mix the garlic powder, seasoned salt, and pepper together and coat the chicken.
3. Bake the chicken for 16 minutes

4. While the chicken is baking, heat the 2 tbsp of oil for the creamed spinach in a large pan over medium-high heat.
5. When the oil is hot, add the onions and saute for 2-3 minutes
6. When the onions are sauteed, add the spinach and garlic and cook until cooked through. The spinach will reduce to a small amount.
7. When cooked through, add the cream cheese and shredded Parmesan cheese and stir until melted.
8. Set aside the the creamed spinach.

9. In a fresh skillet, melt the butter and oil.
10. Add the mushrooms and cook until browned all over.
11. Add the white wine to deglaze the pan.
12. Add in the garlic, salt, and pepper.
13. Cook until most of the wine is cooked off.

14. At this time, the chicken should be done baking.
15. Remove the chicken from the oven and turn over in the pan.
16. Add the creamed spinach to the top of the chicken breasts.
17. Add the sauteed mushrooms on top of the creamed spinach.
18. Place 2 pieces of the mozzarella cheese on top of each breast.
19. Cook another 12-14 minutes or until the cheese is browned and the chicken is done.

That's it.  A lot of steps, but it was very yummy. We ended up using the broiler to get the cheese a bit browner at the end, but you may not need to.

This recipe was from a blog called: baconbuttercheesegarlic

Loaded Cauliflower Casserole

Here's a wonderful cauliflower casserole that will meet your baked potato desires. It is delicious.

Ingredients:
2 lb cauliflower florets
8 oz shredded sharp cheddar cheese, divided 6 oz and 2 oz
8 oz shredded Monterrey jack cheese, divided 6 oz and 2 oz
8 oz cream cheese, softened
4 tbsp heavy cream
1 cup green onions, chopped
2 clove garlic, grated
salt and pepper to taste

Directions:
1. Steam cauliflower until tender.
2. Soften cream cheese and mix with the heavy cream.
3. Mix 6 oz of cheddar and 6 oz of jack cheese into the softened cream cheese.
4. Stir in onions, garlic, salt, and pepper.
5. Drain cauliflower, smash with potato masher, and then add in the cheese mixture and mix all together.
6. Pour into 2-3 qt dish and sprinkle on the last of the cheddar and jack cheese.
7. Cover with foil and bake 25 minute at 350.
8. Remove foil and bake until cheese is bubbly and brown on top.

This is best served like loaded mashed potatoes and topped with potato toppings like bacon, sour cream, butter, etc.  It is a wonderful side dish for just about any meal.

When we made ours, we put the bacon in the cheese mixture, but it made it kind of soggy, so we recommend adding to the top like bacon bits on mashed potatoes.

This recipe is based on one from Louanne's Kitchen.

Chicken Fricassee

This works great as a normal meal or as leftovers/served the next day. Letting it sit for a while will let the flavors blend and make it even more tasty.

Ingredients:
3 celery stalks
1 carrot
2 tomatoes
2 leeks
1/2 head of cabbage
4 boneless, skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, crushed
2 tsp chopped tarragon
1 tsp celery seed
1 bay leaf
3 cans (14.5 oz) chicken broth
salt and pepper to taste

Directions:
1. Prepare the veggies. Cut the celery and carrot into 1" pieces; quarter, skin, and seed the tomatoes; wash and trim the leeks, removing the tough green end, split them, then cut into 1/2" pieces; chunk the cabbage into 4-6 pieces.

2. Grease a 5 qt pan with cooking spray and lightly brown the chicken breasts on each side.  Season the chicken with salt and pepper before browning. We used whole breasts this time but will try them with each breast cut into 2-3 pieces next time.

3. Add the leeks, celery, garlic and wine and cook for 5 minutes

4. Add everything else, bring to a boil over high heat, then reduce to low and cook, covered, for 30 minutes or until vegetables are done, seasoning with salt and pepper to taste.

5. Serve in soup bowls and garnish with parsley, cheese, or anything else you would like.

This recipe was based on one in the 501 Recipes for LC Life book.

Stir-Fried Ginger and Brandy Beef

This is a quick, simple stir-fry that turned out to be one of the best ones I have ever made. Next time I will be adding mushrooms and broccoli.

Ingredients:
16 oz sirloin steak, slightly frozen
2 inch ginger root, peeled and finely chopped
2 tbsp brandy
1 1/2 tbsp liquid aminos or soy sauce
1 tsp cornstarch
1/2 tsp fresh ground pepper
2 tbsp olive oil
2 tbsp white wine
2 tbsp beef broth
2 scallions, sliced
2 tbsp cilantro, chopped

Directions:
1. Slice the sirloin steak into thin strips, about 1/4" wide or less and put in a shallow bowl.
2. Add the ginger, brandy, liquid aminos, cornstarch, and pepper and coat the steak.
3. Heat the oil in a wok over high heat until very hot.
4. Add the beef and cook for 1-2 minutes.
5. Add in the wine and beef broth and continue cooking for another 2-3 minutes or until done.
6. Serve immediately and garnish with scallions and cilantro.

This recipe was based on one in the 501 Recipes for  Low Carb Life book.

Pork Kebabs with Salsa Verde

Tonight's dinner turned out to be one of the easiest and best meals I have made in a while. The whole family loved it.  Takes about 10 minutes prep and 15 minutes to cook.

Ingredients:
2 large pork tenderloins (3 lbs total)
2 cups fresh cilantro leaves, lightly packed
1 cup fresh flat-leaf parsley
1/4 cup chopped onion
2 cloves garlic
1/3 cup extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp water
salt to taste

Directions:
1. Put cilantro, parsley, onion, and garlic in a food processor and process until finely chopped.
2. Add the olive oil, vinegar, and water and process until it is about like a thick paste.
3. Cut the pork tenderloins in half and then crosswise into 1" chunks.
4. Toss the salt on the tenderloin while still on the cutting board to season well.
5. Mix 2/3 of the salsa into the pork tenderloin so the pieces are covered.
6. Fill up 6 or so skewers of the tenderloin grill about 6 minutes per side. Use the rest of the salsa to cover while grilling.

This recipe was based on one from the Atkins Best Recipes cookbook.

Grilled Asian Pork Patties

Dinner tonight was a great take on Asian Pork. The recipe was found by accident when my wife wrote down the wrong one out of a cookbook. I wanted the other one on the page. It turned out to be very good. It's very quick to make and very easy too.

Ingredients:

Patties:
2 lbs ground Pork
1/4 cup teriyaki sauce
1/4 cup chopped green onions
1 tbsp chopped peeled fresh ginger
2 tsp chopped garlic

Sauce:
1/4 cup teriyaki sauce
1 tbsp chopped green onions
2 tsp sesame oil
1 tsp chopped pealed fresh ginger
1 tsp chopped garlic
1/4 tsp sesame seeds

Directions.
1. Combine the patty ingredients into patties (anywhere from 6 to 10) and put in the fridge.
2. Combine the ingredients for the sauce and put in the fridge.
3. Cook the patties on the grill, griddle, frying pan, or broiler.
4. Serve the patties with the sauce on the top.

That's it. It's that simple and yet so tasty. This recipe was based on one in the Atkins Best Recipe Book.

Chili Rubbed Ham Steak with Zucchini Salsa

Dinner tonight was excellent.  A nice quick dish that takes about 15 minutes to prep and 15 minutes to cook. I changed the original recipe a bit and took out the apricot jam that went on the steak and added the cilantro.  I also used the griddle to fry the ham steaks instead of a fry pan.

Ingredients:

Salsa:
2 zucchini, diced into 1/2" to 1/4" pieces
1 can black beans, rinsed and drained
3 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1/4 tsp salt
1/2 small onion, finely chopped
1 small jalapeno pepper, minced
1 small bunch of fresh cilantro, minced

Ham:
2 ham steaks, about 1 pound each (or 1 larger one)
1 tbsp chili powder

Directions:

1. Rub the chili powder on the ham steaks and let them sit while doing the rest of the prep work.
2. Mix all of the salsa ingredients together in a bowl and put in the fridge
3. Grill or fry the ham steaks until done.
4. Serve immediately with the cold salsa on the hot ham.

This recipe was based on one from the Atkins Best Recipes cookbook.

Happy Birthday to me - LC style

Dinner tonight was awesome. It's my birthday today and I said I wanted a birthday steak instead of a birthday cake. So, here's my rib-eye birthday steaks:




Yep, that's just 2 rib-eyes stacked on top of each other.
And no, candles don't stand up well when they are in a nice, tender, juicy rib-eye.




My entire birthday meal was excellent.
Grilled rib-eye steak, cauliflower poppers topped with Parmesan cheese, cottage cheese, and fresh avocados. One of my favorite meals. I love all of it.

Mexican Chicken

Here's a fantastic crock pot meal for those days when you don't have much time to make anything. It takes about 10 minutes to prep and then cooks for 8 hours while you are gone or busy.

Ingredients:
2 tbsp tomato paste
1 tsp black pepper
1 tsp adobo seasoning
1 cup chicken broth
2 tsp minced garlic
1/2 tsp chili powder
1/3 tsp chili flakes
1/2 tsp cumin
1 tbsp olive oil
1 medium onion, chopped
2 green bell peppers, chopped
2 pounds boneless, skinless chicken thighs or breasts, trimmed
1 15.5 oz can black beans, drained
1 4 oz can chopped green chilies, drained
Shredded Cheddar cheese (optional)
Sour cream (optional)

Directions:
1. Add the first 11 ingredients (from tomato paste to the green peppers) into the crock pot and mix well.
2. Add chicken thighs or breasts and stir well to coat the chicken pieces.
3. Add the black beans and chilies but do not stir.
4. Cover and cook on low for about 8 hours
5. Stir thoroughly before serving.
6. Serve with cheese and sour cream if desired.

This recipe was from the Every Day LC Slow Cooker cookbook.

Pork with Camembert Sauce

Pretty simple dish with a very good sauce.

Ingredients:
1 pound boneless pork loin
2 oz Camembert Cheese
1 tbsp butter
3 tbsp dry white wine
1 tbsp chopped fresh sage
1/3 cup sour cream
1 1/2 tsp Dijon mustard
Pepper - to taste

Directions:
1. Cut the pork loin into 3 portions about 3/4" thick.
2. Put the pork in a zip lock bag and pound to about 1/2 thick with tenderizing hammer.
3. Cut the rind off of the Camembert cheese and cut into 1/2" chunks.
4. Spray a big heavy skillet with nonstick spray and put over medium-high heat.
5. When the skillet is hot, melt the butter in the skillet and coat the insides.
6. Fry the pork a golden brown, being careful not to overcook them.
7. Set the pork loin aside and cover with tin-foil to keep warm.
8. Add wine to the skillet and stir around with a spatula to get up all the bits of pork.
9. As the wine reduces, add the sage and stir again.
10. Turn down the heat to medium-low and add in the Camembert, stiring as it melts.
11. After it is fully melted, add in the sour cream and dijon mustard and heat through w/out simmering again.
12. Pepper to taste and serve immediately spooned over the pork loin.

This recipe is from Dana Carpenders Every Calorie Counts Cookbook

Dude Ranch Soup

Here's a great crock-pot meal for those days when you won't have much time after work or at the end of the day.

Ingredients:
2 pounds round steak, cut into bite-sized pieces
1 15.5 oz can kidney beans, drained
1 4 oz can chopped green chilies
3 celery stalks, chopped
1 14.5 oz can beef broth or home-made beef stock
1 tbsp tomato paste
1 tsp chili powder
1 tsp adobo seasoning
1 cube beef bullion
1 tsp black pepper
1 tsp cumin
1 tsp minced garlic
3 tbsp dried minced onions
1 cup cheddar cheese
1/8 tsp cayenne pepper (or more to your liking)

Directions:
1. Add all ingredients except cheese to the crock-pot and mix well.
2. Cook on low for about 7 1/2 hours.
3. Stir in the cheese and cook for another 1/2 hour.
4. Serve with sour cream, cheese, or whatever other toppings you want to use.

The original recipe from The Everyday LC Slow Cooker Cookbook needed a bit of a boost, so I added the cayenne pepper to give it bit of kick. Overall a great recipe and a wonderful one for leftover lunches.

Chicken Avocado Soup

A great recipe my wife found on Pinterest that we had to try. It was fantastic. Needs a bit of a kick of heat so may had some hot pepper spices next time, but was still wonderful. We did tweak it a bit and the link to the original is at the bottom.

Ingredients:
7 cups chicken stock
3 whole chicken breasts, cooked and shredded
2 tomatoes, diced
3 cloves garlic, minced
2 cups scallions, chopped
3 ripe avocados, diced
1/2 cup cilantro
4 lime wedges
2 tsp olive oil
salt/pepper - to taste
cumin - pinch
chipotle chili powder - pinch

Directions:
1. In large pot, boil the chicken breasts in the chicken stock for about 15 minutes until the chicken breasts are cooked.
2. Remove chicken breasts and shred with a fork and pour out stock and set aside.
3. Add the olive oil to the pot and heat over medium heat, adding in 1/2 of the scallions and garlic.
4. Saute about 2 minutes, add tomatoes, and saute another minute.
5. Add chicken stock, cumin, salt, pepper, and chili powder and bring to a boil.
6. Reduce heat and simmer on low for about 15 minutes.
7. In 6 bowls, fill equally with some chicken, avocado, the rest of the scallions, and the cilantro.
8. Ladle 1 cup chicken stock over the chicken and serve with a lime wedge*.

*Note: We forgot about the lime wedges and ended up topping ours with sour cream and cheddar cheese. Sooo yummy.

Here is the original recipe from Skinnytaste.com