The WHOLE can?! Holy moly! I use about a teaspoon of that stuff per recipe. And I do like spiciness.

You must have an asbestos palate. :p

This thread needs more BACON!

More wings tonight; no seasoning blend. Instead, I made balsamic-glazed wings:

I tossed the raw wing pieces with a little oil (no salt for extra crispiness) and cooked them as above so they became very crispy. Then I tossed them with a reduced balsamic glaze and a bit of salt. To make a balsamic glaze: just reduce balsamic vinegar by one-third to one-half. This was very good; I will repeat it.

Bacon-wrapped shrimp:

- Shell and devein medium-large shrimp. Set aside.

- (Optional) Count out individual basil leaves -- one per shrimp.

- Cut bacon slices in half crosswise, to make two shorter slices of bacon. You need one half-piece per shrimp. Partially cook the bacon just until it is very limp.

- Wrap each shrimp with a basil leaf (optional) and a bacon piece. Secure with a skewer or toothpick.

- Preheat a grill or broiler. Grill or broil the shrimp until just barely cooked through. This only takes a couple minutes. Do not overcook. Serve immediately.

OMG!!! I had the most amazing appetizers at a work function the other day: Bacon-wrapped artichoke hearts. Sooooooooooooooooooo good!!! :yum:

Last night I went looking for my big jar of Hellmans in the fridge. I had just opened it the day before. Found it in the CUPBOARD! Must have been a senior moment! Well, there goes my bargin. I wanted to do the mayo/garlic thing for my burger! Instead, I used my horseradish sauce and garlic. Was pretty tasty.

low carb wrap/or bread, lettuce, bacon, tomato and a little mayo. I am totally bored with lc. I decided to clean out the freezer this month because there is meat in there that is at least a year old. I got the bright idea of frying up a whole bunch of meat every three or four days then all I have to do is nuk a little for each meal. Since we are super busy this month and running everywhich way this seemed like a great idea at the time but now four weeks into a almost meat only diet I am pulling my hair out. ;) The sight of meat makes me want to upchuck. I am going to have to up my carbs to about 30 a day. I know my fault. So I have been writting down recipes that look good and making a food list. There are some really yummy looking ones on this thread. that I will try for sure. I haven,t managed to make it to the store yet but will tomarrow for sure. I really can be my own worst enemy I just need to put the same effort into finding a variety of lc recipes that I put into carby recipes.

Mmmmmmmmmmmmmmmmm!!!!

I found a yummy use for chicken breast finally: coconut chicken nuggets. I cut it into nuggets. Lightly toss it with some coconut flour and then a handful or so of unsweetened coconut to coat it. I then pan fry the nuggets in a combo of half butter, half coconut oil. You gotta use plenty of oil, as the chicken is so naturally dry.

Add salt and pepper once it comes out of the pan.

The coconut shreds toast nicely in the oil, and if you cut smallish nuggets of chicken, they absorb enough oil to not be dry. I've tried it with chicken tenders, but the meat is too dry in the middle.

Dinner...

Seared halibut with pesto asparagus, white wine, lemon cheesecake mousse.

Chicken thighs fried in butter w/salt and pepper and grilled veges. I have died and gone to heaven!! Crispy chicken skin without the batter. DELICIOUS

kay this is the 3rd time you've mentioned this and I'm now wiping the drool off the keyboard :yum: ...recipe??? Please?! :lol:

ditto!!! lol

Just heard this on the Robb Wolfe paleo podcast:

Take a can of coconut milk and slice some apples (or berries if you're on a lower rung). Bring to a boil. Let cool and puree. Put in the fridge over night.

Voila! Delicious pudding!

Here ya go:wave:

Lemon cheesecake mousse.


http://forum.lowcarber.org/showthread.php?t=404807


Progress not perfection.

Lisa