Low Carb Pots De Creme

To be perfectly honest my reaction after trying this recipe was ‘where have you been for the last four years?’ This one has it all, low carb, high fat, creamy, delicious and, easy.

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Low Carb Pots De Creme

  • Servings: 4
  • Time: 1hr 30mins
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Ingredients:

2 cups heavy cream
5 egg yolks
1 teaspoon Vanilla extract
1 teaspoon
6-12 packets Stevia
Directions:

Preheat oven to 325 degrees.

  1. In heavy bottomed sauce pan combine vanilla and heavy cream.
  2. Scald heavy cream and set aside.
  3. In mixing bowl combine egg yolks; salt, and stevia. Whisk well
  4. Slowly whisk heavy cream into eggs*.
  5. Pour custard mixture into four ramekins and place ramekins into a baking dish.
  6. Fill baking dish with water halfway being careful to keep it out of custard mixture.
  7. Bake at 325 for 55 minutes until custard is set.
  8. Remove from oven and allow to cool.
  9. Can be eaten as is or garnished with berries, whipped cream, etc.

*Pro-tip: When adding the scalded cream to the eggs go super slow, drop by drop if necessary. If you get a little bit of scrambled eggs you can run it through a strainer, if you get a lot, well, better luck next time.
*I made it with 6 packets of Stevia as I prefer it less sweet.
source: Vida con Carne

French Onion Dip (low carb)

I’ve really been making an effort to avoid prepared products of any kind. One of the things we had been buying was flavored dip for Pork Rinds so I decided to whip up a batch of low carb French Onion Dip. It only requires four ingredients…

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Plop those four ingredients in a good sized bowl…(Sour cream, fresh garlic, beef base, pepper, to taste)

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Stir like crazy for a minute or two and shazam…

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Dip & enjoy!

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Low Carb Oven Fried Chicken

I’ve been wanting to try this for a while…the only disappointment after having it for dinner last night was that I hadn’t done so sooner!

Oven Fried Chicken

Low Carb Oven Fried Chicken

  • Servings: 4-6
  • Time: 1hr 30mins
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Ingredients:

8-12 pieces of dark meat chicken (thighs and/or drumsticks)
2 eggs
3 cups ground pork rinds
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons black pepper
2 tablespoons dried parsley
4 tablespoon butter

Directions:

Preheat oven to 375 degrees.

  1. Rinse and pat chicken pieces dry.
  2. Whisk eggs in a bowl that will allow you to easily dip chicken pieces.
  3. In a sealable plastic bag combine pork rinds, onion powder, garlic powder, paprika, black pepper and parsley; seal and shake well to mix seasonings well.
  4. Thoroughly dip one piece of chicken in egg wash, being sure to coat all surfaces.
  5. Place chicken piece in seasoning bag, seal, and shake until well and evenly coated; remove from bag and set aside.
  6. Repeat until all chicken is breaded.
  7. Put butter in a pan large enough to accommodate chicken comfortable; place pan in oven until butter melts.
  8. Arrange breaded chicken pieces in pan and bake for 45-50 minutes, or until temperature of largest piece reaches at least 165 degrees and crust is golden brown and crispy.

source: Vida con Carne

TIP: If it makes life easier, chicken can be breaded in advance and stored in refrigerator until ready to bake. I did this myself yesterday — got it ready to go mid-morning, then waited until mid-afternoon when Brian came home from work to bake it. I took it out of the refrigerator and let it sit at room temperature while I took about 10 minutes to heat the oven.

Chunky Pork Chili

Pork Chili

Another cheap meat purchase from the supermercado: pork leg roast. I’ve never used this cut before, but know that it’s hard to go wrong with pork cooked low and slow. So I pulled out my trusty dutch oven and went to town.

Chunky Pork Chili

  • Servings: 4-6
  • Time: 3hr 20mins
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Ingredients:

2-3 pounds pork leg roast
1 tablespoon sea or kosher salt
1 tablespoon ground pepper
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
2 teaspoon chicken soup base or bouillon
3 tablespoon chili powder
Sour cream & shredded cheese (optional)

Directions:

Preheat oven to 275 degrees

  1. Combine salt, pepper, onion powder and garlic powder; evenly season all sides of pork roast.
  2. Add olive oil to dutch oven and sear roast over medium high heat for 3-4 minutes per side. Remove roast from dutch oven and set aside.
  3. Add 4 cups water to dutch oven and bring to a simmer, scraping pan with wooden spoon, then stir in chicken base and chili powder until fully dissolved.
  4. Return pork roast to dutch oven, cover tightly with lid, and roast in oven for 2 1/2 to 3 hours, until pork is falling apart and tender.
  5. Remove from oven and use wooden spoon to pull pork apart or shred and stir well.
  6. Garnish with sour cream and/or shredded cheese, if desired.

source: Vida con Carne

Muy delicioso!

Low Carb Country Fried Steak

CFS with Pepper Gravy

Yes, this is just as good as it looks!

I was going to use cube steak for this — beef is traditional, but I saw that pork was on sale at a local grocery store. We didn’t make it to that store as planned in time for the sale, however, so Brian suggested I use one of the pork steaks we had in the freezer. They had turned out to be a pretty crappy cut of meat, thin and fairly cut, with a decent size bone running through, but we got them at a supermercado because they were cheap.

For this preparation they were perfect.

I started by removing the bone, and cutting the steak into smaller pieces for ease of handling, and so they would cook more evenly. I don’t have a meat tenderizer, but I used the dull edge of big carving knife to pound them out in various directions. I used plain pork rinds, although you can use flavored ones if you prefer, and/or add seasoning. I find that the saltiness of the plain ones, plus the pepper in the cream sauce, to be all the seasoning needed. And if you guessed that the pepper gravy is a variation of my magic high fat cream sauce recipe, you get a gold star!

Here’s the official recipe:

Low Carb Country Fried Steak

  • Servings: 2-4
  • Time: 45mins
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Ingredients:

CFS

1 pound pork cube steak or thin cut bone-in steak (cut into desired size pieces)
1 egg
1 cup finely ground pork rinds
4 tablespoons unsalted butter

Pepper Gravy

4 tablespoons unsalted butter
2 tablespoons cream cheese
1/3 cup heavy cream
Pepper to taste

Directions:

CFS

  1. Whisk egg in a container big enough to dip pork pieces into.
  2. Spread pork rinds out on a large plate.
  3. Dip each piece of pork into egg mixture and dredge both sides in pork rinds until all surfaces are evenly and well covered.
  4. Melt butter (should equal about 1/2″ melted; add more if necessary) in skillet over medium heat and cook pork about 7 minutes on each side, until cooked through and pork rinds have formed a crispy, golden crust.

Pepper Gravy

  1. Melt butter in saucepan over medium low heat.
  2. Use a whisk to stir in cream cheese until mostly melted.
  3. Add cream, stirring until smooth
  4. Add pepper to taste.
  5. Hold sauce over lowest heat, stirring occasionally, until ready to serve.

source: Vida con Carne

Since the CFS is covered in yummy pepper gravy in the picture at the top, here’s how it should look after cooking but before drenching in sauce… 🙂

CFS

Down with the carbs and gluten…up with the fat and the delicious!

Curried Country Style Pork Ribs

Curried Country Pork Ribs

Country style pork ribs are one of my favorites to prepare anyway, but these curried ones really take the cake!

Curried Country Style Pork Ribs

  • Servings: 4-6
  • Time: 3hr 15mins
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Ingredients:

2 pounds country style pork ribs (boneless or bone-in)
Salt & pepper
1 tablespoon olive oil
1/4 cup curry powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups water
2 teaspoons chicken soup base or bouillon

Directions:

Preheat oven to 275 degrees.

  1. Heat olive oil in dutch oven over medium high heat.
  2. Season ribs with salt and pepper, and brown all surfaces; remove ribs and set aside.
  3. Add curry powder, garlic powder and onion powder to dutch oven, stirring with wooden spoon to toast spices.
  4. Add water and bring to a boil.
  5. Add base/bouillon and stir well with wooden spoon, scraping sides of dutch oven to loosen and incorporate any bits that stuck to pan during searing.
  6. Bake for 2 1/2 – 3 hours; pork should be falling apart/off bone.

source: Vida con Carne

These turned out really juicy, fragrant and full of flavor. We ate them with some of the “gravy” spooned on top.

Italian Meatloaf with Provolone Sauce

Italian Meatloaf with Provolone Sauce

Last time we were in the mood for Italian I made Italian Meatballs with Creamy Parmesan Sauce. This time around we had some really good provolone on hand, so I decided to switch it up and use that for the sauce, and made meatloaf rather than meatballs.

The meatloaf was ground beef, two eggs, seasonings (garlic powder, onion powder, basil, oregano, parsley and black pepper), plus my special ingredient: ground pork rinds. I mixed it all together and shaped it into individual meatloaves, which I baked on a sheet pan at 375 degrees for 40 minutes.

The sauce followed my magic high fat cream sauce pattern: 4 tablespoons butter, 2 tablespoons cream cheese, 1/3 cup heayy cream, 1/3 cup shredded provolone. Melt butter in a saucepan then add other ingredients, one at a time, stirring with whisk until incorporated.

Quick, easy, and plenty of healthful, delicious fat!