Taming The Diabeastie

the low carb way

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Archive for the ‘Misc Recipes’ Category

This is a collection of great recipes but I can’t seem to find a category to fit them.

Cheese Crisps

Posted by Solitary Dancer on April 15, 2017

CHEESE CRISPS (MICROWAVE METHOD)

cheese_crisp_after

Photo by Linda at http://www.genaw.com

Source: http://www.genaw.com/lowcarb/cheese_crisp.html

8 ounce bag shredded cheese, any flavor

Place a square of parchment paper (do NOT use wax paper) on a microwaveable dinner plate. Place a generous tablespoon of cheese in center of plate and, with your fingers, gently spread into a circle about 3 1/2-4″ in diameter and not too thick in the middle. Microwave on HIGH about 30-40 seconds or until a toasty color and they sound crisp when tapped with your fingernail. Lift it off the paper with tongs and set on paper towel to cool. You can use the same piece of parchment over and over for the current crisp-making session. These will keep quite well in an air-tight container at room temperature for several days or longer.

Makes about 18-20 crisps
Can be frozen

Per 6 Crisps: 304 Calories; 25g Fat; 19g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

These crisps are so easy and such a great snack.  Thanks to Linda for the recipe and click here to see several other variations, by Linda.

Posted in Breads & Crackers, Crackers, Misc Recipes, Snacks | Leave a Comment »

Chili Rub for Chicken

Posted by Solitary Dancer on August 26, 2008

Chili Rub for Chicken

Ingredients

    * 1 teaspoon kosher salt
    * 1/2 teaspoon ground cumin
    * 2 teaspoons minced garlic
    * 1 teaspoon dried oregano
    * 2 tablespoons  chili powder
    * 2 tablespoons olive oil

Directions

   1. Combine all ingredients and mix well.
   2. Rub evenly over chicken at least 30 minutes prior to grilling.

Posted in Grilling Ideas, Misc Recipes | Leave a Comment »

Monterey Spinach Melts

Posted by Solitary Dancer on March 17, 2008

Monterey Spinach Melts

Recipe By: MeghanC

INGREDIENTS:

1/4 cup chopped onion
1 clove garlic — pressed
9 ounces frozen chopped spinach — thawed and drained
1/4 cup mayonnaise
1/4 cup sour cream
salt and pepper — to taste
4 ounces Monterey jack cheese — thinly sliced
Low carb crackers (original recipes used broken Wasa pieces)

DIRECTIONS:

Pre-heat oven to 375. Combine all ingredients except cheese.

Spread mixture into crackers.

Place on cookie sheet

Slice 20 slices of cheese thinly. Place on top of each.

Bake for 10-12 minutes or until cheese is melted. Serve immediately.

Makes 20 appetizers.

Posted in Appetizers, Misc Recipes, Snacks, Spinach | Leave a Comment »

Southwest Seasoning

Posted by Solitary Dancer on March 2, 2008

The original recipe says this is Emeril’s Southwest Seasoning.  Whether it is or not, I don’t know.  But I like blending my own spices and this looks like a great blend.

Emeril’s Southwest Seasoning

Ingredients

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1 tablespoon dried oregano

Directions

   Combine all ingredients thoroughly.

Posted in Misc Recipes, Spice Mixes | Leave a Comment »

Salami and Provolone Layered Torte

Posted by Solitary Dancer on February 18, 2008

SALAMI AND PROVOLONE LAYERED TORTE


I found this over at D-Solve and I think it sounds really nice and simple and quite tasty. If you go to D-Solve check out their recipes and download their free collection.

Makes 4 servings

INGREDIENTS:

1/2 good provolone cheese, sliced thin
1/2 cup Good Seasons dressing, garlic and herbs, mixed (see Note)
1/2 lb sopressata or Genoa salami, sliced thin
1/2 cup Pesto (or see Note)

DIRECTIONS:

Put a layer of provolone slices in a pie plate. Brush with dressing. Add a layer of salami, then a thin layer of pesto.

Continue layering in this way until you have used up ingredients. Wrap in plastic wrap and refrigerate
several hours.

Cut into wedges and serve.

Note: You can substitute your favorite Italian dressing for the Good Seasons, and you can use a prepared pesto sauce. Just read the labels and make sure you adjust your carbohydrate and protein counts accordingly.

Per serving.
Carbohydrates: 5.16 g
Protein: 4.86 OZ

Posted in Appetizers, Misc Recipes, Snacks | 1 Comment »

Cajun Kicker Seasoning

Posted by Solitary Dancer on February 8, 2008

I love mixing my own spices. To me it just seems better and you know what’s in there. Here’s a few spice mix recipes I’ve posted in the past:

Creole Seasoning
Pumpkin Spice Mix
No Salt Seasoning
Taco Seasoning

Here’s another one to join the collection. I found this over at tipnut.com. Sounds pretty good to me!

Cajun Kicker Seasoning

Ingredients:

4 TBS Paprika
3 TBS Basil (dried)
2 TBS Thyme (dried)
2 TBS Onion Flakes (minced)
2 TBS Garlic Powder
1 TBS Fennel Seeds (crushed)
1 TBS Parsley Flakes
1 TBS Salt
1 1/2 tsp Cayenne Pepper
1 tsp Pepper

Directions:

  • Mix all ingredients and store in an airtight container or jar with tight fitting lid.

Use on fish, shrimp, chicken and whatever else you like!

Posted in Misc Recipes, Spice Mixes | Leave a Comment »

Whiskey Butter Sauce

Posted by Solitary Dancer on January 15, 2008

Whiskey Butter Sauce
by: Magenta at LazyGourmets

“This is perfect for any steak or beef tenderloin. Use as a dipping sauce for the meat or pour a little on top of the meat just before serving.”

INGREDIENTS:

1/2 cup whiskey
1 cup beef stock
1/2 cup unsalted butter

DIRECTIONS:

Over medium-high heat in the skillet in which the beef was cooked add whiskey and beef broth, whisking to scrape up the caramelized bits.

Boil for one minute.

Remove from heat.

Add butter and whisk until the sauce thickens and emulsifies.

Strain.

Salt and pepper to taste.

Note: Makes 2 cups.

Posted in Misc Recipes, Sauce | Leave a Comment »

No Salt Seasoning Shake

Posted by Solitary Dancer on December 12, 2007

Found this goodie at tipnut.com They always have great ideas.

No Salt Seasoning Shake

Ingredients:

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard (dry)
1/2 tsp thyme (dried)
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp celery seed

Directions:

* Mix all ingredients together and store in an airtight container. You can keep a portion of this in a shaker and just shake over your dish as you would salt.

* Try this on soups and meats too when cooking, works well for seasoning chicken.

Posted in Misc Recipes | Leave a Comment »

"Sugared" Pecans

Posted by Solitary Dancer on December 6, 2007

“Sugared” Pecans by Michelle B

INGREDIENTS:

1 Tablespoon Egg White
2 Cups Pecan Halves
1/4 Cup Splenda
2 teaspoons Cinnamon

DIRECTIONS:

In a bowl, beat egg white until foamy.

Add pecans and toss until well coated.

Combine the Splenda and cinnamon; sprinkle over the pecans and toss to coat.

Spread in a single layer on an un-greased baking sheet.

Bake at 300°F for 30 minutes or until browned.

Cool on waxed paper.

NOTE from Michelle:

The only thing I did differently is added about 1/2 a stick of melted butter to the foamy egg whites before I tossed in the pecans. TOO GOOD!!!!!

Posted in Holiday Ideas, Misc Recipes, Nuts | Leave a Comment »

Upside-Down Breakfast "Souffle"

Posted by Solitary Dancer on November 3, 2007

By Karen Barnaby

This is good anytime, so don’t save it for breakfast. Use frozen egg whites, or fresh and make mayonnaise with the yolks.

A sprinkling of fresh basil, chives or mint after you have turned the soufflé out of the pan is delicious.

Upside-down Breakfast “Soufflé”

Makes 1 Serving

    * 1/2 cup egg whites
    * 3 Tbsp. unsalted butter
    * 1/2 cup thinly sliced mushrooms
    * 1/2 medium tomato, thinly sliced
    * sea salt and freshly ground black pepper, to taste
    * 1/2 cup crumbled fresh goat’s cheese, or grated cheese of your choice

Preheat the oven to 400°F. Whip the egg whites to soft peaks adding salt and pepper to taste.

In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown. Arrange the tomato over the mushrooms. Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. Place in the oven and bake for 8 minutes until golden on top.

Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately.

    * Made with goat’s cheese:
    * Total Calories: 540
    * Carbs: 6 grams
    * Fiber: 1 gram
    * Fat: 47 grams
    * Protein: 25 grams

Posted in Breakfast Ideas, Misc Recipes | Leave a Comment »