We have our WINNER of the best
snack recipe contest!
Congratulations goes to
Debbie of Lake Jackson, TX for her
Oh Lotta Pepper Cheese DIP!
Your prize has been mailed
and you have your confirmation
email! Thank you so much for
participating in my contest!
Thank you for being such a loyal
visitor. I appreciate your
In good Health,
Here is the most complete Low Carb Recipe Guide ever to the robust, and soul- satisfying flavors of the World,
both the traditonal and classic meet the tantalizing flavors of South Florida's rich diversity!
We will begin with Starters and Sharing (appetizers)
STARTERS, SNACKS & SHARING Smorgasbord
Recipe provided by
Kimberly of "Hotlanta, GA"
These are ZERO NET CARBS!
You will need a bag of regular size Hormel Pepperoni (zero carbs)
Paper Towels (to blot grease off), Paper Plates (dinner size and
Place Pepperoni on paper towel lined paper plate all the way to the edges (close together
because they will shrink)
Place paper plate in Microwave oven and cook on high temp for 90 seconds and
NOT A SECOND LONGER! Remove from Microwave and place 2 paper towels on top
of pepperoni,place clean paper plate over paper towels and flip the plates over, now blot
pepperoni until all grease is absorbed. Repeat process! You will have a snack bowl
of yummy pepperoni chips to dip in pimento cheese, herbed cream cheese, hot cheese dip
or any of your favorites! I like them plain too!
Happy Low Carb Snacking!! - Kimberly
OH LOTTA PEPPER CHEESE DIP
Recipe provided by Debbie
of Lake Jackson, TX
1 8-ounce tub of soft Cream Cheese
2 cups shredded Cheddar Cheese
3 fresh minced Jalepeno Peppers (seeded and deveined)
7 low sodium cooked crispy Bacon Slices, crumbled
1/2 cup mild pepper jelly (made with Splenda)
Low Carb Pita Chips, Low Carb Tortilla Chips
Cucumber Chips or Celery Chips
Preheat oven to 375 degrees
Combine first 4 ingredients putting 1 Bacon slice aside
and 1/4 cup pepper jelly in a medium bowl, stir until blended.
Spoon mixture into a lightly greased 1-quart baking dish.
Bake 20 minutes or until hot and bubbly. Top with remaining
crumbled Bacon. Serve immediately and Enjoy!
SPICY MIAMI POPPERS
Recipe provided by OLC
Pre-heat oven to 400 degrees F
8 oz Cream Cheese
1/2 cup Mozzarella Cheese
8 Large Jalepeno Peppers
1/2 tsp. Sea Salt
1/2 tsp. Coarse Ground Pepper
1/2 tsp. Table Blend Spice Mix (use your fave)
8 Slices Low Sodium Oscar Meyer Bacon
8 tooth picks
Slice jalepenos in half, then scrape out the seeds and veins of the pepper.
Secondly, mix together cream cheese, mozzarella cheese and spice mix.
Pack cream cheese mixture into peppers and then place other half of pepper
on top to close pepper.
Spiral a slice of bacon around the pepper and secure the pepper with a tooth pick.
Repeat process until all 8 peppers are stuffed and wrapped.
Bake on non stick foil for 25 minutes and then broil for an additional 2 minutes
CRUNCHY LC KEY WEST SHRIMP
w/ a hint of garlic and fresh Tarragon Mayonnaise just kissed by fresh Key Lime juice
Recipe provided by OLC!
serves 6 as an appetizer, 3 to 4 as an entree
2 pounds of large shrimp cleaned, deveined, slightly butterflied
1 tbsp fresh Key Lime juice
1 tbsp garlic powder
2 tbsp dried tarragon
1/4 cup of fresh tarragon
Sea salt and pepper to taste
1 1/2 cup Tova Carbquik(Click item to purchase)
3/4 cup canola oil
2 large eggs
1 very large sauté pan and add oil(leave stove on off temp.)
Place the flour in a large mixing bowl.
Combine Tova Carbquik
Add 1 tbsp of garlic powder, 2 tbsp dried tarragon, and salt and pepper to the flour mixture.
Mix well w/hands and set aside
Wash the shrimp in cold water and pat all the excess water off.
In a medium size mixing bowl whisk eggs until a little bubbly (whisking
this way oxygenates the eggs).
Turn large burner to a medium / high heat, if it seems to hot turn the stove down.
Every stove is different and we live in different altitudes(adjust your heat accordingly).
Place all Shrimp in egg mixture and roll through fingers gently (wash hands)
Dip a single shrimp in the flour mix, shake off excess flour and place in oil.
Repeat this step moving quickly except when you place the shrimp in the oil.
Cover the bottom of the pan with shrimp. Cook both sides of shrimp for 1 minute each or until done.
Do not double layer the shrimp. You are not deep frying the shrimp:)
When done place shrimp on a paper towel to drain oil.
Salt & Pepper to taste.
Take 1/2 cup of Hellmanns Mayo(0 carbs)1/4 c sour cream, 1/2 teaspoon chili powder and add a small hand full of fresh minced tarragon, stir and
add the 1 tbsp of lime juice into the mix, stir. For spice add horeradish! Chill(make this ahead of time)
Serve a small plate of Key lime wedges.
MY DAD'S TEXAS BEER CHILI
Recipe provided by "Huggie Bear"
serves 12 cups as an appetizer, 6 bowls as an entree
1 low carb quality beer
3 jars of Bella Vita spicy Tomato Sauce
4 pds lean Ground Sirloin
3 cans Eden Black Soy Beans drained (optional)
3 medium size fresh whole jalepeno peppers
1 large vidalia onion chopped
1 cup cilantro (chopped)
4 garlic cloves peeled & minced
4 tsp chili powder
2 tsp ground cumin
1 tbsp of oregano
1 tbsp of Sea Salt
2 tsp white pepper
1 heaping tbsp Tony Chachere's Creole Seasoning
1/4 cup Heinz Reduced Sugar Ketchup
2 cans chopped green chilies
Dixie Diner low Carb Thick It Up (use as needed)
Tip: spoon your desired amount of "thick it up" in a bowl
and blend with a little water and then add to chili, if needed.
Pre heat large burner to medium heat and then add
to a large stock pot Bella Vita Sauce, beer, ketchup, jalepeno (whole- they will lose
their heat during the cooking process
and are surprisingly mild and delicious)cumin,chili powder, oregano
sea salt, pepper, and drained Eden Black Soy Beans
In a large skillet add garlic,green chilies, onion,
sirloin and brown meat until done, drain fat and set aside.
Mix chopped cilantro into the meat and mix.
Add meat to pot of sauce and stir. Bring to a small boil
Turn burner to low simmer and let cook about 2 hours
Don't forget the condiments! Hot Sauce, Sour Cream, cheese and or home made green tomatillo Salsa!!!!
YEE HAW PARDNERS!!!!
Thanks Dad, we love you & your spicy chili!!!
A PLATTER OF CAJUN SHRIMP
Recipe provided by my late Step Dad, Leonard Mancuso
( raised in New Orleans and died way to young, miss you...)
Serves 4 to 6 as an appetizer
3 to 4 pds of fresh medium to large shrimp, heads off
(we were lucky because my uncle owns a fleet of shrimp boats
and we had fresh seafood constantly)
2 bottles of Tiger Hot Sauce
1/4 olive oil
Old Bay Seasoning Mix
4 Bay leaves
Garlic fresh and minced 5-6 cloves
Sea Salt & Pepper to taste
You will need an 10 quart stock pot
Fill stock pot with 6-7 quarts of water and bring to a nice soft boil on medium high heat
Add 2 full bottles of Tiger Hot Sauce, 1/4 cup of Old Bay Seasoning mix, 4 bay leaves
6 minced garlic cloves and the SHRIMP!
Cook on med/high heat until shrimp are cooked and simmer for 1/2 hour, pot covered with lid tilted
to allow the steam to escape. At this time add 1/4 cup olive oil
Prepare the table
Spread News paper on a large Dining table
Place 6 nice dinner plates on the table
Place a side plate next to dinner plate for shrimp shells
Use real napkins not paper
Place plates of sliced lemon and scatter around the table, you will need 2 - 3 bottles of Tabasco ,
and Leonard's favorite, Tiger Hot Sauce!
Drain the cooked shrimp in a colander and pour all of the shrimp onto a huge platter (Turkey platter size)
Place Platter in center of table
It is hot and steaming! Time to Dig in!
As Cajuns say, Let the good times roll!
LOW CARB NACHOS
Recipe provided by my husband Mike
Serves 4 as appetizer or 2 for entree
Low Carb Tortillas ( 6 tortillas cut into chip forms)
Canola oil needed to deep fry soft tortillas
Mojo Chicken purchased at the hot deli in the Super Market
1 tbsp Cumin
1 pd of grated Mexican Cheese Blend
1 small onion chopped and cooked
1 can of green chilies
3 oz melted cream cheese (melt in microwave)
Wholly Guacamole 1 carb per package (store bought)
Low carb salsa
Fry the tortillas and drain excess oil off on paper towel, then salt and taste
Pull chicken off the chicken carcass and shred it ( not too stringy)
Mix chicken, green chilies, onion, melted cream cheese, cumin and cilantro
Place chips on a foil lined cookie sheet
Ladle salsa over chips (lightly),sprinkle cheese on top, add chicken mixture on top,
sprinkle shredded cheese again until completely covered
Broil in the oven until cheese melts and bubbly
This does not take long so keep an eye on it!
Serve with Shredded Lettuce, Sour Cream, Salsa, Wholly Guacamole
Kathy watches her carbs on this recipe and stays away from the left over chips
but that means more for me!
HOT ARTICHOKE DIP
Hot Artichoke Dip / entire dip dish = 7.2 net carbs (does not include chips or crackers)
Recipe provided by my niece Sabil, from Lake Jackson, TX
1 (14 oz.) can or jar artichoke hearts (not the pickled variety) drained and chopped
1 Cup of 0 carbs, Hellmann's Real Mayonnaise
1 cup grated 0 carb Romano Cheese
1 teaspoon garlic powder
1 teaspoon Sea Salt
Combine all ingredients, mixing well.
Spoon into lightly greased (3) cup casserole dish.
Bake at 350° for 20 minutes.
Low Carb Tortillas (make into chips)
or any low carb cracker (found at your local super market)
A "shout out" goes to my niece Sabil for that fantastic recipe!! Thank you "little One", Luv ya!
Recipe provided by Georgia from Indiana
entire recipe is 4 net carbs
2 cups of Low Carb Mayo
1 and 1/2 tbsp curry powder
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp A.1. Steak Sauce
1 tsp pepper
1/2 tsp celery salt
dash Tabasco Sauce
Mix all ingredients together. This is an excellent dip for buffet use.
Serve with all LC veggies such as celery, mushrooms, cucumber, radishes,turnips,
cauliflower, squash, jicama sticks and broccoli etc.
Thanks Georgia, I think every household needs to have this dip recipe!!
STUFFED FRESH GREEN JALEPENO PEPPERS
Recipe provided by my niece Siggi, from the great state of Texas
makes 40 appetizers
6 small links of apple sausage (located in the gourmet section of packaged sausage area)
20 large fresh jalepeno peppers (washed, sliced down the center, seeded, deveined)
1 large container of cream cheese
1 tbsp dried cilantro
1 dash Tabasco Sauce
Sea Salt and Cracked pepper
Preheat oven to 350°
Preheat burner to medium heat and pour 2 tbsp of canola oil in skillet.
Skin the sausage links (lay sausage on it's side and take a small sharp knife
and cut the sausage skin from top to bottom and peel open like a butterfly, the
whole skin should come off).
Break into small pieces and place in skillet. Cook sausage well done.
Remove from heat.
Mix cilantro, Tabasco and salt and pepper into cream cheese and add to hot sausage
Blend well and let cool.
Have your baking dish prepared by spraying it with Pam.
Take one half pepper and fill with stuffing mix.
place each pepper in baking dish until finished.
Bake at 350° till browned.
Eat up Yall!!
Thank you Siggi, and thank you for all the Low Carb Lifestyle "NEWBIE'S"
your sending my way! Miss ya and Luv ya, Aunt Kathy
Gift ideas to share!
LC cookbook is George Stella's "Good Carb Family Cookbook" by George Stella