Crushed pork rinds make a fabulous low-carb substitute for bread crumbs in these delicious, crispy “breaded” shrimp. Click for the recipe
Healthy recipes that even the young ones will enjoy.
Mashed cauliflower is delicious, and surprisingly similar to mashed potatoes, making it an ideal low-carb substitute. Loading the mashed cauliflower with bacon and cheese makes it even better – but hey, bacon and cheese make everything better. :) Click for the recipe
“Mom, these baked chicken thighs are so good, I like them better than fried chicken!”
Need I say more? :)
These chicken thighs delight with a super crispy, seasoned skin, and a juicy, succulent meat. It’s chicken perfection. Chicken thighs – tender, relatively fatty and very flavorful, are my favorite chicken part. They are so good, that these days, when I buy chicken, I almost always choose bone-in, skin-on thighs. And I don’t buy rotisserie chicken anymore – we just end up fighting over the thighs, and stuck with the dry breast. It makes much more sense to just buy chicken thighs and bake a big batch. They keep well in the fridge for a few days, and leftovers are delicious cold, or heated in a low oven. Click for the recipe
Not everyone wants or needs to roast a whole turkey for Thanksgiving. Perhaps you plan on a small Thanksgiving gathering, or maybe your family members have a strong preference for either white or dark meat. Either way, roasting just a couple of turkey breasts, or a few turkey drumsticks, has some clear advantages, inlcluding a shorter roasting time and a better tasting bird – roasting parts of the bird means avoiding the issue of white meat that becomes too dry by the time the dark meat is fully cooked.
I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting for a short time at a very high temperature yields the best results – crisp, well-browned skin and juicy, succulent meat. Click for the recipe
Bacon and eggs breakfast cups are fun to make and even more fun to eat. They are pretty and festive, but since making them is relatively involved, they are suitable for a weekend breakfast or brunch. I find that the best way to make them is in 4-oz ramekins, same size as muffin cups but ceramic and so there’s far less risk of them sticking to the pan. Click for the recipe
Chicken wings are easy to bake in the oven, and they come out crisp and delicious. After baking, toss them in Buffalo sauce for that delicious, spicy stickiness. Serve with extra napkins! Click for the recipe
I don’t know why it took me so long to remember the excellent ribs we had at The Pit in Raleigh, North Carolina, back in 2013. The ribs, lacking the sticky sweetness I expected, were slow cooked in an amazing sauce of vinegar and hot sauce. They were tender and delicious:
I’ve been struggling with tomato-based rib sauces for a while now, because I eat low carb, and tomato-based sauces tend to be very sweet. Too sweet.
Last night, I made North Carolina style ribs, and they were phenomenal. Fall-off-the-bone tender, in fact the bones themselves were tender so we could extract yummy marrow out of them; wonderfully flavorful with just the right amount of heat, and they were not vinegary at all. They were delicious! So from now on, this is my go-to bbq sauce. Here’s how to make it: Click for the recipe