Rosemary's Cocktail Nuts

Just let me warn you now. Portion control ahead.

These nuts, flavored in your kitchen with butter and dried rosemary are spectacular. Sophisticated. Addictive. This will be a go to recipe for me from  now on. Perfect for parties and showers, gift-giving, or that extra little treat in my lunch bag.

I love a good wasabi almond or chile lime peanut. But these are nothing like the nuts you can buy at the store. Once I stumbled upon the idea of rosemary and nuts, I found that many a gourmet had traveled this path before. The world is filled with variations. Some with garlic, others with maple, some sweetened, some not. I was really interested in discovering the flavor of the rosemary itself, so I chose one of the simplest recipes as my launching point. The Diner recipe is closest to that of the Food Network.

I backed off the heat of the cayenne. That was for the hubby's best interest. He doesn't do hot, and I don't want to be responsible for eating this entire recipe alone. Not with all the nut tasting I have been doing this month while working on a nut related newsletter. Besides that, the hubs has been using all my cayenne to sprinkle into holes the new puppies have been digging in the back yard. I think our yard has the definite scent of various peppers wafting from the soil. I am not sure it is working how he hoped, Rather than abandon their digging, they simply seek virgin ground to dig. Our yard will be so fun to mow this summer with scores of small holes, all able to twist an ankle. Joys of puppies. (I still miss the days when it was Tonka truck construction creating the holes.)

My oldest son just celebrated his 4th anniversary yesterday. These nuts would have been wonderful for the wedding reception. Sweet memories. And even better news for our family today. My middle son Pearson, has great news, Following his radiation treatment, the doctors now see no evidence of cancer. We are praising God for that!

Without further avail, here is my promised recipe from this month's 24/7 Low Carb Diner News.

Rosemary’s Cocktail Nuts

The unusual flavor of this nut mix is unexpectedly good!

3 cups mixed nuts*

3 tbsp butter

1 tbsp dried rosemary

1 1/2 tsp salt if using unsalted nuts

1/4 tsp cayenne pepper

In a skillet, melt butter. Stir in rosemary, salt if using, and cayenne. Stir in nuts to coat. Transfer nuts to a parchment lined cookie sheet. Bake at 350 degrees for 10 minutes if using raw nuts, 5 minutes if using pre-roasted nuts. Let cool in the fridge to set butter.  Transfer to jars or serving bowls.

*preroasted will have a shorter baking time than raw mixes. I tested the recipe with pre-roasted, but the times listed in the recipe should be correct.

Serves 16:  169 calories  5 g carb

Note that serving size and don't overdo! It will be hard. I am practicing discipline these days. Never sit down with the whole bowl. Never. Limit your portion size on this recipe, and you will be able to try all the other nut and seed recipes this month. A year of the Diner News is just $6. Take a look:

So Frugal Almond Dip

5 Spice Almonds

Sunflower Seed Hummus

Vanilla Pecan Butter

Thai Slaw with Spicy Peanut Dressing

Cowboy Crockpot Walnuts

Southwest Pepita Spread

Home Made Vanilla Almond Milk

Sweet Maple Pumpkin Seed Butter

Honey Sunflower Cookies

Chicken with Romesco Sauce

Bitchin' Sauce

Coconut Cashew Butter

Sunflower Seed Milk

Pesto Chicken

Remember to order the Diner News:  http://www.247lowcarbdiner.com/html/newsletter.html

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Honey Sun Butter Cookies

Life is certainly nuts around here. This month, all my recipes in the Diner News feature nuts. This is a favorite--they taste nutty, but they are actually made with seeds. Sunflower Seeds, ground into a butter. Great for schools with no nuts policies. Good eating for all of us.

The old magic peanut butter cookie with just three ingredients was my inspiration. This one, the sun butter replaces the peanuts. A honey flavoring replaces the actual honey. Very nice. Chewy, not crumbly or hard like some low carb cookies. And talk about easy to make! Just 4 ingredients. No baking powder to react with the sunflower and turn green! (although that is rather fun)

You can make them without the honey flavoring, but I think that really does add to the taste. I use Lorann Super Strength Honey Flavoring. I got mine at Netrition, but it is available in lots of places.

These cookies are a nice little treat that everyone can enjoy anytime. Perfect for lunchboxes. It is a little harder to make that signature criss-cross shape with a fork--at least harder than I remember when I used to bake peanut butter cookies with my sweet grandma.

Honey Sun Butter Cookies

1 cup sunflower seed butter (sunbutter)

1 cup powdered Swerve

1 egg

1/4 tsp honey flavoring

Combine butter, sweetener, egg and honey flavoring. Use a scoop to place balls of dough onto a parchment lined cookie sheet. The dough will be sticky. Use a fork  to gently shape a criss-cross design. (the dough will be stickier than traditional peanut butter cookies) Bake at 350 degrees for ten minutes. Remove to a solid surface and cool.  Makes 36. 

2 cookie serving is 93 calories and 1 net carb (of 3)

The Diner News will be out soon. I am on the run since we have a short month! I have lots of fun nut mixes, some entree ideas and recipes for making your own nutmilks and nutbutters. Seeds too. You are going to love it!

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Strawberry Ice Cream Cake

 It is almost Valentine's Day. I keep seeing this commercial that makes my husband cringe. A young couple...a dramatic build up...she opens her gift and her heart is obviously touched. How did he know? What she truly wanted was not an engagement ring. No, she longed only for a heart shaped ice cream cake. While they swoon, my less that romantic hubby complains. Every. Single. Time.

I guess he has given his share of stupid gifts. Yes, even my sons still tease him about giving me the vacuum clearner cover that looked like a maid. Somehow, he thought she was cute and that I would love telling all my jealous friends that I had a maid. Actually, she was even scary to look at. My boys were totally creeped out at the sight of her. John learned a good lesson. He sticks with flowers and teddy bears now.

But in honor of that commerical, I present this treat from last summer's Diner News. Yes, some of you may want an ice cream cake more than diamonds or teddy bears. In that case, make this. Your blood sugar will thank you, and you may be around to enjoy more holidays with your sweetheart.

This has all the things that fancy one on TV has. Except the sugar.  A chocolate cake base, wonderful strawberry ice cream filling. and a chocolate magic shell topping. Extra pretty with a few fresh berries to garnish. So go out and enjoy that steak dinner. Skip the dessert and come home to  this!

Strawberry Ice Cream Cake with Chocolate Magic Shell Topping

Begin this by making microwave chocolate mug cakes:

4 tbsp almond flour

4 tbsp flax meal

1/2 tsp baking powder

2 tbsp coconut oil

2 eggs

1 tsp vanilla

1/3 cup erythritol/stevia blend

1/2 recipe sugarfree strawberry ice cream 

Combine all ingredients. Spread half of the batter into a small (6”)  round silicone cake pan. Microwave one minute or until set in center. Repeat with remaining batter. Let cakes cool. Cut cakes to be flat on top. Place each cake in the base of a mini springform pan. Spoon softened strawberry ice cream over the cake. and smooth the top. Cover with plastic wrap. Freeze several hours or overnight.

Remove cakes from freezer to counter. Release and place on a serving plate. In a mug, combine 1/4 cup coconut oil with 1/4 cup cocoa and 1 tbsp sweetener. Stir and heat until liquid. Pour over the cakes.                                           

Serves 6:    242 calories   3 net g carb

I originally thought this would serve 4, but it is rich and half a cake each was a bit too much. You can use any baking pans you have, even making this as a loaf or individual cakes. The strawberry ice cream recipe is in the August issue of the Diner News. You do know that you can order the 2016 Bundle if you don't have them all.  You could use commercial low carb ice cream, or head over for my recipe for a super simple blender Strawberry Cheesecake Ice Cream. A bit pinker, but it would still be gorgeous for Valentine's Day. So good either way.

It would be a great idea to make some sweet treats this weekend so you can stand strong against all the chocolates and sugary sweet treats that may come your way this week. My number two son, Pearson, starts his radiation treatment this Valentine's Day. What a time to become radio-active! His poor girlfriend is such a good sport about it. He has to be quarantined for three days. We have faith that this will be the absolute end to his cancer. This weekend, I am making him some of his favorite dishes to have in the fridge while he goes through this last hurdle. I hate that he has to be alone. Prayers are appreciated.  Love to you all!

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Stuffed and Stacked Portobellos

This dish is awesome. Unusual and not hard to make. Take a big mushroom cap, stuff it with ricotta and an awesome sausage and veggie mix. Then  stack those layers again. The mushrooms are meaty and quite satisfying. A little like lasagna, but easier--much easier.

I took one to school today. A few finicky ones looked at me funny when I told them that I was eating a portobello mushroom cap. Who cares? These are people who somehow sustain life on ramen noodles and spicy Takis. Aah, youth!

The February issue of the Diner News is going out tonight. It features comforting foods for chilly weather. Let's enjoy cozy foods while the winter chill is still in the air. I do not mind winter at all. Maybe because I love a good bowl of stew or chili. I adore hot tea and coffee. I prefer oven baked casseroles to salads. So, I love winter! Of course, I also do not live in a super cold climate. As a teacher, I have not even been blessed with one snow day vacation this year.

Stuffed and Stacked Portobellos

Meat Sauce:

½  lb bulk pork sausage

14 oz canned diced tomatoes

½ cup water

1 yellow summer squash or zucchini

1/4 cup sliced bell pepper

1 tbsp cooking sherry

1 tbsp Italian seasoning

1 tsp garlic powder

2 packets stevia

1/4 tsp crushed red pepper

4 large Portobello mushroom caps

Olive oil spray

1/2 cup ricotta cheese

1/4 cup Parmesan cheese

2 tbsp almond flour

Brown sausage. Roughly dice the zucchini, and bell  pepper. Add the vegetables to the pot. Pour most of the liquid from the tomato sauce into the pot. Use an immersion blender to puree the tomatoes. Pour the tomatoes and water over all. Add spices and stevia. Simmer, covered, 30 minutes or until vegetables are very tender.

While meat sauce is cooking, prepare mushroom caps. Preheat oven to 400 degrees. Spray caps with olive oil and grill 2 minutes on each side in a grill pan. Set the caps on a wire rack on a cookie sheet, gill side up. Spread half of the ricotta cheese on the mushroom cap. When sauce is finished, top each mushroom with tomato sauce. Add the remaining ricotta over the sauce. In a cup, combine Parmesan cheese and almond flour. Sprinkle over each mushroom cap. Bake for 15 minutes. Heat the leftover sauce to pour over the top when plating the dish.

Serves 4:     312 calories     11 net g carb

Yum! Want to take a peek at some of the other recipes in this month's Diner News? Thought so! These dishes are great for warm you up meals.

Shredded Beef Chili

Warm Bacon Coleslaw

Pennsylvania Dutch Warm Radish Salad

Beef Stew Francais

Sheetpan Sausage and Veggies

Dutchy's Beef Stew

Roasted Eggplant Shakshuka

Mediterranean Roasted Cabbage

Sheetpan Chile Lime Salmon

Cinnamon Cashew Sipper

Order a year of the 24/7 Low Carb Diner News! Just $6 a year. http://www.247lowcarbdiner.com/html/newsletter.html

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 http://amongfriends.us/24-7-LCD.php

Chinese Red Pork--Because No Meal is an Accident

Last January, my Diner News gave you all sorts of ideas for planned leftovers. For instance, roast a large pork loin and then remake it three, four or even more times. Each time as a different flavor. That is the beauty of the Diner system. Afterall, no meal is an accident. Yes, I love that thought so much, I actually crafted a plate with the quote.

This particular idea calls for eating roasted pork loin once, fresh from the oven with traditional sides. Then, you have the opportunity to enjoy a French meal with Pork Loin Sauterne. Another meal is Pork Loin Italian Skillet. You might like the down home flavor of Twice Baked Pulled Pork. Soup is an option, with Chinese Noodle Soup. All the recipes are in the January '16 issue of the Diner News. But my favorite was the Chinese Red Pork--a sweet and spicy barbecue sauce you may have seen in restaurants.

Chinese Red Pork

If you are a fan of Chinese barbecue, with it’s sweet, red sauce, this is your answer. Forget the sugary sweet sauce you find in the restaurants, this is a very close flavor and is healthy!

2 tbsp water

2 tsp molasses

1 tsp sriracha sauce

1/2 tsp powdered ginger

1/2 tsp orange extract

1/4 tsp Chinese 5 Spice powder

2 tbsp granulated erythritol /stevia blend

1/8 tsp red food coloring

Combine all sauce ingredients in a small bowl. Pan fry 12 ounces of pork slices in a non stick skillet. When hot, pour the sauce over the pork and stir to coat. Sauté an additional 5-10 minutes until the sauce begins to brown.

Serves 4:   183 calories  3 g carb

This is not a thick syrupy sauce, but a light coating. The wow factor comes with the bit of red food coloring. You can leave it out, but it makes the dish more fun. This dish is certainly nothing like the original roast, so no one will get bored. It is super fast too, and perfect alongside some stir-fried veggies. Dinner could not be easier.

Now, a little sneak peak to those other dishes I mentioned...

As I type, my hubby is putting together the 2016 Diner News Bundle. That means if you missed out on last January's issue, you can purchase the whole year of monthly newsletters for just $6. People keep telling me I should raise the price. But for now, get them for that original price. I really want to make these lifesaving ideas available and affordable. Yes, I do put a lot of work into them! Each has 8-10 pages of recipes, and each month is a different theme. Still coming up with new ideas here in our 8th year!  Go here to order. Get one year or a mega bundle of every year from 2010 on. Mega Deal!

Don't forget my e-books which outline the whole cooking and planning system. And the Low Carbing Among Friends Cookbooks which are simple the best of the best!

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Blackened Chicken with Poblano Cream

The holidays are behind us. Real life starts up again. Time to get serious about being healthy again. For me, that means lots of meals with boneless, skinless chicken breast. It just helps to have some clean eating and lower calories. Plus, boneless breasts are easy to cook with. Inexpensive. Adaptable to so many flavor profiles. Fast cooking. And a personal perk for me--maybe some of you--no bones to hide from my dogs.

This is a recipe I featured in the January Diner News. Between holiday events and a fun little stomach virus I got a couple days after, I had a sprint to finish the Diner News for January. You would be jealous to see how many chicken dishes I have stocked up now. I am generally much more practical and spread my recipe development throughout the month. The holidays always seem to get in the way. Both with my endeavors for healthy cooking, and my resolve to stay away from sugar. (My hubby is the diabetic, so I fall off the wagon more than he does! No A1C to tell on me...) Just keeping it real. Of course, now it is January. and I am far more committed to healthy eating for us both.

This recipe is spiced and spicy! Serve it up with a nice green salad and you have a super healthy, low carb, low calorie meal. If you don't like heat, be sure to cut the seeds out of the pepper or use one bell pepper and one poblano pepper to make the sauce.

Blackened Chicken with Poblano Cream

2 fresh poblano chile peppers

1 tsp refined coconut oil, melted

8 oz boneless chicken breast

1 1/2 tsp chili powder

1/2 tsp black pepper

1/4 tsp Adobo seasoning

1/3 cup plain Greek yogurt

1 tsp lime juice

1/4 tsp Adobo seasoning

Preheat oven to 400 degrees. Rub poblano peppers with oil. Bake on a cookie sheet for about 20 minutes until charred and soft. Let rest on the counter while you prepare the chicken.

Slice  1/2 inch slits into each chicken breast, leaving the base intact, Sprinkle with chili powder, pepper and Adobo seasoning, being sure to get seasoning inside each slice. Transfer to a nonstick grillpan and  grill until cooked through and seared on both sides.

Remove stems from peppers. (Remove seeds if you don't like heat) Roughly chop. Add to a medium bowl. Add yogurt, lime juice and 1/4 tsp Adobo seasoning. Process with an immersion blender. To serve, top each breast with Poblano Cream.

Serves 2:  173 calories   5 net g carb

You may have a little sauce leftover. It would make a great dip with jicama strips.Or you could make 4 breasts of chicken and serve more without doubling the sauce. You might not be so extravagant with the sauce on each serving. This was a little hot for my hubby, but my mom and I enjoyed the recipe quite a bit. I got inspiration from Fit to Savor. Love the idea.

If you would like some great new ideas for boneless, skinless chicken breast, you will want the January edition of the Diner News. Look at this!

Angel Dust Chicken

Kung Pao Chicken Skillet

Chicken with Chimichurri Sauce

Creamy Sundried Tomato Chicken

 Breast Chicken with Greek Salsa

Greek Salsa

Oven Baked Lemon Chicken

Crockpot Orange Chicken

Teriyaki Chicken Skewers

Texas Red Enchilada Chicken

Cajun Chicken and 'Rice"

There are also a lot of ideas on how to flavor up crockpot shredded chicken. Who wouldn't want more ideas on what to do with chicken?

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.