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From all the treat recipes in my Paprika App you'd think I eat them every day, but I rarely make treats. I guess I like collecting recipes, though.

This is a cookie recipe I recently downloaded that sounds really good: https://www.ibreatheimhungry.com/low-ca ... uten-free/

Oh great, now I can eat my whips while I wear my wisp!
Takes snacking to a new level.

Hit a home run tonight with a new recipe.

Hubby says he would love it even if it wasn't "healthy/diet" recipe.

This breading
http://screwedonstraight.net/3-2-1-keto-breading/
on tilapia fried in extra virgin olive oil.
Added in a little garlic powder and cajun seasoning because we like that sort of stuff.

Going to use it on thin pork chops next. Probably will fry them first but might also try baking at some time in the future.

This was the first time I ever cooked fish for my husband....fish isn't something I normally care for because of the "fishy" taste...so not a lot of experience with fish. This was really good and I would/could eat it again and enjoy it.

Since I figured out last year I have a wheat allergy (amazing how much better things get if you're not ingesting an allergen for you!) I've been having to change my diet, and that breading is something to consider. Thanks, Pugsy!

I need to post the homemade chocolate waffle recipe I created (works really well... now I need to create one without wheat!).

Snoregone Conclusion wrote: ↑

Sat Dec 01, 2018 8:45 pm

I need to post the homemade chocolate waffle recipe I created (works really well... now I need to create one without wheat!).

Try Almond Flour. Probably add some sort of leaving or whipped egg whites.

I used that breading recipe on a pork loin slice (made pork tenderloins) and fried in olive oil...delicious and tender.
Just bought a center loin roast..small one...and cut it in about 1/4 to 1/2 inch slices. Could also just pound out a pork chop or buy thin cut pork chops.
Would make an awesome sandwich....once I find a low carb bread that doesn't taste/feel like eating dried jerky cardboard.

We ate it without bread and just added green beans for the veggie. We were short on time and not horribly hungry and it was plenty to fill our tummies.

Muse-Inc wrote: ↑

Wed Dec 05, 2018 5:19 am

Snoregone Conclusion wrote: ↑

Sat Dec 01, 2018 8:45 pm

I need to post the homemade chocolate waffle recipe I created (works really well... now I need to create one without wheat!).

Try Almond Flour. Probably add some sort of leaving or whipped egg whites.

I'll need to try that, I miss them!

My diet the last year has been 2 TKAs, lost 10 pounds with each.

TKA?

herefishy wrote: ↑

Thu Dec 06, 2018 5:24 pm

TKA?

Just guessing here - Knee replacement?

https://www.uptodate.com/contents/total ... the-basics

Pugsy wrote: ↑

Thu Nov 29, 2018 8:12 pm

Anyone have a good crab cake recipe? I want non fishy crab with the breading tasting a bit like cornbread stuffing.

Wonder if it would work to take some dry boxed cornbread stuffing croutons and crush them to use as breading? I've done that instead of bread crumbs in a meatloaf and it was very favorful. Also, when I'm breading anything fishy I like a mixture of flour and cornmeal. A bit of sage in that might do for you. Never made crab cakes but I bread my salmon patties in corn meal.

kteague wrote: ↑

Thu Dec 06, 2018 5:43 pm

Pugsy wrote: ↑

Thu Nov 29, 2018 8:12 pm

Anyone have a good crab cake recipe? I want non fishy crab with the breading tasting a bit like cornbread stuffing.

Wonder if it would work to take some dry boxed cornbread stuffing croutons and crush them to use as breading? I've done that instead of bread crumbs in a meatloaf and it was very favorful. Also, when I'm breading anything fishy I like a mixture of flour and cornmeal. A bit of sage in that might do for you. Never made crab cakes but I bread my salmon patties in corn meal.

I have thought of this but just haven't had a chance to try it because I didn't know what kind of crab meat to get...not that I have a big choice around here.

The tea room crab cakes that I love...the breading tastes a lot like cornbread stuffing and has the same sort of texture. This year for Thanksgiving I tried StoveTop Cornbread stuffing (the one in the box) and it was a big hit. Much better than any scratch cornbread stuffing I have ever made and with my back the way it is I had to limit standing and stuff (doctors orders). I used the liquid off the turkey instead of water...chicken stock would also work well.

So I do plan to try it but I need to decide on which crab meat to try it with. Local WalMart has only a couple of choices but I thought I would go to Springfield one of these days where they have big stores with more selection (my WalMart is the only grocery in town now and it's more of a mini WalMart since our town is so small) and just ask in the meat department which crab might be best.
I don't go to Sprinfield often and my memory sucks so I don't always remember another chore to do in the city.
Usually it's just to take my mom to the doctor and we really don't go by any big stores. Gotta go next Tuesday...hopefully will remember.

Will let everyone know how it works out.

Those that aren't afraid to try something a little "outside the box..."

Brussel Sprout Sliders

Fry some bacon.
When done add some olive oil to the bacon grease and some salt and cut the brussel sprouts in half then fry them in the mix with a cover on the pan until they start to brown.
There is no need to flip.
I used mozzarella cheese but this also works with gouda.
The final ingredient is tomato.

To assemble take on half of the brussel sprout and place it on a plate, add a chunk of bacon followed by some cheese and then topped with another chunk of bacon. Top everything with some tomato and add the other half of the brussel sprout.

A toothpick holds everything in place.

There are may variations so let your creative ideas flow.

MMMMMMMMMMM..... HOSECRUSHER!

I love brussel sprouts and that sounds awesome! It does sound like a bit of work though. LOL

...and I might switch salmon for the bacon ... but OMG I want some now!!!

Fresh asparagus, shaken with garlic-flavored olive oil,
laid on the grill just long enough to get some pretty stripes--yummo!