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Old 09-30-2010, 02:08 AM   #1531
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Old 09-30-2010, 05:30 PM   #1532
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Ohhhh, definitely Head first!
Ahh...is that the secret? I put them in tail first!
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Old 09-30-2010, 05:33 PM   #1533
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Agua!!!! Wowzer! Whew! I'm lick'n my Screen!
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Old 09-30-2010, 05:47 PM   #1534
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Old 10-01-2010, 10:05 PM   #1535
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I am going to make these meatballs tomorrow! My mouth is watering now! Was thinking of adding scallions and maybe some mushrooms for another day! Will post pics.

I LOVE this blog
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Old 10-01-2010, 10:19 PM   #1536
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Parmesan Crusted Chicken Breast with Creamy Mushroom Sauce
Receipe Please? This looks so good.
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Old 10-03-2010, 07:38 AM   #1537
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I know flax isn't good for Induction in other versions of the book but if you can handle it...
Bacon and Egg sandwich on flax bread. This is so good!
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Old 10-03-2010, 01:37 PM   #1538
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Looks really good Dollkey!
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Old 10-04-2010, 12:06 AM   #1539
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I know flax isn't good for Induction in other versions of the book but if you can handle it...
Bacon and Egg sandwich on flax bread. This is so good!
This looks really tasty.
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Old 10-04-2010, 12:53 AM   #1540
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Receipe Please? This looks so good.
Here it is - I hope you enjoy it.

Parmesan Crusted Chicken Breast with Creamy Mushroom Sauce

Mushroom Sauce:

2 T. butter
2 Tablespoons onion, minced
1/2 lb crimini mushrooms, sliced
1 clove garlic, minced
1 cup low sodium chicken broth
kosher salt and freshly ground pepper
4 oz. cream cheese
lemon juice

Heat the butter until foamy. Add the onion and cook until translucent. Add the mushrooms, salt and pepper and cook on high, stirring frequently until the mushrooms stop giving off liquid and the pan is almost dry. Add the garlic and stir quickly then add the chicken stock. Keep over high heat until the stock is reduced by about 1/2, whisk in the cream cheese. . it will take a few minutes to break up but be patient. Reduce the sauce until the bubbles thicken. Add a small squirt of lemon juice and taste to see if it needs more salt or pepper.

Parmesan Chicken Breasts

3 chicken breasts
kosher salt and freshly ground pepper
1 egg
1 T. hwc
water
lemon zest
1 cup parmesan cheese (I used the real stuff but I am sure canned would work - you have to spread it on a sheet pan and let it rest out overnight so it "dries" out - if it's the shredded kind, run it through a food processor or spice grinder until it's the consistency of flour.)

Pound the chicken breasts until they are uniformly thin - I do this in a ziploc as the plastic is nice and strong. Season the chicken liberally with salt and pepper. Make an egg wash by whisking the egg, hwc and a small dash of water, add lots of freshly ground pepper and a little lemon zest to the egg wash. Dip the chicken into the egg wash, shake off excess and then dip into the parmesan cheese, patting the cheese into the chicken. Heat a non-stick pan and add about two tablespoons of olive oil, let heat until very hot and add a tablespoon of butter. Once the butter foam subsides, add the chicken breasts. Resist the urge to move them ..just let them be, over medium heat for about 9 minutes. Using tongs, gently flip the chicken over and continue to cook until cooked through.
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Old 10-04-2010, 10:25 AM   #1541
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Old 10-04-2010, 06:57 PM   #1542
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Dinner is served...pan fried lemon pepper orange roughy in butter, cesar salad, and cucumber slices with the awesome ranch dressing I made earlier.
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Old 10-04-2010, 11:14 PM   #1543
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Forget the orange roughy! The cucumber w/the homemade ranch is calling out to me. Yummy yum yum. How did you make the ranch?
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Old 10-05-2010, 04:59 AM   #1544
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Garlic/lemon roast chicken fresh out of the oven

I scored the skin all over, rubbed ground rock salt into it, sprinkled with white pepper and stuffed the pockets with slivers of fresh garlic and small knobs of butter, then stuffed the cavity with lemon halves and smashed garlic cloves. Blasted on 220c for 15mins then reduced to 180c and cooked for a further hour, basting the chicken with the juices from time to time. Skin was so crispy it clicked when I tapped it. Ended up eating all of the skin

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Old 10-05-2010, 10:31 AM   #1545
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Quote:
Originally Posted by LinearChaos View Post


Dinner is served...pan fried lemon pepper orange roughy in butter, cesar salad, and cucumber slices with the awesome ranch dressing I made earlier.

Mmmmmmmm! Everything looks delicious!



Quote:
Originally Posted by cerisedownunder View Post
Garlic/lemon roast chicken fresh out of the oven

I scored the skin all over, rubbed ground rock salt into it, sprinkled with white pepper and stuffed the pockets with slivers of fresh garlic and small knobs of butter, then stuffed the cavity with lemon halves and smashed garlic cloves. Blasted on 220c for 15mins then reduced to 180c and cooked for a further hour, basting the chicken with the juices from time to time. Skin was so crispy it clicked when I tapped it. Ended up eating all of the skin

Oh man that looks good! I love the crispy chicken skin!!! :blush:
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Old 10-05-2010, 10:54 AM   #1546
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Here's a few pictures I have!


LindaSue's Green enchilada bake. It was very very good the crust tastes very much like a tortilla. The second picture is the next day as leftovers. I reheated it in the oven and OMG! The crust got so crispy and toasted and tasted MORE like a tortilla! Mmmmmmmmmmm!













LindaSue's Cola chicken. Mmmmmmmmmm! It was soooo darn good! As you can see in my plate I think I served myself too much! :blush: In my defense I didnt finish the entire plate lol





Roasted chicken thighs and green beans almondine. ***Please note: Almonds are NOT induction friendly. Sorry...




Spicy shrimp and fish soup! ***Please note the carrots are not induction friendly Sorry again. Hope this doesn't confuse anybody


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Old 10-06-2010, 01:56 PM   #1547
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Wow!
Looks like a lot of us are eating Chicken!

Agua~I've tried that LS Enchi-cass. It's delish. Yum...shrimp in that soup looks delish!

BBQ Chic thighs w/cuke salad:
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Old 10-06-2010, 01:58 PM   #1548
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Quote:
Originally Posted by dollkey View Post

I know flax isn't good for Induction in other versions of the book but if you can handle it...
Bacon and Egg sandwich on flax bread. This is so good!
My kind of Brekkers Sammie!
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Old 10-06-2010, 01:58 PM   #1549
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I need to go back to buying chicken thighs with skin! The roasted chicken pics look mouth watering. My skinless/boneless breast never looks like that. LOL

I love soup. You had me at spicy shrimp/fish soup, Aqua.
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Old 10-06-2010, 01:59 PM   #1550
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I made a Bacon/avo/mater/mayo Brekker taco this morning on a LC Tort (3gms of Carb):
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Old 10-06-2010, 02:00 PM   #1551
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I love soup. You had me at spicy shrimp/fish soup, Aqua.
Me Too!
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Old 10-06-2010, 02:02 PM   #1552
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Marinated Mex Cuke salad:

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Old 10-06-2010, 02:05 PM   #1553
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How did you make the mex cuke salad, Patricia? I want some.
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Old 10-06-2010, 02:10 PM   #1554
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I'm going to need you to start posting your pics w/ the recipes, please LOL....the tuna cakes, italian chicken 3 cheese bake, and the taco salad
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Old 10-06-2010, 02:10 PM   #1555
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Peel and slice cukes. Chop some onions (to taste). Chop up some cilantro. Add some salsa, Italian dressing and plain vinegar. Shake up in tupperware. Marinate in frig for a while. I usually add olives but, didn't need more sodium that day.

Last edited by Rbenz; 10-06-2010 at 02:12 PM..
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Old 10-06-2010, 02:11 PM   #1556
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I made Crack slaw again the other night.


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Old 10-06-2010, 02:22 PM   #1557
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Recipe please
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Old 10-06-2010, 02:34 PM   #1558
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Hey agua

Is the green enchilada bake actually induction friendly? On her website, it doesn't say it is but I don't see why it wouldn't be......
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Old 10-06-2010, 02:53 PM   #1559
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Hey agua

Is the green enchilada bake actually induction friendly? On her website, it doesn't say it is but I don't see why it wouldn't be......
I think it is. Everything in it is induction friendly, just cheese, ground beef, eggs, cream, chilies. According to Linda's website it has 3.5 carbs per 1/8 of a recipe which is very do-able on induction I would say. Of course I um didnt have 1/8 had a bit more :blush: LOL


I'm gonna type up the recipes and post them up in a little while.

Thanks for the compliments everyone!
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Old 10-06-2010, 02:55 PM   #1560
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I made a Bacon/avo/mater/mayo Brekker taco this morning on a LC Tort (3gms of Carb):
Mmmmmmmmm! Patricia! All your food looks delicious as always!
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