The belly rules the mind. ~Spanish Proverb

Just another cooking blog!

Low Carb Chicharrone Italian Bread Crumbs March 6, 2010

Filed under: Low-Carb — skotk13 @ 9:29 pm
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¼ tsp Onion Powder

¼ tsp Paprika

½ tsp Garlic Powder

1/8 tsp Salt

1 tsp Italian Seasoning


Crush Chicharrones to cover bottom of dinner plate size dish, probably half the bag.  Throw in all spices, mix together and use as breading.


Avocado Puree

Filed under: Sides — skotk13 @ 9:26 pm
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1 Avacado

2 Tbsp Cream Cheese

½ tsp Garlic Powder

¼ tsp Onion Powder

Squeeze of Lime

Salt and Pepper to taste


Warm cream cheese to soften.  Put all ingredients in blender and blend until smooth.


Zucchini Puree

Filed under: Sides — skotk13 @ 9:25 pm
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2 Zucchini, peeled and chopped

2 Tbsp Cream Cheese

2 Tbsp Olive Oil

¼ tsp Nutmeg

¼ tsp Oregano

¼ tsp Basil

¼ tsp Tarragon

¼ tsp Cloves

¼ tsp Thyme

Salt and Pepper to taste


Put all ingredients in blender and blend until smooth.


Go Ducks Fish September 15, 2009

Filed under: Low-Carb,Main Dishes — bluesky6 @ 9:02 pm

Want a pretty green and yellow main dish??? Try our Go Ducks Fish!

2009 Sep 15 001


  • Any light fish, we used crappie
  • butter
  • 1 lemon

Spice Mix:

  • 1/2 tsp. ginger
  • 1/2 tsp. tumeric
  • 1/2 tsp. tarragon
  • 1/4 tsp. dill
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


Mix all dry spices in a bowl and set aside. Line pan or grilling basket with foil, and place small dabs of butter on foil. Sprinkle additional tarragon on foil and lay fish on foil. Rub the fish with the dry spice mixture. Place some more dabs of butter (yum!) on top of fish. Slice half the lemon, then cut slices in half. Place lemon slices on top of fish. Squeeze other half of lemon over the fish. Bake in oven or grill at 350 degrees for 12-15 minutes.

We served ours with zucchini and low carb mac and cheese. Enjoy!


The best damn pizza crust recipe July 3, 2009

Filed under: Main Dishes — bluesky6 @ 11:21 am
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Ok so my mom has been badgering me *snicker* for Skot’s pizza crust recipe for months. I’m a horrible child and kept forgetting… So here it is!! Mind you, Skot hardly ever measures anything, so this is the base recipe, but you might have to adjust a bit!


1 Cup warm water

1 (1/4 oz) envelope quick rise yeast

1 teaspoon sugar

3 Cups all-purpose flour

1 Tablespoon extra-virgin olive oil

1 teaspoon salt

1 teaspoon garlic (or more to taste)


1. In the bowl of your heavy-duty mixer, stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 min.

2. Add 1 1/2 cups of the flour, the oil, garlic and the salt into the yeast mixture and, using the paddle attachment, combine until mixture is smooth.

3. Switch to the dough hook.

4. With the machine running at low, add remaing flour, a little at a time; make sure each addition of flour is incorporated before adding the next.

5. Once all the flour has been added, turn up the speed and let the machine knead the dough for about 2-3 minutes; it should be very smooth and a bit tacky.

6. Remove the dough from the mixing bowl; lightly oil the bowl, and then ball the dough up and place back into the oiled bowl, turning the dough over to make sure all sides are oiled.

7. Cover bowl with a damp towl and place in a warm area to rise; the dough should nearly double in size. It will take 45-90 minutes depending on where you live.

8. Go have a glass of wine.

9. When the dough is ready, lightly punch it down and knead it a bit, still in the bowl.

10. Lightly flour your work surface; place the dough on it and let it rest 10 minutes.

11. Form the dough into the crust. Skot uses a combination of a rolling pin and his hands to get it at the thickness we prefer.

12. If you’re feeling adventurous, toss it in the air while you’re having more wine!

13. Once you have formed the dough, place it on your baking surface. We found this crust bakes best on a lightly oiled baking stone. Lightly brush the edge of the crust with olive oil and add your toppings!

14. Bake your pizza 10-12 minutes at 475F, keeping an eye on the crust to make sure it doesn’t burn!

Voila! Home cooked pizza!

Some of our favorite toppings are pesto for the sauce instead of tomato, mozzerella, tomatos, zuchini, black olives and chicken, but your pizza is only limited to your imagination and what is in the fridge!

Let me know what toppings you try, I’d love to see how they work out!


Simple Ham and Potato Soup July 2, 2009

Filed under: Main Dishes,Soups — bluesky6 @ 12:52 pm
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This recipe is an easy soup to make, perfect comfort food and easy to adapt if you don’t have all the ingredients! A friend gave me his basic recipe and I’ve added a few ingredients. This soup also freezes well, so I make a double batch at times and freeze half of it!

simple ham and potato soup

simple ham and potato soup

Recipe makes 8 servings


  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1/3 cup sliced carrots
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules or better than bouillon paste equal to 2 tablespoons granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • garlic powder to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Nutritional Information
Servings Per Recipe: 8

Amount Per Serving

Calories: 195

* Total Fat: 10.5g
* Cholesterol: 30mg
* Sodium: 394mg
* Total Carbs: 19.5g
*     Dietary Fiber: 1.9g
* Protein: 6.1g


Splenda Peanut Butter Cookies

Filed under: Desserts,Low-Carb — bluesky6 @ 12:42 pm
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splenda peanut butter cookies

splenda peanut butter cookies

I have made these only once, and I would recommend adding a little more peanut butter/honey and a little less splenda if you don’t care for a strong splenda taste. Otherwise, it is a great recipe!

1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
  3. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
  4. Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
  5. Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
  6. Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Note: 1 serving = 1 cookie

Nutrition Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 120
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total Carbs: 10g
Dietary Fiber: 1g
Sugars: 3g
Protein: 4g