Middle Eastern Cornish Hens

Middle Eastern Cornish Hens

Up until now, I have only used my Baharat spice in braised chicken dishes, braised beef and braised lamb.  Tonight for dinner, I decided to cook my Cornish game hens using this popular allspice/cinnamon blend.  Did these ever come out tasty!   I ashamedly admit we ate every morsel, skin and all.  If you can’t get Aleppo Pepper (I order mine from Penzey’s Spices on-line), you can substitute dried Mexican ancho peppers.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS. Volume 8, our latest edition, Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in this latest volume. You can order yours from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased Volume 8, please take a moment and drop by the our Amazon page to leave your personal review:)

INGREDIENTS:

2    1-1¼ pound Cornish game hens

4 T. unsalted butter  (use less if you need to cut calories)

1 tsp. my homemade Baharat Spice Blend

½ tsp. Aleppo pepper  (or dried ancho pepper)

1/4 tsp. onion powder

Optional:  1/2 tsp. sumac (if available)

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a saucer in the microwave.  Stir in the spices to mix well.  Split the hens in half up the back bone with a knife or kitchen shears.  This technique is referred t as spatchcocking or butterflying the bird.   Place the hens, pressed down and spread out on a baking rack that is set down into a baking/broiler pan.  Using a brush, baste the hens well with the spice-butter mixture.  Pop pan into 350º oven and bake for 1 hour.  Turn up oven to 375º and continue to roast for about 10-15 more minutes to brown the skin.   Watch them as ovens can vary.  When a meat thermometer poked in the center of the breast meat reads 165º they should be properly cooked.  Remove from oven and serve 1/2 hen to each person (men may want a whole bird).  This should pair nicely with any side dishes you like.  I served it with a saute of spinach and Kale and my Iranian Mint Cucumber Salad.

NUTRITIONAL INFO:   Makes 4 servings (½ hen per person), each contains:

501 calories, 39.3 g fat, 0.62 g carbs, 2.50 g fiber, 2.12 g NET CARBS, 34.1 g protein, 347 mg sodium

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Ranch Pork Loin with Caramelized Onions

Although there are many Ranch pork recipes on the Internet, I put this together a little differently from most of them.  I put the seasoning on the meat surfaces, as most do, but then added a crunchy topping with even more seasoning.  The onion sauce was quite nice with these tender “chops” as well.   You can certainly use pork chops with bone-in rather than pork loin for this recipe, but boneless loin was what my husband brought home from the grocery store today.  This recipe is suitable for all phases of Atkins and Keto plans if the numbers fit your daily carb limits.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

3  4-oz. pieces boneless pork loin

1 tsp. my Ranch Dressing Powder Blend

2 T. unsalted butter

3 oz. sliced yellow onion

Cheese Puffs (or 1/4 c. crumbs from any leftover low-carb biscuit or bread)

½ c. chicken stock (preferably homemade)

½ c. heavy cream

½ c. water (or white wine if you are past Atkins Induction Phase)

1/8 tsp. xanthan gum (only if needed to thicken to your desired level)

VARIATION:   In lieu of pork loin, use butterflied, boneless chicken breasts. 

DIRECTIONS:   Preheat oven to 350º.  Pound the 3 pieces of pork loin with a meat tenderizer on both sides.  Using only 1/2 tsp. of the Ranch seasoning, sprinkle over all sides of the meat.  In a hot skillet, melt the butter and add the meat, searing on both sides until golden.  Remove from the pan to a plate.  Add the sliced onions to the pan and saute until they caramelize.  Add the stock, cream and water and set the chops gently on top of the onion-liquid mixture.  Rubbing between your hands or in a food processor, crumble the cheese puffs or bread adding the remaining Ranch seasoning.  Sprinkle 1/3 of the seasoned crumbs on top of the meat portions.  Gently set the pan in a hot 350º oven to finish cooking for about 40 minutes or until the crumb mixture is golden brown.  Remove from oven.  Thicken the onion sauce with a couple light dustings of xanthan gum (only if you feel it is not thick enough already).  Serve at once with your favorite side or salad.

NUTRITIONAL INFO:    Makes 3 servings, each one contains:

427 calories, 32.3 g fat, 5.83 g carbs, 1.36 g fiber, 4.47 g NET CARBS, 28.5 g protein, 471 mg sodium

 

Sriracha-Butter Pork Country Ribs

Click to enlarge

Honestly, the flavor of Sriracha sauce mixed with butter just never ceases to amaze me.  For years, when I’d eat in an Asian restaurant that had a bottle of Sriracha sauce on the table, I wouldn’t touch the stuff.  Don’t like my food too HOT!!!  I was just sure it would be too hot for me.  When I would see it in the Asian foods aisle of my grocery store, I was never tempted to buy it. Well, taste buds obviously change.  Once I finally tasted the stuff, mixed with pure butter……..that was pure heaven for me.  Somewhat different from the Sambal Oelek chili sauce I’ve been using over the years.  Sriracha has a bit of sugar in it, but what it brings to the final dish is worth the 1.5 carbs one pays for that sugar in my opinion.

This is grilling season!  Tonight we grilled some voluptuously-meaty pork country ribs and once again, this tasty sauce with butter did not disappoint.  These ribs came out amazingly moist and DELICIOUS!  Perhaps the best pork ribs I’ve ever made!  Hubby grilled them to perfection with some soaked hickory chips added to the fire.

This recipe would be equally good on grilled lamb, chicken,  or seafood.  It is acceptable for all phases of Atkins and Primal-Paleo food plans as well.  Although this recipe is just for 4 ribs (half a package) you can double it for a full package of 8 ribs.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

4 meaty pork country ribs  (approximate yield was 6 oz. meat + fat per rib)

½ stick unsalted butter, melted (4 oz.)

1/8 tsp. garlic powder

3/4 tsp. homemade Montreal Steak Seasoning

2 T. Sriracha Chili Sauce

DIRECTIONS:  Melt the butter in a saucepan over low heat.  Pour the butter into a bowl large enough to hold the ribs.  Measure the remaining ingredients into the bowl.  Stir well.  Place ribs into the bowl and toss to coat with the mixture.  Cover and place in the fridge for about 1 hour.  When ready to cook the meat, prepare a charcoal fire in your grill. When the coals are hot, place ribs on the fire and slow cook the ribs for about 30 minutes on a side or until done.  While they are cooking, scrape the marinade left in the bowl into your saucepan and heat to cook off any raw meat juices.  Add more butter if needed/desired for adding to meat at table.  When the meat is done, take it up onto your serving platter and baste with the remaining butter sauce.  Serve at once with your favorite side dishes or salad.   Be sure to notice the health and nutrition contained in this meal, as verified by the stats below.

NUTRITIONAL INFO:  Numbers below assume that all sauce is consumed and approximately 6 oz. edible meat is on each rib (serving=1rib).  Each serving will contain approximately:

530 calories, 37 g  fat, 1.72 g  carbs, 0 g  fiber, 1.72 g  NET CARBS, 45.4 g  protein

Lemon Curd

Lemon Curd
                Lemon Curd

Decided to try my hand at one of my pastry favorites: lemon curd.  I grew to love this scone & pastry topping while on an extensive six-weeks trip through Britain in the 80’s.  I have since modified my recipe of the 80’s to be Atkins friendly.  Had it on a Muffin in a Minute for breakfast and man was it ever good!  This also makes a good cream filling between layers of vanilla cake or pound cake or for lemon mini-tarts.  I love it on a hot biscuit as well!  🙂  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.

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

INGREDIENTS:

3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 calories, 4.6 g  fat, 1.56 g  carbs, .41 g  fiber, 1.15 g  NET CARBS, 2.13 g  protein, 23 mg. sodium

Chicken Breast in Shawarma Cream Sauce

Chicken in Shawarma Cream SauceThis moist, delicious, quick dinner was all that I hoped it would be.  I seared off butterflied chicken breasts in butter and made a delicious sauce of a cream reduction of a mixture of cream and homemade mayonnaise along with some of my tasty Shawarma Spice Blend.  This simple recipe is perfect for a week night when you’re tired from a hard day at work.  But it would be good enough to serve guests as well!  And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to de-glaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

NUTRITIONAL INFO:    Makes 4 servings, each contains (using 10-oz breasts):

385 calories, 31 g fat, 1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS, 26 g protein, 374 mg sodium

 

Mexican Meatloaf with Creamy Chili Sauce

mexican-meatloaves-with-creamy-chili-sauceMy husband REALLY liked this dinner creation tonight!  Especially the sauce on top, and he’s not a big sauce person!  Very simple dish to put together, too!  These little meatloaves were good on their own merit, so you could form this into a large meatloaf for slicing and not serve the sauce at all.  It would, of course, take longer to cook if made into a single large loaf.

This recipe is suitable for all phases of Atkins and Keto diets, however not suited to Primal or Paleo diners unless the sauce is omitted.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

MEAT INGREDIENTS:

1 lb. 90% lean ground beef (I used grass-fed)

1 lb. very lean ground pork

¼ c. + 2 T. Herdez Mild Red Salsa (from jar) [has no vinegar or added sugar]

1/3 c. cilantro, chopped

1 large jalapeno, seeded and minced fine

½ tsp. ground cumin

1 T. chia seeds, ground & soaked 10 min. in 2 T. water

Dash salt & black pepper

FOR THE SAUCE:

½   7-oz can Herdez Green Tomatillo Salsa (1/4 cup)

3 oz. cream cheese

½ c. heavy cream

1/3 tsp. chili powder (I used my Smoky Chipotle Spice Blend)

Little water if needed (only if sauce gets too thick as it simmers)

Pinch stevia only if tomatillo salsa is very “acidic” tasting (tomatillos can be sometimes)

DIRECTIONS:   Preheat oven to 350º.  Soak the chia seed in the water in a small dish to form a gel-like slurry.  While it is soaking, in a large mixing bowl, using a fork or your hands, mix all the listed meatloaf ingredients along with the soaked chia gel and mix well. Form into 4 oval mini meatloaves and place on a non-stick or greased baking dish.  Pop dish into 350º oven for about 35-40 minutes.  While they are baking, in a non-stick pan over medium heat, warm up the Herdez green salsa.  Add the cream cheese and with a rubber spatula, blend in the melting cream cheese until it is smooth mixture.  Add the cream and chili powder. Stir well and lower heat to lowest setting.

When meat is done (130º on meat thermometer), remove from oven and lift meatloaves onto serving platter.  Thin the sauce, if necessary, with a dab of water and pour into a sauce/gravy boat for table serving alongside the meatloaves.

NOTE:  If making one single large meatloaf, it will take about an hour (maybe a bit longer, as ovens vary) to reach 130º in the center with a meat thermometer.

NUTRITIONAL INFO: Makes four 6½-0z mini loaves, each contains:   (make 5 smaller loaves to lower stats)

656 calories, 53 g fat, 3.30 g carbs, 0.37 g fiber, 2.93 g NET CARBS, 41 g protein, 662 mg sodium

Tomato Mushroom Salad

 

Click to enlarge
        Tomato Mushroom Salad

This Atkins Induction, Keto and Primal-Paleo friendly salad is ever so good and colorful, too!  I just love this stuff!

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

3 T. olive oil

1 portobello mushroom, cut into ¾” dice

2 Roma tomatoes, seeded and chopped large

10 black olives, cut into halves or thirds

2 fresh basil leaves chopped

¼ c. green onion, chopped

1 tsp. yellow onion, chopped

1 T. balsamic vinegar

1 clove minced garlic

Sprinkle of black pepper and salt

VARIATION:  Add a little crumbled feta cheese on top.

DIRECTIONS: Saute cubed mushroom in olive oil with shallots and green onion.  Remove when mushroom is done and cool.  Add other ingredients and stir well.  Chill 30 minutes or so before serving.  Would also be nice to served in a lettuce leaf.

NUTRITIONAL INFO: Makes 2 servings, each containing:

251 calories, 23 g fat, 10.7 g  carbs, 3.1 g fiber, 7.6 NET CARBS, 3.75 g  protein, 190 mg sodium