Category Archives: Recipes

Chicken livers


Awhile back, I posted a chicken liver recipe that included balsamic vinegar.  While yummy, I’ve decided that I actually prefer my chicken livers served very simply because I really like the flavor of the livers themselves.  (Aaaaand, I just lost 3/4 of my readers, didn’t I?)  Plus, the rest of my family only tolerates them, so I’ve taken to making them just for myself at lunch, and I want the quickest method possible. This is my super simple recipe:

Chicken Livers
(net carbs: 1.5g)

1/2 lb chicken livers (about 1/2 a container, or 4-6 livers)
1 Tbsp butter
1 Tbsp peanut oil
garlic powder

Place chicken livers on a plate lined with paper towels to dry.  Melt butter and oil in a small pan over medium heat.  Blot top of livers with more paper towel, then sprinkle liberally with garlic powder.  Place in pan, garlic side down, and sprinkle tops with more garlic.  Cover pan and cook for 5 min.  Flip livers (I find this easiest to do with two forks, one underneath and one on top) and cook for 4 more minutes.

My method cooks the livers quite well done, but this is how I prefer them.  Most recipes seem to suggest you don’t want them overcooked or they’ll be dry, but I like them this way because the texture is more like other meats.  Also, the outside gets brown and slightly crunchy, which reminds me of how my mom used to make them by coating them in flour first.  However, if you prefer yours less done, you can probably do about 3 minutes per side.


Floopsie grilled cheese


I recently tried a new recipe for a bread substitute known as “floopsie bread.”  I was really in the mood for Cheddar Bay biscuits (you know, those delectable cheesy, garlicky things from Red Lobster), so I decided to adapt the recipe by omitting the sweetener, adding in about 1 Tbsp garlic powder (I just dumped a bunch in without measuring – I love garlic!) and about 1 cup of shredded cheddar cheese.

While the texture is nothing like the Red Lobster biscuits (it’s more similar to corn bread), the flavor was delicious!  It bakes up very flat, and so when I cut a big square out, I thought, “This looks like sandwich bread.”  And then I had a brilliant idea and decided to try making something else I’ve been missing – a grilled cheese!  I put a slice of American cheese between two slices of floopsie and then grilled in a medium-hot pan for about 2-3 minutes on each side.

Although no one would mistake this for an authentic grilled cheese (floopsie bread doesn’t toast like regular bread), it was still very, very yummy!  Also, I’m thinking it would be absolutely divine as a panini of sorts, with meat and cheese on the inside.  Of course, using floopsie bread that already had cheese in it was probably a bit of overkill, but then again, I’m also in the “there is no such thing as too much cheese” camp, so I didn’t mind at all. 😉  But you could easily skip the cheese if you wanted to use this for grilled cheeses or paninis.

If you try a floopsie grilled cheese or panini, be sure to have a fork handy!  It’s a bit greasy, plus I think it might break if you picked it up.  But it’s so delicious that you won’t care in the least.

Caramelized onion omelet


Just when I didn’t think I could look at another bacon (or steak, if I had leftovers) and cheddar omelet topped with salsa, salvation arrived in the form of a lovely layered veggie: a sweet yellow onion.  I’m still having an omelet everyday, but using a caramelized onion and swiss cheese completely changes the flavor profile, and it feels like a whole new breakfast for me.  I’ve also taken to making one-egg omelets so I can really taste the onion; this version ends up being more like onions and swiss bound by a bit of egg.  It. Is. Divine.

Caramelized Onion Omelet
(net carbs – 5 to 6g, depending on how much cheese you use and the size of your onion quarter)

1/4 yellow onion, diced
2 Tbsp butter
1 thin slice of swiss
a small sprinkle of shredded cheddar
1 egg, beaten

Melt butter in a skillet over very low heat – I set my gas range at 2.  Add onion.  Allow to sautee 10 to 20 minutes, until just barely beginning to brown.  Give it a stir and let it cook another 5 to 10 min until everything is a nice golden brown.  Push your eggs together into the smallest flat circle (ie, not mounded) they will make.  Slowly pour the egg over the onions trying to cover everything.  I usually drizzle around the entire outer edge and then fill in the center.  You might end up with a few spots not entirely filled in.  It’s OK.  This isn’t about making a picture perfect omelet – just a delicious one.

Turn the heat up to about 6.  Let cook 20 to 30 seconds, until mostly set.  Spoon a smidge of water around the inside edge of the pan and quickly cover for 20 to 30 seconds, until top is set.  (The steam helps cook the top.  This is a great trick for omelets and fried eggs.)  Add cheese, repeat step with water and cover for 30 to 40 seconds.  Remove cover, fold omelet in half in pan, and let cook another minute or so, until the cheese is thoroughly melted.  Some will ooze out, and that’s fine – it gets a little crispy and adds to the final flavor.

Remove from pan with spatula rather than just dumping it out – this will leave the excess butter behind.  I find a generous amount of butter is necessary to keep the onions from burning, but you don’t necessarily want all of it covering your omelet.

This might sound complicated, but it’s really not.  I cut an onion into quarters at the beginning of the week, and wrap the extra quarters up in foil and put them in the fridge until I need them.  (I’ve been told I should dice the whole thing at the start, though, and refrigerate the diced onion.  I don’t know if that makes a big difference.)  So all I have to do is quickly dice 1/4 onion, which takes next to no time at all.  (It would take 0 time if you dice the whole thing on Day 1.)  I’ll often start the onions going right before I head up to take my shower.  Walking out of the bathroom to the smell of sauteeing onions is pretty much heaven!  Whether I do or not, though, the onions really don’t need much tending.  You might not even need to give them that extra stir – I happen to enjoy doing it because something about stirring sauteeing onions with a wooden spoon makes me feel happy on the inside. 🙂

Once the onions are ready, throwing the omelet together really only takes about 2-3 minutes at the stove since the pan is well heated and a single egg cooks very quickly.  Which is more time than I’d be willing to spend if I had to get into the car for a long commute.  But since I work from home, I usually start this process after the kids are at school, and if I’ve already showered, I begin my work day while the onions cook.  It’s really a very easy way to start the day with a delicious breakfast.

Cheesy buffalo ranch chicken casserole (or dip)


I’ve been working on making this recipe just right for months now.  The flavor has always been delicious, but it was simply too liquidy.  And finally one day, it hit me – of course it would be liquidy when I was using bottled ranch dressing!  So tonight, I tweaked the recipe a bit and finally got a dish that was more the consistency of a casserole or dip.  This would make a fabulous appetizer for a party, but as low carbers, we actually like it for dinner.  My favorite way to eat it (although it’s a little high carb because of how many I eat) is scooped up on 34 Degree Crackers.  (Which I guess makes it a dip served as an entree!)  But you can also serve it in low carb tortillas as a wrap to save yourself a lot of carbs.  You could also dip celery or another hearty veggie in this.

Cheesy Buffalo Ranch Chicken Casserole (or Dip)
(net carbs: 23g for the entire recipe)

1 cup mayonnaise
1/2 cup parmesan cheese (the cheap stuff is just fine)
1/2 cup hot sauce
1 packet ranch dressing mix
3-4 chicken thighs, cooked and diced (or equivalent amount of chicken breast)
2 cups shredded cheddar cheese, divided

Preheat the oven to 350.  Mix the mayo, parm, and hot sauce together.  Add ranch packet and incorporate well.  Add chicken and 1.5 cups of cheddar and mix again.  Pour into 9×9 or 8×8 pan and top with remaining half cup of cheddar cheese.  Bake at 350 for 25 to 30 min, until top is nicely browned.  Serve with crackers, veggies, or on tortillas.

Note: The vast majority of the carbs here come from the ranch packet (16g).  If you can find a lower carb option or perhaps just mix up your own seasonings, you could reduce the carb count even further.

Low carb fix for chocolate cravings


I don’t really know what to call this recipe that I concocted to help soothe my sweet tooth.  It’s sort of like a Mounds bar mixed with a Reese’s.  But then there’s the pecans, too, which add another dimension.  It simply defies description.  There’s no good name for this, other than perhaps Yummmmmy.

This recipe has enough carb that you probably couldn’t eat it if you were maintaining induction levels of carb intake.  But at 5g, it’s not a bad treat on a night when you just want something a little indulgent and that reminds you a bit of a candy bar.

Yummmmmy (aka, the Chocolate Cravings Fixer)
(net carbs: 5g)

  • 1 Tbsp peanut butter
  • 1/2 Tbsp coconut oil
  • 2 Tbsp unsweetened coconut
  • 1/2 Tbsp unsweetened cocoa powder
  • 2 Tbsp chopped pecans
  • 1 Tbsp SF vanilla syrup (like Torani or DaVinci)
  • 1/2 Tbsp SF caramel syrup (like Torani or DaVinci)

Melt the peanut butter and coconut oil in the microwave for about 20 to 30 seconds in a custard cup.  Mix in all remaining ingredients.  Freeze or refrigerate for 10 to 20 minutes until it thickens or hardens (whichever you prefer – you could just eat it warm and goopy if you wanted!).  Play some mood music, close your eyes, and eat it slowly to savor all of its deliciousness.

Low carb oven fried chicken


You will not miss the taste of traditional fried chicken (or the mess it makes when you cook it!) after trying this recipe!  This is a slightly adapted recipe from a friend.  The brilliant thing is that it uses NO flour, so it’s totally carb free, but you still get the most amazingly delectable crunchy skin.  And although there is a lot of butter in this recipe, most of it is still left in the pan when you’re done, so don’t worry that you will be consuming all of it.  In fact, I plan on experimenting with amounts so I don’t waste so much, but I’d rather have too much than not enough.

And the best part of this recipe?  It could not be easier!  There is no dipping or dredging or anything like that.  Just shake on some light seasonings, and pop it into the pan with the butter already melted in it.  The temp gets bumped up once, and the chicken gets flipped once near the end, but that’s all the tending it takes.  Like most of my recipes, it’s perfect for busy week nights.

Low Carb Oven Fried Chicken
(net carbs: 0g)

  • 1 whole fryer chicken (discard any pieces you don’t want to eat, like the liver or neck)
  • 2 sticks butter
  • 2 Tbsp peanut oil
  • garlic powder, salt, and pepper to taste (or use whatever seasonings you prefer)

Preheat oven to 375.  While seasoning the chicken, melt butter and oil in ovenproof pans or baking dishes over very low heat, about a 2.  (When I do a whole fryer, I use one ovenproof pan and one glass dish.)  Meanwhile, arrange the chicken on a plate or platter with skins up and sprinkle with garlic powder, salt, and pepper.

Once butter is melted, place the chicken pieces in the pans with skin/seasoning side down.  Quickly season the non-skin side that is now facing up.  Bake for 40 min.  Turn oven up to 400 and bake for 10 more minutes.  Remove from oven, flip chicken, and bake for 10 more minutes.   Serve on a platter lined with paper towel to absorb some of the excess butter and oil.

You can of course adapt this recipe to as much or as little chicken as you like.  I did a small package of wings last week in a single pan, but this is so easy that it’s a great way to make a bunch at once and have yummy cold leftover fried chicken!

Hot wrap sandwich


I created a new and super yummy lunch today.  The best thing is that it is totally versatile: you can really change up the ingredients as much as you want.  I used what we had on hand, but feel free to modify it to your little heart’s content.  This is really more of a framework than an actually recipe.

Hot Wrap Sandwich
(net carbs: varies)

  • 1 Mission Carb Balance medium flour tortilla (7 g of carb)
  • 1/4 cup shredded cheese
  • cream cheese or other spreadable cheese (Alouette would be delicious)
  • meat (deli meat or leftover steak, chicken, etc.)

Preheat oven to 350.  Spread tortilla with cheese to taste and top with shredded cheese.  Bake for 4 minutes.  Meanwhile, heat meat in the microwave.  (If you put it in the oven on top of the tortilla, the liquid that oozes out during heating will make the tortilla soggy.)   Remove tortilla from oven, lay meat in, wrap up and eat!

We used roast beef and chive and onion cream cheese today, and it was absolutely delicious.  We agree that some horseradish and/or spicy brown mustard would also be very good.  I think it would be awesome to add some sun dried tomatoes for sweetness, too.