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Old 03-05-2012, 11:21 AM   #1171
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I am making chicken soup in the pressure cooker.. so I want to try making a small one...I don't have alot of kitchen appliances, like a mixing thing or a processor that munches things up....but I am sure I can make due. I cannot wait to try it.. that ground beef pizza looks amazing.. the cheese is so nice and brown...
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Old 03-05-2012, 04:22 PM   #1172
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Wow I haven't been here in ages. Time to catch up on all the deliciousness and to share some love. Pan-Seared Chicken with Balsamic Cream Sauce, Caramelized Onions and Mushroom

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Here is the recipe:


Ingredients
1 1/2 lb. Bonesless Skinless Chicken Breasts
1/2 of a Large Onion - Thinly sliced
1 Package of Whole Mushrooms - Halved (I used baby bellas... So Yummy!)
1/2 Cup of Chicken Broth
1 Cup Heavy Cream
5 Tbs. Butter - Divided
1/2 Cup of Parmesan Cheese
2 Tbs. Balsamic Vinegar
Salt and Pepper

Directions
Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside

In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)

De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce

Add the heavy cream and the balsalmic vinegar and stir

Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes

Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes

Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.

Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!
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Old 03-05-2012, 04:29 PM   #1173
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Crock Pot Chili



INGREDIENTS
2 1/2 lbs. Lean Ground Beef
1 Medium Red Onion
3 Large Ribs of Celery
4 Tbs Minced Garlic
1 Can Tomato Paste
1 Can Rotel (or any variety of tomatoes and green chilies)
1 Can Stewed Tomatoes ( I used S&W stewed tomatoes seasoned with mild chili and Mexican seasonings)
1/4 Cup Jalapeno Slices
2 Tbs. Worcestershire Sauce
4 Tbs. Chili Powder
2 1/2 Tbs. Cumin - Mounded
1/2 tsp. Cayenne
1 tsp. Garlic Powder
1 tsp. Oregano
1 tsp. Black Pepper
2 tsp. Salt
1 tsp. Onion Salt
1 Bay Leaf

DIRECTIONS
Brown the ground beef with half of the onions, half of the garlic and salt and pepper

When the beef is browned, drain the excess grease from the pan

Combine all the ingredients in the crock pot and cook on low for 6-8 hours. Stir every two hours.

That's it!! Super easy. SERVE AND ENJOY!!!!!
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Old 03-05-2012, 04:46 PM   #1174
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looks great! do you have an estimate on the carb count of that chili?
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Old 03-05-2012, 04:53 PM   #1175
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Quote:
Originally Posted by drdrew View Post
looks great! do you have an estimate on the carb count of that chili?
The entire batch yields approximately 10 cups. The total net carb count for the entire batch is 65.5 grams
If made into 8 servings - 8.2 grams of net carbs per serving
If made into 10 servings - 6.5 grams of net carbs per serving

You could cut is down even farther by omitting all or part of the tomato paste as it accounts for 25 of the 65.5 carbs
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Old 03-05-2012, 05:41 PM   #1176
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Great Porn Everyone! Sorry I have been MIA. Need to catch up!

KDW!

Those Pizzas look Yummo!

I nuked up a sliced Bockwurst/Maters/peppers/roasted brussels spouts Italian thangy for a late lunch:


Roasted Brussels Sprouts:


Shirataki Shrimp Scampi (1 of my regulars):


Plated:


Flan (egg custard):
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Old 03-06-2012, 06:37 AM   #1177
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please bring me some of that chicken too....
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Old 03-06-2012, 05:56 PM   #1178
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Bacon-wrapped scotch eggs with hollandaise and asparagus

INGREDIENTS
**For the scotch eggs**
1 lb. Ground Sausage - (I used a caramelized onion- roasted red pepper sausage - So delicious)
6 Slices of Thick Cut Bacon
6 Eggs
1 Cup Sharp Cheddar Cheese - Shredded

***Optional***
1 Bunch of Asparagus - about 30 pieces
3 Green Onions

For this recipe I used packaged hollandaise mix and substituted heavy cream and water in place of the milk to keep the carb count down. Traditional hollandaise made from scratch will be zero carbs or just trace amounts of carbs depending on the recipe used.

DIRECTIONS
Preheat oven to 400*

Boil eggs in salted water - I like my eggs soft boiled. I wait until the water is at a full rolling boil and then boil to eggs for 4-5 minutes. This gives them enough time for the eggs to be firm enough to wrap the sausage around. Let cool and peel.

Divide the sausage into six even portions and flatten them into patties

Layer cheese on top of each of the sausage patties. Press down in the center to make a dip to hold the egg

Place an egg on top of each sausage patty and form the sausage around the egg until it completely covered

Place a cooling rack on top of a baking sheet and line your strips of bacon on it. Place the eggs on the rack also. Bake for 20 Minutes

Remove from oven and take the cooling rack off, place the asparagus down in the bacon drippings and replace the cooling rack on top. Bake an additional 10-15 minutes

While your eggs and asparagus are in the oven the second time, prepare your hollandaise according to package directions or whichever recipe you are using.

Serve each egg with 5 pieces of asparagus. When the eggs come out, wrap them with bacon, top them with the hollandaise, garnish with green onions. SERVE AND ENJOY!!
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Old 03-07-2012, 06:59 AM   #1179
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wow those eggs are beautiful! i am on my way.
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Old 03-07-2012, 12:50 PM   #1180
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Me too!
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Old 03-07-2012, 04:08 PM   #1181
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OMG! I think I just saw heaven, LOL

Quote:
Originally Posted by KDWJEH View Post


Bacon-wrapped scotch eggs with hollandaise and asparagus

INGREDIENTS
**For the scotch eggs**
1 lb. Ground Sausage - (I used a caramelized onion- roasted red pepper sausage - So delicious)
6 Slices of Thick Cut Bacon
6 Eggs
1 Cup Sharp Cheddar Cheese - Shredded

***Optional***
1 Bunch of Asparagus - about 30 pieces
3 Green Onions

For this recipe I used packaged hollandaise mix and substituted heavy cream and water in place of the milk to keep the carb count down. Traditional hollandaise made from scratch will be zero carbs or just trace amounts of carbs depending on the recipe used.

DIRECTIONS
Preheat oven to 400*

Boil eggs in salted water - I like my eggs soft boiled. I wait until the water is at a full rolling boil and then boil to eggs for 4-5 minutes. This gives them enough time for the eggs to be firm enough to wrap the sausage around. Let cool and peel.

Divide the sausage into six even portions and flatten them into patties

Layer cheese on top of each of the sausage patties. Press down in the center to make a dip to hold the egg

Place an egg on top of each sausage patty and form the sausage around the egg until it completely covered

Place a cooling rack on top of a baking sheet and line your strips of bacon on it. Place the eggs on the rack also. Bake for 20 Minutes

Remove from oven and take the cooling rack off, place the asparagus down in the bacon drippings and replace the cooling rack on top. Bake an additional 10-15 minutes

While your eggs and asparagus are in the oven the second time, prepare your hollandaise according to package directions or whichever recipe you are using.

Serve each egg with 5 pieces of asparagus. When the eggs come out, wrap them with bacon, top them with the hollandaise, garnish with green onions. SERVE AND ENJOY!!
This looks AMAZING! I've never had scotch eggs, nor have I had hollandaise before, but so going to try this for breakfast this weekend. Thanks for posting this recipe
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Old 03-08-2012, 07:33 AM   #1182
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Everything looks so good!
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Old 03-09-2012, 05:50 AM   #1183
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Those are the best looking scotch eggs I've ever seen .... I'm SO hungry now! I'm making them this weekend!
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Old 03-09-2012, 08:59 AM   #1184
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Quote:
Originally Posted by CincyDeb View Post
Those are the best looking scotch eggs I've ever seen .... I'm SO hungry now! I'm making them this weekend!
Thanks!! We actually ate them for dinner - BRINNER!!! and then again for breakfast the next day. They re-heat really well.
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Old 03-09-2012, 09:00 AM   #1185
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Quote:
Originally Posted by melisa82 View Post
This looks AMAZING! I've never had scotch eggs, nor have I had hollandaise before, but so going to try this for breakfast this weekend. Thanks for posting this recipe
Thanks Melisa. Hope you like them..
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Old 03-09-2012, 09:05 AM   #1186
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Parmesan-Dijon Crusted Pork Chops and Chive-Horseradish Cauliflower Mash

For the Pork Chops
INGREDIENTS
4 - Boneless Pork Loin Chops
1 Cup Parmesan Cheese - Grated
4 Tbs. Dijon Mustard
2 Tbs. Spicy Brown Mustard
2 Tbs. Olive Oil
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Oregano
1/4 tsp. Dried Basil
1/2 tsp. Thyme
1/4 tsp. Italian Seasoning
Kosher Salt & Pepper

DIRECTIONS
Preheat oven to 400*

Season the chops on both side with a little kosher salt and pepper

In a shallow mixing bowl combine all of the seasoning, mustard, and olive oil.

Dredge each chop in the mustard mixture, coating both sides

Coat the mustard covered pork liberally with Parmesan cheese on both sides

Place a cooling rack on top of a cookie sheet and place your pork chops on top of the cooling rack. Baking them this way will allow them to get crispy on both sides.

Bake at 400* for 20 minutes. If the Parmesan coating is not crispy and a nice golden brown color, Broil on high on the top rack, checking frequently until the chops are nice and crisp.

For the Cauliflower
INGREDIENTS
1 Medium Head of Cauliflower
3 Green Onions
1/2 Cup of Parmesan - Grated
2 Tbs. Butter
2 Tbs. Horseradish
1/3 Cup Sour Cream
2 Tbs. Minced Garlic
Kosher Salt and Pepper

DIRECTIONS
Steam cauliflower in a covered pot in 1-2 inches of water - Steam until fork tender - About 15 minutes

Drain the water and leave the cauliflower in the hot pot. This will help pull some of the excess moisture from the cauliflower.

Fork mash the cauliflower, add the rest of the ingredients, and mash until they are the consistency of mashed potatoes.
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Old 03-09-2012, 02:17 PM   #1187
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Yummy! I missed this thread. Everything looks de-li-cious!
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Old 03-09-2012, 10:32 PM   #1188
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KD~Dang those Chops look Yummo and so does the Faux Mash!
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Old 03-10-2012, 08:38 AM   #1189
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we are putting pork chops on the grill tonight- think the pork rind coating would work out on there?
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Old 03-10-2012, 11:26 AM   #1190
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Licking lips!!!!
Chili and chicken and eggs...OH MY!!
ALLLLL of this looks absolutely gorgeous and scrumptious!!! Thank you all for the inspiration!!
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Old 03-10-2012, 04:04 PM   #1191
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asdf- i would not coat before grilling
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Old 03-10-2012, 10:29 PM   #1192
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Ditto.
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Old 03-10-2012, 11:41 PM   #1193
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my lovelies, I have no idea if this has been posted in the past but HELLLOOOO Mexican craving heaven~~

Bacon Taco Shell yes ma'am, Holla Bacon lovers!!
Ground beef, sour cream, avocado
lettuce, pico and a wee bit of cheese..heavenly

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Old 03-11-2012, 04:57 AM   #1194
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Quote:
Originally Posted by Skinnurse View Post
my lovelies, I have no idea if this has been posted in the past but HELLLOOOO Mexican craving heaven~~

Bacon Taco Shell yes ma'am, Holla Bacon lovers!!
Ground beef, sour cream, avocado
lettuce, pico and a wee bit of cheese..heavenly

Ohhh Ma GWAD! I have never seent his before, and come to think of it.. why didnt I think of trying it? Such a good idea!! How did you make the shell? Did you lace the bacon?
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Old 03-11-2012, 05:06 AM   #1195
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thanks and actually we dont like pork chops often so as im defrosting, i realize they looked a little funky- thats because i bought them last july oops no pork chops for dinner last night!

and what an amazing taco shell idea, please tell me how!
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Old 03-11-2012, 11:32 AM   #1196
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I took 6 strips of bacon, cut them in half (I made little tacos)

Took 4 taco shells and covered the outside in parchment paper.

Stood them upside down on a cookie sheet. Layed 3 cut strips over the backside of the shell slightly over lapping them

And baked in the oven at 375 until they were slightly brown. Took them out and let them cool to harden.

I saved those 4 shells in an airtight bag until I find an alternate way to make them
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Old 03-11-2012, 03:31 PM   #1197
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GENIUS! hehe im so doing that
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Old 03-11-2012, 09:40 PM   #1198
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Quote:
Originally Posted by Skinnurse View Post
I took 6 strips of bacon, cut them in half (I made little tacos)

Took 4 taco shells and covered the outside in parchment paper.

Stood them upside down on a cookie sheet. Layed 3 cut strips over the backside of the shell slightly over lapping them

And baked in the oven at 375 until they were slightly brown. Took them out and let them cool to harden.

I saved those 4 shells in an airtight bag until I find an alternate way to make them
WHAT AN AMAZING IDEA!!
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Old 03-12-2012, 06:20 AM   #1199
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yummy mandy!
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Old 03-12-2012, 07:10 AM   #1200
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I can't say I came up With the idea in the slightest. Just my method of making it.
I saw them on pinterest in a paleo board but there wasn't a link back to a blog or site explaining how. Since I absolutely had to have it, I devised my way to make it
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