Singing Chicken

Singing Chicken

This is a Vietnamese dish, and is definitely for those who enjoy breathing fire. This dish will have you sweating halfway through the meal! Broccoli goes nicely with this. Note: Cutting the chicken is easiest if the meat is half-frozen.

Ingredients:

2 to 3 tablespoons vegetable oil, preferably peanut
1 tablespoon grated gingerroot
1 teaspoon minced garlic or 2 cloves garlic,crushed
1-1/2 pounds boneless, skinless chicken breast, cut crosswise into thin slices*
2 tablespoons Splenda
1/4 cup soy sauce
1 teaspoon fish sauce
3/4 cup dry white wine
1 fresh jalapeno, or 2 or 3 little red chilies, finely minced
1 teaspoon pepper
Guar or xanthan

Directions:

Have the chicken sliced, the ingredients measured, the pepper minced and everything standing by and ready to go before starting to cook — once you start stir-frying, this goes very quickly.

Put a wok or heavy skillet over high heat. Add the oil, let it heat for a minute or so, then add the ginger and garlic.

Stir for one minute to flavor the oil.

Add the chicken, and stir-fry for 1 to 2 minutes.

Add the Splenda, soy sauce, fish sauce, white wine, jalapeno and pepper, stirring often, for 7 to 8 minutes or until the chicken is cooked through.

Thicken pan juices very slightly with guar or xanthan and serve.

Yield: 3 or 4 servings. Assuming 4 servings, each will have 4 grams of carbohydrates, a trace of fiber and 39 grams of protein.

Favorite Spinach Dishes

Favorite Spinach Dishes

Here’s a couple of spinach dishes from the Tregar and Sassysue over at Dr. Bernstein’s forum. I was going to post just one but they both sounded really good I had to grab both of them.

Tregar’s Creamed Spinach

Tried this last night and wanted to share. tastes excellent:

INGREDIENTS:

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

DIRECTIONS:

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes.

Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released.

Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

SassySue’s Easy Spinach

In a stainless steel pan add about 1/4 cup chicken broth on med high add a big bunch of spinach and cook down stirring most of the time.

When all shrunk down drain well, then add 1 T Garden vegetable cream cheese and 1 slice jalepeno white cheese.

Stir till melted. Divine, easy and fast!

Roast Pork - Porchetta Style

Roast Pork, Porchetta Style

by: Joeann Gutowski

INGREDIENTS:

1 ½ lb of boneless lean pork loin roast
1 tbsp fennel seeds, crushed
pinch of chopped rosemary
½ tsp salt
¼ tsp of fresh ground pepper
2 – 3 gloves of garlic, minced
olive oil
1/2 cup dry white wine

DIRECTIONS:

Preheat oven to 350 degrees.

Lightly coat bottom of a shallow roasting pan with olive oil (can use cooking spray).

Combine the fennel, rosemary, salt, pepper, and garlic in a small dish.

Make three 1 inch slits along the length of the roast and stuff with the fennel mixture, saving a small portion of the mixture to rub over the top.

Place roast, slit side down, in pan and cook for approximately 50 minutes or until meat thermometer registers 155-160 degrees.

Transfer roast to a serving platter.

Add wine to roasting pan and stir to loosen browned bits. Bring mixture to a boil, add juices from the serving platter then simmer to reduce the mixture to half.

Slice the roast into thick wedges with each piece displaying the stuffed seasonings. Drizzle with wine mixture.

Adam’s Salmon Patties

This recipe was posted over at Dr. Bernstein’s Forum, by Adam. He always comes up with some great recipes. Thanks Adam!

Adam’s Awesome Lowcarb Salmon Patties

INGREDIENTS:

14 3/4 ounces salmon, drained
1/2 cup pork rinds, finely ground
1/4 C minced onions
2 t lemon juice
2 t parsley flakes
1 minced garlic clove
2 large beaten eggs
3 T mayonnaise

DIRECTIONS:

1.Mix all ingredients and refrigerate for 1/2 hour -(optional, but they handle easier).

2.Make into 4 patties and cook until browned on either side turning once.

3.I make a double batch and freeze part of it in flattened patties in zipper bags, and just thaw in the microwave, then fry.

4.Also good as a sauce on them: mix 1 part blue cheese dressing to 1 part horsy mustard, or Jack Daniels mustard, or some kind of flavored mustard — it is yummy!

Here’s what Miriam had to say:


Sounds terrific. Great ingredients & sauce, too.


I make mine with:


1 or 2 unbeaten eggwhites
chopped celery
small amount chopped onion
Italian bread crumbs.


I shape them into many small patties and bring them as finger food to parties.

P.S. I like your recipe much better than mine!

Crock Pot Pork Shoulder

Crock Pot Pork Shoulder

Found this recipe at Low Carb Confidential. I am quoting the entire post because I like the post information and the modifications from the original recipe.

This sounds delicious and I hope everyone enjoys this great find.

Crock Pot Pork Shoulder

This is from a recipe lifted from Cooks.com. As simple as their recipe was, it wasn’t simple enough for me - and they are certainly fat phobic - which I am not.


Important to note: make sure the pork shoulder you buy fits in the crock pot! I have the larger, oval version and it barely fit with the top not quite touching the rim. My suggestion is to go for the smaller sizes.


The modified recipe was as follows:


1 pork shoulder
2 cups red wine vinegar
2 tablespoons Lea & Perrins Sauce
2 teaspoons salt
2 tablespoons cayenne pepper
2 teaspoons thyme
6 tablespoons brown mustard
6 shakes of Tabasco sauce


I put the shoulder in, poured the ingredients mixed in a separate bowl over the top, and put the crock pot on high at about 11am, figuring 8 hours will give me our evening meal.


After about 2 hours, the top began to bulge - I suppose the meat expanded? As a crock pot doesn’t do it’s magic with the top off, I had to jerk around with the loin to make it fit. After dealing with the top issue, it was ok for a few more hours until the juices began to overflow. I took out 8 ladles of the stuff and the rest of the cooking was uneventful.


I let it cook for 9 hours. The pork came out fall-off-the-bone tender and with a mild flavor - not what I’d expected with the ingredients, which mellowed considerably in the long cook time.


The ’soup’ left by this cooking, with the pork fat, the vinegar, and the hot pepper, makes a fine hot and sour soup.

Baked Sesame Chicken Breasts

Baked Sesame Chicken Breasts

INGREDIEINTS:

6 chicken breast halves or 12 chicken thighs
4 tablespoons butter
1 teaspoon dried sage
3 tablespoons sesame seeds

DIRECTIONS:

   1. Preheat oven to 350. Gently separate chicken skin from meat without removing it. Leave skin attached at several points.

   2. In a small bowl, combine butter and sage. Spread 3 tablespoons under skin.

   3. Place chicken, skin side up, in a 13 by 9 inch baking dish.

   4. Brush chicken with remaining butter. Sprinkle toasted sesame seeds on top and bake 50 minutes until chicken is tender.

Cream of Shitake Mushroom Soup

Cream of Shitake Mushroom Soup

INGREDIENTS:

1/2 lb. shitake mushrooms, thinly sliced
1/2 med. onion, sliced
1/4 lb. butter
1 quart Chicken Stock
1 quart Beef Stock
2 tablespoons toasted sesame seeds
1/2 teaspoon seasoned salt
1 C heavy cream
1 tablespoon minced chives

DIRECTIONS:

Saute mushrooms and onions in half the butter for 5 minutes over medium heat.

Mix the stocks; add mushrooms and onions.

Add crushed sesame seeds and remaining butter; heat, stirring, until butter melts.

Add salt.

Cook over low heat for 10 minutes.

Cool slightly.

Stir in heavy cream.

Do not allow to boil.

Serve warm or cold, garnished with chives.

Portuguese Pork Tenderloin

Portuguese Pork Tenderloin

4 servings

INGREDIENTS:

1 pound pork tenderloin
Salt - to taste
Freshly-ground black pepper - to taste
Paprika - to taste
1 tablespoon butter
1/4 cup sliced onion
1/2 cup sliced mushrooms
1/3 cup dry white wine
1/4 teaspoon rosemary
1 tablespoon lemon juice
2 tablespoons chopped parsley

DIRECTIONS:

1 Season tenderloin with salt, pepper and paprika.
2 Saute pork in butter until golden brown. Add sliced onions and mushrooms.
3 Saute for a minute or two.
4 Add wine and rosemary.
5 Cover and cook over low heat for 45 to 60 minutes, or until done.
6 Add lemon juice and parsley just before serving.

Beef Roast - Cuban Style

Beef Roast

INGREDIENTS:

4 ounces smoked ham, chopped fine
4 ounces bacon, chopped fine
8 ounces onions, minced
1 ounce capers, minced
1 garlic clove, minced
2 ounces green olives, coarse chop
1 tablespoon green chili peppers, coarse chop
3 lbs beef eye round
salt and black pepper
2 ounces bacon drippings
8 ounces stock
4 ounces tomato sauce
1 tablespoon vinegar

DIRECTIONS:

   1. Preheat oven to 350°F.

   2. Mix the first 7 ingredients to make a stuffing.

   3. Make an incision 1 1/2 to 2 inches deep along the length of the roast.

   4. Stuff the stuffing into the incision.

   5. salt and pepper the roast.

   6. Brown the roast on all sides in bacon fat in a large heavy casserole.

   7. Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.

   8. Check once or twice to make sure that the liquid is not boiling away.

   9. Add water or unsalted stock as necessary.

Marinated Steak with Blue Cheese

Marinated Steak with Blue Cheese

INGREDIENTS:

1 lb boneless beef top sirloin steaks, cut 1 inch thick
1/4 cup olive oil
1/4 cup dry red wine
1 teaspoon fresh coarse ground black pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup thinly sliced green onions
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons soft fresh goat cheese (chevre)
1/2 teaspoon minced garlic

DIRECTIONS:

   1. Trim the fat off the steak and place it in a zip lock bag.

   2. In a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard.

   3. Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally.

   4. Drain steak and discard marinade.

   5. Grill steak to desired doneness.

   6. While steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic.

   7. To serve, dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.