Deviled Eggs
Deviled eggs are a great food. They're perfect for cocktail parties as they require no silverware and they can be eaten for brunch, or dinner. The recipe I'm posting below is your basic recipe. There are so many wonderful variations on this recipe.
Ingredients
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1 dozen eggs
2 tsp, Dijon Mustard
1/3 cup Mayonnaise
1 Tbsp. Minced Onion or Shallot
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1/4 tsp. Tabasco
Salt and Pepper to taste
Sprinkle Paprika for finishing |
Method
First, hard boil the eggs.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise.
Gently remove the yolk halves and place in a small mixing bowl. Arrange
the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion,
Tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture
into the egg white halves. Sprinkle with paprika.
Servings: Makes 2 dozen deviled eggs |
Nutritional Values
Amount per Serving
Calories: 39
Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Fat: 3g
Saturated: 1g
Trans: 0g
Sodium: 40mg
Protein: 3g |
Cauliflower Puree
If you want to impress your guests this season you call this classic French dish by its original name: "chou-fleur puree" but no matter what you call it, it's delicious on its own. This is a perfect low carb alternative to mashed potatoes with a creamy buttery taste and if you don't have buttermilk, low fat sour cream also works great.
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
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1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish |
Method
1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
3. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Servings: Makes 4 servings (3/4 cups)
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Nutritional Values
Amount per Serving
Calories: 108
Carbohydrates: 10g
Dietary Fiber: 5g
Sugars: 0g
Fat: 7g
Sodium: 342mg
Protein: 4g |
Roasted Almonds with Rosemary
Rosemary is a great way to dress up these super healthy almonds. They've got a little kick with some cayenne pepper and chile powder, too! Serve them as a snack at your next party or keep them on hand for a low-carb snack throughout the day.
Ingredients
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2 cups of whole almonds
1 tablespoon of finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil |
1 teaspoon chile powder
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt |
Method
Preheat your oven to 325 F. Combine the almonds, rosemary, olive oil, chile powder, cayenne pepper and salt in a bowl. Stir to coat. Arrange on a baking sheet lined with aluminum foil and bake for 20 minutes.
Servings: 30 |
Nutritional Values
Amount per Serving
Calories: 59
Carbohydrates: 2g
Dietary Fiber: 1g
Sugars: 0g
Fat: 5g
Saturated: 0g
Trans: 0g
Sodium: 59mg
Protein: 2g |
Perfect Roast Turkey
The Holiday's are almost upon us and what is Christmas without turkey? This recipe for roasted turkey is simple, delicious and healthy. Best of all, turkey has zero carbs per serving!
Ingredients
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1 (14 to 16 pound) fresh turkey
1 stick unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme
1 large bunch fresh thyme |
1 whole lemon, halved
1 yellow onion, quartered
1 head garlic, halved crosswise
Salt and Pepper to taste
|
Method
Preheat the oven to 500F. Melt the butter in a small saucepan. Add the lemon zest and juice and the teaspoon of thyme leaves to the butter. Set aside.
Take out the neck and insides of the turkey, and rinse it inside and out. Remove any excess fat and pinfeathers and pat the outside dry with a paper towel. Place the turkey in a large roasting pan. Salt and pepper the inside of the turkey. Stuff the cavity with the bunch of thyme, the halved lemon, the onion, and the garlic. Brush the outside of the turkey with the lemon thyme butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Cook the turkey for 30 minutes at 500F. Then reduce the heat to 350F and continue roasting the turkey for around 2 1/2 hours, or until the juices run clear. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Carve the turkey and serve..
Servings: Makes 11 servings |
Nutritional Values
Amount per Serving
Calories: 479
Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 0g
Fat: 27g
Saturated: 8g
Trans: 0g
Sodium: 149mg
Protein: 54g |
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