Category: Low Carb Recipes
If you are a fan of shrimp and garlic like me, be prepared to be both extremely satisfied and safe from vampires if you make this dish. This is one of the most delicious shrimp dishes I’ve ever made. Yea, I’m tooting my own horn a bit but once you try this dish you will see why. Make sure you use fresh garlic and use decent sized shrimp (not the small salad shrimp).
This dish is my spin off the classic Spanish “Gambas Al Ajillo” (Shrimp with garlic) recipe which is one of my favorite tapas when prepared the right way. I add in some more seasonings and some heavy cream for the sauce which makes you want to literally lick your plate clean. So much more appropriate to do that at home and not at a restaurant, don’t you … Read More »
Oh man this dish is amazing and one of my favorite things to eat. It all starts with getting a great cut of sashimi grade ahi. You’re not going to find that at your regular grocery store so you need to find a local fish market or seafood restaurant that sells it. Alternatively you can go deep sea fishing and hope to catch something but the local fish market is probably your best bet. A fresh piece of ahi is what makes or breaks this dish. The last thing you want is a fishy smell or taste from a cut that isn’t fresh so don’t even bother with this unless you have the right piece of ahi. It should be bright pink, firm and have no fish smell.
1/4 lb of ahi tuna
1 ruby red grapefruit
1 … Read More »
One of my favorite, simple and quick appetizers to make is fresh tomato caprese. The right ingredients and you have an incredibly fresh and delicious dish. Use a bad tomato or a bad mazzarella choose though and it’s not the same thing so buy the ingredients for this the same day you decide to make it.
2 vipe ripened tomatos
1 packet of fresh buffalo mazzarella cheese �
1 pack of fresh basil leaves
fresh cracked pepper
sea salt or kosher salt
Slice up the tomatos in 1/4 inch slices and sprikle with sea salt of kosher salt (and yes, this type of salt matters compared to table salt!). Lightly drizzle the tomatos with olive oil and top with slices of the buffalo mazzarella. Crack some fresh pepper on top of each slice of cheese and then drizzle with balsamic vinegar. Take about 5-6 leaves of basil, … Read More »
What many people think of as boring can be a healthy and incredibly delicious meal to eat…IF you use the right ingredients. For this salad you need sweet strawberries, fresh goat cheese and slivered almonds. For the dressing I make my own using flavored vinaigrette and flavored EVOO (extra virgin olive oil). Don’t avoid making this just because you don’t have flavored oil and vinegar. Sub it out and see how it turns out. If you don’t have flavored vinaigrette’s or oils then buy some salad dressing at the grocery store as a replacement. Even regular balsamic vinegar and olive oil will do if nothing else. Personally I like a dressing with a little bit of sweetness though on this salad.
This recipe below serves two people. If you want more, pull out your calculators and increase portions accordingly.
1 … Read More »
Look for: Tight, small heads without browning or bruising.
Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.
Braise: Heat 2 teaspoons extra-virgin olive oil in a large skillet; add baby artichokes and cook for 1 minute, stirring constantly. Add 1 cup each white wine (or dry vermouth) and water and 1 teaspoon dried thyme (or rosemary or tarragon). Bring to a simmer; cover, reduce heat and cook until tender, about 15 minutes.
Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.
Microwave: Place artichokes in a large glass pie pan or baking dish, add 1/2 … Read More »