Tag Archive | Party lowcarb

Fried Green Tomatoes with Spicy Sauce- Low Carb

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I love Fried Green Tomatoes, not just because I live in the South, but they are just simply Good. Some of you may consider this a Summer Dish, it is really, But its also a wonderful appetizer for a warm bowl of Vegi Soup.

There are tons of recipes online for these wonderful tasty little green things, here is my take on the Low Carb version of Fried Green Tomatoes.

You will want to use a Cast Iron Pan or a Heavy Skillet.

 

Here’s What You Will Need.

Ingredient’s:

2 Medium to Large green tomatoes

1/2 Cup Almond Flour or Almond Meal

2 Eggs

2 Tablespoon Parmesan Cheese  

1/2 Tablespoon Black Pepper

1/2 Tablespoon Salt

1/2 Tablespoon Cayenne Pepper

I/3 cup to 1/2 cup Olive Oil or Peanut Oil (all pan bottoms are different adjust oil to cover just the bottom).

NOTE: If you want to fry more Tomatoes for a larger crowd adjust recipe as needed.

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Low Carb Creole Dipping Sauce:

1 large Egg Yolk

2 tsps Fresh Lemon Juice (or in the little cute little lemon)

1 tsp Dijon Mustard

1/2 tsp Salt

1/8 tsp Black Pepper

1/2 cup Extra Virgin Olive Oil

2 tablespoons Sriracha (more if you like heat less if you want milder)

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Ok lets Cook!!

We are going to make our Sauce first, so we can have it handy when our Tomatoes are Hot and Freshly Cooked.

First lets separate our yolk from those whites, you can use any method that works for you, if you don’t know how here’s a link:     https://youtu.be/yAGX-54iR30  or if you like to do it the COOL way:   https://youtu.be/_AirVOuTN_M

Next:

Combine egg, lemon juice, mustard, Sriracha, salt and pepper in Small mixing bowl and combine with whisk. Pour in the oil in a thin, steady stream and Whisk as you go constantly. Mixture should start to become thick .

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DONE! You can use this Sauce for a lot of dishes including Shrimp and Hamburgers. I don’t like Mayo. But this is Good!  

OK, lets get our Tomatoes ready, Wash and dry your Green Tomatoes. Now slice as thin or thick as you like, the Norm is 1/2 inch, I like mine a tad smaller. Lay your Slices on Paper Towel and Salt and Pepper both sides. let them fellows sit there for about 5 to 10 min. to drain most of the moister out.

20160913_133422 Yes, some of mine had started to turn before I got this post out 😦

 

Next get your Eggs whipped up in one bowl and your Almond Meal/Flour in the other. Add all the seasoning to the Flour mixture and mix with a fork.

20160913_134206 (I did add alittle extra Cayenne Pepper to my egg wash)

Get your Frying pan ready add your oil and heat Med. high . While that is heating up lets get started with our Tomatoes.

Dip Tomatoes  in flour first, then Egg wash, then back in flour. Add to hot pan, Don’t crowd your pan, take your time and only do a few at a time 3 – 5 min that’s all, watch don’t let them burn!

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You may loose some crust No worry’s, they will still be terrific!

When you take the out of pan put on a cooling rack and serve as soon as possible!

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Serve Sauce on the side or Pour over Hot Tomatoes.

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OH MY!

Grab a Fork Guys were digging in!!

 

 

 

Low Carb Pimento Cheese Sweet Pepper Boats

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I know Right! These little guys are so yummy, my favorite is the Fall colors of the pepper. So I decided to take one of my favorite little spreads and stick them in a Pepper Boat, I had no idea how this was going to turn out but Walla! Sure is good, these little guys make a great party snack for those upcoming events we are all about to encounter in the next few months. I don’t know about you guys I love to entertain and stay Healthy too. So try my little Boats, I think you;ll find them quite tasty. 

What you’ll Need

About 10 to 12 Sweet Peppers

Olive Oil

8 oz. Cheese (I used 6 oz. Cheddar and 2 oz. White Cheddar, But you can use what you like, just No Bag! Shred yourself!!)

1 oz Gouda (Optional, I just love Gouda!)

4 oz Jar Chopped Pimento 

1/4 Cup Plain Greek Yogurt ( I don’t like Mayo so I use Greek, if you like Mayo go ahead and use that.)

1/8 Cheyenne Pepper Spice

1 teaspoon Lemon Juice

Salt and Pepper

 

Lets Get Started!

Pre heat oven to 400 (This is for roasting our Pepers, if you want them Raw thats fine too 🙂  just skip this step and proceed.

Line a cookie sheet with Parchment paper. and Slice Peppers and take a small knife and clean seeds.

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Lay Peppers on Sheet with shell pointed up.

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Drizzle with Olive Oil (Top was Off my bottle too much came out, dont do that, just Drizzle!)

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Place inside oven, until they start to turn slightly toasted, not too long no more than 10 to 12 min.

Remove from oven and put aside on separate sheet of parchment paper to cool, use your tongs and GENTLY lay them on paper.

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While Peppers are cooling lets make out Pimento Stuffing .

First make sure you have your Cheeses Grated.

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Drain your Pimentos.

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Grab a Small mixing Bowl and lets start Combining our Incidents.

Add Cheese (Cheddar’s only, if your using the Gouda SAVE for later). Add Cheyenne Pepper. And the Pimentos. 

 

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Next Yogurt (or Mayo)and then the Lemon Juice.

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Now lets Mix well with a Spoon. Salt and Pepper to taste. 

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Once that’s done lets check to see if our Peppers are cool to handle, if so, Pick up Pepper and start to stuff, its alittle trick you’ll have to hold in one hand and stuff with small spoon, sprinkle Gouda on top, YUM!

 

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Cover with Saran wrap and Chill in Fridge for about 2 hrs.

Thats it, You Guys Enjoy ! 

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