Montreal BBQ Sauce and Marinade

This is a wonderful BBQ sauce for grilled pork!  You must try this one some time!  It has become a family favorite!  Simply delicious and so simple to make!  This sauce is Atkins Induction friendly.  You can also use this as a marinade for chicken pieces, shrimp and fish filets.  Marinate meat or seafood of choice in the refrigerator and then grill as usual.  Be sure to reserve some for basting during cooking for table use. We went out for dinner last night for ribs and the rub on the meat, although very tasty, was so heavy with sodium that I gained 1½ # when I did my morning weigh in today.  😦  I only had green beans with my ribs last night, so I KNOW it was all that salt in his spice rub.  My ankles and fingers swelled so much this morning.  Grrrrr.  I so wish restaurants wouldn’t put so much salt in everything.  I do not tolerate it well and it wreaks havoc on my blood pressure.

INGREDIENTS: 

2 tsp. “Montreal Steak” seasoning (recipe below)

1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)

1-2 tsp. red wine vinegar (more if you like)

1/8 – ¼ tsp. cayenne pepper

DIRECTIONS:  Melt butter, add Montreal Steak spice, vinegar and cayenne.   Simmer on lowest heat possible for 1-2 minutes.  Remove and use as marinade & grilling sauce.  Place meat and sauce (reserve a bit of sauce for table use) into a large zip bag with sauce.  Zip and manipulate to coat all pieces/ribs well.  Marinate for 1 hour in refrigerator.

My Homemade Montreal Steak Seasoning: 

• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon granulated garlic
• 1 tsp. salt
• 1 tablespoon granulated onion
• 1 tablespoon cayenne pepper
• 1 tablespoon coriander seeds, coarsely ground
  
• 1 tablespoon dill seeds

NUTRITIONAL INFO:  Makes about 8 tablespoons spice mix.  I use about 2-3 tsp. in the sauce above for doing a whole chicken, a full rack of ribs or 7-8 fish filets.  Each tablespoon of this sauce contains:

103 cals, 11.5g fat, 0.26g carbs, 0.1g fiber, 0.16g NET CARBS, 0.12g protein, 48 mg sodium

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London Broil

When you want to tenderize a tougher cut of meat, like flank steak or London Broil, you have to marinate it to loosen up those meat fibers a bit.  This is one of my favorite steak marinades to use on London Broil.  If you can’t get flank or London Broil, use a piece of lean chuck roast. The flavor on the outer crust of meat is just divine.  The longer you marinate the meat, the more tender the meat will get.  Marinating all day long is preferred, but a minimum of 4-5 hours is a must lest you end up with a very tough, difficult to chew experience.  My husband cooked ours tonight a bit too long (medium) for our personal taste, as we prefer medium rare, but it was still quite tasty and still fairly tender.  This recipe is suitable for all phases of Atkins beyond Induction.  If you are still on induction, sub in some beef broth for the red wine.

INGREDIENTS:

3 lb. piece of London Broil or flank steak

½ clove garlic, minced

1½ tsp. tomato paste

½ c. red wine (or beef broth if still on Induction)

¼ c. low sodium soy sauce

2 T. balsamic  vinegar

1 tsp. Worcestershire sauce

DIRECTIONS:  Coat the meat with the black pepper and set in a glass or plastic marinating pan.  Add the remaining ingredients, stirring in the tomato paste well until it is evenly distributed in the liquid.  Using a basting brush, drizzle the marinade over the meat and place marinating pan in the refrigerator.  Marinate for at least 4 hours to all day long, drizzling over the meat carefully hourly.  Turn the meat once or twice while marinating.

When ready to cook, prepare a hot charcoal fire.  Lift meat out of marinating pan and discard the marinade.  Place meat directly over the hot coals and grill for about 8-10 minutes on a side or until it reaches your desired stage (around 8 minutes per side for medium rare; around 10 for medium as shown).  These two cuts of meat are really too tough to cook them well done.  Just being honest.  Serve with a nice salad or your favorite green side dish.  This is delicious with compound butter, if you have a favorite recipe.  Here’s the one I used tonight:  Garlic Herb Butter.

NUTRITIONAL INFO:  As the marinade is discarded, a firm count per serving is difficult to arrive at.  No more than 1 T. is consumed on the meat surfaces, if THAT much.  1 T. marinade contains around 1.27 net carbs, so that is what is added to the serving below.

NUTRITIONAL INFO:  Serves 6-7 people nicely (maybe 8), so each serving of meat with 1 T. marinade contains around:

297 calories, 12g fat, 1.3 carbs, 0 fiber, 0 NET CARBS, 44 g protein, 101 mg sodium

London Broil

When you want to tenderize a tougher cut of meat, like flank steak or London Broil, you have to marinate it to loosen up those meat fibers a bit.  This is one of my favorite steak marinades to use on London Broil.  If you can’t get flank or London Broil, use a piece of lean chuck roast. The flavor on the outer crust of meat is just divine.  The longer you marinate the meat, the more tender the meat will get.  Marinating all day long is preferred, but a minimum of 4-5 hours is a must lest you end up with a very tough, difficult to chew experience.  My husband cooked ours tonight a bit too long (medium) for our personal taste, as we prefer medium rare, but it was still quite tasty and still fairly tender.  This recipe is suitable for all phases of Atkins beyond Induction.  If you are still on induction, sub in some beef broth for the red wine.

INGREDIENTS:

3 lb. piece of London Broil or flank steak

½ clove garlic, minced

1½ tsp. tomato paste

½ c. red wine (or beef broth if still on Induction)

¼ c. low sodium soy sauce

2 T. balsamic  vinegar

1 tsp. Worcestershire sauce

DIRECTIONS:  Coat the meat with the black pepper and set in a glass or plastic marinating pan.  Add the remaining ingredients, stirring in the tomato paste well until it is evenly distributed in the liquid.  Using a basting brush, drizzle the marinade over the meat and place marinating pan in the refrigerator.  Marinate for at least 4 hours to all day long, drizzling over the meat carefully hourly.  Turn the meat once or twice while marinating.

When ready to cook, prepare a hot charcoal fire.  Lift meat out of marinating pan and discard the marinade.  Place meat directly over the hot coals and grill for about 8-10 minutes on a side or until it reaches your desired stage (around 8 minutes per side for medium rare; around 10 for medium as shown).  These two cuts of meat are really too tough to cook them well done.  Just being honest.  Serve with a nice salad or your favorite green side dish.  This is delicious with compound butter, if you have a favorite recipe.  Here’s the one I used tonight:  Garlic Herb Butter.

NUTRITIONAL INFO:  As the marinade is discarded, a firm count per serving is difficult to arrive at.  No more than 1 T. is consumed on the meat surfaces, if THAT much.  1 T. marinade contains around 1.27 net carbs, so that is what is added to the serving below.

NUTRITIONAL INFO:  Serves 6-7 people nicely (maybe 8), so each serving of meat with 1 T. marinade contains around:

297 calories, 12g fat, 1.3 carbs, 0 fiber, 0 NET CARBS, 44 g protein, 101 mg sodium

London Broil

Shown with Garlic Herb Butter.

When you want to tenderize a tougher cut of meat, like flank steak or London Broil, you have to marinate it to loosen up those meat fibers a bit.  This is one of my favorite steak marinades to use on London Broil.  If you can’t get flank or London Broil, use a piece of lean chuck roast. The flavor on the outer crust of meat is just divine.  The longer you marinate the meat, the more tender the meat will get.  Marinating all day long is preferred, but a minimum of 4-5 hours is a must lest you end up with a very tough, difficult to chew experience.  This recipe is suitable for all phases of Atkins provided those still on Atkins Induction sub in some beef broth for the red wine.  It’s also delicious with my Garlic Herb Butter.

INGREDIENTS:

3 lb. piece of London Broil or flank steak

½ clove garlic, minced

1½ tsp. tomato paste

½ c. red wine (or beef broth if still on Induction)

¼ c. low sodium soy sauce

2 T. balsamic  vinegar

1 tsp. Worcestershire sauce

DIRECTIONS:  Coat the meat with the black pepper and set in a glass or plastic marinating pan.  Add the remaining ingredients, stirring in the tomato paste well until it is evenly distributed in the liquid.  Using a basting brush, drizzle the marinade over the meat and place marinating pan in the refrigerator.  Marinate for at least 4 hours to all day long, drizzling over the meat carefully hourly.  Turn the meat once or twice while marinating.

When ready to cook, prepare a hot charcoal fire.  Lift meat out of marinating pan and discard the marinade.  Place meat directly over the hot coals and grill for about 8-10 minutes on a side or until it reaches your desired stage (around 8 minutes per side for medium rare; around 10 for medium as shown).  These two cuts of meat are really too tough to cook them well done.  Just being honest.  Serve with a nice salad or your favorite green side dish.  This is delicious with compound butter, if you have a favorite recipe.  Here’s the one I used tonight:  Garlic Herb Butter.

NUTRITIONAL INFO:  As the marinade is discarded, a firm count per serving is difficult to arrive at.  No more than 1 T. is consumed on the meat surfaces, if THAT much.  1 T. marinade contains around 1.27 net carbs, so that is what is added to the serving below.

NUTRITIONAL INFO:  Serves 6-7 people nicely (maybe 8), so each serving of meat with 1 T. marinade contains around:

297 calories, 12g fat, 1.3 carbs, 0 fiber, 1.3 NET CARBS, 44 g protein, 101 mg sodium

London Broil

Shown with Garlic Herb Butter.

When you want to tenderize a tougher cut of meat, like flank steak or London Broil, you have to marinate it to loosen up those meat fibers a bit.  This is one of my favorite steak marinades to use on London Broil.  If you can’t get flank or London Broil, use a piece of lean chuck roast. The flavor on the outer crust of meat is just divine.  The longer you marinate the meat, the more tender the meat will get.  Marinating all day long is preferred, but a minimum of 4-5 hours is a must lest you end up with a very tough, difficult to chew experience.  This recipe is suitable for all phases of Atkins provided those still on Atkins Induction sub in some beef broth for the red wine.  It’s also delicious with my Garlic Herb Butter.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

3 lb. piece of London Broil or flank steak

½ clove garlic, minced

1½ tsp. tomato paste

½ c. red wine (or beef broth if still on Induction)

¼ c. low sodium soy sauce

2 T. balsamic  vinegar

1 tsp. Worcestershire sauce

DIRECTIONS:  Coat the meat with the black pepper and set in a glass or plastic marinating pan.  Add the remaining ingredients, stirring in the tomato paste well until it is evenly distributed in the liquid.  Using a basting brush, drizzle the marinade over the meat and place marinating pan in the refrigerator.  Marinate for at least 4 hours to all day long, drizzling over the meat carefully hourly.  Turn the meat once or twice while marinating.

When ready to cook, prepare a hot charcoal fire.  Lift meat out of marinating pan and discard the marinade.  Place meat directly over the hot coals and grill for about 8-10 minutes on a side or until it reaches your desired stage (around 8 minutes per side for medium rare; around 10 for medium as shown).  These two cuts of meat are really too tough to cook them well done.  Just being honest.  Serve with a nice salad or your favorite green side dish.  This is delicious with compound butter, if you have a favorite recipe.  Here’s the one I used tonight:  Garlic Herb Butter.

NUTRITIONAL INFO:  As the marinade is discarded, a firm count per serving is difficult to arrive at.  No more than 1 T. is consumed on the meat surfaces, if THAT much.  1 T. marinade contains around 1.27 net carbs, so that is what is added to the serving below.

NUTRITIONAL INFO:  Serves 6-7 people nicely (maybe 8), so each serving of meat with 1 T. marinade contains around:

297 calories, 12g fat, 1.3 carbs, 0 fiber, 1.3 NET CARBS, 44 g protein, 101 mg sodium

Montreal BBQ Sauce and Marinade

Montreal BBQ Sauce (shown on grilled pork ribs)

This is a wonderful BBQ sauce for grilled pork and I’m having my husband grill 1/2 pork loin for dinner tonight.  So I thought I’d re-share this tasty sauce and marinade.  It is equally good on fish, chicken and shrimp.  I use this buttery BBQ sauce regularly on grilled pork, but also for inside baked chicken!  It is simply delicious!  And so simple to make!  It is certainly Atkins Induction friendly.  You can also use this as a marinade for grilling or baking fish filets.  Marinate for an hour in a [plastic bag in the refrigerator and then grill the meat or seafood as you do usually.  I always reserve some of the mixture for basting during cooking and a bit for table basting.  The pork ribs in the photo above are shown with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe, a delicious side for any meat!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Many of my recipes appear in these cookbooks, as well as Volumes 8, 9 and 10 being almost exclusively my recipe content.  Order your 10-volume set TODAY to get special discounted pricing! (books are of course, available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I choose not to get paid for my involvement with these cookbooks. I promote the books here because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

2 tsp. “Montreal Steak” seasoning (recipe below)

1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)

1-2 tsp. red wine vinegar

1/8 – ¼ tsp. cayenne pepper

DIRECTIONS:  Melt butter, add Montreal Steak spice, vinegar and cayenne.   Simmer on lowest heat for 2 minutes.  Remove and use as grilling baste.  If marinating meat first in this, set a little aside for a final basting right before serving meat at table.

My Homemade Montreal Steak Seasoning: 

• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon granulated garlic
• 1 tsp. salt
• 1 tablespoon granulated onion
• 1 tablespoon cayenne pepper
• 1 tablespoon coriander seeds, coarsely ground
  
• 1 tablespoon dill seeds

NUTRITIONAL INFO:  Makes around 8 tablespoons sauce.  Should be enough to marinate and baste 10 pieces (1 whole chicken cut up), a full rack of pork ribs, 8-10 fish filets, 4# shrimp or a 5-6 lb. pork roast.  Each tablespoon of this sauce contains:

103 cals, 11.5g fat, 0.26g carbs, 0.1 g fiber, 0.16g NET CARBS, 0.12g protein, 48 mg sodium

London Broil

When you want to tenderize a tougher cut of meat, like flank steak or London Broil, you have to marinate it to loosen up those meat fibers a bit.  This is one of my favorite steak marinades to use on London Broil.  If you can’t get flank or London Broil, use a piece of lean chuck roast. The flavor on the outer crust of meat is just divine.  The longer you marinate the meat, the more tender the meat will get.  Marinating all day long is preferred, but a minimum of 4-5 hours is a must lest you end up with a very tough, difficult to chew experience.  My husband cooked ours tonight a bit too long (medium) for our personal taste, as we prefer medium rare, but it was still quite tasty and still fairly tender.  This recipe is suitable for all phases of Atkins beyond Induction.  If you are still on induction, sub in some beef broth for the red wine.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

3 lb. piece of London Broil or flank steak

½ clove garlic, minced

1½ tsp. tomato paste

½ c. red wine (or beef broth if still on Induction)

¼ c. low sodium soy sauce

2 T. balsamic  vinegar

1 tsp. Worcestershire sauce

DIRECTIONS:  Coat the meat with the black pepper and set in a glass or plastic marinating pan.  Add the remaining ingredients, stirring in the tomato paste well until it is evenly distributed in the liquid.  Using a basting brush, drizzle the marinade over the meat and place marinating pan in the refrigerator.  Marinate for at least 4 hours to all day long, drizzling over the meat carefully hourly.  Turn the meat once or twice while marinating.

When ready to cook, prepare a hot charcoal fire.  Lift meat out of marinating pan and discard the marinade.  Place meat directly over the hot coals and grill for about 8-10 minutes on a side or until it reaches your desired stage (around 8 minutes per side for medium rare; around 10 for medium as shown).  These two cuts of meat are really too tough to cook them well done.  Just being honest.  Serve with a nice salad or your favorite green side dish.  This is delicious with compound butter, if you have a favorite recipe.  Here’s the one I used tonight:  Garlic Herb Butter.

NUTRITIONAL INFO:  As the marinade is discarded, a firm count per serving is difficult to arrive at.  No more than 1 T. is consumed on the meat surfaces, if THAT much.  1 T. marinade contains around 1.27 net carbs, so that is what is added to the serving below.

NUTRITIONAL INFO:  Serves 6-7 people nicely (maybe 8), so each serving of meat with 1 T. marinade contains around:

297 calories, 12g fat, 1.3 carbs, 0 fiber, 0 NET CARBS, 44 g protein, 101 mg sodium

Garlic Herb Butter

 

I love mixing herbs and spices into butter and using them on baked, broiled or char-broiled steak, pork chops or seafood.  This is one of my favorites.  FYI for those not familiar with herb butters, also known as compound butters, they are simple mixtures of softened butter and spices, herbs, seasonings that are then used in a variety of recipes, particularly on meats and fish.  This is a GREAT way to re-invent leftover steak. by the way.  It helps disguise that “leftover” taste that beef, in particular, gets when reheated.  This particular herb butter is also good for making garlic bread on your favorite low-carb bread or roll recipe.  When it comes to herb butters, the sky is the limit as to the different combinations of herbs you can create.  As you’ve probably guessed by other recipes here, I love fresh rosemary, garlic and onion powder and that combo makes a wonderful herb butter for pork done on the grill.  Another combination I’m quite fond of is fresh mint and cilantro.  Be creative and experiment!  This flavorful mixture is Atkins Induction friendly.

INGREDIENTS: 

½ stick salted butter (4 T.)

1/4 c. parsley, chopped fine

1 small clove garlic, minced

¼ tsp. coarse, cracked black pepper

2 T. chives or green onion, chopped very fine

OPTIONAL:  Dash dried tarragon (or a bit of fresh, chopped fine)

DIRECTIONS:  On a paper plate or saucer, soften the butter at room temperature.  Blend/mash all listed ingredients into it with a fork until smooth and uniform.   There are three approaches to serving.  You can (1) serve the herb butter in a saucer at table (reserving 2 tsp.).   You can (2) reserve 2 tsp. and with a small rubber spatula, spoon the rest into the slots of a silicone candy/butter mold, pressing down well (freeze for 20 minutes and pop out the individual servings).  You can also (3) form the butter into a butter-shaped stick or log in plastic wrap, chill and slice off servings at the table.  Your call.

Place 1 tsp. of the reserved butter on top of meat or fish before cooking.  Place your meat or fish in your hot oven, broiler or on charcoal grill and cook to desired stage.  Turn meat halfway through cooking and place remaining tsp. of reserved herb butter on top. Spread with a brush to distribute over the meat/fish.  When your meat is fully cooked to the desired stage, removing to a serving platter and serve at once with the herb butter to garnish.  Let beef set for 10 minutes before slicing to preserve juices inside.  Let your guests serve more herb butter atop their serving at table.  It melts as you eat.  YUM! 🙂

The slots of my candy mold that makes the shape pictured above hold exactly 2T. contents.  This is why I show serving size as 2 T.  But your molds may only hold 1 T. and you can then cut these numbers in half!

NUTRITIONAL INFO:  Allow 2 T. per serving, so this makes 4 servings.  Each serving has:

105 cals, 11.5g  fat, 0.67g carbs, 0.20g fiber, 0.47g NET CARBS, 0.32g protein, 84 mg. sodium

Chimichurri Sauce

Shown in my Chicken Quesadillas

This wonderful blending of herb flavors is a favorite of mine. You just can’t go wrong with cilantro, jalapeno and parsley in my book.  I just throw in some kale or occasionally spinach because it is so darn good for you and can’t be tasted as such in this sauce!  I don’t always include the vinegar usually found in Chimichurri Sauce…..it kind of depends how I’m going to use the sauce.  I usually do add some wine vinegar if it’s destined for grilled meats; I omit the vinegar for lots of other uses of the sauce like my Chicken Quesadillas.  I like to freeze any leftover sauce in a flattened ziploc bag so I can just break off a small piece for use in recipes.   This is OK for all phases of Atkins, Paleo and Primal fare as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. loosely packed kale, stemmed and chopped (or fresh spinach)

½ c. parsley

½ bunch cilantro

1 clove garlic

½ seeded jalapeno

Dash sea salt

¼ c. extra virgin olive oil

OPTIONAL:  2 T. red wine vinegar and dash of crushed red pepper flakes

DIRECTIONS:  Place all the ingredients into a food processor or blender and blend until well-mixed.  Serve with your favorite Mexican dishes or in recipes that call for Chimichurri herb mixture.

NUTRITIONAL INFO:   Makes about 10 T., each tablespoon contains:

52.3 calories, 5.48 g  fat, .85 g  carbs, .33 g fiber, .52 g  NET CARBS, .34 g  protein, 21 mg sodium

Asian Honey Marinade

Shown on a roasted duck

I roasted the most delicious duck in the oven recently.  I used a slightly sweet Asian-style marinade  that was delicious on it.  I used Boyajian infused oils, but few will have those on hand, so I took the liberty of substituting fresh garlic and chile paste into the recipe and calculated my numbers below accordingly. This recipe is suitable for all phases of Atkins and acceptable for Paleo-Primal followers if you use real honey rather than the sugar-free variety.

I suspect this delicious marinade would be good also on chicken or pork ribs.

INGREDIENTS:

1/4 c. homemade chicken stock

2 T. sugar-free honey (I use Honey Tree I buy at Walmart.  Use real honey if Paleo or Primal))

2 T. coconut aminos (or tamari or low sodium soy sauce)

1 tsp. apple cider vinegar

1/4 tsp. hot chile paste

½ clove minced garlic

DIRECTIONS:  In a 9×13 plastic container, glass dish or gallon zip plastic bag.   Mix the marinade ingredients right in the dish or bag.  Add your duck, chicken or pork ribs.  Manipulate the bag so that the marinade gets onto all surfaces of the meat.  Marinate for about 1 hour in the refrigerator, mixing the pieces of meat in the bag again after 30 minutes.  Oven bake or grill your duck, chicken or pork until properly cooked. OPTIONAL:  Baste meat with marinade during cooking/grilling, but be sure you cook off the last application of sauce on both sides of the meat as the raw meat juices in it need to cook off properly.

NUTRITIONAL INFO:   Makes enough to marinade & baste 1 duck, 1 whole chicken or a rack of pork ribs.

8.3  calories

0.08 g  fat

0.38 g  carbs, 0.03 g fiber, 0.35 g  NET CARBS

0.33 g  protein

110 mg sodium

Chipotle Mayonnaise

Chipotle Mayonnaise

I love the taste of smoke chipotle peppers (smoked jalapeno peppers). Once you taste this flavor in creamy mayonnaise, you’ll be astounded at how good this condiment is with so many different foods.  It’s great on a charbroiled burger.  Thinned with a bit of cream, it makes a delightful sauce for baked/ grilled chicken or grilled/broiled seafood.  I have dabbed it atop steamed broccoli and cauliflower and loved that as well. I have even used it thinned with a bit of olive oil for a salad dressing.  The possibilities for using this condiment are unlimited.  Provided you are not sensitive to nightshades (peppers are nightshades), you will quickly learn to love this condiment.  This sauce/condiment is suitable for all phases of Atkins and for my Paleo and Primal readers as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

½ c. my Homemade Mayonnaise

1   1½” long Chipotle pepper in Adobo Sauce from can, seeded and minced fine

DIRECTIONS:  Blend or pulse in processor until smooth.  Keep refrigerated until serving.  Store any leftover mayo for up to 1 week in a lidded jar in your refrigerator.

NUTRITIONAL INFO:  Makes about eight 1-tablespoon servings.  Each tablespoon contains:

102 calories, 11 g  fat, .41 g  carbs, .16 g  fiber, .35 g  NET CARBS, .4 g  protein

Chimichurri Sauce

Shown in my Chicken Quesadillas

This wonderful blending of herb flavors is a favorite of mine. You just can’t go wrong with cilantro, jalapeno and parsley in my book.  I just throw in some kale or occasionally spinach because it is so darn good for you and can’t be tasted as such in this sauce!  I don’t always include the vinegar usually found in Chimichurri Sauce…..it kind of depends how I’m going to use the sauce.  I usually do add some wine vinegar if it’s destined for grilled meats; I omit the vinegar for lots of other uses of the sauce like my Chicken Quesadillas.  I like to freeze any leftover sauce in a flattened ziploc bag so I can just break off a small piece for use in recipes.   This is OK for all phases of Atkins, Paleo and Primal fare as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. loosely packed kale, stemmed and chopped (or fresh spinach)

½ c. parsley

½ bunch cilantro

1 clove garlic

½ seeded jalapeno

Dash sea salt

¼ c. extra virgin olive oil

OPTIONAL:  2 T. red wine vinegar and dash of crushed red pepper flakes

DIRECTIONS:  Place all the ingredients into a food processor or blender and blend until well-mixed.  Serve with your favorite Mexican dishes or in recipes that call for Chimichurri herb mixture.

NUTRITIONAL INFO:   Makes about 10 T., each tablespoon contains:

52.3 calories, 5.48 g  fat, .85 g  carbs, .33 g fiber, .52 g  NET CARBS, .34 g  protein, 21 mg sodium

Lemon Parsley Garlic Butter

Lemon Parsley Garlic Butter (shown on Swai filets topped with shrimp and small Bay scallops)

This was my Dad’s favorite compound butter for charcoal-grilled chicken or seafood when I was growing up.  He even grilled fresh oysters with this butter sauce occasionally. VERY good stuff!  We found it a much lighter flavor than most BBQ sauces on seafood. And the marriage of this butter with charcoal smoke……just heavenly in taste to me. Just baste your chicken, shrimp, or fish several times during the grilling process.  If using with an indoor broiled approach, I would wait and add it toward the end of broiling so the butter won’t burn in the broiler.  If baking in the oven, you can go ahead and put it on the chicken or seafood at the beginning of the cooking process.  This is very Atkins-friendly (all phases), Keto diets and would be suitable for Paleo-Primal consumption if you first clarify the butter to remove the milk solids.

For many more sauces and dinner ideas for those sauces, visit the folks at http://www.facebook.com/LowCarbingAmongFriends.  A photo preview awaits you.  Together, Jennifer Eloff, Chef George Stella and a number of other talented cooks have brought together in a 5-volume set, all the recipe ideas you can imagine.  And they’re all TASTY, EASY and GLUTEN-FREE.  You can order the entire set or individual volumes at Amazon or here.

DISCLAIMER:  I am not paid for this book promotion nor for my recipes therein. I do so simply because they contain marvelous recipes you’ll want to try!

 

INGREDIENTS:

1 stick unsalted butter (4 oz.)

¼ c. parsley, chopped

1 T. lemon zest

1 tsp. lemon juice

1 clove garlic, minced

Dash each black pepper and sea salt

DIRECTIONS:  When the butter is nearly to room temperature, using a fork, add and blend in all listed ingredients.   Tear off a 6-8″ piece of plastic wrap and spoon the butter mixture onto the plastic in a long log shape.  Using the plastic to help roll, form a smooth log or flat-sided stick shape the length of a stick of butter. Close the ends of the wrap and chill.  I like to keep in the freezer and just slice off what I need for recipes as needed.  1/8 of the log = 1 T. = 1 serving.  When ready to use for grilling, just melt in a saucepan and baste the seafood or chicken several times during grilling over hot coals.

NUTRITIONAL INFO:  Makes eight tablespoons of sauce, each contains:

102.9 calories

11.48 g  fat

.45 g carbs, .15 g  fiber, .3 g  NET CARBS

.21 g  protein

22 mg sodium

Bacon-Bourbon Butter

Bacon-Bourbon Butter

I dare you to try and say the name of this recipe 10 times in a row real fast without getting tongue-tied!  Ha, ha.  I sure can’t do it.  I just love, love, LOVE compound butters! They’re so easy to make, store in your freezer so they’re handy, and they really “dress up” an ordinary meat or seafood taking it to a new flavor level.  The one I made last night to use on pork or seafood came out particularly tasty.  Not too sweet; not too overpowering.  I recommend this butter for pork, whether butter-seared like the pounded pork loin shown above, or on charcoal grilled pork chops.  I can’t wait to try this butter on our next grilled fish or shrimp.  This recipe is not suitable for Atkins Induction due to the bourbon in it.  This would not be suitable for strict Paleo-Primal for the same reason.

INGREDIENTS:

1 stick unsalted butter (4 oz.)

1 slice low-sodium bacon, chopped very fine

Dash coarse black pepper

Dash onion powder

2 tsp. bourbon

1 T. sugar-free maple syrup

DIRECTIONS:  Soften butter on a plate.   Brown the bacon in a skillet and drain, saving the grease for other uses.  Add the cooked bacon to the butter and mix in all remaining ingredients with a fork until well blended.  Cut off about an 6-8″ piece of plastic wrap and lay on your counter.  Fork up all the butter into a longish band and using the plastic wrap to help you roll it into a log. I like to shape mine into the same shape and length of a regular stick of butter so I can cut off exactly 1T. (1/8 or the log) by just eye-balling it when I’m ready to use the butter in a recipe.  Close the ends of the plastic wrap and set on the shelf of your refrigerator freezer until it is hard.  Label it with a permanent marker and place your butter in a ziploc bag and store in the freezer if you are not going to use it right away. I encourage you to make compound butters a day ahead of planned use to allow the flavors to intermingle and mellow a bit, but that isn’t absolutely necessary.

NUTRITIONAL INFO:   Makes eight 1T. servings, each contains:

116 calories

11.9 g  fat

1.75 g  carbs, .3 g  fiber, 1.45 g  NET CARBS

.44 g  protein

15 mg sodium

Butter BBQ Sauce

Butter BBQ Sauce

Being almost Texan (Dad was Texan, I’m Texan by marriage and have lived here 46 years now), they might lynch me from the nearest tree if I uttered aloud that I don’t much like traditional Texas tomato-based BBQ sauce on my smoked pork.  Oh, don’t get me wrong, I can eat it, and even enjoy it, but my North Carolina roots prefer grilled pork just heavily smoked with buttery vinegar sauce with a little spice added.  It’s much richer to me that way.  Although the specific spices I might throw into the melted butter will vary, depending on my mood, the following recipe reflects the most frequent candidates. After all, as far as I’m concerned, it’s not the spices but the butter that’s really in the driver’s seat here.  🙂

Of course, you can use any cut of pork for this, but I used some pork “grilling strips” my husband brought home from the store last week, which were cut from a large pork Boston butt according to the label.   Only my husband, God love him, can be sent to the store for a Boston Butt and come home with a cut of pork I never EVER heard of.  🙂  But pig is pig and it’s ALL good smoked, non?  And boy, did this come out really good!  The leftover meat is great reheated the next day, too! This recipe is suitable for Atkins Induction if you omit the wine.  This sauce is equally good for grilling seafood and beef.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 T. unsalted butter

¼ c. diet ginger ale (optional, but adds a nice flavor layer)

2 T. white wine (omit if on Induction)

1 tsp. red wine vinegar

1 T. Steviva (use honey for Primal or Paleo)

Pinch each salt, black pepper, cayenne pepper, dill seed

1 tsp. each minced dehydrated onion and minced dehydrated garlic

½ tsp. ginger root, minced

1 tsp. tomato paste

DIRECTIONS:  Melt butter over low heat in saucepan.  Add all other listed ingredients.  Baste meat several times while you grill over hot coals.  Serve with your favorite sides.  I love mine with my Chipotle “Sweet Potatoes” https://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/ and a green vegetable or salad.

NUTRITIONAL INFO:  Numbers below are for the sauce alone and not whatever meat you use this on.  Recipe makes enough sauce to baste 1½ lb. meat several times during cooking.  Makes approximately 5 servings, each containing:

90.4 calories

9.24 g  fat

.94 g carbs, .1 g  fiber, .84 g NET CARBS

.2 g protein

36 mg sodium

24 mg potassium

Citrus Butter

Click to enlarge (shown on roast duck)

This butter adds a nice citrus tang to roast duck or baked chicken.  It it is also very good on broiled or char-grilled fish.  This easy compound butter is one I fix often.  You could substitute lime zest for the orange zest for a nice variation on this recipe.  This is suitable for Induction.  If you are interested, the dinner roll recipe is here, but I left out the rosemary in the above pictured version: https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/

INGREDIENTS:

1 stick butter (I use unsalted) (4 oz)

1 T. lemon zest

1 T. orange zest (or lime zest)

1 large clove garlic, minced

2-2 T. parsley, chopped

1/16-1/8 tsp. cayenne pepper

Dash salt

DIRECTIONS:  Soften butter in a bowl.  Add remaining ingredients and let sit for about an hour so that flavors can blend.  Stir occasionally.  Dab onto roast duck, chicken or fish right before serving.

NUTRITIONAL INFO:  Makes 8 servings of 1 T. each.  Each serving contains:

103 calories

11.47 g  fat

.48 g  carbs, .22 g  fiber, .26 NET CARBS

.11 g  protein

5% RDA Vitamin C

Herbes de Provence Butter

Click to enlarge

Neither my husband nor I are very fond of leftover, reheated char-grilled steak.  It just takes on a taste leftover that doesn’t sit well with me.  But sadly we sometimes have steak leftover!  However, I have found a way to serve that steak later in the week and disguise that “reheating taste” beef tends to get.  Serve it with one of many compound butters that have an endless variety of flavor additives blended into them.  If you put a little of your favorite seasoned butter spread on top, broil the steak just long enough to warm it through and top it with more of the compound butter right before serving, it eliminates any “leftover” taste, in my opinion.  The above pic was part of a whole ribeye steak leftover when we had company this week, served alongside some of my Scalloped Rutabaga https://buttoni.wordpress.com/2012/02/16/calloped-rutabagas/ and a green salad.    My husband just ranted about how good this was, and he sure knew it was leftover steak! This is suitable for Induction.  You should also try this butter on grilled fish, shrimp, chicken or pork loin.  It’s great on all of them!

INGREDIENTS:

4 T. unsalted butter, softened

2 T. finely minced parsley

1/2 tsp. Herbes de Provence

½ clove garlic, minced fine

Dash salt

2 Dashes black pepper

DIRECTIONS:  Soften butter in small bowl.  Finely chop parsley and add to butter.  Add all remaining ingredients and stir well.  Let it stand for 30 minutes for flavors to blend.   Grill or broil your meat (or any leftover grilled meats or seafood) to desired doneness, basting meat/fish with a little of the butter as it cooks.  Put a dab of the butter on each serving right before serving.  Have any remaining butter on the table for diners to add a little more at the table.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

208 calories

23 g  fat

.7 g  carbs, .15 g  fiber, .55 NET CARBS

.4 g  protein

82 mg sodium

31 mg potassium

30 % RDA Vitamin A

Tuscan Olive Butter

Click to enlarge

This compound butter has a wonderful flavor that would equally enhance beef, pork, chicken, fish or shrimp.  I did not run this mixture through the food processor/blender, but I may next time as I believe the olives would be nicer minced even finer than I was able to achieve with a knife.  For this particular batch, I used imported sun-dried tomato pesto from a jar.  But I have also used sun-dried tomatoes packed in olive oil for a slightly sweeter end flavor.  I am very fond of all the compound butters I have made before as they are so versatile and they can totally change up the flavor of a fairly plain piece of meat.  Some are even good atop roasted or broiled fresh vegetables.  Lemon-parsley-garlic butter is perhaps my favorite.  The sky is the limit as to what herbs and spices you can put into compound butters.  This butter recipe is Induction friendly.

INGREDIENTS:

1 stick unsalted butter (4 oz.)

2 T. finely minced sun-dried tomatoes (drained of oil) or commercial sun-dried tomato pesto

3 T. finely chopped green onion

1 clove garlic, minced

8 black olives (or calamata olives), finely minced or run through blender/processor

Salt and pepper to taste

DIRECTIONS:    Soften butter and add all listed ingredients.  Mix well and set on counter (or in refrigerator) for at least 1 hour for flavors to mingle.  If you prefer for entertaining, you can make individual servings using a melon ball scooper or butter or candy molds and chill the shapes before serving.   Place 1 T. on each portion of meat (or whatever you are serving it on).

NUTRITIONAL INFO:   Makes about 12 T. total.  One tablespoon contains:

71.75 calories

7.94 g  fat

.41 g  carbs, .14 g  fiber, .27 g  NET CARBS

.16 g  protein

37.75 mg sodium

Montreal BBQ Sauce and Marinade

Montreal BBQ Sauce (shown on grilled pork ribs)

This is a wonderful BBQ sauce for grilled pork, but it is equally good on fish, chicken and shrimp.  I plan on using this one regularly!  It was simply delicious!  And so simple to make!  This sauce is Atkins Induction friendly.  You can also use this as a marinade for chicken pieces or fish filets.  Marinate for an hour in a [plastic bag in the refrigerator and then grill as usual.  But if you do that, reserve some of the mixture for basting during cooking and table serving.  My pork ribs above are  pictured with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

2 tsp. “Montreal Steak” seasoning (recipe below)

1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)

1-2 tsp. red wine vinegar

1/8 – ¼ tsp. cayenne pepper

DIRECTIONS:  Melt butter, add Montreal Steak spice, vinegar and cayenne.   Simmer on lowest heat for 2 minutes.  Remove and use as grilling baste.  If marinating meat first in this, set a little aside for a final basting right before serving meat at table.

My Homemade Montreal Steak Seasoning: 

• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon granulated garlic
• 1 tsp. salt
• 1 tablespoon granulated onion
• 1 tablespoon cayenne pepper
• 1 tablespoon coriander seeds, coarsely ground
  
• 1 tablespoon dill seeds

NUTRITIONAL INFO:  Makes about 8 tablespoons.  Should be enough to do a whole chicken, a full rack of ribs or 7-8 fish filets.  Each tablespoon of this sauce contains:

103 calories

11.5 g  fat

.26 g  carbs, .1 g fiber, .16 g  NET CARBS

.12 g  protein

48 mg sodium

Chipotle Herb Butter

I love mixing herbs and spices into butter and using them on baked, broiled or char-broiled steak, pork chops or seafood.  This is one of my favorites.  FYI for those not familiar with herb butters, also known as compound butters, they are simple mixtures of softened butter and spices, herbs, seasonings that are then used in a variety of recipes, particularly on meats and fish.   This is a GREAT way to re-invent leftover steak. by the way.  It helps disguise that “leftover” taste that beef, in particular, gets when reheated.  This particular herb butter is also good for making garlic bread on your favorite low-carb bread or roll recipe.  When it comes to herb butters, the sky is the limit as to the different combinations of herbs you can create.  As you’ve probably guessed by other recipes here, I love fresh rosemary, garlic and onion powder and that combo makes a wonderful herb butter for pork done on the grill.  Another combination I’m quite fond of is fresh mint and cilantro.  Be creative and experiment!  This flavorful mixture is Induction friendly.

INGREDIENTS: 

Herb Butter

1 stick salted butter (4 oz.)

1/4 c., chopped fine

1 small clove garlic, minced

¼ tsp. coarse, cracked black pepper

Dash chipotle chile powder or 1/2 canned Chipotle pepper, (canned in adobo sauce), seeded and mashed

DIRECTIONS:  On a paper plate, soften butter at room temperature and blend/mash all listed ingredients into it with a fork until smooth.   There are three approaches.  You can (1) serve the herb butter in a saucer or (2) reserve 2 tsp. and spoon the rest into the slots of candy/butter molds, freeze for 20 minutes and pop out the individual servings or you can (3) form the butter into a butter-shaped stick in plastic wrap, chill and slice off servings.  Your call.

Place 1 tsp. of the reserved butter on top.  Then place your meat or fish in your hot oven, broiler or on charcoal grill and cook to desired stage.  Turn meat when half done and place remaining tsp. of reserved herb butter on the cooked side.  Spread with a brush to distribute over the meat. Serve meat at once when fully cooked to the desired stage, remove to a serving platter and set for 10 minutes.  Slice and let your guests top their serving with another tsp. or two of the herb butter.  It melts as you eat.  YUM! 🙂

NUTRITIONAL INFO:  Allow 1 T. per serving, so this makes 8 servings.  Each serving (T.) has:

102 calories, 11.46 g  fat, 0.16 g  carbs, 0.03 g  fiber, 0.13 g NET CARBS, 0.15 g  protein, 81.4 mg. sodium

Chipotle-Lime Butter

Chipotle-Lime Butter on Rib Steaks

This compound butter is absolutely delicious on grilled or broiled chicken, fish, shrimp and even grilled pork and steak.  If you keep compound butters like this made up and in your freezer, they’re at the ready to melt over grilled meat or seafood any time you want something really nice after a long day at work, but without any effort.  The variety of seasonings you can put into compound butters is endless!  I have a number of them here on the site, but the sky is the limit!  BE CREATIVE!  Compound butters are an easy way to put a little pizazz into your otherwise plain dinner. It’s so easy to whip up and Atkins Induction friendly as well!  I like to serve this with a side of mashed cauliflower or my Chipotle (not quite) “Sweet Potatoes”.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

ChipotleLime Butter on Seafood

INGREDIENTS:

½ stick butter (2 oz.)

1 T. fresh lime juice

Zest of 1 lime

1 T. finely chopped chives

1 clove garlic, minced

Pinch salt, pepper & Chipotle pepper powder (or cayenne pepper)

DIRECTIONS:  Soften butter and add all other ingredients.  Blend well with a fork.  If not using immediately, tear off a small piece of plastic wrap and spoon the mixture onto the plastic wrap in a log log.  Using plastic wrap to facilitate, gently roll into a log roughly the length and shape of a stick of butter,  Close the plastic wrap tightly around the butter, closing the ends of the wrapper tightly, and place the butter log on your freezer shelf to freeze for future use.  If using immediately, either serve in a dish at table for guests to dip over their grilled meats themselves, dip it onto plated meat/seafood, or you can melt the portion you need for the entire meal and drizzle over broiled fish or grilled/broiled boneless, skinless chicken breasts on the main platter right before serving.

NUTRITIONAL INFO: Makes 4 servings, each with:

165 calories

18.5 g  fat

.4 g  carbs, .05 g  fiber, .35 NET CARBS

.18 g  protein

40.3 mg sodium