Horseradish Chicken (the real recipe, I tend to not measure so much, but I don't think a hunk of butter and a few spoonfuls of this or that would be helpful to anyone)
Even if you have apprehensions about trying this due to the horseradish, you should try it anyway. The long cooking process makes the horseradish so mellow, kind of like roasted garlic.
(Serves 4)
4 pounds of chicken (I tend to use split breasts)
1 tbsp butter
1 tbsp oil
3/4 cup chicken broth/stock
1 1/2 tsp chicken bouillon
2-3 tbsp prepared horseradish
4 oz. cream cheese, cubed
1/2 cup cream
1. Brown the chicken, skin on, over medium heat with the butter and oil. When the chicken is evenly browned all over, removed to slow cooker.
2. Combine the chicken broth, bouillon, and horseradish, and pour over the chicken. Slap the lid on that bad boy and let it cook on Low Heat for about 6 hours.
3. When the allotted cooking time is up, remove the chicken from the slow cooker. I tend to take the skin off and shred the chicken. Just be careful you don’t overlook bones (Jake eats this dish cautiously out of fear of choking to death on a chicken bone. I, on the other hand, have never gotten a bone in my food).
4. Whisk the cream cheese and cream into the liquid in the slow cooker until smooth. Taste and add S&P if needed. You might want to add more horseradish for more of a kick (I usually do). Dump the chicken back in, and stir to coat.
This has 1 net carb per serving and it’s really filling. I tend to make it with some French green beans (Haricots Verts) that I buy from Trader Joe’s in the frozen section, nuked with butter and S&P.
Tuesday, June 17, 2008
Tangy Creamed Spinach with Beef
"Tangy Creamed Spinach with Beef"
3/4 to 1 pound of baby spinach
a few pinches of ground nutmeg (fresh is best)
1 pound ground beef
1 medium onion, chopped
2 tbsp. butter
4 oz. cream cheese
1/3 cup heavy cream
2/3 to 1 cup chicken stock
1/3 to 1/2 cup grated Parmesan cheese
In a large skillet, cook the spinach down with a little oil over medium heat. Stir in the nutmeg. (It really adds a little depth to the dish . . . I always use nutmeg when dealing with spinach or kale. Yum!)
When spinach is wilted, transfer to another bowl and brown the beef. While the beef is browning, cut the cream cheese up and heat over low heat with the cream, whisking until smooth. When it's smooth, turn off the heat.
Remove the beef to the same bowl as the spinach and saute onion in butter and a little oil until translucent. When the onions are golden, add the spinach and beef back into the skillet. Pour in the chicken stock and let it simmer down until slightly reduced.
Turn off the heat and stir in the cream cheese mixture. Add Parmesan cheese and stir well to combine. Salt and pepper if needed.
Jake loved this dish . . . I was just looking for a way to eat the baby spinach I'd bought before it went bad. It was quite tasty though.
3/4 to 1 pound of baby spinach
a few pinches of ground nutmeg (fresh is best)
1 pound ground beef
1 medium onion, chopped
2 tbsp. butter
4 oz. cream cheese
1/3 cup heavy cream
2/3 to 1 cup chicken stock
1/3 to 1/2 cup grated Parmesan cheese
In a large skillet, cook the spinach down with a little oil over medium heat. Stir in the nutmeg. (It really adds a little depth to the dish . . . I always use nutmeg when dealing with spinach or kale. Yum!)
When spinach is wilted, transfer to another bowl and brown the beef. While the beef is browning, cut the cream cheese up and heat over low heat with the cream, whisking until smooth. When it's smooth, turn off the heat.
Remove the beef to the same bowl as the spinach and saute onion in butter and a little oil until translucent. When the onions are golden, add the spinach and beef back into the skillet. Pour in the chicken stock and let it simmer down until slightly reduced.
Turn off the heat and stir in the cream cheese mixture. Add Parmesan cheese and stir well to combine. Salt and pepper if needed.
Jake loved this dish . . . I was just looking for a way to eat the baby spinach I'd bought before it went bad. It was quite tasty though.
Poppy Chicken
Poppy Chicken
Ingredients
1 to 1 1/2 lb boneless, skinless chicken breast, diced into roughly 1 inch pieces
1/2 cup grated Parmesan Cheese
1/4 cup garlic powder
oil
1 bag of frozen broccoli spears
3/4 cup mayo
1/4 cup heavy cream
1 tsp poppy seeds
roughly 3 to 4 cups of shredded cheese (I usually use a mix of sharp cheddar and Italian blend)
1. Preheat oven to 425. Toss the chicken in the Parmesan Cheese and garlic powder until evenly coated. Brown in batches in oiled pan over med hi heat.
2. While the chicken is browning, empty bag of broccoli into a microwave safe bowl and pop that bad boy in the micro for 7 to 8 mins, uncovered.
3. In a separate bowl, whisk together the mayo, cream, and seeds.
4. Spray a 9x13in baking pan with PAM (or generic equivalent), layer in the broccoli. Salt and pepper, and add a few pats of butter if you wish. Sprinkle with a light layer of Parmesan and garlic powder.
5. Distribute the chicken evenly over the broccoli, top with the mayo mixture (you probably won't have enough to cover the whole dish, but spread it as much as you can). Sprinkle with the shredded cheese and bake for 30-45 minutes, or until it reaches the level of doneness you like (Jake likes it browned and bubbly)
Ingredients
1 to 1 1/2 lb boneless, skinless chicken breast, diced into roughly 1 inch pieces
1/2 cup grated Parmesan Cheese
1/4 cup garlic powder
oil
1 bag of frozen broccoli spears
3/4 cup mayo
1/4 cup heavy cream
1 tsp poppy seeds
roughly 3 to 4 cups of shredded cheese (I usually use a mix of sharp cheddar and Italian blend)
1. Preheat oven to 425. Toss the chicken in the Parmesan Cheese and garlic powder until evenly coated. Brown in batches in oiled pan over med hi heat.
2. While the chicken is browning, empty bag of broccoli into a microwave safe bowl and pop that bad boy in the micro for 7 to 8 mins, uncovered.
3. In a separate bowl, whisk together the mayo, cream, and seeds.
4. Spray a 9x13in baking pan with PAM (or generic equivalent), layer in the broccoli. Salt and pepper, and add a few pats of butter if you wish. Sprinkle with a light layer of Parmesan and garlic powder.
5. Distribute the chicken evenly over the broccoli, top with the mayo mixture (you probably won't have enough to cover the whole dish, but spread it as much as you can). Sprinkle with the shredded cheese and bake for 30-45 minutes, or until it reaches the level of doneness you like (Jake likes it browned and bubbly)
Oopsie Rolls
CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS
3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Storage and freezing:
I store them in a Ziplock bag with the bag open partially (this way they breathe and don't get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more "dry" and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can "dry" out slightly for use.
Makes 6 "Oopsie Rolls"
Calories 85 each
Carbs Less than 1g each (WOWee!!!)
From the Livin' La Vida Low-Carb blog at: http://livinlavidalocarb.blogspot.com/2008/03/cleochatras-amazing-low-carb-
3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Storage and freezing:
I store them in a Ziplock bag with the bag open partially (this way they breathe and don't get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more "dry" and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can "dry" out slightly for use.
Makes 6 "Oopsie Rolls"
Calories 85 each
Carbs Less than 1g each (WOWee!!!)
From the Livin' La Vida Low-Carb blog at: http://livinlavidalocarb.blogspot.com/2008/03/cleochatras-amazing-low-carb-
Spinach Salad with Hot Bacon Dressing
Spinach Salad with Hot Bacon Dressing
Baby spinach
1/2 pound bacon, cut up with kitchen shears
1/2 cup white wine or apple cider vinegar
2-3 tbsp Dijon mustard
1 tsp Splenda or sugar
2-3 cloves garlic, minced
Salt and pepper to taste
1. Fry the cut up bacon until crisp. While bacon is frying, whisk together the other ingredients in a seperate bowl.
2. When bacon is crisp, drain off some of the fat if you wish, but leave some in the pan, as it will serve as the 'oil' in the dressing.
3. If you took the pan off to drain the fat, return pan to range and heat until bacon sizzles again. Remove from heat. Add other ingredients to pan.
4. When it has stopped sizzling, pour hot dressing over baby spinach, allowing it to wilt a little bit.
Baby spinach
1/2 pound bacon, cut up with kitchen shears
1/2 cup white wine or apple cider vinegar
2-3 tbsp Dijon mustard
1 tsp Splenda or sugar
2-3 cloves garlic, minced
Salt and pepper to taste
1. Fry the cut up bacon until crisp. While bacon is frying, whisk together the other ingredients in a seperate bowl.
2. When bacon is crisp, drain off some of the fat if you wish, but leave some in the pan, as it will serve as the 'oil' in the dressing.
3. If you took the pan off to drain the fat, return pan to range and heat until bacon sizzles again. Remove from heat. Add other ingredients to pan.
4. When it has stopped sizzling, pour hot dressing over baby spinach, allowing it to wilt a little bit.
Three Minute Chocolate Flourless Cake
(from http://www.genaw.com/lowcarb/3minute_flourless_chocolate_cake.html)
3-MINUTE FLOURLESS CHOCOLATE CAKE #2
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream
In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.
Makes 1 serving
Can be frozen
With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
UPDATE: I remember reading on a forum a while back that someone had a problem when they tried this method for making the cake. Well, the same thing happened to me today but I found a solution. What happened was that the batter didn't come together properly. It looked like milk with chocolate bits floating in it no matter how much I whisked it. The solution is to microwave it on HIGH power for about 10 seconds. You don't want to cook the mixture, just heat it up slightly. Now it should whisk together and look like brownie batter. I think what happened was that the cold ingredients caused the butter and cocoa to harden up and separate. Briefly heating everything helped blend them together. I think that the trick to preventing this is to make sure to thoroughly melt the butter and mix everything right away while the butter is still hot.
3-MINUTE FLOURLESS CHOCOLATE CAKE #2
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream
In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.
Makes 1 serving
Can be frozen
With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
UPDATE: I remember reading on a forum a while back that someone had a problem when they tried this method for making the cake. Well, the same thing happened to me today but I found a solution. What happened was that the batter didn't come together properly. It looked like milk with chocolate bits floating in it no matter how much I whisked it. The solution is to microwave it on HIGH power for about 10 seconds. You don't want to cook the mixture, just heat it up slightly. Now it should whisk together and look like brownie batter. I think what happened was that the cold ingredients caused the butter and cocoa to harden up and separate. Briefly heating everything helped blend them together. I think that the trick to preventing this is to make sure to thoroughly melt the butter and mix everything right away while the butter is still hot.
Chicken Fingers
Wonderful chicken fingers-strips
boneless skinless chicken breasts cut into strips
3-4 bags of pork rinds
1/3 cup Parm cheese (optional)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
about 1/2 cup mayonnaise
-Preheat the oven to 425f
-Crush the pork rinds in a food processor (or put them in a Ziploc bag and pound the crumb out of them . . . it's a good stress reliever too). You'll need to work in batches to get them nice and ground up. Mix the pork rind crumbs with the seasoning and spread out on a plate.
-Put the mayonnaise on a second plate
-Wash and pat dry the chicken. Lightly coat it with the mayonnaise and then roll in the pork rinds until well coated.
-Bake on a oiled (Pam) coated cookie sheet for about 25 minutes, or until they are fully cooked.
Practically carb free!!
boneless skinless chicken breasts cut into strips
3-4 bags of pork rinds
1/3 cup Parm cheese (optional)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
about 1/2 cup mayonnaise
-Preheat the oven to 425f
-Crush the pork rinds in a food processor (or put them in a Ziploc bag and pound the crumb out of them . . . it's a good stress reliever too). You'll need to work in batches to get them nice and ground up. Mix the pork rind crumbs with the seasoning and spread out on a plate.
-Put the mayonnaise on a second plate
-Wash and pat dry the chicken. Lightly coat it with the mayonnaise and then roll in the pork rinds until well coated.
-Bake on a oiled (Pam) coated cookie sheet for about 25 minutes, or until they are fully cooked.
Practically carb free!!
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