Epic Sunday Brunch – Chicken and Waffles!!

Epic Sunday Brunch – Chicken and Waffles!!

I picked up some frozen chicken tenderloins at Wal-Mart the other day… I was kind of curious how they would do in this dish.

I took 5 tenderloins out early in the morning to let them thaw so we could get started as soon as my Sweetie got home from Church. With about an hour to go (around 10 O’Clock or so), I put them in a big Zip Lock bag and added some Kosher Dill Pickle juice as a marinade/brine (for the last hour).


They had thawed enough to take some of it on.

I then whisked 1 egg as a wash. I would (normally – see notes) bread in the following:

My Chicken Nugget/Strip Breading:

1 T Almond Flour
1 t Baking powder
1 T Paprika
1 t Onion Powder (that’s a SMALL t – for teaspoon)
1 t Garlic Powder (that’s a SMALL t – for teaspoon)
Plenty of Salt and Black Pepper (a little Cayenne might not hurt)…

Note: However, I skipped the above step because I had a left-over batch of CarbQuick in the fridge already seasoned correctly – lots of Salt, Pepper, Garlic and Cayenne.  Well – it was close enough!!

Take it straight out of the Pickle Brine, into the egg wash and dredge in the coating…

Listen – don’t freak out over CarbQuick. Is it grain – Yes. Is it Low Carb – YES. It only has a carb count of 3 net grams per 1/3rd Cup. Is it something you should use as a staple – probably not. In fact, I don’t use it that much. In lot of things, it just doesn’t do so well.

I use it in CarbQuick in three primary ways – ONLY.  As an easy breading for Fresh Oysters, for Shrimp (if I need a coating)… and in the Diet 7-up biscuits.

That’s it… so you might see a CarbQuick recipe out of me from time to time. This only means we eat a tiny bit of this “slightly sketchy” Low Carb product about once every other month or so. No biggie. We also carefully monitor how it affects us. We weight every morning.


Next I put the strips down in Peanut Oil at 375 degrees for 8-10 min. Mine too exactly 8 ½ min to be perfectly done. WHOA!! They were plump, moist and juicy.

I really like the Pickle Brine routine. I think it adds to the plump, juicy factor.

On another related note – Chicken Nuggets, depending on their size are more like in the 4-6 minute range – mine are usually perfect at 5 min… same oil – same temp.

For the Waffles I did a Pecan Protein Waffle – VERY low carb count.

Protein Waffles

2 eggs, beaten
1 Scoop Quest, unflavored, all – purpose mix (1 gram – natural Carb count)
¼ t Baking Powder
2 T Kosher Philly Cream Cheese (softened in microwave)
Cinnamon, a splash of Sugar Free Vanilla flavoring – a couple of drops of liquid Sucralose and a splash of Maple extract…

Whisk thoroughly – if it gets too gooey just add a little water, won’t hurt a thing.

Next add about a half a hand full of chopped Pecans in the batter – not too many, the lid won’t shut right.

Preheat the Waffle iron – give the Waffle maker a shot of cooking spray, pour the mix in and 3 minutes later – Boom. Waffle!!

Trim it – plate it… add a pat or two of butter in the middle, stack the Chicken – then douse it with “Sweet and Sassy” topping.

Sweet and Sassy Waffle topping

½ C Sugar Free Syrup – the kind you would find at most grocery stores
¼ C Valentina hot sauce (Salsa Picante)
Pretty generous portion of Cinnamon
1 T Maple Extract
Whisk together…

(this was enough for two full servings)

And there is our Epic Low Carb Sunday Brunch…

The End

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The Italian Slow Jam

I had no idea what to even know what to call this – so this is it…

The Italian Slow Jam

A couple of my guiding thoughts are to dispel the myth that the Low Carb / Ketogenic cooking or way of life is boring or uninviting. This is wholly untrue. Another inaccurate perception is that such flavorful recipes are hard to make or take more time than normal. Also untrue.

Earlier today I had been on something of a “snipe hunt” for some Rao’s Marinara and some G Hughes Sugar Free BBQ sauce… I found the Rao’s.

While I was standing there in Wal-Mart holding a jar of this Rao’s Marinara sauce I wondering what in world could I do with this stuff??

Then it hit me… an epiphany really did hit me standing right there in the sauce isle in our local Wal-Mart.

I made some Shirataki noodles…

Here is how I prepped the noodles this time (I have done it a lot of
different ways)…

First, I rinse and rinse and rinse and then rinse just a little more – once
it loses the funny smell when cool – I drain them well. To cook, I tossed
these in a skillet with some butter a dusting of garlic, kosher salt and
black pepper and worked them around similar to stir frying. They don’t
really need cooked more than a minute or tow but cook as long as you want (I
go long enough to get some of the spice flavors I’m using to work in there) – then
drain again. You can’t hardly tell them from regular noodles.

These are the Home Foods brand tofu Shirataki Noodles. I think they can be
ordered on the internet. These are a tiny bit higher carb count than the
Miracle Noodle brand – I like these better. Just a better texture… IMHO

I am somewhat hesitant to use these more than once or twice a week
or so (being made of Konjac flour)… they are VERY FILLING.

I got a quick feel for the Rao’s sauce when I put about a third of a jar in the sauce pan to heat up… I added 4 drops of Quick Sweet (liquid sucralose) and some extra Oregano.

I covered the noodles in the Rao’s 4-cheese Sauce topped with two thick slices of my Smoked Meat Loaf (quick seared in butter)… then the whole thing is covered in some shaved Parmesan – and a few scallions to garnish (I could have just as easily used some fresh Rosemary as well).

My impressions? This tasted something along the lines of a very high end Italian dish – only better. Being from Chicago – it was soooooo good to have stumbled onto this.

I had no idea what to call this – I have never even heard of such a thing, but it was such a delicious, slow jam of Italian awesomeness – this what I came up with. Sweet, smoky, savory and I can’t wait to do it again.

The whole thing took exactly 14 minutes from fridge to plate. Not bad.

So much for Low Carb being hard or boring – huh??

P.S. This had a true carb count for the serving shown – of maybe 5 net carbs?? Maybe even less…

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Smoked Meat Loaf – Oh my…

Smoked Meat Loaf – Oh my…

So this past weekend we had a lot of guests on kind of a short notice – so I swung into action and made a bunch of these Smoked Meat Loaves (16 to be exact) and a Smoked Pork Shoulder (which means easy, delicious meals and lots of pulled pork sandwiches).

Here is my recipe for a smaller “home brew” batch…

Smoked Meat Loaf Recipe

1.5 lbs of Eye of Round, Sirloin, Inside Round or similar beef cut – custom grind

1.5 lbs of Pork shoulder – trimmed and ground (twice)1/2 C Celery and Onion mixture sauteed in Butter, Garlic and Oregano

1/2 C finely diced Red Pepper (NOT A HOT PEPPER – just plain Red Bell Pepper)

1 T Worcestershire sauce (I use the 40% Low Sodium version)

Kosher salt and Pepper to taste

2 T of Tom’s Low Carb Rub

1 C finely ground plain Pork Rinds… (not flavored)

2 eggs

1/4 – 1/2 C Nature’s Hollow Sugar Free Honey

Heinz Reduced Sugar Katsup (about 1 gram per 1 T) as a glaze

I ran both meats through a Lem brand “Prosumer” Meat grinder (twice). Just glorious. Then I mixed all the ingredients as noted. I used a tin foil loaf pan and gave it a quick shot of cooking spray before forming loaves. Form and press out (carefully). Put on some kind of smoking rack and put in the smoker at 250 degrees for 2 hours.

For the last 1/2 hour – I added some Katsup on the top as a glaze…

Let them cool and store – or not…

Slice off nice thick hunks – microwave about 1 minute per loaf and then and give each slice a quick sear on a grill, in a pan or on a flat top (preferably in butter). Oh my… LOW CARB FLAVOR MADNESS!!


Pro Tips: here are a few short cut ideas…

If I had limited items available to me – I might try 2 lbs of regular ground beef and 1 lb of packaged mild sausage.

If I didn’t have access to a wood smoker – I would pick up a cheap, used electric smoker. It will work great for a lot of stuff. In fact, I am going to pick one up for all kinds of stuff I do like this. Great for short, quick smoke sessions. If I couldn’t do any of this – skip it and add 1 T of liquid smoke and just bake it in the oven. Same time – same temp.

Tom’s Low Carb Dry Rub

3 1/2 t Truvia
7 t Chili Powder
3 t Onion Powder
3 t Garlic Powder
3 t Oregano
1 T Black Pepper
1 T Kosher Salt
2 t Paprika

Whisk this rub thoroughly – then use it on EVERYTHING!!

Enjoy. 

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Low Carb Smoked Pork Quiche

Low Carb Smoked Pork Quiche

So yesterday – I was making a quiche with some left over Smoked Pork Tenderloin as the meat… a while back I had smoked off a bunch of different meats. Ribs, Pork T-Loins, Fish, etc, etc…

This stuff was about at the end of it’s “usefulness” so I thought – “what the heck”? Why not throw it in a quiche for breakfasts? I start trimming it up a little better… then I tossed it in my little processor…

As I was standing over this bowl – I was overcome with the incredible aroma of the smoke… WOW!! I was rolling all kinds of ideas around in my head about what I could do with this stuff. Stay strong – stay strong… just make the quiche’ and WALK AWAY!!

Low Carb Quiche recipe:

6-7 eggs
1 C Meat (in this case I used the processed Smoked Pork Tenderloin)
1 C grated Cheddar Cheese
8 oz Cream Cheese (if you like on the moist side – cut this down to 4 oz and add 4 oz of Sour Cream).
2 T of the spice base leftover when storing it…

NO CRUST – Just cooking spray, pour it in and GO!!

Note: Depending on what “version” I’m up to I will add a spice profile to match. For instance, with a more Spanish/American meat version I might toss in a packet of Sazon to amp things up a little.

Mix all ingredients well. Shoot a pie pan with some cooking spray. Pour ingredients in… bake at 350 degrees for 30-40 min. I start checking at about 30. I finished this one off with a little Smoked Paprika and just a little shredded cheese on top.

This worked out REALLY WELL.

However, when I got done processing it – I realized I had something like 3 1/2 cups of this stuff!! SCORE!! I took one cup to make the quiche – and it had CRAZY FLAVOR. Then I took the other 2 1/2 cups and decided to make a version of ham salad since it as already finely chopped.

 

Easy Pork Salad Recipe

2 1/2 C processed Smoked Pork Tenderloin
1 1/2 heaping T of Mayo
3 t No Sugar Sweet Pickle Relish
2 T of the Smoke Spice base left over in the storage container.
3 drops QuickSweet

Whip it all together.

Whoa… really, really good.

This was last nite. After this “Smoked Pork Salad” had a chance for the flavors to really come together over night, it was JUST UNREAL how good this was. This was our third meal/snack. All gone…

Moral to the story – don’t be afraid to be creative!!

The end

Posted in Breakfast, Low Carb Snacks, Recipes, Smoked Stuff, Snacks, Uncategorized | Leave a comment

3-minute Mint Chocolate Cake

3-minute Mint Chocolate Cake

Well, not exactly 3 minutes… but if you had most of the stuff out or on hand (like we did) it happens pretty quick.

But let me back up a little – here’s how this got off the ground. I have this 3-minute Chocolate Cake recipe I’ve used for years (We’ve been messing with Low Carb off and on for 12 or 13 years). It’s really good and has a fairly low carb count.

A while back we ran across some Mint we had stored in a canister from a couple of years ago. It looked pretty green (though dried out) and seemed to have a lot of fragrance to it still. We made some Sugar Free Mint Sweet Tea out of it and I made a batch of Sugar Free Mint Simple Syrup (for flavoring things). What we had left was in the fridge.

Sugar Free Mint Simple Syrup:

2 – 3 T dried Mint
1 C Splenda (or similar)
1 C water

Dissolve Splenda into water over heat and add the dried Mint to mixture – as soon as the Splenda is dissolved and it’s been under heat for a little bit – turn off the heat and let it steep some. Doesn’t need to be long. Once it cools off – put some cheese cloth in a strainer and strain it into a small mason jar. It will be very sweet, Minty and fairly dark in color. This keeps in a fridge just fine.

Sugar Free Mint sweet tea: 

Pretty much the same process as above just don’t use near as much Splenda and more water. You decide how much. This stuff chilled in mason jars is just AWESOME!!

OK – back to today… this evening my wife says, “I think I want to do a whipped topping dessert…” GREAT!!

I suggested we add some of the Mint Syrup to the whipping process so we end up with a “Mint Chocolate” flavor… (man, that part turned out GOOD).

Then we decided to go one step further and do a 3-minute Chocolate Cake – adding some Mint Syrup to the mix and topping with the Mint Chocolate whipped topping at the end… Hmmmmmm??

Here’s the recipe:

3-minute Chocolate Cake

1/4 C Almond Flour
1 T Cocoa
1/4 t baking powder
3T + 1 t Splenda (normally) – What I did for the MINT Version was 2 T Splenda + 3 T Mint Syrup
2 T butter melted
1 T water (normally) – I skipped this in the MINT Version – because I was adding more liquid with the MINT SYRUP
1 Egg

Mix well – scrape sides of container down – wrap with some kind of cooking wrap – make small vent hole in top.

Microwave 1 minute (+ 20 sec?? if needed)

Whipped topping Recipe:

1 C Heavy Cream
1 T Cocoa
3 T Spenda
3 T Sugar Free Mint Syrup

Whip with electric mixer until it fluffs – it won’t take long.

To assemble – make the 3-minute Chocolate Cake – flip it over on a dessert plate (or make it in a mug). I let mine cool for a few minutes because if you put the topping on while it’s hot – it just melts right off. Once it cooled a bit, I put about 3 T of whipped topping on the Cake – or as much as it would hold!!

How did this idea work out?

Success level: EXCEPTIONAL!! This version has some CRAZY FLAVOR!! Really good stuff.

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