Posts Tagged ‘low carb’


Baked Onion Blossom

April 21, 2016

Who hasn’t indulged in a deep fried, heavily breaded,  grease soaked at the end, onion? While they are absolutely delicious, they are most certainly an artery clogging, calorie crying “indulgence”. I was  craving one of these, but really am trying to eat clean. I had seen a baked version, but most of the reviews were not too kind. In an effort to simplify, improve and of course, satisfy “my” craving, I bring you my version of the baked onion blossom. It’s a bit awkward to make, but that will only improve in time, as this is most certainly something I will make again (and again!) I served it as a side rather than  an  appetizer, and long after my sesame seared tuna was gone …I was still sitting at the table picking away at the onion. I think it would be a lovely addition to a plate in a much  smaller  individual portion  as well…

1 giant Vidalia onion

1 egg, with 1 T. water added

1/2 C. panko breadcrumbs

1 T.Cajun seasoning, or any seasoning with a kick to it (unless you don’t like spice!)

1 t. teaspoon paprika

1 t. garlic pepper seasoning

Dipping sauce

1/4 C. yogurt

1/4 C. horseradish sauce

1/2 C. ketchup

1/8 t. each:paprika. garlic pepper, Cajun spice


Pre-heat your oven to 400*.

Make your dipping sauce and season to taste. As it sits, it will get spicier.

Beat your eggs very well, and allow all the  foam to die down. This helps keep the crumbs on.

On a piece of wax paper, combine your panko and your seasoning.Really you can any seasoning “you” like. I didn’t have a Cajun seasoning so I used the Tabasco one you see above. I also cut out any additional salt. You don’t need it.

Peel your onion. Cut off about 1/4 off TOP of the onion. Do not cut the root end as this is what holds your “blossom” together. Starting about 1/4 inch from the root, cut down. Continue every 1/4 inch or so. Do not cut close to the  root, as your onion will immediately fall apart.. With a very large onion you should make about 14-16 cuts. You can see how  large my onion is compared to the egg in the picture.


Open the petals gently….Pretty, isn’t it?


The egg bath got a  little tricky. First of all I couldn’t find my pastry brush. That would have made things easier. I’m still not  sure mine was  the better way, as I did get a good amout of coverage. Using my hands I turned the onion  around several times in a bowl. Then I poured the rest of the egg over the onion.



Ready to bread this bad boy, I placed him on a parchment covered baking sheet. I sprinkled the breading all over, and up the sides. Gently open the petals so that you get the crumb mixture all over the inside. Press down so it  holds.  Remember ..this is a lower carb and healthier version of that million calorie heart stopping one in the  restaurants. It’s not going to look exactly the same, but trust me the taste is every bit as satisfying.


Into the oven for 30 minutes. If you want the onion softer, add 5-7 minutes. I prefer them not as limp as the restaurant version. You many have to use a small spoon to add crumbs to some of the pieces as you pull them ..Again, this is  about saving calories,  tasting onion and not a  greasy glob of breading,  and not having the mess of a vat of  oil..


As delicious  as it is pretty. Enjoy.I surely did!


Greek Yogurt Chicken

January 13, 2014

Choosing my 100th post was pretty simple, even though it had to meet many requirements. Number one hundred needed to be a reflection on what I try to maintain with this blog Something simple that could be served from family to fancy, appealing to many, healthy, and diverse in that you could switch up ingredients in case you didn’t have something on hand. I hesitated to label this as Greek chicken, because the only ingredient used that was Greek was the yogurt. Using plain yogurt, and Greek seasonings such as rosemary, with hints of lemon would lend itself to that, but I didn’t want to just be held to one mode of seasoning. This works with any flavor of yogurt, though I find the ones that aren’t sweet more appealing, and of course,plain. I’ve made this at least a dozen times. Those who  I have shared the recipe have made it more than once. Everyone loves it. I hope you do too.

4-5 nice size chicken thighs, skin on

1 small container Greek yogurt, today I have lime

1 T. olive oil

2 T. dried parsley

2. T. dried rosemary

1 t. Perfect Pinch – I think this is a must

1/2 t. black pepper

1/2  medium lemon, juiced and zest

4 cloves garlic, finely minced


Combine all ingredients well, except chicken and half of the minced garlic. I like to use a plastic container with a lid. Baggies are nice but I have had one too many a bone break through a bag.


Generously coat the chicken. Gently lift the skin without removing. Put a tablespoon or two  of yogurt mix under the skin pocket. Sit it in the fridge for an hour, or 24 hours. The taste will get stronger the longer you leave it  in the mix. In a rush? You will  still have great flavor in an hour.



Take chicken out of the refrigerator and pre heat the oven to 400. Arrange the chicken in a foil lined pan, not touching each other. Evenly distribute the other half of the minced garlic on top and another sprinkle of  Just  A Pinch (Don’t miss this step ) Use a pan with sides, as the juices are flavored beautifully.


Bake for 20 minutes. Reduce heat to 350* and bake for another 20 minutes. No more! Let rest before serving for  5 minutes.


Served with Roasted Broccoli and Garlic.



Pumpkin Chili

November 21, 2013

Yes, you read that  right. Chili made  with  pumpkin. I won’t lie  and tell you  this  is  a quickie  recipe. The prep is  fairly labor intensive.  I think I created a few new  cuss words  while  cutting the pumpkin. Next time I make it …and   there will be a next  time as  it was “that” good” , I will cook the pumpkin a little longer before attempting to cube it. I was  afraid it would lose it’s  shape and become  too soft, (like butternut squash can in soups and stews) but the pumpkin retained it’s shape  even  after being reheated several times. It definitely can  withstand a few more minutes in the microwave, or some roasting to make the prep easier. Once you have  everything roasted and cut, it becomes  simple. Into the crock and  done. It is also  optional to leave the peppers raw. I roasted them, which added  a little more time. Now about the taste… vegetarian wise, hands down this is  the best  chili you will ever make. Rich, earthy and filling. Vegetarian soul food. My carnivore devoured it, and  the next  day arriving home from Busch Gardens  asked for a  bowl..and wanted to  know if I had  enough so he could have it the NEXT day, as a  snack after school.  My daughter said.. “don’t  give me the big  container”, (she was  going back to school)” because I forget what I have and I hate throwing things  out.” (she lives with  7 people – I won’t  detail  the  refrigerator situation!). Two days later she texted “The chili is gone :(“. So…6 thumbs up in this family of three. I hope you  agree.

1 small pie pumpkin
1 T. olive oil
1 medium onion, diced
5 cloves garlic, minced
1 28 oz. can plum tomatoes, rough chop
2 cans  black beans, drained and rinsed
2 C. Pacific Vegetable Broth
2 T. brown sugar
1 T. chili powder
1 T. ground cumin
1 T. cinnamon
1 T. oregano
2 poblano peppers, roasted, chopped (or raw)
1 roasted red pepper, rough chop (I just tore the peppers by hand)
1 can corn


Pierce the pumpkin with a sharp knife in a few spots. Microwave it at least 5 minutes and set aside to cool. Roast peppers in
400 degree oven for  20 minutes. Put in a sealed container until you can handle them and peel the skin. Rip into small pieces.


Once cooled, Clean out the inside of the pumpkin.(Save the seeds and roast them!) cut the pumpkin in sections.
Score the sections as  shown.Carefully cut between the skin and the sectioned pieces, making cubes. Be careful!


Measure oil in pan, add onion and saute until just clear, about 5 minutes. Add garlic and pumpkin, and continue cooking for another 15 minutes. I added just a pinch of each of the spices to infuse them into the pumpkin. I can’t tell you how good the house  smelled!


While that is cooking, pour broth into your  crock and all the other ingredients except the corn. Add in the pumpkin and onions.


Cook on high for 3 hours. Add corn. Continue cooking  3-4 on low, depending on your crock.Pumpkinchili8

Serve  hot with your favorite chili garnishes – grated cheddar, sour cream, green onions and black olives and a sprinkle
of red pepper flakes is what you see here.


Since pumpkin is  seasonal, I plan on getting another, cubing and then freezing. This one is  a keeper and I want to make sure I can make it more than once  a season. I might  even  have to try growing my own! Enjoy!!


Honeymoon Soup

December 4, 2012

Once the holiday turkey has provided the last bit of meat for a meal,it’s final hurrah is soup. Stock made with  roasted bones, like a roasted vegetable,will have a rich,more intense flavor than it’s boiled brothers. Since the majority of  the skin is gone as well,it is a very low fat stock.There  is little  to no skimming needed. Honeymoon Soup is a take off  on  the  classic  Italian wedding soup.The dense flavor of the stock holds up well to the addition of  jalapenos to a basic mirepoix, and jalapeno and turkey meatballs.

The Stock

bones from one 14 or more lb. turkey,or 2 breasts (can also be done with chicken carcass)

1 large sweet onion, rough chop

3 stalks celery,cut in at least 1” pieces

1/2 bag mini carrots

2 jalapenos,ribs and seeds mostly removed depending on heat you want

2 cans vegetable broth (or chicken)

2-3 C. water

2 C. cooked wild and brown rice (optional)

Put the broth, cold water and bones in 8 quart stock pot,making sure bones are covered.Bring to slight boil and  then simmer at least 3 hours.


1 lb. ground turkey

3 cloves garlic,crushed

2 slices soft bread,crust removed

1/2 C. milk

2 jalapenos,very finely chopped (seeds and ribs  removed depending on your heat  sensor!)

1 t. ground bl. pepper

Crumble the bread and cover with milk.When absorbed,combine with meat, garlic,jalapenos and pepper. Put in the fridge until the soup is  almost   done.

Strain your soup,making sure   any little pieces of  bone are gone. Put the broth back into the stock pot,or in my case I transfer it to my crock pot,which is too small for making the  stock.

Get  meat out of  fridge and make teaspoon sized mini meatballs. Brown on all sides in a frying pan. (about 15 minutes total cooking),Deglaze the pan with 1/2 C. water and put in the broth.

Melt one tablespoon butter in the same frying pan and start your mirepoix and jalapenos,. Cook only fifteen minutes,just enough to heat them through.Add them to your broth. Simmer on low about 2 hours,until vegetables are just barely soft.

I add rice individually to each serving,rather than cook in the soup. I recommend heating the rice before adding, as it will cool the soup considerably. So if you are adding the starch, now is the time to do it! Put the rice in the bottom of your bowl, and ladle your soup carefully over it.

Pour into bowls or large mugs, topped with a few slices of  raw jalapeno.. Perfect fall warmth…



Cauliflower Crust Pizza

March 20, 2012

Don’t turn up your nose!!! You have to try this if you love pizza ,,and even if you don’t care for cauliflower you are going to love this.Low carb and missing pizza? This is for you too… another recipe from pinterest, combined with a recipe posted in a group I am in, along with my own tips to make sure “you” get it right the first time… My son said he liked it more than “real” pizza”, and at 13, I would say that is the best review one can get.I do apologize in advance for not having all the pics I normally have. We were leaving to take my daughter back  to  college,and I wanted to make this for her before she left again for school.I was in a bit of a rush, but hopefully you can follow along.

  • 1 medium cauliflower,grated
  • 1 large egg plus one egg white,beaten well
  • 1 C. shredded cheese,I used sharp cheddar this time ( I like to coordinate with the topping I am using)
  • 1 clove garlic,minced
  • 1 T. minced DRIED onion (no fresh- too much water)
  • 2 t. dried oregano
  • pepper to your liking
  • pinch cayenne (optional)


  • 3/4 C. any sauce
  • 3/4 C shredded cheese
  • 10 olives,1/2 C mushrooms,sauted, diced tomatos, again anything,just like a regular pizza

Pre-heat oven to 450 degrees and make sure rack is in the middle. Clean cauliflower and dry well.Cut in quarters.This will break into florets. If you use a prcessor,size does not matter. I grated it by hand- just as easy, and no worries of over processing. You do not want mush.It should look like grains of rice.

Microwave for about 8 minutes. While cooling stir the cauliflower so it dries instead of steaming more. You can lie it on a paper towel,but I find  this messy. Spreading it out on a cookie sheet and baking it for about 3 minutes in the pre heated oven is the best method. Many recipes tell you to use the cauliflower raw. Don’t! There is just too much moisture in it and you will be disappointed. Once cooled add your beaten eggs,cheese and seasonings.I use my hands.

Line a stone with parchement.You can lightly oil it too, and sprinkle some cornmeal on is as well if you like. A rectangle cookie sheet it fine too for square slices. The art of cooking is to never get locked into one mode. Drop the “dough” in the center of the pan, and using your fingers  form the crust. Try to get it as even as possible,and make sure there are no little gaps in it.

Bake until very brown and crusty. Due to my rushing I neglected to take a pic of the baked pie before I added the toppings(Crust right out of the oven pic added 4-22-12,,it was a little thinner but still needed 20 minutes))..Checked at 15 minutes this went to  20 minutes before I felt like it was firm enough to hold the topping. Worst case scenario is you eat it with a fork! No big deal.But if cooked  long enough and not overloaded with toppings, you should be able to pick this up like a regular slice of pizza. I highly recommend keeping an eye on it in the last 5 minutes.Add sauce and toppings as soon as pie comes out of oven.

Put back in the oven for 5 minutes,or you can broil  until cheese is bubbly. I however tend to burn things under the broiler, so I use the baking method.Cut in 8 slices..very filling…

Does this not look like the real deal?