Spicy Chili Pepper Shrimp

This is my version of a recipe from Harris Teeter's yourwellness website. Their version is called "Fanfare Firecracker Shirmp." Most of my changes we done to work with the spices I had on hand, and it turned out wonderful. Next time I think the only thing I will change from my version, is to skewer the shrimp and cook them on the grill.

These are delicious hot or chilled. Top them with a little fresh chopped Cilantro and lime wedges for serving.

SEASONING MIX

2 TBSP Sharp (hot) Paprika

2 TBSP Paprika

2 TBSP Granulated Gsrlic

1 TBSP Curry Powder

1 TBSP Ground Cumin

1 tsp Crushed Red Pepper

1 tsp White Pepper

2 tsp Chili Powder

1 tsp Cayenne Pepper

1 tsp Kosher Salt

(seasoning mix makes enough seasoning for 3 lbs of shrimp, seal unused portion in a jar with a tight fitting lid)

Place all seasoning ingredients in a fry pan, heat over medium heat, stiring constantly for 1-2 minutes (just until you can smell the chili oils being released.).

Wash, peel and devine shrimp, leaving tails intact.

Spread shrimp on paper towels and blot to remove excess moisture.

Place shrimp in a plastic zipper bag, add 3 TBSP of spice mix. Shake to coat.

Refridgerate for one hour.

Heat 1 TBSP butter and 1 TBSP oil over medium heat.

Cook until done. Shrimp cook quickly don't over cook. They should be done in about 3 -4 minutes.

Serve sprinkled with fresh chopped cilantro and lime wedges.

Enjoy!

Low Carb Calzones (ABM Recipe)

INGREDIENTS

3 1/2 cups Carbalose Flour

1 teaspoons salt

2 packets dry yeast

2 Tablespoons Olive Oil

1 rounded Tablespoon Vital Wheat Gluten

1/2 teaspoon sugar

 (adds only 2 grams carbs for the whole batch or .03 carbs per Calzone)

1 1/4 cup warm water (105-115 degrees)

Your choice of fillings and a can of sugar free pizza sauce.

INSTRUCTIONS

Place the ingredients in the breadmaker according to your manufacturer's instructions.

 For example, my breadmaker's instrctions say to place all the liquid incredients in first, followed by the dry and then making a small indent in the center where you pour the yeast.  

Turn your breadmaker to the dough setting.

While the dough is processing (my machine takes 1 1/2 hours for dough) gather together whatever you'd like as your fillings.

Some Filling Ideas

 Pepperoni

Canadian Bacon

Fresh Sliced Mushrooms

Sliced Black Olives

Sliced Bell Pepper

Cooked Sausage

Cooked Bacon

Mozarella Cheese

Parmesean Cheese

Pizza Sauce

 

When the dough is almost ready, preheat your oven to 375 degrees.

Remove the dough from the machine to a cutting board sprinkled with a small amount of Carbalose Flour.

Seperate into six portions by cutting with a sharp knife.

  Using a rolling pin, roll the dough out to about 1/3 inch thick.

Pour a small amount of olive oil in the center.

Spread the olive oil over the surface taking care to leave a space wide enough on the edges bare, so that you can make a seal once you fold the dough over.

Arrange your toppings over the oiled area.

Put little dollops of pizza sauce on top of the toppings.

Cover with mozarella and a sprinkling of grated parmesean cheese.

Dip your fingers in a small bowl of water and run them around the edge of the dough, the water will help the dough to seal.

Fold in half and seal tighlty using your fingers to press the dough together.

Place on a cookie sheet lined with parchment paper.

Poke a small hole in the top of each Calzone, to allow some of the steam to escape.

If desired, you may brush the tops with olive oil and sprinkle with pizza seasoning or poppy seed.

 Alternately, you may use an egg wash to brush the tops with (an egg white with a small amount of water wisked in) the egg white will give the dough a shiny appearance.

 

Bake for approximately 30 minutes or until the crust is nicely browned.

Serve.

Enjoy!

 Note: This recipe makes 6 small calzones. Each Calzone has approximately 11 carbs - not including the fillings. Total carb count will depend on your choices of fillings, so don't forget to add them in to your count.

Carbalose Flour may be purchased online from www.Netrition.com

Vital Wheat Gluten may also be purchased online, but is available in most regular grocery stores in the baking section near the flour.

Sugar Free Pizza Sauce is pretty readily available in most grocery stores. Just read the ingredient labels.

Pork Ribs

Slow cooking on low heat makes these ribs fall off the bone tender.

You can really use whatever spices you prefer.

These are the ones I most commonly use - as well as chili powed (not pictured).

Thyme

Garlic (minced or powdered)

Oregano

Onion Powder

Cayenne Pepper

Kosher salt

Smoked Paprika

Cumin

Coarsley Ground Black Pepper

Chili Powder

Preheat your oven to 300 degrees.

Wash the pork ribs and pat dry with paper towels.

If there is a membrane still attached to the back side of the ribs, pull it up on the edge and remove.

Lay the ribs on a sheet of heavy duty aluminum foil.

Sprinkle your spices liberally over both sides of the meat.

Cover the ribs tightly with the aluminum foil.

Place on a cookie sheet and bake 2-2 1/2 hours until done and meat is tender.

Break into serving sized pieces (you shouldn't need a knife).

You can eat them as is or top with a low carb BBQ sauce*(see note).

 I actually prefer to bake the ribs in advance and then refridgerate them. Then I either cover them with barbecue sauce and place in a 350 degree oven until heated through, or I throw them on the grill to reheat them. Either way they're delicious.

Enjoy!

 *A good low carb barbeque sauce recipe is this one by George Stella No-Cook Low Carb Bourbon Barbecue Sauce.  I  leave the Splenda and the Sugar Twin out completely. We prefer a less sweet sauce and the Heinz lower sugar ketchup already contains a good amount of Splenda.

Low Carb / Low Sodium* Taco Seasoning

Most commercially sold taco seasoning blends contain cornstarch and a lot of salt ~ both things that we as low carbers try to avoid.

 I mix this up in a double or triple batch and keep it in a small jar in the cupboard so its ready to go whenever the craving for tacos hits.

Ingredients

1/4 teaspoon Cayenne pepper (more if you like it hotter)

2 Tablespoons Chili powder

1/2 teaspoon Garlic powder

1/2 teaspoon Onion powder

1/2 teaspoon Crushed Red Pepper

1/2 teaspoon (Mexican) Oregano

1 teaspoon Paprika

3 teaspoons ground Cumin

2 teaspoons Black Pepper

Directions

Measure all  ingredients into a jar with a tight fitting lid, shake to mix.

Cover tightly to keep any of the spice blend that you're not using right away fresh.

Want to have tacos for dinner tonight?

 You can make your own low carb taco shells using my recipe for cheese taco shells here http://moggyslowcarb.blogspot.com/2011/03/low-carb-taco-shells.html


 *If you wish to add salt - about 2 teaspoons should do the trick

Easy Blackened Chicken Breasts

Atkins Induction Friendly Recipe.



This recipe produces the juiciest chicken, with flavor all the way through to the bone. The resting time after baking is a very important step. If you skip it, the flavor will not go all the way through the meat. Trust me, it is worth the wait.

INGREDIENTS

Bone in Chicken Breasts

Cajun Spice Blend (CLICK HERE for my recipe)

Oil for cooking

Sprinkle chicken breasts liberally with cajun spice rub, on both sides.

Pat mixture in with your hands.

Preheat oven proof pan with oil, over medium high heat (a cast iron skillet is preferable).

 Preheat the oven to 375 degrees.

Place chicken breasts skin side down in the hot pan and sear for several minutes, until the skin starts to look 'blackend.'

Turn and cook the other side the same way, about 3 minutes. 

Place the pan with the chicken in it, skin side up into the oven. Bake for 20 minutes.

Remove the pan from the oven and cover tightly with aluminum foil.

Allow the chicken to rest for 15 minutes.

Serve!

Green Beans steamed with bacon go nicely with this spicy chicken.

Enjoy!

Roasted Rutabaga and Turnip Home Fries

For those of you on Atkins, Rutabaga are not on the acceptable vegetable list for induction. I'm not sure why, as they are actually a cross between a cabbage and a turnip and both of those items are on the list. Rutabaga has 12 net carbs per cup and Onions have 14 net carbs. Onions are on the induction list but have higer carb count than the Rutabaga does. At any rate, you can make this recipe using just Turnips if you don't want to eat the Rutabaga. Turnips have 5 net carbs per cup.

First, for those of you who are not familiar with these root vegetables, allow me to introduce you.

This is a Rutabaga. They are normally quite a bit larger than Turnips. The top part is a a light purplish color and the bottom half has a yellowish tint to it.

Rutabaga's also are normally sold with a coating of wax on them, to help keep them fresh.

These are Turnips. They have a more vibrant purple top area and are white on the bottom half.

The Rutabaga has a tough skin that is difficult to peel using a regular vegetable peeler. I suggest using a small paring knife and a little bit of patience.

Turnips on the other hand have a thinner skin and can be easily peeled using a vegetable peeler.

A very sharp heavy knife such as a meat cleaver, will make cutting the Rutabaga a lot easier.

Using that same heavy knife, cut the Rutabaga into bite sized pieces.

Do the same with the Turnips. You can see the difference in the color of the two root vegetables.

Place the pieces in a bowl.

Drizzle Olive over them and stir to lightly coat.

Spread the chunks in a single layer on a cookie sheet covered with aluminum foil.

Sprinkle with your choice of seasonings. I used coarsley ground black pepper and seasoned salt.

Bake in a preheated 400 degree oven.

Stir them after the first 15 minutes. Continue to cook until tender and browned. Mine took about 10 more minutes.

Enjoy!

NOTE:  If you are cooking both Rutabaga and Turnips together, I would suggest cutting your Turnip pieces at about 50% bigger than your Rutabaga. Turnips cook faster and will shrink in size as they cook. This due to the amount of water they contain.