Thursday, April 30, 2009
Welcome to Foodie Friday.
I'm looking forward to all of the great food! **As always, the themes are optional==and all food is welcome. No rules except to have fun exchanging recipes. Susan, please add your darling cheesecake! :-)
Next week: May 8, Cakes; May 15, Food Trainwrecks.
I have a horrid 2nd degree burn (a spring form pan exploded) and may end up doing hot dogs for next week's "cakes."
I'm (belatedly) linking to Susan's wonderful Tablescape Thursday.
This week's theme is Cinco de Mayo, celebrated a bit early.
Low-carb quesadillas (1.5 carbs per wedge--recipe below)
Salsa with limes (see below for recipe)
A lime-edged rose from Publix!
Melon (I was going to make a watermelon salsa, but the wedges looked so fresh and delicious, I decided to leave well enough alone.
Low Carb Quesadillas
1 bag low carb tortillas
cheese (whatever is in the fridge)
Melt butter in pan (start with 1 T) and add a dribble of oil. Place tortilla in pan. Sprinkle with cheese.
Place tortilla on top of cheese. Gently "fry" until the tortilla starts to brown.
Flip. Add another pat of butter, if necessary. Serve with salsa, etc. Cut in wedges.
Best I can figure, each wedge has approximately 1.5 net carbs. I used La Tortilla Factory tortillas, and each tortilla only has 3 net carbs; but I used two per quesadilla. The cheese has 1 G carbs.
Avocados are low in carbs--after you've gone through "induction," you can feast on them without fretting. To make "chips," fry low carb tortillias in a little oil, and cut into wedges.
3 ripe avocados
fresh lime juice
1 cap extra virgin olive oil
Duke's Mayonnaise (eyeball it--add by teaspoons; mix and add more, if necessary)
Peel avocados. Pour 1 cap (scant 1 tsp) olive oil onto avocadoes. Mash with fork. Add lime juice (1/4 lime), garlic salt, pepper, Tabasco, and mayo--to taste. 1 carb per 3 tablespoons
Pico de Gallo with fresh lime
Pico de Gallo
2 cups ripe tomatoes, diced
3/4 cup red onion, diced
5 jalapenos, chopped
3 cloves garlic, chopped
3 tbsp chopped fresh cilantro
2 tbsp salt
Dice tomatoes and onion.
Chop garlic, peppers, cilantro.
Add 2 T fresh lime juice.
Refrigerate 5 hours.
whole kernel corn
I've had the blue "thumbprint" bowls for decades. The butterfly plates came from Big Lots.
Remember these boxes? Big Lots!
The square blue plates (and butterfly plates) are from Big Lots. So are the blue placemats. I've had the napkins forever and can't remember where I bought them!
As always, if you are participating in Foodie Friday, add your name and link to Mr. Linky.
Thursday, April 23, 2009
It's Foodie Friday at Gollum's!
Don't forget next week's "Cinco de Mayo" celebration.
For this week's offering, I gussied up another store-bought cake from Publix.
First, I cut it in half.
I placed the top part on waxed paper for safekeeping.
I opened a jar of Smucker's chocolate sauce and "fluffed" two tubs of Cool Whip Extra creamy.
I lined the edges of a cake plate with more waxed paper (cut with scissors and just put the paper along the very, very edges of the cake for easy removal). Next, I spread chocolate sauce on the bottom layer.
A generous helping of Cool Whip came next.
I put the layers together and covered the whole cake with Cool Whip.
Using a carrot peeler, I shaved dark chocolate onto the surface.
You can use any kind of chocolate. I used Lindt.
Gussied Up Store Bought Cake
- Store-bought pound cake
- 2 cartons Extra-creamy Cool Whip
- Chocolate sauce
- Chocolate bar
Cut cake in half (or in 3rds). Spread layer with chocolate sauce and Cool Whip. Put cake together. "Ice" with Cool Whip. Shave chocolate on top of cake, using a carrot peeler. Chill 1 hour. Remove waxed paper "bib."
Here is my mother enjoying a slice of cake.
If you are participating in this week's Foodie Friday, add your name to Mr. Linky: