It’s what’s for dinner tonight! When I was growing up my mother made a braised chicken dish she called Chicken and Spanish Rice. Of course, that was before the low-carb movement, so she browned and used REAL rice in the dish I had as a child. The skin-on...
This pizza is absolutely delicious. I call it my white pizza. It’s so different from the classic red-sauced pizzas at most pizza parlors. I think I’ll add even more spinach next time as it was really tasty on top. I used ½ cup on this one but...
This is what I’m making for dinner tonight as I haven’t made it in awhile. I’m using bulk pork sausage in tonight’s batch, but smoked sausage is always good. I have made this many times before, but change it up every time as to what seafood I throw in the pot. ...
I keep Boursin soft cheese “Garlic and Fine Herbs” flavor in the door of my refrigerator almost always. Not something I like to run out of. I keep finding interesting things to try it in or on. It reminds me a lot of cream cheese, but much more intense flavor. I...
This quick cobbler is made from canned, no-sugar-added peaches. The crust is fashioned after the late KevinPa’s pie crust recipe once posted at the now defunct Low-Carb Friends forums, for those… Read more: Peach Cobbler
As a low-carber, I can’t have the typical puff pastry one uses to make Greek Spanakopitas, but I like to use my Mozzy Dough as a foundation for such applications. It… Read more: Greek Twinkies®
Served with 2 oz. ham added I’m not terribly fond of eggs just scrambled or fried. I have to “doctor them up” quite a bit to not get totally turned off… Read more: Scrambled Eggs with Tarragon Cream