Weekend Roast Chicken

During the week, my meals take less than 30 minutes to make. Therefore, I save all my roasting for the weekends. In sticking with the no carb rules, I made onion roasted chicken with homegrown yellow squash and a fresh cold roasted leek salad.

Use your favorite bone in, skin on chicken pieces. My family prefers leg quarters. Make sure they are cleaned well. Salt and pepper both sides of chicken and place in baking dish skin side up. Top with lots of sliced onions and a few pats of cold butter. Bake for 2 hours at 350 degrees uncovered. Baste with pan juices just before serving. Skin will be brown and crispy.

Using the same bake time. Put a baking dish filled with thin sliced squash (yellow or zucchini) seasoned with salt, pepper and a little butter on bottom and top. This will bake for the same two hours next to the chicken.

Watch a movie and relax. (It's the weekend after all)

Once dinner is almost done, prepare your leek salad. Start by cleaning and slicing one large leek. Place in a hot skillet with a teaspoon of olive oil until nice and brown. Place on paper towel to cool. Mix together peeled and chopped cucumber, thinly sliced red bell pepper, fresh cilantro, salt, pepper, browned leeks and carb free miso dressing.

This meal is amazing and again carb free!

New Venture

As my friends and family already know, I am on a mission to lose 100 pounds and change my eating habits. Don't worry, I still believe in cooking delicious, decadent, and satisfying meals. I am above all a "foodie" and by no stretch of the imagination a "health nut".

I started this goal 6 weeks ago and have already lost 27 pounds. In the first week, I realized I would face an obstacle in staying on task. I was provided a very simple representation of a menu by my doctor. Knowing that my goal would take about 6 months to reach, I knew I had to get creative. There was no way I was going to eat the same thing everyday or sacrifice taste and experience for any prolonged amount of time. Any "foodie" will understand that all meals must be an event even when losing weight.

So I started comparing the nutritional value of foods which gave me options for equivalent substitutes in my menu. Once I had created a list of acceptable foods, I started developing simple and delicious meals.

NO CARB Fried Okra

As you read this description, keep in mind that I work a full time job and have an 8 year old daughter. The meals you read about on this blog take less than 30 minutes.



I apologize for the low quality photo of this plate. Take my word, it looks much more delicious than this picture shows.

Anyone from the south knows how much we like our fried okra. I just had to figure out how to get my fried okra fix without ANY CARBS. I took sliced okra (fresh or frozen) and added them to a very hot skillet with only a tablespoon of canola oil. Let them cook stirring frequently. I added thin sliced onions to enhance the flavor and cooked until everything is evenly browned. (I like them nearly black) Then remove to a paper towel to drain off any excess oil. Salt and pepper to taste and enjoy. You will be amazed how much it tastes like real southern fried okra.

On this plate you will also notice a skillet browned catfish fillet. Simply, season fillets with garlic salt and pepper. Place in a hot skillet with a tablespoon of olive oil and tablespoon of butter and cook until golden.

As an additional side dish for our fish, I made a cauliflower favorite. This dish takes less than 10 minutes. Take a bag of frozen cauliflower florets and put in a small baking dish. Microwave for 2 minutes. While that is heating, prepare the sauce. Mix together a Tb real mayo, Tb of brown mustard, 1/4 cup of Parmesan cheese, salt and pepper. Mix into cauliflower then top with grated cheddar cheese. Put back in the microwave for 4 minutes or until all cheese is melted.

This plate of food tastes like a guilty pleasure but is totally carb free.

The Grill

So I have become a griller. We grill most nights and have invented some amazing dishes. There is no truer statement than "Everything is better on the grill". Below are a few samples of our new favorites.

Steak, Asparagus and Tomato grilled and served with fresh avocado and miso dressing


Grilled portabella mushrooms and bell pepper sliced and put on a piece of Tandoori Style Naan Bread with a shmear of cream cheese and topped with Monterey Jack cheese. I then put this "pizza" back on the grill to heat through and melt the cheese. Delicious!!!!

Bul Gal Bi

Yesterday we went to Korea House in Austin and tried something new. Following a friends recommendation, we ordered Bul Gal Bi, short ribs marinated in a special Korean sauce then grilled. It came with many delicious tiny side dishes of fermented soy beans, kimchi, tofu and sprouts. We also shared a sushi roll of yellow fin and super white tuna.

Riley Makes Breakfast

My inspired 8 year old chef Riley wanted to make us breakfast on Sunday morning. I took her to the store to purchase her ingredients.

She picked out breakfast sausage patties, eggs, biscuits and cheddar cheese. She cooked everything herself and made the most delicious breakfast sandwiches.

Asian Slaw Sliders

In our house, pork sliders have become a staple. They are so easy and versatile. We experiment with different topping and seasonings to create many unique tastes.

Asian pork sliders begin with ground pork mixed with chopped green onions, salt, pepper and cilantro. Make into small patties and set aside.

Mix a quick Asian slaw with shredded cabbage, cucumbers and carrots dressed with rice wine vinegar, salt, pepper, cilantro and sesame oil.

Cook patties in a heated skillet oiled with a mixture of sesame oil and vegetable oil.

Toast several Hawaiian rolls. Place a petite patty with a spoon of slaw on each burger. Serve with pot stickers for a deliciously modern Asian meal.

Ultimate Bacon Cheeseburger

OK guys this is for you. This is a naughty, naughty burger but oh so good.

The secret is to make the patties real thin so that you can make double meat burgers without having too much meat. Remember more surface area means more flavor so two thin patties is much better than one thick one. Be sure to salt and pepper them liberally before grilling. These patties cook quickly to make sure you have everything else ready to go for the meal before firing up the grill.

First make the garlic mashed potatoes. Peel and boil potatoes until soft. Drain and set aside. He
at butter and chopped garlic in a skillet until butter sizzles and garlic cooks through. Be careful not to burn garlic pieces. Add the hot butter and garlic to the potatoes with a little milk and mash.

Keep the potatoes warm while you finish the burgers.

Make sure your fire is hot before you put the patties on. They won't take long but they need to get a good sear on each side. Make sure to put your cheddar cheese on the patties right before you take them off the grill.

Always toast the buns before assembly. Spread both sides of the bun with mayo then add two patties with cheddar, avocado slices, crisp bacon and fresh lettuce.

Serve with garlic mashers and enjoy. Ladies, this will make any man swoon.