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Easy Easy Bourbon Chicken
By scottsdalejulie
none
- #1 (permalink) December 11th, 2007, 04:22 PM
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- Bourbon Chicken (Like at the Mall)
- Bourbon Chicken (Like at the Mall)
- 4 skinless, boneless chicken breast halves
- 1 teaspoon ground ginger
- 2 ounces soy sauce
- 2 tablespoons dried minced onion
- 3/4 cup dark brown sugar
- 3/8 cup bourbon
- 1/2 teaspoon garlic powder
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Pie Crust ala Kevin Pa
By scottsdalejulie
none
- Quote:
- Gallery: jlatislaw
- Originally Posted by christyjo
- I will try subbing Kevin's mix #3, and a drop of Sweetzfree.
- christyjo
- I've been making pie crust with Kevin's final mix (I think that's #3) and it's very close to regular crust - at least as close as LC is going to get! Here is the flour mix:
- 1 cup LC flour mix (14 carbs)
- 1/2 cup carbalose
- 1/4 cup wheat protein isolate 5000
- 1 Tbs wheat protein isolate 8000
- 1.5 Tbs almond flour
- 1.5 Tbs Hi-Maize resistant corn starch 260
- 1.25 tsp not/Sugar
- __________________
Cold Noodles With Sesame Sauce
By scottsdalejulie
none
- Ingredients:
- 12 ounces 12 ounces linguine style pasta, cooked al dente or substitute 2 packages Tofu Shirataki Noodles, either spaghetti or fettuccine style
- 2 Tbsp. 2 Tbsp. dark sesame oil or substitute toasted sesame oil
- 1/4 cup 1/4 cup all natural peanut butter, no sugar or salt added
- 1/4 cup 1/4 cup tahini paste
- *note ~ you can use either all peanut butter or all tahini if you prefer by just using 1/2 cup of total of either
- 2 Tbsp. 2 Tbsp. sugar or substitute Splenda
- 3 Tbsp. 3 Tbsp. soy sauce or substitute reduced sodium soy sauce
- 1 tsp. 1 tsp. ginger root, grated
- 1 Tbsp. 1 Tbsp. rice vinegar (plain with no added flavors) or substitute brown rice vinegar
- Tabasco sauce or other hot sauce to taste (I used Sriracha, a very potent Asian style hot sauce)
- 1/2 cup 1/2 cup scallions, chopped, garnish
- 1 to 2 Tbsp. 1 to 2 Tbsp. sesame seeds, garnish
- Toss pasta with the sauce and serve garnished with scallions and sesame seeds
Measuring Spoons
By scottsdalejulie
none
- I've got a set of them too and have almost never used them. I just tried them out and compared each of them to 1/8 teaspoon and here is what I got:
- 1 Dash = 1/8 teaspoon
- 1 Pinch = 1/16 teaspoon
- 2 Pinches = 1/8 teaspoon
- 3 Smidgens = 1/8 teaspoon
Chicken Cordon Bleu
By scottsdalejulie
none
- gredients
- 6 6 6 skinless, boneless chicken breast halves
- 6 6 6 slices Swiss cheese
- 6 6 6 slices ham
- 3 3 3 tablespoons all-purpose flour
- 1 1 1 teaspoon paprika
- 6 6 6 tablespoons butter
- 1/2 1/2 1/2 cup dry white wine
- 1 1 1 teaspoon chicken bouillon granules
- 1 1 1 tablespoon cornstarch
- 1 1 1 cup heavy whipping cream
- Directions
- 2 2.Heat to 30 butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- 3 3.Remove to the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm
To Die For Pot Raost
By scottsdalejulie
none
- Here is one of my all time favorites. I got it off of recipezaar. I make this to accompany other meats for the holidays and everyone asks for the recipe.
- Ingredients
- 1 beef roast, any kind
- 1 (1 1/4 ounce) package brown gravy mix, dry
- 1 (1 1/4 ounce) package dried Italian salad dressing mix
- 1 (1 1/4 ounce) package ranch dressing mix, dry
- 1/2 cup water
- Directions
- 1 Place beef roast in crock pot.
- 2 Mix the dried mixes together in a bowl and sprinkle over the roast.
- 3 Pour the water around the roast.
- 4 Cook on low for 7-9 hours
Spicy Cheesy Cauliflower Cassarole
By scottsdalejulie
none
- Cheesy Spicy Cauliflower Bake
- A low carb Mac & Cheese alternative that can also be made with broccoli.
- Ingredients1 1/2 cups shredded cheddar cheese
- 1/2 tsp garlic
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 tsp cayenne pepper
- 1 tsp or 1 packet mustard
- 1/2 tsp salt
- 1/2 cup mayonnaise
- 1 head large cauliflower
- Directions1.In a large pot add 1 - 2" hot water, place steamer basket and cauliflower. Steam for 10-15 minutes until slightly tender. Remove from heat.
- 2 .In a medium baking dish, place steamed cauliflower, breaking pieces apart and making an even layer of cauliflower florets on the baking dish. Set aside. Start heating oven to 450° F (230° C).
- 3 .In a medium mixing bowl place remaining ingredients, mix well with a spatula, add extra mayonnaise to make it somewhat spreadable. Spread cheese mixture evenly over cauliflower in the baking dish.
- 4 .Bake for 15-25 minutes or until cheese is melted and at desired crispiness. Serve warm.
- 5 .Notes: The cauliflower can be steamed ahead and chilled before adding cheese mixture. It can be further chilled and then cooked at the last minute.
Asian Slaw
By scottsdalejulie
none
- spicy Asian coleslaw that's great for summer.
- Ingredients1/4 cup seasoned rice vinegar
- 3 tsp sriracha
- 1 medium bell pepper
- 1 head cabbage
- 1/2 tbsp pepper
- 1/2 tbsp sea salt
- 4 tbsps olive oil
- 4 large carrots
- 1 large red onion
- 1 tbsp honey
- Directions1.Chop cabbage (such as Napa or red cabbage), onion and red bell pepper to bite size pieces. Grate carrots. You could also use Yellow or Orange Bell Peppers.
- 2 .In a separate bowl, combine rice wine vinegar, salt, pepper, sriracha and honey.
- 3 .Mix well. Add the olive oil and mix again.
- 4 .Pour dressing over the vegetable mix. Allow to marinate in the refrigerator for at least an hour.
- 5 .When serving, top with fresh chopped basil.
- 6 .Note: you can top the salad with grilled chicken, tomatoes, corn, basil and many other options. This slaw lasts for several days in the refrigerator.
LC Barbequed Beans
By scottsdalejulie
none
- BBQ Baked Butter Beans
- Great recipe just in time for BBQ season! I know it's a bit carby because of the beans, but it's still a great recipe!
- BBQ BUTTER BEANS
- 3 cans Butter Beans
- 1/2 Cup Brown Sugar Sub
- 1/2 Cup LC or SF Ketchup
- 1/2 Pound Bacon, chopped and fried (keep grease)
- Chopped Onion (to taste and optional)
- Fry bacon, then mix (grease, too) with other ingredients in a covered casserole dish.
- Bake on 350 degrees for 1 hour.
- 14 .....1/4 cup servings
Jalapeno Fudge
By scottsdalejulie
none
- Ingredients:
- Blog & Search
- Recipes
- Inspiration & Fun
- Site & Personal Info
- Jalapeno Fudge
- Simple and tasty, go ahead and make this jalapeno fudge for breakfast or for a party appetizer. At .5 carbs per square, I love this as a snack!
- 24 squares
- 16 •16 ounces of cheddar cheese, shredded
- 3 •3 eggs, well beaten
- 4 •4 fresh jalapenos, chopped (if you're a wuss - de-vein and de-seed the peppers, but I didn't think it was hot at all made as is)
- •salt and pepper to taste
- Directions:
- Put chopped peppers in bottom of a lightly buttered 9X13 pan.
- Top with cheese and eggs and salt and pepper.
- Bake uncovered for 30 minutes in a preheated 350 degree oven. Cut into squares and serve up delicious jalapeno fudge.