Tag Archives: Chorizo

Main Dish, Seafood

Spicy Cod with Chorizo

Photo: Cod with Chorizo

Hola, amigos y amigas. Cinco de Mayo is just around the corner, so I think  it’s a good time to start getting up some posts for those of you who like to celebrate, Let’s face it. If you like Mexican food, it’s just the perfect day, or maybe week, to celebrate!

I tried this recipe out about a the middle of March and loved it. I think it’s a slightly different take on your traditional fare, but still has all the flavors you love. I did adapt it a little bit for a low carb lifestyle and to use ingredients I had on hand. If you want to see the original, you can find it here.

For the breadcrumbs, I used Dixie Carb Counters Low Carb Bagel Chips. If you have a favorite low carb bread, you can use that also. Be aware that anything higher than 2 net carbs for the amount called for will add a few carbs to the recipe.

While we’re talking about the upcoming celebration, let me remind you that I have a collection of recipes–most of which are not on this blog–to help you enjoy Tex-Mex-style Mexican food at home without guilt. Check it out at here. It’s available at most e-book sellers and in paperback through Amazon in a 3-booklet compilation that includes Breakfast Choices and Magic Muffins.

 

Spicy Cod with Chorizo

3 Tbsp. Olive Oil, divided
Salt and freshly ground Black Pepper
1 Tbsp. chopped Parsley
1 Tbsp. fresh Oregano leaves
1 small Shallot, thinly sliced
2 oz. Spanish Chorizo sausage, bulk
2 Tbsp. Sherry or Red Wine Vinegar
4 6-oz. pieces skinless cod or halibut fillets
1/2 cup Low Carb Bread Crumbs

Heat oven to 425°.

To make breadcrumbs: Use 1 or 2 slices of low carb bread. Or use about 6 DCC Low Carb Bagel Chips. Put the bread in a food processor and pulse until you get coarse crumbs.

In a large ovenproof skillet, such as cast iron or copper, heat 2 tablespoons oil over medium high heat. Add the bread crumbs and cook, stirring frequently, until they are golden brown and crisp. Add a little salt and pepper. Pour crumbs into a bowl and add parsley and oregano and mix. Set aside.

Use a paper towel to wipe out the skillet. Heat and add the sliced shallot and crumbled chorizo. Stir and cook until chorizo is done, 2 to 3 minutes. Remove to a bowl, then add sherry or vinegar and salt and pepper to taste.

Wipe out the skillet again and heat 1 tablespoon oil over medium-high heat. Season the cod with a spicy seasoning salt on both sides. Cook until the bottom turns opaque, around 3 to 4 minutes. Put the skillet in the oven and roast until the cod is completely cooked, about 4 to 5 minutes.

Serve fish with the chorizo mixture and toasted breadcrumbs on top. Add a fresh salad to compliment the fish. I also pan fried green beans with sliced celery and diced ham as a side.

Serves 4.

Atkins Diet Tips, Breakfast & Brunch, Healthy Life, Main Dish, Mexican/Spanish Recipes, Pork, Recipes

Induction Eating Plan – Day 2

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Today is the second day of the 20 net carbs or less diet plan. It’s not bad, really, but then I’ve done it before and my usual intake is about 23 net carbs. I’ve been exceeding them a little, which is why I’ve gained weight.  Boy, I have a slooooow metabolism.  Anyway, I’m on day 2 and here’s the menu for June 7, 2017. (I’m one day behind on reporting if you recall.)

If you’re doing this, remember to get enough salt, drink a cup of bullion to help with that, and drink lots of water. Your body goes into withdrawal a bit and you can feel lightheaded and sluggish while you’re adapting to the change in your diet.

Food NC
chorizo scramble 2
Coffee with creamer 1
1/2 tortilla 1.5
Vitamin B12 Gummie 1


Chorizo and Eggs Scrambled

These are super-easy to make and you can use either Mexican-style or Basque-style chorizo. The former has a more liquid chile and melts more than the Basque type. But both work very well. I have a recipe on the site already for this, but the super low version I made follows:

4 oz. Chorizo, Mexican or Basque style
2-3 large Eggs
1 teaspoon dehydrated Minced Onions
2 tablespoons Cheddar Cheese, shredded
6 leaves Baby Spinach, torn into pieces

Break the eggs into a bowl and whisk until mixed, add a little water and the dehydrated onions. Stir, then set aside.

In a skillet, cook the chorizo over medium high heat. Use a spatula to cut and separate the meat until it looks like ground beef. Cook until lightly browned. Stir the egg mixture again, then pour into the skillet, reducing the heat a little so the eggs don’t cook too quickly. Stir the eggs and chorizo together and cook until they begin to firm up. Sprinkle the cheese and the spinach over the top, then stir into the mixture. When the eggs are done to your liking, remove from the heat and serve.

Makes 2 servings

Nutrition information per serving (with 2 eggs):
Calories: 351.4 Fat: 28.2 g Net Carbs: 2.0 g Protein: 21.4 g

The third egg adds about 30 calories and 0.2 net carbs

Lunch:

Food NC
Tuna Salad 2.3
Green Salad 1.6

 

Simple Tuna & Egg Salad

I like my tuna salad with a little bit of sweet, which I get from adding sweet pickles. There are several brands of sugar-free sweet pickles at the markets. I use Del Monte’s. I had left over salad from the first day, so that was the nest for the tuna salad.

5 oz. Tuna, canned or in packet
1 hard boiled egg
2 tablespoons Sugar-free Pickle Relish or chopped Sugar-free pickles
1/4 cup Mayonnaise
1 tablespoon Sugar-free Pickle juice
Pepper to taste
Salt to taste

Put the tuna into a bowl and break it up with a fork or a spatula. Cut the peeled hard-boiled egg into sections and chop it up with the fork, then add to the tuna. Add mayonnaise and mix into the tuna and egg, then add the chopped pickles or relish and the juice. Mix well.

Makes two servings. Great served over a green salad.

Nutrition Information per serving:
Calories: 283 Fat: 23.4 g Net Carbs: 2.3 g Protein: 17.1 g

Dinner and Dessert:

Food NC
Chile Verde with 3.5
1/2 cup Riced Cauliflower
1/4 avocado sliced 0.8
1 T Avocado Salsa 1
1 T Cheddar Cheese 0
Microwave Cheesecake 1.25
1 tsp Raspberry Sauce 0.25


Chile Verde Casserole

Really easy to make . I use Herdez Green Chile Salsa, which comes out to 8 net carbs per 1/2 cup. I find per-made PIco de Gallo at my grocery store. If you can’t find it, then it is chopped tomatoes, onions, garlic, peppers, and cilantro. Find a recipe here at All Recipes.

1 lb Pork Loin or Pork Chop, cubed
1/2 cup Green Chile Salsa
1/2 cup pre-made Pico de Gallo
Salt and Pepper to taste
1 tablespoon Olive Oil
2 cups riced Cauliflower

Pre-cook the riced cauliflower in a pan or the microwave for about 6 minutes to soften.

In a hot skillet, add the olive oil then add the pork and cook until browned. Stir in the green chile salsa and 1/4 cup water, then turn the heat to a high simmer. Let cook about 10 minutes until the pork is tender. Add the Pico de Gallo and seasonings. Let cook another 10 minutes, then stir in the riced cauliflower. Cook, stirring occasionally, for about 10 more minutes until the dish is thickened and the cauli-rice is hot. Serve.

Makes 4 servings.

Nutrition information per serving:
Calories: 295 Fat: 15.5 g Net Carbs: 3.5 g Protein: 33.1 g

For the Microwave Cheesecake, please visit this great website where I found it a few years ago.  Total carbs for the day is 16.5 g.

That’s it for this day. Be back tomorrow with more.

Breakfast & Brunch, Recipes

Easy Chorizo and Eggs Brunch

Here’s my second Cinco de Mayo recipe suggestion. This is a great breakfast or brunch meal and it’s easy to make.

A simple dish, but delicious and satisfying. This used the Mexican-style chili sauce chorizo that is very moist and cooks into the egg well. If you buy the chorizo in a long tube, it is usually 12 oz. folded in half in the grocery. Use 1/4 of the tube for the recipe. The secret ingredient in this is ricotta cheese , which adds a little more substance to the scramble.

Pork Chorizo image
This is the pork chorizo type that I used in this recipe. You can also get it in beef or a combination.

Chorizo and Eggs Deluxe

2 Eggs
3 oz. Chorizo
2 tablespoon Ricotta Cheese
1 teaspoon dried Onion Flakes or 1 tablespoon chopped Green Onions
1/4 cup Cheddar Jack Cheese
Salt and Pepper to taste
1 low carb Tortilla, cut in half

Heat a small skillet and add the chorizo to cook down over medium high heat, stir until it melts. Beat the eggs in a small bowl and add dried onions to soften. (If you’re using green onions, do not add them at this time.)

Tear one half of the tortilla into small pieces and set aside. Cut the other half into two pieces, butter, and place under the broiler to lightly toast. This won’t take long, about a minute, so watch closely so it doesn’t burn.

When the chorizo is melted, add the eggs and ricotta cheese. Stir with a wooden spoon so the dish is blended as the eggs begin to cook. Add the cheese and seasonings and cook until the egg is cooked to your preference and the cheese is melted. (If you are using green onions, add with the cheese or use them as topping.)

Put the toasted tortilla on the plate and serve the eggs on top.

Makes two servings

Nutrition Information per serving:
Calories: 306 Fat: 23.1 g Net Carbs: 3.5 g Protein: 20.4 g

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

Delicious Chorizo Egg Muffins for Cinco de Mayo

Happy Cinco de Mayo! No better way to celebrate this festive holiday than with a spicy Mexican style dish and that’s just what this little egg muffin is.  It’s a little late for breakfast today, but the party goes on all week.  Heck, we went to the Star Trek Experience at the Grand Sierra Hotel last Sunday (fabulous, by the way) and the parking lot was packed with people going to the Cinco de Mayo street fair set up in the side parking lot.  No doubt in my mind that it’s running through this weekend.  Besides you don’t need a holiday to spice up your breakfast and these egg muffins make a great lunch also.

Chorizo Egg Muffins

Slightly spicy, with vegetables in it. The kohlrabi is like adding potatoes to the mix and spinach and onion add to the taste and nutrition. The golden flax meal brings a bit of a taste of cornmeal with no carbs and extra fiber for a great breakfast start.

6 Eggs
1/4 cup Kohlrabi, cubed
1/4 cup Spinach, fresh, chopped
2 medium Scallions, sliced
4 oz. Texas Chorizo or Mexican Chorizo
1/4 cup Ricotta Cheese
1/4 teaspoon Pepper
1/4 teaspoon Salt
1/2 cup Sharp Cheddar Cheese
2 tablespoons Heavy Whipping Cream
3 tablespoons Golden Flax Meal

Heat oven to 365 degrees (F.) Spray 6 to 8 muffin wells or individual muffin cups with baking spray.

Cook kohlrabi in the microwave for a minute or in boiling water for two to three minutes until tender. Cool. Slice the cubes into smaller pieces.

In a bowl, break the eggs and beat with a whisk, then add the ricotta cheese and cream and whisk until mixed in. Add vegetables, chorizo, flax meal and seasoning and mix well. You may have to separate the chorizo into small pieces before adding if it is the more solid variety. If you use the Mexican chorizo, it has a chili sauce mixed into it and the egg muffins will have a redder color from it.

Use a 1/4 or 1/3 cup measure to scoop and pour the egg mixture into the muffin cups. They should be almost full. Top with shredded cheese. Bake for 30 minutes until they are golden brown and a toothpick inserted in the middle comes out cleanly.

Let cool for a few minutes before serving. May be refrigerated or frozen.

Makes 7 or 8 egg muffins

Nutrition Info per muffin
Calories: 212.8 Fat: 16.6 Net Carbs: 1.4 g Protein: 13.2

 

 

 

 

Breads, Breakfast & Brunch, Condiments and Sauces, Pork, Recipes

Brunch with Biscuits and Pumpkin Chorizo Sausage Gravy

Halloween is almost upon us and I am still celebrating pumpkin. If you’d like to make a special breakfast or brunch meal for Halloween or Thanksgiving or Christmas or traditionally for New Year’s Day, you can’t go wrong with biscuits and gravy. And yes, they can be made low carb.  In fact, this dish, using one biscuit, is less than 4 net carbs when made with CarbQuick.  It may be a little higher with other low carb flours.

Boy-oh-boy, this is a favorite dish of mine, so I have been working to get a really good recipe for them. I use CarbQuick for my low carb flour baking mix choice, but you can also use Bob’s Red Mill Baking Mix or Dixie Carb Counters or LC Foods. It might work okay with almond flour, but it’s best to try to mix another flour in with it. This recipe for biscuits is the tastiest one I’ve come up with so far. The gravy has a fall twist to it and also a bit of a spicy touch as I add pumpkin puree and chorizo sausage along with the regular sausage. It is a great flavor combination. Be bold. Give these a try.

Best Savory Biscuits

1 cup Low Carb Flour
2 tablespoons Shortening
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Sugar Substitute
1/3 cup Cheddar Cheese, shredded
1/2 teaspoon Garlic powder
Pinch Salt
Pinch ground Thyme
1 to 2 tablespoons Cold Water

Preheat oven to 375 degrees (F.) Spray a baking pan with cooking spray.

In a medium bowl, add the flour, baking powder, baking soda, garlic powder, salt, thyme and sugar substitute and mix together. Add the shortening and cut into the flour mixture with a pastry cutter or fork until the mixture resembles crumbles. Add 1 tablespoon of water and mix it into the dough. If it doesn’t pull together easily, add a little more water. You want the dough stiff but completely mixed.

Mix in the cheddar cheese until distributed. Divide the dough into quarters. Shape each quarter into a 3-inch round about 1/2-inch thick and place on the baking pan.

Bake for 18 to 20 minutes until golden brown. Makes 4 biscuits.

Nutrition Info per biscuit:
   Calories: 152.5 Fat: 12.8 g Net Carbs: 2.3 g Protein: 6.4 g

Pumpkin Chorizo Sausage Gravy

1/2 cup Heavy Whipping Cream
2 tablespoons Low Carb Flour
4 oz. Pork Sausage
2 oz. Basque Style Chorizo Sausage
1 teaspoon Worcestershire Sauce
1/2 teaspoon Cayenne Pepper
1 tablespoon Pumpkin Puree

In a medium skillet, brown the sausage and chorizo, breaking it into smaller pieces as you cook it. When lightly browned remove to a paper towel on a plate to drain. Stir the low carb flour into the grease in the pan to make a paste. If there isn’t enough, add a little oil to the pan.

Stir in the heavy whipping cream and 1 cup of water, the Worcestershire sauce and the cayenne pepper and mix well. Then stir in the pumpkin puree and the cooked sausage. The sauce will thicken as it cooks.

Split the biscuits in half and pour 1/4 of the sausage gravy over each biscuit.

Makes 4 servings or 2 hungry-man (or woman) servings.

Nutrition Information for both biscuit and gravy per serving:
   Calories: 327.4 Fat: 23.9 g Net Carbs: 3.9 g Protein: 12.4 g