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Old 02-26-2012, 08:51 AM   #781
dianafoot
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kl
I am a bit of a barbecue snob (if you live in the South, you know "barbecue" means slow-cooked, smoked pork, shredded or chopped, with a sauce). I've experimented with dozens of recipes and have finally found one that almost rivals my granddaddy's famous barbecue from his restaurant "Rollins Barbecue" in Wilmington North Carolina. Yay!
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Old 02-26-2012, 09:31 AM   #782
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Originally Posted by dianafoot View Post
kl
I am a bit of a barbecue snob (if you live in the South, you know "barbecue" means slow-cooked, smoked pork, shredded or chopped, with a sauce). I've experimented with dozens of recipes and have finally found one that almost rivals my granddaddy's famous barbecue from his restaurant "Rollins Barbecue" in Wilmington North Carolina. Yay!
aRE YOU GOING TO SHARE?
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Old 02-26-2012, 01:12 PM   #783
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aRE YOU GOING TO SHARE?
No kidding you can't just leave us hanging here with our tongues out, drooling on the keyboard.
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Old 02-26-2012, 02:54 PM   #784
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hahahah, yes, I will definitely share! I have to go back through my notes and my adjustments to the recipe I used (from America's Test Kitchen) and put it all together. I will start a thread, probably tonight, with the words barbecued pork in it. the buns, by the way, were made using kevinpa's last flour mix and I will give that recipe, too.
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Old 02-26-2012, 05:20 PM   #785
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Originally Posted by dianafoot View Post
hahahah, yes, I will definitely share! I have to go back through my notes and my adjustments to the recipe I used (from America's Test Kitchen) and put it all together. I will start a thread, probably tonight, with the words barbecued pork in it. the buns, by the way, were made using kevinpa's last flour mix and I will give that recipe, too.
Thank you and are you kidding about the buns? I thought they were some HC buns that were put there just to show off the bbq! Wow, and from Peggy's recent recipes (thanks, Peggy!) I have some of Kevin's flour mix made up. Yeah! Thanks for sharing, I will be on the lookout for both.
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Old 02-26-2012, 05:31 PM   #786
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recipes for barbecue pork and buns are now posted on http://www.lowcarbfriends.com/bbs/lo...e-we-come.html
Enjoy! Diana
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Old 02-28-2012, 07:09 AM   #787
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I am on a low carb journey. I take in less than 20 grams a day. However, my WOE isn't strictly Induction. I would love to get pics and recipes of low carb meals that will fit into that life style. Here is my sausage and cheese floopsie to start it off. It was delicious and I can't make oopsies.

Floopsie Recipe (taken from a post by Diana)
4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2tsp [COLOR="Red"]worth[/COLOR] of sweetener (splenda, stevia.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's OK.

bake at 300 for 25 minutes

I did use almond flour which makes it induction nonfriendly.
It would be me to quote the very first post on this thread but does anyone know if you can freeze these?
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Old 02-28-2012, 10:03 AM   #788
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You can freeze them. My oopsies freeze great, and this is just essentially a flat oopsie.
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Old 03-01-2012, 09:04 AM   #789
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This is a pizza crust for vegetarians: Mushroom, mozzarella and parm. The mushrooms are nice because it gives a good protein-y mouthfeel, but the chicken crust is still my absolute fave. This is a good option if you don't eat meat but you still want a "beefy" crust.
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Old 03-01-2012, 11:28 AM   #790
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Breadsticks made of chicken and cheese and a few other ingredients. You would never guess it's not real bread!
OMG Cleo, those look amazing!!!!!!! Off to get the recipe off your website!!!!!
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Old 03-01-2012, 06:09 PM   #791
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Man, those pizzas all look GREAT, Jamie! Got to try the pan pizza!
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Old 03-01-2012, 08:21 PM   #792
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Denver Muffins
Ingredients
½ medium onion
½ red pepper
½ green pepper
4 oz Ham
½ tsp salt
¼ tsp pepper

8 large eggs
½ cup cream
4 oz cheddar cheese, shredded
1/3 cup almond flour
1 tsp dried parsley

146 Calories, 11.2g Fat, 3.1g Total Carbs (.6g Fiber), 8.8g Protein
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Old 03-01-2012, 08:36 PM   #793
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Thanks, you guys! I'm not here to lure you to my site, though. I'm just here to look at the pretty pictures and post some, too. It's mutual food appreciation. This is like Pinterest, but better!
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Old 03-02-2012, 02:03 AM   #794
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Originally Posted by cleochatra View Post
Thanks, you guys! I'm not here to lure you to my site, though. I'm just here to look at the pretty pictures and post some, too. It's mutual food appreciation. This is like Pinterest, but better!
Although your site is quite special with different and yummy recipes! Keep those wonderful pictures coming, love them!!!!
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Old 03-02-2012, 02:09 AM   #795
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Denver Muffins
Ingredients
½ medium onion
½ red pepper
½ green pepper
4 oz Ham
½ tsp salt
¼ tsp pepper

8 large eggs
½ cup cream
4 oz cheddar cheese, shredded
1/3 cup almond flour
1 tsp dried parsley

146 Calories, 11.2g Fat, 3.1g Total Carbs (.6g Fiber), 8.8g Protein
This looks great, wish I had a few all made up in my freezer. I think I would put in bacon in place of (or in addition to!) the ham. Just rediscovered bacon after probably 20 years of avoiding it. Now I can't keep my hands? mouth? off of it if I have it in the frig, . I bake a whole pound of it at a time, cool it, then to keep myself from eating the whole thing, I freeze it.
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Old 03-02-2012, 10:59 AM   #796
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Pancakes...

Check these babies out!

http://www.lowcarbfriends.com/bbs/ju...food-porn.html

They are on page 2! Sorry I didn't link it properly!
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Old 03-02-2012, 11:47 AM   #797
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This looks great, wish I had a few all made up in my freezer. I think I would put in bacon in place of (or in addition to!) the ham. Just rediscovered bacon after probably 20 years of avoiding it. Now I can't keep my hands? mouth? off of it if I have it in the frig, . I bake a whole pound of it at a time, cool it, then to keep myself from eating the whole thing, I freeze it.
I completely agree. The original plan was to use bacon, but I didn't want to lose the Denver muffin moniker. In the future, I would likely use bacon, sausage crumbles, and about any meat I could get my hands on at the time in this dish.
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Old 03-02-2012, 02:37 PM   #798
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I sure do want a Denver Muffin,please
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Old 03-02-2012, 05:12 PM   #799
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:wave: hope you all don't mind me joining you, as I've been lurking for a couple days!

Spinach and Feta stuffed chicken from allrecipes.com. I doused mine in hot sauce before cooking. Otherwise, I would have been a bit bland, in my opinion. They are rich and very filling.

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Old 03-02-2012, 06:33 PM   #800
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:wave: hope you all don't mind me joining you, as I've been lurking for a couple days!

Spinach and Feta stuffed chicken from allrecipes.com. I doused mine in hot sauce before cooking. Otherwise, I would have been a bit bland, in my opinion. They are rich and very filling.

NICE
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Old 03-02-2012, 07:37 PM   #801
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You had me at feta and bacon... mmmmmm That casserole dish is also so pretty!
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Old 03-03-2012, 08:25 AM   #802
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Oh thank you!

Btw - I have oopsie rolls in the oven right now . So double thanks!
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Old 03-03-2012, 09:33 AM   #803
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that chicken looks so good.
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Old 03-03-2012, 11:20 AM   #804
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Pork and Zucchini Kabobs

Attached Images
File Type: jpg 2012_01_23, Low Carb Kabobs.jpg (68.4 KB, 476 views)
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Old 03-03-2012, 01:00 PM   #805
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Looks good Monika - I can't wait for grilling season to start here!! Btw, I love your signature.
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Old 03-03-2012, 02:13 PM   #806
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Can you tell me what cut of pork that is and I assume you marinated it, with what?
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Old 03-03-2012, 05:31 PM   #807
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Tilly I used some Pork chops that were uneven cut from a large package that was on sale. I cut them up and brined them overnight ( 1/2 c Salt and 1/2 c of sugar dissolved in 1 gallon water.) This is a usual brine and you can add any herbs or different flavors to your taste. Keeps meat juicy. I used my indoor counter top grill.
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Old 03-03-2012, 06:59 PM   #808
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Tilly I used some Pork chops that were uneven cut from a large package that was on sale. I cut them up and brined them overnight ( 1/2 c Salt and 1/2 c of sugar dissolved in 1 gallon water.) This is a usual brine and you can add any herbs or different flavors to your taste. Keeps meat juicy. I used my indoor counter top grill.
wow, thanks for sharing, looks fantastic, like summer!
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Old 03-03-2012, 07:52 PM   #809
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I love the kebabs so hard... Why do I live in Colorado again? AH! That's right-- so I can grill wearing mukluks...
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Old 03-04-2012, 03:53 AM   #810
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I love the kebabs so hard... Why do I live in Colorado again? AH! That's right-- so I can grill wearing mukluks...
Well, look at it this way, you won't stand over a hot grill and sweat like I do here in Virginia in the middle of the summer.
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