Umpa and I have been on a roller coaster for about a year. Elderly parent stuff. Haven't had extra minutes for anybody. Out of the tornado now and can catch a breath  . 

Want something wonderful? Of course you do

Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlox is usually served as an appetizer, sliced thinly and accompanied by a capers, cream cheese and diced purple onion on bread of some kind. We enjoy Gravlox on low carb everything bagels (2 grams net carbs) that we buy from http://www1.netrition.com/thinslim_foods_bagels.html

Making Gravlox is easy and fun and requires about 10 minutes prep time and 4 day cure time.

Delicious Low Carb Nordic Gravlox



Ingredients

1 pound thick Salmon filet skin on
1/2 cup sea salt
1 bunch fresh dill weed
1/2 cup vodka
15 drops FAT TO SKINNY Zero Sweetener
Course ground black pepper (optional)

Directions

1- Mix the Zero sweetener with the vodka
2- Place the fish in a quart zip lock bag and pour in the sweetened vodka coating all sides.
3- Open the bag and pour the salt all over the flesh side of the fish covering all areas.
4- Place the bunch of dill weed on top of the salt.
5- Press down gently on the bag to remove most air.
6- Place the sealed bag with the fish flesh down in a container and place a weight on top of the fish. A brick works well. I use a round 5 pound barbell weight. Place the fish in the fridge.
7- Turn the fish each day and re-weight.
8- After 4 full days of curing time remove the fish from the bag and pepper well with course ground pepper if desired.
9- Slice the fish very thin and serve on a low carb bagel with cream cheese, capers, purple onion and a bit of the dill weed.
10- Store the fish back into the emptied zip lock in the fridge. The fish will stay fresh for a couple of weeks. BUT if you're like me it will be gone in a few days!    

 

Thank you for writing such a wonderful book. The day I found your book I weighed 230 pounds.. JUST 6 MONTHS after reading it and applying the things I've learned, I'm down 60 pounds!! I feel great. Thank you! Your book saved me from my overeating problems. -Heather

Umpa and I had a wonderful trip north this year and as usual ate our share of lobsters and clams. Here's a wonderful baked stuffed clam recipe.

LOW CARB Baked Stuffed Clams




Ingredients

12 large Chohogs
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons chopped fresh parsley
2 large garlic cloves
1/3rd cup hot pork breakfast sausage (crumbled)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup ground pork rinds
3 tablespoons olive oil
smoked paprika for tops
melted butter for tops

Directions

1- Steam clams till they open, place in strainer and let cool.
2- Toss all the veggies and spices (except paprika) into a food processor and fine chop.
3- Heat 2 tablespoons of olive oil over medium heat in a non-stick skillet.
4- Cook the chopped veggies and sausage till sausage is cooked through.
5- Remove the clams from shells and place into food processor, chop into small bits.
6- Add the chopped clams and pork rinds to the cooked veggies and mix well.
7- Oil 6 clam shells with remaining olive oil.
8- Stuff the shells with the mixture and sprinkle paprika on top.
9- Bake in 350 degree oven for 15-20 minutes.
10- Drizzle melted butter over the clams and serve with hot sauce and celery sticks.
 

I love what tomato sauce (gravy in my home:) does to meats. Pork, beef, poultry all take on a different flavor when cooked in tomato gravy. Today I made braised chicken thighs in a wonderful homemade gravy. It's sitting in the pot now and the smell across the kitchen and throughout the house is mesmerizing!

Easy Sexy Thighs Low Carb Italian Chicken in Homemade Gravy



Ingredients

12 medium ripe tomatoes
1 tablespoon red pepper flakes
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons of salt
2 teaspoons black pepper
2 tablespoons Italian seasoning
1/2 cup olive oil
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped Italian parsley
4 skinned chicken thighs
additional salt and pepper as needed

Directions

1- Cut all the core ends off the tomatoes and quarter.
2- Place the tomato quarters into a blender and process till smooth.
3- Pour the processed tomatoes and all the spices except the fresh basil and parsley into a large sauce pot.
4- Add 1/4 cup of olive oil to the mix and bring to a rolling boil, boil till gravy reduces and thickens.
5- Salt and pepper the thighs, sprinkle Italian seasoning over them and braise well in a non stick skillet over medium high heat using the other 1/4 cup of olive oil.
6- When the thighs are well browned pour everything in the skillet into the gravy and bring back to a boil.
7- Add the fresh chopped herbs and stir.
8- Reduce heat and simmer 30 minutes stirring to avoid sticking.
9- Shut off heat and leave covered on stove for 30 minutes.
10-Serve

 
 


  

When I was growing up in the town of Whitman the most famous Greek restaurant in New England was a mere 10 miles away in the town of Brockton. Christo's was sought after by people all over the area as well as nationwide. When ever I would go back east as an adult I would go to the eatery and buy a case of 24 bottles. The dressing came in pint size glass bottles with a white plastic screw cap, no label, no ingredient list. The recipe was and still is a secret that died with the inventor, ......maybe  

Christo's was opened in 1964 by Christos Tsaganis, a greek immigrant who was dubbed the "Greek Salad King" by former Gov. Michael Dukakis. Tsaganis, a legendary restaurateur and philanthropist, died February 5th 2013 at age 87.    

Here's the story of the eatery-

Losing this dressing has got to be a major blow to all those lovers of Tsaganis's legendary concoction. I for one can't live without those succelent savory flavors that only his dressing delivered. For me all the commercial Greek dressings are just to loaded with vinegar, not to mention a lack of YUM! So, to that end a replacement is in order. This is the closest recipe I've ever tasted to the magic that Christo mixed up. I hope you enjoy this dressing as much as I do!

Christo's BEST Low Carb Greek Dressing EVER!



Ingredients

    1 cup good quality extra virgin olive oil
    2 large garlic cloves finely diced
    1 tablespoon chopped fresh parsley
    1 tablespoon chopped fresh basil
    1 1/2 teaspoon sea salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon onion powder
    1 tablespoon dried oregano leaves
    2 drops FAT TO SKINNY Zero Sweetener
    1 teaspoon chopped fresh spearmint or peppermint
    Juice of one large lime or lemon
    2 tablespoons red wine vinegar
    2 tablespoons water
    1 teaspoon whole grain Dijon mustard
      

Instructions

1- Place all of the ingredients except the olive oil into a blender.
2- Blend all the ingredients except the oil on low speed in a blender 2 minutes. Stop the blender and using a rubber spatula wipe     down the sides of the blender, return it to low speed and very, very slowly add the olive oil.
3- Once all the oil has been added shut off the blender and pour the dressing into a glass bottle with a tight top.
4- Leave on counter and serve at room temperature.
    

Serve with Greek Salad and lots of Feta Cheese!

It's the weekend YAY!!!!!!!!!! Time for a good old fashion North Carolina Pulled Pork   You'll want to put this together on Friday so it can marinade overnight then roast it starting Saturday morning for a Saturday dinner and great Sunday left overs. Enjoy!


Old Fashioned North Carolina Pulled Pork



Ingredients:

1 6 to 8 Pound Pork Shoulder
1 Tbsp Chile Pepper
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Garlic Powder
1 tsp Celery Salt
1 tsp Coriander
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Spicy Brown Mustard
8 drops FAT TO SKINNY Zero Sweetener
1 Tbsp Olive Oil

Directions:

1- Mix together all the dry and wet ingredients to form a marinade.
2- Score the fat side of the pig shoulder with a sharp knife and rub the marinade thoroughly covering the entire piece of meat. Reserve one tbsp of the marinade if desired for meat juice instruction below.
3- Place the meat into either a zip lock bag or into a baking dish covered with plastic wrap.
4- Set in the fridge for 12 hours or overnight.
5- Heat the oven to 250 degrees and let the shoulder slow cook until it reaches an internal temperature of 190 degrees. Baste hourly once juices start to emerge from the roast.
6- Once the pork is finished, pull it from the oven and tent it with aluminum foil for about 15 minutes to rest.
7- Shred the pork with a fork or your fingers.

Reserve the juices and place in a container in the fridge. Once the fat separates, skim it off and place the remaining juices into a small pan on medium heat. Add in the reserved marinade. Pour juice over shredded pork for added juiciness and flavor.

You can serve this wonderful pork many ways. Plate it up on top of caulimash with pan fried cabbage, sprinkle the meat over a garden salad, use romaine lettuce leaves as wraps and make pulled pork taco's (be sure to top with sweet pickled onions! recipe below)

Sweet Pickled Onions



Ingredients

    4 cups of thinly sliced Vidalia or other sweet onion
    1-1/2 cups of apple cider or white vinegar
    48 drops FAT TO SKINNY Zero Sweetener
    1 teaspoon of hot pepper sauce
    1 teaspoon of Worcestershire sauce
    1 teaspoon of mustard seed
    1 teaspoon of celery seed
    2 teaspoons of dry mustard
    1/4 teaspoon of garlic powder
    1/2 teaspoon of kosher salt, or to taste
    1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
    1/2 teaspoon of dill weed

Instructions

1- Halve onions and slice very thin, about 1/8 inch thick.
2- Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar.
3- Whisk the remaining ingredients together completely incorporated.
4- Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit.
5- Keep refrigerated for about 4 months. Use as an appetizer, on salads, wraps, hamburgers, roasts or hotdogs, serve over, greens or chop and add to a wide variety of recipes.