Category Archives: Pork

Beef, Pork, Sandwiches

A Twist on the Corn Dog

Photo: Frankfurter in biscuit called a Frankenpot.

Ever have the urge for a corn dog? One of those batter-covered frankfurters on a stick dipped in mustard or mayo can be a wonderful taste of comfort food. Unfortunately, corn bread batter is one of those things that can really pack on the pounds.

My alternative to it is this tasty hot dog in a pot, a personal-sized batter-covered frank made with low carb flours and golden flax meal. While it doesn’t replicate the corn dog, it is similar and satisfies my cravings for this simple summer fair food. Give it a try.  With this flexible recipe and you can add several variations. I haven’t tried the sauerkraut option, but I don’t see any reason it won’t work.

Frankenpot in a one cup ramekin. Run a thin knife around the edge and flip upside down to remove to a plate.

Frankenpot

Recipe by Rene Averett

This is a simple, low carb version of a corn dog, except it doesn’t use cornmeal. Instead, I’ve substituted in golden flax meal. It has the texture and a bit of the taste of the corn dog although it is baked instead of fried, so it isn’t quite the same.

If you want to try to fry it, I suggest baking it part way, then dropping it in a fryer for a couple of minutes to brown the exterior. I’d also leave off the cheese topping until after it’s fried.

Per 1 person serving

1 Hot dog or frankfurter
1 Egg
1 tablespoon Vegetable Oil
1 tablespoon ground Golden Flax Meal
2 tablespoons Low Carb Flour
1/2 teaspoon Baking Powder
1/4 cup shredded Cheddar Cheese
Pinch of Salt
1/2 teaspoon Sugar Substitute
Pinch of Black Pepper, if you wish
1/4 teaspoon Garlic Powder (optional)
Mayonnaise and/or Mustard for dipping

Additional add-ins you can try:
1 tablespoon Onions, chopped
1 tablespoon Green Chilies, chopped
2 tablespoons Chile Con Carne, no beans
1 tablespoon Sauerkraut, drained

Preheat the oven to 365 degrees (F). Spray a one-cup ramekin with baking spray. (You can also use an oval ramekin that fits the uncut frankfurter or any other shape you want.)

In a small bowl, add egg and oil and whisk until blended. Add sugar substitute, baking powder, salt, pepper, flour, and flax meal. Stir until completely blended and smooth. Put 1/2 of the batter in the bottom of the ramekin. Cut the hot dog into 1/2 inch rounds and layer them over the mixture.

At this point, add any of the additional add-ons you wish to include. Sprinkle 1/2 the shredded cheese over the top and spoon the remaining batter over the top, smoothing it out. Sprinkle the rest of the cheese on top.

Bake for 20 to 25 minutes until golden brown.

Let cool and eat with a dipping sauce of mayonnaise and mustard or use either alone. I love this with a mayonnaise and cranberry mustard sauce.

Nutrition Information per serving:
Calories: 538 Fat:46.9 g Net Carbs: 6.3 g Protein: 22.1 g

With onions, add 0.6 grams of carbs to the count.
With green chiles, add 0.5 grams
With chili con carne with beans, add 3.4 grams
With sauerkraut, the count is the same as with onion.

Loaded with onion, chiles, and chile con carne, the total net carbs are 10.9 g.

Hint: For a simple dipping sauce, I mix 1 tablespoon Mayonnaise and a teaspoon of Cranberry Mustard together. You can also use regular mustard. For a touch of sweetness, add a little sugar-free sweet pickle juice or a drop of liquid sweetener.

Looking for a more savory sauce? Use a couple of tablespoons of Ranch Dressing or a Sugar-Free Honey Mustard Dressing.

Give this a try and if you come up with some other good add-ins, let me know.

 

Main Dish, Pork, Recipes

Comfort Food Equals Baked Fried Pork Chops

Photo: Oven-fried Porkchops

When you think of comfort food, you think of those down-home dishes that Mom or Grandma made because they make you feel like you’re wrapped in love. Am I right? Foods like fried chicken and fried pork chops were often the highlight of the week in my childhood home.

Alas, breaded food is pretty high in carbs, and some people want to avoid all the fat of frying in oil. So what’s the solution? A pork chop made with a nut flour that brings a substantial amount of the seasoning and taste of breading without the higher carbohydrates. Then, bake it instead of frying and you still get the flavor of the dish.

This recipe, from All Recipes, is delicious, but it was made with flour. I swapped that out for low carb almond flour, and it makes a crunchy, delicious crust.

Photo: Close up of pork chops.
How about a close-up of those juicy chops? I used a pork loin chop and cut it in half to bread it easier. Incidentally, the rice-looking vegetable on the plate is riced kohlrabi, a new frozen option from Green Giant. Great flavor and I’m thrilled to see it at Wal-Mart.

Oven-Fried Pork Chops

2 large, thick pork chops, trimmed & cut in half
1 tablespoons butter
1 egg, beaten
1 tablespoon Cream
1/8 teaspoon black pepper
1/2 cup Almond Meal
1/2 teaspoon Seasoning Salt
1/2 teaspoon Dried Parsley, crushed
1/2 teaspoon Oregano

Preheat oven to 425 degrees F.

Use a cast iron or another skillet that can go in the oven or use a baking pan. Put the skillet into the oven to get hot for about 10 minutes, then take it out and add the butter. Lift and turn the pan to distribute the butter.

While the pan is heating, add the almond flour, seasoning salt, pepper, dried parsley and oregano to a shallow bowl big enough to hold a pork chop piece and mix together.

In another shallow bowl about the same size, mix egg and cream together. Dip a pork chop piece into the egg mixture, then roll it in the almond mixture, pressing it into the meat so that it sticks, and place in pan. Repeat with each chop.

Bake for 10 minutes, then turn chops over and bake for another 10 minutes. Pierce the meat with a fork to see that any liquid that runs out is clear to ensure the pork is done. If not, then cook a few minutes longer.

Let the chop rest for about 5 minutes then serve.

Makes 2 servings.

Nutrition Information per serving:
Calories: 573  Fat: 39.3 g  Net Carbs: 3.4 g  Protein: 49 g

Breakfast & Brunch, Main Dish, Mexican/Spanish Recipes, Pork, Recipes

Celebrate with a Chorizo Frittata

Photo of Chorizo Frittata by Rene Averett

With Cinco de Mayo–a really good day to celebrate all things Mexican–just around the corner, so to speak, I thought it would be a good time to try a couple of new Mexican food recipes. Although I’m not sure this frittata would be classified as Mexican, it does have all the flavors of the culture. In Spain or Portugal, this would be called a Chorizo Tortilla, but not so much in Mexico where the tortilla is a thin flatbread versus an egg frittata.

The base recipe for this came from Atkins, but I changed quite a bit about it and I think it’s safe to say it’s my adaptation. I added turnips into it although you can also use potatoes. To keep the carbs low, stick with turnips. If you have lots of carbs to play with, then go with potatoes. You could also substitute in thinly sliced zucchini, Mexican variety of course. (They’re a little more rounded than the normal type.)

Photo of frittata in pan.
Chorizo Frittata in cast iron pan before serving.

Chorizo and Chiles Frittata

1/2 lb. Chorizo sausage, Basque-style
1 medium Turnip, sliced thinly
4 large Eggs
1/4 medium Onion, chopped
4 oz. can Green Chiles, chopped
1 tablespoon Jalapeno pepper, chopped
1 small Tomato, diced or chopped
1/2 teaspoon Seasoning Salt
1/4 teaspoon Black Pepper
1 cup Cheddar Jack Cheese or Mexican Cheese Combo mix
1/2 teaspoon Red Pepper (optional)
1 tablespoon Butter

Peel and slice the turnip or potato into thin slices. Bring a pan of water to a boil and cook for about three to five minutes until the slices are fork tender. This may vary depending on how thick the slices are. OR put the slices into a bowl, cover with a plate and put in the microwave for 2 minutes. Drain off any water and set aside.

Break the eggs into a bowl, whisk until mixed and slightly frothy, add the seasonings, chiles, and tomatoes. Add 1/2 cup of cheese. Set aside.

In a medium-sized cast iron or other oven-safe, deep skillet, add a little oil and sauté the onions until they are just slightly cooked. Remove to a plate. Lower the heat to medium-high.

Add the chorizo broken into small pieces or thin slices and cook until all pieces are seared. Remove the chorizo from the pan. Add butter and let it melt, then add layer the turnip slices over the bottom of the pan and cook for a couple of minutes until they begin to brown, then turn them over. Cook another minute or so, then add the chorizo on top of the turnips.

Stir the egg mixture and pour over the top of the chorizo and turnips. Let cook for about four to six minutes, lifting the sides of the bottom with a spatula occasionally.

Turn on the broiler. Be sure to use a potholder when picking up the skillet. Place the skillet under the broiler and cook for three minutes. Pull the pan out carefully and sprinkle the remaining cheese over the top. Return to the broiler for another two minutes to melt the cheese.

Remove to a heat safe surface and let the frittata set for about five minutes before cutting. Serve with sour cream and/or guacamole if desired.

Makes four servings.

Nutrition Information per serving:
Calories: 485.3 Fat: 39.6 g Net Carbs: 4.2 g Protein: 26.5 g

Breads, Italian Inspired Recipes, Pork, Sandwiches

Calzone-Style Sandwiches are Delish!

Calzone Pizza photo

In my mind, and in the ones bought locally, the calzone has always been like a pizza sandwich. Mind you, I’ve since heard that real calzone has ricotta and other cheeses in it and no sauce or gravy, as they say back east. Nonetheless,  I love the dough, which is like pizza dough, and the convenience of a pocket sandwich.

I’ve tried several low carb flour brands to create a passable pizza crust and the best one I’ve tried is from LC Foods, their Pizza, Calzone, and Bagel flour mix. I’ve also tried Dixie Carb Counters All Purpose Flour and it works, but the dough is sweeter than I like. Other flours may work, but nut flours don’t give as good a result. For one thing, the yeast doesn’t seem to work well on them.

Ready for the oven, calzone made with DCC All Purpose Flour.

Basic Calzone Recipe

Based on the LC Foods Recipe for pizza crust.

3/4 cup LC Pizza Flour
3/4 tsp Sugar Substitute
1/8 teaspoon Salt
3/4 teaspoon Rapid Rise Yeast
1 1/2 teaspoons Olive Oil
1/4 cup Water, warm

Mix sweetener, salt, and yeast into flour. Add water and oil and knead dough by hand until a gluten film forms and the dough doesn’t break. You can use a bread hook or a bread mixer if you wish, but it is just as easy to do it by hand.

Pull the dough together in a  ball, then place in an oiled bowl or on a bread board and cover then place in a warm place for the dough  to double in size, around 30 to 40 minutes.

Calzone dough flat
Dough rolled into a 5 to 6 inch circle.
BBQ Pork filling.
Calzone with pork filling ready to fold.

 

 

 

 

For  calzone, divide the dough in half, then roll or stretch each out on a lightly floured, using low carb flour, bread board into 5 to 6 inch thin rounds.  Place on baking screen or stone and fill one half with desired filling. Fold it over to make a half circle and pinch the edges closed. Small gaps for air vents are okay.

Bake at 415 degrees for 9 to 12 minutes until browned or crisped to desired level.

Nutrition Information per serving:
Calories: 147 Fat: 3 g Net Carbs: 3 g Protein: 16.5 g

BBQ Pork Calzone.

BBQ Pork Calzone-Style Sandwich

This is more a BBQ Pork sandwich in a calzone pocket than an actual calzone. It is delicious though and not too difficult to make. Works great with left over pork ribs.

1 Pizza Dough recipe made up and split into two balls
2 cooked boneless Pork Ribs (about 3 oz.), chopped or shredded
1/4 cup Sugar-free BBQ Sauce (I used Walden Farms, 0 calorie & 0 carbs)
1/4 cup Bell Pepper, chopped
1/4 cup Onion, chopped
1/2 teaspoon Garlic, minced
1/4 cup Cheddar Jack Cheese, shredded
Salt and Pepper to taste
1 teaspoon Olive Oil

Preheat oven to 415 degrees (F.).

In a small skillet, heat the Olive Oil, then add the onion, peppers, and garlic and cook until almost tender. Add the pork and the BBQ sauce, stir together, and cook a couple of minutes.

Roll out one ball of dough to make a 5 to 6 inch circle. It will be very thin so try not to break through the dough. Place the dough on top of a pizza screen or on a pizza stone. If you have to use a baking sheet, line it with parchment paper.

Put one half of the toppings on one side of the dough leaving a slight edge clear. Fold the dough over the filling and press the edges together to seal it into half-round pocket. Brush a little melted butter over the top. Make the other calzone in the same way.

Bake in the oven about 15 minutes until the calzone is golden brown. Let cool a couple of minutes then serve. You can add an additional small dish of BBQ Sauce for dipping if you wish.

Nutrition Information for filling only:
Calories:180.1 Fat: 12.0 Net Carbs: 2.9 g Protein: 14.5 g

Nutrition Information with calzone dough:
Calories: 327 Fat: 15 g Net Carbs: 5.9 g Protein: 31 g

Pizza calzone
Pizza-Style Calzone made with LC Foods Pizza, Calzone and Bagel flour.

Pizza Style Calzone Sandwich

This is a simple variation of the same recipe only using typical pizza ingredients for the filling. You can add in pepperoni or ground beef or any other meat of your choice without altering the carb count too much unless the meat has a lot of carbohydrates in it.  For reference, I used Bertolli Vodka Pasta Sauce for this recipe. A couple of other pasta sauces are lower in carbs.

1 Pizza Dough made up and split into two balls
3 oz. Italian Sausage
1/4 cup Pasta Sauce of Choice (Look for lowest carb)
1/4 cup Bell Pepper, chopped
2 tablespoons chopped or slice Olives
2 tablespoon Mushroom slices, chopped
1/2 teaspoon Garlic, minced
1/4 cup Mozzarella or other white cheese, shredded
Salt and Pepper to taste
1/2 cup Greens of choice (optional)
1 teaspoon Olive Oil

Preheat oven to 415 degrees (F.)

In a small skillet, add cook the Italian sausage until lightly browned, remove and set aside. Add garlic and bell peppers to the pan and saute. When bells are getting soft, add the mushrooms and cook for about 30 seconds more. If you are using the green, stir them into the pan and cook until they start to wilt. Remove from heat. Add the sausage back to the pan and stir in the olives. Mix in the pasta sauce.

Roll the dough out for the calzones and place on pizza screen or on pizza pan. Spoon filling over one half of the calzone dough, sprinkle on cheese, and fold it over. Seal the edges, leaving a couple of open spots for venting. Sprinkle a little cheese over the top if you wish.

Bake for 12 to 15 minutes until golden brown.

Makes 2 servings.

Nutrition Information for filling only:
Calories: 188.4 Fat: 14.9 g Net Carbs: 3.0 g Protein: 10.9 g

Nutrition Information with calzone dough:
Calories: 368.5 Fat: 17.9 Net Carbs: 5.9 g Protein: 25.4 g

Tip: To get a golden brown and shiny bread, you can brush with  olive oil or spray with an olive oil or butter baking spray before  baking.

Beef, Italian Inspired Recipes, Pork, Recipes

Pizza in a Skillet

A couple of weeks ago, I posted a link to a Crock pot Pizza recipe from Your Lighter Side on my Facebook page. While I haven’t tried the crock pot version, I did go for the pan version and made adjustments for my preferences. I used a  square copper skillet that can go from stove top to oven to make mine, but you can also use a large cast iron skillet or build your pizza in any large casserole dish. Then it is baked.

Here’s a trick though. If you use a large skillet-at least 9 to 10 inch round or square skillet-to make it, you can turn the heat down on the stove to a simmer, put the top or tent with foil over the pan and cook it on the stove top for about 30 minutes. The cheese won’t brown, but the ingredients will cook and the cheese will melt into it.

Most of the ingredients in this can be swapped with other preferred items such as artichoke hearts, pepperoni, anchovies, or whatever you like on your pizza. Don’t eat meat? Simply omit and add more vegetables like cubed eggplant, zucchini, Brussels sprouts, or whatever. Pizza, even in a skillet, is versatile.

Pizza in a Skillet

1/2 pound Ground Beef
1/2 pound Italian Sausage
1/2 cup sliced Mushrooms
1/4 cup sliced Bell Peppers or Mini-Peppers
1/2 cup diced Onions
1-1/2 cups Cauliflower, riced
2 cups Mozzarella Cheese, shredded
1 teaspoon minced Garlic
1 cup Pasta Sauce of choice (look for low carb)
2 cups fresh Spinach

I used Pumpkin Chipotle Pasta Sauce from my local Raley’s brand but you can use whichever pasta sauce you prefer. The nutrition information is based on a Vodka Pasta Sauce.

Preheat oven to 30 degrees (F.).

Put the cauliflower into a food processor and process until riced. Add 1 cup of the mozzarella and pulse until it is chopped and mixed into the rice. In a large and deep ovenproof skillet, such as a copper or cast iron one, press the cauliflower and cheese mixture into the bottom of the pan. Bake for 10 to 15 minutes until lightly browned. Remove from oven and set aside to cool.

In a large skillet, cook the ground beef and sausage until almost done. Remove to a bowl, but leave the oils. Add the onions and garlic to the pan and saute until onion is tender. Add to the ground beef and sausage and mix together.

In the deep pan with the cauliflower crust, spread 1/3 of the pasta sauce on the bottom, top with 1/2 the spinach leaves making a mostly solid layer of greens. Add 1/2 the meat mixture on top, then sprinkle 1/2 the mushrooms, peppers, and olives on top of that. Sprinkle 1/3 cup of mozzarella on top. Add another layer of spinach leaves followed by the rest of the meat mixture, mushrooms, peppers, and olives and sprinkle the rest of the cheese over the top.

Tent with foil and bake for 40 minutes. Remove foil and bake another 10 minutes to lightly brown the cheese. Let sit about 10 minutes to set up, then serve.

The bottom crust will not be firm enough to lift to eat, so this will require forks.

Makes 6 to 8 servings.

Nutrition Information per servings (6 servings):
Calories: 394 Fat: 26.9 g Net Carbs: 9.8 g Protein: 25.2 g

Nutrition Information per servings (8 servings):
Calories: 295.5 Fat: 20.1 g Net Carbs: 7.3 g Protein: 18.9 g

Have fun making your own variation on this pizza and let me know how you like it.