INDUCTION FOOD PORN!!! #3 - Page 16

maybaby100 · 07-12-2011, 03:18 PM

Ham, and Cauliflower Hash with a fried egg on top. SO Good!

Melissa82 · 07-12-2011, 03:46 PM

Asparagus with hollandaise sauce and bbq boneless country pork ribs. Slice of fresh coconut.

Eggs with cottage cheese and left over pork ribs.

Slow cooker corned beef and cabbage with spinach.

Pork chops with mustard cream sauce and veggies with crumbled chees

Recipe from Need pork chop recipes

PorkChops with Dijon Cream

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Pork Chops
1/4 teaspoon ground pepper
1/4 teaspoon thyme
1/4 teaspoon dry mustard
1/4 cup heavy cream
3 tablespoons mustard -- dijon
3 shots worcestershire sauce
salt Pepper to taste

Blend 1/4 t. pepper, thyme and dry mustard and rub this blend into both sides of pork chops. Preheat pan or grill to high. cook chops, turning once until done. In a small sautee pan, warm the whipping cream to the point of boiling, stirring constantly. Whisk in mustard, wocestershire sauce and pepper to taste. Return to point of boiling and remove from heat. When chops are done, serve with sauce drizzed over the top, with additional sauce on the side.

ceecee08 · 07-13-2011, 12:33 PM

Hello Ladies

Does anyone have a good low carb deviled egg recipie?? I am kinda craving them today.

MisticalMisty · 07-13-2011, 02:29 PM

Quote:

Originally Posted by ceecee08

Hello Ladies

Does anyone have a good low carb deviled egg recipie?? I am kinda craving them today.

People tell me I'm weird, but I like a little bit of mayo, yellow mustard and dill pickle relish in mine. I don't know measurements..I go by taste.

As an aside, I can not successfully boil eggs. I ruined a whole dozen this past weekend...*sigh*

Monkee · 07-13-2011, 02:35 PM

Shrimp look delicious!

Pizza looks sooo tasty!

Zucchini coins look scrumptious!

Turnip Augratin looks like cheesy goodness! *Drool*

Hash! Yum yum yum!! Gimme some SF ketchup!

Porkribs! Wow! No words. It looks saucy! I wish I could really lick my monitor.

I'll take 1 serving of each, please!

How could if there was a position for a low carb food critic. I could sample all your food rate/write about it. Heehee.

Madam De Leon · 07-13-2011, 04:05 PM

Quote:

Originally Posted by MisticalMisty

People tell me I'm weird, but I like a little bit of mayo, yellow mustard and dill pickle relish in mine. I don't know measurements..I go by taste.

As an aside, I can not successfully boil eggs. I ruined a whole dozen this past weekend...*sigh*

Try Chicken Lady's method for perfect boiled eggs, and see if that works better for you!

I don't always get them to work perfectly, but then I tend to be a little impatient on waiting for them to come to room temperature first, which means they crack when I lower them into the boiling water - messy messy!

Melissa82 · 07-13-2011, 04:48 PM

Bbq'd chicken, broccoli and peppers with bernaise sauce. Bbq'd green tomatoes from the garden and cottage cheese

MisticalMisty · 07-13-2011, 05:07 PM

Quote:

Originally Posted by Madam De Leon

Try Chicken Lady's method for perfect boiled eggs, and see if that works better for you!

I don't always get them to work perfectly, but then I tend to be a little impatient on waiting for them to come to room temperature first, which means they crack when I lower them into the boiling water - messy messy!

Woot Woot! Thanks!

Madam De Leon · 07-13-2011, 05:22 PM

Quote:

Originally Posted by MisticalMisty

Woot Woot! Thanks!

You're welcome!

I suggest reading the whole thread, because if one of the methods mentioned doesn't work for you, another one might. I just saw a post today that said that if you have a problem with room temperature eggs cracking when they're lowered into the water (commercially produced eggs often have very thin shells) doing Chicken Lady's method, try adding a couple Tbsp of vinegar to the water to keep the egg white from spreading all over, so I'm going to try that next time and see if it helps, because the eggs that this method works for, it works extremely well. The ones that crack... well, hopefully the vinegar will fix that.

ceecee08 · 07-14-2011, 06:25 AM

Quote:

Originally Posted by MisticalMisty

People tell me I'm weird, but I like a little bit of mayo, yellow mustard and dill pickle relish in mine. I don't know measurements..I go by taste.

As an aside, I can not successfully boil eggs. I ruined a whole dozen this past weekend...*sigh*

Misty

We make ours the same exact way!! Does pickle relish have carbs?? I usually get the sweet relish when I make them but I thought it may have carbs thats why I hesitated.

MsWoods · 07-14-2011, 06:52 AM

Quote:

Originally Posted by ceecee08

Misty

We make ours the same exact way!! Does pickle relish have carbs?? I usually get the sweet relish when I make them but I thought it may have carbs thats why I hesitated.

Relish does have carbs, especially sweetened, they use sugar to make it sweet. You can buy unsweetened relish, the kind I saw was Heinz and it was in a squeeze bottle. Then add your own sweetener. I used EZ-Sweetz which is liquid sucralose (splenda).

ceecee08 · 07-14-2011, 07:17 AM

Thanks Ms. Woods!!!!

soon · 07-14-2011, 08:23 AM

Mt Olive has a splenda sweetened relish

bugweena · 07-14-2011, 08:32 AM

Quote:

Originally Posted by soon

Mt Olive has a splenda sweetened relish

This is a very sweet relish.

Rbenz · 07-14-2011, 09:54 AM

I also buy the unsweetened Dill relish and add Splenda to mine.

Misty~U ain't weird...I make my deviled eggs that way too!

And...I add Splenda to my mayo cuz I used to make my D-Eggs w/Miracle whip.:blush:

Rbenz · 07-14-2011, 09:57 AM

Melissa~Yummo Food Porn!

Madam~Thx for that link.

Rbenz · 07-14-2011, 10:00 AM

Quote:

Originally Posted by KDWJEH

I just realized that I don't think I have ever had turnip

They taste like a big Radish.
I like them cubed up and add salt and vinegar to them.

Rbenz · 07-14-2011, 10:01 AM

Quote:

Originally Posted by maybaby100

Ham, and Cauliflower Hash with a fried egg on top. SO Good!

Looks like my kind of Brekkers!

kellyrm · 07-14-2011, 10:19 AM

Quote:

Originally Posted by jouette

i made those little cream cheese muffins today (the regular way, in muffin cups) - they are really excellent!

I just put mine in the oven, but I'm a little worried, the batter was very very thick is it supposed to be like that? I know it says POUR but mine were more like scoop......

KalamityKaTT · 07-14-2011, 01:29 PM

Fiesta stuffed chicken bake

ceecee08 · 07-14-2011, 01:31 PM

@KaTT That looks great!!!!

KalamityKaTT · 07-14-2011, 01:33 PM

Thanks!! I found it on one of the older food porn threads. It really was amazing. We tweaked it a bit, like adding those baby tomatoes (which I didn't eat) but it was fabulous indeed!

ceecee08 · 07-14-2011, 01:35 PM

Quote:

Originally Posted by kellyrm

I just put mine in the oven, but I'm a little worried, the batter was very very thick is it supposed to be like that? I know it says POUR but mine were more like scoop......

Recipe??

ceecee08 · 07-14-2011, 01:37 PM

Quote:

Originally Posted by KalamityKaTT

Thanks!! I found it on one of the older food porn threads. It really was amazing. We tweaked it a bit, like adding those baby tomatoes (which I didn't eat) but it was fabulous indeed!

Recipe??

KalamityKaTT · 07-14-2011, 01:56 PM

There really wasn't one per say. Just sort of a experiment that listed ingredients that she used. No set amounts or anything like that so you'll have to 'wing' it like i did. LOL.

Anyway, it is called "Jenny's Stuffed Chicken Fiesta", for those of you who might want to search it down.

Here is what she wrote..

Take chicken and pound it out flat.

Dip it in egg wash and then stuff (i assume she meant layer the top) with pepper jack, Ortega chilies, onions and cilantro.

Roll it up, dip in egg wash, then roll in crushed pork rinds for breading
Sprinkle garlic powder, oregano and chipolata seasons on top
Bake for 30 minutes at 370 degrees
Top with salsa, more cheese, olive slices and chopped green onion.
Put back in the oven long enough for the cheese to melt.
Serve with avocado slices, cucumber and tomato relish and side of steamed zucchini.
Squeeze lime top as desired.

I left off the chipolata, as to me it tastes much like licking an ashtray.. lol and i didn't use the lime either. Tried to cut down on carbs. But it really was fantastic!

Monkee · 07-14-2011, 01:57 PM

Anything with the word FIESTA has to be tasty!!!

makrida · 07-14-2011, 02:01 PM

Cream cheese muffins

kellyrm - It will be fine, the cream cheese muffin batter is quite thick and I scoop mine also. I cook for exactly 8 minutes, then open the oven door. They puff up but then sink back down.

I love these and have one almost every day, but they are better when they have chilled for a few hours.

MisticalMisty · 07-14-2011, 02:44 PM

Quote:

Originally Posted by ceecee08

Misty

We make ours the same exact way!! Does pickle relish have carbs?? I usually get the sweet relish when I make them but I thought it may have carbs thats why I hesitated.

You just have to read the labels. I think it varies by brand. I bought Mt. Olive Dill pickle relish and I don't believe it has any!

MisticalMisty · 07-14-2011, 02:45 PM

Quote:

Originally Posted by Rbenz

I also buy the unsweetened Dill relish and add Splenda to mine.

Misty~U ain't weird...I make my deviled eggs that way too!

And...I add Splenda to my mayo cuz I used to make my D-Eggs w/Miracle whip.:blush:

ME TOO! I miss Miracle Whip. Growing up, we didn't have much money for afternoon snacks, so I'd spread some miracle whip on saltines...

mmmm..saltines..LOL

KalamityKaTT · 07-14-2011, 03:08 PM

Quote:

Originally Posted by MisticalMisty

ME TOO! I miss Miracle Whip. Growing up, we didn't have much money for afternoon snacks, so I'd spread some miracle whip on saltines...

mmmm..saltines..LOL

Same here... my step dad taught me to eat saltines, a smear of peanut butter, with miracle whip smeared on top. Sounds terrible, tastes amazing!

07-14-2011, 01:56 PM	#475
KalamityKaTT Senior LCF Member Join Date: Mar 2011 Location: Visalia, CA. Posts: 560 Gallery: KalamityKaTT Stats: 365/311/185 WOE: Low Carb - Induction Start Date: Nov 1 2012 - Restart @ 327#	There really wasn't one per say. Just sort of a experiment that listed ingredients that she used. No set amounts or anything like that so you'll have to 'wing' it like i did. LOL. Anyway, it is called "Jenny's Stuffed Chicken Fiesta", for those of you who might want to search it down. Here is what she wrote.. Take chicken and pound it out flat. Dip it in egg wash and then stuff (i assume she meant layer the top) with pepper jack, Ortega chilies, onions and cilantro. Roll it up, dip in egg wash, then roll in crushed pork rinds for breading Sprinkle garlic powder, oregano and chipolata seasons on top Bake for 30 minutes at 370 degrees Top with salsa, more cheese, olive slices and chopped green onion. Put back in the oven long enough for the cheese to melt. Serve with avocado slices, cucumber and tomato relish and side of steamed zucchini. Squeeze lime top as desired. I left off the chipolata, as to me it tastes much like licking an ashtray.. lol and i didn't use the lime either. Tried to cut down on carbs. But it really was fantastic! __________________ -= KalamityKaTT =- - Achievements - ----------------------------------------------------- 365 - 2/1/11 ~ 275 - 8/13/11 ~ 90#s in 6 months. Restart ----------------------------------------------------- 327 - 11/1/12 ~ Thus far, minus 16 lbs! ----------------------------------------------------- Last edited by KalamityKaTT; 07-14-2011 at 01:57 PM..

07-14-2011, 02:01 PM	#477
makrida Senior LCF Member Join Date: Jan 2011 Location: Florida Posts: 741 Gallery: makrida Stats: 142/132/125 WOE: low carb Start Date: 4th Jan 2011	Cream cheese muffins kellyrm - It will be fine, the cream cheese muffin batter is quite thick and I scoop mine also. I cook for exactly 8 minutes, then open the oven door. They puff up but then sink back down. I love these and have one almost every day, but they are better when they have chilled for a few hours. Last edited by makrida; 07-14-2011 at 02:02 PM..

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07-12-2011, 03:18 PM	#451
maybaby100 Junior LCF Member Join Date: Mar 2011 Posts: 18 Gallery: maybaby100	Ham, and Cauliflower Hash with a fried egg on top. SO Good!

07-12-2011, 03:46 PM	#452
Melissa82 Junior LCF Member Join Date: Jul 2011 Location: Savannah, GA Posts: 50 Gallery: Melissa82 Stats: 113/111/105 WOE: High fat/moderate protein/low carb Start Date: July 1, 2011	Asparagus with hollandaise sauce and bbq boneless country pork ribs. Slice of fresh coconut. Eggs with cottage cheese and left over pork ribs. Slow cooker corned beef and cabbage with spinach. Pork chops with mustard cream sauce and veggies with crumbled chees Recipe from Need pork chop recipes PorkChops with Dijon Cream Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Pork Chops 1/4 teaspoon ground pepper 1/4 teaspoon thyme 1/4 teaspoon dry mustard 1/4 cup heavy cream 3 tablespoons mustard -- dijon 3 shots worcestershire sauce salt Pepper to taste Blend 1/4 t. pepper, thyme and dry mustard and rub this blend into both sides of pork chops. Preheat pan or grill to high. cook chops, turning once until done. In a small sautee pan, warm the whipping cream to the point of boiling, stirring constantly. Whisk in mustard, wocestershire sauce and pepper to taste. Return to point of boiling and remove from heat. When chops are done, serve with sauce drizzed over the top, with additional sauce on the side.

07-13-2011, 12:33 PM	#453
ceecee08 Blabbermouth!!! Join Date: Jun 2011 Location: ATL Posts: 5,018 Gallery: ceecee08 Stats: 292.6/284.7/170 5'9 WOE: Atkins Start Date: Restart 1/4/2013	Hello Ladies Does anyone have a good low carb deviled egg recipie?? I am kinda craving them today.

07-13-2011, 02:35 PM	#455
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,267 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	Shrimp look delicious! Pizza looks sooo tasty! Zucchini coins look scrumptious! Turnip Augratin looks like cheesy goodness! Drool Hash! Yum yum yum!! Gimme some SF ketchup! Porkribs! Wow! No words. It looks saucy! I wish I could really lick my monitor. I'll take 1 serving of each, please! How could if there was a position for a low carb food critic. I could sample all your food rate/write about it. Heehee.

07-13-2011, 04:48 PM	#457
Melissa82 Junior LCF Member Join Date: Jul 2011 Location: Savannah, GA Posts: 50 Gallery: Melissa82 Stats: 113/111/105 WOE: High fat/moderate protein/low carb Start Date: July 1, 2011	Bbq'd chicken, broccoli and peppers with bernaise sauce. Bbq'd green tomatoes from the garden and cottage cheese

07-14-2011, 07:17 AM	#462
ceecee08 Blabbermouth!!! Join Date: Jun 2011 Location: ATL Posts: 5,018 Gallery: ceecee08 Stats: 292.6/284.7/170 5'9 WOE: Atkins Start Date: Restart 1/4/2013	Thanks Ms. Woods!!!!

07-14-2011, 08:23 AM	#463
soon Major LCF Poster! Join Date: May 2002 Location: Texas Posts: 2,251 Gallery: soon Stats: restart 07 WOE: whatever works	Mt Olive has a splenda sweetened relish

07-14-2011, 09:54 AM	#465
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	I also buy the unsweetened Dill relish and add Splenda to mine. Misty~U ain't weird...I make my deviled eggs that way too! And...I add Splenda to my mayo cuz I used to make my D-Eggs w/Miracle whip.:blush:

07-14-2011, 09:57 AM	#466
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Melissa~Yummo Food Porn! Madam~Thx for that link.

07-14-2011, 01:29 PM	#470
KalamityKaTT Senior LCF Member Join Date: Mar 2011 Location: Visalia, CA. Posts: 560 Gallery: KalamityKaTT Stats: 365/311/185 WOE: Low Carb - Induction Start Date: Nov 1 2012 - Restart @ 327#	Fiesta stuffed chicken bake

07-14-2011, 01:31 PM	#471
ceecee08 Blabbermouth!!! Join Date: Jun 2011 Location: ATL Posts: 5,018 Gallery: ceecee08 Stats: 292.6/284.7/170 5'9 WOE: Atkins Start Date: Restart 1/4/2013	@KaTT That looks great!!!!

07-14-2011, 01:33 PM	#472
KalamityKaTT Senior LCF Member Join Date: Mar 2011 Location: Visalia, CA. Posts: 560 Gallery: KalamityKaTT Stats: 365/311/185 WOE: Low Carb - Induction Start Date: Nov 1 2012 - Restart @ 327#	Thanks!! I found it on one of the older food porn threads. It really was amazing. We tweaked it a bit, like adding those baby tomatoes (which I didn't eat) but it was fabulous indeed!

07-14-2011, 01:57 PM	#476
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,267 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	Anything with the word FIESTA has to be tasty!!!