:)Main Dishes
Main dishes are usually the protein entree, lots of meat, seafood, or eggs as the main ingredients.
Salami
2 tbls. Morton's Tender-quick salt
2 � tsp. Coarse-ground black pepper
1 tsp. Liquid Smoke
2 � tsp. Sage
5 lb. Ground beef
Mix all dry ingredients thoroughly and sprinkle over meat. Mix thoroughly. Refrigeratore for 24 hours. Knead again and shape into rolls 1 � inches in diameter, or desired size. Bake on broiler pan (to let fat drain off) at 150 degrees for 8 hours. Double wrap in freezer foil and then place in zip lock bags to freeze for later use, or serve immediately.
Breakfast Sausage
2 lb. Ground beef or pork or combination
1 cup water
1 � tsp. Liquid Smoke
� tsp. Onion powder
� tsp. Garlic salt
1-2 tsp. Sage, optional, OR
1-3 1 tsp. Maple flavoring, optional
2 � tsp. Morton's Tender-quick salt.
Mix all ingredients thoroughly. Shape into rolls. Wrap in foil or saran wrap. Refrigerate 24 hours. Unwrap. Bake on broiler pan at 350 degrees for 45 minutes to an hour, or slice and fry in skillet. May be double wrapped in freezer foil, placed in zip bags and frozen, if desired.
Summer Sausage
3 lb. ground beef
2 tbl. Morton's Tender-quick salt
1 tsp. Garlic salt
2 tbl. Liquid Smoke
1 tsp. Onion powder
2 tbl. Mustard seed
2 tsp. Seasoned salt
1 cup water.
Mix all ingredients thoroughly. Make 4-5 rolls. Wrap each in foil or saran wrap. Refrigerate 24 hours. Unwrap and bake on broiler pan 1 hour at 350 degrees. Cool. Rewrap. Refrigeratoe 24 hours before serving. May be double wrapped in freezer foil, placed in zip bags and frozen, if desired.
Bologna
2 lb. Ground beef
1 cup water
2 tbl. Morton's Tender-quick salt
1/8 tsp. Garlic powder
� tsp. Onion powder
Combine ingredients and mix well. This recipe makes 4 small rolls 18 inches long, or one large roll. After rolls are made, wrap in saran wrap and refrigerate 24 hours. Remove wrap and bake on broiler pan for 1 � hours at 300 degrees. Remove from oven and let cool. Use within a week. May be double wrapped in freezer foil, placed in zip bags and frozen, if desired.
Bruce's Beef or Chicken Adobo
3 pounds meat (chicken legs or thighs were great!)
1/2 cup soy sauce -- Kikkoman
1/2 cup white vinegar
1 small onion -- sliced
3 cloves garlic -- chopped
Combine all ingredients in a pot or crock pot and cook. The longer it simmers, the more tender the meat will be. The recipe is also very forgiving. If you don't like garlic, leave it out. If you want to try it with ginger or hot peppers or anything else that you fancy, toss it in. Just don't mess with the soy/vinegar ratio. And don't add any water because it makes lots of gravy. This is the national dish of the Philippines. It can be made with chicken, pork, beef or any combination of the three. But I like it with chicken thighs best. I made this for New Year's Eve, and everyone thought it was wonderful.
Buffalo Chicken Breasts
3/4 cup Italian salad dressing (I use Ken's Steak House brand - only 1 carb per 2 Tablespoons)
1/4 cup Hot Sauce (I like Texas Pete)
2 Eggs
3 Tablespoons water
3 oz. Pork rinds
4 Boneless, skinless chicken breasts (6-8 oz each)
Oil, for pan-frying
Place pork rinds in food processor or blender and process until crushed finely and spread on a shallow plate. In a bowl, beat eggs with water. Place a large skillet over medium heat on the stove. When the skillet is hot, add about 4 tablespoons oil. It is important to heat the skillet before adding the oil because the chicken will not stick if you do this. Dip the chicken pieces in the beaten eggs, then in the pork rinds and coat the pieces well. Place in skillet and fry until brown on both sides. If they are getting too brown, but still are not done inside, you can put them in the oven at 350 degrees to finish for a few minutes. While the chicken is cooking, combine the Italian dressing and hot sauce in a small saucepan and warm over low heat. When the chicken is done pour the sauce over it all. Serve with celery and blue cheese or ranch dressing. Mmmmmm, delicious! I've also done this same recipe with shrimp and chicken wings with outstanding results. Of course, you can adjust the amount of hot sauce you use to your taste. I like it pretty hot. -Serves 4. Shari
Beef for All Seasons
3/4 cup Roquefort cheese (about 6 ounces)
2 tablespoons butter, at room temperature
1 tablespoon Worcestershire sauce
2 tablespoons chopped chives
4 sirloin steaks (each about 1 1/2 inches thick and 11 ounces)
Freshly ground black pepper to taste
In a medium bowl, cream together the Roquefort cheese, butter, Worcestershire sauce and chives. Set aside.
Season the steaks with pepper to taste. Heat a nonstick pan over medium-high heat. Add the steaks to the pan and sear until they are nicely browned on 1 side, about 1 1/2 minutes. Turn and sear for another 1 1/2 minutes. Reduce the heat to medium and cook, turning once, until desired degree of doneness, about 2 minutes per side for medium-rare. Preheat the broiler. Transfer the steaks to the broiler pan. Divide the cheese mixture evenly among the steaks, mounding it in the middle. Broil just until the cheese melts, about 2 minutes. Serve immediately. Per serving: 858 calories, 104 gm protein, 2 gm carbohydrates, 46 gm fat, 332 mg cholesterol, 23 gm saturated fat, 1,011 mg sodium, trace dietary fiber. By Frederick J. Simon and John Harrisson
Salmon Casserole
1/3 can of pink salmon (deboned)
1 tbl. mayonaise
1 sliced green onion with some of the top
salt and pepper
Mix and pour over some lightly crushed pork rinds and bake in a 400* oven till they brown a little bit, shake on the hot sauce and enjoy. The only carb is about 1 for the onion.
Cilantro Cream Chicken
4 chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
1 juice of 1 lime
1 tsp. McCormick's Rotisserie Chicken Seasoning ( I like a lot)
salt and pepper to your taste
3 T. butter
1/2 cup chopped fresh cilantro
Brown chicken in butter. Season with spices while cooking and browning. Remove chicken when browned. Add cream cheese in cubes to skillet with butter drippings from chicken. Add whipping cream. Add lime juice and cilantro. On medium heat melt and stir all ingredients. Put chicken back in sauce mixture . Cover and cook on low for about 10 or 15 more minutes. This is so rich and sinful it is hard to believe you are not cheating. Julie from Houston. 1.9 carbs per serving.
Lemon Butter Chicken
2 to 3 pounds chicken pieces
1/2 cup butter, melted
2 lemons
1/2 teaspoon garlic salt
Rub chicken with lemon. Combine butter, juice of 1 lemon, and garlic salt. Pour over chicken and bake at 350 degrees for 1 1/2 hours. Baste occasionally. Serves 4 to 6
Tarragon Chicken
6 skinless, boneless chicken breasts
1 cup white cooking wine
black pepper to taste
Combine wine, tarragon and pepper. Pour over chicken and marinate for several hours in the refrigerator. Bake chicken at 350 degrees for 1 hour.
Lemon Garlic Chicken
4 skinless boneless chicken breasts
1 clove garlic, minced
1/2 cup chicken broth
1 tablespoon lemon juice
Using a nonstick skillet sprayed with cooking spray, slowly saute garlic over low heat. Add chicken and cook over medium heat about 10 minutes or until brown on both sides. Add broth and lemon juice. Het to boiling and then reduce heat. Cover and simmer 10 to 15 minutes or until chicken is done. Remove chicken from skillet and keep warm. Cook or reduce remaining liquid in pan, around 3 minutes. Pour over chicken and serve. Serves 4 @ .7 carbs per serving
Chicken Breasts with Mushrooms
6 skinless, boneless chicken breasts
1 tablespoon basil
1/4 pouind fresh mushrooms, sliced
3 tablespoons white cooking wine
On stove top place chicken breasts in a nonstick skillet. Over low-medium heat brown chicken for 1 to 2 minutes. Add mushrooms, basil, and wine and continue to cook for 30 minutes or until thoroughly cooked. Spoon sauce over breasts while cooking. Serves 6 @ .96 carbs per serving
Lime Chicken
4 skinless boneless chicken breasts
juice of 3 limes
2 tablespoons chopped garlic
2 cups fresh mushrooms, sliced
Slice chicken into thin strips. Saute chicken and garlic in lime juice until chicken is tener. Add mushrooms and continue to cook until chicken is lightly browned. Serves 4 @ 6.05 carbs per serving
Orange Chicken
4 skinless, boneless chicken breasts
1 cup sugar free orange soda
1/4 cup soy sauce
4 to 6 green onions, finely chopped
Combine soda and soy sauce. Marinate chicken breasts in mixture at least 8 hours or overnight in the refrigerator. Place chicken and marinade in large baking dish. Sprinkle with onions and bake at 350 degrees for 1 hour. Baste occasionally. Serves 4 @ 2.47 carbs per serving
Tasty Chicken
4 skinless, boneless chicken breasts
1/3 cup tomato juice
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Pound chicken breasts with meat mallet until uniform thickness. Roll chicken breasts in tomato juice. Place chicken on foil in baking dish and sprinkle with garlic and oregano mixture. Bake, uncovered, at 350 degrees for 45 minutes. Serves 4 @ 1.23 carbs per serving
Monterey Cheese Crisps
1 pound Monterey jack cheese (I like one with hot peppers)
cayenne pepper
1/4 teaspoon garlic powder
Cut cheese into 1/4 inch slices. Place slices 3 inches apart on a non stick baking sheet. Sprinkle with cayenne and garlic to taste. Bake at 400 for 10 minutes, until golden brown (THESE WILL SPREAD.) Watch closely. Remove from pan and cool on paper towels. Stores well in airtight container.
Quick Salmon Dip
1 pound salmon (14 or 16 oz size)
8 ounces cream cheese, softened
16 ounces sour cream (2 cups)
smoke flavoring according to taste
sprinkle in some chives if you have them (optional)
Blend all of the above stuff with some type of a blender (I use a hand held one). Chill. Serve with raw vegetables or low carb other items. From: Elaine Kavorkian
Hamburger Onion Pie
1 lb. ground beef
1 small onion chopped, or 1 T dry minced onion
1 t salt
� t pepper
1 t curry powder
2 T DR Atkins bake mix
2 eggs, slightly beaten
1 c small curd cottage cheese
1 � c shredded cheddar cheese, divided
Saute ground beef and onion. Add seasonings. Combine eggs with cottage cheese and � c cheddar cheese. Pour egg mixture over meat mixture and spread into a 9 inch greased pie pan. Bake at 375 degrees for 20 minutes. Removed from oven and sprinkle on the remaining c of cheddar cheese, return to oven for 2-3 more minutes or just until top cheese is melted and bubbly.
Holiday Beef Log/Stick
5 lbs Ground Chuck (or ground beef, if you prefer)
3 tbsp salt (I use Morton's Tender Quick)
2 1/2 tsp garlic powder
2 1/2 tsp black pepper (I used coarse ground)
2 1/2 tbsp hickory-flavored sauce
-Mix all ingredients in a lg bowl with tight fitting lid and refrigerate -Stir once a day for 3days -On 4th day mix and roll into 5 logs not over 2 inches in diameter (I can usually get 6 logs ) -Bake in lg roaster pan with rack in bottom of pan (to avoid sticking and keep logs out of fat) -Bake @ 200* for 4 hrs. -Turn logs over on rack and bake 4hrs more -Cool, then individually wrap for gifts, or to freeze. In freezer, will keep up to 3 months, thaw in refrigerator, then slice/serve with favorite cheeses, dips, crackers (wasa crackers for us Low-Carbers :), salads, pizza, or any other creations you decide upon. Not your usual Hickory Farms Beef Stick...But pretty dog gone close and at a fraction of the cost! ENJOY!!! and Happy Holidays!!
Vension Jerky
3 lbs. Venison
1/4 c. Liquid Smoke
1/2 c. Soy Sauce
1/2 c. Worcestershire Sauce
1/2 tsp. Cayenne Pepper
1 tsp. Accent meat tenderizer
1 tsp. Garlic Powder
2 tsp. Onion Powder
1/2 c. Warm Water
chili pepper seeds, to taste
Cut Venison with the grain of the meat, not across the grain, into 4" long, 1-1/2" wide, 1/8" thick strips. Mix all other ingredients and pour over the meat. Mix with hands to ensure that each piece of meat has been covered by the marinade. Mix ingredients together well and soak meat in it for 24 hours (a zip lock bag works great) In my dehydrator, it takes approximately 6-11 hours, depending on how dry (hard) you want the jerky, yours may vary. The jerky should be dry but not brittle. Substitutions that can be used: Beef, Chicken, Turkey.
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