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January Favorites All the recipes below were the result of various requests we've received this month and several are based on original magazine or newspaper recipe-favorites. The Chocolate Chip Cheesecake wraps it all up, and came together beautifully with the use of two recent low-carb debuts — Keto's Chocolate Biscotti Cookies for the crust, and Low Carb Chef's yummy sugar free chocolate chips! |
Orange-Glazed Chicken Wings
Roll up your sleeves and dig into dinner! Orange flavors, soy sauce,
and plenty of garlic coat these wings with fabulous flavor!
On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer. MENU SUGGESTIONS: Serve this finger food with a vegetable that you can also eat with your hands, such as strips of raw jicama. TIP: When you grate the orange zest, remove only the orange layer of the skin, leaving the bitter white pith behind. * Diet Rite Tangerine works GREAT here! Or, if you prefer, you can use pre-made Ket-OJ, or Sugar Free Tang. Makes 4 servings — 3 grams of carbohydrate per serving. Converted from an original recipe by Food and Wine Magazine. |
Roast Chicken with Fiesta Peppers
Combine 2 tablespoons of the oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper over chicken. Roast for 15 minutes. Cut bell peppers lengthwise into 1/2-inch strips. Slice onion into thin wedges. Toss vegetables with remaining 1 Tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon vegetables around chicken. Roast until vegetables are tender and chicken is cooked through (about 40 minutes.) Serve chicken with vegetables and pan juices. Makes 6 servings — 5 grams of carbohydrate per serving. |
Pork Chops Paprikash
Melt butter in a large skillet over medium-high heat. Separate onion slices into rings; add to skillet. Cook, stirring occasionally, until golden brown and tender, about 10 minutes. Meanwhile, sprinkle 1 teaspoon of the paprika, garlic salt, and pepper over both sides of the pork chops. Place chops on rack of broiler pan. Broil 5 minutes. Turn; broil until chops are no longer pink in center, 4 to 5 minutes. Combine onion with sour cream and remaining 1/4 teaspoon paprika; mix well. Garnish chops with onion mixture, or spread onion mixture over chops and return to broiler. Broil just until hot, about 1 minute. Makes 4 servings — 4.2 grams of carbohydrate per serving. |
Chocolate Chip Cheesecake
Crust:
Preheat oven to 350°F.
Mix the crust ingredients and press into bottom of springform or cheesecake pan. Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream. Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.) Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight. This makes a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice. |
 
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We've got the new 
says let
me try a Free Keto Biscotti".
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