RECIPES & REVIEWS

[SCOTTSDALEJULIE]

These sound great I love Tater Tots. Thanks JUlie

[Nana Lee/MA]

Originally Posted by SCOTTSDALEJULIE

These sound great I love Tater Tots. Thanks JUlie

My pleasure.

[LoveMontana]

Kale "chips". OMG they are GREAT!!

You need:

bunch of Kale
extra Virgin Olive Oil
sea salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake, in a single layer, until the edges brown but are not burnt, 15 to 20 minutes, or when ever the edges are brown but not burnt.

[Nana Lee/MA]

Originally Posted by LoveMontana

Just in time for the summper BBQ season, although we cook these all year out on the grill.

CHICKEN SPIEDIES
TURKEY SPIEDIES
VENISON SPIEDIES
PORK SPIEDIES
MAPLE-MARINATED PORK SPIEDIES
IRISH-MEX SPIEDIES
ROASTED GARLIC DRESSING/MARINADE
CHICKEN SPIEDIES
POLYNESIAN PORK SPIEDIES
HONEY-DIJON CHICKEN SPIEDIES
LAMB SPIEDIES
TRADITIONAL PORK SPIEDIES
PORTABELLO MUSHROOM SPIEDIES
VEAL SPIEDIES
PORK SPIEDIES
LEMON ZEST SPIEDIES

Where ever did you find all these recipes? I'd love to see the rest of the recipes in that book!

[LoveMontana]

Originally Posted by Nana Lee/MA

Where ever did you find all these recipes? I'd love to see the rest of the recipes in that book!

LOL, it's not a book. We live in the area where the Spiedie was invented. Everyone makes them. We even have a yearly Hot Air Balloon Rally and Spiedie fest.

[Nana Lee/MA]

Originally Posted by LoveMontana

LOL, it's not a book. We live in the area where the Spiedie was invented. Everyone makes them. We even have a yearly Hot Air Balloon Rally and Spiedie fest.

OK. I've the seen the Hot Air Balloon festival in New Mexico, Arizona, and even in Massachusetts! They are such fun.
But no spiedies! LOL

[ak_laura]

Step 1 - chop up celery, onions, chopped garlic (I use the minced garlic in the jar about 3 tsps. - depends on your taste) and warm in about 1-2 tsps. of olive oil; add Italian seasoning and Zatarains Creole seasoning. Warm for a few minutes.

Step 2 - add two cans of diced petite tomatoes, more Italian and Creole seasoning. I also add at this point some Miso; if you can't find Miso cubes, I've used .5 to 1 envelope of Miso-Cup (instant vegan and gluten-free soup) and 2-3 cups of water (can add up to 4 depending on your preference).

Let this simmer about 30 minutes. Then rinse off your frozen seafood mix (for this recipe I used the frozen mix from Costco). I have also used other frozen seafood mixes and added my own scallops and cod that was chopped into cubes (yum!). Bring back to a simmer.

Let it simmer 15 minutes and waa-la! Cioppino in under an hour! Yummers!!

I have made this in a crock pot before too. You put all base ingredients, except no water, instead add a can of tomato sauce into a crock pot on low for 4-5 hours; then add the seafood mix, and cook on high for an hour. Both ways are good - I'll do the crock pot recipe on a Saturday, I'll start it before I go running around and when I come home, plop in the seafood mix and get ready to enjoy!

Please Note: If you make it with canned petite tomatoes as I, it is 6 carbs per .5 cups, and there is 3.5 cups per can (21 total). Makes 4 servings with one can, 8 servings with two. It is 8 carbohydrates per serving if made with the large fresh tomato. I cannot image the canned one is much more. I got the base recipe from the cookbook: "Favorite Brand Name Low-Carb Recipes".

(For pictures of this, please see: Sharing With My Buddies)

Wishing you the best,
Laura

[elainesmith]

I am trilled to find this sticky! It has some really great sounding recipes...something to keep me from getting bored.

Thought someone else might like them especially page 6 for all the shake ideas.